Analysis of thermal pasting profile in corn starch rich in amylose and amylopectin: Physicochemical transformations, part II
| Autor: | Mario E. Rodríguez-García, Beatriz Millan-Malo, Natalia Rincón-Londoño |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Chemical Phenomena Retrogradation (starch) Scanning electron microscope Starch Amylopectin 01 natural sciences Biochemistry chemistry.chemical_compound Viscosity 0404 agricultural biotechnology Differential scanning calorimetry Structural Biology Amylose 010608 biotechnology skin and connective tissue diseases Molecular Biology Chromatography Temperature food and beverages 04 agricultural and veterinary sciences General Medicine Apparent viscosity 040401 food science Freeze Drying chemistry Chemical engineering sense organs |
| Zdroj: | International Journal of Biological Macromolecules. 89:43-53 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2016.04.057 |
| Popis: | This work focused on the study of the behaviors of the apparent viscosity profiles of isolated corn starches rich in amylose and amylopectin, through the physicochemical and morphological changes that take place during the thermal profile and the gel formation. Frozen dry samples were studied at different stages along the pasting profile. Changes in the structural properties of the samples were studied using X-ray diffraction, and the morphological changes were followed using scanning electron microscopy, differential scanning calorimetry was used to analyze the thermal changes. The changes in the pasting profile (curve of apparent viscosity) were associated with structural, thermal, and morphological changes of the starch-water suspension. From the results obtained, a new interpretation of the parameters measured with the pasting profile is introduced. In this work does not show evidence of retrogradation at the end of the cooling process for starch rich in amylopectin and that starch rich in amylose does not develop viscosity. |
| Databáze: | OpenAIRE |
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