Analysis of thermal pasting profile in corn starch rich in amylose and amylopectin: Physicochemical transformations, part II
Por:
Rincon-Londono, Natalia, Millan-Malo, Beatriz, Rodriguez-Garcia, Mario E.
Publicada:
1 ago 2016
Resumen:
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.
(C) 2016 Elsevier B.V. All rights reserved.
Filiaciones:
Rincon-Londono, Natalia:
Univ Nacl Autonoma Mexico, Posgrado Ciencias & Ingn Mat, Ctr Fis Aplicada & Tecnol Avanzada, Campus Juriquilla, Queretaro 76230, Qro, Mexico
Millan-Malo, Beatriz:
Univ Nacl Autonoma Mexico, Dept Nanotecnol, Ctr Fis Aplicada & Tecnol Avanzada, Campus Juriquilla,Blvd Juriquilla 3001,AP 1-1010, Juriquilla 76230, Queretaro, Mexico
Rodriguez-Garcia, Mario E.:
Univ Nacl Autonoma Mexico, Dept Nanotecnol, Ctr Fis Aplicada & Tecnol Avanzada, Campus Juriquilla,Blvd Juriquilla 3001,AP 1-1010, Juriquilla 76230, Queretaro, Mexico
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