Thermal, structural, and rheological characterization of waxy starch as a cryogel for its application in food processing
Por:
Coria-Hernández J., Méndez-Albores A., Meléndez-Pérez R., Rosas-Mendoza M.E., Arjona-Román J.L.
Publicada:
1 abr 2018
Resumen:
Starch is the major component of cereal, pulses, and root crops. Starch consists of two kinds of glucose polymers, amylose and amylopectin. Waxy starch-with 99-100% amylopectin-has distinctive properties, which define its functionality in many food applications. In this research, a novel material was prepared through the cryogelification of waxy starch (WS) using four cycles of freezing and thawing in indirect contact with liquid nitrogen at -150 °C. Polyvinyl alcohol (PVA) was used as a reference. The cryogels were characterized using several validation methodologies: modulated differential scanning calorimetry (MDSC), scanning electron microscopy (SEM), rheology, and Fourier transform infrared (FTIR) spectroscopy with diffuse reflectance (DR). Based on the number of freeze-thaw cycles, significant changes were found (P < 0.05) showing important structural modifications as well as reorganization of the polymeric matrix. Two cryogelification cycles of the WS were enough to obtain the best structural and functional characteristics, similar to those of PVA, which has already been tested as a cryogel. From these results, it is concluded that WS has potential as a cryogel for application in food processing. © 2018 by the authors.
Filiaciones:
Coria-Hernández J.:
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Doctorate Program in Animal Production and Health Sciences, Cuautitlan Izcalli, Mexico
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Doctorate Program in Animal Production and Health Sciences, Cuautitlan Izcalli, 54714, Mexico
Méndez-Albores A.:
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Multidisciplinary Research Unit L14 (Food, Mycotoxins and Mycotoxicosis), Campus 4, Cuautitlan Izcalli, Mexico
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Multidisciplinary Research Unit L14 (Food, Mycotoxins and Mycotoxicosis), Campus 4, Cuautitlan Izcalli, 54714, Mexico
Meléndez-Pérez R.:
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Multidisciplinary Research Unit L13 (Thermal and Structural Analysis of Materials Foods), Campus 4, Cuautitlan Izcalli, Mexico
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Multidisciplinary Research Unit L13 (Thermal and Structural Analysis of Materials Foods), Campus 4, Cuautitlan Izcalli, 54714, Mexico
Rosas-Mendoza M.E.:
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Multidisciplinary Research Unit L13 (Thermal and Structural Analysis of Materials Foods), Campus 4, Cuautitlan Izcalli, Mexico
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Multidisciplinary Research Unit L13 (Thermal and Structural Analysis of Materials Foods), Campus 4, Cuautitlan Izcalli, 54714, Mexico
Arjona-Román J.L.:
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Multidisciplinary Research Unit L13 (Thermal and Structural Analysis of Materials Foods), Campus 4, Cuautitlan Izcalli, Mexico
National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Multidisciplinary Research Unit L13 (Thermal and Structural Analysis of Materials Foods), Campus 4, Cuautitlan Izcalli, 54714, Mexico
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