Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure

Autores
Loubes, María Ana; Calzetta Resio, Andrea Nilda; Tolaba, Marcela Patricia; Suarez, C.
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40-60 °C) and SO2 concentration (0.1-1.0 g/L) was used. Dynamic oscillatory tests involved heating and cooling cycles (25-90 °C) with tempering at 90 °C followed by a frequency sweep (0.1-20 Hz) at constant temperature. Thermal properties of starch suspensions were based on DSC tests. Viscoelastic modulus and thermal properties were affected by both factors, being significant the interaction effect. Maximum values of viscoelastic modulus at the end of heating and cooling steps were determined for samples corresponding to soaking conditions of 50 °C and 1.0 g/L SO2. Based on Ross-Murphy index from frequency sweep analysis it was found that paste behavior occurs at 60 °C and 0.1 g/L, while at 47.4 °C and 0.72 g/L starch suspension gave a strong gel. Onset (61.7 °C) and peak (66.2 °C) temperatures showed a minimum at 50 °C and 1.0 g/L. As SO2 concentration decreased, the end of gelatinization took place at lower temperature. Maximum gelatinization enthalpy (12.7 J/g) was found at 40 °C and 0.1 g/L SO2.
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Calzetta Resio, Andrea Nilda. Ministerio de Agricultura, Ganadería, Pesca y Alimento. Servicio Nacional de Sanidad y Calidad Agroalimentaria; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Suarez, C.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Espina Corona Gum
WPI
Mixed gel
Unixial Compression
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/272674
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/272674
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedureLoubes, María AnaCalzetta Resio, Andrea NildaTolaba, Marcela PatriciaSuarez, C.Espina Corona GumWPIMixed gelUnixial Compressionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40-60 °C) and SO2 concentration (0.1-1.0 g/L) was used. Dynamic oscillatory tests involved heating and cooling cycles (25-90 °C) with tempering at 90 °C followed by a frequency sweep (0.1-20 Hz) at constant temperature. Thermal properties of starch suspensions were based on DSC tests. Viscoelastic modulus and thermal properties were affected by both factors, being significant the interaction effect. Maximum values of viscoelastic modulus at the end of heating and cooling steps were determined for samples corresponding to soaking conditions of 50 °C and 1.0 g/L SO2. Based on Ross-Murphy index from frequency sweep analysis it was found that paste behavior occurs at 60 °C and 0.1 g/L, while at 47.4 °C and 0.72 g/L starch suspension gave a strong gel. Onset (61.7 °C) and peak (66.2 °C) temperatures showed a minimum at 50 °C and 1.0 g/L. As SO2 concentration decreased, the end of gelatinization took place at lower temperature. Maximum gelatinization enthalpy (12.7 J/g) was found at 40 °C and 0.1 g/L SO2.Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Calzetta Resio, Andrea Nilda. Ministerio de Agricultura, Ganadería, Pesca y Alimento. Servicio Nacional de Sanidad y Calidad Agroalimentaria; ArgentinaFil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Suarez, C.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2012-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/272674Loubes, María Ana; Calzetta Resio, Andrea Nilda; Tolaba, Marcela Patricia; Suarez, C.; Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure; Elsevier Science; LWT - Food Science and Technology; 46; 2; 5-2012; 519-5240023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643811003707info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.11.015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-26T08:49:29Zoai:ri.conicet.gov.ar:11336/272674instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-26 08:49:29.826CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
spellingShingle Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
Loubes, María Ana
Espina Corona Gum
WPI
Mixed gel
Unixial Compression
title_short Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title_full Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title_fullStr Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title_full_unstemmed Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title_sort Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
dc.creator.none.fl_str_mv Loubes, María Ana
Calzetta Resio, Andrea Nilda
Tolaba, Marcela Patricia
Suarez, C.
author Loubes, María Ana
author_facet Loubes, María Ana
Calzetta Resio, Andrea Nilda
Tolaba, Marcela Patricia
Suarez, C.
author_role author
author2 Calzetta Resio, Andrea Nilda
Tolaba, Marcela Patricia
Suarez, C.
author2_role author
author
author
dc.subject.none.fl_str_mv Espina Corona Gum
WPI
Mixed gel
Unixial Compression
topic Espina Corona Gum
WPI
Mixed gel
Unixial Compression
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40-60 °C) and SO2 concentration (0.1-1.0 g/L) was used. Dynamic oscillatory tests involved heating and cooling cycles (25-90 °C) with tempering at 90 °C followed by a frequency sweep (0.1-20 Hz) at constant temperature. Thermal properties of starch suspensions were based on DSC tests. Viscoelastic modulus and thermal properties were affected by both factors, being significant the interaction effect. Maximum values of viscoelastic modulus at the end of heating and cooling steps were determined for samples corresponding to soaking conditions of 50 °C and 1.0 g/L SO2. Based on Ross-Murphy index from frequency sweep analysis it was found that paste behavior occurs at 60 °C and 0.1 g/L, while at 47.4 °C and 0.72 g/L starch suspension gave a strong gel. Onset (61.7 °C) and peak (66.2 °C) temperatures showed a minimum at 50 °C and 1.0 g/L. As SO2 concentration decreased, the end of gelatinization took place at lower temperature. Maximum gelatinization enthalpy (12.7 J/g) was found at 40 °C and 0.1 g/L SO2.
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Calzetta Resio, Andrea Nilda. Ministerio de Agricultura, Ganadería, Pesca y Alimento. Servicio Nacional de Sanidad y Calidad Agroalimentaria; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Suarez, C.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40-60 °C) and SO2 concentration (0.1-1.0 g/L) was used. Dynamic oscillatory tests involved heating and cooling cycles (25-90 °C) with tempering at 90 °C followed by a frequency sweep (0.1-20 Hz) at constant temperature. Thermal properties of starch suspensions were based on DSC tests. Viscoelastic modulus and thermal properties were affected by both factors, being significant the interaction effect. Maximum values of viscoelastic modulus at the end of heating and cooling steps were determined for samples corresponding to soaking conditions of 50 °C and 1.0 g/L SO2. Based on Ross-Murphy index from frequency sweep analysis it was found that paste behavior occurs at 60 °C and 0.1 g/L, while at 47.4 °C and 0.72 g/L starch suspension gave a strong gel. Onset (61.7 °C) and peak (66.2 °C) temperatures showed a minimum at 50 °C and 1.0 g/L. As SO2 concentration decreased, the end of gelatinization took place at lower temperature. Maximum gelatinization enthalpy (12.7 J/g) was found at 40 °C and 0.1 g/L SO2.
publishDate 2012
dc.date.none.fl_str_mv 2012-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/272674
Loubes, María Ana; Calzetta Resio, Andrea Nilda; Tolaba, Marcela Patricia; Suarez, C.; Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure; Elsevier Science; LWT - Food Science and Technology; 46; 2; 5-2012; 519-524
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/272674
identifier_str_mv Loubes, María Ana; Calzetta Resio, Andrea Nilda; Tolaba, Marcela Patricia; Suarez, C.; Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure; Elsevier Science; LWT - Food Science and Technology; 46; 2; 5-2012; 519-524
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643811003707
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.11.015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.011256

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