Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods
- Autores
- Malgor, Martina; Viña, Sonia Zulma; Dini, Cecilia
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR-FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18-20 μg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein-enrichment did not modify gelatinization onset and peak temperatures but reduced the gelatinization enthalpy of ahipa starch. Enriched starches produced less-rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten-free ingredients by an easy, low cost process
Fil: Malgor, Martina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
Protein-enriched starches
Phenolics
gluten-free baked goods
Ahipa starch
Cassava starch - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/105234
Ver los metadatos del registro completo
id |
CONICETDig_1d22add0b9d6c1aecdd33ed90de7fc25 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/105234 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goodsMalgor, MartinaViña, Sonia ZulmaDini, CeciliaProtein-enriched starchesPhenolicsgluten-free baked goodsAhipa starchCassava starchhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR-FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18-20 μg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein-enrichment did not modify gelatinization onset and peak temperatures but reduced the gelatinization enthalpy of ahipa starch. Enriched starches produced less-rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten-free ingredients by an easy, low cost processFil: Malgor, Martina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley Blackwell Publishing, Inc2020-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/105234Malgor, Martina; Viña, Sonia Zulma; Dini, Cecilia; Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 4; 4-2020; 1763-17720950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14457info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14457info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:21:37Zoai:ri.conicet.gov.ar:11336/105234instacron: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:34982025-09-29 10:21:37.315CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods |
title |
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods |
spellingShingle |
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods Malgor, Martina Protein-enriched starches Phenolics gluten-free baked goods Ahipa starch Cassava starch |
title_short |
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods |
title_full |
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods |
title_fullStr |
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods |
title_full_unstemmed |
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods |
title_sort |
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods |
dc.creator.none.fl_str_mv |
Malgor, Martina Viña, Sonia Zulma Dini, Cecilia |
author |
Malgor, Martina |
author_facet |
Malgor, Martina Viña, Sonia Zulma Dini, Cecilia |
author_role |
author |
author2 |
Viña, Sonia Zulma Dini, Cecilia |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Protein-enriched starches Phenolics gluten-free baked goods Ahipa starch Cassava starch |
topic |
Protein-enriched starches Phenolics gluten-free baked goods Ahipa starch Cassava starch |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR-FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18-20 μg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein-enrichment did not modify gelatinization onset and peak temperatures but reduced the gelatinization enthalpy of ahipa starch. Enriched starches produced less-rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten-free ingredients by an easy, low cost process Fil: Malgor, Martina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
description |
Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR-FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18-20 μg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein-enrichment did not modify gelatinization onset and peak temperatures but reduced the gelatinization enthalpy of ahipa starch. Enriched starches produced less-rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten-free ingredients by an easy, low cost process |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-04 |
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/11336/105234 Malgor, Martina; Viña, Sonia Zulma; Dini, Cecilia; Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 4; 4-2020; 1763-1772 0950-5423 1365-2621 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/105234 |
identifier_str_mv |
Malgor, Martina; Viña, Sonia Zulma; Dini, Cecilia; Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 4; 4-2020; 1763-1772 0950-5423 1365-2621 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14457 info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14457 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
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 |
_version_ |
1844614205079027712 |
score |
13.070432 |