Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites

Autores
Colombo, Andrés; Ribotta, Pablo Daniel; Leon, Alberto Edel
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Vegetable derivatives like peanut protein concentrates constitute an alternative for incorporation in starch-based systems. In order to assess the capacity of peanut protein concentrate (PPC) to be incorporated in starch systems, the thermo-mechanical behavior of pastes made with starches from different botanical sources (between 4.6 and 6 % w/w of corn, cassava and wheat starch), PPC (5.2–12.1 % w/w, which contributed between ~3 and ~6 % of final protein content), and sucrose (12.4–15 % w/w) was analyzed. Peanut proteins modified thermal behavior of starches as measured by the differential scanning calorimetry (DSC) technique. PPC increased the concentration of starch in the continuous phase and, consequently, the overall viscosity of the system during pasting. In addition, PPC increased the consistency of starch gels, although weaker structures were obtained. The syneresis of starch gels was reduced by PPC, which is advantageous for its incorporation in starch-based systems.
Fil: Colombo, Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Materia
Gelatinization
Rheology
Peanut Protein Concentrate
Starch
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:11336/33483
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/33483
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch CompositesColombo, AndrésRibotta, Pablo DanielLeon, Alberto EdelGelatinizationRheologyPeanut Protein ConcentrateStarchhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Vegetable derivatives like peanut protein concentrates constitute an alternative for incorporation in starch-based systems. In order to assess the capacity of peanut protein concentrate (PPC) to be incorporated in starch systems, the thermo-mechanical behavior of pastes made with starches from different botanical sources (between 4.6 and 6 % w/w of corn, cassava and wheat starch), PPC (5.2–12.1 % w/w, which contributed between ~3 and ~6 % of final protein content), and sucrose (12.4–15 % w/w) was analyzed. Peanut proteins modified thermal behavior of starches as measured by the differential scanning calorimetry (DSC) technique. PPC increased the concentration of starch in the continuous phase and, consequently, the overall viscosity of the system during pasting. In addition, PPC increased the consistency of starch gels, although weaker structures were obtained. The syneresis of starch gels was reduced by PPC, which is advantageous for its incorporation in starch-based systems.Fil: Colombo, Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaSpringer2014-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33483Colombo, Andrés; Ribotta, Pablo Daniel; Leon, Alberto Edel; Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites; Springer; Journal of the American Oil Chemists Society; 91; 11; 11-2014; 1911-19200003-021XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-014-2532-0info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11746-014-2532-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:21:33Zoai:ri.conicet.gov.ar:11336/33483instacron: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:34982025-10-15 14:21:33.747CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
title Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
spellingShingle Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
Colombo, Andrés
Gelatinization
Rheology
Peanut Protein Concentrate
Starch
title_short Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
title_full Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
title_fullStr Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
title_full_unstemmed Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
title_sort Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
dc.creator.none.fl_str_mv Colombo, Andrés
Ribotta, Pablo Daniel
Leon, Alberto Edel
author Colombo, Andrés
author_facet Colombo, Andrés
Ribotta, Pablo Daniel
Leon, Alberto Edel
author_role author
author2 Ribotta, Pablo Daniel
Leon, Alberto Edel
author2_role author
author
dc.subject.none.fl_str_mv Gelatinization
Rheology
Peanut Protein Concentrate
Starch
topic Gelatinization
Rheology
Peanut Protein Concentrate
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 Vegetable derivatives like peanut protein concentrates constitute an alternative for incorporation in starch-based systems. In order to assess the capacity of peanut protein concentrate (PPC) to be incorporated in starch systems, the thermo-mechanical behavior of pastes made with starches from different botanical sources (between 4.6 and 6 % w/w of corn, cassava and wheat starch), PPC (5.2–12.1 % w/w, which contributed between ~3 and ~6 % of final protein content), and sucrose (12.4–15 % w/w) was analyzed. Peanut proteins modified thermal behavior of starches as measured by the differential scanning calorimetry (DSC) technique. PPC increased the concentration of starch in the continuous phase and, consequently, the overall viscosity of the system during pasting. In addition, PPC increased the consistency of starch gels, although weaker structures were obtained. The syneresis of starch gels was reduced by PPC, which is advantageous for its incorporation in starch-based systems.
Fil: Colombo, Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
description Vegetable derivatives like peanut protein concentrates constitute an alternative for incorporation in starch-based systems. In order to assess the capacity of peanut protein concentrate (PPC) to be incorporated in starch systems, the thermo-mechanical behavior of pastes made with starches from different botanical sources (between 4.6 and 6 % w/w of corn, cassava and wheat starch), PPC (5.2–12.1 % w/w, which contributed between ~3 and ~6 % of final protein content), and sucrose (12.4–15 % w/w) was analyzed. Peanut proteins modified thermal behavior of starches as measured by the differential scanning calorimetry (DSC) technique. PPC increased the concentration of starch in the continuous phase and, consequently, the overall viscosity of the system during pasting. In addition, PPC increased the consistency of starch gels, although weaker structures were obtained. The syneresis of starch gels was reduced by PPC, which is advantageous for its incorporation in starch-based systems.
publishDate 2014
dc.date.none.fl_str_mv 2014-11
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/11336/33483
Colombo, Andrés; Ribotta, Pablo Daniel; Leon, Alberto Edel; Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites; Springer; Journal of the American Oil Chemists Society; 91; 11; 11-2014; 1911-1920
0003-021X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33483
identifier_str_mv Colombo, Andrés; Ribotta, Pablo Daniel; Leon, Alberto Edel; Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites; Springer; Journal of the American Oil Chemists Society; 91; 11; 11-2014; 1911-1920
0003-021X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-014-2532-0
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11746-014-2532-0
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
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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 13.22299

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