Comparing methods for extracting amaranthus starch and the properties of the isolated starches

Autores
Villarreal, Myriam Elizabeth; Ribotta, Pablo Daniel; Iturriaga, Laura Beatriz
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Starch was isolated from Amaranthus cruentus whole grain (WG) and whole grain flour (WGF) using both the alkaline method (AM) and AM combined with food degree protease digestion (AMP). The methods involved successive soaking in NaOH solution (0.25 g/100 ml in AM and 0.05 g/100 ml in AMP), fibrous fraction wet milling, enzymatic hydrolysis in AMP and multi-staged centrifugation. Milling the amaranth grains in both methods increased significantly starch yield, recovery, and purity when compared against WG and lowered soaking times as well. Starch yield and recovery were 116.7% and 123.6% higher in WGF while protein, fiber, and ash contents showed decreases of about 44.4%, 34.8%, and 30.4% respectively. The effect of the extracting methods was less notorious than that of the grain milling. The results suggest that both methods are suitable for extracting starch from previously milled grains despite the fact that the AM shows significant operative advantages. The starches extracted showed conservative structure, A-type difractrometric patterns with high crystallinity degrees (∼39%) and Tg (gelatinization temperature) values (∼74 °C). These properties not present significant differences as a consequence of the extracting procedure used.
Fil: Villarreal, Myriam Elizabeth. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Amaranth Starch
Isolation
Crystallinity
Microestructure
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25018
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/25018
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparing methods for extracting amaranthus starch and the properties of the isolated starchesVillarreal, Myriam ElizabethRibotta, Pablo DanielIturriaga, Laura BeatrizAmaranth StarchIsolationCrystallinityMicroestructurehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Starch was isolated from Amaranthus cruentus whole grain (WG) and whole grain flour (WGF) using both the alkaline method (AM) and AM combined with food degree protease digestion (AMP). The methods involved successive soaking in NaOH solution (0.25 g/100 ml in AM and 0.05 g/100 ml in AMP), fibrous fraction wet milling, enzymatic hydrolysis in AMP and multi-staged centrifugation. Milling the amaranth grains in both methods increased significantly starch yield, recovery, and purity when compared against WG and lowered soaking times as well. Starch yield and recovery were 116.7% and 123.6% higher in WGF while protein, fiber, and ash contents showed decreases of about 44.4%, 34.8%, and 30.4% respectively. The effect of the extracting methods was less notorious than that of the grain milling. The results suggest that both methods are suitable for extracting starch from previously milled grains despite the fact that the AM shows significant operative advantages. The starches extracted showed conservative structure, A-type difractrometric patterns with high crystallinity degrees (∼39%) and Tg (gelatinization temperature) values (∼74 °C). These properties not present significant differences as a consequence of the extracting procedure used.Fil: Villarreal, Myriam Elizabeth. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2012-11info: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/11336/25018Villarreal, Myriam Elizabeth; Ribotta, Pablo Daniel; Iturriaga, Laura Beatriz; Comparing methods for extracting amaranthus starch and the properties of the isolated starches; Elsevier; LWT - Food Science and Technology; 51; 2; 11-2012; 441-4470023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.11.009info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812004574info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:59:37Zoai:ri.conicet.gov.ar:11336/25018instacron: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 09:59:37.964CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparing methods for extracting amaranthus starch and the properties of the isolated starches
title Comparing methods for extracting amaranthus starch and the properties of the isolated starches
spellingShingle Comparing methods for extracting amaranthus starch and the properties of the isolated starches
Villarreal, Myriam Elizabeth
Amaranth Starch
Isolation
Crystallinity
Microestructure
title_short Comparing methods for extracting amaranthus starch and the properties of the isolated starches
title_full Comparing methods for extracting amaranthus starch and the properties of the isolated starches
title_fullStr Comparing methods for extracting amaranthus starch and the properties of the isolated starches
title_full_unstemmed Comparing methods for extracting amaranthus starch and the properties of the isolated starches
title_sort Comparing methods for extracting amaranthus starch and the properties of the isolated starches
dc.creator.none.fl_str_mv Villarreal, Myriam Elizabeth
Ribotta, Pablo Daniel
Iturriaga, Laura Beatriz
author Villarreal, Myriam Elizabeth
author_facet Villarreal, Myriam Elizabeth
Ribotta, Pablo Daniel
Iturriaga, Laura Beatriz
author_role author
author2 Ribotta, Pablo Daniel
Iturriaga, Laura Beatriz
author2_role author
author
dc.subject.none.fl_str_mv Amaranth Starch
Isolation
Crystallinity
Microestructure
topic Amaranth Starch
Isolation
Crystallinity
Microestructure
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Starch was isolated from Amaranthus cruentus whole grain (WG) and whole grain flour (WGF) using both the alkaline method (AM) and AM combined with food degree protease digestion (AMP). The methods involved successive soaking in NaOH solution (0.25 g/100 ml in AM and 0.05 g/100 ml in AMP), fibrous fraction wet milling, enzymatic hydrolysis in AMP and multi-staged centrifugation. Milling the amaranth grains in both methods increased significantly starch yield, recovery, and purity when compared against WG and lowered soaking times as well. Starch yield and recovery were 116.7% and 123.6% higher in WGF while protein, fiber, and ash contents showed decreases of about 44.4%, 34.8%, and 30.4% respectively. The effect of the extracting methods was less notorious than that of the grain milling. The results suggest that both methods are suitable for extracting starch from previously milled grains despite the fact that the AM shows significant operative advantages. The starches extracted showed conservative structure, A-type difractrometric patterns with high crystallinity degrees (∼39%) and Tg (gelatinization temperature) values (∼74 °C). These properties not present significant differences as a consequence of the extracting procedure used.
Fil: Villarreal, Myriam Elizabeth. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Starch was isolated from Amaranthus cruentus whole grain (WG) and whole grain flour (WGF) using both the alkaline method (AM) and AM combined with food degree protease digestion (AMP). The methods involved successive soaking in NaOH solution (0.25 g/100 ml in AM and 0.05 g/100 ml in AMP), fibrous fraction wet milling, enzymatic hydrolysis in AMP and multi-staged centrifugation. Milling the amaranth grains in both methods increased significantly starch yield, recovery, and purity when compared against WG and lowered soaking times as well. Starch yield and recovery were 116.7% and 123.6% higher in WGF while protein, fiber, and ash contents showed decreases of about 44.4%, 34.8%, and 30.4% respectively. The effect of the extracting methods was less notorious than that of the grain milling. The results suggest that both methods are suitable for extracting starch from previously milled grains despite the fact that the AM shows significant operative advantages. The starches extracted showed conservative structure, A-type difractrometric patterns with high crystallinity degrees (∼39%) and Tg (gelatinization temperature) values (∼74 °C). These properties not present significant differences as a consequence of the extracting procedure used.
publishDate 2012
dc.date.none.fl_str_mv 2012-11
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/11336/25018
Villarreal, Myriam Elizabeth; Ribotta, Pablo Daniel; Iturriaga, Laura Beatriz; Comparing methods for extracting amaranthus starch and the properties of the isolated starches; Elsevier; LWT - Food Science and Technology; 51; 2; 11-2012; 441-447
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25018
identifier_str_mv Villarreal, Myriam Elizabeth; Ribotta, Pablo Daniel; Iturriaga, Laura Beatriz; Comparing methods for extracting amaranthus starch and the properties of the isolated starches; Elsevier; LWT - Food Science and Technology; 51; 2; 11-2012; 441-447
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/doi/10.1016/j.lwt.2012.11.009
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812004574
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.070432

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