Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes

Autores
Iturriaga, Laura Beatriz; Lopez, Beatriz Alicia; Añon, Maria Cristina
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The content of soluble amylose (SAM) in starches from seven novel argentine genotypes was measured. Viscolelastic properties (G0 max, G0 , G0 , tg h y g*) in systems with different starch concentrations (5%, 10%, 15% and 20% w/w) were evaluated by dynamic rheometry. Elasticity dependence upon concentration followed the power law and increased with amylose content. The SAM content explained the differences in elasticity between genotypes of similar total amylose (TAM) content. It was found that a minimum TAM and SAM should be required in order to reduce stickiness in cooked grains.
Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Lopez, Beatriz Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Añon, Maria Cristina. 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
STARCH
RHEOLOGY
AMYLOSE
RICE STICKINESS
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:11336/240659
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypesIturriaga, Laura BeatrizLopez, Beatriz AliciaAñon, Maria CristinaSTARCHRHEOLOGYAMYLOSERICE STICKINESShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The content of soluble amylose (SAM) in starches from seven novel argentine genotypes was measured. Viscolelastic properties (G0 max, G0 , G0 , tg h y g*) in systems with different starch concentrations (5%, 10%, 15% and 20% w/w) were evaluated by dynamic rheometry. Elasticity dependence upon concentration followed the power law and increased with amylose content. The SAM content explained the differences in elasticity between genotypes of similar total amylose (TAM) content. It was found that a minimum TAM and SAM should be required in order to reduce stickiness in cooked grains.Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Lopez, Beatriz Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Añon, Maria Cristina. 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; ArgentinaElsevier Science2006-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/240659Iturriaga, Laura Beatriz; Lopez, Beatriz Alicia; Añon, Maria Cristina; Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes; Elsevier Science; Food Research International; 39; 6; 7-2006; 660-6660963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996906000044info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2006.01.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:20:35Zoai:ri.conicet.gov.ar:11336/240659instacron: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:34982025-09-10 13:20:35.701CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes
title Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes
spellingShingle Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes
Iturriaga, Laura Beatriz
STARCH
RHEOLOGY
AMYLOSE
RICE STICKINESS
title_short Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes
title_full Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes
title_fullStr Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes
title_full_unstemmed Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes
title_sort Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes
dc.creator.none.fl_str_mv Iturriaga, Laura Beatriz
Lopez, Beatriz Alicia
Añon, Maria Cristina
author Iturriaga, Laura Beatriz
author_facet Iturriaga, Laura Beatriz
Lopez, Beatriz Alicia
Añon, Maria Cristina
author_role author
author2 Lopez, Beatriz Alicia
Añon, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv STARCH
RHEOLOGY
AMYLOSE
RICE STICKINESS
topic STARCH
RHEOLOGY
AMYLOSE
RICE STICKINESS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The content of soluble amylose (SAM) in starches from seven novel argentine genotypes was measured. Viscolelastic properties (G0 max, G0 , G0 , tg h y g*) in systems with different starch concentrations (5%, 10%, 15% and 20% w/w) were evaluated by dynamic rheometry. Elasticity dependence upon concentration followed the power law and increased with amylose content. The SAM content explained the differences in elasticity between genotypes of similar total amylose (TAM) content. It was found that a minimum TAM and SAM should be required in order to reduce stickiness in cooked grains.
Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Lopez, Beatriz Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Añon, Maria Cristina. 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 The content of soluble amylose (SAM) in starches from seven novel argentine genotypes was measured. Viscolelastic properties (G0 max, G0 , G0 , tg h y g*) in systems with different starch concentrations (5%, 10%, 15% and 20% w/w) were evaluated by dynamic rheometry. Elasticity dependence upon concentration followed the power law and increased with amylose content. The SAM content explained the differences in elasticity between genotypes of similar total amylose (TAM) content. It was found that a minimum TAM and SAM should be required in order to reduce stickiness in cooked grains.
publishDate 2006
dc.date.none.fl_str_mv 2006-07
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/11336/240659
Iturriaga, Laura Beatriz; Lopez, Beatriz Alicia; Añon, Maria Cristina; Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes; Elsevier Science; Food Research International; 39; 6; 7-2006; 660-666
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/240659
identifier_str_mv Iturriaga, Laura Beatriz; Lopez, Beatriz Alicia; Añon, Maria Cristina; Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes; Elsevier Science; Food Research International; 39; 6; 7-2006; 660-666
0963-9969
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://www.sciencedirect.com/science/article/pii/S0963996906000044
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2006.01.003
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
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 12.48226

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