Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films

Autores
Tapia Blácido, D.; Mauri, Adriana Noemi; Menegalli, F.C.; Sobral, Pablo J. A.; Añon, Maria Cristina
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour films in order to determine the contribution of the interactions between the biopolymer (starch and protein) and the lipids to the film properties. The films were made by the casting method, using the same glycerol concentration (0.9 g glycerol/100 g solution). A separation of the lipid fraction in the PL films and a polymorphic transformation of the corresponding fatty acids were observed by differential scanning calorimetry (DSC) and verified by an analysis of the microstructure by scanning electron microscopy (SEM). The flour films showed no separation of the lipid fraction, evidence that the lipids were strongly associated with the proteins and homogenously distributed throughout the starch network, contributing to the good mechanical properties when compared to the PL films and to the excellent barrier properties when compared to both the PL and P films. The protein‐protein interactions also contributed to the mechanical properties of the flour films. The presence of proteins and lipids in the flour films had an important effect on film solubility, and also on the color and opacity of the films. This study showed that the flour film properties depended on the interactions formed by their polymers (starches and proteins) and by the lipid, on the distribution of these interactions within the film matrix and on the concentrations of each component in the film.
Fil: Tapia Blácido, D.. Universidade Estadual de Campinas; Brasil
Fil: Mauri, Adriana Noemi. 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: Menegalli, F.C.. Universidade Estadual de Campinas; Brasil
Fil: Sobral, Pablo J. A.. 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: 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
AMARANTH FLOUR
EDIBLE FILMS
MECHANICAL PROPERTIES
MICROSTRUCTURE
PROTEIN
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:11336/111565
Acceder
id CONICETDig_440a41c990f0dc70a7702bdf5e218c77
oai_identifier_str oai:ri.conicet.gov.ar:11336/111565
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour FilmsTapia Blácido, D.Mauri, Adriana NoemiMenegalli, F.C.Sobral, Pablo J. A.Añon, Maria CristinaAMARANTH FLOUREDIBLE FILMSMECHANICAL PROPERTIESMICROSTRUCTUREPROTEINhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour films in order to determine the contribution of the interactions between the biopolymer (starch and protein) and the lipids to the film properties. The films were made by the casting method, using the same glycerol concentration (0.9 g glycerol/100 g solution). A separation of the lipid fraction in the PL films and a polymorphic transformation of the corresponding fatty acids were observed by differential scanning calorimetry (DSC) and verified by an analysis of the microstructure by scanning electron microscopy (SEM). The flour films showed no separation of the lipid fraction, evidence that the lipids were strongly associated with the proteins and homogenously distributed throughout the starch network, contributing to the good mechanical properties when compared to the PL films and to the excellent barrier properties when compared to both the PL and P films. The protein‐protein interactions also contributed to the mechanical properties of the flour films. The presence of proteins and lipids in the flour films had an important effect on film solubility, and also on the color and opacity of the films. This study showed that the flour film properties depended on the interactions formed by their polymers (starches and proteins) and by the lipid, on the distribution of these interactions within the film matrix and on the concentrations of each component in the film.Fil: Tapia Blácido, D.. Universidade Estadual de Campinas; BrasilFil: Mauri, Adriana Noemi. 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: Menegalli, F.C.. Universidade Estadual de Campinas; BrasilFil: Sobral, Pablo J. A.. 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: 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; ArgentinaWiley Blackwell Publishing, Inc2007-06info: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/11336/111565Tapia Blácido, D.; Mauri, Adriana Noemi; Menegalli, F.C.; Sobral, Pablo J. A.; Añon, Maria Cristina; Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films; Wiley Blackwell Publishing, Inc; Journal of Food Science; 72; 5; 6-2007; E293-E3000022-11471750-3841CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yykfz8oqinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2007.00359.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:17:50Zoai:ri.conicet.gov.ar:11336/111565instacron: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 10:17:51.215CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films
title Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films
spellingShingle Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films
Tapia Blácido, D.
AMARANTH FLOUR
EDIBLE FILMS
MECHANICAL PROPERTIES
MICROSTRUCTURE
PROTEIN
title_short Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films
title_full Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films
title_fullStr Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films
title_full_unstemmed Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films
title_sort Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films
dc.creator.none.fl_str_mv Tapia Blácido, D.
Mauri, Adriana Noemi
Menegalli, F.C.
Sobral, Pablo J. A.
Añon, Maria Cristina
author Tapia Blácido, D.
author_facet Tapia Blácido, D.
Mauri, Adriana Noemi
Menegalli, F.C.
Sobral, Pablo J. A.
Añon, Maria Cristina
author_role author
author2 Mauri, Adriana Noemi
Menegalli, F.C.
Sobral, Pablo J. A.
Añon, Maria Cristina
author2_role author
author
author
author
dc.subject.none.fl_str_mv AMARANTH FLOUR
EDIBLE FILMS
MECHANICAL PROPERTIES
MICROSTRUCTURE
PROTEIN
topic AMARANTH FLOUR
EDIBLE FILMS
MECHANICAL PROPERTIES
MICROSTRUCTURE
PROTEIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour films in order to determine the contribution of the interactions between the biopolymer (starch and protein) and the lipids to the film properties. The films were made by the casting method, using the same glycerol concentration (0.9 g glycerol/100 g solution). A separation of the lipid fraction in the PL films and a polymorphic transformation of the corresponding fatty acids were observed by differential scanning calorimetry (DSC) and verified by an analysis of the microstructure by scanning electron microscopy (SEM). The flour films showed no separation of the lipid fraction, evidence that the lipids were strongly associated with the proteins and homogenously distributed throughout the starch network, contributing to the good mechanical properties when compared to the PL films and to the excellent barrier properties when compared to both the PL and P films. The protein‐protein interactions also contributed to the mechanical properties of the flour films. The presence of proteins and lipids in the flour films had an important effect on film solubility, and also on the color and opacity of the films. This study showed that the flour film properties depended on the interactions formed by their polymers (starches and proteins) and by the lipid, on the distribution of these interactions within the film matrix and on the concentrations of each component in the film.
Fil: Tapia Blácido, D.. Universidade Estadual de Campinas; Brasil
Fil: Mauri, Adriana Noemi. 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: Menegalli, F.C.. Universidade Estadual de Campinas; Brasil
Fil: Sobral, Pablo J. A.. 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: 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 Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour films in order to determine the contribution of the interactions between the biopolymer (starch and protein) and the lipids to the film properties. The films were made by the casting method, using the same glycerol concentration (0.9 g glycerol/100 g solution). A separation of the lipid fraction in the PL films and a polymorphic transformation of the corresponding fatty acids were observed by differential scanning calorimetry (DSC) and verified by an analysis of the microstructure by scanning electron microscopy (SEM). The flour films showed no separation of the lipid fraction, evidence that the lipids were strongly associated with the proteins and homogenously distributed throughout the starch network, contributing to the good mechanical properties when compared to the PL films and to the excellent barrier properties when compared to both the PL and P films. The protein‐protein interactions also contributed to the mechanical properties of the flour films. The presence of proteins and lipids in the flour films had an important effect on film solubility, and also on the color and opacity of the films. This study showed that the flour film properties depended on the interactions formed by their polymers (starches and proteins) and by the lipid, on the distribution of these interactions within the film matrix and on the concentrations of each component in the film.
publishDate 2007
dc.date.none.fl_str_mv 2007-06
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/11336/111565
Tapia Blácido, D.; Mauri, Adriana Noemi; Menegalli, F.C.; Sobral, Pablo J. A.; Añon, Maria Cristina; Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films; Wiley Blackwell Publishing, Inc; Journal of Food Science; 72; 5; 6-2007; E293-E300
0022-1147
1750-3841
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111565
identifier_str_mv Tapia Blácido, D.; Mauri, Adriana Noemi; Menegalli, F.C.; Sobral, Pablo J. A.; Añon, Maria Cristina; Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films; Wiley Blackwell Publishing, Inc; Journal of Food Science; 72; 5; 6-2007; E293-E300
0022-1147
1750-3841
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://tinyurl.com/yykfz8oq
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2007.00359.x
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 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
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score 13.070432

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