Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure

Autores
González, Luciana Carla; Loubes, María Ana; Bertotto, María M.; Baeza, Rosa Isabel; Tolaba, Marcela Patricia
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch (XRD analysis) during milling could be mathematically related with the increase of 1047 cm−1/1022 cm−1 FT-IR intensity ratio (Ri) and it was also reflected by the changes in the shape and surface roughness of starch granules (SEM micrographs). Starch dispersions showed a Newtonian or pseudoplastic flow pattern dependent on starch concentration and milling energy. Consistency of starch dispersions (4 and 6%) remained constant during refrigerated storage only for severely milled starch. Syneresis diminished with increasing milling energy and starch concentration; it could be minimized (4% and 4.08 kJ/g) or completely eliminated (8% and 1.04 kJ/g). Significant correlations of Ri with consistency index and syneresis were found. Ball milling notably improved the suitability of starch as an ingredient in fluid or viscous foodstuffs.
Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Bertotto, María M.. Ministerio de Agricultura, Ganadería, Pesca y Alimento. Servicio Nacional de Sanidad y Calidad Agroalimentaria; Argentina
Fil: Baeza, Rosa Isabel. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Materia
BALL MILLING
FT-IR SPECTROSCOPY
PSEUDOPLASTIC BEHAVIOR
RICE STARCH
STARCH STRUCTURE
VISCOSITY
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:11336/181176
Acceder
id CONICETDig_70f653e47d01be5760754e63690fba52
oai_identifier_str oai:ri.conicet.gov.ar:11336/181176
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Flow behavior and syneresis of ball milled rice starch and their correlations with starch structureGonzález, Luciana CarlaLoubes, María AnaBertotto, María M.Baeza, Rosa IsabelTolaba, Marcela PatriciaBALL MILLINGFT-IR SPECTROSCOPYPSEUDOPLASTIC BEHAVIORRICE STARCHSTARCH STRUCTUREVISCOSITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch (XRD analysis) during milling could be mathematically related with the increase of 1047 cm−1/1022 cm−1 FT-IR intensity ratio (Ri) and it was also reflected by the changes in the shape and surface roughness of starch granules (SEM micrographs). Starch dispersions showed a Newtonian or pseudoplastic flow pattern dependent on starch concentration and milling energy. Consistency of starch dispersions (4 and 6%) remained constant during refrigerated storage only for severely milled starch. Syneresis diminished with increasing milling energy and starch concentration; it could be minimized (4% and 4.08 kJ/g) or completely eliminated (8% and 1.04 kJ/g). Significant correlations of Ri with consistency index and syneresis were found. Ball milling notably improved the suitability of starch as an ingredient in fluid or viscous foodstuffs.Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Bertotto, María M.. Ministerio de Agricultura, Ganadería, Pesca y Alimento. Servicio Nacional de Sanidad y Calidad Agroalimentaria; ArgentinaFil: Baeza, Rosa Isabel. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaElsevier2021-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/181176González, Luciana Carla; Loubes, María Ana; Bertotto, María M.; Baeza, Rosa Isabel; Tolaba, Marcela Patricia; Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure; Elsevier; Carbohydrate Polymer Technologies and Applications; 2; 12-2021; 1-82666-8939CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2666893921001365info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carpta.2021.100168info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:03Zoai:ri.conicet.gov.ar:11336/181176instacron: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:34982025-09-03 09:56:04.26CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure
title Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure
spellingShingle Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure
González, Luciana Carla
BALL MILLING
FT-IR SPECTROSCOPY
PSEUDOPLASTIC BEHAVIOR
RICE STARCH
STARCH STRUCTURE
VISCOSITY
title_short Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure
title_full Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure
title_fullStr Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure
title_full_unstemmed Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure
title_sort Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure
dc.creator.none.fl_str_mv González, Luciana Carla
Loubes, María Ana
Bertotto, María M.
Baeza, Rosa Isabel
Tolaba, Marcela Patricia
author González, Luciana Carla
author_facet González, Luciana Carla
Loubes, María Ana
Bertotto, María M.
Baeza, Rosa Isabel
Tolaba, Marcela Patricia
author_role author
author2 Loubes, María Ana
Bertotto, María M.
Baeza, Rosa Isabel
Tolaba, Marcela Patricia
author2_role author
author
author
author
dc.subject.none.fl_str_mv BALL MILLING
FT-IR SPECTROSCOPY
PSEUDOPLASTIC BEHAVIOR
RICE STARCH
STARCH STRUCTURE
VISCOSITY
topic BALL MILLING
FT-IR SPECTROSCOPY
PSEUDOPLASTIC BEHAVIOR
RICE STARCH
STARCH STRUCTURE
VISCOSITY
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 effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch (XRD analysis) during milling could be mathematically related with the increase of 1047 cm−1/1022 cm−1 FT-IR intensity ratio (Ri) and it was also reflected by the changes in the shape and surface roughness of starch granules (SEM micrographs). Starch dispersions showed a Newtonian or pseudoplastic flow pattern dependent on starch concentration and milling energy. Consistency of starch dispersions (4 and 6%) remained constant during refrigerated storage only for severely milled starch. Syneresis diminished with increasing milling energy and starch concentration; it could be minimized (4% and 4.08 kJ/g) or completely eliminated (8% and 1.04 kJ/g). Significant correlations of Ri with consistency index and syneresis were found. Ball milling notably improved the suitability of starch as an ingredient in fluid or viscous foodstuffs.
Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Bertotto, María M.. Ministerio de Agricultura, Ganadería, Pesca y Alimento. Servicio Nacional de Sanidad y Calidad Agroalimentaria; Argentina
Fil: Baeza, Rosa Isabel. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
description The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch (XRD analysis) during milling could be mathematically related with the increase of 1047 cm−1/1022 cm−1 FT-IR intensity ratio (Ri) and it was also reflected by the changes in the shape and surface roughness of starch granules (SEM micrographs). Starch dispersions showed a Newtonian or pseudoplastic flow pattern dependent on starch concentration and milling energy. Consistency of starch dispersions (4 and 6%) remained constant during refrigerated storage only for severely milled starch. Syneresis diminished with increasing milling energy and starch concentration; it could be minimized (4% and 4.08 kJ/g) or completely eliminated (8% and 1.04 kJ/g). Significant correlations of Ri with consistency index and syneresis were found. Ball milling notably improved the suitability of starch as an ingredient in fluid or viscous foodstuffs.
publishDate 2021
dc.date.none.fl_str_mv 2021-12
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/11336/181176
González, Luciana Carla; Loubes, María Ana; Bertotto, María M.; Baeza, Rosa Isabel; Tolaba, Marcela Patricia; Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure; Elsevier; Carbohydrate Polymer Technologies and Applications; 2; 12-2021; 1-8
2666-8939
CONICET Digital
CONICET
url http://hdl.handle.net/11336/181176
identifier_str_mv González, Luciana Carla; Loubes, María Ana; Bertotto, María M.; Baeza, Rosa Isabel; Tolaba, Marcela Patricia; Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure; Elsevier; Carbohydrate Polymer Technologies and Applications; 2; 12-2021; 1-8
2666-8939
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://linkinghub.elsevier.com/retrieve/pii/S2666893921001365
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carpta.2021.100168
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 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
_version_ 1842269382051364864
score 13.13397

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