Amaranth Milling Strategies and Fraction Characterization by FT-IR

Autores
Roa Acosta, Diego Fernando; Santagapita, Patricio Roman; Buera, Maria del Pilar; Tolaba, Marcela Patricia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Amaranth nutritional value has been widely recognized, but the required conditions for its processing cannot be adapted to traditional technologies. For the proposal of alternative strategies, the changes of several components should be understood. Enriched starch and lipid-protein fractions of amaranth flour upon different milling treatments were obtained and characterized by attenuated total reflectance-Fourier transform-infrared spectroscopy. Starch- and lipid-protein-enriched amaranth fractions were obtained by abrasive milling; amaranth starch was isolated by wet-milling procedure, and flour samples were obtained from planetary ball milling. Changes on starch, protein, and lipids relative contents, on starch crystallinity and on lipids and protein stability after milling and 6-month storage, were evaluated. The Fourier transform-infrared (FT-IR) spectroscopy peaks of the main grain components were identified in the middle-infrared range. By calculating the ratios between height intensities of selected specific peaks, several characteristics of the samples could be explained: increased protein content and lipid proportion of the enriched fraction; decrease of the starch crystallinity degree by abrasive milling and especially by ball milling due to starch amorphization during these processes; and lipids modification in milled and in 6-month aged samples. FT-IR analysis can be considered a rapid, nondestructive, solvent-free, sensitive, and useful tool to investigate starch, lipid, and protein modifications provoked by processing and storage as well as to determine, based on intensity ratio, the relative proportion of grain components within amaranth milling fractions. The abrasive milling associated to planetary ball milling to obtain modified different fractions is presented as an interesting strategy for the processing of amaranth grain.
Fil: Roa Acosta, Diego Fernando. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Abrasive Milling
Amaranth
Ball Milling
Ft-Ir
Lipid-Protein Fraction
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:11336/82687
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/82687
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Amaranth Milling Strategies and Fraction Characterization by FT-IRRoa Acosta, Diego FernandoSantagapita, Patricio RomanBuera, Maria del PilarTolaba, Marcela PatriciaAbrasive MillingAmaranthBall MillingFt-IrLipid-Protein FractionStarchhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Amaranth nutritional value has been widely recognized, but the required conditions for its processing cannot be adapted to traditional technologies. For the proposal of alternative strategies, the changes of several components should be understood. Enriched starch and lipid-protein fractions of amaranth flour upon different milling treatments were obtained and characterized by attenuated total reflectance-Fourier transform-infrared spectroscopy. Starch- and lipid-protein-enriched amaranth fractions were obtained by abrasive milling; amaranth starch was isolated by wet-milling procedure, and flour samples were obtained from planetary ball milling. Changes on starch, protein, and lipids relative contents, on starch crystallinity and on lipids and protein stability after milling and 6-month storage, were evaluated. The Fourier transform-infrared (FT-IR) spectroscopy peaks of the main grain components were identified in the middle-infrared range. By calculating the ratios between height intensities of selected specific peaks, several characteristics of the samples could be explained: increased protein content and lipid proportion of the enriched fraction; decrease of the starch crystallinity degree by abrasive milling and especially by ball milling due to starch amorphization during these processes; and lipids modification in milled and in 6-month aged samples. FT-IR analysis can be considered a rapid, nondestructive, solvent-free, sensitive, and useful tool to investigate starch, lipid, and protein modifications provoked by processing and storage as well as to determine, based on intensity ratio, the relative proportion of grain components within amaranth milling fractions. The abrasive milling associated to planetary ball milling to obtain modified different fractions is presented as an interesting strategy for the processing of amaranth grain.Fil: Roa Acosta, Diego Fernando. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/82687Roa Acosta, Diego Fernando; Santagapita, Patricio Roman; Buera, Maria del Pilar; Tolaba, Marcela Patricia; Amaranth Milling Strategies and Fraction Characterization by FT-IR; Springer; Food and Bioprocess Technology; 7; 3; 3-2014; 711-7181935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs11947-013-1050-7info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1050-7info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:54Zoai:ri.conicet.gov.ar:11336/82687instacron: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 10:06:55.021CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Amaranth Milling Strategies and Fraction Characterization by FT-IR
title Amaranth Milling Strategies and Fraction Characterization by FT-IR
spellingShingle Amaranth Milling Strategies and Fraction Characterization by FT-IR
Roa Acosta, Diego Fernando
Abrasive Milling
Amaranth
Ball Milling
Ft-Ir
Lipid-Protein Fraction
Starch
title_short Amaranth Milling Strategies and Fraction Characterization by FT-IR
title_full Amaranth Milling Strategies and Fraction Characterization by FT-IR
title_fullStr Amaranth Milling Strategies and Fraction Characterization by FT-IR
title_full_unstemmed Amaranth Milling Strategies and Fraction Characterization by FT-IR
title_sort Amaranth Milling Strategies and Fraction Characterization by FT-IR
dc.creator.none.fl_str_mv Roa Acosta, Diego Fernando
Santagapita, Patricio Roman
Buera, Maria del Pilar
Tolaba, Marcela Patricia
author Roa Acosta, Diego Fernando
author_facet Roa Acosta, Diego Fernando
Santagapita, Patricio Roman
Buera, Maria del Pilar
Tolaba, Marcela Patricia
author_role author
author2 Santagapita, Patricio Roman
Buera, Maria del Pilar
Tolaba, Marcela Patricia
author2_role author
author
author
dc.subject.none.fl_str_mv Abrasive Milling
Amaranth
Ball Milling
Ft-Ir
Lipid-Protein Fraction
Starch
topic Abrasive Milling
Amaranth
Ball Milling
Ft-Ir
Lipid-Protein Fraction
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 Amaranth nutritional value has been widely recognized, but the required conditions for its processing cannot be adapted to traditional technologies. For the proposal of alternative strategies, the changes of several components should be understood. Enriched starch and lipid-protein fractions of amaranth flour upon different milling treatments were obtained and characterized by attenuated total reflectance-Fourier transform-infrared spectroscopy. Starch- and lipid-protein-enriched amaranth fractions were obtained by abrasive milling; amaranth starch was isolated by wet-milling procedure, and flour samples were obtained from planetary ball milling. Changes on starch, protein, and lipids relative contents, on starch crystallinity and on lipids and protein stability after milling and 6-month storage, were evaluated. The Fourier transform-infrared (FT-IR) spectroscopy peaks of the main grain components were identified in the middle-infrared range. By calculating the ratios between height intensities of selected specific peaks, several characteristics of the samples could be explained: increased protein content and lipid proportion of the enriched fraction; decrease of the starch crystallinity degree by abrasive milling and especially by ball milling due to starch amorphization during these processes; and lipids modification in milled and in 6-month aged samples. FT-IR analysis can be considered a rapid, nondestructive, solvent-free, sensitive, and useful tool to investigate starch, lipid, and protein modifications provoked by processing and storage as well as to determine, based on intensity ratio, the relative proportion of grain components within amaranth milling fractions. The abrasive milling associated to planetary ball milling to obtain modified different fractions is presented as an interesting strategy for the processing of amaranth grain.
Fil: Roa Acosta, Diego Fernando. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Amaranth nutritional value has been widely recognized, but the required conditions for its processing cannot be adapted to traditional technologies. For the proposal of alternative strategies, the changes of several components should be understood. Enriched starch and lipid-protein fractions of amaranth flour upon different milling treatments were obtained and characterized by attenuated total reflectance-Fourier transform-infrared spectroscopy. Starch- and lipid-protein-enriched amaranth fractions were obtained by abrasive milling; amaranth starch was isolated by wet-milling procedure, and flour samples were obtained from planetary ball milling. Changes on starch, protein, and lipids relative contents, on starch crystallinity and on lipids and protein stability after milling and 6-month storage, were evaluated. The Fourier transform-infrared (FT-IR) spectroscopy peaks of the main grain components were identified in the middle-infrared range. By calculating the ratios between height intensities of selected specific peaks, several characteristics of the samples could be explained: increased protein content and lipid proportion of the enriched fraction; decrease of the starch crystallinity degree by abrasive milling and especially by ball milling due to starch amorphization during these processes; and lipids modification in milled and in 6-month aged samples. FT-IR analysis can be considered a rapid, nondestructive, solvent-free, sensitive, and useful tool to investigate starch, lipid, and protein modifications provoked by processing and storage as well as to determine, based on intensity ratio, the relative proportion of grain components within amaranth milling fractions. The abrasive milling associated to planetary ball milling to obtain modified different fractions is presented as an interesting strategy for the processing of amaranth grain.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
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/11336/82687
Roa Acosta, Diego Fernando; Santagapita, Patricio Roman; Buera, Maria del Pilar; Tolaba, Marcela Patricia; Amaranth Milling Strategies and Fraction Characterization by FT-IR; Springer; Food and Bioprocess Technology; 7; 3; 3-2014; 711-718
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/82687
identifier_str_mv Roa Acosta, Diego Fernando; Santagapita, Patricio Roman; Buera, Maria del Pilar; Tolaba, Marcela Patricia; Amaranth Milling Strategies and Fraction Characterization by FT-IR; Springer; Food and Bioprocess Technology; 7; 3; 3-2014; 711-718
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs11947-013-1050-7
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1050-7
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
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 13.13397

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