Thermal and physicochemical characterization of seven argentine rice flours and starches

Autores
Iturriaga, Laura Beatriz; Lopez, Beatriz Alicia; Añon, Maria Cristina
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Differential scanning calorimetry (DSC) was used to evaluate phase transitions of rice flours and starches from seven new argentine genotypes in systems with different water content. Flours of high, medium and low T G (gelatinization temperature) were detected; ΔHG (total gelatinization enthalpy) showed two homogenous groups (8.1-9.2 and 10.1-10.4 mJ/mg). Amylose-lipid complex melting endotherm in waxy rice flours was observed despite the low amylose content. It is suggested that this complex could be originated in the longest amylopectin branches and extra granular complexing lipids. Differential behaviour in waxy genotypes was found with decrease of water content, probably due to the highest water absorption capacity of the AP (amylopectin). Genotypes with high (26.8-28.6 g/100 starch), medium (19.6-20.7 g/100 g starch) and low total amylose (TAM) content was found (1.3-2.1g/100 g starch). In using X-ray diffraction, the relative crystallinity in waxy genotypes was found to be higher (48%) than that corresponding to the non-waxy ones (37-40%). A linear correlation between gelatinization process cooperativity and TAM was found to exist but no between ΔHG and TG with crystallinity and TAM. Glass transitions (Tg) of gelatinized starch-water systems were also determined by DSC. Results indicated higher values (-5.0 to 6.3°C) for flours than for starches (-10°C).
Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; Argentina
Fil: Lopez, Beatriz Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; 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
GELATINIZATION
GLASS TRANSITIONS
RICE
STARCH
STARCH-LIPID COMPLEX
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:11336/152330
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/152330
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Thermal and physicochemical characterization of seven argentine rice flours and starchesIturriaga, Laura BeatrizLopez, Beatriz AliciaAñon, Maria CristinaGELATINIZATIONGLASS TRANSITIONSRICESTARCHSTARCH-LIPID COMPLEXhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Differential scanning calorimetry (DSC) was used to evaluate phase transitions of rice flours and starches from seven new argentine genotypes in systems with different water content. Flours of high, medium and low T G (gelatinization temperature) were detected; ΔHG (total gelatinization enthalpy) showed two homogenous groups (8.1-9.2 and 10.1-10.4 mJ/mg). Amylose-lipid complex melting endotherm in waxy rice flours was observed despite the low amylose content. It is suggested that this complex could be originated in the longest amylopectin branches and extra granular complexing lipids. Differential behaviour in waxy genotypes was found with decrease of water content, probably due to the highest water absorption capacity of the AP (amylopectin). Genotypes with high (26.8-28.6 g/100 starch), medium (19.6-20.7 g/100 g starch) and low total amylose (TAM) content was found (1.3-2.1g/100 g starch). In using X-ray diffraction, the relative crystallinity in waxy genotypes was found to be higher (48%) than that corresponding to the non-waxy ones (37-40%). A linear correlation between gelatinization process cooperativity and TAM was found to exist but no between ΔHG and TG with crystallinity and TAM. Glass transitions (Tg) of gelatinized starch-water systems were also determined by DSC. Results indicated higher values (-5.0 to 6.3°C) for flours than for starches (-10°C).Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; ArgentinaFil: Lopez, Beatriz Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; 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 Science2004-06info: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/11336/152330Iturriaga, Laura Beatriz; Lopez, Beatriz Alicia; Añon, Maria Cristina; Thermal and physicochemical characterization of seven argentine rice flours and starches; Elsevier Science; Food Research International; 37; 5; 6-2004; 439-4470963-99691873-7145CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S096399690300187Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2003.12.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:18Zoai:ri.conicet.gov.ar:11336/152330instacron: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 10:08:18.996CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thermal and physicochemical characterization of seven argentine rice flours and starches
title Thermal and physicochemical characterization of seven argentine rice flours and starches
spellingShingle Thermal and physicochemical characterization of seven argentine rice flours and starches
Iturriaga, Laura Beatriz
GELATINIZATION
GLASS TRANSITIONS
RICE
STARCH
STARCH-LIPID COMPLEX
title_short Thermal and physicochemical characterization of seven argentine rice flours and starches
title_full Thermal and physicochemical characterization of seven argentine rice flours and starches
title_fullStr Thermal and physicochemical characterization of seven argentine rice flours and starches
title_full_unstemmed Thermal and physicochemical characterization of seven argentine rice flours and starches
title_sort Thermal and physicochemical characterization of seven argentine rice flours and starches
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 GELATINIZATION
GLASS TRANSITIONS
RICE
STARCH
STARCH-LIPID COMPLEX
topic GELATINIZATION
GLASS TRANSITIONS
RICE
STARCH
STARCH-LIPID COMPLEX
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Differential scanning calorimetry (DSC) was used to evaluate phase transitions of rice flours and starches from seven new argentine genotypes in systems with different water content. Flours of high, medium and low T G (gelatinization temperature) were detected; ΔHG (total gelatinization enthalpy) showed two homogenous groups (8.1-9.2 and 10.1-10.4 mJ/mg). Amylose-lipid complex melting endotherm in waxy rice flours was observed despite the low amylose content. It is suggested that this complex could be originated in the longest amylopectin branches and extra granular complexing lipids. Differential behaviour in waxy genotypes was found with decrease of water content, probably due to the highest water absorption capacity of the AP (amylopectin). Genotypes with high (26.8-28.6 g/100 starch), medium (19.6-20.7 g/100 g starch) and low total amylose (TAM) content was found (1.3-2.1g/100 g starch). In using X-ray diffraction, the relative crystallinity in waxy genotypes was found to be higher (48%) than that corresponding to the non-waxy ones (37-40%). A linear correlation between gelatinization process cooperativity and TAM was found to exist but no between ΔHG and TG with crystallinity and TAM. Glass transitions (Tg) of gelatinized starch-water systems were also determined by DSC. Results indicated higher values (-5.0 to 6.3°C) for flours than for starches (-10°C).
Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; Argentina
Fil: Lopez, Beatriz Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas; 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 Differential scanning calorimetry (DSC) was used to evaluate phase transitions of rice flours and starches from seven new argentine genotypes in systems with different water content. Flours of high, medium and low T G (gelatinization temperature) were detected; ΔHG (total gelatinization enthalpy) showed two homogenous groups (8.1-9.2 and 10.1-10.4 mJ/mg). Amylose-lipid complex melting endotherm in waxy rice flours was observed despite the low amylose content. It is suggested that this complex could be originated in the longest amylopectin branches and extra granular complexing lipids. Differential behaviour in waxy genotypes was found with decrease of water content, probably due to the highest water absorption capacity of the AP (amylopectin). Genotypes with high (26.8-28.6 g/100 starch), medium (19.6-20.7 g/100 g starch) and low total amylose (TAM) content was found (1.3-2.1g/100 g starch). In using X-ray diffraction, the relative crystallinity in waxy genotypes was found to be higher (48%) than that corresponding to the non-waxy ones (37-40%). A linear correlation between gelatinization process cooperativity and TAM was found to exist but no between ΔHG and TG with crystallinity and TAM. Glass transitions (Tg) of gelatinized starch-water systems were also determined by DSC. Results indicated higher values (-5.0 to 6.3°C) for flours than for starches (-10°C).
publishDate 2004
dc.date.none.fl_str_mv 2004-06
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/11336/152330
Iturriaga, Laura Beatriz; Lopez, Beatriz Alicia; Añon, Maria Cristina; Thermal and physicochemical characterization of seven argentine rice flours and starches; Elsevier Science; Food Research International; 37; 5; 6-2004; 439-447
0963-9969
1873-7145
CONICET Digital
CONICET
url http://hdl.handle.net/11336/152330
identifier_str_mv Iturriaga, Laura Beatriz; Lopez, Beatriz Alicia; Añon, Maria Cristina; Thermal and physicochemical characterization of seven argentine rice flours and starches; Elsevier Science; Food Research International; 37; 5; 6-2004; 439-447
0963-9969
1873-7145
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/S096399690300187X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2003.12.005
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
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 13.13397

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