Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems

Autores
Teobaldi, Andrés Gustavo; Barrera, Gabriela Noel; Ribotta, Pablo Daniel
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
Fil: Teobaldi, Andrés Gustavo. Universidad Nacional de Córdoba; Argentina.
Fil: Teobaldi, Andrés Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
Fil: Barrera, Gabriela Noel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.
Fil: Barrera, Gabriela Noel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
first_pagesettingsOrder Article Reprints Open AccessArticle Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems by Andrés Gustavo Teobaldi 1,Gabriela Noel Barrera 1,2 andPablo Daniel Ribotta 1,2,*ORCID 1 Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Ciudad Universitaria, Av. Filloy S/N, Córdoba CP X5000HUA, Argentina 2 Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba CP X5000HUA, Argentina * Author to whom correspondence should be addressed. Foods 2024, 13(5), 689; https://doi.org/10.3390/foods13050689 Submission received: 29 January 2024 / Revised: 15 February 2024 / Accepted: 22 February 2024 / Published: 24 February 2024 (This article belongs to the Special Issue Starch and Food Processing: Structure, Functionality and Nutrition) Downloadkeyboard_arrow_down Browse Figures Versions Notes Abstract This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of arabinoxylans to native starch caused a decrease in the enthalpy of gelatinization and an increase in the onset temperature. Adding arabinoxylans to starch with a higher level of damage caused the opposite effects. In the presence of sucrose, arabinoxylans caused a decrease in the enthalpy of gelatinization. These results lay the foundations for studying the influence of damaged starch and arabinoxylans in water-rich systems characterized by the presence of substantial proportions of sucrose, such as batter formulations.
info:eu-repo/semantics/publishedVersion
Fil: Teobaldi, Andrés Gustavo. Universidad Nacional de Córdoba; Argentina.
Fil: Teobaldi, Andrés Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
Fil: Barrera, Gabriela Noel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.
Fil: Barrera, Gabriela Noel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
Materia
Damaged starch
Arabinoxylans
Gluten
Sucrose
Thermal properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Repositorio
Repositorio Digital Universitario (UNC)
Institución
Universidad Nacional de Córdoba
OAI Identificador
oai:rdu.unc.edu.ar:11086/552938
Acceder
id RDUUNC_cc34934cdbbb8eb65eb56b17e8c1a823
oai_identifier_str oai:rdu.unc.edu.ar:11086/552938
network_acronym_str RDUUNC
repository_id_str 2572
network_name_str Repositorio Digital Universitario (UNC)
spelling Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten SystemsTeobaldi, Andrés GustavoBarrera, Gabriela NoelRibotta, Pablo DanielDamaged starchArabinoxylansGlutenSucroseThermal propertiesImpact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)Fil: Teobaldi, Andrés Gustavo. Universidad Nacional de Córdoba; Argentina.Fil: Teobaldi, Andrés Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.Fil: Barrera, Gabriela Noel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.Fil: Barrera, Gabriela Noel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.first_pagesettingsOrder Article Reprints Open AccessArticle Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems by Andrés Gustavo Teobaldi 1,Gabriela Noel Barrera 1,2 andPablo Daniel Ribotta 1,2,*ORCID 1 Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Ciudad Universitaria, Av. Filloy S/N, Córdoba CP X5000HUA, Argentina 2 Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba CP X5000HUA, Argentina * Author to whom correspondence should be addressed. Foods 2024, 13(5), 689; https://doi.org/10.3390/foods13050689 Submission received: 29 January 2024 / Revised: 15 February 2024 / Accepted: 22 February 2024 / Published: 24 February 2024 (This article belongs to the Special Issue Starch and Food Processing: Structure, Functionality and Nutrition) Downloadkeyboard_arrow_down Browse Figures Versions Notes Abstract This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of arabinoxylans to native starch caused a decrease in the enthalpy of gelatinization and an increase in the onset temperature. Adding arabinoxylans to starch with a higher level of damage caused the opposite effects. In the presence of sucrose, arabinoxylans caused a decrease in the enthalpy of gelatinization. These results lay the foundations for studying the influence of damaged starch and arabinoxylans in water-rich systems characterized by the presence of substantial proportions of sucrose, such as batter formulations.info:eu-repo/semantics/publishedVersionFil: Teobaldi, Andrés Gustavo. Universidad Nacional de Córdoba; Argentina.Fil: Teobaldi, Andrés Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.Fil: Barrera, Gabriela Noel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.Fil: Barrera, Gabriela Noel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.Academic Editors: Chen Chao and Haiteng Lihttps://orcid.org/0009-0002-0620-9879https://orcid.org/0000-0001-6109-4555https://orcid.org/0000-0001-7883-88562024-02-24info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfTeobaldi, A.G.; Barrera, G.N.; Ribotta, P.D. Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems. Foods 2024, 13, 689. https://doi.org/10.3390/ foods13050689http://hdl.handle.net/11086/5529382304-8158https://www.mdpi.com/2304-8158/13/5/689https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10930467/https://pubmed.ncbi.nlm.nih.gov/38472801/doi.org/10.3390/foods13050689enginfo:eu-repo/semantics/openAccessreponame:Repositorio Digital Universitario (UNC)instname:Universidad Nacional de Córdobainstacron:UNC2025-09-29T13:41:00Zoai:rdu.unc.edu.ar:11086/552938Institucionalhttps://rdu.unc.edu.ar/Universidad públicaNo correspondehttp://rdu.unc.edu.ar/oai/snrdoca.unc@gmail.comArgentinaNo correspondeNo correspondeNo correspondeopendoar:25722025-09-29 13:41:01.135Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdobafalse
dc.title.none.fl_str_mv Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
title Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
spellingShingle Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
Teobaldi, Andrés Gustavo
Damaged starch
Arabinoxylans
Gluten
Sucrose
Thermal properties
title_short Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
title_full Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
title_fullStr Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
title_full_unstemmed Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
title_sort Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
dc.creator.none.fl_str_mv Teobaldi, Andrés Gustavo
Barrera, Gabriela Noel
Ribotta, Pablo Daniel
author Teobaldi, Andrés Gustavo
author_facet Teobaldi, Andrés Gustavo
Barrera, Gabriela Noel
Ribotta, Pablo Daniel
author_role author
author2 Barrera, Gabriela Noel
Ribotta, Pablo Daniel
author2_role author
author
dc.contributor.none.fl_str_mv https://orcid.org/0009-0002-0620-9879
https://orcid.org/0000-0001-6109-4555
https://orcid.org/0000-0001-7883-8856
dc.subject.none.fl_str_mv Damaged starch
Arabinoxylans
Gluten
Sucrose
Thermal properties
topic Damaged starch
Arabinoxylans
Gluten
Sucrose
Thermal properties
dc.description.none.fl_txt_mv Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
Fil: Teobaldi, Andrés Gustavo. Universidad Nacional de Córdoba; Argentina.
Fil: Teobaldi, Andrés Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
Fil: Barrera, Gabriela Noel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.
Fil: Barrera, Gabriela Noel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
first_pagesettingsOrder Article Reprints Open AccessArticle Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems by Andrés Gustavo Teobaldi 1,Gabriela Noel Barrera 1,2 andPablo Daniel Ribotta 1,2,*ORCID 1 Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Ciudad Universitaria, Av. Filloy S/N, Córdoba CP X5000HUA, Argentina 2 Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba CP X5000HUA, Argentina * Author to whom correspondence should be addressed. Foods 2024, 13(5), 689; https://doi.org/10.3390/foods13050689 Submission received: 29 January 2024 / Revised: 15 February 2024 / Accepted: 22 February 2024 / Published: 24 February 2024 (This article belongs to the Special Issue Starch and Food Processing: Structure, Functionality and Nutrition) Downloadkeyboard_arrow_down Browse Figures Versions Notes Abstract This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of arabinoxylans to native starch caused a decrease in the enthalpy of gelatinization and an increase in the onset temperature. Adding arabinoxylans to starch with a higher level of damage caused the opposite effects. In the presence of sucrose, arabinoxylans caused a decrease in the enthalpy of gelatinization. These results lay the foundations for studying the influence of damaged starch and arabinoxylans in water-rich systems characterized by the presence of substantial proportions of sucrose, such as batter formulations.
info:eu-repo/semantics/publishedVersion
Fil: Teobaldi, Andrés Gustavo. Universidad Nacional de Córdoba; Argentina.
Fil: Teobaldi, Andrés Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
Fil: Barrera, Gabriela Noel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.
Fil: Barrera, Gabriela Noel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina.
description Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
publishDate 2024
dc.date.none.fl_str_mv 2024-02-24
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
status_str publishedVersion
format article
dc.identifier.none.fl_str_mv Teobaldi, A.G.; Barrera, G.N.; Ribotta, P.D. Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems. Foods 2024, 13, 689. https://doi.org/10.3390/ foods13050689
http://hdl.handle.net/11086/552938
2304-8158
https://www.mdpi.com/2304-8158/13/5/689
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10930467/
https://pubmed.ncbi.nlm.nih.gov/38472801/
doi.org/10.3390/foods13050689
identifier_str_mv Teobaldi, A.G.; Barrera, G.N.; Ribotta, P.D. Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems. Foods 2024, 13, 689. https://doi.org/10.3390/ foods13050689
2304-8158
doi.org/10.3390/foods13050689
url http://hdl.handle.net/11086/552938
https://www.mdpi.com/2304-8158/13/5/689
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10930467/
https://pubmed.ncbi.nlm.nih.gov/38472801/
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Academic Editors: Chen Chao and Haiteng Li
publisher.none.fl_str_mv Academic Editors: Chen Chao and Haiteng Li
dc.source.none.fl_str_mv reponame:Repositorio Digital Universitario (UNC)
instname:Universidad Nacional de Córdoba
instacron:UNC
reponame_str Repositorio Digital Universitario (UNC)
collection Repositorio Digital Universitario (UNC)
instname_str Universidad Nacional de Córdoba
instacron_str UNC
institution UNC
repository.name.fl_str_mv Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdoba
repository.mail.fl_str_mv oca.unc@gmail.com
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score 13.070432

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