INVESTIGADORES
LEON Alberto Edel
artículos
Título:
Effect of damaged starch on wheat starch thermal behaviour
Autor/es:
BARRERA, G. N.; LEÓN, A. E.; RIBOTTA, P. D.
Revista:
STARCH/STARKE
Editorial:
WILEY-V C H VERLAG GMBH
Referencias:
Lugar: Weinheim; Año: 2012 vol. 64 p. 786 - 793
ISSN:
0038-9056
Resumen:
The influence of damaged starch (DS) on gelatinization and retrogradation wheat starch properties was investigated. Samples with different content of DS were obtained and evaluated. DSC was used for monitoring the changes in thermal behavior of the starch samples at different water amounts. Starch thermal transitions were affected simultaneously by DS content and water content. The Flory?Huggins parameters were modified by DS. A significant raise in the T8m, and x1?2, and a decrease in DHu was recorded. The AP retrogradation kinetics was evaluated by Avrami model. A significant increase of the AP crystallization rate was observed when DS increased. The results demonstrated the importance of the presence of physically damaged granules on wheat starch properties
