INVESTIGADORES
LOPEZ Beatriz Alicia
artículos
Título:
A study of the retrogradation process in five argentine rice starches
Autor/es:
LAURA B. ITURRIAGA; BEATRIZ LÓPEZ DE MISHIMA; MARÍA C. AÑON
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2010 vol. 43 p. 670 - 674
ISSN:
0023-6438
Resumen:
Rate of the retrogradation process of five new argentine genotypes rice starches with different amylose contents and gelatinization temperatures during storage at 4.5 0.5 C was studied using differential scanning calorimetry (DSC).Significant differences were not found among transition temperatures, i.e., T0 (onset temperature), Tp (peak temperature) and Tc (conclusion temperature), of non-waxy genotypes when studied using DSC. An increased retrogradation enthalpy (DH, mJ/mg) with the storage time occurred with all non-waxy samples. The waxy genotype, W4109, did not show a retrogradation peak for the period under study. Genotypes with high total amylose content (TAM) retrograded more than those with lower content.The kinetic parameters k and n were evaluated using the Avrami model appearing to be related to the water-soluble amylose (SAM) content. Relationship between the retrogradation degree (%R) and the water-insoluble amylose (IAM) content was found. Gelatinization temperature of the starch (TG) seemed to affect the retrogradation rate.