INQUINOA   21218
INSTITUTO DE QUIMICA DEL NOROESTE
Unidad Ejecutora - UE
artículos
Título:
. A study of the retrogradation process in five argentine rice starches.
Autor/es:
LAURA B. ITURRIAGA; BEATRIZ LOPEZ; MARÍA CRISTINA AÑON
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Wädensmil-Switzerland; Año: 2009 vol. 00
ISSN:
0023-6438
Resumen:
Rate of the retrogradation process of five new argentine genotypes rice starches with different amylase contents and gelatinization temperatures during storage at 4.5 °C 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.
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