Analysis of thermal pasting profile in corn starch rich in amylose and amylopectin: Physicochemical transformations, part II.
Int J Biol Macromol
; 89: 43-53, 2016 Aug.
Article
em En
| MEDLINE
| ID: mdl-27107957
This work focused on the study of the behaviors of the apparent viscosity profiles of isolated corn starches rich in amylose and amylopectin, through the physicochemical and morphological changes that take place during the thermal profile and the gel formation. Frozen dry samples were studied at different stages along the pasting profile. Changes in the structural properties of the samples were studied using X-ray diffraction, and the morphological changes were followed using scanning electron microscopy, differential scanning calorimetry was used to analyze the thermal changes. The changes in the pasting profile (curve of apparent viscosity) were associated with structural, thermal, and morphological changes of the starch-water suspension. From the results obtained, a new interpretation of the parameters measured with the pasting profile is introduced. In this work does not show evidence of retrogradation at the end of the cooling process for starch rich in amylopectin and that starch rich in amylose does not develop viscosity.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Amido
/
Temperatura
/
Fenômenos Químicos
/
Amilopectina
/
Amilose
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2016
Tipo de documento:
Article
País de afiliação:
México
País de publicação:
Holanda