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Título: | Pressurization of some starches compared to heating: Calorimetric, thermo-optical and X-ray examination |
Autor: | Fernández Martín, Fernando CSIC; Fernández-García, Marta CSIC ORCID ; Tabilo-Munizaga, Gipsy; Barbosa Cánovas, Gustavo V. | Fecha de publicación: | 2008 | Editor: | Elsevier | Citación: | Food Research International 41: 683- 692 (2008) | Resumen: | Starch suspensions (30%), from pea and corn samples, with amylose (AML) contents ranging from 28% to 75%, were pressurized between 150 and 650 MPa for 30 min at room temperature. Differential scanning calorimetry (DSC), assisted by thermo-optical polarized microscopy (TPM) and X-ray diffractometry (XRD), was used to demonstrate the difference between pressure-gelatinization and heat gelatinization. The higher amylose content made the starch more resistant to pressure-induced gelatinization. Normal corn (28% AML) and pea starches (35% AML) partially gelatinized at 400 MPa and up, however pressurization produced low-quality gels with granular structure. Conversely, high amylose corn starches (55% and 70% AML) did not gelatinize at all (even at 650 MPa), although the starch suspensions underwent slight increases in viscosity. Retrogradation occurred either concurrently or immediately after pressurization as opposed to long-term thermal retrogradation. XRD revealed that a second scan produced vitrification and possible resistant starch formation in gelatinized/gelled starches. © 2008 Elsevier Ltd. All rights reserved. | URI: | http://hdl.handle.net/10261/125257 | DOI: | 10.1016/j.foodres.2008.04.013 | Identificadores: | doi: 10.1016/j.foodres.2008.04.013 issn: 0963-9969 |
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