English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/127380
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality

AutorRomán, Laura; Durá, Ángela ; Martínez, Mario M.; Rosell, Cristina M. ; Gómez, Manuel
Palabras claveWheat flour
Starch characteristics
Fecha de publicación15-may-2016
CitaciónFood Chemistry 199: 287-295 (2016)
ResumenThis research aims to vary functional properties of native and extruded wheat flours combining cyclodextrin glucanotransferase and extrusion treatments. The level of released cyclodextrins (CD) was assessed, besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the flours. Photomicrographs of enzymatically treated flours suggested the production of fragile structures that broke easily. Enzymatic hydrolysis was significantly higher in extruded flours, as confirmed the CD levels, being predominant the γ-CD followed by α-CD, whereas very low β-CD values were obtained probably due to the formation of CD–lipid complexes, as suggested X-ray diffractometry results. Both extruded and native samples showed very low viscosity and flat pasting profile consequence of the enzyme hydrolytic activity on the starch chains. Enzymatically treated flours (native and extruded) showed higher hydrolysis rates at the early hydrolysis stage, and extruded flours exhibited higher fractal exponent h in agreement with the extended crystalline structures resulting from enzymatic treatment.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2015.12.040
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Food Chem-2016-Roman.pdfArtículo principal248,12 kBAdobe PDFVista previa
Mostrar el registro completo

Artículos relacionados:

Este item está licenciado bajo una Licencia Creative Commons Creative Commons