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dc.contributor.authorBenavent Gil, Yaizaes_ES
dc.contributor.authorRosell, Cristina M.es_ES
dc.date.accessioned2016-11-14T07:04:43Z-
dc.date.available2016-11-14T07:04:43Z-
dc.date.issued2016-10-17-
dc.identifier.citationCarbohydrate Polymers 157: 533-540 (2017)es_ES
dc.identifier.issn0144-8617-
dc.identifier.urihttp://hdl.handle.net/10261/140097-
dc.description.abstractThe objective was to compare the action of different hydrolases for producing porous corn starches. Amyloglucosidase (AMG), α-amylase (AM), cyclodextrin-glycosyltransferase (CGTase) and branching enzyme (BE) were tested using a range of concentrations. Microstructure, adsorptive capacity, pasting and thermal properties were assessed on the porous starches. SEM micrographs showed porous structures with diverse pore size distribution and pore area depending on the enzyme type and its level; AMG promoted the largest holes. Adsorptive capacity was significantly affected by enzymatic modification being greater influenced by AMG activity. Unexpectedly, amylose content increased in the starch treated with AMG and BE, and the opposite trend was observed in AM and CGTase treated samples, suggesting different mode of action. A heatmap illustrated the diverse pasting properties of the different porous starches, which also showed significant different thermal properties, with lower To and Tp. Porous starch properties could be modulated by using different enzymes and concentrations.es_ES
dc.description.sponsorshipFinancial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R) and the European Regional Development Fund (FEDER). Y. Benavent-Gil would like to thank predoctoral fellowship from Spanish Ministry of Economy and Competitiveness.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2014-52928-C2-1-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectPorous starches_ES
dc.subjectAmyloglucosidasees_ES
dc.subjectα-Amylasees_ES
dc.subjectCGTasees_ES
dc.subjectBranching enzymees_ES
dc.subjectMicrostructurees_ES
dc.titleComparison of porous starches obtained from different enzyme types and levelses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.carbpol.2016.10.047-
dc.description.peerreviewedPeer reviewedes_ES
dc.embargo.terms2017-10-17es_ES
dc.rights.licensehttps://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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