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dc.contributor.authorMartínez-Alejo, Juan Manueles_ES
dc.contributor.authorBenavent Gil, Yaizaes_ES
dc.contributor.authorRosell, Cristina M.es_ES
dc.contributor.authorCarvajal,Teresaes_ES
dc.contributor.authorMartínez, Mario M.es_ES
dc.date.accessioned2018-08-21T06:14:16Z-
dc.date.available2018-08-21T06:14:16Z-
dc.date.issued2018-08-10-
dc.identifier.citationCarbohydrate Polymers November 2018; 200: 543-551es_ES
dc.identifier.issn0144-8617-
dc.identifier.urihttp://hdl.handle.net/10261/168931-
dc.description.abstractThe behavior of starch during processing and its performance in products is influenced by the surface energetics/structure of the constituent particles. This work investigates the effect of enzymatically-produced porous maize starch particles on their energetic surface properties using inverse gas chromatography-based surface energy analysis (SEA). Three modified maize starch samples treated with amylase (AM), glucoamylase (AMG) and cyclodextrin-glycosyltransferase (CGT), were used for the study. The dispersive surface energy varied from 36.71 (native) to 43.34 mJ/m2 (AMG < CGT < AM). Enzyme catalysis resulted in porous starches with a more acidic (AMG) and a more basic (AM) surfaces. CGT exhibited similar acid-base balance as native starch but with higher concentration of active sites on the surface. This is the first study on the surface energy of enzymatically-treated porous starch materials using SEA, revealing significant information regarding the surface interactions that can affect performance of food and pharmaceutical products.es_ES
dc.description.sponsorshipJMMA acknowledges the financial support from COMEXUS (Fulbright-Garcia Robles scholarship), Consejo Nacional de Ciencia y Tecnología (CONACYT), to Prof. Rodolfo Pinal of Industrial and Physical Pharmacy at Purdue University and the Center for Pharmaceutical Processing Research (CPPR) for the postdoctoral research scholarship. CMR and YB-G acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R) and the European Regional Development Fund (FEDER). YB-G 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.subjectSurface energeticses_ES
dc.subjectPorous starches_ES
dc.subjectStarch structurees_ES
dc.subjectEnzymeses_ES
dc.subjectInverse gas chromatographyes_ES
dc.subjectWater-sorptiones_ES
dc.titleQuantifying the surface properties of enzymatically-made porous starcheses_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.carbpol.2018.08.035-
dc.description.peerreviewedPeer reviewedes_ES
dc.embargo.terms2019-08-10es_ES
dc.rights.licensehttp://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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