Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments
Rice starch isolated (NS), was subjected to chemical and thermomechanical modification with previous hydrolysis (MHS) and without previous hydrolysis (MS) to be evaluated on main starch properties as degree of substitution (DS), color, water absorption and solubility index (WAI, WSI), viscosity, tex...
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Universidad de Sonora
2021
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biotecnia-article-1296 |
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| language |
eng |
| format |
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| author |
Nieto, Paola Gómez, . Galicia García, Tomás Moreno, Alziri Duarte, Elvira Meléndez, . Gutiérrez, Graciela Ramos, . Arroyo, . Figueroa, . |
| spellingShingle |
Nieto, Paola Gómez, . Galicia García, Tomás Moreno, Alziri Duarte, Elvira Meléndez, . Gutiérrez, Graciela Ramos, . Arroyo, . Figueroa, . Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments |
| author_facet |
Nieto, Paola Gómez, . Galicia García, Tomás Moreno, Alziri Duarte, Elvira Meléndez, . Gutiérrez, Graciela Ramos, . Arroyo, . Figueroa, . |
| author_sort |
Nieto, Paola |
| title |
Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments |
| title_short |
Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments |
| title_full |
Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments |
| title_fullStr |
Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments |
| title_full_unstemmed |
Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments |
| title_sort |
use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments |
| description |
Rice starch isolated (NS), was subjected to chemical and thermomechanical modification with previous hydrolysis (MHS) and without previous hydrolysis (MS) to be evaluated on main starch properties as degree of substitution (DS), color, water absorption and solubility index (WAI, WSI), viscosity, texture, thermal properties (differential scanning calorimetry DSC) and structural properties (infrared-IR, Xray-Rx analysis, and relative crystallinity index-ICR). The modified starches were compared to native starch (NS). The DS obtained in both starches was within the range allowed by the FDA for its safety use as food ingredient (0.01-0.2). The modification showed an increase in WAI and WSI values, being WAI value higher in MS (4.80) and WSI value higher in MHS (32.06). The viscosity of retrogradation showed a significant decrease (P<0.05) in both starches (HMS 0.013 and MS 5.613), obtaining gels with greater stability, however, the hardness of starch gels decreased (60 %) while the adhesiveness decreased only in MS (66 %). The crystallinity index (ICR) of the modified starches increased with regard to the native starch indicating a depolymerization of the molecule due to the modification. The presence of the acetyl group in the starch molecule was observed in the signals between 1650 to 1744 cm-1 confirming the esterification. The starches showed a high potential for its application as edible coatings and as wall material for microencapsulation. |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1296 |
| work_keys_str_mv |
AT nietopaola useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments AT gomez useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments AT galiciagarciatomas useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments AT morenoalziri useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments AT duarteelvira useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments AT melendez useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments AT gutierrezgraciela useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments AT ramos useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments AT arroyo useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments AT figueroa useofhydrolysispriortothechemicalandthermomechanicalmodificationofricestarchalternativetotraditionalmodificationtreatments |
| _version_ |
1756584818825494528 |
| spelling |
biotecnia-article-12962022-05-31T17:19:20Z Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments Nieto, Paola Gómez, . Galicia García, Tomás Moreno, Alziri Duarte, Elvira Meléndez, . Gutiérrez, Graciela Ramos, . Arroyo, . Figueroa, . Modified starch Native starch Acetylation Extrusion Hydrolysis Almidón modificado Almidón nativo Acetilación Extrusión Hidrólisis Rice starch isolated (NS), was subjected to chemical and thermomechanical modification with previous hydrolysis (MHS) and without previous hydrolysis (MS) to be evaluated on main starch properties as degree of substitution (DS), color, water absorption and solubility index (WAI, WSI), viscosity, texture, thermal properties (differential scanning calorimetry DSC) and structural properties (infrared-IR, Xray-Rx analysis, and relative crystallinity index-ICR). The modified starches were compared to native starch (NS). The DS obtained in both starches was within the range allowed by the FDA for its safety use as food ingredient (0.01-0.2). The modification showed an increase in WAI and WSI values, being WAI value higher in MS (4.80) and WSI value higher in MHS (32.06). The viscosity of retrogradation showed a significant decrease (P<0.05) in both starches (HMS 0.013 and MS 5.613), obtaining gels with greater stability, however, the hardness of starch gels decreased (60 %) while the adhesiveness decreased only in MS (66 %). The crystallinity index (ICR) of the modified starches increased with regard to the native starch indicating a depolymerization of the molecule due to the modification. The presence of the acetyl group in the starch molecule was observed in the signals between 1650 to 1744 cm-1 confirming the esterification. The starches showed a high potential for its application as edible coatings and as wall material for microencapsulation. Almidón de arroz aislado (AN), fue sometido a modificación química y termomecánica con hidrólisis previa (AMH) y sin hidrólisis previa (AM), para ser caracterizado en grado de sustitución (GS), color, índice de absorción y solubilidad en agua (IAA e ISA), así como sus propiedades reológicas (viscosidad, textura), térmicas (Calorimetría diferencial de barrido - DSC) y estructurales (Infrarrojo- IR, rayos X-Rx e índice de cristalinidad relativa-ICR). El GS obtenido en ambos almidones se encontró dentro del rango permitido por la FDA haciéndolo apto para el consumo humano. La modificación mostró un incremento en IAA e ISA, obteniéndose el mayor valor de IAA en el AM (4.80) y de ISA en el AMH (32.06). La viscosidad presentó una disminución significativa (P<0.05) en ambos almidones (AMH 0.013 y AM 5.613), obteniéndose geles con mayor estabilidad. Así mismo, la dureza de los geles de almidón decreció (60 %) mientras que la adhesividad disminuyó únicamente en AM (66 %). El ICR de los almidones modificados aumentó con respecto al almidón nativo, lo que indica una despolimerización de la molécula producto de la modificación. La presencia del grupo acetilo en la molécula de almidón se observó en las señales entre 1650-1744 cm-1, confirmando la esterificación. Los almidones evaluados presentan un alto potencial para su uso como recubrimientos comestibles y como materiales de pared para microencapsulación. Universidad de Sonora 2021-02-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1296 10.18633/biotecnia.v23i1.1296 Biotecnia; Vol. 23 No. 1 (2021): Enero-Abril; 151-160 Biotecnia; Vol. 23 Núm. 1 (2021): Enero-Abril; 151-160 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1296/499 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1296/540 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0 |
