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Por favor, use este identificador para citar o enlazar este ítem: http://uvadoc.uva.es/handle/10324/5727
Título: Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis
Autor: Martínez, Mario M.
Pico Carbajo, Joana
Gómez, Manuel
Año del Documento: 2015
Editorial: Elsevier
Descripción: Producción Científica
Documento Fuente: Food Chemistry, 177:447-453
Resumen: Enzymatic hydrolysis could be an alternative way to modify flour functionality. The effect of two different enzymes, α-amylase and amyloglucosidase, and their combination on microstructure, oligosaccharide content, crystalline order, pasting, gel hydration, and colour properties of native and extruded wheat flours was investigated. Micrographs showed different mechanisms of actuation of the different enzymes on native and extruded flours, achieving greater than 300% and 500% increases of glucose and maltose contents, respectively, in extruded flours compared with their native counterparts. Native flours displayed higher values of water absorption capacity and swelling power than extruded flours. Flours treated by a combination of amylase and amyloglucosidase showed low swelling power. Regarding colour, native flours were darker and more reddish than extruded flours, whereas flours treated by amyloglucosidase, and therefore had a higher glucose content, were darker and more reddish.
Materias (normalizadas): harina de trigo
hidrólisis
amilasa
amiloglucosidasa
oligosacáridos
Revisión por Pares: SI
DOI: 10.1016/j.foodchem.2014.07.031
Idioma: eng
URI: http://uvadoc.uva.es/handle/10324/5727
Derechos: info:eu-repo/semantics/openAccess
Aparece en las colecciones:DEP42 - Artículos de revista

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