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    • SCIENTIFIC PRODUCTION
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    • Dpto. Ingeniería Agrícola y Forestal
    • DEP42 - Artículos de revista
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    • SCIENTIFIC PRODUCTION
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    • Dpto. Ingeniería Agrícola y Forestal
    • DEP42 - Artículos de revista
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    Por favor, use este identificador para citar o enlazar este ítem:http://uvadoc.uva.es/handle/10324/22717

    Título
    Biophysical features of cereal endosperm that decrease starch bioaccessibility
    Autor
    Roman Rivas, LauraAutoridad UVA Orcid
    Gómez Pallarés, ManuelAutoridad UVA Orcid
    Li, Chen
    Hamaker, Bruce R.
    Martínez Martínez, MarioAutoridad UVA Orcid
    Año del Documento
    2017
    Documento Fuente
    Carbohydrate Polymers.
    Abstract
    The influence of the physical structure of cereal endosperm on the natural structural integrity (intact cells) and starch bioaccessibility of the resultant flours was studied using maize as example. Endosperm hardness, defined by its intracellular (protein matrix) and extracellular (cell walls) constituents, affected the granular and molecular damage of the starch of the resultant flours leading to higher digestibility of raw hard than soft endosperm flours, but comparatively lower digestibility after cooking. After milling, hard endosperm possessed more damaged starch (radial splitting of amylopectin clusters) in the periphery of the resultant particles that increased in vitro starch digestibility of raw flours. Conversely, the hard endosperm plant tissue matrix significantly limited water availability and heat transfer on starch gelatinisation, thereby decreasing the digestion rate after hydrothermal processing (in particle size flours >80 μm). This study provides a unique mechanistic understanding to obtain cereal flours with slow digestion property for commercial utilisation
    Palabras Clave
    Endosperm
    Maize
    Starch
    Digestion
    Flour
    Plant tissue
    Cell walls
    Revisión por pares
    SI
    DOI
    10.1016/j.carbpol.2017.02.055
    Version del Editor
    https://www.sciencedirect.com/science/article/pii/S0144861717301856?via%3Dihub
    Propietario de los Derechos
    © Elsevier
    Idioma
    spa
    URI
    http://uvadoc.uva.es/handle/10324/22717
    Tipo de versión
    info:eu-repo/semantics/submittedVersion
    Derechos
    openAccess
    Collections
    • DEP42 - Artículos de revista [291]
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    Attribution-NonCommercial-NoDerivatives 4.0 InternationalExcept where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International

    Universidad de Valladolid

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