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dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorRonda Balbás, María Felicidad 
dc.contributor.authorMoschakis, Thomas
dc.contributor.authorLazaridou, Athina
dc.contributor.authorBiliaderis, Costas G.
dc.date.accessioned2018-03-13T08:24:09Z
dc.date.available2018-03-13T08:24:09Z
dc.date.issued2018
dc.identifier.citationFood Hydrocolloids, 2018, n.79, p.20-29es
dc.identifier.issn0268-005Xes
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/28960
dc.descriptionProducción Científicaes
dc.description.abstractThe impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting temperatures, 90ºC and 120ºC, was investigated. The thermal and rheological behaviour of starches depended on their botanical origin and were significantly influenced by the presence and type of protein added as well as by the pH of the aqueous dispersion. Acidification to pH 4.5 increased the gelatinization temperature of rice starch in the presence of albumin or soy proteins, while reduced it in the case of tapioca starch, regardless of the presence of proteins. Acidification of rice starch dispersions decreased significantly the apparent gelatinization enthalpy; this effect was even greater in the presence of proteins. The addition of proteins brought about a structuring effect on tapioca gels leading to higher viscoelastic moduli and lower tan δ values. In general, acidification led to weaker gel structures, with more pronounced effect for potato starch, most likely related to its higher phosphate content (charge screening). Much weaker gels were obtained at 120ºC compared to those processed at lower temperatures; however, protein incorporation reinforced gel structure, an effect that was not observed in gels formed at 90º, as also revealed by microstructure analysis using confocal scanning laser microscopy. In conclusion, protein addition and pH adjustments of aqueous starch dispersions can provide an effective means to modulate the functional and textural properties of gel-like starch-based gluten-free formulations.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.classificationAcidificationes
dc.subject.classificationConfocal scanning laser microscopyes
dc.subject.classificationNon-gluten proteinses
dc.subject.classificationRheological properties of starch gelses
dc.subject.classificationStarches
dc.subject.classificationThermal propertieses
dc.titleImpact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gelses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2017.12.022es
dc.identifier.publicationfirstpage20es
dc.identifier.publicationissue79es
dc.identifier.publicationlastpage29es
dc.identifier.publicationtitleFood Hydrocolloidses
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía, Industria y Competitividad - FEDER (Projects AGL2012-35088 and AGL2015-63849-C2-2-R)
dc.description.projectJunta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA072P17)
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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