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dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorLamo Santamaría, Beatriz de
dc.contributor.authorHarasym, Joanna
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2018-11-12T12:59:26Z
dc.date.available2018-11-12T12:59:26Z
dc.date.issued2018
dc.identifier.citationCarbohydrate Polymers, Diciembre 2018, vol. 201, p.374-381es
dc.identifier.issn0144-8617es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/32600
dc.descriptionProducción Científicaes
dc.description.abstractThis study evaluated for first time the effect of Microwave (MW) radiation on systems based on potato and rice starches supplemented with 5% of calcium caseinate (CA) or soy protein isolate (SPI). The goal of this treatment was the physical modification of these starch-based systems to provide ingredients of new functionalities. The hydration and pasting properties as well as gel viscoelastic features were evaluated. Dynamic oscillatory rheological tests were used. The effect of MW treatment (MWT) depended on the starch botanical origin and was significantly affected by protein presence and type. MWT of starch + protein blends revealed the most notable changes when SPI was added. Adding it to rice starch decreased swelling power (-45%), altered viscometric profiles and reinforced gel structure with important increases in both viscoelastic moduli (+160%-G’ and +58%-G’’). In blends with potato starch, MWT increased water absorption capacity (+115%) and decreased water solubility index (-82%). MWT of protein-potato blends promoted gel stability, decreased their pasting profiles and resulted in enhanced viscoelastic moduli (+483-G’ and 243%-G’’). MWT combined with protein addition allows designing starch-based foods with tailored properties.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.classificationmicrowavees
dc.subject.classificationfunctional propertieses
dc.subject.classificationgel rheologyes
dc.subject.classificationpotato starches
dc.subject.classificationrice starches
dc.titleMicrowave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starcheses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doihttps://doi.org/10.1016/j.carbpol.2018.08.052es
dc.relation.publisherversionwww.elsevier.comes
dc.identifier.publicationfirstpage374es
dc.identifier.publicationlastpage381es
dc.identifier.publicationtitleCarbohydrate Polymerses
dc.identifier.publicationvolume201es
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía y Competitividad - FEDER (AGL2015-63849-C2-2-R)es
dc.description.projectJunta de Castilla y León - FEDER (VA072P17)es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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