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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/58291

    Título
    Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties
    Autor
    Vela Corona, Antonio JoséAutoridad UVA
    Villanueva Barrero, MarinaAutoridad UVA Orcid
    Li, Cheng
    Hamaker, Bruce R.
    Ronda Balbás, María FelicidadAutoridad UVA Orcid
    Año del Documento
    2023
    Editorial
    Elsevier
    Descripción
    Producción Científica
    Documento Fuente
    LWT, 2023, vol. 174, p. 114463
    Resumo
    Tef is a nutritionally-rich ancient grain gaining increasing interest in gluten-free market. Molecular and structural properties in the main biopolymers of two Spanish ecotypes of tef flour physically modified by ultrasound (US) treatments under different temperatures (20, 40, 45, 50 and 55 °C) were studied. Modifications achieved were dependent on tef ecotype, where white tef presented higher susceptibility. Size-exclusion chromatography indicated higher proportion of intermediate amylose chains (degree of polymerization 300–1600) across the whole amylose chain-length distribution and a higher amylose/amylopectin ratio, that increased up to 23% and 19% in treated samples of white and brown tef respectively. US increased the starch short-range order crystallinity and promoted the formation of random coil protein structure and the disappearance of β-sheet, as confirmed from FTIR spectroscopy. XRD and 1H NMR revealed a higher fragmentation of α-(1,4) than α-(1,6) bonds due ultrasonication. The gelatinization temperature range and ΔHgel decreased after ultrasonication up to 6 °C and 13%, an effect that was reinforced or counteracted, respectively, by the treatment temperature, indicating that annealing modulates the impact of sonication on flour gelatinization properties. Tef starch structural properties were found to be significantly modified by US treatments, where temperature was a determining variable influencing the degree of modification achieved.
    Materias Unesco
    23 Química
    2302 Bioquímica
    Palabras Clave
    Tef flour physical modification
    Ultrasound treatment
    Thermal properties
    Structural properties
    Size-exclusion chromatography
    ISSN
    0023-6438
    Revisión por pares
    SI
    DOI
    10.1016/j.lwt.2023.114463
    Patrocinador
    Ministerio de Ciencia e Innovación (PID2019-110809RB-I00/AEI/10.1303/501100011033)
    Junta de Castilla y León and FEDER (VA195P20)
    Version del Editor
    https://www.sciencedirect.com/science/article/pii/S0023643823000415
    Propietario de los Derechos
    © 2023 The Author(s)
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/58291
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
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    • DEP42 - Artículos de revista [291]
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    Universidad de Valladolid

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