2024-03-19T06:03:47Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/289602021-06-23T11:19:33Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Villanueva Barrero, Marina
71ba2ed5-11b0-48ba-bbac-35c100761608
500
Ronda Balbás, María Felicidad
30c1ef6999bd8686
500
0000-0001-7508-5537
Moschakis, Thomas
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500
Lazaridou, Athina
42b97e11-f6c2-4145-8b53-d220d6a6a453
500
Biliaderis, Costas G.
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500
2018-03-13T08:24:09Z
2018-03-13T08:24:09Z
2018
Food Hydrocolloids, 2018, n.79, p.20-29
0268-005X
http://uvadoc.uva.es/handle/10324/28960
https://doi.org/10.1016/j.foodhyd.2017.12.022
20
79
29
Food Hydrocolloids
Producción Científica
The 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.
Ministerio de Economía, Industria y Competitividad - FEDER (Projects AGL2012-35088 and AGL2015-63849-C2-2-R)
Junta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA072P17)
application/pdf
eng
Elsevier
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 International
Acidification
Confocal scanning laser microscopy
Non-gluten proteins
Rheological properties of starch gels
Starch
Thermal properties
Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
info:eu-repo/semantics/article
SI
ORIGINAL
Impact of acidification and protein fortification on thermal properties-FH-2018.pdf
Impact of acidification and protein fortification on thermal properties-FH-2018.pdf
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1462326
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2021-06-23 13:19:33.053
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repositorio@uva.es
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