2024-03-29T15:48:14Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/582912023-01-17T20:00:29Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Vela Corona, Antonio José
3f7a8c73c03b4a83
600
Villanueva Barrero, Marina
71ba2ed5-11b0-48ba-bbac-35c100761608
600
Li, Cheng
f871326e-4a9e-4343-9f63-f5760f4af647
Hamaker, Bruce R.
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600
Ronda Balbás, María Felicidad
30c1ef6999bd8686
600
0000-0001-7508-5537
2023-01-17T10:21:13Z
2023-01-17T10:21:13Z
2023
LWT, 2023, vol. 174, p. 114463
0023-6438
https://uvadoc.uva.es/handle/10324/58291
10.1016/j.lwt.2023.114463
114463
LWT
174
Producción Científica
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.
Ministerio de Ciencia e Innovación (PID2019-110809RB-I00/AEI/10.1303/501100011033)
Junta de Castilla y León and FEDER (VA195P20)
application/pdf
eng
Elsevier
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
© 2023 The Author(s)
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Tef flour physical modification
Ultrasound treatment
Thermal properties
Structural properties
Size-exclusion chromatography
23 Química
2302 Bioquímica
Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
https://www.sciencedirect.com/science/article/pii/S0023643823000415
SI
THUMBNAIL
Ultrasound-treatments-tef.pdf.jpg
Ultrasound-treatments-tef.pdf.jpg
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https://uvadoc.uva.es/bitstream/10324/58291/4/Ultrasound-treatments-tef.pdf.jpg
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LICENSE
license.txt
license.txt
text/plain
3929
https://uvadoc.uva.es/bitstream/10324/58291/3/license.txt
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https://uvadoc.uva.es/bitstream/10324/58291/2/license_rdf
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ORIGINAL
Ultrasound-treatments-tef.pdf
Ultrasound-treatments-tef.pdf
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https://uvadoc.uva.es/bitstream/10324/58291/1/Ultrasound-treatments-tef.pdf
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10324/58291
oai:uvadoc.uva.es:10324/58291
2023-01-17 21:00:29.064
UVaDOC
repositorio@uva.es
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