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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/61900

    Título
    Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour: From dry to wet treatments
    Autor
    García Solaesa, ÁngelaAutoridad UVA Orcid
    Villanueva Barrero, MarinaAutoridad UVA Orcid
    Vela Corona, Antonio JoséAutoridad UVA
    Ronda Balbás, María FelicidadAutoridad UVA Orcid
    Año del Documento
    2022
    Editorial
    Elsevier
    Descripción
    Producción Científica
    Documento Fuente
    International Journal of Biological Macromolecules, 2022, vol. 222, 1768-1777
    Resumo
    Microwave radiation (MW) is an environment-friendly technology used to physically modify flours. Rice flour was MW-treated at different moisture content (MC) (3 %, 8 %, 13 %, 15 %, 20 % and 30 %). In vitro starch digestibility was determined and related to the changes caused by MW treatment to flours' structure and thermal properties, which were influenced by MC. A reduction of 49 % and 65 % in the gelatinization enthalpy of samples treated at 20 % and 30 % MC denoted a partial gelatinization. A loss of granular crystallinity in treated samples was confirmed by XR-diffraction and FTIR, particularly at 15 %, 20 % and 30 % MC. MW promoted the formation of random-coil, α-helix and β-turn protein structure, and the disappearance of LF-β-sheet. Morphological differences were found between samples treated at 8 % MC (loss of polygonal structure, protein layer covering granules' surface and small holes) and 30 % MC (rounded and aggregated granules, covered with exudate amylose). In vitro starch digestibility revealed that samples treated at 20 % and 30 % MC showed 40 % and 47 % higher rapidly digestible starch, 48 % and 70 % lower slowly digestible starch and 90 % lower resistant starch than the untreated flour. Flour MC in MW-treatment allowed the modulation of structural and thermal characteristics of rice flour and consequently its starch hydrolysis rate.
    Materias Unesco
    3309 Tecnología de Los Alimentos
    2302.90 Bioquímica de Alimentos
    Palabras Clave
    Rice flour microwave treatment
    In vitro starch digestibility
    Structural properties
    ISSN
    0141-8130
    Revisión por pares
    SI
    DOI
    10.1016/j.ijbiomac.2022.09.262
    Patrocinador
    Ministerio de Ciencia e Innovación (PID2019-110809RB-I00)
    Junta de Castilla y León/ FEDER (VA195P20)
    National Science Centre (NCN Poland) and Norway Grants (UMO-2020/ 37/KST5/03602)
    Version del Editor
    https://www.sciencedirect.com/science/article/pii/S0141813022022012
    Propietario de los Derechos
    © Elsevier
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/61900
    Tipo de versión
    info:eu-repo/semantics/acceptedVersion
    Derechos
    openAccess
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    Attribution-NonCommercial-NoDerivatives 4.0 InternacionalExceto quando indicado o contrário, a licença deste item é descrito como Attribution-NonCommercial-NoDerivatives 4.0 Internacional

    Universidad de Valladolid

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