Amaranth Milling Strategies and Fraction Characterization by FT-IR

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Amaranth nutritional value has been widely recognized, but the required conditions for its processing cannot be adapted to traditional technologies. For the proposal of alternative strategies, the changes of several components should be understood. Enriched starch and lipid-protein fractions of amar...

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Autores principales:	Santagapita, Patricio Román, Buera, María del Pilar, Tolaba, Marcela Patricia
Publicado:	2014
Materias:	Abrasive milling Amaranth Ball milling FT-IR Lipid-protein fraction Starch
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n3_p711_Roa http://hdl.handle.net/20.500.12110/paper_19355130_v7_n3_p711_Roa
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_19355130_v7_n3_p711_Roa
record_format	dspace
spelling	paper:paper_19355130_v7_n3_p711_Roa2023-06-08T16:32:02Z Amaranth Milling Strategies and Fraction Characterization by FT-IR Santagapita, Patricio Román Buera, María del Pilar Tolaba, Marcela Patricia Abrasive milling Amaranth Ball milling FT-IR Lipid-protein fraction Starch Amaranth nutritional value has been widely recognized, but the required conditions for its processing cannot be adapted to traditional technologies. For the proposal of alternative strategies, the changes of several components should be understood. Enriched starch and lipid-protein fractions of amaranth flour upon different milling treatments were obtained and characterized by attenuated total reflectance-Fourier transform-infrared spectroscopy. Starch- and lipid-protein-enriched amaranth fractions were obtained by abrasive milling; amaranth starch was isolated by wet-milling procedure, and flour samples were obtained from planetary ball milling. Changes on starch, protein, and lipids relative contents, on starch crystallinity and on lipids and protein stability after milling and 6-month storage, were evaluated. The Fourier transform-infrared (FT-IR) spectroscopy peaks of the main grain components were identified in the middle-infrared range. By calculating the ratios between height intensities of selected specific peaks, several characteristics of the samples could be explained: increased protein content and lipid proportion of the enriched fraction; decrease of the starch crystallinity degree by abrasive milling and especially by ball milling due to starch amorphization during these processes; and lipids modification in milled and in 6-month aged samples. FT-IR analysis can be considered a rapid, nondestructive, solvent-free, sensitive, and useful tool to investigate starch, lipid, and protein modifications provoked by processing and storage as well as to determine, based on intensity ratio, the relative proportion of grain components within amaranth milling fractions. The abrasive milling associated to planetary ball milling to obtain modified different fractions is presented as an interesting strategy for the processing of amaranth grain. © 2013 Springer Science+Business Media New York. Fil:Santagapita, P.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n3_p711_Roa http://hdl.handle.net/20.500.12110/paper_19355130_v7_n3_p711_Roa
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Abrasive milling Amaranth Ball milling FT-IR Lipid-protein fraction Starch
spellingShingle	Abrasive milling Amaranth Ball milling FT-IR Lipid-protein fraction Starch Santagapita, Patricio Román Buera, María del Pilar Tolaba, Marcela Patricia Amaranth Milling Strategies and Fraction Characterization by FT-IR
topic_facet	Abrasive milling Amaranth Ball milling FT-IR Lipid-protein fraction Starch
description	Amaranth nutritional value has been widely recognized, but the required conditions for its processing cannot be adapted to traditional technologies. For the proposal of alternative strategies, the changes of several components should be understood. Enriched starch and lipid-protein fractions of amaranth flour upon different milling treatments were obtained and characterized by attenuated total reflectance-Fourier transform-infrared spectroscopy. Starch- and lipid-protein-enriched amaranth fractions were obtained by abrasive milling; amaranth starch was isolated by wet-milling procedure, and flour samples were obtained from planetary ball milling. Changes on starch, protein, and lipids relative contents, on starch crystallinity and on lipids and protein stability after milling and 6-month storage, were evaluated. The Fourier transform-infrared (FT-IR) spectroscopy peaks of the main grain components were identified in the middle-infrared range. By calculating the ratios between height intensities of selected specific peaks, several characteristics of the samples could be explained: increased protein content and lipid proportion of the enriched fraction; decrease of the starch crystallinity degree by abrasive milling and especially by ball milling due to starch amorphization during these processes; and lipids modification in milled and in 6-month aged samples. FT-IR analysis can be considered a rapid, nondestructive, solvent-free, sensitive, and useful tool to investigate starch, lipid, and protein modifications provoked by processing and storage as well as to determine, based on intensity ratio, the relative proportion of grain components within amaranth milling fractions. The abrasive milling associated to planetary ball milling to obtain modified different fractions is presented as an interesting strategy for the processing of amaranth grain. © 2013 Springer Science+Business Media New York.
author	Santagapita, Patricio Román Buera, María del Pilar Tolaba, Marcela Patricia
author_facet	Santagapita, Patricio Román Buera, María del Pilar Tolaba, Marcela Patricia
author_sort	Santagapita, Patricio Román
title	Amaranth Milling Strategies and Fraction Characterization by FT-IR
title_short	Amaranth Milling Strategies and Fraction Characterization by FT-IR
title_full	Amaranth Milling Strategies and Fraction Characterization by FT-IR
title_fullStr	Amaranth Milling Strategies and Fraction Characterization by FT-IR
title_full_unstemmed	Amaranth Milling Strategies and Fraction Characterization by FT-IR
title_sort	amaranth milling strategies and fraction characterization by ft-ir
publishDate	2014
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n3_p711_Roa http://hdl.handle.net/20.500.12110/paper_19355130_v7_n3_p711_Roa
work_keys_str_mv	AT santagapitapatricioroman amaranthmillingstrategiesandfractioncharacterizationbyftir AT bueramariadelpilar amaranthmillingstrategiesandfractioncharacterizationbyftir AT tolabamarcelapatricia amaranthmillingstrategiesandfractioncharacterizationbyftir
_version_	1768544707260973056

Amaranth Milling Strategies and Fraction Characterization by FT-IR

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