Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization

Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological...

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Autores principales: Morán, J.I., Cyras, V.P., Giudicessi, S.L., Erra-Balsells, R., Vázquez, A.
Formato: JOUR
Materias:
biopolymers
modification
rheology
Acetylated starch
Amylose content
Crystallinities
Native starch
Pasting behavior
Potato starches
Pseudoplastic
Rheological property
Swelling behavior
Thermal properties
Biomolecules
Biopolymers
Chemical modification
Elasticity
Gelation
Glycerol
Rheology
Thermodynamic properties
Viscosity
Starch
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00218995_v120_n6_p3410_Moran
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00218995_v120_n6_p3410_Moran2023-10-03T14:22:25Z Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization Morán, J.I. Cyras, V.P. Giudicessi, S.L. Erra-Balsells, R. Vázquez, A. biopolymers modification rheology Acetylated starch Amylose content Crystallinities modification Native starch Pasting behavior Potato starches Pseudoplastic Rheological property Swelling behavior Thermal properties Biomolecules Biopolymers Chemical modification Elasticity Gelation Glycerol Rheology Thermodynamic properties Viscosity Starch Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch. © 2011 Wiley Periodicals, Inc. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00218995_v120_n6_p3410_Moran
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic biopolymers
modification
rheology
Acetylated starch
Amylose content
Crystallinities
modification
Native starch
Pasting behavior
Potato starches
Pseudoplastic
Rheological property
Swelling behavior
Thermal properties
Biomolecules
Biopolymers
Chemical modification
Elasticity
Gelation
Glycerol
Rheology
Thermodynamic properties
Viscosity
Starch
spellingShingle biopolymers
modification
rheology
Acetylated starch
Amylose content
Crystallinities
modification
Native starch
Pasting behavior
Potato starches
Pseudoplastic
Rheological property
Swelling behavior
Thermal properties
Biomolecules
Biopolymers
Chemical modification
Elasticity
Gelation
Glycerol
Rheology
Thermodynamic properties
Viscosity
Starch
Morán, J.I.
Cyras, V.P.
Giudicessi, S.L.
Erra-Balsells, R.
Vázquez, A.
Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
topic_facet biopolymers
modification
rheology
Acetylated starch
Amylose content
Crystallinities
modification
Native starch
Pasting behavior
Potato starches
Pseudoplastic
Rheological property
Swelling behavior
Thermal properties
Biomolecules
Biopolymers
Chemical modification
Elasticity
Gelation
Glycerol
Rheology
Thermodynamic properties
Viscosity
Starch
description Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch. © 2011 Wiley Periodicals, Inc.
format JOUR
author Morán, J.I.
Cyras, V.P.
Giudicessi, S.L.
Erra-Balsells, R.
Vázquez, A.
author_facet Morán, J.I.
Cyras, V.P.
Giudicessi, S.L.
Erra-Balsells, R.
Vázquez, A.
author_sort Morán, J.I.
title Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title_short Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title_full Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title_fullStr Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title_full_unstemmed Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title_sort influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
url http://hdl.handle.net/20.500.12110/paper_00218995_v120_n6_p3410_Moran
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AT cyrasvp influenceoftheglycerolcontentandtemperatureontherheologyofnativeandacetylatedstarchesduringandaftergelatinization
AT giudicessisl influenceoftheglycerolcontentandtemperatureontherheologyofnativeandacetylatedstarchesduringandaftergelatinization
AT errabalsellsr influenceoftheglycerolcontentandtemperatureontherheologyofnativeandacetylatedstarchesduringandaftergelatinization
AT vazqueza influenceoftheglycerolcontentandtemperatureontherheologyofnativeandacetylatedstarchesduringandaftergelatinization
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