Correlations between wet-milling characteristics of amaranth grain

Relationships of acid wet-milling conditions (soaking temperature and sulfur dioxide concentration) to laboratory wet-milling characteristics (fraction yields, protein content of fractions, and recovery values) of amaranth seeds were determined. Based on correlation coefficients (Pearson matrix), it...

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Autores principales:	Calzetta Resio, A.N., Tolaba, M.P., Suárez, C.
Formato:	JOUR
Materias:	Amaranth Correlations Principal component analysis Protein recovery Starch recovery Wet-milling Leaching Milling (machining) Recovery Starch Sulfur Sulfur dioxide Wastewater reclamation Water content Amaranthus caudatus
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v92_n3_p275_CalzettaResio
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_02608774_v92_n3_p275_CalzettaResio
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spelling	todo:paper_02608774_v92_n3_p275_CalzettaResio2023-10-03T15:12:23Z Correlations between wet-milling characteristics of amaranth grain Calzetta Resio, A.N. Tolaba, M.P. Suárez, C. Amaranth Correlations Principal component analysis Protein recovery Starch recovery Wet-milling Leaching Milling (machining) Recovery Starch Sulfur Sulfur dioxide Wastewater reclamation Water content Amaranth Correlations Protein recovery Starch recovery Wet-milling Principal component analysis Amaranthus caudatus Relationships of acid wet-milling conditions (soaking temperature and sulfur dioxide concentration) to laboratory wet-milling characteristics (fraction yields, protein content of fractions, and recovery values) of amaranth seeds were determined. Based on correlation coefficients (Pearson matrix), it was found that: (a) starch recovery was significantly correlated to fiber yield (r = -0.74); (b) the correlations of gluten recovery with protein content of starch (r = -0.69) and among protein contents of fiber and gluten (r = -0.63) pointed out the importance to have an efficient fiber isolation to assure satisfactory gluten yield; and (c) the solids in soaking water were correlated with protein contents of wet-milling being fractions being the coefficient value of -0.87 for gluten fraction. Principal component analysis identified three components (named as solids-leaching effect, protein-dispersion effect, and matrix-breakdown effect) that explained 95% of the total variation among wet-milling responses. The needs to recycle the processing water and the greater significance of the fraction quality over the fraction yield were revealed. © 2008 Elsevier Ltd. All rights reserved. Fil:Calzetta Resio, A.N. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v92_n3_p275_CalzettaResio
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Amaranth Correlations Principal component analysis Protein recovery Starch recovery Wet-milling Leaching Milling (machining) Recovery Starch Sulfur Sulfur dioxide Wastewater reclamation Water content Amaranth Correlations Protein recovery Starch recovery Wet-milling Principal component analysis Amaranthus caudatus
spellingShingle	Amaranth Correlations Principal component analysis Protein recovery Starch recovery Wet-milling Leaching Milling (machining) Recovery Starch Sulfur Sulfur dioxide Wastewater reclamation Water content Amaranth Correlations Protein recovery Starch recovery Wet-milling Principal component analysis Amaranthus caudatus Calzetta Resio, A.N. Tolaba, M.P. Suárez, C. Correlations between wet-milling characteristics of amaranth grain
topic_facet	Amaranth Correlations Principal component analysis Protein recovery Starch recovery Wet-milling Leaching Milling (machining) Recovery Starch Sulfur Sulfur dioxide Wastewater reclamation Water content Amaranth Correlations Protein recovery Starch recovery Wet-milling Principal component analysis Amaranthus caudatus
description	Relationships of acid wet-milling conditions (soaking temperature and sulfur dioxide concentration) to laboratory wet-milling characteristics (fraction yields, protein content of fractions, and recovery values) of amaranth seeds were determined. Based on correlation coefficients (Pearson matrix), it was found that: (a) starch recovery was significantly correlated to fiber yield (r = -0.74); (b) the correlations of gluten recovery with protein content of starch (r = -0.69) and among protein contents of fiber and gluten (r = -0.63) pointed out the importance to have an efficient fiber isolation to assure satisfactory gluten yield; and (c) the solids in soaking water were correlated with protein contents of wet-milling being fractions being the coefficient value of -0.87 for gluten fraction. Principal component analysis identified three components (named as solids-leaching effect, protein-dispersion effect, and matrix-breakdown effect) that explained 95% of the total variation among wet-milling responses. The needs to recycle the processing water and the greater significance of the fraction quality over the fraction yield were revealed. © 2008 Elsevier Ltd. All rights reserved.
format	JOUR
author	Calzetta Resio, A.N. Tolaba, M.P. Suárez, C.
author_facet	Calzetta Resio, A.N. Tolaba, M.P. Suárez, C.
author_sort	Calzetta Resio, A.N.
title	Correlations between wet-milling characteristics of amaranth grain
title_short	Correlations between wet-milling characteristics of amaranth grain
title_full	Correlations between wet-milling characteristics of amaranth grain
title_fullStr	Correlations between wet-milling characteristics of amaranth grain
title_full_unstemmed	Correlations between wet-milling characteristics of amaranth grain
title_sort	correlations between wet-milling characteristics of amaranth grain
url	http://hdl.handle.net/20.500.12110/paper_02608774_v92_n3_p275_CalzettaResio
work_keys_str_mv	AT calzettaresioan correlationsbetweenwetmillingcharacteristicsofamaranthgrain AT tolabamp correlationsbetweenwetmillingcharacteristicsofamaranthgrain AT suarezc correlationsbetweenwetmillingcharacteristicsofamaranthgrain
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Correlations between wet-milling characteristics of amaranth grain

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