Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto

Starch was isolated from Amaranthus cruentus to study some physicochemical properties (swelling power, solubility, water absorption and sorption equilibria) and compared with corn starch. Swelling power and water absorption capacity were higher for amaranth than for corn starch, whereas the solubili...

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Autores principales: Calzetta Resio, A.N., Tolaba, M.P., Suarez, C.
Formato: JOUR
Materias:
amaranth
gelatinization
solubility
starch
swelling power
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_10820132_v6_n5_p371_CalzettaResio
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_10820132_v6_n5_p371_CalzettaResio2023-10-03T16:03:57Z Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto Calzetta Resio, A.N. Tolaba, M.P. Suarez, C. amaranth gelatinization solubility starch swelling power Starch was isolated from Amaranthus cruentus to study some physicochemical properties (swelling power, solubility, water absorption and sorption equilibria) and compared with corn starch. Swelling power and water absorption capacity were higher for amaranth than for corn starch, whereas the solubility of amaranth starch was, in comparison, lower. The adsorption capacity at monolayer value of both starches was practically coincident. However, the sorbed water at monolayer seemed to be more firmly adsorbed in corn than in amaranth starch. The specific surface area of adsorption for both materials was above 300 m2/g. Gelatinization temperatures of amaranth starch measured by differential scanning calorimetry varied with the water/starch ratio and the heating rate. For water/starch ratios higher than 2:1, the peak temperature was practically constant and equal to 68.3 °C. The enthalpy of gelatinization reached a maximum of 11.5-11.7 J/g. Two activation energies were found with a distinct break point at 69.2 °C, where rapid gelatinization of amaranth starch begins. © 2000, Sage Publications. 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_10820132_v6_n5_p371_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
gelatinization
solubility
starch
swelling power
spellingShingle amaranth
gelatinization
solubility
starch
swelling power
Calzetta Resio, A.N.
Tolaba, M.P.
Suarez, C.
Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto
topic_facet amaranth
gelatinization
solubility
starch
swelling power
description Starch was isolated from Amaranthus cruentus to study some physicochemical properties (swelling power, solubility, water absorption and sorption equilibria) and compared with corn starch. Swelling power and water absorption capacity were higher for amaranth than for corn starch, whereas the solubility of amaranth starch was, in comparison, lower. The adsorption capacity at monolayer value of both starches was practically coincident. However, the sorbed water at monolayer seemed to be more firmly adsorbed in corn than in amaranth starch. The specific surface area of adsorption for both materials was above 300 m2/g. Gelatinization temperatures of amaranth starch measured by differential scanning calorimetry varied with the water/starch ratio and the heating rate. For water/starch ratios higher than 2:1, the peak temperature was practically constant and equal to 68.3 °C. The enthalpy of gelatinization reached a maximum of 11.5-11.7 J/g. Two activation energies were found with a distinct break point at 69.2 °C, where rapid gelatinization of amaranth starch begins. © 2000, Sage Publications. All rights reserved.
format JOUR
author Calzetta Resio, A.N.
Tolaba, M.P.
Suarez, C.
author_facet Calzetta Resio, A.N.
Tolaba, M.P.
Suarez, C.
author_sort Calzetta Resio, A.N.
title Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto
title_short Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto
title_full Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto
title_fullStr Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto
title_full_unstemmed Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto
title_sort some physical and thermal characteristics of amaranth starch algunas propiedades físicas y térmicas del almidón de amaranto
url http://hdl.handle.net/20.500.12110/paper_10820132_v6_n5_p371_CalzettaResio
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