Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems

The objective of the present work was to contribute to the understanding of the changes in water-distribution and water-solids interactions that take place after starch gelatinization and to elucidate their influence on the kinetics of Maillard reaction in low-moisture potato starch systems. Maillar...

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Autores principales:	Acevedo, N.C., Schebor, C., Buera, P.
Formato:	JOUR
Materias:	Gelatinization Glass transition Maillard reaction Molecular mobility Potato starch Water sorption properties Potato starches Water sorption Chemical reactions Differential scanning calorimetry Gelation Reaction rates Rhodium compounds Sorption Starch Glycosylation Solanum tuberosum
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_19355130_v5_n6_p2428_Acevedo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_19355130_v5_n6_p2428_Acevedo2023-10-03T16:36:27Z Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems Acevedo, N.C. Schebor, C. Buera, P. Gelatinization Glass transition Maillard reaction Molecular mobility Potato starch Water sorption properties Gelatinization Maillard reaction Molecular mobility Potato starches Water sorption Chemical reactions Differential scanning calorimetry Gelation Glass transition Reaction rates Rhodium compounds Sorption Starch Glycosylation Solanum tuberosum The objective of the present work was to contribute to the understanding of the changes in water-distribution and water-solids interactions that take place after starch gelatinization and to elucidate their influence on the kinetics of Maillard reaction in low-moisture potato starch systems. Maillard reaction was studied in freeze-dried native (NS) and gelatinized (GS) potato starch systems at 70°C. Water sorption isotherms were studied in a wide range of relative humidities (RH) and Guggenheim-Anderson-de Boer (GAB) model was applied. Thermal transitions were studied by differential scanning calorimetry; molecular mobility was estimated through time-resolved 1H NMR, and Maillard reaction was followed photocolorimetrically. In NS systems, the Maillard reaction rate was inversely dependent with the increase of RH. These results are due to a heterogeneous distribution of water and reactants within the starch matrix. In GS systems, the rate coefficient of the Maillard reaction increased up to RHs between 75% and 84% and then decreased at higher RH values. In this case, Maillard reaction rate could be related to the physical properties of the matrix: T g, water sorption, and water mobility can be relevant tools to predict the Maillard reaction rate-dependence on water content. © 2011 Springer Science + Business Media, LLC. Fil:Acevedo, N.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, 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_19355130_v5_n6_p2428_Acevedo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Gelatinization Glass transition Maillard reaction Molecular mobility Potato starch Water sorption properties Gelatinization Maillard reaction Molecular mobility Potato starches Water sorption Chemical reactions Differential scanning calorimetry Gelation Glass transition Reaction rates Rhodium compounds Sorption Starch Glycosylation Solanum tuberosum
spellingShingle	Gelatinization Glass transition Maillard reaction Molecular mobility Potato starch Water sorption properties Gelatinization Maillard reaction Molecular mobility Potato starches Water sorption Chemical reactions Differential scanning calorimetry Gelation Glass transition Reaction rates Rhodium compounds Sorption Starch Glycosylation Solanum tuberosum Acevedo, N.C. Schebor, C. Buera, P. Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems
topic_facet	Gelatinization Glass transition Maillard reaction Molecular mobility Potato starch Water sorption properties Gelatinization Maillard reaction Molecular mobility Potato starches Water sorption Chemical reactions Differential scanning calorimetry Gelation Glass transition Reaction rates Rhodium compounds Sorption Starch Glycosylation Solanum tuberosum
description	The objective of the present work was to contribute to the understanding of the changes in water-distribution and water-solids interactions that take place after starch gelatinization and to elucidate their influence on the kinetics of Maillard reaction in low-moisture potato starch systems. Maillard reaction was studied in freeze-dried native (NS) and gelatinized (GS) potato starch systems at 70°C. Water sorption isotherms were studied in a wide range of relative humidities (RH) and Guggenheim-Anderson-de Boer (GAB) model was applied. Thermal transitions were studied by differential scanning calorimetry; molecular mobility was estimated through time-resolved 1H NMR, and Maillard reaction was followed photocolorimetrically. In NS systems, the Maillard reaction rate was inversely dependent with the increase of RH. These results are due to a heterogeneous distribution of water and reactants within the starch matrix. In GS systems, the rate coefficient of the Maillard reaction increased up to RHs between 75% and 84% and then decreased at higher RH values. In this case, Maillard reaction rate could be related to the physical properties of the matrix: T g, water sorption, and water mobility can be relevant tools to predict the Maillard reaction rate-dependence on water content. © 2011 Springer Science + Business Media, LLC.
format	JOUR
author	Acevedo, N.C. Schebor, C. Buera, P.
author_facet	Acevedo, N.C. Schebor, C. Buera, P.
author_sort	Acevedo, N.C.
title	Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems
title_short	Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems
title_full	Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems
title_fullStr	Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems
title_full_unstemmed	Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems
title_sort	impact of starch gelatinization on the kinetics of maillard reaction in freeze-dried potato systems
url	http://hdl.handle.net/20.500.12110/paper_19355130_v5_n6_p2428_Acevedo
work_keys_str_mv	AT acevedonc impactofstarchgelatinizationonthekineticsofmaillardreactioninfreezedriedpotatosystems AT scheborc impactofstarchgelatinizationonthekineticsofmaillardreactioninfreezedriedpotatosystems AT buerap impactofstarchgelatinizationonthekineticsofmaillardreactioninfreezedriedpotatosystems
_version_	1807322067771588608

Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems

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