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: Roa, D.F., Santagapita, P.R., Buera, M.P., Tolaba, M.P.
Formato: INPR
Lenguaje:English
Materias:
Abrasive milling
Amaranth
Ball milling
FT-IR
Lipid-protein fraction
Starch
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Roa
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_19355130_v_n_p1_Roa
record_format dspace
spelling todo:paper_19355130_v_n_p1_Roa2023-10-03T16:36:36Z Amaranth Milling Strategies and Fraction Characterization by FT-IR Roa, D.F. Santagapita, P.R. Buera, M.P. Tolaba, M.P. 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. INPR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Roa
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
language English
orig_language_str_mv English
topic Abrasive milling
Amaranth
Ball milling
FT-IR
Lipid-protein fraction
Starch
spellingShingle Abrasive milling
Amaranth
Ball milling
FT-IR
Lipid-protein fraction
Starch
Roa, D.F.
Santagapita, P.R.
Buera, M.P.
Tolaba, M.P.
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.
format INPR
author Roa, D.F.
Santagapita, P.R.
Buera, M.P.
Tolaba, M.P.
author_facet Roa, D.F.
Santagapita, P.R.
Buera, M.P.
Tolaba, M.P.
author_sort Roa, D.F.
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
url http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Roa
work_keys_str_mv AT roadf amaranthmillingstrategiesandfractioncharacterizationbyftir
AT santagapitapr amaranthmillingstrategiesandfractioncharacterizationbyftir
AT bueramp amaranthmillingstrategiesandfractioncharacterizationbyftir
AT tolabamp amaranthmillingstrategiesandfractioncharacterizationbyftir
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