Inner structure of plantain starch granules by surface chemical gelatinization: morphological, physicochemical and molecular properties. Agama-Acevedo, L. Pacheco-Vargas y S. E-mail: labellop ipn. Recibido 20 de Noviembre Aceptado 21 da Enero de The structural organization of starch components amylose and amylopectin of plantain starch was studied using surface gelatinization.
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Inner structure of plantain starch granules by surface chemical gelatinization: morphological, physicochemical and molecular properties.
Agama-Acevedo, L. Pacheco-Vargas y S. E-mail: labellop ipn. Recibido 20 de Noviembre Aceptado 21 da Enero de The structural organization of starch components amylose and amylopectin of plantain starch was studied using surface gelatinization. The remnant starch granules were studied in the morphological, thermal, and molecular features.
Two reagents were tested to carried out the surface gelatinization; 13 M lithium chloride produced higher damage than 2 M calcium chloride on structure of starch granule, so calcium chloride was used to carried out surface gelatinization at different reaction times.
Gelatinized surface increased and the granule size decreased when the reaction time increased. In general, the average temperature and enthalpy of gelatinization decreased when the removed surface increased, showing disorganization or "weakening" of the granule structure. However, surface gelatinization did not affect the X-ray diffraction pattern and the crystallinity level. Knowledge of the organization of plantain starch components amylose and amylopectin , support to explain the physicochemical, functional and digestibility characteristics, as well as its reactivity when the plantain starch is enzymatic and chemical modified.
Key words: starch, plantain, chemical gelatinization, microscopy, granule size. American Association of Cereal Chemist, St. Paul, MN. Aparicio-Saguilan, A. Resistant starch-rich powders prepared by autoclaving of native and litnerized banana starch: partial characterization.
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Servicios Personalizados Revista. Similares en SciELO. Abstract The structural organization of starch components amylose and amylopectin of plantain starch was studied using surface gelatinization.
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04.- Gelatinizacion Y Gelificacion De Almidones
Juarez, , Cd. Industrial, CP , Apdo. Los almidones de camote y de yuca pueden ser incluidos en sistemas alimenticios como espesantes, estabilizantes y gelificantes en alimentos refrigerados y congelados. O amido de mandioca foi o que apresentou maior poder de inchamento e solubilidade. Os amidos de makal e de araruta podem ser utilizados em produtos que requerem altas temperaturas de processamento. Palavras-chave: amido; makal; batata-doce; mandioca; araruta; propriedades funcionais. Dichas ramificaciones se localizan aproximadamente a cada unidades de glucosa.
Gelatinizacion Y Gelificacion De Almidones
This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA. Home current Explore. Words: 1, Pages: Preview Full text. Profesor Ing.