GELATINIZACION DEL ALMIDON PDF

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.

Dhital, S. Relationship between granule size and in vitro digestibility of maize and potato starches. Carbohydrates Polymers , Physicochemical and structural properties of maize and potato starches as a function of granule size. Journal of Agricultural and Food Chemistry 59, Englyst, H. Digestion of the carbohydrates of banana Musa paradisiacal sapientum in the human small intestine.

The American Journal of Clinical Nutrition 44, Physicochemical characteristics of starches from unripe fruits of mango and banana. Fine structural characteristics related to digestion properties of acid-treated fruit starches. Hermans, P. Quantitative X-ray investigations on the crystallinity of cellulose fibers: a background analysis. Journal of Applied Physics 19, Jane, J. Mechanism of starch gelatinization in neutral salt solutions.

Effect of amylopectin branch chain and amylose content on gelatinization and pasting properties. Cereal Chemistry 76, Kuakpetoon, D. Internal structure and physicochemical properties of corn starches as reveled by chemical surface gelatinization. Carbohydrate Research 42, Some intrinsic and extrinsic factors of acetylated starches: Morphological, physicochemical and structural characteristics. O'Brien, S. Susceptibility of annealed starches to hydrolysis by a-amylase and glucoamylase.

Carbohydrate Polymers 72, Pan, D. Internal structure of normal maize starch granules revealed by chemical surface gelatinization. Biomacromolecules 1, Perez, S.

The molecular structures of starch component and their contribution to the architecture of starch granules: A comprehensive review. Romero-Bastida, C. Acetylation of banana Musa paradisiaca L. Rheological and structural studies. Carbohydrate Polymers 92, Smith, A. The biosynthesis of the starch granule. Biomacromolecules 2, Tester, R. Starch-composition, fine structure and architecture. Journal of Cereal Science 39, Wang, L. Functional properties of oat starches and relationships among functional and structural characteristics.

Cereal Chemistry 71, Whistler, R. Banana starch production. Patent 5,, West Lafayette Ind. Zamudio-Flores, P.

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.

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Gelatinizacion Y Gelificacion De Almidones

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