Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten-free ingredients for baked goods

Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, and thus, they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches....

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Detalles Bibliográficos
Autores principales: Malgor, Martina, Viña, Sonia Zulma, Dini, Cecilia
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2020
Materias:
Ciencias Exactas
Protein-enriched starches
Phenolics
Gluten-free baked goods
Ahipa starch
16 cassava starch
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/124224
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-124224
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Protein-enriched starches
Phenolics
Gluten-free baked goods
Ahipa starch
16 cassava starch
spellingShingle Ciencias Exactas
Protein-enriched starches
Phenolics
Gluten-free baked goods
Ahipa starch
16 cassava starch
Malgor, Martina
Viña, Sonia Zulma
Dini, Cecilia
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten-free ingredients for baked goods
topic_facet Ciencias Exactas
Protein-enriched starches
Phenolics
Gluten-free baked goods
Ahipa starch
16 cassava starch
description Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, and thus, they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR-FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18–20 µg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein enrichment did not modify gelatinisation onset and peak temperatures but reduced the gelatinisation enthalpy of ahipa starch. Enriched starches produced less-rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten-free ingredients by an easy, low-cost process.
format Articulo
Preprint
author Malgor, Martina
Viña, Sonia Zulma
Dini, Cecilia
author_facet Malgor, Martina
Viña, Sonia Zulma
Dini, Cecilia
author_sort Malgor, Martina
title Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten-free ingredients for baked goods
title_short Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten-free ingredients for baked goods
title_full Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten-free ingredients for baked goods
title_fullStr Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten-free ingredients for baked goods
title_full_unstemmed Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten-free ingredients for baked goods
title_sort root starches enriched with proteins and phenolics from pachyrhizus ahipa roots as gluten-free ingredients for baked goods
publishDate 2020
url http://sedici.unlp.edu.ar/handle/10915/124224
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