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, Nuria Cristina, Schebor, Carolina C., Buera, María del Pilar
Publicado:	2012
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:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v5_n6_p2428_Acevedo 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

id	paper:paper_19355130_v5_n6_p2428_Acevedo
record_format	dspace
spelling	paper:paper_19355130_v5_n6_p2428_Acevedo2023-06-08T16:31:59Z Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar 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. 2012 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v5_n6_p2428_Acevedo 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, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar 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.
author	Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar
author_facet	Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar
author_sort	Acevedo, Nuria Cristina
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
publishDate	2012
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v5_n6_p2428_Acevedo http://hdl.handle.net/20.500.12110/paper_19355130_v5_n6_p2428_Acevedo
work_keys_str_mv	AT acevedonuriacristina impactofstarchgelatinizationonthekineticsofmaillardreactioninfreezedriedpotatosystems AT scheborcarolinac impactofstarchgelatinizationonthekineticsofmaillardreactioninfreezedriedpotatosystems AT bueramariadelpilar impactofstarchgelatinizationonthekineticsofmaillardreactioninfreezedriedpotatosystems
_version_	1768544752040411136

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

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