Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure

Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40-60°C) and SO 2 concentration (0.1-1.0g/L) was used. Dynamic oscillatory tests involved heating and cooling cy...

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Autores principales: Loubes, M.A., Calzetta Resio, A.N., Tolaba, M.P., Suarez, C.
Formato: JOUR
Materias:
DSC
Pseudo-cereal
Rheology
Soaking
Constant temperature
Cooling cycle
Factorial design
Frequency sweep
Interaction effect
Maximum values
Mechanical and thermal properties
Soaking conditions
Starch suspension
Thermal characteristics
Viscoelastic moduli
Wet milling
Gelation
Milling (machining)
Starch
Sulfur dioxide
Thermodynamic properties
Mechanical properties
Amaranthus caudatus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v46_n2_p519_Loubes
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v46_n2_p519_Loubes
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spelling todo:paper_00236438_v46_n2_p519_Loubes2023-10-03T14:34:11Z Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure Loubes, M.A. Calzetta Resio, A.N. Tolaba, M.P. Suarez, C. DSC Pseudo-cereal Rheology Soaking Constant temperature Cooling cycle DSC Factorial design Frequency sweep Interaction effect Maximum values Mechanical and thermal properties Pseudo-cereal Soaking Soaking conditions Starch suspension Thermal characteristics Viscoelastic moduli Wet milling Gelation Milling (machining) Rheology Starch Sulfur dioxide Thermodynamic properties Mechanical properties Amaranthus caudatus Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40-60°C) and SO 2 concentration (0.1-1.0g/L) was used. Dynamic oscillatory tests involved heating and cooling cycles (25-90°C) with tempering at 90°C followed by a frequency sweep (0.1-20Hz) at constant temperature. Thermal properties of starch suspensions were based on DSC tests. Viscoelastic modulus and thermal properties were affected by both factors, being significant the interaction effect. Maximum values of viscoelastic modulus at the end of heating and cooling steps were determined for samples corresponding to soaking conditions of 50°C and 1.0g/L SO 2. Based on Ross-Murphy index from frequency sweep analysis it was found that paste behavior occurs at 60°C and 0.1g/L, while at 47.4°C and 0.72g/L starch suspension gave a strong gel. Onset (61.7°C) and peak (66.2°C) temperatures showed a minimum at 50°C and 1.0g/L. As SO 2 concentration decreased, the end of gelatinization took place at lower temperature. Maximum gelatinization enthalpy (12.7J/g) was found at 40°C and 0.1g/L SO 2. © 2011 Elsevier Ltd. Fil:Calzetta Resio, A.N. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v46_n2_p519_Loubes
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic DSC
Pseudo-cereal
Rheology
Soaking
Constant temperature
Cooling cycle
DSC
Factorial design
Frequency sweep
Interaction effect
Maximum values
Mechanical and thermal properties
Pseudo-cereal
Soaking
Soaking conditions
Starch suspension
Thermal characteristics
Viscoelastic moduli
Wet milling
Gelation
Milling (machining)
Rheology
Starch
Sulfur dioxide
Thermodynamic properties
Mechanical properties
Amaranthus caudatus
spellingShingle DSC
Pseudo-cereal
Rheology
Soaking
Constant temperature
Cooling cycle
DSC
Factorial design
Frequency sweep
Interaction effect
Maximum values
Mechanical and thermal properties
Pseudo-cereal
Soaking
Soaking conditions
Starch suspension
Thermal characteristics
Viscoelastic moduli
Wet milling
Gelation
Milling (machining)
Rheology
Starch
Sulfur dioxide
Thermodynamic properties
Mechanical properties
Amaranthus caudatus
Loubes, M.A.
Calzetta Resio, A.N.
Tolaba, M.P.
Suarez, C.
Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
topic_facet DSC
Pseudo-cereal
Rheology
Soaking
Constant temperature
Cooling cycle
DSC
Factorial design
Frequency sweep
Interaction effect
Maximum values
Mechanical and thermal properties
Pseudo-cereal
Soaking
Soaking conditions
Starch suspension
Thermal characteristics
Viscoelastic moduli
Wet milling
Gelation
Milling (machining)
Rheology
Starch
Sulfur dioxide
Thermodynamic properties
Mechanical properties
Amaranthus caudatus
description Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40-60°C) and SO 2 concentration (0.1-1.0g/L) was used. Dynamic oscillatory tests involved heating and cooling cycles (25-90°C) with tempering at 90°C followed by a frequency sweep (0.1-20Hz) at constant temperature. Thermal properties of starch suspensions were based on DSC tests. Viscoelastic modulus and thermal properties were affected by both factors, being significant the interaction effect. Maximum values of viscoelastic modulus at the end of heating and cooling steps were determined for samples corresponding to soaking conditions of 50°C and 1.0g/L SO 2. Based on Ross-Murphy index from frequency sweep analysis it was found that paste behavior occurs at 60°C and 0.1g/L, while at 47.4°C and 0.72g/L starch suspension gave a strong gel. Onset (61.7°C) and peak (66.2°C) temperatures showed a minimum at 50°C and 1.0g/L. As SO 2 concentration decreased, the end of gelatinization took place at lower temperature. Maximum gelatinization enthalpy (12.7J/g) was found at 40°C and 0.1g/L SO 2. © 2011 Elsevier Ltd.
format JOUR
author Loubes, M.A.
Calzetta Resio, A.N.
Tolaba, M.P.
Suarez, C.
author_facet Loubes, M.A.
Calzetta Resio, A.N.
Tolaba, M.P.
Suarez, C.
author_sort Loubes, M.A.
title Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title_short Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title_full Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title_fullStr Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title_full_unstemmed Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
title_sort mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
url http://hdl.handle.net/20.500.12110/paper_00236438_v46_n2_p519_Loubes
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AT suarezc mechanicalandthermalcharacteristicsofamaranthstarchisolatedbyacidwetmillingprocedure
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