Analysis of the sorptional characteristics of amaranth starch

The water vapor adsorption isotherms of amaranth starch were determined for the temperature range 25-50°C and water activity 0.04-0.90. Comparison with adsorption isotherms of wheat and corn native starches showed that the three starches have similar adsorption capacities at low aw values. Amaranth...

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Autores principales:	Calzetta Resio, A., Aguerre, R.J., Suárez, C.
Formato:	JOUR
Materias:	Adsorption Grain (agricultural product) Isotherms Moisture Sorption Surface roughness Amaranth starch Fractal isotherm Starch Amaranthus caudatus Triticum aestivum Zea mays
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v42_n1_p51_CalzettaResio
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_02608774_v42_n1_p51_CalzettaResio
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spelling	todo:paper_02608774_v42_n1_p51_CalzettaResio2023-10-03T15:12:09Z Analysis of the sorptional characteristics of amaranth starch Calzetta Resio, A. Aguerre, R.J. Suárez, C. Adsorption Grain (agricultural product) Isotherms Moisture Sorption Surface roughness Amaranth starch Fractal isotherm Starch Amaranthus caudatus Triticum aestivum Zea mays The water vapor adsorption isotherms of amaranth starch were determined for the temperature range 25-50°C and water activity 0.04-0.90. Comparison with adsorption isotherms of wheat and corn native starches showed that the three starches have similar adsorption capacities at low aw values. Amaranth starch showed higher sorption capacity than corn and wheat starches at high aw values. Two BET-like isotherm equations were used to fit the equilibrium data: the GAB isotherm and a fractal isotherm. Although the best fit was obtained with fractal isotherm, the values of C and mm obtained from both equations were practically coincident. The fractal dimension D was in average 2.77 revealing the high degree of surface roughness of the starch. The effect of temperature on the equilibrium data was satisfactorily modeled by means of a simple two-parameter equation, covering the whole aw range investigated. An analytical expression was used to estimate the variation of the isosteric heat with moisture. The isosteric heat reached its maximum value of 30 kJ/mol at moisture levels of about 5% (db). Fil:Calzetta Resio, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Aguerre, R.J. 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_02608774_v42_n1_p51_CalzettaResio
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Adsorption Grain (agricultural product) Isotherms Moisture Sorption Surface roughness Amaranth starch Fractal isotherm Starch Amaranthus caudatus Triticum aestivum Zea mays
spellingShingle	Adsorption Grain (agricultural product) Isotherms Moisture Sorption Surface roughness Amaranth starch Fractal isotherm Starch Amaranthus caudatus Triticum aestivum Zea mays Calzetta Resio, A. Aguerre, R.J. Suárez, C. Analysis of the sorptional characteristics of amaranth starch
topic_facet	Adsorption Grain (agricultural product) Isotherms Moisture Sorption Surface roughness Amaranth starch Fractal isotherm Starch Amaranthus caudatus Triticum aestivum Zea mays
description	The water vapor adsorption isotherms of amaranth starch were determined for the temperature range 25-50°C and water activity 0.04-0.90. Comparison with adsorption isotherms of wheat and corn native starches showed that the three starches have similar adsorption capacities at low aw values. Amaranth starch showed higher sorption capacity than corn and wheat starches at high aw values. Two BET-like isotherm equations were used to fit the equilibrium data: the GAB isotherm and a fractal isotherm. Although the best fit was obtained with fractal isotherm, the values of C and mm obtained from both equations were practically coincident. The fractal dimension D was in average 2.77 revealing the high degree of surface roughness of the starch. The effect of temperature on the equilibrium data was satisfactorily modeled by means of a simple two-parameter equation, covering the whole aw range investigated. An analytical expression was used to estimate the variation of the isosteric heat with moisture. The isosteric heat reached its maximum value of 30 kJ/mol at moisture levels of about 5% (db).
format	JOUR
author	Calzetta Resio, A. Aguerre, R.J. Suárez, C.
author_facet	Calzetta Resio, A. Aguerre, R.J. Suárez, C.
author_sort	Calzetta Resio, A.
title	Analysis of the sorptional characteristics of amaranth starch
title_short	Analysis of the sorptional characteristics of amaranth starch
title_full	Analysis of the sorptional characteristics of amaranth starch
title_fullStr	Analysis of the sorptional characteristics of amaranth starch
title_full_unstemmed	Analysis of the sorptional characteristics of amaranth starch
title_sort	analysis of the sorptional characteristics of amaranth starch
url	http://hdl.handle.net/20.500.12110/paper_02608774_v42_n1_p51_CalzettaResio
work_keys_str_mv	AT calzettaresioa analysisofthesorptionalcharacteristicsofamaranthstarch AT aguerrerj analysisofthesorptionalcharacteristicsofamaranthstarch AT suarezc analysisofthesorptionalcharacteristicsofamaranthstarch
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Analysis of the sorptional characteristics of amaranth starch

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