Cambios en las propiedades de gelatinización y pasta de varios almidones (trigo, maíz y maíz ceroso) por la adición de fibrillas de celulosa bacteriana.

P. Díaz-Calderón*, B. MacNaughtan, S. Hill, T. Foster, J. Enrione, J. Mitchell

*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

15 Citas (Scopus)

Resumen

The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinisation profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on the dry weight of starch) were prepared and tested by Rapid Visco-Analysis (RVA), Differential Scanning Calorimetry (DSC) and both Optical and Polarized Light Microscopy. Results showed that BCF produce a significant modification of pasting properties. The pasting temperature was reduced but viscosities (peak, final, trough, breakdown and final) increased. The reduction in pasting temperature at the highest BCF addition was 20 °C higher for maize and wheat starches but only 2 °C higher for waxy maize starch. In contrast to the pasting temperature, the gelatinisation temperature by DSC for all three starches slightly varied upon BCF addition, but the gelatinisation enthalpy was reduced to a greater extent than values reported for the addition of other hydrocolloids to starch blends. Optical and polarized light microscopy showed the presence of domains rich in starch and highly aggregated BCF in all three starches evaluated. The increase in viscosity and decrease in pasting temperature are discussed in terms of changes in starch concentrations in the starch rich domain. These results open interesting perspectives in the use of bacterial cellulose and plant cell walls to design novel bio-composites to structure foods.
Título traducido de la contribuciónCambios en las propiedades de gelatinización y pasta de varios almidones (trigo, maíz y maíz ceroso) por la adición de fibrillas de celulosa bacteriana.
Idioma originalInglés
Páginas (desde-hasta)274-280
Número de páginas7
PublicaciónFood Hydrocolloids
Volumen80
DOI
EstadoPublicada - jul 2018

Nota bibliográfica

Publisher Copyright:
© 2018 Elsevier Ltd

Palabras clave

  • Materiales avanzados
  • Celulosa bacteriana
  • Gelatinización
  • Pegar propiedades
  • Almidón

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