Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

Viscosity is an important rheological property, which may have impact on the glycemic response of starchy foods. However, the relationship between starch gels viscosity on its hydrolysis has not been elucidated. The aim of this work was to assess the effect of gels viscosity on the microstructure, a...

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Autores: Rosell, Cristina M., Garzón, Raquel, Santamaría, María, Moreira Martínez, Ramón Felipe
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Universidad de Santiago de Compostela (USC)
Repositorio:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Idioma:inglés
OAI Identifier:oai:minerva.usc.gal:10347/31749
Acceso en línea:http://hdl.handle.net/10347/31749
Access Level:acceso abierto
Palabra clave:3303 ingeniería y tecnología químicas
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spelling Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified modelRosell, Cristina M.Garzón, RaquelSantamaría, MaríaMoreira Martínez, Ramón Felipe3303 ingeniería y tecnología químicasViscosity is an important rheological property, which may have impact on the glycemic response of starchy foods. However, the relationship between starch gels viscosity on its hydrolysis has not been elucidated. The aim of this work was to assess the effect of gels viscosity on the microstructure, and the kinetics of enzymatic hydrolysis of starch. Corn starch gels were prepared from starch:water ratios varying from 1:4 to 1:16. A structural model was proposed that correlated (R-square = 0.98) the porous structure (cavity sizes, thickness walls) of gels and its viscosity. Kinetics constants of hydrolysis decreased with increasing starch content and consequently with gel viscosity. Relationships of viscosity with the microstructural features of gels suggested that enzyme diffusion into the gel was hindered, with the subsequent impact on the hydrolysis kinetics. Therefore, starch digestibility could be governed by starch gels viscosity, which also affected their microstructure.ElsevierUniversidade de Santiago de Compostela. Departamento de Enxeñaría QuímicaÁrea de Enxeñaría e Arquitectura20212021-01-0120212021-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10347/31749reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostelainstname:Universidad de Santiago de Compostela (USC)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 RTI2018-095919-B-C21 INCORPORACION DE FLOROTANINOS Y ALMIDON PARA OBTENER ALIMENTOS LIBRES DE GLUTEN SALUDABLES DIRIGIDOS AL CONTROL DE LA RESPUESTA GLICEMICAopen accesshttp://purl.org/coar/access_right/c_abf2© 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.glinfo:eu-repo/semantics/openAccessoai:minerva.usc.gal:10347/317492026-06-15T12:47:27Z
dc.title.none.fl_str_mv Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
title Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
spellingShingle Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
Rosell, Cristina M.
3303 ingeniería y tecnología químicas
title_short Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
title_full Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
title_fullStr Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
title_full_unstemmed Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
title_sort Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
dc.creator.none.fl_str_mv Rosell, Cristina M.
Garzón, Raquel
Santamaría, María
Moreira Martínez, Ramón Felipe
author Rosell, Cristina M.
author_facet Rosell, Cristina M.
Garzón, Raquel
Santamaría, María
Moreira Martínez, Ramón Felipe
author_role author
author2 Garzón, Raquel
Santamaría, María
Moreira Martínez, Ramón Felipe
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade de Santiago de Compostela. Departamento de Enxeñaría Química
Área de Enxeñaría e Arquitectura
dc.subject.none.fl_str_mv 3303 ingeniería y tecnología químicas
topic 3303 ingeniería y tecnología químicas
description Viscosity is an important rheological property, which may have impact on the glycemic response of starchy foods. However, the relationship between starch gels viscosity on its hydrolysis has not been elucidated. The aim of this work was to assess the effect of gels viscosity on the microstructure, and the kinetics of enzymatic hydrolysis of starch. Corn starch gels were prepared from starch:water ratios varying from 1:4 to 1:16. A structural model was proposed that correlated (R-square = 0.98) the porous structure (cavity sizes, thickness walls) of gels and its viscosity. Kinetics constants of hydrolysis decreased with increasing starch content and consequently with gel viscosity. Relationships of viscosity with the microstructural features of gels suggested that enzyme diffusion into the gel was hindered, with the subsequent impact on the hydrolysis kinetics. Therefore, starch digestibility could be governed by starch gels viscosity, which also affected their microstructure.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01
2021
2021-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10347/31749
url http://hdl.handle.net/10347/31749
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 RTI2018-095919-B-C21 INCORPORACION DE FLOROTANINOS Y ALMIDON PARA OBTENER ALIMENTOS LIBRES DE GLUTEN SALUDABLES DIRIGIDOS AL CONTROL DE LA RESPUESTA GLICEMICA
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
http://creativecommons.org/licenses/by-nc-nd/4.0/deed.gl
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
http://creativecommons.org/licenses/by-nc-nd/4.0/deed.gl
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname:Universidad de Santiago de Compostela (USC)
instname_str Universidad de Santiago de Compostela (USC)
reponame_str Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
collection Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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