Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Producción Científica

Detalles Bibliográficos
Autores: Villanueva Barrero, Marina, Lamo Santamaría, Beatriz de, Harasym, Joanna, Ronda Balbás, María Felicidad
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/32600
Acceso en línea:https://doi.org/10.1016/j.carbpol.2018.08.052
http://uvadoc.uva.es/handle/10324/32600
Access Level:acceso abierto
Palabra clave:microwave
functional properties
Gel rheology
Potato starch
Rice starch
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spelling Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starchesVillanueva Barrero, MarinaLamo Santamaría, Beatriz deHarasym, JoannaRonda Balbás, María Felicidadmicrowavefunctional propertiesGel rheologyPotato starchRice starchProducción CientíficaThis study evaluated for first time the effect of Microwave (MW) radiation on systems based on potato and rice starches supplemented with 5% of calcium caseinate (CA) or soy protein isolate (SPI). The goal of this treatment was the physical modification of these starch-based systems to provide ingredients of new functionalities. The hydration and pasting properties as well as gel viscoelastic features were evaluated. Dynamic oscillatory rheological tests were used. The effect of MW treatment (MWT) depended on the starch botanical origin and was significantly affected by protein presence and type. MWT of starch + protein blends revealed the most notable changes when SPI was added. Adding it to rice starch decreased swelling power (-45%), altered viscometric profiles and reinforced gel structure with important increases in both viscoelastic moduli (+160%-G’ and +58%-G’’). In blends with potato starch, MWT increased water absorption capacity (+115%) and decreased water solubility index (-82%). MWT of protein-potato blends promoted gel stability, decreased their pasting profiles and resulted in enhanced viscoelastic moduli (+483-G’ and 243%-G’’). MWT combined with protein addition allows designing starch-based foods with tailored properties.Ministerio de Economía y Competitividad - FEDER (AGL2015-63849-C2-2-R)Junta de Castilla y León - FEDER (VA072P17)Elsevier2018info:eu-repo/semantics/articleapplication/pdfhttps://doi.org/10.1016/j.carbpol.2018.08.052http://uvadoc.uva.es/handle/10324/32600reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléswww.elsevier.cominfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:uvadoc.uva.es:10324/326002026-06-13T12:44:47Z
dc.title.none.fl_str_mv Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
title Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
spellingShingle Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
Villanueva Barrero, Marina
microwave
functional properties
Gel rheology
Potato starch
Rice starch
title_short Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
title_full Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
title_fullStr Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
title_full_unstemmed Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
title_sort Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
dc.creator.none.fl_str_mv Villanueva Barrero, Marina
Lamo Santamaría, Beatriz de
Harasym, Joanna
Ronda Balbás, María Felicidad
author Villanueva Barrero, Marina
author_facet Villanueva Barrero, Marina
Lamo Santamaría, Beatriz de
Harasym, Joanna
Ronda Balbás, María Felicidad
author_role author
author2 Lamo Santamaría, Beatriz de
Harasym, Joanna
Ronda Balbás, María Felicidad
author2_role author
author
author
dc.subject.none.fl_str_mv microwave
functional properties
Gel rheology
Potato starch
Rice starch
topic microwave
functional properties
Gel rheology
Potato starch
Rice starch
description Producción Científica
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.carbpol.2018.08.052
http://uvadoc.uva.es/handle/10324/32600
url https://doi.org/10.1016/j.carbpol.2018.08.052
http://uvadoc.uva.es/handle/10324/32600
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv www.elsevier.com
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
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:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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