Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity

Porous starches are attracting much attention owing to their adsorption ability of different compounds. However, only their granular structure have been exploited. The objective of the present research is to analyze the structure and properties of the gels obtained from porous starches having divers...

Descripción completa

Detalles Bibliográficos
Autores: Benavent Gil, Yaiza, Román, Laura, Gómez, Manuel, Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/180220
Acceso en línea:http://hdl.handle.net/10261/180220
Access Level:acceso abierto
Palabra clave:Gel matrix
Microstructure
Porous starch
Viscoelastic behavior
id ES_a0b5e7fab91b27d6ba2a879a29b2c8b5
oai_identifier_str oai:digital.csic.es:10261/180220
network_acronym_str ES
network_name_str España
repository_id_str
spelling Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of PorosityBenavent Gil, YaizaRomán, LauraGómez, ManuelRosell, Cristina M.Gel matrixMicrostructurePorous starchViscoelastic behaviorPorous starches are attracting much attention owing to their adsorption ability of different compounds. However, only their granular structure have been exploited. The objective of the present research is to analyze the structure and properties of the gels obtained from porous starches having diverse degree of porosity (0–15%). Gels are obtained from corn starches with different degree of porosity and their microstructure, gel rheology, hardness, and syneresis during storage is determine. SEM micrographs revealed honeycomb structures with diverse size and number of holes depending on the porosity of the initial porous starches. In addition, when increasing porosity, gels showed lower viscoelasticity, decreasing G′ and G″ and leading to low elastic gels, with also soft texture. Syneresis of starches is accelerate during the storage of the samples during the first week. However, no significant differences are observe during the second week. Therefore, porous starches with diverse porosity offer an attractive alternative to obtain hydrogels with diverse network matrix.Authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014‐52928‐C2), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189). Y. Benavent‐Gil and Laura Román would like to thank predoctoral fellowship from Spanish Ministry of Economy and Competitiveness and from the University of Valladolid, respectively.Peer reviewedJohn Wiley & SonsMinisterio de Economía y Competitividad (España)European CommissionGeneralitat ValencianaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/180220reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014‐52928‐C2https://doi.org/10.1002/star.201800171Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1802202026-05-22T06:33:51Z
dc.title.none.fl_str_mv Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
title Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
spellingShingle Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
Benavent Gil, Yaiza
Gel matrix
Microstructure
Porous starch
Viscoelastic behavior
title_short Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
title_full Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
title_fullStr Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
title_full_unstemmed Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
title_sort Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
dc.creator.none.fl_str_mv Benavent Gil, Yaiza
Román, Laura
Gómez, Manuel
Rosell, Cristina M.
author Benavent Gil, Yaiza
author_facet Benavent Gil, Yaiza
Román, Laura
Gómez, Manuel
Rosell, Cristina M.
author_role author
author2 Román, Laura
Gómez, Manuel
Rosell, Cristina M.
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Generalitat Valenciana
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Gel matrix
Microstructure
Porous starch
Viscoelastic behavior
topic Gel matrix
Microstructure
Porous starch
Viscoelastic behavior
description Porous starches are attracting much attention owing to their adsorption ability of different compounds. However, only their granular structure have been exploited. The objective of the present research is to analyze the structure and properties of the gels obtained from porous starches having diverse degree of porosity (0–15%). Gels are obtained from corn starches with different degree of porosity and their microstructure, gel rheology, hardness, and syneresis during storage is determine. SEM micrographs revealed honeycomb structures with diverse size and number of holes depending on the porosity of the initial porous starches. In addition, when increasing porosity, gels showed lower viscoelasticity, decreasing G′ and G″ and leading to low elastic gels, with also soft texture. Syneresis of starches is accelerate during the storage of the samples during the first week. However, no significant differences are observe during the second week. Therefore, porous starches with diverse porosity offer an attractive alternative to obtain hydrogels with diverse network matrix.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/180220
url http://hdl.handle.net/10261/180220
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014‐52928‐C2
https://doi.org/10.1002/star.201800171
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869415051024138240
score 15,811543

Similares en LA Referencia