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dc.date.accessioned 2021-09-06T17:32:12Z
dc.date.available 2021-09-06T17:32:12Z
dc.date.issued 2020
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/124224
dc.description.abstract Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, and thus, they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR-FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18–20 µg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein enrichment did not modify gelatinisation onset and peak temperatures but reduced the gelatinisation enthalpy of ahipa starch. Enriched starches produced less-rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten-free ingredients by an easy, low-cost process. en
dc.format.extent 1763-1772 es
dc.language en es
dc.subject Protein-enriched starches es
dc.subject Phenolics es
dc.subject Gluten-free baked goods es
dc.subject Ahipa starch es
dc.subject 16 cassava starch es
dc.title Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten-free ingredients for baked goods en
dc.type Articulo es
sedici.identifier.other doi:10.1111/ijfs.14457 es
sedici.identifier.issn 0950-5423 es
sedici.identifier.issn 1365-2621 es
sedici.creator.person Malgor, Martina es
sedici.creator.person Viña, Sonia Zulma es
sedici.creator.person Dini, Cecilia es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Preprint es
sedici.rights.license Creative Commons Attribution 4.0 International (CC BY 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle International Journal of Food Science & Technology es
sedici.relation.journalVolumeAndIssue vol. 55, no. 4 es


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Creative Commons Attribution 4.0 International (CC BY 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution 4.0 International (CC BY 4.0)