Analysis of thermal pasting profile in corn starch rich in amylose and amylopectin: Physicochemical transformations, part II.
This work focused on the study of the behaviors of the apparent viscosity profiles of isolated corn starches rich in amylose and amylopectin, through the physicochemical and morphological changes that take place during the thermal profile and the gel formation. Frozen dry samples were studied at different stages along the pasting profile. Changes in the structural properties of the samples were studied using X-ray diffraction, and the morphological changes were followed using scanning electron microscopy, differential scanning calorimetry was used to analyze the thermal changes. The changes in the pasting profile (curve of apparent viscosity) were associated with structural, thermal, and morphological changes of the starch-water suspension. From the results obtained, a new interpretation of the parameters measured with the pasting profile is introduced. In this work does not show evidence of retrogradation at the end of the cooling process for starch rich in amylopectin and that starch rich in amylose does not develop viscosity.
Posgrado en Ciencias e Ingeniería de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C.P 76230, Mexico.
Natalia
N
Rincón-Londoño
Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Boulevard Juriquilla No. 3001 C.P. 76230, Juriquilla, Querétaro, A.P. 1-1010, Mexico.
Beatriz
B
Millan-Malo
Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Boulevard Juriquilla No. 3001 C.P. 76230, Juriquilla, Querétaro, A.P. 1-1010, Mexico. Electronic address: marioga@fata.unam.mx.
Mario E
ME
Rodríguez-García
D000687:Amylopectin / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry*; D055598:Chemical Phenomena; D005612:Freeze Drying; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D013696:Temperature
D013213:Starch; D000688:Amylose; D000687:Amylopectin
Amylopectin; Amylose; Pasting profile