التفاصيل البيبلوغرافية
| العنوان: |
Effects of the Amylose/Amylopectin Content and Storage Conditions on Corn Starch Hydrogels Produced by High-Pressure Processing (HPP) |
| المؤلفون: |
Oscar Pulgarín, Dominique Larrea-Wachtendorff, Giovanna Ferrari |
| المصدر: |
Gels; Volume 9; Issue 2; Pages: 87 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2023 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
starch-based hydrogels, amylose, amylopectin, storage conditions |
| الوصف: |
In this study, the effects of the amylose/amylopectin content on starch gelation and the physical characteristics of hydrogels produced by HPP were studied by optical and rheological measurements in steady-state conditions. Additionally, the effects of the storage temperature (4 °C and 20 °C) and type of packaging (plastic bags or sealed Petri dishes) on the physical stability of the hydrogels were evaluated for 30 days of storage by evaluating the shrinkage of the granules, as well as the weight loss, water activity, organoleptic, and rheological properties. The experimental findings suggested that amylose plays an antagonistic role in determining the capacity of the starch granules to absorb water under pressure and to create stable and structured gels and on the physical stability of hydrogels due to its influence over the starch retrogradation extent during storage. Twenty per cent amylose was the minimum concentration to form stable corn starch HPP hydrogels with good physical and rheological properties. Moreover, a storage temperature of 20 °C and the use of polymeric bags were evaluated as the most suitable storage conditions and packaging materials enabling the long storage of corn starch hydrogels. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
Gel Processing and Engineering; https://dx.doi.org/10.3390/gels9020087 |
| DOI: |
10.3390/gels9020087 |
| الاتاحة: |
https://doi.org/10.3390/gels9020087 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.F7DABCD8 |
| قاعدة البيانات: |
BASE |