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Abstract:

Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch. © 2011 Wiley Periodicals, Inc.

Registro:

Documento: Artículo
Título:Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
Autor:Morán, J.I.; Cyras, V.P.; Giudicessi, S.L.; Erra-Balsells, R.; Vázquez, A.
Filiación:Instituto de Investigaciones en Ciencia y Tecnología de Materiales, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Mar Del Plata, Juan B. Justo 4302, CP 7600, Mar del Plata, Argentina
Centro de Investigaciones en Hidratos de Carbono, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad de Buenos Aires, 1428-Buenos Aires, Argentina
Instituto de Tecnologías y Ciencias de la Ingeniería Hilario Fernández Long, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad de Buenos Aires, Las Heras 2214, CP 1127, Buenos Aires, Argentina
Palabras clave:biopolymers; modification; rheology; Acetylated starch; Amylose content; Crystallinities; modification; Native starch; Pasting behavior; Potato starches; Pseudoplastic; Rheological property; Swelling behavior; Thermal properties; Biomolecules; Biopolymers; Chemical modification; Elasticity; Gelation; Glycerol; Rheology; Thermodynamic properties; Viscosity; Starch
Año:2011
Volumen:120
Número:6
Página de inicio:3410
Página de fin:3420
DOI: http://dx.doi.org/10.1002/app.33347
Título revista:Journal of Applied Polymer Science
Título revista abreviado:J. Appl. Polym. Sci.
ISSN:00218995
CODEN:JAPNA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218995_v120_n6_p3410_Moran

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Citas:

---------- APA ----------
Morán, J.I., Cyras, V.P., Giudicessi, S.L., Erra-Balsells, R. & Vázquez, A. (2011) . Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization. Journal of Applied Polymer Science, 120(6), 3410-3420.
http://dx.doi.org/10.1002/app.33347
---------- CHICAGO ----------
Morán, J.I., Cyras, V.P., Giudicessi, S.L., Erra-Balsells, R., Vázquez, A. "Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization" . Journal of Applied Polymer Science 120, no. 6 (2011) : 3410-3420.
http://dx.doi.org/10.1002/app.33347
---------- MLA ----------
Morán, J.I., Cyras, V.P., Giudicessi, S.L., Erra-Balsells, R., Vázquez, A. "Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization" . Journal of Applied Polymer Science, vol. 120, no. 6, 2011, pp. 3410-3420.
http://dx.doi.org/10.1002/app.33347
---------- VANCOUVER ----------
Morán, J.I., Cyras, V.P., Giudicessi, S.L., Erra-Balsells, R., Vázquez, A. Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization. J. Appl. Polym. Sci. 2011;120(6):3410-3420.
http://dx.doi.org/10.1002/app.33347