Publicación:
EFFECTS OF THE AMYLOSE/AMYLOPECTIN CONTENT AND STORAGE CONDITIONS ON CORN STARCH HYDROGELS PRODUCED BY HIGH-PRESSURE PROCESSING (HPP)

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dc.creatorDOMINIQUE ALBERTO LARREA WACHTENDORFF
dc.date2023
dc.date.accessioned2025-01-10T15:36:33Z
dc.date.available2025-01-10T15:36:33Z
dc.date.issued2023
dc.description.abstractABSTRACT: 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.
dc.formatapplication/pdf
dc.identifier.doi10.3390/gels9020087
dc.identifier.issn2310-2861
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/12819
dc.languagespa
dc.publisherGELS
dc.relation.uri10.3390/gels9020087
dc.rightsPUBLICADA
dc.subjectstorage conditions
dc.subjectstarch-based hydrogels
dc.subjectamylose
dc.subjectamylopectin
dc.titleEFFECTS OF THE AMYLOSE/AMYLOPECTIN CONTENT AND STORAGE CONDITIONS ON CORN STARCH HYDROGELS PRODUCED BY HIGH-PRESSURE PROCESSING (HPP)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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