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dc.contributor.author
Albarracín, Micaela
dc.contributor.author
Drago, Silvina Rosa
dc.date.available
2022-02-10T10:54:56Z
dc.date.issued
2020-06
dc.identifier.citation
Albarracín, Micaela; Drago, Silvina Rosa; Comparison of Isolation Methods and Physicochemical Characteristics of Starches Isolated from Red and White Sorghum Hybrids; Wiley VCH Verlag; Starch/starke; 72; 11-12; 6-2020; 1-8
dc.identifier.issn
0038-9056
dc.identifier.uri
http://hdl.handle.net/11336/151729
dc.description.abstract
The aim of this study is to optimize starch isolation from different sorghum cultivars and characterize the starch from fourteen red and white sorghum hybrids. Methods involving sulfite maceration and/or protein hydrolysis are assayed. Recovery and yield, residual protein, total and starch damage, whiteness index (WI), water absorption, solubility, and swelling power of isolated starches are compared in order to select the appropriate isolation method. Results indicate that starch recoveries between 44–76%. Isolated starches present 0.58–2.4 g 100 g−1 residual proteins, 89.1–90.6 WI, 5.10–9.57 g 100 g−1 solubility, and 15.09–22.57 g water 100 g−1 swelling power. Taking into account recovery, residual protein, WI, and good hydration properties of starch, the maceration during 24 h combined with protein hydrolysis during 3 h is used to isolate starches. After starch isolation, its characterization (residual protein, total and damage starch, amylose content, particle size distribution, WI, crystallinity, gelatinization temperature, water absorption, solubility, and swelling power) is performed. Principal component analysis shows that color as indicator of variety is influenced by the structure, composition, and physicochemical properties of isolated starch. Starches from white sorghum hybrids have higher amylose content and gelatinization temperature than the red ones, which affect starch solubility, and swelling power.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley VCH Verlag
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ISOLATION
dc.subject
PEARLING
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PHYSICAL PROPERTIES
dc.subject
SORGHUM
dc.subject
STARCH
dc.subject.classification
Otras Ciencias Naturales y Exactas
dc.subject.classification
Otras Ciencias Naturales y Exactas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Comparison of Isolation Methods and Physicochemical Characteristics of Starches Isolated from Red and White Sorghum Hybrids
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-09-07T14:06:15Z
dc.journal.volume
72
dc.journal.number
11-12
dc.journal.pagination
1-8
dc.journal.pais
Alemania
dc.journal.ciudad
Weinheim
dc.description.fil
Fil: Albarracín, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.description.fil
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.journal.title
Starch/starke
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/star.202000023
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/star.202000023
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