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dc.contributor.author
Hernandez Hernandez, Oswaldo
dc.contributor.author
Julio Gonzalez, Lesbia Cristina
dc.contributor.author
Doyagüez, Elisa G.
dc.contributor.author
Gutiérrez Carmona, Tomy José
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dc.date.available
2023-08-31T18:04:47Z
dc.date.issued
2022-10
dc.identifier.citation
Hernandez Hernandez, Oswaldo; Julio Gonzalez, Lesbia Cristina; Doyagüez, Elisa G.; Gutiérrez Carmona, Tomy José; Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate; Elsevier; Food Hydrocolloids; 131; 10-2022; 1-10
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/210083
dc.description.abstract
Health-promoting starchy noodles (spaghetti-type pastas) were manufactured from organocatalytically esterified regular and waxy corn starches. The noodles were obtained via reactive extrusion (REx) using sodium propionate (NaPro) as a precursor of propionic acid (PAc – short-chain fatty acid, SCFA) and tartaric acid (TAc) as a food-grade green organocatalyst. The values of degree of substitution (DS) determined by titration varied between 0.78 and 1.22. Solid-state 13C CP MAS NMR spectra evidenced that all Pro-containing noodle systems were propionylated, regardless of the use of the organocatalyst. However, the determination of DS values could not be adequately calculated from the solid-state 13C CP MAS NMR spectra, since the organocatalyst and the unreacted Pro inevitably remained embedded in the REx-processed noodle systems. The results also suggest that amylose (amorphous regions of starch) is more susceptible to being esterified by Pro than amylopectin (crystalline regions of starch). Greater thermal resistance, more compact morphologies and higher crystallinity values were evidenced by increasing the DS values. The long-range ordered structure was dominated by the A-type crystalline structure for all noodle systems studied. Notwithstanding, V-type structure was also evidenced, and related to short-range ordered crystalline structures. Organocatalytically propionylated corn starch-based noodle systems had lower free Pro values compared to non-organocatalyzed propionylated corn starch-based noodle systems upon pancreatic digestion, thus confirming the positive effect of the use of organocatalyst for the esterification of Pro onto starch. All propionylated corn starch-based noodle systems showed slower starch digestibility, regardless of amylose content.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
DIETARY FIBER
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FUNCTIONAL FOODS
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GLUTEN-FREE FOODS
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HEALTH-PROMOTING FOODS
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MODIFIED STARCHES
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RESISTANT STARCH
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SHORT-CHAIN FATTY ACIDS
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STARCH DIGESTIBILITY
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Α-AMYLASE
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-06-23T16:38:24Z
dc.journal.volume
131
dc.journal.pagination
1-10
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Hernandez Hernandez, Oswaldo. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; España
dc.description.fil
Fil: Julio Gonzalez, Lesbia Cristina. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; España
dc.description.fil
Fil: Doyagüez, Elisa G.. Consejo Superior de Investigaciones Científicas; España. Centro de Química Orgánica Lora Tamayo; España
dc.description.fil
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.journal.title
Food Hydrocolloids
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X22003459
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodhyd.2022.107825
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