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dc.contributor.author
Rodríguez, Silvio David
dc.contributor.author
Bernik, Delia Leticia
dc.date.available
2017-12-27T20:07:34Z
dc.date.issued
2014-05
dc.identifier.citation
Rodríguez, Silvio David; Bernik, Delia Leticia; Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes; Elsevier Science; LWT - Food Science and Technology; 59; 2 - Part 1; 5-2014; 635-640
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/31743
dc.description.abstract
Hylon VII is a high amylose corn starch which has excellent gelling properties, and its behavior as flavor encapsulant is relevant to the food industry because its ability to regulate a swelling-controlled release in aqueous media. We studied the release of vanillin, encapsulated in Hylon VII under experimental conditions in which the amylose–vanillin inclusion complex is obtained, along with the enzymatic hydrolysis of the starch carried out using salivary amylase of human origin. The flavor release into the aqueous phase was quantified spectrophotometrically and the partition into the headspace was assessed by a gas sensor array. Simultaneously, the progress of the enzymatic reaction was determined by analysis of reducing sugars. The release of flavor into the aqueous phase followed a diffusion/relaxation kinetic, whereas the headspace analysis showed an increase in the aroma intensity according to the increase of reducing sugars concentration in the solution. Furthermore, by using the Unfolded Cluster Analysis methodology it was possible to accurately discriminate the samples corresponding to each of the assayed hydrolysis times. The joint detection of the flavor in the condensed phase and in the headspace compared with the degree of starch hydrolysis provides an overall analytical painting of a daily food intake process.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Encapsulation
dc.subject
Enzymatic Hydrolysis
dc.subject
Release
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-27T15:22:50Z
dc.journal.volume
59
dc.journal.number
2 - Part 1
dc.journal.pagination
635-640
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Rodríguez, Silvio David. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
dc.description.fil
Fil: Bernik, Delia Leticia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814003235
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2014.05.034
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