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dc.contributor.author
Ramírez Miranda, Mónica
dc.contributor.author
Ribotta, Pablo Daniel
dc.contributor.author
Silva González, Ana Zury Zaradi
dc.contributor.author
Salgado Cruz, María de la Paz
dc.contributor.author
Andraca Adame, José Alberto
dc.contributor.author
Chanona Pérez, José Jorge
dc.contributor.author
Calderón Domínguez, Georgina
dc.date.available
2018-06-19T17:44:25Z
dc.date.issued
2017-07
dc.identifier.citation
Ramírez Miranda, Mónica; Ribotta, Pablo Daniel; Silva González, Ana Zury Zaradi; Salgado Cruz, María de la Paz; Andraca Adame, José Alberto; et al.; Morphometric and crystallinity changes on jicama starch (Pachyrizus erosus) during gelatinization and their relation with in vitro glycemic index; Wiley VCH Verlag; Starch/starke; 69; 7-8; 7-2017
dc.identifier.issn
0038-9056
dc.identifier.uri
http://hdl.handle.net/11336/49330
dc.description.abstract
The effect of gelatinization on the in vitro glycemic index (GI) of starch obtained from jicama tubers was investigated, and the relationships between the starch crystallinity, granule morphology, and the GI were measured. Samples were prepared by heating an aqueous dispersion of starch (1:3 w/v) at different baking process temperatures (60, 65, 70, 75, or 80°C). Native starch granules showed spherical and polyhedral shapes, with a morphometric aspect ratio (AR) of 0.89–1.0 and sizes ranging from 3 to 21 μm. During the thermal process a change in the AR (0.21–0.88) and size (3.0–46 μm) was observed, as well as the formation of agglomerates. Native jicama starch exhibited a CA-type X-ray diffraction pattern, while those thermally treated showed a transition from the CA-type to CB-type, decreasing their crystallinity (20.8–11.5%) at higher temperatures. The gelatinization degree of the starch samples and the glycemic index showed the largest values (97.4% and 98.6% respectively) at the highest temperature (80°C), while the crystallinity percentage followed an inverse correlation to temperature (11.5%, 80°C), indicating that the thermal history affected the behavior of the starch enzymatic digestion. The in vitro glycemic index correlated positively with the gelatinization degree based on aspect ratio (R2 = 0.977), DSC gelatinization enthalpy (R2 = 0.969), and crystallinity (R2 = −0.988). Based on these results a mathematical model is proposed to determine the glycemic index as a function of the aspect ratio. However, more studies are required to validate this information.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley VCH Verlag
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Crystallinity Degree
dc.subject
Gelatinization Degree
dc.subject
In Vitro Glycemic Index
dc.subject
Jicama Starch
dc.subject
Starch Aspect Ratio
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Morphometric and crystallinity changes on jicama starch (Pachyrizus erosus) during gelatinization and their relation with in vitro glycemic index
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-12T18:42:17Z
dc.identifier.eissn
1521-379X
dc.journal.volume
69
dc.journal.number
7-8
dc.journal.pais
Alemania
dc.journal.ciudad
Weinheim
dc.description.fil
Fil: Ramírez Miranda, Mónica. Instituto Politécnico Nacional; México
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Silva González, Ana Zury Zaradi. Instituto Politécnico Nacional; México
dc.description.fil
Fil: Salgado Cruz, María de la Paz. Consejo Nacional de Ciencia y Tecnología; México
dc.description.fil
Fil: Andraca Adame, José Alberto. Instituto Politécnico Nacional; México
dc.description.fil
Fil: Chanona Pérez, José Jorge. Instituto Politécnico Nacional; México
dc.description.fil
Fil: Calderón Domínguez, Georgina. Instituto Politécnico Nacional; México
dc.journal.title
Starch/starke
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/star.201600281
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201600281
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