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dc.contributor.author
Loubes, María Ana
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dc.contributor.author
Barrera, Gabriela
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dc.contributor.author
Tolaba, Marcela Patricia
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dc.date.available
2018-06-19T18:03:12Z
dc.date.issued
2016-11
dc.identifier.citation
Loubes, María Ana; Barrera, Gabriela; Tolaba, Marcela Patricia; High-impact wet-milling: Effects of steeping conditions on rice starch attributes; Wiley VCH Verlag; Starch/starke; 68; 11-12; 11-2016; 1095-1102
dc.identifier.issn
0038-9056
dc.identifier.uri
http://hdl.handle.net/11336/49345
dc.description.abstract
Planetary ball wet-milling of rice was evaluated in comparison with traditional wet-milling. The effect of alkali and surfactant concentrations on starch recovery and purity, crystallinity loss, pasting profile, and gel stability were investigated based on the Doehlert design. Particle size, crystallinity degree, and water absorption capacity were not affected by steeping conditions although they differ from those of native starch due to the thermo-mechanical damage associated to high-impact milling. Ball wet-milling allows significant reductions of alkali level and steeping time (from 24 to 1 h) and a high-quality starch is produced due to “in situ” steeping during ball milling. From the response surface method was found that combinations of alkali–surfactant affected the pasting properties and syneresis of starch. Isolated starches presented an advance in peak time and higher values of peak viscosity, breakdown, and initial pasting temperature in comparison with control. A wide range of peak viscosity (4360–7030 cP) could be obtained by selecting a convenient steeping condition. The freeze–thaw stability of starch gels was dependent of surfactant level. These results can be used to improve the manufacture and the selection criteria of rice starch with desirable properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley VCH Verlag
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Ball Milling
dc.subject
Crystallinity Degree
dc.subject
Hydration Properties
dc.subject
Pasting Profile
dc.subject
Starch Gel Stability
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
High-impact wet-milling: Effects of steeping conditions on rice starch attributes
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-13T15:10:34Z
dc.identifier.eissn
1521-379X
dc.journal.volume
68
dc.journal.number
11-12
dc.journal.pagination
1095-1102
dc.journal.pais
Alemania
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dc.journal.ciudad
Weinheim
dc.description.fil
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Barrera, Gabriela. 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: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.journal.title
Starch/starke
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/star.201600092/full
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1002/star.201600092
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