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Calzetta Resio, A.; Suarez, C. "Gelatinization kinetics of amaranth starch" (2001) International Journal of Food Science and Technology. 36(4):441-448
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Abstract:

The influence of the waterstarch ratio and heating rate on the gelatinization of amaranth starch was investigated using differential scanning calorimetry. Onset and peak temperatures did not vary significantly with increase of water content, whereas the completion temperature decreased by more than 14 °C when the water content was in excess. A linear relationship was found between moisture content and gelatinization enthalpy for waterstarch ratios between 0.81:1 and 2:1. From this relationship the minimum level of water necessary to initiate gelatinization was calculated. For water::starch ratios over 3:1, the enthalpy of gelatinization reached a maximum value. More rapid heating resulted in an increase of the peak and completion temperatures, as well as the gelatinization energy. Heating rates above 10 °C min-1 gave the maximum energy requirements for the completion of gelatinization in an excess of water. The kinetics of gelatinization of amaranth starch was analysed from the DSC traces. A simple mathematical model was tested to evaluate the kinetic parameters. It was shown that in an excess of water and for heating rates above 10 °C min-1, gelatinization followed first-order kinetics with n varying from 0.91 to 0.93. The activation energy was in the range of 157-185 kJ mol-1. However, the present analysis did not allow Tor the determination of the kinetic parameter values over the whole gelatinization range.

Registro:

Documento: Artículo
Título:Gelatinization kinetics of amaranth starch
Autor:Calzetta Resio, A.; Suarez, C.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Activation energy; DSC; Gelatinization enthalpy; Heating rate; Reaction order; Waterstarch ratio; Amaranthus caudatus
Año:2001
Volumen:36
Número:4
Página de inicio:441
Página de fin:448
DOI: http://dx.doi.org/10.1046/j.1365-2621.2001.00478.x
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v36_n4_p441_CalzettaResio

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Citas:

---------- APA ----------
Calzetta Resio, A. & Suarez, C. (2001) . Gelatinization kinetics of amaranth starch. International Journal of Food Science and Technology, 36(4), 441-448.
http://dx.doi.org/10.1046/j.1365-2621.2001.00478.x
---------- CHICAGO ----------
Calzetta Resio, A., Suarez, C. "Gelatinization kinetics of amaranth starch" . International Journal of Food Science and Technology 36, no. 4 (2001) : 441-448.
http://dx.doi.org/10.1046/j.1365-2621.2001.00478.x
---------- MLA ----------
Calzetta Resio, A., Suarez, C. "Gelatinization kinetics of amaranth starch" . International Journal of Food Science and Technology, vol. 36, no. 4, 2001, pp. 441-448.
http://dx.doi.org/10.1046/j.1365-2621.2001.00478.x
---------- VANCOUVER ----------
Calzetta Resio, A., Suarez, C. Gelatinization kinetics of amaranth starch. Int. J. Food Sci. Technol. 2001;36(4):441-448.
http://dx.doi.org/10.1046/j.1365-2621.2001.00478.x