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Abstract:

Starch was isolated from Amaranthus cruentus to study some physicochemical properties (swelling power, solubility, water absorption and sorption equilibria) and compared with corn starch. Swelling power and water absorption capacity were higher for amaranth than for corn starch, whereas the solubility of amaranth starch was, in comparison, lower. The adsorption capacity at monolayer value of both starches was practically coincident. However, the sorbed water at monolayer seemed to be more firmly adsorbed in corn than in amaranth starch. The specific surface area of adsorption for both materials was above 300 m2/g. Gelatinization temperatures of amaranth starch measured by differential scanning calorimetry varied with the water/starch ratio and the heating rate. For water/starch ratios higher than 2:1, the peak temperature was practically constant and equal to 68.3 °C. The enthalpy of gelatinization reached a maximum of 11.5-11.7 J/g. Two activation energies were found with a distinct break point at 69.2 °C, where rapid gelatinization of amaranth starch begins. © 2000, Sage Publications. All rights reserved.

Registro:

Documento: Artículo
Título:Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto
Autor:Calzetta Resio, A.N.; Tolaba, M.P.; Suarez, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428, Buenos Aires, Argentina
Palabras clave:amaranth; gelatinization; solubility; starch; swelling power
Año:2000
Volumen:6
Número:5
Página de inicio:371
Página de fin:378
DOI: http://dx.doi.org/10.1177/108201320000600503
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v6_n5_p371_CalzettaResio

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Citas:

---------- APA ----------
Calzetta Resio, A.N., Tolaba, M.P. & Suarez, C. (2000) . Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto. Food Science and Technology International, 6(5), 371-378.
http://dx.doi.org/10.1177/108201320000600503
---------- CHICAGO ----------
Calzetta Resio, A.N., Tolaba, M.P., Suarez, C. "Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto" . Food Science and Technology International 6, no. 5 (2000) : 371-378.
http://dx.doi.org/10.1177/108201320000600503
---------- MLA ----------
Calzetta Resio, A.N., Tolaba, M.P., Suarez, C. "Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto" . Food Science and Technology International, vol. 6, no. 5, 2000, pp. 371-378.
http://dx.doi.org/10.1177/108201320000600503
---------- VANCOUVER ----------
Calzetta Resio, A.N., Tolaba, M.P., Suarez, C. Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto. Food Sci. Technol. Int. 2000;6(5):371-378.
http://dx.doi.org/10.1177/108201320000600503