Abstract:
The objective of the present work was to contribute to the understanding of the changes in water-distribution and water-solids interactions that take place after starch gelatinization and to elucidate their influence on the kinetics of Maillard reaction in low-moisture potato starch systems. Maillard reaction was studied in freeze-dried native (NS) and gelatinized (GS) potato starch systems at 70°C. Water sorption isotherms were studied in a wide range of relative humidities (RH) and Guggenheim-Anderson-de Boer (GAB) model was applied. Thermal transitions were studied by differential scanning calorimetry; molecular mobility was estimated through time-resolved 1H NMR, and Maillard reaction was followed photocolorimetrically. In NS systems, the Maillard reaction rate was inversely dependent with the increase of RH. These results are due to a heterogeneous distribution of water and reactants within the starch matrix. In GS systems, the rate coefficient of the Maillard reaction increased up to RHs between 75% and 84% and then decreased at higher RH values. In this case, Maillard reaction rate could be related to the physical properties of the matrix: T g, water sorption, and water mobility can be relevant tools to predict the Maillard reaction rate-dependence on water content. © 2011 Springer Science + Business Media, LLC.
Registro:
Documento: |
Artículo
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Título: | Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems |
Autor: | Acevedo, N.C.; Schebor, C.; Buera, P. |
Filiación: | Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina
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Palabras clave: | Gelatinization; Glass transition; Maillard reaction; Molecular mobility; Potato starch; Water sorption properties; Gelatinization; Maillard reaction; Molecular mobility; Potato starches; Water sorption; Chemical reactions; Differential scanning calorimetry; Gelation; Glass transition; Reaction rates; Rhodium compounds; Sorption; Starch; Glycosylation; Solanum tuberosum |
Año: | 2012
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Volumen: | 5
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Número: | 6
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Página de inicio: | 2428
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Página de fin: | 2434
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DOI: |
http://dx.doi.org/10.1007/s11947-011-0541-7 |
Título revista: | Food and Bioprocess Technology
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Título revista abreviado: | Food. Bioprocess Technol.
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ISSN: | 19355130
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v5_n6_p2428_Acevedo |
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Citas:
---------- APA ----------
Acevedo, N.C., Schebor, C. & Buera, P.
(2012)
. Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems. Food and Bioprocess Technology, 5(6), 2428-2434.
http://dx.doi.org/10.1007/s11947-011-0541-7---------- CHICAGO ----------
Acevedo, N.C., Schebor, C., Buera, P.
"Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems"
. Food and Bioprocess Technology 5, no. 6
(2012) : 2428-2434.
http://dx.doi.org/10.1007/s11947-011-0541-7---------- MLA ----------
Acevedo, N.C., Schebor, C., Buera, P.
"Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems"
. Food and Bioprocess Technology, vol. 5, no. 6, 2012, pp. 2428-2434.
http://dx.doi.org/10.1007/s11947-011-0541-7---------- VANCOUVER ----------
Acevedo, N.C., Schebor, C., Buera, P. Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems. Food. Bioprocess Technol. 2012;5(6):2428-2434.
http://dx.doi.org/10.1007/s11947-011-0541-7