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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Characterization of starch-water interactions and their effects on two key functional properties: starch gelatinization and retrogradation

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Autor(es):
Donmez, Dila [1, 2] ; Pinho, Lorena [1, 2] ; Patel, Bhavesh [1, 2] ; Desam, Prasuna [1, 2] ; Campanella, Osvaldo H. [1, 2]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Dept Engn Alimentos, Pirassununga, SP - Brazil
[2] Ohio State Univ, Coll Food Agr & Environm Sci, Dept Food Sci & Technol, Columbus, OH 43210 - USA
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: CURRENT OPINION IN FOOD SCIENCE; v. 39, p. 103-109, JUN 2021.
Citações Web of Science: 1
Resumo

The complex and unique structure of starches is associated to the conditions existing during processing and storage and contribute to specific interactions with water. These interactions can lead to starch transitions such as gelatinization and retrogradation, which have key importance in food and non-food applications. Water content plays a critical role in the structure-function capacity of starches, which depend on starch granules capacity to adsorb water and disperse in aqueous media. The presence of salt, sugars, non-starch polysaccharides, proteins, and lipids influences starch behavior in aqueous media, affected by competitive interactions of starch with these constituents. Gelatinization and retrogradation are associated to the interaction of starches with water. The first phenomenon describes water absorption by the starch molecules in the presence of shear and temperature and under excess of water whereas the second phenomenon describes the interaction of starch molecules under limited water availability. (AU)

Processo FAPESP: 16/24916-2 - Obtenção, encapsulação e aplicação de extrato de carotenoides obtido da casca do guaraná (Paullinia cupana)
Beneficiário:Lorena Silva Pinho
Modalidade de apoio: Bolsas no Brasil - Doutorado
Processo FAPESP: 19/11113-7 - Produção de alimentos funcionais extrusados enriquecidos com carotenóides obtidos a partir de cascas de guaraná
Beneficiário:Lorena Silva Pinho
Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado