High Pressure Pressure Processing (hpp) Of Pea Starch: Effect On The Gelatinization Properties

dc.creatorLeite
dc.creatorThiago S.; de Jesus
dc.creatorAna Laura T.; Schmiele
dc.creatorMarcio; Tribst
dc.creatorAlline A. L.; Cristianini
dc.creatorMarcelo
dc.date2017
dc.datemar
dc.date2017-11-13T11:33:14Z
dc.date2017-11-13T11:33:14Z
dc.date.accessioned2018-03-29T05:47:42Z
dc.date.available2018-03-29T05:47:42Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 76, p. 361 - 369, 2017.
dc.identifier0023-6438
dc.identifier1096-1127
dc.identifierWOS:000393359500025
dc.identifier10.1016/j.lwt.2016.07.036
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0023643816304406?via%3Dihub
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326226
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363232
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionHigh pressure processing (HPP), an emerging technology, can be used to promote gelatinization of starch granules. This phenomenon is highly dependent on the source of starch, pressure level, time and temperature applied as well as the dispersion medium. This work evaluated the effect of HPP (up to 600MPa/15 min/25 degrees C) on particle size distribution, optical microscopy, differential scanning calorimetry and pasting properties of pea starch. Results showed no difference between control samples and processed ones up to 400 MPa (water dispersion) or all samples dispersed in ethanol, except for the thermal properties at 400 MPa that showed 31% of gelatinization in water dispersion. Samples processed at pressures higher than 500 MPa showed changes on particle size and distribution (increase at 500 MPa and a slight reduction at 600 MPa), and no detected gelatinization enthalpy at DSC. The optical microscopy observation indicated that HPP (>400 MPa) caused the loss of birefringence. Regarding the pasting properties, the initial viscosity increased from 8 cP at 0 MPa to 34 cP at 600 MPa. All results indicated that HPP can be used to promote "cold gelatinization" on pea starch water dispersion, achieving a specific technological profile and possibly leading to new ingredients. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description76
dc.description361
dc.description369
dc.descriptionSao Paulo Research Foundation [2012/13509-6]
dc.descriptionA.L.T.J. scholarship [2015/01570-0]
dc.descriptionNational Counsel of Technological and Scientific Development
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description11th Latin American Symposium on Food Science (SLACA)
dc.descriptionNOV 08-11, 2015
dc.descriptionCampinas, BRAZIL
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationLWT-Food Science and Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectHigh Pressure Processing
dc.subjectParticle Size Distribution
dc.subjectDifferential Scanning Calorimetry
dc.subjectPasting Properties
dc.subjectPea Starch
dc.titleHigh Pressure Pressure Processing (hpp) Of Pea Starch: Effect On The Gelatinization Properties
dc.typeActas de congresos


Este ítem pertenece a la siguiente institución