Relative humidity effect on encapsulation properties of coproducts obtained from wet milling of amaranth grain

Vista sencilla de ítem
dc.creatorDIEGO-FERNANDO ROA-ACOSTA
dc.creatorJHON-EDINSON NIETO-CALVACHE
dc.creatorLINA-MARCELA AGUDELO- LAVERDE
dc.date2021
dc.date.accessioned2026-07-07T04:48:04Z
dc.descriptionThe co-products of the amaranth starch extraction have recently aroused the interest of the industry, mainly due to their functional characteristics. In this paper, the encapsulating efficiencies of starch-enriched fraction (SEF) and native starch (NS) obtained, respectively, by dry or wet milling were studied. The storage humidity effect (11 to 84%, 21 days) on β-carotene retention were evaluated. Significant effects of amaranth protein present in SEF matrix on emulsification and subsequent retention of β-carotene were found. The best encapsulation performance was showed by ball milled starch enriched fraction (SEF-BM) fraction, with up to three times of total β-carotene content in comparison with the NS containing matrices. The glass transition temperature (Tg) of the samples decreased with the increase in relative humidity due to the plasticizing effect of the water. The starch-enriched amaranth fraction showed a high technological potential as an encapsulating agent and its own protein content served as a good emulsifier-stabilizer.
dc.formatapplication/pdf
dc.identifier1692-3561
dc.identifierhttps://www.redalyc.org/articulo.oa?id=380872095003
dc.identifierhttps://www.redalyc.org/journal/3808/380872095003/
dc.identifierhttps://www.redalyc.org/journal/3808/380872095003/html/
dc.identifierhttps://www.redalyc.org/journal/3808/380872095003/380872095003.epub
dc.identifierhttps://www.redalyc.org/journal/3808/380872095003/movil
dc.identifierhttps://doi.org/10.18684/bsaa.v19.n1.2021.1501
dc.identifier.urihttp://hdl.handle.net/123456789/471902
dc.languageen
dc.publisherUniversidad del Cauca
dc.relationhttp://www.redalyc.org/revista.oa?id=3808
dc.rightsBiotecnología en el Sector Agropecuario y Agroindustrial
dc.sourceBiotecnología en el Sector Agropecuario y Agroindustrial (Colombia) Num.1 Vol.19
dc.subjectAgrociencias
dc.titleRelative humidity effect on encapsulation properties of coproducts obtained from wet milling of amaranth grain
dc.typeartículo científico

Archivos

Colecciones

Biotecnología en el Sector Agropecuario y Agroindustrial - Universidad del Cauca