Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
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| Format: | info:eu-repo/semantics/publishedVersion |
| Language: | eng |
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Academic Editors: Chen Chao and Haiteng Li
2024
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| Online Access: | http://hdl.handle.net/11086/552938 https://www.mdpi.com/2304-8158/13/5/689 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10930467/ https://pubmed.ncbi.nlm.nih.gov/38472801/ |
| _version_ | 1806011943204421632 |
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| author | Teobaldi, Andrés Gustavo Barrera, Gabriela Noel Ribotta, Pablo Daniel |
| author2 | https://orcid.org/0009-0002-0620-9879 |
| author_facet | https://orcid.org/0009-0002-0620-9879 Teobaldi, Andrés Gustavo Barrera, Gabriela Noel Ribotta, Pablo Daniel |
| author_sort | Teobaldi, Andrés Gustavo |
| collection | Repositorio Digital Universitario |
| description | Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023) |
| format | info:eu-repo/semantics/publishedVersion |
| id | rdu-unc.552938 |
| institution | Universidad Nacional de Cordoba |
| language | eng |
| publishDate | 2024 |
| publisher | Academic Editors: Chen Chao and Haiteng Li |
| record_format | dspace |
| spelling | rdu-unc.5529382024-07-29T13:10:18Z Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems Teobaldi, Andrés Gustavo Barrera, Gabriela Noel Ribotta, Pablo Daniel https://orcid.org/0009-0002-0620-9879 https://orcid.org/0000-0001-6109-4555 https://orcid.org/0000-0001-7883-8856 Damaged starch Arabinoxylans Gluten Sucrose Thermal properties Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023) info:eu-repo/semantics/publishedVersion Fil: Teobaldi, Andrés Gustavo. Universidad Nacional de Córdoba; Argentina. Fil: Teobaldi, Andrés Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina. Fil: Barrera, Gabriela Noel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Fil: Barrera, Gabriela Noel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina. Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina. first_pagesettingsOrder Article Reprints Open AccessArticle Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems by Andrés Gustavo Teobaldi 1,Gabriela Noel Barrera 1,2 andPablo Daniel Ribotta 1,2,*ORCID 1 Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Ciudad Universitaria, Av. Filloy S/N, Córdoba CP X5000HUA, Argentina 2 Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba CP X5000HUA, Argentina * Author to whom correspondence should be addressed. Foods 2024, 13(5), 689; https://doi.org/10.3390/foods13050689 Submission received: 29 January 2024 / Revised: 15 February 2024 / Accepted: 22 February 2024 / Published: 24 February 2024 (This article belongs to the Special Issue Starch and Food Processing: Structure, Functionality and Nutrition) Downloadkeyboard_arrow_down Browse Figures Versions Notes Abstract This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of arabinoxylans to native starch caused a decrease in the enthalpy of gelatinization and an increase in the onset temperature. Adding arabinoxylans to starch with a higher level of damage caused the opposite effects. In the presence of sucrose, arabinoxylans caused a decrease in the enthalpy of gelatinization. These results lay the foundations for studying the influence of damaged starch and arabinoxylans in water-rich systems characterized by the presence of substantial proportions of sucrose, such as batter formulations. info:eu-repo/semantics/publishedVersion Fil: Teobaldi, Andrés Gustavo. Universidad Nacional de Córdoba; Argentina. Fil: Teobaldi, Andrés Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina. Fil: Barrera, Gabriela Noel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Fil: Barrera, Gabriela Noel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina. Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos Córdoba; Argentina. 2024-07-26T23:17:25Z 2024-07-26T23:17:25Z 2024-02-24 article Teobaldi, A.G.; Barrera, G.N.; Ribotta, P.D. Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems. Foods 2024, 13, 689. https://doi.org/10.3390/ foods13050689 http://hdl.handle.net/11086/552938 2304-8158 https://www.mdpi.com/2304-8158/13/5/689 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10930467/ https://pubmed.ncbi.nlm.nih.gov/38472801/ doi.org/10.3390/foods13050689 eng Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ Academic Editors: Chen Chao and Haiteng Li |
| spellingShingle | Damaged starch Arabinoxylans Gluten Sucrose Thermal properties Teobaldi, Andrés Gustavo Barrera, Gabriela Noel Ribotta, Pablo Daniel Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems |
| title | Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems |
| title_full | Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems |
| title_fullStr | Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems |
| title_full_unstemmed | Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems |
| title_short | Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems |
| title_sort | effect of damaged starch and wheat bran arabinoxylans on wheat starch and wheat starch gluten systems |
| topic | Damaged starch Arabinoxylans Gluten Sucrose Thermal properties |
| url | http://hdl.handle.net/11086/552938 https://www.mdpi.com/2304-8158/13/5/689 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10930467/ https://pubmed.ncbi.nlm.nih.gov/38472801/ |
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