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dc.contributor.authorPolesi, Luis F.
dc.contributor.authorSarmento, Silene B. S.
dc.contributor.authorFranco, Celia M. L. [UNESP]
dc.date.accessioned2014-05-20T15:32:52Z
dc.date.available2014-05-20T15:32:52Z
dc.date.issued2011-11-01
dc.identifierhttp://dx.doi.org/10.1111/j.1365-2621.2011.02744.x
dc.identifier.citationInternational Journal of Food Science and Technology. Malden: Wiley-blackwell, v. 46, n. 11, p. 2257-2264, 2011.
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/11449/41657
dc.description.abstractThe content and physicochemical properties of resistant starches (RS) from wrinkled pea starch obtained by different molecular mass reduction processes were evaluated. Native and gelatinised starches were submitted to acid hydrolysis (2 m HCl for 2.5 h) or enzymic hydrolysis (pullulanase, 40 U g(-1) for 10 h), followed by hydrothermal treatment (autoclaving at 121 degrees C for 30 min), refrigeration (4 degrees C for 24 h) and lyophilisation. Native starch showed RS and total dietary fibre contents of 39.8% and 14.3%, respectively, while processed ones showed values from 38.5% to 54.6% and from 22.9% to 37.1%, respectively. From these, the highest contents were among acid-modified starches. Processed starches showed endotherms between 144 and 166 degrees C, owing to the amylose retrogradation. Native and processed starches showed low viscosity, which is inversely proportional to the RS concentration in samples. The heat treatment promoted an increase in the water absorption index. The pea starch is a good source for obtaining resistant starch by acid hydrolysis.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent2257-2264
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.sourceWeb of Science
dc.subjectAcid hydrolysisen
dc.subjectenzymic hydrolysisen
dc.subjectpea starchen
dc.subjectresistant starchen
dc.titleProduction and physicochemical properties of resistant starch from hydrolysed wrinkled pea starchen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationUniv São Paulo, ESALQ USP, Coll Agr Luiz Queiroz, Dept Agroind Food & Nutr, São Paulo, Brazil
dc.description.affiliationSão Paulo State Univ, UNESP, Dept Food Engn & Technol, São Paulo, Brazil
dc.description.affiliationUnespSão Paulo State Univ, UNESP, Dept Food Engn & Technol, São Paulo, Brazil
dc.identifier.doi10.1111/j.1365-2621.2011.02744.x
dc.identifier.wosWOS:000296377300005
dc.rights.accessRightsAcesso restrito
dc.description.sponsorshipIdFAPESP: 07/52986-6
dc.description.sponsorshipIdFAPESP: 07/58577-0
unesp.author.lattes3990259902528302[3]
unesp.author.orcid0000-0002-4941-1463[3]
dc.relation.ispartofjcr2.383
dc.relation.ispartofsjr0,909
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