Rheological behavior of amaranth protein-enriched fraction obtained by acid wet-milling procedure

  • Diego Fernando Roa Acosta Universidad de Buenos Aires.
  • Vicente Ortiz Universidad de Buenos Aires. http://orcid.org/0000-0003-4086-7947
  • Marcela Tolaba Universidad Nacional Abierta y a Distancia.
Keywords: Amaranth, Wet-Milling, Proteins.

Abstract

Interest in the grain amaranth has increased in recent years due to its great potential as a functional food. The investigation showed the effect of soaking conditions in an acid atmosphere (temperature and concentration of SO2 ) on thermo-viscoelastic behavior of the protean fraction (FP) of the amaranth grain. It used a 32 factorial design, involving two factors: temperature (40-60°C) and concentration of SO2 (0,01-0,1% w/v). By the same way, it used a dynamic oscillatory rheometry, with heating and cooling cycles (25-90°C), tempered at 90°C, and followed by a frequency sweep (0,1 to 10 Hz) at a constant temperature. The viscoelastic module (MV) and the thermal properties were affected by both factors, with significant interaction effects. Mechanical FP spectra were previously denatured by sweeping from 0,1 to 10 Hz at 25°C, and constant (0,5%) deformation. The results revealed the formation of gels whose character depends on the soaking conditions. The different conditions of maceration caused different degrees of denaturation of the protein components, which influenced the rheological behavior

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Author Biographies

Diego Fernando Roa Acosta, Universidad de Buenos Aires.
Facultad de Ciencias exactas y Naturales, Departamento de Industrias, Grupo de Investigación de Postcosecha. Ph.D
Vicente Ortiz, Universidad de Buenos Aires.
Facultad de Ciencias exactas y Naturales, Departamento de Industrias, Grupo de Investigación de Postcosecha. M.Sc. Ph.D
Marcela Tolaba, Universidad Nacional Abierta y a Distancia.
Escuela de Ciencias Básicas Tecnología e Ingenierías, Grupo de Investigación GIEPRONAL. M.Sc.

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How to Cite
Roa Acosta, D. F., Ortiz, V., & Tolaba, M. (2017). Rheological behavior of amaranth protein-enriched fraction obtained by acid wet-milling procedure. Biotechnology in the Agricultural and Agroindustrial Sector, 15(1), 123–130. https://doi.org/10.18684/BSAA(15)123-130
Published
2017-01-01
Section
Artículos de Investigaciòn
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