Aqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasing
The aim of this study was to characterise the organic amaranth flour (Amaranthus caudatus), native starch and by-products generated after its aqueous extraction (bagasse, post-sieving and post-centrifugation residues) and to evaluate the influence of lipids on the thermal, structural and pasting pro...
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Springer Science and Business Media B.V.
2019
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| author | Bet, Camila Delinski de Oliveira, Cristina Soltovski Colman, T. A.D. Bisinella, Radla Zabian Bassetto Beninca, Cleoci Lacerda, Luiz Gustavo Pumacahua Ramos, Augusto Schnitzler, Egon |
| author_browse | Beninca, Cleoci Bet, Camila Delinski Bisinella, Radla Zabian Bassetto Colman, T. A.D. Lacerda, Luiz Gustavo Pumacahua Ramos, Augusto Schnitzler, Egon de Oliveira, Cristina Soltovski |
| author_facet | Bet, Camila Delinski de Oliveira, Cristina Soltovski Colman, T. A.D. Bisinella, Radla Zabian Bassetto Beninca, Cleoci Lacerda, Luiz Gustavo Pumacahua Ramos, Augusto Schnitzler, Egon |
| author_sort | Bet, Camila Delinski |
| collection | Producción científica |
| description | The aim of this study was to characterise the organic amaranth flour (Amaranthus caudatus), native starch and by-products generated after its aqueous extraction (bagasse, post-sieving and post-centrifugation residues) and to evaluate the influence of lipids on the thermal, structural and pasting properties of these samples. The analyses performed were: thermogravimetry (TG), differential scanning calorimetry, viscographic analysis, scanning electron microscopy with field emission gun and Fourier-transform infrared spectroscopy (FTIR). After aqueous extraction, the amaranth starch presented low protein and lipid content, which were retained together with inorganic material mainly in the post-sieving and post-centrifugation residues. TG curves showed three mass losses, associated with dehydration, macronutrients decomposition and oxidation of organic matter. These losses were consecutive for flour, bagasse and residues, resulting in a stability period after degreasing, which increased for the sample of defatted starch. About gelatinisation, the presence of lipids, fibre or proteins hinders the starch gelatinisation and the increase of viscosity, requiring higher energy. By microscopy, it was possible to identify different characteristics according proximal composition in each studied fraction. Three regions were identified by FTIR (lipid, protein and carbohydrates), and the spectral bands corroborated with the proximal analysis. The results obtained encourage the aqueous extraction of starch from organic sources, as well as future studies to evaluate the use of the generated residues in food formulations or starch films. The lipids removal process becomes interesting for the amaranth starch, favouring the occurrence of the gelatinisation process, property of greater industrial interest. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/3224 |
| institution | UPeU |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Springer Science and Business Media B.V. |
| publisherStr | Springer Science and Business Media B.V. |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/32242026-11-02T22:34:06ZAqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasingBet, Camila Delinskide Oliveira, Cristina SoltovskiColman, T. A.D.Bisinella, Radla Zabian BassettoBeninca, CleociLacerda, Luiz GustavoPumacahua Ramos, AugustoSchnitzler, EgonPhysical ChemistryAnalytical ChemistryPolymer SciencesInorganic ChemistryMeasurement Science and InstrumentationThe aim of this study was to characterise the organic amaranth flour (Amaranthus caudatus), native starch and by-products generated after its aqueous extraction (bagasse, post-sieving and post-centrifugation residues) and to evaluate the influence of lipids on the thermal, structural and pasting properties of these samples. The analyses performed were: thermogravimetry (TG), differential scanning calorimetry, viscographic analysis, scanning electron microscopy with field emission gun and Fourier-transform infrared spectroscopy (FTIR). After aqueous extraction, the amaranth starch presented low protein and lipid content, which were retained together with inorganic material mainly in the post-sieving and post-centrifugation residues. TG curves showed three mass losses, associated with dehydration, macronutrients decomposition and oxidation of organic matter. These losses were consecutive for flour, bagasse and residues, resulting in a stability period after degreasing, which increased for the sample of defatted starch. About gelatinisation, the presence of lipids, fibre or proteins hinders the starch gelatinisation and the increase of viscosity, requiring higher energy. By microscopy, it was possible to identify different characteristics according proximal composition in each studied fraction. Three regions were identified by FTIR (lipid, protein and carbohydrates), and the spectral bands corroborated with the proximal analysis. The results obtained encourage the aqueous extraction of starch from organic sources, as well as future studies to evaluate the use of the generated residues in food formulations or starch films. The lipids removal process becomes interesting for the amaranth starch, favouring the occurrence of the gelatinisation process, property of greater industrial interest.Article10.1007/s10973-019-08374-72-s2.0-85066779598https://hdl.handle.net/20.500.15037/3224Journal of Thermal Analysis and CalorimetryJournal of Thermal Analysis and Calorimetry1388-6150Springer Science and Business Media B.V.2019-05-282026-06-27T02:36:35Z2026-06-27T02:36:35Z |
| spellingShingle | Physical Chemistry Analytical Chemistry Polymer Sciences Inorganic Chemistry Measurement Science and Instrumentation Bet, Camila Delinski de Oliveira, Cristina Soltovski Colman, T. A.D. Bisinella, Radla Zabian Bassetto Beninca, Cleoci Lacerda, Luiz Gustavo Pumacahua Ramos, Augusto Schnitzler, Egon Aqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasing |
| title | Aqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasing |
| title_full | Aqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasing |
| title_fullStr | Aqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasing |
| title_full_unstemmed | Aqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasing |
| title_short | Aqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasing |
| title_sort | aqueous extraction of organic amaranth starch and their by products characterisation before and after degreasing |
| topic | Physical Chemistry Analytical Chemistry Polymer Sciences Inorganic Chemistry Measurement Science and Instrumentation |
| topic_facet | Physical Chemistry Analytical Chemistry Polymer Sciences Inorganic Chemistry Measurement Science and Instrumentation |
| url | https://hdl.handle.net/20.500.15037/3224 |
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