Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems

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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Bibliographic Details
Main Authors: Teobaldi, Andrés Gustavo, Barrera, Gabriela Noel, Ribotta, Pablo Daniel
Other Authors: https://orcid.org/0009-0002-0620-9879
Format: info:eu-repo/semantics/publishedVersion biblioteca
Language:eng
Published: Academic Editors: Chen Chao and Haiteng Li 2024-02-24
Subjects:Damaged starch, Arabinoxylans, Gluten, Sucrose, Thermal properties,
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/
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id dig-unc-ar-11086-552938
record_format koha
institution UNC AR
collection DSpace
country Argentina
countrycode AR
component Bibliográfico
access En linea
databasecode dig-unc-ar
tag biblioteca
region America del Sur
libraryname Biblioteca 'Ing. Agrónomo Moisés Farber' de la Facultad de Ciencias Agropecuarias
language eng
topic Damaged starch
Arabinoxylans
Gluten
Sucrose
Thermal properties
Damaged starch
Arabinoxylans
Gluten
Sucrose
Thermal properties
spellingShingle Damaged starch
Arabinoxylans
Gluten
Sucrose
Thermal properties
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
description Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
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
format info:eu-repo/semantics/publishedVersion
topic_facet Damaged starch
Arabinoxylans
Gluten
Sucrose
Thermal properties
author Teobaldi, Andrés Gustavo
Barrera, Gabriela Noel
Ribotta, Pablo Daniel
author_sort Teobaldi, Andrés Gustavo
title 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_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_sort effect of damaged starch and wheat-bran arabinoxylans on wheat starch and wheat starch–gluten systems
publisher Academic Editors: Chen Chao and Haiteng Li
publishDate 2024-02-24
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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spelling dig-unc-ar-11086-5529382024-07-29T13:10:18Z 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

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