Chipón Josefina, Ramírez Kassandra, Morales José, Díaz-Calderón Paulo
Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile.
Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile.
Polymers (Basel). 2022 Apr 11;14(8):1560. doi: 10.3390/polym14081560.
The goal of this work was to analyze the effect of CNCs on the gelatinization of different starches (potato, wheat and waxy maize) through the characterization of the rheological and thermal properties of starch-CNC blends. CNCs were blended with different starches, adding CNCs at concentrations of 0, 2, 6 and 10% . Starch-CNC blends were processed by rapid visco-analysis (RVA) and cooled to 70 °C. Pasting parameters such as pasting temperature, peak, hold and breakdown viscosity were assessed. After RVA testing, starch-CNC blends were immediately analyzed by rotational and dynamic rheology at 70 °C. Gelatinization temperature and enthalpy were assessed by differential scanning calorimetry. Our results suggest that CNCs modify the starch gelatinization but that this behavior depends on the starch origin. In potato starch, CNCs promoted a less organized structure after gelatinization which would allow a higher interaction amylose-CNC. However, this behavior was not observed in wheat and waxy maize starch. Insights focusing on the role of CNC on gelatinization yielded relevant information for better understanding the structural changes that take place on starch during storage, which are closely related with starch retrogradation. This insight can be used as an input for the tailored design of novel materials oriented towards different technological applications.
这项工作的目标是通过表征淀粉-CNC共混物的流变学和热性能，分析CNC对不同淀粉（马铃薯、小麦和糯玉米）糊化的影响。将CNC与不同淀粉进行共混，添加浓度为0%、2%、6%和10%的CNC。通过快速粘度分析仪（RVA）对淀粉-CNC共混物进行处理，并冷却至70°C。评估糊化温度、峰值、保持和崩解粘度等糊化参数。在RVA测试后，立即在70°C下通过旋转和动态流变学对淀粉-CNC共混物进行分析。通过差示扫描量热法评估糊化温度和焓。我们的结果表明，CNC会改变淀粉的糊化，但这种行为取决于淀粉的来源。在马铃薯淀粉中，CNC在糊化后促进了一种结构较不规整的结构，这将允许更高的直链淀粉-CNC相互作用。然而，在小麦和糯玉米淀粉中未观察到这种行为。关注CNC在糊化过程中的作用的见解为更好地理解储存期间淀粉发生的结构变化提供了相关信息，这些变化与淀粉的回生密切相关。这一见解可作为面向不同技术应用的新型材料定制设计的输入。
