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Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling

  • Diego Fernando Roa Acosta ORCID logo , José Fernando Solanilla Duque ORCID logo EMAIL logo , Lina Marcela Agudelo Laverde ORCID logo , Héctor Samuel Villada Castillo ORCID logo and Marcela Patricia Tolaba ORCID logo
Published/Copyright: July 25, 2020
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 16 Issue 10

Abstract

In this study, amaranth starch was extracted by high-impact wet milling and its structural and thermal properties and the effect of NaOH and SDS concentrations on extraction yield were evaluated. The best condition was 55 g of starch/100 g of amaranth, with a decrease from 2.5 to 3.5 kJ/g using different milling energies. The decrease in the protein content of the starch granule is due to an effect of the interaction between surfactant and alkali, preventing the destruction of granules. All starches presented a degree of crystallinity between 21 and 28%. The internal structural changes of the starch granule were monitored by attenuated total reflectance - Fourier-transform infrared (ATR-FTIR) in the region of 990 to 1060 cm−1. Spectra showed significant differences between the peaks at 1032 and 1005 cm−1, corresponding to the crystalline/amorphous region of the starch structure. Changes in viscosity profiles were observed between 0.302 and 1.163 Pa s.

Keywords: amaranth starch; crystalline/amorphous region; high-energy milling; structural changes; wet milling
Corresponding author: José Fernando Solanilla Duque, Faculty of Agricultural Sciences, University of Cauca, Popayán, Colombia, E-mail:

Funding source: University of Cauca

Funding source: UBACYT

Award Identifier / Grant number: 20020130100442BA

Funding source: Interdisciplinary Institute of Science at University of Quindío

  1. Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: The authors acknowledge support from: a) University of Cauca, b) UBACYT (Project UBACYT 20020130100442BA), c) Interdisciplinary Institute of Science at University of Quindío.

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Supplementary Material

The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2020-0024).

Received: 2020-02-06
Accepted: 2020-06-05
Published Online: 2020-07-25

© 2020 Walter de Gruyter GmbH, Berlin/Boston

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https://doi.org/10.1515/ijfe-2020-0024
Keywords for this article
amaranth starch; crystalline/amorphous region; high-energy milling; structural changes; wet milling

Articles in the same Issue

  1. A Special Section for Selected Papers from 8th International Forum on Industrial Bioprocessing (IBA-IFIBiop) 2019
  2. Special issue “Selected Papers from 8th International Forum on Industrial Bioprocessing (IBA-IFIBiop) 2019”
  3. An improvement in fermentability of acid-hydrolysed hemicellulose from kenaf stem for xylitol production
  4. Retention of total phenolic content and antioxidant activity in the concentration of broccoli extract by progressive freeze concentration
  5. Mass Modelling and Effects of Fruit Position on Firmness and Adhesiveness of Banana Variety Nipah
  6. Antioxidant Recovery from Pomegranate Peel Waste by Integrating Maceration and Freeze Concentration Technology
  7. Research articles
  8. Investigation of lamb fat quality attributes during deodorization
  9. Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling
  10. Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee
  11. Utilization of novel and rapid techniques for characterization of neem Azadirachta indica seed oil and palm oil blends
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