TY - JOUR
T1 - Spectroscopic, calorimetric and structural analyses of the effects of hydrothermal treatment of rice beans and the extraction solvent on starch characteristics
AU - González-Cruz, Leopoldo
AU - Montañez-Soto, José Luis
AU - Conde-Barajas, Eloy
AU - Negrete-Rodríguez, María de la Luz Xochilt
AU - Flores-Morales, Areli
AU - Bernardino-Nicanor, Aurea
N1 - Publisher Copyright:
© 2017 Elsevier B.V.
PY - 2018/2
Y1 - 2018/2
N2 - The modification of the starches extracted from rice beans both with and without hydrothermal treatment was evaluated via scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FT-IR) and Raman spectroscopy. SEM indicated that the starch granules of rice beans exhibit wide variation in granule shape, showing the greatest size and modification of the surface when extracted with ethanol. It was found that the extraction solvent had no significant effect on the onset (To) and peak (Tp) temperatures of the starch, whereas hydrothermal treatment of rice beans decreased the To, Tp and ΔH of the starch. The modification of FT-IR spectra showed that hydrothermal treatment of rice beans and the solvent used in the extraction of starch affected starch crystallinity, mainly when ethanol was used. Raman spectroscopy revealed that the smaller changes in the starch bonds were due to the solvent used for starch extraction but that hydrothermal treatment disturbed all bonds in the starch.
AB - The modification of the starches extracted from rice beans both with and without hydrothermal treatment was evaluated via scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FT-IR) and Raman spectroscopy. SEM indicated that the starch granules of rice beans exhibit wide variation in granule shape, showing the greatest size and modification of the surface when extracted with ethanol. It was found that the extraction solvent had no significant effect on the onset (To) and peak (Tp) temperatures of the starch, whereas hydrothermal treatment of rice beans decreased the To, Tp and ΔH of the starch. The modification of FT-IR spectra showed that hydrothermal treatment of rice beans and the solvent used in the extraction of starch affected starch crystallinity, mainly when ethanol was used. Raman spectroscopy revealed that the smaller changes in the starch bonds were due to the solvent used for starch extraction but that hydrothermal treatment disturbed all bonds in the starch.
KW - Hydrothermal treatment
KW - Retrogradation
KW - Rice bean
KW - Starch modification
UR - http://www.scopus.com/inward/record.url?scp=85029759394&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2017.09.074
DO - 10.1016/j.ijbiomac.2017.09.074
M3 - Artículo
C2 - 28939522
SN - 0141-8130
VL - 107
SP - 965
EP - 972
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
IS - PartA
ER -