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Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxations, identified by thermal analysis at 50–70 °C were studied through transverse relaxation times (T2) measured after Hahn spin-echo sequence, which revealed
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dc.contributor.author | Rolandelli, Guido | |
dc.contributor.author | Farroni, Abel Eduardo | |
dc.contributor.author | Buera, María del Pilar | |
dc.date.accessioned | 2021-12-22T13:47:14Z | |
dc.date.available | 2021-12-22T13:47:14Z | |
dc.date.issued | 2021-03 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.other | https://doi.org/10.1016/j.foodchem.2021.131422 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/10970 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0308814621024286 | |
dc.description.abstract | Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxations, identified by thermal analysis at 50–70 °C were studied through transverse relaxation times (T2) measured after Hahn spin-echo sequence, which revealed a rearrangement of the biopolymers structures that cause immobilization of polymer chains and reduced mobility of water molecules with weak interactions with solids (lower T22). The higher lipid content of quinoa flour was manifested after the CPMG sequence (T2 ≈ 100 ms) and caused reduced hygroscopicity and Tg values compared with corn flour systems. 1H NMR resulted efficient for assigning proton populations and understanding the changes in their distribution with temperature, analyzing glass transition and interpreting the implications of enthalpy relaxations processes in corn and quinoa flours. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | es_AR |
dc.relation | info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales. | |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Food Chemistry 373 (Part A) : 131422. (March 2022) | es_AR |
dc.subject | Alimentos | es_AR |
dc.subject | Foods | eng |
dc.subject | Productos Derivados de Cereales | es_AR |
dc.subject | Cereal Products | eng |
dc.subject | Harina de Maíz | es_AR |
dc.subject | Corn Flour | eng |
dc.subject | Quinua | es_AR |
dc.subject | Calidad de los Alimentos | es_AR |
dc.subject | Food Quality | eng |
dc.subject | Análisis de Alimentos | es_AR |
dc.subject | Food Analysis | eng |
dc.subject | Almacenamiento | es_AR |
dc.subject | Storage | eng |
dc.subject | Polimeros | es_AR |
dc.subject | Polymers | eng |
dc.subject | Higroscopicidad | es_AR |
dc.subject | Hygroscopicity | eng |
dc.subject.other | Isotermas de Sorción de Agua | es_AR |
dc.subject.other | Movilidad Molecular | es_AR |
dc.subject.other | Temperatura de Transición del Vidrio | es_AR |
dc.subject.other | Relajación de la Entalpía | es_AR |
dc.subject.other | Quinoa | |
dc.title | Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | EEA Pergamino | es_AR |
dc.description.fil | Fil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina | es_AR |
dc.description.fil | Fil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina | es_AR |
dc.description.fil | Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina | es_AR |
dc.description.fil | Fil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.subtype | cientifico |
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