Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/345781
Type: Artigo
Title: Alginate and corn starch mixed gels: effect of gelatinization and amylose content on the properties and in vitro digestibility
Author: Feltre, Gabriela
Almeida, Flávia Souza
Sato, Ana Carla Kawazoe
Dacanal, Gustavo Cesar
Hubinger, Miriam Dupas
Abstract: The aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.10%) in the alginate matrix in relation to mechanical properties and microstructure before and after in vitro digestibility. The use of alginate together with corn starch with different amounts of amylose, in the gelatinized and non-gelatinized form, resulted in gels with different morphological characteristics. All hydrogels produced with gelatinized starches showed a more closed microstructure when compared to those produced with non-gelatinized starches due to the mixed network formed by the alginate matrix and the leached chains during gelatinization. After digestion, the microstructure of these gels became more porous, and the stress at rupture decreased in relation to the initial sample, while the modifications for the sample with non-gelatinized starches were less pronounced due to the susceptibility of gelatinized starch to enzymes. Gels with gelatinized common and high amylopectin starches presented higher amounts of released glucose and a more degraded microstructure after digestion, indicating that it is a suitable system for enteric delivery. Compound release can be controlled depending on the amylose amount and the form of corn starch used in combination with alginate to produce a matrix
Subject: Microestrutura
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2020.109069
Address: https://www.sciencedirect.com/science/article/pii/S0963996920300946
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000528254400031.pdf1.33 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.