Loading...
Please wait, while we are loading the content...
Similar Documents
Evaluación de las propiedades fisicoquímicas y morfológicas de almidón de yuca (Manihot esculenta Crantz) y de las proteínas del suero de la leche como encapsulantes de limoneno
| Content Provider | Semantic Scholar |
|---|---|
| Author | Eraso, Mónica Ordoñez |
| Copyright Year | 2013 |
| Abstract | This study aimed to evaluate cassava starch (Y) and whey protein concentrate (WPC) as encapsulating matrices for limonene and arabic gum (AG) as a witness. Mixtures of cassava starch (Y) and Arabic gum (GA) were prepared in ratios of 50:50 and 17:83. And also cassava starch (Y) : concentrated whey protein (WPC) in ratios of 50:50 and 17:83, concentrate whey protein(WPC) alone, finding encapsulation efficiencies of greater than 40% determined by gas chromatography. Morphological characterization was performed for each matrix by scanning electron microscopy (SEM) showing the process of encapsulation effectiveness. The X-ray diffraction allowed to evaluate the phase transitions of the encapsulating matrix. The WSI and WAI values for each encapsulating system were affected by the cassava starch content in each formulation. The color parameters were also affected as shown by Hunter system measurement: L *, a *, b *, c * and ho *. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.bdigital.unal.edu.co/10748/1/01107465.2013.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |