Efecto del tratamiento térmico en la estabilidad de geles obtenidos a partir de harinas de quinua

نویسندگان

چکیده

El objetivo del presente estudio fue determinar el efecto tratamiento térmico sobre las estructuras secundarias de proteínas y la estructura interna almidón harina quinua. Se empleó grano quinua previamente seleccionado tamizado variedad Tunkahuan. determinaron los cambios en diferentes geles. Los resultados mostraron diferencias significativas bandas -sheet (1627 cm-1), -turns (1661 cm-1) -helix (1653 cm-1). ubicado superficie perisperma más amorfo. geles formados a partir harinas germen fueron menos firmes que pulido. concluye molienda abrasiva resulto ser una operación eficiente para obtener dos tipos quinua, con un contenido proteína grasa elevado (harina germen) alto perisperma).

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ژورنال

عنوان ژورنال: Información tecnológica

سال: 2022

ISSN: ['0716-8756', '0718-0764']

DOI: https://doi.org/10.4067/s0718-07642022000100203