Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Physicochemical interactions between rice starch and caffeic acid during boiling
Δημιουργός/Συγγραφέας:	Igoumenidis P.E. [EL] Ζουμπουλάκης, Παναγιώτης[EN] Zoumpoulakis, Panagiotis Karathanos V.T.
Εκδότης:	Elsevier Ltd
Ημερομηνία:	2018
Γλώσσα:	Αγγλικά
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2018.04.062
Άλλο:	PubMed ID: 29803487
Περίληψη:	Defining the physicochemical interactions that may occur during fortification of starchy foods may be of great importance in food science. In this study, DSC and 1H NMR techniques were acquired in order to examine the potential interactions between rice starch and caffeic acid, after following a hydrothermal treatment that may be used for rice fortification applications. According to DSC studies, significant changes were observed in starch thermal characteristics depending on the amount of caffeic acid added in starch-water mixture prior to heating. These changes could be attributed to the phenolic acid being probably embedded into starch-water matrix during heating and this may have altered its thermal properties and stability. Moreover, NMR studies of hydrothermally treated samples containing rice starch or caffeic acid and their mixtures showed a possible interaction of rice starch polysaccharides through H-bond formation with the phenolic acid.
Τίτλος πηγής δημοσίευσης:	Food Research International
Τόμος/Κεφάλαιο:	109
Σελίδες:	589-595
Θεματική Κατηγορία:	[EL] Φαρμακευτική χημεία[EN] Pharmaceutical chemistry [EL] Βιοχημεία[EN] Biochemistry
Λέξεις-Κλειδιά:	1H NMR Binding Carbohydrates DSC Fortification H-bond Hydrothermal treatment Phenolics
Αξιολόγηση από ομότιμους (peer reviewed):	Ναι
Κάτοχος πνευματικών δικαιωμάτων:	© 2018 Elsevier Ltd
Εμφανίζεται στις συλλογές:	Ινστιτούτο Χημικής Βιολογίας - Επιστημονικό έργο