Rice starch isolated (NS), was subjected to chemical and thermomechanical modification with previous hydrolysis (MHS) and without previous hydrolysis (MS) to be evaluated on main starch properties as degree of substitution (DS), color, water absorption and solubility index (WAI, WSI), viscosity, texture, thermal properties (differential scanning calorimetry DSC) and structural properties (infrared-IR, Xray-Rx analysis, and relative crystallinity index-ICR). The modified starches were compared to native starch (NS). The DS obtained in both starches was within the range allowed by the FDA for its safety use as food ingredient (0.01-0.2). The modification showed an increase in WAI and WSI values, being WAI value higher in MS (4.80) and WSI value higher in MHS (32.06). The viscosity of retrogradation showed a significant decrease (P<0.05) in both starches (HMS 0.013 and MS 5.613), obtaining gels with greater stability, however, the hardness of starch gels decreased (60 %) while the adhesiveness decreased only in MS (66 %). The crystallinity index (ICR) of the modified starches increased with regard to the native starch indicating a depolymerization of the molecule due to the modification. The presence of the acetyl group in the starch molecule was observed in the signals between 1650 to 1744 cm-1 confirming the esterification. The starches showed a high potential for its application as edible coatings and as wall material for microencapsulation.
La extracción consiste en el aislamiento y purificación de moléculas de ADN. El ADN es un código compuesto por cuatro bases químicas: adenina (A), guanina (G), citosina (C) y timina (T). La técnica consiste en causar lisis celular para exponer el ADN, extraer lípidos y proteínas y precipitar el ADN con un alcohol.
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