Cambios microestructurales del almidón de Canavalia ensiformis modificado por métodos térmicos

Translated title of the contribution: Microstructural changes of Canavalia ensiformis starch modified by thermal methods

A. M. Rincón Carlés*, E. E. Pérez Sira, Z. M. González Parada, P. J. Rodríguez González

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


The aim of this study was to evaluate the structural changes of Canavalia ensiformis starch, which was gelatinized in limited and excess water model systems and modified by dry heat, extrusion-cooking and pregelatinization, as well as to relate the changes caused by extrusion cooking and pregelatinization with some functional properties of this starch. The microscopical observation performed in the model systems showed granular swelling, solubility and lixiviation of intragranular material, while dry heat did not affect the starch microstructure. The extrusion-cooking partially changed the starch mor phology, with some granules affected, while others remained intact; the pregelatinization totally al tered the granular structure and the starch granules showed a coarse and flaky appearance. These changes could be associated with the functional properties of canavalia starch, although the most evident variations were produced by the pregelatinization process.

Translated title of the contributionMicrostructural changes of Canavalia ensiformis starch modified by thermal methods
Original languageUndefined/Unknown
Pages (from-to)31-40
Number of pages10
JournalFood Science and Technology International
Issue number1
StatePublished - Feb 1999
Externally publishedYes


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