Eliel Cervantes-Ramírez
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Eliel Cervantes-Ramírez has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Eduardo Morales-Sánchez
Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada Unidad Querétaro, Queretaro City 76090, Mexico
1 shared publication - Marcela Gaytán-Martínez
Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro 76010, CP, Mexico
1 shared publication - Mario Enrique Rodriguez-Garcia
Universidad Nacional Autónoma de México
1 shared publication - María de la Luz Reyes-Vega
Department of Research and Graduate Studies, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro CP 76010, Querétaro, Mexico
1 shared publication - Ángel Humberto Cabrera Ramírez
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco
1 shared publication
Latest Publications
- Open Access
- 16 March 2021
- Published by MDPI AG in Polysaccharides
- Vol. 2 (1) , 187-201
Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation
Amylose is well known to be organized helically with six glucose per turn, allowing it to form complexes with various ligands. This interaction can be affected by the type of crystalline structure present in the starch sources. This study evaluated the effect of extrusion on the crystalline structure of starch during RS5 formation. Rice and potato starches were extruded at 100 °C and 15 rpm with 5% and 10% oleic acid (OA), then the physical, thermal, paste properties, and resistant starch content (RS) were evaluated. Potato starch extruded with 10% OA showed granules embedded in a gelatinized starch matrix. The X-ray revealed that rice (orthorhombic) and potato (hexagonal) structures remain unchanged even after extrusion. Differential scanning calorimetry (DSC) evidenced the formation of type IIa amylose-lipid complexes in OA treatments, where potato extruded with 10% OA had the highest enthalpy (0.9 J/g). Moreover, the extruded potato showed the highest pasting temperature (87.19 °C), supporting the complex formation. The RS was reduced from 15.8 (isolated) to 4.14 mg/100 mg (extruded 10% OA) in rice. For potato, RS decreased from 17 to 13 mg/100 mg (isolated and extruded 10% OA). Overall, these findings suggest a tendency in potato starch (ortho-rhombic) to interact with OA during the extrusion process, promoting a crystalline lamellae growth when extruded with 10% OA; therefore, changing their properties.
- 16 March 2021
- Published by MDPI AG in Polysaccharides
- Vol. 2 (1) , 187-201
Open AccessEffect of Extrusion on the Crystalline Structure of Starch during RS5 Formation
Amylose is well known to be organized helically with six glucose per turn, allowing it to form complexes with various ligands. This interaction can be affected by the type of crystalline structure present in the starch sources. This study evaluated the effect of extrusion on the crystalline structure of starch during RS5 formation. Rice and potato starches were extruded at 100 °C and 15 rpm with 5% and 10% oleic acid (OA), then the physical, thermal, paste properties, and resistant starch content (RS) were evaluated. Potato starch extruded with 10% OA showed granules embedded in a gelatinized starch matrix. The X-ray revealed that rice (orthorhombic) and potato (hexagonal) structures remain unchanged even after extrusion. Differential scanning calorimetry (DSC) evidenced the formation of type IIa amylose-lipid complexes in OA treatments, where potato extruded with 10% OA had the highest enthalpy (0.9 J/g). Moreover, the extruded potato showed the highest pasting temperature (87.19 °C), supporting the complex formation. The RS was reduced from 15.8 (isolated) to 4.14 mg/100 mg (extruded 10% OA) in rice. For potato, RS decreased from 17 to 13 mg/100 mg (isolated and extruded 10% OA). Overall, these findings suggest a tendency in potato starch (ortho-rhombic) to interact with OA during the extrusion process, promoting a crystalline lamellae growth when extruded with 10% OA; therefore, changing their properties.