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Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films

Authors

  • D. Tapia-Blácido,

    1. Authors Tapia-Blácido and Menegalli are with Food Engineering Dept., FEA, UNICAMP, CEP 13083-862 – Campinas, SP, Brazil. Authors Mauri and Añón are with Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900) La Plata, Argentina. Author Sobral is with Food Engineering Dept., FZEA-USP, P.O. Box 23, CEP 13630-000 – Pirassununga, SP, Brazil. Direct inquiries to author Menegalli (E-mail: fcm@fea.unicamp.br).
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  • A.N. Mauri,

    1. Authors Tapia-Blácido and Menegalli are with Food Engineering Dept., FEA, UNICAMP, CEP 13083-862 – Campinas, SP, Brazil. Authors Mauri and Añón are with Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900) La Plata, Argentina. Author Sobral is with Food Engineering Dept., FZEA-USP, P.O. Box 23, CEP 13630-000 – Pirassununga, SP, Brazil. Direct inquiries to author Menegalli (E-mail: fcm@fea.unicamp.br).
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  • F.C. Menegalli,

    1. Authors Tapia-Blácido and Menegalli are with Food Engineering Dept., FEA, UNICAMP, CEP 13083-862 – Campinas, SP, Brazil. Authors Mauri and Añón are with Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900) La Plata, Argentina. Author Sobral is with Food Engineering Dept., FZEA-USP, P.O. Box 23, CEP 13630-000 – Pirassununga, SP, Brazil. Direct inquiries to author Menegalli (E-mail: fcm@fea.unicamp.br).
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  • P.J.A. Sobral,

    1. Authors Tapia-Blácido and Menegalli are with Food Engineering Dept., FEA, UNICAMP, CEP 13083-862 – Campinas, SP, Brazil. Authors Mauri and Añón are with Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900) La Plata, Argentina. Author Sobral is with Food Engineering Dept., FZEA-USP, P.O. Box 23, CEP 13630-000 – Pirassununga, SP, Brazil. Direct inquiries to author Menegalli (E-mail: fcm@fea.unicamp.br).
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  • M.C. Añón

    1. Authors Tapia-Blácido and Menegalli are with Food Engineering Dept., FEA, UNICAMP, CEP 13083-862 – Campinas, SP, Brazil. Authors Mauri and Añón are with Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900) La Plata, Argentina. Author Sobral is with Food Engineering Dept., FZEA-USP, P.O. Box 23, CEP 13630-000 – Pirassununga, SP, Brazil. Direct inquiries to author Menegalli (E-mail: fcm@fea.unicamp.br).
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Abstract

ABSTRACT:  Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour films in order to determine the contribution of the interactions between the biopolymer (starch and protein) and the lipids to the film properties. The films were made by the casting method, using the same glycerol concentration (0.9 g glycerol/100 g solution). A separation of the lipid fraction in the PL films and a polymorphic transformation of the corresponding fatty acids were observed by differential scanning calorimetry (DSC) and verified by an analysis of the microstructure by scanning electron microscopy (SEM). The flour films showed no separation of the lipid fraction, evidence that the lipids were strongly associated with the proteins and homogenously distributed throughout the starch network, contributing to the good mechanical properties when compared to the PL films and to the excellent barrier properties when compared to both the PL and P films. The protein-protein interactions also contributed to the mechanical properties of the flour films. The presence of proteins and lipids in the flour films had an important effect on film solubility, and also on the color and opacity of the films. This study showed that the flour film properties depended on the interactions formed by their polymers (starches and proteins) and by the lipid, on the distribution of these interactions within the film matrix and on the concentrations of each component in the film.

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