Starch/Staerke
SCOPUS (1949-1959,1961-2023)SCIE-ISI
0038-9056
1521-379X
Đức
Cơ quản chủ quản: WILEY-V C H VERLAG GMBH , Wiley-VCH Verlag
Lĩnh vực:
Food ScienceOrganic Chemistry
Các bài báo tiêu biểu
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive reviewAbstract Recent developments in methods and instrumentation have contributed to major advances in our understanding of the fine structure of amylose and amylopectin. The structure of the starch granule slowly unravels with new insight into key structural features. Following a brief presentation of the structural features common to all starches, the most recent findi... ...
Tập 62 Số 8 - Trang 389-420 - 2010
Studies on the Relationship Between Water‐satured State and Crystallinity by the Diffraction Method for Moistened Potato StarchAbstract Crystallinity was measured by X‐ray diffraction method and water‐saturated state was determined by means of the moisture contents calculated from the crystallinity for moistened cellulose and potato starch. In the X‐ray diffractograms the upper areas which were separated by the straight line joined the points of intensity at 37° and 4° (8°) of diffraction a... ...
Tập 35 Số 12 - Trang 407-410 - 1983
Thermoplastic starches: Properties, challenges, and prospectsAbstract Thermoplastic starch (TPS) polymers were reviewed in this article. This review was categorized into the following studies: the role of starch as a thermoplastic polymer, transformation and melting mechanisms, plasticization and plasticizers, reactive extrusion (REX) and modifications, retrogradation, biodegradability, filler and blenders, and nano‐particle ... ...
Tập 65 Số 1-2 - Trang 61-72 - 2013
International Cooperative Testing on the Amylose Content of Milled RiceAbstract An international cooperative test was undertaken to determine the reproducibility of the revised simplified amylose assay in nine laboratories.
Tập 33 Số 5 - Trang 157-162 - 1981
Phase Transitions of Amylose‐Lipid Complexes in Starches: A Calorimetric StudyAbstract When heated with an excess of water, maize and wheat starches show irreversible endothermic gelatinization in the temperature range 65–75 °C. In addition, a second reversible endothermic transition near 100 °C is observed for these starches, but not for potato starch or waxy maize starch. This transition can be reduced or eliminated by extraction of the sta... ...
Tập 32 Số 8 - Trang 265-270 - 1980
Oxidation of Potato Starch by Hydrogen PeroxideAbstract Potato starch was oxidized by hydrogen peroxide in alkaline and acidic reaction conditions with copper, iron and tungstate catalysts in order to introduce carboxyl and carbonyl groups to the starch molecule. Carbonyl contents up to 6.6 per 100 glucose units could be obtained, whereas carboxyl content remained low (up to 1.4). Starch yields in the alkaline a... ...
Tập 47 Số 1 - Trang 19-23 - 1995
Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratiosAbstract Thermal decomposition of cornstarches with different amylose/amylopectin ratios (waxy: 0/100, maize: 23/77, Gelose 50: 50/50, and Gelose 80: 80/20) under nitrogen condition was investigated by thermogravimetric analysis (TGA). Various decomposition models including Friedman, Kissinger, Flynn‐Wall‐Ozawa, and modified Coast‐Redfern methods were used to determ... ...
Tập 62 Số 3-4 - Trang 139-146 - 2010
Starch Lipids: A ReappraisalAbstract It is proposed that lipids on the surface of starch granules should be called “starch surface lipids”, and that those inside the granules should be called “internal starch lipids”. Starch surface lipids appear to be derived from the “non‐starch lipids” which are either free or bound to proteins in the starch‐bearing tissues. In cereals the internal starch l... ...
Tập 33 Số 12 - Trang 408-410 - 1981
Synthesis and 13C‐NMR Spectroscopy of Methylated beta‐CyclodextrinsAbstract The methylated analogues of ß‐cyclodextrin dissolve in cold water 10 – 20 times better than ß‐cyclodextrin itself, however, quite unusually on heating they crystallize from the solution. The structure of heptakis‐(2,6‐di‐O‐methyl)‐ and heptakis‐(2,3,6‐tri‐O‐methyl)‐ß‐cyclodextrin was proved by gas‐liquid chromatographic and 1 H‐NMR and <... ...
Tập 32 Số 5 - Trang 165-169 - 1980
Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopyAbstract FTIR and confocal laser micro‐Raman spectroscopy methods were used to investigate the differences in chemical bond types, bond energy, and skeleton connection system between rice starch heated in a microwave and rice starch heated rapidly using a traditional method. The temperature of the peak absorption position of CH mode vibration of microwaved sample w... ...
Tập 64 Số 8 - Trang 598-606 - 2012