Starch/Staerke
SCOPUS (1949-1959,1961-2025)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
Phân tích ảnh hưởng
Các bài báo tiêu biểu
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Tập 62 Số 8 - Trang 389-420 - 2010
AbstractRecent 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 findings for the
structure of amylose ...
Studies on the Relationship Between Water‐satured State and Crystallinity by the Diffraction Method for Moistened Potato Starch
Tập 35 Số 12 - Trang 407-410 - 1983
AbstractCrystallinity 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 angle was
the relative reflection ...
Thermoplastic starches: Properties, challenges, and prospects
Tập 65 Số 1-2 - Trang 61-72 - 2013
AbstractThermoplastic 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 incorporation in
thermoplastic st...
International Cooperative Testing on the Amylose Content of Milled Rice
Tập 33 Số 5 - Trang 157-162 - 1981
AbstractAn international cooperative test was undertaken to determine the
reproducibility of the revised simplified amylose assay in nine laboratories.
Phase Transitions of Amylose‐Lipid Complexes in Starches: A Calorimetric Study
Tập 32 Số 8 - Trang 265-270 - 1980
AbstractWhen 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 starches with methanol. The
X‐ray po...
Oxidation of Potato Starch by Hydrogen Peroxide
Tập 47 Số 1 - Trang 19-23 - 1995
AbstractPotato 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 and acidic reactions
were 90 and 9...
Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios
Tập 62 Số 3-4 - Trang 139-146 - 2010
AbstractThermal 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 determine the apparent activation
energ...
Starch Lipids: A Reappraisal
Tập 33 Số 12 - Trang 408-410 - 1981
AbstractIt 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 lipids are exclusively
monoacyl li...
Synthesis and 13C‐NMR Spectroscopy of Methylated beta‐Cyclodextrins
Tập 32 Số 5 - Trang 165-169 - 1980
AbstractThe 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 1H‐NMR and 13C‐NMR spectroscopic investigations. The
corresponding...
Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy
Tập 64 Số 8 - Trang 598-606 - 2012
AbstractFTIR 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 was lower and the
temperature of p...