Starch/Staerke
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Shear degradation of molecular, crystalline, and granular structures of starch during extrusion
Starch/Staerke - Tập 66 Số 7-8 - Trang 595-605 - 2014
Studies on the Relationship Between Water‐satured State and Crystallinity by the Diffraction Method for Moistened Potato Starch
Starch/Staerke - 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 ...
Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios
Starch/Staerke - 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...
High‐Speed Separation and Size Characterization of Wheat and Barley Starch Granules by Lift‐Hyperlayer Asymmetrical Flow Field‐Flow Fractionation in Synergy with SPLITT Fractionation
Starch/Staerke - Tập 58 Số 3-4 - Trang 140-154 - 2006
AbstractThe complementary employment of two separation techniques, one
analytical‐scale, the other preparative‐scale, i.e. the lift‐hyperlayer
asymmetrical flow field‐flow fractionation (AsyFlFFF) and the split flow‐thin
cell (SPLITT) is presented for the first time as a methodology to size‐separate
and rapidly characterize starch granules of different botanical origins. Very
rapid separation and ...
Properties and Flocculation Efficiency of Highly Cationized Starch Derivatives
Starch/Staerke - Tập 58 Số 3-4 - Trang 161-169 - 2006
AbstractIn this study the flocculation efficiency of cationic starch derivatives
of varying degrees of substitution (DS) and different amylose/amylopectin ratios
was investigated and compared to structural properties. The molar masses, Mw,
radii of gyration, RG, and the molar mass distributions of the starch samples
were determined by applying the method of flow field‐flow‐fractionation combined
w...
Influence of Jet‐Cooking Temperature and Ionic Strength on Size and Structure of Cationic Potato Amylopectin Starch as Measured by Asymmetrical Flow Field‐Flow Fractionation Multi‐Angle Light Scattering
Starch/Staerke - Tập 58 Số 2 - Trang 55-65 - 2006
AbstractAsymmetrical flow field‐flow fractionation (AsFlFFF) in combination with
multi‐angle light scattering (MALS) was applied to cationic potato amylopectin
(CPAP) to investigate how molar mass, root‐mean‐square (r.m.s.) radius and shape
was influenced by different conditions of jet‐cooking. The effect of different
jet‐cooking temperatures in the range 110°C – 140°C was studied in an excess
ste...
Physicochemical Properties of Oxidized Cassava Starch Prepared under Various Alkalinity Levels
Starch/Staerke - Tập 61 Số 2 - Trang 92-100 - 2009
AbstractThe physicochemical properties of hypochlorite‐oxidized cassava starch
as influenced by the alkalinity levels (pH 8 to 11) during modification process
were investigated. Hypochlorite oxidation generally increased the contents of
carbonyl and carboxyl groups in starch but decreased starch viscosity. The
formation of carbonyl and carboxyl groups was more favorable under the milder
alkaline c...
Physicochemical Properties of Banana Starch Oxidized under Different Conditions
Starch/Staerke - Tập 61 Số 3-4 - Trang 206-213 - 2009
AbstractStarch isolated from unripe bananas was oxidized under different
conditions and the physicochemical properties of the oxidized banana starches
were characterized. It was found that pH was the dominating factor in the
formation of carboxyl groups. Higher yields of carboxyl groups were found when
oxidized starch was prepared at pH 11.5 as compared with 7.5. Longer reaction
time also produced...
Oxidation of Potato Starch by Hydrogen Peroxide
Starch/Staerke - 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...
Annealing and Glass Transition of Starch
Starch/Staerke - Tập 38 Số 9 - Trang 289-292 - 1986
AbstractThe enthalpy of the order‐disorder transition of starch increased as the
starch hydration period was increased from 1 h to 24 h. This was explained as
the exothermic heat of hydration cancelling part of the endothermic heat of
melting. Annealing of starch was shown to occur at 3 to 8°K below the Tm of
starch. This would suggest that the Tg and Tm of starch does not occur at the
same temper...
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