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
Ming Li, Jovin Hasjim, Fengwei Xie, Peter J. Halley, Robert G. Gilbert
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
Shozo Nara, Takashi Komiya
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 a...... hiện toàn bộ
Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios
Starch/Staerke - Tập 62 Số 3-4 - Trang 139-146 - 2010
Xingxun Liu, Long Yu, Fengwei Xie, Te Li, Ling Chen, Xiaoxi Li
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 determ...... hiện toàn bộ
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
Catia Contado, Karl‐Gustav Wahlund
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 or...... hiện toàn bộ
Properties and Flocculation Efficiency of Highly Cationized Starch Derivatives
Starch/Staerke - Tập 58 Số 3-4 - Trang 161-169 - 2006
D.-O. Krentz, Claudia A. Lohmann, Simona Schwarz, Svetlana Bratskaya, Tim Liebert, Johannes Laube, Thomas Heinze, Werner‐Michael Kulicke
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 ...... hiện toàn bộ
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
Gustaf Modig, Per‐Ola Nilsson, Karl‐Gustav Wahlund
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 – 1...... hiện toàn bộ
Physicochemical Properties of Oxidized Cassava Starch Prepared under Various Alkalinity Levels
Starch/Staerke - Tập 61 Số 2 - Trang 92-100 - 2009
Kunruedee Sangseethong, Sirithorn Lertphanich, Klanarong Sriroth
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 favo...... hiện toàn bộ
Oxidation of Potato Starch by Hydrogen Peroxide
Starch/Staerke - Tập 47 Số 1 - Trang 19-23 - 1995
Petteri Parovuori, Antti Hamunen, Pirkko Forssell, Karin Autio, Kaisa Poutanen
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 a...... hiện toàn bộ
Physicochemical Properties of Banana Starch Oxidized under Different Conditions
Starch/Staerke - Tập 61 Số 3-4 - Trang 206-213 - 2009
Mirna M. Sánchez‐Rivera, Guadalupe Méndez‐Montealvo, Carmen Núñez‐Santiago, Julián de la Rosa Millán, Ya‐Jane Wang, Luís A. Bello‐Pérez
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. L...... hiện toàn bộ
Annealing and Glass Transition of Starch
Starch/Staerke - Tập 38 Số 9 - Trang 289-292 - 1986
D. A. Yost, R. C. Hoseney
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 ...... hiện toàn bộ
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