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1. A structured approach to target starch solubilisation and hydrolysis for the sugarcane industry

Author:
Cole, Marsha R.; Rose, Ingrid; Chung, Yoo Jin; Eggleston, Gillian
Source:
Food chemistry 2015 v.166 pp. 165-172
ISSN:
0308-8146
Subject:
corn starch,   etc   ; alpha-amylase; brix; hydrolysis; juices; solubilization; starch; sugar industry; sugarcane; sugars; syrups; temperature;     Show all 12 Subjects
Abstract:
... In sugarcane processing, starch is considered an impurity that negatively affects processing and reduces the quality of the sugar end-product. In the last decade, there has been a general world-wide increase in starch concentrations in sugarcane. Industrial α-amylases have been used for many years to mitigate issues arising from starch in the sugarcane industry. Mixed results have prompted further ...
DOI:
10.1016/j.foodchem.2014.05.151

2. Effect of date syrup on pasting, rheological, and retrogradation properties of corn starch gels

Author:
Mohamed, Ibrahim O.; Babucurr, Jobe
Source:
Die Stärke = 2015 v.67 no.7-8 pp. 709-715
ISSN:
0038-9056
Subject:
corn starch,   etc   ; cold storage; modulus of elasticity; pasting properties; retrogradation; rheometers; starch; starch gels; syrups; temperature; viscosity;     Show all 11 Subjects
Abstract:
... The effect of date syrup on pasting, rheological, and retrogradation properties of cornstarch gels was investigated using an HR‐2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. Pasting and rheological measurements were made on 6% (dry basis) corn starch with different levels of date syrup (starch:syrup; 1:0, 1:1, 1:2, or 1:3). The pasting measurements showed that add ...
DOI:
10.1002/star.201500062

3. Effect of granule organisation on the behaviour of starches in the NMMO (N-methyl morpholine N-oxide) solvent system

Author:
Koganti, Nagamani; Mitchell, John; MacNaughtan, William; Hill, Sandra; Foster, Tim
Source:
Carbohydrate polymers 2015 v.116 pp. 103-110
ISSN:
0144-8617
Subject:
corn starch,   etc   ; cellulose; ethanol; granules; heat production; ionic liquids; morpholine; peas; potatoes; rice; sago; starch; tapioca; temperature; wheat;     Show all 15 Subjects
Abstract:
... The response of starches of different botanical origin to heating in 78% N-methyl morpholine N-oxide (NMMO) is compared with their behaviour in water. For all starches studied an exothermic transition is obtained in the NMMO system rather than the endothermic transition in water. In NMMO the transition temperatures are lower for A-type starches (wheat, rice and tapioca) than the C-type starches (s ...
DOI:
10.1016/j.carbpol.2014.06.060

4. Effect of cellulose nanocrystals and gelatin in corn starch plasticized films

Author:
Alves, J.S.; dos Reis, K.C.; Menezes, E.G.T.; Pereira, F.V.; Pereira, J.
Source:
Carbohydrate polymers 2015 v.115 pp. 215-222
ISSN:
0144-8617
Subject:
corn starch,   etc   ; biodegradability; cellulose; gelatin; mechanical properties; microstructure; nanocrystals; nanoparticles; opacity; permeability; starch; temperature; thermal properties; water vapor;     Show all 14 Subjects
Abstract:
... Cellulose at the nanoparticle scale has been studied as a reinforcement for biodegradable matrices to improve film properties. The goal has been to investigate the properties of starch/gelatin/cellulose nanocrystals (CNC) films. Eleven treatments were considered using RCCD (rotatable central composite design), in addition to four control treatments. For each assay, the following dependent variable ...
DOI:
10.1016/j.carbpol.2014.08.057

5. Effect of starch xero‐ and aerogels preparation on the supercritical CO2 impregnation of thymol

Author:
Milovanovic, Stoja; Jankovic‐Castvan, Ivona; Ivanovic, Jasna; Zizovic, Irena
Source:
Die Stärke = 2015 v.67 no.1-2 pp. 174-182
ISSN:
0038-9056
Subject:
corn starch,   etc   ; air; carbon dioxide; corn; drugs; drying; functional foods; hydrocolloids; solvents; starch; starch gels; surface area; tapioca; temperature; thymol;     Show all 15 Subjects
Abstract:
... In this study, for the first time, the supercritical solvent impregnation (SSI) technique has been used to test the incorporation of thymol into starch gels. Corn and tapioca starch hydrogels prepared at different temperatures (70–100°C) were converted to the acetogels and subsequently dried with supercritical CO₂or air to obtain aero‐ or xerogels, respectively. Starch xero‐ and aerogels were impr ...
DOI:
10.1002/star.201400134

6. Preparation of biodegradable foam from walnut shells treated by subcritical water

Author:
Yang, Wei; Shimizu, Ichiro; Ono, Tsutomu; Kimura, Yukitaka
Source:
Journal of chemical technology and biotechnology 2015 v.90 no.1 pp. 44-49
ISSN:
0268-2575
Subject:
corn starch,   etc   ; biodegradability; biomass; foams; manufacturing; paper pulp; polystyrenes; researchers; scanning electron microscopy; starch; temperature; walnuts; water treatment;     Show all 13 Subjects
Abstract:
... BACKGROUND: Subcritical water treatment is considered an environment‐friendly method to liquefy biomass to prepare valuable chemicals. Several researchers have studied the solid obtained after autohydrolysis treatment for use as reinforcement in biocomposities and was the base pulp and paper technologies. The novelty of this present research is the use of solid in the manufacture of starch foams. ...
DOI:
10.1002/jctb.4451

7. Impact of Soybean Proteins Addition on Thermal and Retrogradation Properties of Nonwaxy Corn Starch

Author:
Yu, Shifeng; Jiang, Lian‐Zhou; Kopparapu, Narasimha Kumar
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 710-718
ISSN:
0145-8892
Subject:
corn starch,   etc   ; differential scanning calorimetry; enthalpy; food industry; foods; gels; globulins; protein isolates; retrogradation; soy protein; soybeans; starch; temperature; thermal properties;     Show all 14 Subjects
Abstract:
... In the present research, the impacts of soybean 7S and 11S globulins and soybean protein isolate (SPI) on thermal behavior and retrogradation properties of nonwaxy corn starch were evaluated by a differential scanning calorimetry. Addition of soybean 7S and 11S globulins increased the onset, peak temperatures and thermal enthalpy of corn starch. Addition of soybean 7S globulin retarded starch retr ...
DOI:
10.1111/jfpp.12280

8. The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture

Author:
Hesso, Nesrin; Loisel, Catherine; Chevallier, Sylvie; Marti, Alessandra; Le-Bail, Patricia; Le-Bail, Alain; Seetharaman, Koushik
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1171-1178
ISSN:
0023-6438
Subject:
corn starch,   etc   ; batters; bubbles; cakes; differential scanning calorimetry; eggs; flour; gelatinization; ingredients; lipid content; pasting properties; rheology; starch; sugars; temperature; texture; viscosity; water content; wheat;     Show all 19 Subjects
Abstract:
... Starch is the major ingredient in cakes which are composed from flour, eggs, fat and sugar. Starch gelatinization plays an important role – together with the protein network – in defining the structure and quality of the final product. Rheology, texture and batter thermal and pasting properties were used to determine the effect of ingredients on batter and microcake (cake without bubbles) properti ...
DOI:
10.1016/j.lwt.2015.04.041

9. Direct evidence for the non-additive gelatinization in binary starch blends: A case study on potato starch mixed with rice or maize starches

Author:
Waterschoot, Jasmien; Gomand, Sara V.; Delcour, Jan A.; Goderis, Bart
Source:
Food hydrocolloids 2015 v.50 pp. 137-144
ISSN:
0268-005X
Subject:
corn starch,   etc   ; X-ray diffraction; case studies; crystals; differential scanning calorimetry; gelatinization; glutinous rice; hydrocolloids; potato starch; starch; temperature; water content; waxy corn;     Show all 13 Subjects
Abstract:
... Potato starch (PS) was blended with maize (MS), waxy maize (WMS), rice (RS) or waxy rice (WRS) starch in different ratios. Gelatinization of the blends was studied at intermediate water content (1:1 starch dry matter:water). In the pure state, PS gelatinizes at slightly lower temperature than the other components. The pure systems as well as the blends display bimodal gelatinization with so-called ...
DOI:
10.1016/j.foodhyd.2015.04.020

10. Characterisation of corn starch-based films reinforced with taro starch nanoparticles

Author:
Dai, Lei; Qiu, Chao; Xiong, Liu; Sun, Qingjie
Source:
Food chemistry 2015 v.174 pp. 82-88
ISSN:
0308-8146
Subject:
corn starch,   etc   ; corn; crystallization; gelatinization; hydrolysis; melting point; nanocomposites; nanoparticles; permeability; pullulanase; starch; taro; temperature; tensile strength; thermal stability; water vapor;     Show all 16 Subjects
Abstract:
... Taro starch nanoparticles (TSNPs) obtained by hydrolysis with pullulanase and the recrystallisation of gelatinised starch were used as reinforcing agents in corn starch films. The influence of TSNPs contents (0.5–15%) on the physical, mechanical, thermal, and structural properties of starch films was investigated. An increase in the concentration of TSNPs led to a significant decrease in the water ...
DOI:
10.1016/j.foodchem.2014.11.005

11. Isosorbide, a green plasticizer for thermoplastic starch that does not retrogradate

Author:
Battegazzore, Daniele; Bocchini, Sergio; Nicola, Gabriele; Martini, Eligio; Frache, Alberto
Source:
Carbohydrate polymers 2015 v.119 pp. 78-84
ISSN:
0144-8617
Subject:
corn starch,   etc   ; X-ray diffraction; biodegradability; energy conservation; extrusion; feedstocks; mechanical properties; mixing; oxygen; permeability; plasticizers; relative humidity; retrogradation; starch; temperature; thermoplastics; water uptake;     Show all 17 Subjects
Abstract:
... Isosorbide is a non-toxic biodegradable diol derived from bio-based feedstock. It can be used for preparing thermoplastic starch through a semi-industrial process of extrusion. Isosorbide allows some technological advantages with respect to classical plasticizers: namely, direct mixing with starch, energy savings for the low processing temperature required and lower water uptake. Indeed, maize sta ...
DOI:
10.1016/j.carbpol.2014.11.030

12. Starch and cellulose nanocrystals together into thermoplastic starch bionanocomposites

Author:
González, Kizkitza; Retegi, Aloña; González, Alba; Eceiza, Arantxa; Gabilondo, Nagore
Source:
Carbohydrate polymers 2015 v.117 pp. 83-90
ISSN:
0144-8617
Subject:
corn starch,   etc   ; acid hydrolysis; atomic force microscopy; cellulose; glycerol; hydrogen bonding; interphase; mechanical properties; nanocrystals; nanoparticles; oxygen; starch; temperature; thermoplastics; water vapor;     Show all 15 Subjects
Abstract:
... In the present work, thermoplastic maize starch based bionanocomposites were prepared as transparent films, plasticized with 35% of glycerol and reinforced with both waxy starch (WSNC) and cellulose nanocrystals (CNC), previously extracted by acidic hydrolysis. The influence of the nanofiller content was evaluated at 1wt.%, 2.5wt.% and 5wt.% of WSNC. The effect of adding the two different nanopart ...
DOI:
10.1016/j.carbpol.2014.09.055

13. Determination of some physicochemical and rheological characteristics of starch obtained from Brosimum alicastrum swartz seeds

Author:
Moo-Huchin, V.M.; Cabrera-Sierra, M.J.; Estrada-León, R.J.; Ríos-Soberanis, C.R.; Betancur-Ancona, D.; Chel-Guerrero, L.; Ortiz-Fernández, A.; Estrada-Mota, I.A.; Pérez-Pacheco, E.
Source:
Food hydrocolloids 2015 v.45 pp. 48-54
ISSN:
0268-005X
Subject:
corn starch,   etc   ; Brosimum alicastrum; Fourier transform infrared spectroscopy; X-ray diffraction; biodegradability; corn; food packaging; gelation; hydrocolloids; pasting properties; polymers; rheology; seeds; starch; temperature; thermogravimetry; viscoelasticity;     Show all 17 Subjects
Abstract:
... Starch sources with different physicochemical properties are demanded by new applications that require specific properties. Ramon starch was characterized by X-ray diffraction, thermogravimetric analysis, fourier transform infrared spectroscopy (FTIR) analysis and rheology, and compared to corn starch. Ramon starch exhibited a C-type X-ray diffraction pattern. According to thermogravimetric analys ...
DOI:
10.1016/j.foodhyd.2014.11.009

14. Physicochemical properties of pregelatinized wheat and corn starches in the presence of different concentrations of L‐ascorbic acid

Author:
Majzoobi, Mahsa; Kaveh, Zahra; Farahnaky, Asgar; Blanchard, Christopher L.
Source:
Die Stärke = 2015 v.67 no.3-4 pp. 303-310
ISSN:
0038-9056
Subject:
corn starch,   etc   ; absorption; ascorbic acid; cold; corn; exposure duration; firmness; foods; freeze-thaw cycles; functional properties; gels; pH; solubility; starch; temperature; texture; turbidity; viscosity; wheat;     Show all 19 Subjects
Abstract:
... Pregelatinized starches are commonly used in many foods, particularly those processed at low temperature, to enhance viscosity and provide a desirable texture. The functional properties of the pregelatinized starch can be affected by other components used in food systems. The main purpose of this study was to determine the effects of various levels of L‐ascorbic acid (L‐AA) including 0, 100, 500, ...
DOI:
10.1002/star.201400132

15. Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles

Author:
Ji, Na; Li, Xiaojing; Qiu, Chao; Li, Guanghua; Sun, Qingjie; Xiong, Liu
Source:
Carbohydrate polymers 2015 v.117 pp. 605-609
ISSN:
0144-8617
Subject:
corn starch,   etc   ; Fourier transform infrared spectroscopy; X-radiation; crystal structure; differential scanning calorimetry; enthalpy; heat; hydrogen bonding; nanoparticles; physicochemical properties; starch; temperature; transmission electron microscopy; water content; waxy corn;     Show all 15 Subjects
Abstract:
... In this study, the effect of heat moisture treatment (HMT) on the properties of waxy maize starch nanoparticles (SNPs) was investigated. The SNPs were adjusted to 20% and 30% moisture levels and heated at 90°C and 110°C for 4h. Transmission electron microscopy, X-ray diffractometry, differential scanning calorimetry, and Fourier transform infrared spectroscopy were used to characterize the morphol ...
DOI:
10.1016/j.carbpol.2014.10.005

16. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour

Author:
Collar, Concha; Conte, Paola; Fadda, Costantino; Piga, Antonio
ISSN:
1082-0132
Subject:
corn starch,   etc   ; additives; amaranth flour; cassava; cassava starch; chickpeas; cooking; cooling; corn; deformation; dough; egg albumen; enthalpy; gelatinization; gelation; gluten-free foods; guar gum; hydrocolloids; ingredients; locust beans; mechanical properties; melting; milk; pasting properties; psyllium gum; retrogradation; rice; rice flour; starch; storage modulus; surfactants; temperature; vegetable oil; viscoelasticity; viscometry;     Show all 35 Subjects
Abstract:
... The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic ( ...
DOI:
10.1177/1082013214552862