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You searched for: Publication Year 2006 Remove constraint Publication Year: 2006 Subject melting point Remove constraint Subject: melting point Subject X-ray diffraction Remove constraint Subject: X-ray diffraction Text Availability Full Text Remove constraint Text Availability: Full Text
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1. Chemical and Physical Properties of Kiwifruit (Actinidia deliciosa) Starch

Author:
Stevenson, David G.; Johnson, Scott R.; Jane, Jay-lin; Inglett, George E.
Source:
Die Stärke = 2006 v.58 no.7 pp. 323
ISSN:
1521-379X
Subject:
kiwifruit; Actinidia deliciosa; starch; starch granules; amylose; physicochemical properties; X-ray diffraction; amylopectin; molecular weight; gelatinization; enthalpy; glass transition temperature; pasting properties; melting point; viscosity
Abstract:
... Chemical and physical properties of kiwifruit (Actinidia deliciosa var. Hayward) starch were studied. Kiwifruit starch granules were compound, irregular or dome-shaped with diameters predominantly 4-5 µm or 7-9 µm. Kiwifruit starch exhibited B-type X-ray diffraction pattern, an apparent amylose content of 43.1% and absolute amylose content of 18.8%. Kiwifruit amylopectins, relative to other starch ...
Handle:
10113/35490
DOI:
10.1002/star.200600494

2. Thermal characteristics of polylactic acid/wheat gluten blends

Author:
Mohamed, A.A.; Gordon, S.H.; Carriere, C.J.; Kim, S.
Source:
Journal of food quality 2006 v.29 no.3 pp. 266
ISSN:
0146-9428
Subject:
corn starch; polyesters; wheat gluten; mixing; plastic film; biodegradable products; food processing wastes; waste utilization; food packaging; packaging materials; thermal properties; differential scanning calorimetry; thermogravimetry; X-ray diffraction; glass transition; glass transition temperature; crystallization; melting point
Abstract:
... The interaction between polylactic acid (PLA) and wheat gluten (gluten) has been studied using differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction and phase contrast microscope. The primary DSC thermogram of gluten showed one glass transition (Tg) at 63C. Neat (pure) PLA also showed a Tg around the same temper ...
Handle:
10113/26231
DOI:
10.1111/j.1745-4557.2006.00073.x