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1. Effect of Sodium Chloride on Glassy and Crystalline Melting Transitions of Wheat Starch Treated with High Hydrostatic Pressure: Prediction of Solute-induced Barostability from Nonmonotonic Solute-induced Thermostability

Author:
Kweon, Meera; Slade, Louise; Levine, Harry
Source:
Die Stärke = 2008 v.60 no.3-4 pp. 127
ISSN:
0038-9056
Subject:
water content; wheat starch; sodium chloride; salt content; salt concentration; aqueous solutions; water activity; high pressure treatment; amylose; melting point; glass transition; glass transition temperature; crystallization; crystal structure; gelatinization; amylopectin; ambient temperature; thermal stability; pH; differential scanning calorimetry; atmospheric pressure
Abstract:
... Wheat starch was high hydrostatic pressure (HHP)-treated in aqueous solutions with various sodium chloride (NaCl) concentrations (0 to near-saturation), in order to explore the effects of salt on glassy and crystalline transitions of starch during the treatment, using differential scanning calorimetry (DSC). For wheat starch at atmospheric pressure, glass and crystalline melting transitions of amy ...
Handle:
10113/15019
DOI:
10.1002/star.200700669

2. 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