PubAg

Main content area

You searched for: Subject "wheat starch" Remove constraint Subject: "wheat starch"
Start Over

Search

857  Search Results

« Previous | 1 - 20 of 857 |
Number of results to display per page

Search Results

1. CFD-DPM and experimental study of the dynamics of wheat starch powder/pyrolysis gases hybrid mixtures in the 20-L Sphere

Author:
Pico, Paula; Ratkovich, Nicolás; Muñoz, Felipe; Dufaud, Olivier
Source:
Powder technology 2020 v.372 pp. 638-658
ISSN:
0032-5910
Subject:
wheat starch,   etc   ; combustion; furnaces; gases; hydrodynamics; models; particle size distribution; prediction; pyrolysis; starch; turbulent flow;     Show all 11 Subjects
Abstract:
... This study comprises an assessment of the behaviour of wheat starch/pyrolysis gases hybrid mixtures under different operating conditions of Ignition Delay Time (tᵥ) and nozzle geometry in the context of the 20-L Sphere Test. The behaviour of the system was determined through the study of the interaction between the chemical reactions of the phases and the turbulence levels produced by the differen ...
DOI:
10.1016/j.powtec.2020.05.108

2. Approximation of Scale-Up of Enzymatic Hydrolysis Process from Phenomenological-Based Semiphysical Model and Control Theory Tools

Author:
Acosta-Pavas, Juan Camilo; Ruiz-Colorado, Ángela Adriana
Source:
Industrial & engineering chemistry process design and development 2020 v.59 no.16 pp. 8046-8065
ISSN:
1520-5045
Subject:
wheat starch,   etc   ; enzymatic hydrolysis; enzymes; glucose; liquefaction; maltodextrins; models; saccharification; temperature;     Show all 9 Subjects
Abstract:
... This study highlights the scale-up of enzymatic hydrolysis of wheat starch from the phenomenological-based semiphysical model and control theory tools. The state variables involved were glucose concentration (L₁), maltodextrins (L₅), and temperature (LᵣL) for liquefaction and glucose concentration (S₁), maltodextrins (S₅), and temperature (LᵣS) for saccharification. The design variables included i ...
DOI:
10.1021/acs.iecr.9b06912

3. Controlling the rheological properties of wheat starch gels using Lepidium perfoliatum seed gum in steady and dynamic shear

Author:
Yousefi, A.R.; Ako, K.
Source:
International journal of biological macromolecules 2020 v.143 pp. 928-936
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; Lepidium perfoliatum; deglutition; diet; dysphagia; plant gums; saliva; starch gels; viscoelasticity; viscosity;     Show all 10 Subjects
Abstract:
... In the present work, the influence of Lepidium perfoliatum seed gum (LPSG) addition in varied concentrations (0%, 0.25%, 0.5%, 0.75% and 1%, w/w) on dynamic and steady shear rheological properties of wheat starch dispersion (4%, /w) was examined. Comparison of the values of dynamic (G′, G″, τy, τf, tan δ), shear-dependent (ηₐ,₅₀, η₀, η∞, τ, m) and time-dependent (ηₐ,₃ₛ, k, η₀, η∞) rheological para ...
DOI:
10.1016/j.ijbiomac.2019.09.153

4. Starch granular protein of high-amylose wheat gives innate resistance to amylolysis

Author:
Li, Hai-Teng; Sartika, Rakhmi S.; Kerr, Edward D.; Schulz, Benjamin L.; Gidley, Michael J.; Dhital, Sushil
Source:
Food chemistry 2020 v.330 pp. 127328
ISSN:
0308-8146
Subject:
wheat starch,   etc   ; amylases; amylose; enzyme inhibitors; enzyme kinetics; in vitro digestibility; mass spectrometry; protein content; proteins; proteomics; starch synthase; wheat;     Show all 12 Subjects
Abstract:
... Granular protein is an important structural feature in determining starch digestibility. High-amylose wheat starch (HAWS) with >80% amylose content contains more granular protein than wild-type starch. As analyzed by mass spectrometry-based proteomics, granular-bound starch synthase (GBSS) is the major granular protein in isolated starch materials. GBSS content increases with amylose content (Spea ...
DOI:
10.1016/j.foodchem.2020.127328

5. High-amylose wheat starch: Structural basis for water absorption and pasting properties

Author:
Li, Caili; Dhital, Sushil; Gilbert, Robert G.; Gidley, Michael J.
Source:
Carbohydrate polymers 2020 v.245 pp. 116557
ISSN:
0144-8617
Subject:
wheat starch,   etc   ; amylopectin; amylose; crystal structure; dough development; flour; granules; pasting properties; polymers; starch granules; viscosity; water uptake;     Show all 12 Subjects
Abstract:
... High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food products with enhanced nutritional functionality, but structure/function relationships are not well understood. We report the structural bases for differences in water absorption and pasting properties for HAWS and HAWF (amylose contents 71–84 %) compared with wild-type (WTWS/WTWF). With higher amylose content, th ...
DOI:
10.1016/j.carbpol.2020.116557

6. Water redistribution between model bread dough components during mixing

Author:
Miś, Antoni; Krekora, Magdalena; Niewiadomski, Zbigniew; Dziki, Dariusz; Nawrocka, Agnieszka
Source:
Journal of cereal science 2020 v.95 pp. 103035
ISSN:
0733-5210
Subject:
wheat starch,   etc   ; air drying; bread dough; carob; carrots; chemical interactions; dietary fiber; mixing; models; oats; wheat gluten;     Show all 11 Subjects
Abstract:
... The presented study is the first attempt to estimate the run of redistribution (migration) of water between individual components of model bread dough on the basis of changes in its consistency during mixing. To this end, farinograph mixing tests were performed with three types of dough: one-component gluten, two-component starch-gluten, and three-component starch-gluten-fibre dough. Wheat gluten ...
DOI:
10.1016/j.jcs.2020.103035

7. Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods

Author:
Hong, Jing; An, Di; Zeng, Xin-An; Han, Zhong; Zheng, Xueling; Cai, Mengjie; Bian, Ke; Aadil, Rana Muhammad
Source:
International journal of biological macromolecules 2020 v.155 pp. 516-523
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; crystal structure; esterification; freeze-thaw cycles; modified starch; pulsed electric fields; resistant starch; starch granules; thermal stability;     Show all 9 Subjects
Abstract:
... Large and small wheat starch granules were modified by conventional and pulsed electric fields (PEF)-assisted dual esterification methods. Due to the assistance of PEF, the degree of substitution (DS) of AS and BS increased by 0.0159 and 0.0066, respectively, while the crystallinity of them decreased by 1.7% and 1.2%. An increase in diffraction intensity at q = 0.68 nm⁻¹ was observed in dual modif ...
DOI:
10.1016/j.ijbiomac.2020.03.184

8. New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization

Author:
Liu, Yi; Chao, Chen; Yu, Jinglin; Wang, Shuo; Wang, Shujun; Copeland, Les
Source:
Food chemistry 2020 v.318 pp. 126493
ISSN:
0308-8146
Subject:
wheat starch,   etc   ; crystal structure; crystallites; differential scanning calorimetry; gelatinization; gels; heat; pasting properties; starch; temperature; texture; viscosity;     Show all 12 Subjects
Abstract:
... The effects of pressure and temperature on the gelatinization properties of wheat starch were investigated. The long-range crystallinity and short-range molecular order were gradually destroyed under both conditions as the degree of gelatinization (DG) increased. With increasing DG, differential scanning calorimetry (DSC) onset (Tₒ), peak (Tₚ) and conclusion temperatures (Tc) increased for the hea ...
DOI:
10.1016/j.foodchem.2020.126493

9. Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing

Author:
Jia, Ru; Katano, Toyohiko; Yoshimoto, Yasushi; Gao, Yuanpei; Nakazawa, Naho; Osako, Kazufumi; Okazaki, Emiko
Source:
Food hydrocolloids 2020 v.104 pp. 105732
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; crystals; drip loss; freezing; gels; granules; heat treatment; hydrocolloids; ice; potato starch; potatoes; starch; surimi; thawing;     Show all 14 Subjects
Abstract:
... The effects of small granule starches on the changes in quality of direct heated surimi gels after freezing and thawing were evaluated by comparing four varieties of starch: native potato starch (PN), native wheat starch (WN), potato and wheat starches with small granules separated from native starches (PS and WS). PS and WS absorbed less water and had a lower water-absorbing ability during the th ...
DOI:
10.1016/j.foodhyd.2020.105732

10. The molecular mechanism for morphological, crystal, physicochemical and digestible property modification of wheat starch after repeated versus continuous heat-moisture treatment

Author:
Su, Chunyan; Zhao, Kun; Zhang, Bo; Liu, Yu; Jing, Luzhen; Wu, Hao; Gou, Min; Jiang, Hao; Zhang, Guoquan; Li, Wenhao
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.129 pp. 109399
ISSN:
0023-6438
Subject:
wheat starch,   etc   ; crystal structure; in vitro digestibility; modified starch; molecular weight; pasting properties; scallops; solubility; temperature; viscosity; wheat;     Show all 11 Subjects
Abstract:
... To explore the mechanism of heat-moisture treatment on starches and innovate the starch modification method, the wheat starch-water suspensions were subjected to repeated and continuous heat-moisture treatment (RHMT and CHMT) and investigate the changes and connections of molecular, morphological and physicochemical properties. The results showed that treated starches had many scallops but their s ...
DOI:
10.1016/j.lwt.2020.109399

11. Effect of gelatinization processing on the antioxidant, digestion, and physicochemical properties of wheat starch enhanced with tannic acid

Author:
Zeng, Lirong; Zhang, Ling; Li, Kexin; He, Juncheng; Xin, Huawei; Wang, Qiong
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.125 pp. 109228
ISSN:
0023-6438
Subject:
wheat starch,   etc   ; antioxidant activity; antioxidants; digestive enzymes; functional properties; gelatinization; hydrolysis; in vitro digestion; microstructure; nutritive value; polyphenols; starch; tannins;     Show all 13 Subjects
Abstract:
... In this study, the effect of the gelatinization processing on the antioxidant capacity, starch hydrolysis rate, and physicochemical properties of wheat starch supplemented with 0.1%–0.5% tannic acid were investigated. It was found that wheat starch enhanced with tannic acid had a positive effect on the phenolic contents and antioxidant properties. The hydrolysis rate of wheat starch with tannic ac ...
DOI:
10.1016/j.lwt.2020.109228

12. Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes

Author:
Li, Hui; Li, Jiahao; Guo, Li
Source:
Carbohydrate polymers 2020 v.230 pp. 115667
ISSN:
0144-8617
Subject:
wheat starch,   etc   ; beta-amylase; crystal structure; gel strength; pastes; pasting properties; pullulanase; starch; viscoelasticity; viscosity; wheat flour;     Show all 11 Subjects
Abstract:
... To gain desired viscoelastic properties of wheat flour and to expand the wheat flour current utility with more palatable foods, herein wheat starch, one of the important components of wheat flour, has been modified sequentially using β-amylase (BA), transglucosidase (TG) and pullulanase (PUL). The results show that compared to native starch, percentage of shorter linear chains (DP 6-12) significan ...
DOI:
10.1016/j.carbpol.2019.115667

13. Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing

Author:
Su, Chunyan; Saleh, Ahmed S.M.; Zhang, Bo; Zhao, Kun; Ge, Xiangzhen; Zhang, Qian; Li, Wenhao
Source:
Carbohydrate polymers 2020 v.247 pp. 116675
ISSN:
0144-8617
Subject:
wheat starch,   etc   ; amylopectin; annealing; crystal structure; food industry; gelatinization temperature; in vitro digestibility; molecular weight; solubility; swelling (materials); viscosity; waxy wheat;     Show all 12 Subjects
Abstract:
... Effects of repeated annealing treatments (8 cycles, 12 h each) or continuous annealing treatments (12–96 h) at 50 °C on structural, physicochemical, and digestive properties of normal and waxy wheat starches were investigated. Wheat starches retained the original crystalline structure of A-type after annealing. Annealing treatments increased crystallinity, short chain of amylopectin, viscosity, an ...
DOI:
10.1016/j.carbpol.2020.116675

14. Economical production of vitamin K2 using wheat starch wastewater

Author:
Zhang, Chao; Ren, Huixue; Zhong, Chuanqing
Source:
Journal of cleaner production 2020 v.270 pp. 122486
ISSN:
0959-6526
Subject:
wheat starch,   etc   ; Bacillus subtilis; carbon; fermenters; food industry; glycerol; menaquinones; nitrogen; peptones; phosphates; response surface methodology; soybean meal; soybeans; starch; wastewater; wheat flour;     Show all 16 Subjects
Abstract:
... In order to reduce the production cost of vitamin K₂, wheat starch wastewater was used to produce vitamin K₂ using Bacillus subtilis W-17. The starch and protein in effluent could reduce the amounts of carbon and nitrogen sources in the medium. The liquefied wheat flour replaced glycerol as an external carbon source. The phosphate in wheat starch wastewater could meet the needs of B. subtilis W-17 ...
DOI:
10.1016/j.jclepro.2020.122486

15. Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes

Author:
Wei, Xianling; Li, Jing; Eid, Mohamed; Li, Bin
Source:
Food hydrocolloids 2020 v.107 pp. 105728
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; creaming; crosslinking; droplets; emulsifiers; emulsifying; emulsifying properties; emulsions; gels; hydrocolloids; hydrophobicity; nutrients; oils; oxidation; oxidative stability; particle size; soybeans; starch; tannins; ultrasonics;     Show all 20 Subjects
Abstract:
... Soybean oil-based emulsions stabilized by tannic acid (TA) and wheat starch (WS) complexes were prepared via a simple high-intensity ultrasound emulsification technique. The effects of mass ratio of TA/WS (0.005–0.75) and WS concentration (0.25%, 0.5% and 1.0%) on TA/WS complexes and emulsions were investigated. As the mass ratio increased, TA and WS could gradually form soluble and insoluble comp ...
DOI:
10.1016/j.foodhyd.2020.105728

16. In vitro digestibility of different types of resistant starches under high-temperature cooking conditions

Author:
Liu, Siyuan; Reimer, Michael; Ai, Yongfeng
Source:
Food hydrocolloids 2020 v.107 pp. 105927
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; ambient temperature; cooking; corn starch; crosslinking; functional foods; gelling properties; heat treatment; hydrocolloids; in vitro digestibility; ingredients; pasting properties; resistant starch; retrogradation; storage temperature;     Show all 15 Subjects
Abstract:
... Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2) ...
DOI:
10.1016/j.foodhyd.2020.105927

17. Study on compatible characteristics of wheat and purple sweet potato starches

Author:
Ding, Yanyan; Shen, Mingyu; Wei, Dongmei; Xu, Li; Sui, Tang; Cao, Chuan; Zhou, Yibin
Source:
Food hydrocolloids 2020 v.107 pp. 105961
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; freeze drying; freeze-thaw cycles; gels; glass transition temperature; hydrocolloids; loss modulus; melting point; starch; storage modulus; sweet potato starch; sweet potatoes; water content; wheat;     Show all 14 Subjects
Abstract:
... In this study, the compatibility of purple sweet potato (C-type) and wheat starches (A-type) was characterised by measuring glass transition temperature, equilibrium melting temperature and interaction parameter. The glass transition temperature of mixed starch containing 40% and 60% moisture drifted toward the high temperature with the increase in purple sweet potato starch content. The glass tra ...
DOI:
10.1016/j.foodhyd.2020.105961

18. A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch

Author:
Li, Dan; Fei, Teng; Wang, Yong; Zhao, Yakun; Dai, Liyuan; Fu, Xuexia; Li, Xiaolei
Source:
Food chemistry 2020 v.324 pp. 126855
ISSN:
0308-8146
Subject:
wheat starch,   etc   ; 1,4-alpha-glucan branching enzyme; Bifidobacterium longum; Escherichia coli; allergens; amylopectin; amylose; digestibility; enthalpy; gene overexpression; genes; molecular weight; pH; retrogradation;     Show all 14 Subjects
Abstract:
... To develop a 1,4-α-glucan branching enzyme (BE) without homology to known allergens, the glgB gene from Bifidobacterium longum was overexpressed under the control of BLMA promoter in Escherichia coli. B. longum BE (BlBE) had a molecular weight of 86.1 kDa and a specific activity of more than 18.5U/mg protein at 25–35 °C and pH 5.5–7.0, and exhibited 30% of the maximum activity at 10 °C. The cold-a ...
DOI:
10.1016/j.foodchem.2020.126855

19. The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study

Author:
De Bondt, Yamina; Liberloo, Inge; Roye, Chiara; Goos, Peter; Courtin, Christophe M.
Source:
Carbohydrate polymers 2020 v.241 pp. 116262
ISSN:
0144-8617
Subject:
wheat starch,   etc   ; Triticum aestivum; differential scanning calorimetry; fractionation; gelatinization; gelatinization temperature; models; phosphorus; polymers; potassium; solvents; sorption; starch; water content; water holding capacity; water vapor; wheat; wheat bran;     Show all 18 Subjects
Abstract:
... The effect of wheat bran on starch gelatinization temperature was investigated. Dynamic water vapour sorption and water retention capacity experiments showed that bran bound up to 3 times more water than starch. However, examining starch gelatinization in starch-bran-water mixtures with differential scanning calorimetry showed that the effect of substituting starch by bran differed from that of mo ...
DOI:
10.1016/j.carbpol.2020.116262

20. Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch

Author:
Hou, Cuidan; Zhao, Xiaohui; Tian, Mengqi; Zhou, Yulin; Yang, Runqiang; Gu, Zhenxin; Wang, Pei
Source:
Food chemistry 2020 v.318 pp. 126477
ISSN:
0308-8146
Subject:
wheat starch,   etc   ; amylopectin; amylose; arabinoxylan; crystallization; food quality; gelatinization; grain foods; leaching; molecular weight; retrogradation; shelf life; solubility; swelling (materials); viscosity;     Show all 15 Subjects
Abstract:
... Water-extractable arabinoxylan (WEAX) could effectively improve the cereal food quality, while its regulatory effect on wheat starch properties has yet to be well-understood. This study selected the WEAX with different molecular weight (Mw) but same branched degree, and comparatively investigated their effects on the gelatinization and retrogradation behavior of wheat starch. The decreased degree ...
DOI:
10.1016/j.foodchem.2020.126477