Analytische Untersuchungen von phosphatvernetzten Stärken

Koch, H.; Bommer, Heinrich; Koppers, J.

doi:10.1002/star.19820340105

Cited by 31 publications

(5 citation statements)

References 4 publications

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“…The bound phosphorous content was determined using a standard methods described by Koch et al . In a Kjeldahl flask, 0.5 g of modified starch was added to a mixture of HNO 3 :H 2 SO 4 (1:1, v/v, 15 mL).…”

Section: Methodsmentioning

confidence: 99%

Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch

Shi

et al. 2013

Starch - Stärke

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Starch in its native form may not be able to provide functional properties. Therefore, it is usually modified to make it compatible for different applications. The main aim of this research was to study the effect of cross-linking on physicochemical properties of pea starch. Therefore, starch was first cross-linked using different levels of sodium trimetaphosphate and sodium tripolyphosphate (99:1, w/w) to prepare RS4. The solubility and swelling power of RS samples decreased significantly with the increase of RS content. Cross-linked RS showed C-type XRD pattern with an increased relative crystallinity. The viscosity of RS samples decreased dramatically, and viscosity of heavily cross-linked samples dropped to around zero. The gelatinization temperatures of crosslinked starch increased, whereas melting enthalpy slightly decreased. The FT-IR spectra of crosslinked starch showed that the ratio of 1047 and 1022/cm was greater, indicating that the amount of ordered starch to amorphous starch in cross-linked starch was greater.

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Section: Methodsmentioning

confidence: 99%

Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch

Shi

et al. 2013

Starch - Stärke

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“…The substitution found in most cross-linked starches pose serious problems in analyzing for the cross-linking substituent in cross-linked starch. Koch et al [29] have developed an improved method for detecting the levels of phosphorus associated with distarch phosphate. Mitchell et al [30] have developed a gas-liquid chromatographic method for determining adipate levels in distarch adipate.…”

Section: Cross-linked Starch/starch Systems In Aqueous Suspensionsmentioning

confidence: 99%

An Overview on the Technology of Cross-Linking of Starch for Nonfood Applications

Ayoub

Rizvi

2009

Journal of Plastic Film & Sheeting

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For commercial success, bioplastics have to possess adequate physical properties. But the same properties of biopolymers — such as starch — that make them environmentally attractive feedstocks can affect their performance as materials. Despite the attractive properties of plant-based plastics, there have been few commercial applications due to their property drawbacks (e.g., high cost, brittleness, and lower impact resistance). Many biopolymers, such as starch, are often hydrophilic and some are even soluble in hot water. These properties have to be managed and controlled through the development of adequate formulations and processing. The primary challenge is to develop fast reactions that can be transformed into viable processes and integrated into existing process lines with economically viable formulations that are friendly to the environment. Cross-linking of starches is the most common method used in polysaccharide chemistry. This article briefly reviews some of the most promising chemistries available for the cross-linking of biodegradable starch materials and their applications.

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“…It was found that, at the above phosphorylation levels, the viscosities of the pastes were very low; ie at DS of 0.08x10" , the viscosity was 3.5x10 cP, which was negligible compared to that of the native starch, indicating an extensive degree of cross-linking. These finding were in agreement with reports by Koch, Bommer and Koppers (1982), who observed that waxy maize phosphate diester with a DS of 0.05 was insoluble in water and the maximum viscosity was related to a product with a DS of l.OxlO" 5 .…”

Section: Starches Cross-linked With Epichlorohydrinsupporting

confidence: 93%

Milk protein-carbohudrate interactions in sterilised milk products

Τζιμπουλά¹

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The present work deals with the nature of milk-protein carbohydrate interactions during the heat treatment of milk. Starches of different botanical origin were added (0.5-1.5% w/w) to milk (9% TS or 22% TS) and the mixtures were preheated at 70°C to ensure gelatinization of the starch granules. The heat stability of the milk-starch mixtures was defined as the time required for the coagulation of the milk proteins to occur on heating at 140°C (skim milk of 9% TS) or at 120°C (concentrated milk 22% TS), over the pH range, 6.5-7.1. On addition of native starches there was a reduction in the coagulation time of milk. The various starches hadsimilar effects on the coagulation time of milk, the destabilisation being proportional to the amount of starch added. The destabilisation of milk was not associated either with the amylose to amylopectin ratio of the starches sor to the granular structure of the starch. Further experiments probed the effects on heat stability of changing the molecular structure of starch in two ways: a) by the addition of acid modified starches and b) by the addition of cross-linked starches. Both types of treatment promoted a reduction in the water-binding capacity of the starch and both resulted in an improvement of the coagulation time of the milk-carbohydrate mixture. However,complete recovery of the heat stability was achieved only in the case of unconcentrated milk. Most of the research to date on milk proteincarbohydrate interactions has involved acidic polysaccharides, whereas there is limited information for non-ionic gums. Due to the importance of the heat stability of milk in the dairy industry it was useful to initiate this study by investigating the effect of various forms of carbohydrates on the stability of the milk proteins upon heating.

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Analytische Untersuchungen von phosphatvernetzten Stärken

Cited by 31 publications

References 4 publications

Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch

Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch

An Overview on the Technology of Cross-Linking of Starch for Nonfood Applications

Milk protein-carbohudrate interactions in sterilised milk products

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