Characteristics of the particle size distribution of hydrolyzed starch, as determined by dynamic light scattering

Кочкина, Н. Е.; Padokhin, V. A.; Скобелева, О. А.

doi:10.1134/s0036024413050130

Cited by 3 publications

(1 citation statement)

References 5 publications

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“…Native starch showed a population with average size 651 nm, ranging between 408 and 1210 nm, and two other populations with average size 21 and 101 nm, and a range of 13–34 and 64–188 nm, respectively. Bimodal distributions with values of 25 and 175 nm have been reported for native maize starch (Kochkina et al ., 2013).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

Skendi

Παπαγεωργίου

Ritzoulis

2020

Int J of Food Sci Tech

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Native maize starch (NS) dispersions treated with hydrochloric (HA; 1M, 2M), phosphoric (PA; 1M, 2M) and tartaric acid (TA; 0.67M, 1.33M) were investigated in terms of their morphological, structural and physicochemical properties, including emulsification capacity. The molecular weight of starch was affected by both factors (acid type and concentration). The mean molecular weight (Mw) was decreased by 89% and 11% after treatment with HA (1M) and PA (1M), respectively. TA-treated starch resulted into three distinct size distributions, one of which showed larger Mw as compared to the NS. Dynamic light scattering measurements revealed that the modified starches in aqueous environment were spread in at least two distributions, one of them showing particle sizes higher than 200 nm, whereas the other lower than 200 nm. Clarity of treated starch pastes decreased in the following order: HA > TA > PA > NS. Generally, O/W emulsification and stability properties deteriorated with starch modification. ΤΑ yielded the most stable emulsion among the modified starches.

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Section: Resultsmentioning

confidence: 99%

Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

Skendi

Παπαγεωργίου

Ritzoulis

2020

Int J of Food Sci Tech

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Cassava starch granule breaking enhancement by sequential high shear mixing and sonication

Sumarno,

Trisanti,

Airlangga

et al. 2024

THERMOFLUID XII: The 12th International Conference on Thermofluids 2021

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Effect of shear rate in high shear mixing process on the structure of cassava starch granule and reducing sugar product

Puspasari¹,

Airlangga

Trisanti

et al. 2019

IOP Conf. Ser.: Mater. Sci. Eng.

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Cassava starch is one of the biopolymers which can be degraded to many useful products such as reducing sugar, non-reducing sugar and modified starch. However, it has a solid granule structure that can inhibit its degradation process. High shear mixing (HSM) is a well-known method for dissolving biopolymers. Shear effect of HSM created by a narrow slit between rotor and stator which can be increased by the increase of rotational speed. By increasing its shear effect, HSM is able to cut the glycosidic bond of starch to produce reducing sugar. Therefore, this study aims to study the effect of high shear rate to granule structure and reducing sugar product. The HSM process was carried out on the suspension of cassava starch with a concentration of 1/20 (g/mL) for 15 min at various stirring speeds (5000-15000 RPM). Products produced from the process are separated between solid and liquid for analysis. Solid products were analyzed using Scanning Electron Microscopy (SEM), Particle Size Analysis (PSA), and Viscometer Ubbelohde. While liquid products were analyzed using UV-Vis Spectrophotometry with the DNS method. Based on the experimental results, HSM produced reducing sugar up to 0.1972 mg/mL. Granule breakage was also observed by SEM and increasing of the nanoscale granule.

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Characteristics of the particle size distribution of hydrolyzed starch, as determined by dynamic light scattering

Cited by 3 publications

References 5 publications

Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

Cassava starch granule breaking enhancement by sequential high shear mixing and sonication

Effect of shear rate in high shear mixing process on the structure of cassava starch granule and reducing sugar product

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