Effects of acetic acid/acetic anhydride ratios on the properties of corn starch acetates

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

“…Therefore, the production of HMT and EHMT starches has resulted in physical modifications. According to the literatures [30][31][32], the peak around 3420 cm −1 was assigned to hydroxyl group stretching vibrations, and the broad band was due to the complex vibration stretches of intermolecular hydroxyl groups; the peak at around 2930 and 1640 cm −1 were associated to −CH2 stretching vibrations and deformation vibrations of the hydroxyl groups in water, respectively. The weak bands at 1370 and 1420 cm −1 were attributed to the twisting and bending shake of −CH2.…”

“…The incubation of bifidobacteria was performed in an anaerobic incubator (W-zipper Standing-Pouch, Mitsubishi Gas Chemical) at 37˝C. The proliferation rate of bifidobacteria was determined by plotting the OD 600 nm and pH values of the fermentation mediums at 0, 5,10,15,20,25,30,35,40,45 and 50 h, respectively [8,18]. Fermentation experiments were conducted in triplicate.…”

Self-assembling bubble carriers for oral protein delivery

“…2b). When DTPA dianhydride is exposed to water, an acidic environment is produced [17], in which SBC decomposes to form CO 2 bubbles that are hyperechogenic and could act as a contrast enhancer for ultrasound imaging [18]. The resulting gas pressure forced the capsule to open and quickly released its loaded contents.…”

Organocatalytic acetylation of starch: Effect of reaction conditions on DS and characterisation of esterified granules

“…FTIR spectra of starch acetates showed bands characteristic of the chemical structure of the polysaccharide, i.e. stretching of hydrogen bonded O-H groups (3700-3000 cm À1 ), C-H stretching modes (3000-2800 cm À1 ), O-H bending vibration of adsorbed water molecules (1642 cm À1 ), C-O-H bending, CH 2 twisting, CH 2 bending and C-O-O stretching (1500-1300 cm À1 ), CH 2 OH (side chain) related mode/ C-O-H deformation mode (1240 cm À1 ), coupling mode of C-O and C-C stretching (1158 cm À1 ), C-O-H bending mode (1084 cm À1 ), C-O band stretching (1055 cm À1 ), skeletal mode vibrations of the a-1,4 glycosidic linkage (923 cm À1 ), C-H and CH 2 deformation (857 cm À1 ), and C-C stretching (763 cm À1 ) (Cael, Koenig, & Blackwell, 1975;Cyras et al, 2006;Diop, Li, Xie, & Shi, 2011;Garg & Jana, 2011;Kizil, Irudayaraj, & Seetharaman, 2002;Santha, Sudha, Vijaykumari, Nayar, & Moorthy, 1990;Xu et al, 2004;).…”

“…stretching of the C@O of the ester group (1747 cm À1 ), CH 3 deformation vibration of the ester moiety (1376 cm À1 ), and C-O-C stretching vibration of the ester moiety (1244 cm À1 ) (Biswas et al, 2008;Diop et al, 2011;Han et al, 2012;López-Rubio et al, 2009). The intensity of those bands increased with the esterification level, whereas the intensity of the band assigned to the stretching of hydroxyl groups of starch (3700-3000 cm À1 ) gradually decreased as a consequence of the increasing number of hydroxyls which were replaced by ester groups.…”