“…3). Franco and Ciacco (1997) found a higher percentage of hydrolysis for waxy maize starch (56%) as compared with normal starch (39%) and Tester, Qi, and Karkalas (2006) also reported the same behaviour of the hydrolysis of native starches by a-amylase. Zhang and Oates (1999) described Fig.…”
a b s t r a c tThe effect of heat-moisture treatment (HMT) on the properties of rice starches with high-, medium-and low-amylose content was investigated. The starches were adjusted to 15%, 20% and 25% moisture levels, and heated at 110°C for 1 h. The swelling power, solubility, pasting properties, morphology, enzymatic susceptibility and X-ray crystallinity of the starches were evaluated. HMT reduced the swelling power and solubility of the starches. The strongest effect of HMT occurred on the high-amylose starch; the pasting temperature was increased and the peak viscosity, breakdown, final viscosity and the setback were reduced. HMT increased the starch's susceptibility to a-amylase and promoted a reduction in the starch relative crystallinity.
“…3). Franco and Ciacco (1997) found a higher percentage of hydrolysis for waxy maize starch (56%) as compared with normal starch (39%) and Tester, Qi, and Karkalas (2006) also reported the same behaviour of the hydrolysis of native starches by a-amylase. Zhang and Oates (1999) described Fig.…”
a b s t r a c tThe effect of heat-moisture treatment (HMT) on the properties of rice starches with high-, medium-and low-amylose content was investigated. The starches were adjusted to 15%, 20% and 25% moisture levels, and heated at 110°C for 1 h. The swelling power, solubility, pasting properties, morphology, enzymatic susceptibility and X-ray crystallinity of the starches were evaluated. HMT reduced the swelling power and solubility of the starches. The strongest effect of HMT occurred on the high-amylose starch; the pasting temperature was increased and the peak viscosity, breakdown, final viscosity and the setback were reduced. HMT increased the starch's susceptibility to a-amylase and promoted a reduction in the starch relative crystallinity.
“…However, the diameter was significantly affected by the w o of the system and the addition of triolein, which was hydrolyzed by the lipase to oleic acid. The use of AOT to solubilize proteins in scCO 2 was briefly investigated by Franco et al However, their paper reports that, while there was some visual evidence for the protein being solubilized in scCO 2 , no protein was recovered from this phase, primarily because of the very low solubility of AOT in scCO 2 . 8 Structures of the surfactants used to solubilize proteins.…”
Section: 6 Reverse Micelles and Microemulsionsmentioning
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
