First principle studies on electronic structure and charge density of potato starch

Upma,; Verma, Mohan L.; Verma, Deepshikha

doi:10.1007/s11581-017-2182-y

Cited by 10 publications

(4 citation statements)

References 33 publications

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“…For the integration of the charge density, we used a 1 × 1 × 8 k-point Monkhorst Pack mesh. All atoms were allowed to relax until the forces were less than 0.04 eV/Å, and the CS molecule used in this work is false[ normalC 6 normalH 11 NO 4 false] n , n = 1, as previously reported ,, and was colocalized along the [0–101] direction of the NW surface. The formation and adsorption energies ( E f and E ads ) of the system were calculated according to the following expressions: , E normalf = E 0 − prefix∑ i = ( Zn , O , C , H , N ) n i μ i n T E ads = E 0 − ( E substrate + E adsorbate ) n normalT …”

Section: Model and Calculation Schemementioning

confidence: 99%

Ab Initio Calculations of Chitosan Effects on the Electronic Properties of Unpassivated Triangular ZnO Nanowires Oriented along [0001] Directions

et al. 2022

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In recent years, both chitosan and ZnO nanostructures have been identified as potential antibacterial substances; however, the potential applications of chitosan adsorbed on ZnO nanowires have not been explored and could offer exciting new perspectives for both materials, for example, in biocompatible electronic circuits. In this work, we investigate the effect of chitosan on the electronic properties of triangular ZnO nanowires (ZnO NWs) from a theoretical perspective. All calculations were performed using density functional theory within the generalized gradient approximation. We considered six different positions of the chitosan molecule (CS) on the nanowire surface. We varied the amine position of CS, viewing it parallel, perpendicular, and at a 45° angle with respect to the NW axis. Our results show that all configurations are chemically stable; moreover, the interaction of the NW surface with the OH radical of CS creates flat states within the band gap energy of the ZnO NWs that might resemble p-doping. In addition, these states induce changes in the band gap energy of the ZnO NWs. All NWs show high chemical stability regardless of the CS position; hence, the adsorption results of all NW assemblies appear to be chemically favorable.

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Section: Model and Calculation Schemementioning

confidence: 99%

Ab Initio Calculations of Chitosan Effects on the Electronic Properties of Unpassivated Triangular ZnO Nanowires Oriented along [0001] Directions

et al. 2022

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“…Starch molecules are composed of two gluco‐homopolysaccharides containing about 20–30 % w/w of amylose and about 70–80 % w/w of amylopectin . Potato starch (PS) is biocompatible, biodegradable and amenable to be modified with carbon nanomaterials to improve its mechanical and conducting properties . With such features, PS has been used in the food industry, in biomedical and pharmaceutical applications , and in electrochemical sensors .…”

Section: Introductionmentioning

confidence: 99%

“…Potato starch (PS) is biocompatible, biodegradable and amenable to be modified with carbon nanomaterials to improve its mechanical and conducting properties . With such features, PS has been used in the food industry, in biomedical and pharmaceutical applications , and in electrochemical sensors . Of interest to the present study, the gelling, thickening, bonding, adhesion properties of PS and synergetic combination with carbon black nanoballs can be exploited in electrochemical transducers to have its conductivity increased .…”

Section: Introductionmentioning

confidence: 99%

Ultralow Cost Electrochemical Sensor Made of Potato Starch and Carbon Black Nanoballs to Detect Tetracycline in Waters and Milk

et al. 2018

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“…Moreover, starch particles display Donnan-potential in the presence of water due to its weak acidic ion-exchanging behavior. The starch particles have a negative charge; therefore, penetration of Na + into the amorphous regions of starch granules is promoted (Upma et al 2017). Moreover, under alkaline conditions, hydroxyl groups of starch might have a greater tendency to ionize and create even more binding sites for cations.…”

Section: Alkali Treatmentmentioning

confidence: 99%

Processing and quality of glutinous rice

Nawaz¹

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The loss of stickiness of aged glutinous rice is one of the quality issues. This thesis examined the various factors that could affect the loss of stickiness of glutinous rice and potential pre-treatments and storage conditions that could be helpful to maintain the stickiness during storage. In this work, the effect of modified atmospheric packaging and various pre-processing treatments such as alkali washing, starch modification, and parboiling were assessed.Initially, the effect of different rehydration temperatures (30 to 50ºC) and cooking times (2.7 to10.7 min) at 95ºC on the pasting properties of flour of three glutinous varieties (TDK11, TDK8, and Hom Mali Niaw) was investigated using the RVA. Increased soaking temperature and time resulted in reduced pasting temperature for all varieties. Extended holding at a cooking temperature (95ºC) had a more significant (P<0.05) effect on final gel viscosity.Rice is usually consumed in the form of whole grains. Therefore, it is important to study the cooking kinetics of whole rice grain. To study the water uptake rate and cooking kinetics of TDK8 (fresh and aged) and TDK11, a novel in situ method using Thermal Mechanical Compression Test (TMCT) attached to a texture analyzer was developed. The TMCT cooking method was found valid for in situ analysis of rice cooking by using sample sizes as small as 0.50 g.A new method (X-ray photoelectron spectroscopy) employed to quantify the surface composition of raw and cooked rice grains showed that the surface of uncooked grains of glutinous (TDK11) rice had a higher content of protein and lipids (49.7 and 36.2 %, respectively) to starch (13.4 %) compared the bulk composition (protein ~ 6.6 %, lipids ~ 0.8 %, and starch ~ 92.6 %). Protein was hypothesized to contribute to the loss of stickiness. An alkali washing with different concentrations of NaOH (0 to 0.2 %) of milled grains of TDK8 and Doongara resulted in a significant (P<0.05) increase in the stickiness and hardness of cooked rice grains, and final viscosity of rice flour, and a decrease in the amount of retrograded starch. In another study, the acetylation of starch in the whole grain of TDK8 and Doongara was achieved using various acetic anhydride concentrations (1-7 g per 100 g of milled grains in 225 mL of water). Results showed that acetylation reduced the crystallinity of starch with a significant (P<0.05) reduction in peak and final viscosities, and reduced thermal transition temperatures and enthalpy. Furthermore, the texture of cooked grains was softer and more adhesive. A significant reduction in the glycemic index (GI) of acetylated samples was also observed using the in vitro digestion method.iii Parboiling of TDK8 and TDK11 was undertaken using various soaking mediums water (control), 3 % NaCl solution and 0.2 % acetic acid solution. These saline and acetic acid soakings improved the milling efficiency (39 to 41 % HRY for TDK8 and 48 to 53 % HRY for TDK11) when compared to the control (26 % HRY for TDK8 and 29 % HRY TDK11). Saline and acetic acid soaking re...

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First principle studies on electronic structure and charge density of potato starch

Cited by 10 publications

References 33 publications

Ab Initio Calculations of Chitosan Effects on the Electronic Properties of Unpassivated Triangular ZnO Nanowires Oriented along [0001] Directions

Ab Initio Calculations of Chitosan Effects on the Electronic Properties of Unpassivated Triangular ZnO Nanowires Oriented along [0001] Directions

Ultralow Cost Electrochemical Sensor Made of Potato Starch and Carbon Black Nanoballs to Detect Tetracycline in Waters and Milk

Processing and quality of glutinous rice

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