Morphological, thermal and rheological properties of starches from different botanical sources

Singh, Narpinder; Singh, Jaspreet; Kaur, Lovedeep; Sodhi, Navdeep Singh; Gill, Balmeet Singh

doi:10.1016/s0308-8146(02)00416-8

Cited by 1,477 publications

(1,188 citation statements)

References 80 publications

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“…The shape coefficient of native maize starches was approximately 1.1 (Stasiak et al, 2013). These results corroborate the results of earlier investigations that native maize starch granules are angular, spherical and lenticular-shaped (Singh et al, 2003).…”

Section: Resultssupporting

confidence: 91%

“…Morphological characteristics of starches from different plant sources vary with the genotype and cultural practices (Singh et al, 2003). The size of the starch granule has an important influence on the functional application of some native starches (Builders and Arhewoh, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…In consequence, the mean coefficient of particle shape for product 06748 was significantly greater (~0.8) than for the other two (~0.6). According to Singh et al (2003), maize starch granules, just like rice and wheat starch granules, are less smooth-surfaced than potato starch granules.…”

Section: Resultsmentioning

confidence: 99%

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Sorptive properties of modified maize starch as indicators of their quality

Ocieczek¹,

Skotnicka²,

Baranowska³

2017

International Agrophysics

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The physical and adsorptive properties of three products of modified maize starch in terms of the susceptibility of starch granules to surface processes as affected by their physicochemical diversity was compared in this study, using five mathematical models. It was assumed that modification of native starch is an important factor affecting its adsorptive properties. The products under study differed significantly in terms of the distribution of the size and shape parameters of their granules. The Guggenheim, Anderson and de Boer equation, characterised by relatively low sums of square deviations and low and similar errors of their different parameters, was the most useful in the description of empirically determined isotherms of adsorption. Parameters of the Guggenheim, Anderson and de Boer equation were used to estimate the parameters of the product surface microstructure. Modification of native maize starch differentiated the size of the monolayer, specific surface of sorption, and characteristics of capillaries.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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Sorptive properties of modified maize starch as indicators of their quality

Ocieczek¹,

Skotnicka²,

Baranowska³

2017

International Agrophysics

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“…No entanto, quando os grânulos são aquecidos em água, eles incham irreversivelmente num fenômeno denominado gelatinização, em que ocorre perda da organização estrutural (perda da birrefringência), com fusão dos cristais. Sabe-se que a gelatinização tem início no hilum e se expande rapidamente para a periferia, ocorrendo inicialmente nas regiões amorfas devido à fragilidade das ligações de hidrogênio nessas áreas, ao contrário do que ocorre nas regiões cristalinas (SINGH et al, 2003). À medida que os grânulos continuam se expandindo, ocorre a lixiviação da amilose da fase intergranular para a fase aquosa, resultando no aumento substancial das propriedades reológicas do sistema.…”

Section: Propriedades Físico-químicas Gelatinizaçãounclassified

“…Além disso, o amido é o principal responsável pelas propriedades tecnológicas que caracterizam grande parte dos produtos processados, uma vez que contribui para diversas propriedades de textura em alimentos, possuindo aplicações industriais como espessante, estabilizador de colóides, agente gelificante e de volume, adesivo, na retenção de água, dentre outros (SINGH et al, 2003).…”

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Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas

Denardin

Silva

2009

Cienc. Rural

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Starch, Treatment, and Modification

Wang

Ren

Wang

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Starch is a homopolysaccharide composed of glucose units and has the advantages of low cost, biodegradability, renewability, and availability. Native starch is not always suitable for many applications. Therefore, modification of starch is studied to improve the functional limitations of native starches. Starch modification generally includes physical, chemical, enzymatic, and genetic bioengineering methods. The modification of starch is a reliable protocol with countless possibilities to generate novel starches with new functional properties and added value for various food and nonfood applications. This article reviews the structures and functional properties of physically, chemically, enzymatically, genetically, and dually modified starches and their applications in industry.

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Morphological, thermal and rheological properties of starches from different botanical sources

Cited by 1,477 publications

References 80 publications

Sorptive properties of modified maize starch as indicators of their quality

Sorptive properties of modified maize starch as indicators of their quality

Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas

Starch, Treatment, and Modification

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