Preparation of cation‐exchange starches containing phosphoric acid groups

Khalil, M. I.; Waly, A.; Farag, S.; Hebeish, A.

doi:10.1002/app.1991.070431220

Cited by 23 publications

(9 citation statements)

References 12 publications

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“…30%) h‐ydroxyl groups, and the phosphate content of potato amylopectin is known to be higher than that of cereal amylopectin (Rooke et al ., 1949; Hizukuri et al ., 1970; Takeda & Hizukuri, 1982; Hizukuri, 1996). Starches that have acidic groups such as sulphate, phosphate, and carboxyl can behave as cation‐exchange starches (Khalil et al ., 1991; Khalil & Aly, 2002). These results suggest that starch molecules have binding sites for cations.…”

Section: Discussionmentioning

confidence: 99%

Common reed produces starch granules at the shoot base in response to salt stress

et al. 2007

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Summary• Common reed ( Phragmites australis ) is a well known salt-tolerant plant and it is suggested that reeds recover Na + in the xylem sap of the shoot base (basal part of the shoot), store it temporarily in the shoot base, release it into the phloem sap, and then retranslocate it to the roots.• To investigate whether Na + is retained in the shoot base of reeds, confocal laser scanning microscope (CLSM) observations were conducted using an intracellular Na + -specific fluorescent probe. The CLSM observations revealed that reeds produced a large number of the starch granules at the shoot base when salt-stressed, and that the fluorescence indicating the location of intracellular free Na + was observed in the same position as the starch granules.• The Na content of starch granules was considerably greater than that of the shoot base, whereas the potassium (K) contents of the granules was only slightly greater than that of the shoot base.• Reeds produced Na + -binding starch granules in the parenchyma cells of the shoot base when salt-stressed; these starch granules may decrease intracellular free Na + . It is proposed that the site-specific production of Na + -binding starch granules constitutes a novel salt tolerance mechanism.

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Section: Discussionmentioning

confidence: 99%

Common reed produces starch granules at the shoot base in response to salt stress

et al. 2007

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“…There is a significant rise in moisture regain and especially in water uptake capacity with increase in percent of grafting. This increase could be attributed to the hydrophilic character of the poly(N-VP) side chains and increase in the number of hydrophilic groups on the starch upon increase in% grafting [32,33].…”

Section: Moisture Regain and Water Uptake Characteristicsmentioning

confidence: 99%

A Novel Copolymer: Starch‐g‐Polyvinylpyrrolidone

et al. 2009

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In this study, graft copolymerization of N-vinylpyrrolidone (N-VP) onto starch was carried out in an aqueous medium using azobisisobutyronitrile (AIBN) as initiator. The variables affecting the graft copolymerization, such as monomer and initiator concentrations, reaction time and temperature, were thoroughly examined. In general, grafting of N-vinylpyrrolidone onto starch increased with the increase in time and monomer concentration up to a certain value and then leveled off. Similarly, increase both in initiator concentration and temperature first favored and than impeded the grafting reaction. Optimum conditions established for grafting were as follows: N-VP = 0.7 M, AIBN = 1.5610 -3 M, T = 707C and t = 5 h. Structural changes of the grafted starch were followed by FTIR, intrinsic viscosity and water absorption capacity studies.

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“…Since then, the ability of various other polysaccharides to yield inert, hydrophilic supports of well-defined dimensions has been widely utilized, both on a laboratory and an industrial scale, for the separation, fractionation and purification of a countless number of molecules. Sephadex is currently used for the industrial separation of plasma proteins such as albumin, immunoglobulins and blood factors [103], whereas anion and cation exchangers based on Sephade~, DEAE-(diethylaminoethyl-) and carboxymethyldextran, and starch [104] have been synthesized and used for the separation of charged molecules, such as proteins.…”

Section: Polysaccharides For Biotechnology Separatory Products and Lmentioning

confidence: 99%

Industrial applications of polysaccharides

Lapasin

Pricl

1995

Rheology of Industrial Polysaccharides: Theory and Applications

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The impact of polysaccharides in industrial applications is enormous!. The usefulness of these water-soluble carbohydrate polymers in industry undoubtedly relies on the wide range of their functional properties. Chief among polysaccharide characteristics is their ability to modify the properties or" aqueous environments, that is their capacity to thicken, chelate, emulsify, stabilize, encapsulate, flocculate, swell and suspend, or to form gels, films and membranes. Polysaccharides are natural polymers from renewable sources; therefore, peculiar features like biocompatibility, biodegradability, bioadhesivity and nontoxicity, coupled with wide availability and usually low costs, account for their steadily increasing exploitation in the formulation of products for food, biomedical and cosmetic applications.Polysaccharides, both natural gums and their derivatives, are classified as specialty chemicals. Quite generally, the term specialty chemicals refers to those products which are commercialized on the basis of their performance rather than their physical properties. These substances can be further divided into two main categories: the functional chemicals, which play a specific role in a variety of markets, and the market-directed chemicals, which are oriented to a specific field or application, and to which category polysaccharides generally belong. In the following sections we will briefly describe the principal industrial applications of polysaccharides. ! As in §1.3, the references cited in this chapter represent a selected list of papers and books which have appeared in literature mostly since 1988. R. Lapasin et al., Rheology of Industrial Polysaccharides: Theory and Applications © Springer Science+Business Media Dordrecht 1995 2.1.1 Polysaccharides infoods: function versus gum usedCarbohydrate polymers are widely used in food processing and preparation [1][2][3][4][5][6][7][8]. Sometimes they are present for technological reasons, e.g. as process aids, to stabilize emulsions and suspensions, and to give the physical structure required for packaging or distribution. More often, however, the thickening and gelling properties of these biopolymers are exploited to enhance or standardize the eating quality of a product [1].Many food products are emulsions, that is a mixture of two immiscible liquids in which one phase is dispersed throughout the other as small, discrete droplets. Polysaccharides can assist in obtaining a fine dispersion and in maintaining the homogeneous mixture; therefore, it is not always easy to distinguish between emulsifier and stabilizer [2]. Foams are related to emulsions, being a dispersion of gas (or gases) in a liquid (or solid), and polysaccharides can be conveniently used to modify the interfacial tension and obtain a stable, firm foam. Suspending agents are those substances that are used to uniformly disperse solid particles through a liquid phase, and the relative stabilizers help in preventing particle settling.A thickening agent, as the word implies, increases the viscosity of a l...

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Preparation of cation‐exchange starches containing phosphoric acid groups

Cited by 23 publications

References 12 publications

Common reed produces starch granules at the shoot base in response to salt stress

Common reed produces starch granules at the shoot base in response to salt stress

A Novel Copolymer: Starch‐g‐Polyvinylpyrrolidone

Industrial applications of polysaccharides

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