Structural changes of different starches illuminated with linearly polarised visible light

Nowak, Ewelina; Khachatryan, Gohar; Wisła-Świder, Anna

doi:10.1016/j.foodchem.2020.128693

Cited by 8 publications

(4 citation statements)

References 33 publications

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“…Illumination of the starches with linearly polarised visible light induced depolymerisation–repolymerisation reactions of starch polysaccharide chains. 51 Rearrangements of the molecular starch structure depend on the illumination time and the botanical source of the starch. Structural changes lead to the resulting products with different functional properties.…”

Section: Resultsmentioning

confidence: 99%

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

et al. 2022

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“…Measurements of absolute molecular masses and gyration radiuses of investigated samples were performed by means of high pressure size exclusion chromatography (HPSEC) as described by Nowak et al [24] HPSEC system with a multiangle laser light scattering (MALLS) detector and a differential refractive index detector (RI) was used to determine the molecular weight (M w ) and radius of gyration (R g ) of the starch polysaccharide molecules. The system consisted of a pump (Ultimate 3000, Dionex, Palo Alto, CA), an injection valve (model 7021, Rheodyne, Palo Alto, CA), a guard column (TSK PWH, Tosoh Corporation, Tokyo, Japan), and two connected size exclusion columns: TSKgel GM-PWXL (300 × 7.8 mm, Tosoh Corporation, Tokyo, Japan) and TSKgel 2500 PWXL (300 × 7.8 mm, Tosoh Corporation, Tokyo, Japan).…”

Section: Measurement Of Molecular Mass and Gyration Radius Of The Pot...mentioning

confidence: 99%

Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes

et al. 2021

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Potatoes, especially colored, are perceived as a valuable source of bioactive compounds, and they are also an important raw material for starch production. There is virtually no information about starch from colored potatoes grown in Central Europe. Therefore, starches from light and colored potato varieties are isolated, and their particle size distributions, molecular masses, phosphorus content, gelatinization properties, water binding capacity, and solubility are analyzed. It is found that the mean and minimum granule size is similar for all investigated varieties, but colored varieties have larger granules. Moreover, starches isolated from colored potatoes are characterized by a higher phosphorus content than those isolated from light ones. It is shown that the solubility and water-binding capacity of starch from colored potatoes is greater than that of light flesh, especially at higher temperatures. Starches from light flesh potatoes are characterized by significantly higher gelatinization enthalpy values than those from colored potatoes.

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“…Due to their easy availability and low production costs, they have great potential for applications in the industrial sector. In addition, the diversity of functional groups makes them an interesting material for modification [ 29 , 30 , 31 , 32 , 33 ]. Among the polysaccharides used in the production of composites, chitosan and alginate have gained considerable attention.…”

Section: Introductionmentioning

confidence: 99%

Design of Carbon Nanocomposites Based on Sodium Alginate/Chitosan Reinforced with Graphene Oxide and Carbon Nanotubes

Khachatryan

Szczepankowska

et al. 2023

Polymers

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The aim of this study was to use a simple, low-cost and environmentally friendly synthesis method to design nanocomposites. For this purpose, carbon nanostructures were used to reinforce the chitosan/alginate bond in order to improve the mechanical, solubility, water absorption and barrier (protection against UV radiation) properties of the chitosan/alginate structure. Scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), ultraviolet and visible light absorption spectroscopy (UV-VIS) and color analysis were utilized, and the thickness and mechanical properties of the obtained films were determined. The tests that were carried out showed an equal distribution of nanostructures in the composite material and the absence of chemical interactions between nanoparticles and polymers. It was also proven that the enrichment of the polysaccharide composite with graphene oxide and carbon nanotubes positively affected its absorption, mechanical capabilities and color.

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Structural changes of different starches illuminated with linearly polarised visible light

Cited by 8 publications

References 33 publications

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes

Design of Carbon Nanocomposites Based on Sodium Alginate/Chitosan Reinforced with Graphene Oxide and Carbon Nanotubes

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