The physical and adsorption properties of different modified corn starches

Li, Rui; Li, Xueling; Sun, Yin; Du, Xiang

doi:10.1002/star.201400200

Cited by 38 publications

(12 citation statements)

References 26 publications

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“…According to earlier studies, the nitrogen porosimetry analysis confirmed that all enzymatic conditions investigated have an increasing effect on the specific surface area, total pore volume, as well as pore size (Table ). In disregarding the three enzymatic conditions applied with a reaction time of 12 h, the porous starches presented a specific surface area of 2.3–4.0 times and total pore volume of 8.8–21.0 times higher when compared to the native sample, being most expressive in the AM + AMG6 sample.…”

Section: Resultssupporting

confidence: 68%

“…This behavior occurs because the amorphous region is relatively exposed and accessible at the surface of the granules . As reported in previous studies, α‐amylases (AM) are endo‐amylases that randomly cleave internal α(1,4) glucosidic bonds of the polysaccharide chains and β‐amylases are exo‐amylases, which cleave α(1,4) glucosidic bonds from the non‐reducing ends of the starch chain. Glucoamylases (amyloglucosidases, AMG) are exo‐amylases that can act on both α(1,4) and α(1,6) glucosidic bonds from the non‐reducing ends of the starch chain and isoamylases are debranching enzymes that hydrolyze exclusively α(1,6) glucosidic bonds, leaving long linear polysaccharides.…”

Section: Introductionmentioning

confidence: 75%

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Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

et al. 2018

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Porous starch is produced by enzymatic hydrolysis of rice starch at subgelatinization temperatures, applying reaction times of 3, 6, and 12 h, respectively. The effects of α-amylase (AM), amyloglucosidase (AMG), and their mixture (AM þ AMG) on starch are studied by morphology, hierarchical porosity, granular structure, and thermal and surface stability. The reaction time of 6 h is found to be the most appropriate for the three enzymatic treatments studied. The techniques used to characterize the porous starches reveal porosity distribution is present in all samples. It is possible to identify the presence of macropores (scanning electron microscopy), mesopores (porosimetry of nitrogen), and micropores (adsorption capacity). The addition of AM suggests the formation of a higher micropore fractions, whereas the AM þ AMG mixture contributes to the development of more mesopore and macropore fractions. The particle size distribution, gelatinization temperatures, and zeta potential modulus results indicate that porous starches prepared in this way, can be useful as a thermoresistant and stable adsorbent in food and chemical applications.Results are expressed as the average value and standard error of the mean, thermal properties (two replicates) and surface properties (three replicates). Values followed by different letters within a column denote significant differences (P < 0.05).

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Section: Resultssupporting

confidence: 68%

Section: Introductionmentioning

confidence: 75%

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

et al. 2018

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“…The obtained results indicate that starches 12650 and 12616 were characterised by less porous surfaces of molecules, and capillaries prevailing on their surfaces were characterised by lower sizes as compared to 06748. The obtained values were within the ranges of 0.42±0.01 for native maize starch and 684.5±0.12 for enzyme hydrolysed starch followed by cross-linking, specified by Guo et al (2015) for different types of maize starch.…”

Section: Resultssupporting

confidence: 60%

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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“…The thermal analysis was performed according to previous methods (Liu et al, 2006(Liu et al, , 2009Guo & Du, 2014;Guo, Liu, Li, Sun, & Du, 2015) with proper modifications. The gelatinisation temperatures including onset temperature (T o ), peak temperature (T p ), conclusion temperature (T c ) and gelatinisation enthalpy (DH) were measured using a PerkinElmer DSC8000 Thermal Lab System.…”

Section: Thermal Analysismentioning

confidence: 99%

The relationship between entanglement concentration and physicochemical properties of potato and sweet potato starch dispersions

Cui

2017

Int J of Food Sci Tech

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Summary Entanglement concentration (ce) is defined as the onset of overlap and interpenetration of random‐coil chains in a polymer solution and is important in determining rheological, dynamic and fracture properties. However, few studies have reported in detail how ce influences physicochemical properties of starch dispersions. So, the effects of ce on the physicochemical properties of the potato and sweet potato starch dilute and semi‐dilute dispersions were investigated. The results showed that for the two starch dispersions with concentrations ≥ce, the gelatinisation temperature increased more significantly with increasing concentrations, and storage modulus increased faster than loss modulus with increasing frequency. The potato starch dispersion with concentrations ≥ce possessed higher entanglement density of the chain segments. The two starch dispersions with concentrations >ce exhibited shear thinning with increasing frequency. The two starches could only form film at concentrations ≥ce. So, ce will be a suitable concentration for regulating the concentration of starch dispersions to obtain the expected physicochemical properties.

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The physical and adsorption properties of different modified corn starches

Cited by 38 publications

References 26 publications

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

Sorptive properties of modified maize starch as indicators of their quality

The relationship between entanglement concentration and physicochemical properties of potato and sweet potato starch dispersions

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