Thermal Behaviour of High Amylose Cornstarch Studied by DSC

Liu, Hongshen; Xie, Fengwei; Chen, Ling; Dean, Katherine; Bateman, Stuart

doi:10.2202/1556-3758.1004

Cited by 28 publications

(12 citation statements)

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“…This agree with the previous report on high‐amylose maize starches . As expected, two distinct peaks were observed during gelatinization for the high (HR) and normal amylose (NR) rice starches. For the major endotherm, HR exhibited higher gelatinization temperatures ( T o = 71.6°C, T p = 76.0°C, and T c = 80.9°C) compared with NR ( T o = 60.0°C, T p = 67.0°C, and T c = 75.3°C) and waxy ( T o = 60.9°C, T p = 68.0°C, and T c = 75.7°C) (WR) rice starches.…”

Section: Resultssupporting

confidence: 93%

Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

Zhu

Wang

2013

J. Sci. Food Agric.

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Section: Resultssupporting

confidence: 93%

Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

Zhu

Wang

2013

J. Sci. Food Agric.

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“…Tester et al 2004b). Starches from different botanical sources or from the same source but with different amylose contents may have very different gelatinization temperatures and ranges, which can be determined by differential scanning calorimetry (DSC) thermal analysis Klucinec and Thompson 1999;Liu et al 2005). The gelatinization temperatures of starches from different sources can be as low as 60°C (Ji et al 2004) or as high as 144-166°C for Hylon-V and 154-171°C for Hylon-VII (National Starch Food Innovation 2005).…”

Section: Fermentation Results From Grains With Different Amylose Contmentioning

confidence: 99%

Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch‐Rich Media

et al. 2006

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Cereal Chem. 83(5):569-575The effects of amylose, protein, and fiber contents on ethanol yields were evaluated using artificially formulated media made from commercial corn starches with different contents of amylose, corn protein, and corn fiber, as well as media made from different cereal sources including corn, sorghum, and wheat with different amylose contents. Second-order response-surface regression models were used to study the effects and interactions of amylose, protein, and fiber contents on ethanol yield and conversion efficiency. The results showed that the amylose content of starches had a significant (P < 0.001) effect on ethanol conversion efficiency. No significant effect of protein content on ethanol production was observed. Fiber did not show a significant effect on ethanol fermentation either. Conversion efficiencies increased as the amylose content decreased, especially when the amylose content was >35%. The reduced quadratic model fits the conversion efficiency data better than the full quadratic model does. Fermentation tests on mashes made from corn, sorghum, and wheat samples with different amylose contents confirmed the adverse effect of amylose content on fermentation efficiency. Hightemperature cooking with agitation significantly increased the conversion efficiencies on mashes made from high-amylose (35-70%) ground corn and starches. A cooking temperature of ≥160°C was needed on highamylose corn and starches to obtain a conversion efficiency equal to that of normal corn and starch.

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“…If the water concentration is limited, the swelling forces will be much less significant and the steric hindrance is high. Thus, complete gelatinization will not occur in the usual temperature range (Lai and Kokini 1991;Liu et al 2005Liu et al , 2006. However, as the temperature increases, starch molecules will become progressively more mobile and eventually the crystalline regions will be destructured (Donovan 1979).…”

Section: Gelatinization/melting Of Native Starchmentioning

confidence: 99%

Advanced Nano-biocomposites Based on Starch

Xie¹,

Pollet²,

Halley³

et al. 2014

Polysaccharides

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Starch as a biopolymer directly extracted from nature has received much attention in recent years due to its strong advantages such as low cost, wide availability, renewability, and total compostability without toxic residues. Starch-based materials always display properties that are less satisfactory than those of traditional polymer materials, which can be ascribed to the inherent characteristics of starch. To make such materials to be truly competitive and to widen its applications, the development of starch-based nano-biocomposites could be a promising solution. This chapter provides the fundamental knowledge related to starch-based nano-biocomposites as well as the most recent developments in this area. Various types of nanofillers that have been used with plasticized starch are discussed such as montmorillonite, cellulose nanowhiskers, and starch nanoparticles. The preparation strategies for starch-based nano-biocomposites with these types of nanofillers and the corresponding dispersion state and related properties are also largely discussed.

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Thermal Behaviour of High Amylose Cornstarch Studied by DSC

Cited by 28 publications

References 14 publications

Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch‐Rich Media

Advanced Nano-biocomposites Based on Starch

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