Effect of single and dual heat-moisture treatments on the gelatinization properties and crystalline structure of normal corn starch

2016 ◽  
Vol 68 (11-12) ◽  
pp. 1196-1202 ◽  
Author(s):  
MengShan Shang ◽  
HaiHua Chen ◽  
YuSheng Wang ◽  
QianQian Li
Keyword(s):  
Crystalline Structure ◽  
Corn Starch ◽  
Gelatinization Properties

Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility in vitro

2022 ◽  
Author(s):  
Ying Li ◽  
Wei Liang ◽  
Wuyang Huang ◽  
Meigui Huang ◽  
Jin Feng
Keyword(s):  
Dietary Fiber ◽  
Corn Starch ◽  
Ultrasonic Power ◽  
Starch Gelatinization ◽  
Insoluble Dietary Fiber ◽  
Gelatinization Properties

Holocellulose nanocrystals (hCNCs), with hydrodynamic diameters (DZ) ranging from about 600 to 200 nm, were prepared by treating burdock insoluble dietary fiber (IDF) with enzymes and ultrasonic power. It was...

scholarly journals Structural Features and Digestibility of Corn Starch With Different Amylose Content

2021 ◽  
Vol 8 ◽  
Author(s):  
Xinxin Lv ◽  
Yan Hong ◽  
Qiwei Zhou ◽  
Chengchen Jiang
Keyword(s):  
Crystalline Structure ◽  
Corn Starch ◽  
Amylose Content ◽  
Structural Features ◽  
Particle Structure ◽  
Scanning Calorimetry ◽  
Short Branch ◽  
Waxy Corn Starch ◽  
Waxy Corn

In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.

Effect of dandelion root polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch

2021 ◽  
Author(s):  
Jingyu Gao ◽  
Ling Zhu ◽  
Jing Huang ◽  
Lianyu Li ◽  
Yang Yu ◽  
...  
Keyword(s):  
Structural Properties ◽  
Corn Starch ◽  
In Vitro Digestibility ◽  
Gelatinization Properties

The influence of dandelion root polysaccharide (DRP) on gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of...

scholarly journals Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

Polymers ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 641 ◽  
Author(s):  
Karina Dome ◽  
Ekaterina Podgorbunskikh ◽  
Aleksey Bychkov ◽  
Oleg Lomovsky
Keyword(s):  
Mechanical Activation ◽  
Crystalline Structure ◽  
Corn Starch ◽  
Potato Starch ◽  
Effective Rate ◽  
Degree Of Crystallinity ◽  
X Ray Diffraction ◽  
Crystallinity Degree ◽  
Tapioca Starch ◽  
Different Types

This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. C-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: C-type starch, A-type starch, and B-type starch.

Electron microscopy of crystalline structure in thermotropic random copolymers

1991 ◽  
Vol 49 ◽  
pp. 1054-1055
Author(s):  
Afzana Anwer ◽  
S. Eilidh Bedford ◽  
Richard J. Spontak ◽  
Alan H. Windle
Keyword(s):  
Electron Microscopy ◽  
Crystalline Structure ◽  
Liquid Crystalline ◽  
Elevated Temperatures ◽  
Random Copolymers ◽  
Molecular Characteristics ◽  
Scanning Calorimetry ◽  
X Ray ◽  
Identical Monomer ◽  
Periodic Layer

Random copolyesters composed of wholly aromatic monomers such as p-oxybenzoate (B) and 2,6-oxynaphthoate (N) are known to exhibit liquid crystalline characteristics at elevated temperatures and over a broad composition range. Previous studies employing techniques such as X-ray diffractometry (XRD) and differential scanning calorimetry (DSC) have conclusively proven that these thermotropic copolymers can possess a significant crystalline fraction, depending on molecular characteristics and processing history, despite the fact that the copolymer chains possess random intramolecular sequencing. Consequently, the nature of the crystalline structure that develops when these materials are processed in their mesophases and subsequently annealed has recently received considerable attention. A model that has been consistent with all experimental observations involves the Non-Periodic Layer (NPL) crystallite, which occurs when identical monomer sequences enter into register between adjacent chains. The objective of this work is to employ electron microscopy to identify and characterize these crystallites.

The extracellular matrix of echinoderm and amphibian eggs: Visualization in quick-frozen, deep-etched, and rotary-shadowed specimens

1990 ◽  
Vol 48 (3) ◽  
pp. 60-61
Author(s):  
Barry Bonnell ◽  
Carolyn Larabell ◽  
Douglas Chandler
Keyword(s):  
Extracellular Matrix ◽  
Plasma Membrane ◽  
Sea Urchin ◽  
Crystalline Structure ◽  
Cortical Granule ◽  
Two Dimensional ◽  
Small Peptides ◽  
Deep Etching ◽  
Quick Freezing ◽  
Acrosomal Reaction

Eggs of many species including those of echinoderms, amphibians and mammals exhibit an extensive extracellular matrix (ECM) that is important both in the reception of sperm and in providing a block to polyspermy after fertilization.In sea urchin eggs there are two distinctive coats, the vitelline layer which contains glycoprotein sperm receptors and the jelly layer that contains fucose sulfate glycoconjugates which trigger the acrosomal reaction and small peptides which act as chemoattractants for sperm. The vitelline layer (VL), as visualized by quick-freezing, deep-etching, and rotary-shadowing (QFDE-RS), is a fishnet-like structure, anchored to the plasma membrane by short posts. Orbiting above the VL are horizontal filaments which are thought to anchor the thicker jelly layer to the egg. Upon fertilization, the VL elevates and is transformed by cortical granule secretions into the fertilization envelope (FE). The rounded casts of microvilli in the VL are transformed into angular peaks and the envelope becomes coated inside and out with sheets of paracrystalline protein having a quasi-two dimensional crystalline structure.

Investigation of Dialdehyde Corn Starch as Crosslinking Agent in Collagen-Based Wound Dressing Materials

2016 ◽  
Author(s):  
Cigdem Kilicarislan Ozkan ◽  
Hasan Ozgunay ◽  
Stefania Marin ◽  
Madalina Georgiana Albu Kaya
Keyword(s):  
Wound Dressing ◽  
Corn Starch ◽  
Crosslinking Agent ◽  
Dressing Materials ◽  
Wound Dressing Materials
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