Structural and Thermal Properties of Agricultural Mulch Films Based on Native and Oxidized Corn Starch Nanocomposites

2019 ◽  
Vol 71 (7-8) ◽  
pp. 1800341 ◽  
Author(s):  
Danila Merino ◽  
Tomy J. Gutiérrez ◽  
Vera A. Alvarez
Keyword(s):  
Thermal Properties ◽  
Corn Starch ◽  
Mulch Films ◽  
Oxidized Corn Starch

DSC study on the thermal properties of soybean protein isolates/corn starch mixture

2013 ◽  
Vol 115 (2) ◽  
pp. 1633-1638 ◽  
Author(s):  
Shujing Li ◽  
Yimin Wei ◽  
Yanqiang Fang ◽  
Wei Zhang ◽  
Bo Zhang
Keyword(s):  
Thermal Properties ◽  
Corn Starch ◽  
Soybean Protein ◽  
Protein Isolates ◽  
Soybean Protein Isolates

Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction

2008 ◽  
Vol 73 (3) ◽  
pp. C173-C178 ◽  
Author(s):  
P.S. Chang ◽  
K.O. Park ◽  
H.K. Shin ◽  
D.S. Suh ◽  
K.O. Kim
Keyword(s):  
Physicochemical Properties ◽  
Corn Starch ◽  
Oxidized Corn Starch

Electrochemical-Assisted Synthesis, Spray Granulation and Characterization of Oxidized Corn Starch–Gelatin

2018 ◽  
Vol 57 (21) ◽  
pp. 7099-7104 ◽  
Author(s):  
Xugang Dang ◽  
Hui Chen ◽  
Rui Dai ◽  
Yajuan Wang ◽  
Zhihua Shan
Keyword(s):  
Corn Starch ◽  
Oxidized Corn Starch ◽  
Spray Granulation

Moderate Vinyl Acetate Acetylation Improves the Pasting Properties of Oxidized Corn Starch

2020 ◽  
pp. 2000079
Author(s):  
Lei Ma ◽  
Feiyang Xiong ◽  
Haocun Kong ◽  
Zhengbiao Gu ◽  
Zhaofeng Li ◽  
...  
Keyword(s):  
Vinyl Acetate ◽  
Corn Starch ◽  
Pasting Properties ◽  
Oxidized Corn Starch

EPR Studies of Thermally Treated Oxidized Corn Starch

2004 ◽  
Vol 56 (10) ◽  
pp. 461-468 ◽  
Author(s):  
Ewa Bidzi?ska ◽  
Krystyna Dyrek ◽  
Teresa Fortuna ◽  
Maria ?abanowska ◽  
S?awomir Pietrzyk
Keyword(s):  
Corn Starch ◽  
Oxidized Corn Starch ◽  
Thermally Treated

Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant

2014 ◽  
Vol 10 (2) ◽  
pp. 243-249 ◽  
Author(s):  
Jintang Guo ◽  
Yancui Huang ◽  
Jin Zhang ◽  
Junwei Yin
Keyword(s):  
Electron Microscope ◽  
Chlorine Dioxide ◽  
Oxidation Reaction ◽  
Corn Starch ◽  
Sodium Chlorate ◽  
Light Transmittance ◽  
Carboxyl Content ◽  
Oxidized Starch ◽  
Transmission Electron ◽  
Oxidized Corn Starch

Abstract In the present work, the oxidized corn starch was prepared by using chlorine dioxide as novel oxidant. It was characterized by X-ray diffraction, scanning electron microscope (SEM), and transmission electron microscope (TEM). The main factors that affect the oxidation process were studied, and the oxidation degree of oxidized starch was determined by the carboxyl content and viscosity of the product. The results show that carboxyl groups are introduced into the starch chains successfully, and the oxidation reaction mainly carries out at the amorphous area. Compared with native starch, the light transmittance and anti-retrogradation of oxidized starch increase, whereas the viscosity reduces. The best oxidized starch can be obtained at the sodium chlorate dosage of 3%, hydrochloric acid 4%, and sulfuric acid 3% (all based on the initial starch weight), while the oxidation reaction is conducted at 50°C for 5 h.

Effects of alkaline-soluble okra gum on rheological and thermal properties of systems with wheat or corn starch

2013 ◽  
Vol 30 (2) ◽  
pp. 541-551 ◽  
Author(s):  
Mohammed S. Alamri ◽  
Abdellatif A. Mohamed ◽  
Shahzad Hussain
Keyword(s):  
Thermal Properties ◽  
Corn Starch ◽  
Okra Gum

scholarly journals Nutrient utilisation and intestinal fermentation are differentially affected by the consumption of resistant starch varieties and conventional fibres in pigs

2008 ◽  
Vol 99 (5) ◽  
pp. 984-992 ◽  
Author(s):  
Todd C. Rideout ◽  
Qiang Liu ◽  
Peter Wood ◽  
Ming Z. Fan
Keyword(s):  
Thermal Properties ◽  
Resistant Starch ◽  
Guar Gum ◽  
Corn Starch ◽  
Potato Starch ◽  
Block Design ◽  
Whole Body ◽  
Control Group ◽  
Body Retention ◽  
Nutrient Utilisation

This study examined the influence of different resistant starch (RS) varieties and conventional fibres on the efficiency of nutrient utilisation and intestinal fermentation in pigs. Thirty-six pigs (30 kg) were fed poultry meal-based diets supplemented with 10 % granular resistant corn starch (GCS), granular resistant potato starch (GPS), retrograded resistant corn starch (RCS), guar gum (GG) or cellulose for 36 d according to a completely randomised block design. Distal ileal and total tract recoveries were similar (P>0·05) among the RS varieties. Distal ileal starch recovery was higher (P < 0·05) in pigs consuming the RS diets (27–42 %) as compared with the control group (0·64 %). Consumption of GCS reduced (P < 0·05) apparent total tract digestibility and whole-body retention of crude protein in comparison with the control group. Consumption of GPS reduced (P < 0·05) total tract Ca digestibility and whole-body retention of Ca and P compared with the control group. However, consumption of RCS increased (P < 0·05) total tract Ca digestibility compared with the control group. Caecal butyrate concentration was increased (P < 0·05) following consumption of RCS and GG in comparison with the control group. Consumption of all the RS varieties reduced (P < 0·05) caecal indole concentrations compared with the control. Caecal butyrate concentrations were positively correlated (P < 0·05;r0·63–0·83) with thermal properties among the RS varieties. We conclude that nutrient utilisation and intestinal fermentation are differentially affected by the consumption of different RS varieties and types of fibres. Thermal properties associated with different RS varieties may be useful markers for developing RS varieties with specific functionality.

Effect of Gelatinization on Morphology and Thermal Properties of Polyvinyl Alcohol-Corn Starch Blend Films

2012 ◽  
Vol 724 ◽  
pp. 89-92
Author(s):  
Ji Wei Li ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Xian Hong Li
Keyword(s):  
Weight Loss ◽  
Thermal Properties ◽  
Polyvinyl Alcohol ◽  
Corn Starch ◽  
Casting Method ◽  
Scanning Calorimetry ◽  
Blend Films ◽  
Hydrogen Bonding Interactions ◽  
Gelatinized Starch ◽  
Solution Casting Method

The blend films of ungelatinized and gelatinized starch/polyvinyl alcohol (PVA) were prepared by solution casting method. Their morphologies and thermal properties were analyzed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). A droplet phase was observed in the blends containing ungelatinized starch and a laminated phase was observed in the blends containing gelatinized starch. For both ungelatinized and gelatinized starch/PVA blends the melting temperature (Tm) (210230) of PVA was detected, and the Tm of gelatinized starch/PVA blends was higher than that of the ungelatinized starch/PVA blends. TGA results showed that over the rst 300 the weight loss for ungelatinized starch/PVA blends was higher than that for gelatinized starch/PVA blends, however the gelatinized starch/PVA blends showed the greater weight loss after scanning up to 400. Different morphologies and thermal properties of two types of blends were attributed to the different hydrogen bonding interactions between starch and polyvinyl alcohol.

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