Hydrogenation of palm stearine: Changes in chemical composition and thermal properties

1990 ◽  
Vol 67 (3) ◽  
pp. 176-181 ◽  
Author(s):  
W. Ken Busfield ◽  
Peter N. Proschogo
Keyword(s):  
Thermal Properties ◽  
Chemical Composition ◽  
Palm Stearine

scholarly journals STUDYING THE FACTORS EFFECTING THE PRODUCTION OF OKRA PROTEIN CONCENTRATE AND ISOLATE AND THEIR THERMAL PROPERTIES

2016 ◽  
Vol 47 (6) ◽  
Author(s):  
Kareem & Shakir
Keyword(s):  
Thermal Properties ◽  
Chemical Composition ◽  
Protein Denaturation ◽  
Protein Isolate ◽  
Extraction Time ◽  
Abelmoschus Esculentus ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Precipitation Ph ◽  
Concentrate Preparation

The current study was included the use of okra seeds (Abelmoschus esculentus) for preparation of Defatted Okra Powder (DOP), Okra Protein Concentrate (OPC) and Okra Protein Isolate (OPI). Three methods were used to identify the best one for protein concentrate preparation . The concentrate with 72.1% protein was prepared by removal of seed peel, ground, defatting and treated with ethanol. The optimum conditions for  protein isolate preparation were 1:40 (water: DOP), extraction time of 75 minutes, extraction pH 9.0 and the precipitation pH was  4.0. This study also investigated the chemical composition to products that were 50.8,72.1,91.2% protein ,0.88,0.86,0.32 % fat ,8.45,9.94,2.67% ash and 35.23,12.37,3.26% carbohydrates For each of DOP ,OPC and OPI respectively. The amount of energy required for protein denaturation were 1.193, 0.5325, 0.236 J / g for DOP , OPC and OPI respectively.

Influence of chemical composition of Brazilian organoclays on the morphological, structural and thermal properties of PLA-organoclay nanocomposites

2019 ◽  
Vol 180 ◽  
pp. 105186 ◽  
Author(s):  
Jefferson Lopes Alves ◽  
Paulo de Tarso Vieira e Rosa ◽  
Vera Realinho ◽  
Marcelo Antunes ◽  
José Ignacio Velasco ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Chemical Composition

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

2007 ◽  
Vol 55 (26) ◽  
pp. 10779-10786 ◽  
Author(s):  
Emma Chiavaro ◽  
Elena Vittadini ◽  
Maria Teresa Rodriguez-Estrada ◽  
Lorenzo Cerretani ◽  
Matteo Bonoli ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Comparison of colors, microstructure, chemical composition and thermal properties of bamboo fibers and parenchyma cells with heat treatment

2021 ◽  
Vol 67 (1) ◽  
Author(s):  
Jieyu Wu ◽  
Tuhua Zhong ◽  
Wenfu Zhang ◽  
Jiangjing Shi ◽  
Benhua Fei ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Thermal Properties ◽  
Chemical Composition ◽  
Lignin Content ◽  
Treatment Temperature ◽  
Composition Analysis ◽  
Chemical Compositions ◽  
Cellulose Content ◽  
Parenchyma Cells ◽  
Bamboo Fibers

AbstractThe effects of heat treatment at various temperatures on mechanically separated bamboo fibers and parenchyma cells were examined in terms of color, microstructure, chemical composition, crystallinity, and thermal properties. The heat-treated parenchyma cells and fibers were characterized by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), chemical composition analysis, and thermogravimetric analysis (TGA). The results revealed that the colors of bamboo fibers and parenchyma cells were darkened as treatment temperature increased. The microstructure of the treated fibers and parenchyma cells slightly changed, yet the shape of starch granules in parenchyma cells markedly altered at a temperature of above 160 °C. The chemical compositions varied depending on the heat treatment temperature. When treated at 220 °C, the cellulose content was almost unchanged in fibers but increased by 15% in parenchyma cells; the hemicellulose content decreased and the lignin content increased regardless of fibers and parenchyma cells. The cellulose crystal structure was nearly unaffected by heat treatment, but the cellulose crystallinity of fibers changed more pronouncedly than that of parenchyma cells. The thermal stability of parenchyma cells after heat treatment was affected more substantially compared to fibers.

Other starches.

2021 ◽  
pp. 159-176
Author(s):  
S. N. Moorthy ◽  
M. S. Sajeev ◽  
R. P. K. Ambrose ◽  
R. J. Anish
Keyword(s):  
Thermal Properties ◽  
Chemical Composition ◽  
X Ray Diffraction ◽  
Oxalis Tuberosa ◽  
Chinese Water ◽  
Water Chestnut ◽  
Granular Morphology ◽  
Amylopectin Structure ◽  
Starch Crystallinity ◽  
Tuber Crops

Abstract This chapter discusses the extraction, physiochemical (chemical composition, amylose and amylopectin content), structural (granular morphology, X-ray diffraction pattern, starch crystallinity, and amylose and amylopectin structure), functional (swelling pattern, solubility, viscosity, rheological properties and retrogradation) and thermal properties, and digestibility of starches from minor tuber crops (e.g., arrowroot, Curcuma spp., Canna edulis [C. indica], Chinese water chestnut [Eleocharis dulcis], chayote [Sechium edule], Pachyrhizus ahipa, Oxalis tuberosa, Arracacia xanthorrhiza, Lilium spp.).

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