Preparation and Characterization of Glycoprotein-Resistant Starch Complex As a Coating Material for Oral Bioadhesive Microparticles for Colon-Targeted Polypeptide Delivery

2015 ◽  
Vol 63 (16) ◽  
pp. 4138-4147 ◽  
Author(s):  
Wenbei Situ ◽  
Xiaoxi Li ◽  
Jia Liu ◽  
Ling Chen
Keyword(s):  
Resistant Starch ◽  
Coating Material

Characterization of rice starch gels reinforced with enzymatically-produced resistant starch

2019 ◽  
Vol 91 ◽  
pp. 76-82 ◽  
Author(s):  
Ha Xuyen Nguyen Doan ◽  
Youngwoon Song ◽  
Suyong Lee ◽  
Byung-Hoo Lee ◽  
Sang-Ho Yoo
Keyword(s):  
Resistant Starch ◽  
Rice Starch ◽  
Starch Gels

Characterization of Phosphate Monoester Resistant Starch

2011 ◽  
Vol 14 (5) ◽  
pp. 978-987 ◽  
Author(s):  
Guanglei Li ◽  
Jie Zeng ◽  
Haiyan Gao ◽  
Xinhua Li
Keyword(s):  
Resistant Starch

Characterization of Resistant Starch from Autoclaved Wheat Starch

1989 ◽  
Vol 41 (4) ◽  
pp. 147-151 ◽  
Author(s):  
M. Siljeström ◽  
A. C. Eliasson ◽  
I. Björck
Keyword(s):  
Resistant Starch ◽  
Wheat Starch

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

2009 ◽  
Vol 15 (1) ◽  
pp. 73-78 ◽  
Author(s):  
R.G. Hernández-Nava ◽  
J. De J. Berrios ◽  
J. Pan ◽  
P. Osorio-Díaz ◽  
L.A. Bello-Perez
Keyword(s):  
Bulk Density ◽  
Resistant Starch ◽  
Cooking Quality ◽  
Starch Content ◽  
Dilution Effect ◽  
Cooking Loss ◽  
Chemical Parameters ◽  
Density Values ◽  
Physical And Chemical

Spaghetti developed by substituting semolina with 5, 10, 15, and 20% (w/w) banana starch were evaluated by specific physical and chemical parameters such as chemical composition, resistant starch (RS) content, diameter, bulk density, color, cooked weight, cooking loss, and firmness. They were also evaluated by their sensory attributes. In general, the addition of banana starch promoted a dilution effect on protein, lipid, and ash content, while moisture content was not affected. On the other hand, the content of RS significantly increased ( p50.05) with an increase of banana starch in the spaghetti. Spaghetti containing 5 and 10% of banana starch had similar diameter than the control spaghetti, but the diameter of spaghetti with 15 and 20% banana starch were significantly lower ( p50.05). The bulk density values of spaghetti with banana starch were all similar and not different from the control spaghetti. The values of ΔL* indicated that the color of spaghetti containing banana starch was darker than the control at all levels of substitution, while the values of ΔC* indicated that only spaghetti containing banana starch in the range of 10—20% was less saturated than the control. The evaluation of cooking quality demonstrated that the cooked weight of spaghetti containing banana starch was similar to the control, but their cooking loss was significantly higher and their firmness significantly lower ( p50.05) than the control. However, the values of cooking loss and firmness were in the acceptable range for good quality pasta. Sensory evaluation of the product showed that the addition of banana starch improved the acceptability of the spaghetti. The overall result of this study shows that spaghetti with up to 15% of banana starch addition could have great potential for commercial acceptability as a functional food with high levels of healthy RS.

Characterization of fecal fat composition and gut derived fecal microbiota in high-fat diet fed rats following intervention with chito-oligosaccharide and resistant starch complexes

2017 ◽  
Vol 8 (12) ◽  
pp. 4374-4383 ◽  
Author(s):  
Wenting Shang ◽  
Xu Si ◽  
Zhongkai Zhou ◽  
Ying Li ◽  
Padraig Strappe ◽  
...  
Keyword(s):  
Resistant Starch ◽  
High Fat Diet ◽  
Fecal Microbiota ◽  
High Fat ◽  
Fecal Fat ◽  
Fat Composition

The current study analyzed the different effects of intervention in high-fat diet fed rats using chito-oligosaccharides (CO group), resistant starch (RS group) and their complexes (CO–RS group), respectively.

Synthesis and characterization of colored EUDRAGIT® as enteric coating material

2016 ◽  
Vol 54 (15) ◽  
pp. 2386-2393 ◽  
Author(s):  
Leire Pérez-Ibarbia ◽  
Tobias C. Majdanski ◽  
Stephanie Schubert ◽  
Norbert Windhab ◽  
Ulrich S. Schubert
Keyword(s):  
Coating Material ◽  
Synthesis And Characterization ◽  
Enteric Coating

scholarly journals Preparation and characterization of resistant starch type 3 from yam and its effect on the gut microbiota

2022 ◽  
Vol 7 (2) ◽  
pp. 11
Author(s):  
XueQian Zhang ◽  
Di Liang ◽  
Na Liu ◽  
Ou Qiao ◽  
XueMin Zhang ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Resistant Starch ◽  
Type 3

scholarly journals Characterization of a coating 316L applied by plasma transferred arc

2018 ◽  
Vol 72 (3) ◽  
pp. 139-147 ◽  
Author(s):  
Aleksandar Maslarevic ◽  
Gordana Bakic ◽  
Milos Djukic ◽  
Bratislav Rajicic ◽  
Vesna Maksimovic
Keyword(s):  
Erosion Resistance ◽  
Base Material ◽  
Impact Angle ◽  
Coating Material ◽  
Filler Material ◽  
Plasma Transferred Arc ◽  
Short Period ◽  
Transferred Arc ◽  
The Impact

Parts of industrial machines and structures are often exposed to the action of aggressive environments, which in a short period of time can provoke the loss of their integrity. It is well known that for extending the service life against erosion and corrosion, protection of the exposed structure zone by coating is frequently used. Various application methods of protective coatings are applied, and the most common are welding and thermal spraying processes. The aim of this study was characterization of coatings made of stainless steel 316L, widely used in chemical and petrochemical industries. The coating was applied on a structural steel S235JR by plasma transferred arc using powder as a filler material. Due to a number of advantages, the plasma transferred arc (PTA) surfacing process has found significant usages in the field of surface protection. This paper presents results of hardness measurements in characteristic zones of the coating and the base material, as well as microstructural characterization of coatings using optical and scanning electron microscopy. Results of EDS analysis of the coating and hardness measurements indicated that a relatively high dilution (26.1 %) of the base material (BM) and the filler material (FM) occurred in a very narrow zone above the fusion line, and thus did not significantly affect the chemical composition of the rest of the coating. Also, erosion resistance tests of coatings were performed by changing the basic functional parameters that is the impact angle and the speed of erodent particles. It was observed that the erosion resistance of the coating material decreases approximately linearly with the increase of the particle speed. Also, with the increase of the impact angle of the erodent (up to 45 ?), the mass loss of the coating material is increased.

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