Graft modification of cold water-soluble starch via nitroxide-mediated polymerisation

2020 ◽  
Vol 11 (25) ◽  
pp. 4180-4191
Author(s):  
Alexander T. Fritz ◽  
Jaime C. Cazotti ◽  
Omar Garcia-Valdez ◽  
Niels M. B. Smeets ◽  
Marc A. Dubé ◽  
...  
Keyword(s):  
Cold Water ◽  
Soluble Starch ◽  
Synthetic Polymer ◽  
Water Soluble ◽  
Graft Modification

Graft modification of cold water-soluble starch with synthetic polymer was conducted using nitroxide-mediated polymerisation.

Grafting pH‐Responsive Copolymers to Cold Water‐Soluble Starch Using Nitroxide‐Mediated Polymerization

2021 ◽  
pp. 2100011
Author(s):  
Alexander T. Fritz ◽  
Jaime C. Cazotti ◽  
Omar Garcia‐Valdez ◽  
Niels M. B. Smeets ◽  
Marc A. Dubé ◽  
...  
Keyword(s):  
Cold Water ◽  
Soluble Starch ◽  
Water Soluble ◽  
Ph Responsive ◽  
Nitroxide Mediated Polymerization

scholarly journals Encapsulation of Ethylene Gas into Granular Cold-Water-Soluble Starch: Structure and Release Kinetics

2017 ◽  
Vol 65 (10) ◽  
pp. 2189-2197 ◽  
Author(s):  
Linfan Shi ◽  
Xiong Fu ◽  
Chin Ping Tan ◽  
Qiang Huang ◽  
Bin Zhang
Keyword(s):  
Cold Water ◽  
Release Kinetics ◽  
Soluble Starch ◽  
Water Soluble ◽  
Starch Structure

A granular cold water-soluble starch gives a V-type X-ray diffraction pattern

1986 ◽  
Vol 150 (1) ◽  
pp. c5-c6 ◽  
Author(s):  
Jay-Lin Jane ◽  
Stuart A.S. Craig ◽  
Paul A. Seib ◽  
R. Carl Hoseney
Keyword(s):  
Diffraction Pattern ◽  
Cold Water ◽  
Soluble Starch ◽  
Water Soluble ◽  
X Ray Diffraction ◽  
X Ray

Characterization of Granular Cold Water-Soluble Starch

1986 ◽  
Vol 38 (8) ◽  
pp. 258-263 ◽  
Author(s):  
J. Jane ◽  
S. A. S. Craig ◽  
P. A. Seib ◽  
R. C. Hoseney
Keyword(s):  
Cold Water ◽  
Soluble Starch ◽  
Water Soluble

Jam processing: Effect of pectin replacement by locust bean gum on its characteristics

2020 ◽  
pp. 1-12
Author(s):  
Aida Mekhoukhe ◽  
Nacer Mohellebi ◽  
Tayeb Mohellebi ◽  
Leila Deflaoui-Abdelfettah ◽  
Sonia Medouni-Adrar ◽  
...  
Keyword(s):  
Cold Water ◽  
Physicochemical Characteristics ◽  
Water Soluble ◽  
Sensory Profile ◽  
Locust Bean Gum ◽  
Locust Bean ◽  
Preference Map ◽  
The Right ◽  
High Level ◽  
The Impact

OBJECTIVE: the present work proposed to extract Locust Bean Gum (LBG) from Algerian carob fruits, evaluate physicochemical and rheological properties (solubility). It aimed also to develop different formulations of strawberry jams with a mixture of LBG and pectin in order to obtain a product with a high sensory acceptance. METHODS: the physicochemical characteristics of LBG were assessed. The impact of temperature on solubility was also studied. The physical and the sensory profile and acceptance of five Jams were evaluated. RESULTS: composition results revealed that LBG presented a high level of carbohydrate but low concentrations of fat and ash. The LBG was partially cold-water-soluble (∼62% at 25°C) and needed heating to reach a higher solubility value (∼89% at 80 °C). Overall, the sensorial acceptances decreased in jams J3 which was formulated with 100% pectin and commercial one (J5). The external preference map explained that most consumers were located to the right side of the map providing evidence that most samples appreciated were J4 and J2 (rate of 80–100%). CONCLUSION: In this investigation, the LBG was used successfully in the strawberry jam’s formulation.

Impact of Rice Flour Cold-Water-Soluble Fraction Removal on Gelatinization and Pasting Properties

2014 ◽  
Vol 91 (5) ◽  
pp. 473-481 ◽  
Author(s):  
Guiai Jiao ◽  
Xiangjin Wei ◽  
Gaoneng Shao ◽  
Lihong Xie ◽  
Zhonghua Sheng ◽  
...  
Keyword(s):  
Cold Water ◽  
Soluble Fraction ◽  
Rice Flour ◽  
Pasting Properties ◽  
Water Soluble ◽  
Water Soluble Fraction

scholarly journals Synthesis of the Microbial Polysaccharide Gellan from Dairy and Plant-Based Processing Coproducts

2021 ◽  
Vol 2 (2) ◽  
pp. 234-244
Author(s):  
Thomas P. West
Keyword(s):  
Corn Steep Liquor ◽  
Nitrogen Sources ◽  
Soluble Starch ◽  
Culture Conditions ◽  
Water Soluble ◽  
Production Costs ◽  
Microbial Polysaccharide ◽  
Steep Liquor ◽  
The Cost ◽  
Condensed Distillers Solubles

This review examines the production of the microbial polysaccharide gellan, synthesized by Sphingomonas elodea, on dairy and plant-based processing coproducts. Gellan is a water-soluble gum that structurally exists as a tetrasaccharide comprised of 20% glucuronic acid, 60% glucose and 20% rhamnose, for which various food, non-food and biomedical applications have been reported. A number of carbon and nitrogen sources have been tested to determine whether they can support bacterial gellan production, with several studies attempting to optimize gellan production by varying the culture conditions. The genetics of the biosynthesis of gellan has been explored in a number of investigations and specific genes have been identified that encode the enzymes responsible for the synthesis of this polysaccharide. Genetic mutants exhibiting overproduction of gellan have also been identified and characterized. Several dairy and plant-based processing coproducts have been screened to learn whether they can support the production of gellan in an attempt to lower the cost of synthesizing the microbial polysaccharide. Of the processing coproducts explored, soluble starch as a carbon source supported the highest gellan production by S. elodea grown at 30 °C. The corn processing coproducts corn steep liquor or condensed distillers solubles appear to be effective nitrogen sources for gellan production. It was concluded that further research on producing gellan using a combination of processing coproducts could be an effective solution in lowering its overall production costs.

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