scholarly journals Contribution of the Net Charge to the Regulatory Effects of Amino Acids and ε-Poly(L-lysine) on the Gelatinization Behavior of Potato Starch Granules

2006 ◽  
Vol 70 (1) ◽  
pp. 76-85 ◽  
Author(s):  
Azusa ITO ◽  
Makoto HATTORI ◽  
Tadashi YOSHIDA ◽  
Koji TAKAHASHI
Keyword(s):  
Amino Acids ◽  
Potato Starch ◽  
Starch Granules ◽  
Net Charge ◽  
Regulatory Effects

scholarly journals Gelatinization Behavior of Potato Starch Granules through Coupling Two Kinds of Amino Acids

2008 ◽  
Vol 55 (2) ◽  
pp. 89-93 ◽  
Author(s):  
Kaoru Kinoshita ◽  
Azusa Ito ◽  
Makoto Hattori ◽  
Tadashi Yoshida ◽  
Koji Takahashi
Keyword(s):  
Amino Acids ◽  
Potato Starch ◽  
Starch Granules

An Electron Diffraction Study on Litnerized Potato Starch

1990 ◽  
Vol 48 (1) ◽  
pp. 580-581
Author(s):  
Jean-Claude Jésior ◽  
Roger Vuong ◽  
Henri Chanzy
Keyword(s):  
Electron Microscope ◽  
Electron Diffraction ◽  
Signal To Noise Ratio ◽  
Potato Starch ◽  
Image Intensifier ◽  
Electron Diffraction Study ◽  
Starch Granules ◽  
X Ray ◽  
Individual Grains ◽  
Diamond Knife

Starch is arranged in a crystalline manner within its storage granules and should thus give sharp X-ray diagrams. Unfortunately most of the common starch granules have sizes between 1 and 100μm, making them too small for an X-ray study on individual grains. There is only one instance where an oriented X-ray diagram could be obtained on one sector of an individual giant starch granule. Despite their small size, starch granules are still too thick to be studied by electron diffraction with a transmission electron microscope. The only reported study on starch ultrastructure using electron diffraction on frozen hydrated material was made on small fragments. The present study has been realized on thin sectioned granules previously litnerized to improve the signal to noise ratio.Potato starch was hydrolyzed for 10 days in 2.2N HCl at 35°C, dialyzed against water until neutrality and embedded in Nanoplast. Sectioning was achieved with a commercially available low-angle “35°” diamond knife (Diatome) after a very carefull trimming and a pre-sectioning with a classical “45°” diamond knife. Sections obtained at a final sectioning angle of 42.2° (compared with the usual 55-60°) and at a nominal thickness of 900Å were collected on a Formvar-carbon coated grid. The exact location of the starch granules in their sections was recorded by optical microscopy on a Zeiss Universal polarizing microscope (Fig. 1a). After rehydration at a relative humidity of 95% for 24 hours they were mounted on a Philips cryoholder and quench frozen in liquid nitrogen before being inserted under frozen conditions in a Philips EM 400T electron microscope equipped with a Gatan anticontaminator and a Lhesa image intensifier.

Pengoptimalan Air Leri dalam Pembuatan Sabun Pembersih Wajah Alami yang Ekonomis

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Rahmawati Rahmawati ◽  
Trimayasari Trimayasari ◽  
Ghozali Akhmad Mustaqim ◽  
Wening Dwi Prastiwi ◽  
Emas Agus Prastyo Wibowo
Keyword(s):  
Amino Acids ◽  
Fine Particles ◽  
Hard Water ◽  
Essential Amino Acids ◽  
Ultraviolet Rays ◽  
Starch Granules ◽  
Facial Skin ◽  
Skin Cells ◽  
The Face ◽  
Made In

AbstractSoap facial cleanser is needed to keep the facial skin to keep them clean and healthy. The purpose of this study to make soap cleanser with natural materials such as hard water deposits leri. This is because the use of leri water starch or starch granules of fine particles contained in water leri dansel dust can shed the dead skin on the face because of the essential amino acids contained can regenerate skin cells. In addition, water leri can brighten the face because the leri water oryzanol contain substances that can update the development and formation of the pigment melanin, which is effectively to ward off ultraviolet rays. The process of making soap using the principle of saponification reaction, namely the reaction between the oil and the KOH/NaOH. Facial cleansing soap made in this study is solid soap. Based on the results of quality test, soap solid leri water has a pH of 11.1, saponification number is 33, the water content of 46% as well as respondents to the test aspects of aroma and foam shows good results so this water leri treatment can be an alternative solution to prevent the use of soap facial cleansers that contain harmful chemicals. Keywords: air leri, soap cleanser, saponification  AbstrakSabun pembersih wajah sangat diperlukan untuk menjaga kulit wajah agar tetap bersih dan sehat. Tujuan dari penelitian ini untuk membuat sabun pembersih wajah dengan bahan alami berupa endapan air leri. Penggunaan air leri ini dikarenakan butiran partikel starch atau pati halus yang terdapat dalam air leri dapat merontokkan debu dansel kulit mati pada wajah karena asam amino esensial yang terkandung dapat meregenerasi sel-sel kulit. Selain itu, air leri dapat mencerahkan wajah karena air leri mengandung zat oryzanol yang dapat memperbarui perkembangan dan pembentukan pigmen melanin, yang efektif guna menangkal sinar ultraviolet. Proses pembuatan sabun menggunakan prinsip reaksi saponifikasi, yaitu reaksi antara minyak dan KOH/NaOH. Sabun pembersih wajah yang dibuat dalam penelitian ini ialah sabun padat. Berdasarkan hasil uji mutu, sabun air leri padat memiliki pH 11,1, angka penyabunan sebesar 33 kadar air 46 kadar air 46 % serta uji responden terhadap aspek aroma dan busa yang menunjukkan hasil cukup baik sehingga pengolahan air leri ini dapat menjadi solusi alternative untuk mencegah penggunaan sabun pembersih wajah yang mengandung bahan kimia berbahaya. Kata kunci: air leri, sabun pembersih wajah, saponifikasi 

scholarly journals Miniaturized Analysis of Amylopectin Chain Length Distribution by Fluorescence-Assisted Capillary Electrophoresis (FACE) down to Single Starch Granules

2021 ◽  
Author(s):  
amandine pruvost ◽  
stanislas helle ◽  
nicolas szydlowski ◽  
Christian ROLANDO
Keyword(s):  
Capillary Electrophoresis ◽  
Chain Length ◽  
Solid Phase ◽  
Potato Starch ◽  
Relative Proportion ◽  
Length Distribution ◽  
Fluorescence Analysis ◽  
Starch Granules ◽  
Chain Length Distribution ◽  
Single Granule

In the present work, we developed a miniaturized method for determining amylopectin chain length distribution (CLD) by fluorescence-assisted capillary electrophoresis (FACE). The method relies on single granule entrapping into capillaries followed by direct starch gelatinization and amylopectin debranching on carbograph-based solid phase extraction (SPE) cartridges. Sample desalting on HypersepTM tips following APTS-labelling and the use of nanovials allowed for the fluorescence analysis of weakly diluted samples. Consequently, method sensitivity was improved by 500-fold which is compatible with the analysis of single potato starch granules. The method was implemented to determine CLD profiles of single starch granules ranging from 50 to 100 µm in diameter. In these experiments, the relative proportion of starch glucans of up to 30 degrees of polymerization (DP) could be quantified.

Effect of Acid Modification on the Properties of Potato Starch Pastes and Starch Film

2011 ◽  
Vol 287-290 ◽  
pp. 2648-2651
Author(s):  
Wen Yu Wang ◽  
Xin Jin ◽  
Shuan Qing Hou ◽  
Yu Feng Zhang ◽  
Xiao Xu Sha
Keyword(s):  
Mechanical Properties ◽  
Thermal Properties ◽  
Treatment Time ◽  
Potato Starch ◽  
Amorphous Region ◽  
Starch Granules ◽  
Acid Modification ◽  
Crystallization Region ◽  
Starch Films

The effect of acid modification using 1mol/L HCl on viscosity, thermal properties and mechanical properties of potato starch pastes and starch film were investigated. After acid modification, the surface of starch granules did not show more roughness and viscosity of starch pastes become lower. The results of DSC indicated that acid should act on amorphous region of starch firstly and would act on the crystallization region with the longer treatment time. In the very close viscosity scope, the mechanical properties of starch films were increased obviously after acid modification.

FEATURES OF THE STATION OF STARCH OF N-(3-CHLORO-2-HYDROXYPROPYL)-N,N,N-TRIMETHYLMONONY CHLORIDE

2019 ◽  
Author(s):  
В.В. ЛИТВЯК
Keyword(s):  
Crystal Structure ◽  
Chemical Structure ◽  
Initial Temperature ◽  
Potato Starch ◽  
Degradation Mechanism ◽  
Thermal Characteristics ◽  
Trimethylammonium Chloride ◽  
Starch Granules ◽  
Crystallinity Degree ◽  
X Ray

Исследованы особенности катионизации картофельного крахмала N-(3-хлоро-2-гидроксипропил)-N,N,N-триметиламмоний хлоридом (ХГПТМАХ). В качестве методов исследования применяли фотографирование (макросъемку), ЯМР- и ИК-спектроскопию, рентгенографию для исследования фазовой структуры. Проведены фазовый и гравиометрический анализ и представлены расчеты степени кристалличности (СК) и степени аморфности образцов нативного и катионного картофельного крахмала. При исследовании особенностей химического строения полученного катионного картофельного крахмала со степенью замещения 0,042 выявлено присутствие остатков α-D-глюкопиранозы и ХГПТМАХ, что свидетельствует об изменении аморфно-кристаллической структуры. Установлено существенное уменьшение СК картофельного крахмала после его катионизации при температурах, приводящих к сильному набуханию крахмальных гранул в реакционной смеси. Эти изменения тем значительнее, чем выше температура реакции. Введение в макромолекулу крахмала катионных групп оказывает существенное влияние на термические характеристики крахмала, особенно на начальную температуру и механизм деградации. Features of cationization potato starch N-(3-chloro-2-hydroxypropyl)-N,N,N-trimethylammonium chloride (CHPTMAC) is investigated. Photography (macro photography), NMR- and IR-spectroscopy, x-ray for the study of the phase structure were used as research methods. Phase and gravimetrical analyses carried out and calculations of crystallinity degree (CD) and of amorphousness degree of the samples of native and cationic potato starch are presented. In the study of the chemical structure of the obtaining cationic potato starch with a degree of substitution of 0,042 the presence of residues of α-D-glucopyranose and CHPTMAC revealed that indicates a change in the amorphous crystal structure. A significant decrease in the CD of potato starch after its cation at temperatures leading to a strong swelling of starch granules in the reaction mixture was established. These changes are more significant, the higher the reaction temperature. The introduction in the macromolecule of starch cationic groups has a significant impact on the thermal characteristics of starch, especially on the initial temperature and degradation mechanism.

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