scholarly journals Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

2020 ◽  
Author(s):  
Bárbara Ruivo Válio Barretti ◽  
Vanessa Soltes de Almeida ◽  
Vivian Cristina Ito ◽  
Bárbara Moré Silva ◽  
Marco Aurélio da Silva Carvalho Filho ◽  
...  
Keyword(s):  
Organic Acids ◽  
Corn Starch ◽  
Pasting Properties ◽  
Heat Moisture Treatment ◽  
Waxy Corn Starch ◽  
Moisture Treatment ◽  
Waxy Corn

Characterization of Normal and Waxy Corn Starch for Bioethanol Production

2013 ◽  
Vol 61 (2) ◽  
pp. 379-386 ◽  
Author(s):  
Hanyu Yangcheng ◽  
Hongxin Jiang ◽  
Michael Blanco ◽  
Jay-lin Jane
Keyword(s):  
Corn Starch ◽  
Bioethanol Production ◽  
Waxy Corn Starch ◽  
Waxy Corn

Effect of the Heat-Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules

1995 ◽  
Vol 47 (6) ◽  
pp. 223-228 ◽  
Author(s):  
Célia M. L. Franco ◽  
César F. Ciacco ◽  
Débora Q. Tavares
Keyword(s):  
Corn Starch ◽  
Starch Granules ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

scholarly journals Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation

2019 ◽  
Vol 51 ◽  
pp. 350-358 ◽  
Author(s):  
Qing-Yu Yang ◽  
Xuan-Xuan Lu ◽  
Yong-Zhi Chen ◽  
Zhi-Gang Luo ◽  
Zhi-Gang Xiao
Keyword(s):  
Fine Structure ◽  
Physicochemical Properties ◽  
Corn Starch ◽  
Ultrasound Irradiation ◽  
Waxy Corn Starch ◽  
Waxy Corn

Influence of physico-chemical modification of waxy corn starch on changes in its structure

2017 ◽  
Vol 70 ◽  
pp. 201-210 ◽  
Author(s):  
Marzena Włodarczyk-Stasiak ◽  
Artur Mazurek ◽  
Jerzy Jamroz ◽  
Mieczysław Hajnos ◽  
Zofia Sokołowska
Keyword(s):  
Chemical Modification ◽  
Corn Starch ◽  
Waxy Corn Starch ◽  
Physico Chemical ◽  
Waxy Corn

scholarly journals Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5528
Author(s):  
Chia-Long Lin ◽  
Jheng-Hua Lin ◽  
Jia-Jing Lin ◽  
Yung-Ho Chang
Keyword(s):  
Potato Starch ◽  
Pasting Properties ◽  
Degree Of Polymerization ◽  
Viscosity Change ◽  
Tapioca Starch ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Similar Content ◽  
Gelatinization Properties ◽  
Potato Starches

Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.

Factors Affecting the Collection and Fitting of Nuclear Magnetic Cross-Relaxation Spectroscopy Data with Application to Waxy Corn Starch

2000 ◽  
Vol 48 (10) ◽  
pp. 4469-4476 ◽  
Author(s):  
Kenneth S. Lewen ◽  
Iris H. McCormick ◽  
Paul Molitor ◽  
Shelly J. Schmidt ◽  
Thomas M. Eads
Keyword(s):  
Corn Starch ◽  
Cross Relaxation ◽  
Spectroscopy Data ◽  
Factors Affecting ◽  
Waxy Corn Starch ◽  
Waxy Corn ◽  
Nuclear Magnetic
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