scholarly journals Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2973
Author(s):  
Haiming Chen ◽  
Zhen Hu ◽  
Dongli Liu ◽  
Congfa Li ◽  
Sixin Liu
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Comparison Study ◽  
X Ray Diffraction ◽  
X Ray ◽  
Freeze Thaw ◽  
Swelling Power ◽  
Chinese Yam ◽  
Dioscorea Opposita ◽  
Pasting Temperature

The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest To (81.1 °C), Tp (84.8 °C), Tc (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased.

Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch

2017 ◽  
Vol 17 (1) ◽  
pp. 42-49
Author(s):  
Wang Yu-Sheng ◽  
Yu Zhen ◽  
Chen Hai-Hua ◽  
Shang Meng-Shan
Keyword(s):  
Amylose Content ◽  
Spherical Shape ◽  
Gelatinization Temperature ◽  
X Ray Diffraction ◽  
X Ray ◽  
Swelling Power ◽  
Proso Millet ◽  
Gel Texture ◽  
Pasting Temperature ◽  
Crystal Type

The influence of amylose content (AC) on gel texture, thermal, pasting, rheological and morphologic properties, short-range order, X-ray diffraction pattern, solubility and swelling power of starches from nine proso millet cultivars was investigated. The solubility, swelling power, conclusion gelatinization temperature (Tc), gelatinization temperature range (Tc-To), gelatinization enthalpy (ΔH) and cohesiveness showed a negative correlation to the AC of millet starch. Whereas the pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), setback value (SB), gel hardness, and chewiness showed a positive correlation to the AC of millet starch. The R1047/1022 values of starches ranged in 0.7−0.9, and all starches showed similar morphology features (irregular, polygonal, and spherical shape) and crystal type, which showed no correlation to the AC.

Effect of the Addition of Stearic Acid on Starch Properties

2013 ◽  
Vol 655-657 ◽  
pp. 1996-2000 ◽  
Author(s):  
Qing Jie Sun ◽  
Ling Ling Sun ◽  
Liu Xiong ◽  
Cui Xia Sun
Keyword(s):  
Stearic Acid ◽  
Mung Bean ◽  
Amylose Content ◽  
Potato Starch ◽  
X Ray Diffraction ◽  
X Ray ◽  
Starch Properties ◽  
Pasting Temperature ◽  
Diffraction Peaks ◽  
Potato Starches

The effect of the addition of stearic acid on properties of wheat, mung bean and potato starches were studied. Soluble amylose content in three kinds of starches was significantly reduced. Both λmax values and the 630/520 nm ratio were decreased. Stearic acid added starches showed a significantly higher pasting temperature, breakdown and setback compared to the native starches as measured by RVA. Texture properties analysis showed that hardness of wheat and mung bean starches significantly decreased, while that of potato starch significantly increased after the addition of stearic acid. Diffraction peaks of wheat, mung bean and potato starches appeared at 22° which indicated that complex formation by X-ray diffraction

scholarly journals Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2419
Author(s):  
Yuheng Zhai ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Hao Zhang ◽  
Kai Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Loss Modulus ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Textural Parameter ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Starch Paste ◽  
Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

scholarly journals Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

2017 ◽  
Author(s):  
◽  
Bruce Mawoyo
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Major Effect ◽  
Pasting Properties ◽  
Mineral Contents ◽  
Soluble Fibre ◽  
Swelling Power

Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.

Copper-based MOF, Cu3(SDBA)2(HSDBA), as catalyst for efficient reduction of 4-nitrophenol in the presence of sodium borohydride

2022 ◽  
Author(s):  
Manel Mansour ◽  
Hamza Kahri ◽  
Mouhieddinne Guergueb ◽  
Houcine Barhoumi ◽  
Enrique Gutierrez-Puebla ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Physicochemical Properties ◽  
Sodium Borohydride ◽  
Solvothermal Method ◽  
X Ray Diffraction ◽  
X Ray ◽  
Prepared Sample ◽  
Efficient Reduction ◽  
Scanning Electron

Herein, we report the synthesis of the copper-based MOF, Cu3(SDBA)2(HSDBA), using solvothermal method. The physicochemical properties of the as-prepared sample were examined by X-ray diffraction, scanning electron microscopy, energy-dispersive X-ray...

Physicochemical properties of chitosan–magnetite nanocomposites obtained with different pH

2021 ◽  
pp. 096739112110384
Author(s):  
Christian Chapa González ◽  
Javier Ulises Navarro Arriaga ◽  
Perla Elvia García Casillas
Keyword(s):  
Zeta Potential ◽  
Physicochemical Properties ◽  
Biomedical Applications ◽  
Spherical Shape ◽  
Polymeric Coating ◽  
X Ray Diffraction ◽  
X Ray ◽  
Coated Nanoparticles ◽  
Nanoparticle Surface ◽  
Magnetite Phase

The physicochemical properties of the nanoparticle surface determine the performance of nanocomposites in biomedical applications such as their biodistribution and pharmacokinetics. The physicochemical properties of chitosan, such as apparent charge density and solubility, are pH dependent. Similarly, Fe3O4 nanoparticles are susceptible to variations in their physicochemical properties due to changes in pH. In this work, we evaluated the physicochemical properties of chitosan–magnetite nanocomposites that were suspended at pH 7.0, 9.0, and 11.0 to determinate the effect on particle size, zeta potential, and mass percentage of the polymeric coating, in addition to the crystalline phase and magnetic properties of magnetite phase. X-ray diffraction results exposed that the present phase was magnetite with no other phases present and that the crystallite size was between 10.8 and 14.1 nm. Fourier transform infrared verified the chitosan functional groups in treated samples while the percentage of mass determined by TGA found to be nearly 9%. Scanning electron microscopy micrographs corroborated the spherical shape of the bare and chitosan-coated nanoparticles. Dynamic light scattering results showed that chitosan coating modifies the zeta potential, going from a potential of −11.8 mV for bare particles to −3.0 mV (pH 11). Besides, vibrating sample magnetometer measurements showed that coercivity remained very low, which is desirable in biomedical applications.

scholarly journals Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

2018 ◽  
Vol 156 ◽  
pp. 01027 ◽  
Author(s):  
Isti Pudjihastuti ◽  
Noer Handayani ◽  
Siswo Sumardiono
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Reaction Times ◽  
Cassava Starch ◽  
Carboxyl Content ◽  
Effect Of Ph ◽  
Swelling Power ◽  
Starch Modification ◽  
High Amylose

Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

Microwave irradiation used for all steps of pre-pillaring Al-montmorillonite

Clay Minerals ◽  
2009 ◽  
Vol 44 (2) ◽  
pp. 267-278 ◽  
Author(s):  
S. Yapar ◽  
R. M. Torres Sánchez ◽  
M. Emreol ◽  
P. Weidler ◽  
K. Emmerich
Keyword(s):  
Microwave Irradiation ◽  
Physicochemical Properties ◽  
Structural Changes ◽  
Thermal Analyses ◽  
X Ray Diffraction ◽  
X Ray ◽  
Ageing Processes ◽  
Pillared Montmorillonites ◽  
Scanning Electron ◽  
Sem Analyses

AbstractIn this study, a new procedure for the synthesis of pillared clays is proposed. Ageing processes and intercalation reactions were carried out using microwave irradiation in order to decrease the consumption of three industrially-important parameters; time, water consumption and energy. The effects of microwave irradiation, the amount of Al and the Al3+/clay ratio on the physicochemical properties of Al-pillared montmorillonites were investigated. The structural changes, depending on the intercalation and microwave irradiation, were characterized using X-ray diffraction (XRD), Fourier-transform infrared (FTIR) and scanning electron microscopy (SEM) analyses and by measuring the specific surface area and pore-size distribution. Additionally, simultaneous thermal analyses (STA) and zeta potential measurements were carried out to determine physicochemical properties. According to the XRD measurements, the d001 value of microwave-irradiated samples is not affected by the amount of Al and the Al3+/clay ratio; microwave irradiation causes a 0.20 nm contraction in the d001 value in comparison to that of a conventionally pillared sample. The results of FTIR analyses reveal that the intensity of peaks assigned to Keggin-OH and Keggin-H2O stretches is diminished in the case of microwave-irradiated samples. The STA analyses indicate that the amount of water released during dehydroxylation is decreased in the case of microwave-irradiated samples. By considering the contraction in d001 values and the decreases in Keggin-stretching bands and also in the amount of dehydroxylation water, it was concluded that microwave irradiation has a calcination effect.

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