scholarly journals Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains

2014 ◽  
Vol 05 (02) ◽  
pp. 222-230 ◽  
Author(s):  
B. I. Olu-Owolabi ◽  
O. O. Olayinka ◽  
A. A. Adegbemile ◽  
K. O. Adebowale
Keyword(s):  
Functional Properties ◽  
Chemically Modified ◽  
Modified Starches

Structural and Functional Properties of Slowly Digestible Starch from Chinese Chestnut

2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Xiaoyu Wen ◽  
Yuan Zhao ◽  
Joe M. Regenstein ◽  
Fengjun Wang
Keyword(s):  
Functional Properties ◽  
Profile Analysis ◽  
Hydrolysis Rate ◽  
Modified Starch ◽  
Scanning Calorimetry ◽  
Structural And Functional Properties ◽  
Modified Starches ◽  
Chestnut Starch ◽  
Slowly Digestible Starch

Abstract The structural and functional properties of slowly digestible starch (SDS) modified using pullulanase and prepared from chestnut starch were studied. The modified chestnut starches had 41.9 % SDS, which was higher than native chestnut starches (6.51 %) and cooked chestnut starches (18.6 %). The hydrolysis rate of the modified starches was 74.1 %. Scanning electron microscopy showed that the modified starch granules had a large surface area with signs of cracks and dents, and the cross-sections showed hollow internal structures. X-ray diffraction indicated that the crystallisation of the starch changed from the Cb-type to the V-type, although it retained a few C-type characteristics. Compared with native chestnut starch, the modified starches have a higher gelatinisation temperature using differential scanning calorimetry; and the texture profile analysis hardness, chewiness, cohesiveness, and gumminess of modified starch gels decreased significantly, while adhesiveness increased. When debranched using pullulanase there was a decreased solubility, swelling power, and freeze-thaw stability of the modified starches. These findings suggest that pullulanase modification changed the in vitro digestibility and crystalline structure of the modified starches.

Physically and Chemically Modified Starches in Food and Non-Food Industries

2015 ◽  
pp. 173-193 ◽  
Author(s):  
Małgorzata Kapelko-Żeberska ◽  
Tomasz Zięba ◽  
Akhilesh Vikram Singh
Keyword(s):  
Food Industries ◽  
Chemically Modified ◽  
Modified Starches

Two-year feeding and multigeneration studies in rats on five chemically modified starches

1974 ◽  
Vol 12 (5-6) ◽  
pp. 651-663 ◽  
Author(s):  
A.P. de Groot ◽  
H.P. Til ◽  
V.J. Feron ◽  
Harriet C. Dreef-van der Meulen ◽  
Marian I. Willems
Keyword(s):  
Chemically Modified ◽  
Modified Starches

In vitro digestibility and functional properties of chemically modified casein

1981 ◽  
Vol 29 (2) ◽  
pp. 348-354 ◽  
Author(s):  
Lourminia C. Sen ◽  
Honson S. Lee ◽  
Robert E. Feeney ◽  
John R. Whitaker
Keyword(s):  
Functional Properties ◽  
In Vitro Digestibility ◽  
Chemically Modified

Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch

2005 ◽  
Vol 21 (3) ◽  
pp. 343-351 ◽  
Author(s):  
Kayode Oyebode Adebowale ◽  
Bamidele Iromidayo Olu-Owolabi ◽  
Esther kehinde Olawumi ◽  
Olayide Samuel Lawal
Keyword(s):  
Functional Properties ◽  
Chemically Modified

Enzyme Breakers For Chemically Modified Starches.

2005 ◽  
Author(s):  
Ezio Battistel ◽  
Sandra Cobianco ◽  
Daniele Bianchi ◽  
Marco Fornaroli ◽  
Gianfranco Guglielmetti
Keyword(s):  
Chemically Modified ◽  
Modified Starches

scholarly journals Efficiency of spring barley haploid production in anther culture in vitro: comparison of basic and improved technologies

2019 ◽  
Vol 25 ◽  
pp. 178-183
Author(s):  
O. V. Bilinska ◽  
P. G. Dulnyev
Keyword(s):  
Plant Regeneration ◽  
Anther Culture ◽  
Spring Barley ◽  
Gelling Agent ◽  
Improved Method ◽  
Cold Pretreatment ◽  
Culture In Vitro ◽  
Chemically Modified ◽  
Modified Starches

Aim. Evaluation of innovative methodological approaches elaborated on model genotypes for usability to increase frequencies of morphogenic structure induction and plant regeneration in anther culture in vitro in spring barley diverse material. Methods. Spikes isolated from F1 and F2 hybrids of four crosses were pretreated using an improved method (4ºC, 28 days), and anthers were inoculated onto nutrient media containing chemically modified starches D5-M and D5a-1 instead of agar. In control cut tillers were emerged in water and pretreated at 4ºC for 5 days. Anthers were cultivated on agar solidified medium. Results. Positive effects of the improved method of cold pretreatment and cultivation of anthers on media solidified with starches were confirmed. The advantage of new gelling agent D5a-1 was proved. Particularly, its usage resulted in a three-fold increase in the frequency of green plant regeneration. Conclusions. In order to increase spring barley androgenic haploid yield, combination of prolonged cold pretreatment with anther cultivation on media solidified with chemically modified starches instead of agar in an integrated technological process is reasonable. Keywords: Hordeum vulgare L., anther culture in vitro, cold pretreatment, starch, agar, embryo formation, plant regeneration.

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