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Fractal dimension and rheological properties of cereal starches

100%
Mazurkiewicz J.
International Agrophysics
|
2011
|
tom 25
|
nr 3
2

Changes in microstructure of native starches and starch acetates of different botanical origin during retrogradation

100%
Blaszczak W., Fornal J., Lewandowicz G.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 2
Water 2% starch suspensions prepared from native cereal starches (wheat, corn) and tuber ones (potato, tapioca) as well as their acetates were cooked at 100°C for 1 h. The obtained pastes were cooled to 25°C and stored at 4°C for 56 days. Rétrogradation of 2% pastes was determined in two ways: as actual changes in the turbidity development, and as relative rates of turbidity between gels during 56 days of storage. The obtained results showed that the development of turbidity of the native and consequently acetylated starches followed the order: wheat > corn starch > potato > tapioca. Rétrogradation evoked significant changes in microscopic pictures of pellets and supernatants obtained by LM and SEM examinations. The pictures varied considerably in amylose distribution. These alternations were unique for each botanical source of starch as well as starch acetates. The native cereal starches were characterized by a strong association of amylose particles with amylopectin fraction. While the tuber starches showed a weaker interaction between granule remnants and precipitated amylose. Changes in the microstructure of the native and acetylated starch granules were in accordance with turbidometric analysis.
3

Effect of microwave radiation on microstructure of tuber and cereal starches

86%
Lewandowicz G., Fornal J.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
4

Molecular structure and physico-chemical properties of pseudo cereal starches

72%
Praznik W., Huber A.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 2
Glucans of pseudo cereal starches with significant differences in their branching pattern - amaranth, quinoa and buckwheat - were investigated upon the correlation of their molecular characteristics with technological properties. Consistency of glucan conformation, in particular persistance against elevated temperature, acidic pH and mechanical stress was investigated with respect to consequences on molecular and supermolecular structures of starch/DMSO-solutions. For analytical purposes starch glucans were separated by semi-preparative size-exclusion chromatography (SEC) and obtained fractions were tested upon their iodine-complexing potential. Amaranth was found to be short chain branched (scb ≡ amylopectin type); quinoa to be scb-type, but consisting of longer branches than amaranth; buckwheat was found to be a mixture of scb-glucans with approx. 24% of long- chain branched (lcb ≡ amylose-type) glucans. Molecular weight (degree of polymerization) for DMSO-dissolved starches was determined absolutely by means of aqueous SEC. Weight average molecular weights (Mw) were found close to 12-106 g/M for the investigated samples. Dimensions of starch glucan coils were estimated from SEC-data combined with universal calibration: values between 2-40 nm were found without significant differences for the three starches. However, in spite of these minor differences, the investigated starches differ significantly in their inter- and intramolecular interaction potential. Thus, obviously interaction potentials are strongly controlled by branching patterns, glucan-coil packing densities and by the ability to form supermolecular structures.
5

The influence of extruder's temperature profile on the characteristics of processed starch

58%
Ziobro R., Nowotna A., Golachowski A., Gambus H., Hernik M., Sabat R.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 4
The study concerned the influence of extruder's temperature profile on physico-chemical characteristics of processed cereal starches. The products obtained at higher temperature were more expanded and less dense, however there were differences in response of various starches on the change of processing parameters. Solubility and water binding capacity of extruded corn starch strongly depended on thermal conditions in extruder while in case of rye and triticale no significant relation was observed.
6

Badania interakcji skrobi zbozowych z tluszczowcami, indukowanych cieplnie w procesach technologicznych

44%
Smietana M. S.
Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum
|
1992
|
tom 24 Suppl.B
1-56
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