Wyniki wyszukiwania

1

Effect of several hydrocolloids on the pasting properties of wheat flour

100%

Rojas J. A., Rosell C. M., De Barber C. B.

Polish Journal of Food and Nutrition Sciences

|

1998

|

tom 07

|

nr 2 Suppl.

2

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Effect of fillers addition on SME of extrusion-cooking of thermoplastic wheat starch

86%

Oniszczuk T., Moscicki L.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

|

2011

|

tom 11

3

Characteristics of selected rheological properties of water suspensions of wheat TPS biocomposites

86%

Oniszczuk T., Wojtowicz A., Moscicki L., Rejak A., Klimek M., Combrzynski M.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

|

2014

|

tom 14

|

nr 4

4

Water vapour transmission properties of wheat starch-sorbitol film

86%

Napierala D. M., Nowotarska A.

Acta Agrophysica

|

2006

|

tom 07

|

nr 1[132]

5

Extrusion-cooking of wheat starch

72%

Mitrus M., Wojtowicz A.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

|

2011

|

tom 11C

During the study the impact of extrusion-cooking process parameters on the wheat starch physical properties changes was investigated. The process was characterized by small energy consumption within a range 270-1069 kJkg-1. Extrusion-cooking technique allows creating the degree of gelatinization of processed starch. It is possible to achieve low or high level of gelatinization depending on the process parameters. Expansion index of the extrudates decreased with increase of wheat starch moisture content. It was found that the use of the extrusion process resulted in increase of water absorption and cold water solubility of starch. The highest value of WAI was 690% and WSI was 19%.

6

The influence of additional enzymes treatment of corn and wheat starches on filtration properties of hydrolysates

72%

Slominska L., Wisniewska D., Niedbach J.

Electronic Journal of Polish Agricultural Universities. Series: Biotechnology

|

2004

|

tom 07

|

nr 2

7

Improved method of wheat starch isolation for friabilin analysis

72%

Budny J. A., Fornal J., Amarowicz R., Pegg R. B.

International Agrophysics

|

2005

|

tom 19

|

nr 2

8

Bioconversion of starch

72%

Hollo J., Hoschke A.

Polish Journal of Food and Nutrition Sciences

|

1993

|

tom 02

|

nr 1

9

Properties of corn and wheat starch phosphates obtained from granules segregated according to their size

72%

Fortuna T., Juszczak L., Palasinski M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2001

|

tom 04

|

nr 2

Corn and wheat starches were segregated into big and small granules. Unsegregated starches and their fractions were phosphorylated with sodium trimetaphosphate. Due to applied modification method, the highest amount of phosphorus was incorporated to small granule fraction of corn starch. The least of the phosphorus was bound by small granule fraction of wheat starch. It was also shown that obtained preparations were characterised by different physico-chemical properties.

10

Physically-modified wheat or potato starches, their physico-chemical properties and metabolism by bifidobacteria

72%

Wronkowska M., Soral-Smietana M., Bielecka M., Biedrzycka E.

Żywność Nauka Technologia Jakość. Suplement

|

2002

|

tom 09

|

nr 4

The aim was to study the effect of physical processes (autoclaving/cooling cycles and spray drying) on starches having different crystalline structure: wheat (type A) or potato (type B) starch. First, the extent of changes in the physico-chemical properties of these physically-modified starches as the carbon and energy sources for growth in in vitro conditions was investigated. Characteristics of functional properties, e.g. water binding capacity (WBC), indicated that both native starches had low affinity to water, that increased however 4-times after modification. The opposite tendency was observed for fat absorption (FA). Viscosity of water dispersion dramatically decreased after modification of both starches. The ability of the tested Bifidobacterium strains to metabolise native or physically- modified wheat and potato starches was differentiated. B. pseudolongum KSI9 and B. animalis KSD29a3 isolated from animals utilised the examined starches as easily accessible substrates of fermentation, whereas B. breve ATCC 15700 isolated from human did not metabolise or only negligibly fermented starch preparations. The number of bifidobacteria populations as well as their acidifying activity were higher in the media containing wheat starch in comparison to the potato starch, whereas no significant differentiation was observed between the results obtained in media with native or modified starch. The results suggest that native or experimentally-modified wheat and potato starches with some fraction of resistant starch can be a good substrate for colonic bifidobacteria.

11

Temperature characterisation of starch and starch-protein dispersions

72%

Baranowska H. M., Rezler R.

Żywność Nauka Technologia Jakość. Suplement

|

2002

|

tom 09

|

nr 4

The aim of the study was to analyse changes in the parameters describing molecular dynamics of water in starch and starch-protein dispersions taking place in the process of gelation The study was performed by the nuclear magnetic resonance (NMR) method for starch dispersion samples of the concentration of 0.10g/cm3 (Triticum durum wheat starch) and starch-protein dispersion samples (gluten obtained from wheat) of the concentration c = 0.1g/cm3. NMR measurements were performed in the range of 20°- 70°C. The parameters describing molecular dynamics of water in retrograded gels obtained at 70°C and 100°C were also determined. The process of starch gelation was found to occur already at temperatures lower than 70°C. The spinlattice relaxation times were observed to decrease despite of increase in temperature. It suggested a decreased mobility of water molecules in the system studied. It would result from the formation of spatial lattice formation already in the process of gelation. In the starch-protein samples, the relaxation time, T2, slightly increased with increase in temperature over the whole range studied. In this system water molecules had unlimited mobility, which suggested a lack of gelation. These results were confirmed by analysis of the relaxation times fór both systems of retrograded gels obtained at different temperatures. For the starch gel, the relaxation times were identical at both temperatures of gelation. For starch-protein gel the relaxation times are longer for the gel obtained at 70°C than at 100°C. This observation confirmed temperature of 70°C was insufficient for lattice formation.

12

Particle size selectivity of two marine ciliates - Balanion comatum Wulff and Strombidium sp.

58%

Rychert K.

Polish Journal of Ecology

|

2008

|

tom 56

|

nr 2

251-257

Food selectivity of marine ciliates Balanion comatum Wulff and Strombidium sp. (mean size of cell 19 μm) were studied in situ during incubation with wheat starch particles as a surrogate food. Range of particles ingested by Balanion comatum was 1.25–7.50 μm with preference for 3.75 μm particles (statistically significant result). Strombidium sp. engulfed particles ranging from 1.25 μm to 5.00 μm also with preference for 3.75 μm particles. In the Baltic Sea size range of particles preferred by both ciliates is dominated by nanoflagellates.

13

Charakterystyka zeli sporzadzonych ze skrobi wyodrebniowej z niedojrzalych zboz

58%

Gambus H., Gumul D.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2004

|

tom 03

|

nr 1

33-43

Analizatorem tekstury TA-XT2 badano teksturę 10-procentowych żeli sporządzonych ze skrobi pszennej i żytniej wyodrębnionej z ziarna zebranego we wczesno- i późnowoskowej oraz pełnej fazie dojrzałości, oznaczając ich twardość i elastyczność. Wykazano, że żele ze skrobi pszennej wyizolowanej z ziarna pochodzącego z wczesnowoskowej fazy dojrzałości charakteryzowały się najbardziej pożądanymi cechami funkcjonalnymi: najmniejszą twardością i dużą stabilnością tej cechy niezależnie od temperatury przechowywania (8°C i 20°C) W obrębie jednej temperatury przechowywania żele te wykazały ponadto dużą stabilność elastyczności, w odróżnieniu od żeli przygotowanych ze skrobi pochodzącej z pszenicy dojrzałej.

14

Synteza cytrynianow i acetylowanych cytrynianow skrobiowych na bazie skrobi ziemniaczanej, kukurydzianej, pszennej i tapiokowej w zawiesinie wodnej

58%

Walkowski A., Szymanska G., Voelkel E., Olesienkiewicz A.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2006

|

tom 511

|

nr 2

665-673

The study aimed at developing the new method of synthesis of distarch citrates and acetylated distarch citrates from various botanical starch. The method was adapted to instalations existing in Polish potato processing plants. Analysis of the starch modificates showed that from the application view point the best rheological and textural parameters reveal distarch citrate and acetylated distarch citrate from potato starch.

15

Wplyw rodzaju skrobi i warunkow jej utleniania na retrogradacje

58%

Pietrzyk S., Fortuna T.

Żywność Nauka Technologia Jakość

|

2005

|

tom 12

|

nr 2

23-32

Skrobie: ziemniaczaną, pszenną, kukurydzianą i kukurydzianą woskową poddano reakcji utleniania: chloranem(I) sodu, nadtlenkiem wodoru w obecności jonów Cu2+, chloranem(III) sodu w obecności formaldehydu. W celu określenia efektywności utleniania w uzyskanych skrobiach modyfikowanych oznaczono zawartość grup karboksylowych oraz grup aldehydowych. Zmiany podatności skrobi naturalnych i uzyskanych preparatów modyfikowanych na retrogradację określono sporządzając 2-procentowe kleiki skrobiowe, które następnie przetrzymywano w temp. 8°C przez okres 21 dni. Kolejnych pomiarów turbidancji dokonano w 1., 3., 5., 7., 10., 14. i 21. dniu przechowywania. W skrobiach wyjściowych oraz w uzyskanych preparatach modyfikowanych oznaczono ponadto zawartość amylozy. W wyniku przeprowadzonych analiz stwierdzono, że utlenianie skrobi ziemniaczanej wszystkimi zastosowanymi czynnikami ograniczyło retrogradację. Chloran(I) sodu jako jedyny czynnik modyfikujący spowodował zmniejszenie podatności na retrogradację wszystkich użytych rodzajów skrobi. Różnice w zachowaniu się skrobi w procesie retrogradacji są związane nie tylko z rodzajem zastosowanego utleniacza, ale przede wszystkim z odmienną naturą i budową ziarenek skrobi zależną od jej botanicznego pochodzenia.

16

Impact of comminution on adsorption properties of gluten-free wheat starch

58%

Ocieczek A.

Acta Agrophysica

|

2013

|

tom 20

|

nr 1

The process of grinding of wheat grain endosperm leads to damage of the starch fraction. Starch damage in wheat flour changes its water absorption. Intact starch absorbs water in the amount of 70% of its mass, and damaged granules have up to 3-fold higher level of absorption, which is conditioned by the increased number of small crystalline structures and damage to many crystalline structures. These changes cause an increase of the volumetric water absorption capacity and it can be assumed that this will be reflected in the surface microstructure of starch particles that affect the adsorption of water vapour. The aim of the study was to evaluate the impact of comminu-tion of gluten-free wheat starch on the adsorption properties of its granules. The study included the determination of adsorption isotherms of water vapour at 20°C with the static-desiccator method and the determination of adsorption parameters and microstructure of starch granule surface based on the GAB and Kelvin equations. The results confirmed the positive impact of mechanical processing on the capacity of surface water vapour adsorption by starch granules and this was indicated by a significantly diversified distribution of adsorption isotherms, surface adsorption parameters and parameters of microstructure of molecules on which adsorption was tested.

17

Ionic starch derivatives obtained in microwave assisted reactions - structure and functionality

58%

Lewandowicz G., Blaszczak W., Voelkel E.

Żywność Nauka Technologia Jakość. Suplement

|

2000

|

tom 07

|

nr 2

Commercial potato and wheat starches were substituted to DS = 0.04 by cationic and anionic groups separately (to obtain cationic and anionic derivatives, respectively) and jointly (to obtain amphoteric derivatives). Microwave assisted processes were carried out in oven emitting radiation of 2450 MHz frequency and 0.5 W/g energy. Reaction products were examined by rheological methods, light, and scanning electron microscopy, and X-ray diffractometry. Nitrogen and carboxymethyl group contents were also determined. Incorporation of ionic substituents into the starch molecules significantly changes its physicochemical properties related to starch-water interactions, results in the decrease of the gelatinisation temperature, changes of the swelling characteristics, solubilisation and iodine complexation. The extent of these changes depends on type of processing (microwave or traditional) and starch species. Crystal and granular structures of investigated starches were only slightly damaged on derivatisation.

18

The stability of lipid-amylose complexes upon enzymatic hydrolysis of wheat starches of different chemical composition

58%

Nebesny E., Rosicka J., Tkaczyk M.

Żywność Nauka Technologia Jakość. Suplement

|

2002

|

tom 09

|

nr 4

Effect of chemical composition of wheat starches applied for glucose production on the susceptibility of lipid-amylose complexes to enzymatic digestion was studied. Influence of various types of enzymatic preparations (Termamyl S α-amylase, AMG E glucoamylase, G-zyme lysophospholipase) and temperature of hydrolysis were tested. Enzymatic starch degradation was carried out in the differential MICRO DSC III scanning calorimeter (Setaram, France) within the temperature range of 20-120°C and at the scanning rate of 1°C per minute. The scanning profile was as follows: 20-105°C, 105-105°C (5 min), 105-95°C, 95-95°C (60 min), 95-60°C, 60-60°C (48 hrs), 60-40°C, 40-120°C (I heating), 120-40°C (I cooling). The enthalpy of decomposition of lipid-amylose complexes and the filtration rate of resulting glucose syrups were taken as the measure of efficiency of wheat starches liquefaction with the α-amylase and their further hydrolysis to glucose by means of glucoamylase and lysophospholipase. Chemical composition of enzymatically digested wheat starches had an impact on the degree of the lipid-amylose complexes decomposition, and physicochemical properties of starch hydrolysates. Though one of the wheat starch preparations contained more lipids, the filtration rate of its hydrolysates exceeded that of hydrolysates produced from the starch displaying lower lipid content. It probably resulted from the higher susceptibility of the lipid-amylose complexes present in this starch, to the enzymatic degradation. DSC data suggested the possibility of dependence of pathways of the complexes decomposition on polymorphs of those complexes.

19

Laboratory scale evaluation of starch extractability of wheat varieties

51%

Bergthaller W., Lindhauer M. G., Zwingelberg H., Ehring M.

Żywność Technologia Jakość. Suplement

|

1998

|

tom 05

|

nr 4

47-62

20

The effect of process conditions of enzymatic hydrolysis on the properties of wheat starch hydrolyzates

44%

Nebesny E., Rosicka J., Sucharzewska D.

Żywność Technologia Jakość. Suplement

|

1998

|

tom 05

|

nr 4

181-189

Ograniczanie wyników

Effect of several hydrocolloids on the pasting properties of wheat flour

Effect of fillers addition on SME of extrusion-cooking of thermoplastic wheat starch

Characteristics of selected rheological properties of water suspensions of wheat TPS biocomposites

Water vapour transmission properties of wheat starch-sorbitol film

Extrusion-cooking of wheat starch

The influence of additional enzymes treatment of corn and wheat starches on filtration properties of hydrolysates

Improved method of wheat starch isolation for friabilin analysis

Bioconversion of starch

Properties of corn and wheat starch phosphates obtained from granules segregated according to their size

Physically-modified wheat or potato starches, their physico-chemical properties and metabolism by bifidobacteria

Temperature characterisation of starch and starch-protein dispersions

Particle size selectivity of two marine ciliates - Balanion comatum Wulff and Strombidium sp.

Charakterystyka zeli sporzadzonych ze skrobi wyodrebniowej z niedojrzalych zboz

Synteza cytrynianow i acetylowanych cytrynianow skrobiowych na bazie skrobi ziemniaczanej, kukurydzianej, pszennej i tapiokowej w zawiesinie wodnej

Wplyw rodzaju skrobi i warunkow jej utleniania na retrogradacje

Impact of comminution on adsorption properties of gluten-free wheat starch

Ionic starch derivatives obtained in microwave assisted reactions - structure and functionality

The stability of lipid-amylose complexes upon enzymatic hydrolysis of wheat starches of different chemical composition

Laboratory scale evaluation of starch extractability of wheat varieties

The effect of process conditions of enzymatic hydrolysis on the properties of wheat starch hydrolyzates