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  1. 8 International Agrophysics

  2. 8 Polish Journal of Food and Nutrition Sciences

  3. 8 Żywność Nauka Technologia Jakość. Suplement

  4. 4 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

  5. 2 Żywność Technologia Jakość. Suplement

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  1. 5 Fornal J.

  2. 3 Gambus H.

  3. 3 Jelinski T.

  4. 3 Juszczak L.

  5. 3 Sadowska J.

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  1. 1 2016

  2. 1 2011

  3. 2 2007

  4. 1 2005

  5. 1 2004

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1

Development of starch granule molecular and supramolecular structure

100%
Hedley C., Bogracheva T.
Polish Journal of Natural Sciences. Supplement
|
2003
|
tom 01
2
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Content available

Effect of natural fibres on the mechanical properties of thermoplastic starch

86%
Oniszczuk T., Wojtowicz A., Moscicki L., Mitrus M., Kupryaniuk K., Kusz A., Bartnik G.
International Agrophysics
|
2016
|
tom 30
|
nr 2
3

Porosity of starch granules of different origin

86%
Juszczak L., Fortuna T., Wodnicka K.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
|
nr 2
The helium, apparent, and bulk densities were determined for ten types of starch. On the hasis of the results obtained, the porosity and volume of opened pores in starch granules and starch beds were calculated. The highest values for porosity and total volume of opened pores were characteristic of oat and tapioca starches, whereas triticale, rye and potato starches had these values the lowest. In the case of wheat and potato starches, the porosity of the closed type was shown.
4

Effects of amylopectin unit chains on the starch pasting characteristics

86%
Inouchi N., Sugimoto Y., Fuwa H.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 2
Structures and properties of starches isolated from Japanese rice and different botanical sources were investigated. Amylopectin unit chain-length distributions were analyzed using HPLC and HPAEC-PAD for comparing the distributions of unit chains of isoamylase-debranched amylopectins. Thermal properties were measured by DSC. It was found that there were at least five groups of Japanese rice amylopectins having different unit-chain distributions. The four kinds of starches (Akenohoshi, Haiminori, Tashukei 431, and Kenkei 2064) had the amylopectins of long chain-length compared with the other rice starches. It was observed that the gelatinization temperature of their four native starches were higher and the enthalpy change (•H) of gelatinization of their four retrograded starches showed larger than the other rice starches. In the starches of different botanical sources, the ratios of unit chains of DP6-12 (Fr.A) of amylopectins of quinoa, barley, buckwheat, Japanese radish, and tulip were higher, and the gelatinization temperatures were lower than the values of other starches. The ratios of Fr.A of amylomaize V and VII were lower, and the gelatinization temperatures were higher than the respective values of other starches. There were highly negative relationships between the ratio of short unit chain-length in amylopectin and gelatinization temperature.
5

Surface of triticale starch granules - NC-AFM observations

86%
Juszczak L.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2003
|
tom 06
|
nr 1
NC-AFM (non contact atomic force microscopy) was used to observe the surface of triticale starch granules. The method allows to obtain micro-images of high resolution with no sample pretreatment. Surface structures and protrusions or pores found on the surface of triticale starch granules had a broad range of diameters. The existence of flat, smooth regions on the starch granules, with no visible structures, pores or protrusions, was confirmed.
6

Thermal transition characteristics and gel properties of heat-moisture treated corn and potato starches

86%
Chung H. J., Chang E. H., Lim S. T.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 2
Normal corn starch containing 25 or 30% moisture and potato starch containing 20 or 25% moisture were heat-moisture treated at 120°C for 1 h and the changes in thermal transition characteristics and gel properties of the starches were examined. Granular crystallinity on X-ray diffractogram, especially for potato starch, was reduced by the heat-moisture treatment (HMT). At a limited moisture content (15% based on total weight), Tg measured in granular form of starch decreased by 2-6°C. At Tg, the change in heat capacity (∆CP) of the treated starch was substantially higher than of the corresponding native starch. Crystal melting of the heat-moisture treated starches, measured at 80% moisture, appeared to be biphasic on a DSC thermogram, in that the original endotherm became smaller while a new endotherm at higher temperature was enlarged by the HMT. However, the total melting enthalpy for starch decreased, indicating a partial loss of crystallinity. The degree of rétrogradation under DSC was not significantly different between the native and treated starches. The HMT starches formed the gel with more opaqueness and brittleness. The gel stability from freeze-thawing treatment was slightly increased with corn starch, but decreased with potato by the HMT. Overall results on the paste viscosity and gel properties indicated that the HMT provided physical cross-linking effects on starch.
7
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Content available

Some methodological aspects of determining wet gluten quality by the glutomatic method

86%
Mis A.
International Agrophysics
|
2000
|
tom 14
|
nr 2
8

Structural properties of starch in food systems

86%
Fornal J.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 2
In the present work, structural changes of starch granules as seen by LM, SEM, TEM, CLSEM under different processing were shown, in relation to a function they were playing in the ready products. Special emphasis was also paid to starch change during different modification processes of the isolated starches for food and non-food uses. The structure of irradiated starches, resistant starch obtained by different methods, starches as encapsulating materials, high pressure treated starches as well as packaging materials were presented.
9
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Content available

Starch granule porosity and its changes by means of amylolysis

86%
Sujka M., Jamroz J.
International Agrophysics
|
2007
|
tom 21
|
nr 1
10

Degradation of starch granules by amylases

86%
Slominska L., Klisowska M., Grzeskowiak A.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2003
|
tom 06
|
nr 2
Production of enzymatic starch hydrolyzates is made by two-steps action of amylolytic enzymes on gelatinized starch granules – at the beginning by liquefying enzymes and next by saccharifying enzymes. Differences of optimal parameters of the enzyme action require the change of reaction conditions: temperature and pH.
11

The changes in the internal structure of starch granules caused by oxidation

72%
Pietrzyk S.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2005
|
tom 08
|
nr 2
Native starches, such as potato, wheat, maize, and waxy maize, were subject to oxidation with sodium chlorate(I), hydrogen peroxide in the presence of Cu2+ ions, and sodium chlorate(III) in the presence of formaldehyde. Native starches and their modified preparations were determined for the content of carboxyl and aldehyde groups. In order to determine changes in the internal structure of starch granules, thermodynamic characterization of phase transitions (DSC) was taken and the degree of crystallinity with X-ray diffractions was determined. Potato starch, after oxidation with the applied reagents, became slightly more crystalline, while cereal starches were affected very little. The thermodynamic gelatinization indices obtained for oxidized starches were only changed a small amount in comparison to native ones, which means that the internal structure of the granules is almost unaffected by oxidation.
12
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Content available

Fractal structure of starch extrudates-investigation by small angle X-ray scattering

72%
Pikus S., Jamroz J., Kobylas E.
International Agrophysics
|
2000
|
tom 14
|
nr 1
13

Resistant starch - classification, structure, production

72%
Leszczynski W.
Polish Journal of Food and Nutrition Sciences
|
2004
|
tom 13/54
|
nr Spec.Issue 1
14

Development of hybrid grains at the remote hybrids of wheat

72%
Khailenko N. A.
Acta Biologica Cracoviensia. Series Botanica. Supplement
|
1999
|
tom 41
|
nr 1
15

Starch from immature cereal kernels as an improver of bread

72%
Gambus H., Gumul D., Tuszynski T., Walczycka M.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 2
The big starch grains of type A >10 µm in diameter are synthesised in cereal kernel until it reaches the early-waxy phase of maturity. In matured kernels 80% of total starch grains make up small grains of type B. It is known from earlier research that for creating the bread crumb structure big starch grains are needed because they swell and react with denatured gluten. To improve the above mentioned proportions 5 and 10% of wheat, rye and barley starches were added to the baking of wheat breads from flour type 550. The starches were separated from kernels harvested in early and late-waxy phases. All breads were baked by direct method according to the same recipe. The volume of baked breads was measured, the sensory evaluation done and the texture profile of bread crumb was performed by TA-XT2 analyser. During three day storage hardness, springiness, cohesivness, gum- miness, chewiness and resilience of bread crumb were estimated. Starch additives did not affect the organoleptic value and the largest volume displayed breads with 3% starch additive from kernels in early-waxy phase of maturity irrespective of cereal species. The origin and amount of added starch did not influence the texture parameters of bread with the exception of crumb hardness. All breads with starch additives were characterized by lower crumb hardness on the day baking and during three day storage in comparison with the standard bread. The most advantageous was an addition of 3 % of wheat and rye starches originating from kernels reaped in early-waxy phase of maturity. High resistance of such starch grains to swelling and pasting may have been responsible for that result (confirmed by DSC examination). Similar results can be obtained, for starch from mature kernels, only with the usage of certain inhibiting starch swelling substances in dough making. Usage of starches from wheat and rye kernels reaped in early-waxy phase of maturity eliminates addition of starch swelling inhibitors. The starch originating from grains of the early-waxy phase of maturity can be used as natural bread improver.
16
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Content available

Biochemical and physico-chemical analysis of starch polysaccharides

72%
Huber A., Praznik W.
Polish Journal of Food and Nutrition Sciences
|
1993
|
tom 02
|
nr 2
17

Effect of fertilization on size of starch granules in wheat

72%
Sadowska J., Fornal J., Jelinski T.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
18
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Content available

Comparison of endosperm microstructure of wheat and durum wheat using digital image analysis

72%
Fornal J., Jelinski T., Sadowska J., Quattrucci E.
International Agrophysics
|
1999
|
tom 13
|
nr 2
19
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Content available

Particle size characterization using fraunhoffer diffraction and milling performance of maize

72%
Le Deschault de Monredon F., Chaurand M.
International Agrophysics
|
1997
|
tom 11
|
nr 4
20

Molecular change of starch granules with dry-oil heat treatment and its application in food

72%
Yamada T., Adachi T.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 4
Molecular change of starch granules and its reaction in the simple system with heat in the cases of 11 starch species (normal-, amylo-, waxy-maize, normal-, waxy-wheat, normal-, waxy-rice, potato, sweet potato, cassava, sago) were studied . Dry heat treatment of starch samples was carried out at 200°C for 0.5 h, 1 h and 2 h. Oil treatment involved heating of starch in soy bean oil, methyl laurate and methyl oleate and kept at 190°C. After heating, SEM showed no changes of the granule images but they became instantly water soluble after 2 h heat treatment. GPC studies revealed that every 2 h starch sample was largely disrupted and became smaller than amylose but fairly larger than oligosaccharide. Hence, one assumed that starches are disrupted to cluster unit. Decomposition ratio of amylose was different among plant origin. In general, tuber starch was far more resistant to heat than cereal starch. Oligosaccharides formed in this processing are all anhydro type. Heat treatment in oil gave almost same effect on starch and the decomposition took place more rapid than in air. However, treatment time did not bring increase of oil incorporation into starch granule and there was little difference among oil species.
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