Differences and Mechanism of Waxy Corn Starch and Normal Corn Starch in the Preparation of Recrystallized Resistant Starch (RS3). [PDF]
FoodsThis study prepared resistant starch (RS) from waxy corn starch and normal corn starch and analyzed the effects of its molecular and microstructural characteristics on RS content. The RS content of waxy corn resistant starch (RS-WCS) was highest at 57.8%, whereas that of normal corn resistant starch (RS-NCS) was 41.46%. The short-chain amylose contents
Su Q, Chen L, Sun L, Liu K, Gong K.
europepmc +4 more sources
Physicochemical Properties of Runner Bean and Their Starch, With a Comparison to Corn Starch. [PDF]
J Food SciABSTRACT The growing demand for sustainable and plant‐based ingredients in the food and non‐food industries has driven interest in alternative starch and protein sources. Runner beans, a lesser known legume, offer a promising but underexplored source of starch with unique functional properties. This study aims to evaluate the physical,
Akinwumi FE +4 more
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Assessment of the impact of cold plasma technology on physicochemical properties of corn starch flour and the associated modified corn starch incorporated into milk dessert [PDF]
HeliyonThe utilization of cold plasma can be used as an alternative method to modify the properties of starch. This research aimed to examine the use of cold plasma technology to alter the structure of corn starch and investigate how its functionality could be ...
Hannaneh Bahmanpour +3 more
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Physical and chemical properties, gas fermentation parameters, starch digestibility and starch granules structure in Iranian corn grain Single cross 702 in comparison with different kind of imported corn grain [PDF]
پژوهشهای علوم دامی ایران, 2021 Introduction[1] Corn grain represents the most important energy source in ruminant diets. In high-producing dairy cows, the diets contain high levels of corn in order to meet their energy requirements.
Atieh Rahimi +4 more
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Shipin gongye ke-ji, 2023 In order to explore the effect of piperine-corn starch complex on its structure and physicochemical properties at sub-gelatinization temperature, corn starch was used in this study to prepare sub-gelatinized corn starch-piperine complexes at 60 °C ...
Kangyun ZHAO +7 more
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Corn Starch: Quality and Quantity Improvement for Industrial Uses
Plants, 2021 Corn starch serves as food, feed, and a raw material for industrial use. Starch makes up most of the biomass of the corn hybrid and is the most important and main yield component in corn breeding programs.
Ju-Kyung Yu, Yong-Sun Moon
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Jurnal Teknologi & Industri Hasil Pertanian, 2023 Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs. A potential diversified product of processed waxy corn to be developed is waxy corn starch.
Suryani Une +4 more
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Effect of Waxy Corn Starch on the Quality of Dumpling Wrappers [PDF]
Shipin Kexue, 2023 In order to explore the effect of waxy corn starch on the quality of dumpling wrappers, the effects of adding different amounts of waxy corn starch on the color, toughness, freezable water content and microstructure of dumpling wrappers and the cooking ...
WANG Yuan, LOU Haiwei, ZHAO Renyong
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Application of Compound Enzyme in Wet Processing of Corn Starch
Liang you shipin ke-ji, 2021 Corn starch processing complex enzyme is a special enzyme product,mainly composed of cellulase and xylanase,for corn starch processing.In order to explore the technological effect of complex enzyme in the wet processing of corn starch,the application of ...
WANG Bin-de +2 more
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Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles [PDF]
Shipin Kexue, 2023 The effects of addition of different amounts (10%, 20%, 25% and 30%) of high amylose corn starch (m/m, based on buckwheat flour) on the structure, cooking quality and digestive characteristics of extruded buckwheat noodles were explored.
ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi
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