Results 141 to 150 of about 8,453 (180)

Physicochemical properties of potato, sweet potato and quinoa starch blends

Food Hydrocolloids, 2020
Abstract Blends of different native starches may have properties different from those of the individual starches. Physicochemical properties of blends of three different starches were studied. Potato, sweet potato and quinoa starches were selected as model starches as they are different in the polymorph type and granule size.
Fan Zhu, Yeying Hua, Guantian Li
openaire   +1 more source

The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches

International Journal of Biological Macromolecules, 2016
The hydrodynamic properties of potato starch and sweet potato starch in dilute and semi-dilute aqueous solutions were studied using a Ubbelohde viscometer, a transmission electron microscope, and steady shear rheological measurements. The results indicated that the potato starch solutions showed a linear shape of the ηred versus c curves.
Li, Guo, Jian, Hu, Juanjuan, Zhang, Xianfeng, Du   +3 more
openaire   +2 more sources

Effect of the ways of adding stearic acid on properties of sweet potato starch and sweet‐potato‐starch‐based films

Starch - Stärke, 2015
Starch‐fatty acid composites were prepared using sweet potato starch (SPS) and stearic acid (SA). The SA was added into the starch system by employing two different ways; i.e., either prior to heating (Method I) or after heating (Method II). The ways of adding SA changed the SPS pasting characteristics as determined by Rapid Viscosity Analyzer (RVA ...
Pengfei Liu, Shenglin Sun, Huiling Lu, Hanxue Hou, Haizhou Dong   +4 more
openaire   +1 more source

Action of sweet-potato beta-amylase on phosphodextrin of potato starch

Carbohydrate Research, 1978
Abstract The specificity of sweet-potato beta-amylase in the vicinity of the phosphate ester groups was studied by determining the structures of the phosphorylated oligosaccharides (alpha-phosphodextrin and beta-limit-alpha-phosphodextrin) formed by its action on potato starch.
Shiro Tabata, Susumu Hizukuri, Kazushi Nagata   +2 more
openaire   +1 more source

Moisture Sorption Characteristics of Kudzu Starch and Sweet Potato Starch

Journal of Food Science, 1990
ABSTRACT Moisture sorption characteristics of kudzu starch and sweet potato starch were investigated based on the results of moisture sorption isotherms at 11°C, 20°C and 30°C, thermal analysis, isosteric heat of sorption and entropy of sorption.
K. BOKI, S. OHNO, S. SHINODA
openaire   +1 more source

Manufacture of Sweet Potato Starch in the United States

Industrial & Engineering Chemistry, 1938
Excerpts: The chemical research and engineering application involved in the erection and operation of a factory for production of starch from sweet potatoes are described with the objective of furthering the establishment in the United States of an industry to supply a part of the domestic requirements for so-called root starches.
Paine, H. S., Thurber, F. H., Balch, R. T., Richee, W. R.   +3 more
openaire   +2 more sources

Moisture Sorption Hysteresis in Kudzu Starch and Sweet Potato Starch

Journal of Food Science, 1991
ABSTRACT Moisture sorption hysteresis loops of kudzu starch and sweet potato starch were investigated to help understand the nature of the adsorption‐desorption process. The second adsorption isotherms were above the first adsorption isotherms for kudzu starch and sweet potato starch preheated to 110°C.
K. BOKI, S. OHNO
openaire   +1 more source

Microbial Hydrogen Production from Sweet Potato Starch Residue.

Journal of Bioscience and Bioengineering, 2001
Clostridium butyricum could produce hydrogen from a sweet potato starch residue upon supplementation of nitrogen sources. A repeated batch culture using a mixed culture of C. butyricum and Enterobacter aerogenes produced hydrogen with a yield of 2.4 mol H2/mol glucose under a controlled culture pH of 5.25 in a medium consisting of the sweet potato ...
H, Yokoi, A, Saitsu, H, Uchida, J, Hirose, S, Hayashi, Y, Takasaki   +5 more
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Digestibility of Sweet Potato Raw Starches by Glucoamylase

Starch - Stärke, 1992
AbstractThree crude glucoamylase preparations from Rhizopus sp., Chalara paradoxa and Aspergillus sp. K‐27 were used to determine the digestibility of raw starches from eight sweet potato varieties. Granule sizes and amylose contents were also measured. The average granule sizes ranged between 10.5 and 14.2 μm.
Takahiro Noda, Yasuhiro Takahata, Tadahiro Nagata, Mitsuru Monma   +3 more
openaire   +1 more source

Temperature and Starch-Sugar Change in Sweet Potatoes

Science, 1937
E F, Hopkins, J K, Phillips
openaire   +2 more sources