Results 91 to 100 of about 221 (148)
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Food Chemistry, 2014
The structure and physicochemical properties of octenyl succinic anhydride (OSA) starches prepared from sugary maize (SMSS) and waxy maize (WMS) were studied and compared. The degree of substitution (DS) increased linearly with the amount of OSA, while the DS of OSA-SMSS was higher than that of OSA-WMS using equivalent modification conditions.
Steve W Cui, Zhengyu Jin, Ming Miao
exaly +3 more sources
The structure and physicochemical properties of octenyl succinic anhydride (OSA) starches prepared from sugary maize (SMSS) and waxy maize (WMS) were studied and compared. The degree of substitution (DS) increased linearly with the amount of OSA, while the DS of OSA-SMSS was higher than that of OSA-WMS using equivalent modification conditions.
Steve W Cui, Zhengyu Jin, Ming Miao
exaly +3 more sources
Waxy Maize Starch Subpopulations With Different Gelatinization Temperatures
Carbohydrate Polymers, 2004The objective of this research was to obtain further evidence that starch preparations contain subpopulations of granules with properties that differ from those of other subpopulations. Waxy maize starch was used in this investigation. Nongelatinized waxy maize starch granules (both chemically modified and unmodified) were recovered after suspensions ...
exaly +2 more sources
International Journal of Biological Macromolecules, 2021
The formation and structural evolution of starch nanocrystals from waxy maize starch (WMS) and waxy potato starch (WPS) by acid hydrolysis were studied. The relative crystallinity, the short-range molecular order, and the double-helix content of WMS and WPS increased significantly during the initial stage of acid hydrolysis, indicating that acid ...
Cancan, Liu +4 more
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The formation and structural evolution of starch nanocrystals from waxy maize starch (WMS) and waxy potato starch (WPS) by acid hydrolysis were studied. The relative crystallinity, the short-range molecular order, and the double-helix content of WMS and WPS increased significantly during the initial stage of acid hydrolysis, indicating that acid ...
Cancan, Liu +4 more
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Thermoplastic Starch−Waxy Maize Starch Nanocrystals Nanocomposites
Biomacromolecules, 2006Waxy maize starch nanocrystals obtained by hydrolysis of native granules were used as a reinforcing agent in a thermoplastic waxy maize starch matrix plasticized with glycerol. Compared to our previous studies on starch nanocrystals reinforced natural rubber (NR) [Macromolecules 2005, 38, 3783; 2005, 38, 9161], the present system presents two ...
Angellier, Hélène +3 more
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The molecular structure of waxy maize starch nanocrystals
Carbohydrate Research, 2009The insoluble residues obtained by submitting amylopectin-rich native starch granules from waxy maize to a mild acid hydrolysis consist of polydisperse platelet nanocrystals that have retained the allomorphic type of the parent granules. The present investigation is a detailed characterization of their molecular composition.
Angellier-Coussy, Helene +5 more
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Electron microscopic observations of waxy maize starch
Journal of Ultrastructure Research, 1979Waxy maize starch (WMS) has been examined by electron microscopy to learn details of the structure of the molecules and their organization in starch granules. After dispersion in dimethyl sulfoxide WMS shows highly elongated irregular particles (molecules and aggregates) approximately 100 A in diameter and several hundred angstroms long.
M, Yamaguchi, K, Kainuma, D, French
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Food Chemistry, 2017
The objective of this study was to evaluate the effects of salts on the gelatinization and retrogradation of maize and waxy maize starch. Experimental results showed that the salting-out or structure-making ions, such as F(-) and SO4(2-), decreased the swelling power, solubility and transparency of both starches, but increased the gelatinization ...
Wei, Wang +5 more
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The objective of this study was to evaluate the effects of salts on the gelatinization and retrogradation of maize and waxy maize starch. Experimental results showed that the salting-out or structure-making ions, such as F(-) and SO4(2-), decreased the swelling power, solubility and transparency of both starches, but increased the gelatinization ...
Wei, Wang +5 more
openaire +2 more sources
Surface Chemical Modification of Waxy Maize Starch Nanocrystals
Langmuir, 2005The surface of waxy maize starch nanocrystals obtained from sulfuric acid hydrolysis of native waxy maize starch granules was chemically modified using two different reagents, namely, alkenyl succinic anhydride and phenyl isocyanate. The occurrence of chemical modification was evaluated by FTIR and X-ray photoelectron spectroscopies.
Angellier, H. +3 more
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Hydrodynamic Chromatography of Waxy Maize Starch
Cereal Chemistry, 1997ABSTRACTA hydrodynamic column packed with solid beads chemically bonded with N‐methyl‐d‐glucamine residues was used with 90% dimethylsulfoxide (DMSO)‐H2O mobile phase as part of a chromatographic system to characterize jet‐cooked waxy maize starch. Software calculations based on signals from refractive index and dual‐angle light‐scattering detectors ...
Jerome A. Klavons +2 more
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Starch physicochemical properties of double recessive sweet-waxy maize
International Journal of Biological Macromolecules, 2021Sweet-waxy is a new type of maize with waxy and sugary double recessive genes. This study aims to clarify starch structural and functional properties of this maize type. Grains with sweet-waxy and waxy phenotypes were separated from an ear using the two sweet-waxy maize hybrids of ATN and NKY as materials.
Siling, Yang +4 more
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