Results 111 to 120 of about 221 (148)
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In vitro Digestibility of Hydroxypropyl Maize, Waxy Maize and High Amylose Maize Starches
Starch - Stärke, 1984AbstractHydroxypropyl derivatives of maize, waxy maize and high amylose maize starches were prepared and characterized. The in vitro digestibility of the raw and gelatinized starches and their derivatives was compared using porcine pancreatic α‐amylase.
B. M. N. Mohd. Azemi, M. Wootton
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Macromolecular Bioscience, 2007
AbstractNanocomposites films have been processed from a filler and a matrix having the same nature, i.e. waxy maize starch. The filler consists of nanoplatelet‐like starch particles obtained as an aqueous suspension by acid hydrolysis of starch granules and the matrix was prepared by plasticization and disruption of starch granules with water and ...
Dufresne, Alain +2 more
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AbstractNanocomposites films have been processed from a filler and a matrix having the same nature, i.e. waxy maize starch. The filler consists of nanoplatelet‐like starch particles obtained as an aqueous suspension by acid hydrolysis of starch granules and the matrix was prepared by plasticization and disruption of starch granules with water and ...
Dufresne, Alain +2 more
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Starch - Stärke, 1978
AbstractA pair of hybrids were produced by alternative crossbreeding of waxy maize with amylo‐waxy maize which had double recessive genes, amylose extender (ae) and waxy (wx). Investigation of the starches proved that they did not coincide with waxy starches.
T. Yamada, T. Komiya, M. Akaki, M. Taki
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AbstractA pair of hybrids were produced by alternative crossbreeding of waxy maize with amylo‐waxy maize which had double recessive genes, amylose extender (ae) and waxy (wx). Investigation of the starches proved that they did not coincide with waxy starches.
T. Yamada, T. Komiya, M. Akaki, M. Taki
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Flocculation of kaolin by waxy maize starch phosphates
Carbohydrate Polymers, 2009Abstract Waxy maize starch phosphates were tested as flocculants in order to determine if they have the potential to replace petroleum-based polymer flocculants currently used commercially. Phosphorylation was carried out by dry heating of starches and sodium orthophosphates at 140 °C for 4 h.
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Isobaric and isothermal kinetics of gelatinization of waxy maize starch
Journal of Food Engineering, 2007Thermal and high-pressure parameters describing the kinetics of gelatinization of a waxy maize starch solution at 25% solids were quantified using modulated differential scanning calorimetry (MDSC). Starch solutions were subjected to a range of temperatures (55-70 °C) and pressures (350-500 MPa) for pre-set times.
Sablani, S.S. +5 more
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Shear-thickening properties of waxy maize starch dispersions
Journal of Food Engineering, 2011Abstract The influences of starch concentration and test conditions on the shear-thickening behavior of waxy maize starch (WMS) dispersions were investigated. During steady shear tests, both the concentration of WMS and test temperature influenced the shear thickening behavior of the WMS dispersions significantly.
Bao Wang +4 more
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The Functional Properties of Extrusion-cooked Waxy-maize Starch
Journal of Cereal Science, 1993Abstract Extrusion processing was used to produced a range of partly depolymerized amylopectins. The extent of depolymerization was characterized by size-exclusion chromatography and viscometry. The products formed thermoreversible gels on cooling concentrated solutions (15-50%; w/w) to 1°C.
P.D. Orford, R. Parker, S.G. Ring
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Rheological properties of inulin–waxy maize starch systems
Carbohydrate Polymers, 2003Abstract The rheological properties of mixed systems of inulin and waxy maize starch (WMS) were studied, as a model of carbohydrate–carbohydrate interactions in foods. Steady shear and oscillatory rheological properties were analyzed using a strain-controlled rheometer. Steady shear data were satisfactorily fitted to the Carreau model.
J.E. Zimeri, J.L. Kokini
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Hydroxyethyl derivatives of the amylopectin starch from waxy maize
Chemistry of Natural Compounds, 1975A gas-liquid chromatographic method has been used for analyzing the degree of substitution of a number of samples of hydroxyethylated partially hydrolyzed amylopection starch. A new method of plotting a calibration graph differing from that used previously is proposed.
N. V. Fedorova, L. N. Ivanova
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Food Chemistry, 2014
Octenylsuccinic anhydride (OSA)-modified starches with a low (0.018) and high (0.092) degree of substitution (DS) were prepared from granular native waxy maize starch in aqueous slurry. The position of OS substituents along the starch chains was investigated by enzyme hydrolysis followed by chromatographic analysis.
Yanjie Bai +3 more
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Octenylsuccinic anhydride (OSA)-modified starches with a low (0.018) and high (0.092) degree of substitution (DS) were prepared from granular native waxy maize starch in aqueous slurry. The position of OS substituents along the starch chains was investigated by enzyme hydrolysis followed by chromatographic analysis.
Yanjie Bai +3 more
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