Results 291 to 300 of about 733,330 (346)
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Removing surface proteins promote the retrogradation of wheat starch
, 2020The effect of starch surface proteins on retrogradation of wheat starches were evaluated by rheometer, RVA, XRD, DSC, and TPA. An increase of the storage modulus and setback viscosity of starch pastes was observed after SDS and NaOH treatments.
H. Tao +6 more
semanticscholar +1 more source
, 2020
The effects of small granule starches on the changes in quality of direct heated surimi gels after freezing and thawing were evaluated by comparing four varieties of starch: native potato starch (PN), native wheat starch (WN), potato and wheat starches ...
Ru Jia +6 more
semanticscholar +1 more source
The effects of small granule starches on the changes in quality of direct heated surimi gels after freezing and thawing were evaluated by comparing four varieties of starch: native potato starch (PN), native wheat starch (WN), potato and wheat starches ...
Ru Jia +6 more
semanticscholar +1 more source
The Retrogradation of Concentrated Wheat Starch Systems
STARCH - ST�RKE, 2005The ageing of non-expanded wheat starch extrudates containing 37% and 51% water on a dry solids basis (d.s.b.) at 25°C was studied using Differential Scanning Calorimetry (DSC), Wide Angle X-ray Diffraction (XRD), proton Nuclear Magnetic Resonance (NMR) relaxometry and Dynamic Mechanical Thermal Analysis (DMTA).
LIONETTO, Francesca +4 more
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Food Chemistry, 2019
In this study, wheat starch, A- and B-type starch granules were firstly treated with citric acid (CT) and then subjected to heat-moisture treatment (HMT).
Meng-na Li +3 more
semanticscholar +1 more source
In this study, wheat starch, A- and B-type starch granules were firstly treated with citric acid (CT) and then subjected to heat-moisture treatment (HMT).
Meng-na Li +3 more
semanticscholar +1 more source
Journal of Applied Chemistry, 1963
AbstractA series of samples of oxidised wheat starch was prepared by treating the starch with varying amounts of aqueous sodium hypochlorite, extent of oxidation being followed by estimation of carboxyl and of carbonyl content of each sample; viscosity changes on heating with water were followed by means of the Brabender Amylograph, and paste ...
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AbstractA series of samples of oxidised wheat starch was prepared by treating the starch with varying amounts of aqueous sodium hypochlorite, extent of oxidation being followed by estimation of carboxyl and of carbonyl content of each sample; viscosity changes on heating with water were followed by means of the Brabender Amylograph, and paste ...
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Wheat Starch Modification Through Biotechnology
Starch - Stärke, 1999Natural mutations that affect the amylose/amylopectin ratio in starch are unlikely to develop naturally in wheat due to its allohexaploid genome (2n =6x; AABBDD). One of the strategies to modify wheat starch structure involves identification of germplasms with null alleles for starch biosynthetic genes, followed by exchange of functional alleles with ...
Båga, Monica +7 more
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Enzymatic degradation of hydroxypropyltrimethylammonium wheat starches
International Journal of Biological Macromolecules, 2003The enzymatic degradation of hydroxypropyltrimethylammonium modified starches synthesised by dry process was compared with that of hydroxypropyltrimethylammonium modified starches synthesised in glycerol-water plasticised molten medium. The enzymatic degradation rate of products from both origins decreased as the degree of substitution increased ...
Ayoub, Ali +2 more
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Relationship between starch fine molecular structures and cooked wheat starch digestibility
, 2020The molecular structures of starch in cooked wheat were measured and related to its in vitro digestibility. The structures were characterized by size-exclusion chromatography (SEC) and fluorophore-assisted carbohydrate electrophoresis (FACE) to measure ...
Mohammed Obadi +5 more
semanticscholar +1 more source
, 2020
In this study, the effect of the gelatinization processing on the antioxidant capacity, starch hydrolysis rate, and physicochemical properties of wheat starch supplemented with 0.1%–0.5% tannic acid were investigated.
L. Zeng +5 more
semanticscholar +1 more source
In this study, the effect of the gelatinization processing on the antioxidant capacity, starch hydrolysis rate, and physicochemical properties of wheat starch supplemented with 0.1%–0.5% tannic acid were investigated.
L. Zeng +5 more
semanticscholar +1 more source
Carbohydrate Polymers, 1997
Abstract Wheat starch was cross-linked at 40 °C and pH 11.0 by slurrying the starch (30% solids) in a solution of sodium trimetaphosphate (STMP), sodium hydroxide, and sodium sulfate. The extent of cross-linking was determined by an increase in alkaline fluidity or by a decrease in alkaline clarity. Response surface analysis showed that cross-linking
Kyungsoo Woo, Paul A. Seib
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Abstract Wheat starch was cross-linked at 40 °C and pH 11.0 by slurrying the starch (30% solids) in a solution of sodium trimetaphosphate (STMP), sodium hydroxide, and sodium sulfate. The extent of cross-linking was determined by an increase in alkaline fluidity or by a decrease in alkaline clarity. Response surface analysis showed that cross-linking
Kyungsoo Woo, Paul A. Seib
openaire +1 more source