Influence of modification method and starch concentration on the stability and physical properties of modified potato starch as wall materials

Under the tuning of an external electric field, the variation of the geometric structures and the band gaps of the wurtzite semiconductors ZnS, ZnO, BeO, AlN, SiC and GaN have been investigated by the first-principles method based on density functional theory. The stability, density of states, band structures and the charge distribution have been analyzed under the electric field along (001) and (00[Formula: see text]) directions. Furthermore, the corresponding results have been compared without the electric field. According to our calculation, we find that the magnitude and the direction of the electric field have a great influence on the electronic structures of the wurtzite materials we mentioned above, which induce a phase transition from semiconductor to metal under a certain electric field. Therefore, we can regulate their physical properties of this type of semiconductor materials by tuning the magnitude and the direction of the electric field.

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Effect of Lactic Acid Content into on during Miconazole Eye Drops to be Used for Infection Preventive

Journal of Drug Research and Development ◽

10.16966/2470-1009.160 ◽

2021 ◽

Vol 7 (1) ◽

Author(s):

Yoshimura K ◽

Inoue Y ◽

Koizumi A ◽

Suzuki M ◽

Itakura S ◽

...

Keyword(s):

Lactic Acid ◽

Physical Properties ◽

Acid Content ◽

Eye Drops ◽

Lactic Acid Content ◽

The Stability

Purpose: The aims of this study were to prepare a 0.1% Miconazole (MCZ) eye-drop solution and to evaluate the stability and physical properties of the preparation.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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Optimization of Potato Starch Residue L-Lactic Fermentation Culture Conditions

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.183-185.1273 ◽

2011 ◽

Vol 183-185 ◽

pp. 1273-1277

Author(s):

Zhong Xu ◽

Nan Liu ◽

Dan Zhao ◽

Duo Wang

Keyword(s):

Lactic Acid ◽

Potato Starch ◽

Culture Conditions ◽

Raw Material ◽

Optimal Dosage ◽

Fermentation Time ◽

Starch Concentration ◽

Lactic Fermentation ◽

Fermentation Temperature ◽

Addition Level

Potato starch residue was used as raw material , a single factor test was used to determine the lactobacillus casei L-lactic fermentation in the amounts of CaCO3 addition, fermentation temperature, residue saccharification of starch concentration, the optimal dosage range of fermentation time. With 4 factors and 3 levels of 4 orthogonal test of L-lactic acid by fermentation. The order was: the fermentation temperature> saccharification concentration> fermentation period >CaCO3 dosage. Optimization was as follow : residue saccharification of starch concentration was 80g/L, fermentation temperature was 37°C, CaCO3 addition level was 60g/L, fermentation time was of 60h. Fermentation conditions for this verification test, L-lactic acid content was 72.3g/L, compared with 15.1% before optimization.

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The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

Polymers ◽

10.3390/polym12020321 ◽

2020 ◽

Vol 12 (2) ◽

pp. 321

Author(s):

Greta Adamczyk ◽

Magdalena Krystyjan ◽

Grażyna Jaworska

Keyword(s):

Fiber Type ◽

Potato Starch ◽

Hysteresis Loops ◽

Textural Properties ◽

Pasting Properties ◽

Dietary Fibers ◽

Flow Curves ◽

Starch Concentration ◽

Pasting Characteristics ◽

Textural Parameters

The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were characterized by their pasting characteristics, the hysteresis loop test, and textural properties measured during storage. It was found that the breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (waxy potato starch (WPS), WPS-AF), which suggests that these samples would have higher resistance to retrogradation and therefore would form a more stable paste. The pattern of flow curves showed that the investigated waxy potato starch and starch-fiber pastes were non-Newtonian fluids, thinned by shear. Areas of the hysteresis loops indicated that pastes with fibers had anti-thixotropic or mixed thixotropic/anti-thixotropic character. The greatest areas of the anti-thixotropy hysteresis loops were characteristic for WPS, while its mixtures with AF and OF caused a decrease in the value of these areas. It can indicate that starch-fiber blends were more stable during shearing. Fiber-type and starch concentration strongly affected the textural parameters of the starch-fiber gels.

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Effect of the Surfactant Concentration on Sinking Electric Discharge Machining Performance with Water-in-Oil Emulsion as Dielectric

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.189-193.3153 ◽

2011 ◽

Vol 189-193 ◽

pp. 3153-3157

Author(s):

Yan Zhen Zhang ◽

Yong Hong Liu ◽

Ren Jie Ji ◽

Bao Ping Cai

Keyword(s):

Physical Properties ◽

Electric Discharge ◽

Surfactant Concentration ◽

Emulsion Stability ◽

Experimental Results ◽

Machining Performance ◽

Electric Discharge Machining ◽

Oil Emulsion ◽

The Stability ◽

Water In Oil Emulsion

In this paper, the EDM performance of water-in-oil (W/O) emulsions dielectric with different surfactant concentration is investigated by correlated to its physical properties, such as viscosity and droplets size, which is predominantly determined by the surfactant concentration. Experimental results show that the stability of the W/O emulsions increases with increasing surfactant concentration, whereas the EDM performance deteriorates with increasing surfactant concentration. So, taking a comprehensively consideration of the emulsion stability and EDM performance, the concentration of surfactant must be appropriately selected.

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Novel approach for overcoming the stability challenges of lipid-based excipients. Part 1: Screening of solid-state and physical properties of polyglycerol esters of fatty acids as advanced pharmaceutical excipients

European Journal of Pharmaceutics and Biopharmaceutics ◽

10.1016/j.ejpb.2020.01.012 ◽

2020 ◽

Vol 148 ◽

pp. 134-147 ◽

Cited By ~ 2

Author(s):

Carolina Corzo ◽

Diogo Gomes Lopes ◽

Dirk Lochmann ◽

Sebastian Reyer ◽

Michael Stehr ◽

...

Keyword(s):

Fatty Acids ◽

Solid State ◽

Physical Properties ◽

Pharmaceutical Excipients ◽

Novel Approach ◽

The Stability ◽

Polyglycerol Esters

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Kinetochore-microtubule stability governs the metaphase requirement for Eg5

Molecular Biology of the Cell ◽

10.1091/mbc.e14-03-0785 ◽

2014 ◽

Vol 25 (13) ◽

pp. 2051-2060 ◽

Cited By ~ 26

Author(s):

A. Sophia Gayek ◽

Ryoma Ohi

Keyword(s):

Physical Properties ◽

Human Cell ◽

Mitotic Spindle ◽

Mammalian Cells ◽

Human Cell Lines ◽

Bipolar Spindle ◽

Daughter Cells ◽

Microtubule Stability ◽

The Stability ◽

Bipolar Spindles

The mitotic spindle is a bipolar, microtubule (MT)-based cellular machine that segregates the duplicated genome into two daughter cells. The kinesin-5 Eg5 establishes the bipolar geometry of the mitotic spindle, but previous work in mammalian cells suggested that this motor is unimportant for the maintenance of spindle bipolarity. Although it is known that Kif15, a second mitotic kinesin, enforces spindle bipolarity in the absence of Eg5, how Kif15 functions in this capacity and/or whether other biochemical or physical properties of the spindle promote its bipolarity have been poorly studied. Here we report that not all human cell lines can efficiently maintain bipolarity without Eg5, despite their expressing Kif15. We show that the stability of chromosome-attached kinetochore-MTs (K-MTs) is important for bipolar spindle maintenance without Eg5. Cells that efficiently maintain bipolar spindles without Eg5 have more stable K-MTs than those that collapse without Eg5. Consistent with this observation, artificial destabilization of K-MTs promotes spindle collapse without Eg5, whereas stabilizing K-MTs improves bipolar spindle maintenance without Eg5. Our findings suggest that either rapid K-MT turnover pulls poles inward or slow K-MT turnover allows for greater resistance to inward-directed forces.

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