Treatment of amylomaize starch granules with urea: comparison with normal maize starch

1983 ◽  
Vol 124 (2) ◽  
pp. 344-348 ◽  
Author(s):  
Tadashi Baba ◽  
Seong-Jin Kim ◽  
Yuji Arai
Keyword(s):  
Starch Granules ◽  
Maize Starch ◽  
Normal Maize

scholarly journals Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion

2016 ◽  
Vol 139 ◽  
pp. 10-19 ◽  
Author(s):  
Anju Teng ◽  
Torsten Witt ◽  
Kai Wang ◽  
Ming Li ◽  
Jovin Hasjim
Keyword(s):  
In Vitro Digestion ◽  
Starch Granules ◽  
Maize Starch ◽  
Molecular Rearrangement ◽  
Normal Maize

The Influence of Amylose and Amylopectin Characteristics on Phase Transition of Cornstarches Observed under Shearless Condition

2012 ◽  
Vol 554-556 ◽  
pp. 1170-1173
Author(s):  
Pei Chen ◽  
Xiao Zhang ◽  
Nan Xiao ◽  
Xue Hui Wu
Keyword(s):  
Phase Transition ◽  
Internal Structure ◽  
Starch Granule ◽  
Central Area ◽  
Starch Granules ◽  
Maize Starch ◽  
Waxy Maize ◽  
Normal Maize ◽  
Increasing Temperature

The influence of amylose and amylopectin characteristics on phase transition of cornstarches under shearless condition was observed by SEM and CLSM. The change of internal structure of starch granules during heating were directly observed online. Brightness of starch granule indicates the degree of gelatinization. The brightness of all the starches decreased with increasing temperature, this change being initiated at the centre of granule. Thus it is clear that the gelatinization process starts at the hilum of the granules. The central area of the granule around the hilum is believed to be the least organized region. The granules of waxy maize and normal maize starch subsequently break through at their cavity and channels, when the granules became swollen during gelatinization, whilst the granules of G50 and G80 remain granular and break down to smaller pieces.

Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heating

2020 ◽  
pp. 106462
Author(s):  
Eui Chan Lee ◽  
Jihyun Lee ◽  
Hyun-Jung Chung ◽  
Eun Young Park
Keyword(s):  
Starch Granules ◽  
Maize Starch ◽  
Normal Maize ◽  
Dry Heating

Platelet Nanocrystals Resulting from the Disruption of Waxy Maize Starch Granules by Acid Hydrolysis

2003 ◽  
Vol 4 (5) ◽  
pp. 1198-1202 ◽  
Author(s):  
Jean-Luc Putaux ◽  
Sonia Molina-Boisseau ◽  
Thomas Momaur ◽  
Alain Dufresne
Keyword(s):  
Acid Hydrolysis ◽  
Starch Granules ◽  
Maize Starch ◽  
Waxy Maize

scholarly journals In Vitro and In Vivo Digestibility of Native Maize Starch Granules Varying in Amylose Contents

2007 ◽  
Vol 90 (6) ◽  
pp. 1628-1634 ◽  
Author(s):  
Tatsuya Morita ◽  
Yusuke Ito ◽  
Ian Lewis Brown ◽  
Ryuichi Ando ◽  
Shuhachi Kiriyama
Keyword(s):  
Surface Area ◽  
Linear Correlation ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Granules ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Positive Linear Correlation

Abstract Digestibility of maize starch granules with different amylose content (AL-0, 22, 54, 68, 80, or 90) was investigated. Measurement of the in vivo resistant starch (RS) content of the starches was performed using surgically prepared ileorectostomized rats. The rats were fed a purified diet containing one of the starches at 652.5 g/kg diet. The in vivo RS content was determined based on the fecal starch excretion. The dietary fiber (DF) value increased as a function of the amylose content in the starch and showed a positive linear correlation with the gelatinization temperature of the granules. In contrast, the in vitro RS content was likely to depend on both the surface area and amylose contents of the starch granules. The maximum in vitro RS content was obtained with AL-68 (54.4). In vivo RS content showed a significant correlation with the amount of in vitro RS but not in respect to the DF detected. The in vivo RS content of AL-68 (43.4) was higher than that found in AL-90 (37.8). A profound gap was observed for AL-54 between the amount of DF (6.4) and RS (in vitro = 46.6 and in vivo = 40.9) present. The results suggest that both in vitro and in vivo digestibility of maize starch is affected by the amylose content and surface area of the granules. The current evaluation suggests that the physiological occurrence of RS from maize starch might be predictable by reference to the in vitro RS value.

Effects of hydrocolloids on normal maize starch and its distarch phosphates

2019 ◽  
Vol 96 ◽  
pp. 231-245 ◽  
Author(s):  
Haining Zhuang ◽  
Tao Feng ◽  
James N. BeMiller
Keyword(s):  
Maize Starch ◽  
Normal Maize
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