Improvement on the freeze–thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L.

2013 ◽  
Vol 94 (1) ◽  
pp. 555-560 ◽  
Author(s):  
Eiji Yamazaki ◽  
Toru Sago ◽  
Yoshiaki Kasubuchi ◽  
Kazuhito Imamura ◽  
Toshio Matsuoka ◽  
...  
Keyword(s):  
Corn Starch ◽  
Corchorus Olitorius ◽  
Freeze Thaw ◽  
Starch Gel

scholarly journals Genetic variability in four samples of Neoplecostomus yapo (Teleostei: Loricariidae) from the rio Paranapanema basin, Brazil

2009 ◽  
Vol 7 (1) ◽  
pp. 25-30 ◽  
Author(s):  
Juliana S. Philippsen ◽  
Erasmo Renesto ◽  
Ana Maria Gealh ◽  
Roberto F. Artoni ◽  
Oscar A. Shibatta ◽  
...  
Keyword(s):  
Genetic Variability ◽  
Genetic Distance ◽  
Corn Starch ◽  
The Other ◽  
Allozyme Electrophoresis ◽  
Polymorphic Loci ◽  
Two Samples ◽  
Starch Gel ◽  
The Mean ◽  
Electrophoresis Technique

Four samples of Neoplecostomus yapo were analyzed through the allozyme electrophoresis technique in corn starch gel. The allozyme pattern was similar to those found in N. paranensis with 24 loci scored. Two samples (ribeirão Atlântico and ribeirão Uraí) showed monomorphic bands for all 24 loci, whereas the other two (rio Verde and rio Fortaleza) showed 8.3% of polymorphic loci. The He genetic variability estimates for the rios Verde and Fortaleza populations were 0.0195 and 0.0179, respectively, too much inferior to the mean heterozygosity summed to species from the whole world (0.051). The Wright statistical values F IS = 0.5181, F IT = 0.5681 and F ST = 0.1039 and the genetic distance of Nei values showed that the four samples are genetically very similar to each other and that there is homozygote excess in the polymorphic loci.

scholarly journals Development of Freeze-Thaw Stable Starch through Enzymatic Modification

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2269
Author(s):  
Seung-Hye Woo ◽  
Ji-Soo Kim ◽  
Hyun-Mo Jeong ◽  
Yu-Jeong Shin ◽  
Jung-Sun Hong ◽  
...  
Keyword(s):  
Water Solubility ◽  
Corn Starch ◽  
Potential Candidate ◽  
Cyclodextrin Glucanotransferase ◽  
Frozen Foods ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Branching Enzymes ◽  
Textural Changes ◽  
High Level

The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. It was found to have a water solubility seven times higher, and a molecular weight 77 times lower, than corn starch. According to the results of a differential scanning calorimetry (DSC) analysis, dough containing 5% CBAC lost 19% less water than a control dough after three freeze-thaw cycles. During storage for 7 days at 4 °C, bread produced using CBAC-treated dough exhibited a 14% smaller retrogradation peak and 37% less hardness than a control dough, suggesting that CBAC could be a potential candidate for clean label starch, providing high-level food stability under repeated freeze-thaw conditions.

scholarly journals Effect of Multi-Treatment of Freeze-Thaw or Low Temperature on Wheat Starch Gel

2005 ◽  
Vol 52 (3) ◽  
pp. 299-304 ◽  
Author(s):  
Tetsuya Yamada ◽  
Hidechika Matsui ◽  
Takehiro Oguri ◽  
Tomomi Ito ◽  
Takuo Adachi ◽  
...  
Keyword(s):  
Low Temperature ◽  
Wheat Starch ◽  
Freeze Thaw ◽  
Starch Gel

Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

2002 ◽  
Vol 16 (4) ◽  
pp. 345-352 ◽  
Author(s):  
M.H. Lee ◽  
M.H. Baek ◽  
D.S. Cha ◽  
H.J. Park ◽  
S.T. Lim
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Freeze Thaw ◽  
Starch Gel ◽  
Sweet Potato Starch

Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding

2021 ◽  
Vol 50 (1) ◽  
pp. 22-32
Author(s):  
A.K. Gupta ◽  
A.K. Jha ◽  
S. Singhal
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Value Added ◽  
Quality Traits ◽  
Central Composite Rotatable Design ◽  
Freeze Thaw ◽  
A Value ◽  
Starch Gel ◽  
Sensorial Attributes ◽  
Central Composite

AbstractAmaranth is considered to be a part of “superfood”, however, due to multiple restricting properties, its functionality in the food industry is still not explored to its fullest. The present study investigated the effect of almond gum concentration (3–10 g), temperature (50–90 °C), and quantity of water (30–70 mL) on the functional properties of amaranth starch. A central composite rotatable design (CCRD) showed that the 6.9 g of almond gum, 64.43 mL of water, and temperature maintained at 90 °C, were the optimised conditions to attain 16.77 g g−1 of swelling power, 12.97% of solubility index, and 20.13% freeze-thaw stability. Moreover, the modified amaranth starch was further employed to develop pudding as a value-added product. The findings concluded that the developed pudding using modified amaranth starch exhibited enhanced sensorial attributes due to an increase in cohesiveness, chewiness, and resilience of starch gel.

scholarly journals Corn Starch Gel for Yeast Cell Entrapment. A View for Catalysis of Wine Fermentation

2009 ◽  
Vol 57 (4) ◽  
pp. 1654-1654
Author(s):  
Panagiotis Kandylis ◽  
Amalia Goula ◽  
Athanasios A. Koutinas
Keyword(s):  
Yeast Cell ◽  
Corn Starch ◽  
Wine Fermentation ◽  
Cell Entrapment ◽  
Starch Gel

Corn Starch Gel for Yeast Cell Entrapment. A View for Catalysis of Wine Fermentation

2008 ◽  
Vol 56 (24) ◽  
pp. 12037-12045 ◽  
Author(s):  
Panagiotis Kandylis ◽  
Amalia Goula ◽  
Athanasios A. Koutinas
Keyword(s):  
Yeast Cell ◽  
Corn Starch ◽  
Wine Fermentation ◽  
Cell Entrapment ◽  
Starch Gel

scholarly journals Effect of moisture on technological properties of corn starch modified by the electron beam irradiation

2020 ◽  
Vol 3 (3) ◽  
Author(s):  
Nguyen Dang My Duyen ◽  
Pham Ngoc Viet
Keyword(s):  
Electron Beam ◽  
Moisture Content ◽  
Electron Beam Irradiation ◽  
Corn Starch ◽  
Free Acid ◽  
Technological Properties ◽  
Beam Irradiation ◽  
Gel Structure ◽  
Beam Radiation ◽  
Starch Gel

Electron beam irradiation is one of the most effective starch modification methods. Moisture is one of the factors that is affected by the irradiation via the free radical formation. The effect of the moisture content on the technological properties of irradiated starch samples was studied. The moisture content of corn starch samples in this study was adjusted at 9.08, 12.96, 15.06, 20.39 and 29.09% (w w). Corn starch samples were irradiated at 5 kGy. Color, free acid, solubility, swelling, transparency, syneresis and starch gel structure were studied to elucidate the effect of the moisture on technological properties of corn starch treated by electron beam. The results showed that electron beam radiation caused starch samples at different moisture to break into small molecules due to the separation of the glycosidie bonds. Thus, free acid, swelling, solubility of irradiated starch samples were higher than those of natural starch samples and were increased with low moisture content. The results also indicated that electron beam treatment increased the syneresis of irradiated starch samples. The texture profile analysis (TPA) of starch gel structure showed that textural properties such as hardness, elasticity and chewiness of irradiated starch samples were higher than those of natural starch samples.

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