Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

1992 ◽

Vol 50 (1) ◽

pp. 694-695

Author(s):

E. Naranjo

Keyword(s):

Phase Behavior ◽

Structural Characterization ◽

Dynamic Systems ◽

Anionic Surfactants ◽

Intermolecular Forces ◽

Stable Form ◽

Surfactant Mixtures ◽

Low Concentrations ◽

Cationic And Anionic Surfactants ◽

General Method

Equilibrium vesicles, those which are the stable form of aggregation and form spontaneously on mixing surfactant with water, have never been demonstrated in single component bilayers and only rarely in lipid or surfactant mixtures. Designing a simple and general method for producing spontaneous and stable vesicles depends on a better understanding of the thermodynamics of aggregation, the interplay of intermolecular forces in surfactants, and an efficient way of doing structural characterization in dynamic systems.

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An Electron Diffraction Study on Litnerized Potato Starch

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s042482010018166x ◽

1990 ◽

Vol 48 (1) ◽

pp. 580-581

Author(s):

Jean-Claude Jésior ◽

Roger Vuong ◽

Henri Chanzy

Keyword(s):

Electron Microscope ◽

Electron Diffraction ◽

Signal To Noise Ratio ◽

Potato Starch ◽

Image Intensifier ◽

Electron Diffraction Study ◽

Starch Granules ◽

X Ray ◽

Individual Grains ◽

Diamond Knife

Starch is arranged in a crystalline manner within its storage granules and should thus give sharp X-ray diagrams. Unfortunately most of the common starch granules have sizes between 1 and 100μm, making them too small for an X-ray study on individual grains. There is only one instance where an oriented X-ray diagram could be obtained on one sector of an individual giant starch granule. Despite their small size, starch granules are still too thick to be studied by electron diffraction with a transmission electron microscope. The only reported study on starch ultrastructure using electron diffraction on frozen hydrated material was made on small fragments. The present study has been realized on thin sectioned granules previously litnerized to improve the signal to noise ratio.Potato starch was hydrolyzed for 10 days in 2.2N HCl at 35°C, dialyzed against water until neutrality and embedded in Nanoplast. Sectioning was achieved with a commercially available low-angle “35°” diamond knife (Diatome) after a very carefull trimming and a pre-sectioning with a classical “45°” diamond knife. Sections obtained at a final sectioning angle of 42.2° (compared with the usual 55-60°) and at a nominal thickness of 900Å were collected on a Formvar-carbon coated grid. The exact location of the starch granules in their sections was recorded by optical microscopy on a Zeiss Universal polarizing microscope (Fig. 1a). After rehydration at a relative humidity of 95% for 24 hours they were mounted on a Philips cryoholder and quench frozen in liquid nitrogen before being inserted under frozen conditions in a Philips EM 400T electron microscope equipped with a Gatan anticontaminator and a Lhesa image intensifier.

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Effect of the Structures of Ionic Liquids on Their Physical-Chemical Properties and the Phase Behavior of Mixtures Involving Ionic Liquids

Chemical Reviews ◽

10.1021/cr0502044 ◽

2006 ◽

Vol 0 (0) ◽

pp. 0-0 ◽

Cited By ~ 4

Author(s):

Y.-F. Hu ◽

C.-M. Xu

Keyword(s):

Ionic Liquids ◽

Phase Behavior ◽

Chemical Properties ◽

Physical Chemical

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Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2415 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Musdar Musdar ◽

Lukmanul Hakim ◽

Juliani Juliani ◽

Jailani Jailani

Keyword(s):

Sweet Potato ◽

Potato Starch ◽

Persea Americana ◽

Edible Film ◽

Glycerol Concentration ◽

White Potato ◽

Ipomea Batatas ◽

Sweet Potato Starch ◽

Local Plants ◽

Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

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Influence of gelatin on the properties of edible films and coatings on the basis of potato starch

Polymer materials and technologies ◽

10.32864/polymmattech-2017-3-3-64-70 ◽

2017 ◽

Vol 3 (3) ◽

pp. 64-70

Author(s):

O.S. Shulga ◽

O.A. Petrusha

Keyword(s):

Potato Starch ◽

Edible Films

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Solution Properties and Phase Behavior of Ammonium Hexylene Octyl Succinate in Water and Water-Oil System

Dhaka University Journal of Pharmaceutical Sciences ◽

10.3329/dujps.v3i1.183 ◽

1970 ◽

Vol 3 (1) ◽

Author(s):

Md. Hamidul Kabir ◽

Ravshan Makhkamov ◽

Shaila Kabir

Keyword(s):

Critical Micelle Concentration ◽

Phase Behavior ◽

Liquid Crystalline ◽

Carbon Number ◽

Phase Region ◽

Solution Properties ◽

Middle Phase ◽

Two Phase ◽

Lamellar Liquid Crystal ◽

Drug Ingredient

The solution properties and phase behavior of ammonium hexylene octyl succinate (HOS) was investigated in water and water-oil system. The critical micelle concentration (CMC) of HOS is lower than that of anionic surfactants having same carbon number in the lipophilic part. The phase diagrams of a water/ HOS system and water/ HOS/ C10EO8/ dodecane system were also constructed. Above critical micelle concentration, the surfactant forms a normal micellar solution (Wm) at a low surfactant concentration whereas a lamellar liquid crystalline phase (La) dominates over a wide region through the formation of a two-phase region (La+W) in the binary system. The lamellar phase is arranged in the form of a biocompatible vesicle which is very significant for the drug delivery system. The surfactant tends to be hydrophilic when it is mixed with C10EO8 and a middle-phase microemulsion (D) is appeared in the water-surfactant-dodecane system where both the water and oil soluble drug ingredient can be incorporated in the form of a dispersion. Hence, mixing can tune the hydrophile-lipophile properties of the surfactant. Key words: Ammonium hexylene octyl succinate, mixed surfactant, lamellar liquid crystal, middle-phase microemulsion. Dhaka Univ. J. Pharm. Sci. Vol.3(1-2) 2004 The full text is of this article is available at the Dhaka Univ. J. Pharm. Sci. website

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INVESTIGATION OF BEE BREAD AND DEVELOPMENT OF ITS DOSAGE FORMS

Medicinos teorija ir praktika ◽

10.15591/mtp.2015.003 ◽

2014 ◽

Vol 21 (1) ◽

pp. 16-22 ◽

Cited By ~ 13

Author(s):

Ilze Barene ◽

Irena Daberte ◽

Sanita Siksna

Keyword(s):

Thin Layer ◽

Thin Layer Chromatography ◽

Potato Starch ◽

Microscopic Analysis ◽

Stability Study ◽

Ion Concentration ◽

Wet Granulation ◽

Hydrogen Ion Concentration ◽

Bee Bread ◽

Layer Chromatography

The aim of the study. The objective of this study was to investigate microscopic, physical and chemical properties of bee bread collected in three regions of Latvia in order to compare the quality and to investigate the possibility of producing granules containing bee bread. Material and methods. Microscopic analysis of bee bread samples was performed. Plant herbaria, special literature and internet sources were used for identification of pollen. Thin layer chromatography was used for identification of carotenoids and flavonoids. Granules were prepared by wet granulation method. Lactose, calcium lactate, calcium carbonate, potato starch and purified water were used as excipients. Appearance, loss on drying, pH of aqueous solution and content of carotenes were estimated. Results. Microscopic analysis showed mostly native pollen identified as willow pollen. Beta-carotene identified and 2 carotenoids found by thin layer chromatography. Two zones of flavonoids found on chromatograms at day light and 6 zones at ultra violet light. The comparison of bee bread samples of 3 regions of Latvia showed insignificant differences in appearance and consistency, hydrogen ion concentration 3.93–4.23, loss on drying 7.72–11.07 %; content of carotenes calculated to bcarotene 6.77–9.35 mg%. Stability study of bee bread samples showed greater changes after storage at 40ºC temperature. All compositions of granules showed appropriate appearance and flowability. Quality of granules: loss on drying 5.48–13.5%, content of carotenes calculated to b-carotene 5.77–6.75 mg%. Conclusions. Pollen of willow can be considered as an indicator of the origin of bee bread in Latvia. Bee bread samples of three regions of Latvia have insignificant differences in physical, chemical parameters.

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