Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch

2013 ◽  
Vol 138 (1) ◽  
pp. 256-262 ◽  
Author(s):  
Fan Zhu ◽  
Ya-Jane Wang
Keyword(s):  
Rheological Properties ◽  
Wheat Starch ◽  
Maize Starch ◽  
High Amylose

scholarly journals Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study

1997 ◽  
Vol 80 (3) ◽  
pp. 571-579 ◽  
Author(s):  
Barry V Mccleary ◽  
Trevor S Gibson ◽  
David C Mugford ◽  
O Lukow ◽  
D S Jackson ◽  
...  
Keyword(s):  
Standard Procedure ◽  
Collaborative Study ◽  
Wheat Starch ◽  
Maize Starch ◽  
Cereal Products ◽  
White Wheat ◽  
Relative Standard ◽  
Standard Deviations ◽  
High Amylose ◽  
Total Starch

Abstract American Association of Cereal Chem- ists/AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measurement of total starch in a range of cereal grains and products. The flour sample is incubated at 95°C with thermostable α-amylase to catalyze the hydrolysis of starch to maltodextrins, the pH of the slurry is adjusted, and the slurry is treated with a highly purified amyloglucosidase to quantitatively hydrolyze the dextrins to glucose. Glucose is measured with glucose oxidase-peroxidase reagent. Thirty-two collaborators were sent 16 homogeneous test samples as 8 blind duplicates. These samples included chicken feed pellets, white bread, green peas, high- amylose maize starch, white wheat flour, wheat starch, oat bran, and spaghetti. All samples were analyzed by the standard procedure as detailed above; 4 samples (high-amylose maize starch and wheat starch) were also analyzed by a method that requires the samples to be cooked first in dimethyl sulfoxide (DMSO). Relative standard deviations for repeatability (RSDr) ranged from 2.1 to 3.9%, and relative standard deviations for reproducibility (RSDr) ranged from 2.9 to 5.7%. The RSDr value for high amylose maize starch analyzed by the standard (non-DMSO) procedure was 5.7%; the value

The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch

2017 ◽  
Vol 8 (10) ◽  
pp. 3792-3802 ◽  
Author(s):  
Xudong Zhang ◽  
Dongwei Guo ◽  
Jiquan Xue ◽  
Stavros Yanniotis ◽  
Ioanna Mandala
Keyword(s):  
Rheological Properties ◽  
Salt Concentration ◽  
Maize Starch ◽  
Swelling Power ◽  
High Amylose

The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch was investigated.

Preparation and characterization of free films of high amylose/pectin mixtures cross-linked with sodium trimetaphosphate

2012 ◽  
Vol 38 (11) ◽  
pp. 1354-1359 ◽  
Author(s):  
Fabíola Garavello Prezotti ◽  
Andréia Bagliotti Meneguin ◽  
Raul Cesar Evangelista ◽  
Beatriz Stringhetti Ferreira Cury
Keyword(s):  
Sodium Trimetaphosphate ◽  
Free Films ◽  
High Amylose

Resistant-Starch Formation in High-Amylose Maize Starch during Kernel Development

2010 ◽  
Vol 58 (13) ◽  
pp. 8043-8047 ◽  
Author(s):  
Hongxin Jiang ◽  
Junyi Lio ◽  
Mike Blanco ◽  
Mark Campbell ◽  
Jay-lin Jane
Keyword(s):  
Resistant Starch ◽  
Maize Starch ◽  
Kernel Development ◽  
High Amylose ◽  
Starch Formation

Characterization of the rheological properties of a fast-curing epoxy-molding compound

1997 ◽  
Vol 41 (2) ◽  
pp. 177-195 ◽  
Author(s):  
Sejin Han ◽  
K. K. Wang ◽  
C. A. Hieber ◽  
C. Cohen
Keyword(s):  
Rheological Properties ◽  
Epoxy Molding Compound ◽  
Molding Compound

scholarly journals Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

2015 ◽  
Vol 52 (10) ◽  
pp. 6323-6333 ◽  
Author(s):  
Camino M. Mancebo ◽  
Cristina Merino ◽  
Mario M. Martínez ◽  
Manuel Gómez
Keyword(s):  
Rice Flour ◽  
Mixture Design ◽  
Wheat Starch ◽  
Bread Quality ◽  
Gluten Free ◽  
Maize Starch
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