Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process

2018 ◽  
Vol 240 ◽  
pp. 165-173 ◽  
Author(s):  
Benxi Wei ◽  
Canxin Cai ◽  
Baoguo Xu ◽  
Zhengyu Jin ◽  
Yaoqi Tian
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Maize Starch ◽  
Waxy Maize ◽  
Homogenization Process

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals Effect of High Pressure Homogenization Process on Bacillus Stearothermophilus and Clostridium Sporogenes Spores in Skim Milk

2011 ◽  
Vol 1 ◽  
pp. 869-873 ◽  
Author(s):  
Cláudia R.G. Pinho ◽  
Mark A. Franchi ◽  
Alline A.L. Tribst ◽  
Marcelo Cristianinia
Keyword(s):  
High Pressure ◽  
Bacillus Stearothermophilus ◽  
Skim Milk ◽  
High Pressure Homogenization ◽  
Clostridium Sporogenes ◽  
Homogenization Process

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 Acetylation improves thermal stability and transmittance in FOLED substrates based on nanocellulose films

RSC Advances ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. 3619-3625 ◽  
Author(s):  
Shuang Yang ◽  
Qiuxia Xie ◽  
Xiuyu Liu ◽  
Min Wu ◽  
Shuangfei Wang ◽  
...  
Keyword(s):  
Thermal Stability ◽  
High Pressure ◽  
Nanofibrillated Cellulose ◽  
High Pressure Homogenization ◽  
Mechanical Grinding ◽  
Homogenization Process ◽  
Softwood Pulp

Bleached softwood pulp was used to prepare nanofibrillated cellulose (NFC) by mechanical grinding and a high-pressure homogenization process.

Enzymatic and Acidic Hydrolysis of Cationized Waxy Maize Starch Granules

2000 ◽  
Vol 77 (3) ◽  
pp. 345-353 ◽  
Author(s):  
Robin Manelius ◽  
Kari Nurmi ◽  
Eric Bertoft
Keyword(s):  
Starch Granules ◽  
Maize Starch ◽  
Acidic Hydrolysis ◽  
Waxy Maize ◽  
Hydrolysis Of

Structural Changes from Native Waxy Maize Starch Granules to Cold-Water-Soluble Pyrodextrin during Thermal Treatment

2014 ◽  
Vol 62 (18) ◽  
pp. 4186-4194 ◽  
Author(s):  
Yanjie Bai ◽  
Liming Cai ◽  
James Doutch ◽  
Elliot P. Gilbert ◽  
Yong-Cheng Shi
Keyword(s):  
Thermal Treatment ◽  
Structural Changes ◽  
Cold Water ◽  
Water Soluble ◽  
Starch Granules ◽  
Maize Starch ◽  
Waxy Maize

Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions

1999 ◽  
Vol 40 (4) ◽  
pp. 293-298 ◽  
Author(s):  
Martina Stolt ◽  
Nikolaos G. Stoforos ◽  
Petros S. Taoukis ◽  
Karin Autio
Keyword(s):  
High Pressure ◽  
Rheological Properties ◽  
Maize Starch ◽  
Waxy Maize

scholarly journals Enzymatic Coupled Mechanical Defibrillation Process for the Production of Corn (Zea Mays) Cob Microfibrillated Cellulose: Preparation, Characterization and Evaluation as Pickering Emulsifier for Oil-In-Water Emulsion

2021 ◽  
Author(s):  
Teck-Kim Tang ◽  
Yee-Ying Lee ◽  
Eng-Tong Phuah ◽  
Chin-Ping Tan ◽  
Sivaruby Kanagaratnam ◽  
...  
Keyword(s):  
High Pressure ◽  
Shear Viscosity ◽  
Microfibrillated Cellulose ◽  
High Pressure Homogenization ◽  
Corn Cob ◽  
Water Emulsion ◽  
Homogenization Process ◽  
Oil In Water ◽  
High Pressure Homogenizer ◽  
Oil In Water Emulsion

Abstract Microfibrillated cellulose (MFC) is a type of nanocellulose having multiple functionalities. Typically, MFC was produced from mechanical high pressure homogenization process. However, this process is energy intensive and the fibrous nature of MFC often causes instrument blockage. The present study aims to utilize endoglucanse enzyme as environmentally friendly approach to pretreat fiber structure prior to undergoing mechanical defibrillation for the production of MFC from corn cob. Alkaline and bleached pretreated corn cob was treated with endoglucanase Fibercare R from 0% to 2.5% before passing through high pressure homogenizer. It was found that incorporation of 0.02% of endoglucanase was sufficient to soften the corn cob cellulose and further prevent the blockage of homogenizer. Subsequently, the 0.02% endoglucanse treated corn cob was passed through different cycles of homogenization from 0 cycle to 10 cycle for MFC production. It was observed that the water retention, zeta potential and shear viscosity of the MFC increases with homogenization cycle. MFC produced had a gel like consistency. Next, emulsifying stabilizing properties of MFC produced from cycle 0 to cycle 10 as well as their amount from 0 % to 1% were also assessed. Increase in homogenization cycle and the amount of MFC promote emulsion stability as observed from the low creaming index which is mainly attributed to the high shear viscosity and G’G’’ crossover of the emulsion. In all, the MFC derived from corn cob via enzymatic coupled with high pressure homogenization process has the potential to be used as gel like stabilizer in oil-in-water food emulsion system.

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