Effect of ultrasound pretreatment on enzymolysis and physicochemical properties of corn starch

2018 ◽  
Vol 111 ◽  
pp. 848-856 ◽  
Author(s):  
Mei Li ◽  
Junxun Li ◽  
Chuanhe Zhu
Keyword(s):  
Physicochemical Properties ◽  
Corn Starch ◽  
Ultrasound Pretreatment

Physicochemical Properties of Gamma-Irradiated Corn Starch

2006 ◽  
Vol 11 (2) ◽  
pp. 146-154 ◽  
Author(s):  
Yong-Jin Lee ◽  
Sun-Young Kim ◽  
Seung-Taik Lim ◽  
Sag-Myung Han ◽  
Hye-Mi Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Corn Starch ◽  
Gamma Irradiated

Effect of Oil Content and pH on the Physicochemical Properties of Corn Starch-Soybean Oil Composites

2003 ◽  
Vol 80 (2) ◽  
pp. 154-158 ◽  
Author(s):  
G. A. Garzón ◽  
C. S. Gaines ◽  
A. Mohamed ◽  
D. E. Palmquist
Keyword(s):  
Physicochemical Properties ◽  
Soybean Oil ◽  
Oil Content ◽  
Corn Starch

Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction

2008 ◽  
Vol 73 (3) ◽  
pp. C173-C178 ◽  
Author(s):  
P.S. Chang ◽  
K.O. Park ◽  
H.K. Shin ◽  
D.S. Suh ◽  
K.O. Kim
Keyword(s):  
Physicochemical Properties ◽  
Corn Starch ◽  
Oxidized Corn Starch

scholarly journals Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation

2019 ◽  
Vol 51 ◽  
pp. 350-358 ◽  
Author(s):  
Qing-Yu Yang ◽  
Xuan-Xuan Lu ◽  
Yong-Zhi Chen ◽  
Zhi-Gang Luo ◽  
Zhi-Gang Xiao
Keyword(s):  
Fine Structure ◽  
Physicochemical Properties ◽  
Corn Starch ◽  
Ultrasound Irradiation ◽  
Waxy Corn Starch ◽  
Waxy Corn

Effect of ultrahigh pressure on structural and physicochemical properties of rice and corn starch in complexes with apple polyphenols

2020 ◽  
Vol 100 (15) ◽  
pp. 5395-5402
Author(s):  
Shurui Chou ◽  
Bin Li ◽  
Hui Tan ◽  
Huijun Cui ◽  
Shuyi Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Corn Starch ◽  
Ultrahigh Pressure

Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid

2019 ◽  
Vol 84 (8) ◽  
pp. 2059-2064 ◽  
Author(s):  
Shuang‐Qi Tian ◽  
Chen‐Xi Liu ◽  
Ren‐Yong Zhao ◽  
Zi‐Liang Wang
Keyword(s):  
Physicochemical Properties ◽  
Malic Acid ◽  
Corn Starch

Physicochemical properties of partially α-glucan-coated normal corn starch formed by amylosucrase from Neisseria polysaccharea

2019 ◽  
Vol 133 ◽  
pp. 1102-1106 ◽  
Author(s):  
Moon-Gi Hong ◽  
Dong-Ho Seo ◽  
Cheon-Seok Park ◽  
Moo-Yeol Baik ◽  
Hyun-Seok Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Corn Starch

scholarly journals Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 848 ◽  
Author(s):  
Hua Jin ◽  
Qingshan Zhao ◽  
Haiying Feng ◽  
Yuxin Wang ◽  
Jubing Wang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Maillard Reaction ◽  
Bathochromic Shift ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Black Bean ◽  
Secondary Structure Analysis ◽  
Emulsification Property ◽  
Ultrasound Pretreatment ◽  
Bean Protein

The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. The physicochemical properties of UBBPI-G conjugates prepared by ultrasound pretreatment Maillard reaction had been compared with classical Maillard reaction (BBPI-G). The reaction rate between BBPI and glucose was speeded up by ultrasound pretreatment. A degree of glycation (DG) of 20.49 was achieved by 2 h treatment for UBBPI-G, whereas 5 h was required using the classical heating. SDS-PAGE patterns revealed that the BBPI-G conjugates with higher molecular weight were formed after glycosylation. The results of secondary structure analysis suggested that the α-helix and β-sheet content of UBBPI-G were lower than that of BBPI-G. In addition, UBBPI-G conjugates had exhibited bathochromic shift compared with BBPI by fluorescence spectroscopy analysis. Finally, UBBPI-G achieved higher level of surface hydrophobicity, solubility, emulsification property and antioxidant activity than BBPI and BBPI-G (classical Maillard reaction).

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