Controlled fragmentation of starch into nanoparticles using a dry heating treatment under mildly acidic conditions

2019 ◽  
Vol 123 ◽  
pp. 810-816 ◽  
Author(s):  
Sumaira Miskeen ◽  
Eun Young Park ◽  
Jong-Yea Kim
Keyword(s):  
Heating Treatment ◽  
Dry Heating ◽  
Acidic Conditions

scholarly journals Pengaruh Pemanasan Basah Dengan Autoklaf Terhadap Aktifitas Senyawa Toxalbumin Pada Biji Kemiri (Aleurites moluccana (L.) Willd)

2018 ◽  
Vol 5 (2) ◽  
pp. 53-57
Author(s):  
Mamang Mamang ◽  
Mariyati Bilang ◽  
Salengke Salengke
Keyword(s):  
Room Temperature ◽  
Nutritional Content ◽  
Inhibit Protein Synthesis ◽  
Toxic Compound ◽  
Freeze Dried ◽  
Heating Treatment ◽  
Dry Heating ◽  
Aleurites Moluccana ◽  
And Control ◽  
Freeze Dryer

In addition to nutritional and non-nutritional content, candlenut also contains toxalbumin, toxic compound that can inhibit protein synthesis. This study aims to inhibit toxalbumin activity in candlenut through moist heating treatment, using hemagglutination method. Defatted candlenut powder was being treated under moist heating using autoclave at the temperature of 121oC for 5,10, 15 and 20 minutes followed by oven heating at the temperature of 70oC for 7 hours and control, continued by dry heating using oven at the temperature of 70oC for 7 hours and extraction using 0.15 M NaCl at room temperature then precipitated using ammonium suplhate (60%) at room temperature for 4 hours. Supernatant was dialyzed with water and 0.15 M NaCl for 1 night each then being freeze dried. 1 g of obtained protein fraction was purified in Sephadex G-75 (10 cm x 1.0 cm) column. Resulted extract was re-dried using freeze dryer for hemagglutination test towards A, B, AB and O blood types. The result shows that toxalbumin acitivities were inhibited by moist heating in autoclave at the temperature of 121oC for 10 minutes followed by drying in oven 70oC for 7 hours.

scholarly journals Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

2018 ◽  
Vol 36 (No. 1) ◽  
pp. 57-65 ◽  
Author(s):  
Shi-Wen Lv ◽  
Lei-Yu He ◽  
Li-Hui Sun
Keyword(s):  
Microwave Heating ◽  
Functional Properties ◽  
Rice Bran ◽  
Foaming Properties ◽  
Long Term Storage ◽  
Industrial Preparation ◽  
Heating Treatment ◽  
Dry Heating ◽  
Water Holding

The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1–2 min) and dry heating (120°C, 10–20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5). Stabilisation treatments resulted in a decrease in the protein yield, but an increase in the pro­tein purity. Heat-stabilisation was effective in inhibiting the rancidity of rice bran, and microwave heating was more effective than dry heating. The functional properties of proteins such as the emulsifying properties and oil holding capacity were improved with the stabilised rice bran, while the foaming properties, water holding capacity and nitrogen solubility of protein were slightly impaired. By comparison, dry heating treatment at 120°C for 20 min was effective and suitable for the stabilisation of rice bran for long term storage, as well as improving some functional properties of rice bran proteins. These results could provide basic information for industrial preparation of rice bran protein and its application in various food formulas.

Starch nanoparticles resulting from combination of dry heating under mildly acidic conditions and homogenization

2017 ◽  
Vol 168 ◽  
pp. 70-78 ◽  
Author(s):  
Jong Hun Kim ◽  
Jiyeon Kim ◽  
Eun Young Park ◽  
Jong-Yea Kim
Keyword(s):  
Dry Heating ◽  
Starch Nanoparticles ◽  
Acidic Conditions

scholarly journals Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application

2020 ◽  
Vol 137 ◽  
pp. 109731 ◽  
Author(s):  
Bianca C. Maniglia ◽  
Dâmaris C. Lima ◽  
Manoel da Matta Júnior ◽  
Anthony Oge ◽  
Patricia Le-Bail ◽  
...  
Keyword(s):  
Wheat Starch ◽  
Starch Properties ◽  
Heating Treatment ◽  
Dry Heating ◽  
Food Printing ◽  
Potential Tool ◽  
3D Food Printing

scholarly journals Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions

2020 ◽  
Vol 128 ◽  
pp. 108803 ◽  
Author(s):  
Bianca C. Maniglia ◽  
Dâmaris C. Lima ◽  
Manoel D. Matta Junior ◽  
Patricia Le-Bail ◽  
Alain Le-Bail ◽  
...  
Keyword(s):  
3D Printing ◽  
Prospective Study ◽  
Cassava Starch ◽  
Heating Treatment ◽  
Dry Heating ◽  
A Prospective Study

Optimisation of the Preparation of Sweet Potato Resistant Starch by Dry Heating with Pectin

2020 ◽  
Vol 26 (1) ◽  
pp. 39-46
Author(s):  
Xiaoyuan Liu ◽  
Mengxue Chen ◽  
Fei Li ◽  
Jie Zeng ◽  
Guangleil Li
Keyword(s):  
Sweet Potato ◽  
Resistant Starch ◽  
Dry Heating
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