The effect of reduction on the properties of the regioselectively oxidized starch granules prepared by bromide-free oxidation system

2022 ◽  
Author(s):  
Yu-Hsuan Wu ◽  
Chun-Nan Wu ◽  
Hsi-Mei Lai
Keyword(s):  
Starch Granules ◽  
Oxidized Starch ◽  
Free Oxidation ◽  
Oxidation System

NaBrO3/guanidinium-based sulfonic acid: as a transition metal- and strong inorganic acid-free oxidation system for alcohols and alkyl arenes

2016 ◽  
Vol 40 (3) ◽  
pp. 2079-2082 ◽  
Author(s):  
Ahmad Shaabani ◽  
Mohammad Sadegh Laeini ◽  
Shabnam Shaabani ◽  
Mozhdeh Seyyedhamzeh
Keyword(s):  
Transition Metal ◽  
Organic Compounds ◽  
Catalytic System ◽  
Sulfonic Acid ◽  
Room Temperature ◽  
Inorganic Acid ◽  
Oxidation Of Organic Compounds ◽  
Free Oxidation ◽  
Oxidation System

A new catalytic system for the oxidation of organic compounds in good to excellent yields at room temperature.

scholarly journals TBHP-promoted direct oxidation reaction of benzylic Csp3–H bonds to ketones

RSC Advances ◽  
2017 ◽  
Vol 7 (25) ◽  
pp. 15176-15180 ◽  
Author(s):  
Jiajing Tan ◽  
Tianyu Zheng ◽  
Yuqi Yu ◽  
Kun Xu
Keyword(s):  
Selective Oxidation ◽  
Oxidation Reaction ◽  
Direct Oxidation ◽  
Butyl Hydroperoxide ◽  
Metal Free ◽  
Free Oxidation ◽  
Oxidation System

A metal-free oxidation system employingtert-butyl hydroperoxide (TBHP) has been developed for selective oxidation of structurally diverse benzylic sp3C–H bonds.

Selective Oxidation of Corn Starch in TEMPO-Mediated System

2014 ◽  
Vol 1051 ◽  
pp. 221-224 ◽  
Author(s):  
Yan Fang Hu ◽  
Xiao Dong Zhang ◽  
Zhao Guang Nie ◽  
Ya Cheng Xing ◽  
Bo Qun Lin ◽  
...  
Keyword(s):  
Reaction Time ◽  
Selective Oxidation ◽  
Reaction Temperature ◽  
Mass Fraction ◽  
Corn Starch ◽  
Oxidized Starch ◽  
Oxidized Corn Starch ◽  
Relationship Of ◽  
The Relationship ◽  
Oxidation System

With TEMPO-NaClO-NaBr as the selective oxidation system, the oxidized corn starch was prepared from the corn starch, substituting traditional pre-gelatinized corn starch. The relationship of the carboxyl mass fraction of the oxidized starch and the dosage of oxidant was studied under the conditions such as: the mass of the corn starch was 5.0g, the pH was 10.00, the reaction temperature was 20 °C. The structure of the oxidized corn starch was characterized by IR. The results showed that when the consumption of NaClO was 67.5 mL, the reaction time was 2.5 h, the carboxyl of oxidized starch can reach 10.60%.

scholarly journals Cake Flour Chlorination and Alternative Treatments (Review)

2016 ◽  
Vol 4 (2) ◽  
pp. 127-134 ◽  
Author(s):  
Hanee Al-Dmoor ◽  
Jafar El-Qudah
Keyword(s):  
Xanthan Gum ◽  
Starch Granules ◽  
Functional Effect ◽  
Chlorination Rate ◽  
Carcinogenic Effect ◽  
Cake Volume ◽  
Egg Albumin ◽  
Oxidized Starch ◽  
Heat Treated ◽  
Cake Flour

In order to produce satisfactory cake, ingredients must be balanced accurately. Flour acts as building structure that contributes in the crumb properties. Chlorine treatment of soft wheat flour has been widely used since the 1920s. The functional effect of chlorination is partially de-polymerizing and oxidizing of flour starch. Oxidized starch granules are able to swell more rapidly after the starch reaches the gelatinization temperature and the resulting batter system will be adequately viscous to support the cake’s structure without collapsing. Batter expansion is superior for treated flours, even at the lowest chlorination rate, than for untreated flour. Alternatives to chlorine treatment need to be developed because of the potential carcinogenic effect of chlorination. Egg albumin contributes strength to cake crumb and improves cake volume. Acceptable cake volume can be achieved by heating but the dryer, stiffer crumb that springs back upon compression is not produced by heated flours. Xanthan gum L-cysteine, and hydrogen peroxide plus peroxidase to heat-treated flour and obtained volumes equivalent to cakes produced using chlorine-treated flour. Ozone treatments also are applied in cake flour with some benefits instead of chlorination.

An Electron Diffraction Study on Litnerized Potato Starch

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.

Pengoptimalan Air Leri dalam Pembuatan Sabun Pembersih Wajah Alami yang Ekonomis

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Rahmawati Rahmawati ◽  
Trimayasari Trimayasari ◽  
Ghozali Akhmad Mustaqim ◽  
Wening Dwi Prastiwi ◽  
Emas Agus Prastyo Wibowo
Keyword(s):  
Amino Acids ◽  
Fine Particles ◽  
Hard Water ◽  
Essential Amino Acids ◽  
Ultraviolet Rays ◽  
Starch Granules ◽  
Facial Skin ◽  
Skin Cells ◽  
The Face ◽  
Made In

AbstractSoap facial cleanser is needed to keep the facial skin to keep them clean and healthy. The purpose of this study to make soap cleanser with natural materials such as hard water deposits leri. This is because the use of leri water starch or starch granules of fine particles contained in water leri dansel dust can shed the dead skin on the face because of the essential amino acids contained can regenerate skin cells. In addition, water leri can brighten the face because the leri water oryzanol contain substances that can update the development and formation of the pigment melanin, which is effectively to ward off ultraviolet rays. The process of making soap using the principle of saponification reaction, namely the reaction between the oil and the KOH/NaOH. Facial cleansing soap made in this study is solid soap. Based on the results of quality test, soap solid leri water has a pH of 11.1, saponification number is 33, the water content of 46% as well as respondents to the test aspects of aroma and foam shows good results so this water leri treatment can be an alternative solution to prevent the use of soap facial cleansers that contain harmful chemicals. Keywords: air leri, soap cleanser, saponification  AbstrakSabun pembersih wajah sangat diperlukan untuk menjaga kulit wajah agar tetap bersih dan sehat. Tujuan dari penelitian ini untuk membuat sabun pembersih wajah dengan bahan alami berupa endapan air leri. Penggunaan air leri ini dikarenakan butiran partikel starch atau pati halus yang terdapat dalam air leri dapat merontokkan debu dansel kulit mati pada wajah karena asam amino esensial yang terkandung dapat meregenerasi sel-sel kulit. Selain itu, air leri dapat mencerahkan wajah karena air leri mengandung zat oryzanol yang dapat memperbarui perkembangan dan pembentukan pigmen melanin, yang efektif guna menangkal sinar ultraviolet. Proses pembuatan sabun menggunakan prinsip reaksi saponifikasi, yaitu reaksi antara minyak dan KOH/NaOH. Sabun pembersih wajah yang dibuat dalam penelitian ini ialah sabun padat. Berdasarkan hasil uji mutu, sabun air leri padat memiliki pH 11,1, angka penyabunan sebesar 33 kadar air 46 kadar air 46 % serta uji responden terhadap aspek aroma dan busa yang menunjukkan hasil cukup baik sehingga pengolahan air leri ini dapat menjadi solusi alternative untuk mencegah penggunaan sabun pembersih wajah yang mengandung bahan kimia berbahaya. Kata kunci: air leri, sabun pembersih wajah, saponifikasi 

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