scholarly journals Rheaological, pasting, and structural properties of potato starch by cross-linking

Author(s):  
Hyemi Heo ◽  
Yun-Kyung Lee ◽  
Yoon Hyuk Chang
2016 ◽  
Vol 212 ◽  
pp. 453-459 ◽  
Author(s):  
Chan Wang ◽  
Chuan-He Tang ◽  
Xiong Fu ◽  
Qiang Huang ◽  
Bin Zhang

1991 ◽  
Vol 6 (3) ◽  
pp. 291-297 ◽  
Author(s):  
T. A. Yarney ◽  
M. R. Sairam

ABSTRACT Differences in binding and structural properties of ovine testicular FSH and LH receptors were investigated. The ovine FSH receptor did not discriminate between FSH of different species, although equine FSH was more reactive. In the same tissue, however, the LH receptor showed marked preference for ovine and bovine LH, reacting very weakly with other preparations of pituitary LH. Human chorionic gonadotrophin also reacted partly with the ovine LH receptor at 25 °C. However, at 4 °C. the optimum temperature for binding of the LH receptor to its homologous hormone, the receptor displayed no recognition for chorionic gonadotrophin preparations. Affinity cross-linking studies with ovine testicular membrane suggested that the ovine FSH receptor has an Mr of 70 000, which is very similar to that observed in the porcine ovary. The Mr of the ovine LH receptor was estimated to be 150 000, which is different from those of other mammalian species, including those that have been cloned. The data suggest that the binding and structural properties of the ovine FSH receptor are similar to those of other mammalian FSH receptors, whereas the ovine LH receptor appears to differ from other mammalian LH receptors in having a different Mr and in being more stringent in its requirement for pituitary LH.


2017 ◽  
Vol 8 ◽  
pp. 933-942 ◽  
Author(s):  
Paul Christian ◽  
Anna Maria Coclite

In this study, the thermal, chemical and structural stability of 1H,1H,2H,2H-perfluorodecyl acrylate polymers (p-PFDA) synthetized by initiated chemical vapor deposition (iCVD) were investigated. PFDA polymers are known for their interesting crystalline aggregation into a lamellar structure that induces super-hydrophobicity and oleophobicity. Nevertheless, when considering applications which involve chemical, mechanical and thermal stresses, it is important to know the limits under which the crystalline aggregation and the resulting polymer properties are stable. For this, chemical, morphological and structural properties upon multiple heating/cooling cycles were investigated both for linear PFDA polymers and for differently strong cross-linked alterations thereof. Heat treatment leaves the chemical composition of the linear PFDA polymers largely unchanged, while a more ordered crystalline structure with smoother morphology is observed. At the same time, the hydrophobicity and the integrity of the polymer deteriorate upon heating. The integrity and hydrophobicity of cross-linked p-PFDA films was preserved likely because of the lack of internal strain due to the coexistence of both crystalline and amorphous phases. The possibility to finely tune the degree of cross-linking can therefore expand the application portfolio in which PFDA polymers can be utilized.


Author(s):  
Hyemi Heo ◽  
Yun-Kyung Lee ◽  
Yoon Hyuk Chang

The present study aimed to investigate the physicochemical and in vitro digestibility properties of potato starch cross-linked using sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP). These properties were investigated by X-ray diffraction, analysis of the swelling factor and light transmittance, and in vitro digestibility tests for rapid digestible starch (RDS) and resistant starch (RS) contents. X-ray diffraction patterns showed that cross-linking with STMP/STPP occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules. The swelling factor and light transmittance of the cross-linked potato starch (CLPS) was significantly lower than that of the native potato starch (NPS). The in vitro digestibility results showed that cross-linking with STMP/STPP decreased the RDS contents significantly and increased the RS contents significantly compared with those of NPS. The RS contents of potato starch increased significantly with the increasing degree of crosslinking. Potato starch cross-linked using STMP/STPP can be used a source of dietary fiber in the food industry.


2014 ◽  
Vol 52 (9) ◽  
pp. 5745-5753 ◽  
Author(s):  
A. Surendra Babu ◽  
R. Parimalavalli ◽  
K. Jagannadham ◽  
J. Sudhakara Rao

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