FREEZE-ETCH ULTRASTRUCTURE OF WAXY MAIZE AND ACID HYDROLYZED WAXY MAIZE STARCH GRANULES

1978 ◽  
Vol 43 (3) ◽  
pp. 727-730 ◽  
Author(s):  
JEAN F. CHABOT ◽  
JOHN E. ALLEN ◽  
LAMARTINE F. HOOD
Keyword(s):  
Starch Granules ◽  
Maize Starch ◽  
Waxy Maize

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

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

Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD

2018 ◽  
Vol 242 ◽  
pp. 131-138 ◽  
Author(s):  
Long Chen ◽  
Yaoqi Tian ◽  
Binghua Sun ◽  
Canxin Cai ◽  
Rongrong Ma ◽  
...  
Keyword(s):  
Starch Granules ◽  
Maize Starch ◽  
Waxy Maize

The Influence of Amylose and Amylopectin Characteristics on Phase Transition of Cornstarches Observed under Shearless Condition

2012 ◽  
Vol 554-556 ◽  
pp. 1170-1173
Author(s):  
Pei Chen ◽  
Xiao Zhang ◽  
Nan Xiao ◽  
Xue Hui Wu
Keyword(s):  
Phase Transition ◽  
Internal Structure ◽  
Starch Granule ◽  
Central Area ◽  
Starch Granules ◽  
Maize Starch ◽  
Waxy Maize ◽  
Normal Maize ◽  
Increasing Temperature

The influence of amylose and amylopectin characteristics on phase transition of cornstarches under shearless condition was observed by SEM and CLSM. The change of internal structure of starch granules during heating were directly observed online. Brightness of starch granule indicates the degree of gelatinization. The brightness of all the starches decreased with increasing temperature, this change being initiated at the centre of granule. Thus it is clear that the gelatinization process starts at the hilum of the granules. The central area of the granule around the hilum is believed to be the least organized region. The granules of waxy maize and normal maize starch subsequently break through at their cavity and channels, when the granules became swollen during gelatinization, whilst the granules of G50 and G80 remain granular and break down to smaller pieces.

Isobaric and isothermal kinetics of gelatinization of waxy maize starch

2007 ◽  
Vol 82 (4) ◽  
pp. 443-449 ◽  
Author(s):  
Shyam S. Sablani ◽  
S. Kasapis ◽  
Z.H. Al-Tarqe ◽  
I. Al-Marhubi ◽  
M. Al-Khuseibi ◽  
...  
Keyword(s):  
Isothermal Kinetics ◽  
Maize Starch ◽  
Waxy Maize ◽  
Kinetics Of
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