scholarly journals Preparation of starch phosphate carbamides and its application for improvement of noodle quality

2019 ◽  
Vol 37 (No. 6) ◽  
pp. 456-462 ◽  
Author(s):  
Yaojun Sun ◽  
Shengru Yang ◽  
Guanglei Li ◽  
Mengxing Li
Keyword(s):  
Corn Starch ◽  
High Viscosity ◽  
Pasting Properties ◽  
Gelatinization Temperature ◽  
Dry Process ◽  
Starch Derivatives ◽  
Major Factors ◽  
Phosphate Salts ◽  
Quadratic Models ◽  
Viscosity Stability

Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were studied by response surface methodology. Validation results showed that the polynomial quadratic models were adequate for predicting SPC pasting properties. Fourier transform infrared spectroscopy (FTIR) and a Rapid Visco Analyzer (RVA) were used to characterize SPC. RVA results showed SPC had higher peak viscosity, trough, breakdown, setback and final viscosities and lower gelatinization temperature compared to native starch. FTIR showed the characteristic absorption of the ester phosphate group in SPC at 1244/cm. SPC with high viscosity stability were applied to replace part of wheat flour used for making noodles. The best quality noodles were obtained with 12% SPC substitution. 

Effects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch

2020 ◽  
Vol 165 ◽  
pp. 354-364
Author(s):  
Newiton da Silva Timm ◽  
Adriano Hirsch Ramos ◽  
Cristiano Dietrich Ferreira ◽  
Bárbara Biduski ◽  
Eberson Diedrich Eicholz ◽  
...  
Keyword(s):  
Corn Starch ◽  
Pasting Properties ◽  
Drying Temperature

Moderate Vinyl Acetate Acetylation Improves the Pasting Properties of Oxidized Corn Starch

2020 ◽  
pp. 2000079
Author(s):  
Lei Ma ◽  
Feiyang Xiong ◽  
Haocun Kong ◽  
Zhengbiao Gu ◽  
Zhaofeng Li ◽  
...  
Keyword(s):  
Vinyl Acetate ◽  
Corn Starch ◽  
Pasting Properties ◽  
Oxidized Corn Starch

Characterization of branched limit dextrin and impact on corn starch pasting properties

2018 ◽  
Vol 79 ◽  
pp. 55-62 ◽  
Author(s):  
Lili Wang ◽  
Jin Xu ◽  
Xuerong Fan ◽  
Qiang Wang ◽  
Ping Wang ◽  
...  
Keyword(s):  
Corn Starch ◽  
Pasting Properties

scholarly journals Synthesis of Corn Starch Derivatives and Their Application in Yarn Sizing

Polymers ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1251
Author(s):  
Stana Kovačević ◽  
Ivana Schwarz ◽  
Suzana Đorđević ◽  
Dragan Đorđević
Keyword(s):  
Corn Starch ◽  
Raw Material ◽  
Hydroxyethyl Methacrylate ◽  
Yarn Properties ◽  
Cotton Yarns ◽  
Starch Derivatives ◽  
Environmental Contribution ◽  
Fabric Production ◽  
Lower Size ◽  
Yarn Surface

The use of synthesized natural starches for the sizing process in fabric production is primarily an environmental contribution. Synthesized corn starch is environmentally friendly and productive, showing good results in cotton yarn sizing. Acrylamide (AA) and 2-hydroxyethyl methacrylate (HEMA) were applied for the grafting process of corn starch, and the initiators azobisisobutyronitrile (AIBN), potassium persulfate (KPS), and benzoyl peroxide (BP) were chosen to form the grafted monomers more effectively. The application of synthesized corn starch has been confirmed, especially with the AIBIN initiator in the grafting process of HEMA onto starch. The FTIR analysis confirmed that new and efficient products for sizing cotton yarns based on natural raw material (corn) were developed. The research showed that the synthesized corn starch improved physical-mechanical yarn properties and abrasion resistance and reduced yarn surface hairiness. Ultrasonic desizing of yarn and the use of a lower size concentration led to better results than desizing by washing, and the Tegewa numbers confirmed that the desizing process was successful.

Variability of Reaction Efficiencies and Pasting Properties of Acetylated Dent Corn Starch from Various Commercial Hybrids

2003 ◽  
Vol 80 (1) ◽  
pp. 72-75 ◽  
Author(s):  
M. R. Wilkins ◽  
P. Wang ◽  
L. Xu ◽  
Y. Niu ◽  
M. E. Tumbleson ◽  
...  
Keyword(s):  
Corn Starch ◽  
Pasting Properties ◽  
Dent Corn

Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing

2021 ◽  
pp. 108201322110692
Author(s):  
Abdolkhalegh Golkar ◽  
Jafar Mohammadzadeh Milani ◽  
Ali Motamedzadeghan ◽  
Reza Esmaeilzadeh Kenari
Keyword(s):  
Corn Starch ◽  
Amylose Content ◽  
Loss Modulus ◽  
Pasting Properties ◽  
Green Technology ◽  
Ultrasound Treatment ◽  
Structural And Functional Properties ◽  
Different Temperatures ◽  
Frequency Sweep Test ◽  
Increasing Temperature

Thermal-ultrasound treatment is a green technology that can significantly alter the structural and functional properties of starches. This research extend the effect of at different temperatures (25 °C, 45 °C, and 65 °C) and times (30 and 60 min) on the physicochemical, structural, and rheological properties of corn starch was studied. Amylose content, solubility, swelling power, and the least gelling content increased with increasing temperature and time. Starch treated at 45 °C for 30 min had the lowest syneresis among all treatments. Thermal-ultrasound treatment at 25 °C and 65 °C for 60 min caused increasing paste clarity. Microscopic observations demonstrated that the starch granules were agglomerated at 65 °C. Although the crystallinity of samples decreased from 35.42% to 8.94%, the storage modulus was more than the loss modulus during the frequency sweep test. Pasting properties showed that pasting temperatures shifted to higher values after treatment. Nonetheless, the maximum viscosity decreased, and the final viscosity of the treated samples demonstrated that short-term retrogradation could deteriorate. Results showed that thermal-ultrasound is a viable technique for starch modification compared to conventional thermal and ultrasound treatments.

Preparation of oxidized corn starch in dry method assisted by kneader

2021 ◽  
Vol 11 (1) ◽  
pp. 100-106
Author(s):  
Ying Li ◽  
Kang Zhang ◽  
Ya-Lu Song ◽  
Fei Cheng ◽  
Mi Zhou ◽  
...  
Keyword(s):  
Water Solubility ◽  
Corn Starch ◽  
Cold Water ◽  
Orthogonal Experiment ◽  
Gel Permeation Chromatography ◽  
Solution Viscosity ◽  
High Count ◽  
Viscosity Property ◽  
Carboxyl Content ◽  
Viscosity Stability

In this study, oxidized starch (OCS) with different carboxyl content was prepared by the dry method, with H2O2 as the oxidant and CuCl2 as the catalyst. The optimum conditions were obtained by an orthogonal experiment, under the carboxyl and carbonyl content of 0.6813 and 1.0416% respectively. Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction and gel permeation chromatography characterized the structures of OCS, and the thermal, gelatinization, viscosity property and its viscosity stability were measured. The results demonstrated that the crystallinity decreased slightly and the A-type crystal remained unchanged after oxidation, and the molecular weight of OCS decreased greatly. The thermal decomposition temperature, apparent viscosity and setback viscosity also decreased. With the increase of carboxyl content in OCS, the cold-water solubility and paste transparency of OCS paste increased gradually, while the viscosity of OCS paste decreased, and the viscosity stability displayed a trend of first increasing and then reducing. The OCS obtained by a kneader had low solution viscosity and high viscosity stability, suitable for sizing high count warp yarns.

Study on the Effect of Ultrasonic in the Mixing and Cooking of Sizing Material

2013 ◽  
Vol 680 ◽  
pp. 20-24
Author(s):  
Yun Hua Cui ◽  
Yi Jie Liu
Keyword(s):  
Ultrasonic Wave ◽  
Traditional Method ◽  
Experimental Results ◽  
Ultrasonic Frequency ◽  
Gelatinization Temperature ◽  
Cooking Method ◽  
Wave Treatment ◽  
Viscosity Stability

In this paper, the effect of ultrasonic wave on sizing materials is analyzed to optimize sizing properties. To give an overall view on the advantages of ultrasonic wave treatment in mixing and cooking , a range of solid contents are taken into account. By comparing with the traditional method of mixing and cooking, the relationships between sizing materials’(s) gelatinization temperature and time ,viscosity and viscosity stability are discussed. Experimental results have demonstrated that a certain ultrasonic frequency ( 40kHz ) in mixing and cooking method can reduce the gelatinization temperature and time, lower the viscosity of sizing solutions and increase viscosity’s stability.

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