scholarly journals The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

Polymers ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 184
Author(s):  
Katarzyna Walkowiak ◽  
Krzysztof Przybył ◽  
Hanna Maria Baranowska ◽  
Krzysztof Koszela ◽  
Łukasz Masewicz ◽  
...  
Keyword(s):  
Food Industry ◽  
Potato Starch ◽  
Polymer Network ◽  
Physical Method ◽  
Starch Granules ◽  
Convenience Food ◽  
Temperature Changes ◽  
Nmr Method ◽  
Starch Gels ◽  
Lf Nmr

Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules. The LF-NMR method determined the whole range of temperatures in which the creation of a starch polymer network occurs. Therefore, the applied LF-NMR technique is a highly promising, noninvasive physical method, which allows obtaining a better-quality structure of potato starch gels.

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.

A Study on the Benefits of Convenience Foods to Working Women

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Sunder Srinivasan ◽  
Kiran Murlidhar Shende
Keyword(s):  
Literature Review ◽  
Food Industry ◽  
Working Women ◽  
Secondary Data ◽  
Primary Data ◽  
Graphical Form ◽  
Clear Understanding ◽  
Research Papers ◽  
Convenience Food ◽  
Women In India

The last decade and half has seen a remarkable growth in the working women segment in India and so has the manufacture of convenience food industry grown in the last decade. The working women in India who today are not only just seeking jobs but also are career oriented. Apart from their jobs, career, meetings and targets they are also a part of a family where a working woman needs to care of their meals too. This study aims at finding out about the use of convenience food by working women and of their need to choose, the type of convenience food they generally prefer and what benefits they see by using such a convenient product. The primary data for this study has been collected through questionnaire from women of various working segments and the same has been presented in graphical form for clear understanding while the secondary data has been collected through literature review of various research papers, articles and books.

scholarly journals DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

2021 ◽  
Vol 22 (14) ◽  
pp. 7276
Author(s):  
Ryszard Rezler
Keyword(s):  
Molecular Structure ◽  
Conformational Changes ◽  
Potato Starch ◽  
Textural Properties ◽  
Instrumental Analysis ◽  
Rheological Parameters ◽  
Water Type ◽  
Dynamic Mechanical ◽  
Fat Emulsions ◽  
Starch Gels

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

scholarly journals Miniaturized Analysis of Amylopectin Chain Length Distribution by Fluorescence-Assisted Capillary Electrophoresis (FACE) down to Single Starch Granules

2021 ◽  
Author(s):  
amandine pruvost ◽  
stanislas helle ◽  
nicolas szydlowski ◽  
Christian ROLANDO
Keyword(s):  
Capillary Electrophoresis ◽  
Chain Length ◽  
Solid Phase ◽  
Potato Starch ◽  
Relative Proportion ◽  
Length Distribution ◽  
Fluorescence Analysis ◽  
Starch Granules ◽  
Chain Length Distribution ◽  
Single Granule

In the present work, we developed a miniaturized method for determining amylopectin chain length distribution (CLD) by fluorescence-assisted capillary electrophoresis (FACE). The method relies on single granule entrapping into capillaries followed by direct starch gelatinization and amylopectin debranching on carbograph-based solid phase extraction (SPE) cartridges. Sample desalting on HypersepTM tips following APTS-labelling and the use of nanovials allowed for the fluorescence analysis of weakly diluted samples. Consequently, method sensitivity was improved by 500-fold which is compatible with the analysis of single potato starch granules. The method was implemented to determine CLD profiles of single starch granules ranging from 50 to 100 µm in diameter. In these experiments, the relative proportion of starch glucans of up to 30 degrees of polymerization (DP) could be quantified.

scholarly journals Gelatinization Behavior of Potato Starch Granules through Coupling Two Kinds of Amino Acids

2008 ◽  
Vol 55 (2) ◽  
pp. 89-93 ◽  
Author(s):  
Kaoru Kinoshita ◽  
Azusa Ito ◽  
Makoto Hattori ◽  
Tadashi Yoshida ◽  
Koji Takahashi
Keyword(s):  
Amino Acids ◽  
Potato Starch ◽  
Starch Granules

Effect of Acid Modification on the Properties of Potato Starch Pastes and Starch Film

2011 ◽  
Vol 287-290 ◽  
pp. 2648-2651
Author(s):  
Wen Yu Wang ◽  
Xin Jin ◽  
Shuan Qing Hou ◽  
Yu Feng Zhang ◽  
Xiao Xu Sha
Keyword(s):  
Mechanical Properties ◽  
Thermal Properties ◽  
Treatment Time ◽  
Potato Starch ◽  
Amorphous Region ◽  
Starch Granules ◽  
Acid Modification ◽  
Crystallization Region ◽  
Starch Films

The effect of acid modification using 1mol/L HCl on viscosity, thermal properties and mechanical properties of potato starch pastes and starch film were investigated. After acid modification, the surface of starch granules did not show more roughness and viscosity of starch pastes become lower. The results of DSC indicated that acid should act on amorphous region of starch firstly and would act on the crystallization region with the longer treatment time. In the very close viscosity scope, the mechanical properties of starch films were increased obviously after acid modification.

FEATURES OF THE STATION OF STARCH OF N-(3-CHLORO-2-HYDROXYPROPYL)-N,N,N-TRIMETHYLMONONY CHLORIDE

2019 ◽  
Author(s):  
В.В. ЛИТВЯК
Keyword(s):  
Crystal Structure ◽  
Chemical Structure ◽  
Initial Temperature ◽  
Potato Starch ◽  
Degradation Mechanism ◽  
Thermal Characteristics ◽  
Trimethylammonium Chloride ◽  
Starch Granules ◽  
Crystallinity Degree ◽  
X Ray

Исследованы особенности катионизации картофельного крахмала N-(3-хлоро-2-гидроксипропил)-N,N,N-триметиламмоний хлоридом (ХГПТМАХ). В качестве методов исследования применяли фотографирование (макросъемку), ЯМР- и ИК-спектроскопию, рентгенографию для исследования фазовой структуры. Проведены фазовый и гравиометрический анализ и представлены расчеты степени кристалличности (СК) и степени аморфности образцов нативного и катионного картофельного крахмала. При исследовании особенностей химического строения полученного катионного картофельного крахмала со степенью замещения 0,042 выявлено присутствие остатков α-D-глюкопиранозы и ХГПТМАХ, что свидетельствует об изменении аморфно-кристаллической структуры. Установлено существенное уменьшение СК картофельного крахмала после его катионизации при температурах, приводящих к сильному набуханию крахмальных гранул в реакционной смеси. Эти изменения тем значительнее, чем выше температура реакции. Введение в макромолекулу крахмала катионных групп оказывает существенное влияние на термические характеристики крахмала, особенно на начальную температуру и механизм деградации. Features of cationization potato starch N-(3-chloro-2-hydroxypropyl)-N,N,N-trimethylammonium chloride (CHPTMAC) is investigated. Photography (macro photography), NMR- and IR-spectroscopy, x-ray for the study of the phase structure were used as research methods. Phase and gravimetrical analyses carried out and calculations of crystallinity degree (CD) and of amorphousness degree of the samples of native and cationic potato starch are presented. In the study of the chemical structure of the obtaining cationic potato starch with a degree of substitution of 0,042 the presence of residues of α-D-glucopyranose and CHPTMAC revealed that indicates a change in the amorphous crystal structure. A significant decrease in the CD of potato starch after its cation at temperatures leading to a strong swelling of starch granules in the reaction mixture was established. These changes are more significant, the higher the reaction temperature. The introduction in the macromolecule of starch cationic groups has a significant impact on the thermal characteristics of starch, especially on the initial temperature and degradation mechanism.

scholarly journals Preparation and Characterization of Potato Starch Copolymers with a High Natural Polymer Content for the Removal of Cu(II) and Fe(III) from Solutions

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2562
Author(s):  
Beata Schmidt ◽  
Joanna Rokicka ◽  
Jolanta Janik ◽  
Katarzyna Wilpiszewska
Keyword(s):  
Laser Scanning ◽  
Treatment Time ◽  
Potato Starch ◽  
Polymer Network ◽  
Laser Scanning Microscopy ◽  
Material Structure ◽  
Adsorption Efficiency ◽  
Natural Polymer ◽  
Scanning Calorimetry ◽  
Adsorption Mechanisms

Cross-linked potato starch (StMBA) and starch-g-polyacrylamide materials with a high content of natural polymer from 60 to 90 wt.% (St60–St90) were synthesized by double chemical-chemical modification (grafting and cross-linking). Eco-friendly starch absorbents were tested for removal of Cu2+ and Fe3+ from aqueous solutions. The characteristics of the obtained materials (Fourier transform infrared (FTIR), differential scanning calorimetry (DSC), thermal analysis (TGA), X-Ray Diffraction (XRD) and laser scanning microscopy (LSM)) confirmed their diversity in terms of composition and structure. The effect of N,N’-Methylenebisacrylamide (MBA) and polyacrylamide (PAM) content in the starch graft copolymers, treatment time and concentration of metal ions on adsorption efficiency were investigated. The adsorption efficiency for StMBA was 14.0 mg Cu2+/g and 2.9 mg Fe3+/g, regardless of the initial concentration of ions, whereas for starch graft copolymer St60 it was 23.0 mg Cu2+/g and 21.2 mg Fe3+/g. Absorption of Fe(III) was persisted even after 2 days. Pseudo-second order model was used to investigate the adsorption mechanisms. It was found that in addition to the chemical adsorption of ions on the surface, there is sorption inside the polymer network and chelating mechanism may dominate. Satisfactory results were attributed to the adequate grafting of PAM onto starch, the ability to form complexes with metal cations and changes in material structure.

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