scholarly journals Effect of other starches on the gel strength of potato starch.

1985 ◽  
Vol 32 (1) ◽  
pp. 45-50 ◽  
Author(s):  
Takashi OJIMA ◽  
Toshiyuki OZAWA
Keyword(s):  
Potato Starch ◽  
Gel Strength

scholarly journals MICROBIAL TRANSGLUTAMINASE OF INDONESIAN Streptomyces sp. : Screening and Production in several media

2016 ◽  
Vol 11 (1) ◽  
pp. 13
Author(s):  
Yusro Nuri Fawzya
Keyword(s):  
Potato Starch ◽  
Demersal Fish ◽  
Gel Strength ◽  
Microbial Transglutaminase ◽  
Gel Properties ◽  
Fish Products ◽  
Streptomyces Sp ◽  
Minced Fish ◽  
Soybean Powder ◽  
Gel Forming Ability

Transglutaminase (TGase) which catalyzes the formation of inter and intra molecular ε-(λ-glutamyl)lysine (GL) crosslinks, plays an important role in surimi production. The surimi-based products as well as processed minced fish products are being popular in Indonesia which is produced from various type of fish. These products usually require good gel strength which commonly be produced from fresh demersal fish.  Since the endogenous fish TGase reduces quickly after catching and is almost completely destroyed by freezing, the exogenous TGase may be apply to improve the gel forming ability of fish. Microbial transglutaminase (MTGase) can thus be used to increase the gel properties. In this research, a total of 178 Streptomyces strains from various environment were screened and selected based on their ability to produce MTGase. Strain TTA 02 SDS 14 was then selected to further study. In order to optimize the MTGase activity, the enzyme was produced in six formulas media referring to six different publications, designated as media A; B; C; D ; E and F. The result showed that the highest MTGase activity was produced from medium B containing of pepton 1,5%; MgSO4.7H20 0,1%; KH2PO4 0,5%; Na2HPO4 0,5%; soybean powder 2%, potato starch 2% and glucose 1,5%. The MTGase activity reached the highest in the incubation time of 4 days, with the activity of 1.45 U/mL.  

Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch

2020 ◽  
Vol 107 ◽  
pp. 105923 ◽  
Author(s):  
Fang Fang ◽  
Xuan Luo ◽  
James N. BeMiller ◽  
Samuel Schaffter ◽  
Anna M.R. Hayes ◽  
...  
Keyword(s):  
Potato Starch ◽  
Gel Strength

scholarly journals Enhancement of the rheological properties of bentonite mud using natural polymers

2021 ◽  
Vol 7 (1) ◽  
pp. 047-059
Author(s):  
Muhammed Rufai ◽  
Koyejo Oduola
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Potato Starch ◽  
Drilling Fluid ◽  
Research Work ◽  
Cassava Starch ◽  
Gel Strength ◽  
Natural Polymers ◽  
Saw Dust ◽  
Before And After

This research work focuses on finding more effective polymers that can improve the rheological properties of bentonite mud. Various mud samples were formulated with natural polymers obtained from corn starch, cassava starch, purple potato starch, yellow potato starch and saw dust consisting of different masses which were not treated or purified by any chemical method before and after preparation along with the control mud. Rheology tests were carried out to determine the plastic viscosity, apparent viscosity, yield point, gel strength among others. API standards were followed throughout the experimental study and the result from this investigation showed that increasing the concentration of polymers enhances the mud rheological properties studied at ambient condition, wherein thermal stability was exhibited up till 100°C. Thus, environmental friendly alternatives have been discovered for drilling fluid additives which are cheap, organic, bio-degradable, non-toxic and easily available

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.

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

INVESTIGATION OF BEE BREAD AND DEVELOPMENT OF ITS DOSAGE FORMS

2014 ◽  
Vol 21 (1) ◽  
pp. 16-22 ◽  
Author(s):  
Ilze Barene ◽  
Irena Daberte ◽  
Sanita Siksna
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Potato Starch ◽  
Microscopic Analysis ◽  
Stability Study ◽  
Ion Concentration ◽  
Wet Granulation ◽  
Hydrogen Ion Concentration ◽  
Bee Bread ◽  
Layer Chromatography

The aim of the study. The objective of this study was to investigate microscopic, physical and chemical properties of bee bread collected in three regions of Latvia in order to compare the quality and to investigate the possibility of producing granules containing bee bread. Material and methods. Microscopic analysis of bee bread samples was performed. Plant herbaria, special literature and internet sources were used for identification of pollen. Thin layer chromatography was used for identification of carotenoids and flavonoids. Granules were prepared by wet granulation method. Lactose, calcium lactate, calcium carbonate, potato starch and purified water were used as excipients. Appearance, loss on drying, pH of aqueous solution and content of carotenes were estimated. Results. Microscopic analysis showed mostly native pollen identified as willow pollen. Beta-carotene identified and 2 carotenoids found by thin layer chromatography. Two zones of flavonoids found on chromatograms at day light and 6 zones at ultra violet light. The comparison of bee bread samples of 3 regions of Latvia showed insignificant differences in appearance and consistency, hydrogen ion concentration 3.93–4.23, loss on drying 7.72–11.07 %; content of carotenes calculated to bcarotene 6.77–9.35 mg%. Stability study of bee bread samples showed greater changes after storage at 40ºC temperature. All compositions of granules showed appropriate appearance and flowability. Quality of granules: loss on drying 5.48–13.5%, content of carotenes calculated to b-carotene 5.77–6.75 mg%. Conclusions. Pollen of willow can be considered as an indicator of the origin of bee bread in Latvia. Bee bread samples of three regions of Latvia have insignificant differences in physical, chemical parameters.

Optimization of technological modes of cold acid hydrolysis of potato starch

2020 ◽  
Vol 26 (3) ◽  
pp. 222-233
Author(s):  
M. Alekseenko ◽  
V. Litvyak ◽  
A. Sysa ◽  
E. Hrabovska ◽  
O. Galenko
Keyword(s):  
Acid Hydrolysis ◽  
Potato Starch ◽  
Hydrolysis Of
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