Structural changes of cassava starch granules hydrolyzed by a mixture of α-amylase and glucoamylase

2011 ◽  
Vol 85 (1) ◽  
pp. 272-275 ◽  
Author(s):  
Youshuang Chen ◽  
Shirong Huang ◽  
Zhongfeng Tang ◽  
Xiaowei Chen ◽  
Zengfang Zhang
Keyword(s):  
Structural Changes ◽  
Cassava Starch ◽  
Starch Granules

Structural Changes of Cassava Starch Granules after Heating at Intermediate Water Contents

1997 ◽  
Vol 49 (5) ◽  
pp. 171-179 ◽  
Author(s):  
Véronique Garcia ◽  
Paul Colonna ◽  
Brigitte Bouchet ◽  
Daniel J. Gallant
Keyword(s):  
Structural Changes ◽  
Cassava Starch ◽  
Intermediate Water ◽  
Starch Granules ◽  
Water Contents

Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions

2012 ◽  
Vol 111 (3) ◽  
pp. 2217-2222 ◽  
Author(s):  
Cleoci Beninca ◽  
Tiago André Denck Colman ◽  
Luiz Gustavo Lacerda ◽  
Marco Aurélio da Silva Carvalho Filho ◽  
Ivo Mottin Demiate ◽  
...  
Keyword(s):  
Sodium Hypochlorite ◽  
Cassava Starch ◽  
Starch Granules ◽  
Structural Behaviors

Architectural changes of heated mungbean, rice and cassava starch granules: Effects of hydrocolloids and protein-containing envelope

2007 ◽  
Vol 67 (4) ◽  
pp. 614-622 ◽  
Author(s):  
Parichat Hongsprabhas ◽  
Kamolwan Israkarn ◽  
Chantana Rattanawattanaprakit
Keyword(s):  
Cassava Starch ◽  
Starch Granules

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

scholarly journals THERMOANALYTICAL STUDY ON THE ACTION OF NITRIC ACID UP CASSAVA STARCH GRANULES

2014 ◽  
Vol 3 (1-2) ◽  
pp. 20 ◽  
Author(s):  
Egon Schnitzler ◽  
Lucas Stiegler Ribeiro ◽  
Layse Do Prado Cordoba ◽  
Marina Morena Pereira Andrade ◽  
Cristina Soltovski Oliveira ◽  
...  
Keyword(s):  
Nitric Acid ◽  
Cassava Starch ◽  
Starch Granules ◽  
Thermoanalytical Study

Temperature Related Structural Changes in Wheat and Corn Starch Granules and Their Effects on Gels and Dry Foam

2008 ◽  
Vol 60 (9) ◽  
pp. 476-484 ◽  
Author(s):  
Gregory M. Glenn ◽  
Artur Klamczynski ◽  
Bor-Sen. Chiou ◽  
William J. Orts ◽  
Syed H. Imam ◽  
...  
Keyword(s):  
Structural Changes ◽  
Corn Starch ◽  
Starch Granules

Preparation and Characterization of Enzymatically-Treated Granular Cassava Starch and Poly(butylene adipate-co-terephthalate) Blends

2012 ◽  
Vol 550-553 ◽  
pp. 1503-1512 ◽  
Author(s):  
Kamol Maikrang ◽  
Klanarong Sriroth ◽  
Kunruedee Sangseethong ◽  
Amnat Jarerat
Keyword(s):  
Starch Content ◽  
Cassava Starch ◽  
Starch Granules ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Porous Surfaces ◽  
Starch Blends ◽  
Scanning Electron

Raw cassava starch was treated with α-amylase and amyloglucosidase in aqueous solution under annealing condition to obtain starch granules with rough and porous surfaces. Many different pits and pores formed by the activity of the enzymes on the surface granules and were observed by scanning electron microscopy (SEM). The obtained starch granules with rough surfaces were mechanically blended with poly(butylenes adipate-co-terephthalate)(PBAT) at different ratios by using a single screw extruder. The results showed that the samples comprised of enzymatically treated starch blends had higher elongation than those comprised of untreated starch blends. At 10% starch content, the treated starch/PBAT blend had about 37.55% more elongation than the untreated starch/PBAT blend. This resulted in the improved compatibility of the starch granules and PBAT matrix in the blends as confirmed by SEM.

Study on supramolecular structural changes of ultrasonic treated potato starch granules

2012 ◽  
Vol 29 (1) ◽  
pp. 116-122 ◽  
Author(s):  
Jie Zhu ◽  
Lin Li ◽  
Ling Chen ◽  
Xiaoxi Li
Keyword(s):  
Structural Changes ◽  
Potato Starch ◽  
Starch Granules

scholarly journals Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules

2016 ◽  
Vol 46 (4) ◽  
pp. 732-738 ◽  
Author(s):  
Juliane Mascarenhas Pereira ◽  
Ana Carolina Moura de Sena Aquino ◽  
Daiana Cardoso de Oliveira ◽  
Gabriela Rocha ◽  
Alícia de Francisco ◽  
...  
Keyword(s):  
Regular Structure ◽  
Cassava Starch ◽  
Starch Degradation ◽  
Bakery Products ◽  
Starch Granules ◽  
Gluten Free ◽  
New Materials ◽  
Dextrose Equivalent ◽  
Starch Fermentation ◽  
New Material

ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the structure of solids present in this residue was studied, seeking to future applications for new materials. The solids of the wastewater were spray dried with maltodextrin (MD) with dextrose equivalent (DE) of 5 and 15 and the structure of the powder was evaluated by scanning electron microscopy. A regular structure with a network arrangement was observed for the dried material with MD of 5 DE, in contrast to the original and fermented starches structure, which suggests a regular organization of this new material, to be studied in future applications.

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