The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform
Willis Forsling - One of the best experts on this subject based on the ideXlab platform.
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Role of Dextrin in the selective flotation of fluorite
2012Co-Authors: G. Bhaskar Raju, K. Hanumantha Rao, Willis ForslingAbstract:Dextrin and related polysaccharides are generally used as depressants/ dispersants in various mineral processing operations. Interaction of Dextrin on calcium minerals both in the presence and absence of oleate was studied in the present investigation. The mechanism of Dextrin adsorption at mineral / water interface was investigated by adsorption, contact angle and zeta potential measurements. The role of Dextrin in the separation of fluorite by flotation has been discussed.
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Adsorption of Dextrin at Mineral/Water Interface
Journal of Colloid and Interface Science, 1997Co-Authors: G. Bhaskar Raju, Allan Holmgren, Willis ForslingAbstract:Abstract The adsorption mechanism of Dextrin on aqueous minerals such as fluorite, apatite, galena, magnetite, γ-alumina, and graphite was studied by adsorption experiments, zeta potential measurements, and FT-IR studies. Depending on the nature of the mineral surface, Dextrin was found to interact in three different ways viz. by chemisorption, physisorption, or hydrophobic–hydrophobic interaction. The adsorption density of Dextrin was found to be pH dependent. Maximum adsorption of Dextrin was obtained around the pH at which the mineral surface is highly hydroxylated. The mechanism of Dextrin interaction with the surface metal hydroxy sites, (≡MeOH), was found to proceed via chemical complexation. A linear relationship was observed between the adsorption density of Dextrin and the pH of maximum surface hydroxylation. Zeta potential measurements have indicated the possibility of Dextrin adsorption by electrostatic interaction under the conditions where mineral surface and Dextrin are oppositely charged. Furthermore Dextrin was found to adsorb on hydrophobic minerals such as graphite by hydrophobic–hydrophobic interaction. However, the magnitude of adsorption by electrostatic and hydrophobic interaction was found to be very marginal compared to that of chemical complexation.
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adsorption of Dextrin at mineral water interface
Journal of Colloid and Interface Science, 1997Co-Authors: Bhaskar G Raju, Allan Holmgren, Willis ForslingAbstract:Abstract The adsorption mechanism of Dextrin on aqueous minerals such as fluorite, apatite, galena, magnetite, γ-alumina, and graphite was studied by adsorption experiments, zeta potential measurements, and FT-IR studies. Depending on the nature of the mineral surface, Dextrin was found to interact in three different ways viz. by chemisorption, physisorption, or hydrophobic–hydrophobic interaction. The adsorption density of Dextrin was found to be pH dependent. Maximum adsorption of Dextrin was obtained around the pH at which the mineral surface is highly hydroxylated. The mechanism of Dextrin interaction with the surface metal hydroxy sites, (≡MeOH), was found to proceed via chemical complexation. A linear relationship was observed between the adsorption density of Dextrin and the pH of maximum surface hydroxylation. Zeta potential measurements have indicated the possibility of Dextrin adsorption by electrostatic interaction under the conditions where mineral surface and Dextrin are oppositely charged. Furthermore Dextrin was found to adsorb on hydrophobic minerals such as graphite by hydrophobic–hydrophobic interaction. However, the magnitude of adsorption by electrostatic and hydrophobic interaction was found to be very marginal compared to that of chemical complexation.
Zhengyu Jin - One of the best experts on this subject based on the ideXlab platform.
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preparation and characterization of emulsion stabilized by octenyl succinic anhydride modified Dextrin for improving storage stability and curcumin encapsulation
Food Chemistry, 2019Co-Authors: Yi Pan, Bao Zhang, Ran Meng, Hanqing Chen, Zhengyu JinAbstract:In our study, octenyl succinic anhydride (OSA)-modified Dextrin was prepared and characterized as a novel emulsifier to improve the stability of emulsion and curcumin encapsulation. Fourier-transform infrared spectroscopy demonstrated the occurrence of esterification between OSA and Dextrin (Mw = 1.041 × 104 g/mol). The absolute value of ζ-potential of OSA-Dextrin increased (from 25.37 mV to 34.57 mV) with increasing OSA addition (from 0% to 8%), and then kept constant. Confocal laser scanning microscope results showed that the debranching and esterification of starch improved the oil droplets distribution and reduced the droplet size of emulsions. The emulsifying stability of emulsions coated by Dextrin was greatly improved with OSA modification. The particle size of emulsion decreased significantly when the addition of OSA increased during storage. OSA-modified Dextrin was in a position to increase encapsulation efficiency of curcumin. This research may increase the utilization of emulsions stabilized by OSA Dextrin in food industry.
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Dextrin-uricase conjugate: Preparation, characterization, and enzymatic properties.
International Journal of Biological Macromolecules, 2017Co-Authors: Yu Wang, Zhengyu Jin, Chengmei Liu, Yaoqi TianAbstract:Uricase was conjugated with Dextrin to improve its stability. Firstly, Dextrin was succinylated into Dextrin monosuccinate with the functional group, carboxylic acid, and Dextrin monosuccinates with different degree of substitution (DS) were prepared. Secondly, Dextrin-uricase conjugate was synthesized by uricase and Dextrin monosuccinate, which was verified by size-exclusion chromatography and anion exchange chromatography. Thirdly, it was found that the conjugate degree of the Dextrin-uricase conjugate was positively related to the DS of Dextrin monosuccinate, but the activity was seriously lost and difficult to recover by α-amylase. When the molar ratio of Dextrin monosuccinate (DS=0.283) to uricase was 30:1, the conjugate degree of Dextrin-uricase conjugate reached 22.1% and the activity was decreased to 40.4%. After triggered by α-amylase, the activity was recovered to 83.4%. Finally, the enzymatic properties of this Dextrin-uricase conjugate were investigated and compared with those of free uricase. The optimal pH and temperature of the Dextrin-uricase conjugate was 9.0 and 45°C, respectively, whereas the optimal pH and temperature of free uricase was 8.5 and 45°C, respectively. Furthermore, Dextrin-uricase conjugate was more resistant to simulated physiological conditions and trypsin. These results suggested that the stability of uricase could be ameliorated by conjugation with Dextrin.
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Preparative fractionation of Dextrin by polyethylene glycol: Effects of initial Dextrin concentration and pH.
Journal of Chromatography A, 2017Co-Authors: Yu Wang, Zhengyu Jin, Chengmei Liu, Yaoqi TianAbstract:Abstract Polyethylene glycol (PEG) was further applied for fractionating Dextrin prepared from cassava starch. The initial Dextrin concentration and pH of the Dextrin solutions were crucially considered in this study with the average molecular-weight dispersity (DMa) as the index. The results showed that the initial Dextrin concentration significantly affected the mass fraction and the molecular weight distribution of each Dextrin fraction obtained from gradient PEG precipitation. However, the initial Dextrin concentration, which ranged from 0.9% to 3.6%, did not affect the DMa of the Dextrin fractions. Furthermore, the DMa of the fractions obtained at pHs 4.00, 4.96, 6.00, 6.92, 7.99, 8.96, and 9.91, was 1.364, 1.341, 1.305, 1.286, 1.273, 1.311, and 1.404, respectively, while the dispersity of the parent Dextrin was 2.052. These results suggest that the preparative approach, gradient PEG precipitation, is applicable in acidic, neutral, and alkaline environments, and that a weakly alkaline environment is optimal for Dextrin fractionation.
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Preparative fractionation of Dextrin by gradient alcohol precipitation
Separation Science and Technology, 2017Co-Authors: Chengmei Liu, Zhengyu Jin, Yaoqi TianAbstract:ABSTRACTThis work investigated the impacts of the initial pH and salt of the Dextrin solution on fractionating Dextrin by gradient alcohol precipitation, represented by gradient ethanol precipitation. Data suggested that this method was applicable in acidic, neutral, and alkaline environment, and the best fractionation effect was achieved at neutrality. In addition, KCl was co-precipitated with Dextrin and resulted in earlier precipitation of some Dextrin than in the KCl-free solution, which indicated that salt negatively affected fractionation. Furthermore, the effect of salt was positively correlated to its concentration.
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Fractionation of Dextrin by gradient polyethylene glycol precipitation.
Journal of Chromatography A, 2016Co-Authors: Chengmei Liu, Zhengyu Jin, Yaoqi TianAbstract:This work aimed at developing a novel approach, named gradient polyethylene glycol (PEG) precipitation, to fractionate Dextrin into fractions with narrower molecular weight distribution. This approach was based on the incompatibility between PEG and Dextrin in aqueous solution; this incompatibility is positively correlated with the molecular weight of Dextrin. Theoretically, Dextrin can be precipitated in descending order of molecular weight by the gradual addition of PEG into the Dextrin solution. Specifically, this study investigated the effects of molecular weight and its distribution of PEG on Dextrin fractionation with the molecular-weight dispersity (DM) as index. The parent Dextrin could be fractionated by PEG into several fractions with different molecular weights and lower DM. The average DM of fractions obtained by PEG2000, PEG4000, PEG6000, PEG10000, and PEG20000 was 1.471, 1.352, 1.286, 1.453, and 2.028, respectively, while the DM of the parent Dextrin was 2.052. These data suggest that PEG6000 was the optimal precipitant, while PEG20000 was unsuitable for fractionating Dextrin. Furthermore, narrowly-distributed PEG resulted in optimum fractionation results. Therefore, gradient PEG precipitation is an efficient method for fractionating Dextrin. Additionally, narrowly-distributed PEG of suitable molecular weight should be selected to obtain superior fractionation results.
Xuerong Fan - One of the best experts on this subject based on the ideXlab platform.
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branched limit Dextrin impact on wheat and waxy starch gels retrogradation
Food Hydrocolloids, 2014Co-Authors: Qiang Wang, Mohanad Bashari, Feng Chen, Ping Wang, Li Cui, Jiugang Yuan, Xuerong FanAbstract:The effect of branched limited Dextrin (BLD) on starch retrogradation was investigated to explain the anti-firming mechanism of α-amylase. The influence of BLD on the gelatinized wheat and waxy rice starch retrogradation was characterized by differential scanning calorimetry (DSC) and wide-angle X-ray diffraction (WXRD). DSC and WXRD results showed that retrogradation of wheat and waxy rice starch gels were reduced with the addition of branched limit Dextrins (F75 and F88). Avrami equation was used to analyze the enthalpies of retrograde wheat starch gels, and the value of k indicated that F75 and F88 reduced the kinetics of starch retrogradation. In addition, molecular dynamic (MD) simulation was adapted to predict the interaction of BLD and starch fraction, and the results showed that the BLD reduced starch retrogradation by the interplay between starch and BLD.
Naofumi Morita - One of the best experts on this subject based on the ideXlab platform.
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effect of various Dextrin substitutions for wheat flour on dough properties and bread qualities
Food Research International, 2004Co-Authors: Megumi Miyazaki, Tomoko Maeda, Naofumi MoritaAbstract:Abstract Six kinds of Dextrins (DE, dextrose equivalent; 3–40) were substituted for wheat flour up to 20%, and physicochemical properties of dough and quality of bread were examined. At 2.5% substitution, gelatinization and viscoelastic properties of dough did not significantly differ between the control (100% wheat flour) and the substituted samples. Likewise, firmness of crumbs baked with Dextrin at 2.5% did not have significant difference during storage. Breads baked with Dextrins (DE 19–40) showed less staling endothermic enthalpy than those with DE 8 or 11 at 2.5% of substitution. A large amount of substitution, such as 15% or 20%, could not form suitable dough properties and bread quality. Δaw of crumbs baked with various lengths of Dextrin did not significantly differ at 2.5% of substitution. As a result, lower molecular Dextrins (DE 19, 25 and 40) at 2.5% of substitution retarded retrogradation of starch in crumbs during storage than higher Dextrins (DE 3 and 8). However, this retrogradation was not accompanied by the softness of crumb.
Qiang Wang - One of the best experts on this subject based on the ideXlab platform.
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branched limit Dextrin impact on wheat and waxy starch gels retrogradation
Food Hydrocolloids, 2014Co-Authors: Qiang Wang, Mohanad Bashari, Feng Chen, Ping Wang, Li Cui, Jiugang Yuan, Xuerong FanAbstract:The effect of branched limited Dextrin (BLD) on starch retrogradation was investigated to explain the anti-firming mechanism of α-amylase. The influence of BLD on the gelatinized wheat and waxy rice starch retrogradation was characterized by differential scanning calorimetry (DSC) and wide-angle X-ray diffraction (WXRD). DSC and WXRD results showed that retrogradation of wheat and waxy rice starch gels were reduced with the addition of branched limit Dextrins (F75 and F88). Avrami equation was used to analyze the enthalpies of retrograde wheat starch gels, and the value of k indicated that F75 and F88 reduced the kinetics of starch retrogradation. In addition, molecular dynamic (MD) simulation was adapted to predict the interaction of BLD and starch fraction, and the results showed that the BLD reduced starch retrogradation by the interplay between starch and BLD.