The Experts below are selected from a list of 16335 Experts worldwide ranked by ideXlab platform
Shujuan Yu - One of the best experts on this subject based on the ideXlab platform.
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preparation and characterisation of crosslinked waxy Potato Starch
Food Chemistry, 2009Co-Authors: Qiang Huang, Xiong Fu, Lexing Zhang, Shujuan YuAbstract:Abstract Using waxy Potato Starch as the raw material, the preparation, and determination of physical and chemical properties of acetylated diStarch adipate (ADA) were studied systematically. The experimental variables investigated include temperature, pH, and reaction time, which all have influence on the degree of substitution (DS) of crosslinked waxy Potato Starch. Results show that the optimal reaction was obtained at a pH range of 9.0–9.5, a temperature of 35 °C, and a reaction time of 2 h. The structures of ADA Starch were characterised by FT-IR, and the results indicate a new absorption peak at 1732 cm −1 which is assigned to the C O stretching vibration. It was found through polarised light microscopy and scanning electron microscopy (SEM) that the Starch granule structure did not substantially change after crosslinking. The modified waxy Potato Starch paste exhibited excellent viscosity stability, acid resistant, salt tolerance properties and good breakdown. The swelling of ADA Starch granules was gradual over a wide range of temperatures.
Na Wang - One of the best experts on this subject based on the ideXlab platform.
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effect of potassium alum addition on the quality of Potato Starch noodles
Journal of Food Science and Technology-mysore, 2019Co-Authors: Zhen Li, Zhilu Ai, Yao Zhang, Na WangAbstract:The objective of this study was to investigate the effects and mechanism of potassium alum (PA) on Potato Starch noodles to provide a theoretical basis for future searches for new alternatives for PA that are not harmful to the body. The amount of amylose leakage significantly decreased with the PA addition. SEM showed that the honeycomb structure of Potato Starch noodles with 0.1% PA was diminished. The number of internal pores and average area decreased from 92 and 580.09 units to 72 and 652.58 units, respectively. NMR indicated that the water holding capacity of Potato Starch noodles containing PA was greater than that of the control. XRD showed that the crystal structure of Potato Starch noodles was destroyed and that the crystallinity of Potato Starch noodles with PA increased from 16.65 to 19.64%. G’ and G’’ increased, but tanδ decreased. FT-IR showed that PA caused the O–H stretching vibration in the absorption peak to move in the high-field direction and that the ionic bond was dominant in the PA-Potato Starch interaction system.
Qiang Huang - One of the best experts on this subject based on the ideXlab platform.
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preparation and characterisation of crosslinked waxy Potato Starch
Food Chemistry, 2009Co-Authors: Qiang Huang, Xiong Fu, Lexing Zhang, Shujuan YuAbstract:Abstract Using waxy Potato Starch as the raw material, the preparation, and determination of physical and chemical properties of acetylated diStarch adipate (ADA) were studied systematically. The experimental variables investigated include temperature, pH, and reaction time, which all have influence on the degree of substitution (DS) of crosslinked waxy Potato Starch. Results show that the optimal reaction was obtained at a pH range of 9.0–9.5, a temperature of 35 °C, and a reaction time of 2 h. The structures of ADA Starch were characterised by FT-IR, and the results indicate a new absorption peak at 1732 cm −1 which is assigned to the C O stretching vibration. It was found through polarised light microscopy and scanning electron microscopy (SEM) that the Starch granule structure did not substantially change after crosslinking. The modified waxy Potato Starch paste exhibited excellent viscosity stability, acid resistant, salt tolerance properties and good breakdown. The swelling of ADA Starch granules was gradual over a wide range of temperatures.
Sabu Thomas - One of the best experts on this subject based on the ideXlab platform.
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Natural rubber latex/Potato Starch nanocrystal nanocomposites: Correlation morphology/electrical properties
Materials Letters, 2011Co-Authors: Emilie Bouthegourd, K. R. Rajisha, Nandhakumar Kalarical, Jean-marc Saiter, Sabu ThomasAbstract:This paper discusses the preparation and characterization of nanocomposites obtained with Potato Starch nanocrystals, and their use as fillers in order to realize nanocomposites with a natural rubber latex matrix. The preparation of Potato Starch nanocrystals was done by hydrolysis of Potato Starch powder using sulfuric acid. The synthesized Potato Starch nanocrystal suspensions were mixed with natural rubber latex by latex stage mixing process using a magnetic stirrer. In this way, composites containing up to 20% w/w of fillers have been obtained. Morphological studies indicated a relatively uniform dispersion of Starch nanocrystals in the nanocomposites until 15% w/w filler loading. Dielectric measurements confirm the existence of a threshold at a composition close to 15% w/w of filler at which the fillers become agglomerated. © 2011 Elsevier B.V. All rights reserved.
Zhen Li - One of the best experts on this subject based on the ideXlab platform.
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effect of potassium alum addition on the quality of Potato Starch noodles
Journal of Food Science and Technology-mysore, 2019Co-Authors: Zhen Li, Zhilu Ai, Yao Zhang, Na WangAbstract:The objective of this study was to investigate the effects and mechanism of potassium alum (PA) on Potato Starch noodles to provide a theoretical basis for future searches for new alternatives for PA that are not harmful to the body. The amount of amylose leakage significantly decreased with the PA addition. SEM showed that the honeycomb structure of Potato Starch noodles with 0.1% PA was diminished. The number of internal pores and average area decreased from 92 and 580.09 units to 72 and 652.58 units, respectively. NMR indicated that the water holding capacity of Potato Starch noodles containing PA was greater than that of the control. XRD showed that the crystal structure of Potato Starch noodles was destroyed and that the crystallinity of Potato Starch noodles with PA increased from 16.65 to 19.64%. G’ and G’’ increased, but tanδ decreased. FT-IR showed that PA caused the O–H stretching vibration in the absorption peak to move in the high-field direction and that the ionic bond was dominant in the PA-Potato Starch interaction system.