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71 articles for “starch”
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Research ArticleOpen accessEvery word in the titleA Review on Physicochemical and Thermorheological Properties of Sago StarchA. Mohamed, B. Jamilah, K.A. Abbas et al.This study was a part of a research project aiming to investigate the texture characteristics of protein - starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 4 · 31 Dec 2008 · 9,639 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleAmphoteric Starch in Simultaneous Process Preparation with Box-Behnken Design for Optimal ConditionsSopa Cansee, Juntanee Uriyapongson, Commueng Watyotha et al.Cassava starch was chemically modified to produce an amphoteric starch. The amphoteric starch was prepared in a simultaneous process which was evaluated in relation to four factors: temperature (45-55 °C), 3-chloro-2-hydroxypropyltrimethylammonium chloride (CHPTAC, 4-12%) and sodium tripolyphosphate (STP, 2-8%) concentrations, and reaction time (2-6 h). The extent of amphoteric starch produced was determined by the degree of substitution (DS) of … …American Journal of Applied Sciences, Vol. 5, Issue 11 · 30 Nov 2008 · 7,523 accessesView PDFCite
Research ArticleOpen accessEvery word in the titlePhysiochemical Properties of Sago Starch Modified by Acid Treatment in AlcoholP.H. Yiu, S.L. Loh, A. Rajan et al.Sago starch is usually chemically modified to overcome and improve the unstable properties of native sago starch during processing. In this study, sago starch was treated in hydrochloric acid in the presence of methanol, ethanol and 2-propanol at 450C for 1 hour. Granule size, granular structure and solubility of the modified starch were investigated. Results showed that recovery yields of … …American Journal of Applied Sciences, Vol. 5, Issue 4 · 30 Apr 2008 · 8,909 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleSynthesis, Characterization and Saponification of Poly (AN)-Starch Composites and Properties of their HydrogelsA. Hashem, M. A. Afifi, E. A. El-Alfy, A. HebeishHydrogels based on saponified products of poly (acrylonitrile, AN)-starch composites were prepared, characterized and their water abosrbency properties examined. The term composite refered to the resultant products of polymerizatin of AN with starch in presence of ceric ammonium nitrate (CAN) as initiator, that is the composite consists of poly(AN)-starch graft copolymer, homopoly(AN) , oxidized starch and unreacted starch. Thus AN … …American Journal of Applied Sciences, Vol. 2, Issue 3 · 31 Mar 2005 · 7,577 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleEffect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough SystemJihad M. Quasem, Ayman Suliman Mazahreh, Khaled Abu-Alruz et al.Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used … …American Journal of Agricultural and Biological Sciences, Vol. 4, Issue 2 · 30 Jun 2009 · 8,464 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleOptimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory AnalysisMaizura Murad, Aminah Abdullah, Wan Aida Wan MustaphaThe objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2%), gum Arabic (0.1-1.0%) and corn starch (1.5-2.5%) on … …American Journal of Applied Sciences, Vol. 12, Issue 1 · 11 Mar 2015 · 8,194 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleDynamic Mathematical Modelling of Reaction Kinetics for Cyclodextrins Production from Different Starch Sources Using Bacillus macerans Cyclodextrin GlucanotransferaseSyahinaz Shahrazi, Suryani Saallah, Mohd Noriznan Mokhtar et al.This study relates to the mathematical modelling of enzymatic production of Cyclodextrins (CDs) by Cyclodextrin Glucanotransferase (CGTase) from Bacillus macerans. The experiments were carried out in batch mode using different starch sources and the results were used to estimate unknown parameters using linearization and dynamic simulation methods. α- and β-CD produced from tapioca were found to give the highest Michaelis-Menten … …American Journal of Biochemistry and Biotechnology, Vol. 9, Issue 2 · 20 Jun 2013 · 7,909 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleIdentification a Novel Raw-Starch-Degrading-α-Amylase from a Tropical Marine BacteriumZeily Nurachman, Alfredo Kono, Ocky Karna Radjasa, Dessy NataliaProblem statement: Bacteria from the surface of the tropical marine hard coral Acropora sp. were screened for producing raw-starch-degrading-α-amylase. Approach: Based on its 16s rDNA sequence, a bacterium that produced the highest amylolitic activity was identified as Bacillus amyloliquifaciens ABBD. The bacterial isolate secreted a α-amylase extracellularly and then the enzyme was partially purified by ammonium sulfate precipitation followed by … …American Journal of Biochemistry and Biotechnology, Vol. 6, Issue 4 · 31 Dec 2010 · 9,329 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleRelationship between Selected Properties of Starchy Vegetables on Grating and Slicing Production RateLok Chung Yee, M.K. Siti Mazlina, B.T. Hang TuahPrediction on the output of grating and slicing of starchy vegetables are important prior to design or develop the particular food plant. The production rate of grating and slicing products could be affected by the properties of starchy vegetables. In this study, two selected properties which hardness and moisture content are studied. Hardness of selected starchy vegetables was measured using … …American Journal of Agricultural and Biological Sciences, Vol. 7, Issue 2 · 6 Jun 2012 · 7,666 accessesView PDFCite
Research ArticleOpen accessIn the keywordsDevelopment of a Methodology for Determining the Nutritional Value of Pasture Feed Considering the Fractions of Easily Digestible Carbohydrates in the Desert Zone of Southern KazakhstanAmanbay Karynbayev, Beybit Nasiyev, Kuzembayuly Zharylkasyn et al.Due to the absence of easily digestible carbohydrates (sugar and starch, which are of great importance in animal nutrition) in the existing methods of assessing the nutritional value of feed, the need to include them in the methods for improving the overall nutritional value is a particularly urgent matter in feed manufacture for desert livestock industries. The study was carried … …OnLine Journal of Biological Sciences, Vol. 23, Issue 4 · 4 Sep 2023 · 4,882 accessesView PDFCite