3 articles for “gelatinization”

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Research ArticleOpen accessIn the keywordsA 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 PDF Cite

Research ArticleOpen accessIn the abstractEffect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice FlourAnuchita Moongngarm, Piyatida Srijinda, Tatdao Paseephol et al.The thermal and pasting properties and Resistant Starch (RS) formation of high amylose rice flour were investigated at 121°C using different solvents and storage times. The samples treated with water and lactic acid 10 mmol/L with storage times 0, 24, 48 and 72 h had the highest degree of gelatinization, ranging from 98.64 to 99.86%. The samples treated with ethanol … …American Journal of Applied Sciences, Vol. 12, Issue 8 · 9 Sep 2015 · 7,381 accessesView PDF Cite

Research ArticleOpen accessIn the abstractSynthesis, 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 PDF Cite