Gelatinization properties

Methylnitropropanediol dinitrate is nearly as powerful an expl as TNT, but more brisant, comparable to Tetryl. It was prepd during WWII on a lab scale in Ger, and examined from the point of view of its gelatinizing properties on NC. Such properties were found to be rather poor, although its volatility, stability, etc were satisfactory (Ref 4)... 

Karim A.A., Bhat R. 2009. Fish gelatin properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids 23, 563-576. 

Symmetrically substituted, especially tetra-substituted, urea derivatives have particularly good gelatinizing properties. 

Starch, when submitted to the above process, is converted into a gummy substance, which, having lost al] gelatinous properties, is soluble in either odd or hot water and iodine, instead of causing a blue color, as... 

The viscosity of a starch paste is mainly a function of the size of swollen granules. Waxy maize starch has smaller granules, so its swelling power is less than that of amylopectin potato starch. The peak viscosity of amylopectin potato starch, in comparison to potato starch and waxy maize starch, is shown in Figure 11.7. The gelatinization properties of amylopectin starch resemble those of potato starch. With reduced amylose content, the peak viscosity occurs as a lower temperature as swollen granules are weak and can be ruptured more easily with shear. 

This review has shown that most studies on barley starches have been focused on understanding the fine structures, particle size distribution, chemical composition, gelatinization properties and susceptibility towards enzyme hydrolysis. However, there is a dearth of information on the rheological and retrogradation characteristics of barley starches from different cultivars. Furthermore, the response of small and large barley starch granules towards physical and chemical modification needs investigation. Research in the above areas is underway in our laboratories. It is hoped that this study may improve the utilization of different types of barley starches for specific products within the food and paper industry. 

Chem. Descrip. Triphenyl phosphate CAS 115-86-6 EINECS/ELINCS 204-112-2 Uses Rame retardant platinizing agent, plastidzer tor collodion cotton plastidzer w/o gelatinizing properties for acetyl cellulose reduces tiamm. ot NC and acetyl cellulose-based plastic compds. and lacquer films flame retardant plasticizer tor photographic film materials, surf, coatings, phenolic laminates, cellulose acetate film/compds., rubber articles made from acrylonitrile-butadiene, polychloroprene rubber Features Not compat. with PVC... 

TABLE 2 Gelatinizing Properties of Al-Acyl-L-amino Acid Surfactants ... 

Fig. 4.30. Gelatinization properties of various starches (according to Banks and Muir, 1980). Brabender visco-amylograph. 40 g starch/460 ml water, temperature programming start at 50 °C, heated to 95 °C at a rate of 1.5° C/min. Held at 95 °C for 30 min — potato, - - -...

The Falling Number test (cf. 15.4.1.1.1) and an amylographic assay are the most important tests to assess the baking properties of rye flour. These tests depend to a great extent on gelatinization properties of starches and the presence of a-amyl-ase. The higher the a-amylase activity, the lower the Falling Number. 

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