Starch, effect of temperature

FIGURE 6.27 Retrogradation of gelatinized starch. Effects of temperature (a), starch concentration (b), and starch type (c) on melting enthalpy (AH). Starch type and concentration, and storage temperature and time indicated. (Approximate results from various sources.)... 

WiUett, J.L., Jasberg, B.K. and Swanson, C.L. (1995) Rheology of thermoplastic starch effects of temperature, moisture content, and additives on melt viscosity. Polymer Engineering and Science, 35, 202-210. 

Willett JL, Jasberg BK, Swanson CL, (1995a) Rheology of thermoplastic starch - effects of temperature moisture content and additives on melt viscosity . Poly. Eng. Sci., v35, n2 202-210. 

An early report from Shukla et al.129 showed efficient hydrolysis and isomerization reactions of disaccharides, including cellobiose, maltose, and lactose, over zeolites type A, X, and Y. Abbadi et al.130 studied the hydrolysis of maltose, amylose, and starch over the zeolitic materials H-mordenite, H-beta, and mesoporous MCM-41. The effect of temperature and pressure, as well as that of the Si/Al ratio of H-mordenite and H-beta zeolites, on their catalytic activity was investigated for the... 

In 1814 Jean-Jacques Colin and Henri-Frangois Gaultier de Claubry, professor of toxicology at the School of Pharmacy in Paris, described the blue substance produced when free iodine acts on starch, and studied the effects of temperature and of sulfurous acid, hydrogen sulfide, and other reagents on this reaction (131). In the same year Friedrich Stromeyer first applied this starch reaction to analytical chemistry and was able to detect as little as one part of iodine in 350,000 to 450,000 parts... 

G. L. Hatch, Effect of Temperature on the Starch-Iodine Spectrophotometric Calibration Line, Anal. Chem. 1982, 54, 2002. 

Hizukuri, S., Fujii, M., and Nikuni, Z. 1961. Effect of temperature during germination on the crystalline type of starch in soybean seedlings. Nature (Lond.) 192, 239-240. 

Keeling, P. L., Banisadr, R., Barone, L., Wasserman, B. P., and Singletary, G. W. 1994. Effects of temperature on enzymes in the pathway of starch biosynthesis in developing wheat and maize grain. Aust. J. Plant Physiol 21, 807-827. 

Mohabir, G., and John, F. 1988. Effect of temperature on starch synthesis in potato tissue and in amyloplasts. Plant Physiol. 88,1222-1228. 

The following diagrams show the effect of iodine concentration on the binding capacity of starch (Fig. 12), the effect of KI concentration (Fig. 13), the effect of temperature (Fig. 14), and the effects of the extent of... 

Fig. 10.—Effect of Temperature and Time of Roasting on the Solulnlity of Starch. [Key triangles, ISO crosses, 175° circles, 200 and squares, 213. ]...

Effect of Temperature on Hydrolysis Extent and Product Distribution. It was shown above that slow initial rate of reaction is characteristic of operating at low temperatures (below the gelatinization range of starch) whereas rapid initial rates are... 

The following is a quote from an article in the August 18, 1998, issue of The New York Times about the breakdown of cellulose and starch A drop of 18 degrees Fahrenheit [from 77 °F to 59 °F] lowers the reaction rate six times a 36-degree drop [from 77 °F to 41 °F] produces a fortyfold decrease in the rate. (a) Calculate activation energies for the breakdown process based on the two estimates of the effect of temperature on rate. Are the values consistent (b) Assuming the value of calculated from the 36° drop and that the rate of breakdown is first order with a half-life at 25 °C of 2.7 yr, calculate the half-life for breakdown at a temperature of — 15 °C. 

Perego P, Convert A, Del Borghi M. (2003). Effects of temperature, inoculum size and starch hydrolysate concentration on butanediol production by Bacillus licheniformis. Bioresour Technol, 89, 125-131. 

The effect of temperature on adsorption equilibrium Is worth mentioning. Rise of temperature decreases the extent of adsorption. This is in spite of the fact that surface tension decreases with a rise in temperature. The reason behind this observation is that molecular cohesion, a fundamental cause of adsorption, is disrupted by thermal agitation. For example, when iodine is added to starch solution, a blue colour appears due to formation of starch iodide. However, upon heating, the blue colour disappears due to the failure of iodine to remain adsorbed on the starch particles at higher temperatures. 

Measurement of interaction with protein. ) Measurement of rotational correlation time in H2O, dodecane, and solutions of sodium dodecyl sulfate and other surfactants. Measurement of rotational correlation times in starch solution at several temperatures. Measurement of rotational correlation times. ) Measurement in phosphatidyl choline vesicle membranes. Several related radicals also used. ) Measurement of effect of temperature on line broadening. Rotational correlation time measured in solutions of sodium dodecyl sulfate. ) Measurement of hemimicelle formation of surfactant SDS adsorbed onto alumina. ) Measurements in phase V liquid crystal solvents 7 other related radicals measured. 86Szal, 83Brol ), 87Bag2 )... 

Silverio J, Fredriksson H, Andersson R, Ehasson AC, Aman P. The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopectin unit-chain length distribution. Carbohydr Polym 2000 42 175-184. 

Vickery, H. B. The effect of temperature on the behaviour of malic acid and starch in leaves of Bryophyllum calycinum cultured in darkness. Plant Physiol. 29,385-392 (1954 a)... 

Table 15.52. The effect of temperature on stearyl-2-lactylate (SSL) binding in a blend of gluten and starch ...

In this chapter we review the solution properties of K-carrageenan and its interaction with starch and non-starch polysaccharides in aqueous media. We stress the importance of the sol-gel transition and gelation mechanism of K-carrageenan p>articularly the effect of temperature, polysaccharide concentration and external counterions on the transition and the interaction of K-carrageenan with other pwlysaccharides. Given the economic importance of K-carrageenan, we also discuss its viscoelastic behavior and microstructure as well as actual and potential applications in foods. 

Loisel, C., Tecante, A., Cantoni, P. Doublier, J. L. (2000). Effect of temperature on the rheological properties of starch/ carrageenan mixtures. In Gums and Stabilizers for the Food Industry 10, Williams, P.A. Phillips, G.O. (eds), ISBN 185573 788 4, pp. 181-187, Royal Society of Chemistry, Cambridge, UK. 

Pushpadass HA, Babu GS, Weber RW, Hanna MA. 2008. Extmsion of starch-based loose fiU packaging foams effects of temperature, moisture and talc on physical properties. Packaging Technol Sd 21 171-183. 

What is starch retrogradation Investigate the effect of temperature on the rate of starch retrogradation. What kind of ingredients or food additives can be used to lower the rate of starch retrogradation What is the relationship between starch retrogradation and bread texture ... 

The preparation of TPS/PLA blends was based on the technique described by Rodriguez et al. for polyethylene/plasticized starch blends [5]. The blends are made on a Leistritz 34 mm co-rotating twin-screw extruder with a L/D ratio of 42, with a single-screw extruder as a side-feeder to the twin-screw line for the PLA feeding. The glycerol content in the TPS was 36 and 39 wt% on a dry-basis, and the mixing zone was set at 180°C, 200°C or 220°C, to study the effect of temperature. The TPS concentration in the blends was maintained at 27% on a water free basis. In the interface modified blends, the PLA-g-MA was either blended directly with the thermoplastic starch or used to substitute 20% of the unmodified PLA. 

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