Starch/water interactions

Table 2. A list of publications relating to starch/water interactions...

Tanannwong, K. and Reid, D.S. 2004. DSC and NMR relaxation studies of starch-water interactions during gelatinization. Carbohydr. Polym. 58 345-358. 

Radosta, S., Schierbaum, F., and Yuriev, W. P. (1989). Polymer-water interaction of maltodex-trins. II. NMR study of bound water in liquid maltodextrin-water systems. Starch/Staerke 41 428-430. 

Maurice, T.J., Slade, L., Page, C., and Sirett, R. (1985). Polysaeeharide-water interactions-Thermal behavior of starch. In D. Simatos and J.L. Multon (Eds.), Properties of Water in Foods. Martinus Nijhoff, Dordrecht, pp. 211-227. 

Table 4-13 Comparison of static yield stress (YSS), Pa, ofxanthangum, starch-water and starch-xanthan gum mixtures, and of interactions...

Wasserman, L.A. and Meste, M. 2000. Influence of water on potato starch-hpid interactions. An electron spin resonance (ESR) probe study, J. Sci. Food Agric., 80(11), 1608. 

Zardetto Dalla Rosa in 2006 studied the evaluation of the chemical and physical characteristics of fresh egg pasta samples obtained by using two different production methodologies extrusion and lamination. Authors evaluated that it is possible to discriminate the two kinds of products by using FT-NIR spectroscopy. FT-NIR analysis results suggest the presence of a different matrix-water association, a diverse level of starch gelatinization and a distinct starch-gluten interaction in the two kinds of pasteurised samples. 

Curcumin Hydrophobically modified starch Hydrophobic interaction Increased of dispersibility in water and anticarcinogenic activity [174]... 

The theoretically calculated H NMR spectra (Figure 1.172a) are broadened for water interacting with DMSO. The presence of the quercetin molecule or two starch (amylose) fragments in water... 

Descamps, O. Langevin, P. Combs, D.H. (1986). Physical effect of starch/carrageenan interactions in water and milk. Food Technology, Vol. 40, No. 4, pp 81-90, ISSN 0015-6639. 

A significant discovery was made in the 1990s when a mixture of soy oil and com starch was passed through an excess steam jet cooker. The resulting starch dispersion contained soy oil droplets about 1 to 10 xm in diameter and the droplets did not coalesce with time, even after prolonged storage (Fanta and Eskins, 1995). The stability and lack of coalescence of the oil droplets in both hqnid dispersions and dried sohds was demonstrated, suggesting a specific starch-oil interaction (Knntson et al., 1996). Dickinson (1988) proposed that starch separates from water solntion and adsorbs onto the hydrophobic surfaces of oil droplets because water is a thermodynamically poor solvent for starch, and the adsorption of starch at the lipid-water interface leads to a redaction in the interfacial tension of the two-phase aqueous oil system. 

Starches. Starch (qv) granules must be cooked before they wiU release their water-soluble molecules. It is common to speak of solutions of polysaccharides, but in general, they do not form tme solutions because of their molecular sizes and intermolecular interactions rather they form molecular dispersions. The general rheological properties of polysaccharides like the starch polysaccharides are described below under the discussion of polysaccharides as water-soluble gums. Starch use permeates the entire economy because it (com starch in particular) is abundantly available and inexpensive. Another key factor to its widespread use is the fact that it occurs in the form of granules. 

The food a person eats is a personal energy store hanking on photosynthesis. In photosynthesis, gaseous carbon dioxide, liquid water, and solar energy interact to produce solid carbohydrates, such as sugar and starch, and gaseous ox gen. 

Extrusion texturization minimizes the water binding capacity of dairy protein products, in decreasing order, WPI > WPC > NDM, as temperature increases, making them interact better with starch. 

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