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| 2. |
- Eliasson, Ann-Charlotte, et al.
(författare)
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Starch: Physicochemical and Functional Aspects
- 2006
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Ingår i: Carbohydrates in Food (Food Science and Technology). - 0824759427 ; , s. 391-469
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 3. |
- Arfvidsson, Cecilia, et al.
(författare)
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Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
- 2004
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 39:1, s. 1-8
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Tidskriftsartikel (refereegranskat)abstract
- A comparison of two dissolution methods, gentle stirring and sonication, for solubilising the ultra-large wheat protein glutenin was made based on a direct determination of the molecular weight of dissolved glutenin. The possible physical breakdown of glutenin by sonication was evaluated. Glutenin was isolated by extraction with hydrochloric acid and freeze dried. The extracted glutenin was dissolved either by gentle stirring at 4 °C in phosphate buffer pH 6.8 containing sodium dodecyl sulphate (SDS) or by ultrasonication in the same SDS containing buffer immersed in an ice-bath. The weight average molecular weight and the molecular weight distribution of the dissolved material were determined using asymmetrical flow field-flow factionation using a multiangle light scattering detector coupled on-line with a refractive index detector. These determinations showed that sonication caused physical breakdown of the ultra-large glutenin proteins. The average molecular weight was found to be 5×106 after sonication and 2×107 after gentle stirring.
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| 4. |
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| 5. |
- Ciesla, K., et al.
(författare)
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DSC studies of gamma irradiation effect on the amylose-lipid complex formed in wheat and potato starches
- 2007
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Ingår i: Acta Alimentaria. - 0139-3006. ; 36:1, s. 111-126
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Tidskriftsartikel (refereegranskat)abstract
- Influence of gamma irradiation (Co-60-rays) with doses in the range up to 30 kGy was studied on gelatinisation of wheat starch, wheat flour and potato starch. Differential scanning calorimetry was then applied at several heating and cooling cycles for studies of the effect of irradiation with a 30 kGy dose on interaction of wheat starch with their native lipids and potato starch with admixed 1-mono-lauroyl glycerol. Amylose-lipid complex transition occurs after irradiation at decreased temperature and is accompanied by decreased enthalpy in respect to that recorded in the case of non-irradiated wheat starch, wheat flour as well as potato starch and admixed lipid. Differences between the initial and irradiated starch were easier to detect on the foregoing heating or cooling cycles than during the preceding ones and after the gels' retrogradation. The complex was less influenced by the less advanced retrogradation taking place in the irradiated than in the non-irradiated wheat flour. Radiation-induced modification Of Structural properties of the complex results due to degradation of starch granules confirmed at present by essential reduction in pasting properties and by the increased amount of short molecular products leached during gelatinisation and their higher branching.
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| 6. |
- Ciesla, K, et al.
(författare)
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DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour
- 2005
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Ingår i: Journal of Thermal Analysis and Calorimetry. - : Springer Science and Business Media LLC. - 1588-2926 .- 1388-6150 .- 1572-8943. ; 79:1, s. 19-27
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Tidskriftsartikel (refereegranskat)abstract
- DSC studies were carried out in the heating-cooling cycles for non-irradiated and irradiated with gamma-rays ((CO)-C-60) using 30 kGy dose wheat flour. The differences between gelatinisation and reversible transition of amylose-lipid complexes occurring in suspensions of non-irradiated and the irradiated flour (characterized by a dry matter to water ratio of 1: 1 and 1:3) depend on the conditions applied in DSC measurements (concentration, heating/cooling rate) and on the preceding treatment of samples. An essential decrease in the temperature of amylose-lipid complex transition was discovered after irradiation. Retrogradation is inhibited in the dense gels of the irradiated samples as compared to the initial ones. The results are discussed in terms of radiation-induced destruction of the polysaccharide chains and lipid modification.
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| 7. |
- Ciesla, K, et al.
(författare)
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DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.
- 2003
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Ingår i: Radiation Physics and Chemistry. - 0969-806X. ; 68:5, s. 933-940
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Tidskriftsartikel (refereegranskat)abstract
- Differential scanning calorimetry studies are presented dealing with the influence of gamma irradiation (carried out in the solid state) on the structure of amylose–lipid complex in wheat starch. Suspensions of the control and the wheat starch irradiated with a 30 kGy gamma rays (characterised by starch-to-water ratio of 1:1 and ca. 1:4) were examined during several courses of heating and cooling at rates of 2.5 and 10°C min−1. Differences were observed between enthalpy and temperature of gelatinisation and amylose–lipid complex transition as well as retrogradation taking place in the suspensions and gels of the control and the irradiated starch. The influence of the preceding heating and cooling on further transformations of the amylose–lipid complex differs for the control and the irradiated samples.
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| 8. |
- Ciesla, Krystyna, et al.
(författare)
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DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch
- 2007
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Ingår i: Nuclear Instruments & Methods in Physics Research. Section B: Beam Interactions with Materials and Atoms. - : Elsevier BV. - 0168-583X. ; 265:1, s. 399-405
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Tidskriftsartikel (refereegranskat)abstract
- The effect of gamma irradiation (60Co) with doses of 5–30 kGy on the amylose–lipid complex transition and retrogradation occurring in gels containing ca. 50% and ca. 20% wheat starch was studied by differential scanning calorimetry (DSC) during heating–cooling–heating cycles (up to three cycles). Transition of the amylose–lipid complex occurs in all the irradiated samples at a lower temperature as compared to the non-irradiated starch. That effect was larger when the radiation dose was higher. A further thermal treatment causes a decrease of the transition temperature in the irradiated samples, with no effect or increase of that temperature observed for the non-irradiated ones. Irradiation hinders retrogradation taking place in 50% gels but facilitates the process occurring in 20% gels. The differences between the irradiated and the non-irradiated samples are more evident in the every next heating or cooling cycle as well as after storage and in the case of ca. 50% suspensions as compared to ca. 20% suspensions. The results point out to the deterioration of the structure of the complexes formed in the irradiated starch as compared to the non-irradiated one.
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| 9. |
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| 10. |
- Ciesla, K, et al.
(författare)
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Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry
- 2002
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Ingår i: Radiation Physics and Chemistry. - 0969-806X. ; 64:2, s. 137-148
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Tidskriftsartikel (refereegranskat)abstract
- The paper presents a study of the influence of the conditions applied during differential scanning calorimetry (DSC) Measurements (concentration and heating rate) oil the possible detection of the differences between gelatinization occuring in both non-irradiated and irradiated potato starch with a dose of 20kGy. Differences in gelatinization of irradiated and non-irradiated potato starch during DSC analysis was attributed to the radiation induced destruction of crystalline ordering. This was confirmed by studies of the samples irradiated to very high doses (446 and 600 kGy). and by comparing with the effect of grinding. Changes of starch properties caused by radiodepolymerization-contrary to those caused by grinding influences gelatinization behaviour much more than the WAXS crystallinity in solid state. (C) 2002 Elsevier Science Ltd. All rights reserved.
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