| 1. |
- Agyei-Amponsah, Joyce, et al.
(author)
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Effect of Substituting Sunflower Oil with Starch-Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced-Fat Mayonnaise-Type Emulsions
- 2021
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In: Starke (Weinheim). - : Wiley-VCH Verlag. - 0038-9056 .- 1521-379X. ; 73:3-4
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Journal article (peer-reviewed)abstract
- This study investigates the effect of substituting sunflower oil with two starch-based fat-replacers on the rheological and lubricating properties, as well as the sensory properties of reduced-fat mayonnaise-type emulsions. Lipid-modified maize starch fat replacers containing amylose–lipid complexes, maize starch with 1.5% stearic acid and maize starch with 2% monoglyceride, are used to formulate reduced-fat mayonnaise-type emulsions at 0% (full-fat control), 50%, 80%, and 98% level of oil replacement. Reduced-fat emulsions containing starch/monoglyceride are rated similar (p > 0.05) to the full-fat mayonnaise at all the oil replacement levels in terms of smoothness, creaminess, melting, and mouth-coating. They also have similarities in terms of thickness and easy-to-swallow sensory attributes, up to a 50% substitution level. For the corresponding starch/stearic acid emulsions, the smoothness, thickness, creaminess, and mouth-coating attributes are rated lower while the melting and easy-to-swallow attributes are rated higher than for the starch/monoglyceride emulsions. In general, all the reduced-fat emulsions exhibit good lubrication. The ability of the reduced-fat emulsions to support the highly viscous structure provided by the presence of amylose–lipid complexes in the fat replacers is better for the starch/monoglyceride fat replacer than for the starch/stearic acid fat replacer.
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| 2. |
- Agyei-Amponsah, Joyce, et al.
(author)
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Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
- 2019
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In: Starke (Weinheim). - : Wiley-VCH Verlag. - 0038-9056 .- 1521-379X.
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Journal article (peer-reviewed)abstract
- Dietary fat is highlighted as one of the critical risk factors that contribute to a number of chronic diseases. In this study, the sensory profile, tribological, and rheological properties of starch–lipid complexes, as a potential fat replacer, is investigated. Starch–lipid complexes are formulated by incorporating food friendly chemicals (stearic acid and monoglyceride) into maize starch by wet-heat processing and compared with a commercial fat replacer. The starch–lipid complexes have good lubricating properties and are described by the panelists as being glossy, smooth, creamy, and easy-to-swallow. All the complexes exhibited a shear thinning behavior and had lower firmness, due to their non-gelling ability compared to the commercial fat replacer. The properties of starch–lipid complexes for non-gelling, good lubricating, smooth, and creamy can be related to the formation of amylose–lipid complexes and other properties. The complexes have the potential to produce non-gelling emulsions having a creamy and smooth texture with no adverse effect on the overall aroma and flavor.
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| 3. |
- Bahrami, Bahador, et al.
(author)
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Incorporation of Extracted Mucor indicus Fungus Chitin Nanofibers into Starch Biopolymer: Morphological, Physical, and Mechanical Evaluation
- 2021
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In: Starch. - : John Wiley & Sons. - 0038-9056. ; 73:7-8
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Journal article (peer-reviewed)abstract
- Bio-nanocomposites based on starch are reinforced by different percentages of chitin nanofibers (ChNFs) and compatibilized by glycerol. Nanofibers are extracted from Mucor indicus fungus through different chemo-mechanical pretreatments. The mechnical, chemo-physical, and morphological properties of the nanocomposite starch films were evaluated and compared with the unfilled thermoplastic starch (TPS) film. Based on the obtained results, Young's modulus of the film at 5 wt.% ChNFs indicated 239% enhancement compared to the TPS film due to the existence of good interactions between starch and ChNFs. Moreover, the ultimate strength of the reinforced film at 5 wt.% ChNFs and the unreinforced counterpart are found to be 5.5 and 1.74 MPa, indicating 216% improvement; however, the elongation at break of the films decreases from 59.3% to 19.3% by adding 5 wt.% ChNFs. In addition, the moisture absorption of the film decreases after the incorporation of ChNFs. Based on the morphological study, ChNFs increase the roughness of the starch matrix with a homogenous morphology revealing the good dispersion of nanofibers in the TPS film. Finally, the nanocomposite film with 5 wt.% ChNFs show the best properties to employ for bio-film applications.
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| 4. |
- Bertoft, Eric
(author)
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A Study of the Internal Structure in Cassava and Rice Amylopectin
- 2009
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In: Starch/Stärke. - : Wiley. - 0038-9056 .- 1521-379X. ; 61, s. 557-569
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Journal article (peer-reviewed)abstract
- Cassava and rice amylopectins and their phi,beta-limit dextrins were debranched and the unit chain compositions were analyzed by gel permeation chromatography and high performance anion-exchange chromatography The content of amylose and super-long amylopectin chains was 15 5-15.6% and 0.8-1.2% in cassava and 15.1-18.7% and 3 4-8 6% in rice starches, respectively. The internal unit chain profiles of the amylopectin samples were obtained from the phi,beta-limit dextrins Shott B-chains were subdivided into a major group (BS(major)) with a degree of polymerization (DP) of 8-25 and a minor group of "fingerprint" B-chains (B(fp)) with DP 3-7. Cassava and rice amylopectins possessed different amounts and patterns of B(fp)-chains The rice samples contained higher amounts of B(fp)-chains, which suggested larger size of its. clusters when compared with cassava. The content of the shortest "fingerprint" A-chains (A(fp)) was also variable, especially between the rice cultivars The position of the internal chains in the original amylopectin chain profile was traced The reconstructed B-chain profiles fitted well with the original profiles. This implied that most of the B-chains carried external chain segments of similar lengths, which corresponded to the experimentally measured average length.
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| 5. |
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| 6. |
- Bertoft, Eric
(author)
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The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
- 2010
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In: Starch/Stärke. - : Wiley. - 0038-9056 .- 1521-379X. ; 62, s. 389-420
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Research review (peer-reviewed)abstract
- Recent developments in methods and instrumentation have contributed to major advances in our understanding of the fine structure of amylose and amylopectin. The structure of the starch granule slowly unravels with new insight into key structural features. Following a brief presentation of the structural features common to all starches, the most recent findings for the structure of amylose and amylopectin are reported. The organization of different types of chains in amylopectin is discussed with a critical review of the 'cluster' model leading to the presentation of alternative models. The locations of molecular components in the starch granule are described according to a progress structural order The description of the crystalline components is followed by a presentation of their supramolecular arrangements. The crystalline components comprise platelet nanocrystals which have already been identified and characterized, and other less well characterized 'blocklet components'. The location and state of amylose within the granule is also presented. This comprehensive review aims at distinguishing between those structural features that have received widespread acceptance and those that are still under debate, with the ambition of being educational and to provide stimulation for further fundamental investigation into the starch granule as a macromolecular assembly.
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| 7. |
- Contado, C, et al.
(author)
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High-speed separation and size characterization of wheat and barley starch granules by lift-hyperlayer asymmetrical flow field-flow fractionation in synergy with SPLITT fractionation
- 2006
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In: Stärke. - : Wiley. - 0038-9056. ; 58:3-4, s. 140-154
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Journal article (peer-reviewed)abstract
- The complementary employment of two separation techniques, one analytical-scale, the other preparative-scale, i.e. the lift-hyperlayer asymmetrical flow field-flow fractionation (AsyFIFFF) and the split flow-thin cell (SPLITT) is presented for the first time as a methodology to size-separate and rapidly characterize starch granules of different botanical origins. Very rapid separation and size characterization is achieved by AsyFIFFF and the techniques are mutually used to characterize and confirm data produced by the other. Light microscopy (LM) was used to test the quality of the performed SPLITT separations and consequently to evaluate the AsyFIFFF results. The procedure was applied to wheat and barley starch.
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| 8. |
- CURA, JA, et al.
(author)
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AMYLOSE IS NOT STRICTLY LINEAR
- 1995
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In: STARCH-STARKE. - : Wiley. - 0038-9056 .- 1521-379X. ; 47:6, s. 207-209
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Journal article (other academic/artistic)
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| 9. |
- Duanmu, Jie, et al.
(author)
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Synthesis and preparation of crosslinked allylglycidyl ether-modified starch-wood fibre composites
- 2007
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In: Starke (Weinheim). - : Wiley. - 0038-9056 .- 1521-379X. ; 59:11, s. 523-532
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Journal article (peer-reviewed)abstract
- Native potato starch has been modified with allylglycidyl ether (AGE) under various reaction conditions including different sodium hydroxide and AGE concentrations, reaction temperatures and times. H-1-NMR and FT-IR were used to analyze the products. AGE-modified starch, with two degrees of substitution (DS), namely DS = 1.3 and DS = 2.3, was synthesized and used for preparation of a new family of crosslinked composites reinforced with various amounts of bleached softwood fibres. Composite premixes of modified starch, wood fibres and ethylene glycol dimethacrylate (EGDA) were cured in a hot press using 2% (w/w) of benzoyl peroxide at 150 degrees C under high pressure for 10 min. The matrix with high degree of substitution exhibited good processability and was easily processed even for the highest fibre contents, up to 70% (w/w). In addition, scanning electron micrographs showed good dispersion and adhesion between the starch matrix with high degree of substitution and fibre. The original poor mechanical properties of the cured modified starch were markedly improved by the addition of wood fibres. In the extractions tests cured high-DS and low-DS composite samples showed weight losses in the range of 1 and 15% (w/w), respectively. No unreacted crosslinker ethylene glycol dimethacrylate was detected in the solutes as determined by NMR.
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| 10. |
- Ekanayakea, S, et al.
(author)
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Effect of processing of sword beans (Canavalia gladiata) on physicochemical properties of starch
- 2006
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In: Stärke. - : Wiley. - 0038-9056. ; 58:5, s. 215-222
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Journal article (peer-reviewed)abstract
- The effect of various processing methods on physico-chemical properties of sword bean starch was studied. Seed grits and flour were cooked with and without soaking, wet-autoclaved, and roasted. The changes in starch associated with these processing methods were studied by observing changes in granular structure, water solubility index, water absorption index, molecular size distribution and the degree of gelatinization estimated by differential scanning calorimetry. Intact, ungelatinized starch granules of raw and dry-heat treated samples were observed under the light microscope. The starch granules were elliptical in shape and had an average length and breadth of 37-40 mu m and 27 mu m, respectively. Wet-processed samples had the lowest water solubility, higher water absorption and lower gelatinization enthalpies than the raw bean flour, whereas the dry heat-treated samples showed higher water solubility and higher gelatinization enthalpies. The starch molecular size distribution pattern showed a higher amount of high molecular size carbohydrates in dry heat-treated samples and a large fraction of intermediate molecular size carbohydrates in the wet-processed samples. The low molecular size carbohydrate content was low in wet-processed samples where processing was done with excess water.
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