Relevant bibliographies by topics / Acetylation; corn starch

Academic literature on the topic 'Acetylation; corn starch'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Acetylation; corn starch"

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Yermekov, Yernaz Yermekovich, Dana Bolatovna Toimbayeva, Svetlana Georgievna Kamanova, Linara Azamatkyzy Murat, Murat Muratkhan, Saule Abduakhapovna Saduakhasova, Gulnar Sabitovna Aidarkhanova, and Gulnazym Khamitovna Ospankulova. "Investigation of the effect of acetylation on the physicochemical properties of grain starches." Bulletin of the Karaganda University. “Biology, medicine, geography Series” 104, no. 4 (December 30, 2021): 22–30. http://dx.doi.org/10.31489/2021bmg4/22-30.

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Use of acetylated starches in the production of composite biodegradable materials is a promising direction, since acetylation increases the water-resistant properties of starches. This article presents the results of studies on the effect of acetylation of wheat A and corn starches with glacial acetic acid on the physicochemical properties of polysaccharides and the study of the potential of using modified starches to obtain a composite mixture of biodegradable films. Comparative studies of the physicochemical properties of polysaccharides and their modifications have illustrated that acetylation leads to a decrease in the proportion of amylose in starch, and also reduces the swelling of starch. It has been revealed that the degree of substitution in starches increases only at the initial stages of the acetylation reaction, which is possibly associated with the rheology of starches common to corn and wheat A during swelling and gelatinization. With a decrease in the amount of acetylating agent, a more uniform course of the reaction is observed, the granules destroyed after absorbing the maximum amount of moisture still have access points for replacement with acetyl groups, the reaction proceeds more slowly, but deeper. Solubility depends more on the reaction time. The optimal technological parameters for obtaining acetylated starches have been determined. For wheat starch A, the following are optimal: the concentration of glacial acetic acid is 1: 6, the reaction time is 40 minutes; for corn starch: concentration of glacial acetic acid 1: 5, reaction time 60 minutes. Samples of acetylated starches obtained under such conditions are convenient for preparing a composite mixture of biodegradable materials.
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Choi, Hyun-Shik, Hyun-Seok Kim, Cheon-Seok Park, Byung-Yong Kim, and Moo-Yeol Baik. "Ultra high pressure (UHP)-assisted acetylation of corn starch." Carbohydrate Polymers 78, no. 4 (November 2009): 862–68. http://dx.doi.org/10.1016/j.carbpol.2009.07.005.

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Chi, Hui, Kun Xu, Xiuli Wu, Qiang Chen, Donghua Xue, Chunlei Song, Wende Zhang, and Pixin Wang. "Effect of acetylation on the properties of corn starch." Food Chemistry 106, no. 3 (February 2008): 923–28. http://dx.doi.org/10.1016/j.foodchem.2007.07.002.

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Zięba, Tomasz, Małgorzata Kapelko-Żeberska, Artur Gryszkin, Aleksandra Wilczak, Bartosz Raszewski, and Radosław Spychaj. "Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch." Polymers 11, no. 1 (January 7, 2019): 81. http://dx.doi.org/10.3390/polym11010081.

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This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5–34.0%) resistance to the activity of amylolytic enzymes.
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Wilkins, M. R., P. Wang, L. Xu, Y. Niu, M. E. Tumbleson, and K. D. Rausch. "Variability in Starch Acetylation Efficiency from Commercial Waxy Corn Hybrids." Cereal Chemistry Journal 80, no. 1 (January 2003): 68–71. http://dx.doi.org/10.1094/cchem.2003.80.1.68.

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Calderón-Castro, Abraham, Noelia Jacobo-Valenzuela, Luis Alejandro Félix-Salazar, José de Jesús Zazueta-Morales, Fernando Martínez-Bustos, Perla Rosa Fitch-Vargas, Armando Carrillo-López, and Ernesto Aguilar-Palazuelos. "Optimization of corn starch acetylation and succinylation using the extrusion process." Journal of Food Science and Technology 56, no. 8 (June 7, 2019): 3940–50. http://dx.doi.org/10.1007/s13197-019-03863-x.

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Pietrzyk, Sławomir, Lesław Juszczak, Teresa Fortuna, and Anna Ciemniewska. "Effect of the oxidation level of corn starch on its acetylation and physicochemical and rheological properties." Journal of Food Engineering 120 (January 2014): 50–56. http://dx.doi.org/10.1016/j.jfoodeng.2013.07.013.

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Pietrzyk, Sławomir, Teresa Fortuna, Maria Łabanowska, Magdalena Kurdziel, Karolina Królikowska, and Lesław Juszczak. "Effect of Oxidation Level of High-Amylose Corn Starch on Its Acetylation, Molecular Structure, and Functional Properties." Starch - Stärke 71, no. 3-4 (October 25, 2018): 1800097. http://dx.doi.org/10.1002/star.201800097.

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Tang, Hongbo, Yefang Qu, Yanping Li, and Siqing Dong. "Surface Modification Mechanism of Cross-Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch." Journal of Food Science 83, no. 6 (May 26, 2018): 1533–41. http://dx.doi.org/10.1111/1750-3841.14161.

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Diop, Cherif Ibrahima Khalil, Hai Long Li, Bi Jun Xie, and John Shi. "Combinatorial effects of mechanical activation and chemical stimulation on the microwave assisted acetylation of corn (Zea mays) starch." Starch - Stärke 63, no. 2 (December 10, 2010): 96–105. http://dx.doi.org/10.1002/star.201000106.

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Dissertations / Theses on the topic "Acetylation; corn starch"

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Ayucitra, Aning. "Effect of acetylation on the properties of corn starch." Thesis, 2007. http://hdl.handle.net/2440/70172.

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Title page, summary and table of contents only. The complete thesis in print form is available from the University of Adelaide Library.
In this study, a corn starch was acetylated with acetic anhydride under alkaline conditions to produce different degrees of substitution. Experimental analyses were performed to investigate the effect of acetylation on a range of starch properties and compare them with those of native corn starch and a commercially available acetylated corn starch. The data obtained, and the observations made in this study will be of value to other researchers in this field, and to food manufacturers wishing to modify corn starch-based foods by acetylation.
Thesis (M.Eng.Sc.) -- University of Adelaide, School of Chemical Engineering, 2007
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Chi, Fan-Yi, and 紀帆益. "Effects of various catalysts on acetylation reaction of corn starch." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/34343775080814835762.

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碩士
國立臺灣大學
食品科技研究所
100
Acetylated starch is widely used in the food industry as well as in the non-food industry according to its different levels of degree in substitution. The goal of this research is to find a catalyst with good reaction efficiency that helps accelerate the reaction rate in glacial acetic acid environment to produce acetylated starch rapidly. Corn starch is used as a reaction matrix, acetic anhydride as the reagent, and different materials as catalysts (sulfuric acid, phosphoric acid, nitric acid, hydrochloric acid, iodine), infiltrated in glacial acetic acid at 95 °C hot water bath, heated and stirred. The results shows that the experiment groups added with the catalyst is better than the control group without catalyst in the performance of reaction, while the auxiliary performance of each catalyst, sulfuric acid > nitric acid > phosphoric acid > iodine, and hydrochloric acid treatment group hydrolysis is very serious. Except for phosphoric acid treated group, the reaction rate of other groups decline as the mole number of acetic anhydride rises, and at the same time, according to the Fourier Transform Infrared Spectroscopy (FTIR) analysis, with the increase of degree of substitution, the signals at 1754, 1435, 1375, 1240cm-1 also increase. As for the optical properties, it can be clearly and easily observed that after the acetylation of starch, the phenomenon of birefringence is weakened, with the nitric acid treated group decreases most seriously. The Crystalline indicates that compared to the native corn starch collected from normal corns, the index of acetylated starch is smaller. Under the degree of substitution 0.4, the crystalline index of nitric acid treated group is the smallest, and it decreases 56% compared to the native corn starch. While under the degree of substitution 0.5, the crystalline index of non-catalyst treated group is the smallest, which decrease 77% compared to the native corn starch. As for the swelling power of the acetylated starch, in the part of low substitution degree (said to be less than 1), shows an increasing inclination compared to the native corn starch. Especially the sulfuric acid treated group is the highest in the part of water solubility index. Lastly, the starch pasting profile indicates that acetylated starch shows a decreasing inclination in pasting temperature and peak temperature, and its setback is lower compared to the native corn starch.
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Lin, Fung-Ming, and 林芳民. "Effect of dual modification of acid-ethanol treatment and acetylation on physicochemical properties of corn starches and starch films." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/48828973838862635670.

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碩士
靜宜大學
食品營養研究所
98
Corn starches (Waxy corn, Normal corn and Hylon VII) with different amylose contents were used to prepare starches with different molecular sizes by acid-ethanol treatment (AET), then, the modified starch was treated by acetylation. The physicochemical properties of native and modified starches and starch films made from them were determined for elucidating of the dual modification on starch. Results showed that the recovery of corn starches was higher than 96% after AET. The average molecular weight of corn starches decreased with increasing extent of AET. The degree of substitution (DS) of all acetylated starches increased with increasing concentration of acetic anhydride. The DS of normal corn and Hylon VII starches decreased with increasing extent of AET. However, the DS of waxy corn showed a reverse tendency. The gelatinization onset temperature, peak temperature and conclusion temperature of corn starches decreased with increasing concentration of acetic anhydride. Besides, the gelatinization onset temperature decreased with increasing extent of AET. The light transmittance of corn starch pastes increased with increasing extent of AET and acetylation. However, the light transmittance of starch pastes after refrigerated storage decreased with increasing duration of storage, this was resulted from retrogradation of the starches molecular. After AET, gel consistence of starch pastes obviously increased with increasing duration of AET. Gel consistence of starch pastes increased with increasing extent of acetylation. However, gel consistence of starch pastes made from native waxy corn and normal corn starch after acetylation was lower than the starch pastes made from their native counter parts. Besides, the gel consistence decreased with increasing extent of acetylation, this could be due to the increase in viscosity of starch after acetylation. Films of corn starch after dual modification had high transparency. Furthermore, the transparency of films increased with increasing extent of AET and acetylation. Films from native starch had higher tensile strength, but decreased after AET and acetylation. The tensile strength of starch films decreased with increasing extent of AET and acetylation. Among the starches, films from Hylon VII starch had the highest tensile strength. Corn starch films had higher elongation after AET and acetylation, and elongation of starch films increased with increasing extent of AET and acetylation. In addition, Hylon VII starch films had the highest elongation in the same conditions of dual modification. Films from corn starch after dual modification provided with high water vapor permeation (WVP), and WVP increased with increasing AET duration and degree of acetylation.
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