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Bibliografias temáticas / Starch

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Literatura científica selecionada sobre o tema "Starch"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 29 de julho de 2024

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Artigos de revistas sobre o assunto "Starch"

1

Chouët, Agathe, Sylvie Chevallier, Romain Fleurisson, Catherine Loisel e Laurence Dubreil. "Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy". Sensors 19, n.º 9 (30 de abril de 2019): 2024. http://dx.doi.org/10.3390/s19092024.

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An innovative methodology based on non-destructive observation by using harmonic generation microscopy is proposed for detection and location of starch granules and oil in a fried starchy matrix and topography analysis of food products. Specific fluorescent probes were used to label the main biochemical components of the starchy fried matrix, namely starch and oil. Fluorescence of starch and oil respectively stained with Safranin O and Nile red was observed from non-linear microscopy. By using sequential scanning and specific emission filters, it was possible to merge fluorescence and harmonic generation signals. Second harmonic generation (SHG) generated by starch granules was superposed with safranin fluorescence, whereas third harmonic generation (THG), not restricted to the superposition with Nile red fluorescent signal, was used to investigate the topography of the fried product. By these experiments, starch granule mapping and topography of the starchy fried product were obtained without any destructive preparation of the sample. This label-free approach using harmonic generation microscopy is a very promising methodology for microstructure investigation of a large panel of starchy food products.

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2

Vuong, K. M., N. B. Tram, L. N. Tuyen, L. T. T. Vy, N. V. Tai e N. M. Thuy. "Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing". Food Research 6, n.º 3 (26 de junho de 2022): 396–402. http://dx.doi.org/10.26656/fr.2017.6(3).1020.

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Resistant starch has been shown to be associated with many health benefits. The study was conducted to analyze amylose and resistant starch content in selected starchy materials (black beans, red beans, green Xiem bananas, and potatoes) and investigate the influence of their flour/starch mixing ratio on the quality of noodles. The microstructure of noodles was analyzed by scanning electron microscopy. The results showed that potato starch had the highest resistant starch content (56.70%), followed by green Xiem banana flour (41.55%), black bean flour (16.51%), and red bean flour (15.55%). The raw materials with higher resistant starch also had higher amylose content. Amylose content, resistant starch content, and hardness of noodles increased when partly replacing wheat flour with the high level of RS flours/starches in the formulation. The data rank some tests revealed that formula A3 (replacing 50% of wheat flour with other starchy food containing high levels of resistant starch) was chosen due to the product containing relatively high RS content (14.78%), well structured and well accepted by panellists. The texture of the cooked noodles was assessed to be similar to that of the control sample (100% wheat flour). This study proved that it is possible to elaborate noodles to replace a part of wheat flour with starchy food containing high levels of the well-accepted formulation.

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Roman, Laura, Marta Sahagun, Manuel Gomez e Mario M. Martinez. "Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states". Food & Function 10, n.º 2 (2019): 616–24. http://dx.doi.org/10.1039/c8fo02266f.

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Yulianto, Aton, Sigit Purwanto, Ferdy Pradana e Galuh Hendhitya Wicaksono. "Characteristic of Comparison Partially Pregelatinized Starch and Fully Pregelatinized Starch from Cassava Starch". International Journal of Chemical Engineering and Applications 10, n.º 5 (outubro de 2019): 130–33. http://dx.doi.org/10.18178/ijcea.2019.10.5.755.

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Bravo-Núñez, Ángela, Raquel Garzón, Cristina M. Rosell e Manuel Gómez. "Evaluation of Starch–Protein Interactions as a Function of pH". Foods 8, n.º 5 (7 de maio de 2019): 155. http://dx.doi.org/10.3390/foods8050155.

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Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the protein used. Acidic pH decreased the apparent peak viscosity of both starch and starch–protein mixtures, with the exception of starch–albumin blends, which increased it. The gels’ microstructure showed that the uniformity of the protein-enriched gels was dependent on protein type and pH, leading to diverse hardness. In general, the starchy gels containing animal proteins (albumin and whey) were more affected by pH than those obtained with vegetal proteins (pea and rice). Therefore, processing pH might be an advisable method to modify the functionality of starch–protein gels.

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Ishimaru, Tsutomu, Sabiha Parween, Yuhi Saito, Takehiro Masumura, Motohiko Kondo e Nese Sreenivasulu. "Laser microdissection transcriptome data derived gene regulatory networks of developing rice endosperm revealed tissue- and stage-specific regulators modulating starch metabolism". Plant Molecular Biology 108, n.º 4-5 (31 de janeiro de 2022): 443–67. http://dx.doi.org/10.1007/s11103-021-01225-w.

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Abstract Key message Laser microdissection applied on the developing rice endosperm revealed tissue- and stage-specific regulators modulating programmed cell death and desiccation tolerance mechanisms in the central starchy endosperm following starch metabolism. Abstract Rice (Oryza sativa L.) filial seed tissues are heterozygous in its function, which accumulate distinct storage compounds spatially in starchy endosperm and aleurone. In this study, we identified the 18 tissue- and stage-specific gene co-regulons in the developing endosperm by isolating four fine tissues dorsal aleurone layer (AL), central starchy endosperm (CSE), dorsal starchy endosperm (DSE), and lateral starchy endosperm (LSE) at two developmental stages (7 days after flowering, DAF and 12DAF) using laser microdissection (LM) coupled with gene expression analysis of a 44 K microarray. The derived co-expression regulatory networks depict that distinct set of starch biosynthesis genes expressed preferentially at first in CSE at 7 DAF and extend its spatial expression to LSE and DSE by 12 DAF. Interestingly, along with the peak of starch metabolism we noticed accumulation of transcripts related to phospholipid and glycolipid metabolism in CSE during 12 DAF. The spatial distribution of starch accumulation in distinct zones of starchy endosperm contains specific transcriptional factors and hormonal-regulated genes. Genes related to programmed cell death (PCD) were specifically expressed in CSE at 12DAF, when starch accumulation was already completed in that tissue. The aleurone layer present in the outermost endosperm accumulates transcripts of lipid, tricarboxylic acid metabolism, several transporters, while starch metabolism and PCD is not pronounced. These regulatory cascades are likely to play a critical role in determining the positional fate of cells and offer novel insights into the molecular physiological mechanisms of endosperm development from early to middle storage phase.

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Pacheco, Kathryn, e Cordelia Running. "Study Protocol: Influence of Starchy Diet on Saliva and Sensation". Current Developments in Nutrition 6, Supplement_1 (junho de 2022): 1153. http://dx.doi.org/10.1093/cdn/nzac072.025.

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Abstract Objectives People vary dramatically in the quantity and activity of their salivary amylase, which alters the oral texture of and chewing requirements for starchy foods. This study will investigate whether dietary intake of starch causes changes in salivary amylase activity, measured through an at-home assay. Additionally, we will test whether starchy diet and salivary amylase activity also correlate with sensory ratings of starchy and non-starchy foods. Methods Subjects are consuming 3 daily snacks that are relatively higher or lower in starch content. Subjects consume the snacks for 1 week, have a 1-week washout period, then switch to consume the other type of snack. At the beginning and end of each intervention week, data are being collected on smell/taste function, sensory attributes of the snacks, chewing behavior, and salivary amylase activity (measured through an assay conducted at home using a starch thickened pudding). Dietary records are being collected prior to starting the intervention, to gauge estimated average intake of starch at baseline. Results As this is a protocol abstract, results have yet to be obtained. However, we hypothesize that 1) after increasing dietary starch, salivary amylase activity will increase, 2) people with higher habitual starchy food intake will have increased salivary amylase activity at baseline, and 3) salivary amylase activity of those with higher habitual starchy food intake will change less in response to added dietary starch. We also expect that people who tend to prefer to “chew” vs. “crunch,” “suck on,” or “smoosh” their foods (from a mouth behavior assessment tool) will exhibit higher salivary amylase activity. Finally, we expect those with higher salivary amylase activity to show relatively higher/preferred sensory ratings for the starchy compared to non-starchy foods. Conclusions Data from this study will inform future work on how diet, salivary amylase, and sensory attributes/preferences in foods interact. It will also provide practical usage data on our in-home salivary amylase “pudding assay” tool. Funding Sources NIDCD R21DC017559, USDA Hatch Project 1,013,624.

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Wang, Shujun, Peiyan Li, Teng Zhang, Shuo Wang e Les Copeland. "Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch". RSC Advances 7, n.º 7 (2017): 3660–66. http://dx.doi.org/10.1039/c6ra24816k.

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Zhang, Jin Sheng, Yu Huan Liu, Zhi Qiang Jin e Roger Ruan. "Studies on Wheat Resistant Starch by NMR Technique". Advanced Materials Research 550-553 (julho de 2012): 1357–63. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1357.

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A low field magnetic resonance technique was used to analyze the water mobility character about wheat starch and its resistant starch (RS) suspensions at different water activity. RS was obtained from wheat starch by high temperature and high pressure method. Scanning electron microscopy(SEM), X-ray diffraction analysis and differential scanning calorimetry (DSC) analysis were used to evaluate the variation between the starch and RS after treatment. Compared with the original starch, it was suggested that the capacity of combining water of RS was stronger than starche from the NMR relaxation parameters, but RS’s water holding capacity (WHC) was lower than that of starch. Experiments indicated that water mobility character was lower in RS. This study on the water mobility character of starch and RS was significant for the starch industry, and showed the perspective of NMR and MRI technique potential utilization in the food science field.

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Yang, Qiang, Lin Wang, Chun Hong Zhang e Xin Hua Li. "Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization". Advanced Materials Research 781-784 (setembro de 2013): 1765–70. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1765.

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The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolong the gelatinization time. The result on the Gingko nut deep processing of starchy foods has great significance.

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Teses / dissertações sobre o assunto "Starch"

1

Jiang, Hongxin. "Resistant-starch formation in high-amylose maize starch". [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403807.

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2

Thorburn, Patricia Jane. "Effect of non-starch hydrocolloids on starch processing". Thesis, University of Birmingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.423624.

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Hardy, Jeffrey J. E. "Starch, and modified starches as support materials and catalysts". Thesis, University of York, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341483.

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Simpson, David Bradley Brook. "Starch 1500". Thesis, University of Bath, 2000. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.760736.

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5

Song, Delong. "Starch crosslinking for cellulose fiber modification and starch nanoparticle formation". Diss., Georgia Institute of Technology, 2011. http://hdl.handle.net/1853/39524.

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As a low cost natural polymer, starch is widely used in paper, food, adhesive, and many other industries. In order to improve the performance of starch, crosslinking is often conducted either in the processes of starch modification or during the application processes. Many crosslinkers have been developed in the past for crosslinking starch. Ammonium zirconium carbonate (AZC) is one of the common crosslinkers for crosslinking starch in aqueous solutions, having been widely used as a starch crosslinking agent in paper surface coating for more than 20 years. However, the mechanisms of starch crosslinking with AZC have not been well studied. In order to optimize the crosslinking chemistry of starch and find new paths for the utilization of starch in papermaking, a better understanding of the starch crosslinking mechanism is necessary. This thesis focuses on the fundamental study of starch crosslinking in an aqueous solution and its applications in fiber surface grafting, filler modification, and starch nanoparticle formation. Particularly, the thesis contains three major parts: (1) Mechanism study of starch crosslinking induced by AZC: In this thesis, the crosslinking (or gelation) kinetics of starch/AZC blends were investigated by using rheological measurements. The evolution of viscoelastic properties of AZC solutions and the AZC-starch blends was characterized. It was found that for both AZC self-crosslinking and AZC-starch co-crosslinking, the initial bond formation rate and the gel strength had a strong power law relationship with the concentrations of both AZC and starch. It is suggested that the development of the crosslinking network is highly dependent on the AZC concentration, while the starch concentration effect is less significant. It was determined that the activation energy of AZC self-crosslinking was approximately 145-151 kJ/mol, while the activation energy of AZC-starch co-crosslinking was 139 kJ/mol. (2) Fiber and filler modifications with starch and crosslinkers: Besides reacting with starch, AZC can react with cellulose which also contains hydroxyl groups. Theoretically, it is possible to use AZC as a crosslinker / coupling agent to graft starch onto cellulose fibers. It is believed that the grafted starch on fiber surfaces can improve the fiber bonding capability. In this thesis, a facile method to graft starch onto cellulose fiber surfaces through the hydrogen bond formation among cellulose, starch and AZC was developed. Compared with the paper sheets made of fibers with an industry refining level (420 ml CSF), the paper sheets made of fibers with a much lower refining degree but with grafted starch showed higher paper strengths, including the tensile strength, stiffness and z direction tensile; meanwhile, a faster drainage rate during web formation could also be achieved. Not only can the fiber-fiber bonding be improved by grafting starch onto fiber surfaces, but the filler-fiber bonding can also be improved if starch can be effectively coated on the filler surface. This concept has been supported by the early studies. In this thesis, the effects of the crosslinking of starch in the filler modification for the papermaking application were also studied. (3) Mechanism of starch nanoparticle formation during extrusion with crosslinkers: It was reported that starch crosslinking could facilitate the reduction of starch particle size during reactive extrusion. However, the mechanism of the particle size reduction by starch crosslinking was not illustrated. The reason that the crosslinking can cause the particle size reduction of starch during extrusion is fundamentally interesting. In this thesis, the mechanism of starch particle size reduction during extrusion with and without crosslinkers was investigated by identifying the contributions of thermal and mechanical effects. The effects of extrusion conditions, including temperature, screw speed, torque, starch water content and crosslinker addition, on the particle size were studied. It was found that the addition of crosslinkers could significantly increase the shear force (torque), and consequently facilitate the reduction of the particle size. The results indicate that for extrusion without a crosslinker, the starch particle size decreased with the increase of temperature. At 100 degree Celsius, the starch particles with a size of 300 nm could be obtained. With the addition of appropriate crosslinkers (glyoxal), the starch particle size could be reduced to around 160 nm, even at a lower extrusion temperature of 75 degree Celsius .

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BenBrahim, Andrea. "Characterisation of starch and starch-poly #epsilon#-caprolactone biocompostable composites". Thesis, University of York, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.273819.

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7

Song, Lin. "Chemical Modification of Starch and Preparation of Starch-Based Nanocomposites". University of Akron / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=akron1275581955.

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Kant, Avinash. "Starch-aroma interactions". Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403302.

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Kaidaniuk, Denys. "Starch bioplastic production". Thesis, National Aviation University, 2021. https://er.nau.edu.ua/handle/NAU/50627.

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1. Tang H., Ando H., Watanabe K. et al. Fine structures of amylose and amylopectin from large, medium and small waxy barley starch granules. Cereal Chemistry. 2001. Vol. 78. P. 111–115.
Plastic production is a necessity for humanity today. It is impossible to imagine an industry without it, whether it is the production of children's toys or the production of test tubes. However, the issue of environmental pollution is growing in direct proportion to the increase in plastic production. For example, mankind has created about 380 tons of plastic in 2018, of which only a small part was disposed of. Therefore, the issue of alternatives to plastics that are tolerant of the environment and human health is only gaining momentum. The main task of this work is to create a viable bioplastic from starch that can compete in the market with the usual sample. In fact, starch has long been used in this industry, this polysaccharide is a successful raw material for plastic production due to its properties, which are provided by its components: amylase and amylopectin, amylase in turn responsible for stickiness and water absorption, and amylopectin for strength. Виробництво пластику - це необхідність для людства сьогодні. Неможливо уявити собі індустрію без нього, незалежно від того, чи є це виробництво дитячих іграшок чи виробництво пробірок. Однак питання забруднення навколишнього середовища зростає прямо пропорційно збільшенню виробництва пластмас. Наприклад, людство виробило близько 380 тонн пластмаси у 2018 році, з якої була використана лише невелика частина. Тому питання альтернатив пластмас, які є толерантними до навколишнього середовища та здоров'я людини, отримує лише імпульс. Основним завданням цієї роботи є створення стійкого біопластику з крохмалю, який може конкурувати на ринку зі звичайним зразком. Фактично, крохмаль давно використовується в цій галузі, цей полісахарид є успішною сировиною для виробництва пластмас завдяки своїм властивостям, які забезпечуються його компонентами: амілаза та амілопектин, амілаза, яка відповідає за липкість та поглинання води, а також амілопектин для міцності.

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Cunin, Dalvand Catherine. "Investigations on starch and starch-emulsifier interactions in durum wheat pasta /". [S.l.] : [s.n.], 1995. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=11389.

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Livros sobre o assunto "Starch"

1

Bello-Pérez, Luis, José Alvarez-Ramírez e Sushil Dhital. Starch and Starchy Food Products. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003088929.

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Barsby, T. L., A. M. Donald e P. J. Frazier, eds. Starch. Cambridge: Royal Society of Chemistry, 2001. http://dx.doi.org/10.1039/9781847551917.

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Nakamura, Yasunori, ed. Starch. Tokyo: Springer Japan, 2015. http://dx.doi.org/10.1007/978-4-431-55495-0.

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4

Canada. Industry, Science and Technology Canada. Starch. Ottawa, Ont: Industry, Science and Technology Canada, 1988.

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5

Shi, Yong-Cheng, e Clodualdo C. Maningat, eds. Resistant Starch. Chichester, United Kingdom: John Wiley and Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118528723.

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Wasserman, Luybov A. Starch science progress. Hauppauge, N.Y: Nova Science Publishers, 2011.

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7

Villa Zabala, Cristian Camilo. Starch-based Nanomaterials. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42542-5.

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8

Halliday, Anne. Non-starch polysaccharides. London: British Nutrition Foundation, 1991.

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Halliday, Anne. Non-starch polysaccharides. London: British Nutrition Foundation, 1991.

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10

Beynum, G. M. A. van, 1944- e Roels J. A, eds. Starch conversion technology. New York: M. Dekker, 1985.

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Capítulos de livros sobre o assunto "Starch"

1

Alvarez-Ramírez, José. "Starch". In Starch and Starchy Food Products, 1–16. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003088929-1.

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Wang, Kai, Bin Zhang e Sushil Dhital. "Starch". In Starch and Starchy Food Products, 41–70. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003088929-3.

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Chen, Jin, Ling Chen, Fengwei Xie e Xiaoxi Li. "Starch". In Drug Delivery Applications of Starch Biopolymer Derivatives, 29–40. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-3657-7_3.

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Punia, Sneh. "Starch". In Barley, 97–122. Boca Raton : Taylor & Francis, [2020]: CRC Press, 2020. http://dx.doi.org/10.1201/9781003019336-6.

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Bastioli, Catia, Paolo Magistrali e Sebastià Gestí Garcia. "Starch". In Bio-Based Plastics, 9–33. Chichester, UK: John Wiley & Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118676646.ch2.

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Olatunji, Ololade. "Starch". In Springer Series on Polymer and Composite Materials, 287–310. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-34709-3_13.

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Hu, Xiuting, e Ming Miao. "Starch". In Handbook of Dietary Phytochemicals, 1–45. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-1745-3_48-1.

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Hu, Xiuting, e Ming Miao. "Starch". In Handbook of Dietary Phytochemicals, 1909–53. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-4148-3_48.

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Bährle-Rapp, Marina. "starch". In Springer Lexikon Kosmetik und Körperpflege, 528. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_9969.

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Mishra, Munmaya, e Biao Duan. "Starch". In The Essential Handbook of Polymer Terms and Attributes, 225–26. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003161318-210.

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Trabalhos de conferências sobre o assunto "Starch"

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Hamid, Nur Faezah, Mohd Hazim Mohamad Amini, Mohamad Bashree Abu Bakar, Siti Nur Liyana Mamaoud, Nurul Syuhada Sulaiman e Mohamad Najmi Masri. "Characterization of starch thermoplastic based on glutardialdehyde modified starch". In MATERIALS CHARACTERIZATION USING X-RAYS AND RELATED TECHNIQUES. Author(s), 2019. http://dx.doi.org/10.1063/1.5089330.

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Ma, Yunhai, Siyang Wu, Jin Tong, Xin Zhang, Jie Peng e Xianping Liu. "Rheological Properties of Corn Starch Dispersions in Pregelatinized Starch Solution". In 2018 IEEE International Conference on Manipulation, Manufacturing and Measurement on the Nanoscale (3M-NANO). IEEE, 2018. http://dx.doi.org/10.1109/3m-nano.2018.8552207.

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3

Echave, Javier, Sepidar Seyyedi-Mansour, Pauline Donn, Ana Olivia Serra Jorge, Lucia Cassani, Lillian Barros e Miguel Angel Prieto. "Starch–Polyphenol Interactions: Impact on Food Structure and Starch Digestibility". In IECBM 2024. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2024103063.

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4

Can, Buse Nur, e Guralp Ozkoc. "PBAT/thermoplastic starch blends: “Effects of oxidized starch and compatibilizer content”". In PROCEEDINGS OF PPS-32: The 32nd International Conference of the Polymer Processing Society - Conference Papers. Author(s), 2017. http://dx.doi.org/10.1063/1.5016731.

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5

Ai, Yongfeng. "Pulse starch as a promising gelling agent and resistant starch source for industrial applications". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gkpg9582.

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As sustainable and protein-rich crops, pulses—including pea, lentil, faba bean, and dry bean—have attracted tremendous interests for the production of plant-based proteins. Nevertheless, starch is the main constituent of pulse grains, the content of which typically ranges from 35% to 52%. Therefore, the global pulse processing industry is developing effective strategies to find new markets for this co-product from pulse protein fractionation. Our recent research demonstrated that: (1) under normal processing conditions (e.g., at 95 °C cooking), round pea and lentil starches formed remarkably stronger gels than commercial starches from other botanical sources; (2) under high-temperature processing conditions (e.g., at 140 °C cooking), wrinkled pea starch developed the firmest gel among common native starches. The gelation mechanisms of various pulse starches over cooking temperatures of 95–140 °C will be illustrated in the presentation. Having relatively higher amylose contents (35–80%) than common commercial starches, pulse starches can be more suitable for the development of resistant starch (RS), a new type of dietary fiber that can deliver low glycemic and insulinemic benefits to consumers. Heat-moisture treatment (HMT) effectively increased the RS contents of round pea (CDC Bronco variety) and wrinkled pea (MPG87 variety) starches from 5.8% to 11.0% and from 21.4% to 29.9%, respectively. The “structure-function-digestibility” relationships of the HMT-modified pea starches will be discussed. The presented unique functional and nutritional attributes of pulse starches will be meaningful for the agri-food industry to generate new value from this leading carbohydrate component in pulse seeds.

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6

Masyuk, Andrii, Dmytro Kechur, Volodymyr Levytskyi e Bozhena Kulish. "Starch-Containing Polylactide Nanocomposites". In 2022 IEEE 12th International Conference Nanomaterials: Applications & Properties (NAP). IEEE, 2022. http://dx.doi.org/10.1109/nap55339.2022.9934202.

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Stading, Mats, Camilla Öhgren e Niklas Lorén. "Rheomicroscopy of Starch Gelatinisation". In The Nordic Rheology Conference. University of Stavanger, 2024. http://dx.doi.org/10.31265/atnrs.766.

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Rheomicroscopy offers simultaneous monitoring of microstructure through microscopy and rheology, in large deformation and small deformation oscillating shear as well as in compression. The method was used to visualise and explain starch gelatinisation and how it is affected by shear, granule architecture and botanical origin. Shear had a strong influence on paste viscosity and was explained by granule disruption following swelling. Gelatinisation occurred during narrower temperature range for potato starch than for maize starch, which in turn both had a different behaviour from wheat starch. A-type wheat starch was also shown to have different gelatinisation behaviour than B-type wheat starch.

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8

Zhesheng, Hou, Qiu Bofeng e Yin Jinghua. "PROPERTIES OF DIFFERENT COMPONENT STARCH PLASTICIZERS AND REINFORCEMENT OF PLASTICIZED STARCH FIBERS". In International Conference on New Materials and Intelligent Manufacturing (ICNMIM). Volkson Press, 2018. http://dx.doi.org/10.26480/icnmim.01.2018.439.442.

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Rodchom, Khanitta, Parinda Penroj e Suched Samuhasaneetoo. "Effects of Wheat Flour, Wheat Starch, and Modified Starch on Cassava Starch Substitution and Crispness of Crackers Experiencing High Relative Humidity". In 2023 8th International STEM Education Conference (iSTEM-Ed). IEEE, 2023. http://dx.doi.org/10.1109/istem-ed59413.2023.10305604.

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Ansharullah, Muhammad Natsir e Tamrin. "Rheological Behavior of Native Sago Starch in Comparison with Other Native Starches". In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.051.

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Relatórios de organizações sobre o assunto "Starch"

1

Nelson, O. E. (Starch synthesis in the maize endosperm as affected by starch-synthesizing mutants). Office of Scientific and Technical Information (OSTI), janeiro de 1991. http://dx.doi.org/10.2172/5623796.

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2

Nelson, O. E. [Starch synthesis in the maize endosperm as affected by starch-synthesizing mutants]. Progress report. Office of Scientific and Technical Information (OSTI), dezembro de 1991. http://dx.doi.org/10.2172/10132350.

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3

Guiltinan, Mark J., e Donald Thompson. Molecular Genetic Analysis of Maize Starch Branching Isoforms: Modulation of Starch Branching Enzyme Isoform Activities in Maize to Produce Starch with Novel Branching Architecture and Properties. Office of Scientific and Technical Information (OSTI), julho de 2009. http://dx.doi.org/10.2172/961611.

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4

Nelson, O. [Starch synthesis in the maize endosperm as affected by starch-synthesizing mutants]. [Annual report, March 1994--June 30, 1995]. Office of Scientific and Technical Information (OSTI), julho de 1995. http://dx.doi.org/10.2172/90745.

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van Bokhorst-van de Veen, Hermien, e Remco Hamoen. PPS CARVE: Starch the next level : Gebundelde resultaten. Wageningen: Wageningen Food & Biobased Research, 2016. http://dx.doi.org/10.18174/563050.

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6

Nelson, O. E. Starch synthesis in the maize endosperm as affected by starch-synthesizing mutants. Final technical report, June 15, 1988--December 31, 1996. Office of Scientific and Technical Information (OSTI), junho de 1998. http://dx.doi.org/10.2172/290991.

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Loy, Daniel D., Paul Summer, Allen H. Trenkle, Darrell Busby, Zeb Gray, Erika L. Lundy e Stephanie L. Hansen. Fecal Starch Content and Apparent Starch Digestibility using Field Methods in Feedlot Cattle Fed 25, 50, or 75% Modified Distillers Grains with Solubles. Ames (Iowa): Iowa State University, janeiro de 2014. http://dx.doi.org/10.31274/ans_air-180814-1136.

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8

Harmon, David L., Israel Bruckental, Gerald B. Huntington, Yoav Aharoni e Amichai Arieli. Influence of Small Intestinal Protein on Carbohydrate Assimilation in Beef and Dairy Cattle. United States Department of Agriculture, agosto de 1995. http://dx.doi.org/10.32747/1995.7570572.bard.

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The long term goal of the proposed research, "Influence of small intestinal protein on carbohydrate assimilation and metabolism in beef and dairy cattle" was to define the limits of small intestinal starch digestion and clarify regulatory mechanisms involved in starch assimilation in cattle. It was hypothesized that dietary protein plays a critical role in the regulation of intestinal digestion; however, studies clearly identifying this role were lacking. The first two experiments quantified starch digestion (disappearance from the small intestine) in response to known increments in duodenal protein supply and found that the quantity of DM, OM and starch disappearing from the small intestine increased linearly (P <.01) with protein infusion. A follow-up experiment also demonstrated that casein infusion linearly increased pancreatic a-amylase concentration and secretion rate. The final experiment provided critical data on metabolic fates of glucose derived from intestinal starch digestion. These data demonstrated that increasing postruminal starch supply does increase the metabolism of glucose by visceral tissues: however, this increase is minor (20%) compared with the increase in portal production (70%). These changes can have a dramatic impact on the glucose economy of the animal and result in large increases in the amount of glucose reaching peripheral tissues.

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9

Okita, Thomas W. Enhancement of photoassimilate utilization by manipulation of starch regulatory enzymes. Office of Scientific and Technical Information (OSTI), maio de 2016. http://dx.doi.org/10.2172/1252448.

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10

Lammers, Peter J., e Mark S. Honeyman. Minimizing Starch Consumption by Finishing Pigs: Demonstrated and Theoretical Approaches. Ames (Iowa): Iowa State University, janeiro de 2009. http://dx.doi.org/10.31274/ans_air-180814-1016.

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