Study of Renewable Silica Powder Influence in the Preparation of Bioplastics from Corn and Potato Starch
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Polymers and the Environment"
DOI: 10.1007/s10924-020-01911-8
Abstract: In the present study, 0.5–1.5% silica powder, from sugarcane waste ash, was incorporated into corn and potato starch bioplastics doped with sodium silicate solution to improve the properties of elongation at break and increase the… read more here.
Keywords: potato starch; corn; silica powder; starch ... See more keywords
Structural, impedance and electrochemical double-layer capacitor characteristics of improved number density of charge carrier electrolytes employing potato starch blend polymers
Sign Up to like & getrecommendations! Published in 2020 at "Ionics"
DOI: 10.1007/s11581-020-03688-1
Abstract: Potato starch (PS)/graphene oxide (GO) blend–based solid polymer electrolyte has been doped with lithium trifluoromethanesulfonate (LiCF3SO3) via casting method. Lithium-based system is further infused with ionic liquid, 1-butyl-3-methylimidazolium chloride ([Bmim][Cl]) as a plasticizer to form… read more here.
Keywords: licf3so3 bmim; licf3so3; charge; double layer ... See more keywords
Rheological law of change and conformation of potato starch paste in an ultrasound field
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00086-8
Abstract: The rheology of potato starch paste (PSP) in an ultrasonic field was studied by an RS600 HAAKE rheometer. The effects of ultrasonic time on the rheological model and on shear thinning of PSP were studied.… read more here.
Keywords: starch paste; field; psp; potato starch ... See more keywords
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-020-02423-y
Abstract: The effects of potato starch (4%, 8%, 12%, 16%, and 20%) on the gel properties of hairtail surimi were investigated by rheology, low-field nuclear magnetic resonance (LF-NMR), and magnetic resonance imaging (MRI). The results indicated… read more here.
Keywords: potato starch; rheology; gel properties; starch ... See more keywords
Ammonium Gluconate Production from Potato Starch Wastewater Using a Multi-Enzyme Process
Sign Up to like & getrecommendations! Published in 2019 at "American Journal of Potato Research"
DOI: 10.1007/s12230-019-09733-8
Abstract: In China, potato starch wastewater causes serious environmental pollution. Therefore, in this study, we aimed to develop a method for the transformation of potato starch in potato starch wastewater into ammonium gluconate, where potato starch… read more here.
Keywords: starch wastewater; potato; potato starch; ammonium gluconate ... See more keywords
An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review
Sign Up to like & getrecommendations! Published in 2020 at "American Journal of Potato Research"
DOI: 10.1007/s12230-020-09798-w
Abstract: Potatoes are highly consumed food around the world, usually following processing of some kind. Apart from its noteworthy presence in diets, potato starch has a multitude of industrial applications as a food additive and recently… read more here.
Keywords: insight ultrastructural; review; potato starch; microscopy ... See more keywords
Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starch.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2017.12.042
Abstract: A comparative experiment about the production of starch nanocrystals (SNCs) with/without glucoamylase enzymatic pretreatment by sulfate acid hydrolysis from waxy potato starch (WPS) was employed in the present study. The research focused on the enhancement… read more here.
Keywords: waxy potato; enzymatic pretreatment; potato starch; starch nanocrystals ... See more keywords
Multi-scale structures of cassava and potato starch fractions varying in granule size.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2018.08.022
Abstract: Large-, medium-, and small-sized granules were separated from cassava and potato starches. Fourier transform infrared spectroscopy, wide angle X-ray diffraction, small angle X-ray scattering, nuclear magnetic resonance and scanning electron microscope were used to investigate… read more here.
Keywords: structures cassava; starch; small sized; cassava potato ... See more keywords
Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2019.02.077
Abstract: The effects of spontaneous fermentation on the molecular and physicochemical characteristics of sweet potato starch stored in tank during twelve months were investigated. From starch slurry collected during spontaneous fermentation, eight isolates showed amylolytic activity,… read more here.
Keywords: sweet potato; starch; physicochemical properties; spontaneous fermentation ... See more keywords
Effects of raw potato starch on body weight with controlled glucose delivery.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.02.150
Abstract: Starch digestion in the gastrointestinal tract has different properties depending on its botanical source. In this study, corn, wheat, rice, and potato starches were used to test the digestion properties of mammalian mucosal α-glucosidase in… read more here.
Keywords: raw potato; starch; starch body; effects raw ... See more keywords
Effect of a dual modification by hydroxypropylation and acid hydrolysis on the structure and rheological properties of potato starch
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.11.026
Abstract: Abstract Potato starch modified with varying hydrolysis time and propylene oxide content was prepared to investigate the structure and rheological properties of acid-hydrolyzed-hydroxypropylated potato starch (AHP). The preceding acid hydrolysis, which altered the surface and… read more here.
Keywords: rheological properties; hydrolysis; structure rheological; acid hydrolysis ... See more keywords