Αποτελέσματα Αναζήτησης
Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. [4]
10 Νοε 2023 · It constitutes two polysaccharide components: water-soluble amylose (20-30%) and water-insoluble amylopectin (70-80%). Both components are present in the starch granules. Structure of Amylose and Amylopectin in Starch
Starch granules of soft endosperm containing a high amount of lipids and proteins of low molecular weight have higher hydrophobicity (Konopka et al., Citation 2005), which facilitates the interaction among them resulting in a higher decreasing of water solubility of the starch granule.
The solubility of starch acetates depends on the d.s. and the d.p. Starch acetates of 10–15% are soluble in water at 50–100 °C and are insoluble in organic solvents. Starch acetates of 40% or more are soluble in aromatic hydrocarbons and halogenated aliphatic hydrocarbons.
1 Φεβ 2024 · Water absorption capacity (WAC) is one of the main aspects of starch research. This directly affects the performance of the starch products in the food industry. Scope and approach.
9 Ιαν 2021 · Starch–water interactions may be affected by two main factors: first, intermolecular bonds between water and added components, which reduce the water availability in the medium; second, promoting reactions between these additives and starch, which could prevent or starch-water interactions.
15 Δεκ 2023 · Oxidized starch, esterified starch, and etherified starch exhibit increased water solubility, which can potentially accelerate nutrient release when exposed to moisture (Channab et al., 2023). These modified starches also demonstrate enhanced film-forming capabilities ( El Halal et al., 2015 ), enabling the creation of uniform and stable ...
