Isolation and physico-chemical characterization of cola starch.

Physico-chemical characterization of lesser known Palo (Curcuma leucorrhiza) starch

Palo (Curcuma leucorrhiza) starch is isolated from palo tuber, which is better known as hidden lilly and distributed in the hilly areas of Orissa, West Bengal, Jharkhand and Chhatishgarh. Its rhizomes are good source of starch. The starch extracted from the rhizomes has good application as herbal medicines, different foods and food ingredients such as palo laddu which is used specially during f...

extraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties

آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...

Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger

BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acety...

Physico-chemical Characterization of the Textile Dye Effluent and Isolation of Lignin Degrading Fungi Physico-Chemical Characterization of Textile Dye Effluent

Modification and Chemical Characterization of Barley Starch

Acetylation is a chemical modification for estherification, in which hydroxyl groups are replaced with acetyl groups that offers him major stability, changing the physicochemical and functional properties of the starches. Acetylated starches presents 6-10 ° C less at the gelatinization temperature and the maximum peak viscosity is greater than that of a native starch, so are more readily disper...