Mechanical properties of a high amylose content corn starch based film, gelatinized at low temperature
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چکیده
منابع مشابه
Mechanical properties of a high amylose content corn starch based film, gelatinized at low temperature Propriedades mecânicas de filme a base de amido de milho
In the present study, a better knowledge of the influence of plasticizer content, storage relative humidity and film thickness on the mechanical properties of high amylose corn starch based films gelatinized at low temperature, is presented. The mechanical properties, tensile strength and percentage of elongation at break of high amylose corn starch films plasticized with glycerol were evaluate...
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The effect of orientation on the properties of amylose and starch films was studied in order to determine if film strength, flexibility, and water resistance could be improved. Potato amylose and high (70%) amylose corn starch were peracetylated, cast into films, stretched in hot glycerol 1-6 times the original length, and deacetylated. Molecular orientation of potato amylose films was much hig...
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Two general classes of starch have been recognized up to the present time, the common starches, containing both amylose and amylopectin molecules, and the waxy or glutinous cereal starches, which are comprised almost entirely of amylopectin. The first class can, in turn, be subdivided into two broad groups, one composed of the so called root starches, such as t’apioca, potato, a,nd sweet potato...
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Cereal Chem. 78(4):442–446 In this study, 3% aqueous high-amylose maize starch (Hylon VII) dispersions were heated to temperatures of 140–165°C. The onset and rate of gel formation was observed using a small-strain oscillation rheometer as a function of temperature from 90 to 25°C. The gel formation clearly began earlier in high-amylose starch paste preheated at lower temperatures, but the rate...
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In this work, the structural and elastic moduli properties of ZnFe2O4, Zn0.5Cu0.5Fe2O4, and Ni0.3Cu0.2Zn0.5Fe2O4 ferrites prepared by the citrate method have been investigated. The structuralcharacterization of the samples is evidence for a cubic structure with Fd-3m space group. TheHalder-Wagner analysis was used to study crystallite sizes and lattice strain and also stressand energy density. ...
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ژورنال
عنوان ژورنال: Brazilian Journal of Food Technology
سال: 2012
ISSN: 1981-6723
DOI: 10.1590/s1981-67232012005000015