Physico-chemical and Thermal Properties of Starch Derived from Sugar Palm Tree (Arenga pinnata)
نویسندگان
چکیده
منابع مشابه
Thermo-mechanical behaviors of thermoplastic starch derived from sugar palm tree (Arenga pinnata).
In recent years, increasing environmental concerns focused greater attention on the development of biodegradable materials. A thermoplastic starch derived from bioresources, sugar palm tree was successfully developed in the presence of biodegradable glycerol as a plasticizer. Sugar palm starch (SPS) was added with 15-40 w/w% of glycerol to prepare workable bioplastics and coded as SPS/G15, SPS/...
متن کاملextraction 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 ...
15 صفحه اولComparative Study on Chemical Composition, Physical, Tensile, and Thermal Properties of Sugar Palm Fiber (Arenga pinnata) Obtained from Different Geographical Locations
Physical, mechanical, chemical, and thermal properties of sugar palm (Arenga pinnata) fiber were investigated for specimens obtained from three different locations: Kuala Jempol (Peninsular Malaysia), Tawau (West Malaysia), and Tasik Malaya (Indonesia). The morphology of the fiber were observed through scanning electron microscopy (SEM), the thermal properties by thermogravimetric analysis (TGA...
متن کاملQuality of fermented fresh water fish (Wadi Betok) added with palm (Arenga pinnata) sugar and Lime (Citrus aurantifolia) juice
The objectives of this study were to determine the physicochemical characteristics, sensory acceptability and microbial quality of fermented fresh water fish (Betok-Anabas testudineus Bloch) locally known as Wadi Betok, which was prepared by using 15% w/w salt and addition of palm (Arenga pinata) sugar (0, 5, 10 and 15% w/w) and lime (Citrus aurantifolia) juice (0, 2, 4 and 6% w/w). An interact...
متن کاملEffect 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...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Asian Journal of Chemistry
سال: 2014
ISSN: 0970-7077,0975-427X
DOI: 10.14233/ajchem.2014.15652