Structure and Functional Properties of Acetylated Sorghum Starch
نویسندگان
چکیده
منابع مشابه
Studies on preparation and functional properties of carboxymethyl starch from sorghum
Attempts were made to explore the potential of hybrid sorghum (Variety CSH-9) to prepare starch by wet milling process. Starch yield from sorghum found to be 72.5 percent. The starch so prepared was further utilized for the production of carboxymethyl starch (CMS) derivative. The reaction conditions during chemical modification of sorghum starch such as reaction time and monochloroacetic (MCA) ...
متن کاملEnhancing Properties of Polyvinyl Alcohol Film using Sorghum Starch Nanocrystals
Polyvinyl alcohol (PVA) nanocomposite films with sorghum starch nanocrystals (SSN) were prepared by incorporating various concentrations of SSN in PVA. SSN was isolated using acid hydrolysis of sorghum starch. The morphological studies of SSN using atomic force microscopy (AFM) revealed that the particle size varied from 65 nm to 68 nm. The mechanical properties of PVA-SSN nanocomposite films i...
متن کاملsome properties of fuzzy hilbert spaces and norm of operators
in this thesis, at first we investigate the bounded inverse theorem on fuzzy normed linear spaces and study the set of all compact operators on these spaces. then we introduce the notions of fuzzy boundedness and investigate a new norm operators and the relationship between continuity and boundedness. and, we show that the space of all fuzzy bounded operators is complete. finally, we define...
15 صفحه اولarchitecture and engineering of nanoscale sculptured thin films and determination of their properties
چکیده ندارد.
15 صفحه اولDegree of Milling Effects on the Sorghum (Sorghum bicolor) Flours, Physicochemical Properties and Kinetics of Starch Digestion
Two types of crushing were applied to grains of red sorghum: manual crushing using a mortar and pestle of kitchen and mechanical crushing using a hammer mill. The flours obtained at the end of these various crushing were filtered and subdivided in different fractions according to the diameters of the mesh of the sieves (0.16mm; 0.25mm; 0.315mm; 0.4mm, and 0.63mm...). Some physical, chemical and...
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: International Journal of Food Properties
سال: 2012
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2010.483633