16 Starches with different amylopectin contents and different molecular sizes prepared 17 using acid hydrolysis were hydrophobically modified using octenylsuccinic anhydride 18 (OSA). The OSA-modified starches were used as surfactants to stabilize emulsions of 19 β-carotene and canola oil dispersed in water. The objective of this study is to 20 investigate the relationship between starch molecu...

Graft polymerizations of vinyl acetate onto granular corn starch were initiated by cobalt-60 irradiation of starch-monomer-water mixtures. and ungrafted poly(vinyl acetate) was separated from the graft copolymer by benzene extraction. Conversions of monomer to polymer were quantitative at a radiation dose of 1.0 IvIrad. However, over half of the polymer was present as ungrafted poly(vinyl aceta...

Four kinds of modified starches that are expected to improve the quality crystal dumpling skins were selected, namely Potato acetate starch, hydroxypropyl Octenyl succinate starch sodium, Acetate cassava starch. Through determination physical indicators above four starches, and then explore feasibility applying them their quality. Studies have found light transmittance is higher than original m...

Starch is a versatile food component with several industrial applications. Its chemically altered derivatives provide wide range of high-tech applications in the and non-food markets. Altered starches are intended to compensate for one or more native starches' drawbacks, such as decrease viscosity hardening ability during processing preservation, especially at low pH, syneresis, retrogradation ...

Physicochemical properties of storage starch largely determine rice grain quality and food characteristics. Therefore, modification of starch property is effective to fine-tune cooked rice textures. To obtain new resources with modified starch property as breeding materials, we screened a mutant population of a japonica cultivar Nipponbare and found two independent mutant lines, altered gelatin...

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch...

The effect of soluble starch (acid-modified starch) on taste intensity was investigated in human subjects. Different concentrations of sucrose (Suc), six sweeteners, NaCl, quinine-HCl (QHCl) and citric acid (Cit) were dissolved in either distilled water (DW; standard) or starch solution (test solution). The solutions were presented to naive subjects and each subject was requested to taste and c...

The adsorption equilibrium and kinetics of ethanol-water systems on starch-based adsorbents prepared from cassava were undertaken. These include modified cassava starch (MS), cassava starch (CS), cassava pellet (CP), and Cassava shred (AB). The adsorption equilibrium data were best represented by the Langmuir adsorption isotherm. The adsorption kinetics was found to follow second order kinetics...