Enzymatic modification of foods is an important tool for enhancing starch functionality due to its safety, high efficiency, and specificity. gelatinized systems well reported in literature. However, our knowledge, a review describing comparing the effects granular vs. enzyme-assisted both timely lacking. We summarize, discuss point at future aspects consequences using various techniques enzymat...

A study of the influence of the moisture and the grain size on the gelatinization temperature (Tp1) of starch from four industrial maize flours as well as an unprocessed maize sample is presented. The gelatinization is a phase transition that can be observed using Differential Scanning Calorimetry (DSC), and it is manifest as an endothermic peak in the DSC thermogram. Results show that for 60, ...

Edible films from chitosan, cassava starch, and gelatin plasticized with glycerol have been developed by casting method, and the effects of cassava starch (50, 100 and 150 g per 100 g of chitosan), gelatin (0, 25 and 50 g per 100 g of chitosan) and glycerol (21, 42 and 63 g per 100 g of chitosan) from the film solution on various properties of chitosan-based films have been studied using respon...

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...

Enhancement of product properties of extruded starch based products can be achieved by incorporating health promoting oil into the matrix. In order to achieve a preferably high expansion with a homogeneous pore structure, the expansion mechanisms have to be understood. In our study, we applied a customized twin-screw extruder set up to feed medium-chain triglycerides after complete gelatinizati...

As the second largest production material, starch has important value in textile, food, chemical and other fields. The shortcomings of natural can be solved, its properties improved by modifying structure, developing original properties, or introducing new functions, making it more suitable for certain application requirements. At present, methods modification mainly include chemical, physical,...

Coagulation and flocculation are commonly used in water wastewater treatment. Despite its high effectiveness, utilization of inorganic metal salts as coagulant flocculant might cause negative impact to the environment human health. As an alternative tackle this problem, use natural coagulants aids is suggested. In study we reported gelatinized durian starch aid treat synthetic Congo red wastewa...