Corrigendum to “Physical modification of maize starch by gelatinizations and cold storage” [Int. J. Biol. Macromol. 217(2022) 291–302]
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Corn starch
The native starch which can be used to produce the porous starch include the corn starch, topioca starch, potato starch and so on. In the process of preperation, the changes of the raw material have some influences on porous starch. The differences of raw starch and the pretreatment on the same starch also have influences on porous starch. The effective pretreatment is very significant in the changes of the raw material, the increase of production efficiency, decrease of production cost and the improvement of the porous starch's properities. This paper summaries the infulences of starch pretreatment on porous starch.
Corn starch
Modified starch
Potato starch
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Corn starch
Potato starch
Maize starch
Modified starch
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In order to further increase the β-cyclodextrin production yield,different kinds of starch and preliminary treatment were investigated and compared.Among of them,corn starch was suitable for production.Furthermore,the effects of the size of starch,the damage extent of crystalline structure and the inhabitance of micromolecular sugar was investigated,and the results predict that CGTase was suitable for preferred gelatinized starch,but do not be used in industry production due to the fact that high viscosity.then a novel predisposal method was suggested and described as follows:heated at 85 ℃ for 1h,agitation for 24 h at the constanttemperature of 65 ℃.With the optimum conditions,a highest transformation yield achieved at 29.86%.The developed method was avoiding the problem of high conglutination caused by gelatinized starch and the micromolecular sugar caused by enzymed starch.
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The factors involved in the baking expansion of native and sour cassava starch doughs were compared with those of native corn starch. Unlike corn starch dough, native and sour cassava starch doughs showed expansion properties during baking. The storage modulus E ′ decreased for cassava starch doughs before baking expansion, but remained unchanged for corn starch dough. Expansion during the baking of sour cassava starch was attributed to water vaporisation and the fluidity of starch paste. The fact that temperature and weight loss variations at adequate water contents were significantly greater for cassava than corn starch dough is indicative of the important role played by starch melting in expansion. Expansion ability could be correlated with changes in dough–crumb thermomechanical properties when close to the starch melting temperature. © 2001 Society of Chemical Industry
Corn starch
Starch gelatinization
Expansion ratio
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Corn starch
Modified starch
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The native starches which can be used to produce the porous starch include the corn starch, topioca starch, potato starch and so on. In the process of preperation, the changes of the raw material have some influences on porous starch. The differences of raw starch and the pretreatment on the same starch also have influences on porous starch. The effective pretreatment is very significant in the changes of the raw material, the increase of production efficiency, decrease of production cost and the improvement of the porous starch's prosperities.
Corn starch
Potato starch
Modified starch
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An oxidized starch with carboxyl groups was prepared by oxidizing corn starch.The results of orthogonal experiments indicated that absorptions of oxidized starch and corn starch to Cr(VI) were influenced by pH,temperature,reactive time and the amount of absorption reagents.The order of influence for corn starch was pH,temperature,the amount of corn starch as absorption reagent and reactive time;the order of influence for oxidized starch was pH,reactive time,temperature and the amount of oxidized starch as absorption reagent.The difference in the two orders may be resulted from the presence of carboxyl groups.The experiments also indicated that the absorption of oxidized starch to Cr(VI) was better than that of corn starch.
Corn starch
Oxidizing agent
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In this study, Cu2+ removal from the aqueous solution using different types of starch was examined by the batch method. The potato starch and corn starch which were modified in different ways were examined to determine the percent removal values of Cu2+ by various trials. The optimum conditions of the experimental procedure were investigated from 10 to 50 mg L-1 as beginning concentration, 4 to 6 as pH, with 5-30 min. as shaking time. 0.15 g modified starch was added 50 mL study solution at room temperature during all different studies. The experimental results offered that thanks to the starch modification with water as an adsorbent, the percent removal values of potato starch 89.58% and corn starch 74.07% were found. Concentration, shaking time, and pH were detected with the optimum values as 20 mg L-1, 20 min, and 6 respectively. Moreover, the obtained results were also evaluated according to the Freundlich adsorption isotherm and observed to be compatible with this curve.
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[Objective]The research aimed to study re-crystallization characteristics of starch materials.[Method]After the mixture and gelatinization of low corn cross-linking starch,native starch and high corn cross-linking starch as well as water with certain proportion,then freeze-drying was used to prepare the physical cross-linking starch.Finally,the re-crystallization performance of freeze-drying starch were studied based on differential scanning calorimeter and X-ray diffraction analytical instrument.[Result]With the decrease of corn cross-linking starch moisture,DSC peak temperature increased gradually;however,compressive strength increased at first and then decreased with the increasing of cross-linking corn starch.When the content of high corn cross-linking starch achieved 12%,compressive strength of 2 kinds of corn starch reached to the maximum,moreover,when corn native starch was 0.210 MPa,corn cross-linking starch was 0.278 MPa.[Conclusion]The higher the high corn cross-linking starch did not the better the performance,only suitable amount of high corn cross-linking starch,can improved the re-crystallization performance of starch.
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ABSTRACT At 10% solids content, magnitudes of G′ and G″ of soybean 7S dispersion were substantially lower than those of corn starch dispersion, while those of soybean 11S dispersion were much higher than those of starch. Profiles of G′ at 30 Hz as a function of starch concentration of starch + 7S and starch + 11S gels were asymmetrical reflecting phase separation due to thermodynamic incompatibility. However, the starch concentration corresponding to the critical point below which no phase separation occurs for the starch + 7S dispersion was about 7% and for the starch + 11S dispersion it was about 3%. At equal starch fractions, values of G′ at 30 rad s ‐1 of corn starch + 7S dispersions were nearly equal to those of only corn starch. In contrast, at starch concentrations between 6–8%, G′ values of the corn starch + 11S dispersions were much higher than those of only starch and a minimum value occurred at a starch concentration of about 5%. Based on frequency dependence of G′ values, heated corn starch + 7S dispersions may be classified as weak gels, while heated corn starch + 11S dispersions may be classified as true gels.
Corn starch
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