Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch
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Magic angle spinning
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Gelatin
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Abstract A solvent-free process has been developed concerning the chemical modification of rubberwood and the isolates from it (holocellulose and Klason lignin) by means of acetic anhydride (Ac 2 O) and butyric anhydride (But 2 O), with iodine as the catalyst. The effect of temperature and reaction time was in focus, and the conversion products were characterized by Fourier transform infrared (FTIR) spectroscopy. The acetylation of holocellulose and lignin with Ac 2 O was performed at 120°C, whereas the modification of wood with Ac 2 O and But 2 O was carried out in the temperature range of 90–120°C for different reaction times between 15 and 240 min. The extent of the chemical modification was measured by the weight percent gain, and the modified wood was characterized by FTIR-attenuated total reflectance (ATR) method. The presence of small amounts of iodine (0.02 or 0.035 M) elevated the conversion rate of modification. The dimensional stability of the modified woods was essentially improved.
Chemical modification
Attenuated total reflection
Hydroxyl value
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Chemical modification
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Carboxylate
Polyacrylamide
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Cuboid
Calcium alginate
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The combined use of polysaccharide have a positive effect on reducing syneresis of gels. The article presents the results of determining the syneresis of carrageenan gel in the presence of different concentrations of xanthan gum. The dependence of the increase in the syneresis of the carrageenan gel during storage on the dosage of the polysaccharide was revealed. It was found that the use of a mixture of carrageenan: xanthan in a ratio of 1: 1 led to reduce syneresis by more than 70 % in comparison with carrageenan gel without gum.
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Studies on syneresis behavior of Xantlian/Cr(Ⅲ)hydrogels have been conducted at 70,80 and 90℃. The onset of syneresis appeared at a critical Cr(Ⅲ)density in a gel and the syneresis became serious when the Cr(Ⅲ) density increased.The process of syneresis can be described by means of apperant first-order reaction and the rate constant increased with increasing the temperature and the initial Cr(Ⅲ)concentration. The apparent activation energy was about 34.5 kcal/mol.Moreover,the syneresis did not depend on the concentration of monovalent salt(NaCl).
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ABSTRACT An original method for syneresis evaluation was developed, based on image analysis which enabled direct monitoring of curd shrinkage. Image analysis was employed in combination with the customary tracer method to follow the effects of cutting on curd syneresis. The two methods were then utilized to study curd syneresis in the presence of ethanol, a solvent less polar than water. Curd syneresis was reduced in the presence of diluted ethanol which led to the hypothesis that the mechanism which causes rennet curd to synerese probably relates to changes in protein conformation, essentially due to hydrophobic bonding.
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Rennet
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Rennet
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