BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and bipha...

There is some evidence on the effects of organic acids on the functional properties of native starches. However, there is little information on such effects on modified starches. The main objective of this study was to determine the effects of L-ascorbic acid (150 mg kg, as the permitted level in bakery products) on functional properties of cross-linked wheat starch. Once the starch was treated...

Effects of added wheat fiber, with different levels and particle sizes, on the physicochemical properties and gel morphology of wheat starch and mung bean starch were investigated, using rapid visco analyzer (RVA), texture analyzer (TPA) and scanning electron microscopy (SEM). Each starch was added with wheat fiber at 10, 20, 30 and 40% (weight basis, g/100g), and different sizes of 60, 100 and...

Pea, potato, wheat, and rice starches were annealed for 24 hr. Differential scanning calorimetry data were collected; pasting characteristics were determined using the Brabender Viscoamylograph and the Newport Scientific Rapid Visco-Analyser (RVA); and amylose leaching during heating in the viscoamylograph was examined. Differential scanning calorimetry data showed an increased gelatinization t...

Amylases are one of the main enzymes used in industry. Such enzymes hydrolyze the starch molecules into polymers composed of glucose units. Amylases have potential application in a wide number of industrial processes such as food, fermentation and pharmaceutical industries. α-Amylases can be obtained from plants, animals and microorganisms. However, enzymes from fungal and bacterial sources hav...

© 2014 TERRAPUB, Tokyo. All rights reserved. doi:10.5047/agbm.2014.00401.0001 water (Fig. 1) or treating it with alkaline, urea, or dimethyl sulfoxide through the cutting of hydrogen bonds between the starch molecules. It is thought that digestion of hydrogen bonds results in the unwinding of the double helices of parallel α-1,4 glucan chains in the crystal lamellae of amylopectin molecules. Th...

We explored the interaction of iodine with three crystalline type starches, corn, potato, and sweet potato starches using atomic force microscopy. Results revealed that starch molecules aggregated through interaction with iodine solution as well as iodine vapor. Detailed fine structures such as networks, chains, and super-helical structures were found in iodide solution tests. The nanostructure...

Fluid resuscitation is widely used, and many patients are therefore exposed to plasma volume expanders. Among these, colloids, particularly hydroxyethyl starches, have been shown in recent experiments and clinical studies to induce acute kidney injury. The mechanisms of colloid-induced acute kidney injury remain incompletely elucidated. The risks associated with colloid osmotic pressure elevati...