Water-in-water emulsions were formed by mixing aqueous solutions of the neutral polysaccharides guar and amylopectin. The effect adding gelatin B on emulsions, both a dispersed rich phase in continuous amylopectin inverse, investigated using confocal scanning laser microscopy as function concentration between 0.25 1.5 wt% pH 4 6. Gelatin was found to separate upon cooling below about 25 °C narr...

This study was a part of a research project aiming to investigate the texture characteristics of protein starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sa...

The effect of bacterial cellulose (BC) on the freeze-thaw stability of rice starch gels during 5 freeze-thaw cycles were investigated, using scanning electron microscopy (SEM), rapid visco analyzer (RVA), X-ray diffractometry (XRD), differential scanning calorimetry (DSC) and textural analyzer (TA). SEM micrographs of freeze-thaw gels showed that smaller pore size and a thicker surrounding matr...

Nonionic surfactants are amphipathic molecules consisting of a hydrophobic (alkylated phenol derivatives, fatty acids, longchain linear alcohols, etc.) and a hydrophilic part (generally ethylene oxide chains of various length). Although not as important commercially, tertiary amine and various sugar surfactants are also nonionic surfactants. Due to their favorable physicochemical properties, no...

Long α(1-4)-linked glucopyranose branches in the starch polysaccharide amylopectin can be detected by the specific binding of an anionic amphiphilic fluorescent probe. The probe forms spermidine-stabilised micelles in water resulting in fluorescence quenching. By extracting the probe from the micelles polysaccharides are detected in a "turn-on" fluorescence assay.

The overall goal of this project was to create a basis of knowledge on factors in rice that can be altered to moderate starch digestion rate and lower rice glycemic index (GI), as well as to identify existing US rice genotypes with relatively low GI. To achieve this, studies were designed to investigate the relationship between amylopectin structure, its branching characteristics, and starch di...