Relevant bibliographies by topics / Hydroxypropyl starch phosphate

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  2. Dissertations / Theses
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Academic literature on the topic 'Hydroxypropyl starch phosphate'

Author: Grafiati
Published: 4 June 2021
Last updated: 5 February 2022

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Journal articles on the topic "Hydroxypropyl starch phosphate"

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Tian, Shuangqi, Yimei Chen, Zhicheng Chen, Yingqi Yang, and Yanbo Wang. "Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties." Journal of Food Quality 2018 (November 12, 2018): 1–7. http://dx.doi.org/10.1155/2018/1395978.

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As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.
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Wang, Wentao, Hui Zhang, Yangyong Dai, Hanxue Hou, and Haizhou Dong. "Effects of low poly(vinyl alcohol) content on properties of biodegradable blowing films based on two modified starches." Journal of Thermoplastic Composite Materials 30, no. 7 (October 28, 2015): 1017–30. http://dx.doi.org/10.1177/0892705715614080.

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Biodegradable films from hydroxypropyl distarch phosphate (HPDSP)/poly(vinyl alcohol) (PVA) and cationic starch/PVA blends were obtained by extrusion blowing at ratios of 100:0, 95:5, 90:10, 85:15, and 80:20. The morphology, X-ray patterns, transparency, mechanical properties, thermal properties, and water vapor permeability (WVP) of the films were measured and compared. Scanning electron microscopic micrographs of the films showed continuous matrix texture as well as better compatibility between modified starches and PVA. X-Ray diffraction indicated the formation of ordered crystalline structures in the films during extrusion blowing. The addition of PVA to modified starches significantly increased their tensile strength (TS, 3.92 MPa) while decreasing their water vapor permeability (WVP, 3.23 × 10−10 g m−1 s−1 Pa−1). The starch/PVA composite films did not show phase separation.
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Til, H. P., V. J. Feron, H. R. Immel, and W. F. Vogel. "Chronic (89-week) feeding study with hydroxypropyl distarch phosphate, starch acetate, lactose and sodium alginate in mice." Food and Chemical Toxicology 24, no. 8 (August 1986): 825–34. http://dx.doi.org/10.1016/0278-6915(86)90072-4.

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Vidrih, R., E. Zlatić, and J. Hribar. "Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S58—S61. http://dx.doi.org/10.17221/912-cjfs.

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In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception. In the present study, we have investigated the influence of starch type on aroma release from starch-aroma systems. The food model system used was composed of an aqueous starch dispersion (1 g dry starch/100 g dispersion) and 10 aroma compounds (ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl pentanoate, methyl hexanoate, ethyl hexanoate, methyl ethyl propanoate, hexyl acetate, 3-hexenol, and phenyl methyl acetate). Different commercially available starches were used: Amilogels P, K, PDP, G, MVK, HP, OK and HPW, and carrageenan (Amilogel CAR) and guar gum (Amilogel GG). Aroma release from these starch-aroma systems into the gas phase above food (headspace) were monitored by GC-MS analysis with a solid-phase micro-extraction technique. The smell of the starch-aroma system was also evaluated sensorially by a trained panel. The release of aroma compounds from the different starch-aroma systems was statistically significant (<I>P</I> < 0.0001) for all of the aroma compounds, with the exception of ethyl pentanoate. A correlation between the concentration of individual aroma compounds in the headspace and the sensory evaluation (smell) was seen. Starch-aroma systems comprising corn starch (Amilogel G), physically modified starches that are soluble in cold water (Amilogels K, PDP), and hydroxypropyl distarch phosphate (Amilogels HP) had sensorially superior smells compared to the other types of starches tested. At the same time, the headspace GC-MS analyses showed ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate and ethyl pentanoate to be at the highest concentrations, which are all typical aroma compounds of strawberry fruit, and which also have low perception thresholds. Dextrin-roasted starch, guar gum and carrageenan provided the lowest sensory scores, although in contrast, they more strongly retained these aroma compounds.
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Shimotoyodome, Akira, Junko Suzuki, Yoji Kameo, and Tadashi Hase. "Dietary supplementation with hydroxypropyl-distarch phosphate from waxy maize starch increases resting energy expenditure by lowering the postprandial glucose-dependent insulinotropic polypeptide response in human subjects." British Journal of Nutrition 106, no. 1 (February 22, 2011): 96–104. http://dx.doi.org/10.1017/s0007114510005854.

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The aim of the present study was to investigate the effects of hydroxypropyl-distarch phosphate (HDP) supplementation on postprandial energy metabolism and glucose-dependent insulinotropic polypeptide (GIP) in human subjects. A total of ten healthy male subjects, with a mean BMI of 23·6 (sem 1·3) kg/m2, age 35·2 (sem 1·9) years and body weight 71·1 (sem 4·0) kg, participated in a randomised, cross-over, intervention study with two different test meals (1673·6 kJ) containing either waxy maize starch or HDP from waxy maize starch (degree of substitution 0·154, P content 0·004 %). Resting energy expenditure (REE) and blood concentrations of various biomarkers were measured at fasting and up to 180 min postprandially. Indirect calorimetry showed that the HDP meal caused higher REE (P < 0·05) and fat utilisation (P < 0·001) than the waxy maize starch meal. The HDP meal led to significantly lower postprandial glucose (P < 0·05), insulin (P < 0·05) and GIP (P < 0·05) responses than the waxy maize starch meal. Both postprandial REE (R − 0·576, P < 0·01) and fat utilisation (R − 0·514, P < 0·05) were negatively correlated with the postprandial GIP response, but not with the glucose and insulin responses. In conclusion, dietary supplementation with HDP lowers postprandial GIP and increases postprandial REE and fat utilisation in healthy humans. An HDP-rich diet may therefore have beneficial implications in weight management. Further studies are required to confirm the efficacy in overweight or obese subjects, and to determine the precise mechanisms.
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Qin, Yang, Wentao Wang, Hui Zhang, Yangyong Dai, Hanxue Hou, and Haizhou Dong. "Effects of Organic Modification of Montmorillonite on the Properties of Hydroxypropyl Di-Starch Phosphate Films Prepared by Extrusion Blowing." Materials 11, no. 7 (June 23, 2018): 1064. http://dx.doi.org/10.3390/ma11071064.

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Kishida, Taro, Yuka Nakai, and Kiyoshi Ebihara. "Hydroxypropyl-Distarch Phosphate from Tapioca Starch Reduces Zinc and Iron Absorption, but not Calcium and Magnesium Absorption, in Rats." Journal of Nutrition 131, no. 2 (February 1, 2001): 294–300. http://dx.doi.org/10.1093/jn/131.2.294.

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Ebihara, Kiyoshi, Yuka Nakai, and Taro Kishida. "Hydroxypropyl-Distarch Phosphate from Potato Starch Increases Fecal Output, but Does Not Reduce Zinc, Iron, Calcium, and Magnesium Absorption in Rats." Journal of Food Science 71, no. 2 (May 31, 2006): S163—S168. http://dx.doi.org/10.1111/j.1365-2621.2006.tb08920.x.

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M, Naga Sujan, Kunal K. Mehta, Amit B. Patil, and Anusha Vajhala. "Formulation, Characterisation and Evaluation of the Ethosuximide Oral Immediate Release Tablets." International Journal of Research in Pharmaceutical Sciences 11, no. 2 (April 14, 2020): 1807–13. http://dx.doi.org/10.26452/ijrps.v11i2.2084.

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The present study is aimed to formulate, characterization, and evaluate oral immediate-release tablets of Ethosuximide. It is employed as an anti-epileptic agent used in the treatment of epilepsy, in all the age groups who were≥ 1 year. The dosage form is formulated by directly compressing the blend and granulating the powder blend by wet granulation methods. The optimized formulation is achieved by the trial and error method by changing the concentration of lactose monohydrate and di-basic calcium phosphate dehydrate as diluents, sodium starch glycolate as Super-dis-integrant, rice Starch as an intra-granular binder, hydroxypropyl cellulose as binder talc as a lubricant. Evaluation parameters such as micrometric properties, disintegration time along with in-vitro drug release studies were performed for characterizing the dosage form. In-vitro drug release studies were carried out using 0.1 N HCl as dissolution media with 75 rpm and temperature of 370C ± 50C by employing USP apparatus II (Paddle type). Estimation of the % drug release of the tablet was carried out using the UV method. The prepared formulation and the marketed formulation were tested for the in-vitro drug release profile and the prepared formulation was compared with the marketed formulation. All the evaluated result was found to be within the specifications. Therefore, from the obtained evaluation results F6 trail was selected as the best formulation.
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Yang, Huaiwen, and Yuhsien Lin. "Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential." Polymers 13, no. 1 (January 4, 2021): 162. http://dx.doi.org/10.3390/polym13010162.

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The flow behavior of the administrated fluid matrices demands careful assessments for stability when consumed by individuals with dysphagia. In the present study, we incorporated tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300 ± 20 mPa.s) undergoing thermal processing and evaluated their stability. The thickened nectars presented better water holding and oil binding capacities at 25 °C than 4 °C, and the nectars with TS provided the best results for both capacities as well as the highest solubility index and swelling power (p < 0.05). All prepared nectars appeared to be shear-thinning fluids with yield stress closely fitting the power law and Casson models. XG-containing nectars presented a higher yield stress and consistency index. Matrices thickened by HDP exhibited a higher viscoelastic property compared to those thickened by TS during thermal processing. TS nectars presented viscous behavior, whereas HDP and XG nectars presented elastic behavior at 80 °C processing. The 3 min thermal processing HDP nectars remained stable and met dysphagia-friendly requirements under 4 °C storage for 28 days, regardless of the type of fluid base (distilled water, sport drink, or orange juice). The employed thickeners present adequate physicochemical properties to be potentially utilized for producing dysphagia-friendly formulations.
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Dissertations / Theses on the topic "Hydroxypropyl starch phosphate"

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Lelevičienė, Kristina. "Klampą reguliuojančių medžiagų įtaka emulsijų sedimentaciniam ir agregatiniam stabilumui." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_215006-96016.

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Palyginus klampos modifikatorių savybes nustatyta, kad didėjant hidroksipropilkrakmolo fosfato koncentracijai brinkimo laikas reikšmingai ilgėja, todėl siekiant sumažinti laiko sąnaudas tikslingiau rinktis akrilato/stearato-20 itakonato kopolimerą, kuris yra skystame būvyje arba polietilenglikolio hidroksipropil hidroksietil etilceliuliozės polimerą, kuris lyginant su modifikuotu krakmolu išbrinksta reikšmingai greičiau. Sudarant emulsijų receptūras pastebėta, kad glicerolis klampos modifikatorių brinkimo laikui įtakos neturi, tačiau produktui įtakos turi brinkinimo temperatūra ir pagaminimo metodas: norint pagaminti didelės klampos produktą reiktų tirštiklį brinkinti 25±2oC temperatūroje ir homogenizuoti aparatu „Unguator“. Sudarant emulsinių pagrindų sudėtis, pastebėta, kad klampos modifikatorių pakanka 0,2-2%, išskyrus hidroksipropilkrakmolo fosfato, kurio, norit pasiekti 8,45 ±0,02 Pa*s klampą, reikėjo 6%. Centrifugavimo testo metu nustatyta, kad stresinėmis sąlygomis didžiausiu stabilumu pasižymi emulsijos, pagamintos naudojant klampą reguliuojančias medžiagas, kadangi tyrime nagrinėjami emulsiniai pagrindai testo metu neišsisluoksniavo ir išliko stabilūs 14 dienų. Mikroskopinio tyrimo metu nustatytas monodispersiškiausias pagrindas su 6% hidroksipropilkrakmolo fosfatu, skirtumas tarp maksimaliųjų ir minimaliųjų dalelių yra 1,1 μm. Analizuojant emulsinių pagrindų tekstūrą nustatyta, kad kiečiausias ir lipniausias pagrindas gautas naudojant, akrilato/stearato-20... [toliau žr. visą tekstą]
While comparing the properties of viscosity modifiers it was established that with an increase in concentration of hydroxypropyl starch phosphate the time of swelling extends on condition p<0,05, because of that to reduce the time its beter to choose acrylates/steareth-20 itaconate copolymer, which is in liquid state or polyethylene glycol hydroxy propyl hydroxyethyl ethyl cellulose polymer, which swells noticeably faster. It was observed that glycerol does not make an impact on the time thickeners swel, but the product is influenced by the temperature of swelling and the production method. To produce high-viscosity product viscosity modifiers should be soak in water at room temperature and homogenized device called "Unguator". It was observed that in order to reach 8.45 ± 0.02 Pa*s viscosity you would need 6 % of hydroxypropyl starch phosphate, while others viscosity regulators would make it with percentage 0,2-2%. Emulsion bases together with viscosity modifiers, which were used in the research, prevent droplet aggregation after formation and remained stable for 14 days and didn‘t split into layers during the centrifuge test (thereby increasing long-term stability). In microskopic test it was revealed that the smallest difference in the particle size of emulsions is the base 6% hydroxypropyl starch phosphate (1,1 μm). For the purposes of analyzing the texture is established that the hardest and the most viscous base was produced using an acrylates/steareth-20 itaconate... [to full text]
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Book chapters on the topic "Hydroxypropyl starch phosphate"

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Bährle-Rapp, Marina. "Hydroxypropyl Starch Phosphate." In Springer Lexikon Kosmetik und Körperpflege, 273. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5090.

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Bährle-Rapp, Marina. "Sodium Hydroxypropyl Starch Phosphate." In Springer Lexikon Kosmetik und Körperpflege, 512. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_9566.

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