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Hardy, Jeffrey J. E. "Starch, and modified starches as support materials and catalysts." Thesis, University of York, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341483.
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Lin, Chia-Long. "Characterisation of the crystalline regions within starches from different origins." Thesis, Glasgow Caledonian University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.601637.
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Santacruz, Stalin. "Characterisation of starches isolated from Arracacha xanthorriza, Canna edulis and Oxalis tuberosa and extracted from potato leaf /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a486.pdf.
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Perera, Chandani. "Effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ36211.pdf.
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PEREIRA, Karla Barboza. "Massa alimentícia livre de glúten elaborada a partir de féculas de batata e mandioca e farinha de arroz vermelho." Universidade Federal de Campina Grande, 2018. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1510.
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A inserção no mercado de novos produtos isentos de glúten é fundamental para garantir a segurança alimentar dos celíacos, especialmente de massas alimentícias que representam um item básico na dieta do brasileir o; porém a eliminação total do glúten de sua composição, com suas propriedades viscoelásticas ímpares gera um desafio aos pesquisadores que precisam desenvolver um produto com características físicas e sensoriais semelhantes. Pretendeu-se com essa pesquisa desenvolver uma formulação de uma massa livre de glúten elaborada a partir de féculas de batata, fécula mandioca e farinha de arroz vermelho adicionado de goma xantana. Para tanto , foram desenvolvidas massas alimentícias com três formulações (5, 10 e 15 % de fécula de mandioca) que foram secas em seis temperaturas (40, 50, 60, 70, 80 e 90 °C). As matérias -primas básicas e suas formulações foram avaliadas quanto a sua granulometria, morfologia e calorimetria. Os modelos de Page, Cavalcanti Mata, Thompson e Fick foram utilizados para estudar a cinética de secagem das massas. As amostras foram avaliadas quanto ao teor de água, cinzas, minerais, pH, amido, lipídeos, proteínas, carboidratos totais, valor calórico total, fibras, compostos fenólicos, tempo de cozimento, aumento de volume, perda de sólidos solúveis, rendimento, fraturabilidade, dureza e atividade de água (durante armazenamento por 180 dias). Por fim, as amostras foram avaliadas microbiologicamente e sensorialmente. Neste estudo conclui-se que: as frações granulométricas presentes em maior quantitativo, foram as que ficaram retidas na peneira de 32 Mesh, com exceção da fécula de batata. Foi observada uma morfologia: homogênea e caracterizada pelo formato ovalado para as féculas; heterogênea com a presença de estruturas irregulares para a farinha de arroz e heterogênea e com predominância de estruturas ovaladas para as formulações. A fécula de mandioca causou uma antecipação no processo de gelatinização da massa alimentícia. Os modelos de Page, Cavacanti Mata se ajustaram adequadamente aos dados experimentais . Com o aumento da temperatura de secagem ocorre uma redução do tempo de secagem e a perda de água das amostras é mais intensa no início da secagem e proporcional à temperatura; o valor do coeficiente de difusão aumenta com o aumento da temperatura. Os minerais presentes em maiores quantidades foram potássio, fósforo e cálcio . Os valores de amido, proteínas, fibras (para 5% e 90 °C), tempo de cozimento, aumento de volume, rendimento e atividade de água sofreram redução com o aumento da temperatura de secagem; já os valores de cinzas, compostos fenólicos, perda de sólidos, fraturabilidade e dureza sofreram aumento com o aumento da temperatura. Os valores de cinzas ( para 40 e 80 °C), lipídeos, valor calórico, fibras (na temperatura de 90°C) e compostos fenólicos sofreram redução com o aumento do percentual de fécula de mandioca; já os valores de amido, carboidratos totais, tempo de cozimento (para 40 °C), fraturabilidade, dureza e atividade de água sofreram aumento com o aumento do percentual de fécula de mandioca. A análise microbiológica realizada indicou que a massa alimentícia foi processada em condições higiênico-sanitárias adequadas. A amostra que teve maior preferência foi a com maior percentual de fécula de mandioca em sua formulação (15 %)
The insertion in the market of new gluten-free products is fundamental to ensure the food safety of celiac, especially pasta which represent a basic item in the Brazilian diet; but the total elimination of gluten from its composition with its unique viscoe lastic properties poses a challenge to researchers who need to develop a product with similar physical and sensory characteristics. The aim of this research was to develop a formulation of a gluten-free pasta made from potato starch, manioc starch and red rice flour added with xanthan gum. For this purpose, pasta was developed with three formulations (5, 10 and 15% manioc starch) that were dried at six temperatures (40, 50, 60, 70, 80 and 90 °C). The basic raw materials and their formulations were evaluated for particle-size, morphology and calorimetry. The models of Page, Cavalcanti Mata, Thompson and Fick were used to study the drying kinetics of the masses. The samples were evaluated for water, ash, minerals, pH, starch, lipids, proteins, total carbohydrates, total caloric value, fibers, phenolic compounds, cooking time, volume increase, loss of soluble solids, yield, brittleness, hardness and water activity (during storage for 180 days). Finally, the samples were evaluated microbiologically an d sensorial. In this study, it was concluded that: the particle-size fractions present in larger quantities, were those that were retained in the 32 Mesh sieve, except for potato starch. A morphology was observed: homogeneous and characterized by the oval shape for the starches; heterogeneous with the presence of irregular structures for the rice flour and heterogeneous and with predominance of oval structures for the formulations. Manioc starch caused a antecipation in the gelatinization process of the pasta. The Page, Cavacanti Mata models fit the experimental data accordingly. As the drying temperature increases, a reduction in the drying time occurs and the water loss of the samples is more intense at the beginning of drying and proportional to the temperature; the value of the diffusion coefficient increases with increasing temperature. The minerals present in higher amounts were potassium, phosphorus and calcium. The values of starch, proteins, fibers (at 5% and 90 °C), cooking time, volume increase, yield and water activity were reduced with increasing drying temperature; already the values of ash, phenolic compounds, loss of solids, brittleness and hardness have increased with increasing temperature. The val ues of ash (for 40 and 80° C), lipids, caloric value, fibers (at 90 °C) and phenolic compounds were reduced with increasing percentage of manioc starch; the values of starch, total carbohydrates, cooking time (to 40 °C), brittleness, hardness and water activity increased with increasing percentage of manioc starch. The microbiological analysis indicated that the food was processed under adequate hygienicsanitary conditions. The sample with the highest preference was the one with the highest percentage of manioc starch in its formulation (15%).
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Alvani, Kamran. "Amylolysis of potato starch." Thesis, Glasgow Caledonian University, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.493923.
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Hydrolysis of native starch by α-amylase is a complicated process which is highly affected by compositional and architectural properties of starch granules that affect accessibility of enzymes to the interior of the granule. In view of the paucity of knowledge in this area regarding the control of amylolysis, the following study was undertaken using different potato starches (grown under the same conditions). The focus was to understand how cultivar specific variation regulated hydrolysis with a-amylase. The composition of the starches was determined using classical chemistry techniques while structural aspects were determined by specific physical techniques including differential scanning calorimetry (DSC), particle sizing (Coulter conter), high performance size exclusion chromatography (HPSEC) and nuclear magnetic resonance (NMR). Different amylase enzymes were employed (fungal and pancreatic) and possible inhibition of activity of the enzymes was studied.
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Ponstein, Anne Silene. "Starch synthesis in potato tubers." [S.l. : [Groningen : s.n.] ; University Library Groningen] [Host], 1990. http://irs.ub.rug.nl/ppn/291023398.
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Von, Borke Lars Nicolas. "Control of starch degradation in potato." Thesis, University of Oxford, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299572.
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Silva, Nanci Castanha da. "Potato starch modification using the ozone technology." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-04082017-153433/.
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Starch modification is a widely employed and important technique, allowing to obtain ingredients with different characteristics, expanding the range of applications of starches and bringing competitive advantages for different industries. Despite the production of toxic residues, and despite the increasing concern about environmental issues, the use of chemical agents in starch modification by oxidation is still very popular. Ozone can be a solution to change it, since is a very powerful oxidising agent that can be quickly decomposed into oxygen, whose residues meet the global demand for sustainability. Therefore, it can be a safer alternative for both consumers and environment. In this work the use of ozone in aqueous solution as a starch modification method was evaluated. The effects of the different ozonation times on the structure and properties of the potato starch were investigated. With increasing the ozonation time, it was observed an increase in the carbonyl, carboxyl and reducing sugar contents, as well as a decrease in the pH, apparent amylose content and molecular size, demonstrating that the potato starch processed with ozone was modified in its molecular level. Further, X-ray diffraction analysis showed no significant changes in the relative crystallinity of the granules, while in the microscopy analysis it was observed some alterations in the granules morphology. All these changes directly affected the modified starch properties, resulting in significant differences in the pasting properties, gel texture and paste clarity. The obtained results are promising, since they can prove the effectiveness of using ozone, a still little explored and sustainable method, as an efficient oxidizing agent for starch modification.Modificação de amidos é uma técnica amplamente empregada e muito importante, permitindo a obtenção de ingredientes com diferentes características, ampliando a gama de aplicação dos amidos e trazendo vantagens competitivas para diferentes indústrias. Apesar da produção de resíduos tóxicos, e apesar da crescente preocupação com as questões ambientais, o uso de agentes químicos na modificação de amidos ainda é muito popular. O ozônio pode ser uma alternativa para mudar este cenário, uma vez que é um poderoso agente oxidante que pode ser rapidamente decomposto em oxigênio, cujos resíduos vão de encontro com a demanda global por sustentabilidade. Portanto, esta pode ser uma alternativa mais segura tanto para os consumidores quanto para o meio ambiente. Neste trabalho avaliou-se o uso de ozônio em solução aquosa como método de modificação de amido. Foram investigados os efeitos de diferentes tempos de ozonização na estrutura e nas propriedades do amido de batata. Com o aumento do tempo de ozonização, foram observados aumento nos teores de carbonila, carboxila e açúcares redutores e diminuição no pH, no teor de amilose aparente e no tamanho molecular, demonstrando que o amido de batata processado com ozônio foi modificado a nível molecular. Além disso, análises de difração de raio-X não mostraram alterações significativas na cristalinidade relativa dos grânulos, enquanto nas análises de microscopia foram observadas algumas alterações na morfologia dos grânulos. Todas estas alterações afetaram diretamente as propriedades do amido modificado, resultando em diferenças significativas nas propriedades de pasta, textura de gel e claridade de pasta. Os resultados obtidos são bastante promissores, uma vez que provam a eficácia de se utilizar o ozônio, um método sustentável e ainda pouco explorado, como um eficaz agente oxidante para a modificação de amido.
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Chauhan, Geeta. "Molecular characterisation of the small and large subunits of ADP-glucose pyrophosphorylase genes in Solanum tuberosum L." Thesis, University of Cambridge, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.281956.
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Collado, Lilia S. "Physical properties and utilization of sweet potato starch and flour." Thesis, Click to view the E-thesis via HKUTO, 1997. http://sunzi.lib.hku.hk/hkuto/record/B42574675.
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Din, Rizwan. "Chemical cleaning of starch based deposits from hard surfaces." Thesis, University of Bath, 1999. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311234.
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Nowjee, Chitrajee Nitin. "The foaming kinetics and rheology of water-based potato starch melts." Thesis, University of Cambridge, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.610486.
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Yusuph, Mahyinur. "Molecular and architectural basis for gelatinisation properties of potato starch." Thesis, Glasgow Caledonian University, 2003. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289503.
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Hofvander, Per. "Production of amylopectin and high-amylose starch in separate potato genotypes /." Uppsala : Dept. of Plant Biology and Forest Genetics, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a495.pdf.
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Pretorius, Milandi. "The evaluation and comparison of various tablet disintegrants / Milandi Pretorius." Thesis, North-West University, 2008. http://hdl.handle.net/10394/2315.
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Góes, Ana Paula. "The effects of surfactants on the solid substrate fermentation of potato starch." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0021/NQ50175.pdf.
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Tian, Susan Jane. "Varietal and environmental effects on the physicochemical properties of sweet potato starch." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339597.
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Rusendi, Dadi. "Enzymatic hydrolysis of potato processing waste for the production of biopolymers." Thesis, McGill University, 1994. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=55528.
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Biopolymers are polymers produced by certain microorganisms, that are readily degradable in the environment. These biodegradable plastics have the potential to be used as substitutes for conventional petroleum based plastic provided that the production costs can be greatly reduced. The high cost of biopolymer production is due to the cost of substrate which mainly is glucose.The enzymatic hydrolysis of potato processing wastes was to produce glucose as a least expensive feedstock substrate for the production of biopolymers of polyhydroxybutirate (PHB) from the bacterium Alcaligenes eutrophus was studied. The enzymatic hydrolysis experiments were carried out using $ alpha$-amylase liquefaction enzymes from Aspergillus oryzae and barley-malt, and amyloglucosidase saccharification enzyme from Rhizopus.
The results indicated that the production of glucose from potato starch waste to be used as a substrate to produce biopolymers was both technically and economically feasible. A 10 to 90 ratio of barley-malt to potato starch waste gave the highest conversion of starch to glucose of 194.30 gL$ sp{-1}$ (96.56%), and the lowest liquefaction enzyme cost ($0.054) to hydrolyze one kg of potato starch waste. { it A. eutrophus /} produced PHB of 5.0 gL$ sp-1$ (76.9 % of biomass) using the glucose substrate generated from the potato starch waste.
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Romeira, Karoline Mansano. "Desenvolvimento e caracterização de bioplástico obtido a partir do amido residual proveniente da industrialização de batata frita /." Araraquara, 2019. http://hdl.handle.net/11449/191222.
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Orientador: Rondinelli Donizetti HerculanoResumo: Durante o processamento industrial das batatas fritas há a produção de uma grande quantidade de amido residual proveniente da lavagem da matéria prima. Os biopolímeros, tipo amido, têm sido propostos para formulação de materiais biodegradáveis. A aplicação do amido na produção de bioplástico se baseia nas propriedades químicas, físicas e funcionais para formar géis e filmes. O objetivo desse estudo foi desenvolver bioplásticos elaborados a partir de amido residual, utilizando diferentes proporções de amido residual e glicerol combinado com alginato e com ácido acético; caracterizar os materiais obtidos quanto à composição e características das ligações formadas, contaminação microbiológica, propriedades mecânicas e características de barreira; e aplicar o bioplástico, utilizando o método de imersão, em frutos de mamão (Carica papaya), avaliando qualitativamente os resultados obtidos. Os resultados apresentados expressam que as soluções filmogênicas produzidas a partir de amido são viáveis para a obtenção de filmes, sendo possível fabricar bioplásticos com as duas composições propostas. As análises de viabilidade microbiológicas e as análises de cromatografia gasosa apontaram que os bioplásticos, em ambas composições, se tornam microbiologicamente estáveis e ausentes de solventes controlados, como o toluol. No FTIR observou-se que ligações de hidrogênio foram formadas em ambas as amostras e essas ligações de hidrogênio conferiram as amostras diferentes características mecânica... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: During industrial processing of potato, a large amount of residual starch is produced from the washing of the raw material. Starch-like biopolymers have been proposed for formulation of biodegradable materials. The application of starch in bioplastic production is based on chemical, physical and functional properties to form gels and films. The aim of this study was to develop bioplastics made from residual starch using different proportions of residual starch and glycerol combined with alginate and acetic acid; characterize the materials obtained for the composition and characteristics of the formed bonds, microbiological stability, mechanical properties and barrier characteristics; and to apply the bioplastic, using the immersion method, in papaya fruits (Carica papaya), qualitatively evaluating the obtained results. The presented results express that the filmogenic solutions produced from starch are viable to obtain films, being possible to manufacture bioplastics with the two proposed compositions. Microbiological viability analyzes and gas chromatography analyzes indicated that bioplastics in both compositions become microbiologically stable and absent from controlled solvents such as toluol. In the FTIR it was observed that hydrogen bonds were formed in both samples and these hydrogen bonds gave the samples different mechanical characteristics. The higher the starch: glycerol ratio, the greater the elongation of the sample in the stress versus strain test, and the more ... (Complete abstract click electronic access below)
Mestre
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Marques, Sofia Pires. "Calibração de métodos expeditos para determinação do teor de amido e de açucares redutores em batata para fritar." Master's thesis, ISA/UTL, 2013. http://hdl.handle.net/10400.5/5654.
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Mestrado em Engenharia Agronómica - Instituto Superior de AgronomiaThis work aims to contribute on solving the quality issue on potatoes used for frying, proposed by Grupo Jerónimo Martins. The main goal of this work is to establish quality parameters in potato to fry and study the different methods to evaluate the quality. Starch and reduced sugars are the main quality parameters that define a good potato to fry. Thus, the methods to evaluate those parameters are: determination of the amount of starch using the amount of dry matter; determination of the amount of reducing sugars using current methodologies and expedited equipment; frying following pre-established conditions. With the obtained results is possible to give a contribution to solve the quality problem. The dry matter amounts don’t seem to be related to the other parameters. The expedited equipment that measures the amount of reduced sugars appears to be reliable, concluding that exists a good relationship between the values that were obtained by using the expedited equipment and the current methodologies.
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張志田 and Zhitian Zhang. "Nutritional quality and starch physicochemical properties in sweetpotato." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31242728.
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Zhang, Zhitian. "Nutritional quality and starch physicochemical properties in sweetpotato." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23241950.
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ARSLAN, AHMET. "PHYSIOLOGICAL STUDIES OF POTATOES, SOLANUM TUBEROSUM L., GROWN IN ARIZONA (WATER STRESS, SUGARS AND STARCH, CARBOHYDRATE, BARLEY, POLLEN)." Diss., The University of Arizona, 1986. http://hdl.handle.net/10150/183878.
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The physiological development of potato plants and tubers grown in Arizona desert regions were examined and spectrophotometric methods were developed for the analysis of carbohydrates in potato tubers, pollen, and leaf tissues from various plants. Seed pieces were planted (March 1979, 1980) and harvested (June, July) in 2 locations. Emergence, tuber initiation, and maximum tuber numbers occurred 3, 5, and 10 weeks, respectively, after planting. In 1979, tuber yields in Mesa were low because of a shortened growing season; in Tucson, yields were drastically reduced because of soil water-logging. In 1980, tubers were planted in Mesa (March 5) and yield of the cultivar 'Kennebec' was higher, 'Denali' was nearly equal to whereas 'Norgold Russet' was lower than the national average for the respective cultivars. 'Kennebec' had the highest leaf area index (LAI) and plant height. Plantings in Marana (March 21) had lower LAI and plant height than in Mesa and yielded less, but rankings of cultivars for yield were the same. During rapid tuber growth, air temperatures often exceeded 40°C, but lower canopy temperatures were 30°C or lower, and water potentials (ψ) were -9 bars or higher. Chemical analysis showed tubers increased starch percentages during development, and levels at maturity were similar to those found in other regions of the country. Extracts for carbohydrate analysis were obtained by overnight immersion in 80% ethanol and total soluble sugars (TSS) were analyzed by an improved anthrone assay and also with para-hydroxybenzoic acid hydrazide (p-HBAH) following methylation and permanganate oxidation. Methods were also developed for estimating total keto sugars with phenol in acetic/sulfuric acid (PASA) and also with thiobarbituric acid (TBA). Aldohexoses were determined with o-toluidine and o-ethylaniline; total reducing sugars were analyzed with p-HBAH, and sucrose was estimated with anthrone or PASA or TBA following alkaline enolization or borohydride reduction of monosaccharides. Starch was determined quantitatively after enzymatic hydrolysis to glucose and analyzing with anthrone, o-toluidine, or p-HBAH. Potential errors involved in the methods are discussed and the techniques were applied to carbohydrate analysis in plant tissues and pollen.
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Andersson, Lena. "Studies on starch structure and the differential properties of starch branching enzymes /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 2001. http://epsilon.slu.se/avh/2001/91-576-5834-X.pdf.
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Takaha, Takeshi. "Isolation of disproportionating enzyme (EC 2.4.1.25) from potato and investigation of its role in starch metabolism." Thesis, University of Edinburgh, 1996. http://hdl.handle.net/1842/13073.
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D-enzyme, disproportionating enzyme, or 4-α-glucanotransferase (EC 2.4.1.25) catalyses glucan transfer from one α-1,4-glucan molecule to another, or to glucose. From the wide distribution of D-enzyme in starch accumulating organs of plants, it is believed that D-enzyme is involved in starch metabolism, but the function in vivo is not known. In the present work, D-enzyme was purified from potato tubers, and cDNA and genomic DNA clones for potato D-enzyme were isolated. The biochemical analysis of purified recombinant D-enzyme suggested that high molecular weight starch (amylose and amylopectin) can serve as donor and acceptor, and very long α-1,4-glucans or even highly branched glucans can be transferred by the enzyme. It was also discovered that D-enzyme catalyses an intra-molecular transglycosylation (cyclisation) reaction on amylose and amylopectin, as well as the well studied inter-molecular transglycosylation (disporportionation) reaction. Analysis of D-enzyme gene expression was carried out by northern and western blot analysis, and in transgenic potato plants using the GUS-reporter gene fusion system. These results suggested that D-enzyme mRNA accumulates under circumstances when starch biosynthesis is most active but declines in amount under conditions when starch is broken down. These observations appear to contradict the widely held view that D-enzyme is involved in starch breakdown, and may suggest a function in starch synthesis. Transgenic potato plants with dramatically reduced D-enzyme activity were obtained by introducing sense and antisense D-enzyme cDNA sequences with the CaMV35S promoter, and various phenotypic changes were observed. These plants grew slower than wild type, produced less leaves, less mass of tubers and the apical meristems suffered necrosis. Furthermore, tubers from these plants sprouted later and the growth of sprouts was slower than wild type. However no significant difference was found in starch produced in tubers, either in its quantity or quality. From all these results and the available information about starch metabolism, possible roles of D-enzyme in starch metabolism are discussed.
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Melo, Marília Sbragia Del Bem. "Mandioca, batata-doce e araruta como matérias primas para obtenção de amidos fosfatados /." Botucatu, 2019. http://hdl.handle.net/11449/191400.
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Orientador: Magali LeonelResumo: O presente estudo objetivou caracterizar amidos de mandioca, batata-doce e araruta quanto às propriedades físico-químicas e modificar estes amidos quimicamente visando à obtenção de amidos fosfatados. No processo de modificação os amidos foram fosfatados com trimetafosfato de sódio e tripolifosfato de sódio durante diferentes tempos de reação. Os amidos nativos e modificados das três fontes botânicas foram analisados quanto aos teores de fósforo e de amilose, padrão de difração de raio-X, cristalinidade relativa, morfologia e tamanho dos grânulos, poder de inchamento, solubilidade, propriedades de pasta e térmicas. Os amidos nativos diferiram quanto às características morfológicas e físico-químicas. Todos os amidos mostraram baixo teor de fósforo. O amido de batata-doce apresentou maior cristalinidade e teor de amilose, enquanto o amido de araruta apresentou maior tamanho de grânulos, poder de inchamento, solubilidade e maior instabilidade frente às forças mecânicas. Independentemente da fonte botânica, a modificação química aumentou os teores de fósforo dos amidos com alterações das características morfológicas e propriedades físico-químicas. O aumento do tempo da reação de fosfatação aumentou o diâmetro médio dos grânulos, sendo observada menor uniformidade dos grânulos. Além disso, ocorreram mudanças como diminuição da cristalinidade relativa, aumento do poder de inchamento e quebra de viscosidade dos géis. Por outro lado, a modificação química alterou as propriedades de p... (Resumo completo, clicar acesso eletrônico abaixo)
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Krabbenhoft, Leah Kay. "Identification of Specific Starch Profiles in North Dakota State University Potato Germplasm for Nutritional and Industrial Utilization." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28061.
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Amylose and amylopectin, the mostly resistant and soluble forms of starch, respectively,
are two forms of starch present in the granule. In this study, we examined the effect of a new
cooking method, microwave steaming, on soluble starch and resistant starch in order to
determine and determined that this method may be used as a more efficient means to cook tuber
material for starch analysis. Using the steaming method, we found clones present in the North Dakota
State University potato breeding program with unique levels of soluble or resistant starch. Clones with
high or low levels of soluble or resistant starch displayed diverse granule sizes, pasting characteristics,
gelatinization temperatures, and amylose and amylopectin molecular weight and abundance.
Greenhouse-grown tubers were found to contain more soluble and resistant starch content than fieldgrown
tubers, implying that greenhouse-grown tubers cannot be used to screen genotypes for
starch content.
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Koch, Kristine. "Methods for studying starch characteristics /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5487-5.pdf.
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Alexandrino, Cristiane Duarte. "UtilizaÃÃo dos amidos de milho e de batata na elaboraÃÃo de tapioca." Universidade Federal do CearÃ, 2006. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1527.
Full textAbstract:
Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgicoFormulaÃÃes de tapiocas elaboradas com amido de batata e de milho com e sem adiÃÃo de Estearoil-2-lactil-2-lactato de SÃdio (SSL), foram submetidas à anÃlise de perfil de textura, grau de gelatinizaÃÃo, teor de amido resistente e analisada sensorialmente tendo como padrÃo uma formulaÃÃo de uma tapioca de mandioca comercial. Foi verificado que a tapioca de mandioca apresentou o maior grau de gelatinizaÃÃo (61,63%) dentre as tapiocas formuladas com os outros amidos mencionados, bem como o maior teor de amido resistente (42,23%). Os perfis de textura (dureza, elasticidade, coesividade, mastigabilidade, forÃa mÃxima de corte e gomosidade) das tapiocas com e sem SSL num tempo de armazenamento de 48 horas nÃo apresentaram diferenÃas significativas(intervalo de confianÃa 95%) ao serem comparados. Para as tapiocas sem adiÃÃo de SSL, os parÃmetros do perfil de textura apresentaram as seguintes variaÃÃes de valores: dureza (20,0-140,0 N), elasticidade (0,75-0, 90), (Coesividade) (0,5-0,80) mastigabilidade (10-60N), ForÃa mÃxima de corte (50-300N) e gomosidade (15-35N) e para as tapiocas com adiÃÃo de SSL: dureza (10-140N), elasticidade, (0,75-0,95) Coesividade (0,40-0,90) mastigabilidade (5-55), ForÃa mÃxima de corte (50-250N) e gomosidade ((15-35N)). Os resultados da anÃlise sensorial indicaram os seguintes resultados para os atributos analisados: aroma, a tapioca de milho =7, 03, aparÃncia-tapioca de mandioca =6, 70, cor-tapioca de mandioca=6,90; sabor-tapioca de milho=6,63; textura-tapioca de mandioca=5,98 e impressÃo global-tapioca de milho=6,0. Dos resultados obtidos, podemos concluir que à possÃvel elaborar tapiocas com outros amidos com as mesmas caracterÃsticas da tapioca tradicional formulada a partir do amido de mandioca.
The tapiocas were maked wiht potato starch and corn starch with and without Sodium Stearoyl-2Lactylate (SSL). Were evaluated the texture profile, degree of gelatinization, resistant starch and sensory analyzed. The tapioca with cassava showed the biggest degree of gelatinization(61,63%) and resistant starch(42,23%). The texture profile (hardeness, springness, cohesiveness, chewiness, force and gumminess).with and without SSL, didnÂt show with storage of 48 hours significant deference. without SSL, hardeness (20,0-140,0 N), springness (0,75-0, 90), cohesiveness (0,5-0,80) chewiness (10-60N), force (50-300N) e gumminess, (15-35N) and the sample with SSL: hardeness (10-140N), springness (0,75-0,95) (cohesiveness (0,40-0,90 chewiness (5-55), force (50-250N) e gomosidade ((15-35N)). The results of sensory showed for attributes: flavor, the tapioca of corn =7, 03, aspect,-tapioca of cassava =6, 70, color-tapioca of cassava=6,90; savor,r-tapioca of corn=6,63; texture-tapioca of cassava=5,98 e print global-tapioca of corn=6,0. According to the outcomes obtained we can accomplish with the others starches with the same characteristics, of cassava
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Perez, Sira Elevina E. "Determination of the correlation between amylose and phosphorus content and gelatinization profile of starches and flours obtained from edible tropical tubers using differential scanning calorimetry and atomic absorption spectroscopy." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000pereze.pdf.
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Bergel, Bruno Felipe. "Espumas de amido termoplástico com recobrimentos de quitosana e poliácido láctico." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2017. http://hdl.handle.net/10183/158326.
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Embalagens de plástico expandido são utilizados como embalagens de alimentos, entre eles o poliestireno expandido (EPS). Suas principais características são a leveza e sua não biodegradabilidade. Estas embalagens geralmente são descartadas logo após o uso e geram grandes quantidades de resíduos. Espumas feitas a base de amido termoplástico (TPS) podem substituir o EPS nestes casos, pois são feitas a partir de fontes renováveis e são materiais biodegradáveis. Entretanto, embalagens de espuma TPS possuem grande afinidade pela água e isso consequentemente afeta seu uso. Uma forma de resolver este problema é recobrir estas espumas TPS com um material mais hidrofóbico, dificultando o contato da água com o amido. Nesse sentido, o objetivo deste trabalho foi desenvolver espumas de TPS de diferentes amidos e revesti-las com quitosana e poliácido láctico (PLA), pois também são materiais biodegradáveis e são menos hidrofílicos do que o amido. Três fontes de amido (batata, mandioca e milho) foram analisadas conjuntamente para produzir espumas TPS com propriedades mais desejáveis para embalagens. As espumas foram produzidas a partir de amido, glicerol e água nas proporções mássicas de 62/5/33, respectivamente. Dentre os tipos de amido escolhidos, a espuma TPS de milho mostrou ser mais densa e rígida, apresentando maior densidade e maior módulo elástico (0,20 g/cm3 e 106 MPa, respectivamente) em comparação com espumas TPS de batata (0,11 g/cm3 e 39 MPa) e mandioca (0,10 g/cm3 e 39 MPa). A espuma TPS de batata apresentou maior flexibilidade e resistência ao impacto, e devido a estas vantagens é a mais adequada ao uso em embalagens. Os recobrimentos de quitosana e PLA diminuíram a absorção de água da espuma TPS. Enquanto que a espuma sem recobrimento absorveu aproximadamente 280% do seu peso em água, espumas TPS com 6% m/v de quitosana absorveram 100% e espumas TPS com 6% m/v de PLA absorveram 50% em média. O PLA mostrou ser a melhor opção de recobrimento para as espumas pois apresentou os menores valores de absorção de água e aumentou as propriedades mecânicas da espuma.The expanded polystyrene (EPS) is used in a variety of food packaging, mainly in packages whose characteristics is the single use. These packages are usually discarded soon and generate large amounts of waste. Thermoplastic starch (TPS) foams can replace the EPS in these cases, because it comes from renewable and biodegradable sources. However, starch packaging has great affinity for water and it affects its use. One way to solve this problem is to cover the TPS foam with a more hydrophobic material, hindering the contact of water with starch. In this work, chitosan and polylactic acid (PLA) were used as coatings, as they are also biodegradable materials and are more hydrophobic than starch. Three sources of starch (potato, cassava and corn) were analyzed conjointly to produce TPS foams with more desirable properties for packaging. The foams were made from starch, glycerol and water in the proportion of 62/5/33 (% m/m) respectively. Among the starch types used, corn TPS foam presented higher density and higher stiffness (0,20 g/cm3 and 106 MPa, respectively) compared to potato (0,11 g/cm3 and 39 MPa) and cassava (0,10 g/cm3 e 39 MPa) TPS foams. The potato TPS foam showed greater flexibility and impact resistance, and due to these advantages is the most suitable for use in packaging. The chitosan and PLA coatings decreased the water absorption of the TPS foam. While the uncoated TPS foam absorbed approximately 280% of its weight in water, TPS foams with 6% w/v chitosan absorbed 100% and TPS foams with 6% m / v PLA absorbed 50% on average. The PLA was found to be the best option for coating the TPS foams because presented the lowest water absorption values and increased the mechanical properties of the foams.
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Schweinberger, Cristiane Martins. "Inovação e otimização no processo de produção de etanol a partir de batata-doce." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/143930.
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No contexto energético o bioetanol tem recebido considerável atenção, por questões ambientais e também pela redução da dependência dos combustíveis de origem fóssil. Embora o Brasil seja o segundo maior produtor mundial de etanol, a produção está concentrada em determinadas regiões, enquanto o Rio Grande do Sul é basicamente um importador. Para mudar tal situação, a batata-doce é uma matéria-prima atrativa, por ser rica em amido e possuir características agronômicas vantajosas. Visando colaborar para a viabilização em maior escala da produção de etanol a partir de batata-doce, o presente trabalho reúne estudos sobre este tema. De trabalhos anteriores desenvolvidos no GIMSCOP, ficou o desafio da obtenção de teores de etanol no vinho entre 10 – 12% (v/v), o que foi alcançado neste trabalho com o aumento da concentração batata: água para 1,5 kg: 1 L. A enzima comercial Stargen 002, recomendada pelo fabricante para o amido granular, foi utilizada para a hidrólise. Em ensaios amido granular vs. batata pré-aquecida em banho-maria (a 76oC), foi obtido um teor de etanol de 9,25% (v/v) em 24 h com o aquecimento prévio, enquanto que com a batata-doce crua o teor foi de 6,13% (v/v) em 58 h. Portanto, o método com a batata pré-aquecida foi selecionado, onde após o pré-aquecimento três processos são conduzidos em única etapa: hidrólise, fermentação e redução da viscosidade. Como resultado de um planejamento composto central, a temperatura e o tempo do processo apresentaram efeitos significativos, com maior sensibilidade à temperatura do que ao tempo. Como a temperatura praticada já estava em torno do ótimo (34oC), o maior ganho foi na redução do tempo, de 24h para 19h. Objetivando aumentar a eficiência de conversão, foi avaliado o efeito do pré-aquecimento em micro-ondas e também do amadurecimento da batata pós-colheita (atuação das próprias amilases ao longo do tempo). O amadurecimento foi positivo, o pico na produção de etanol foi em 25 dias após a colheita. Não foi observado ganho no pré-aquecimento com micro-ondas. Na estimativa de custos do processo, a levedura e a matéria-prima implicaram nas maiores frações do custo total. Visando um futuro processo de destilação com injeção de CO2, é apresentado um estudo teórico-experimental sobre o equilíbrio da mistura água-etanol-CO2 incluindo o estudo experimental de injeção de CO2 em um vinho de batata-doce. Viu-se que são necessários aperfeiçoamentos no modelo e no aparato experimental. Contudo, os resultados experimentais mostraram que se conseguem maiores concentrações de etanol no condensado nas menores vazões de CO2. Foi identificada uma relação linear entre a umidade da batata-doce e o teor de açúcares redutores totais (ART), resultando em uma proposta de estimativa interessante pela praticidade, mas se aconselha que a curva seja construída com dados de um tipo de batata e de fontes controladas. Também, um bom ajuste de curva requer que o método analítico empregado na produção dos pontos seja confiável. Foi iniciado um estudo comparativo de métodos, que deve ser continuado a fim de maximizar a quantificação de glicose com o menor custo de análise.In the energy context ethanol has received considerable attention due to environmental issues and also by reducing the fossil fuels dependence. Although Brazil is the second largest ethanol producer in the world, the production is concentrated in certain regions, whereas Rio Grande do Sul state is practically an exclusive importer. To change this situation, sweet potato is a very attractive feedstock, because it is rich in starch and has favorable agronomic characteristics. Aiming to contribute to the viability of ethanol production from sweet potato in larger scale, this work brings studies upon this topic. In GIMSCOP's previous works, there was the challenge of obtaining ethanol concentration in wine between 10 – 12% (v/v), which was achieved in this work, by increasing the concentration potato: water to 1.5 kg: 1 L. The commercial enzyme Stargen 002 was used for hydrolysis, the manufacturer indicates it to the granular starch. In experiments: granular starch vs. potato preheated in water bath (at 76oC), was obtained an ethanol content 9.25% (v/v) in 24 h when applying the preheating, whereas with raw sweet potato the ethanol content was 6.13% (v/v) in 58 h. Therefore, the preheating method was selected, where after preheating three processes are conducted in a single stage: hydrolysis, fermentation and reduction of viscosity. A central composite design was carried out, the temperature and process time showed significant effects, with higher sensitivity to temperature than time. However, the practiced temperature was already around the optimum (34oC), the most important gain was the time reducing, from 24 h to 19 h. In order to increase conversion efficiency, was evaluated the effect of pre-heating in microwave and also sweet potato ripening over post-harvest (action of own amylases over time). The ripening was positive, the ethanol production peak was at 25 days after harvest. There was no gain in the preheating with microwave. In the process's costs estimation, the yeast and feedstock resulted in the largest fraction of total cost. Aiming a future process of distillation with CO2 injection, this work presents a theoretical and experimental study of the mixture water-ethanol-CO2 equilibrium, also there is an experimental study of CO2 injection through a sweet potato wine. It was seen that improvement is needed in the model and the experimental apparatus. However, experimental results showed that higher ethanol concentrations can be obtained in the condensate with lower CO2 flows. A linear relationship was found between the sweet potato moisture and the total reducing sugars (TRS), resulting in an interesting proposal for estimating due to practicality, but it is advisable that the curve be constructed with data from a kind of sweet potato with controlled sources. Also, a good curve fitting requires a reliable analytical method when obtaining the experimental points. A comparative study between methods was initiated, and it must be continued, in order to maximize the glucose quantification with lower cost analysis.
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Teng, Hao-Jung, and 鄧皓容. "Research on Starches and Gums Applied in Purple Sweet Potato Balls." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/w8sht6.
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碩士國立高雄餐旅大學
餐飲創新研發碩士學位學程
103
Tainong 73 is one of the most important sweet potato cultivars in Taiwan, and it has a purple flesh that makes it very attractive to consumers. The anthocyanin and polyphenol rich in skin and flesh have a good antioxidant effect. In this study, we used purple sweet potato and traditional yellow sweet potato to make sweet potato balls, and evaluated their customers’ preference and acceptability. Three kinds of starches (sweet potato starch, tapioca starch and potato starch) were mixed in proportions of 100/0, 0/100, 20/80, 40/60, 60/40, 80/20 to make purple sweet potato balls, and taste testing was conducted to decide customers’ favorite composition. Results showed that purple sweet potato balls were more preferable than yellow sweet potato balls, thus indicating great market development potential. Hardness, springiness, cohesiveness, gumminess, chewiness and resilience tests were also carried out by texture profile analysis (TPA).The TPA results suggested that, the hardness of sweet potato balls increased with increasing proportion of potato starch addition, which is not suitable for sweet potato ball making. Moreover, sweet potato balls with a mixture of sweet potato starch to tapioca starch (20/80) showed highest acceptance. As for gum addition, six gums, namely xanthan gum, sodium alginate, CMC, locust bean gum, guar gum, and carrageen with a proportion of 0.25%-1%, were added to the purple sweet potato balls and then refrigerated for 0-3 days. During refrigerate storage periods, the hardness of sweet potato balls was reduced effectively by xanthan gum and guar bean gum addition. However, if the products are sold in a refrigerate state, the springiness and resilience should need to be further improved.
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Chang, Shyh-Chung, and 張世正. "The studies in preparation of starch noodles with mixtures of various corn and sweet potato starches and their noodles qualities." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/43142049272023322895.
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碩士中國文化大學
生活應用科學研究所
90
Starch noodle, a traditional food in the East, is mainly made of mung bean starch. Owing to the characteristics of starch and the effects of processes, the starch noodle has unique mouth feeling that the other noodle-like products could not be compared with. Since the cost of mung bean starch is high and the process of extraction of starch could pollute environment, the objective of this investigation was tried to apply the mixture of sweet potato starch and different amylose content of corn starches to make starch noodles, and seek the most appropriate ratio of starches to substitute mung bean starch. The pasting behaviors of the mixtures of sweet potato and different corn starches at different ratios (4:1, 2:1, 1:1 and 2:3) were determined by the Rapid Visco Analyser (RVA). In addition, the starch noodles prepared with different process were analyzed by texture profile analyzer (TPA) , color difference meter and SEM. The results indicate that B values of mixed starch noodles changed obviously in the color difference meter analysis. White Index (WI) values were increased with an increase of the amylose content increased. The hardness and tensile strength of mung bean starch noodle was greatest than the others (1161.59g and 17.68g, respectively). In addition the mixed starches such as 2:1 and 1:1 ratios of sweet potato and normal corn starches; 4:1 and 2:1 ratios of sweet potato and HylonⅤ starches ; 4:1 ratio of sweet potato and HylonⅦ starch showed greater than other mixtures in the hardness and tensile strength test. Observations from SEM showed the surface of starch noodles were dense and the holey structures formed in the inside, suggesting that the starch was gelatinized and retrograded in process on the surface of the noodle but the section inside remain intact. The holey structures were assumed that the moisture vaporizes during cooking and drying. The results of sensory evaluation indicate that starch noodles made form the mixture of sweet potato and corn starches at 2:1 ratio, and sweet potato and HylonⅦ starches at 4:1 ratio had higher scores than others, which were suggested the optimal ratios for substituting for mung bean starch.
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Rumpold, Birgit Anika [Verfasser]. "Impact of high hydrostatic pressure on wheat, tapioca, and potato starches / vorgelegt von Birgit Anika Rumpold." 2005. http://d-nb.info/976116243/34.
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Chi, Hsin-Yi, and 紀欣儀. "Effect of heat-moisture treatments on the digestibility and physicochemical properties of Tainung No.57 and Tainung No.66 sweet potato starches." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/52w4c2.
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碩士國立中興大學
食品暨應用生物科技學系所
106
In the present study, the effects of heat-moisture treatment( HMT, under 20%, 25% and 30% moisture level, 105℃, 2 hours) on physicochemical and structure properties of Tainung No.57 and Tainung No.66 sweet potato starches originated from Longjing were investigated. The water content of Tainung No.57 and Tainung No.66 sweet potato was 67.32% and 75.27%, and the yield of its starch was 67.32% and 23.89%(dry base), respectively. The results showed that the birefringence of HMT starch samples of two spices was not changed, but it had pore at hilum and found concavity on granule surface after heat-moisture treatment under different moisture level. As moisture level of heat-moisture treatment increased, the content of damage starch increased gradually, and the content of resistant starch decreased gradually. Furthermore, the crystalline pattern of native and HMT starch samples changed from Ca type into A type gradually, and compared native starch with HMT starch samples, the relative crystallinity increased and then decreased. Moreover, the HMT starch samples of two exhibited increased pasting temperature, reduced viscosities, and no longer exhibited traditional pasting profiles for lack of a true peak viscosity and no breakdown. The swelling power and solubility of all starches increased while temperature increased, as moisture level of heat-moisture treatment increased, the swelling power and solubility decreased when exceeded gelatinization temperature. Rheological behavior of 10% sweet potato starch paste belongs to shear-thinning fluid. Dynamic viscoelastic results also revealed that the sweet potato paste belonged to weak gels, as moisture level of heat-moisture treatment increased, sweet potato starch paste changed into strong gel and the modulus of 10% sweet potato paste increased.
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Chen, Ju-Kuan, and 陳儒寬. "Relationship between chain – length distribution and physical properties of Tainung No. 57 and Tainung No. 66 sweet potato starches originated from Taiwan." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/51725697234071514479.
Full textAbstract:
碩士國立臺灣大學
食品科技研究所
102
Physical properties and internal structure of five starches isolated from two types of sweet potato varieties ( Shui-lin Tainung NO. 57, SL57；Shui-lin Tainung NO. 66, SL66；Da-du Tainung NO. 57, DD57；Da-du Tainung NO. 66, DD66 and Jin-san Tainung NO. 66, JS66 ) were characterized and compared with tapioca starch. The shapes of sweet potato starch granules were spherical, bell-like and polygonal, and no growth ring was observed. All sweet potato starches used in this study exhibited typical A type crystalline pattern. Phosphorus content and granule size distribution of sweet potato starch ( SPS ) ranged from 46 - 48 ppm and 2 – 40
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Yu, Jih-Hao, and 游日皓. "Stability of acetylated potato starch and tapioca starch during storage." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/39305640987067724963.
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碩士國立臺灣大學
農業化學研究所
102
Acetylated starches with a relatively low degree of substation (DS) are widely used in the food industries as a thicker, viscosity modifier and stabilizer. Recently, it has been noticed that the viscosity of commercial acetylated potato starch and tapioca remarkably drop during transportation and storage, especially on hot summer days. The aim of this study is to prepare acetylated potato starch and tapioca starch with different amounts of vinyl acetate. Next, stored modify starch at different temperatures to reveal the instability of acetylated potato starch and tapioca starch by monitoring the viscosity, pH value and conductivity charges during storage. Finally, we detected the changes of physicochemical properties of starches after storage to figure out the mechanism or factors caused the instability of acetylated starches during storage. First, we modified potato and tapioca starch with different amounts of vinyl acetate. The amount of vinyl acetate had good correlation to DS, with good correlations to peak viscosity and pasting temperature. Secondly, acetylated potato starch (AP) and acetylated tapioca starch (AT) were stored at 25, 35, 40 and 45°C up to 2 months and their DS, conductivities, pH and pasting properties during storage were investigated. In order to realize if impurities or ions will affect the stability of AP and AT, other two low conductivity counterparts (AP-w &; AT-w) were also prepared by continuous washing process. DS and pH of all acetylated starches decreased with time, while the conductivity increased with time during storage. The decreases of PV and SB were observed in all acetylated starches and the rate of decreasing in viscosity increased with the increases of storage temperatures. The changes of DS, pH, conductivity and viscosity of AP-w and AT-w were more obvious than AP and AT at all storage temperatures. Next, the rheology properties, swelling power, solubility, molecular weight, thermal properties, XRD, morphology, NMR and surface charge of AP, AP-w, AT and AT-w before and after 45°C 55 days’ storage were investigated. It was found that molecular structure of all acetylated starch was disrupted during storage. The acetylated starch showed a decrease of DS and followed by producing acetic acid which could be detected by NMR. Besides, AT and AT-w might rearrange during storage which could be detected by DSC and XRD. Surface of AP-w starch granule would become smooth after storage but not in AT-w. Surface charge decreased after storage which might result from the release of phosphate groups from potato starch. Storage test of native starch (NP and NT) and control starch (CP and CT) were also carried out. Both NP and CP were instable during storage, especial for the CP. It could be detected by the decreases of viscosity and pH value and the increase of conductivity, while the other properties were almost the same before and after storage. All physicochemical properties of NT and CT remained the same after storage. It revealed that potato starch was instable inherently and only modified tapioca starch would become instable after modification. Finally, we used ICP-OES to investigate the amount changes of ions before and after washing process. Potato starch could reserve more ions than tapioca starch. To sum up, acetyl group of acetylated starch would be hydrolyzed and produced acetic acid during storage. Acetic acid might disrupt starch molecules, resulting in the changes of physicochemical properties of acetylated starch. Acetylated potato starch was more instable than acetylated tapioca starch, although washing process significantly affected tapioca starch. We proposed that the phosphate groups in potato starch held more counter ions which slow down the degradation of acetylated potato starch molecules.
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江翠蓮. "Biochemical study of sweet potato starch phosphorylase." Thesis, 1989. http://ndltd.ncl.edu.tw/handle/91663784694826778763.
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Lin, Yuh-Lih, and 林育朸. "Studies on Starch Phosphorylase Isozymes from Sweet Potato Callus." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/66524261734832306600.
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Chien, Lin Yu, and 林雨謙. "Using polarized light to detect Changes in potato starch." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/33337212035312546854.
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碩士中華科技大學
機電光工程研究所碩士班
103
Polarized light has many applications. As in this thesis, we studied the new applications of using the principle of the polarized light. First, a microscope of polarized light was made to monitor the potato Maltese cross and gelatinization since they change with temperature. Five experiments were compared for which could have the best results. Since the required experimental apparatuses are relatively simple, the method could be a good and simple way to view the Maltese cross.
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顏名聰. "Effects of Interactions betwwen Sweet Potata and Rice Starches During Gelatinization and Retrogradation." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/12040702158099855198.
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碩士文化大學
生理學系
85
The effects of starch compositions on the thermal behavior, rheological properties and microscopic structure during the gelatinization and retrogradation of the mixed sweet potato/TCN1 rice starches and sweet potato starch/TCN1 rice flour systems were investigated by Brabender viscoamylography, differential scanning calorimetry (DSC), dynamic rheometry, X-ray diffractometry and scanning electron microscopy. The results of Brabender viscoamylography indicated that, the pasting temperatures of mixed sweet potato/TCN1 starch systems (20:80∼80:20) are form 69.0 to 69.5℃ withing the range of those pure rice (80.0℃) and sweet potato (68.5℃) starches. The peak and hot-paste viscosities of these mixed systems are lower than those of the pure sweet potato starch, but higher than those of rice starch. While the setback viscosities are lower for these mixed starch systems than for the pure sweet potato starch. The DSC results showed that the gelatinization temperatures and enthalpy changes of these mixed systems increase with increasing the concentration of sweet potato starch, in agreement with the tendency in the mixed sweet potato starch/rice flour systems. The increase in storage modulus (G'') during gelatinization of these mixed systems rises in proportion to the ratio increment of rice starch or flour. The system of sweet potato/rice starches=50:50 gives the lowest G'' among the mixed starch systems measured, but not in flour systems. The SEM suggest that different degrees of molecular entanglement and aggregation are observed in the mixed systems gelatinized at different temperatures, depending on the interactions between starch granules and granules, granules and solubles as well as solubles and solubles. These interactions together with the rigidity of starch granules may be responsible for these changes in rheological properties of the mixed systems during heating. On retrogradation of the mixed sweet potato/rice starch systems, the changes in retrogradation enthalpy and the G'' increase during the early storage are mainly governed by the ratio of sweet potato starch. In the late storage, the G'' increment primarily depends on the ratio of rice starch for the 80:20 and 60:40 systems, but depend on the ratio of sweet potato starch for 50:50、 40:60 and 20:80 systems. The G'' values increase and retrogradation rate of these mixed systems are higher than those of corresponding rice flour systems. The SEM micrograhs further indicate that the structures of mixed starch gels become finer during storage, regardless of the starch ratio. Since the changes in the physical and rhological properties of sweet potato starch/rice flour are resembling to those of sweet potato/rice starches, it may conchnde that the interactions between starch and starch plays the principal factor for these changes.
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Chou, I.-Min, and 周宜旻. "Protein-Protein Interaction of Starch Phosphorylase from Sweet Potato roots." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/08615858480759097142.
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碩士國立臺灣大學
微生物與生化學研究所
93
Proteasome is a controlled proteolytic system in eukaryotic cell, which degrades proteins recognizied and modified by ubiquitins. This ubiquitin-proteasome system plays important physiological roles, and might regulate the activity of proteins or enzymes in the cell. On the molecule of L-form starch phosphorylase (L-SP), several PEST regions and destruction boxes were found, indicating that it was subjected to degradation. Chen et al. (2002) showed that this proteolytic modification might play a regulatory role in controlling the direction of the L-SP catalysis. On the native electrophoresis gel for L-SP activity during the purification of L-SP, Chang et al. (1999) have found a high-molecular-weight band (HX) showing L-SP activity, which contains both proteasome and L-SP. Chen (2001) further analyzed the composition of HX by the affinity absorbent using specific antibodies against proteasome or L-SP, which was also confirmed by Lin (2003) using double diffusion. This study further improved the purification procedure for HX by tracing the overlaping activity fractions for L-SP and proteasome. The binding of J3b antibody to its epitope on L-SP was blocked by proteasome, as observed by native-PAGE immunoblotting. However, this blocking of antibody binding was relieved on SDS-PAGE immunoblot indicating that L-SP might be bound to proteasome in its N-terminal half. The HX protein was further analyzed by Blue native-PAGE and LC/MS/MS to reveal its components as L-SP and proteasome. The ubiquitin- and proteasome-dependent proteolytic pathway might take phosphorylated protein as one of its targets. However, we have only detected very small amount of phosphorylated L-SP in sweet potato roots. Further study is needed to elucidate the physiological function of the phsophorylation of L-SP and its association with the ubiquitin-proteasome system.
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Chou, Hao-Yuan, and 周浩源. "Starch Saccharification in Baking of Sweet Potato at Constant Temperature." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/53126221855247736219.
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碩士國立臺灣大學
生物產業機電工程學研究所
103
During the process of baking, sugar content of sweet potato is increasing. As a result sweetness of the sweet potato is increasing. This phenomenon called Saccharification is not determined by the original starch content of the sweet potato and sugar content of the sweet potato, either. It is determined by the activity of β-amylase in sweet potato. The activity of β-amylase is affect by the baking temperature. This study provides a temperature control system. The baking temperature is monitored by the temperature control system and the temperature signal will be calculated by PID controller which is written in Labview software. Then the computer will deliver the result signal to the current-controlling chip which is used to control the thermoelectric cooling module. The thermoelectric cooling module is applied to control the baking temperature at constant temperature. The heat transfer equation is applied with experiment data to calculate the thermal diffusivity of the sweet potato. The calculated thermal diffusivity is 1.00308*10-7. A heat transfer simulation is built by COMSOL Multiphysics to simulate the change of temperature. The temperature control system is applied to perform the experiments with different baking temperature at the range of 60~90°C and length of time from 10 ~50min. The water, starch and sugar content of the sweet potato are examined in each experiment. The result reveals that when the temperature is controlled at 80°C, the sugar content of the sweet potato will increase more. In the condition at 80°C and baking 50min, the sugar content of the sweet potato will increase to about 25%.
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Cai, Feng Ren, and 蔡豐仁. "Studies on multiple forms of starch phosphorylase from sweet potato." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/12268888485261532616.
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Chen, Gen-De, and 陳根德. "Study of RFLP on Starch Phosphorylase Gene of Sweet Potato." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/65328738497429112231.
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碩士國立臺灣大學
農業化學系
81
Starch phosphorylase (SP) is regarded as a key enzyme for degrad- ing storage starch in plants. Gel electrophoretic analysis of sweet potato SP always gives multiple bands. Besides, it appears to have subunits with different proteolytic susceptibility. fore, the presecne of multiple SP genes in sweet potato has been suspected. An sp-cDNA clone (sp-56) isolated by a former worker in this laboratory yielded three fragments when digested with EcoR I. In this research the first 0.5 kb (1-530 bp) DNA fragment was used as the probe in restriction fragment length polymorphorphism (RFLP) analysis. Southern blotting analysis of either EcoR I, BamH I or Hind III restriction fragments of sweet potato starch phosphorylase gene gave multiple bands. The EcoR I digestion seemed complete but digestion by the other two were very likely imcomplete. The pattern of EcoR I digest of DNA from TN-57 and its callus were similar. So, no mutation of the starch phosphorylase gene took place under the tissue culture conditions. Of five cultivars analyzed, the EcoR I restriction patterns could be regregated into two groups. Since the genomic sequence of the chromosomal gene is stie not available, the pattern of multiple fragments cannot be interprted in the term of glue copy yet.
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TAN, PU, and 談璞. "The fine protein structure of sweet potato starch phosphory lase." Thesis, 1991. http://ndltd.ncl.edu.tw/handle/03523006921259595802.
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FAN, ZHEN-JIA, and 范振家. "Physicochemical properties of rice-based extrudates containing sweet potato starch." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/45392820265249370852.
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Liang, Nai-Fu, and 梁乃夫. "Evaluation of Potato Starch Substituted by Mixing with Acetylated Tapioca Starch in Instant Fried Noodles." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/22107840651579885770.
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碩士國立臺灣大學
食品科技研究所
101
The purpose of this thesis was to investigate the effect of the substitution of native potato starch (NPS), acetylated potato starch (APS), native tapioca starch (NTS) and acetylated tapioca starch (ATS) for wheat flour on the rheological properties of dough and the textural quality of instant fried noodles so as to evaluate if potato starch could be substituted by mixing with tapioca starch and still maintain the textural quality of instant fried noodles. The results indicated that, according to the farinogram, the absorption, development time, stability and time to breakdown significantly decreased, but the mixing tolerance index significantly increased as wheat flour was substituted by four kinds of starch. According to the extensogram, the energy and extensibility significantly decreased, but the resistance to extension of wheat flour substituted by 20%APS didn’t significantly differ with the control while the other three groups significantly decreased. The peak viscosity, trough viscosity and final viscosity of the pasting properties significantly increased, but the pasting temperature significantly decreased as wheat flour was substituted by four kinds of starch. However, the pasting temperature of wheat flour substituted by 20%NTS (70.40°C) was still significantly higher than the other three groups (62.90-65.85°C). The hardness, gumminess and chewiness of the textural profile analysis significantly decreased, but the springiness significantly increased as wheat flour was substituted by four kinds of starch. Then, wheat flour was substituted by 10%NPS/APS plus 10%ATS or 5%NPS/APS plus 15%ATS, to evaluate if potato starch could be substituted by mixing with ATS and maintain the textural quality of instant fried noodles. The texture profile analysis showed that the textural quality of instant fried noodles with 20%NPS and 5%NPS plus 15%ATS substitution were mostly similar. There were no significant differences in springiness, resilience, gumminess and chewiness between these two groups. Although there was significant difference in hardness between these two groups, 5%NPS plus 15%ATS (1666 g) was still the closest group of four mixing substitution groups to 20%NPS (1546 g). Organoleptic evaluation also revealed that these two group did not differ significantly.