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1.
Effect of complexation of oxidised corn starch with mineral elements on physicochemical properties 下载免费PDF全文
Sławomir Pietrzyk Teresa Fortuna Lesław Juszczak Dorota Gałkowska Karolina Królikowska Karolina Zięba 《International Journal of Food Science & Technology》2015,50(4):934-941
The objective of this study was to determine the effect of complexation of oxidised starch with mineral elements on its physicochemical properties. Corn starch was oxidised with sodium hypochlorite and, afterwards, modified with ions of potassium, magnesium and iron. Thus, native and modified starches were analysed for: contents of mineral elements, colour parameters (L*a*b*), water binding capacity and solubility in water at temperature of 60 and 80 °C. Thermodynamic characteristics of gelatinisation by DSC, molecular weight distribution by GPC, intrinsic viscosity and pasting properties by RVA were studied. The efficiency of incorporation of metal ions into oxidised corn starch was about 30%, 20% and 20% for potassium, magnesium and iron ions, respectively. The complexation with potassium ions caused the greatest changes in the molecular weight distribution and the intrinsic viscosity of starches and viscosity of starch pastes. Only modification of starch with iron ions affected the colour parameters of the starch. Incorporation of metal ions into starch resulted also in changes in its water binding capacity and solubility in water. 相似文献
2.
The aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B1 in corn and aflatoxin M1 in milk. Samples of corn (n=100) and milk (n=250) were simultaneously analyzed using ELISA and LC-MS/MS methods, after the severe drought that affected Serbia in summer 2012 resulting in occurrence of aflatoxin B1 in corn and aflatoxin M1 in milk. Regression analysis showed higher level of agreement between aflatoxin B1 samples (R2=0.994), compared to aflatoxin M1 samples (R2=0.920). However, both techniques were satisfactory in meeting the requirements for official control purposes. 相似文献
3.
Directional solidification studies of gelatinized corn starch-water mixtures were undertaken in order to examine, in situ, the freezing behavior of this food model. The solidification rate was controlled by varying sample cell velocity as it moved from a 25°C hot stage to a -25°C cold stage. While freezing at cell velocities ≤7.5 μm/sec, starch granules were alternately pushed or entrapped by the advancing solid-liquid interface producing a segregated structure consisting of alternating high-starch and low-starch bands. At a cell velocity of 10 μm/sec, the frozen product was homogeneous. The relationship between the solid-liquid interface velocity and segregation behavior was quantified and compared to an existing model of particle-interface interactions. 相似文献
4.
Alleviation Effect of Lanthanum on Cadmium Stress in Seedling Hydroponic Culture of Kidney Bean and Corn 总被引:4,自引:0,他引:4
Since1970s,rare earths(RE)have been exten-sively used as micro-fertilizers for crops in China.Ithas already been proved that REcani mprove the pro-duction and quality of crops.However,there havebeen a fewinvestigations about using RE as regulatorin pollution ecology.For example,An et al[1]studiedthe effects of O3on wheat growth and the protectiveeffect of RE.Yan and Zhou et al[2,3]discussed theprotective effect of RE on plants under acid rainstress.Jia et al[4]and Hu et al[5]reported th… 相似文献
5.
ABSTRACT: This study determined the efficacy and safety of ozonation in degrading aflatoxin in corn. Ozonation (10 to 12 wt%) reduced aflatoxin levels by 92% and no reversion to the parent compound was observed. Ozonation had minimal effect on fatty acids of uncontaminated corn, but had significant effect on fatty acids of contaminated corn. Crude extracts showed no mutagenic potential in the Ames assay using TA98 and TA100. Clean-up using hexane increased their mutagenic potentials. Clean-up using Mycosep columns increased the mutagenic potentials 18 to 617%. Hexane extracts from ozone-treated contaminated corn had lower inhibitory effect. This suggested that a fat-soluble mutagen is being formed or natural inhibitors of mutagenicity are being destroyed. 相似文献
6.
Fracture Intensity Distributions during Compression of Puffed Corn Meal Extrudates: Method for Quantifying Fracturability 总被引:1,自引:0,他引:1
The distribution of fracture intensities occurring during compression of puffed corn meal extrudates was described using an exponential function, and parameters from that analysis were used as fracturability indices. Since “jagged” or oscillating stress-strain functions are typical for porous and brittle materials, fracture intensities were determined by measuring the abrupt, sequential reductions in stress produced during compression. Both distribution exponent and cumulative fracture stress correlated strongly with fracturability measured by other techniques, including fractal and Fourier analysis of stress-strain functions. Distribution parameters also indicated textural differences due to process parameters (structural modification through addition of different levels of sucrose) and storage conditions (equilibration at various relative humidities). 相似文献
7.
Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour 总被引:1,自引:0,他引:1
Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF. 相似文献
8.
Christophe Nguyen-the Boris Halna-du-Frétay & Alexandra Abreu da Silva 《International Journal of Food Science & Technology》1996,31(6):481-487
Growth of aerobic mesophilic bacteria in mixed salad without dressing, containing cooked sweet corn and raw endive, was similar to that of raw endive alone. At 9°C, sweet corn permitted the growth of the lactic acid bacterium Leuconostoc mesenteroides , whenever the bacterium was present on raw endive, whereas no growth of lactic acid bacteria was recorded on raw endive alone. Listeria monocytogenes , artificially inoculated in the samples, grew more in the mixed salad than in the raw endive alone, for products stored at 6°C and 9°C. Acidification of sweet corn to pH 5.0 was proposed to reduce the development of L. monocytogenes in the mixed salad to a level similar to that recorded in the raw endive alone. Acidification with citric acid reduced spoilage of sweet corn, whereas acetic acid caused necrosis on the leaves of raw endive. 相似文献
9.
给出了龙头体液压-齿轮-齿条圆弧分型抽芯压铸模实用结构,论述了模具的浇铸系统、结构特点和工作原理。该模具采用扇形龄轮-齿条机构实现龙头体铸件的侧向圆弧分型抽芯,同时通过相应的两套斜销滑块机构分别实现龙头体铸件另外两个方向的侧向分型抽芯。 相似文献
10.
A novel technique for the preparation of secondary fatty amides 总被引:1,自引:0,他引:1
Alexander Bilyk Raymond G. Bistline Jr. George J. Piazza Stephen H. Feairheller Michael J. Haas 《Journal of the American Oil Chemists' Society》1992,69(5):488-491
A technique for the synthesis of monosubstituted fatty amides at low temperature and ambient pressure was developed. This
method involved the condensation of an amine with a triacylglycerol. The primary amine (ethyl,n-butyl,n-hexyl andn-octyl were tested) acted as reagent and solvent for the fatty substrates. No additional organic solvent or catalyst was added.
Tallow, vegetable oils and fish oil all served well as substrates, as did pure tripalmitin. The rate of amidation was dependent
upon temperature and the ratio of fat to amine. In a series of experiments conducted with tallow andn-butylamine at a fat:amine molar ratio of 1:16, amidation could be carried out at 20°C, producingn-butyltallowamide in 83% yield in 24 hr. When the fat:amine molar ratio was reduced to 1:8, and the temperature raised to
45°C, the amide yield was 87.6% in 24 hr. When the reaction was carried out at the boiling point ofn-butylamine (78°C) and at a fat:amine ratio of 1:8, the amide yield was 93.2% in 4 hr. The reaction progressed more rapidly
with higher molecular weight amines. The identity and purity of the amides was assessed by thin-layer chromatography and confirmed
by elemental analyses and infrared and C13 nuclear magnetic resonance spectroscopy. 相似文献