Comparative analysis of mechanical properties of size films

The advent of very high speed shuttleless looms has increased the importance of sizing. Starch has been the most popular and economic size material. Synthetic binders are also being blended with starch to improve weaving loom efficiency. Some synthetic size materials have got restrictions in use mainly because of ecological reasons. In the recent years, many modifications have come up in the starch as a sizing agent. Different modifications give different properties, which can be suited for particular application. In the present study, a comparative analysis of different varieties of natural starch, modified starch and synthetic size materials have been carried out for their cohesion power, adhesion power, abrasion resistance and bending rigidity. Comparison is made between various varieties and also among different blends to see the effect of blending on different mechanical properties of size film. The effect of lubricant on properties of size film is also examined. In general, it is observed that paste characteristics and film properties of synthetic and modified starch are better than the natural starch.     

Standardisation of the sour cassava starch reduces the processing time by fermentation water monitoring

This work investigated the pH, titratable acidity and total solids of the cassava starch fermentation water, using the traditional method and a method modified through the addition of glucose. Sour cassava starch production controlled by the characteristic of the fermentation water produced the best product (biscuit specific volume of 7.66 ± 0.41 mL g^?1) at 33th day of fermentation in the modified method and at 85th day (biscuit specific volume of 6.53 ± 0.59 mL g^?1) in traditional method. But, comparatively to the commercial sour cassava starch (biscuit specific volume of 3.48 ± 0.12 mL g^?1), both traditional and modified methods, controlled by titratable acidity of fermentation water, can be retired from the fermentation tank in the 19th and 32th day of fermentation, with biscuit specific volume of 4.75 ± 0.30 and 5.17 ± 0.46 mL g^?1, respectively. Determining fermentation time can help to standardise sour cassava starch and to promote future applications of the fermentation water as a raw material.     

Amylolysis of maize mutant starches

Starches from single and double maize mutants were subjected to enzymatic degradation by porcine pancreatic α‐amylase. The maize mutants covered a broad range of macromolecular composition and crystalline structure relative to fractional crystallinity level (from 0.19 to 0.48) and polymorphic type (with various proportions of A‐, B‐ and V‐type allomorphs). Regardless of amylose content or crystallinity level, starches with a predominant B‐crystalline type were more resistant to amylolysis than others, and initial rates of hydrolysis were lower for B‐type than A‐type starches. Final hydrolysis extents were less than 35% for predominant B‐type starches, 60% for C‐type ones and more than 70% for predominant A‐ or V‐type ones. Dangling chains or crystal defects also appeared to increase initial hydrolysis rates, although lower initial rates and final hydrolysis extents were mainly related to the amount of B‐type crystallites. Unexpectedly, hydrolysis residues were composed of both amorphous and B‐type crystalline regions. These observations suggest that resistance to amylolysis is related to the distribution of B‐type crystallites within the granule rather than to the relative proportion of B‐type crystallites. © 2001 Society of Chemical Industry     

热塑性淀粉/聚乙烯共混体系的研究进展

分析了近年来热塑性淀粉的研究现状,综述了热塑性淀粉(TPS)与聚乙烯(PE)共混体系的研究进展。归纳出淀粉含量、塑化剂、加工设备和方法以及PE和淀粉的种类等因素,特别是增容剂对共混体系微观形态、机械性能和降解性能的影响较大,并展望了TPS/PE共混体系今后的发展方向。     

微波法合成淀粉-丙烯酸高吸水性树脂的研究

研究了微波法合成玉米淀粉-丙烯酸高吸水性树脂的工艺条件,测定了树脂对去离子水、自来水、模拟尿、模拟血、生理盐水的吸液倍率以及产物的吸水速率和保水性能。较佳的工艺条件为：丙烯酸用量30 mL,淀粉3 g,去离子水18 mL,25%NaOH溶液30 mL,质量浓度为2.0 g/L的K_2S_2O_8溶液3.5 mL,1 g/L的N,N′-亚甲基双丙烯酰胺溶液1 mL,初始聚合温度为常温,微波功率160 W,在氮气保护下反应5 min,真空干燥温度60℃,所得产物1 g能吸收去离子水1036.0 g。     

半干法制备高取代度阳离子淀粉

研究了半干法制备高取代度阳离子淀粉的各种影响因素,研究表明:最佳工艺条件是:醚化剂用量ω=55%;氢氧化钠用量ω=1.0%;体系含水量ω=26%;反应温度70℃;反应时间4h;加入适量催化剂Eω=10%,能制备出取代度0.510,反应效率达88.7%的高取代度阳离子淀粉.     

Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese

A range of commercial processed cheese samples containing starch were prepared on a Rapid Visco Analyser (RVA) and on a pilot plant scale. This work clearly demonstrated that it was possible to manufacture processed cheese with part of the protein replaced with potato starch, while maintaining similar rheological attributes (firmness) to those of the control and an acceptable melt index. Sensory evaluation showed that, although the reduced‐protein cheese samples had a good, clean, fresh flavour that was comparable with that of the control, at high starch concentrations the starch‐containing processed cheese had a pasty texture and tended to stick to the wrapper.     

酯化变性淀粉的制备与应用性能

以醋酸酐为改性剂合成了酯化变性淀粉，通过红外光谱验证了该反应的发生。探讨了改性剂用量、反应温度和反应时间对变性淀粉取代基含量的影响。实验结果表明，反应体系的最佳反应条件是pH值为8．0—8．5，醋酸酐质量为2．08，原淀粉质量为18g，反应时间为11h，反应温度为35℃。经改性后的变性淀粉的加工和应用性能都比原淀粉有了较大的改善。