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Kinetics of biopolymeric reactions a...

Kim, Youngsun.

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Kinetics of biopolymeric reactions and characterization of processed biopolymers: Starch and inulin.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Kinetics of biopolymeric reactions and characterization of processed biopolymers: Starch and inulin./
Author:	Kim, Youngsun.
Description:	143 p.
Notes:	Director: Shaw S. Wang.
Contained By:	Dissertation Abstracts International61-01B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9958949
ISBN:	059962311X

Kinetics of biopolymeric reactions and characterization of processed biopolymers: Starch and inulin.
Kim, Youngsun.

Kinetics of biopolymeric reactions and characterization of processed biopolymers: Starch and inulin. - 143 p.

Director: Shaw S. Wang.

Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2000.

Gelatinized starch (GEL) showed lower solubility than melted starch (MELT). Intrinsic viscosity of GEL is 60.93ml/g whereas that of MELT is 14.61ml/g at 25°C. Accelerated retrogradation through 10 cycles of freezing and thawing showed that 41.55% of GEL recrystallized whereas only 6% of MELT did. MELT showed smaller average molecular weights but broader distributions of molecular weights than GEL.

ISBN: 059962311XSubjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Kinetics of biopolymeric reactions and characterization of processed biopolymers: Starch and inulin.
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020 $a 059962311X
035 $a (UnM)AAI9958949
035 $a AAI9958949
040 $a UnM $c UnM
100 1 $a Kim, Youngsun. $3 1262637
245 1 0 $a Kinetics of biopolymeric reactions and characterization of processed biopolymers: Starch and inulin.
300 $a 143 p.
500 $a Director: Shaw S. Wang.
500 $a Source: Dissertation Abstracts International, Volume: 61-01, Section: B, page: 0401.
502 $a Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2000.
520 $a Gelatinized starch (GEL) showed lower solubility than melted starch (MELT). Intrinsic viscosity of GEL is 60.93ml/g whereas that of MELT is 14.61ml/g at 25°C. Accelerated retrogradation through 10 cycles of freezing and thawing showed that 41.55% of GEL recrystallized whereas only 6% of MELT did. MELT showed smaller average molecular weights but broader distributions of molecular weights than GEL.
520 $a The melting peak temperatures (Tp) in differential scanning calorimeter (DSC) of waxy corn flour are quite close to and just a little bit lower than those of waxy corn starch at the same water content. The reactions of waxy corn flour with 25%, 35%(w/w) water needs less activation energy than those of starch at the same water content. Protein and fiber in flour apparently are the cause of the deviation of these parameters from starch.
520 $a The strong binding of water by added guar gum increased Tp of starch in DSC and decreased the initial rate of starch cooking with 35%(w/w) water. Reversely, the relatively weak binding of water by added zein decreased Tp and increased the initial rate of starch cooking.
520 $a Inulin gel can be made from shearing or heating-cooling of inulin suspension. Heating of inulin suspension solubilized inulin, cooling caused precipitation of dissolved inulin, especially when a less hydrophilic solvent such as ethanol or glycerol is added. For thermally induced gel, volumetric gel index (VGI), i.e. the ratio of gel to total volume, was a function of heating temperature, inulin concentration, pH, solvent added, and heating time. Minimal inulin concentration required for gel formation increased with increasing heating temperature. High heating temperature (>80°C) and long heating time cause some degree of hydrolysis of dissolved inulin molecules leading to lower VGI's. Degree of hydrolysis of inulin and concentration of inulin are important for gel formation. The following conditions are optimal for thermally induced gel formation of inulin: concentration of inulin (20–30%, w/v), heating temperature (80–90°C), heating time (3–5min) and pH (6–8). The heating-cooling process formed gels with stronger strength, smoother texture, more uniform and smaller particle size as compared to that obtained with a shearing process.
590 $a School code: 0190.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Chemical. $3 1018531
690 $a 0359
690 $a 0542
710 2 0 $a Rutgers The State University of New Jersey - New Brunswick. $3 1017590
773 0 $t Dissertation Abstracts International $g 61-01B.
790 $a 0190
790 1 0 $a Wang, Shaw S., $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9958949