東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Characterization of biopolymers: St...

Song, Yongxia.

Linked to FindBook

Google Book

Amazon

博客來

Characterization of biopolymers: Starch and soy protein.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Characterization of biopolymers: Starch and soy protein./
Author:	Song, Yongxia.
Description:	193 p.
Notes:	Major Professor: Jay-lin Jane.
Contained By:	Dissertation Abstracts International61-10B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9990487
ISBN:	0599972742

Characterization of biopolymers: Starch and soy protein.
Song, Yongxia.

Characterization of biopolymers: Starch and soy protein. - 193 p.

Major Professor: Jay-lin Jane.

Thesis (Ph.D.)--Iowa State University, 2000.

The three studies showed that structures of both starch and soy protein affected their properties and applications in food and non-food systems.

ISBN: 0599972742Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Characterization of biopolymers: Starch and soy protein.
LDR:03754nam 2200301 a 45 001 938670
005 20110512
008 110512s2000 eng d
020 $a 0599972742
035 $a (UnM)AAI9990487
035 $a AAI9990487
040 $a UnM $c UnM
100 1 $a Song, Yongxia. $3 1262644
245 1 0 $a Characterization of biopolymers: Starch and soy protein.
300 $a 193 p.
500 $a Major Professor: Jay-lin Jane.
500 $a Source: Dissertation Abstracts International, Volume: 61-10, Section: B, page: 5073.
502 $a Thesis (Ph.D.)--Iowa State University, 2000.
520 $a The three studies showed that structures of both starch and soy protein affected their properties and applications in food and non-food systems.
520 $a Two biopolymers in food system, starch and protein, were studied in structures and properties. Four different types of barley starches were isolated from barley seeds. Bimodal size distributions and A-type x-ray diffraction pattern of all four barley starches were confirmed. Barley starches displayed similar onset gelatinization temperature ranging from 55.0 to 56.5°C. Apparent and absolute amylose contents, molecular size distributions of amylose and amylopectin, amylopectin branch-chian-length distributions, and Naegeli dextrin structures of the starches were analyzed. Results showed that amylose contents (9.1% to 44.7%) and total phosphorus contents (0.022% to 0.068%) varied among normal, waxy, and high amylose barley starches. <super>31</super>P-NMR analysis showed that phosphorus in barley starches was mainly from phospholipids. All the barley starch varieties had short branch chain lengths and displayed a substantially reduced proportion of chains at DP 18–21. Waxy barley (W. B. Merlin) amylopectin had the longest detectable chain length of DP 67, whereas normal barley (glacier), high amylose glacier and high amylose hull-less glacier amylopectins had the longest detectable chain length of DP 82, 79, and 78, respectively.
520 $a Different soy protein isolate samples were used to study the effect of protein conditions on mechanical properties and water absorption property after compression molding process. Results showed that all the soy protein isolate samples used in this study had good processability by compression molding. But properties of molded soy protein specimens varied among soy protein samples. The specimens made from the protein isolate samples with less denaturation and pH close to isoelectric point gave better dry and wet mechanical properties and low water absorption property. Physical properties of soy protein isolate samples could affect the properties of molded specimen counterparts.
520 $a Rapid viscosity analysis showed the effect of addition of soy protein on pasting properties of different starches. The viscosity profiles varied among different starches and different soy protein concentrations. Potato starch and the interaction between potato starch and soy proteins were significantly affected by salt in the mixture of starch and protein. Soy protein could form helical complex with amylose through hydrophobic interactions, which retarded the swelling of starch granules. Protein could interact with phospholipids in starch and facilitated granule swelling. Decreased pasting temperature was observed in the mixture of normal maize starch and soy proteins. Pasting temperatures of waxy maize and potato starches were increased after soy proteins were added.
590 $a School code: 0097.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Iowa State University. $3 1017855
773 0 $t Dissertation Abstracts International $g 61-10B.
790 $a 0097
790 1 0 $a Jane, Jay-lin, $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9990487