starch

Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings

The edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others.

Kinetic Modeling Studies of Enzymatic Purification of Glucomannan

Purification of glucomannan by hydrolising starch – the main contaminant – was studied. Hydrolysis removed 88.7 % of starch. The highest glucomannan сontent was found to be 73.35 %. The sample showed the comparable infrared spectra to those of the commercial glucomannan. The kinetics of enzymatic hydrolysis was evaluated using the Michaelis-Menten model.

Binding of aromaforming cryo- and thermotropic jellies of gelatin and starch

The regularities of binding substances of aromaforming cryo- and thermotropic jellies of gelatin and starch were studied. The influence of the surface of hydrophobic jelly on their ability to absorb aqueous solutions of thymol was experimentally confirmed. The reduction of sorption by thymol cryotropic jellies versus the thermotropic one was established. Experimentally it was confirmed that the most promising technology to create flavors from aromatic hydrophobic substances are thermotropic jellies y of gelatin with high hydrophobicity.

Biodegradable Polymers for Food Packing – Factors Influencing their Degradation and Certification Types – a Comprehensive Review

In this paper an overview of novel biodegradable polymers for food packaging is presented. The aim was to present factors influencing polymer degradation and biodegradation in various environments. It was noted that biodegradable polymers are an imperfect alternative for classical polymers and their decomposition strongly depends on degradation environment. It was also shown that there are various approaches in different countries to certification of biodegradable polymer materials, which rather complicates its application than promotes it.

Study on the Application of Starch Derivatives as the Regulators of Potassium Drilling Fluids Filtration

Derivatives of starch, such as graft copolymer of acrylamide onto starch, carbamoylethylated starch, carbamoylethyl-dihydroxypropylated starch, and dihydroxypropylated starch have been tested for their properties as components of drilling fluids used for clay inhibition and for the regulation of their rheology. The influence of modified starch and their blends with tylose as protective agents in the filtration of drilling fluids, as well as replacement of tylose, by modified starch were investigated.

Starch Dispersion in Water under Ultrasonic Treatment

Decomposition of starch grains in water dispersion and destruction of starch macromolecules in water solutions at acoustic cavitation has been investigated. Kinetics of this process is described by the first order process. Based on experimental data the rate constants have been found. Mathematical model based on found equations and experimental rate constants allows describing the kinetics of starch grains and starch macromolecules destruction in water as well as the change of relative viscosity of starch solution under ultrasonic treatment.

Oxo-Biodegradability of Polyethylene Blends with Starch, Cellulose and Synthetic Additives

Polyethylene (PE) is a pollutant packaging and mulch material. Therefore, it is necessary to raise its oxo-biodegradability by additives. Oxo-biodegradation is the degradation of PE in two steps: oxidation followed by microorganisms biodegradation. In this study, starch and cellulose are compared with synthetic additives. The results reveal that starch and cellulose cannot increase oxygen absorption and oxygenation as good as synthetic additives. However, they increase water absorption and make the surface of the bulk polymer more porous.

Hydrocolloids Effect on the Quality of Oil-Water Emulsion for Foodstuffs and Beverages

The procedure of emulsion preparation with hydrocolloids which are stabilizer-emulsifiers, namely gum-arabic and starch, was updated by introducing new technological parameters, such as oil : aqueous phase ratio, sequence and parameters of ingredients introduction, parameters of pre-emulsion preparation and homogenization. The food emulsion samples were investigated using different amounts of gum-arabic and starch at constant amount of oil phase and samples with variable amount of oil phase and constant amount of a stabilizer.