Estimation of aqueous solubility of starch from various botanical sources using Flory Huggins theory approach

Kumoro, Andri Cahyo; Retnowati, Diah Susetyo; Ratnawati, Ratnawati; Widiyanti, Marissa

doi:10.1080/00986445.2019.1691539

Cited by 10 publications

(6 citation statements)

References 46 publications

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“…Furthermore, during the kneading process of bean paste, the cell walls of bean paste would be damaged, thus releasing the starch particles, and a high, stirring force and speed increased the breakdown of bean paste. Gelatinization occurs when starch is heated in the presence of water, which is dispersed into the starch granules and swells due to the loss of crystallinity and molecular sequence caused by the hydration of the amorphous phase [ 32 , 33 ]. Through the dispersion system of foods, the sugar, damaged starch, and agar of gelatinized adzuki-bean cake was dissolved by heating into the continuous phase, which covered the dispersion phase of bean paste particles [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology

Huang

Cheng

Lu³

et al. 2022

Gels

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Samples of sweet gelatinized adzuki-bean jelly cake were successfully prepared and systematically analyzed to investigate the factors that affect the production, quality, and gelatin properties of yokan (gelatinized adzuki bean cake). The purpose of this study was to investigate the properties of gelatinized adzuki-bean cake gelatin and identify the optimal production conditions using response surface methodology with three factors: agar concentration, sugar concentration, and concentration time. Findings show that the optimum processing conditions are 1.2–1.5% agar concentration and 34–40% sugar concentration, with 30–40 min concentration time. These conditions produced a gelatinized adzuki-bean cake favored by the majority of the sensory evaluators. Overall, the relationships between different gelatinized adzuki-bean cake processing conditions and gelatin properties were preliminarily clarified. The findings not only provide a promising avenue for gelatinized adzuki-bean cake production but also promote the potential application of various processing conditions in quality improvement.

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Section: Resultsmentioning

confidence: 99%

Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology

Huang

Cheng

Lu³

et al. 2022

Gels

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“…To better understand the solvent‐induced actuation behavior, the interaction between the solvent and polymer was calculated based on the Flory–Huggins theory [ 35 ] (Figures S15–S20, Supporting Information).

\begin{matrix} Δ F_{normalm} = R T [n_{1} \ln Φ_{1} + n_{2} \ln Φ_{2} + n_{1} Φ_{2} χ_{12}] \end{matrix}

where Δ F m is difference in the Helmholtz free energy between the polymer–solvent mixed system and that of the pure components, n 1 / n 2 and Φ 1 /Φ 2 refer to the molar and volume fractions of the solvent/polymer, respectively, χ 12 is the interaction parameter between the solvent and the polymer, R is the gas constant (8.314 J mol −1 K −1 ), and T is the thermodynamic temperature.…”

Section: Resultsmentioning

confidence: 99%

“…To better understand the solvent-induced actuation behavior, the interaction between the solvent and polymer was calculated based on the Flory-Huggins theory [35] (Figures S15-S20, Supporting Information).…”

Section: Solvent-responsive Actuation Behavior Of the Janus Azoio Filmmentioning

confidence: 99%

Liquid‐Phase Super Photoactuator through the Synergetic Effects of a Janus Structure and Solvent/Thermal/Photo Responses

Liu

Wang

Ikeda

et al. 2021

Adv Funct Materials

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Azobenzene actuator has attracted wide research attention in the fields of soft robots, artificial muscles, etc., owing to the typical photoresponsive material based on its reversible trans–cis isomerization. However, it remains challenging to enhance the actuation performance of azobenzene actuators through simple methods and can work in complex and variable environments. In contrast to complex molecular functional design, this study presents a Janus azobenzene inverse opal actuator: one side of a monodomain azobenzene polymer and the other side of a polydomain azobenzene inverse opal structure. The proposed design can significantly enhance the photoactuation performance in the liquid phase based on the synergetic effects of the Janus structure and the plastic influence of solvent/thermal/photo responses on the polymer segment. Promising applications of photo‐driven ring rolling in the liquid phase are demonstrated. The results of this study are of great significance for the design and fabrication of novel‐type azobenzene actuators in the liquid phase.

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“…The heat of fusion and melting temperature are proportional to χ plasticizer-starch and φ plasticizer , respectively. [34][35][36][37] For TPS, the combination of the enthalpy of fusion and molar volume of plasticizers determines the gelatinization result because these two factors affect the solute permeability and reorganization of crystalline lamellae. The equation developed by the Flory-Huggins model gives a reasonable reference to the amount of plasticizer and heat treatment required to achieve TPS with high thermodynamic compatibility.…”

Section: Introductionmentioning

confidence: 99%

The green manufacturing of thermoplastic starch for low-carbon and sustainable energy applications: a review on its progress

Si,

Zhang

2024

Green Chem.

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Estimation of aqueous solubility of starch from various botanical sources using Flory Huggins theory approach

Cited by 10 publications

References 46 publications

Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology

Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology

Liquid‐Phase Super Photoactuator through the Synergetic Effects of a Janus Structure and Solvent/Thermal/Photo Responses

The green manufacturing of thermoplastic starch for low-carbon and sustainable energy applications: a review on its progress

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