The effects of electrolysis at room temperature on retrogradation of sweet potato starch

Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis

“…The retrograded maize starches were prepared according to our previous method [14]. 10 g maize starches blended with 100 mL distilled water were gelatinized for 20 min at 95 • C by continuous stirring.…”

“…The less hydrogen bonds form, the lower retrogradation rate is. The infrared absorption near 2930 cm −1 attributes to C H stretching vibration of CH 2 from amino acid or starch [16][17][18][19][20][21], which indicates that lysine, glutamic acid and glutamic acid may exist in hydrolysates of acidic, alkaline and neutral protease group respectively in Fig. 1c, e and g. The infrared absorptions at 2872.61 and 1474.28 cm −1 in Fig.…”

System electro-neutralizer of agrochemicals contained in food and water samples through electrons trap

“…Diverse scientific evidences were related in this work, proving that the accumulation of energy of any kind always provides varied physical and chemical reactions and logically that many of these reactions are not yet fully understood and dominated (Niva et al, 2016;Nunes & Espíndola, 2012;Quyen et al, 2017;Santos et al, 2011;Sarantópoulos et al, 2017;Serway & Jewett, 2014;Souza, 2010;Ten Bosch et al, 2017;Vieira et al, 2002;Xijun et al, 2012). This empirical database provides a dynamic curiosity for future studies, which may lead to revelations not yet well understood, for example: electrostatic accumulation does not provide significant damage to protein denaturation; however it significantly degrade the acids and alkalis conditions in this medium.…”

The Effect of Rutin on Starch Hydrogels/Aerogels Made from Electrolyzed Barley Flour

“…Towards starch modification, earlier, starch obtained from tuber, sweet potato, was modified with electrolysis treatment using a platinum anode, and cathode (cathode material not mentioned) spaced 10 mm apart and inserted in 0.8 g/100 mL sodium chloride (used as the electrolyte) at a voltage of 90 V for 30 min. [4] Afterwards, the electrolyzed starch was DOI: 10.1002/star.202000099 heat treated at 120°C for 30 min prior to cooling for the development of sweet potato retrograded (resistant) starch with a yield of 30.3% compared to 7.7% yield from the control starch at 0 V. [4] Also, Trinh and Dang [5] reported the structural properties of cassava starch including retrogradation, swelling factor, and gel clarity after the utilization of sodium chloride concentrations (0.5 to 5.0% w/v) on cassava starch during electrolysis at 10 V/3 A, using titanium electrodes (10 cm apart) for 1 h at 30°C. Retrogradation increased with an increase in sodium chloride concentration.…”