Thin‐Boiling and Nongelling Adhesive Prepared from Maize and Wheat Starches

Chung, Koo Min; Seib, Paul A.

doi:10.1002/star.19910431107

Cited by 15 publications

(7 citation statements)

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“…Apparent and inherent viscosities diminished from 59.6 cP and 2.74 dL/g to 10.1 cP and 1.30 dL/g, respectively, for potato starch and from 42.2 cP and 1.85 dL/g to 6.9 cP and 0.88 dL/g, respectively, for rice starch after 5 min of sonication. Reduction in alkaline viscosity was also reported for acid-thinned starch (Rohwer and Klem 1984;Chung and Seib 1991). As the acid concentration or treatment time increased, the viscosity decreased.…”

Section: Alkaline Viscosities and Dp N Of Sonicated Starchessupporting

confidence: 53%

“…Starch (0.5 g, db) was dispersed in 3 mL of water and completely dissolved by adding 27 mL of 1% NaOH solution. Viscosity was measured at 25C and 100 rpm (Chung and Seib 1991).…”

Section: Physicochemical Measurementsmentioning

confidence: 99%

“…Average degree of polymerization (DP n ) was determined by measuring both the total carbohydrate content using phenol-sulfuric acid method and the reducing power through the modified Park-Johnson method (Hizukuri et al 1981;Chung and Seib 1991). Dry starch (50 mg) with 1 mL of 1M NaOH added was stirred with a glass rod until no clots were found.…”

Section: Physicochemical Measurementsmentioning

confidence: 99%

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Physicochemical Properties of Sonicated Mung Bean, Potato, and Rice Starches

et al. 2002

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Cereal Chem. 79(5):631-633Mung bean, potato, and rice starch solutions (5%, w/w) were sonicated for up to 5 min after heating, and their physicochemical properties were investigated. Alkaline viscosities, including the apparent and inherent viscosities of starches, decreased. The residues of the swollen starch granules after pasting and centrifugation were also reduced prominently by sonication. Average degree of polymerization did not change with sonication. The starch paste became more transparent, and the hot paste viscosity measured at 70°C decreased remarkably. Results indicate that changes in the physicochemical properties of starch were induced by the disruption of swollen granules rather than the breakage of glucosidic linkages with sonication. 2 Corresponding

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Section: Alkaline Viscosities and Dp N Of Sonicated Starchessupporting

confidence: 53%

“…Starch (0.5 g, db) was dispersed in 3 mL of water and completely dissolved by adding 27 mL of 1% NaOH solution. Viscosity was measured at 25C and 100 rpm (Chung and Seib 1991).…”

Section: Physicochemical Measurementsmentioning

confidence: 99%

Section: Physicochemical Measurementsmentioning

confidence: 99%

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Physicochemical Properties of Sonicated Mung Bean, Potato, and Rice Starches

et al. 2002

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“…Generally acid‐thinned starch remains water‐insoluble at room temperature, the pastes show reduced viscosity and the gel strength produced by cooling a hot paste of the modified starch is enhanced . Applications range from thickening and binding agents in foodstuffs with improved freezing and thawing properties of the gels to technical applications, e.g., in textile manufacturing and as non‐gelling adhesive . For example, partially acid hydrolyzed starches are a good base for biodegradable films .…”

Section: Introductionmentioning

confidence: 99%

Acid modification of wheat, potato, and pea starch applying gentle conditions—impacts on starch properties

2014

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Acid‐thinned wheat, potato, and pea starch products were systematically prepared applying gentle conditions with variation of acid type (HCl and H2SO4), acid concentration (0.36 and 0.72 N in a 40% (w/w) suspension) as well as hydrolysis time (4 and 24 h). Starch granule properties as well as molecular and rheological characteristics in the solution state were analyzed and the impact of all parameters varied was found to be immense. Carbohydrate solubilization of wheat and potato starch was significantly higher compared to pea starch. Noteworthy progress in solubilization was found when hydrolyzed with HCl, and with increasing acid concentration and increasing hydrolysis time by trend. The hydrolysis affected the reduction of the hot paste viscosity most dominant in the first period of treatment (0–4 h), however, size exclusion chromatography‐multi angle laser light scattering (SEC‐MALS) analysis revealed a more prominent molecular degradation during the second period (4–24 h). This observation led to the interpretation that the molecular degradation in the initial phase results particularly in “debranching” of the high molar mass amylopectin fraction and lower hot paste viscosity. Continued hydrolysis with significant reduction of the molecular size, however, had reduced impact on further lowering of viscosity. SEM micrographs displayed intact pea starch granules with unchanged surface after hydrolysis, whereas wheat and potato starch granules were visibly affected with damage not evenly distributed but a variation over the granule population. Granular wheat and potato starch exhibited significantly enhanced particle size after short period modification measured in water. However, this was found eliminated at extended hydrolysis time. Reasons were hydrolysis induced molecular rearrangement resulting in better crystalline packing on the amorphous/crystalline threshold reducing the ability to swell, and the progress in granular erosion. That was in line with changed swelling characteristics determined using DSC. The study gave evidence for strong impact of acid hydrolysis on functional properties like water binding.

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“…Acid treatment may be used in conjunction with preparation of starch ethers (90), cationic starches, or cross-linked starches. Acid treatment of 34 different rice starches has been reported (91), as well as acidic hydrolysis of wheat and corn starches followed by hydroxypropylation for the purpose of preparing thin-boiling and nongelling adhesives (92).…”

Section: Chemical Modificationmentioning

confidence: 99%

Starch

Whistler

Daniel

2000

Kirk-Othmer Encyclopedia of Chemical Technology

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STARCH ], (C 6 H 10 O 5 ) n , the main reserve food of plants, constitutes two-thirds of the carbohydrate caloric intake of most humans but only 47% of the carbohydrate caloric intake by Americans, who also get about 52% of their carbohydrate calories from sugar. Commercial starches are obtained from seeds, particularly corn, waxy corn, high amylose corn, wheat, and rice, and from tubers or roots particularly potato, sweet potato, and tapioca (cassava). Their principal use is in foods; the major nonfood uses are in sizing of paper and textiles, and as adhesives (qv).Egyptian papyrus bonded with a starchy adhesive has been dated to 3500-4000 BC. Pliny the Elder (23-74 AD) described Egyptian use of wheat starch modified by boiling in vinegar to produce a smooth surface for papyrus documents.Enzyme technology, especially immobilized-enzyme technology, has allowed production of sweeteners (qv) from corn starch, ie, corn syrup or high fructose corn syrup (HFCS), and often also provides sources of chemical feedstocks to replace petroleum. Enzymes, notably α-amylase, glucoamylase, and glucose isomerase, catalyze specific polysaccharide-degrading reactions to produce various glucose syrups. Immobilized enzyme technology has significant advantages because of the recoverability of the enzymes and their re-use in a continuous system, rather than in batch systems. Starch conversion technology, especially conversion to glucose and fructose-containing syrups, has been reviewed (1) (see Enzyme applications; Syrups).The quasi-crystalline structure of natural starch granules causes them to be insoluble in water at normal room temperature and gives them relative resistance to carbohydrases other than α-amylase and glucoamylase unless the granules become swollen. Three-dimensional arrangements of crystalline and amorphous zones in starch granules have been suggested (2).

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Thin‐Boiling and Nongelling Adhesive Prepared from Maize and Wheat Starches

Cited by 15 publications

References 7 publications

Physicochemical Properties of Sonicated Mung Bean, Potato, and Rice Starches

Physicochemical Properties of Sonicated Mung Bean, Potato, and Rice Starches

Acid modification of wheat, potato, and pea starch applying gentle conditions—impacts on starch properties

Starch

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