کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598269 | 1492138 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Particle-stabilizers modified from indica rice starches differing in amylose content
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کلمات کلیدی
d50cool paste viscosityIndica rice starchDAVBDVRVACPVD90octenyl succinic anhydride - آن هیدرید اکتینیل بنسینیکPickering emulsions - امولسیون های PickeringAverage particle size - اندازه ذرات متوسطOsa - بخشrapid visco analyzer - تجزیه کننده ویسکوز سریعEmulsion stability - ثبات امولسیونDegree of substitution - درجه جایگزینیPeak temperature - دمای قلهmedian particle diameter - قطر متوسط ذراتAmylose content - محتوای آمیلوزHPV - ویروس پایپلوم انسانیpeak viscosity - ویسکوزیته حداکثرHot paste viscosity - ویسکوزیته ریشه داغbreakdown viscosity - ویسکوزیته شکستگی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Octenyl succinic anhydride (OSA) starches were prepared from four cultivars of native indica rice starches with amylose contents of 1.90%, 18.01%, 25.40% and 26.98% (w/w). The emulsion stability and microstructure of the oil-in-water Pickering emulsions (soybean oil/water, 1/2, v/v) stabilized by OSA starch particles were investigated. Results indicated that the average droplet sizes of the emulsions were in the range of 10-70 μm, depending on starch cultivars. During 100 days of storage, the emulsions made from OSA starches (degree of substitution: 0.0287-0.0294) were stable. Optical microscopy showed that starch particles were accumulated at the oil-water interface in the form of a densely packed layer, which prevented the flocculation and coalescence of oil droplets by a steric mechanism. Moreover, the emulsification of particle-stabilizers was positively correlated with degree of substitution (P < 0.01) but had no obvious correlation with amylose content and pasting properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 153, 15 June 2014, Pages 74-80
Journal: Food Chemistry - Volume 153, 15 June 2014, Pages 74-80
نویسندگان
Xiaoyan Song, Yaqiong Pei, Wei Zhu, Ding Fu, Hongtao Ren,