Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

Food Science and Human Nutrition Publications

Corn starch

Publication Year

Articles 1 - 4 of 4

Full-Text Articles in Life Sciences

Preparation And Characteristics Of Enzyme-Resistant Pyrodextrins From Corn S, Janusz Kapusniak, Jay-Lin Jane Jan 2007

Preparation And Characteristics Of Enzyme-Resistant Pyrodextrins From Corn S, Janusz Kapusniak, Jay-Lin Jane

Food Science and Human Nutrition Publications

Corn starch was modified by pyroconversion at 130°C in the presence of acid catalyst in a sealed container to produce non-digestible pyrodextrins. The effect of reaction time on the dextrinization process was investigated. Physicochemical properties of the pyrodextrins were analyzed, and the effect of the structure of pyrodextrins on the digestibility was evaluated. The pyrodextrin, prepared by heating corn starch with hydrochloric acid (0.1%, dry starch basis) at 130°C for 180 min, was well-soluble (97% at 25°C) and contained only one fraction of average molecular weight of 2.2 x 104 g/mol. The enzyme resistance ...


Detoxification Of Corn Stover And Corn Starch Pyrolysis Liquors By Ligninolytic Enzymes Of Phanerochaete Chrysosporium, Mohammad A. Khiyami, Anthony L. Pometto Iii, Robert C. Brown Jan 2005

Detoxification Of Corn Stover And Corn Starch Pyrolysis Liquors By Ligninolytic Enzymes Of Phanerochaete Chrysosporium, Mohammad A. Khiyami, Anthony L. Pometto Iii, Robert C. Brown

Food Science and Human Nutrition Publications

Phanerochaete chrysosporium (ATCC 24725) shake flask culture with 3 mM veratryl alcohol addition on day 3 was able to grow and detoxify different concentrations of diluted corn stover (Dcs) and diluted corn starch (Dst) pyrolysis liquors [10, 25, and 50% (v/v)] in defined media. GC-MS analysis of reaction products showed a decrease and change in some compounds. In addition, the total phenolic assay with Dcs samples demonstrated a decrease in the phenolic compounds. A bioassay employing Lactobacillus casei growth and lactic acid production was developed to confirm the removal of toxic compounds from 10 and 25% (v/v) Dcs ...


Structure And Function Of Starch From Advanced Generations Of New Corn Lines, Y. Ji, K. Wong, J. Hasjim, Linda M. Pollak, Susan A. Duvick, Jay-Lin Jane, Pamela J. White Nov 2003

Structure And Function Of Starch From Advanced Generations Of New Corn Lines, Y. Ji, K. Wong, J. Hasjim, Linda M. Pollak, Susan A. Duvick, Jay-Lin Jane, Pamela J. White

Food Science and Human Nutrition Publications

Objectives of this research were to evaluate functions and structures of starches from exotic × adapted inbred lines and exotic lines, to confirm that the functional traits continue into the next generation of inbreeding, and to establish relationships between the fine structure and functional properties of the starches. Several lines were characterized from the successive generations of exotic crosses and exotic inbreds containing kernels with unusual, and potentially useful, thermal properties as measured by differential scanning calorimetry (DSC, gelatinization onset temperature <60 °C or range of gelatinization temperature >14 °C). The frequency of these traits increased with succeeding generations, when selection of the plants was based on the ...


Thermal And Structural Properties Of Unusual Starches From Developmental Corn Lines, Y. Ji, K. Seetharaman, K. Wong, Linda M. Pollak, Susan A. Duvick, Jay-Lin Jane, Pamela J. White Mar 2003

Thermal And Structural Properties Of Unusual Starches From Developmental Corn Lines, Y. Ji, K. Seetharaman, K. Wong, Linda M. Pollak, Susan A. Duvick, Jay-Lin Jane, Pamela J. White

Food Science and Human Nutrition Publications

Starches from exotic corn lines were screened by using differential scanning calorimetry (DSC) to find thermal properties that were significantly different from those exhibited by starches from normal Corn Belt lines. Two independent gelatinization transitions, one corresponding to the melting of a peak at ∼66 °C and the other to a peak melting at ∼69 °C, were found in some starches. The melting characteristics were traced to two separate types of granules within the endosperm. Strong correlations were found between DSC properties and proportion of large granules with equivalent diameter ≥17 μm. Starches with a lower peak onset gelatinization temperature ...