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Full-Text Articles in Life Sciences

Interactional Effects Of Β-Glucan, Starch, And Protein In Heated Oat Slurries On Viscosity And In Vitro Bile Acid Binding, Hyun Jung Kim, Pamela J. White Jun 2012

Interactional Effects Of Β-Glucan, Starch, And Protein In Heated Oat Slurries On Viscosity And In Vitro Bile Acid Binding, Hyun Jung Kim, Pamela J. White

Food Science and Human Nutrition Publications

Three major oat components, β-glucan, starch, and protein, and their interactions were evaluated for the impact on viscosity of heated oat slurries and in vitro bile acid binding. Oat flour from the experimental oat line “N979” (7.45% β-glucan) was mixed with water and heated to make oat slurry. Heated oat slurries were treated with α-amylase, lichenase, and/or proteinase to remove starch, β-glucan, and/or protein. Oat slurries treated with lichenase or lichenase combined with α-amylase and/or proteinase reduced the molecular weight of β-glucan. Heat and enzymatic treatment of oat slurries reduced the peak and final viscosities compared ...


Dsc Enthalpic Transitions During Starch Gelatinization In Excess Water, Dilute Sodium Chloride, And Dilute Sucrose Solutions, Wajira S. Ratnayake, Chika Otani, David S. Jackson May 2012

Dsc Enthalpic Transitions During Starch Gelatinization In Excess Water, Dilute Sodium Chloride, And Dilute Sucrose Solutions, Wajira S. Ratnayake, Chika Otani, David S. Jackson

Faculty Publications in Food Science and Technology

Background: Starch phase transition characteristics were studied by pre-treating starch samples in excess water, dilute sodium chloride and dilute sucrose solutions and subjecting them to differential scanning calorimetry (DSC). Unmodified maize, wheat and potato starches were held at specific temperatures between 30 and 90 °C for 30 min and promptly cooled to 25 °C. Treated samples were then analyzed in situ by DSC. Results: It was found that the progression of the phase transition behavior differed among the three starches and was dependent on the solvent. It was also revealed that phase transition-related enthalpic changes started to occur at low ...


Effect Of Enzymatic Treatments On The Physiochemical Properties Of Different Corn Starches, Curtis Robert Luckett May 2012

Effect Of Enzymatic Treatments On The Physiochemical Properties Of Different Corn Starches, Curtis Robert Luckett

Theses and Dissertations

Amylose readily reassociates to form films and crystalline structures that are resistant to digestion by amylolytic enzymes and known as resistant starch type III (RS3). This study investigated the RS3 formation and cereal coating properties from enzyme-modified corn starches with varying amylose contents, including Hylon VII (70% amylose), Hylon V (50% amylose), and common corn (25% amylose). For RS3 formation, corn starches were first gelatinized and then hydrolyzed using β-amylase to varying degrees. The resultant hydrolyzed starch was debranched with isoamylase and then exposed to 3 times of temperature cycling at 135/133/133°C for 30 min and 95 ...


Characterization Of Normal And Waxy Corn Starch For Bioethanol Production, Hanyu Yangcheng Jan 2012

Characterization Of Normal And Waxy Corn Starch For Bioethanol Production, Hanyu Yangcheng

Graduate Theses and Dissertations

The uncertainty of future oil supply and growing concerns of the energy security of the United States have boosted the investment in alternative energy carriers, including biofuels. Bioethanol, made from bio-renewable resources, has gained the mainstream usage in the USA. Ethanol is almost exclusively made from corn in the USA. The objectives of the study were: 1) To compare the differences of ethanol production between the normal and waxy corn using a cold-fermentation process; 2) To understand the effects of starch structure and properties on the ethanol production. Ethanol yields of the waxy corn ranged from 33.1% (33.1g ...