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Phosphorylation of starch by reactiv...

Seker, Mahmut.

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Phosphorylation of starch by reactive extrusion.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Phosphorylation of starch by reactive extrusion./
作者:	Seker, Mahmut.
面頁冊數:	94 p.
附註:	Adviser: Milford A. Hanna.
Contained By:	Dissertation Abstracts International62-08B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3022666
ISBN:	0493335994

Phosphorylation of starch by reactive extrusion.
Seker, Mahmut.

Phosphorylation of starch by reactive extrusion. - 94 p.

Adviser: Milford A. Hanna.

Thesis (Ph.D.)--The University of Nebraska - Lincoln, 2001.

Starch is a type of carbohydrate, consumed within foods or added into foods after being isolated from its source. It also can be modified and then added into food products. One of the modifications of starch, cross-linking, improves its thickening properties. Starch is modified not only for food but also industrial purposes. The concept of incorporating starch into plastic products also requires modification of starch because of its negative effects on water absorption and solubility of starch-plastic composite.

ISBN: 0493335994Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Phosphorylation of starch by reactive extrusion.
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020 $a 0493335994
035 $a (UnM)AAI3022666
035 $a AAI3022666
040 $a UnM $c UnM
100 1 $a Seker, Mahmut. $3 1262625
245 1 0 $a Phosphorylation of starch by reactive extrusion.
300 $a 94 p.
500 $a Adviser: Milford A. Hanna.
500 $a Source: Dissertation Abstracts International, Volume: 62-08, Section: B, page: 3431.
502 $a Thesis (Ph.D.)--The University of Nebraska - Lincoln, 2001.
520 $a Starch is a type of carbohydrate, consumed within foods or added into foods after being isolated from its source. It also can be modified and then added into food products. One of the modifications of starch, cross-linking, improves its thickening properties. Starch is modified not only for food but also industrial purposes. The concept of incorporating starch into plastic products also requires modification of starch because of its negative effects on water absorption and solubility of starch-plastic composite.
520 $a Cross-linking of starch in a batch system takes a long time and requires a drying process. Cross-linking of starch by reactive extrusion can reduce reaction time and eliminate the need for a drying process. The objectives of this study were to cross-link starch with phosphorus in an extruder, thereby reducing water absorption and solubility of starch.
520 $a In the first part, starch was extruded with water, 0.2 M sodium hydroxide and 2.5% sodium trimetaphosphate. The effects of moisture content of the feed and screw speed of the extruder on mean residence time, phosphorylation of starch, water absorption index, and water solubility index of starch were examined. Cross-linking of starch, with incorporated phosphorus, was confirmed by paste viscosity measurement. Minimum reaction time, adjusted by moisture content of feed and screw speed, for cross-linking of starch was determined. Cross-linking of starch with 0.2M sodium hydroxide and 2.5% sodium trimetaphosphate reduced the water solubility index but did not reduce the water absorption index significantly.
520 $a In the second part, starch was extruded with higher concentrations of sodium hydroxide and sodium trimetaphosphate. The effects of sodium hydroxide and sodium trimetaphosphate concentrations, at constant moisture content and screw speed, on phosphorylation of starch, water absorption index, water solubility index, radial expansions and bulk densities of extrudates were examined. The amount of phosphorus incorporated into starch was enhanced and water absorption index was reduced 40% at higher sodium hydroxide and sodium trimetaphosphate concentrations.
520 $a In the third part, twin-screw and single screw extruders, with and without a mixing elements were used for cross-linking of starch with phosphorus. The effect of extruder type and mixing element on phosphorylation, water absorption index, and water solubility index were studied. Replacement of the single screw extruder with a twin-screw extruder and use of a mixing element did not enhance the incorporation of phosphorus.
590 $a School code: 0138.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The University of Nebraska - Lincoln. $3 1024939
773 0 $t Dissertation Abstracts International $g 62-08B.
790 $a 0138
790 1 0 $a Hanna, Milford A., $e advisor
791 $a Ph.D.
792 $a 2001
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3022666