메뉴 건너뛰기




Volumn 58, Issue 1, 2014, Pages 21-27

Characterization of starch nanoparticles obtained from Araucaria angustifolia seeds by acid hydrolysis and ultrasound

Author keywords

Hydrolysis; Nanoparticle; Polysaccharide; Starch; Ultrasound

Indexed keywords

CHEMICAL ANALYSIS; FILMS; HYDROLYSIS; NANOPARTICLES; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; STARCH;

EID: 84899098753     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.015     Document Type: Article
Times cited : (87)

References (47)
  • 1
    • 0003995078 scopus 로고
    • Association of Official Analytical Chemists, Washington, AOAC
    • AOAC Official methods of analysis 1990, Association of Official Analytical Chemists, Washington. 16th ed.
    • (1990) Official methods of analysis
  • 2
    • 0000411927 scopus 로고    scopus 로고
    • Morphological properties of acid-modified tapioca starch
    • Atichokudomchai N., Shobsngob S., Varavinit S. Morphological properties of acid-modified tapioca starch. Starch 2000, 52:283-289.
    • (2000) Starch , vol.52 , pp. 283-289
    • Atichokudomchai, N.1    Shobsngob, S.2    Varavinit, S.3
  • 3
    • 33745646791 scopus 로고    scopus 로고
    • Isolation and characterization of starch from seeds of Araucaria brasiliensis: a novel starch for application in food industry
    • Bello-Pérez L.A., Garcia-Suarez F.J., Montealvo G.M., Nascimento J.R.O., Lajolo F.M., Cordenunsi B.R. Isolation and characterization of starch from seeds of Araucaria brasiliensis: a novel starch for application in food industry. Starch 2006, 58:283-291.
    • (2006) Starch , vol.58 , pp. 283-291
    • Bello-Pérez, L.A.1    Garcia-Suarez, F.J.2    Montealvo, G.M.3    Nascimento, J.R.O.4    Lajolo, F.M.5    Cordenunsi, B.R.6
  • 5
    • 0034473801 scopus 로고    scopus 로고
    • Production and properties of spray dried Amaranthus betacyanin pigments
    • Cai Y.Z., Corke H. Production and properties of spray dried Amaranthus betacyanin pigments. Journal of Food Science 2000, 65:1248-1252.
    • (2000) Journal of Food Science , vol.65 , pp. 1248-1252
    • Cai, Y.Z.1    Corke, H.2
  • 6
    • 0002504789 scopus 로고
    • Monosaccharides
    • IRL Press, Oxford, M.F. Chaplin, J.F. Kennedy (Eds.)
    • Chaplin M.F. Monosaccharides. Carbohydrate analysis 1986, 1-36. IRL Press, Oxford. M.F. Chaplin, J.F. Kennedy (Eds.).
    • (1986) Carbohydrate analysis , pp. 1-36
    • Chaplin, M.F.1
  • 7
    • 0028189293 scopus 로고
    • Water activity, glass transition and microbial stability in concentrated/semimoist food systems
    • Chirife J., Buera M.P. Water activity, glass transition and microbial stability in concentrated/semimoist food systems. Journal of Food Science 1994, 59:921-927.
    • (1994) Journal of Food Science , vol.59 , pp. 921-927
    • Chirife, J.1    Buera, M.P.2
  • 9
    • 79958260373 scopus 로고    scopus 로고
    • Modeling water adsorption isotherms of pinhão (Araucaria angustifolia seeds) flour and thermodynamic analysis of the adsorption process
    • Cladera-Olivera F., Marczak L.D.F., Noreña C.P.Z., Pettermann A.C. Modeling water adsorption isotherms of pinhão (Araucaria angustifolia seeds) flour and thermodynamic analysis of the adsorption process. Journal of Food Process Engineering 2009, 34:826-843.
    • (2009) Journal of Food Process Engineering , vol.34 , pp. 826-843
    • Cladera-Olivera, F.1    Marczak, L.D.F.2    Noreña, C.P.Z.3    Pettermann, A.C.4
  • 12
    • 84899050198 scopus 로고
    • Cold water soluble granular starch for gelled food compositions. U.S. Patent 4,465,702.
    • Eastman, J.E., and Moore, C.O. (1984). Cold water soluble granular starch for gelled food compositions. U.S. Patent 4,465,702.
    • (1984)
    • Eastman, J.E.1    Moore, C.O.2
  • 14
    • 80054956500 scopus 로고    scopus 로고
    • Enzyme inactivation kinetics and colour changes in garlic (Allium sativum L.) blanched under different conditions
    • Fante L., Noreña C.P.Z. Enzyme inactivation kinetics and colour changes in garlic (Allium sativum L.) blanched under different conditions. Journal of Food Engineering 2012, 108:436-443.
    • (2012) Journal of Food Engineering , vol.108 , pp. 436-443
    • Fante, L.1    Noreña, C.P.Z.2
  • 15
    • 36148940235 scopus 로고    scopus 로고
    • Characterization of Piñon seed (Araucaria araucana (Mol) K. Koch) and the isolated starch from the seed
    • Henríquez C., Escobar B., Figuerola F., Chiffelle I., Speisky H., Estévez A.M. Characterization of Piñon seed (Araucaria araucana (Mol) K. Koch) and the isolated starch from the seed. Food Chemistry 2008, 107:592-601.
    • (2008) Food Chemistry , vol.107 , pp. 592-601
    • Henríquez, C.1    Escobar, B.2    Figuerola, F.3    Chiffelle, I.4    Speisky, H.5    Estévez, A.M.6
  • 16
    • 84989102139 scopus 로고
    • Recent advances in knowledge of starch structure
    • Imberty A., Buleón A., Tran V., Pérez S. Recent advances in knowledge of starch structure. Starch 1991, 43:375-384.
    • (1991) Starch , vol.43 , pp. 375-384
    • Imberty, A.1    Buleón, A.2    Tran, V.3    Pérez, S.4
  • 19
    • 0036392310 scopus 로고    scopus 로고
    • The effect of lintnerization on cereal starch granules
    • Jayakody L., Hoover R. The effect of lintnerization on cereal starch granules. Food Research International 2002, 7:665-680.
    • (2002) Food Research International , vol.7 , pp. 665-680
    • Jayakody, L.1    Hoover, R.2
  • 21
    • 14744270839 scopus 로고    scopus 로고
    • Gel textural characteristics of corn, cassava and yam starch blends: a mixture surface response methodology approach
    • Karam L.B., Grosmann M.V.E., Silva R.S., Ferrero C., Zaritzky N. Gel textural characteristics of corn, cassava and yam starch blends: a mixture surface response methodology approach. Starch 2005, 57:62-70.
    • (2005) Starch , vol.57 , pp. 62-70
    • Karam, L.B.1    Grosmann, M.V.E.2    Silva, R.S.3    Ferrero, C.4    Zaritzky, N.5
  • 24
    • 33947096877 scopus 로고    scopus 로고
    • Characteristics of microencapsulated [beta]-carotene formed by spray drying with modified tapioca starch, native tapioca starch e maltodextrin
    • Loksuwan J. Characteristics of microencapsulated [beta]-carotene formed by spray drying with modified tapioca starch, native tapioca starch e maltodextrin. Food Hydrocolloids 2007, 21:928-935.
    • (2007) Food Hydrocolloids , vol.21 , pp. 928-935
    • Loksuwan, J.1
  • 27
    • 0001416575 scopus 로고    scopus 로고
    • Asimple and rapid colorimetric method for the determination of amylose in starch products
    • McGrance S.J., Cornell H.J., Rix C.J. Asimple and rapid colorimetric method for the determination of amylose in starch products. Starch 1998, 50:158-163.
    • (1998) Starch , vol.50 , pp. 158-163
    • McGrance, S.J.1    Cornell, H.J.2    Rix, C.J.3
  • 28
    • 0010765125 scopus 로고    scopus 로고
    • Starch
    • CRC Press, New York, G.O. Phillips, P.A. Williams (Eds.)
    • Murphy P. Starch. Handbook of hydrocolloids 2000, 41-66. CRC Press, New York. G.O. Phillips, P.A. Williams (Eds.).
    • (2000) Handbook of hydrocolloids , pp. 41-66
    • Murphy, P.1
  • 30
    • 77956377452 scopus 로고    scopus 로고
    • The molecular structures of starch components and their contribution to the architecture of starch granules: a comprehensive review
    • Pérez S., Bertoft E. The molecular structures of starch components and their contribution to the architecture of starch granules: a comprehensive review. Starch 2010, 62:389-420.
    • (2010) Starch , vol.62 , pp. 389-420
    • Pérez, S.1    Bertoft, E.2
  • 31
    • 84886294453 scopus 로고    scopus 로고
    • Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches
    • Pramodrao K.S., Riar C.S. Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches. Food Hydrocolloids 2014, 35:613-619.
    • (2014) Food Hydrocolloids , vol.35 , pp. 613-619
    • Pramodrao, K.S.1    Riar, C.S.2
  • 32
    • 0027543453 scopus 로고
    • Ultrasonic degradation of polymer solutions. III. The effect of changing solvent and solution concentration
    • Price G.J., Smith P.F. Ultrasonic degradation of polymer solutions. III. The effect of changing solvent and solution concentration. European Polymer Journal 1993, 29:419-424.
    • (1993) European Polymer Journal , vol.29 , pp. 419-424
    • Price, G.J.1    Smith, P.F.2
  • 34
    • 1242263919 scopus 로고    scopus 로고
    • Characterization of starches separated from Indian chickpea (Cicer arientinum L.) cultivars
    • Singh N., Sandhu K.S., Kaur M. Characterization of starches separated from Indian chickpea (Cicer arientinum L.) cultivars. Journal of Food Engineering 2004, 63:441-449.
    • (2004) Journal of Food Engineering , vol.63 , pp. 441-449
    • Singh, N.1    Sandhu, K.S.2    Kaur, M.3
  • 35
    • 79953656947 scopus 로고    scopus 로고
    • Starch nanoparticle formation via reactive extrusion and related mechanism study
    • Song D., Thio Y.S., Deng Y. Starch nanoparticle formation via reactive extrusion and related mechanism study. Carbohydrate Polymers 2011, 85:208-214.
    • (2011) Carbohydrate Polymers , vol.85 , pp. 208-214
    • Song, D.1    Thio, Y.S.2    Deng, Y.3
  • 40
    • 1642367502 scopus 로고    scopus 로고
    • Starch - composition, fine structure and architecture
    • Tester R.F., Karkalas J., Qi X. Starch - composition, fine structure and architecture. Journal of Cereal Science 2004, 39:151-165.
    • (2004) Journal of Cereal Science , vol.39 , pp. 151-165
    • Tester, R.F.1    Karkalas, J.2    Qi, X.3
  • 45
    • 57649151893 scopus 로고    scopus 로고
    • Optimization of the conditions for the acid hydrolysis of cassava starch to obtain a fat replacer
    • Zambrano F., Camargo C.R.O. Optimization of the conditions for the acid hydrolysis of cassava starch to obtain a fat replacer. Brazilian Journal of Food Technology 2001, 4:147-154.
    • (2001) Brazilian Journal of Food Technology , vol.4 , pp. 147-154
    • Zambrano, F.1    Camargo, C.R.O.2
  • 46
    • 1242265784 scopus 로고    scopus 로고
    • Growth response of Araucaria angustifolia (Araucariaceae) to inoculation with the mycorrhizal fungus Glomus clarum
    • Zandavalli R.B., Dillemburg L.R., Souza P.V.D. Growth response of Araucaria angustifolia (Araucariaceae) to inoculation with the mycorrhizal fungus Glomus clarum. Applied Soil Ecology 2004, 24:245-255.
    • (2004) Applied Soil Ecology , vol.24 , pp. 245-255
    • Zandavalli, R.B.1    Dillemburg, L.R.2    Souza, P.V.D.3
  • 47
    • 0033049304 scopus 로고    scopus 로고
    • Functional properties of cross-linked and hydroxypropylated waxy hull-less barley starches
    • Zheng G.H., Han H.L., Bhatty R.S. Functional properties of cross-linked and hydroxypropylated waxy hull-less barley starches. Cereal Chemistry 1999, 76:182-188.
    • (1999) Cereal Chemistry , vol.76 , pp. 182-188
    • Zheng, G.H.1    Han, H.L.2    Bhatty, R.S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.