0000000000535059
AUTHOR
Maria Iasmina Moza
showing 2 related works from this author
Influence of Physical Treatments on the Potato Starch Granules Micro- and Ultrastructure
2012
In this research, potato starch was subjected to ph ysical treatments in order to analyse the changes at the micro- and ultrastructural levels an d finally to identify the optimal conditions for disintegrating the starch granules. For the analysi s, 10% aqueous solutions of potato starch were treated with a) microwaves; b) heat and c) heat com bined with ultrasounds. For each treatment type, the duration was 5 minutes, excepting the microwave treatment, where the time was 1 and 5 minutes; heat power varied from 180W to 900W at the tests with microwave, temperature varied between 65 o C and 100 o C in the thermal experiments and at the thermal ana lysis combined with ultrasounds temperature …
Comparative Analysis of Quality Criteria for the Control of Liquefaction at the Obtaining of Starch-Based Hydrolysates
2012
Starch hydrolysates production converts starch to different kinds of products using enzymes in two steps, liquefaction and saccharification. This study investigated three types of analysis methods for the assessing and characterization of the liquefaction process: a rheological method (to measure yield stress), a chemical method (for the determination of Dextrose Equivalent DE) and a chromatographic method (HPLC to obtain the Degrees of Polymerization DPs). Potato starch with 13.5% dry substance was liquefied with the enzyme Liquozyme Supra for two hours in optimal conditions of pH and temperature. A comparative analysis between the methods to describe the liquefaction process was realise…