Preparation of acetates with high degree of substitution from wheat B-starch

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024137" target="_blank" >RIV/60461373:22330/10:00024137 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Preparation of acetates with high degree of substitution from wheat B-starch
Original language description
The chemical composition and structure of starch granules influence physico-chemical properties (specific surface, crystallinity, and gelatinization characteristics). Compared to other cereal or tuber starches, wheat starch comprises mainly two differenttypes of granules, so-called A-starch and B-starch, which are refined into two parts during starch processing. These types differ not only in size and shape but also in the chemical structure of amylopectin, its granular arrangement, and content of lipids and proteins. Technological processing of B-starch (filtration, drying etc.) is problematic for these small particles. Nevertheless, the challenges for other uses of B-starch have been taken up in designs of new technological processes, thus B-starchhas become a valuable raw material for subsequent processing. The acetylation of starch is a chemical modification, known for more than a century. In the modified starch, part of the hydroxyl groups of the -D-glucopyranose units have been
Czech name
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Czech description
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Project
<a href="/en/project/GA525%2F09%2F0607" target="_blank" >GA525/09/0607: Biodegradable composites based on B-starch for agriculture applications</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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