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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GA525%2F09%2F0607" target="_blank" >GA525/09/0607: Biodegradabilní kompozitní materiály na bázi B-škrobu s upotřebením v zemědělství</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

CHISA 2010

ISBN

978-80-02-02210-7

ISSN

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e-ISSN

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Počet stran výsledku

12

Strana od-do

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Název nakladatele

Process Engineering Publisher, Novosad, J.

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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