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Going Green Using Colocasia esculenta Starch and Starch Nanocrystals in Food Packaging
Published in Shakeel Ahmed, Saiqa Ikram, Suvardhan Kanchi, Krishna Bisetty, Biocomposites, 2018
Bruce Saunders Chakara, Shalini Singh
The amylose content in potato starch is close to 20%, and granules are big with a smooth plump oval nature with a size range between 15 and 75 gm, as shown in Fig. 7.4 [33, 34]. Potato starch has several admirable properties, which improve the solidity and firmness of the gel in some food products as compared to other starches. The phosphorus content in the amylopectin has a negative charge and repulsive at a greater speed due to the swelling of the potato starch granules in heated H2O and elevated thickness, elevated clearness, and it is involved in low retro-gradation quickness of their pastes [24, 35, 36].
Wettability of commercial starches and galactomannans
Published in Journal of Dispersion Science and Technology, 2018
Bertrand Jóźwiak, Marek Dziubiński, Magdalena Orczykowska
Starch is a plant polysaccharide composed of D-glucose units linked by α-glycosidic bonds. It consists of two fractions, branched amylopectin and simple unbranched amylose, whose content is the most important factor affecting its texture and rheological properties.[3] Starch is accumulated in leaves, tubers, stems, and rhizomes in the form of granules, whose size, shape, and properties are characteristic for particular plant species. There are, among others, potato starch, wheat starch, corn starch, tapioca starch, and kuzu starch. The last one is unique because of the content of bioactive isoflavones (daidzein, daidzin, and puerarin).[4] These compounds have antioxidant, anti-inflammatory, antineoplastic, antiatherogenic, antiarrhythmic, antihypertensive, detoxifying, diuretic, and other activities.[5,6]
Eco-friendly potato/corn starch mediated Algerian Na-Bentonite as a potential water-based drilling fluid
Published in Petroleum Science and Technology, 2022
Asma Nour El Houda Sid, Benalia Kouini, Abdelkrim Hazourli, Noureddine Gherraf, Abdelbaki Benmounnah, Mohammed Bououdina
The performed tests on the starches-modified fluid indicated that incrassating the starch concentration in the drilling fluid reduces the fluid loss volume and the filter cake thickness. However, corn starch was found to be more effective compared to potato starch. Furthermore, both starches worked excellently either in basic or saline medium. Ultimately, potato and corn starches are abundant and eco-friendly with the environment compared to other polymeric additives already used in drilling fluids. In perspective, further research work will be carried out by considering the effects of temperature (thermal aging), particle size and molecular mass, effect of speed, and effect of pressure.