Search

Your search keyword '"Hua-Xi Xiao"' showing total 4 results
Start Over Author "Hua-Xi Xiao" Publication Year Range Last 50 years
4 results on '"Hua-Xi Xiao"'

1. A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches

Author

Feng-Xiang Yu, Gao-Qiang Liu, Hua-Xi Xiao, and Qin-Lu Lin

Subjects
rice starch, cross-linked starch, oxidized starch, Organic chemistry, QD241-441
Abstract

Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visco analysis (RVA), differential scanning calorimetry (DSC), dynamic rheometry and scanning electron microscopy (SEM). It was found that the levels of cross-linking and oxidation used in this study did not cause any significant changes in the morphology of rice starch granules. Cross-linked oxidized starch showed lower swelling power (SP) and solubility, and higher paste clarity in comparison with native starch. Cross-linked oxidized rice starch also had the lowest tendency of retrogradation and highest ability to resistant to shear compared with native, cross-linked, oxidized and oxidized cross-linked rice starches. These results suggest that the undesirable properties in native, cross-linked and oxidized rice starch samples could be overcome through dual-modification.

Published
2012
Full Text
View/download PDF

2. Physicochemical Properties of Porous Starches from Different Botanical Origin

Author

Wei Tian, Qinlu Lin, Hua Xi Xiao, Yue Wu, and Wei Wu

Subjects
Materials science, Retrogradation (starch), biology, Starch, technology, industry, and agriculture, General Engineering, food and beverages, equipment and supplies, Crystallinity, chemistry.chemical_compound, Hydrolysis, Differential scanning calorimetry, Chemical engineering, chemistry, Enzymatic hydrolysis, biology.protein, Organic chemistry, Amylase, Potato starch
Abstract

Rice, maize and potato starches were hydrolyzed by amylase to obtain porous starches as final product. The adsorptive capacity, desorbed rates, degree of crystallinity and retrogradation properties of native and porous starches were investigated. The results showed that porous starches had the stronger adsorptive capacity and slower desorbed rate compared with native starches. In the three starch materials, the adsorptive capacity of rice starch for liquids was the strongest; the adsorptive capacity of potato starch for liquids was the weakest. the more flavors adsorbed, the more flavors desorbed. X-ray diffraction showed that Enzyme hydrolysis did not result in any significant changes in the degree of crystallinity of starch. The porous starches exhibited lower tendency of retrogradation as assessed by differential scanning calorimetry (DSC).

Published
2010

3. Preparation of chitosan oligomers COS and their effect on the retrogradation of intermediate amylose rice starch

Author

Yue Wu, Qinlu Lin, Zheng Xing Chen, Hua Xi Xiao, and Wei Wu

Subjects
Molecular mass, Starch, Chitosan, chemistry.chemical_compound, Crystallinity, Residue (chemistry), Membrane, chemistry, Amylose, Enzymatic hydrolysis, Organic chemistry, Original Article, Food Science, Nuclear chemistry
Abstract

Chitosan oligomers (COS) were obtained by enzymatic hydrolysis and H2O2 oxidative treatment, and then separated into different fractions using ultra-filtration membranes. Each COSM fraction prepared using enzymatic hydrolysis retained its structure, especially the reduced end residue (−NH2 group), and had a peak for molecular weight. On the other hand, each COSH fraction prepared by oxidative treatment had partly damaged −NH2 groups and two peaks for molecular weight. These results indicate that the same COS fractions prepared by the two methods differ in their amino groups and in their molecular weights, though they can both pass through the same size ultra-filtration membrane. The effect of COS on the retrogradation of intermediate amylose rice starch (IA-RS) was also investigated. The 5 k < COSM < 10 k fraction had the best anti-retrogradation ability; the retrogradation ratio of IA-RS with this fraction was reduced by 14.5%, compared to the control, and its relative crystallinity was only 59.69%. 10 k < COSM < 30 k fraction was second best, while the COSM < 5 k fraction had no effect. Therefore, the molecular size of COS determined its anti-retrogradation capability. All COSH fractions from oxidative treatment had no effect on the retrogradation.

Published
2010

4. A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches.

Author

Hua-Xi Xiao, Qin-Lu Lin, Gao-Qiang Liu, and Feng-Xiang Yu

Subjects
*EPICHLOROHYDRIN, *OXIDATION, *SCANNING electron microscopy, *DIFFERENTIAL scanning calorimetry, *HYPOCHLORITES
Abstract

Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visco analysis (RVA), differential scanning calorimetry (DSC), dynamic rheometry and scanning electron microscopy (SEM). It was found that the levels of cross-linking and oxidation used in this study did not cause any significant changes in the morphology of rice starch granules. Cross-linked oxidized starch showed lower swelling power (SP) and solubility, and higher paste clarity in comparison with native starch. Cross-linked oxidized rice starch also had the lowest tendency of retrogradation and highest ability to resistant to shear compared with native, cross-linked, oxidized and oxidized cross-linked rice starches. These results suggest that the undesirable properties in native, cross-linked and oxidized rice starch samples could be overcome through dual-modification. [ABSTRACT FROM AUTHOR]

Published
2012
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results