The impact of different concentrations of hyaluronic acid on the pasting and microstructural properties of corn starch (Record no. 55045)

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fixed length control field 02150nam a2200277Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field MX-MdCICY
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250625162458.0
040 ## - CATALOGING SOURCE
Transcribing agency CICY
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-20966
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250602s9999 xx |||||s2 |||| ||und|d
245 10 - TITLE STATEMENT
Title The impact of different concentrations of hyaluronic acid on the pasting and microstructural properties of corn starch
490 0# - SERIES STATEMENT
Volume/sequential designation International Journal of Biological Macromolecules, 254, p.127555, 2024
520 3# - SUMMARY, ETC.
Summary, etc. Starch aging in starchy foods is a major problem affecting their quality. In order to improve the viscosity and textural properties of native starch gelatinization and retrogradation, this study investigated the effect of hyaluronic acid (HA)at different concentrations (2 percent, 4 percent, 6 percent w/w)on the pasting and microstructure of corn starch (CS). The findings revealed that the addition of HA significantly enhanced the peak viscosity, solubility, and water-holding capacity of the CS-HA mixtures. Moreover, it reduced the pasting temperature, swelling force, and leaching of amylose. All the mixtures exhibited shear thinning and thixotropic properties. The CS-HA mixtures created a thicker pseudoplastic system with significantly enhanced shear stability. The structures of the mixtures were characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. It was observed that HA effectively inhibited short-term retrogradation of starch, enhanced the interaction between CS and HA, and formed a dense honeycomb three-dimensional mesh structure. In conclusion, as a novel anionic hydrocolloid, HA holds great potential to improve the retrogradation properties of starch-based products.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element HYALURONIC ACID
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element CORN STARCH
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element PASTING PROPERTIES
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element STRUCTURAL PROPERTIES
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Wu, X.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Luan, M.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Yan, X.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Zhang, J.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Wu, X.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Zhang, Q.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://drive.google.com/file/d/1uHmHyIRsiaT-leUC_QhXU_H5ccAqNQpN/view?usp=drivesdk">https://drive.google.com/file/d/1uHmHyIRsiaT-leUC_QhXU_H5ccAqNQpN/view?usp=drivesdk</a>
Public note Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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Source of classification or shelving scheme Clasificación local
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  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-20966 25.06.2025 25.06.2025 Documentos solicitados