简介：Starchmodifiedpolyurethane(St-PCL)wassynthesizedviachemicalmodificationofcornstarchwithhexamethylenediisocyanateterminatedpolycaprolactone.TheobtainedSt-PCLwithdifferentgraftingrateswasusedascompatibilizerofstarch/polycaprolactone(St/PCL)blend.ThestructureofSt-PCLwasconfirmedbyFTIR,andthegraftingratecouldreachashighas64%.Inaddition,alowerSt-PCLamountcaneffectivelyimprovethecompatibilityofSt/PCLblends.Andthethermal,mechanicalandhydrophobicpropertiesofSt/PCLblendscouldbetailoredbytheamountofSt-PCL.

简介：Thisstudyinvestigatedtheeffectofgammaradiationonthedigestibilityandfunctionalpropertiesofricestarch.RicecultivarsIRGA417andIAC202wereusedforisolationofstarchbythealkalinemethod.Starchsampleswereirradiatedwith1,2and5kGydosesof60Coatarateof0.4kGy/h.Acontrolsample,whichwasnotirradiated,wasusedforcomparison.Irradiatedandcontrolstarcheswerecharacterizedbyinvitrostarchdigestibility,totaldietaryfiber,color,waterabsorptionindex,watersolubilityindex,syneresis,swellingfactor,amyloseleaching,pastingpropertiesandgelfirmness.Irradiationschangedstarchdigestibilitydifferentlyineithercultivar.Increasingradiationdosespromotedincreaseinthecolorparameterb*(yellow),elevationinthecapacitytoabsorbwater,andsolubilityinwateraswellastheamyloseleachedfromgranulesforbothcultivars.Pastingpropertiesshowedadecreasethatwasproportionaltothedoseapplied,causedbythedepolymerizationofstarchmolecules.GelfirmnessofthestarchfromIAC202wasinverselyproportionaltotheradiationdoseapplied,whereasforIRGA417,therewasareductionat5kGydose.Ricestarchescanbemodifiedbyirradiationtoexhibitdifferentfunctionalcharacteristicsandtheycanbeusedbythefoodindustriesinproductssuchassoups,desserts,flans,puddingsandothers.

简介：淀粉，直链淀粉，蔗糖内容和在在开花以后的shading处理下面的淀粉合成酶的活动的动态变化作为材料用二米饭变化IR72(indica)和Nipponbare(装饰用的梨树)被学习。当仅仅有点改变的自动数据处理葡萄糖pyrophosphorylase(ADPGPPase)活动，可溶性淀粉synthase活动和小粒绑了淀粉synthaseactivity时，在shading处理，thest拱门，直链淀粉和蔗糖下面，内容减少了减少，可溶性淀粉分叉酶(SSBE，Q酶)活动和小粒界限淀粉分叉酶(GBSBE，Q酶)增加的活动，和淀粉初上舞台的人ranching酶(DBE，R酶)活动与变化变化了。关联分析证明淀粉内容的变化断然并且显著地在弱光与蔗糖内容的变化被相关。ADPGPPase活动和SSBE活动断然并且显著地与淀粉累积率被相关。淀粉synthase活动的衰落与淀粉内容的减少有关，淀粉分叉酶的活动的增加在弱光下面在直链淀粉的比率的减少起了一个重要作用到全部的淀粉，这被暗示。

简介：

简介：Thegraftcopolymerizationofacrylonitrile(AN)ontostarchundertheinitiationofpotassiumperman-ganatewasinvestigated.Theeffectofvariousreactionconditionsonthegraftcopolymerizationwasstudied.Therelationshipsbetweenthegraftingrateandtheinitiatorconcentrationofpotassiumpermanganate,monomeracuylonitrileandbackbonestarch,aswellasreactiontemperaturewereestablished.Theoxidationreactionofstarchwithmanganicionsandvalencechangesofmanganicionsduringthegraftcopolymerizationwerediscussed.TheresultsshowthatmanganicionMn^7+underwentaseriesofvalencechangesduringthegraftcopolymerization:Mn(Ⅶ)→Mn(Ⅳ)→Mn(Ⅲ)→Mn(Ⅱ).Thegraftingrateofthegraftcopolymerizationofacrylonitrileontostarchisalsogiven.

简介：

简介：Thesuccinylationofcornstarchbyslurryreactionhasbeenstudiedusingsodiumhydroxideascatalyst.SeveralreactionparametersafJectingthesuccinylationwereinvestigatedincludingtheconcentrationofstarchinwater,theratioofsuccinicanhydridetostarch,thereactiontimeandthereactiontemperature.Thefavorableconditionsforanintermediatedegreeofsubstitution(DS)andreasonablyhighreactionefficiency(RE)arepH8.5～9.0,50%starchbyweighttowater,succinicanhydridetostarchI/I(w/w),reactiontime4h,reactiontemperature30℃Undertheseconditions,theDSof0.45andREof28%wereachieved.Theadditionofanadequateamountofcrosslinkingagentimpartedstarchsuccinatewaterabsorbency.

简介：

简介：Photoisomerization(trans-cis)ofazoaromaticcompoundshasbeeninvestigatedextensivelyusingabsorptionspectroscopysince1950s[1].Byirradiationwithlightofwavelengthλ1orλ2,thegeometricconfigurationoftheazobondinazobenzenebasedcompoundscanbereversiblyswitchedfromtranstocis.Thetwostateshavedistinctabsorptionspectra.Thisfeaturewouldallowreversiblestorageofdataonthebasisofcisandtransstateswiththeaidofλ1andλ2.However,thecisstateisthermodynamicallyunstablewithrespecttothetransstate,thereforeathermalrelaxationprocessoccursinthedark(atroomtemperature).Thisthermalback-reactionstronglylimitsthelifetimeofthecisstate,anditisinfluencedbythesubstituentR1andR2,catalysts,temperature,andenvironment(solventpolarity,typeofpolymermatrix)[2].

简介：Thestarch/D,L-lactidegraftcopolymersweresynthesizedbyreactingD,L-lactidewithcornstarchinN,N-dimethylacetamide(DMAM)inthepresenceoftriethylamine(NEt3)andanhydrouslithiumchloride.TheeffectofreactiontimeandthemolarratioofD,L-lactidetoglucosestructuralunitofstarchonmonomerconversion(C%),graft(G%)andgraftefficiency(GE%)werestudied,TheC%,G%andGE%couldapproach37.3%179.7%and68.0%,respectivelywhenthemolarratioofD,L-lactidetoglucosestructuralunitofstarchis10:1andthegraftcopolymerizationwascarriedoutat80-85℃for4hrundernitrogenatmosphere.TheFouriertransformsinfra-red(FTIR)spectroscopy.differentialscanningcalorimetry(DSC)andX_raydiffraction(XRD)spectroscopywereusedinordertocharacterizethegraftcopolymers.FTIRspectrashowthatabsorptionbandat1740cm^-1confirmedtheformationofesterbond,indicatingthestarch/D,L-lactidegraftcopolymerswereproduced,theDSCcharacteristicresultsshowthemeltingtemperatureofthegraftcopolymerwereelevatedslightlyasthemolarratioofD,L-lactidetoglucosestructuralunitsofstarchincreasedandtheX-raydiffractionspectrashowthesynthesizedgraftcopolymerswereamorphous.Thedegradabilityofgraftcopolymerwastestedwiththeaidofacid,alkaliandmicrobesuchasbacillussubtilisandstaphylococcusaureus.Theresultsofwaterrsistanceshowthegraftcopolymerproducedcanbeusedasacomponentofimpermeablecoatingforcardboard.

简介：

简介：Rawcornstarchgranuleswerehydrolysizedbyglucoamylaseinachemostat.Thehydro-lysisofthreedifferent-sizedgranulesshowsthatsmallergranulesundergomorehydrolyzationthanlargerones.After78h,97%ofthegranuleswashydrolysizedwithdiameterbetween0.15mmand0.3mmat50℃.Whencornstarchconcentrationincreasedfrom100g/Lto250g/L,theamountofreducingsugarproducedwasproportionaltotheinitialsubstrateconcentrationandnosubstrateinhibitionphenomenonappeared.Inordertostudytheproductinhibitionexactly,theproductfromhydrolysisreactionitselfwasaddedintothehydrolysissystematthebeginningofstarchhydrolysis.Productinhibitionwithdifferentquantitiesofproductaddedwerestudiedintheinitialseveralhours,duringwhichperiodenzymeinactivationcouldbeneglectedandproductinhibitioncouldbestudiedseparately.Theexperimentsindicatethatproductinhibitionhappenswhentheadditionalquantityexceeds9.56g/L.

简介：AbstractBackground:No convincing modalities have been shown to completely prevent postdural puncture headache (PDPH) after accidental dural puncture (ADP) during obstetric epidural procedures. We aimed to evaluate the role of epidural administration of hydroxyethyl starch (HES) in preventing PDPH following ADP, regarding the prophylactic efficacy and side effects.Methods:Between January 2019 and February 2021, patients with a recognized ADP during epidural procedures for labor or cesarean delivery were retrospectively reviewed to evaluate the prophylactic strategies for the development of PDPH at a single tertiary hospital. The development of PDPH, severity and duration of headache, adverse events associated with prophylactic strategies, and hospital length of stay postpartum were reported.Results:A total of 105 patients experiencing ADP received a re-sited epidural catheter. For PDPH prophylaxis, 46 patients solely received epidural analgesia, 25 patients were administered epidural HES on epidural analgesia, and 34 patients received two doses of epidural HES on and after epidural analgesia, respectively. A significant difference was observed in the incidence of PDPH across the groups (epidural analgesia alone, 31 [67.4%]; HES-Epidural analgesia, ten [40.0%]; HES-Epidural analgesia-HES, five [14.7%]; P <0.001). No neurologic deficits, including paresthesias and motor deficits related to prophylactic strategies, were reported from at least 2 months to up to more than 2 years after delivery. An overall backache rate related to HES administration was 10%. The multivariable regression analysis revealed that the HES-Epidural analgesia-HES strategy was significantly associated with reduced risk of PDPH following ADP (OR = 0.030, 95% confidence interval: 0.006-0.143; P < 0.001).Conclusions:The incorporated prophylactic strategy was associated with a great decrease in the risk of PDPH following obstetric ADP. This strategy consisted of re-siting an epidural catheter with continuous epidural analgesia and two doses of epidural HES, respectively, on and after epidural analgesia. The efficacy and safety profiles of this strategy have to be investigated further.

简介：被尝试在basmati米饭决定质的变化(PusaBasmati1121，PB1121)在在40 浸泡期间；°C到80 ；°C。浸泡温度有重要效果(=0.01)在化学作文，glycemic索引和米饭的淀粉特征上。淀粉内容，明显的直链淀粉内容，粗略的蛋白质内容和在未浸泡的米饭满意的粗略的脂肪被发现分别地，是73.24%，27.26%，8.79%和2.56%，但是这些特点地的差别在浸泡以后被观察。到胶淀粉比率(Am/Ap)的直链淀粉从0.59～0.52减少了(在80点浸泡了 ；°C)。粗略的纤维和粗略的灰内容在浸泡以后增加了。在浸泡米饭的矿物质作文(K，P，S，Ca，Mg，Mn，Fe，Cu和Zn)在擦亮的一样的度被发现是16.46%比未浸泡的米饭高。未浸泡的米饭的Glycemic索引被发现是58.41，但是在在80 浸泡以后减少了到54.31；°C。粘贴性质，扫描电子显微镜图象，和X光检查diffractograms在60 的温度范围建议了淀粉的部分gelatinization；°C到80 ；°C。在米饭(明显的直链淀粉内容，Am/Ap比率和crystallinity率)基于质的变化，这被结束中间的浸泡温度(60 ；°C到70 ；°C)将为PB1121浸泡有用。

简介：Paddyricesampleswereparboiledbysoakingat65°Cfor180minandsteamingat96°Cfor2–10min,andthendriedtoachievethefinalmoisturecontentof11%±1%.Thedegreeofstarchgelatinization(DSG)andseveralqualityattributes(headriceyield(HRY),colorvalueandhardness)ofparboiledriceweremeasured.ResultsshowedthatDSG(46.8%–77.9%),colorvalue(18.08–19.04)andhardness(118.6–219.2N)allincreasedfollowingsteaming.Incontrast,theHRYincreased(64.8%–67.1%)forsteamingtimesbetween2–4minbutdecreased(67.1%–65.0%)forsteamingtimesbetween4–10min.LinearrelationsbetweenDSGandcolorvalue(R~2=0.87),andDSGandhardness(R~2=0.88)wereobserved.ThesuitableDSGofparboiledriceleadingtothehighestHRYwasfoundtobe62.5%,obtainedfollowing4minofsteaming.

简介：

简介：PlantieTechnologiesLimited公司和NationalStarchLLC公司宣布合作在美国建立一个Platic产品生产基地。

简介：Synthesisofsuperabsorbentofstarch-graft-poly(patassiumacrylate-co-acrylamide)hasbeenstudiedbyinversesuspensionpolymerization.Inthispaper,theeffectsofreactionconditions,suchas,monomericconcentration,theamountofcross-linkingagent,ratioofwatertooil,reactiontemperatureandthebestconditionbeingabletoobtainthesphericalresinwereinvestigated.Experimentsshowthatthewater-absorbingresinisstrongandcapableofresistingpressureofretainwater.Itkeepstheshapeofparticlesafterabsorbingwater.Aftermixingwithsoil,itdoesnotbecomesticky,andthecoosstructurecanbetterretainair.Itjustfitagricultureandforest.Inaddition,thermogravimetricanalysisrevealedthesuperiorthermalstabilityofthegraftedproduct,anditslargesizeparticlesalsoreducesriskofairpollution.

简介：早成熟的indica米饭变化Zhefu49，质量和淀粉组织其谷物，对环境温度敏感，在在植物生长房间充满舞台的谷物受到不同温度(为高温度的32°C和为最佳温度的22°C)，并且编码淀粉分叉的三isoform基因(SBEI，SBEIII和SBEIV)的不同表情在内乳的酶(SBE)被即时荧光学习量的PCR(FQ-PCR)方法。在开发米饭内乳的SBE表示上的高温度的效果是isoform依赖的。高温度显著地下面调整SBEI和SBEIII的表情，当时起来调整SBEIV的表示。与SBEIV和SBEIII相比，在Zhefu49米饭内乳的SBEI基因的表示对在充满舞台的谷物的温度变化更敏感。这研究显示那特别处于天气/气候条件变化由isoform表示证实了的温度压力影响米饭谷物形成和它的质量。

简介：有在吃并且煮的质量的重要差别的四个装饰用的梨树米饭变化在实验被使用。变化在充满阶段的不同谷物在直链淀粉和胶淀粉内容显示出差别，它在充满阶段的不同谷物被归因于淀粉的积聚的速度。在充满时期的谷物期间，变化没在ADPglocosepyrophosphorylase(AGPP)和最可溶的拱门合成(SSS)的活动到达了最大值的时间有差别，但是在淀粉分叉酶(SBE)的活动到达了最大值的时间有差别，在哪个劣等的优秀变化比高质量的早，并且高质量的变化仍然在谷物充满的最近的年龄使酶活动高。在性质与谷物充满的不同阶段改变了的AGPP，SSS，SBE和直链淀粉内容，胶淀粉内容，味道米价值，和RVA之间的关联和关联词度。在SSS活动和味道米价值之间的关联不在谷物充满的整个时期期间是重要的，但是AGPP和SBE的活动与味道米价值有重要或高度重要的关联。它对改进吃并且装饰用的梨树米饭煮在谷物作为父母在迟了的阶段充满或高酶活动的早阶段与低酶活动使用材料的质量有用。