Detail of "42482-06-4"

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Preparation and physical characteristics of slowly digesting modified food starches

All Rights Reserved. Preparation and physical characteristics of slowly digesting modified food starches. Han, Jung-Ah; BeMiller, James N. (Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, USA). Carbohydrate Polymers, 67(3), 366-374 (English) 2007 Elsevier B.V. CODEN: CAPOD8. ISSN: 0144-8617. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Starches were chem. modified with the goal of making modified food starch products with high contents of slowly digestible starch (SDS).There are some reagents with their cas registry numbers 9005-25-8 and 42482-06-4 are used in this study. Digestibility and phys. properties of the products were measured. For waxy corn starch, combinations of crosslinking (CL) followed by stabilization via hydroxypropylation (HP) or acetylation (AC) produced more SDS than did crosslinking alone; CL-HP produced the highest content of slowly digestible starch (SDS, ~21%), while CL-AC produced the highest content of resistant starch (RS, ~24%). CL-HP (prepd. without salt in the reaction mixt.) and hydroxypropylation (with NaCl in the reaction mixt.) followed by crosslinking (HP-CL) had similar SDS contents, but HP-CL had a higher RS content, indicating that the presence of salt as well as the order of modification could affect digestibility of the modified starch. Esterification with 2-octen-1-yl succinic anhydride (OSA) was the most effective of the modifications used for increasing both SDS and RS. Dry heating (130°) of OSA waxy corn starch increased the SDS content and decreased RS content. OSA starches had lower pasting temps. and higher peak viscosities than their native counterparts. Dry heating of OSA starches resulted in even lower pasting temps. Peak viscosities were higher for heated OSA waxy corn and tapioca starches, but lower for heated OSA normal corn and potato starches as compared to unheated octenyl succinylated starches. To, Tp, and gelatinization enthalpy (DH) decreased in the order native waxy corn starch > OSA waxy corn starch > heated OSA waxy corn starch. Using the combination of esterification with OSA followed by dry heating the following amts. of SDS were produced: from waxy corn starch, 47%; from normal corn starch, 38%; from tapioca starch, 46%; from potato starch, 33%. .

Octenylsuccinylated beta-cyclodextrin and process for producing the same

Octenylsuccinylated beta-cyclodextrin and process for producing the same. Choi, Jeong Gwan; Lim, Seung Taek (Korea Chungang Educational Foundation, S. Korea). Repub. Korean Kongkae Taeho Kongbo KR 2001107003 A 7 Dec 2001, No pp. given (Korean). (Korea, Republic Of). CODEN: KRXXA7. CLASS: ICM: C08B037-16. APPLICATION: KR 2000-28142 24 May 2000. DOCUMENT TYPE: Patent CA Section: 44 (Industrial Carbohydrates) Section cross-reference(s): 25 Provided is octenylsuccinylated b-cyclodextrin excellent in inclusion compd.-forming ability, soly., surface-activity, and emulsifying stability, which can be used for medical supplies, cosmetics, and food industrials.In this experiment, several chemicals are used like 42482-06-4 and 7585-39-9 The octenylsuccinylated beta-cyclodextrin is produced by a process comprising the steps of: reacting b-cyclodextrin with NaH in an N,N-dimethylformamide solvent to produce a b-cyclodextrin oxyanion intermediate; performing a substitution reaction by adding 2-octen-1-yl succinic anhydride to the b-cyclodextrin oxyanion intermediate. .