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P Tomasik

Publications and source records attributed to P Tomasik.

7 recordsLinked to original sources
PubMed2006

Lipid microencapsulation in starch.

Short microwave heating of granular potato, waxy corn and tapioca starches with such lipids as cis-9-octadecenoic acid (oleic acid), cis,cis-9,12-octadecadienoic acid (linoleic acid), octadecanoic acid (stearic acid), ethyl cis-9-octadecenoate, ethyl cis,cis-9,12-octadecadienoate and methyl octadecanoate provided microcapsules in which encapsulated guest molecules did not interact with starch microcapsules. On the formation of microcapsules, the lipid guest molecules did not react to starches. The encapsulation yield varied between almost 11-94%.

Calorimetry, Differential Scanning↗
PubMed2000

Deep-freezing of potato starch.

Samples of oven-dried, air-dried, and moisturised potato starch (5, 13, and 24% w/w moisture content, respectively) were frozen in liquid nitrogen. Samples after thawing were studied by means of cross-polarised light beam microscope (CLBM), Fourier Transformation Infrared Spectroscope (FT-IR), powder X-ray diffractometer, and non-contact Atomic Force Microscope (nc-AFM). Rapid deep-freezing followed by thawing produced changes on the granule surface. They were accompanied by internal alteration manifested by FT-IR spectra and powder X-ray diffractograms. The results depended on the water content in the sample. Deep-freezing of moistened starch resulted in increased crystallinity of granules. It had minor effect on the granule aqueous solubility and characteristics of gelation.

Crystallization↗
PubMedDate not supplied

Potato starch derivatives with some chemically bound bioelements.

Metal alkoxides [Cr(III), Mg(II), Mo(V), V(III), and W(V)] taken in 1:1 equimolar proportions, calculated per one D-glucose unit, reacted with a pregelatinized starch in microwave assisted processes into the corresponding starch cationic metal derivatives. In each case, the crosslinking occurred as a consequence of the substitution of two alkoxide groups in the metal alkoxide reagents with two D-glucose units. Involvement of the 6-CH2OH moiety of the D-glucose units in formation of the valence bond with the metal cation was the most likely, but the metal cation was additionally coordinated to the other hydroxyl groups of the D-glucose units. Chromium(III) and vanadium(II) complexes hydrolysed in full by their contact with water, whereas the other metal complexes hydrolysed only in part.

Amylopectin↗
PubMedDate not supplied

Microcapsules from starch granules.

A preparation of microcapsules from granular potato starch by its prolonged (up to 48 h) soaking in water is proposed. The effects of temperature and size of granules is studied. Such treatment removes the amorphous part of the granule interior, forming empty domains inside granules. Material evacuated from the granules was identified as amylopectin together with amylose. The application of such pre-treated granules for microencapsulation of various fragrant compounds (angelicalactone, diacetyl, dibenzyl ether, 2,6-lutidine and myrcene) from their vapours and from their liquid state is described. Depending on pre-treatment of starch and the microencapsulation method applied, the amount of trapped guest molecules is up to 30 wt%

Capsules↗