Acid-hydrolyzed Starch Research Articles

Pyro-dextrinization, acid hydrolysis, and cross-linking impacts on functional, pasting and structural properties of elephant foot yam starch

Underutilized plants represent valuable reservoirs of starch, urging the need for prominent exploration of these botanical resources. The effects of pyrodextrinization, acid hydrolysis and cross linking modification on the physico-chemical, functional, structural and pasting properties of elephant foot yam (Amorphophallus paeoniifolius) starches were studied. Yam starch was cross-linked using boric acid, which is for the preparation of cross-linked yam starch. The results suggested that cross linking modification significantly decreased moisture content (10.46–1.91 %), swelling power (3.71–1.69 %) and solubility (3.58–1.51 %) of yam starch. At the same time it significantly (P < 0.05) improved amylose content (13.89–18.04 %) of starch. Increase in degree of crystallinity of all modified starches was depicted from X-ray diffractogram. Decrease in viscosity profile of modified starches was observed using Rapid Visco Analyzer. The morphology of the starch granules presented surface fissures in case of acid, whereas smooth surface of native, pyrodextrinized and cross-linked starches were observed. This research has demonstrated that chemical alterations induce notable transformations in the inherently flexible starch polymer, thereby influencing its functional characteristics and structural features. The treatment which resulted in the most thermostable starch obtained in this study was cross-linked yam starch. The ultimate goal is to offer yam starch suitable for a wide range of applications across various industries, including both food and non-food sectors positively revealing its utmost applicability for food packaging industry to be utilized as a film or coating material (cross-linked starch), fat replacers/mimickers in low-fat starch based healthy foods (acid-hydrolyzed starch).

Silver Coordination Polymers Driven by Adamantoid Blocks for Advanced Antiviral and Antibacterial Biomaterials.

The development of sustainable biomaterials and surfaces to prevent the accumulation and proliferation of viruses and bacteria is highly demanded in healthcare areas. This study describes the assembly and full characterization of two new bioactive silver(I) coordination polymers (CPs) formulated as [Ag(aca)(μ-PTA)]n·5nH2O (1) and [Ag2(μ-ada)(μ3-PTA)2]n·4nH2O (2). These products were generated by exploiting a heteroleptic approach based on the use of two different adamantoid building blocks, namely 1,3,5-triaza-7-phosphaadamantane (PTA) and 1-adamantanecarboxylic (Haca) or 1,3-adamantanedicarboxylic (H2ada) acids, resulting in the assembly of 1D (1) and 3D (2). Antiviral, antibacterial, and antifungal properties of the obtained compounds were investigated in detail, followed by their incorporation as bioactive dopants (1 wt %) into hybrid biopolymers based on acid-hydrolyzed starch polymer (AHSP). The resulting materials, formulated as 1@AHSP and 2@AHSP, also featured (i) an exceptional antiviral activity against herpes simplex virus type 1 and human adenovirus (HAd-5) and (ii) a remarkable antibacterial activity against Gram-negative bacteria. Docking experiments, interaction with human serum albumin, mass spectrometry, and antioxidation studies provided insights into the mechanism of antimicrobial action. By reporting these new silver CPs driven by adamantoid building blocks and the derived starch-based materials, this study endows a facile approach to access biopolymers and interfaces capable of preventing and reducing the proliferation of a broad spectrum of different microorganisms, including bacteria, fungi, and viruses.

Emulsifying and lipid adsorptive properties of starch nanocrystals from Solanum lycocarpum fruits

The emulsifying properties of a nitric acid-hydrolyzed starch nanocrystal (SNC) from Solanum lycocarpum were examined. The scanning electron microscopy of SNC revealed globular particles measuring 89.4 nm (± 20) in average. The values of the water absorption index (1.066 g g−1) and oil absorption capacity (1.013 g g−1) revealed the amphiphilic character of the SNC. The emulsifying properties using ultrasound and Ultra-Turrax, were, respectively, emulsifying activity: 77.81% (± 0.92) and 74.95% (± 1.09); emulsion stability: 99.43% (± 1.32) and 97.30% (± 2.78). The characteristics observed for the droplet obtained using ultrasound and Ultra-Turrax were PDI: 0.04 to 0.35, size: 1.514 μm and 3.579 μm, zeta potential: −21.35 (±1.06) and −26.80 (±1.27), respectively. The starch nanocrystals/cholesterol resisted simulated gastric/intestinal digestion (retention 94.8%) and anionic detergent (retention 97%). The inclusion of 1.0 or 2.0% (w/v) of SNC resulted in ice creams with 127.9 (± 21.1) and 156.6 N (± 19.2) firmness and 142.9 (± 17.4) and 171.3 kgf·mm (± 34.3) consistency, respectively. Similarly, using 1.0 or 2.0% (w/v) of SNC, the amount of extractable lipids from ice creams decreased by 34 and 56% and free cholesterol by 29.5 and 46.5%, respectively. Sensory analysis of the ice cream produced with 2.0% (w/v) SNC revealed 96.1% overall acceptability and average scores above 8 for texture, aroma, flavor, and appearance.

Understanding the improvement of sorghum starch acid hydrolysis modification by E-beam irradiation: A supramolecular structure perspective

To investigate the effect of E-beam irradiation (EBI) on acid-hydrolyzed starch, sorghum starch was pretreated with EBI (2, 4, and 8 kGy) and further hydrolyzed using hydrochloric acid (1 % and 6 % concentrations) in this study. EBI intensified acid hydrolysis corrosion on starch granule surfaces without inducing changes in the growth ring, FT-IR spectra, and crystal type (A-type). Also, EBI promoted starch degradation by acid hydrolysis, as evidenced by the R1047/1022 loss (1.071 to 1.027), the molecular weight decrease, and the chain length distribution shift (toward short A-chain). Moreover, this synergistic modification induced a starch enthalpy decrease (only 9.49 J/g) and crystallinity reduction (29.87 %), while solubility increase (34.27 %) and swelling power inhibition (only 7.65 g/g) were observed. Notably, starch digestibility was improved after synergistic modification. The obtained results broaden the processing depth of EBI in modified starch and highlight the promising application of acidolysis sorghum starch as a potential industrial starch.

Introducing the grafted poly(acrylic acid-co-butyl acrylate) branches onto biological corn starch macromolecule for imparting it with superior sizing properties

The objective of this study was to survey the influence of poly(acrylic acid-co-butyl acrylate) [P(AA-co-BA)] branches on the sizing properties (i.e., paste stability, adhesion, properties of film and sized warps) of biological macromolecule (corn starch) for further promoting the properties of bromoisobutyryl esterified starch (BBES) and developing a new biobased sizing agent [BBES-g-P(AA-co-BA)]. The sizing properties of BBES-g-P(AA-co-BA) were estimated in comparison with acid-hydrolyzed starch (AHS) and BBES. Compared with the two starches, BBES-g-P(AA-co-BA) displayed higher paste stability, bonding forces to both polyester and polyester/cotton roving, film elongation and water solubility, as well as lower film strength. And the increased grafting ratio exhibited positive effects on these properties of BBES-g-P(AA-co-BA). The properties containing increase in strength, loss in extension, abrasion resistance and hairiness of polyester and polyester/cotton blended yarns sized with BBES-g-P(AA-co-BA), were superior to those sized with AHS and BBES, respectively, indicating that the incorporation of P(AA-co-BA) branches onto BBES could further promote the sizing qualities of both yarns. The BBES-g-P(AA-co-BA) with a grafting ratio of 16.51 % was concluded to size both yarns for improvement of yarn quality.

Improving the adhesion-to-fibers and film properties of corn starch by starch sulfo-itaconation for a better application in warp sizing

The purpose of this work was to develop a new starch-based sizing agent [sulfo-itaconylated starch (SIS)] with high adhesion and film properties, through starch sulfo-itaconation containing itaconation of acid-hydrolyzed starch (AHS) with itaconic anhydride and subsequent sulfonation with NaHSO3 in aqueous medium. The granular SIS was characterized by Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) techniques. The adhesion of SIS to cotton fibers was evaluated by a standard method (FZ/T 15001–2008). And its film properties were also investigated in terms of tensile strength, breaking elongation, moisture regain, bending endurance and degree of crystallinity, etc. The experimental results showed that the SIS samples had higher adhesion to cotton fibers and lower film brittleness than AHS as a control. Increasing the level of starch sulfo-itaconation could gradually enhance bonding strength to cotton fibers, and increase breaking elongation and bending endurance of SIS film, indicating that increasing the number of sulfo-itaconate substituents could play a significantly positive role in overcoming the shortcomings (insufficient adhesion and brittle film) of starch. Considering the previous results, the granular SIS with a modification level range of 0.034–0.041 showed potential for the use as a new starch-based sizing agent in paper-making and textile industry.

The influence of acid hydrolysis on physicochemical properties of starch-oleic acid mixtures and generation of radicals

The aim of this paper was to evaluate the effect of acid hydrolysis on formation of the starch-oleic acid mixtures, their structure and functional properties. The potato starch was hydrolyzed with hydrochloric acid for 0.5–4.0 h, then obtained acid-hydrolyzed starches were mixed with oleic acid to prepare the starch-oleic acid mixtures. Measurements of molecular size distribution, lipids content, fatty acid composition, and complexing index of gelatinized mixtures revealed that performed modifications were effective. The water binding capacity at 80 °C of tested starch-fatty acid mixtures ranged from 14.51 (g/g) for untreated potato starch to 11.24 (g/g) for starch hydrolyzed for 4 h. The addition of oleic acid reduced the solubility in water at 80 °C of modified starches by 70-61% compared to their counterparts. The highest DPPH radical scavenging activity (15.1%) was found for the starch hydrolyzed for 0.5 h and mixed with oleic acid. Hot paste and final viscosities of the starch-fatty acid mixtures gradually decreased with the increasing of acid treatment time. The lowest values of these parameters were determined in mixture of starch hydrolyzed for 4 h (364 mPa s and 536 mPa s, respectively). Incorporation of oleic acid into starch hydrolyzed for 4 h increased by approximately 90% content of the resistant starch fraction compared to the non-mixed counterpart. Electron paramagnetic resonance studies showed that acid hydrolysis promoted the generation of stable carbon centered radicals in starch, whereas the introduction of oleic acid strongly inhibited this process.

Application of data-intelligence algorithms for modeling the compaction performance of new pharmaceutical excipients

BackgroundPharmaceutical excipient development is an extensive process requiring a series of pre-formulation studies to evaluate their performance. The present study compares the conventional compaction and compression pre-formulation studies with artificial intelligence (AI) modeling to predict the performances of thermally and chemically modified starches obtained from Livingstone potato.ResultsThe native starch was modified by three methods, and we obtained the following starches; pregelatinized starch (PS), ethanol dehydrated pregelatinized starch (ES), and acid hydrolyzed starch (AS). Microcrystalline cellulose (Avicel® PH101) was employed as a reference since its use in tablet direct compression has been established. The role of compaction pressure on the degree of volume reduction of the tablets was studied using Kawakita and Heckel models which highlighted that when the starch is modified by pregelatinization followed by ethanol dehydration, and/and or acid hydrolysis modification, a directly compressible starch can be obtained that can plastically deform. The data-intelligence results indicated the reliability of the AI-based models over the linear models. Hence, the comparative results demonstrated that the Adaptive neuro-fuzzy inference system (ANFIS) outperformed the other two models in modeling the performance of all of the four excipients with considerable performance accuracy.ConclusionThe compressibility indices have shown matching characteristics of AS and ES to Avicel® PH101 in terms of direct compressibility potential than PS. Moreover, the data intelligence modeling demonstrates the reliability and satisfactory of ANFIS as a hybrid model over the other two models with increased performance skills in modeling the compaction properties of these novel pharmaceutical excipients.

Evaluation of modified breadfruit (&lt;i&gt;Artocarpus altilis&lt;/i&gt;) starches as immediate and sustained release polymers in bilayer tablets of ibuprofen

Background: Ibuprofen, administered as conventional oral tablets every 4 -6 hours, has some gastrointestinal side effects. Its formulation as sustained and immediate release layers in a compact bilayer tablet avoids the challenge of multiple daily dosing, reducing untoward side effects.Objectives: The objective of the study is to formulate bilayer tablets of ibuprofen using breadfruit (Artocarpus altilis) starches modified by carboxymethylation and acid hydrolysis for immediate and sustained release, respectively, in comparison to sodium starch glycolate (SSG) and hydroxypropyl methyl cellulose (HPMC).Methods: The starches were characterized using Fourier Transform Infrared spectroscopy (FT-IR), X-ray diffraction (XRD) analysis, viscosity, swelling power, densities and flow properties. Bilayer tablets of ibuprofen were prepared using carboxymethylated Breadfruit starch (5.0 and 7.5%w/w) and acid-hydrolyzed starch (17.0%w/w) and evaluated using crushing strength, friability, disintegration and dissolution times (t80).Results: FTIR and XRD spectra confirmed modification of starches. Carboxymethylation produced starches of higher swelling and flow properties while acid-modification produced higher compressibility. Bilayer tablets containing modified starches had higher crushing strength than the standards. Disintegration time of the fast release layers was 1.00 - 10.37 min. An initial burst release was followed by sustained release (t80 = 4.5 - 9.0 h) with tablets containing the acid modified starch having longer dissolution than HPMC. Drug release fitted the First order, Hixson-Crowell and Hopfenberg kinetic models.Conclusion: Carboxymethylated and acid-modified breadfruit starches were found suitable as cheaper excipients in bilayer tablet formulations for immediate and sustained release of drugs respectively, particularly where high mechanical strength is required.Keywords: Acid-modification, bilayer tablets, breadfruit starch, carboxymethylation, ibuprofen

Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths

The objective of this study was to obtain structure-digestion relationships of fully gelatinized starch. Twelve starch samples with marked fine structural differences (HPLC-SEC) were studied for their retrogradation behavior (thermal and rheological properties of starch gels) and in vitro digestibility. A reduction in the digestion rate during storage for 7 days was observed in all samples and, interestingly, this reduction was particularly evident in sago (64.7%), potato (57.3%), pea (55.1%) and acid-converted maize (ACM, 51.6–51.8 %) starches. Results indicated two potential interactions that may result in slowly digestible supramolecular structures: 1) double helices between external A and B1 chains of DP at peak maximum ≥ 15.5 Glucose Units (perhaps involving internal long chains) that also are prone to forming intermolecular associations [high relative drop in the storage modulus (G’) during heating of 7 days-stored gels] and; 2) interactions of small molecular size acid-hydrolyzed starch molecules that may be more mobile and easily aligned.

Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content

This work demonstrates how the multi-scale structure of starch granules changes during acid hydrolysis. The degradation mechanism has also been discussed. Both the whole native Gelose 80 (G80) starch in its granule form and the enzyme debranched G80 starch degraded apparently until a stable size was reached. In contrast, no degradation of the debranched waxy starch was observed from size exclusion chromatography (SEC) results. This indicated that amylose and amylopectin were hydrolyzed through cleavage of α-(1 → 4) and α-(1 → 6) linkages, respectively. From X-ray diffraction (XRD), the relative crystallinity was increased with increased acid treatment days. Small-angle X-ray scattering (SAXS) results showed that the lamellar peak intensity and crystalline thickness (dc) from 1D correlation function for G80 were increased during acid hydrolysis. However, the lamellar structure of waxy starch disappeared quickly. Using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), two different acid hydrolysis patterns were observed at the starch granule level including the endo-corrosion pattern in waxy starch and the exo-corrosion pattern in G80. Those differences would lead to the quick degradation of the lamellar structure of waxy starch and contributed to the gradual crystallinity increase for G80 starch. Thermal degradation behavior from thermogravimetric analysis (TGA) results showed that the thermal decomposition temperature of acid-hydrolyzed starch was shifted to low temperature, which confirmed the molecular weight degradation during acid hydrolysis. This work enables a further understanding of acid hydrolysis mechanism, which is of value for the acid processing of starch-based foods.

Effect of Acidolysis Process on Viscosity of Cassava Starch

The cassava starch was firstly hydrolyzed using hydrochloric acid as the catalyst below the pasting point of starch, and then dried in the oven in order to get acid-hydrolyzed cassava starch, which would be used for the next size mixing. Effects of reaction time, temperature, and hydrochloric acid concentration on sizing liquor viscosity of acidolysis cassava starch were studied. The results show that, the viscosity of the acidolysis cassava starch decreases with the extension of reaction time, and it sharply declines before 60mins; the viscosity decreases with the increase of reaction temperature, and the change of viscosity is large when the reaction temperature of 40 °C increases to 45 °C; the viscosity decreases with the increase of hydrochloric acid concentration.

Preparation and Application of Carboxymethyl Starch

Carboxymethyl starch (CMS) was used as printing thickener, it was synthesized by carboxymethylation reaction with acid-hydrolyzed maize starch and chloroacetic acid(MCA). The optimum conditions of synthesized CMS were as follows: the ratio of nNaOH/nAGU was 3, the ratio of nMCA/nAGU was 1.5:1, etherification temperature was 65°C. The highest degree of substitution(DS) was 0.45. The maximum value of printing viscosity index(PVI) was 0.513, the best water-retention property was 0.2cm and the solid containing rate was 8%. Compared the synthesized CMS with sodium alginate, the results on printing experiments showed the properties of the CMS were almost the same as sodium alginate. Form FT-IR, it was found carboxyl functional group were show at absorption peak of 1604cm-1,1425cm-1 and 1325cm-1, it indicated that the maize starch were substituted.

Nature of thermal transitions of native and acid-hydrolysed pea starch: Does gelatinization really happen?

Thermal transitions of native and acid-hydrolysed starch were investigated for the first time by employing differential scanning calorimetry (DSC) in combination with field emission scanning electron microscopy (FE-SEM) to examine morphological changes in the starch after hydrothermal treatment in the DSC pans. The characteristic, well-defined endothermic transition was observed in the DSC traces for native starch and starch after one day of acid hydrolysis, but after two days of hydrolysis the endothermic transition became broad and undefined. After heating in DSC pans, native starch was observed visually and with SEM to have formed a gel, whereas starch granules hydrolysed for one day appeared to have undergone only limited swelling and coalescence. Starch that had been hydrolysed for two or more days appeared powdery and SEM images revealed that the granules had undergone very little swelling. The thermal transitions of native and acid-hydrolysed starch are interpreted in terms of the theory of polymer swelling and dissolution. Native granules and granules with only minimal acid damage are able to swell within the constraints of the water-limited conditions of DSC, but as acid hydrolysis progresses the capacity of the granules to swell is decreased and endothermic transitions are increasingly due to dissolution of polymer chains. An exothermic transition that followed the main endothermic transition is proposed to be due to the condensation of water vapour on the lid of the DSC pan.

Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

Amylotype corn starches, Hylon V and Hylon VII, were acid-hydrolyzed followed by autoclaving–storing cycles and drying in an oven or freeze-dryer. Molecular weights of the samples decreased with increasing hydrolysis time. Resistant starch (RS) contents of acid-hydrolyzed samples did not differ from those of native starches. RS contents of oven-dried samples were higher than those of freeze-dried samples. Onset ( T O) and peak ( T P) transition temperatures of hydrolysates were lower than those of respective native starches. Autoclaving–storing increased in T O and T P and decreased in Δ H values as compared to acid-hydrolyzed starches. Water binding and solubility values of hydrolysates were higher than those of respective native starches. Autoclaved-stored samples had higher water binding and solubility values than those of respective acid-hydrolyzed samples. Acid-hydrolyzed and autoclaved-stored samples increased the emulsion capacity and stability values of albumin. The RVA viscosity values of the autoclaved-stored samples were higher than those of the hydrolysates.

Effect Of Microbial Fermentation Of Lignocellulose Wastes On Nutritive Status

Lignocellulosic wastes (municipal wastes and cassava peels) were hydrolyzed with enzymes (cellulase and glycosidase) and fermented for ethanol using saccharamyce cerevisae. The amount of ethanol produced was found to be both substrate and concentration dependent. Higher yields of ethanol were obtained with less crystalline wastes. Higher yields of ethanol were obtained with cassava peels than with municipal wastes. In both case the best yields of ethanol were in the presence of glucose and acid-hydrolyzed starch. In both cases, the fermented wastes gave higher protein content than the unfermented wastes. The possibility of employing the fermented products food and animal feed supplement is suggested. The feasibility of employing the cassava peels and municipal wastes as sources of ethanol or alcoholic beverages is also worth consideration. Keywords: Lignocelluloses wastes, municipal wastes, cassava peels, saccharamyce cerevisae and ethanol.Global Journal or Pure and Applied Sciences Vol. 14 (4) 2008: pp.379-382

The effect of liquorice extract-containing starch gel on the amount and microbial composition of plaque

The aim of this study was to find out whether liquorice-containing starch gel could affect plaque accumulation and its microbial composition. Sixteen healthy volunteers (mean age: 30.4+/-6.9 years) used 6 g of either control [8% acid-hydrolyzed corn starch, 25% maltitol syrup, water (w/w)] or liquorice gel (control + 2.5% liquorice extract), three times a day for 2 weeks. The gels were used in a random order with a 2-week washout period in between. At the end of each fortnight, plaque was allowed to accumulate for 2 days and all available plaque from the right side of the mouth was collected, weighed, and transferred to transport medium. The plaque on the left side was dyed and photographed in a standardized manner. Mutans streptococci, total streptococci, and facultative bacteria were assessed from the plaque using plate culturing. Plaque index (0-5) of incisors and canines on the left side was evaluated from the photographs. The clinical study was preceded by an in vivo acid production test. The acid production from gels containing 2.5-10% liquorice extract was monitored with a microelectrode. The in vivo acid production potential of the maltitol-containing starch gel was about 50% compared to the sucrose control. Liquorice inhibited acid production from the gel. In the clinical study, the weight of plaque after consumption of the liquorice gel did not differ from that of the control gel. No differences were found in the microbial counts nor in the plaque index between the two gels. In addition, the liquorice gel had no effect on the stability of the predominant bacterial populations of the plaque samples of 16 individuals as detected by PCR-denaturing gradient gel electrophoresis. In conclusion, an addition of liquorice extract to starch-containing gel with a low acid production potential had no effect on the plaque formed during a 2-week gel consumption period.

Organisation of the external region of the starch granule as determined by infrared spectroscopy

Attenuated total reflectance–Fourier transform infrared (ATR–FTIR) was used to study the external regions of starch granules. Native starches (wheat, potato, maize, waxy maize and amylomaize) were analysed and compared to gelatinised and acid-hydrolysed starches. The IR spectra of potato and amylomaize starches were closer to that of highly ordered acid-hydrolysed starch than the other starches. FTIR was not able to differentiate between A- and B-type crystallinity so the difference observed between starches was not related to this factor. The variation between starch varieties was interpreted in terms of the level of ordered structure present on the edge of starch granules with potato and amylomaize being more ordered on their outer regions. This could explain the high resistance of both these starches to enzyme hydrolysis.

Effect of concentration on rheological properties of acid-hydrolyzed amylopectin solutions

Rheological properties are sensitive to variations in molecular structure and they are useful in developing structure–function relationships for systems of polysaccharides in solution. Intrinsic viscosities of acid-hydrolyzed Amioca starches in 90% DMSO/10% water were determined using a modified approach for polyelectrolytes. Double logarithmic plots of specific viscosity, η sp, against coil overlap parameter, c[ η], were made and trends in both the dilute and concentrated regimes were found to be similar to those seen with other polysaccharides. Dynamic frequency sweeps indicated that all acid-hydrolyzed starches in 90% DMSO/10% water exhibited dilute solution or liquid-like behavior with G″ higher than G′. A contradiction in classification of 6–12% starch dispersions was found with shear tests (concentrated) and small strain oscillatory tests (dilute).

Novel inducers derived from starch for cellulase production by Trichoderma reesei

Soluble inducers derived from starch were investigated for cellulase production by T. reesei. Various methods of starch treatment were compared. Acid-hydrolysed starch was found to be most effective. When 1·0 g starch was employed for cellulase production, the cellulase so produced after 6 days of fermentation, with supplementation of 1% (0·01 ml/g paper) β-glucosidase, saccharified more than 15 g shredded waste office paper in 9·34% suspension, resulting in 10 g fermentable sugars, 72% of which was glucose. The effectiveness of the starch-derived inducers was compared with that of lactose, pure cellulose, CMC, xylan and prehydrolysate of pine wood. The effects of calcium chloride and sorbose addition on cellulase production, and the kinetics of cellulase production by the starch-derived inducers are presented.