Corn Starch Content Research Articles

Potential use of other starch sources in the treatment of glycogen storage disease type Ia – an in vitro study

BackgroundGlycogen storage disease type Ia (GSD-Ia) is one of the most common hepatic GSD. Its treatment mainly consists of a diet including a high intake of slow-digestion carbohydrates such as raw cornstarch and the restriction of simple sugars. This enables the maintenance of euglycemia and prevents secondary metabolic disorders. Starch is a glucose polymer formed by amylose and amylopectin, which can be obtained from distinct sources. Although uncooked cornstarch has been successfully used in the treatment of GSD-Ia, it can lead to hyperglycemia and weight gain. in vitro andin vivo tests indicated that sweet manioc starch can be potentially used in the treatment of GSD-Ia.ResultsThe moisture analysis revealed a variation from 10.3 to 12.8% in the sweet manioc starch samples, whereas the moisture content of uncooked cornstarch ranged from 7.3 to 11.1%. Quantifiable sugar was detected in 3/5 samples of sweet manioc starch and 1/3 samples of uncooked cornstarch. Notably, this uncooked cornstarch brand is widely employed in GSD-Ia treatment in Brazil. Products B and E had higher values of amylopectin and undetectable levels of sugars. A clinical trial is warranted to compare samples F and G and determine the impact of sugar trace in the same dietary source of starch.ConclusionsCollectively, the results demonstrated possible therapeutic alternatives for GSD-Ia in addition to traditional uncooked cornstarch.

Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratio

Reducing the starch digestibility is particularly important for the prevention of obesity, diabetes and other related diseases. This work evaluated the effects of type-A gelatin (GA) or type-B gelatin (GB) of different ratios (12.5%, 25.0% and 50.0%, gelatin/starch, w/w) on the in vitro digestibility of corn starch (CS) at pH 4.0, 5.0 and 6.0. The complexation of CS and gelatin was electrostatic interactions and hydrogen bonds. The gelatin addition increased the turbidity of the system, the gelatinization temperature of CS, decreased the rapidly digestible starch (RDS) content, crystallinity, gelatinization enthalpy and viscosity of CS, and embedded within the internal CS matrix. At the same pH, the RDS content decreased with the increase of GA/CS or GB/CS ratio except for the TS -25.0%GA sample at pH 4.0. Ranked in order of RDS content, the pH values of the complexes were generally as follows: pH 5.0 > pH 6.0 > pH 4.0. Compared to GB, GA significantly reduced RDS content of CS under the same gelatin/starch ratio and pH conditions. The TS-25.0%GA complex exhibited the lowest RDS content of 56.36% at pH 4.0. These results will help to learn more about the mechanism of interaction between CS and gelatin, as well as the development of low content RDS corn starch-based food.

The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion.

To enhance the resistant starch (RS) content of corn starch, in this work, carboxymethyl chitosan/corn starch/sodium alginate microcapsules (CMCS/CS/SA) with varying concentrations of SA in a citric acid (CA) solution were designed. As the SA concentration increased from 0.5% to 2%, the swelling of the CMCS/CS/SA microcapsule decreased from 15.28 ± 0.21 g/g to 3.76 ± 0.66 g/g at 95 °C. Comparatively, the onset, peak, and conclusion temperatures (To, Tp, and Tc) of CMCS/CS/SA microcapsules were higher than those of unencapsulated CS, indicating that the dense network structure of microcapsules reduced the contact area between starch granules and water, thereby improving thermal stability. With increasing SA concentration, the intact and dense network of CMCS/CS/SA microcapsules remained less damaged after 120 min of digestion, suggesting that the microcapsules with a high SA concentration provided better protection to starch, thereby reducing amylase digestibility. Moreover, as the SA concentration increased from 0.5% to 2%, the RS content of the microcapsules during in vitro digestion rose from 42.37 ± 0.07% to 57.65 ± 0.45%, attributed to the blocking effect of the microcapsule shell on amylase activity. This study offers innovative insights and strategies to develop functional starch with glycemic control properties, holding significant scientific and practical value in preventing diseases associated with abnormal glucose metabolism.

Capsicum leaf protein-based bionanocomposite films for packaging application: Effect of corn starch content on film properties

The addition of corn starch (CS) enhances the interfacial adhesion of the film-forming liquids (FFLs), weakening the internal relative molecular motion. As a result, the rheological properties and zeta potential values of the FFLs were affected. A tight spatial network structure between capsicum leaf protein (CLP), lignocellulose nanocrystals (LNCs) and CS can be formed through intermolecular entanglement and hydrogen bonding interactions. The crystallinity, thermal degradation temperature, tensile strength and water contact angle of the protein-based bionanocomposite films (PBBFs) increased with increasing CS addition. This is due to the transformation of the secondary space structure of the CLP inside the PBBFs and the increase in cohesion. However, the excessive addition of CS forms aggregated clusters on the surface of PBBFs, which increases the surface roughness of PBBFs and causes more light scattering. Therefore, the brightness and yellowness values of the PBBFs increase, and the transmittance decreases.

Characterization of Chinese shrimp (Fenneropenaeus chinensis) powder and corn starch composite gels as dysphagia diet

In the present study, the effects of corn starch (CS) on the properties of Chinese shrimp (Fenneropenaeus chinensis) powder (SP) were characterized to explore the feasibility of developing dysphagia diet. The SP/CS gels were prepared by adding CS at different concentrations. The SP/CS mixture presented low gel properties at CS concentrations ranging from 12 to 48 mg/mL, but did demonstrate gelation behavior with the highest G′ value of 1134.2 Pa and a water holding capacity of 90% at 60 mg/mL. As the CS concentration increased, the stability of the SP/CS mixture also improved, as evidenced by the significantly reduced relaxation times T22 and T23, enhanced gel network formation, and the presence of hydrogen bonding and electrostatic interactions between SP and CS. Furthermore, the international dysphagia diet standardisation initiative (IDDSI) swallowing level of the SP/CS mixtures were 2, 3, 4, and 5 at CS concentrations of 12, 24, 36, 48 and 60 mg/ml, respectively. The SP/CS-60 mixture gel was considered suitable for dysphagia patients. These findings suggest that the gel properties of SP can be modified by CS, and that the SP/CS mixture gels have the potential to be used as a texture-modified diet with high-quality protein for dysphagia patients.

Roles of corn starch and gellan gum in changing of unconfined compressive strength of Shanghai alluvial clay

Abstract This article aims to study the effects of corn starch and gellan gum (gellan glue) on the unconfined compressive strength of alluvial soft clay in Shanghai. Firstly, starch and gellan gum were evenly mixed into Shanghai cohesive soil in a certain proportion, and soil samples were prepared according to the optimal water content. Secondly, the unconfined compressive strength test was carried out according to the content of corn starch, gellan glue, and curing time. The strength characteristics of Shanghai soft clay under various test conditions were studied. Finally, the software for statistics and drawing was used to perform regression analysis and drawing on the experimental data. The results showed that in the unconfined compressive strength test, when the curing time was 28 days, the starch content was 3% mixed with 0.5% gellan gum, the unconfined compressive strength of the sample was the highest, and generally, it seems that the strength keep increasing with curing time.

Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification

Dry heat treatment (DHT) ranging from 130 to 190 °C was employed to modify corn starch. The hot-water soluble fraction (HWS) of the DHT-modified starch was isolated, and its capacity and mechanism for stabilizing O/W emulsions were investigated. Corn starch underwent a significant structural transformation by DHT at 190 °C, characterized by a 7.3 % reduction in relative crystallinity, a tenfold decrease in weight-average molecular weight from 95.21 to 8.11 × 106 g/mol, and a degradation of over one-third of the extra-long chains of amylopectin (DP > 36) into short chains (DP 6–12). These structural modifications resulted in a substantial formation of soluble amylopectin, leading to a sharp increase in the HWS content of corn starch from 3.16 % to 85.06 %. This augmented HWS content surpassed the critical macromolecule concentration, prompting the formation of HWS nanoaggregates. These nanoaggregates, with an average particle size of 33 nm, functioned as particle stabilizers, ensuring the stability of the O/W emulsion through the Pickering mechanism. The O/W emulsion stabilized by HWS nanoaggregates exhibited noteworthy centrifugal and storage stability, with rheological properties remaining nearly unchanged over a storage period of 180 days. Given its straightforward preparation process, the HWS of DHT-modified starch could be a promising natural emulsifier.

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

The main objective of this work is to study the effect of polyphenols, from the brown seaweed Ascophyllum nodosum, on the structure and digestion behaviour of gels at two corn starch concentrations (1.95 and 5.00% w/w) as well as the structure, color and texture features of crumbs from gluten-free breads. Adsorption isotherms of polyphenols on native and gelled starches were carried out and modelled by means of Langmuir and Henry models, respectively. The formation and characteristics of tested gels were rheologically monitored by means of heating ramp, time sweep at high temperature, cooling ramp and frequency sweep at 25 °C. Elastic modulus values decreased with the presence of polyphenols. Additionally, the polyphenols significantly decreased the digestion rate, measured by both chemical and rheological procedures, and the final concentration of digested starch. Finally, the presence of polyphenols in breads increased the hardness and chewiness values and decreased the cohesiveness and resilience values as well as the crumb hardening during storage.

Optimization of Rice Flour, Corn Starch and Modified Tapioca Starch to Produce Gluten Free Cookies

This research aimed to optimize the ratio of low protein flour for baking gluten-free cookies. Rice flour (50-90%), corn starch (5-30%) and modified tapioca starch (5-20%) were studied using a mixture design. The physical properties and sensory evaluation by 50 consumers were investigated. The results showed that 3 factors significantly affected the textural and sensory properties of the gluten-free cookies (P ≤0.05). The regression and analysis results for textural and sensory properties also showed that increasing the rice flour content increased the hardness, and increasing the corn starch content affected the crispness and spread ratio of the gluten-free cookies. It can be concluded that the optimal ratio of gluten-free flour was 90% rice flour, 5% corn starch and 5% modified tapioca starch as a substitute for wheat flour in cookies when using physical quality as the criterion. Keywords: Rice flour, Corn starch, Modified tapioca starch, Gluten-free cookies

Study of coating effectiveness of grape fruit seed extract incorporated Chitosan/cornstarch based active packaging film on grapes

The aim of the present study was to optimize the manufacturing process of grapefruit seed extract (GFSE) incorporated Chitosan (0.75 %, 2 % w/w) and various corn starch concentration of CHCS film of ratio 2:1, 1:1, 1:2 respectively using sorbitol as plasticizer. Optimization of chitosan concentration in chitosan corn starch film was done on the basis of physicochemical properties e.g. moisture content, film thickness, solubility, water vapour permeability and characterization of the films were done. It was reported that the films with CH: CS ratio 2:1 had tensile strength values comparable to that of other films with CH: CS ratio 1:1 and 1:2. Hence, films with 2 % (w/w) chitosan and CH: CS ratio 2:1 was found best among all the film samples shelf life extended to 20 days. GFSE incorporated film was found to have better anti-microbial properties as compared to commercial polypropylene (PP) and low density polyethylene (LDPE) films. GFSE incorporated CHCS film of ratio 2:1 was applied on Grape fruits. The antimicrobial effect of coating formulation on grape was mathematically calculated by predictive kinetic models and digital imaging. Sensory evaluation of applied coating formulation was found very efficient and confirmed the shelf life enhancement of 20 days.

Artificial saliva induced structural breakdown of surimi gels with starch under continuous compressive motions

Food texture perception is dynamic, influenced by food properties and oral processing. Using the Repeatable Dual Extrusion Cell (RDEC), the oral processing dynamics of surimi gel with different corn starch concentrations (0–15%) in the presence of 1 ml artificial saliva or water were studied. The force-time curve showed increased peak forces with higher corn starch concentrations, peaking significantly at 10%, then decreasing at 15%. Salivary amylase played a crucial role in gel sample degradation, especially in samples with 5% starch, with a work value depletion ratio of 0.535 for sample with 1 ml water (SGW-5) and 0.406 for sample with 1 ml saliva (SGS-5). SEM analysis confirmed the formation of a continuous starch network with reduced intermolecular spaces in SGS-5. The starch-iodine complex showed decreasing order with increasing starch concentration, and SGS-5 exhibited the highest degradation rate (61.61 ± 0.92%). Mathematical modeling revealed that initial decay rates (k1) in gel sample decreased with increasing starch concentration, and samples with starch and artificial saliva had higher initial degradation rates. These findings highlight the intricate interplay between saliva and starch in the surimi gel matrix under continuous compressive motions by RDEC apparatus, providing insights for formulating food products with tailored textures properties.

Кетчуп из томатного жмыха: физико-химические, микробиологические и органолептические показатели

Tomato (Solanum lycopersicum L.) is one of the most important crops that is extensively used in the food processing industry. During tomato processing, abundant by-products such as skins, pulps, seeds, and waste are generated and cause environmental burdens. To solve this problem, tomato pomace was subsequently used as a material for making tomato sauce. However, it is essential that the production of tomato ketchup meets the required standards. Therefore, it is important to analyze the physicochemical and sensory characteristics of the product. We aimed to study the effect of corn starch addition on the physicochemical and sensory properties of tomato ketchup made from tomato waste and to assess the acceptability of tomato sauce formulated with different concentrations of corn starch. 
 Tomato ketchup was cooked at 90°C for 15 min and then hot-filled into a sterile glass bottle. It was then analyzed for physical properties (color, viscosity, and total dissolved solids), chemical properties (pH, titratable acidity, moisture content), microbiological quality (total bacteria, mold, and yeast), and sensory acceptance.
 The results showed that corn starch influenced the color characteristics of the tomato sauce. Adding more than 4% of corn starch increased the viscosity and total solids content significantly (p < 0.05). Also, corn starch addition decreased the water content and acidity, as well as increased the pH of the tomato sauce. Microbiological analysis showed no growth of bacteria, mold, or yeast in any of the test samples. According to sensory analysis, the tomato sauce with 1% of corn starch had the highest acceptance, while higher concentrations of corn starch decreased the texture acceptance. 
 Our findings may indicate that, with proper formulation, tomato by-products can be used as raw materials to develop sustainable alternative value-added products that consumers accept organoleptically. Further investigations can be conducted in the pilot-scale studies to enhance the feasibility of tomato pomace ketchup as a commercial product.

Physical and mechanical properties of foam-type panels manufactured from recycled cardboard

This study investigated different properties of foam-type composites made from recycled cardboard. Two types of panels, type A (237.36 kg/m3) and type B (284.28 kg/m3) were manufactured varying the share of corn starch as binder. Dimensional stability to water, vertical density profile (VDP), thermal conductivity, bending characteristics, and internal bond strength tests were conducted. The results revealed that the higher corn starch content improved the modulus of elasticity (MOE), modulus of rupture (MOR), and internal bond strength (IB) by 56%, 33%, and 30% for panel type B, respectively. However, no significant difference was observed for the internal bonding strength test. Statistical analysis revealed that no substantial difference in the thermal conductivity property of the two types of panels was determined at a 95% confidence level. The water absorption and thickness swelling increased for both samples after 24 h water immersion. Foam-type panels made from waste cardboard would have the potential to be used for certain applications such as insulation purposes within the perspective of sustainability and a green approach.

Developing a Quality Control System in a Continuous Hot Air Heating Process in Surimi Seafood Processing Using Image Analysis and Artificial Intelligence

In this study, the feasibility of classifying surimi gels during a continuous heating process using an artificial intelligence (AI) algorithm on labeled images was investigated. Surimi paste with varying corn starch concentrations (0%, 5%, and 10%) and moisture content levels (78% and 80%) from Alaska pollock were analyzed for the subtle physical changes. Rheological characterization and K-means clustering analysis performed on entire images captured from different batches of heated surimi gel indicated a four-stage transformation from its initial state to gel formation with the temperature ranges spanning 25 to <40 °C, 40 to <50 °C, 50 to <55 °C, and 55 to 80 °C. Subsequently, a Convolutional Neural Network (CNN) model based on the temperature classification was designed to interpret and classify these images. A total of 1000 to 1200 images were used for the training, testing, and validation purposes in the ratio 7:1:2. The CNN architecture incorporated essential elements including an input layer, convolutional layers, rectified linear unit (ReLU) activation functions, normalization layers, and max-pooling layers. The CNN model achieved validation accuracy >92.67% for individual mixture composition, 94.53% for classifying surimi samples based on moisture content, and gelation level, and 89.73% for complex classifications involving moisture content, starch concentration, and gelation stages. Additionally, it exhibited high average precision, recall, and F1 scores (>0.92), indicating precision and sensitivity in identifying relevant instances. The success of CNN in non-destructively classifying surimi gels with different moisture and starch contents is demonstrated in this work.

Laboratory Investigation on Enhanced Oil Recovery Using Local Alkaline –Polymer for Niger – Delta Region

Approximately sixty percent of crude oil still lay trapped in the reservoir even after primary and secondary recovery processes have been completed, hence the need for a method that further improves recovery. To increase oil recovery and encourage utilization of local content, locally source alkaline and polymer materials were used to improve oil recovery in this study. The local alkaline and polymer used are plantain peel ash and corn starch respectively. The efficiency of the plantain peel ash and corn starch solution were tested using different seven core samples. The core samples were individually flooded with brine (salt and water) for secondary recovery process and different concentrations of plantain peel ash and corn starch both in stand-alone and in combined form were used for tertiary recovery. The results obtained from the experimental work showed that sample-B5 with 0.2g of plantain peel ash and 0.2g of corn starch in 100ml of brine gave the highest cumulative recovery of 86% as to compare to samples B1 and B2 which has the cumulative recovery of 70% and 78% respectively. Sample-B7 which has the highest concentration of corn starch (0.4g/100ml) gave the lowest recovery of 65% due to polymer adsorption on the rock surfaces which alters the rock wettability. The assessment of formation damage was done by evaluating and determining the permeability change after tertiary flooding. The concentrations with plantain peel ash have reduced permeability change. These locally sourced materials can replace synthetic enhanced oil recovery (EOR) chemical when properly modified and refined, and they are also cheap and environmentally friendly.

The Effect of Temperature on Filtration Loss and Mud Cake on The Concentration of Corn Starch Using the KCl-Polymer Sludge System

Drilling mud is a type of fluid that can help smoothing a drilling. The function of the drilling mud in the drilling process is to lift the drilling cutting. In this laboratory research, corn starch was used as a substitute for starch to reduce filtration loss. Corn starch is made by cleaning, drying, grinding, and sieving. The purpose of this research is to make mud with the addition of corn starch. its effect on filtration loss and mud cake at two temperature conditions. In this study the use of corn starch to be mixed into the mud with concentrations of 3 grams, 5 grams, 7 grams, 9 grams, and 11 grams. Accordingly, it can be seen which mud composition complies with the standard drilling mud specifications. Laboratory test results showed that the addition of corn starch additives caused a decrease in filtration loss for each difference in concentration and temperature. With the addition of 11 grams of corn starch, filtration loss decreased from 6.2 ml to 4.4 ml at 80°F, and it decreased from 5.2 ml to 3.9 ml at 200°F. In addition, corn starch additives cause the thickness of the mud cake formed to decrease. At a temperature of 80 oF the thickness of the mud cake decreased from 0.76 mm to 0.46 mm, while at a temperature of 200 oF it decreased from 0.62 to 0.42 mm. Based on the research results, corn starch additives and temperature influence changes in filtration loss and mud cake.

Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages

Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and challenges in continuous operations hinder enzyme applicability. Therefore, encapsulation techniques have been explored to address these limitations, enhancing the enzyme’s stability and facilitating process control. This study developed a novel amyloglucosidase encapsulation system based on chitosan-SDS hydrogel capsules produced by simple coacervation. The enzymatic activity of free and immobilised amyloglucosidase was assessed using corn starch and maltose as substrates. The encapsulation process successfully yielded self-supporting structured and spherical capsules, achieving an immobilisation yield of 71% and an enzyme efficiency of 83%. The residual enzymatic activity after 28 days of storage remained at 76%. A feedback inhibition investigation was performed by varying the concentration of corn starch, and favourable applicability of encapsulated amyloglucosidase for continuous processes was found. The encapsulation process offered several advantages, such as a straightforward separation step to halt enzymatic reactions and no need for high temperatures that may affect food product attributes. Lastly, the amyloglucosidase-chitosan-SDS coacervates show promise in improving enzyme stability, facilitating hydrolysis control, and expanding enzyme utilisation in dairy alternative plant beverage manufacture.

A preliminary investigation of gyroids made of W-Cu composite materials produced by investment casting into SiO2-based molds 3D-printed by stereolithography

In this work, a new indirect additive manufacturing technique to produce tungsten-copper composites (W-Cu) triply periodic minimal surface (TPMS) geometries by investment casting is proposed. The process consists in the combination of stereolithography (SLA) and molten copper casting to realize complex architectures (i.e., gyroids) and to control the volume fractions of W and Cu, tailoring the composite properties.SiO2-based tubular molds were produced by SLA to reproduce the negative of the object to be casted. The positive shape of the final object was obtained by filling the cavity of the SiO2 mold with a mixture of tungsten and corn starch (CS), which was used as space holder. After a pyrolysis stage at high temperature, the W porous structure was infiltrated by melted copper under vacuum. The leaching of the SiO2 mold using a basic solution allowed obtaining the final geometry. W-based particles of different diameter (i.e., d50 = 10, 22, and 150 µm) were used, and CS content was changed between 5 and 30 %vol. (with respect to W) to adjust the copper content in the composite. In all cases, produced samples retained the geometric properties of the CAD design.

Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties

The effect of different corn starch (CS) concentrations on the gel formation of soybean isolate protein (SPI) was investigated. Moreover, the texture, rheological properties of the gel were determined, and the spatial structure and interactions of the composite gel system were analyzed. The composite system transitioned from liquid to solid-like with an increase in the CS concentration and did not backflow when inverted for 24 h. With the addition of CS, the gel strength, water holding capacity (WHC), G′, and G′′ increased significantly. The maximum was reached at 10 % starch concentration with gel strength of (228.96 ± 29.86) g and WHC of (98.93 ± 2.02) %. According to low-field 1H nuclear magnetic resonance (LF-NMR) results, CS has a high water absorption capacity, which improved the WHC. The scanning electron microscopy results revealed that composite gels with a high CS concentration had a more dense and small void network structure. According to the results of molecular force interaction, infrared spectroscopy, Raman spectroscopy, and free sulfhydryl group analysis, the added starch promoted the unfolding of SPI molecules, exposure of hydrophobic groups, transformation of free sulfhydryl groups into disulfide bonds, and hydrogen bond formation. Hydrophobic interactions, disulfide bonding, and hydrogen bonding function together to form the SPI–CS composite gel system. The study results provide the basis for applying soy protein and CS gels.

Biodegradation Patterns of Composite Materials Based on High-Density Polyethylene and Starch

Abstract—The degradation properties of high-density polyethylene composites filled with amylose and amylopectin polysaccharides were studied. At low dosages of the polysaccharides (0.5% wt/wt), no change in viscosity, molecular weight and physical and mechanical characteristics of HDPE samples were observed, while an increase in the proportion of the natural filler (starch) to 1 and 5% resulted in a decrease in mechanical properties, although the values of deformation and strength parameters satisfied the minimum necessary requirements for film packaging. After incubation in soil for one year, the sample of HDPE film with a corn starch content of 5% (wt/wt) was found to undergo the greatest changes in its properties. The study of ability of aerobic microorganisms to carry out the surface transformation of the studied film composites revealed that bacteria of the genus Bacillus efficiently colonized the polyethylene-starch composites. Among the identified microorganisms, micromycetes of the genus Penicillium and Trichoderma caused the most pronounced changes in the structure of the studied polymer composites, and the greatest effect was achieved in the case of synergistic action of different micromycetes genera.