Corn Starch Research Articles

Application of Silver Nanoparticles Supported over Mesoporous Carbon Produced from Sustainable Sources as Catalysts for Hydrogen Production

The growing population and increasingly competitive economic climate have increased the demand for alternative fuel sources, with hydrogen being one of the more viable options. Many metal hydrides, including sodium borohydride, are capable of releasing hydrogen stored within chemical bonds when reacted with water, but the rate of generation is slow and therefore necessitates a catalyst. Silver nanoparticles, which were chosen due to their known catalytic activity, were synthesized from sodium citrate and were embedded in mesoporous carbon to form a nano-composite catalyst (Ag-MCM). This composite was characterized via Transmission Electron Microscopy (TEM), X-ray Diffraction (XRD), and Scanning Electron Microscopy/Energy-Dispersive X-ray Spectroscopy (SEM/EDS). Catalytic testing showed that the catalytic activity for the Ag-MCM catalyst increased with increasing NaBH4 concentration, low pH, and high temperatures. The Ag-MCM catalyst resulted in the activation energy at 15.6 kJ mol−1, making it one of the lowest seen activation energies for inorganic catalysts. Lastly, the Ag-MCM catalysts showed stability, producing, on average, 20.0 mL per trial for five consecutive trials. This catalytic ability along with the cheap, carbon-based backbone that is made from readily available corn starch, makes it a promising catalyst for the hydrolysis of NaBH4.

Supramolecular structure and physiochemical properties of annealed maize starches: Effect of starch granule-associated surface and channel proteins

To investigate the effect of starch granule-associated surface and channel proteins (GSCP) on starch during annealing, normal maize starch (NMS) and waxy maize starch (WMS) were subjected to protease treatment then annealing for 0–36 h to study changes in structural and physicochemical properties. The removal of GSCP accelerated the rate of increase in granule size of NMS during annealing. XRD results showed that annealing initially decreases the crystalline order of starch granules, but with prolonged annealing, the relative crystallinity increases. Also, GSCP removal decreases the rate of reduction in relative crystallinity during annealing. The lamellar structure of starch becomes compact in the initial state of annealing. With extended annealing time, the rearrangement of the microcrystalline structure may result in a decrease in compactness. The dual treatment increased the thickness of crystalline lamellae (dc), and the removal of GSCP advanced the change of lamellar structure during annealing. From pasting results, the rigidity of swollen starch was reduced after GSCP removal, while it increased with annealing time for NMS. This study adopted a GSCP removal method that had minimal impact on the structure of starch granules, providing novel information about the role of GSCP in the annealing of maize starch.

Chemical Composition and Storage Stability of Crunchy Snacks Produced from Corn, Red Kidney Beans and Onion Flour

Corn flour is a very important ingredients in producing crunchy snacks. However, the use of other plant sources to supplement corn flour in producing crunchy snacks is not uncommon. This study thus investigated the chemical composition and storage stability of crunchy snack produced from corn, red kidney beans and onion flour. Three samples EOD: Corn: Red Kidney Bean: Onion (70:25:5%); XYZ: Corn: Red Kidney Bean: Onion (70:20:10%); FAV: Corn: Red Kidney Bean: Onion (70:15:15%) and a control ABC: Oyato crunchy snack, were analysed for proximate, mineral, free fatty acid (FFA), thiobarbituric acid (TBA), saponification value (SV), peroxide value (PV), Microbial population and Sensory properties. Proximate Composition; moisture content ranged from 4.03 - 15.33% and crude protein content ranged from 3.33 – 9.52% among the samples. Mineral Composition; P, Ca, Na and Cd ranged between, 31.52 – 51.63 mg/100g, 3.57-4.53 mg/100g, 181.80-314.40 mg/100g, and not detected respectively for the samples. FFA had first month 2.45 – 5.33% and second month 3.14 – 5.33%. Storage stability; TBA first month had 0.18 to 0.51 mgMDA/Kg and second month 1.67 – 2.36 mgMDA/Kg; SV first month had 7.04 - 68.85 mgKOH/g and second month 7.65 to 103.70 mgKOH/g; PV first month had 3.50 to 20.00 meq/Kg and second month 8.50 to 21.50 meq/Kg. The microbial population was relatively low and within safe limits, total viable and fungi count 1.5-7.0×102 Cfu/g and 2.5-9×102 cfu/g after the first month respectively; total viable and fungi count 9.0-45×102 cfu/g and 5.0-25×102 cfu/g after second month respectively. There were no significant differences (p< 0.05) in the crunchiness, mouthfeel and overall acceptability of formulated crunchy snack samples and the commercial crunchy snack. The crunchy snacks investigated in this study has a good sensory evaluation and storage stability.

Effects of liquid-based diets with breweries grains enriched with isolated starch and fish oil on veal quality

Since veal production has declined in the U.S., American veal producers are currently making efforts to implement new production standards to improve product quality and animal welfare. In this study, we hypothesized that diets containing brewery grains, starch and omega-3 fatty acids could lower a blood stress indicator and improve meat quality, mostly from a nutritional value stand point. Holstein bull calves with approximately 94.67 ± 12.07 kg of body weight and two months old were randomly assigned to 1 of 3 dietary treatments. Diets were formulated with nonmedicated milk replacer, microbreweries spent grains, and a mineral mix (CONTROL); CONTROL + isolated maize starch (STARCH); and CONTROL +3% fish oil (OMEGA-3). Veal calves fed all three diets were heavier than calves of the same age from experiments reported in the existing literature. Dietary treatments did not affect carcass weights, pH, color, moisture, sensory attributes, volatile profile, and fat quality indexes. Calves fed STARCH and OMEGA-3 showed the lowest levels of blood cortisol. Veal fed CONTROL and OMEGA-3 had higher concentrations of ΣMUFA when compared with STARCH. Veal fed OMEGA-3 had the highest concentrations of EPA, DHA, and Σn-3. Veal from all treatments had very high concentrations of ΣMUFA, mostly driven by high levels of c-9 18:1 n-9 from the milk replacer. Feeding OMEGA-3 lowered blood cortisol and increased levels of EPA and DHA without harming sensory attributes. Overall, including brewery grains, starch and fish oil in liquid diets containing milk replacer can improve veal production.

Effects of cyclodextrin glycosyltransferase on physicochemical, digestion, and gel properties of corn and potato starches

The application of natural starches in the food industry is sometimes limited because of their high viscosity, strong susceptibility to retrogradation, and poor water retention capacity. In this study, cyclodextrin glycosyltransferase (CGTase) was used to modify corn starch (CS) and potato starch (PS) to investigate their physicochemical, digestion and gel properties. Rapid Visco-Analyzer (RVA) was used to determine the impact of this enzyme treatment on the gelatinization and retrogradation behavior of these two starches. The CGTase treatment reduced the viscosity and inhibited the short-term retrogradation of both starches. Enzymatic modification weakened the gel structure of corn starch but enhanced the gel structure of potato starch. The microstructure confirmed the above conclusion. The gel wall of CS became thinner, but more and smaller grids were generated, and the water holding capacity was enhanced after enzyme treatment, while the wall thickness of PS was not significantly changed, and the water holding capacity was relatively good on the whole. Compared with native starch, the enzyme modified starch exhibited a similar digestibility but the content of rapidly digestible starch was slightly higher. The crystal structure of starches was disrupted by the enzyme treatment, but that the covalent bonds within starches were not affected. Starch gels formed by CGTase treatment could be successfully used as edible inks in 3D food printing applications, which may be useful for the creation of personalized foods.

Supercapacitor performance of polymer-in-salt electrolyte/water-in-polymer salt electrolyte synthesized by complexing glutaraldehyde crosslinked corn starch with Mg(ClO4)2

Supercapacitor performance of polymer-in-salt electrolyte/water-in-polymer salt electrolyte synthesized by complexing glutaraldehyde crosslinked corn starch with Mg(ClO4)2

Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles

This study aimed to explore the effects of various lipids on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles (EBNs) with and without 20% high-amylose corn starch (HACS). Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction revealed that lauric acid bound more strongly to starch than did stearic acid and oleic acid, and the binding capacity of fatty acids with starch was stronger than that of glycerides. The presence of HACS during extrusion facilitated increased formation of starch-lipid complexes. Evaluations of cooking quality and digestion characteristics showed that EBNs containing 20% HACS and 0.5% glycerol monooleate demonstrated the lowest cooking loss (7.28%), and that with 20% HACS and 0.5% oleic acid displayed the lowest predicted glycemic index (pGI) (63.54) and highest resistant starch (RS) content (51.64%). However, excessive starch-lipid complexes were detrimental to EBNs cooking quality and the resistance of starch to digestive enzymes because of the damage to the continuity of the starch gel network. This study establishes a fundamental basis for the development of EBNs with superior cooking quality and a relatively lower GI.

Development of Ready-to-Eat Breakfast Flakes with Green Banana (<em>Musa Acuminata</em>) and Jackfruit Seeds (<em>Artocarpus Heterophyllus</em>) Flour: A Comprehensive Analysis of Nutritional and Functional Properties

Green banana flour (GBF) and jackfruit seed flour (JSF) present sustainable solutions for reducing banana waste and offering a gluten-free alternative in the food industry. The present study explores the feasibility of a composite mixture of GBF and JSF as a nutritious option for preparing breakfast flakes, evaluating their proximate composition and functional properties. The flakes were formulated with 15% JSF and varying ratios of GBF and Corn flour (w/w); T1 (50:35) T2 (60:25), T3 (70:15), T4 (80:5), and a control sample (C) with 100% corn flour. Physico-functional properties of GBF and JSF, proximate composition and antioxidant activity of the breakfast flakes were determined using standard protocols. Sensory evaluation was conducted by a semi-trained panel using a 5-point hedonic scale. The physico-functional data suggested JSF had higher water absorption (24.66±0.58%) and oil absorption (52.33±2.52%) than GBF (5.08±0.38%, 6.14±0.38%). In the sensory data, the T3 sample exhibited the highest scores for taste (4.03±0.91), texture (3.73±0.87), crunchiness (4.03±0.13), and overall acceptability (3.90±0.95). Incorporating GBF and JSF positively impacted nutritional content, with T4 showing the highest crude fibre levels (5.86±0.11%) and total ash content (2.84±0.05%). Additionally, antioxidant activity was significantly elevated (P<0.05) in flakes with GBF and JSF, with the highest observed in T4 (19.70±0.14%) followed by T3 (18.66±0.13). Storage study data confirmed a shelf-life of 4 weeks for the developed flake samples without added preservatives at room temperature. Therefore, the present study demonstrates the potential of GBF and JSF as a healthy alternative in the bakery industry, offering both nutritional benefits and favourable sensory properties.

Application of Platinum Nanoparticles Decorating Mesoporous Carbon Derived from Sustainable Source for Hydrogen Evolution Reaction

The perpetually fluctuating economic and environmental climate significantly increases the demand for alternative fuel sources. The utilization of hydrogen gas is a viable option for such a fuel source. Hydrogen is one of the most energy-dense known substances; however, it is unfortunately also highly volatile, especially in the diatomic gaseous state most commonly used to store it. The utilization of a hydrogen feedstock material such as sodium borohydride (NaBH4) may prove to mitigate this danger. When NaBH4 reacts with water, hydrogen stored within its chemical structure is released. However, the rate of hydrogen release is slow and thus necessitates a catalyst. Platinum nanoparticles were chosen to act as a catalyst for the reaction, and to prevent them from conglomerating, they were embedded in a backbone of mesoporous carbon material (MCM) derived from a sustainable corn starch source. The nanocomposite (Pt-MCM) was characterized via transmission electron microscopy (TEM), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDS), and X-ray diffraction (XRD). Pt-MCM underwent catalytic testing, revealing that the catalytic activity of the Pt-MCM composite catalysts increased with increasing quantities of sodium borohydride, lower pH levels, and higher temperatures. The activation energy of the catalyzed reaction was found to be 37.7 kJ mol−1. Reusability experiments showed an initial drop off in hydrogen production after the first trial but subsequent stability. This Pt-MCM catalyst’s competitive activation energy and sustainable MCM backbone derived from readily available corn starch make it a promising option for optimizing the hydrogen generation reaction of NaBH4.

On the architecture of starch granules revealed by iodine vapor binding and lintnerization. Part 1: Microscopic examinations.

Structural nature of glucan chains in the amorphous part of granular starch was examined by iodine vapor treatment and lintnerization. Four iodine-stained amylose-containing normal starches and their waxy counterparts were examined under a microscope before, during, and after lintnerization. The presence of amylose retarded the lintnerization rate. The degree of retardation correlated with the structural type of the amylopectin component, suggesting that potato amylopectin (type 4 structure) interacts with amylose in the granules, whereas in barley granules (type 1 structure) the interaction is very weak. The inclusion complexes with iodine were not degraded by the acid treatment. Therefore, the iodine-glucan chain complex formation could be used to study the structural nature of the flexible, amorphous parts of the starch granules. Indeed, at the end of lintnerization, when 20%-30% of the granules remained, substantial amounts of blue-stained complexes were washed out from the granules especially from amylose-containing barley and maize starch, but also from both normal and waxy cassava and potato starch. The complexation with iodine did not affect the rate of lintnerization. This suggested that single helical structures were present during lintnerization also in the absence of iodine and this conformation was the reason for the acid resistance.

Effects of carbohydrate binding module of pullulanase type I on the raw starch rearrangement by enhancing the hydrolysis activity

Starch, a versatile ingredient used in various industries, often requires modification for improvements in its physicochemical and functional properties for utilization. Although carbohydrate-binding modules (CBMs) are non-catalytic domains that recognize and bind to the substrate without any enzymatic activity, CBMs are commonly found in the starch-modifying enzyme, pullulanase (PulA). Herein, we identified two PulAs from Deinococcus radiodurans and Deinococcus wulumuqiensis that differed in activity only by CBM composition. Structural comparison analysis showed unique substrate-binding coordination of CBMb1. The analysis with a deletion mutant (ΔCBMb1-DrPulA), and a chimeric mutant (CBMb1-DwPulA) revealed that CBMb1 can improve amylopectin but not pullulan hydrolysis. Moreover, CBMb1 introduction increased the hydrolysis activity of raw waxy corn starch by 60% which leads to the formation of distinct α-glucan microparticles (GMP). GMP produced using CBMb1-DwPulA exhibited B-type crystallinity, similar to that produced by DwPulA. However, a relatively high proportion of short-length maltooligosaccharides was observed in the GMP produced by CBMb1-DwPulA compared with that produced by DwPulA. This contributed to the formation of smaller particles, high colloidal dispersion stability, and increased the absolute value of the zeta potential. Altogether, our findings showed that Deinococcus sp.-derived CBMs can be used to customize GMPs by changing the debranching pattern.

Innovative Technology for the Production of Gluten-free Food Products of a New Generation

Background:: The global market for gluten-free food products is constantly growing. Consumers are increasingly choosing a gluten-free diet voluntarily or due to gluten intolerance (celiac disease). Objective:: The purpose of the research is scientific substantiation of the technology and recipe of gluten-free bakery products and determination of the optimal ratio of corn and rice flour in the production technology. Methods:: The work used general scientific research methods, analysis of literary sources, analysis of patent and technical literature, and comparative analytical and laboratory analyses. Results:: Research results have shown that replacing wheat flour with a high gluten content in the recipe for gluten-free, namely corn and rice flour, allows obtaining high quality indicators. On the basis of the conducted organoleptic tests, it was established that according to the results of the total indicators of the organoleptic evaluation, experimental sample 3, with a ratio of corn and rice flour of 80:20, has the same average score as the control sample. The analysis of physico-chemical quality indicators confirmed the organoleptic results of the research. It was established that the ratio of corn and rice flour is the most rational (experiment 3). An increase in the amount of rice flour leads to an increase in the porosity of gluten-free bakery products. Thus, in test sample 3 compared to test sample 1, the value of this indicator increased by 7%, which can be explained by a favorable nutrient environment for yeast cells due to additional water-soluble proteins and sugars present in rice flour, which is confirmed by previous studies. The acidity of gluten-free bakery products of experiment 3 also increased compared to the control sample by 0.5 degrees, which is explained by the positive effect of increasing the dosage of rice flour on the development of yeast cells in the dough. After characterizing the moisture content of the pulp after 48 hours of storage, it should be noted that increasing the amount of rice flour allows you to preserve more moisture in the finished product by an average of 1-2%. In our opinion, this is due to the fact that when rice flour is added, an additional amount of insoluble fibers is added, which by their structure have the ability to bind free moisture, which is retained by them more firmly, and when baking, a larger amount of moisture remains in the product of moisture, which is confirmed by previous studies of gluten-free raw materials. Therefore, test sample 3 with a ratio of corn and rice flour of 80:20 is recommended for the production of new-generation food products for certain groups of the population who choose a gluten-free diet by their own choice or due to gluten intolerance, namely celiac disease. Conclusion:: The rational ratio of corn and rice flour was determined, taking into account the physicochemical properties and organoleptic indicators of the quality of finished gluten-free bakery products. It was established that the rational ratio of corn and rice is 80:20 - experiment 3. This proportion ensures proper physico-chemical indicators and high organoleptic indicators of finished gluten-free bakery products. It was established that the manufactured gluten-free bakery products exceed the control sample in terms of physico-chemical parameters, namely, porosity, acidity, dimensional stability, and moisture content of the crumb.

Cross-linking affecting properties and in-vitro digestibility of starch-sucrose ester complexes

This study investigated the effects of cross-linking on the characteristics and in-vitro digestibility of starch-sucrose ester (SE) complexes. To achieve this, corn starch (CS) was cross-linked with various concentrations of sodium trimetaphosphate /sodium tripolyphosphate (5 %, 10 %, and 15 %). Subsequently, cross-linked starches (CLS) were complexed with SE through hydrothermal treatment. X-ray diffraction analysis revealed that V-type amylose-lipid complexes formed by the interaction between CS and SE. The resultant CS-SE complex significantly reduced CS digestibility, increasing its resistant starch (RS) content from 10.19 % to 22.71 %. The cross-linking modification did not alter the crystalline pattern of the CS-SE complex. Several CLS-SE complexes demonstrated higher enzymatic resistance compared to the CS-SE complex. The CLS10-SE complex exhibited the highest RS content of 39.37 % when the cross-linking agent concentration was 10 %. This phenomenon may be attributable to the cross-linking reaction having enhanced the interaction between starch molecular chains, reducing the solubility and swelling power, thereby hindering the accessibility of starch chains to digestive enzymes. These findings indicate that cross-linking modification is a practical approach to improving the anti-digestion performance of starch-lipid complexes.

The Current Status and Prospects of Poly(Lactic Acid) Applications in Clinical Treatment

Poly(lactic acid) (PLA) is a biodegradable and bio-based polymer that has gained significant attention as an environmentally friendly alternative to traditional petroleum-based plastics. PLA is derived from renewable resources like corn starch or sugarcane through a fermentation process that converts sugars into lactic acid, which is then synthesized into lactic acid. As a bioabsorbable synthetic polyester, PLA has the following benefits, biodegradability, biodegradability, renewable source, non-toxic, reduced greenhouse gas emissions, energy savings. With the emergence of new manufacturing technologies, especially nanomaterial technology, PLA can be endowed with more structural and biological properties. This review discusses the current application of the PLA-based biomaterials in drug delivery systems, medical fixation devices, tissue regenerative engineering scaffolds and Provides viewpoints regarding their prospective utilization.

Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch

This study evaluated the influence of the amylose and amylopectin on the physicochemical properties and printing performance of corn starch gels. Amylose in starch-based gels enhances their storage modulus and the support performance of printed products by promoting the formation of cross-linked gel structures and crystalline structures. However, the higher amylose content in starch gels makes extrusion difficult, resulting in intermittent extrusion in 3D printing. Despite the increased shear-thinning ability of high-amylose starch, its low water retention capacity leads to water loss and rough printed morphology. Additionally, starch with 72 % amylose content exhibits insufficient adhesive properties for effective layer bonding, negatively impacting structural integrity. While gels with 72 % and 56 % amylose content demonstrate higher viscosity and enhanced mechanical properties, their poor adhesion limits the quality of printed layers. Conversely, waxy starch gel demonstrates continuous extrusion and adhesion but lacks adequate support. The 27 % corn starch gel achieves the highest 3D printing accuracy at 88.12 %, suggesting an optimal amylose-amylopectin ratio for desired ink material performance. These findings enhance our understanding of the relationship between amylose content in starch and 3D printing performance, providing a theoretical basis for the development of starch-based printing products.

Texture of emulsion-filled pea protein-potato starch gels: Effect of processing conditions and composition

From a physicochemical perspective, foods like vegan cheese and meat analogues are complex multicomponent gels. The aim of this study was to investigate the effect of processing conditions and composition on the textural properties of multicomponent gels containing starch, pea protein isolate (PPI) and emulsion droplets. Mechanical properties were measured, and structural analysis was carried with CLSM and SEM. In the case of particle gels prepared with maize starch (MS), a higher shearing speed decreased Young's modulus, fracture stress and fracture strain due to break up of the starch granules. In polymer gels prepared with potato starch (PS), structure and mechanical properties were not much affected by processing conditions. The addition of emulsion droplets increased the Young's modulus of MS gels and decreased that of PS gels. In PS gels, the fracture stress decreased further for smaller oil droplets. The addition of emulsion droplets was also found to decrease adhesiveness, cohesiveness and chewiness, regardless of the matrix structure. With protein addition into PS gels, an increase in Young's modulus and a decrease in fracture strain were observed. These results show that processing conditions and composition can be used to modulate the physical properties of complex food systems.

Microencapsulation of Hibiscus sabdariffa L. extract using porous starch and gum Arabic: Optimized process, characterization, stability, and simulated gastrointestinal conditions

Hibiscus extract exhibits considerable antioxidant activity and a high anthocyanin content, which suggesting potential health benefits. However, these compounds are highly susceptible to environmental factors. The aim of this study was to establish the optimal conditions for the encapsulation of Hibiscus sabdariffa extract (HSE) using mixed porous maize starch–gum Arabic to enhance the stability of bioactive compounds under accelerated aging conditions. Response surface methodology (RSM) was used to optimize microencapsulation conditions through spray drying. The optimal conditions for microencapsulation of HSE by RSM were determined to be 126 °C at the inlet temperature (IT) and 8.5 % at the total solid content (TSC). Using these conditions, the amount of bioactive compounds in optimized microcapsules (OMs) was 2368 mg GAE/100 g, 694 mg QE/100 g, and 930 mg EC3G/100 g, of phenolic compounds, flavonoids, and anthocyanin, respectively. The release rate of anthocyanins during in vitro digestion was more effectively regulated in the OM sample, which retained up to 40 % of anthocyanins compared with 10 % in the HSE. The experimental values in this study exhibit high assertiveness, which renders the optimization model technologically and financially viable for the encapsulation of bioactive compounds with potential use in the food and pharmaceutical industries.

Chemical analysis of the effect of the effect of the use of maggots as a source of protein on the quality of fish feed

Objective: The research aims to analyze the chemical content of making fish food by using maggot as a substitute for fish meal as a protein source to improve the quality of fish feed. Material and method: The research method used was an experimental method with 4 treatments and 3 replications. Treatment A is feed consisting of 45% fish meal, 35% maggot meal, 16% corn meal, and 4% tapioca flour; treatment B is feed consisting of 50% fish meal, 30% maggot meal, 16% corn flour, and 4% tapioca flour; treatment C is feed consisting of 55% fish meal, 25% maggot meal, 16% corn flour, and 4% tapioca flour; and control treatment (k) is feed consisting of 0% fish meal, 50% maggot flour, 16% corn flour, and 4% tapioca flour. Results: The results of the research show that the overall water content of the feed produced is low. Regarding protein content, the highest protein content was in the control treatment. The use of maggot flour in feed has the lowest ash content. Regarding fat content, the higher the dose of maggot flour, the lower the fat content of the fish feed. All treatments tested had a lower carbohydrate content than the control treatment. Conclusion: The use of maggot meal as a substitute for fish meal in this research for making fish feed can support chemical feed quality, which contains water, protein, fat, ash, and carbohydrates according to fish needs.

Microencapsulation of Yeast Cells and Its Potential Usage as a Post-Harvest Biocontrol Agent for Citrus Storage

In this study, yeasts isolated from citrus groves, trees and leaves were identified, phylogenetic analyzes were performed and their antifungal effects were determined. Wickerhamomyces anamolus (M72), Meyerozyma guilliermondii (M77), and Pichia kudriavzevii (M74) species were identified and were found to have antifungal effects against P. digitatum and P. italicum. Pichia kudriavzevii (M74), which has the highest antifungal effect, showed 67% and 62% inhibition rates against P. digitatum and P. italicum, respectively. An encapsulation study was carried out using a microencapsulation process to ensure that the M74 strain, which has the most antifungal effect, is long-lived enough to be a biopesticide. The optimum spray drying process parameters as well as the optimum concentration values of wall materials were investigated in the spray drying process for the microencapsulation of Pichia kudriavzevii (M74) through the Taguchi methodology. The formulation containing 0.1% sodium alginate (SA) and 10% corn starch (CS) showed a good performance in the inhibition of P. digitatum, a mold that causes losses in orange, thanks to its high percentage of viability (73%). The inhibition percentages may indicate that this formulation may be a candidate to be considered as a potential alternative application to synthetic fungicides on orange fruits for the effective control of P. digitatum mold.

COMPARISON OF RESULTS OF PULUT CORN STARCH MODIFICATION AND SORGUM STARCH BY ACID HYDROLYSIS METHOD

Starch is a carbohydrate which is a glucose polymer, and consists of amylose and amylopectin, for example corn and sorghum starch, but it still has several obstacles when used as raw materials in the food and non-food industries. If starch is cooked it takes a long time (requiring high energy), and the paste that is formed is hard and not clear. Therefore, starch modification was carried out by acid hydrolysis. This research was conducted to evaluate the effect of physical modification on pulut corn starch and sorghum starch using the Acid Hydrolysis method. The research was conducted at the Processing Laboratory, Department of Food Science and Technology, Faculty of Agriculture, Gorontalo State University in May 2024. The tools used were containers, glass beakers, ovens, water baths, blenders, sieves, plastic clips. The ingredients used are pulut corn flour, sorghum flour, distilled water, NaOH, and citric acid. The research design used a Completely Randomized Design (CRD). Test parameters include the size of starch granules. It is hoped that the research results will provide new insights in the development of starch technology based on corn and sorghum.