Free Starch Research Articles

Determination of combining ability and heritability for canning quality traits in common bean

Breeding for common bean (Phaseolus vulgaris L.) genotypes with optimal canning quality holds the potential for increased dry bean consumption among middle-class income urban dwellers in sub-Saharan Africa (SSA). Understanding the genetic control of canning quality traits is central for the improvement of common bean genotypes for desired canning quality. The objective of this study was to determine the combining ability and heritability of canning quality traits (CQTs) in common bean; and to establish entry points for effective breeding for these traits. A population from two contrasting parents for canning quality traits was developed and progressed to F2. The F2:F4 seed was evaluated for CQTs at three months post-harvest. Substantial variation was observed among the canning quality traits tested, including the general appearance of the canned beans, seed coat colour retention namely, clumping, free starch, splitting, and hydration coefficient. Canning quality traits encompassed a spectrum of both additive and non-additive effects. Promising combiners for CQTs were identified among the parents, KK8 and MAC 13, suggesting their potential for utilisation in breeding programmes. Moderate to high Baker’s ratio (BR = 0.41-0.94) values were observed for some CQTs and narrow sense heritability (h2 = 0.47-0.66). Canning quality traits exhibited substantial broad sense heritability (H2) values, ranging from 0.6 to 0.92. These findings provide valuable entry points for breeding programmes focused on improving common bean for canning quality.

Physiological evaluation of Handroanthus impetiginosus (Mart. ex DC.) Mattos seedlings subjected to water deficit

The objective of this work was to evaluate the physiological conditions of H. impetiginosos seedlings in terms of biochemical and hydric aspects in a greenhouse. The seedlings were placed in three-liter pots, composed of soil and chicken manure (3:1). The plants were submitted to the following treatments: control (irrigated once a day) and water deficit (10, 20 and 30 days of water suspension). Biochemical analyzes were performed such as: sucrose, soluble carbohydrates, soluble amino acids, soluble proteins, starch, proline and glycine-betaine. The experimental results were submitted to analysis of variance (ANOVA), Tukey's test and statistical analysis using the SWNTIA program. The concentrations of free amino acids, soluble carbohydrates, sucrose, glycine-betaine and proline increased in leaves and roots of plants subjected to water stress when compared to control plants. On the other hand, there was a reduction in the concentration of total free starch and soluble proteins. Therefore, the higher concentration of soluble carbohydrates and proline indicate their availability to H. impetiginosus plants, helping physiological processes such as photosynthesis, stomatal opening and expansion growth in dry conditions.

The Dynamic Accumulation Rules of Chemical Components during the Medicine Formation Period of Angelica sinensis and Chemometric Classifying Analysis for Different Bolting Times Using ATR-FTIR

The dried roots of the perennial herb Angelica sinensis (Oliv.) Diels (AS) are commonly used as medicinal and edible resources. In commercial planting, early bolting and flowering (EB) of ca. 60% in the medicine formation period reduces root yield and quality, becoming a significant bottleneck in agricultural production. In the cultivation process, summer bolting (SB) occurs from June to July, and autumn bolting (AB) occurs in September. The AB root is often mistaken for the AS root due to its similar morphological characteristics. Few studies have involved whether the root of AB could be used as herbal medicine. This study explored and compared the accumulation dynamics of primary and secondary metabolites in AS and EB roots during the vegetative growth stage (from May to September) by light microscopy, ultraviolet spectrometry, and HPLC methods. Under a microscope, the amount of free starch granules and oil chamber in the AS root increased. On the contrary, they decreased further from EB-Jul to EB-Sep. By comparison, the wall of the xylem vessel was slightly thickened and stacked, and the cell walls of parenchyma and root cortex tissue were thickened in the EB root. Early underground bolting reduces soluble sugar, soluble protein, free amino acids, total C element, total N element, ferulic acid, and ligustilide accumulation, accompanied by the lignification of the root during the vegetative growth stage. Furthermore, a total of 55 root samples from different bolting types of AS root (29 samples), SB root (14 samples), and AB root (12 samples) were collected from Gansu Province during the harvesting period (October). The later the bolting occurred, the less difference there was between unbolted and bolted roots in terms of morphological appearance and efficacy components. Fourier transform infrared spectroscopy with the attenuated total reflection mode (ATR-FTIR) provides a “holistic” spectroscopic fingerprinting of all compositions in the tested sample. The ATR-FTIR spectrum of the AB root was similar to that of the AS root. However, the number and location of absorption peaks in the spectra of SB were different, and only one strong absorption peak at 1021 cm−1 was regarded as the characteristic peak of C-O stretching vibration in lignin. The ATR-FTIR spectra can be effectively differentiated based on their various characteristics using orthogonal partial least squares discrimination analysis (OPLS-DA). Results were assessed using multiple statistical techniques, including Spearman’s correlation, principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and OPLS-DA. Among these methods, the ATR-FTIR data demonstrated the most effective outcomes in differentiating between viable and non-viable roots for their application in herbal medicine. Essential substances are ferulic acid and flavonoid, which are much more abundant in the AB root. It provides a material basis for the pharmacological action of the AB roots and a theoretical basis for improving their availability.

Effect of high pressure homogenization on the interaction between corn starch and cyanidin-3-O-glucoside

The effects of high pressure homogenization (HPH) at different pressures (50, 100, 150 and 200 MPa) and temperatures (4, 20, 40, 60 and 80 °C) on the interaction between corn starch (CS) and cyanidin-3-O-glucoside (C3G) were investigated. Based on analyses of zeta potential, attenuated total reflection-flourier transformed infrared spectroscopy and binding rate after adding shielding agents, the main interaction force changed from electrostatic interaction to hydrogen bonds. In comparison, the interaction between CS and C3G exhibited greater strength at low temperatures and pressures. Especially, 4 °C/50 MPa HPH caused the most significant enhancement in binding rate and binding amount, from 9.56 % to 25.16 % and 0.96 μg/mg CS to 2.52 μg/mg CS, respectively. At this condition, the specific surface area of CS-C3G increased from 433.57 ± 0.91 m2/kg to 440.93 ± 1.01 m2/kg. Surface fluorescence reduction was observed by confocal laser scanning microscopy, further X-ray diffraction patterns indicated the retention of partial spatial structure. Therefore, HPH opened the entry channels, increased contact area and preserved steric hindrance, which increased hydrogen bonding sites. At high temperatures and high pressures (> 40 °C, > 100 MPa), the increasing free starch chains provided new hydrogen bonding sites. Overall, HPH was an effective method to enhance the interaction by affecting starch structure.

Changes in physiochemical properties and in vitro digestion of corn starch prepared with heat-moisture treatment

To investigate the effect of heat-moisture treatment (HMT) on the physiochemical properties and in vitro digestibility of corn starch, the pasting behavior, viscoelasticity, thermal properties, long/short range structure, morphology and in vitro digestion of corn starch treated with different HMT conditions (HMT-20, 25, 30, 35 and 40 %) were characterized. Results indicated that after HMT, the pasting and disintegration behaviors of corn starch were affected and correlated with the moisture content. The dynamic viscoelasticity of corn starch was changed, and when glassy conditions were reached, the elastic properties decreased with increasing moisture while the viscous properties increased, especially for the HMT-40 %. The thermal stability of starch was improved by HMT, although the enthalpy of pasting (ΔH) was reduced. Additionally, the HMT processing also promoted the conversion of RDS to SDS and/or RS (SDS and RS increased to 39.80 % and 31.68 % for HMT-40 %, respectively), which might attribute to the rearrangement of free starch molecules. The present work provides a potential approach to make functional starches with healthy properties.

Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures

Dry-heat and pH-shifting are simple and effective methods for the modification of starch and protein. To improve the ability of native rice starch (RS) to form stable emulsions, whey protein isolate (WPI) was incorporated into RS samples (RS/WPI mixtures) under different pH conditions (pH 3.0, 5.0, 6.5, 9.0, and 11.0, and pH-shifting) using a dry-heat treatment (130°C, 6 h). The physicochemical properties and emulsifying abilities of the RS/WPI samples with and without dry heating were investigated. Both particle aggregation and contact angle of the dry-heated samples increased with increasing pH. The particle size of D (4, 3) and the contact angle for the sample prepared at pH 11.0 were 34.78 μm and 95.06°, respectively. Pickering emulsions stabilized by the dry-heated RS/WPI samples prepared at pH 6.5, 9.0 and 11.0 showed lower amounts of creaming. Micrographs showed that the RS/WPI-stabilized Pickering emulsions were packed with numerous starch granules adsorbed spherical droplets and a lot of free starch granules and aggregates filling in the droplet gaps. The results suggest that a combination of pH-shifting and dry heating is an effective strategy in improving the emulsifying ability of RS/WPI mixtures.

Structural and sensory changes in short-dough biscuits: addition thaumatin and sucrose reduction effects

The objective of this research was to study the mechanical properties of the biscuit dough and baked biscuits with sucrose reductions and the addition of thaumatin, as well as the consumers’ sensory perceptions. The analyses were related to dough and baked biscuits rheology as back extrusion and texture profile analysis, moreover, structure and sensory analyses were performed. The dough cohesiveness increased proportionally with the sucrose reduction in the formulation and the viscosity index results showed the same behavior. Structure analysis revealed greater compaction of biscuits with sucrose reduction and a greater amount of free starch, not properly incorporated into the mixture. Sensorially, the texture attributes were similar, but the taste attributes were different. The sucrose reduction tests of 25% and 35% led to minimal changes in rheological characteristics and provided better physical quality.

Understanding the Binding of Starch Fragments to Granule-Bound Starch Synthase.

Granule-bound starch synthase (GBSS) plays a major role, that of chain elongation, in the biosynthesis of amylose, a starch component with mostly (1 → 4)-α connected long chains of glucose with a few (1 → 6)-α branch points. Chain-length distributions (CLDs) of amylose affect functional properties, which can be controlled by changing appropriate residues on granule-bound starch synthase (GBSS). Knowing the binding of GBSS and amylose at a molecular level can help better determine the key amino acids on GBSS that affect CLDs of amylose for subsequent use in molecular engineering. Atomistic molecular dynamics simulations with explicit solvent and docking approaches were used in this study to build a model of the binding between rice GBSS and amylose. Amylose fragments containing 3-12 linearly linked glucose units were built to represent the starch fragments. The stability of the complexes, interactions between GBSS and sugars, and difference in structure/conformation of bound and free starch fragments were analyzed. The study found that starch/amylose fragments with 5 or 6 glucose units were suitable for modeling starch binding to GBSS. The removal of an interdomain disulfide on GBSS was found to affect both GBSS and starch stability. Key residues that could affect the binding ability were also indicated. This model can help rationalize the design of mutants and suggest ways to make single-point mutations, which could be used to develop plants producing starches with improved functional properties.

Preparation of Yam (Dioscorea alata L.) Flakes

Dehydrated yam flakes to be prepared as instant mashed yam were produced from lye-peeled tubers steam-cooked for periods of 5, 10, 15, and 20 minutes. The longer the cooking period, the higher the damage suffered by the cells, as evidenced by the free starch available in the flakes. Mashes prepared from the reconstituted flakes showed an increased degree of stickiness in samples with higher levels of free starch. All samples were found acceptable.

Physical, Chemical and Functional Characterization of a Novel Starch from Dioscorea sagittifolia and its Synergetic Studies with Terminalia mantalys Gum

A novel starch extracted from Dioscorea sagittifolia and its composite blends with gum from Terminalia mantalys were studied. The starch/gum blends were prepared in the following ratio: 3.0:0.0, 3.0:0.25, 3.0:0.50, 3.0:0.75 and 3.0:1.0. The proximate and functional properties of the novel starch were determined using standard procedures. The proximate analysis of the starch gave values of 14.37%, 84.63%, 2.30%, 1.92%, 1.34%, 0.56% and 93.88% for moisture, dry matter, crude protein, ash, crude fibre, crude fat and carbohydrate respectively. The energy value was 389.76 Kcal/100 g. The amylose and amylopectin contents of the novel starch were 23.65 and 76.35% respectively. There were significant differences in the solubility index, bulk/particle density, least gelation concentration and foaming capacity of the free starch and its blends while there were no significant differences in their water absorption capacity and swelling power. The peak and trough viscosities ranged from 26.17 (starch/gum ratio of 3.0:0.25) to 246.75 RVU (starch/gum ratio of 3.0:1.0) and 19.00 (starch/gum ratio of 3.0:0.25) to 221.75 RVU (starch/gum ratio of 3.0:1.0) respectively. Final viscosity ranged from 73.25 (starch/gum ratio of 3.0:0.25) to 290.67 RVU (starch/gum ratio of 3.0:1.0) while the pasting temperature and time ranged from 88.05 to 95.00 and 6.87 to 7.0 min, respectively. The morphology of the starch granules (size and shape) was studied with scanning electron microscope (SEM), which revealed cylindrical, rod-like or oblong and oval shaped granules that are symmetrical with smooth surfaces and with lengths between 134 and 179􀀀􀀁m. There were no appreciable change in shapes and sizes of the starch granules after modification with T. mantalys gum. Generally, there were improvements in the functional properties of the starch after modification. The nutritional properties of the novel starch have also been revealed. Keywords: Dioscorea sagittifolia, Terminalia mantalys, Starch, Gum, Functional properties

Characterization of white flour produced from roasted wheats differing in hardness and protein content

AbstractBackground and objectivesRoasting of cereals can improve sensory properties and increase shelf‐life of products made thereof. Here, the physicochemical properties of white flour from roasted wheats differing in hardness and protein content were characterized.FindingsHard, soft, and intermediate texture wheat kernels were roasted for 140 s at 180°C. Roasting of hard wheat resulted in the largest reduction in hectoliter mass (7.36 kg/hl), flour yield (2.33%), and moisture content (2.87%). The largest increase in flour ash (0.06%) and damaged starch (4.54%) was observed for the soft and hard wheats, respectively. A gluten network did not form during dough mixing with any of the resultant flours. When composite flours were prepared (80% untreated flour and 20% flour from roasted wheat), the water absorption capacity of the medium‐textured wheat composite flour displayed the largest decrease (5.2%) compared to the control. Hard and medium‐textured roasted wheats had improved Chopin P/L ratios and higher levels of free starch than the control.ConclusionsPrior roasting impacts wheat flour milling characteristics. Roasting has a greater effect on hard and medium‐textured wheats than on soft wheat.Significance and noveltyRoasting of wheat prior to milling results in flour which alone or in composites prepared with regular flour has unique functionalities.

Improvement of wheat seed vitality by dielectric barrier discharge plasma treatment.

Influences of discharge voltage on wheat seed vitality were investigated in a dielectric barrier discharge (DBD) plasma system at atmospheric pressure and temperature. Six different treatments were designed, and their discharge voltages were 0.0, 9.0, 11.0, 13.0, 15.0, and 17.0 kV, respectively. Fifty seeds were exposed to the DBD plasma atmosphere with an air flow rate of 1.5 L min-1 for 4 min in each treatment, and then the DBD plasma-treated seeds were prepared for germination in several Petri dishes. Each treatment was repeated three times. Germination indexes, growth indexes, surface topography, water uptake, permeability, and α-amylase activity were measured. DBD plasma treatment at appropriate energy levels had positive effects on wheat seed germination and seedling growth. The germination potential, germination index, and vigor index significantly increased by 31.4%, 13.9%, and 54.6% after DBD treatment at 11.0 kV, respectively, in comparison to the control. Shoot length, root length, dry weight, and fresh weight also significantly increased after the DBD plasma treatment. The seed coat was softened and cracks were observed, systematization of the protein was strengthened, and amount of free starch grain increased after the DBD plasma treatment. Water uptake, relative electroconductivity, soluble protein, and α-amylase activity of the wheat seed were also significantly improved after the DBD plasma treatment. Roles of active species and ultraviolet radiation generated in the DBD plasma process in wheat seed germination and seedling growth are proposed. Bioelectromagnetics. 39:120-131, 2018. © 2017 Wiley Periodicals, Inc.

Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown

Entrapment of starch granules within cassava parenchyma cells constitutes a major challenge in starch extraction from cassava tuber. This was addressed by applying cellulolytic and hemicellulolytic enzymes coupled with spontaneous lactic acid bacteria fermentation in the pre-treatment of wet milled cassava. The hydrolytic activities of the enzymes and pH lowering by the fermentation resulted in fragmentation of the cassava cell walls, with an improved release of free starch granules. The residual cell wall material after the treatments was characterized by microscopy and gas chromatography. Lignified material was resistant to hydrolysis. Material that was not hydrolysed by the enzymes consisted of arabinose, galactose, rhamnose, xylose and glucose, with the latter two the most abundant. It appears that the gums and hemicelluloses were hydrolysed first, enabling subsequent hydrolysis of the cellulosic materials. The complementary effects of these treatments could improve wet milling extraction of cassava starch.

Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil (HOSO) was compared over accelerated shelf life testing (45°C, 6weeks); with and without nitrogen gas flushing. Primary oxidation products (lipid hydroperoxides) were measured with a ferrous oxidation-xylenol orange (FOX) assay and volatile secondary oxidation products (hexanal) were quantified by using solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC/MS). Results revealed that crisps fried in SO were the least stable. Flushing the stored crisps with nitrogen gas proved to be effective in slowing down the oxidation rate after frying with sunflower oil, significantly stabilizing the crisps. However, crisps fried in HOSO were the most stable, with the lowest rate of development of oxidation markers, and this has previously not been shown for crisps with a high free starch content.

Enhancement of starch-pulp separation in centrifugal-filtration process: Effects of particle size and variety of cassava root on free starch granule separation

Cassava root and starch are used for human food consumption, animal feed and raw material for various industries, including the renewable energy industry. The composition and structure of cassava root depend on variety, age, environmental conditions and planting season. Starch granules following rasping step are divided into free and bound starch; the latter remains in the pulp and is difficult to separate, while the former is not bound inside the pulp complex structure. In a starch extractor, cassava starch granules are separated from pulp through the mechanisms of centrifugation and filtration. This research aimed to study the effects of particle size and variety of cassava root, centrifugation and filtration mechanisms on free starch granule separation efficiency. Three cassava root varieties, Rayong 9, Rayong 11 and Kasetsart 50, were classified by particle size after grinding and sieving. Experiments were conducted at various relative centrifugal forces (RCF: 0–487×G) and pressure drops (2.5–12.0kPa). The free starch separation efficiency increased with decreasing particle size of all cassava root varieties. The grinding of cassava root into small pieces caused cell wall breakage, facilitating free starch separation from the pulp. As the RCF increased, some bound starch granules were released due to the force acting on the cassava pulp. The pressure drop in filtration process drove the free starch granules to pass through the screen although this force was insufficient to separate the bound starch granules from the fiber.

Effect of oil lamination between plasticized starch layers on film properties

To reduce the hygroscopic character of biodegradable starch-based films, rapeseed oil was incorporated by lamination (starch-oil-starch 3-layers technique). The lipid lamination followed by starch solution casting step induced an emulsion type structure of dried films. Composite films are more opalescent and glossier than fatty free starch films. For all the films, structure is heterogeneous in the cross-section only. Adding fat induced a twice decrease of the tensile strength. Thermal gravimetry analysis did not show differences between films with and without oil. Lipid reduced the moisture absorption particularly at higher RH as well as the surface swelling index, when water droplet contact occurred. Addition of lipids always decreases the contact angle for all liquid tested, except for water. Surface affinity of films for liquids less polar that water increased with rapeseed oil addition. The addition of rapeseed oil significantly reduces water vapour and oxygen permeability.

Biochemical Characterization of Root and Shoot Differentiation from Callus Cultures inDioscorea deltoideaWall

The present investigation was aimed to study the biochemical basis of differentiation. Depending on fresh and dry weight of callus, high growth value callus was observed on MS medium supplemented with 2, 4-D (2.0 mg/l) in D. deltoidea. Regeneration of roots (8 days) was observed on RT medium + IAA (1.0 mg/l) and shoots (12 days) on RT medium supple-mented with BAP (1.0 mg/l) + NAA (0.5 mg/l). All the metabolites (Reducing sugar, free ami-no acid, phenols and starch) decreased during the process of roots and shoots differentia-tion except total soluble sugar and proteins which increased during the differentiation process. Enzyme activities viz. α-amylase, acid invertase, acid phosphatase and acid protease activity increased and peroxidase activity de-creased during differentiation. Six polypeptide bands (93.35, 58.7, 47.86, 33.9, 31.69 and 24.84 kDa) appeared during differentiation of roots and five polypeptide bands (93.35, 58.7, 47.86, 24.84 and 16.98 kDa) during shoots differentia-tion. There was disappearance of 2 polypeptide bands (42.69 and 16.98 kDa) during roots differ-entiation and 6 polypeptide bands (67.66, 42.69, 36.31, 33.9, 31.69 and 24.84 kDa) during shoots differentiation.

Study on Intermolecular Forces of Corn Gluten with the Chemical Reagent Treatment

Corn gluten were steeped with different chemical reagents, 2%urea, 5%tween80, 5% NaCl, 2%L - cysteine, using distilled water as control. Intermolecular forces in corn gluten under different reagents were analyzed using the amount of free starch measuring by iodine calorimetry. By the light microscope, intermolecular structure transformation in corn gluten was analyzed before the treatment and after. The results show that Urea, twain, NaCl, and L-cysteine all can make the starch that closely combined with protein migrate away, in which the effect of L-cysteine and NaCl were better, releasing more free starch. It is found through microscopic observation that the starch granule existing in corn gluten is small granule from cutin endosperm, and microscopic observation results consistent with the free starch results. By analysis of the amount of free starch and the microscopic structure change of corn gluten and the mechanism of measuring intermolecular forces with the chemical reagent, it is demonstrated that disulfide bond and electrostatic attraction were main intermolecular forces in corn gluten, which was the main reason for the search combining with the protein .The effect of intermolecular hydrogen bonds and hydrophobic interaction were weaker.

Effects of Different Reagent on the Separation of Starch and Protein in Corn Endosperm

Corn and corn flour were steeped with different chemical reagents ,sulfurous acid (0.1%, 0.2%, 0.1%)、NaOH (0.1%, 0.3%, 0.5%)、alcohol (65%, 75%, 65%)、lactic acid (0.3%, 0.5%, 0.3%)、L - cysteine (0.6%, 1.0%, 1.4%) ,using distilled water as control. The separation of starch and protein in corn endosperm steeped under different reagents were analyzed using the amount of free starch measuring by iodine colorimety.The results show that under the action of different concentration of NaOH、sulfurous acid、lactic acid,the measured value of free starch in both corn and corn flour were increased and were higher than control,with the extending of the soak time and increase of reagent concentration.The effect of NaOH is the best,but when the NaOH concentration was above 0.5%, the amount of free starch began to decline. The starch granules were destroyed by the high concentration of alkali. The effect of Sulfite solution is good also, and the observed value of free starch slightly higher than the lactic acid. The effect of different concentration L-cysteine on corn was almost the same as control,but the effect of separation on corn flour was obviously enhanced and better than sulfurous acid,especially concentration above 1.0%.There was no starch granules out of corn and corn flour by alcohol soaking.

Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes

The particle size distributions (PSD) of rice flour and milling processes are important in making gluten-free products. The dry rice flour was prepared by grinding dried rice grains after soaking. Effects of PSD on the quality of rice cupcakes were investigated using the newly-developed rice flour. The flour properties passed through 80, 120, 160, and 200 (<180, <125, <95, and <75 μm) meshsieves, and batters and cupcakes prepared from their flours were analyzed. The PSD patterns showed two peaks containing cells and free starch fractions, in which the starch fraction peak intensity increased as a particle size decreased. While damaged starch, water binding capacity, solubility and lightness increased, crude protein and yellowness decreased as a particle size decreased. The final and setback viscosities increased as a particle size decreased. The specific volume of cupcakes was the highest in the cupcakes made with rice flour passed through under 95 μm. Hardness and springiness decreased as a particle size decreased. The air cell sizes decreased as a particle size decreased with homogeneity. Air cell homogeneity, volume, hardness, and softness of cakes determined by the different test, and appearance, texture, and overall quality determined by the preference test were all significantly different (p < 0.05).