Starch Ratio Research Articles

Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

AbstractThis study modified potato starches using hydrothermal treatment, i.e., annealing (ANN) and heatmoisture treatment (HMT). ANN in the ratio (1:2) of potato starch and water at 60 °C is performed for a day. For HMT, native starch is exposed to 110 °C maintained at 20% moisture content (M.C.) for 8 h. Potato bio‐films (native and modified) are prepared by solution casting method using glycerol as a plasticizer. The properties of native and modified starches along with developed films are evaluated. HMT‐modified starches showed lower solubility (10.5%), lower swelling power (21.2 g g−1), lower freeze‐thaw stability, and exhibited non‐Newtonian fluid behavior. Films produced from HMT starch have decreased solubility (13.57%), WVP (0.20 g mm m−2 h−1 kPa−1), and enhanced mechanical properties (7.62 MPa tensile strength, elongation of 11.36%, and seal strength 4.06 MPa) compared to annealed and native starch films. ANN starch increased the elongation (9.36%) with lower solubility (17.31%) and WVP (0.65 g mm m−2 h−1 kPa−1) of the starch films compared to the native starch. Also, the result shows that the potato starch‐based films biodegraded within 15 days. The developed biodegradable packaging films could meet various packaging requirements using physically modified potato starch which has better film forming properties and is also eco‐friendly.

Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

This study investigated the gelling mechanisms of plant-based eggs modified with corn starch (CS), glutinous rice starch (GS), or potato starch (PS) at soy protein isolate (SPI)/starch ratios of 10:4, 8:6, and 6:8 (w/w). A plant-based omelet with SPI/PS 8:6 matched the texture (especially cohesiveness (0.75 vs 0.79)) and specific volume (1.28 vs 1.32 cm3/g) of an egg omelet best. This was attributed to greater protein-starch interactions (H-bonding, ionic bonding) that supported its strong structure. SPI/CS 8:6, SPI/GS 8:6, SPI/PS 10:4, and SPI/PS 6:8 demonstrated more ruptured granules and formed weaker gels. These proposed models were verified by nuclear magnetic resonance (NMR)-based metabolomics, where the stronger SPI/PS 8:6 gel released less metabolites after in vitro digestion. Through understanding different roles of starch in plant-based egg systems, this study suggests more potential applications of starch in modifying food properties.

Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field

Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum).

Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder (Eucheuma denticulatum) in proportions of 0, 5, 7.5, 10, 12.5, and 15%. The noodles’ sensory, physicochemical, and cooking properties were then determined. The incorporation of 7.5–15% of seaweed powder significantly (p < 0.05) increased the cooking yield, reduced the cooking loss, lengthened the cooking time, and decreased the pH values and water activity. The addition of seaweed powder weakened the tensile strength and softened the noodles. Seaweed noodles were denser and greener than control noodles. Among the three seaweed noodles (F2, F5, and F12) selected through the ranking test, panelists preferred F2 and F5 (both scoring 4.63 on a 7-point hedonic scale for overall acceptability) more than F12. Overall, F5 (at a wheat flour: potato starch ratio of 9:1; 15% seaweed powder) is the best-formulated seaweed noodle in this study, owing to its highest cooking yield and lowest cooking loss even with prolonged cooking, lowest water activity, and acceptable sensory qualities.

The preparation of hydroxypropyl starch grafted acrylamide and its enhancement on flocculation of coal slime water

ABSTRACT Natural starch is a rich polysaccharide biopolymer, which has received more and more attention in the field of water and tailings treatment. However, it has some disadvantages, such as small molecular weight, poor water solubility, and lack of electric charge. Therefore, it is gradually modified to obtain specific properties. Starch-modified flocculant is an environment-friendly flocculant with good flocculation performance for wastewater. In this study, hydroxypropyl starch (HPS) and acrylamide (AM) were used as raw materials, and ceric ammonium nitrate was used as the initiator to synthesize hydroxypropyl starch grafted acrylamide (HPS-AM) by aqueous polymerization method. Taking monomer conversion rate, grafting rate, and grafting efficiency as evaluation indicators, the effects of initiator dosage, reaction temperature, reaction time, and the dosage ratio of starch to AM on the graft copolymer were studied by single factor experiments. The optimal synthesis conditions were temperature 55℃, reaction time 2 h, the mass ratio of HPS/AM 1:3, and initiator dosage 0.045 g. The graft copolymer products were characterized by infrared spectroscopy and differential scanning calorimetry, and the flocculation sedimentation experiments were carried out on coal slime water using HPS-AM, HPS, and polyacrylamide (PAM). When the dosage of HPS-AM was 4 mL, the minimum turbidity of the slime water was about 30.19 NTU, and the flocculation efficiency was about 78%; while when the dosage of PAM was 6 mL, the minimum turbidity of the slime water was 115.12 NTU, and the flocculation efficiency was about 40%. HPS has no flocculation performance. Therefore, compared with PAM and HPS, HPS-AM has better flocculation performance in the treatment of coal slime water.

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures.

This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012.

Effect of Pellet Size and Adhesive Ratio on the Production of Kenaf Pellet as a Fossil Fuel

This research presents an investigation on the pellet size and adhesive ratio towards the production of kenaf pellet. The examined operating parameters were pellet size (2 - 3 cm) and adhesive ratio (0 - 15 wt%). The sample was densified through hot and cold molding press machine at 130 °C and 7 MPa. The analysis of the pellet was done through scanning electron microscope (SEM) analysis, calorific value, and combustion analysis. SEM analysis was used to study the surface morphology of the different starch content in kenaf pellets. The best surface recorded was the pellet with a 2.5 cm diameter at 10 wt% starch ratios as it shows clearly the structure of the starch. Calorific value analysis was recorded and the highest value obtained for the pellet with 15 wt% of starch is 46.2 kJ/kg. The highest mass yield for the pyrolysis process was achieved for the pellet at 15 wt% starch content. Pellet production is useful for fossil fuel in exchange for coal as it is more environmentally friendly and classified as renewable energy. Besides, pellet form can be conveniently used for storage and transportation.

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids.

Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content.

Determination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis

In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave and hot air drying and the effects of drying methods on the total phenolic compounds, total monomeric anthocyanin, color, antioxidant activity, starch ratio and vitamin C on were determined. It was observed that the microwave drying process caused an increase in bioactive components in purple-colored powder samples, and no significant differences were determined in terms of drying methods in bioactive components in yellow-colored powder samples. When the starch ratio of the samples was examined, it was determined that hot air drying caused a significant increase. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used as multivariate analysis to reveal the effects of different drying techniques and potato varieties on the physicochemical properties of potato powders. As a result, it was found that the physicochemical properties of potato powders differentiated depending on the methods and varieties.

Effects of beeswax emulsified by octenyl succinate starch on the structure and physicochemical properties of acid-modified starchfilms

This work aimed to develop a novel strategy to modulate the distribution of beeswax in acid-modified starch films via tuning octenyl succinate starch (OSS) ratios and to elucidate their structure-property relationships. The apparent viscosity and storage modulus of the film-forming solution decreased with the increase of OSS ratio. Attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy revealed that the hydrogen bond in the film-forming network was cleaved with the presence of OSS. Scanning electron microscope (SEM), atomic force microscope (AFM), and X-ray diffraction (XRD) demonstrated that OSS ratio had an obvious effect on the formation and distribution of beeswax crystal particles. Uniform distribution of beeswax effectively enhanced the hydrophobicity and water barrier properties of films and performed preferable elongation at break but at the expense of tensile strength and optical properties. The films with higher OSS ratio (>12 %) presented higher thermal stability. This study provides new information on the rational design of emulsified films to obtain desirable physicochemical properties by tuning the distribution of beeswax.

Targeted colonic release formulations of mesalazine – A clinical pharmaco-scintigraphic proof-of-concept study in healthy subjects and patients with mildly active ulcerative colitis

Colonic targeting of orally applied therapeutic drugs remains a challenge. Tablet coatings relying on gastrointestinal pH and colonic bacterial enzymes as triggers in association with an inner alkaline layer are expected to improve targeting efficiency. Mesalazine release from three differently coated tablets labelled with 1 MBq 153Sm was characterised in a single centre, open-label, parallel group study in nineteen healthy subjects and seven patients with mildly active ulcerative colitis. Two semi-organic and one aqueous-based outer coating with different ratios of enteric polymer and resistant starch were tested. All coatings showed comparable release lagtimes in biorelevant dissolution media and were not affected by neutron-activation of the samarium tracer. Mesalazine pharmacokinetics and gamma scintigraphy were used to characterise drug release, anatomical site of tablet disintegration and gastrointestinal transit. Initial tablet disintegration occurred at the ileo-caecal junction or beyond in 92 % of the subjects. Time to initial tablet disintegration was inversely correlated with maximal plasma concentrations and systemic mesalazine exposure. Although high inter-subject variability precluded detection of differences between solvent types and different enteric polymer to polysaccharide ratios, the dual pH and enzymatic triggered release system in combination with an inner alkaline layer promoted mesalazine release at the target site with high accuracy.

The effect of dual modification with annealing and Heat Moisture Treatment (HMT) on physicochemical properties of jack bean starch (Canavalia ensiformis)

In this study, the effect of the dual modification with annealing and Heat Moisture Treatment (HMT) on the physicochemical properties of jack bean starch was investigated. Native jack bean starch was modified by the annealing method with a moisture ratio of 1:2 and 1:3 at 50°C, 55°C, and 60°C for 24 hrs. Furthermore, the annealing method was combined with HMT at 30% moisture at 110°C for 16 hrs. The results showed that the dual modification process decreased the whiteness, amylose content, swelling power, solubility, setback viscosity, and breakdown viscosity of the jack bean starch. On the contrary, it led to an increase in the water adsorption, paste clarity, pasting temperature and stability ratio of the starch. The stability ratio of native jack bean starch, the sample treated by the single annealing, and the dual modification were 0.56, 0.62, and 0.86, respectively, indicating that the sample treated with dual modification was more stable at high temperature and shear stress. The dual modification did not affect the crystalline xray diffraction patterns. The findings emphasized the potential of using a dual modification to alternate the characteristic of jack bean starch.

Morphological characteristics of starch sol-gel and its influences on flocculation of fine particles

Pasting starch into sol-gels by alkali is one of the most common methods for its use as flocculants in flotation. Any variation in its gelatinization process, however, could lead to different starch solutions with certain charges, sizes, and configurations of the segments, influencing their flocculating properties onto mineral surfaces. The purpose of this study is to identify the morphological characteristics of the starch sol–gel digested with different concentrations of alkali and their flocculation mechanisms on hematite through a series of tests, such as viscosity, turbidity, adsorption, pasting titration, settling, zeta potential All results pointed out that the gel-sol transition of starch was possibly governed by alkali concentrations or starch to alkali weight ratios. As the sodium hydroxide concentration increases, an increase in viscosity but a decrease in turbidity of the starch solution was obtained, inducing an upwards trend in the settling rates of the particle flocs. A suitable sol–gel by 1.25% sodium hydroxide (a 1.6 wt ratio of starch to NaOH) at turbidity of near 2 NTU and a viscosity of 258 mL/g harvested a maximum adsorption density of 11.5 mg/g hematite at a settling rate of 7.1 × 10−5 m/s. A certain amount of acidic contents on the segment chains resulting from alkali gelatinization play an important role in determining the morphological characteristics of the starch sol–gel at different pH values affecting adsorption density on iron oxides. It is worthy to be noted that the starch remnants at very small sizes produced by high concentrations of NaOH by over 1.50% or at a starch to alkali weight ratio of less than 1.3 were hard to achieve high efficiency on flocculating the particles but occasionally dispersing them instead. It could attribute to the less possibility of “bridging interactions” between the particles and these small segments with negative charges, which may limit the size and compactness of the particle flocs, and, consequently, reduce their settling rates.

Effect Of Different Irrigation Levels On Yield And Quality Of Corn Varieties (Zea mays L.) Under Aydin Ecological Conditions

Bu çalışma ile Aydın ekolojik koşullarında bazı mısır çeşitlerinin farklı sulama düzeylerinde tane verimi, verim öğeleri ve kalite özelliklerine ait performansların belirlenmesi amacıyla 2021 yılında yürütülmüştür. Deneme materyali olarak 5 adet hibrit mısır çeşidi kullanılmıştır (M14G44, P2085, DKC6980, TORRO ve SYFUERZA çeşitleri). Denemede çeşitlere tam sulama ve kısıtlı sulama dozları (sırasıyla tarla kapasitesinin %100’ü ve %60’ı) uygulanmıştır. İncelenen özelliklere bakıldığında koçan uç boşluğu 34.34 mm - 14.04 mm, koçanda tane sayısı 711 adet - 389 adet, koçan çapı 54.33 mm - 42.58 mm, bin tane ağırlığı 367.6 g - 249.6 g, tane verimi 1857 kg da-1 - 757.3 kg da-1, tanede ham kül oranı %2.148 - %1.266, tanede ham yağ oranı %4.183 - %2.13, tanede ham lif oranı %2.450 - %1.945, tanede ham protein oranı %7.93 - %11.62, tanede ham nişasta oranı %64.63 - %57.42 arasında değiştiği belirlenmiştir. Elde edilen sonuçlara göre tam su dozunun verim ve verim öğelerinde önemli etkilerinin olduğu belirlenmiştir. Öncelikle çeşitlerin mevcut ekolojik koşullarda (%100 su) yüksek verim potansiyeline sahip oldukları bulunmuştur. Buna ek olarak, ekonomik üretim için sulama düzeyinin tarla kapasitesinin %60’nın üzerinde olması gerektiği bulunmuştur. Tek yıllık veriler ışığında tane verimi bakımından SYFUERZA çeşidinin kısıntılı sulamayı tolere etme konusunda ümitvari, P2085 çeşidinin ise kısıntılı sulamaya karşı daha hassas olduğu söylenebilir.

Reducing the intestinal side effects of acarbose by baicalein through the regulation of gut microbiota: An in vitro study

Combination of dietary flavonoid-baicalein and acarbose reduces the risk that prediabetes will develop into type 2 diabetes mellitus; however, the mechanism underlying this effect has not been clarified. In this study, the in vitro culture conditions of intestinal microorganisms from prediabetic mice were optimized to increase over 30% similarity between in vitro cultured and fecal samples. Baicalein and acarbose alone and in combination, and their corresponding starch hydrolysate were assayed by the in vitro model. The results indicated that the combination of baicalein with acarbose decreased gas production by reducing the residual starch ratio in starch hydrolysate and decreasing the dosage of acarbose, and that reducing the relative abundance of gut bacteria correlated with gas production is the main mechanism. This study provided a theoretical foundation for the development of flavonoid dietary supplements to enhance the efficacy of oral hypoglycemic agents with fewer side effects and higher efficacy.

Synthesis and Characterization of a Novel Bentonite Composite Superabsorbent Resin Based on Starch

A superabsorbent resin (SAR) is a functional polymer with a high water absorption capacity, which has been widely used in many fields. In this study, a modified aqueous solution polymerization process was adopted to synthesize a SAR. The optimum synthetical mass ratios of starch, bentonite, potassium persulfate (K2S2O8), and N,N′-methylene-bis-acrylamide to acrylic acid (AA) were 7.14%, 3.57%, 0.29%, and 0.057%, respectively, and the neutralization degree of AA was 50%. The molecular structure and the surface morphologies of the SAR were confirmed using Fourier transform infrared spectroscopy and scanning electron microscopy. The SAR had a water absorbency of 1300 mL/g in distilled water and 56 mL/g in 0.9 wt.% NaCl solution. The water absorption rate reached 72.65% of the maximum water absorption in 1 hour and swelled to equilibrium in 4 hours. The water retention rate was 45.86% after heating and evaporation at 150°C for 1 hour. The moisture absorption rate reached 28.2% after 10 days of placement. The modified technology provides a new synthetic method for production of SARs, which is characterized by a lack of nitrogen protection, the direct use of raw AA and potato starch, a simplified synthesis process, substantially improved efficiency, and lower production costs.

Removal of organic contaminants by starch-derived porous carbon via peroxymonosulfate activation: The role of N doping and Fe/Mn loading

In this work, Fe/Mn-loaded nitrogen-doped porous carbonaceous materials were synthesized by a one-step pyrolysis process for organic contaminants removal. The effects of the component ratios of starch, urea, sodium bicarbonate, iron and manganese salts and pyrolysis temperatures on the removal performance of bisphenol A (BPA) were discussed. FeMn@CN-800, which pyrolyzed at 800 °C with a mass ratio of starch∶urea∶Fe∶Mn = 100∶100∶0.34∶0.66 showed 95.4% BPA removal and 73.5% mineralization within 60 min. Large specific surface (663 m2 g−1), rich hierarchical pore structures and N-doping facilitated the adsorption of BPA and peroxymonosulfate (PMS). Fe and Mn are located in the carbon layer in the form of iron carbide and manganese oxide, and act as electron donors to activate the PMS. Chemical quenching tests and electron paramagnetic resonance (EPR) confirmed that hydroxyl radicals (•OH), sulfate radicals (SO4•‐), superoxide anion radical (O2•‐), and singlet oxygen (1O2) are the ROS in this system. Electrochemical tests showed the formation of catalyst-PMS complexes and catalyst facilitated the direct electron transfer from BPA to PMS. The effect of reaction parameters, cyclic experiments, possible BPA degradation pathways were investigated. This work provides the first systematic evaluation of starch-derived materials as high-performance catalysts for PMS-based advanced oxidation processes.

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch.

Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims to determine the formulation of fermented cheese whey and cassava peel waste starch, resulting in an antimicrobial composite edible film with the best physical, mechanical, and water vapour permeability (WVP) properties, as well as with high antimicrobial activity. This research was conducted using experimental methods with nine composite edible film formulation treatments with three replications. Three variations in the fermented cheese whey and cassava peel starch ratio (v/v) (1:3, 1:1, 3:1) were combined with variations in the addition of glycerol (20%, 33%, 45%) (w/w) in the production of the composite edible film. Then, the physical characteristics such as elongation at break, tensile strength, WVP, colour, and antimicrobial effect of its film-forming solution were observed. The results showed that 24 h of whey fermentation with Candida tropicalis resulted in an 18.50 mm inhibition zone towards Pseudomonas aeruginosa. The best characteristic of the film was obtained from the formulation of a whey:starch ratio of 1:3 and 33% glycerol, which resulted in a thickness value of 0.21 mm, elongation at break of 19.62%, tensile strength of 0.81 N/mm2, WVP of 3.41 × 10−10·g/m·s·Pa at a relative humidity (RH) of 100%–35%, and WVP of 9.84 × 10−10·g/m·s·Pa at a RH of 75%–35%, with an antimicrobial activity towards P. aeruginosa of 5.11 mm.

Study of the volatilization rules of volatile oil and the sustained-release effect of volatile oil solidified by porous starch

Volatile oil from traditional Chinese medicine has various biological activities and has pharmacological activities in the central nervous system, digestive system, cardiovascular system, respiratory system, etc. These oils are widely used in clinical practice. However, the development of their clinical applications is restricted due to the disadvantages of volatile oils, such as high stimulation, high volatility and poor stability. To improve the stability of a volatile oil in the preparation process, its volatilization and stable release must be controlled. In this paper, porous starch was used as a solid carrier material, and liquid volatile oil was solidified by physical adsorption. GC–MS was used to determine the chemical constituents of the volatile oil, solidified powder and tablets, and the volatilization rules of 34 chemical constituents were analysed statistically. The solidified volatile oil/porous starch powder was characterized by XRD, TGA and DSC, and the VOCs of the volatile oil before and after solidification were analysed by portable GC–MS. Finally, the stable release of the volatile oil could be optimized by changing the porous starch ratio in the formulation. Volatilization was shown to be closely related to the peak retention time and chemical composition, which was consistent with the theory of flavour. The physical properties and chemical composition of the volatile oil did not change after curing, indicating that the adsorption of the volatile oil by porous starch was physical adsorption. In this paper, the porous starch-solidified volatile oil had a slow-release effect, and the production process is simple, easy to operate, and has high application value.

Impact of Amylose-Amylopectin Ratio of Starches on the Mechanical Strength and Stability of Acetylsalicylic Acid Tablets

The two main components of starch — amylose and amylopectin, are responsible for its interaction with moisture. This study investigated how moisture sorption properties of the starches with different amylose-amylopectin ratio impacted tablet properties including drug stability. The starch samples were equilibrated to 33, 53, and 75% relative humidity (RH) and then assessed for tabletability, compactibility, and yield pressure. Effect of humidity on viscoelastic recovery was also evaluated. Tabletability and compactibility of high-amylose starch were better than that of high-amylopectin starch at 33 and 53% RH. However, at 75% RH, the reverse was observed. In terms of yield pressure, high-amylose starch had lower yield pressure than high-amylopectin starch. High-amylose starch tablets also exhibited lower extent of viscoelastic recovery than high-amylopectin starch tablets. The variations in the tableting properties were found to be related to relative locality of the sorbed moisture. Degradation of acetylsalicylic acid in high-amylose starch tablets at 75% RH, 40°C was less than the tablets with high-amylopectin starch. This observation could be attributed to the greater amount of water molecules binding sites in high-amylose starch. Furthermore, most of the sorbed moisture of high-amylose starch was internally absorbed moisture, therefore limiting the availability of diffusible sorbed moisture for degradation reaction. Findings from this study could provide better insights on the influence of amylose-amylopectin ratio on tableting properties and stability of moisture-sensitive drugs. This is of particular importance as starch is a common excipient in solid dosage forms.