Starch Research Articles

Implementing Sediment Delivery Model-Orodispersible Tablet (SeDeM-ODT) Expert System in Cetirizine Dihydrochloride Orally Disintegrating Mini-Tablets (ODMTs) Formulation

In recent years, pediatric medicine has shifted towards solid oral dosage forms, moving away from liquid formulations to create tailored platforms for children. Orally disintegrating mini-tablets (ODMTs), with a diameter below 3 mm, dissolve rapidly in the mouth and represent a promising option. This study aimed to develop ODMTs using various co-process excipients, assessing their suitability with the Sediment Delivery Model-Orally Disintegrating Tablet (SeDeM-ODT) expert system. Favorable Index of Good Compressibility and Bucodispersibility (IGCB) values (> 5) were found for F-MELT® and co-process rice starch (CR), utilizing for ODMT formulation. Cetirizine dihydrochloride (CET) was evaluated for direct compression suitability, revealing flowability deficiencies. Therefore, co-process excipient quantities were adjusted based on flowability compensation. CET-ODMTs containing F-MELT® exhibited higher drug loading capacity than CR (5 and 2.5 mg/table, respectively). Uniformity of mass, content uniformity, and friability met acceptance criteria with no significant differences between formulations. F-MELT®-based CET-ODMTs showed slower wettability due to magnesium stearate lubrication. Ultimately, the SeDeM-ODT expert system facilitated the excipient selection and formulation development, resulting in ODMTs meeting requirements with minimal experimentation.

Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors

In this research, modification of long-chain inulin (FXL) through phosphorylation (PFXL) to enhance its application in wheat starch (WS) and starch-based products. The impacts of PFXL on the pasting, rheology, microstructure, and retrogradation characteristics of WS were researched. The findings revealed that PFXL significantly reduced both the breakdown and setback values of WS. Additionally, the incorporation of PFXL reduced the viscoelasticity of WS paste and improved its fluidity. Scanning electron microscopy indicated that higher PFXL levels (>5 %) produced small fragments that partially covered the three-dimensional honeycomb structure of WS paste, thereby reducing water loss during short-term storage. PFXL also altered water distribution in WS gels, depending on concentration and storage duration. X-ray diffraction and Fourier-transform infrared spectroscopy suggested that PFXL effectively inhibited amylopectin recrystallization. Compared to FXL, PFXL exhibited a more pronounced ability to inhibit the aging of WS in short- and long-term storage.

Literatur Review Artikel : MANFAAT PENGUJIAN AMILUM DAN PROTEIN PADA LARUTAN GLUKOSA, PATI (UJI MOLISCH) DENGAN MENGGUNAKAN BERBAGAI METODE

The testing of starch and protein in glucose and starch solutions was conducted using the Molisch test and other methods. Glucose, as a monosaccharide, serves as the main energy source, while starch, being a polysaccharide, must first be broken down into monosaccharides before it can be utilized. Carbohydrates, such as glucose and starch, provide energy and support food metabolism and characteristics such as taste, color, and texture. The methods applied in this review include literature studies on the chemical testing of starch and protein, focusing on the Molisch test for detecting carbohydrates in biological samples. Various approaches, including color-change-based methods and other analytical techniques, were used to measure starch and protein in glucose and starch solutions. The review findings highlight the importance of a thorough understanding of starch characteristics and its modification to enhance its utility in the food and pharmaceutical sectors. These findings support the use of pregelatinized starch and the exploration of alternative carbohydrates sources to improve food quality and variety. Qualitative tests, such as Benedict's, detect reducing sugars in foods, while temperature increases affect the moisture content and compaction of starch, especially in pregelatinized cassava starch. In conclusion, starch testing methods like iodine and Molisch tests are effective for analyzing starch and carbohydrates, while the ratio of starch to water and temperature play key roles in influencing the physical properties of starch.

Effects of Different Types of Starches on Katjang Goat Meat Emulsion Characteristics

Katjang goat meat has the potential to be used for emulsified meat product production but the suitable starch type to be applied as the filler is unknown. The present study was undertaken to evaluate the effect of various starches on the quality characteristic of Katjang goat meat emulsion. Katjang goat meat emulsion was prepared by incorporating various starches viz., tapioca starch (TS), sago starch (SS), and wheat starch (WS), as filler by replacing lean meat. The developed emulsion samples were evaluated for physiochemical, proximate, colour, texture, and gel strength. The addition of TS into meat emulsion results in the most stable emulsion as exhibited by the lowest total expressible fluid (%TEF), expressible fat (%EFAT), and cooking loss. There was no significant (p>0.05) difference for the pH, water holding capacity (WHC), texture profile analysis (TPA), and colour values of all the samples. The incorporation of SS in the formulation decreased (p<0.05) the shear force and work of shearing. In conclusion, the incorporation of TS was found optimum to formulate goat meat emulsion with better quality characteristics.

Genome-wide association study and KASP marker development for starch quality traits in wheat.

Starch is the main component of wheat (Triticum aestivum L.) flour, and its quality directly affects the processing quality of the final product. To investigate the genetic basis of starch, this study assessed the starch quality traits of 341 winter wheat varieties/lines grown in Emin and Qitai during the years 2019-2020 and 2020-2021. A genome-wide association study was conducted with the genotype data obtained from wheat 40K breeding chips using the mixed linear model. Wheat starch quality traits exhibited coefficients of variation ranging from 1.43% to 23.66% and broad-sense heritabilities between 0.37 and 0.87. All traits followed an approximately normal distribution, except for T. There were highly significant correlations among starch quality traits, with the strongest correlation observed between final viscosity (FV) and trough viscosity (TV) (r=0.748), followed by peak viscosity and breakdown (BD) (r=0.679). Thirty-four single-nucleotide polymorphism markers significantly and stably associated with starch quality traits were identified, clustering in 31 genetic loci. These included one locus for TV, six loci for BD, three loci for FV, two loci for peak time (PT), 12 loci for T, five loci for falling number, and two loci for damaged starch. One PT-related block of 410kb was identified in the region of 596 Mb on chromosome 5A, where significant phenotypic differences were observed between different haplotypes. One Kompetitive allele-specific PCR (KASP) marker for T was developed on chromosome 7B, and two KASP markers for BD were developed on chromosome 7A. Four candidate genes possibly affecting BD during grain development were identified on chromosome 7A, including TraesCS7A02G225100.1, TraesCS7A02G225900.1, TraesCS7A02G226400.1, and TraesCS7A02G257100.1. The results have significant implications for utilizing marker-assisted selection in breeding to improve wheat starch quality.

Evaluating microwave energy impact on 3G snacks: A study on dielectric properties and expansion

Third-generation (3G) snacks, a food type of widespread interest in the industry, have a longer shelf life than second-generation (2G) snacks. The primary regeneration process for these snacks involves frying and microwaving. However, only a few studies have detailed the effects of microwave irradiation on these products. This study aims to analyse the influence of the type of material, compression, and microwave power on the expansion capabilities of the pellets. Four raw materials (rice flour, rice semolina, corn semolina, and wheat starch) were combined with water to achieve uniform moisture content and extruded into pellets with different compression ratios (1:1, 2:1, and 3:1). The elaborated samples were processed at different microwave powers (heating rates of 2 and 10 °C/s) using an instrument capable of accurately delivering microwave energy to food samples while monitoring key process parameters, including dielectric properties. Samples with high starch content, low protein content, and low fibre content, in conjunction with higher compression ratios exhibited a more pronounced expansion.

Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage.

The consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars and two high-quality hybrid rice cultivars were selected and sown at a low temperature and normal temperature in the field. The low temperature during grain filling increased the amylose content, final viscosity, setback, short amylopectin chain ratio, and degree of amylopectin branching in four high-quality rice cultivars; meanwhile, the amylopectin content, gelatinization temperature, proportion of medium-long chain amylopectin, and the short-range order of starch decreased. Compared with the normal temperature, the alterations in the physicochemical and structural qualities of high-quality conventional rice cultivars YZX and NX42 were less significant at lower temperatures. The starch quality of high-quality conventional rice was more stable than hybrid high-quality rice.

Technological and Dietary Responses to Holocene Climate Events in the Northern Great Basin

ABSTRACT Environmental instability caused by extended periods of drought no doubt impacted past human populations by limiting economic options and driving changes in social and technological organization. Here we examine two sets of Great Basin sites with occupations spanning the middle and late Holocene droughts: one associated with lowland springs and another with upland springs. We use dietary markers retrieved via starch granule analysis to evaluate whether artifact form relates to resources processed, how changes in tool form might be related to past changes in climate, environment, and social organization, and what, if any, differences mark upland vs. lowland resource use. Our data suggest that changes in tool form track with environmental fluctuations and that in both upland and lowland settings diets focused primarily on tubers and high-return seeds and that these profitable and stable food sources likely anchored populations during periods of drought.

Characteristics of sweet potato starch particles modified by various methods for use in food-grade Pickering emulsion

The objective of the current work was to formulate Pickering emulsions prepared solely of sweet potato starch that were renewable and surfactant-free. Native starch has a low capacity for emulsification, for this reason, three different modification techniques including anti-solvent precipitation, esterification with octenyl succinic anhydride (OSA), and hydrothermal treatment were applied to modify native sweet potato starch particles (NSPSP). The outcomes demonstrated that the characteristics of the particles, such as size, wettability, surface morphology, crystallinity, thermal behavior, and interfacial tension, were significantly impacted by modification. The amylose content and roughness of NSPSP were reduced by applying OSA, and OSA-modified samples had the highest contact angle and crystalline region. Conversely, ethanol-induced starch granules showed increased amorphous area, higher surface roughness, and agglomeration. From an interfacial perspective, esterification of starch with OSA could decrease the interfacial tension, whereas the anti-solvent approach caused an increase in this parameter. Droplet size, surface charge, microstructure, and emulsification index were used to describe O/W Pickering emulsions stabilized by native and modified particles. This investigation suggested that, in contrast to the other two techniques, modifying NSPSP with OSA had a favorable effect on the emulsifying capacity of the resulting Pickering emulsion. The findings suggested that modified NSPSP could be a promising candidate to stabilize Pickering emulsion with demanding characteristics, which could be applied for carrying the bioactive compounds.

Thermally processed rice starch impacts glucose homeostasis in mice to different degrees via disturbing gut microbial structure and intestinal barrier function

Long-term intake of thermally processed starch-based foods may impact glucose homeostasis, but the consistency of the effects of various thermal treatments and the reasons are not clear. In this study, thermal treatments, especially boiling, damaged the crystal structure and inter-molecular hydrogen bonds of starch-based blends, thus decreasing the structural order and stability. These thermally treated starch-based blends increased the appetite of mice, promoted food digestion, and enhanced postprandial glucose response. Normal C57BL/6J mice were treated with boiled, baked, and fried starch-based diets for ten weeks. Compared to the baked and fried starch-based diets, the boiled starch-based diet significantly (p < 0.05) elevated random blood glucose levels and disrupted insulin homeostasis, primarily due to the remarkable decrease in gut microbial diversity. Both baked and fried starch-based diets resulted in relatively high intestinal epithelial permeability (plasma lipopolysaccharide increased by 28.67 % and 21.85 %, respectively). They adversely affected islet β-cell function and evoked glucose metabolism disorder. Overall, results demonstrate a clear connection among the thermal processing of starch-based diets, disruption of intestinal homeostasis, and adverse glucose metabolism. This study lays a theoretical foundation for the formulation of food processing strategies to mitigate the adverse effects of thermally treated food on glucose homeostasis.

Comparing gluten‐free eggless muffins' viscoelastic, rheological, and textural properties after combining seven plant‐based protein isolates with wheat, corn, and rice starches

SummaryThis study aimed to substitute egg albumin with eight plant‐based protein isolates and xanthan gum for the development of gluten‐free, eggless muffins. The presence of protein isolates led to reduced pasting viscosities, suggesting limited swelling capacity of the starch granules. Incorporating different protein isolates enhanced the batter's viscoelastic properties, marked by an increase in storage and loss modulus and a decrease in tan δ, indicating enhanced gel properties compared to starch‐only batters, which showed more liquid‐like characteristics. Consequently, the muffins exhibited greater specific volume, springiness, and cohesiveness. The consistency of the muffins varied depending on the protein isolates used. The inclusion of protein isolates also altered the crust's hue, shifting it towards a reddish‐brown shade, while the crumb colour varied with protein incorporated. Sensory evaluation demonstrated that overall acceptability of the muffins improved with the protein isolates, particularly for those incorporating mung bean protein isolate. Principal Component Analysis further highlighted the strong associations between specific quality attributes, underscoring the significant impact of protein isolates on the quality characteristics of gluten‐free muffins.

Mechanistic understanding of changes in physicochemical properties of different rice starches under high hydrostatic pressure treatment based on molecular and supramolecular structures

The molecular and supramolecular structures of japonica and waxy rice starches under high hydrostatic pressure treatment (450 MPa) were studied and the changes in physicochemical properties were analyzed based on these structures. The molecular structures of japonica and waxy rice starch cause differences in the lamellar structure and physicochemical properties. The thickness of amorphous lamella of japonica rice starch increased at 5 min (2.95 nm) followed by a gradual collapse of lamellar structure. Whereas the thickness of crystalline lamellae of waxy rice starch increased at 15 min (5.92 nm) and the lamellae collapsed suddenly at 20 min. The pasting, rheological and textural characteristics of both starches increased significantly within 10 to 15 min. The decreasing onset temperature and enthalpy of high hydrostatic pressure-treated starches indicated easier gelatinization. High hydrostatic pressure-treatment offers potential for developing starch-based products with low swelling capacity, easy gelatinization, high viscosity and hardness.

Spider web-reinforced chitosan/starch biopolymer for active biodegradable food packaging

In this study, starch (ST), chitosan (CH), spider silk (SW), and their hybrid composite bioplastics were fabricated and examined for physicochemical and mechanical properties. The essential oils (EOs) of Rosmarinus officinalis were encapsulated to enhance their biological application. The prepared composite films were characterized using various spectroscopic techniques such as XRD, SEM, GCMS–, UV–VIS, TGA, and FTIR spectroscopy. The antimicrobial activity of the prepared film was tested against S. aureus bacterial and C. albican fungal strains which showed a greater zone of inhibition for the composite film encapsulated with EOs. The biodegradability of the synthesized film was evaluated for 60 days in soil under laboratory conditions. The composite film containing spider web and essential oil significantly improved mechanical properties. The physicochemical results, such as moisture, solubility, swelling, transmittance, opacity, and water vapor permeability, of the prepared bioplastic were comparable with those of the control plastic. The EO-based film had greater antioxidant activity against DPPH, hydrogen peroxide, and phosphomolybdenum assays, with an inhibition range of 60–70 %. The addition of spider web and essential oil to the chitosan/ starch film significantly increased the shelf life of injera and tomatoes for 7 and 10 days, respectively for the EO-based film. The biodegradability of the synthesized film has shown a great reduction in the weight and growth of microorganisms. In general, the CH/ST/SW and CH/ST/SW/EOs composite films have greater mechanical, biological, physicochemical, and potential improvement of food shelf life applied as either coating or packaging material.

Variation in Starch Properties in Ratoon Rice and Their Relationship with Rice Quality

Ratoon rice is characterized by higher production combined with enhanced rice quality. However, the relationship between the differences in the structure and properties of the starch and variations in the ratoon season and rice quality is still unclear. In this study, we conducted a field experiment in 2023 to assess the relationship between rice quality differences and starch characteristics of four different hybrid rice varieties (Longjingyou1212: LJY1212; Taoyouxiangzhan: TYXZ; Liangyou6326: LY6326; Fengliangyouxiang1: FLYX1) in the ratoon season. In terms of appearance, the chalkiness degrees and chalky grain percentage of LJY1212 (0.6%, 2.3%) and TYXZ (1.2%, 6.0%) were 53.5% and 53.9% lower than those of LY6326 (2.4%, 10.0%) and FLYX1 (1.6%, 7.8%), indicating that the appearances of LJY1212 and TYXZ were better than those of LY6326 and FLYX1. The average amylose contents of LJY1212 (18.5%) and TYXZ (19.0%) were 10.8% higher than those of LY6326 (17.7%) and FLYX1 (15.7%), and there was no significant difference in protein content between the varieties in the ratoon season. Regarding the starch microstructure, the starch granules of LJY1212 and TYXZ in the ratoon season were arranged more closely. The average ratios of 1045/1022 cm−1 of LJY1212 (0.77) and TYXZ (0.76) were 7.0% higher than those of LY6326 (0.71) and FLYX1 (0.72), indicating that the internal orders of LJY1212 and TYXZ’s starch were better than those of LY6326 and FLYX1. The average relative crystallinities of LJY1212 (24.8%) and TYXZ (24.5%) were 5.2% lower than those of LY6326 (25.7%) and FLYX1 (26.6%). The relative crystallinity of starch decreased with the increase in amylose content, while the short-range order degree, gelatinization temperature, and gelatinization enthalpy increased with the increase in amylose content. Therefore, the LJY1212 and TYXZ varieties, with better rice qualities, are recommended for planting in southern China.

Microwave‐assisted treatment for the improvement of rice flour properties and rice flour bread quality

SummaryModification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose content, thermal properties, morphological structure, functional and crystalline structural that affect bread quality. Microwave‐treated rice flour at 600 W showed notable increment in amylose content of 1.03 folds (for both 20% and 30% water content) as compared to untreated rice flour. The microwave treatment destroyed the amorphous region of the rice flour starch, whereas starch crystal structure was slightly increased after treatment. Rice flour maintained its thermal stability even after exposure to high radiation of microwave. The treated rice flour exhibited starch granules with more voids on its surface, indicating the exudation of amylose at higher temperature. The major effect of microwave treatment was observed on the bread for rice flour treated at 800 W with higher specific volume, increase in gas cells pores, softer crumb, low hardness and delayed staling as compared to untreated rice flour. The microwave‐assisted treatment shows a significant potential in improving the rice flour quality led to increase the quality of bread.

Phenotypic Analysis and Gene Cloning of Rice Floury Endosperm Mutant wcr (White-Core Rice).

The composition and distribution of storage substances in rice endosperm directly affect grain quality. A floury endosperm mutant, wcr (white-core rice), was identified, exhibiting a loose arrangement of starch granules with a floury opaque appearance in the inner layer of mature grains, resulting in reduced grain weight. The total starch and amylose content remained unchanged, but the levels of the four component proteins in the mutant brown rice significantly decreased. Additionally, the milled rice (inner endosperm) showed a significant decrease in total starch and amylose content, accompanied by a nearly threefold increase in albumin content. The swelling capacity of mutant starch was reduced, and its chain length distribution was altered. The target gene was mapped on chromosome 5 within a 65 kb region. A frameshift mutation occurred due to an insertion of an extra C base in the second exon of the cyOsPPDKB gene, which encodes pyruvate phosphate dikinase. Expression analysis revealed that wcr not only affected genes involved in starch metabolism but also downregulated expression levels of genes associated with storage protein synthesis. Overall, wcr plays a crucial role as a regulator factor influencing protein synthesis and starch metabolism in rice grains.

Modulation of retrogradation properties by removal and retention of starch granule-associated lipids: A case study on buckwheat and wheat starches

The objective of this research was to investigate the influence of starch granule-associated lipids (SGALs) on retrogradation properties of buckwheat and wheat starches. According to the results, the removal of SGALs led to remarkable increase in the retrogradation enthalpy change of all starches and the strength of starch gels, as well as the density and short-range ordered structure of starch aggregates. The strength of starch gel experienced a rise from 3139.39 g to 3718.18 g in Tartary buckwheat, 2924.12 g to 3551.13 g in common buckwheat, and 1887.55 g to 2555.24 g in wheat, respectively. The removal of SGALs contributed to a decrease in the thermal stability of starches and an augmentation of amylose leaching during gelatinization process, which would strengthen the hydrogen bond interaction between starch molecules during cooling process, and promoting the rearrangement of the order structure of starch molecules. In general, these results indicated that the retention of SGALs could limit amylose leaching, then inhibited rearrangement and recrystallization of dissolved starch molecules, and ultimately delayed the short-term and long-term retrogradation process. This work further supplemented theoretical knowledge about SGALs in buckwheat and wheat starches, also provided a new perspective for regulating the physicochemical properties of starches.

Microscopic study of proteins, starch and cell walls in potato trimmings

Potato trimmings are an undervalued food industry by-product and represent a potential source of valuable nutrients such as potato proteins. Cryo-scanning electron microscopy, atomic force microscopy, fluorescence microscopy and Raman microscopy were used to define the structural organisation of the protein fraction in this food side stream. The complementarity of the techniques allowed to localise the proteins in potato trimmings but also revealed the microstructure of these proteins, which were mainly present as aggregates in the cytoplasm, near starch granules and within gelatinised starch. Globules in the aggregates ranged in size from 0.1 to 0.25 μm. Upon acid-based stabilisation, differences in the microstructure of both gelatinised starch and cell walls were observed. These were most apparent in samples stabilised by steered fermentation, and it is suggested that these changes have caused the improved protein extractability (+41%) observed in these samples. A multipronged microscopy approach helps to elucidate the impact of acid-based stabilisation techniques and might explain the positive effect of the stabilisations on protein extractability.

The high molecular weight and large particle size and high crystallinity of starch increase gelatinization temperature and retrogradation in glutinous rice

The gelatinization and retrogradation properties of glutinous rice starch are important factors that affect its quality. In this study, the thermal properties, viscosity properties and retrogradation of starch from 152 natural glutinous varieties were investigated, and further explored the effects of starch structure on gelatinization temperature (GT) and retrogradation. The results demonstrated a strong positive linear correlation between thermal properties and retrogradation of glutinous rice. The high molecular weight, high crystallinity and large particle size of starch have significant positive effects on the thermal properties and retrogradation of amylopectin. Varieties of glutinous rice with high molecular weight starch, large starch particle sizes, and high crystallinity exhibited high GT and retrogradation rates (R%). Additionally, there was a significantly negative correlation between the range of gelatinization temperature and gelatinization enthalpy in raw starch, while a larger temperature range in retrograded starch corresponded to greater gelatinization enthalpy. The recrystallization of retrograded starch exhibited higher crystal heterogeneity and a broader range of melting points compared to raw glutinous starch. These findings provide valuable insights for breeding glutinous rice varieties with desirable retrogradation traits, particularly those with low R%.

Effects of different trophic conditions on total fatty acids, amino acids, pigment and gene expression profiles in Euglena gracilis.

Euglena gracilis is a unique microalga that lacks a cell wall and is able to grow under different trophic culture conditions. In this study, cell growth, biomass production, and changes in the ultrastructure of E. gracilis cells cultivated photoautotrophically, mixotrophically, and under sequential-heterotrophy-photoinduction (SHP) were assessed. Mixotrophy induced the highest cell growth and biomass productivity (6.27 ± 0.59mg/L/d) in E. gracilis, while the highest content of fatty acids, 2.69 ± 0.04% of dry cell weight (DCW) and amino acids, 38.16 ± 0.08% of DCW was obtained under SHP condition. E. gracilis also accumulated significantly higher saturated fatty acids and lower unsaturated fatty acids when cultivated under SHP condition. Transcriptomic analysis showed that the expression of photosynthetic genes (PsbA, PsbC, F-type ATPase alpha and beta) was lower, carbohydrate and protein synthetic genes (glnA, alg14 and fba) were expressed higher in SHP-culture cells when compared to other groups. Different trophic conditions also induced changes in the cell ultrastructure, where paramylon and starch granules were more abundant in SHP-cultured cells. The findings generated in this study illustrated that aerobic SHP cultivation of E. gracilis possesses great potential in human and animal feed applications.