Starch Formation Research Articles

Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties

Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties

Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments

This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group A samples) exhibited higher values of Mw and Rh¯ than FL-RS, ML-RS, AL-RS (Group C samples), and CL-RS (Group B sample). In parallel with the SEC result, other structural characteristics followed similar trends, where Group C samples exhibited the lowest values of double helix content and crystallinity by 13C NMR, and degree of order/double helix by FT-IR. Comparatively, Group A samples exhibited the opposite trends, and displayed large amorphous aggregates on their micrograph. The results are expected to provide information for better understanding the mechanism of resistant starch formation during different processing of lentil and to lay a theoretical foundation for the future study of their structure-function relationship.

Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology

Response surface methodology was applied to determine the effects of pullulanase debranching, microwave irradiation time (2–4 min) and power (20–100%) on resistant starch (RS) formation and in-vitro glycemic index (GI) values in high amylose corn starch, Hylon VII. Starch:water (1:10) suspensions were cooked and autoclaved, debranched with pullulanase (1000 PUN/g; 1500 U/kg starch) at 60 °C and then different microwave-storing cycles and drying (oven or freeze drying) processes were applied. In order to describe the relationship between the dependent and independent variables (microwave power and irradiation time), the response values were fitted by first order polynomial regression models. Significance analysis showed that microwave irradiation time had significant effect on RS content and GI value of the samples treated with one cycle of microwave-storing prior to freeze-drying. Microwave power had significant factor on the GI value of the samples that were oven-dried after one cycle of microwave-storing. Solubility and water binding capacity values of all heat treated samples were higher than those of native starch. On the other hand, RVA viscosity values were lower than native starch for oven-dried samples. Water binding capacity, solubility and final viscosity values of the freeze-dried samples were higher than those of oven-dried ones.

Peningkatan Pati Resisten Tepung Sorgum Termodifikasi Melalui Fermentasi dan Siklus Pemanasan Bertekanan-Pendinginan

Sorghum can be utilized as raw material to produce resistant starch because of its high amylose content. Resistant starch is the starch that is resistant to gastric acid hydrolysis and it cannot be digested by pancreatic digestive enzymes, it cannot be absorbed in the human small intestine, but it can be fermented by intestinal microbial in the colon. This study aims to increase the levels of resistant starch in modified sorghum flour by lactic acid bacteria fermentation and autoclaving-cooling cycling. Parameters analyzed in this study were proximate analysis starch digestibility, amylose content, total starch, reducing sugar, RDS (rapidly digestible starch), SDS (slowly digestible starch), and resistant starch. The combination treatment of fermentation and 2 cycles of autoclaving-cooling (FAC-2S) is the best treatment because it was able to produce the highest resistant starch content (39.06% dw) and it increased resistant starch 8.1 fold when compared with control. Improvement the number of autoclaving-cooling cycles was applied will increase the resistant starch content and decrease the digestibility of modified sorghum flour. High amylose content in modified sorghum flour is useful in the formation of resistant starch.

Development of resistant corn starch for use as an oral colon-specific nanoparticulate drug carrier

Abstract Starch is constituted of amylose and amylopectin. Debranching of amylopectin converts it into amylose thereby producing resistant starch which is known to be less digestible by the amylase. This study designed resistant starch using acid hydrolysis and heat-moisture treatment methods with native corn starch as the starting material. Both native and processed starches were subjected to Fourier transform infrared spectroscopy, X-ray diffractometry, differential scanning calorimetry and molecular weight analysis. They were nanospray-dried into nanoparticles with 5-fluorouracil as the drug of interest for colon cancer treatment. These nanoparticles were subjected to size, zeta potential, morphology, drug content and in vitro drug release analysis. Heat-moisture treatment of native corn starch enabled the formation of resistant starch through amylopectin debranching and molecular weight reduction thereby enhancing hydrogen bonding between the starch molecules at the amorphous phase and gelatinization capacity. The nanoparticles prepared from resistant starch demonstrated similar drug release as those of native starch in spite of the resistant starch had a lower molecular weight. The resistant starch is envisaged to be resistant to the digestive action of amylase in intestinal tract without the formed nanoparticles exhibiting excessively fast drug release in comparison to native starch. With reduced branching, it represents an ideal precursor for targeting ligand conjugation in design of oral colon-specific nanoparticulate drug carrier.

Analyses of starch biosynthetic protein complexes and starch properties from developing mutant rice seeds with minimal starch synthase activities

BackgroundStarch is the major component of cereal grains and is composed of essentially linear amylose and highly branched amylopectin. The properties and composition of starch determine the use and value of grains and their products. Starch synthase (SS) I, SSIIa, and SSIIIa play central roles in amylopectin biosynthesis. These three SS isozymes also affect seed development, as complete loss of both SSI and SSIIIa under reduced SSIIa activity in rice lead to sterility, whereas presence of minimal SSI or SSIIIa activity is sufficient for generating fertile seeds. SSs, branching enzymes, and/or debranching enzymes form protein complexes in cereal. However, the relationship between starch properties and the formation of protein complexes remain largely unknown. To better understand this phenomenon, properties of starch and protein complex formation were analyzed using developing mutant rice seeds (ss1L/ss2aL/ss3a) in which all three major SS activities were reduced.ResultsThe SS activity of ss1L/ss2aL/ss3a was 25%–30% that of the wild-type. However, the grain weight of ss1L/ss2aL/ss3a was 89% of the wild-type, 55% of which was starch, showing considerable starch synthesis. The reduction of soluble SS activity in ss1L/ss2aL/ss3a resulted in increased levels of ADP-glucose pyrophosphorylase and granule-bound starch synthase I, which are responsible for substrate synthesis and amylose synthesis, respectively. Together, these features led to an increase in apparent amylose content (34%) in ss1L/ss2aL/ss3a compared with wild-type (20%). Gel filtration chromatography of the soluble proteins in ss1L/ss2aL/ss3a showed that the majority of the starch biosynthetic enzymes maintained the similar elution patterns as wild-type, except that the amounts of high-molecular-weight SSI (> 300 kDa) were reduced and SSIIa of approximately 200–300 kDa were present instead of those > 440 kDa, which predominate in wild-type. Immuno-precipitation analyses suggested that the interaction between the starch biosynthetic enzymes maybe reduced or weaker than in wild-type.ConclusionsAlthough major SS isozymes were simultaneously reduced in ss1L/ss2aL/ss3a rice, active protein complexes were formed with a slightly altered pattern, suggesting that the assembly of protein complexes may be complemented among the SS isozymes. In addition, ss1L/ss2aL/ss3a maintained the ability to synthesize starch and accumulated less amylopectin and more amylose in starch.

Extraction and characterization of rye grain starch and its susceptibility to resistant starch formation

The aim of this work was to isolate starch from different parts of rye grain by a traditional and newly developed enzymatic method, and to compare the physical, chemical and molecular properties of isolated starches, especially focusing on susceptibility to resistant starch (RS) formation.Enzymatic treatment provided a high yield of starch which differed in granularity depending on the parts of grain used for isolation. A share of extreme size granules in starches have a strong impact on swelling and pasting properties. The differences could be explained by molecular properties of starch fractions in the examination of which HPSEC with post-column derivatization was especially helpful showing higher dispersity and molar mass of amylose in starches obtained by the enzymatic method.The derivatized SEC profiles of RS have not been reported earlier. Starches isolated by enzymatic method with a high share of small starch granules were less susceptible to a RS formation.

Resistant Starch Formation from Corn Starch by Combining Acid Hydrolysis with Extrusion Cooking and Hydrothermal Storage

Acid hydrolysis process (AHPS) combined with hydrothermal storage process (HSPS) and extrusion cooking process (ECPS) are performed to obtain resistant starch (RS) from corn starch (CS). CS is subjected to AHPS citric, phosphoric acids, and HCl and thermal processes: 1) ECPS at 100 °C, 18% moisture content, and 220 rpm; 2) HSPS at 120 °C for 1 h, then storing at low temperature (4 °C) for 24 h. Evaluations in the different treatments are: RS, water absorption index (WAI) and solubility index (WSI); rheological, thermal, and microstructural properties. Treatment HAL results in the highest yield of RS (13.19 g/100 g), which increases WAI and WSI, low viscosity, gel hardness, ΔH and microstructural analysis showing agglomerated structures (30 µm) of diameter. On the other hand, HAC and HAP generated values of RS (8.47–9.19 g/100 g), respectively. Results show that pre‐treatment by AHPS combined with HSPS is an alternative for obtaining RS, which exhibits suitable physical properties and is applicable to different dietary matrixes, at a 20‐fold increased yield.

Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran

The formation of high amylose corn starch (HACS)-alkylresorcinol (AR) inclusion complexes was demonstrated using HACS and a crude AR extract from rye bran, and was confirmed by complementary characterization techniques. Inclusion complex was extracted using hot 2-propanol/water (3:1), and thirteen different AR homologs were identified in the 2-propanol/water extract. However, this extraction regime was insufficient to remove all guests from the inclusion complexes, but did result in annealing of the V-type crystallinity, yielding an endotherm with higher onset and peak temperatures and dissociation enthalpy. The remaining guest compounds were recovered by disruption of the inclusion complexes with DMSO followed by liquid-liquid extraction. A total of nine AR homologs were recovered and two saturated long alkyl chain AR homologs (C21:0 and C19:0) were obviously enriched in the complexes compared to the crude AR extract. The formation of HACS-AR inclusion complexes may have the potential to inhibit staling in baked goods.

Effective role of medium supplementation in microalgal lipid accumulation.

The present study investigated the interaction between starch and lipid accumulation in a green microalgae enrichment culture. The objective was to optimize the lipid content by manipulation of the medium in regular batch culture. Two medium designs were evaluated: First a high ortho-P concentration with vitamin supplementary (Pi-vitamins supplemented medium), second normal growth medium (control). Both media contained a low amount of nitrogen which was consumed during batch growth in three days. The batch experiments continued for another 4 days with the absence of soluble nitrogen in the medium. When the mixed microalgal culture was incubated in the Pi-vitamin supplemented medium, the lipid, and starch content of the culture increased within the first 3 days to 102.0 ± 5.2 mg/L (12.7 ± 0.6% of DW) and 31.7 ± 1.6 mg/L (4.0 ± 0.2% of DW), respectively. On the last day of the experiment, the lipid, and starch content in Pi-vitamin medium increased to 663.1 ± 32.5 mg/L (33.4 ± 1.6% of DW) and 127.5 ± 5.2 mg/L (6.4 ± 0.3% of DW). However, the lipid and starch content in the control process, reached to 334.7 ± 16.4 mg/L (20.1 ± 1.0% of DW) and 94.3 ± 4.6 mg/L (5.7 ± 0.3% of DW), respectively. The high Pi-vitamin medium induced storing lipid formation clearly while the starch formation was not affected. The lipid contents reported here are among the high reported in the literature, note that already under full growth conditions significant lipid levels occurred in the algal enrichment culture. The high lipid productivity of the reported mixed microalgae culture provides an efficient route for efficient algal biodiesel production.

Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatmen

In the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized using a FTIR measurement. The degree of cross-linking was reached at 8 kV and 10 min of treatment and it was 2-times higher than that of raw starch. Under scanning electron micrographs, treated granules were melted and linked to each other under plasma treatment. Besides, under enzymatic hydrolysis, a rough surface was found in both non-treated and treated granules. However, treated sample showed enzymatic erosion resistance than that of raw starch. Actually, the positive correlation between the degree of cross-link and resistant starch was found. Furthermore, the increase of heat-stable DCL leading to the formation of boiling-stable resistant starch.

Effects of Shear and Heat Milling Treatment on Thermal Properties and Molecular Structures of Rice Starch

The effects of a previously reported shear and heat milling machine (SHMM) on the crystallinity and molecular architecture of starch are examined. The SHMM produces amorphous starch flour from rice grains containing crystalline starch. A high temperature of 120 °C and a distance of 10 µm between milling mortars were essential for the complete conversion of crystalline starch to amorphous starch. The effects of increasing the gap between mortars to 100 µm and decreasing the temperature to 15 °C were tested. The use of highly dried rice flour containing only 1% water (w/w) was also examined. The results suggest that the transition from crystalline starch to amorphous starch produced by the SHMM is a gelatinization process because a significant amount of water in the rice grains contributes to the formation of amorphous starch. It was also found that high temperature milling specifically, but only partially, cleaved the cluster‐interconnecting chains of amylopectin, resulting in the formation of glucans smaller than normal amylopectin. Novel finding from these results is that the coordinated action of high temperature milling, a small gap, and endogenous water in amylopectin induces gelatinization, accompanied by a reduction in the molecular weight of amylopectin cut at the B2‐3 branches.

Analysis of the Complex Index of Extruded Corn Starch and Degermed Corn

Commercial corn starch or degermed corn contains lipids and protein, and starch-lipid (or protein) complexes were formed during extrusion. The formation of starch and lipid (or protein) complexes was investigated using the complex index (CI) and differential scanning calorimetry (DSC) analysis. The CI of extrudates of a commercial corn starch/germ mixture (or gluten meal) showed that starch was complexed with lipid or protein, thus decreasing the iodine-binding capacity of amylose. The CI increased as the content of germ or gluten meal blending starch increased. Blends containing degermed corn and thermostable or mesophilic α-amylase were extruded. The CI of extrudates was higher than 55%; however, the starch-lipid complex was not stable and could be separated. The DSC analysis of the blending starch extrudate and palmitic acid showed that the enthalpy of the starch-palmitic acid complex was increased with increasing fatty acid content. Increased complex formation required more DSC heating, resulting in an enthalpy change of the endothermic peak rise, with the peak temperature higher than 100℃.

Application Of Potassium Fertilizer and Teak Leaves Debris for Arrowroot Yield

<p>Arrowroot yield can be used as a substitute for rice. Arrowroot tubers can be utilized to meet the needs of carbohydrates. Potassium fertilizer can help the formation of arrowroot tubers and the formation of arrowroot starch. Arowroot are found wildly grown under teak. This research aims to determine the dose of potassium fertilizer and determine the influence of teak leaf debris on arowrrot yield. This research was held from March to September 2016 in the Agricultural Land UNS Jumantono. The research using Randomized Completely Block Design (RCBD) method. Two separate experiments that KCl fertilizer application and the application of teak leaf debris dry. KCl fertilizer treatment given to the arrowroot plant is K0 (0 g-1plant), K1 (2,4 g-1plant), K2 (4,8 g-1plant), K3 (7,2 g-1plant) and K4 (9,6 g-1plant). Debris leaves of teak treatment given the arrowroot plant is A0 (0 g-1plant), A1 (20 g-1plant), A2 (40 g-1plant), A3 (60 g-1plant) and A4 (80 g-1plant). The results showed that the fertilizer KCl 4,8 g-1plant tends to increase arrowroot yields. Adding teak leaf debris 80 g-1plant tends to increase the number and weight of arrowroot tubers.</p>

Biopolymer-mediated synthesis of Fe3O4 nanoparticles and investigation of their in vitro cytotoxicity effects

Superparamagnetic iron oxide nanoparticles (SPIONs; Fe3O4) were synthesized by a “green” co-precipitation method in aqueous starch solution as a food media. Powder X-ray diffraction (PXRD) patterns indicated that the synthesized samples were pure Fe3O4 with a spinel structure, and the coating of starch did not undergo any phase change. Fourier transform infrared (FTIR) spectra confirmed the formation of starch coated Fe3O4 nanoparticles. Field emission scanning electron microscopy (FESEM) micrographs illustrated the formation of nanoparticles in the size range of below 25 nm. Magnetic measurements revealed that the saturated magnetization of the starch-SPIONs reached 36.5 emu/g. The non-toxic effect of SPIONs concentration below 50 and 100 μg/ml was observed in the studies of in vitro cytotoxicity on normal and cancerous cell lines, respectively. The dose dependent toxicity made it a suitable candidate for various medical applications.

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales.

Tamales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose-lipid complexes (RS5) formation. Tamales elaborated with classic and ecological nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivo glycemic index compared to tamales elaborated with traditional nixtamalization process. Thermal properties of tamales showed 3 endotherms: amylopectin retrogradation (42.7 to 66.6 °C), melting of amylose lipid complex type I (78.8 to 105.4), and melting of amylose-lipid complex type II (110.7 to 129.7). Raw maize exhibited X-ray diffraction pattern type A, after nixtamalization and cooking of tamales it changed to V-type polymorph structure, due to amylose-lipid complexes formation. Tamales from ecological nixtamalization processes could represent potential health benefits associated with the reduction on blood glucose response after consumption.

Responses of Ottelia alismoides, an aquatic plant with three CCMs, to variable CO2 and light.

Ottelia alismoides is a constitutive C4 plant and bicarbonate user, and has facultative crassulacean acid metabolism (CAM) at low CO2. Acclimation to a factorial combination of light and CO2 showed that the ratio of phosphoenolpyruvate carboxylase (PEPC) to ribulose-bisphosphate carboxylase/oxygenase (Rubisco) (>5) is in the range of that of C4 plants. This and short-term response experiments showed that the activity of PEPC and pyruvate phosphate dikinase (PPDK) was high even at the end of the night, consistent with night-time acid accumulation and daytime carbon fixation. The diel acidity change was maximal at high light and low CO2 at 17-25 µequiv g-1 FW. Decarboxylation proceeded at ~2-3 µequiv g-1 FW h-1, starting at the beginning of the photoperiod, but did not occur at high CO2; the rate was greater at high, compared with low light. There was an inverse relationship between starch formation and acidity loss. Acidity changes account for up to 21% of starch production and stimulate early morning photosynthesis, but night-time accumulation of acid traps <6% of respiratory carbon release. Ottelia alismoides is the only known species to operate CAM and C4 in the same tissue, and one of only two known aquatic species to operate CAM and bicarbonate use.

Optimization of metronidazole tablet formulation using Manihot utilissima starch and a combination of processing techniques

The study aimed at optimizing the formulation of metronidazole tablet with Manihot utilissima starch. Starch from one year old Manihot utilissima plant was extracted, processed and analyzed. The processed Manihot ultilissima starch and corn starch (reference standard) were used as formulation test polymers. A physical blend of metronidazole and starch polymer at 4:1, 2:1 and 1:1, was triturated with water/ethanol (1:1) solution of metronidazole, dried and blended with other formulation excipients and pulverized to size for compression. The FT - IR absorption spectrum of the metronidazole-Manihot ultilissima starch add mixture showed no chemical incompatibility. The metronidazole granules containing Manihot ultilissima starch had better particle size distribution and other micromeritic qualities in comparison with formulations of corn starch. Metronidazole tablets produced with the Manihot ultilissima starch gave good compact (9–10 Kgf hardness) and low friability. Using a 6 × 3 contingency table for Two-way analysis of variance (ANOVA) in design without repeated values, and the effect of the starch polymer concentrations on metronidazole dissolution was analyzed. The F-ratio results were greater than the critical value of F-table; and therefore the null hypothesis that the effects of all treatment at different concentration are the same at 5% P value was rejected. The variation from critical difference was more significant at ratio 1:1 of corn and Manihot ultilissima starches. In conclusion, the 1:1 ratio of metronidazole and Manihot ultilissima starch using a combination of co-solvency, particle size reduction and solid dispersion techniques gave optimal tablet formulation.

A simple stable carbon isotope method for investigating changes in the use of recent versus old carbon in oak.

Stable carbon isotope ratios from early-wood (EW) and late-wood (LW) are used to test competing models of carbon storage and allocation, providing a cost-effective alternative to measuring and dating non-structural carbohydrates in mature temperate broad-leaf forest trees growing under natural conditions. Annual samples of EW and LW from seven mature oaks (Quercus robur L.) from Scotland, covering AD 1924-2012, were pooled, treated to isolate alpha-cellulose and pyrolysed to measure the carbon isotope ratios. Late-wood values are strongly correlated with summer temperature of the year of growth and EW contains the same signal offset by 1 year. After a warm summer, isotopic ratios of EW are similar to those of the preceding LW, but following cold summers they are relatively enriched. The results conflict with established models of isotopic variation within oak tree rings but support 'two-pool' models for storage of non-structural carbohydrates, with EW formation, which occurs prior to budburst, preferentially using young reserves accumulated in the previous summer. Under poor growing conditions trees access older reserves. Slight average isotopic enrichment of EW may be explained by preferential accumulation of reserves during warmer summers rather than by isotopic enrichment during starch formation in non-photosynthetic tissue.

Insights into the Formation and Structures of Starch-Protein-Lipid Complexes.

The aim of the present study was to characterize the multiscale structures of ternary complexes of a model system of starch, fatty acid (FA), and β-lactoglobulin (βLG) prepared using a Rapid Visco Analyzer (RVA). The addition of βLG to starch-lauric acid or starch-oleic acid RVA pastes resulted in the increased intensity or occurrence of a new viscosity peak during cooling when the RVA protocol was repeated. The viscosity peak was attributed to the formation of starch-βLG-FA complexes. Differential scanning calorimetry (DSC) results showed clearly that the starch-βLG-FAs complex was formed as gelatinized starch was cooled in the presence of βLG and FAs. The results of Raman, FTIR, and X-ray diffraction analyses showed that starch can interact with βLG and FAs to form a ternary V-type crystalline complex, which had a greater short-range molecular order and higher relative crystallinity compared with those of the binary starch-FA complex. The present study provided insights into the structure of a model starch-protein-fatty acid complex as an example of what might occur during food processing.