Starch Formation Research Articles

Functional group changes and chemical bond-dependent dielectric properties of lotus seed flour with microwave vacuum drying.

Microwave vacuum drying (MVD) was applied to dehydrate lotus (Nelumbo nucifera Gaertn.) seeds. This paper evaluated the changes of molecular, crystalline, and morphological structural properties of lotus seeds after MVD. The results showed the frequency of δ(CH) bending, β(CH), ν(OH), and carbon-oxygen double bonds (C = O) increased with increasing microwave power density. Moreover, as microwave power density increased, the transition enthalpy of crystallinity gradually increased, which was related to the formation of crystalline starch, re-crystallization, and complexes of starch-lipid structure depending on the hydrogen bonds formed. The MVD process resulted molecular polarity of lotus seeds, whereas the dielectric properties also changed. The dielectric properties interacted with the changes of molecules and crystalline structure. The morphology of lotus seed flour changed because the shape of starch granules was disrupted and the granules became aggregated with nonstarch components as the microwave power density increased. All these results explain the interactions among polymer molecules in lotus seeds dried by MVD.

PEMANFAATAN PATI KULIT UBI KAYU DAN SELULOSA KULIT KACANG TANAH PADA PEMBUATAN PLASTIK BIODEGRADABLE

Biodegradable plastic is an environmental friendly plastic made from starch and cellulose. Starch and cellulose were extracted from cassava peel and peanut shell. The purpose of this research was to get the best formulation of cassava peel starch and peanut shell as cellulose on physical and mechanical properties of biodegradable plastics. This research was conducted experimentally by using complete randomized design (CRD) which consist of five treatment and three replications, thus analyzed by ANOVA and followed by duncan’s new multiple range test (DNMRT) at level 5%. The treatments in this research were PS1 (starch cassava peel 10 g), PS2 (9.5 g starch cassava peel : 0.5 g cellulose peanut shells), PS3 (9 g starch cassava peel : 1 g cellulose peanut shells), PS4 (8.5 g starch cassava peel : 1.5 g cellulose peanut shells), and PS5 (8 g starch cassava peel : 2 g cellulose peanut shells) in biodegradable plastic formulation. The results of ANOVA showed that the starch of cassava peel and cellulose peanut gave a significant effect on water resistance, water vapor transmission, biodegradation time, tensile strength, and elongation. The selected treatment was PS4 which had water resistance of 15.90%, water vapor transmission of 6.77 g/m2/h, biodegradation time for 8 days, tensile strength of 2.72 MPa, and elongation of 8.75%.

Ultrasonic‐Assisted Preparation of Maize Starch–Caffeic Acid Complex: Physicochemical and Digestion Properties

AbstractAs an energy‐saving and effective physical method, ultrasound technologies are gaining research attention for the production of modified starches. Corn starch–caffeic acid complexes are prepared via ultrasound process, and the effect of ultrasound power on the physicochemical properties and in vitro digestion of the complexes is investigated. The results of Fourier‐transform infrared spectroscopy and the amount of complexes analysis indicate that ultrasound can help with the formation of starch–caffeic acid complexes, and the amount of caffeic acid in complexes depended on the ultrasound power. Scanning electron microscopy shows starch–caffeic acid complexes exhibit obvious dense network structure with increasing ultrasound power. X‐ray diffraction results indicate the presence of V‐type crystalline polymorph between starch and caffeic acid under high power of ultrasound irradiation. The starch–caffeic acid complexes can significantly inhibit the swelling power of starch granules at high temperature and increase the solubility of starch granules. Furthermore, the in vitro digestion of starch–caffeic acid complexes is estimated, and the result shows that the resulting complexes from ultrasound have lower digestion properties. Taken together, it is proposed that ultrasound technology is an effective method for preparation of starch complexes with potential as a functional food and drug delivery system.

Changes in carbohydrate quality of high-pressure treated aqueous aquafaba

Aquafaba is the water residue of cooked chickpeas. Aquafaba's main constituents are carbohydrates and proteins which are responsible for the structural-functional properties in food. The focus of this research was to enhance carbohydrate functionality and digestibility by high pressure (HP) treatment. Specifically, the target was to increase starch digestibility and crystallinity, and formation of resistant starch, and finally to enhance the elastic modulus G′ and consistency coefficient. HP treatment (227–573 MPa for 6–24 min) was applied on aquafaba slurry prepared from different concentrations of freeze dried aquafaba and water (11–29%; w/w). A response surface methodology was used for the experimental design and the results were compared with those from untreated aquafaba. HP treatment increased consistency coefficient as well as G’. The increase in G′ and decrease in tan δ, indicate a structure enhancement by HP treatment resulting in a more cohesive gel network. HP treatment also enhanced starch digestibility and increased resistant starch content significantly from 24.3 to 26.9% (RDS), 0.8–4.1% (SDS), 25.1–31.5% (TDS), and 3.8–4.4% (RS). HP treatment also increased the starch crystallinity as evaluated using both FTIR (as a ratio of 1048/1022 cm−1 bands) and X-ray diffraction (XRD) techniques. Crystallinity increased from 6.9 × 10−1 in control to 8.0–8.4 × 10−1 (FTIR) for pressure treated samples and from 30 to 53% (XRD).

A novel cold-active type I pullulanase from a hot-spring metagenome for effective debranching and production of resistant starch

Pullulanase is a potent enzyme for starch debranching. In this study, a novel type I pullulanase (PulM) was identified from the metagenome of a thermal aquatic habitat that exhibits optimal activity of debranching at 40 °C temperature and pH 6.0 to 7.0. More than 50% enzymatic activity was detected at the low temperature of 4 °C, determining it a cold-active type I pullulanase. It was able to efficiently catalyze the hydrolysis of α-1,6-glycosidic linkages in pullulan, with a specific activity of 177 U mg−1. The results determined PulM to be a potential starch debranching biocatalyst, causing a significant increase of about 80% in the apparent amylose content of potato starch. Retrogradation of the debranched starch resulted in the formation of resistant starch 3. The yield of resistant starch was estimated to be about 45%. The resistant starch exhibited higher crystallinity, enhanced heat-stability, and resistance to α-amylase digestion, as compared to native starch.

Expression and regulation of genes involved in the reserve starch biosynthesis pathway in hexaploid wheat (Triticum aestivum L.)

Reserve starch of cereal crop accounts for about 70% of grain endosperm and acts as an important human carbohydrate resource worldwide. Wheat reserve starch is synthesized by enzymatic machinery in endosperm cells. To identify genes involved in starch biosynthesis, we constructed 30 RNA-Seq libraries of 10 endosperm-development periods and performed expression and localization analyses. Of 166 endosperm-expressed homologs of starch biosynthesis-related genes, 74 showed expression correlated with reserve starch accumulation, including 26 with expected subcellular distribution and higher expression than their isoforms. The key proteins SUS3, UGP1, cAGPase, and Bt1-3 formed the main metabolic pathway and contributed the major substrates for starch processing in amyloplasts. Important isoforms, key pathway proteins, and the main carbon flux toward starch formation in the reserve starch biosynthesis pathway were identified. Based on a co-expression analysis, a library of 425 transcription factors was produced to screen for common regulators. TaMYB44 had features of transcription factors and bound to TaSUT1, TaSSIIIa, TaBEIIa, TaISA1, and TaBEIIb promoters in yeast, suggesting that the gene is a pathway regulator. This study sheds light on understanding the mechanism of reserve starch biosynthesis and will be helpful for increasing starch content in wheat endosperm via biotechnological strategies.

Production and Properties of Starch Citrates-Current Research.

Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.

Accumulation Dynamics of Starch and Its Granule Size Distribution of Cassava Genotypes at Different Growing Seasons

This study aims to evaluate seasonal variation on starch production of different cassava genotypes planted under irrigated condition. Three cassava genotypes (Kasetsart 50, Rayong 11 and CMR38-125-77) were evaluated in two different growing seasons, i.e., early rainy seasons (ERS) and post rainy seasons (PRS) for two years. A randomized complete block design with four replicates was employed in each growing season. The starch yield was more strongly associated with growing season (28.3%), whereas starch content, amylose content, amylose-amylopectin ratio were more associated with genotypes (19.9–30.7%). Planting cassava in the ERS had rapid growth rates of starch yield and granule size in early growth stages, whereas planting cassava in the PRS had rapid growth rates of these traits in the middle to late growth stages. Cassava planted in the PRS had higher starch yield than the ERS for most genotypes except for Rayong 11, which had no significant differences between growing seasons. The yield and content of starch and size of starch granule continuously increased from four to twelve months after planting (MAP) for most cassava genotypes. Unlike other genotypes, CMR38-125-77 in the ERS gave the highest starch yield and its granule at 10 MAP; however, at 12 MAP, it was still higher than other genotypes. CMR38-125-77 was a preferable genotype, since it had a faster rate of starch formation and more starch and amylose contents, as well as starch yield in both ERS and PRS.

Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure

In this study, the resistant starch (RS) formation, crystallinity, and double helical order of autoclaved (120 °C) normal (ANS) and high amylose (AHS) corn starches retrograded at ~4–26% of water content were investigated. ANS and AHS retrograded at ~25–26% of water content were more crystalline (~35–40%) and formed by more close-packed double helices (R1000/1022 cm−1 = 1.145–1.290). The highest content of RS (38.8%) was found in AHS retrograded at 25.52% of water content meanwhile in ANS, the maximum content of RS was 6.6% at 21.60% of water content despite its structural order was increased with the increase of water content. The recrystallization of amylopectin interfered with the formation of homogeneous crystalline structures of amylose preventing the formation of retrograded RS in ANS, while in AHS, a relationship between structure and RS formation was observed, suggesting that the close-packed double helices and the proportion of homogeneous amylose crystallites increased the resistance to enzymatic digestion.

PEMANFAATAN PATI, TEPUNG, DAN SERAT UBI JALAR ORANGE DALAM PEMBUATAN ROTI KAYA SERAT

The orange fleshed sweet potatoes were used to produce flour, starch and the starch residue as fiber sources. This study was conducted to evaluate the effect of the partially substitution of orange fleshed sweet potato flour, starch, residue starch) in bread to the moisture content, ash content, specific volume, color parameter and sensory evaluation. This research used non factorial Completely Randomized Design i.e formulation of orange fleshed sweet potato flour, starch and residue in 15 %, 30 % , 45 % , and 60% substitution. The formulation of sweet potato flour, starch and residue increases significantly higher (p<0,01) moisture, ash and crude fibre content. The moisture content of bread in this study were 36,161%; 37,243%; 38,047%; 39,924% and the ash content of this bread were 1,08%; 1,16%; 1,21%; 1,32% for F1, F2, F3, F4, respectively. The lightness, hue, specific volume, hedonic color, taste, texture and general acceptance of this bread that resulted in this study were significantly higher (p <0,01) and the aroma was significantly (p< 0,05) reduced, but increased the moisture, ash, crude fibre content, a and b values by the increment of sweet potato flour, starch, and residue. The formulation of composite flours consists of orange sweet potato flour, starch and residue starch can be influence the moisture, ash content, color parameter, specific volume and sensory evaluation of the bread.

Effect of dual modification on crystalline formation of resistant starch from cassava

Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (starch/water ratio of 1:3.5) was performed at 120 °C for three times and HMT was done at 20% moisture at 100 °C for 16 h. Structural, functional properties and in vitro digestibility of NS, SM and DM starches were performed. The scanning electron microscope micrographs showed that DM starch granule exhibited fully eroded structure whereas SM starches had slight exfoliation in the outer surface of the granule and the NS showed oval truncated structure. The crystallinity (%) was calculated by X-ray diffraction and revealed that DM starch had higher crystallinity than SM and NS and the same result was also confirmed by Fourier transform-infrared spectrum. Onset and conclusion temperature was ranged from 41.46 to 42.59 °C and 104.26 to 119.65 °C respectively. Resistant starch was positively correlated with water absorption capacity (r = 0.99) and amylose (r = 0.95) and negatively correlated with rapidly digestible starch (r = − 0.99). Thus it was concluded that DM of cassava starch increased the crystalline formation and it enhances the resistant starch content.

Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

Studies over the decades highlighted the role of lipids in modulating inherent glycaemic response of rice, still much needed to elucidate how the chain length and saturation of fatty acid (FA) influence this. Hence in this study, we investigated the in vitro glycaemic response, starch-lipid complexing ability and resistant starch (RS) formation in three rice types [white rice (WR), black rice (BR) and red rice (RR)] cooked with four fats [ghee, coconut oil (CO), virgin coconut oil (VCO) and rice bran oil (RBO)], with three cooking conditions (‘before’, ‘during’ and ‘after’). Inherent glycaemic response was found least in RR (81.9%) and among the fats used, RBO rich in long chain unsaturated FA (72.6%) further reduced the least glycaemic response with maximum complexing ability and enriched RS content. Cooking conditions also resulted significant variation in the parameters studied, the most significant effect with complexing ability (28.67%) and RS (2.26%) observed when RBO added ‘during’ with RR. FTIR fingerprint within 950 to 1200 cm−1 region validated the complex interactions of amylose among FA, alcohols and acids present in the RBO. This is the first report proposing a ‘lipid induced resistance towards glycaemic response’ model highlighting the importance of FA type towards modulating the molecular configuration, complexing ability and RS-V formation.

Addition of carbon dioxide, followed by irradiance increase, as optimization strategy for the cultivation of the red seaweed Kappaphycus alvarezii

This work aimed to verify the effects of adding CO2 and irradiance to Kappaphycus alvarezii cultivation. Thalli were cultured in vitro for 2 weeks under low irradiance (50 μmol photons m−2 s−1) with the addition of CO2 according to the following concentrations: 142× 103 ppm (1CO2, 0.1 L min−1), 285 × 103 ppm (2CO2, 0.2 L min−1) and 428 × 103 ppm (3CO2, 0.3 L min−1), followed by culture under higher irradiance (200 μmol photons m−2 s−1) for 2 more weeks. Control had no CO2 addition. Afterwards, growth rate, chlorophyll a and carotenoid content were quantified. Samples were submitted to light microscopy and transmission electron microscopy. Growth rates of different treatments or control between experimental periods showed no significant differences, except for 2CO2 treatment at the end of each period. Kappaphycus alvarezii cultivated with CO2 addition showed cell wall thickening and increasing quantity of starch granules, chlorophyll a and carotenoids compared with control. Exposed to high irradiance, control samples showed signs of stress, such as changes in chloroplast, starch granules quantity decrease and total chlorophyll a and carotenoids increase. Samples cultivated with CO2 showed an increase in the quantity and size of the starch granules and an increase in the number of organelles (mitochondria) related to energy generation and cell construction (Golgi complex). Such alterations suggest cellular response after CO2 addition, such as the formation of starch reserves and cell wall thickening, which could make plants more tolerant to environmental stress during transport from indoor condition to sea farms.

Characterisation of amylose and amylopectin with various moisture contents after frying process: effect of starch–lipid complex formation

SummaryFrying is commonly used to process starchy foods. This work explored the interactions of amylose (AM) and amylopectin (AP) with lipids during frying. Maize‐derived AM and AP that were adjusted to various moisture contents were fried at 180 °C. The significant effects of moisture content and formation of starch–lipid complexes were confirmed. Rheological analysis indicated that the elasticity of the fried AM paste decreased. This change was observed in AM but not in AP. Viscoelasticity decreased as the initial starch moisture content was increased. The presence of a V‐type structure was confirmed by XRD. In general, relative crystallinity decreased as moisture content was increased. On the other hand, the increasement of starch–lipid complex could elevated the degree of crystallisation. AM was more likely than AP to undergo complexation with lipids during frying. Increasing the moisture content of starch within 20%~60% promoted the formation of starch–lipid complexes.

Influência de diferentes concentrações de fécula de mandioca sob a qualidade pós-colheita da goiaba paluma

A goiaba geralmente possui um intenso metabolismo durante seu período de amadurecimento, apresentando uma respiração acelerada, induzindo a menor tempo de vida pós-colheita dos frutos, visto isso é necessário o uso de técnicas para aumentar a qualidade pós-colheita. Logo, objetivou-se avaliar a influência de revestimentos com diferentes formulações de fécula de mandioca sob a qualidade pós-colheita da goiaba ‘Paluma’ em duas condições de armazenamento. O experimento foi realizado em esquema fatorial 2x4 (duas temperaturas de armazenamento, uma para avaliar a qualidade dos frutos mantidos armazenados sob refrigeração a (12ºC e 80% UR) e a outra sob condições ambientes a (25ºC e 60% UR) e quatro concentrações de fécula de mandioca sendo elas: T1: Testemunha, sem recobrimento; T2: 1% de fécula de mandioca; T3: 2% de fécula de mandioca e T4: 3% fécula de mandioca, com três repetições e dois frutos por parcela, durante 15 dias. Para o preparo das suspensões e aplicação dos recobrimentos, foram pesadas e diluídas, respectivamente, 10, 20 e 30g de fécula de mandioca em 1 litro de água destilada, sendo as suspensões aquecidas a 70ºC. As variáveis analisadas foram a perda de massa fresca, a firmeza do fruto, a colorimetria do fruto, pH, acidez titulável, sólidos solúveis, relação sólidos solúveis e acidez titulável e ácido ascórbico. O uso de fécula de mandioca a 2% em frutos de goiaba ‘Paluma’ associado ao armazenamento sob refrigeração foi eficiente, retardando o amadurecimento dos frutos, tornando-se uma alternativa promissora para a conservação pós-colheita destes frutos.

Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications

The most widely employed methodologies for type III (retrograded) resistant starch formation is a cyclic heating-cooling treatment or its combination with a previous enzymatic debranching step. In this work, two retrogradation temperatures, 0 and 4 °C, were evaluated for obtaining type III resistant starch from non-debranched and pullulanase-debranched wheat starch. The starches were characterized by their thermal and pasting behavior. Also, microstructural and crystalline aspects were related to the production process and the nutritional properties of the products. The most influencing factor for resistant starch formation was the application of the pullulanase-debranching step previous to the cyclic treatment. This led to a higher starch retrogradation and a more compact microstructure, which decreased the thickening capacity and the digestibility of the starches. Then, even though all the obtained starches exhibited lower digestibility, the pullulanase-debranched ones presented the lowest estimated glycemic index (ca. 34%), showing the highest yield of resistant starch formation. Finally, this work presents a concise protocol for obtaining type III resistant starch enriched powder with low digestibility that could be used in the formulation of different healthy foods such as dairy products, cereal bars, and even drinks.

Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis

The aim of the present study was to investigate the mechanism of formation of maize starch (MS)-lipid complexes during pasting in the Rapid Visco Analyser. MS-lauric acid (LA) and MS-monomyristyl glycerol (MMG) samples with lipid concentrations of 0–5% were prepared and characterized. Complexing index (CI) and rheological analyses showed that the viscosity and gel strength of starch was highly correlated to the amount of starch-lipid complex that formed. An increase followed by a decrease in CI values, enthalpy change and structural order during pasting of MS-2% LA mixture indicated that starch-lipid complexes were mostly formed during the setback stage, and that the disruption of some complexes formed at higher lipid concentration occurred with ongoing cooling. This study revealed the mechanisms of formation of starch-lipid complexes during simulated food processing, and how such complexes affect the viscoelastic properties of starch pastes, which is of relevance to the texture of starchy foods.

Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying

The properties of moisture and starch in potatoes affect the quality and oil absorption of final fried products. In this study, changes in moisture state, starch properties, and micromorphology of potato strips pretreated by microwave heating (MH) and vacuum oven drying (VOD) were investigated using low-field nuclear magnetic resonance, magnetic resonance imaging (MRI), differential scanning calorimetry, X-ray diffraction, and scanning electron microscopy (SEM) analyses. The influence of changes in these properties on the oil content and distribution of fried potato strips was analyzed. Results showed that the decreased moisture content and changed moisture state in the pretreated samples had a positive effect on reducing the oil content. The pregelatinized starch facilitated the formation of V-type starch–lipid complexes, which formed a protective layer to prevent oil absorption. Analysis of MRI and confocal laser scanning microscopy images confirmed this finding. SEM observation showed microstructural changes might have an effect on oil absorption and its results exhibited crusts of the MH-pretreated samples thickened after frying, and the internal pores and structures of the VOD-pretreated samples became small and dense, respectively; both changes negatively affected oil absorption. Results could help understand the oil absorption behavior of starch-based food during frying and provide a basis for improving the quality and controlling the final oil content of the product.

Tailoring of Colon Targeting with Sodium Alginate‐Assam Bora Rice Starch Based Multi Particulate System Containing Naproxen

AbstractThis research is focused on the formulation and optimization of Assam Bora rice starch (ABRS)‐alginate beads containing a non‐steroidal anti‐inflammatory drug (NSAID) such as Naproxen (NA), by an ionotropic gelation technique using 32 factorial design for colon targeting against rheumatoid arthritis, inflammatory bowel disease, and colon cancer. The impact of a polymeric blend of sodium alginate (SA) and ABRS on the drug entrapment efficiency (DEE, %), bead size (BS), and percentage cumulative drug release in the first 6 h (Q6, %) is optimized. The DEE (%) of all the developed beads is found to be in between 45.25% and 85.14% with an in vitro drug release of 32.81–42.18% in first 6 h. The optimized batches of beads are coated with Eudragit S100 (ES100) (5%, 10%, and 15% w/v) to facilitate colon targeting in a prominent way. The average size of the developed beads is found to be within the range of 751.61–822.22 µm. The optimized ABRS‐alginate beads containing NA show significant drug permeability over a prolonged period on ex vivo permeability through a goat colon. The in vivo roentgenographic study on rats shows the colon targeting of the beads without degradation.

Photosynthetic-Related Properties of Oil Palm Leaves Treated with Different Amount of Fertilizer

Oil palm trees need suitable amount of fertilizer for improvement of growth and productivity. Different oil palm planting materials would require different amount of nitrogen-potassium (NK) fertilizer. Nıtrogen promote growth of plant leaves while potassium helps overall function of oil palm including formation of sugar and starch. This study focused on the determination of photosynthetic-related properties including the amount of soluble sugar, starch and chlorophyll from six planting materials of oil palm leaves. Palms were supplemented with different levels of fertilizer indicated as T1, T2 and T3. In this study, we observed that the application of fertilizer at T2 and T3 for planting materials A, B, and C resulted to the increased of total soluble sugar compared to control, T1. Total starch content and total chlorophyll content were fluctuated between treatments and types of planting materials, hence no clear trend observed. These results could be use to estimate the behaviour or biochemical responses of oil palm from different planting materials towards different level of NK fertilizer.