Starch Molecules Research Articles

Effect of sonochemical pretreatment of slurry depressors on sylvin flotation performance

The main source of potassium fertilizers is sylvinite ores consisting primarily of halite (NaCl), silicate and clay-carbonate slurries (clay-salt slurries). Processing of natural potash ores is mainly carried out by the flotation method, which separates KCl, NaCl, and clay-salt slurry. The research is aimed at revealing the effect of sonochemical pretreatment of the depressor reagents, CMC and starch, on dynamic viscosity, aggregate size, electrokinetic potential of these reagent solutions and sylvin flotation performance. It has been established that sonochemical treatment of depressor solutions decreases the size of aggregates of starch molecules by more than 133 times and that of aggregates of CMC molecules from 6 to 4 nm. It has been revealed that sonochemical treatment of anionic CMC solution shifts the electrokinetic potential towards the area of negative values with an increase in acoustic power, while sonochemical treatment of any acoustic power has no effect on the zeta potential of nonionic starch. It has been found that the sonochemical treatment lowers the dynamic viscosity of CMC and starch solutions: the viscosity of CMC solution at a maximum acoustic power of 420 W decreases by 44 % and the viscosity of starch solution at the same acoustic (ultrasonic) power decreases by 70 %. Furthermore, sonochemical pretreatment of sylvin flotation depressors contributes to an increase in KCl recovery and a decrease in the slurry content in the flotation concentrate. The possibility of reducing the consumption of ultrasonic treated depressor is also demonstrated. It is expedient to test the obtained findings in pilot-plant conditions.

Advances in heterologous expression, structural elucidation and molecular modification of pullulanase

Starch is composed of glucose units linked by α-1, 4-glucoside bond and α-1, 6-glucoside bond. It is the main component of foods and the primary raw material for starch processing industry. Pullulanase can effectively hydrolyze the α-1, 6-glucoside bond in starch molecules. Combined with other starch processing enzymes, it can effectively improve the starch utilization rate. Therefore, it has been widely used in the starch processing industry. This paper summarized the screening of pullulanase-producing strain and its encoding genes. In addition, the effects of expression elements and fermentation conditions on the production of pullulanase were summarized. Moreover, the progress in crystal structure elucidation and molecular modification of pullulanase was discussed. Lastly, future perspectives on pullulanase research were proposed.

Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches.

Heat-moisture treatment (HMT) is a safe, environmentally friendly starch modification method that reduces the digestibility of starch and changes its physicochemical properties while maintaining its granular state. Normal potato starch (NPS) and waxy potato starch (WPS) were subjected to HMT at different temperatures. Due to erosion by high-temperature water vapor, both starches developed indentations and cracks after HMT. Changes were not evident in the amylose content since the interaction between the starch molecules affected the complexation of amylose and iodine. HMT increased pasting temperature of NPS from 64.37 °C to 91.25 °C and WPS from 68.06 °C to 74.44 °C. The peak viscosity of NPS decreased from 504 BU to 105 BU and WPS decreased from 384 BU to 334 BU. The crystallinity of NPS decreased from 33.0% to 24.6% and WPS decreased from 35.4% to 29.5%. While the enthalpy values of the NPS declined from 15.74 (J/g) to 6.75 (J/g) and WPS declined from 14.68 (J/g) to 8.31 (J/g) at 120 °C. The solubility and swelling power of NPS decreased while that of WPS increased at 95 °C. Due to the lack of amylose in WPS, at the same HMT processing temperature, the reduction in peak viscosity of treated WPS compared to that of native starch was smaller than that of NPS. The resistant starch (RS) content of NPS after HMT at 120 °C was 73.0%. The slowly digestible starch (SDS) content of WPS after HMT at 110 °C was 37.6%.

Lactic acid esterification of maize starch in solid state: Assistant effect of pullulanase modification on digestibility and physicochemical properties

The current work was the first report to prepare lactate-esterified debranched starch (LEDS) in solid state mode. Normal maize starch (NS) was initially modified by pullulanase enzyme in granule form and then esterified with lactic acid under dry heating for 3 h at 80 °C and presence of 0.2% w/w sodium hydroxide. Physicochemical properties of the treated starches by single and dual treatments were determined and compared with NS. The enzymatic modification could improve reaction efficiency of esterification process up to 75.2% through partial hydrolysis of starch chains. Compared with NS and individual modifications, the combined treatment significantly increased amylose extent, and the amount of resistant starch (RS) while decreased the freeze thaw stability, viscosity, gelatinization temperatures, paste clarity, swelling power, and relative crystallinity. The morphological examination showed dissociation and degradation of starch granules by single and dual treatments. FT-IR confirmed the introduction of ester groups onto the starch molecules through a band at 1715 cm−1. The impact of designed dual treatment on the environment was assessed by applying Eco-scale index, proving the greenness of the method (score: 75). The findings of this study will provide a theoretical background for development of high RS food products.

Effects of mesylate-/tartrate-based ionic liquids-water mixtures on the phase transition behaviors and stability of corn starch: A comparative study

As one of the most important biopolymers, starch has been applied to replace petroleum-derived polymers for “green” materials. Discovery of novel solvents and understanding of the solvent effects are critical challenges for the destruction of strong hydrogen bonds of starch molecules for manufacturing bio-based materials. Herein, two ionic liquids (ILs), 1-ethyl-3-methyl-imidazolium mesylate ([Emim][MS]) and 1-ethyl-3-methyl-imidazolium tartrate ([Emim][Tar]), were explored as novel solvents for starch. Their effects on phase transition behaviors, microstructure, hydrogen-bond interaction, crystalline structure, micromorphology and thermal stability of corn starch were compared systematically. With the IL/H2O ratio increasing, the starch/IL/H2O mixtures underwent endothermic, exothermic/endothermic and exothermic processes, sequentially. However, the starch properties were very different in two ILs-water systems, which were closely related to the solvent composition and IL structure. These differences were further explained by the interactions among starch, water and the two ILs on the basis of the quantum chemical calculations. It was found that [Emim][MS] had a stronger interaction with water than starch, whereas [Emim][Tar] preferred to bind with starch. This study not only provided experimental supports for understanding the starch behaviors in novel “green” solvents, but also laid the theoretical foundation for starch modification and industrial applications of starch-based materials in more appropriate solvents.

Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing

Gelation and structure of oat starch significantly affect qualities of whole oat flour noodles. During extrusion, the structure of noodles is loose, resulting in high cooking loss and poor texture. Therefore, oat noodles were treated with high temperature, high humidity (HTH), and cold storage (CS), and their structure and qualities were analyzed. The results showed that compared with CS, HTH could reduce the cooking loss of noodles from 10.12% to 6.13%, increase the hardness (65.59g) and chewiness (20.67) of noodles, and effectively improve the sensory quality of noodles. The change in texture and sensory of noodles was due to HTH by accelerating the retrogradation of starch in noodles, promoting the cross-linking of starch molecules to form an ordered structure, causing an increase in the ordered degree and crystallinity of starch and making the structure of noodles denser. It made the mobility of water in the noodles decrease, and more tightly bound water was transformed into weakly bound water and free water. HTH can be applied to industrial production of whole oat flour noodles. This study could effectively guide the production of high-quality whole oat flour noodles without any food additives.

Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch

In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with To and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (To, Tp, and Tc) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch.

Starch digestion retarded by wheat protein hydrolysates with different degrees of hydrolysis

Wheat protein hydrolysates (WPH) were prepared by pepsin hydrolysis for 30, 60, and 120 min (WPH30, WPH60, and WPH120). The mixed system of rice starch and WPH was hydrothermally treated to explore the effect of WPH with different degrees of hydrolysis on starch digestion. WPH reduced the first-order rate coefficient (k) of starch digestion. Especially, WPH30 reduced the k value the most and formed the highest slowly digestible starch content due to the entanglement of starch chains and long-chain peptides. WPH60 and WPH120 with more hydrophobic peptides and polar amino acids than WPH30 tended to form hydrogen bonds with starch molecules due to less steric hindrance. Particularly, the complexation of WPH60 promoted the formation of dense aggregate structure and hindered the enzymatic hydrolysis of starch to a certain extent, thereby increasing the resistant starch content. These findings provide significant guidance for the preparation of hypoglycemic reformed food.

Enhancement of Digestion Resistance and Glycemic Control of Corn Starch through Conjugation with Gallic Acid and Quercetin Using the Free Radical Grafting Method

The objective of this study was to synthesize different polyphenol–corn starch complexes including gallic acid–starch and quercetin–starch by conjugating corn starch with gallic acid and quercetin using the free radical grafting method. This process was effective in enhancing conjugations of starch molecules with gallic acid and quercetin (5.20 and 5.83 mg GAE/g, respectively) and imparted promising antioxidant capacity to the phenolic–starch complexes. Significant interactions between these phenolic compounds and corn starch molecules were revealed with an ultraperformance liquid chromatography electrospray ionization Q-time-of-flight mass spectrometry assay. It was revealed that significantly higher levels of resistant starch in the above gallic–starch and quercetin–starch complex samples (11.6 and 15.3 g/100 g, respectively) together with an obvious reduction in glycemic response (7.9% and 11.8%, respectively) observed over the control. Complex samples functionalized with gallic acid and quercetin have exerted modified physicochemical properties, particularly reduction in swelling ability (58.7–60.1%), breakdown viscosity (62.5–67.8%), and setback viscosity (37.7–44.5%). In sum, free radical grafting treatment could be a promising method for imparting corn starch with enhanced resistance to enzyme digestion along with changes in pasting properties for specific food applications.

Physico-Chemical Properties of Cross-linked and Hydroxypropyl White Sorghum (sorghum bicolor) Starch

The study investigated the effects of cross-linking and hydroxypropylation on some physico-chemical properties of white sorghum (sorghum bicolor) starch. The sorghum starch (NSS) was isolated and chemically modified by hydroxypropylation with propylene oxide and by cross-linking with epichlorohydrin. The swelling, solubility and other physico-chemical properties of the starch was determined. The pasting property and the granule morphology of the starches were also determined using Rapid Visco-Analyzer and Scanning Electron Microscope respectively. Changes in chemical structure of the starch molecule were confirmed by FT-IR. The amylose content (27.01%) of the native sorghum starch decreased after modifications to (20.11 and 18.81) % for cross-linked, and hydroxylpropyl sorghum starches while the starch solubility and swelling increased in the temperature range (50 – 90oC), with the native starch having the highest values. Hydroxylpropyl sorghum starch (PSS) however has better swelling power in all the temperature range when compared with cross-linked sorghum starch (CSS). The shape of the starch granules was mainly spherical and polygonal with various diameters ranging from 6 to 22 μm, however modification does not have any pronounced effect on the starch granules. Hydroxypropylation reduced the breakdown viscosity of the native sorghum starch from 1630 to 1048 RVU, the peak viscosity of sorghum starch decreased from 2779 RVU for the native starch (NSS) to 2731 RVU in CSS. In conclusion, the modifications employed improved the physiochemical properties of sorghum starch and hence the modified starch could be used industrially.

Different nitrogen fertilizer application in the field affects the morphology and structure of protein and starch in rice during cooking

Nitrogen fertilization is one of the most important cultivation practices that affects the eating quality of rice. During the cooking process, nitrogen fertilizer application in the field changed the structure of protein and starch during cooking, which eventually reduced the rice eating quality. However, the morphology and structure of rice during cooking under high nitrogen fertilizer application in the field have not been explored. The relationship between the morphological and structural changes of rice protein and starch during cooking and the rice eating quality has not been studied. In this study, we conducted field trials at two nitrogen fertilizer levels (0 N and 350 N), and the rice was cooked after harvest. Our results showed that the peak viscosity of rice flour was 3326 cp and 2453 cp at 0 N and 350 N, respectively, and the peak viscosity of rice starch was 3424 cp and 3378 cp, respectively. Rice proteins played an important role in the starch gelatinization properties and thermodynamic properties. High nitrogen fertilizer application increased the protein content of rice from 5.97 % to 11.32 %, and more protein bodies adhered to the surface of amyloplasts eventually inhibiting starch gelatinization. The rice proteins could bind to amylose–lipid complexes during cooking, promoting the formation of V-type diffraction peaks. What is more, under high nitrogen fertilizer, rice protein had more β-sheets, which slowed the entry of water into the interior of starch molecules and prevented the destruction of the short-range ordered structure of starch. Our study provides the possibility to further improve the eating quality of rice under nitrogen fertilizer treatment.

Analysis of Adhesion at the Interface of Steamed Bread and Eggshell

The adhesion phenomenon of polymers occurs in nature and in human activity. In the present paper, an adhesion system of steamed bread and eggshell was observed in formation when steamed bread and eggshells were placed in close contact and cooled slightly in the ambient air. The adhesion phenomena and mechanism of the adhesion interface between the steamed bread and eggshell were investigated and systematically discussed. Strong-bond interfaces were observed by scanning electron microscope (SEM). The formation process and mechanism of the strong-bond adhesion were also analyzed molecular dynamics simulation technology, and the results are discussed. The simulation analyses showed that the starch molecules at the calcite (104) crystal face were diffused in a water vapor environment, and the formation and solidification of multiple hydrogen bonds in the starch chain and oxygen atoms in the calcium carbonate were observed in detail during cooling. The diffusion rate of hydrogen atoms in hydroxyl groups on the calcite surface decreased gradually with the decrease of the cooling temperature of the steamed bread's upper surface. The strong adhesion of the steamed bread and eggshell is attributed to the synthetic effect of the absorption, diffusion, surface chemistry, and the formation of multiple hydrogen bonds between the starch from the steamed bread and the calcium carbonate crystals in eggshell. The interesting findings are helpful for the design of strong bonds, and provide an idea for new environmentally friendly adhesive materials.

The Influence of Temperature Changes on the Rice Starch Structure and Digestive Characteristics: One and Two-Step Annealing.

This study investigated the effects of annealing on the structural and physicochemical properties of rice starch below the onset temperature (To) by 5 °C and 15 °C. The results revealed that annealing improved the gelatinization temperature of rice starch, decreased the swelling power, solubility, and paste viscosity of rice starch, and had no significant effects on the morphological structure and crystal configuration of rice starch. In one-step annealing, the annealing temperature of 60 °C is more conducive to the rearrangement of starch molecules, so its crystallinity, short-range ordered structure, and gelatinization temperature are higher than at 50 °C; however, its RDS, SDS, and RS contents will be increased. During the two-step annealing treatment, the temperature change is not conducive to the molecular chain rearrangement and to the formation of perfect crystalline structure, which increases the sensitivity of enzymes to starch, so the RDS content of starch increases significantly, while the RS content decreases.

The interaction of pectin with wheat starch and its influence on gelatinization and rheology

Adsorption isotherms have been determined for pectin obtained from citrus peel, apple pomace and creeping fig seeds onto wheat starch granules at room temperature. The results show that the amount adsorbed was significantly higher than can be accommodated solely on the surface of the granules and is, therefore, evidence that the pectin molecules must penetrate into the interior of the granules through the surface pores. The amount of pectin adsorbing/absorbing into the granules was found to decrease with increasing pectin molar mass. The adsorption/interpenetration of the pectin molecules reduced the amount of starch molecules leaching from the starch granules at room temperature. The transition temperatures and enthalpy of the gelatinization process were determined by differential scanning calorimetry and found to slightly increase in the presence of the pectin samples and with the degree of pectin interpenetration. The viscosity of starch – pectin dispersions on heating and cooling under constant shear increased with increasing pectin concentration. The final viscosity values of the starch pastes decreased with increasing pectin molar mass. The study provides a clearer understanding of the nature of starch–pectin interactions which will be of significant importance in food formulation.

Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties.

In this study, the cyclodextrin glucosyltransferase (CGTase) was extracted from Bacillus xiaoxiensis. CGTase had negative effects on dough viscoelastic properties and gluten strength but had positive effects on bread baking qualities and anti-staling properties. Adding an appropriate amount of CGTase (less than 0.3 U/g) could improve the specific volume, crumb texture, crust color, moisture content, and crumb hardness of bread. The bread crumb with 0.4 U/g CGTase (based on flour weight) had the lowest retrogradation enthalpy of 0.53 ± 0.10 J/g and the lowest relative crystallinity of 16.1%, which indicated the alleviating effect of amylopectin crystallization. Moreover, CGTase reduced the moisture from forming crystal lattices and limited starch molecule migration. The T2 transverse relaxation results showed that the increase of immobilized water content in the bread with CGTase was lower than the control after 5 days of storage, which implied the water-holding capacity of the bread was enhanced and provided information on the inhibition of water migration. Hence, the CGTase could be a potential bread improver.

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals.

The applicability of ozone has been increased to include pulse grains because of their increased production and significance as plant-based protein source. In many developed countries, there is a growing demand for products made from chickpeas grains. Whole chickpea grains were treated with ozone gas (500-1000ppm) for 20-30 min. The structural, thermal, pasting properties, and phytochemicals of the ozone-treated, as well as control samples, were evaluated. Minor structural changes in the functional groups in the protein and starch molecules were observed in the treated sample. Ozonation caused significant changes in the pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and peak temperature values. Microstructure revealed a reduction in the particle sizes of chickpea powders with the severity of ozone treatment. The total flavonoids (41.35-48.94mg QE), alkaloids (1120.24-1453.57µg/g), and xanthoprotein (0.995-1.387µg/g) increased significantly (p<0.05) with ozone treatment. Commercially, chickpea grains can be ozone treated for achieving desired functional characteristics in a target product. PRACTICAL APPLICATION: Before consuming grain that has been treated with gaseous ozone, it is vitally important for all consumers to have a solid understanding of the facts presented here regarding variations in the chickpea nutritional profile. The impact of ozone treatment on functional groups, thermal behavior, pasting properties, and morphological features in chickpeas reveals vital information regarding changes occurred on macromolecules such as starch, proteins, and bioactive compounds. Since ozonation aids in extraction of health-beneficial bioactive compounds and brings about change in the starch and protein morphology, making them more digestible, it can be highly useful in preparation of health foods.

Effects of storage on the starch fine structure and physicochemical properties of different rice variety types

The genotype of rice variety is important factor that affect grain quality during storage. In this study, japonica, indica, and indica–japonica hybrid rice were selected to reveal the changes in amylase activities, starch fine structure, and physicochemical properties after one year of storage. Amylase activities decreased after storage and starch molecules were degraded, which, respectively, decreased and increased the content of the amylopectin long chains (DP 37+) and amylose. Changes in the starch fine structure resulted in lower swelling factors and a higher gelatinization temperature. Compared with japonica and indica–japonica hybrid rice, indica rice had a more stable starch fine structure and physicochemical properties after storage. The information obtained from this study provides a better understanding of the changes that occur in starch at the molecular level during storage and will provide insight into the breeding of storable rice varieties.

Preparation and characterization of bioplastics from silylated cassava starch and epoxidized soybean oils

In this work, a systematic coupling study of silane coupling agent between starch and epoxidized soybean oils (ESO) was carried out. Starch was modified by 3-aminopropyl trimethoxy silane (APMS) with various contents of NaOH. The APMS-modified starch was incorporated with ESO to synthesize the bioplastics by solution casting. As demonstrated by the FTIR spectra, the hydrogen bond interactions among starch molecules were inhibited by the modification. This outcome provided higher interaction and compatibility of starch with ESO, as confirmed by FESEM. TGA showed that the thermal stability of starch decreased considerably after the silylation. In contrast, the produced bioplastics with silylated starch exhibited higher thermal stability than the control sample. Regarding the bioplastics, an obvious increase of tensile strength from 5.78 MPa to 9.29 MPa was obtained. This work suggested a simple and effective modification technique by APMS to improve compatibility of starch/ESO-based bioplastics with superior mechanical and thermal properties.

Wheat Starch Modified with Ligustrum robustum (Rxob.) Blume Extract and Its Action Mechanism.

We investigated the modification of wheat starch with Ligustrum robustum (Rxob.) Blume extract (LRE) and determined the action mechanism. Based on differential scanning calorimetry, LRE decreased the gelatinization enthalpy of wheat starch from 19.14 to 7.15 J/g and changed gelatinization temperatures (including the variation in gelatinization onset temperature, peak temperature and conclusion temperature in different degrees). Moreover, LRE affected the pasting viscosity curve of wheat starch, and changed its rheological parameters (including the decrease in storage modulus and loss modulus, as well as the increase in loss tangent). Based on the analysis of scanning electron microscopy and wide-angle X-ray diffraction, LRE increased the hole size and the roughness of the gel microstructure, and decreased the crystallinity of wheat starch. Meanwhile, the evaluation results of the texture analyzer and the colorimeter showed that LRE could change the quality properties (including decrease hardness, fracturability and L* values, as well as increase a* and b* values) of wheat starch biscuits after hot air baking (170 °C). Furthermore, with molecular dynamics simulation analysis, phenolic compounds of LRE combined with starch molecules via H-bonds and affected the formation of molecular bonds (including intra- and intermolecular hydrogen bonds), so as to change the spatial conformation and properties of wheat starch during gelatinization and retrogradation. The present results suggest that LRE can modify the physicochemical properties of wheat starch and further improve its processing properties, indicating its potential in the design and development of starch foods (such as steamed buns, bread, biscuits, etc.).

Facile synthesis of lipase-loaded starch nanoparticles as recyclable biocatalyst in Pickering interfacial systems

To develop recyclable biocatalyst used in Pickering interfacial systems, the pH-responsive monomer [2-(dimethylamine)ethyl methacrylate] (DMAEMA) was grafted onto the maize starch molecule via free radical polymerization. Subsequently, combined with the gelatinization-ethanol precipitation and lipase (Candida rugosa) absorption process, an enzyme-loaded starch nanoparticle with DMAEMA grafting (D-SNP@CRL) was tailor-made, showing a nanometer size and regular sphere. X-ray photoelectron spectroscopy and confocal laser scanning microscopy confirmed a concentration-induced enzyme distribution within D-SNP@CRL, thereof the outside-to-inside enzyme distribution was proved to be optimum in achieving the highest catalytic efficiency. Benefited from the tunable wettability and size of D-SNP@CRL under pH variation, the generated Pickering emulsion could be readily applied as the recyclable microreactors for the n-butanol/vinyl acetate transesterification. This catalysis exhibited both highly catalytic activity and good recyclability, making the enzyme-loaded starch particle a promising green and sustainable biocatalyst in the Pickering interfacial system.