Starch Particles Research Articles

Eco-friendly textile desizing with indigenously produced amylase from Bacillus cereus AS2

Starch is added to the fabric surface to secure weaving process. During finishing these sized particles are removed from the fabric and prepared it for printing and dyeing. Chemicals de-sizing agents damage fabric surfaces and reduce the quality of the product. An alternative to these conventional desizing agents is the use of biological molecules i.e. enzymes. The current study compares traditional de-sizing to bio-based de-sizing methods, as well as the optimization of fabric desizing settings using crude amylase. Amylase-producing Bacillus cereus AS2 was isolated from indigenous soil samples. The maximal fermentative de-sizing capability was discovered at 72 h, with no fabric surface degradation. Chemical desizing showed that the fabric lost all sizing agents to TEGEWA scale 9 within 1 h in presence of 5N HCl. Optimal studies for desizing showed that 1000 IU/ml of amylase resulted in maximum de-sizing within 15 h at 60 °C and 0.5% Triton-X. Water absorbance and weight loss, both parameters were used to check the desizing efficacy and it was found that de-sizing to same scale was occurred in the case of enzyme as well as commercially desized fabric. Enzyme desized cloth was found to be free of any starch particles in SEM micrographs, identical to industrially de-sized fabric, ensuring bioprocess efficacy.

Chemically modified starch with silicon quantum dots: Structures and properties

Attachment of Silicon quantum dots (Si QDs) onto starch via sol-gel controlled covalent bonding to form hybrid starch particles was developed to modulate the optical, physical, and mechanical features of starch. Fabricated Si QDs chemically interacted with –OH side groups due to the sol-gel reactions on the starch molecules providing a detectable new molecular bonding to result in fluorescent emission. The produced structures formed nonlinear morphological orientations that provide a nanocomposite material platform for a facile molecular marking in daily applications.

Insights into the relation between multi-scale structure and in-vitro digestibility of type 3 resistant starches prepared from wrinkled pea starches

Type 3 resistant starch (RS3) was prepared using acid thinning, gelatinizing, debranching, and recrystallization from wrinkled pea starches (79.5%–94.4% amylose content), and then the structure was further modified by heat-moisture treatment (HMT). Longwan 7 RS3 after pressure heating treatment (PHT) with 30% moisture showed the highest RS content (84.7%). The effect of modification on in vitro digestibility of wrinkled pea RS3 was investigated from the view of multi-scale structure variation. For short-range ordered structure, the modification decreased the proportion of single helix and random coil, and increased the proportion of double helix. The relative crystallinity was enhanced after modification and it showed significant positive correlation with RS content. At longer scale, the modification destroyed the lamella structure and induced the formation of ordered aggregate at nanometer scale. The starch particles also gathered to form aggregate at micrometer scale. The improved double helix proportion, relative crystallinity, size of ordered aggregate at nanometer scale and size of aggregated particles at micrometer scale favored the resistance to enzymatic hydrolysis of wrinkled pea RS3. The present study advanced our understanding of how structure modification influenced in-vitro digestibility of wrinkled pea RS3, which is meaningful for the development of high quality RS3.

Structural features underlying crunchy property of konjac glucomannan gels

Fundamental understanding of structure-property relationships of konjac glucomannan (KGM) gels has been increasingly important in design of food products. Compared to basic physical or engineering properties, the properties directly perceived by human subjects and related structural features are yet less explored. Here we address this issue based on experimental researches and theoretical calculations. Our findings agree with those for low-moisture foods that crunchiness-stiffness correlations exist and there appears to be a low limit of 0.16 kPa on the yield stress for KGM gels being highly crunchy. Notably, the crunchy property depends on a large dimension (up to 1 mm) of gel architecture. Gel networks formed by KGM are recognized to be responsible for the crunchy property of corresponding gels and inclusion of starch particles otherwise reduces the crunchiness. The particular length scale from 0.5 to 1 μm manifests itself dominant in conferring the crunchy mouthfeel to KGM gels.

Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility

Huangjing contains no starch but rich in health-promoting compounds. The effects of Huangjing flour (HJF) on the physicochemical properties and quality of cookies were investigated by partially replacing wheat flour with HJF. The addition of HJF increased water solubility of the mixed flour and improved the crispness of cookies. The starch was lower approximately 69%, but obtained 8% higher protein and fat content than the control. The resistant starch increased from 23.74 to 41.37 g 100 g−1, which significantly reduced the in vitro digestibility of the cookies and resulted in a much lower estimated glycemic index (eGI) 53.67 (eGI<55) compared with 61.81 wheat flower control when 40% HJF was included. The microstructure of the products indicated that the exposure area of starch particles was greatly reduced by the addition of HJF. The onset temperature of gelatinization increased from 60.75 °C to 61.75 °C, and the enthalpy of gelatinization decreased from 1.68 to 0.88 J g−1 with the presence of 40% HJF, suggesting that the HJF could retard the gelatinization of the cookies. The above results demonstrate that inclusion of HJF into cookies improves the quality of cookies and also provides a strategy for the production of low-GI foods.

In‐Situ Production of Modified Starch and Pickering Emulsions by Planetary Ball Milling

AbstractRice starches with different degrees of modification are obtained by high impact‐milling and evaluated as stabilizers of oil/water (O/W) Pickering emulsions. The objective is to produce in‐situ Pickering emulsions in a planetary ball mill (PBM), analyzing the effect of starch milling time (10, 40, 70 min) and starch concentration (3%, 9%, 15%, 21%, 27%) on emulsion attributes such as droplet size (D50, D[4,3]), oil retention (OR) capacity, creaming percentage (C), and stability time (ST). The traditional homogenization method using a rotor‐stator device is adopted as a reference. By homogenization in PBM, good quality emulsions (droplet size lower than 50 µm and 18 days stable period) are obtained by using 15% of rice starch milled during 40 min. In contrast, the emulsion cannot be obtained by traditional homogenization for the same process conditions. However, with 70 min of PBM and 21%–27% of starch content, a long‐term ST (60 days) is achieved by means of both homogenization methods. These optimal emulsions show a low droplet size (D50 ∼ 10 µm) and a great affinity of the milled starch toward the interface in optical microscopy images, which explains the significant contribution of starch particles aimed at controlling the droplet coalescence.

Enhancement of the carboxymethylation of corn starch via induced electric field

This study aimed to enhance the synthesis of carboxymethyl starch (CMS) by induced electric field (IEF). Corn starch was alkalized, pumped into IEF system, and then reacted with monochloroacetic acid at excitation voltages of 0–400 V. IEF enhanced the carboxymethylation by accelerating the rate of OH− and ClCH2COO− attacking starch particles and slightly intensifying the thermal effect by ~7.1 °C (30 min). Compared with the control (0 V), IEF increased the degree of substitution and reaction efficiency by 0.056–0.148 and 9.37–24.56 %, caused more destruction in starch granular and crystal structure, and thus increased its water solubility, swelling power, and paste transparency. Furthermore, some new crystals were formed during IEF treatment, which enhanced the thermostability of CMS, showing an increase of the maximum decomposition temperature by 16–26 °C. Overall, the results classified that IEF could improve the carboxymethylation and enhance the thermostability of products, which provided guides for the applications of electro-techniques in starch modification involving charged species.

Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing

This study investigated the morphology distribution, molecular structure, and aggregative properties variation of gluten protein during dough mixing stage and interpreted the interaction between starch with different sizes and protein. Research results indicated that mixing process induced glutenin macropolymer depolymerization, and promoted the monomeric protein conversion into the polymeric protein. Appropriate mixing (9 min) enhanced the interaction between wheat starch with different particle sizes and gluten protein. Confocal laser scanning microscopy images showed that a moderate increase in B-starch content in the dough system contributed to forming a more continuous, dense, and ordered gluten network. The 50A-50B and 25A-75B doughs mixed for 9 min exhibited a dense gluten network, and the arrangement of A-/B-starch granules and gluten was tight and ordered. The addition of B-starch increased α-helixes, β-turns, and random coil structure. Farinographic properties indicated that 25A-75B composite flour had the highest dough stability time and the lowest degree of softening. The 25A-75B noodle displayed maximum hardness, cohesiveness, chewiness, and tensile strength. The correlation analysis indicated that starch particle size distribution could influence noodle quality by changing the gluten network. The paper can provide theoretical support for regulating dough characteristics by adjusting the starch granule size distribution.

Preparation of pH-Responsive Films from Polyvinyl Alcohol/Agar Containing Cochineal for Monitoring the Freshness of Pork.

This study reported the production of pH-responsive films based on 8 wt% polyvinyl alcohol solution/0.2 wt% agar solution incorporated with cochineal-loaded starch particles (CSN) (2, 4, 6 and 8 wt% on agar basis) by a casting process. Results revealed that CSN presented obvious color changes over the pH range of 2-12. FTIR, XRD spectra and SEM micrographs presented that the incorporation of CSN formed new hydrogen bonds with a matrix and a tighter network structure. A certain improvement was observed in the color stability, swelling index and functional properties (antimicrobial and antioxidant activities) but water solubility, water vapor permeability and water contact angle of the pH-responsive films were decreased by the addition of CSN. The release of cochineal was a rate-limiting step following the Korsmeyer-Peppas model. The agar/polyvinyl alcohol film containing 6% CSN (PVA/GG-6) exhibited the best sensitivity for ammonia detection and its limit of detection was 35.4 ppm (part per million) for ammonia. The application trials showed that the PVA/GG-6 film presented different color changes for pork freshness. Hence, these pH-responsive films can be used as potential packaging materials for tracking the freshness of protein-rich fresh food in a non-destructive way.

Differential model of the kinetics of water vapour adsorption on maize starch particles

1. Ahmed M.W. and Islam M.N., 2018. Moisture sorption characteristics of selected commercial flours (wheat, rice and corn) of Bangladesh. Am. J. Food Sci. Technol., 6, 6, 274-279, https://doi.org/10.12691/ajfst.... CrossRef Google Scholar

Structural, functional and mechanistic insights uncover the role of starch in foxtail millet cultivars with different congee-making quality

Ten foxtail millet cultivars with different congee-making quality were investigated for relationships between starch structures, functional properties and congee-making qualities. Swelling power, pasting peak viscosity (PV) and setback (SB), gel hardness and resilience, and gelatinization onset (To), peak (Tp) and range (R) temperature were correlated with congee-making performance significantly. Good eating-quality cultivars with these parameters were in the range of 15.41–18.58 %, 3095–3279 cp, 1540–1745 cp, 430–491 g, 0.47–0.57, 64.43–65.28 °C, 69.97–70.32 °C and 23.38–24.52 °C, respectively. Correlation analysis showed that amylose, amylopectin B2 chains and A21 were essential parameters controlling the functional properties. Amylose molecules with linear molecular morphology would cause crystal defects and a wide range of molecular weight distribution. Additionally, they were more prone to re-association, which influenced the PV, SB, To, Tp and gel hardness. B2 chains impacted the gelatinization temperature range (R), gel resilience and swelling behavior by affecting the alignment of double helices and the size of starch particles and pores. Starch with more binding sites of bound water (A21) tended to leach from the swelling granules easily and contributed to higher values of PV. The content of amylose, B2 chains and A21 of good eating-quality cultivars were 16.19–18.46 %, 11.60–11.69 % and 96.50–97.02 %, respectively.

Metal ion-mediated modulation of morphology, physicochemical properties, and digestibility of type 3 resistant starch microparticle

Short-chain glucan (SCG) derived from debranched amylopectin has emerged as a promising candidate for the production of resistant starch particle (RSP) due to its controllable self-assembly features. Here, we investigated the effect of metal cations with different valencies and concentrations on the morphology, physicochemical properties, and digestibility of RSP formed by the self-assembly of SCG. The effect of cations on the formation of RSP followed the valency in the following order: Na+, Ka+, Mg2+, Ca2+, Fe3+, and Al3+, of which 10 mM trivalent cations increased the particle size of RSP over 2 μm and considerably decreased the crystallinity by 49.5 % ~ 50.9 %, which were significantly different from that of mono- and divalent ones. Importantly, RSP formed with divalent cations switched the surface charge from −18.6 mV to 12.9 mV, which significantly increased the RS level, indicating that metal cations would be useful for regulating physicochemical properties and digestibility of RSP.

Characterization of flo4-6, a Novel cyOsPPDKB Allele Conferring Floury Endosperm Characteristics Suitable for Dry-Milled Rice Flour Production

Rice cultivars with floury endosperm provide a useful raw material for producing dry-milled rice flour, helping to enhance the processed rice food industry. To expand the genetic resources for breeding floury endosperm rice cultivars, we developed Samkwang(SA)-flo3 (SK-flo3), a floury endosperm mutant line derived from the chemical mutagenesis of Samkwang, an elite Korean japonica rice cultivar. Compared with Samkwang, SK-flo3 showed significantly lower grain hardness, which is suitable for producing dry-milled flour without the soaking and drying processes required in regular wet rice milling. The dry-milled flour of SK-flo3 exhibited excellent physicochemical properties with less damaged starch and finer flour particles relative to Samkwang. Genetic analyses revealed a G-to-A point mutation in exon 7 of cyOsPPDKB, substituting glycine with aspartic acid as a causative mutation for the floury endosperm of SK-flo3. We named this allele flo4-6 and developed a molecular marker to efficiently transfer it to commercial rice cultivars. Our results provide useful genetic resources and information for developing specialty rice cultivars for high-quality rice flour production with reduced milling costs.

The effect of heat treatment of starch on its crystal structure and dynamic viscosity of starch pastes

Analysis of literature data shows the uncertainty of a number of issues of the starch dextrinization process, namely the patterns of the change in the crystal structure of starch during heat treatment and the dependence of the viscosity of starch pastes of dextrins on the conditions of starch heat treatment. These questions were chosen as the topic of this study. A decrease in the average size of starch particles by 2.7 m and an increase in the intensity of reflexes of diffractograms in the range of 2=10–200 after its heat treatment at 1350C (the temperature at which the dextrinization process starts) are well explained by dehydration and a change in the degree of crystallization of biopolymer macromolecules due to their thermal transformations. The dependence of the dynamic viscosity of hot pastes on their shear rate was studied. The steady shear flow curves showed the presence of dilatant areas as a transition from the Newtonian flow regime to the pseudoplastic flow of starch pastes. It was found that the viscosities of heat-treated starch pastes depend on the processing conditions; the viscosities increase in the following order: starch heat-treated in the presence of an acid catalyst; native starch; starch heat-treated without a catalyst for 5 hours; and starch heat-treated without a catalyst for 2.5 hours. It was proposed to divide dextrins into two separate groups: with an increased and with a reduced degree of amylose polymerization.

Morphological and Physicochemical Properties of Pine Seed Starch Nanoparticles

AbstractThis study aims to characterize pine starch (PS) and pine starch nanoparticles (PSNPs) produced by anti‐solvent precipitation (ASP). PS and PSNPs are characterized by particle size, surface charge, morphology, crystalline structure, chemical bonds, thermal properties, moisture content (MC), water activity, solubility in water (SW), swelling factor (SF), water and oil absorption, and stability in water. PS shows typical starch particle size distribution, while PSNPs display a size distribution varying between 230 and 1300 nm. The crystalline structure is modified from A‐type structure (native starch) to V6h structure (PSNPs) after ASP. PSNPs SW at 25 and 90 °C, as well as oil and water absorption capacities are greatly improved when compared with PS. Furthermore, PSNPs have high stability in water at 25 °C, forming homogeneous dispersions. This research provides information about the valorization of pine seed as a possible starch source to produce nanoparticles

Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration.

This study investigated the effects of drying methods (hot air drying (HAD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)) on the rehydration performance (RP) of dried Lanzhou lily scales (LLS). Rehydration rate and water migration showed that MVD had the best RP, followed by VFD, while HAD had the worst. The results of additional morphology observation using scanning electron microscopy (SEM) and micro X-ray computed tomography (CT) imaging showed that both MVD and VFD created more channels in more porous structures, which facilitated their better RP than that by HAD. The results also revealed the spatial structure diversity (including pores, channels size, and internal network) of each dried Lanzhou lily scale group. In addition, studies analyzed how drying techniques affected the physiochemical properties of lily starch, including its water solubility, pasting profiles, and starch particle morphology. The findings indicated that when MVD was in operation, partial gelatinization in lily starch was brought about by thermal effects, allowing MVDS crystals to change from B-type to V-type and causing MVDS to have better water absorption ability. Consequently, despite the fact that MVD's desiccated lilies have a lower porous structure and thinner channels than VFD's, MVD has a higher RP than VFD.

Improving the Resistance to Enzyme Digestion of Rice Debranched Starch via Narrowing Chain Length Distribution Combined with Oven Drying

AbstractIn this study, the effects of chain length distribution and drying methods on the structural properties and in vitro digestibility of resistant starch (RS) are investigated. Rice starch is debranched at 10% w/w solid concentrations, incubated at 60 °C, and further subjected to freeze drying and oven drying treatment to obtain debranched starch (DBS). The chain length distribution shows that DBS (the degree of polymerization [DP] = 19.52 ± 0.13) has a high proportion of B1 and B2 chains (DP13‐36) and a narrow chain length distribution. In addition, the results of scanning electron microscopy (SEM) show that the oven‐dried samples have denser structures and larger particle morphology compared to samples prepared by freeze‐drying. In FTIR, LCM‐Raman and X‐ray diffraction patterns, debranched starch supernatant fraction 1 (DBSS1) exhibit higher short‐range molecular order and crystallinity than other samples. Digestibility analysis shows that DBSS1 with narrow chain length distribution (DP13‐36) promotes the high content of RS formation and oven drying is more favorable for RS formation than freeze drying (RSDBSFS1 = 79.69 ± 5.09% and RSDBSOS1 = 84.17 ± 0.17%). This suggests that the proper narrow chain length distribution is conducive to the formation of ordered structure and an increase in resistance. Oven drying provides a larger starch particle size, which facilitates resistance to digestion.

Dodecanoyl chloride modified starch particles: A candidate for the removal of hydrocarbons and heavy metals in wastewater

Dodecanoyl chloride modified starch particles: A candidate for the removal of hydrocarbons and heavy metals in wastewater

Starch-based Janus particle: Fabrication, characterization and interfacial properties in stabilizing Pickering emulsion

Janus particles (J-OSPs) based on the composite of chitosan nanoparticles (CSNPs) and octadecenyl succinic anhydride starch (OSPs) were tailor-made by Pickering emulsion method and electrostatic interaction. With different positions of OSPs embedded in the oil phase of Pickering emulsion template and the diversified shapes of starch particles, J-OSPs exhibited various asymmetric structures, which was verified by scanning electron microscope (SEM) and confocal laser microscope (CLSM). By characterizing the interfacial characteristics of J-OSPs, directional distribution of CSNPs was found to enhance the hydrophobicity of J-OSPs and changed its surface charges from positive to negative as pH increased. When J-OSPs were taken as stabilizers, the formed Pickering emulsion had the highest emulsion index and viscosity compared with OSPs and OSPs fully covered by CSNPs (F-OSPs), which was attributed to the self-assembly property of Janus particles that enabled them to form larger aggregates to hinder the collapse of droplets. This study provides a new idea for the construction of plant-derived Janus particles, and its superiority in stabilizing the Pickering emulsion will broaden the application of Janus particles in the field of storage and delivery of active substances.

Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles.

The mechanism of glutenin and gliadin on the surface tackiness of recooked frozen cooked noodles (FCNs) is unclear. In this study, the effects of glutenin and gliadin addition on the surface tackiness of FCNs were investigated. The addition of glutenin and gliadin reduced the surface tackiness (3.60 N and 3.50 N) of recooked FCNs stored for 0 min. The addition of glutenin increased the rigidity of gluten network and the compactness of FCNs and made the FCNs have a moisture-distribution with multi-layers. The addition of gliadin increased the tensile distance of FCNs, restricted water migration during frozen storage and increased the membranous structure of the gluten network to wrap starch particles. Glutenin had a stronger effect on reducing the surface tackiness of FCNs than gliadin. In the future, the synergistic effects of different proportions of glutenin and gliadin on the gluten network of FCNs could be further studied. This article is protected by copyright. All rights reserved.