Preparation Of Starch Research Articles

Preparation of V-type cold water-swelling starch by ethanolic extrusion

Ethanolic extrusion was used to prepare V-type cold water-swelling starch (VCWSS). Effects of extrusion temperature, ratio of starch to ethanol, and ratio of starch to water on the properties of VCWSS were investigated. It was found that when the extrusion temperature was 100 °C, the ratio of starch to ethanol was 1:0.30, and the ratio of starch to water was 1:0.60, the resulting VCWSS could quickly swell into paste in cold water with the highest V-type relative crystallinity (12.90%) and cold paste viscosity (3058 cP). Then the formation mechanism of cold paste viscosity of VCWSS was evaluated. The cold paste viscosity of VCWSS was positively related to its V-type relative crystallinity. Extrusion destroyed the granular morphology of native starch, and VCWSS particles exhibited rock-like morphology that is much larger than the granules of native starch. Formation of the V-amylose-ethanol complex during extrusion was the direct cause of rapid hydration of VCWSS.

Preparation and Characterization of Thermoplastic Starch with Different Contents of Amylose

Preparation and Characterization of Thermoplastic Starch with Different Contents of Amylose

Physical modification on the in vitro digestibility of Tartary buckwheat starch: Repeated retrogradation under isothermal and non-isothermal conditions

The effects of repeated retrogradation (RR, range from 1 to 3 times) at different temperatures (4 °C; 4/25 °C, with a 24 h interval; 25 °C) on the in vitro digestibility and structures of Tartary buckwheat starch (TS) were investigated in this study. Results demonstrated that TS treated by RR for 1 time under 4/25 °C contained the maximum content of slowly digestible starch (SDS, 35.25%); TS treated by RR for 3 times under 25 °C contained the maximum content of resistant starch (RS, 54.92%). As the increase of RR cycle times, the value of relative crystallinity, the ratios of 1047/1022 cm−1 and 995/1022 cm−1 increased, the starch pore wall thickened, and more smooth fragments appeared (observed by scanning electron microscope), while the value of melting temperature range trended to decrease. The crystallization type of TS changed from type “A” to a mixture of “B + V” after retrogradation treatment. Pearson correlation analysis revealed that the content of rapidly digestible starch (RDS) was negatively correlated with the ratio of 995/1022 cm−1, transition temperatures, and enthalpy (P < 0.05). These results would supply a potential method for the preparation of starch with slow-digesting properties, also improve the utilization and expand the application of TS.

Effect of Two Combined Functional Additives on Yoghurt Properties.

The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulgaricus counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3–8%. More stimulating effect on their growth, especially on S. thermophilus, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts’ color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable.

Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch

Due to the semi-crystalline structure of native starch granules, enzymatic modification of these solid, raw, entities by branching enzyme (BE) is limited. Here, we describe a method to efficiently modify starch by BE after maltogenic α-amylases pre-treatment. This pre-treatment produced pores at the starch granule surface, which decreased the granular yield, but increased the branching degree in starch molecules. BE post-treatments recovered the yield, increased the content of long amylose chains, and the starch crystallinity. WAXS analysis showed that BE transformed the unresolved doublet peak at 2θ 17° and 18° to a strong peak at 2θ 17°, i.e. transformed the granules from the A-type to a mixed A-, B-type allomorph. Syneresis of starch gels increased with increasing BE concentrations and increased the content of slowly digested starch in retrograded starch preparations. Rheology data demonstrated that low and medium BE concentrations produced starch gels with higher G′ and G″ after storage for 1day, whereas high BE concentrations reduced both G′ and G’’. Our data demonstrate the potential of clean, enzyme-based protocols using sequential addition of starch active enzymes for post-harvest modification of raw starch granules to obtain clean and functional starch.

Effects of nanocellulose fiber and thymol on mechanical, thermal, and barrier properties of corn starch films

This study explores the preparation of corn starch (CS) films incorporated with nanocellulose fiber (NCF) and different concentrations of thymol (0.1, 0.3, and 0.5% weight of thymol/volume of solution (% w/v)) via the solvent casting method. The resulting films were characterized by the functional chemistry, crystallinity, morphology, mechanical, thermal, and barrier properties. The Fourier transform infrared spectroscopy analysis confirmed the presence of intermolecular hydrogen bonding between the thymol and starch, as well as the thymol and glycerol, via hydroxyl groups of glycerol, starch, and thymol. The film crystallinity decreased with increasing concentration of thymol. The addition of NCF at 1.5% weight of starch increased the tensile strength (TS) and Young's Modulus (YM), but decreased the elongation at break (EAB), oxygen permeability, and water vapor permeability of the CS films. The thermal stability of the CS films was also improved with the addition of NCF. The addition of thymol to the CS/NCF bio-nanocomposite films decreased the TS and YM, respectively but increased the EAB due to the plasticizing effect of thymol. The addition of thymol also improved the thermal stability but reduced the barrier properties of the films. The effects on the mechanical, thermal, and barrier properties were more pronounced at higher concentrations of thymol. In conclusion, the inclusion of both NCF and thymol led to the improvement of the flexibility and thermal stability of the CS films.

Preparation and properties of phosphate starches from tuberous roots

The diversification of raw materials in the starch industries is a current strategy. However, the production of native starches does not meet market demand, and it is essential to expand the knowledge about chemical modifications in the same production line for different sources of starch. Phosphate starches are one of the most abundantly produced and widely used chemically modified starches. However, the effects of this modification may vary with the starch source and the reaction conditions. In this study, arrowroot, cassava and sweet potato starches were modified with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture under same conditions. The reaction time ranged from 7.5 to 120 min. Unmodified and modified starches were analyzed for phosphorus, amylose, morphology, X-ray diffraction pattern, crystallinity, swelling power, solubility, pasting and thermal properties. Phosphorus content linked to the starches increased with the reaction time, which affected the physicochemical properties of the three starches. The changes were more significant in all reaction times for cassava starch, followed by arrowroot. Due to its intrinsic characteristics, longer reaction times were necessary for more significant changes in sweet potato starch. Regardless of the starch source, as the reaction time increased, the average starch granule diameter, swelling power, solubility and peak viscosity increased. There was a decrease in setback in the longer reaction times for cassava and arrowroot starches. The changes in the reaction times allowed obtaining phosphate tuberous starches with different properties which can meet the demands of the food and non-food industries.

Preparation of V-type porous starch by amylase hydrolysis of V-type granular starch in aqueous ethanol solution

In this paper, a novel porous starch with a V-type crystalline structure and high adsorption capacity was obtained by enzymatic hydrolysis of V-type granular starch (VGS) in an aqueous ethanol solution. The effects of different starch concentrations, reaction temperatures, and ethanol concentrations on the microstructure, crystal morphology, crystallinity and adsorption properties of VGS before and after enzymatic hydrolysis were studied, and native normal corn starch (NNCS) and A-type porous starch (APS) prepared by enzymatic hydrolysis of NNCS were used as controls. The results showed that compared with NNCS, VGS was easier to hydrolyze with a higher hydrolysis degree and the corresponding V-type porous starch (VPS) had more and larger pores and thus showed better adsorption performance than APS. Under the same enzymatic hydrolysis time, temperature and rotation speed, VPS prepared with a starch concentration of 20%, reaction temperature of 140 °C and ethanol concentration of 70% showed an irregular spongelike porous structure, highest V-type relative crystallinity of 25.09%, highest oil adsorption capacity of 241.70% and water adsorption capacity of 805.59%.

Structural characteristics and prebiotic activities of resistant starch from Solanum tuberosum: Kufri Bahar, a popular Indian tuber variety

The present study reports the effect of enzymatic debranching and heating-cooling treatment on morphology, crystallinity and thermal properties of resistant starch preparations from Solanum tuberosum, variety Kufri Bahar. Further, the proliferative and protective effect of resistant starch on viability of probiotic cultures in fermented milk during storage at refrigeration was also investigated. The results indicated that enzymatic treatment resulted in more crystalline form of resistant starch granules with an increased thermal stability. A strain specific prebiotic activity of potato resistant starch was observed with a higher proliferative activity towards Lactobacillus paracasei CD4 among the tested probiotic strains. In synbiotic fermented milk preparation, the supplementation of enzymatic treated resistant starch increased the viability of L. paracasei CD4 under refrigeration up to 14 days as compared to control (p < 0.05).

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.

The Annealing of Acetylated Potato Starch with Various Substitution Degrees.

This study aimed to determine the effect of “annealing” acetylated potato starch with a homogenous granule size and various degrees of substitution on the thermal pasting characteristics (DSC), resistance to amylases, rheology of the prepared pastes, swelling power and dynamics of drug release. A fraction of large granules was separated from native starch with the sedimentation method and acetylated with various doses of acetic anhydride (6.5, 13.0 or 26.0 26 cm3/100 g starch). The starch acetates were then annealed at slightly lower temperatures than their pasting temperatures. The annealing process caused an almost twofold increase in the resistance to amylolysis and a threefold increase in the swelling power of the modified starch preparations. The heat of phase transition decreased almost two times and the range of starch pasting temperatures over two times, but the pasting temperature itself increased by ca. 10 °C. The 40 g/100 g addition of the modified starch preparation decreased the rate of drug release from a hydrogel by ca. one-fourth compared to the control sample.

Effect of addition of white turmeric extract against antibacterial properties in edible film sweet potato starch and whey protein

The addition of white turmeric extract as an antibacterial to edible starch-based films aims to improve the resilience of food packaged against bacteria so that the quality is more maintained. The method carried out in this study consists of three things. The first step was the preparation and characterization of orange sweet-potato starch (including starch and moisture content). The second stage is the preparation and characterization of white Tumeric extract by phytochemical tests. The third stage is the preparation and characterization of edible films (including water resistance tests, mechanical properties tests. The result of starch characterization obtained the starch content of 43.16% with a moisture content of 13.95%. The result of the characterization of edible films by adding the best white turmeric extract was 7% with the tensile strength, and combined-successful elongation values were 40.9209 ± 2.5290 MPa and 18.03%. The results of antibacterial testing on E.Coli ATCC 11229 did not produce an inhibitory zone and on S. aureus ATCC 6538 was a clear zone but could not construct that indicates the presence of very weak antibacterial potential in edible films by adding white turmeric extract.

Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch-flavonoid prepared by different methods.

Tartary buckwheat (Fagopyrum tataricum Gaertn.) is the only food rich in flavonoid bioactive substances in grains. Studies have shown that flavonoids interaction with amylose has an important impact on the physical and chemical properties and structure of starch. In this study, Tartary buckwheat was used as a raw material. It was then threshed with pullulanase, and a high amylose Tartary buckwheat starch flavonoid complex (HBS/BF) was prepared by physical mixing (PM), water bath treatment (WT), acid-base precipitation (AP), microwave treatment (MT), and ultrasonic treatment (UT); the physical and chemical properties were then evaluated. The results show that HBS/BF-UT and HBS/BF-MT have a higher iodine binding rate than HBS/BF-PM; X-ray diffraction results show that HBS/BF-AP has a V-type crystal form, but the relative crystallinity was reduced. Fourier infrared spectroscopy showed that there is no new covalent bond between Tartary buckwheat starch and flavonoids. In vitro digestion showed that adding flavonoid significantly increased the digestibility of Tartary buckwheat starch. PRACTICAL APPLICATION: These results will provide a theoretical basis for further starch anti-digestion mechanisms and the preparation of resistant starch. These steps will provide insights into the application of Tartary buckwheat starch and flavonoids in the food industry.

Using a novel hyperthermophilic amylopullulanase to simplify resistant starch preparation from rice starches

• A hyperthermophilic amylopullulanase is recombinantly expressed in E. coli. • The enzyme is able to efficiently improve resistant starch yield from rice starches. • Pregelatinization of starches and enzymatic hydrolysis were combined into one step. A glycoside hydrolase family 57 protein, designated APU_Aquae, from hyperthermophilic bacterium Aquifex aeolicus was expressed in Escherichia coli . APU_Aquae was biochemically defined as a novel bifunctional amylopullulanase, which exhibited efficient activity towards rice starches. It is extremely thermostable with half-life of 7 h at 100 °C. Therefore, APU_Aquae was used to simplify the process of enzymatic debranching treatment in resistant starch type III (RS3) preparation from rice starches. Starch pregelatinization and enzymatic hydrolysis were combined into one step. It took only 7 h, which was much shorter than that of other enzymatic treatments. RS3 content of treated rice starches was 40.5 ± 0.7%. APU_Aquae treatment resulted in more medium branch chains B1 with degree of polymerization (DP) values 13–24, which might be one main reason to promote the RS3 formation. This study provides the new design for the industrial RS3 production.

Preparation of hydroxybutyl starch with a high degree of substitution and its application in temperature-sensitive hydrogels

In this work, hydroxybutyl starch prepared by acid, alkali, and acid-base synergistic pretreatments from waxy corn starch exhibited great potential for preparing temperature-sensitive hydrogels. The degree of substitution, morphology, and group structure of hydroxybutyl starch were determined. The hydroxybutyl starch prepared by acid-base synergistic pretreatment had the highest degree of substitution. Relative to the native starch, the surface of hydroxybutyl starch particles was smoother and rounder. The formation, microstructure, and properties of temperature-sensitive hydrogels were also determined in this work. The results indicated that the temperature-sensitive hydrogels containing hydroxybutyl starch had irregular pore structures and higher water absorption rates. As the starch content increased, the pore size of these hydrogels increased and then decreased, the water absorption rate increased and the deswelling rate decreased. The equilibrium swelling ratio of the hydrogel prepared by hydroxybutyl starch was greater than that of native starch.

Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content

AbstractPregelatinized starch improves the properties of natural starch. In this study, differences in retrogradation characteristics of pregelatinized rice starch prepared using different water content are investigated based on their thermal properties, recrystallization, and short‐range ordered structure. The results show that the difference in water content during gelatinization is one of the factors that affects the retrogradation rate of pregelatinized starch. With a decrease in water content during the preparation of pregelatinized starch, the enthalpy, relative crystallinity, and the 1047 cm−1/1022 cm−1 ratio of retrogradation starch shows an upward trend. This is mainly because the different water content affects the amylose content of insoluble starch in pregelatinized starch. For pregelatinized starch, the higher amylose content in precipitate (insoluble pregelatinized starch) is more likely to cause intermolecular aggregation to promote recrystallization and the formation of an ordered structure. The findings also indicate that soluble starch and leached amylose could participate in starch retrogradation with the migration of water. Therefore, the high amylose content of the insoluble component and the existence of leached amylose in pregelatinized rice starch are found to have positive effects on starch retrogradation.

Preparation and catalytic behavior of antioxidant cassava starch with selenium active sites and hydrophobic microenvironments.

The preparation of antioxidant starch with the activity of glutathione peroxidase (GPx) for scavenging free radicals can not only enrich the types of modified starch but also alternate native GPx to overcome its drawbacks. In this work, an antioxidant cassava starch (AO-ca-starch) was prepared by the sequential esterification and selenylation of cassava starch. The process was optimized based on the selenium content. Various characterizations for the AO-ca-starch indicated that the catalytic center of GPx, the selenium, was anchored on the starch. The catalytic activity of AO-ca-starch, a starch-based biomimetic GPx, was about 4.95 × 105 times higher than that of the typical artificial selenoenzyme (diphenyl diselenide, PhSeSePh), and it exhibited a typical saturation kinetic catalytic behavior. The surface changes of the starch during the modification were conducive to the formation of hydrophobic microenvironments, which played an important role in the catalytic reaction of biomimetic GPx due to the binding of the hydrophobic substrates. The match of the catalytic center and the hydrophobic microenvironments was the key factor for maintaining the high catalytic activity of AO-ca-starch. Without cytotoxicity, AO-ca-starch exemplified a new and promising modified starch as a selenium-enriched functional food and antioxidant drug.

The Preparation and Properties of Starch Based Shape Memory Hydrogel

The Preparation and Properties of Starch Based Shape Memory Hydrogel

Chemical and Physical Mechanism and Method of Preparation of Thermoplastic Starch

Chemical and Physical Mechanism and Method of Preparation of Thermoplastic Starch

Infusion therapy in the perioperative period

Background. Inadequate volume of perioperative infusion therapy (IT) is one of the predictors of postoperative complications. There are different types of infusion solutions on the pharmaceutical market: albumin, dextrans (Reopoliglukin), polyatomic alcohols (Reosorbilact, Sorbilact), hydroxyethyl starch preparations (Gekodez), modified gelatin (Volutenz), balanced colloid-hyperosmolar solution (Gekoton), etc (all listed solutions are produced by “Yuria-Pharm”).&#x0D; Objective. To describe the main features of perioperative IT.&#x0D; Materials and methods. Analysis of literature sources on this topic.&#x0D; Results and discussion. Inadequate IT can cause hypo- and hypervolemia, as well as slow the recovery after surgery, so the choice of infusion solution should be made very carefully. To eliminate endothelial dysfunction, which often accompanies the perioperative period, it is advisable to prescribe L-arginine (Tivortin, “Yuria-Pharm”), which acts as a substrate for the synthesis of nitric oxide. Tivortin has the following properties: membrane stabilizing, antioxidant, cytoprotective, detoxifying, endothelioprotective, anabolic, hepatoprotective, antihypoxic. L-arginine (Tivortin) also helps to correct acid-base balance, neutralizes and removes ammonia, promotes insulin synthesis and regulates blood glucose, reduces the activation and adhesion of leukocytes and platelets to the vascular endothelium. The position paper of the International Fluid Optimization Group (2015) states that in planned operations without blood loss, crystalloids can be prescribed (2 ml/kg/h for surgeries lasting &gt;4 hours, up to 10 ml/kg/h for surgeries lasting up to 1 hour). However, the disadvantages of the most famous crystalloid (0.9 % saline) are the risk of hyperchloremic acidosis and the development of edema in case of overdose, so it is advisable to use ion-balanced solutions instead of 0.9 % NaCl. The ideal electrolyte solution should be isovolemic, isohydric, isooncotic, isoionic, and isotonic to the blood plasma. Elimination of the metabolic acidosis is an important task of perioperative IT. Soda-Bufer (“Yuria-Pharm”) can be used for this purpose, as the administration of sodium bicarbonate reduces mortality in patients with severe metabolic acidosis and acute kidney damage. To eliminate the intoxication syndrome, drugs of polyatomic alcohols (Reosorbilact) have been successfully used. Efficiency of Reosorbilact in the treatment of sepsis, peritonitis, pneumonia, burns, etc. was confirmed in the numerous studies. In addition to detoxification, Reosorbilact supports hemodynamics and microcirculation, corrects metabolic acidosis and water-electrolyte disorders, stimulates diuresis, normalizes the rheological properties of blood, which makes it the main drug for low-volume IT in the perioperative period. In turn, Xylate is the main solution in diabetes because it has antiketogenic and lipotropic properties, improves hemodynamics and microcirculation, corrects metabolic acidosis and has an osmodiuretic effect. In shock settings IT should be administered according to the ROSE concept (R (rescue) – aggressive IT; O (optimization) – support of tissue perfusion; S (stabilization) – supportive IT; E (evacuation) – deresuscitation, restoration of body functions).&#x0D; Conclusions. 1. Optimal IT improves the consequences of the surgery. 2. To eliminate endothelial dysfunction, it is advisable to prescribe L-arginine (Tivortin). 3. Reosorbilact is successfully used to eliminate the intoxication syndrome, which also supports hemodynamics and microcirculation, corrects metabolic acidosis and water-electrolyte disorders, which makes it the main drug for low-volume IT in the perioperative period. 4. Xylate is the main solution in diabetes because it has antiketogenic and lipotropic properties, improves hemodynamics and microcirculation. 5. In shock settings IT should be administered according to the ROSE concept (rescue, optimization, stabilization, evacuation).