Starch Research Articles

PHYSICO-CHEMICAL CHARACTERISTICS OF OSA-STARCH ISOLATED FROM BASMATI RICE AND ITS UTILIZATION IN ETHYLENE GLYCOL PLASTICIZED PVA BLEND FILMS

In the current research, basmati rice starch (BRS) has been modified with octenyl succinic anhydride (OSA). The properties of BRS and modified basmati rice starch (MBRS) were evaluated, and subsequently, the effect of their addition to polyvinyl alcohol (PVA) in two different ratios (70/30 and 30/70) to prepare blend films was studied. The degree of substitution of MBRS was 0.00483%, which was found within the permitted range of Food and Drug Administration guidelines. The pH (6.1 vs. 5.8) and viscosity average molecular weight (1.5 × 104 and 1.275 × 104 Da) were found to be lower for MBRS, solubility (11.52 vs. 13.60%), swelling power (11.5 vs. 13.60 g/g), and oil absorption (2.4 vs. 3.2 g/g) capacities were higher. FTIR and XRD studies revealed minor differences in the MBRS spectra owing to the low substitution. The blend films cast with PVA and MBRS showed higher film thickness, hydration characteristics, transparency, and UV-blocking efficiency.

Intraoperative goal-directed fluid management and postoperative brain edema in patients having high-grade gliomas resections: a randomized trial.

Patients with high-grade gliomas often have severe brain edema. Goal-directed fluid management protects neurological function, but whether reduces postoperative brain edema remains unknown. Patients having elective resection of supratentorial malignant gliomas were randomly assigned to goal-directed versus routine fluid management. Patients assigned to goal-directed management group were given 3mL kg-1 hydroxyethyl starch solution when stroke volume variation exceeded 15% for 5 minutes. Fluid was managed per routine by attending anesthesiologists in reference patients. The primary outcome was cerebral edema volume after surgery as assessed by computerized tomography. A total of 480 eligible patients were randomly assigned to the goal-directed (n = 240) or the routine fluid management group (n = 240). The amounts of crystalloid (5.4 vs. 7.0ml kg-1 hour-1, P < 0.001), colloid (1.1 vs. 1.7ml kg-1 hour-1, P < 0.001), and overall fluid balance (0.3 vs. 1.9ml kg-1 hour-1, P < 0.001) were significantly lower in goal-directed fluid management. There was no significant difference in postoperative brain edema volume between groups (36.0cm3 vs. 38.9cm3, mean difference: 0.18cm3, 95% CI: -5.7 to 5.9). Goal-directed patients had lower intraoperative dural tension (risk ratio: 0.63, 95% CI: 0.50 to 0.80, P < 0.001). There was no significant difference in Karnofsky Performance Status between the two groups at 30 days after surgery. Goal-directed fluid therapy substantially reduced intravenous fluid volumes, but did not reduce postoperative brain edema in patients having brain tumor resections.

Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration

Emulsion gels were prepared utilizing corn starch (CS), sodium alginate (SA), and corn oil through calcium ion induction for animal-fat analogs. The influence of oil concentration on the rheological properties, microstructure and lipid oxidation of the emulsion gel was analyzed. Results revealed that the emulsion gel containing 30% (v/v) oil exhibited no surplus oil leakage and demonstrated the highest gel strength. The results of the small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS) test proved that the emulsion gel exhibited the greatest elasticity and deformation resistance when the oil content was 30% (v/v), imparting suitable mouth feel and transport stability as an animal fat substitute. Microstructure analysis indicated that SA crosslinked with Ca2+ to generate a network structure accompanied by the reinforcing effect of starch granules, enabling the dense network to capture an optimal quantity of oil to form a uniform gel network structure. Furthermore, the emulsion gel exhibited markedly lower lipid oxidation compared to bulk oil after 14 days of storage. As a new fat analog system, the CS-SA emulsion gel holds promising potential for applications in the food industry.

Effect of ultrasound/CaCl2 co-treatment on the microstructure, gelatinization, and film-forming properties of high amylose corn starch

The effect of ultrasound/CaCl2 co-treatment on aggregation structure, thermal stability, rheological, and film properties of high amylose corn starch (HACS) was investigated. The scanning electron microscopy (SEM) images revealed the number of starch fragments and malformed starch granules increased after co-treatment. The differential scanning calorimetry (DSC) results showed the co-treated HACS got a lower gelatinization temperature (92.65 ± 0.495 °C) and enthalpy values (ΔH, 4.14 ± 0.192 J/g). The optical microscope images indicated that lesser Maltase crosses were observed in co-treated HACS. The results of X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) indicated ultrasound influenced the compactness of amorphous zone and CaCl2 damaged the crystalline region of HACS granules. Additionally, the rheology properties of HACS dispersion demonstrated the apparent viscosity of co-treated dispersion increased as the ultrasound time prolonged. The mechanical strength and structural compactness of HACS films were improved after ultrasound treatment. The mechanism of ultrasound/CaCl2 co-treatment improved the gelatinization and film-forming ability of HACS was that (i) ultrasound wave loosened the HACS granules shell, promoted the treatment of CaCl2 on HACS granules, and (ii) ultrasound wave improved the uniform distribution of HACS dispersion, increased the interaction between CaCl2 and starch chains during the process of film-forming.

Penalties in Granule Size Distribution and Viscosity Parameters of Starch Caused by Lodging in Winter Wheat

Granule size distribution of wheat starch is an important characteristic that could affect the functionality of wheat (Triticum aestivum L.) products. Lodging is a major limiting factor for wheat production. Few studies have been conducted to clarify how lodging influences the granule size distribution and viscosity parameters of starch in wheat grains. Two growing seasons, two high-yield winter wheat cultivars, and five artificial lodging treatments were imposed. The results indicated that lodging significantly reduced the content of starch and increased that of protein. Additionally, lodging caused a marked drop in both starch and protein yields. The relative loss of grain yield, starch yield, harvest index, and protein yield all differed remarkably among lodging treatments with a ranking of L2 &gt; L1 &gt; L4 &gt; L3. Lodging also led to a reduction in the proportion (both by volume and by surface area) of B-type granules and a corresponding increase in that of A-type granules, and the more serious the lodging degree, the greater effect on the changes in these proportions. The smaller starch granules predominated in number, even though their collective contribution to the overall volume is was relatively minor. Meanwhile, it was found that the peak viscosity, hold viscosity, final viscosity, breakdown viscosity, and rebound value of wheat starch were significantly decreased by lodging. Correlation analysis showed that the peak and final viscosities were negatively correlated with volume percentages of A-type starch granules, but were positively correlated with B-type granules. This indicates that B-type granules have higher peak and final viscosities compared with A-type granules in wheat kernels. Lodging can reduce the proportion of B-type starch granules, and thus reduce the peak and the final viscosity in wheat grain.

Engineering high amylose and resistant starch in maize by CRISPR/Cas9-mediated editing of starch branching enzymes

To improve the amylose content (AC) and resistant starch content (RSC) of maize kernel starch, we employed the CRISPR/Cas9 system to create mutants of starch branching enzyme I (SBEI) and starch branching enzyme IIb (SBEIIb). A frameshift mutation in SBEI (E1, a nucleotide insertion in exon 6) led to plants with higher RSC (1.07%), lower hundred-kernel weight (HKW, 24.71 ± 0.14 g), and lower plant height (PH, 218.50 ± 9.42 cm) compared to the wild type (WT). Like the WT, E1 kernel starch had irregular, polygonal shapes with sharp edges. A frameshift mutation in SBEIIb (E2, a four-nucleotide deletion in exon 8) led to higher AC (53.48%) and higher RSC (26.93%) than that for the WT. E2 kernel starch was significantly different from the WT regarding granule morphology, chain length distribution pattern, X-ray diffraction pattern, and thermal characteristics; the starch granules were more irregular in shape and comprised typical B-type crystals. Mutating SBEI and SBEIIb (E12) had a synergistic effect on RSC, HKW, PH, starch properties, and starch biosynthesis-associated gene expression. SBEIIa, SS1, SSIIa, SSIIIa, and SSIIIb were upregulated in E12 endosperm compared to WT endosperm. This study lays the foundation for rapidly improving the starch properties of elite maize lines.

Effects of deamidated gluten protein on wheat starch properties and rheological properties of starch-gluten dough

To further investigate the interaction between starch and gluten protein, deamidated gluten protein with varying degrees of organic acid (citric acid) was mixed with wheat starch in various proportions, and the solubility, pasting, and rheological properties of the blend flour were investigated. The solubility of the sample powder increased significantly as the deamidated protein content increased. The gelatinization results also demonstrated that the deamidated protein content increased the peak viscosity, trough viscosity gradually decreased, and peak viscosity time shortened. The results of the rheological measurement revealed that the elastic modulus (G′), viscous modulus (G″), and creep recovery of the mixed flour showed regular changes with the continuous change of the mixed powder proportion. Furthermore, consistent alterations were observed in the effects of proteins with varying degrees of deamidation in the same proportion on farinaceous characteristics. FTIR analysis of the gluten protein revealed that the primary secondary structures were the β-sheet and β-turn; different levels of damage were observed.

Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3

PurposeThe use of polysaccharides increases solubility and consistency and causes functions such as viscosity? Moisture and food emulsifier stabilizer. This study aims to enrich the formulation of low-fat mozzarella cheese using microcoated vitamin D3 (VD3).Design/methodology/approachThis study investigates the addition of hydrocolloids to low-fat mozzarella cheese to enhance its properties and nutritional value. Tests were conducted on cheese samples with 0.05% and 0.25% hydrocolloid concentrations at various stages: before production and at three and six months’ postproduction. The samples were evaluated for elasticity, pH and solubility to select the best one, which was then fortified with VD3. The vitamin was microencapsulated using alginate and whey protein to shield it from light and oxygen, optimizing the formula using the response surface method. The fortified cheese was tested for VD3 content over its shelf life.FindingsResults indicated that all hydrocolloids tested improved moisture and meltability of the cheese while higher protein levels increased stretchability two to threefold. Rice starch hydrocolloid at 0.05% concentration was chosen due to superior sensory scores and minimal oil separation. This study concluded that VD3 levels remained stable during the cheese’s shelf life, suggesting that this approach could enhance the nutritional value of low-fat cheese without compromising its quality. Therefore, after examining the obtained results and comparing the regression models, the results indicated that the Quadratic model was chosen to investigate the effect of independent variables on the response rate, which had a statistically significant difference with other models (p = 0.0019). Also the results of the area under the curve and using the encapsulation efficiency equation, the percentage of microencapsulated vitamin was obtained, and according to the simulation results, the encapsulation efficiency was reported as 89.02%.Originality/valueDeveloping innovative functional dairy products fortified with VD3 could improve the vitamin D status in deficient populations. Therefore, these designs can be applied at industrial scales for functional cheese production.

In situ starch and water modification using atmospheric plasma: Structure, functionality and in vitro digestibility

Starch modification has become necessary to develop functional foods. Sustainable technologies like plasma-activated water (PAW) have been combined with hydrothermal treatments; however, the scaling-up process is challenging. Therefore, a simultaneous treatment of starch and water in a plasma reactor and a 24 h soaking of starch-water after the treatment were compared. The effect of the treatments on the structural, functional, and digestibility properties of starches (normal (NS), waxy (WS), and high amylose (HAS)) with different amylose/amylopectin content was assessed. The results show that simultaneous treatment mainly affected the water properties. Nevertheless, the contact time (24 h) after treatment between starch and water promoted the alteration of amylose chains, branching amylopectin molecules and hydrated crystals of HAS, increasing its rapidly (RDS) and slowly (SDS) digestible starch content. Meanwhile, in NS, the contact time favored the high re-engagement of amylose-amylopectin chains inside starch granules, significantly improving the resistant starch (RS) fraction from 31 % to 75 %.

Comprehensive analysis of wheat starch synthase III revealed existence of two copies differentially expressed under heat stress

Comprehensive analysis of wheat starch synthase III revealed existence of two copies differentially expressed under heat stress

Effects of thermophilic and acidophilic microbial consortia on maize wet-milling steeping

To understand the ecology of species and promote biotechnology through beneficial strain selection for improving starch yield in maize wet-milling steeping, bacterial diversity and community structure during the counter-current steeping process in a commercial steeping system were characterized and investigated. The microbial diversity in the steeping liquor, which consisted of 16 phyla, 131 families, and 290 genera, was more abundant compared to those present on the surface of unsteeped maize. As the counter-current steeping progressed, exposing newer maize to the older steepwater, Lactobacillus dominated, replacing Rahnella, Pseudomonas, Pantoea, and Serratia. The thermophilic and acidophilic microbial consortia were enriched through adaptive evolution engineering and employed to improve starch yield. Several steeping strategies were evaluated, including water alone, SO2 alone, mono-culture of B. coagulans, microbial consortia, and a combination of consortium and SO2. Combining the microbial consortium with SO2 significantly increased the starch yield to, about 66.4 ± 0.5%, a 22% and 46% increase over SO2 alone and the consortium alone, respectively. Scanning electron microscope (SEM) of steeped maize structure indicated that the combination of consortium and SO2 disrupted the protein matrix and widened gaps between starch granules in maize endosperm. This released proteins into the steepwater and left starch granules in the aleurone layer. The steeping strategy of using thermophilic and acidophilic microbial consortium as additives shows potential application as an environmentally friendly alternative to conventional maize steeping procedures.

Preparation and characterization of poly (vinyl alcohol) (PVA)/basmati rice starch (BRS) blend films cross-linked with aliphatic and aromatic carboxylic acids for food preservation and packaging

Preparation and characterization of poly (vinyl alcohol) (PVA)/basmati rice starch (BRS) blend films cross-linked with aliphatic and aromatic carboxylic acids for food preservation and packaging

Effect of superheated steam treatment on rice starch: study on in vitro digestibility and morphostructural, thermal and functional changes

Effect of superheated steam treatment on rice starch: study on in vitro digestibility and morphostructural, thermal and functional changes

Resistant starch content of Australian foods

SummaryThe existing literature on resistant starch analysis in Australian foods has predominantly relied on older testing methods. Thus, our study aimed to address this gap by assessing the resistant starch content of selected Australian foods using the validated Association of Analytical Chemists 2002.02 testing method. Forty commonly consumed and available foods were tested in duplicate. The resistant starch content of foods varied from 0 to 13.72 g/100 g. Foods with the highest resistant starch were Hi‐maize flour pancakes, red kidney beans, Lebanese bread, and Cornflakes cereal, which ranged from 2.30 to 13.72 g/100 g, respectively. The lowest resistant starch foods included beetroot, rice crackers, All Bran cereal, and Nutri‐grain cereal, which ranged from 0 to 0.04 g/100 g, respectively. This is the first known Australian study to evaluate the resistant starch content of foods using the AOAC 2002.02 method. This data can be used to assess resistant starch consumption in the Australian population, inform gut microbiome research, and guide clinical practice recommendations for fibre intake.

Efficient Demulsification of Crude Oil Emulsion Using Novel Sugar-based Surfactant.

This study aimed to synthesize ecofriendly and low-cost surfactant-based sugar, HA-ST, under mild conditions and a short route via an opening ring of hexadecylsuccinic anhydride (HA) using starch (ST). HA-ST's chemical structure, thermal behavior, and surface activity were evaluated using Fourier Transform Infrared (FTIR) spectroscopy, thermogravimetric analysis, and a pendant drop technique. The results indicated HA-ST formation, thermal stability, and surface activity. HA-ST's green character, low cost, and surface activity recommended its use as a demulsifier for crude oil emulsions at different affecting parameters such as temperature, seawater ratio (SR), demulsifier concentration, demulsification time (DT), and pH. HA-ST demulsification efficiency (DE) was evaluated and compared with a commercial demulsifier (CD). The results showed improved HA-ST's DE with rising temperature, SR, demulsifier concentration, DT, and pH. The DE of HAST reached 100% at 50% of SR and 250 ppm of demulsifier concentration; the same results were obtained using CD. In contrast, HA-ST gave relatively lower DE at low SR (10%) with a value of 70% than the obtained using CD with a value of 75%. The green character, low cost, and DE of HA-ST make it suitable for demulsifying crude oil emulsions, especially those containing more than 30% seawater, compared with CD, which commonly contains two or more traditional surfactants.

High-performance biodegradable poly(vinyl alcohol)/starch composites via alkaline-regulated crystalline engineering

The increasing demand for environmentally-friendly products has led to a growing focus on the development of high-performance biodegradable materials. However, achieving a balance between mechanical strength, water resistance, and biodegradability remains a challenge. Herein, the successful preparation of exceptional biodegradable poly(vinyl alcohol) (PVA)/starch (ST) composites using alkaline-regulated crystalline engineering is reported. The findings demonstrate that the alkali promotes ST gelatinization while inhibiting its recrystallization, resulting in improved compatibility and good dispersion in the PVA matrix. In contrast, the alkali enhances the crystallization of PVA, thereby improving the composites' water resistance. The composites exhibit outstanding mechanical properties, with a strain at break of approximately 400 % and a toughness of 54 MJ/m3, surpassing most reported works. Even in high humidity and water environments, the composites maintain their mechanical strength, with a strength of 13 MPa after soaking in water for 1 d, significantly higher than films without the addition of alkali. Moreover, the composites exhibit excellent biodegradability, with a degradation rate exceeding 40 % after a 60-d natural soil burial test. The flame retardancy is also greatly enhanced, with a limiting oxygen index (LOI) of 30 %. This study offers a promising avenue for the development of high-performance biodegradable materials such as dip-coating fabric, fire retardant coating, and industrial packaging.

Lactiplantibacillus plantarum ACCC 11095 microencapsulated by lotus seeds cross-linked resistant starch: Survival under simulated gastrointestinal conditions and its structural changes

Under simulated gastrointestinal digestion, we investigated the protective and releasing effects of lotus seed cross-linked resistant starch (LSCS) with low, medium, and high cross-linking degree toward Lactiplantibacillus plantarum ACCC 11095 and associated structural changes. Probiotic microcapsules (PM) made of high crosslinking starch showed better encapsulation rates (48.81%) and released 6.26 log CFU/g of viable bacteria after digestion, which helped colonize and exert probiotic effects in the intestinal tract. Scanning electron microscopy and Fourier Transform Infrared spectroscopy confirmed better high crosslinking starch protection for probiotic bacteria. This was closely related to PM embedded materials. Correlation analysis showed that agglomeration between high crosslinking starch starch granules in PM was significantly enhanced, and amorphous zones were hydrolyzed to a lesser extent, providing better Lactiplantibacillus plantarum ACCC 11095 protection. Thus, high crosslinking starch demonstrated potential as an oral probiotic carrier in terms of cost, suitability for functional foods, and commercialization potential.

Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking

AbstractThe development of Green banana (GB) starch in prebiotic foods to address health problems such as diabetes. It is modified by phosphate cross‐linking to increase the resistant starch content, improve functional properties, and reduce digestible starch consumption. The starch is modified using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) with 6 to 12 wt%ratios in the presence of sodium sulfate. The results showed an increase in phosphorus content from 0.18% to 0.45% corresponding to the increase in sodium trimetaphosphate/sodium tripolyphosphate ratios. Resistant starch reached 60 wt% after increasing the concentration of phosphate agent above 10 wt% and rapidly digestible starch decreased significantly. Accordingly, the physicochemical properties of starch changed significantly. Phosphate cross‐linking led to disruption of the crystalline structure of starch granules and fragmentation, reducing enthalpy and increasing gelatinization temperature. The oil and water absorption and freeze‐thaw stability of treated starch increased. While water absorption and solubility index of starch decreased significantly as the result of phosphate cross‐linking. Modified starch is used for the production of rice noodles. From 10 to 30 wt% of 10P modified starch mixed, cooking fracture rate is not more than 10% and resistant starch content is over 41 wt%.

Use of Cold Plasma as an Alternative to Improve Corn Starch-Based Films: Effect of the Plasma Application Strategy

Starch-based biodegradable films are a type of packaging material that can naturally decompose in the environment. Current challenges regarding starch-based film applications are their high solubility and low hydrophobicity. Prior studies have shown that plasma application improves the physical, chemical, and mechanical properties of these films. This work evaluates the plasma application strategy regarding the process stage in which plasma should be applied (starch granule, film-forming solution, or film). Three groups of films were produced: a film produced with the plasma-treated starch, a film produced by subjecting the film-forming solution to plasma treatment, and a plasma-treated film produced with the untreated starch. A 22 face-centered experimental design was applied to each group of films to attain the optimal film of each group. The design consisted of applying plasma at 100, 200, and 300 Hz for 0, 10, and 20 min to each group. The results showed significant differences regarding their physical-chemical and morphological properties. Most chemical changes occurred in the starch subjected to plasma prior to film formation, while the films produced with the untreated starch presented physical changes. Plasma-treated films presented reduced solubility and higher hydrophobicity.

Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties

Aims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life. Study Design: Active packaging films were formulated with GPO concentrations of 0.2%, 0.4%, and 0.8% (v/v) in pre-film forming starch solution. Place of Study: Department of Food Technology, Guru Nanak Institute of Technology, Kolkata. Methodology: Films were created using the casting technique. Opacity and light barrier properties were measured via light absorption between 200 and 800 nm. Moisture content, antibacterial, and antioxidant properties were assessed. The coliform count in chicken meat packed with GF was evaluated. Results: GF demonstrated lower water solubility (0.068 ± 0.09% - 0.090 ± 0.00%) compared to the control starch film and greater opacity (3.150 ± 0.03 - 8.924 ± 0.09) with light absorption between 200 and 800 nm. Antioxidant activity, measured by DPPH and ABTS+ assays, was 70.36 ± 2.48% and 83.78 ± 0.54%, respectively. After refrigeration at 4°C ± 1 hour, the chicken sample with GF had the lowest coliform count (4.88 ± 0.06 CFU/g) compared to the uncoated sample. After 7 days of refrigerated storage, the moisture content noted was (91.18 ± 0.17). Conclusion: The shelf life study revealed no significant difference (p&lt;0.05) in organoleptic qualities between coated and uncoated chicken samples. Thus, GF exhibits strong antibacterial and antioxidant properties, enhancing the nutritional quality and prolonging the shelf life of chicken meat during refrigeration.