V-type Pattern Research Articles

Impact of hydroxypropylation coupled with extrusion treatment on the morphological, structural, and rheological properties of sorghum and corn starch

The purpose of the present study to prepare hydroxypropyl derivatives (HP) instant (partially cold-water swell-able) starches via extrusion technique (Ex) from sorghum and corn. The native and hydroxypropylated (at propylene level 5 % and 12 %) starch extrudates were evaluated for functional, structural, thermal and rheological properties. The development of extrudates provides ease to industries as they are easily soluble in aqueous mediums and does not require any prior heating. The degree of substitution (DS) for all extrudates varied between 0.0083 and 0.1530 which is under limit and save to consume. The X-ray diffraction (XRD) analysis revealed that all extrudates exhibited V-type pattern while the intensity of peaks increased due to hydroxypropylation. The starch extrudates showed gel-like behavior since storage modulus (G′) was greater than loss modulus (G″). Non-Newtonian shear thinning behavior was observed for all extrudates. At lower temperature, HP-Ex at higher substitution level (12 %) demonstrated higher complex viscosity than native and low-substituted extrudates. Creep recovery of HP-Ex dispersion was more pronounced than native extrudates suggesting elastic nature of sorghum and corn starch extrudates. The differential scanning calorimetry (DSC) results revealed that HP-Ex were observed to gelatinize at lower temperatures and needed lower enthalpy of gelatinization (ΔHgel) because of their weakened structure after modification.

V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility

V-type granular starches (VGSs) were prepared via an ethanol-alkaline (EA) method using maize starch with different amylose contents, specifically, high amylose (HAM), normal maize starch (MS), and waxy maize starch (WS). The X-ray diffraction pattern of the native starch was completely transformed into a V-type pattern after the EA treatment, indicating a structural change in the starch granules. The VGSs prepared by HAM had highest relative crystallinity (31.8°), while the VGSs prepared by WS showed amorphous diffraction pattern. Excessive NaOH, however, would disrupt the formation of V-type structures and cause granular shape rupture. The quantity of double-helical structures, particularly those formed by amylopectin at the starch granules' periphery, significantly decreased. Conversely, single-helical structures formed by amylose increased. A notable rise in the relative crystallinity of V crystals. Four VGS samples, characterized by granular integrity, were chosen for the next investigation of physicochemical and digestive properties. VGS prepared from HAM exhibited higher granular integrity, lower cold-water swelling extent (59.0 and 161.0 cP), improved thermal stability (the value of breakdown as lower as 57.67 and 186.67 cP), and higher resistance to digestion (RS content was up to 10.38 % and 9.00 % higher than 5.86 % and 5.66 % of VGS prepared from WS and MS). The results confirmed that amylose content has a substantial impact on the microstructural and physicochemical properties of VGSs.

Identification of the C1qDC gene family in grass carp (Ctenopharyngodon idellus) and the response of C1qA, C1qB, and C1qC to GCRV infection in vivo and in vitro

Proteins from the C1q domain-containing (C1qDC) family recognize self-, non-self-, and altered-self ligands and serves as an initiator molecule for the classical complement pathway as well as recognizing immune complexes. In this study, C1qDC gene family members were identified and analyzed in grass carp (Ctenopharyngodon idellus). Members of the C1q subfamily were cloned, and their response to infection with the grass carp virus was investigated. In the grass carp genome, 54 C1qDC genes and 67 isoforms have been identified. Most were located on chromosome 3, with 52 shared zebrafish homologies. Seven substantially differentially expressed C1qDC family genes were identified in the transcriptomes of cytokine-induced killer (CIK) cells infected with grass carp reovirus (GCRV), all of which exhibited sustained upregulation. The opening reading frames of grass carp C1qA, C1qB, and C1qC, belonging to the C1q subfamily, were determined to be 738, 732, and 735 base pairs, encoding 245, 243, and 244 amino acids with molecular weights of 25.81 kDa, 25.63 kDa and 26.16 kDa, respectively. Three genes were detected in the nine collected tissues, and their expression patterns were similar, with the highest expression levels observed in the spleen. In vivo after GCRV infection showed expression trends of C1qA, C1qB, and C1qC in the liver, spleen, and kidney. An N-type pattern in the liver and kidney was characterized by an initial increase followed by a decrease, with the highest expression occurring during the recovering period, and a V-type pattern in the spleen with the lowest expression levels during the death period. In vitro, after GCRV infection showed expression trends of C1qA, C1qB, and C1qC, and this gradually increased within the first 24 h, with a notable increase observed at the 24 h time point. After CIK cells incubation with purified recombinant proteins, rC1qA, rC1qB, and rC1qC for 3 h, followed by GCRV inoculation, the GCRV replication indicated that rC1qC exerted a substantial inhibitory effect on viral replication in CIK cells after 24 h of GCRV inoculation. These findings offer valuable insights into the structure, evolution, and function of the C1qDC family genes and provide a foundational understanding of the immune function of C1q in grass carp.

Platelet rich plasma for primary macular hole: A case series.

To evaluate the anatomical and functional macular results and rate of complications following surgical treatment of primary macular hole (MH) with autologous platelet rich plasma (a-PRP) use. retrospective, interventional, non-randomized case series. A cohort of 9 consecutive patients from January 1, 2019 to August 31, 2021 who underwent vitrectomy with a-PRP use for primary MH were included. Anatomical results based on spectral domain- optical coherence tomography (SD-OCT) and visual acuity were analyzed. 10 pseudophakic eye of 9 patients were enrolled. Six patients were female and three patients were male. The mean age was 69.9 years ± 1.48. The baseline MH minimum diameter was 486.1 μm ± 37.1, and mean pre operative best-corrected visual acuity (BCVA) was 0.91 ± 0.03 logMAR (Snellen equivalent 20/160). Mean 1 month post operative BCVA was 0.81 ± 0.57 logMAR (Snellen equivalent 20/130; p = 1.000); mean 3 month post operative BCVA was 0.66 ± 0.04 logMAR (Snellen equivalent 20/90; p = 0.006); mean 6 month post operative BCVA was 0.6 ± 0.04 logMAR (Snellen equivalent 20/80; p < 0.001). In all eyes, 10/10 (100%), there was a complete MH closure at 6 months follow up: 5 eyes (50%) with a U-type closure pattern, 4 eyes (40%) with a V-type pattern and 1 eye (10%) with an irregular foveal contour closure at 6 month follow-up. No ocular and systemic complications were reported. The a-PRP use is a successful and promising vitreoretinal surgical technique option for primary MH.

Bending Behaviour and Failure Modes of Non-Glue-Laminated Timber Beams Composed of Wooden Dowels and Self-Tapping Screws

The purpose of this research is to compare the bending behaviour of non-glue-laminated timber beams and glulams by full-scale four-point bending tests. The focus is on the non-glue beams laminated by different materials or techniques and then to determine their bending stiffness and failure modes. The laminating efficiency of various materials or techniques is underlined. The manufacturing process concerning non-glue-laminated timber beams has to be determined. As structural elements with large dimensions, such components require adaptable laminating and producing techniques. While the beams composed of wooden dowels refer to the dowel-laminated timber (DLT), those made of self-tapping screws (STSs) can be simply related to nail-laminated timber (NLT) products. Then, a full-scale four-point bending test was carried out to appraise 26 laminated beams, including non-glue- and glue-laminated timber. The results of the test demonstrated that the material, the spacing and the angle of the transversal fasteners significantly influence bending behaviour. The bending stiffness of the beams laminated by STSs was about 7.86% higher than the value of the beams with wooden dowels, although the tendency of each pair of beams did not remain convergent. Reducing the interval of the fasteners can considerably increase the bending stiffness of the beams. Fasteners inserted at 45 degrees, or in a so-called V-type pattern, contribute to improving bending stiffness, and both wooden dowels and STSs reveal the same tendency. At this angle, STSs demonstrate better laminating efficiency than wooden dowels. The STS beams’ bending stiffness was about 48.6% of that determined for glulams. On the contrary, in beams with 135-degree fasteners, or, namely, an A-type pattern, inserted fasteners possessed lower bending stiffness than in those with 90-degree fasteners. In addition to the considerable bending stiffness, the STS beams revealed a stable response as far as their load-deflection curves were concerned. A comparison of experimental and theoretical results contributes to verifying the feasibility as well as the weakness of two analytic methods. The predicting capacity of the associated equations needs to be improved, particularly for the withdrawal resistance and connecting effect of inclined STSs.

Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion.

Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels' mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel's strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel's improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study.

Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics.

There is growing interest in developing low glycemic alternatives to starchy foods. In this study, two emulsifiers, namely sodium stearoyl lactylate and egg yolk, were incorporated into the formulation of noodles (EYN and SSLN), and their effects on V-amylose formation, digestibility and structural characteristics of the noodles were investigated. The emulsifiers facilitated V-amylose formation in the noodles, indicated by the complexing indices. The EYN and SSLN exhibited markedly high resistant starch contents compared to the control noodle. The logarithm of slope plot analysis showed that the EYN and SSLN had low first-phase rate constants compared to the control noodles, suggesting a barrier effect to digestive enzymes exerted by V-amylose. The SSLN and EYN displayed a mixture of B- and V-type patterns with higher crystallinities and two distinct spectral features of the bands at 2854cm- 1 and 1746cm- 1 compared to the control noodles. Polarized light micrographs of the SSLN and EYN exhibited vague contours of numerous irregularly shaped starch fragments with strong birefringence. These results suggest that forming V-amylose crystals in the SSLN and EYN was responsible for their increased resistance to digestion through reformulating emulsifiers in modifying their nutritional functionalities.

Synergistic impact of heat-ultrasound treatment on the properties and digestibility of Sagittaria sagittifolia L. starch-phenolic acid complexes

The current research investigated the multi-scale structural interactions between arrowhead starch (AS) and phenolic acids, such as ferulic acid (FA) and gallic acid (GA) to identify the mechanism of anti-digestion effects of starch. AS suspensions containing 10 % (w/w) GA or FA were subjected to physical mixing (PM) followed by heat treatment at 70 °C for 20 min (HT) and a synergistic heat-ultrasound treatment (HUT) for 20 min using a dual-frequency 20/40 KHz system. The synergistic HUT significantly (p < 0.05) increased the dispersion of phenolic acids in the amylose cavity, with GA showing a higher complexation index than FA. XRD analysis showed a typical V-type pattern for GA, indicating the formation of an inclusion complex, while peak intensities decreased for FA following HT and HUT. FTIR revealed sharper peaks possibly of amide bands in the ASGA-HUT sample compared to that of ASFA-HUT. Additionally, the emergence of cracks, fissures, and ruptures was more pronounced in the HUT-treated GA and FA complexes. Raman spectroscopy provided further insight into the structural attributes and compositional changes within the sample matrix. The synergistic application of HUT led to increased particle size in the form of complex aggregates, ultimately improving the digestion resistance of the starch-phenolic acid complexes.

Physicochemical characteristics and structural changes of fermented faba bean extrudates prepared by twin-screw extrusion

In this study, fermented faba bean blends with different locust bean gum (LBG) contents were processed in a co-rotating twin-screw extruder. The effects of extrusion process variables and the LBG level on physicochemical, sensory and structural characteristics of expanded extrudates were investigated. The results showed that physical characteristics of extrudates including expansion, apparent density and texture were significantly affected by variation of screw speed and die temperature, but the effect of LBG level was only significant for expansion and density. FTIR-ATR analysis revealed that a significant change occurred in the protein secondary structure as well as in the short-range ordered molecular structure of starch during fermentation and extrusion. The X-ray diffraction patterns of extrudates exhibited V-type pattern. Microstructure of the extrudates analyzed by FE-SEM exhibited variations in cell size and wall thickness depending on extrusion processing conditions and LBG level, which in turn lead to different textural perceptions.

Advanced Analysis of Collision-Induced Blast Fragmentation in V-Type Firing Pattern

The firing pattern of blastholes influences the geometric aspects of a blast design in terms of change in blasting burden and spacing. This in turn changes the effective stiffness of a blasthole and confinement of the explosive and aids in better fragmentation. However, during the blasting, the fragments tend to collide and further fragment the rock. In comparison with other patterns, the V-type firing pattern increases the chances of collision between the fragments during flight. The process is scantly documented and accordingly field experiments were conducted using three firing patterns, viz., line, diagonal, and V-type, in a mine with minor variation in rock factor and minor to moderate changes in blast design variables. Sixteen blast design variables such as burden, spacing, charge per hole, in-hole charge density, etc. along with firing pattern were considered for the analysis and fragmentation modeled with the help of surface response analysis and artificial neural networks. The analysis revealed that there is a significant influence of firing patterns on fragmentation. The V-type pattern showed significant reduction in fragment sizes that can be ascribed to in-flight collision processes. A surface response model was developed using advanced ANOVA and resulted in an adjusted R2 and RMSE of 0.89, 0.025, respectively. Further, modeling with ANN was attempted that showed better results than ANOVA with R2 and RMSE of 0.96 and 0.040 in training, and 0.884 and 0.049 in validation tests. Since, diagonal and V-type patterns have similar design parameters, the reduction in fragment size in the former pattern can be ascribed to the collision of rock fragments during their flight in blasting.

Formulation of Anti-tuberculosis Drug Loaded Starch Propionate Microparticles for Controllable Drug Delivery

The goal of this study was to use an emulsification solvent evaporation approach to formulate anti-tuberculosis drug (isoniazid, rifampicin, and pyrazinamide) loaded starch propionate microparticles (ATD-SPMPs). Fourier transform infrared spectrometry revealed that starch propionate (SP) exhibited new bands at 1749cm-1 and 1236cm-1, whereas SPMPs had identical peaks. The A-type pattern of native starch was entirely changed into the V-type pattern of SP by X-ray diffraction, while SPMPs showed a similar type pattern with SP having reduced crystallinity. Propionylation improved the thermal stability of native starch by reducing the number of hydroxyl groups in the modified starch molecule. SPMPs have superior thermal stability than SPMPs due to their semi-crystalline structure. In the optimized formulation, the highest percentage encapsulation efficiency of isoniazid, rifampicin, and pyrazinamide was determined to be 37.6%, 45.2%, and 43.1%, respectively. Scanning electron microscopy revealed that propionylation partially disturbed the granule morphology of native starches, and the imperfections and porosity structures of SP granules were completely changed into the uniform-sized spherical shape of SPMPs. The geometric particle sizes of the blank SPMPs, isoniazid, rifampicin, and pyrazinamide loaded SPMPs were 1.243 ± 0.3 μm, 1.65 ± 0.2 μm, 2.73 ± 0.7 μm, and 2.69 ± 0.5 μm, respectively. The dialysis bag method was used to study drug release from ATD-SPMPs and in-vitro drug release data was also analyzed using several kinetic models. The in-vitro drug release investigation revealed that drug release from SPMPs was controlled in comparison to pure ATD using the Korsmeyer-Peppas model, indicating drug release by anomalous diffusion, i.e., non-Fickian diffusion. Overall, the formulated ATD-SPMPs may be regarded as a potential anti-tuberculosis micro-drug, offers a path forward for tuberculosis clinics.

Geochronology and geochemical characteristics of granitoids in the Bastielieke tungsten polymetallic deposit in the southern margin of Altay: Implications for tungsten mineralization

巴斯铁列克钨多金属矿床位于新疆阿尔泰造山带南缘，是近年来在区内发现的首例中型钨多金属矿床。矿体主要产于二叠纪花岗岩与上志留统-下泥盆统康布铁堡组火山-沉积岩接触带的矽卡岩中。钨矿化与矿区花岗质岩石有明显的空间关系。然而，与钨矿化有关的花岗质岩石成因尚不清楚。本文对矿区出露的与矿化关系密切的黑云母花岗岩、二长花岗岩和二云母花岗岩进行了锆石U-Pb 年代学和岩石地球化学研究。3个样品的LA-ICP-MS锆石U-Pb加权平均年龄分别为282.3±3.2Ma、284.3±2.2Ma和284.8±2.3Ma，属早二叠世岩浆活动的产物，与成矿年龄一致。所有岩石具有高硅（SiO₂=73.6%~78.3%）、富碱（K₂O+Na₂O=5.15%~9.62%）富钾（K₂O/Na₂O>1.1）、贫钙（CaO=0.19%~0.75%）和钛（TiO₂=0.04%~0.24%）、弱过铝-强过铝质（A/CNK=1.01~1.39）特征。这些岩石稀土元素总量（∑REE）变化较大（变化于20.3×10^-6~328×10^-6），但二云母花岗岩显示轻重稀土元素分异不明显（（La/Yb）_N=0.96~2.06）、Eu强烈负异常（δEu=0.07~0.41）的深V型稀土元素分布特征，黑云母花岗岩和二长花岗岩显示轻稀土略富集（（La/Yb）_N分别为2.8~5.5和4.8~7.4）且Eu负异常（δEu=0.33~0.39和0.34~0.63）明显的右倾型稀土元素分布特征。所有样品均显示相对富集Rb、Th、U、Pb元素和相对亏损Nb、Ti、P、Sr、Ba元素，但二云母花岗岩中W含量（4.6×10^-6~9.4×10^-6）相对低于黑云母花岗岩和二长花岗岩中W含量（分别为15.1×10^-6~168×10^-6和8.4×10^-6~16.0×10^-6）。所有样品的锆石具有正的高ε_Hf（t）值（+3.8~+11）和相对年轻的亏损地幔模式年龄（Hf的t_DM2为0.60~1.0Ga）。以上特征说明，这些岩石属高钾钙碱性分异I-A过渡型花岗岩。结合区域地质背景，认为这些岩体是二叠纪时期后碰撞伸展环境下两个独立岩浆事件的产物，母岩浆均来源于新生地壳熔体与幔源岩浆，经过高度分异演化后结晶形成矿区岩石。花岗质岩浆活动为巴斯铁列克钨矿床提供了成矿物质，岩浆演化过程（结晶分异与熔体-流体作用）对成矿元素有富集作用。;The medium-sized Bastielieke tungsten polymetallic deposit is a newly discovered deposit in the Kelan Basin at the southern margin of Altay Orogenic Belt. The skarn hosted the orebody which is at the outer contact zone between the granitoids and volcanic-sedimentary rocks of the Upper Silurian to Lower Devonian Kangbutiebao Formation. Two-mica granite, biotite granite and monzogranite outcrop in the Bastielieke ore district showing obvious spacial relation to the hosted ore deposits. The petrogenesis of these rocks associated with the tungsten mineralization is indefinitive. LA-ICP-MS zircon U-Pb geochronology and geochemical analysis of major and trace elements and zircon Hf isotope are performed to discuss their petrogenesis. These granites show consistent weighted mean ²⁰⁶Pb/²³⁸U ages of 282.3±3.2Ma, 284.3±2.2Ma and 284.8±2.3Ma, respectively, which indicate that the Permian magmatic events at the southern margin of Altay is consistent to the ages of mineralization. These granitoids exhibit high SiO₂ concentration (73.6%~78.3%), high total alkali (Na₂O+K₂O) (5.15%~9.62%) concentration and low CaO (0.19%~0.75%) and TiO₂ (0.04%~0.24%) concentrations. In addition, they are enriched in potassium (K₂O/Na₂O=1.08~2.06) with high A/CNK values (1.01~1.39). The total REE contents of these granites vary from 20.3×10^-6 to 328×10^-6 with different chondrite-normalized REE patterns. The two-mica granite is characterized by low (La/Yb)_N ration (0.96~2.06) with pronounced negative Eu anomaly from 0.07 to 0.41, and showing a deep V-type pattern. The biotite granite and monzogranite display enrichment of LREE with (La/Yb)_N ration ranging from 2.8 to 5.5 and 4.8 to 7.4, and moderate negative Eu anomalies ranging from 0.33 to 0.39 and 0.34 to 0.63, respectively. All samples display noticeable negative anomalies of Nb, Ti, P, Sr, Ba and strong positive anomalies of Rb, Th, U and Pb. The two-mica granite has lower W concentrations varying from 4.6×10^-6 to 9.4×10^-6 than those in the biotite granite and monzogranite from 15.1×10^-6 to 168×10^-6 and 8.4×10^-6 to 16.0×10^-6, respectively. In addition, zircon ε_Hf(t) values range from +3.8 to +11, two stage model ages (t_DM2) ranging from 0.6Ga to 1.0Ga. The petrologic and geochemical data indicate that these rocks are high-K calc-alkaline and weak peraluminious to strongly peraluminous, which is similar to the geochemical behavior of the fractionated I-A type granitoids. Combined with regional geology, we suggest that they are derived from melting of the juvenile crust and mantle, and followed by subsequent crystallization fractionation in deeper magma chamber in a post-collision environment by two independent magmatic events. These granites provide key ore components for the formation of Bastielieke tungsten polymetallic deposit and preconcentrate tungsten by crystallization fractionation and melts-fluid exsolution.

Structural, functional and digestibility characteristics of sorghum and corn starch extrudates (RS3) as affected by cold storage time

The aim of the study was to compare the properties of resistant starch (RS3) formed during extrusion of corn and sorghum starches. The extrudates were stored for 7 and 14 days at 4 °C to allow for molecular rearrangement i.e. retrogradation. The extruded starches were analyzed for enzymatic digestibility, long range (X-ray diffraction, XRD) and short range (FTIR) molecular order, thermal characteristics (DSC) and rheological properties as affected by temperature. The highest RS (70.64%) was obtained for sorghum extrudate (ES14) as compared to corn extrudate (EC14) (64.90%), on 14th day of storage. The increase in RS correlates with the increase in percent crystallinity (%Xc), too. The (ES14) reported the highest %Xc among all extrudates i.e.37.83. The XRD results showed an additional peak at 13° and 20°, reflecting the formation of V-type pattern in all samples. The FTIR spectroscopy also exhibited increase in the ratio of 1047 cm−1/1151 cm−1 and 1047 cm−1/1022 cm−1. The extruded starch showed significantly higher thermal stability and lower cold paste viscosity. The significant (p ≤ 0.05) decrease in the glycemic index was obtained as the storage time increased. The (ES14) exhibited glycemic index equal to (EC14) i.e.55.53 and 52.53, respectively; thereby making it a suitable substitute of corn starch.

Green Production and Structural Evaluation of Maize Starch–Fatty Acid Complexes Through High Speed Homogenization

The current study describes the production of maize starch–fatty acid complexes through high speed homogenization, a novel field of research, without heat or any chemical treatment. The starch–fatty acid complexes were produced with three different fatty acids, i.e. stearic acid (T1), palmitic acid (T2) and lauric acid (T3). The complexes were analyzed through various techniques. The results reveal that the complexing index (CI), swelling power (SP) and solubility (S) for T1 were significantly higher compared to T2 and T3. In X-ray diffraction (XRD) studies, relatively lower crystalline (V-type pattern) structures were obtained for the samples T1–T3, where T2 showed the highest crystallinity amongst all. Fourier transformed infrared (FTIR) spectra showed characteristic bands i.e., OH, C=O, C–O and long-chain CH2 functionalities thus confirming the overall incorporation of acids into glycoside moieties. The Scanning electron microscopy (SEM) analysis showed sub-crystalline matrix structures with fewer or no spherulites indicating the overall incorporation of acids in starch. The samples showed relatively low thermal stability in the thermal gravimetric analysis (TGA) in the range of 180 to 280 °C. These results suggest that high speed homogenization had the potential for the development of green and biocompatible maize starch–fatty acid complexes.

The structure and properties of granular cold-water-soluble starch by a NaOH/urea aqueous solution

The NaOH/urea treatment of starch results in granular cold-water-soluble starch (GCWSS). The research indicated that the optimized condition for this treatment was aqueous solution of 14% w/v NaOH and 12% w/v urea (all dosages based on starch weight) at ambient temperature (25 °C) for 10 min with stirring. The aqueous solution was then treated a water-extraction and alcohol-precipitation method. The solid sample was dried in an oven at 60 °C. The GCWSS displayed a cold-water solubility of ~90%. The GCWSS had lower amylose content. Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction also indicated that it was an amorphous solid with a V-type pattern (single-helix). The NaOH/urea solution could destroy the inter and intra hydrogen bonding of starch thereby decreasing glass transition temperature, and improve the cold water solubility of native starch.

Complexation of Amylosucrase-Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities.

In this study, starch-lipid complexes were prepared using normal corn starch (NC) and amylosucrase-modified waxy corn starch (ASWC) with myristic acid (C14:0) and palmitic acid (C16:0). The amylosucrase modification elongated branch chains in waxy corn starch leading to an increase of apparent amylose content (29.7%) similar to that of NC (29.0%). The X-ray diffraction of starch-lipid complexes revealed a V-type pattern, a clear indication of complex formation. The ability of the ASWC to complex with fatty acids was greater than that of NC. Interestingly, the changes in relative crystallinity, thermal parameters, and digestion properties according to the complexation showed opposite patterns in NC and ASWC. This study found that the structure of ASWC contributes to the formation of starch-fatty acid complexes and suggested that the ASWC can be preferred over NC in a delivery system. PRACTICAL APPLICATION: Amylopectin has been considered to be incapable of forming complexes with fatty acids due to its short chain length and steric hindrance. Through this study, an appropriate enzymatic modification of the molecular structures of waxy starches could make a complexation of waxy starches with fatty acids possible. The findings of this study suggest a promising perspective for utilization of waxy starch as a carrier material of lipophilic molecules.

Complex formation, physicochemical properties of different concentration of palmitic acid yam (Dioscorea pposita Thunb.) starch preparation mixtures

The starch-palmitic acid complex was prepared by the reaction of different concentrations (0.1%–5.0%) of palmitic acid and yam starch. In order to find out the effects of concentration of palmitic acid on the properties of the complex, the physicochemical properties, morphological properties, freeze-thaw stability, antioxidant activity and bile acid binding capacity of complexes were studied. It was found that with the increase of palmitic acid concentration, the complex index of starch-fatty acid increased first and then decreased. When the concentration of palmitic acid was 2%, the complex index was the highest (26.39%). The crystal type has gradually changed from Ca type into mixtures of V-type pattern and B-type pattern when introduced palmitic acid. The water binding capacity, solubility, swelling power and paste clarity were decreased, while the content of resistant starch and freeze-thaw stability were obviously increased. Compared with the native starch, the antioxidant activity and bile acid binding capacity of the complex were significantly increased. All the result showed that the concentration of palmitic acid has a great influence on the physicochemical properties of modified starch and the starch-palmitic acid complexes have higher ability of controlling cholesterol and improving the anti-oxidant activity than native yam.

Hydroxypropyl and nanocrystal derivatives of white (Colocasia antiquorium) and red (Colocasia esculenta) cocoyam starches: functional, pasting, thermal and structural properties

Hydroxypropyl starch derivatives were prepared from the reaction of propylene oxide with the native starches of white and red cocoyam under alkaline conditions while starch nanocrystal derivatives were produced via acid hydrolysis method. The native starches and their hydroxypropyl derivatives were analyzed for functional behaviours, pasting properties, thermal properties, X-ray diffractometry and morphology while the starch nanocrystals were analyzed for solubility, X-ray diffractometry and morphology. Molar substitution values of the hydroxypropyl starch derivatives ranged between 0.23 and 0.26 and their degree of substitution ranged between 0.02 and 0.03. After derivation, the swelling power and water solubility of the native starches increased from 12.74 ± 0.02 to 21.36 ± 0.04 g/g (white cocoyam starch, WCS), 12.17 ± 0.04 to 18.06 ± 0.04 g/g (red cocoyam starch, RCS) and 11.61 ± 0.03 to 21.20 ± 0.06% (WCS), 12.21 ± 0.02 to 25.36 ± 0.05% (RCS) respectively. Except breakdown, all the pasting parameters (peak viscosity, hot paste viscosity, cold paste viscosity, setback, peak time and pasting temperature) significantly decreased (p < 0.05) as the levels of substitution increased. The gelatinization temperatures and peak height index reduced with an increase in substitution levels. Both native and hydroxyproylated starches exhibited CB-type X-ray patterns while the nanocrystals had V-type patterns. The starch nanocrystals formed precipitates with chloroform, but were practically insoluble in other solvents. The morphology of their microstructures revealed that the native starches were spherical and polygonal in shape while the nanocrystal starches appeared as aggregates. The starches studied could serve as alternative sources in meeting the ever-increasing demands of starch for food and non-food applications.

The Ramp Test: An Arthroscopic Technique for Confirming Intra-articular Subluxation and Instability of the Long Head of the Biceps Tendon Within the Shoulder

Shoulder arthroscopy in expert hands is now a tool for diagnosis and treatment. Diagnostic shoulder arthroscopy begins with a systematic review of the shoulder. This review should include the ramp test for confirming normal superior glenohumeral ligament (SGHL) integrity and function. The ramp test uses manipulation of the biceps tendon to achieve this. A negative ramp test finding means that the SGHL is intact and the biceps tendon moves freely down in a V-type pattern. A positive ramp test finding results when the biceps tendon subluxates through a failed SGHL and therefore presents with a U-shaped pattern indicating pathology. Intra-articular biceps tendon instability occurs due to SGHL tearing, which can lead to upper subscapularis rotator cuff partial tears or complete tears either acutely or over time.

Complex formation between starch and stearic acid: Effect of enzymatic debranching for starch

Effect of debranching for a high-amylose starch (∼70% amylose) on its V-complex formation with stearic acid was examined. Gel-permeation chromatograms showed that amylopectin was degraded to smaller molecules as the debranching time increased from 6 to 24 h. Increased formation of debranched starch/stearic acid complexes (recovery yield of stearic acid from 45.17 to 89.31% and starch from 39.92 to 55.43%) was observed with increased debranching time (from 6 to 24 h) and complexation time (from 6 to 24 h). The X-ray diffraction patterns of the debranched starch/stearic acid complexes displayed a mixture of B-type and V-type patterns, with 2θ peaks at 7.6°, 13.1°, 17.2°, 20°, 21.6°, and 23.4°. The melting temperature and enthalpy changes of the debranched starch/stearic acid complexes were gradually enhanced with increasing debranching time. These results suggest that starch can be modified by debranching to produce a significant amount of debranched starch/stearic acid complexes.