Starch Values Research Articles

Dietary Supplementation with a Combination of Fibrolytic Enzymes and Probiotics Improves Digestibility, Growth Performance, Blood Metabolites, and Economics of Fattening Lambs.

Simple SummarySheep meat is one of the most important sources of animal protein throughout the world, specifically in arid and semiarid regions. The meat yield of growing lambs can be maximized by improving the function and health of the digestive system, specifically using sheep diets containing ratios high in fibers. Diets rich in fibrous portions cannot be efficiently hydrolyzed by the endogenous enzymes or by the microbes of the rumen. Therefore, the addition of some feed additives that can improve fiber digestion and/or sustain digestive system eubiosis, such as fibrolytic enzymes, probiotics, and yeast, can be a suitable intervention. Fibrolytic enzymes are gaining importance because they improve the nutrient digestibility and performance of animals without affecting the animals’ health. Probiotics (bacteria and/or yeast) are also important feed additives that can support ruminal microbial activity and enhance gut health and ecology through rumen maturity by favoring microbial establishment. In the present study, dietary supplementation with a combination of fibrolytic enzymes and probiotics (Calfo Care®) at 0.5, 1, and 2 kg/ton diet of dry matter increased nutrient digestibility, feed intake and feed conversion, daily weight gain, average total weight gain, and improved most blood parameters of lambs. The addition of 1 kg/ton diet of DM resulted in more economic profit compared with other levels.This study was conducted to evaluate the effects of adding different levels of the combination of fibrolytic enzymes and probiotics (a mixture of bacteria and yeast) on the performance of fattening lambs. Thirty-two male Ossimi lambs (weighing 39 ± 0.24 kg) were divided into four groups randomly (eight animals each). The first group (control ration, G1) was fed on a ration of 60% concentrate feed mixture (CFM), 20% Egyptian clover (EC), and 20% wheat straw (WS). The second (G2), third (G3), and fourth (G4) groups were fed a control ration supplemented with Calfo Care® at concentrations of 0.5, 1, and 2 kg/ton diet of dry matter (DM). Results showed that the G2 and G3 rations significantly (p ≤ 0.05) increased the DM, organic matter, crude protein, crude fiber, and ether extract digestibility compared with the G1 and G4 rations. Moreover, the G2 and G3 rations increased (p ≤ 0.05) the percentages of total digestible nutrients (TDN), starch values (SV), and digestible crude protein (DCP) compared with the G1 and G4 rations. Both the G2 and G3 rations significantly (p ≤ 0.05) increased the TDN, SV, and DCP as kg/day or g/kg w0.75 and kg or g/100 kg body weight compared with the G1 and G4 rations. Conversely, the G1 ration significantly decreased the feed conversion of DM, TDN, SV, and DCP compared with the experimental groups. Furthermore, the G2, G3, and G4 rations significantly (p ≤ 0.05) increased the total weight gain by 25.34%, 52.20%, and 3.79%, respectively, compared with the G1 ration. The G2, G3, and G4 rations also (p ≤ 0.05) increased the concentrations of most hematological parameters, including triiodothyronine, total protein, albumin, and glucose, compared with the G1 ration. Finally, the best net profit was recorded with the G3 ration, followed by the G2, G4, and G1 rations.

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water.

Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.

An Investigation of Cu2+ Removal by Using Different Types of Modified Starch

In this study, Cu2+ removal from the aqueous solution using different types of starch was examined by the batch method. The potato starch and corn starch which were modified in different ways were examined to determine the percent removal values of Cu2+ by various trials. The optimum conditions of the experimental procedure were investigated from 10 to 50 mg L-1 as beginning concentration, 4 to 6 as pH, with 5-30 min. as shaking time. 0.15 g modified starch was added 50 mL study solution at room temperature during all different studies. The experimental results offered that thanks to the starch modification with water as an adsorbent, the percent removal values of potato starch 89.58% and corn starch 74.07% were found. Concentration, shaking time, and pH were detected with the optimum values as 20 mg L-1, 20 min, and 6 respectively. Moreover, the obtained results were also evaluated according to the Freundlich adsorption isotherm and observed to be compatible with this curve.

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer-driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil–water–nutrient–plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten (11%–14%) and damaged starch (4.5%) for bakery products development.

Effect of atmospheric pressure non-thermal pin to plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch

This study aimed to investigate the effect of atmospheric pressure non-thermal pin-to-plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch. As cold plasma contains highly reactive species and free radicals, it is expected to cause noticeable modifications in the attributes of starch treated. The isolated mango seed kernel starch was subjected to the plasma treatment of input voltages 170 and 230 V for 15 and 30 min of exposure. Water adsorption, swelling, and solubility at lower temperatures. There has been a significant reduction (p < 0.05) in pH values of starch from 7.09 to 6.16 and also the desirable reduction in turbidity values by 42.60%. However, there has been no significant change in the oil and water binding behavior of the starch. The FTIR spectra of MSKS demonstrate the formation of amines which contributes to the better hydrophilic nature of the starch. The structural modification has been adequately confirmed by SEM images. The maximum voltage and time combination, lead to depolymerization of starch which is supported by NMR spectra thus affecting thermal and rheological properties. The application of cold plasma-modified MSKS in food would facilitate stable and smooth textural development.

Effects of different crop starches on the cooking quality of Chinese dried noodles

SummaryTo investigate the effects of seven starches made from different crop sources on noodle quality, Chinese dried noodles made from various reconstituted flours were prepared and analysed. Potato starch had better solubility and swelling power than the other starches, leading to higher water absorption, cooking loss and breakage ratio of the potato starch noodles. The correlation results unravelled that the cooking breakage ratio of noodles presented positive correlations with solubility, swelling power, peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) values of starches. Besides, the adhesiveness of noodles showed a positive correlation with conclusion temperature (Tc) and setback viscosity (SV) values of starches. Moreover, the peak temperature (Tp) value of starches was negatively correlated with cooking loss; the granule size of starches had a positive correlation with noodles water absorption; and the peak time (PkT) value of starches represented positive relationships with noodles chewiness, shearing force and breaking strength.

Analysis on the Morphology and Quality Characteristics of Different Varieties of Lotus Root Starch and Whole Powder

The present work reports the differences in the between particle morphology, gelatinization properties, thermal properties and texture propertiesmorphology and quality characteristics of starch particles and whole powders obtained from six different varieties of lotus root. The results showed that the surface of lotus root starch particles was smooth without cracks, but with depressions. Most of the particles were short rod-shaped, but some were elliptical; the whole lotus root powder had rough surface and irregular shape. There was no significant difference between lotus root starch and whole flour in the brightness, but the transparency of starch wassignificantly higher than that of whole flour. The initial gelatinization temperature and enthalpy change value of lotus root starch were higher than that of whole lotus root starch. The gelatinization temperature of starch particlesobtained from 'Hangzhouhuanghetou' was 63.9 ℃, the highest gelatinization temperature among testing samples. The gelatinization temperature of 'Elian No. 6'whole powder was 55.0 ℃, the lowest gelatinization temperature among testing samples.Lotus root starch had better expansion properties and thermal paste stability, and lotus root whole powder hadbetter cold paste stability. The chewiness and ductility of lotus root starch were generally lower than that of whole lotus root powder, butthe elasticity and hardness were similar. Among samples, the chewiness and ductility of starch and whole lotus root starch obtained from 'Elian No. 1' were higher than other varieties.

Hindgut fermentation of starch is greater for pulse grains than cereal grains in growing pigs.

The nutritive value of starch, the major source of dietary energy in pigs, varies depending on its susceptibility for digestion. The botanical origin of starch determines starch structure, and therefore, digestibility. To compare digestibility of starch, fiber, gross energy (GE), crude protein, and amino acid (AA), and to characterize undigested starch of grains in growing pigs, seven ileal-cannulated barrows (initial body weight, 30 kg) were fed six diets containing 96% of one of six test ingredients (three pulse grains: zero-tannin faba bean, green field pea, or mixed-cultivar chickpea; three cereal grains: hulled barley, hard red spring wheat, or hybrid yellow, dent corn), or a N-free diet in a 7 × 7 Latin square at 2.8 × maintenance digestible energy. Grain samples were ground with a hammer mill through a 2.78-mm screen. Amylose content ranged from 29% to 34% for pulse grains and from 22% to 25% for cereal grains. The apparent ileal digestibility (AID) of starch was greater (P < 0.05) in cereal (94% to 97%) than pulse grains (85% to 90%) and was lowest (P < 0.05) in faba bean (85.3%) followed by field pea (87.2%) and chickpea (90.1%). However, apparent total tract digestibility (ATTD) of starch of all tested grains was close to 100%. Apparent hindgut fermentability (AHF, as ATTD - AID) of starch was greater (P < 0.05) in pulse grains (9.9% to 15%) than cereal grains (3.3% to 4.8%). The AHF of total dietary fiber tended to be the greatest (P < 0.10) for corn (43.5%) and lowest for wheat (25.3%). The AHF of GE was greater (P < 0.05) in pulse grains (17% to 20%) than in cereal grains (9% to 11%) and resulted in greater (P < 0.05) digestible energy (DE) contribution from hindgut fermentation for pulse grains than cereal grains (0.9 vs. 0.5 Mcal/kg). Wheat had the greatest standardized ileal digestibility of total AA (90.2%; P < 0.05). Confocal laser scanning microscopy images revealed that 20% to 30% of starch granules of pulse grains were entrapped in protein matrixes. In scanning electron microscopy images, starch granules were larger in faba bean and field pea than cereal grains. Digesta samples revealed pin holes and surface cracks in starch granules of corn and wheat, respectively. In conclusion, hindgut fermentation of starch and fiber was greater in pulse grains than cereal grains resulting in a greater DE value despite lower ileal DE for pulse grain than cereal grains. Defining the digestible and fermentable fractions of starch may enhance the accuracy of equations to predict the net energy value of these feedstuffs.

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.

157 Starch and Dry Matter Digestibility Values Are Not Associated with Improved Growth and Feed Efficiency in Weanling Pigs Fed a Therapeutic Multi-antimicrobial-supplemented Diet

Abstract The porcine terminal small intestinal starch digestive activity and capacity undergo further developmental changes during the acute and adaptive weaning transition. Objective of this study was to address the hypothesis that weanling porcine growth promotion associated with therapeutic antimicrobials was mediated via improving intestinal starch digestion. A total of 170 crossbred barrows (n = 34 pens; 5 barrows/pen), weaned on d 19–21 with an average initial BW of 6.9±0.1 kg, were randomly assigned to two dried whey, corn and SBM-based diets, i.e., control vs. antimicrobials, for 21 d according to a randomized complete block design. The therapeutic multi-antimicrobial diet was supplemented with aureomycin 220, tiamulin 31.2 and ZnO 2,358 at mg/kg diet. The apparent ileal, cecal and total tract digestibility values of total starch and DM were determined by using the titanium dioxide as the digestibility marker (0.30% in the diets). There were no differences (P &amp;gt; 0.05) in the starch digestibility at the ileal (control, 98.3±0.9% vs. antimicrobials, 98.3±0.5%), cecal (control, 96.3±0.6% vs. antimicrobials, 97.1±0.6%) and total tract (control, 98.5±0.3% vs. antimicrobials, 98.7±0.3%) levels between the two diets. Furthermore, there were no differences (P &amp;gt; 0.05) in the DM digestibility at the ileal (control, 75.7±2.2% vs. antimicrobials, 72.7±2.0%), cecal (control, 80.6±1.2% vs. antimicrobials, 81.3±1.2%) and total tract (control, 85.8±0.8% vs. antimicrobials, 84.7±0.9%) levels between the two diets. The Spearman’s correlation analyses revealed no significant associations (P &amp;gt; 0.05) between the growth performance endpoints of ADG, ADFI and F: G and the digestibility values of total starch and DM at the levels of ileal, cecal and total tract. Our results suggest that starch is near complete digestion at the distal small intestine, thus not limiting growth and feed conversion efficiency of weanling pigs fed corn and SBM-based diets. Hence, therapeutic multi-antimicrobial effects are unlikely channeled through modulating digestive utilization efficiency of starch and DM in weanling pigs.

The molecular structural transformation of jackfruit seed starch in hydrogen peroxide oxidation condition

Jackfruit (Artocarpus heterophyllus Lam.) is popularly grown in tropical countries including Vietnam. Jackfruit seeds contain high starch but usually discharged during processing produces about jackfruit. The study was carried out oxidizing the starch isolating from jackfruit seeds by hydrogen peroxide agent to increase starch value for its potential industrial applications. The optimal parameters were oxidizing agent concentration, starch/water ratio, temperature, pH and reaction time. The recovery efficiency was at 95.79%; Carbonyl content of oxidized jackfruit seed starch (OJS) products was at 1.06%; and carboxyl was at 0.29%. Scanning electron microscopy (SEM) revealed that the OJS particles remained the original structure, but the grain surface was no longer as smooth as natural starch but rough, appeared to have small pores and the edges lost definition completely. The vibrations of featured functional groups in OJS structure appeared at peak with the wavenumber of 1760 ​cm−1 related to the oscillation of the C = O group via Fourier transform infrared (FTIR) spectrum. The oxidation mainly occurred in the amorphous phase using X-ray diffraction (XRD) pattern. The structural modellings of jackfruit seed starch products related to glucose chains were shown based on evaluation for changes of microstructure via XRD and FTIR analyses Abstract Text.

Beneficial effects of a T. monococcum wheat cultivar on diabetes incidence evaluated in non-obese diabetic mice and after in vitro simulated gastroduodenal digestion

Wheat consumption can represent one of the nutritional factors involved in the onset of diabetes. We specifically investigated the potential diabetogenic effects of Hammurabi, a T. monococcum wheat cultivar, in non-obese diabetic (NOD) mice and analysed the levels of resistant starch in pasta manufactured with Hammurabi after in vitro gastroduodenal digestion. NOD mice were fed with Hammurabi, bread wheat or rice flour to evaluate diabetes incidence and insulitis score. An enzymatic method was applied to compare the content of resistant starch in Hammurabi pasta and durum wheat pasta (control). In NOD mice, the Hammurabi-based diet significantly delayed diabetes onset (p = 0.0042) and reduced insulitis score compared to rice or wheat-based diet. Furthermore, the resistant starch value following in vitro digestion of Hammurabi pasta was significantly higher (4.08%) than that of durum wheat pasta (2.28%). Taken together, these results highlighted the potential positive effects of the Hammurabi-based diet on diabetes incidence.

Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing.

Sweet potato (Ipomoea batatas) is one of the largest food crops in the world. Due to its abundance of starch, sweet potato is a valuable ingredient in food derivatives, dietary supplements, and industrial raw materials. In addition, due to its ability to adapt to a wide range of harsh climate and soil conditions, sweet potato is a crop that copes well with the environmental stresses caused by climate change. However, due to the complexity of the sweet potato genome and the long breeding cycle, our ability to modify sweet potato starch is limited. In this review, we cover the recent development in sweet potato breeding, understanding of starch properties, and the progress in sweet potato genomics. We describe the applicational values of sweet potato starch in food, industrial products, and biofuel, in addition to the effects of starch properties in different industrial applications. We also explore the possibility of manipulating starch properties through biotechnological means, such as the CRISPR/Cas-based genome editing. The ability to target the genome with precision provides new opportunities for reducing breeding time, increasing yield, and optimizing the starch properties of sweet potatoes.

Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch

<p class='IJASEITAbtract'>The Cilacap breadfruit grown in Indonesia, possesses superior properties, although the application as a carbohydrate source is not very popular compared to other resources, including banana, corn, and cassava. Furthermore, they contain relatively high fiber content, hence the possibility of further development into beneficial resistant starch. This study aims to investigate the Cilacap breadfruit starch, and the type 3 resistant starch (RS3) produced at high temperatures, using a 3 cycle <em>Autoclaving-Cooling</em> method with strong acid hydrolysis. The autoclave was set at 100°C, 121°C, and 140°C, respectively, while the storage temperature was 4°C for 24 h and 48 h, followed by hydrolysis with 0.1 M HCl at 40°C for 24 h, and then neutralization using 1 M NaOH, at 4°C for 24 h. Therefore, both samples were evaluated based on chemical, functional, and physical characteristics. The results showed chemical changes in the Cilacap breadfruit starch converted to the resistant starch under similar autoclave treatment (100, 121, and 140°C). However, the extended cold storage (48 h) prompted a significant decline (p≤0.05) in carbohydrate, and starch levels, alongside increased antioxidant activity, insoluble fiber, and total dietary fiber content, compared to samples stored for 24-h. Furthermore, autoclaving at 140°C and cooling at 4°C for 48 h yielded products with the highest antioxidant activity (9.11%). Also, higher temperatures (121°C and 140°C), and subsequent storage at 4°C for 24, and 48 h causes an increase in the WAI and OHC values of native starch and modified the structure of the granule. The native starch has a type B crystal pattern.

QTL mapping for starch paste viscosity of rice (Oryza sativa L.) using chromosome segment substitution lines derived from two sequenced cultivars with the same Wx allele

BackgroundThe eating and cooking qualities (ECQs) of rice (Oryza sativa L.) are key characteristics affecting variety adoption and market value. Starch viscosity profiles tested by a rapid visco analyzer (RVA) offer a direct measure of ECQs and represent the changes in viscosity associated with starch gelatinization. RVA profiles of rice are controlled by a complex genetic system and are also affected by the environment. Although Waxy (Wx) is the major gene controlling amylose content (AC) and ECQs, there are still other unknown genetic factors that affect ECQs.ResultsQuantitative trait loci (QTLs) for starch paste viscosity in rice were analyzed using chromosome segment substitution lines (CSSLs) developed from the two cultivars 9311 and Nipponbare, which have same Wx-b allele. Thus, the effect of the major locus Wx was eliminated and the other locus associated with the RVA profile could be identified. QTLs for seven parameters of the starch RVA profile were tested over four years in Nanjing, China. A total of 310 QTLs were identified (from 1 to 55 QTLs per trait) and 136 QTLs were identified in more than one year. Among them, 6 QTLs were stalely detected in four years and 26 QTLs were detected in at least three years including 13 pleiotropic loci, controlling 2 to 6 RVA properties simultaneously. These stable QTL hotspots were co-located with several known starch synthesis-related genes (SSRGs). Sequence alignments showed that nucleotide and amino acid sequences of most SSRGs were different between the two parents. Finally, we detected stable QTLs associated with multiple starch viscosity traits near Wx itself, supporting the notion that additional QTLs near Wx control multiple characteristic values of starch viscosity.ConclusionsBy eliminating the contribution from the major locus Wx, multiple QTLs associated with the RVA profile of rice were identified, several of which were stably detected over four years. The complexity of the genetic basis of rice starch viscosity traits might be due to their pleiotropic effects and the multiple QTL hot spots. Minor QTLs controlling starch viscosity traits were identified by using the chromosome segment substitution strategy. Allele polymorphism might be the reason that QTLs controlling RVA profile characteristics were detected in some known SSRG regions.

CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS

Pasta nutritional and functional value can be enhanced by incorporating fiber-rich ingredients such as grape peels and/or by applying hydrothermal treatments to wheat flour. The purpose of this study was to characterize dough rheological behavior, chemical and sensory charateristics of pasta from heat moisture treated (HMT) wheat flour, native wheat-grape peels composite flour and treated wheat-grape peels flour mix. The results revealed that grape peels addition increased the nutritional value of pasta by raising the ash, fiber and polyphenols content, while HMT determined higher resistant starch values. The elastic and viscous moduli of dough increased when HMT was applied to wheat flour and/or grape peels were incorporated. The addition of grape peels led to higher glass transition temperature, while an opposite effect was observed for HMT. Both grape peels addition and HMT caused lower maximum creep and recovery compliances. Acceptable sensory scores were obtained for all the analysed samples, pasta from treated wheat - grape peels composite flour was characterized as nutritious, fruity, sourish, pasta from treated wheat flour as elastic, gummy, sweet, pleasant, while pasta from native wheat-grape peels was characterized as satiating, fragile, innovative, sourish. These results evidenced the opportunity to increase the functional and nutritional value of pasta by applying physical modification of flour and/or by incorporating grape peels as a source of dietary fiber and bioactive compounds.

Most of the popular rice varieties in Bangladesh are of medium glycemic index (GI)

Objective: Carbohydrate rich food is the most widely consumed nutrient globally, but when consumed in excess it can have undesirable effects on health. Glycemic index (GI) could be a degree of the impacts of carbohydrates on blood glucose levels.Materials and methods: We selected eight Bangladesh Rice Research Institute (BRRI) developed varieties and two local varieties.Results and Discussion: The highest amount of carbohydrate was measured in BRRI Dhan-29 variety (81.18%), and the lowest amount was found in BR-26 (78.03%). The highest starch digestibility was found in BRRI Dhan-40 (86.56%), and the lowest starch digestibility was found in BRRI Dhan-28 (70.20%).GI ranged from 49.87 to 74.20 in parboiled varieties. Only two varieties (BR-16 and Pajam) are in the low GI group (55 and below), with most of the varieties are within medium GI group (56-69) (BR-11, BR-26, BRRIDhan-28, BRRIDhan-30 and BRRIDhan-40). High GI value (70 and above) are BRRI Dhan-29 and Chinigura. Although BR-16 had the highest amylose content and lowest GI value, however, in some cases, for example, BRRI-Dhan-29 has high amylose content as well as a high GI value. There was no significant correlation between GI and amylose content. However, when the elevated rapidly digestible starch value of BRRI Dhan-29 is being considered, at that point, it clarifies the higher GI value. A noteworthy relationship (r=0.62, p&lt; 0.01) was found between GI values and RDS content.Conclusion: Low GI rice with good nutritional composition may encourage farmers as well as consumers for their high demand and economic benefit.International Journal of Human and Health Sciences Vol. 05 No. 04 October’21 Page: 484-490

Yield And Quality Of Potato As Affected By Foliar Spraying Of Boron And Cytokinin

Two field experiments were carried out during the summer seasons of 2018 and 2019, at the Experimental Farm of Faculty of Agriculture (Saba- Basha) at Abees area, Alexandria University, Egypt, to study the effect of foliar application of the various levels of both BA as cytokinin and Boron on vegetative growth, yield, and quality of ' Hermes' potato cultivar. Cut seedy explants were, approximately, 40 g in weight and each seedy explant contained 2 eyes planted on the 20th February du ring both seasons. Cutting seeds were planted under a drip irrigation system at 30 cm apart in the row and 0.8 m width in dry soil then irrigated. The experimental plot consisted of two rows with 10.00 m long and 0.80 m width; making an area of 16.00 m2. The experimental design was a split-plot- design in a randomized complete block. The main plots allocated for boron levels (0, 10, 20, and 30 mg l-1). Whereas, the sub-plots were occupied by 6-benzyl adenine levels (0, 10, 20, and 30 mg l-1). The results indicated that foliar application of boron at 30 mg l-1 gave the highest average values of No. of tubers per plant, tuber fresh weight (g plant-1), No. of tubers per 10 kg, total yield per plant (g) as well as total yield; (ton fed-1) compared to control plants during both seasons of the study. On the other side, foliar application of cytokinin at 30 mg l-1 recorded the highest of No. of tubers per plant, tuber fresh weight (g plant-1), No. of tubers per 10 kg, total yield per plant (g) as well as total yield; (ton fed-1 as compared with control treatment and the other treatments, during both seasons. Results of this characteristic revealed that applying boron at 30 mg l-1 increased significantly the potato chips defect (%), tuber firmness, tuber dry weight (%), and specific gravity compared to the control treatment during both seasons. Besides, applying cytokinin at 30 mg l-1, produced higher potato chips defect (%), tuber firmness, tuber dry weight (%), and specific gravity as compared with untreated plants (control), during both seasons. Foliar application of boron at 30 mg l-1 recorded the best results of tubers quality content i.e., average values of starch, tuber sugars, TSS, and ascorbic acid of potato tuber as compared with control treatments, during both seasons, also, potato plants treated with 30 mg l-1 of cytokinin gave the highest mean values of the average values of starch, tuber sugars, TSS and ascorbic acid of potato tuber as compared with control treatments, during both seasons

The effect of cassava and wheat starches complexation with selected fatty acids on their functional properties

The aim of the study was to evaluate the impact of selected fatty acids: palmitic, stearic or oleic on functional properties of cassava and wheat starches. Effectiveness of complexation procedure was evaluated by determination of complexing index, lipids content and fatty acid composition. Native starches and their complexes with fatty acids were analyzed for water binding capacity and solubility in water, in vitro digestibility, pasting characteristic and rheological properties. On the basis of the obtained results it was found that values of complexing index values for both starches complexed with oleic acid were remarkably higher than those determined in palmitic or stearic counterparts. Starches complexation with fatty acids resulted in a significant increase in the percentage share of used fatty acid in total fatty acid composition. Presence of oleic acid in cassava starch significantly limited its water binding capacity and solubility in water. Complexation with all fatty acids used in the study resulted in an increase in final viscosity and rheological stability of cassava starch pastes. Wheat starch complexes with fatty acids were characterised by higher pasting temperatures as compared to non-complexed counterpart, with the greatest effect observed for starch–oleic acid complex. In most cases complexation of starches with fatty acids contribute to an increase in contents of resistant starch fraction. Analysis of rheological model parameters revealed that procedure of oleic acid complexation increased by twice the values of consistency coefficient, and significantly decreased flow index of both wheat and cassava starches.

Streptococcus agalactiae amylomaltase offers insight into the transglycosylation mechanism and the molecular basis of thermostability among amylomaltases

Amylomaltase (AM) catalyzes transglycosylation of starch to form linear or cyclic oligosaccharides with potential applications in biotechnology and industry. In the present work, a novel AM from the mesophilic bacterium Streptococcus agalactiae (SaAM), with 18–49% sequence identity to previously reported AMs, was characterized. Cyclization and disproportionation activities were observed with the optimum temperature of 30 °C and 40 °C, respectively. Structural determination of SaAM, the first crystal structure of small AMs from the mesophiles, revealed a glycosyl-enzyme intermediate derived from acarbose and a second acarbose molecule attacking the intermediate. This pre-transglycosylation conformation has never been before observed in AMs. Structural analysis suggests that thermostability in AMs might be mainly caused by an increase in salt bridges since SaAM has a lower number of salt bridges compared with AMs from the thermophiles. Increase in thermostability by mutation was performed. C446 was substituted with A/S/P. C446A showed higher activities and higher kcat/Km values for starch in comparison to the WT enzyme. C446S exhibited a 5 °C increase in optimum temperature and the threefold increase in half-life time at 45 °C, most likely resulting from H-bonding interactions. For all enzymes, the main large-ring cyclodextrin (LR-CD) products were CD24-CD26 with CD22 as the smallest. C446S produced more CD35-CD42, especially at a longer incubation time.