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1
Chouët, Agathe, Sylvie Chevallier, Romain Fleurisson, Catherine Loisel, and Laurence Dubreil. "Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy." Sensors 19, no. 9 (April 30, 2019): 2024. http://dx.doi.org/10.3390/s19092024.
Повний текст джерелаАнотація:
An innovative methodology based on non-destructive observation by using harmonic generation microscopy is proposed for detection and location of starch granules and oil in a fried starchy matrix and topography analysis of food products. Specific fluorescent probes were used to label the main biochemical components of the starchy fried matrix, namely starch and oil. Fluorescence of starch and oil respectively stained with Safranin O and Nile red was observed from non-linear microscopy. By using sequential scanning and specific emission filters, it was possible to merge fluorescence and harmonic generation signals. Second harmonic generation (SHG) generated by starch granules was superposed with safranin fluorescence, whereas third harmonic generation (THG), not restricted to the superposition with Nile red fluorescent signal, was used to investigate the topography of the fried product. By these experiments, starch granule mapping and topography of the starchy fried product were obtained without any destructive preparation of the sample. This label-free approach using harmonic generation microscopy is a very promising methodology for microstructure investigation of a large panel of starchy food products.
2
Vuong, K. M., N. B. Tram, L. N. Tuyen, L. T. T. Vy, N. V. Tai, and N. M. Thuy. "Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing." Food Research 6, no. 3 (June 26, 2022): 396–402. http://dx.doi.org/10.26656/fr.2017.6(3).1020.
Повний текст джерелаАнотація:
Resistant starch has been shown to be associated with many health benefits. The study was conducted to analyze amylose and resistant starch content in selected starchy materials (black beans, red beans, green Xiem bananas, and potatoes) and investigate the influence of their flour/starch mixing ratio on the quality of noodles. The microstructure of noodles was analyzed by scanning electron microscopy. The results showed that potato starch had the highest resistant starch content (56.70%), followed by green Xiem banana flour (41.55%), black bean flour (16.51%), and red bean flour (15.55%). The raw materials with higher resistant starch also had higher amylose content. Amylose content, resistant starch content, and hardness of noodles increased when partly replacing wheat flour with the high level of RS flours/starches in the formulation. The data rank some tests revealed that formula A3 (replacing 50% of wheat flour with other starchy food containing high levels of resistant starch) was chosen due to the product containing relatively high RS content (14.78%), well structured and well accepted by panellists. The texture of the cooked noodles was assessed to be similar to that of the control sample (100% wheat flour). This study proved that it is possible to elaborate noodles to replace a part of wheat flour with starchy food containing high levels of the well-accepted formulation.
3
Roman, Laura, Marta Sahagun, Manuel Gomez, and Mario M. Martinez. "Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states." Food & Function 10, no. 2 (2019): 616–24. http://dx.doi.org/10.1039/c8fo02266f.
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4
Yulianto, Aton, Sigit Purwanto, Ferdy Pradana, and Galuh Hendhitya Wicaksono. "Characteristic of Comparison Partially Pregelatinized Starch and Fully Pregelatinized Starch from Cassava Starch." International Journal of Chemical Engineering and Applications 10, no. 5 (October 2019): 130–33. http://dx.doi.org/10.18178/ijcea.2019.10.5.755.
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5
Bravo-Núñez, Ángela, Raquel Garzón, Cristina M. Rosell, and Manuel Gómez. "Evaluation of Starch–Protein Interactions as a Function of pH." Foods 8, no. 5 (May 7, 2019): 155. http://dx.doi.org/10.3390/foods8050155.
Повний текст джерелаАнотація:
Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the protein used. Acidic pH decreased the apparent peak viscosity of both starch and starch–protein mixtures, with the exception of starch–albumin blends, which increased it. The gels’ microstructure showed that the uniformity of the protein-enriched gels was dependent on protein type and pH, leading to diverse hardness. In general, the starchy gels containing animal proteins (albumin and whey) were more affected by pH than those obtained with vegetal proteins (pea and rice). Therefore, processing pH might be an advisable method to modify the functionality of starch–protein gels.
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Ishimaru, Tsutomu, Sabiha Parween, Yuhi Saito, Takehiro Masumura, Motohiko Kondo, and Nese Sreenivasulu. "Laser microdissection transcriptome data derived gene regulatory networks of developing rice endosperm revealed tissue- and stage-specific regulators modulating starch metabolism." Plant Molecular Biology 108, no. 4-5 (January 31, 2022): 443–67. http://dx.doi.org/10.1007/s11103-021-01225-w.
Повний текст джерелаАнотація:
Abstract Key message Laser microdissection applied on the developing rice endosperm revealed tissue- and stage-specific regulators modulating programmed cell death and desiccation tolerance mechanisms in the central starchy endosperm following starch metabolism. Abstract Rice (Oryza sativa L.) filial seed tissues are heterozygous in its function, which accumulate distinct storage compounds spatially in starchy endosperm and aleurone. In this study, we identified the 18 tissue- and stage-specific gene co-regulons in the developing endosperm by isolating four fine tissues dorsal aleurone layer (AL), central starchy endosperm (CSE), dorsal starchy endosperm (DSE), and lateral starchy endosperm (LSE) at two developmental stages (7 days after flowering, DAF and 12DAF) using laser microdissection (LM) coupled with gene expression analysis of a 44 K microarray. The derived co-expression regulatory networks depict that distinct set of starch biosynthesis genes expressed preferentially at first in CSE at 7 DAF and extend its spatial expression to LSE and DSE by 12 DAF. Interestingly, along with the peak of starch metabolism we noticed accumulation of transcripts related to phospholipid and glycolipid metabolism in CSE during 12 DAF. The spatial distribution of starch accumulation in distinct zones of starchy endosperm contains specific transcriptional factors and hormonal-regulated genes. Genes related to programmed cell death (PCD) were specifically expressed in CSE at 12DAF, when starch accumulation was already completed in that tissue. The aleurone layer present in the outermost endosperm accumulates transcripts of lipid, tricarboxylic acid metabolism, several transporters, while starch metabolism and PCD is not pronounced. These regulatory cascades are likely to play a critical role in determining the positional fate of cells and offer novel insights into the molecular physiological mechanisms of endosperm development from early to middle storage phase.
7
Pacheco, Kathryn, and Cordelia Running. "Study Protocol: Influence of Starchy Diet on Saliva and Sensation." Current Developments in Nutrition 6, Supplement_1 (June 2022): 1153. http://dx.doi.org/10.1093/cdn/nzac072.025.
Повний текст джерелаАнотація:
Abstract Objectives People vary dramatically in the quantity and activity of their salivary amylase, which alters the oral texture of and chewing requirements for starchy foods. This study will investigate whether dietary intake of starch causes changes in salivary amylase activity, measured through an at-home assay. Additionally, we will test whether starchy diet and salivary amylase activity also correlate with sensory ratings of starchy and non-starchy foods. Methods Subjects are consuming 3 daily snacks that are relatively higher or lower in starch content. Subjects consume the snacks for 1 week, have a 1-week washout period, then switch to consume the other type of snack. At the beginning and end of each intervention week, data are being collected on smell/taste function, sensory attributes of the snacks, chewing behavior, and salivary amylase activity (measured through an assay conducted at home using a starch thickened pudding). Dietary records are being collected prior to starting the intervention, to gauge estimated average intake of starch at baseline. Results As this is a protocol abstract, results have yet to be obtained. However, we hypothesize that 1) after increasing dietary starch, salivary amylase activity will increase, 2) people with higher habitual starchy food intake will have increased salivary amylase activity at baseline, and 3) salivary amylase activity of those with higher habitual starchy food intake will change less in response to added dietary starch. We also expect that people who tend to prefer to “chew” vs. “crunch,” “suck on,” or “smoosh” their foods (from a mouth behavior assessment tool) will exhibit higher salivary amylase activity. Finally, we expect those with higher salivary amylase activity to show relatively higher/preferred sensory ratings for the starchy compared to non-starchy foods. Conclusions Data from this study will inform future work on how diet, salivary amylase, and sensory attributes/preferences in foods interact. It will also provide practical usage data on our in-home salivary amylase “pudding assay” tool. Funding Sources NIDCD R21DC017559, USDA Hatch Project 1,013,624.
8
Wang, Shujun, Peiyan Li, Teng Zhang, Shuo Wang, and Les Copeland. "Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch." RSC Advances 7, no. 7 (2017): 3660–66. http://dx.doi.org/10.1039/c6ra24816k.
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Zhang, Jin Sheng, Yu Huan Liu, Zhi Qiang Jin, and Roger Ruan. "Studies on Wheat Resistant Starch by NMR Technique." Advanced Materials Research 550-553 (July 2012): 1357–63. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1357.
Повний текст джерелаАнотація:
A low field magnetic resonance technique was used to analyze the water mobility character about wheat starch and its resistant starch (RS) suspensions at different water activity. RS was obtained from wheat starch by high temperature and high pressure method. Scanning electron microscopy(SEM), X-ray diffraction analysis and differential scanning calorimetry (DSC) analysis were used to evaluate the variation between the starch and RS after treatment. Compared with the original starch, it was suggested that the capacity of combining water of RS was stronger than starche from the NMR relaxation parameters, but RS’s water holding capacity (WHC) was lower than that of starch. Experiments indicated that water mobility character was lower in RS. This study on the water mobility character of starch and RS was significant for the starch industry, and showed the perspective of NMR and MRI technique potential utilization in the food science field.
10
Yang, Qiang, Lin Wang, Chun Hong Zhang, and Xin Hua Li. "Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization." Advanced Materials Research 781-784 (September 2013): 1765–70. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1765.
Повний текст джерелаАнотація:
The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolong the gelatinization time. The result on the Gingko nut deep processing of starchy foods has great significance.
11
Wolever, Thomas M. S. "Small intestinal effects of starchy foods." Canadian Journal of Physiology and Pharmacology 69, no. 1 (January 1, 1991): 93–99. http://dx.doi.org/10.1139/y91-013.
Повний текст джерелаАнотація:
Recent dietary guidelines advocate increased starch intake, but it is not clear as to how the increased intake of starch should be achieved. Recent data suggest that the quality of starch as well as its quantity is important in determining the biological effects of high carbohydrate diets. The quality of starchy foods can be assessed by their rates of digestion, which in turn are related to their glycaemic responses. Many factors affect the rate of digestion of foods and these are probably related to alterations in the chemical structure or nature of the starch. The incorporation of slowly digested, low glycaemic index foods into the diets of healthy subjects and individuals with diabetes and hyperlipidaemia is associated with the predicted reductions in postprandial glycaemic responses and with reductions in insulin secretion and blood lipids. In the past, the aim of starch processing has been to increase digestibility and improve absorption. However, it is now suggested that the use of more slowly digested starchy foods may have positive health benefits.Key words: carbohydrate, blood glucose responses, diet, small intestine, colonic fermentation.
12
Wang, Yaqi, Yaoyi Pan, Chang Zhou, Wenru Li, and Kunli Wang. "Effects of Kiwifruit Dietary Fibers on Pasting Properties and In Vitro Starch Digestibility of Wheat Starch." Nutrients 16, no. 5 (March 5, 2024): 749. http://dx.doi.org/10.3390/nu16050749.
Повний текст джерелаАнотація:
In this study, the roles of kiwifruit soluble/insoluble dietary fiber (SDF/IDF, respectively) in the pasting characteristics and in vitro digestibility of wheat starch were explored. According to RVA and rheological tests, the IDF enhanced the wheat starch viscosity, decreased the gelatinization degree of the starch granules, and exacerbated starch retrogradation. The addition of SDF in high quantities could reduce the starch gelatinization level, lower the system viscosity, and exacerbate starch retrogradation. Through determining the leached amylose content and conducing scanning electron microscopy, the IDF and SDF added in high quantities was combined with the leached amylose wrapped around the starch granules, which reduced the leached amylose content and decreased the gelatinization degree of the starch granules. The Fourier transform infrared results showed that the addition of both the IDF and SDF resulted in an enhancement in hydrogen bonding formed by the hydroxyl groups of the system. The in vitro digestion results strongly suggested that both the IDF and SDF reduced the wheat starch digestibility. The above findings are instructive for the application of both IDF and SDF in starchy functional foods.
13
Torres, José David, Verónica Dueik, David Carré, and Pedro Bouchon. "Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices." Molecules 24, no. 20 (October 12, 2019): 3674. http://dx.doi.org/10.3390/molecules24203674.
Повний текст джерелаАнотація:
Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at temperatures above 120 °C. This study aimed to investigate the effect of the addition of SDF and green tea polyphenols (GTP) on AA formation and in vitro starch digestibility in baked starchy matrices. The formulations were prepared using gluten and wheat starch, ensuring ~40 ± 2% (wet basis, w.b.) moisture in the doughs. In some samples, 7.5% (dry basis, d.b.) of starch was replaced with inulin (IN), polydextrose (PD) or partially hydrolyzed guar gum (PHGG), and/or with GTP at 1% (d.b). Acrylamide was determined by gas chromatography–mass spectrometry, and the in vitro starch digestibility using the Englyst method. The GTP was able to reduce AA content by ~48%, and a combination of IN-GTP allowed it to be reduced by up to ~64%, revealing the lowest rapidly available glucose content (~17 mg/g glucose). While a PD-GTP mixture reduced the AA content by around ~57% and gave the highest unavailable glucose fraction (~74 mg/g glucose) compared to the control. This study showed how functional ingredients could be used to develop successfully healthier starchy bakery foods.
14
Chalid, Mochamad, Aniek Sri Handayani, and Emil Budianto. "Functionalization of Starch for Macro-Initiator of Atomic Transfer Radical Polymerization (ATRP)." Advanced Materials Research 1051 (October 2014): 90–94. http://dx.doi.org/10.4028/www.scientific.net/amr.1051.90.
Повний текст джерелаАнотація:
Using of petro-polymers such as polymethylmethacrylate, polypropylene and polyethylene in the world has been undergoing a critical problem due to significantly decreasing of petroleoum stock as monomer sources. Therefore reducing of the petro-polymer usage should be performed by using natural resources such as modified starches.This study reported addition of an acyl bromide compound to substitute hydroxyl groups on the starch obtains a macro initiator for graft-copolymerizing polymethylmethacrylate (PMMA) onto the functionalized starch as starch-g-PMMA through atomic transfer radical polymerization (ATRP) method. The starch activation through the substitution of the hydroxyl functional group creates ability of the starch to transfer a radical atom onto a petro-monomer such an alkylmethacrylate which furthermore polymerize into starch-g-PMMA at mild condition. This paper reported study of the starch activation describing about screening catalysts and acyl bromide compounds, optimizing process variables such as amount ratio of a selected acyl bromide compound to starch and temperature. The functionalized starchs were analysed by 13-CNMR, FTIR, titration and their morphology was observed by FE-SEM.
15
Ren, Xin, Mengyuan Qin, Min Zhang, Yi Zhang, Zhenhua Wang, and Shan Liang. "Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties." Nutrients 14, no. 18 (September 10, 2022): 3743. http://dx.doi.org/10.3390/nu14183743.
Повний текст джерелаАнотація:
Slowing starch digestibility can delay or even prevent the occurrence and development of type 2 diabetes. To explore the hypoglycemic potential of highland barley polyphenols (HBP), this study investigated the structural characteristics and starch digestibility of individual or mixed HBP-starch complexes. The results showed that a V-type structure was formed in HBP-starch complexes through non-covalent bonds, resulting in a decrease in rapidly digestible starch and an increase in resistant starch. Specially, the compounding of HBP extracted by acetone significantly reduced the rapidly digestible starch content in amylose from 41.11% to 36.17% and increased the resistant starch content from 6.15% to 13.27% (p < 0.05). Moreover, due to different contents and types of monomer phenols, the HBP extracted with acetone were more effective in inhibiting starch digestion than those extracted with methanol. Ferulic acid and catechin were two key components of HBP. Further results indicated that with the increased content of ferulic acid and catechin (from 1% to 5%), they formed a more ordered structure with amylose, resulting in the lower digestibility of the complex. Collectively, this study suggested that highland barley polyphenols could effectively delay starch digestion by forming a more ordered starch crystal structure. Highland barley polyphenols can be used as functional ingredients in regulating the digestive properties of starchy foods.
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Lacerda, Luiz Gustavo, Rafael Ramires Almeida, Ivo Mottin Demiate, Marco Aurélio Silva Carvalho Filho, Eliane Carvalho Vasconcelos, Adenise Lorenci Woiciechowski, Gilbert Bannach, Egon Schnitzler, and Carlos Ricardo Soccol. "Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue." Brazilian Archives of Biology and Technology 52, spe (November 2009): 143–50. http://dx.doi.org/10.1590/s1516-89132009000700019.
Повний текст джерелаАнотація:
Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.
17
Liu, Zhi, and Ji-Huan He. "Polyvinyl alcohol/starch composite nanofibers by bubble electrospinning." Thermal Science 18, no. 5 (2014): 1473–75. http://dx.doi.org/10.2298/tsci1405473l.
Повний текст джерелаАнотація:
Bubble electrospinning exhibits profound prospect of industrialization of macro/ nano materials. Starch is the most abundant and inexpensive biopolymer. With the drawbacks of poor strength, water resistibility, thermal stability and processability of pure starch, some biodegradable synthetic polymers such as poly (lactic acid), polyvinyl alcohol were composited to electrospinning. To the best of our knowledge, composite nanofibers of polyvinyl alcohol/starch from bubble electrospinning have never been investigated. In the present study, nanofibers of polyvinyl alcohol/starch were prepared from bubble electrospinning. The processability and the morphology were affected by the weight ratio of polyvinyl alcohol and starchy. The rheological studies were in agreement with the spinnability of the electrospinning solutions.
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Michael, K. G., O. A. Sogbesan, and I. U. Onyia. "EFFECTS OF DIFFERENT PROCESSING METHODS ON THE RESISTANT STARCH CONTENT OF SOME LEGUMES." FUDMA JOURNAL OF SCIENCES 5, no. 1 (June 28, 2021): 377–80. http://dx.doi.org/10.33003/fjs-2021-0501-581.
Повний текст джерелаАнотація:
This work describes the effects of different processing methods on resistant starch (RS) contents of Canavalia ensiformis, Detarium microcarpum, Jatropha curcas and Glycine max. meals. The legume seeds were subjected to different processing methods (Raw, soaked, Boiled, Toasted and Fermented). Resistant Starch was determined by Megazyme Resistant Starch Assay procedure (A.O.A.C, 2002). In the results, the highest resistant starch contents were recorded in the toasted method for the three legume meals (Canavalia ensiformis 11.69 %, Detarium microcarpum 10.49 %, Jatropha curcas 13.06 %, while in Glycine max. 12.0 % was recorded in the boiled method). The lowest resistant starch contents were recorded in the raw processing method for the three legume meals (Canavalia ensiformis 8.47 %, Detarium microcarpum 7.25 %, Jatropha curcas 9.13 %, while in Glycine max. 7.51 % was recorded in the soaked method). The results of this research have proven the type 3 (RS3) resistant starch, which is retrograded starch made by cooking/cooling processes on starchy materials. Data were analyzed using one-way ANOVA and significant differences (p<0.05) were recorded among the different processing methods
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Xiong, Qing, Dongling Qiao, Meng Niu, Yan Xu, Caihua Jia, Siming Zhao, Nannan Li, and Binjia Zhang. "Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage." Foods 11, no. 4 (February 10, 2022): 501. http://dx.doi.org/10.3390/foods11040501.
Повний текст джерелаАнотація:
The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked starch contained 46.8% of double helices, while its conventionally cooked counterpart possessed 34.3% of double helices. This could be related to the fact that the microwave field caused high-frequency movements of polar groups such as hydroxyls, which strengthened the interactions between starch chains and water molecules and eventually their assembly into double helices, crystallites, and nanoscale orders. This work provides further insights into the chain reassembly of microwave-cooked starch undergoing storage, which is closely related to the quality attributes of starch-based products.
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Chen, Kai, Pinghui Wei, Meiqi Jia, Lihao Wang, Zihan Li, Zhongwei Zhang, Yuhuan Liu, and Lin Shi. "Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch." Foods 13, no. 4 (February 12, 2024): 558. http://dx.doi.org/10.3390/foods13040558.
Повний текст джерелаАнотація:
Starchy foods are an essential part of people’s daily diet. Starch is the primary substance used by plants to store carbohydrates, and it is the primary source of energy for humans and animals. In China, a variety of plants, including edible medicinal plants, such as Pueraria root, yam tuber and coix seed, are rich in starch. However, limited by their inherent properties, kudzu starch and other starches are not suitable for the modern food industry. Natural starch is frequently altered by physical, chemical, or biological means to give it superior qualities to natural starch as it frequently cannot satisfy the demands of industrial manufacturing. Therefore, the deep processing market of modified starch and its products has a great potential. This paper reviews the modification methods which can provide excellent functional, rheological, and processing characteristics for these starches that can be used to improve the physical and chemical properties, texture properties, and edible qualities. This will provide a comprehensive reference for the modification and application of starch from medicinal and edible plants.
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Zhang, Shuyan, Jie Zhu, Yujia Liu, Shui-Yang Zou, and Lin Li. "Hierarchical Structure and Thermal Property of Starch-Based Nanocomposites with Different Amylose/Amylopectin Ratio." Polymers 11, no. 2 (February 15, 2019): 342. http://dx.doi.org/10.3390/polym11020342.
Повний текст джерелаАнотація:
Starch-based materials with reinforced properties were considered as one of the most promising materials to replace the petro-based packaging products, and actually, the molecular structures of starch usually determined the structures and properties of end-used starchy products. Here, starch-based nanocomposites were fabricated by starch esters derived from native starches with different amylose contents and organically modified montmorillonite (OMMT). The fractured surface under scanning electron microscopy (SEM) exhibited wrinkles formed by macromolecular aggregation owing to the interaction competition between the plasticizer and nanofiller with the starch ester. The more intense interaction within amylopectin-rich films promoted the formation of much randomly exfoliation of OMMT observed by Transmission electron microscopy (TEM). As the amylose content increased, the interaction between the starch ester and the nanofiller was weakened, leading to the dispersion morphology of an ordered arrangement and partly intercalated structures in the dimension of 12.92 to 19.77 nm. Meanwhile, such interaction also affected both the inner ordered structure integrity of starch ester and the layer structure consistency of nanofiller according to X-ray diffraction results. Further, the stronger interaction between amylopectin and the nanofiller endowed higher thermal stability to the amylopectin-rich starch-based nanocomposites. In short, these results are beneficial for the application of starch-based nanocomposites in the food packaging industry by regulating the interaction between starch and nanofillers.
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Nguyen, Duyen Dang My, and Le Thi Pham. "Effect of monosaccharides and disaccharides on the retrogradation of tapioca starch gel." Science and Technology Development Journal 19, no. 4 (December 31, 2016): 50–63. http://dx.doi.org/10.32508/stdj.v19i4.618.
Повний текст джерелаАнотація:
Gelatinization of tapioca starch is retrograded during the frozen – storage. This retrogradation affects the quality of the starchy food. This paper studied the influence of various types of sugars: glucose, fructose, sucrose and maltose in different concentrations: 0 %, 2 %, 4 %, 6 %, 8 % (w/w) on the stability of tapioca starch gels over 5 freeze – thaw cycles. The syneresis, turbidity (OD) and the hydrolysis degree by apha–amylase of starch gels were determined to analysis the effect of sugars on the stability of the tapioca starch gels. Our result showed that the freeze – thaw stability of tapioca starch gels could be improved by adding sugars. The improvement of the syneresis (%) was in the order: maltose > sucrose > glucose > fructose. The result also showed that disaccharides (sucrose, maltose) were more effective than monosaccharides (glucose and fructose) in reducing the syneresis and turbidity. Adding maltose at 8 % (w/w) was the most effective in the reduction of the starch retrogradation
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Chumsri, Paramee, Worawan Panpipat, Ling-Zhi Cheong, and Manat Chaijan. "Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication." Foods 11, no. 16 (August 12, 2022): 2430. http://dx.doi.org/10.3390/foods11162430.
Повний текст джерелаАнотація:
Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch–fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA chain length) on the complexing index (CI) and in vitro digestibility of the starch–FA complex were highlighted. The optimum conditions were 7.5% butyric acid with 20% amplitude for 30 min, as indicated by a high CI and RS contents. The ultrasonically treated starch–butyric complex had the highest RS content of 80.78% with a V-type XRD pattern and an additional FTIR peak at 1709 cm−1. The increase in the water/oil absorption capacity and swelling index were observed in the starch–lipid complex. The pasting viscosity and pasting/melting temperatures were lower than those of native starch, despite the fact that it had a distinct morphological structure with a high proportion of flaky and grooved forms. The complexes were capable of binding bile acid, scavenging the DPPH radical, and stimulating the bifidobacterial proliferation better than native starch, which differed depending on the FA inclusion. Therefore, developing a rice starch–lipid complex can be achieved via ultrasonication.
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Tetlow, Ian. "Starch Biosynthesis in Crop Plants." Agronomy 8, no. 6 (May 25, 2018): 81. http://dx.doi.org/10.3390/agronomy8060081.
Повний текст джерелаАнотація:
Starch is a water-insoluble polyglucan synthesized inside the plastids of plant tissues to provide a store of carbohydrate. Starch harvested from plant storage organs has probably represented the major source of calories for the human diet since before the dawn of civilization. Following the advent of agriculture and the building of complex societies, humans have maintained their dependence on high-yielding domesticated starch-forming crops such as cereals to meet food demands, livestock production, and many non-food applications. The top three crops in terms of acreage are cereals, grown primarily for the harvestable storage starch in the endosperm, although many starchy tuberous crops also provide an important source of calories for various communities around the world. Despite conservation in the core structure of the starch granule, starches from different botanical sources show a high degree of variability, which is exploited in many food and non-food applications. Understanding the factors underpinning starch production and its final structure are of critical importance in guiding future crop improvement endeavours. This special issue contains reviews on these topics and is intended to be a useful resource for researchers involved in improvement of starch-storing crops.
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ŠKRABANJA, Vida. "Food factors affecting the starch metabolism in men and their importance in the human diet." Acta agriculturae Slovenica 73, no. 1 (March 15, 1999): 23–28. http://dx.doi.org/10.14720/aas.1999.73.1.15959.
Повний текст джерелаАнотація:
Upon consumption, different starchy foods elicit different blood glucose responses. When compared to the reference product (glucose or white wheat bread) these foods could be systematically ranked with respect to the calculated glycemic indexes (GI). GI concept serves as a base for selecting the appropriate foods for diabetic patients. Several factors related to the carbohydrate source and its processing have been found to affect the rate and extent of starch digestion. In this review, the crucial determinants of the starch hydrolysis are stressed and the advantage of the slowly digested starchy foods are introduced.
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Parada, J., and J. M. Aguilera. "Review: Starch Matrices and the Glycemic Response." Food Science and Technology International 17, no. 3 (May 18, 2011): 187–204. http://dx.doi.org/10.1177/1082013210387712.
Повний текст джерелаАнотація:
Starch is the most important source of energy for humans, and it is present in many products derived from cereals, legumes and tubers. Interestingly, some of these food products can have different metabolic effects (e.g. change of postprandial blood glucose concentration) although the total amount of starch is the same. This review focuses on a microstructural perspective of the glycemic response, in search of an alternative and complementary explanation of this phenomenon. Several starch and food microstructures are responsible for the change in starch bioaccessibility. Aspects such as the characterization of the microstructure of starchy products and, its relation to the metabolic problem, the crucial role of the food matrix and other components in the ingested meal, and the gaps in our present knowledge are discussed.
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Cai, Mingzhu, Bowen Dou, Jennifer E. Pugh, Aaron M. Lett, and Gary S. Frost. "The impact of starchy food structure on postprandial glycemic response and appetite: a systematic review with meta-analysis of randomized crossover trials." American Journal of Clinical Nutrition 114, no. 2 (May 28, 2021): 472–87. http://dx.doi.org/10.1093/ajcn/nqab098.
Повний текст джерелаАнотація:
ABSTRACT Background Starchy foods can have a profound effect on metabolism. The structural properties of starchy foods can affect their digestibility and postprandial metabolic responses, which in the long term may be associated with the risk of type 2 diabetes and obesity. Objectives This systematic review sought to evaluate the clinical evidence regarding the impact of the microstructures within starchy foods on postprandial glucose and insulin responses alongside appetite regulation. Methods A systematic search was performed in the PUBMED, Ovid Medicine, EMBASE, and Google Scholar databases for data published up to 18 January 2021. Data were extracted by 3 independent reviewers from randomized crossover trials (RCTs) that investigated the effect of microstructural factors on postprandial glucose, insulin, appetite-regulating hormone responses, and subjective satiety scores in healthy participants. Results We identified 745 potential articles, and 25 RCTs (n = 369 participants) met our inclusion criteria: 6 evaluated the amylose-to-amylopectin ratio, 6 evaluated the degree of starch gelatinization, 2 evaluated the degree of starch retrogradation, 1 studied starch–protein interactions, and 12 investigated cell and tissue structures. Meta-analyses showed that significant reductions in postprandial glucose and insulin levels was caused by starch with a high amylose content [standardized mean difference (SMD) = −0.64 mmol/L*min (95% CI: −0.83 to −0.46) and SMD = −0.81 pmol/L*min (95% CI: −1.07 to −0.55), respectively], less-gelatinized starch [SMD = −0.54 mmol/L*min (95% CI: −0.75 to −0.34) and SMD = −0.48 pmol/L*min (95% CI: −0.75 to −0.21), respectively], retrograded starch (for glucose incremental AUC; SMD = −0.46 pmol/L*min; 95% CI: −0.80 to −0.12), and intact and large particles [SMD = −0.43 mmol/L*min (95% CI: −0.58 to −0.28) and SMD = −0.63 pmol/L*min (95% CI: −0.86 to −0.40), respectively]. All analyses showed minor or moderate heterogeneity (I2 < 50%). Sufficient evidence was not found to suggest how these structural factors influence appetite. Conclusions The manipulation of microstructures in starchy food may be an effective way to improve postprandial glycemia and insulinemia in the healthy population. The protocol for this systematic review and meta-analysis was registered in the international prospective register of systematic reviews (PROSPERO) as CRD42020190873.
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Collar, C., J. C. Martínez, and C. M. Rosell. "Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance." Food Science and Technology International 7, no. 6 (December 2001): 501–10. http://dx.doi.org/10.1106/cpga-20q4-yxr7-64ja.
Повний текст джерелаАнотація:
Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase-and fat–monoglycerides (MGL), diacetyl tartaric acid ester of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL)] additives were determined. Results were correlated with dough and bread technological performance during breadmaking and storage. A preferential binding of the added SSL to the starch with a concomitant displacement of endogenous polar lipids from starch to gluten was observed. Monoglycerides partly bound to the starch and partial remained in the pool of free lipids with displacement of endogenous polar lipids from gluten to starch and free fractions. Addition of DATEM induced similar changes as SSL in association pattern and as MGL in polar lipid translocation. Hydrocolloids showed preferential bindings to the gluten (CMC) and to the starch (HPMC) respectively, associated to a significant displacement of endogenous neutral gluten-bounded lipids to the starchy fraction (CMC) and to a significant release of both starch- and gluten-bonded lipids (HPMC). Addition of α-amylase promoted both a release of endogenous bonded lipids and a binding of glycolipids to the starch whereas the sourer starter induced disaggregation of the starch– and gluten–lipid complexes. Suitable trends in bread lipid parameters for high fermentative power, delayed starch gelatinization, edible fresh bread and reduced bread staleness corresponded to high values of neutral lipids of bonded fractions and high total glycolipid content achieved by the incorporation of SSL and/or CMC into dough formulation.
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Hagenimana, Vital, Ronald E. Simard, and Louis-P. Vézina. "Amylolytic Activity in Germinating Sweetpotato (Ipomoea batatas L.) Roots." Journal of the American Society for Horticultural Science 119, no. 2 (March 1994): 313–20. http://dx.doi.org/10.21273/jashs.119.2.313.
Повний текст джерелаАнотація:
In vitro activity measurements indicate that storage sweetpotato roots contain high amounts of extractable amylolytic enzymes. These storage roots also have a very high starch content, a characteristic indicating that the in vitro measurements estimate potential amylolytic activity rather than actual physiological activity. We are interested in optimizing the use of endogenous amylases when processing sweetpotato roots and have undertaken a study to identify physiological parameters that control in vivo starch breakdown. Sweetpotato roots were allowed to germinate for 35 days in controlled conditions. Using a combination of in vitro activity measurements and immunochemical detection, the spatial distribution and changes in activity levels for the three major amylolytic enzymes in storage sweetpotato roots—α-amylase, β-amylase, and starch phosphorylase—have been followed. After 6 days, α-amylase protein increased in the outer starchy parenchymatous tissues surrounding the cambium layers, a result suggesting a de novo synthesis of the enzyme in cambium or laticifers layers. β-Amylase was abundant throughout the root at all times, and its high levels did not directly affect starch degradation rates. Starch phosphorylase protein level remained constant, while its extractable activity increased. Starch content decreased during sweetpotato seed root germination. However, the amount of starch that disappeared during germination was low compared with the calculated starch hydrolysis potential estimated by amylolytic activity measurements.
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Timbuleng, Vrilly E., Jacqueline T. Laihad, Jein R. Leke, and Siane C. Rimbing. "PENGARUH PENAMBAHAN TEPUNG TOMAT (Solanum lycopersicum l) TERHADAP KUALITIAS INTERNAL TELUR AYAM RAS." ZOOTEC 35, no. 2 (June 8, 2015): 258. http://dx.doi.org/10.35792/zot.35.2.2015.8363.
Повний текст джерелаАнотація:
EFFECT OF TOMATOES STARCH (Solanum lycopersicum l) ON INTERNAL EGG QUALITY OF LAYING CHICKEN. This research has been done to determine the effect of tomatoes starch on the internal egg quality of laying chicken. The material used in this study was a 100 laying hens aged 36 weeks with the following treatments P0: basal ration without tomatoes startch; P1: 98% of basal ration + 2% of tomatoes starch: P2; 96% of basal ration + 4% tomatoes starch; P3: 94% of basal ration + 6% of tomatoes starch; P4: 92% of basal ration + 8% of tomatoes starch. Research design used was the completely randomized design (CRD) with 5 treatment and 5 replications. Duncan's multiple range test was used for further test. Variables were observed during the study include egg yolk index, yolk color, and Haugh unit (HU). The results showed that the addition of tomatoes in the diet has no significant effect (P> 0.05) on egg yolk index and haugh units (HU), but highly significant effect (P <0,01) against the color of egg yolks. Based on the research results obtained, it can be concluded that the addition of tomatoes starch in ration as much as 8% will provide a good response to the effect of egg yolk index, Haug units (HU), and yellow egg of laying chicken. Keywords :Laying Chicken, Internal Egg Quality, Tomatoes Starch.
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Gisbert, Mauro, Andrea Aleixandre, Jorge Sineiro, Cristina M. Rosell, and Ramón Moreira. "Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches." Foods 11, no. 8 (April 18, 2022): 1165. http://dx.doi.org/10.3390/foods11081165.
Повний текст джерелаАнотація:
The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and promoting the gelling of corn starch in the presence of AF (CGL). Different AF–CS (g/g) ratios (from 1:0.5 to 1:25) were studied. The liquid phase was chemically characterized by polyphenols (TPC) and carbohydrates content. The antioxidant activity of the liquid phase after achieving the solid–liquid equilibrium was determined by DPPH, ABTS, and FRAP methods. The solid phase was characterized by FT-IR and SEM techniques. The Halsey model successfully fitted the equilibrium TPC in liquid and polyphenols adsorbed/retained by the solid phase of tested systems. NT samples showed lower polyphenols sorption than gelled samples. The differences found between samples obtained with GL and CGL methods suggested different interactions between polyphenols and starch. Specifically, physisorption is predominant in the case of the GL method, and molecular trapping of polyphenols in the starch gel structure is relevant for the CGL method. Results allowed us to determine the enhancement of the retention of polyphenols to achieve starchy foods with high bioactivity.
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Sulistyawati, Eko Yuliastuti Endah, Akhmad Mustofa, Rina Rismaya, and Nanik Suhartatik. "Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice." International Journal on Advanced Science, Engineering and Information Technology 14, no. 3 (June 19, 2024): 1042–48. http://dx.doi.org/10.18517/ijaseit.14.3.19628.
Повний текст джерелаАнотація:
Modification technology of starch has been developed to enhance its utilization in the food industry and for health-related purposes. Starch serves as a carbohydrate source that contributes to energy when digested in the body. The starch modification enables starch to be converted into resistant starch. This study investigated the physicochemical properties of vermicelli made from modified rice flour. The rice flour used in this study originated from three varieties: white rice, brown rice, and black rice. The physicochemical properties of vermicelli evaluated were chemical composition, pasting properties, and starch morphology. Analyses were conducted on both the rice flour and the vermicelli product. The results indicate that the protein content in rice flour ranged from 10.30% to 10.87% (dry weight), whereas the protein content in vermicelli decreased to 9.78% to 10.26% (dry weight). There was also a decrease in other components like lipid content, amylopectin, anthocyanin, and crude fiber. The antioxidant activity of vermicelli tended to be lower than that of the flour form, as did the anthocyanin content. Processing rice flour enhanced the water-holding capacity of starch and reduced its swelling power. Rice flour modification can be employed as an alternative to improve the functional properties of starchy food materials.
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Fitriani, Reni Okta, Amna Hartiati, and Lutfi Suhendra. "KARAKTERISTIK GULA CAIR YANG DIBUAT DARI PATI UBI GADUNG (Dioscorea hispida D.) DALAM VARIASI JENIS DAN KONSENTRASI ASAM." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 3 (September 3, 2018): 203. http://dx.doi.org/10.24843/jrma.2018.v06.i03.p03.
Повний текст джерелаАнотація:
This study aims to know the effect of acid type and concentration on the characteristics of liquid sugar resulting from the hydrolysis of yam gadung (Dioscorea hispida D.) and the highest DE value from the hydrolysis of the yam gadung starch. This research uses Randomized Block Design of factorial pattern. The first factor is acid treatment consisting of 3 levels: hydrolysis of starch with HNO3, H2SO4, and HCl and second factor is acid concentration consisting of 3 levels: 3%, 4%, and 5% . Each treatment is grouped into 2 based on execution time. The variables observed in this study were total sugar reduction, reducing sugar content, Dextrose Equivalent (DE), clarity, and total dissolved solids. The best treatment determination was done by analysis on DE value of hydrolysis result of yam gadung starch. The treatment of acid type variation was very significant and the acid concentration had a significant effect on the value of DE of hydrolysed yam gadung starch. The best hydrolysis treatment of starchy yam starch is by using chloride acid variation at 3% concentration with Dextrose Equifalent (DE) value of 41,22%.
Keywords : starch, yam gadung, hydrolysis, acid
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Pacheco, Luz Verónica, Javier Parada, José R. Pérez-Correa, María Salomé Mariotti-Celis, and Mario Simirgiotis. "Cochayuyo (Durvillaea incurvata) Extracts: Their Impact on Starch Breakdown and Antioxidant Activity in Pasta during In Vitro Digestion." Foods 12, no. 18 (September 5, 2023): 3326. http://dx.doi.org/10.3390/foods12183326.
Повний текст джерелаАнотація:
Seaweeds, notably cochayuyo (Durvillaea incurvata), are recognized for their rich macro- and micronutrient content, along with their inhibitory effects on the α-glucosidase enzyme. The present study aims to evaluate the effectiveness of this inhibition in actual starchy food products under in vitro gastrointestinal conditions. This study utilized freeze-dried cochayuyo, extracted using hot pressurized liquid extraction with 50% ethanol at 120 °C and 1500 psi. The inhibition mechanism of α-glucosidase was determined, and the polyphenol composition of the extract was analyzed using Ultra-High-Performance Liquid Chromatography. This study further evaluated the extract’s impact on starch digestibility, total phenolic content, and antioxidant capacity in pasta (noodles) as representative starchy food under gastrointestinal conditions. The results indicate that the α-glucosidase inhibition mechanism is of mixed type. Phenolic compounds, primarily tetraphloroethol, could contribute to this anti-enzymatic activity. The extract was observed to decrease starch digestibility, indicated by a lower rate constant (0.0158 vs. 0.0261 min−1) and digested starch at an infinite time (77.4 vs. 80.5 g/100 g). A significant increase (~1200 vs. ~390 µmol TROLOX/100 g) in antioxidant activity was also noted during digestion when the extract was used. Thus, this study suggests that the cochayuyo extract can reduce starch digestion and enhance antioxidant capacity under gastrointestinal conditions.
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Hill, R. D., S. M. Gubbels, L. Boros, M. J. Sumner та A. W. MacGregor. "Location of α-amylase/subtilisin inhibitor during kernel development and germination". Canadian Journal of Botany 73, № 7 (1 липня 1995): 982–90. http://dx.doi.org/10.1139/b95-106.
Повний текст джерелаАнотація:
The location of an endogenous α-amylase/subtilisin inhibitor in developing and germinating barley (Hordeum vulgare, cv. Bonanza) was determined using immunohistochemical techniques. The inhibitor was found within protein bodies of cells containing starch granules in the starchy endosperm and embryo of developing caryopses. It could be detected as early as 2 weeks postanthesis in both organs. Upon germination, inhibitor was released from protein bodies, resulting in increased detection of the protein in regions of the starchy endosperm in which storage mobilization was occurring. Antibodies to α-amylase revealed large quantities of this protein in the same regions. Key words: α-amylase, α-amylase/subtilisin inhibitor, barley, germination, kernel development, starch.
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GURAYA, H. S., and R. T. TOLEDO. "Determining Gelatinized Starch in a Dry Starchy Product." Journal of Food Science 58, no. 4 (July 1993): 888–89. http://dx.doi.org/10.1111/j.1365-2621.1993.tb09384.x.
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Chi, Chengdeng, Wenjuan Jiao, Yiping Zhang, and Hongwei Wang. "Starch crystal seed tailors starch recrystallization for slowing starch digestion." Food Chemistry 386 (August 2022): 132849. http://dx.doi.org/10.1016/j.foodchem.2022.132849.
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Wu, Jianyong, Shunqian Xu, Xiaoyan Yan, Xuan Zhang, Xingfeng Xu, Qian Li, Jiangping Ye, and Chengmei Liu. "Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch." Foods 11, no. 11 (May 29, 2022): 1601. http://dx.doi.org/10.3390/foods11111601.
Повний текст джерелаАнотація:
Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized proteins decreased breakdown and setback value when compared with that of original protein, indicating homogenized protein might have potential applications for increasing the stability and inhibiting short-term retrogradation of starch paste. The addition of protein/homogenized proteins resulted in a reduction in the viscoelasticity behavior of starch paste. These results indicate that homogenization would create a solution to alter the physicochemical properties of plant proteins, and the homogenized proteins may be a potential candidate for development of protein-rich starchy products.
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Dzhivoderova-Zarcheva, Mina, and Stanislava Ivanova. "Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream." BIO Web of Conferences 102 (2024): 01009. http://dx.doi.org/10.1051/bioconf/202410201009.
Повний текст джерелаАнотація:
The stability and rheological properties of starchy dairy dessert creams thickened with corn, potato, wheat, rice, and tapioca starches were compared. A difference in structure was also reported in microscopic imaging. The stability of the creams was assessed by analysing the amount of liquid separated by centrifugation of the samples. Potato starch cream was found to have the least stability after 24, 120, and 240 hours of storage. Wheat starch shows the lowest retrograde properties. Rheological studies were performed at 50 °C in a controlled shear rate mode. The data show that all systems studied are non-Newtonian fluids. The resulting flow curves were analysed using the Herschel-Bulkley model. All creams are pseudoplastic, thinning liquids with time-varying properties. The consistency of creams thickened with rice and wheat starch is significantly more stable than those thickened with corn, potato, and tapioca starch, which was also confirmed by the calculated thixotropic areas.
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Ren, Jiawei, Khanh Dang, Eric Pollet, and Luc Avérous. "Preparation and Characterization of Thermoplastic Potato Starch/Halloysite Nano-Biocomposites: Effect of Plasticizer Nature and Nanoclay Content." Polymers 10, no. 8 (July 24, 2018): 808. http://dx.doi.org/10.3390/polym10080808.
Повний текст джерелаАнотація:
Nano-biocomposites based on halloysite nanoclay and potato starch were elaborated by melt blending with different polyol plasticizers such as glycerol, sorbitol or a mixture of both. The effects of the type of plasticizer and clay content on potato starch/halloysite nano-biocomposites were studied. SEM analyses combined with ATR-FTIR results showed that a high content of sorbitol had a negative effect on the dispersion of the halloysite nanoclay in the starchy matrix. XRD results demonstrated that incorporation of halloysite nanoclay into glycerol-plasticized starch systems clearly led to the formation of a new crystalline structure. The addition of halloysite nanoclay improved the thermal stability and decreased the moisture absorption of the nano-biocomposites, whatever the type of plasticizer used. Halloysite addition led to more pronounced improvement in mechanical properties for glycerol plasticized system compared to nanocomposites based on sorbitol and glycerol/sorbitol systems with a 47% increase in tensile strength for glycerol-plasticized starch compared to 10.5% and 11% for sorbitol and glycerol/sorbitol systems, respectively. The use of a mixture of polyols was found to be a promising way to optimize the mechanical properties of these starch-based nanocomposites.
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Cai, Jie, Jingjing Xue, Wenli Zhu, Xiuqin Luo, Xiaohua Lu, Maofu Xue, Zhuowen Wei, et al. "Integrated Metabolomic and Transcriptomic Analyses Reveals Sugar Transport and Starch Accumulation in Two Specific Germplasms of Manihot esculenta Crantz." International Journal of Molecular Sciences 24, no. 8 (April 13, 2023): 7236. http://dx.doi.org/10.3390/ijms24087236.
Повний текст джерелаАнотація:
As a starchy and edible tropical plant, cassava (Manihot esculenta Crantz) has been widely used as an industrial raw material and a dietary source. However, the metabolomic and genetic differences in specific germplasms of cassava storage root were unclear. In this study, two specific germplasms, M. esculenta Crantz cv. sugar cassava GPMS0991L and M. esculenta Crantz cv. pink cassava BRA117315, were used as research materials. Results showed that sugar cassava GPMS0991L was rich in glucose and fructose, whereas pink cassava BRA117315 was rich in starch and sucrose. Metabolomic and transcriptomic analysis indicated that sucrose and starch metabolism had significantly changing metabolites enrichment and the highest degree of differential expression genes, respectively. Sugar transport in storage roots may contribute to the activities of sugar, which will eventually be exported to transporters (SWEETs), such as (MeSWEET1a, MeSWEET2b, MeSWEET4, MeSWEET5, MeSWEET10b, and MeSWEET17c), which transport hexose to plant cells. The expression level of genes involved in starch biosynthesis and metabolism were altered, which may result in starch accumulation. These results provide a theoretical basis for sugar transport and starch accumulation and may be useful in improving the quality of tuberous crops and increasing yield.
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Omojola, MO. "Tacca starch: A review of its production, physiocochemical properties, modification and industrial uses." African Journal of Food, Agriculture, Nutrition and Development 13, no. 59 (September 23, 2013): 7972–85. http://dx.doi.org/10.18697/ajfand.59.12930.
Повний текст джерелаАнотація:
The quest for cheaper and higher quality starch from biological materials has necessitated research into lesser known plants which have better physicochemic al properties over the present commercial starch sources such as corn, cassava, potato, wheat and rice. Corn starch contributes about 80 % of the total global starch production, which is dominated by the developed countries, whereas cassava production wher e the developing nations have comparative advantage contributes only 7.5 %, because cassava products are heavily consumed as staple food. A viable option is to develop some of the unutilized starchy crops that grow wildly in the developing countries. One of such plants is the generic Tacca , which is native to tropical regions of the world where it grows in the wild and domesticated in some areas of the Pacific islands. In Nigeria alone, these plants grow in the wild as in other parts of Africa, virtually unutilized with an annual production estimated at over 20 million MT. The extracted starch (over 30 % wt/wt basis) and the modified derivative (citrate) have been found to be better disintegrants in drug formulations than corn starch , because of higher swelling power, and amylose content, almost zero fat and lower gelatinization temperature. It could also be used in the textile industry for stiffening fabrics. The African region does not have advantage in corn production because of high production cost arising from high requirements of fertilizer and pesticides coupled with severe drought. Investment in Tacca plantation and its industrial starch production can complement the cassava initiative revolution that is presently going on in Africa as a sustainable strategy to alleviate hunger and improve the economic growth of the continent. If the industrial potentials of Tacca plant are fully exploited for its starch production, it could make Africa significantly contribute to the global starch production. The available data on the industrial potentials of the plant and starch is adequate t o encourage the domestication and cultivation of this tropical plant in African countries.
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Bombik, Antoni, Katarzyna Rymuza, and Tomasz Olszewski. "Multidimensional assessment of yield and quality of starchy potato cultivars." Agronomy Science 78, no. 4 (April 18, 2024): 161–73. http://dx.doi.org/10.24326/as.2023.5240.
Повний текст джерелаАнотація:
Tubers destined for starch production in potato industry need to meet certain commercial quality standards. The objective of the work was to conduct a multivariate assessment of yield potential and tuber quality of starchy potato cultivars. An analysis was performed of data describing potato cultivars listed in the National List of Potato Varieties (KRO) in Poland published by the Plant Breeding and Acclimatization Institute – National Research Institute at Radzików. Very early and early as well as medium late and late starchy potato cultivars were analysed in terms of 13 quantitative characteristic using principal component analysis and cluster analysis. It was demonstrated that, regardless of earliness group, the following traits had the greatest share in the total variation of starchy potato cultivars: tuber yield, starch content, starch yield and bioethanol yield. Cluster analysis allowed the division of very early and early cultivars into 3 groups. The cultivars Szyper, Zuzanna, Kuba and Jubilat, included in the first group, produced superior yields, the highest bioethanol yield and were the most resistant to potato blight. Medium late and late cultivars were divided into two groups. The first group (Pokusa, Gandawa, Rudawa, Hinga, Inwestor, Pasja, Pomorska and Ikar) gave poorer yields and lower bioethanol yields but were more resistant to potato blight in comparison with the second group (Sonda, Kuras, Jasia, Bzura, Skawa and Danuta). The multidimensional methods applied allowed a simultaneous assessment of starchy potato cultivars in terms of many characteristics, and grouping into clusters sharing similar traits.
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Liu, Yu, Ruiting Yan, Zonghao Li, Shusheng Fan, Chuantong Li, Ruikang Yu, Huaqing Liu, et al. "Efficient Accumulation of Amylopectin and Its Molecular Mechanism in the Submerged Duckweed Mutant." International Journal of Molecular Sciences 24, no. 3 (February 2, 2023): 2934. http://dx.doi.org/10.3390/ijms24032934.
Повний текст джерелаАнотація:
Large-scale use of fossil fuels has brought about increasingly serious problems of environmental pollution, development and utilization of renewable energy is one of the effective solutions. Duckweed has the advantages of fast growth, high starch content and no occupation of arable land, so it is a promising starchy energy plant. A new submerged duckweed mutant (sub-1) with abundant starch accumulation was obtained, whose content of amylopectin accounts for 84.04% of the starch granules. Compared with the wild type (Lemna aequinoctialis), the branching degree of starch in sub-1 mutant was significantly increased by 19.6%. Chain length DP 6–12, DP 25–36 and DP > 36 of amylopectin significantly decreased, while chain length DP 13–24 significantly increased. Average chain length of wild-type and sub-1 mutant starches were greater than DP 22. Moreover, the crystal structure and physical properties of starch have changed markedly in sub-1 mutant. For example, the starch crystallinity of sub-1 mutant was only 8.94%, while that of wild-type was 22.3%. Compared with wild type, water solubility of starch was significantly reduced by 29.42%, whereas swelling power significantly increased by 97.07% in sub-1 mutant. In order to further analyze the molecular mechanism of efficient accumulation of amylopectin in sub-1 mutant, metabolome and transcriptome were performed. The results showed that glucose accumulated in sub-1 mutant, then degradation of starch to glucose mainly depends on α-amylase. At night, the down-regulated β-amylase gene resulted in the inhibition of starch degradation. The starch and sucrose metabolism pathways were significantly enriched. Up-regulated expression of SUS, AGPase2, AGPase3, PYG, GPI and GYS provide sufficient substrate for starch synthesis in sub-1 mutant. From the 0H to 16H light treatment, granule-bound starch synthase (GBSS1) gene was inhibited, on the contrary, the starch branching enzyme (SBE) gene was induced. Differential expression of GBSS1 and SBE may be an important reason for the decrease ratio of amylose/amylopectin in sub-1 mutant. Taken together, our results indicated that the sub-1 mutant can accumulate the amylopectin efficiently, potentially through altering the differential expression of AGPase, GBSS1, SBE, and BAM. This study also provides theoretical guidance for creating crop germplasm with high amylopectin by means of synthetic biology in the future.
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Young, Jay A. "Starch." Journal of Chemical Education 85, no. 10 (October 2008): 1341. http://dx.doi.org/10.1021/ed085p1341.
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Hari, P. K., S. Garg, and S. K. Garg. "Gelatinization of Starch and Modified Starch." Starch - Stärke 41, no. 3 (1989): 88–91. http://dx.doi.org/10.1002/star.19890410304.
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Otegbayo, Bolanle Omolara, Abiola Rebecca Tanimola, Julien Ricci, and Olivier Gibert. "Thermal Properties and Dynamic Rheological Characterization of Dioscorea Starch Gels." Gels 10, no. 1 (January 10, 2024): 51. http://dx.doi.org/10.3390/gels10010051.
Повний текст джерелаАнотація:
Yam (Dioscorea. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized. The dynamic oscillatory and thermal properties of yam starches from sixteen varieties each of Dioscorea. rotundata, Dioscora. alata, Dioscorea. bulbifera and one variety of Dioscorea. dumetorum from Nigeria were studied to determine their potential for industrial utilization. The storage modulus, loss modulus, damping factor and complex viscosity as a function of frequency (ω) of the dioscorea gels, as well as the onset temperature (To), peak gelatinization temperature (Tp), end of gelatinization (TC), and gelatinization enthalpy of the starches were determined by standard procedures. Results showed that all the dioscorea starches showed a typical elastic behavior with the magnitude of G′ greater than G″ while tan δ < 1 in all varieties. Thus, the starch gels were more elastic than viscous. All the starch gels exhibited shear thinning characteristics and showed frequency (ω) independence characteristics of weak gels. D. rotundata varieties had the lowest ∆Hgel, while D. bulbifera varieties had the highest. The diversity of the visco-elastic and thermal properties of the yam starch gels from different varieties and species can be an advantage in their utilization in both food and non-food industries.
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Wardlaw, IF, L. Moncur, and JW Patrick. "The Response of Wheat to High Temperature Following Anthesis. Ii. Sucrose Accumulation and Metabolism by Isolated Kernels." Functional Plant Biology 22, no. 3 (1995): 399. http://dx.doi.org/10.1071/pp9950399.
Повний текст джерелаАнотація:
The effect of temperature on [14C]sucrose accumulation and the incorporation of 14C-label into starch by isolated kernels was followed in a range of wheat (Triticum aestivum L.) cultivars. To facilitate uptake the outer pericarp and embryo were removed from each kernel which was then split along the crease region to expose the starchy endospem directly to a 4% [14C]sucrose solution. There was an initial high rate of 14C-accumulation by the kernel followed by a slower linear increase in activity from 6 to 24 h after the start of the uptake period. The rate of accumulation of 14C by the endosperm of individual kernels from plants growing at 15/10�C daylnight was greatest 30-42 days after anthesis, with a considerable fall in both the accumulation of [14C]sucrose and the incorporation of label into starch 50 days after anthesis. Differences between cultivars in the accumulation of [14C]sucrose and starch synthesis by the starchy endosperm of isolated kernels followed differences in the growth rate of kernels on the plant, although the absolute rates of sucrose accumulation and incorporation into starch were only about 65% of those observed in the intact plant system. Differences between cultivars in their response to high temperature were, however, not evident in the [14C]sucrose uptake studies. The optimum temperature for kernel respiration, in the short term, was greater than 30�C. However, above 25�C the Q10 for kernel respiration was below 2, which is an indication that physical factors may influence cell metabolism at this temperature. We suggest that greater consideration should be given to the effect of temperature on sucrose transfer from the vascular system in the crease region of the kernel, through the endosperm cavity to the starchy endosperm.
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Guessasma, Sofiane, Sofiane Belhabib, Ferhat Benmahiddine, Ameur El Amine Hamami, and Sylvie Durand. "Synthesis of a Starchy Photosensitive Material for Additive Manufacturing of Composites Using Digital Light Processing." Molecules 27, no. 17 (August 23, 2022): 5375. http://dx.doi.org/10.3390/molecules27175375.
Повний текст джерелаАнотація:
In this study, digital light processing (DLP) was used to achieve 3D-printed composite materials containing photosensitive resin blended with starch and hemp fibers. The synthesis of 3D-printed composites was performed without heating, according to various material combinations ranging from pure photosensitive resin to a mixture of three phases, including resin, starch, and hemp fibers, with the weight content for each reinforcing phase reaching up to a third of the formulation. The morphology, composition, and structure of the 3D-printed composites were assessed using infrared spectroscopy, laser granulometry, X-ray diffraction, and optical and scanning electron microscopy. In addition, thermal behavior and mechanical performance were studied using calorimetry, differential scanning calorimetry, and tensile testing combined with high-speed optical imaging. The results showed that the post-curing step is a leading factor for improving the mechanical performance of the 3D-printed composites. In addition, hemp fiber or starch did not alter the tensile strength. However, the largest reinforcing effect in terms of stiffness improvement was obtained with starch. Additionally, starchy composites demonstrated the strongest dependence of heat capacity on operating temperature.
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Pereira, Cristiana, Regina Menezes, Vanda Lourenço, Teresa Serra, and Carla Brites. "Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties." Proceedings 70, no. 1 (November 9, 2020): 101. http://dx.doi.org/10.3390/foods_2020-07643.
Повний текст джерелаАнотація:
Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.