Study on the granular characteristics of starches separated from Chinese rice cultivars

Granule size distribution, the relative crystallinity, morphology and thermal degradation of starches from 10 different non-waxy rice cultivars were measured in present study. The relationships between granular structure and thermogravimetric parameters of tested starches were evaluated using Pearson correlation analysis. The range of median size for rice starches was 6.23-7.81 μm. The relative crystallinity of 10 non-waxy rice starches ranged from 20.4% to 33.4%. The range of activation energy from different rice starches was between 155.6 and 201.5 kJ/mol. The Pearson correlation results showed that the relative crystallinity was positively correlated (r = 0.6750, p < 0.05) with the percentage of branch chains with DP12-23. Furthermore, the activation energy of the rice starches showed a positive correlation (r = 0.7903, p < 0.01) with relative crystallinity.     

Purification and characterization of a thermostable α-amylase produced by the fungus Paecilomyces variotii

An α-amylase produced by Paecilomyces variotii was purified by DEAE-cellulose ion exchange chromatography, followed by Sephadex G-100 gel filtration and electroelution. The α-amylase showed a molecular mass of 75 kDa (SDS-PAGE) and pI value of 4.5. Temperature and pH optima were 60 °C and 4.0, respectively. The enzyme was stable for 1 h at 55 °C, showing a t₅₀ of 53 min at 60 °C. Starch protected the enzyme against thermal inactivation. The α-amylase was more stable in alkaline pH. It was activated mainly by calcium and cobalt, and it presented as a glycoprotein with 23% carbohydrate content. The enzyme preferentially hydrolyzed starch and, to a lower extent, amylose and amylopectin. The K_m of α-amylase on Reagen® and Sigma® starches were 4.3 and 6.2 mg/mL, respectively. The products of starch hydrolysis analyzed by TLC were oligosaccharides such as maltose and maltotriose. The partial amino acid sequence of the enzyme presented similarity to α-amylases from Bacillus sp. These results confirmed that the studied enzyme was an α-amylase ((1→4)-α-glucan glucanohydrolase).     

Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria

Pure starches were isolated from white and red sorghum cultivated in Tidikelt, a hyper arid region situated in south Algeria. Amylose content, X-ray pattern and rheological properties of starches were examined. The amylose content in white sorghum starch (27.1%) was slightly higher than that in red sorghum (24.8%). The swelling power and the solubility behavior of both starches were nearly similar below 65 °C. At higher temperatures, starch isolated from the white sorghum cultivar showed higher swelling power and lower solubility index than pigmented sorghum starch. The pasting properties of starches determined by RVA, Rapid Visco Analyser showed different viscosity peaks. Red sorghum starch had a higher value (4731 cP) than white sorghum starch (4093 cP). For both sorghum, X-ray diffractograms exhibit an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity were estimated at 22.72% and 28.91%, respectively, for local white and red sorghum starch. DSC analysis revealed that sorghum starches present higher temperatures at the peak (70.60 and 72.28 °C for white and red sorghum starches, respectively) and lower gelatinization enthalpies (9.087 and 8.270 J/g for white and red sorghum starches, respectively) than other cereal starches.The results showed that physicochemical and functional properties of sorghum cultivar starches were influenced by the genotype and the environment.     

Extraction and chemical characterization of starch from S. lycocarpum fruits

In this study the pulp from Solanum lycocarpum fruits was used as raw material for extraction of starch, resulting in a yield of 51%. The starch granules were heterogeneous in size, presenting a conical appearance, very similar to a high-amylose cassava starch. The elemental analysis (CHNS) revealed 64.33% carbon, 7.16% hydrogen and 0.80% nitrogen. FT-IR spectroscopy showed characteristic peaks of polysaccharides and NMR analysis confirmed the presence of the α-anomer of d-glucose. The S. lycocarpum starch was characterized by high value of intrinsic viscosity (3515 mPa s) and estimated molecular weight around 645.69 kDa. Furthermore, this starch was classified as a B-type and high amylose content starch, presenting 34.66% of amylose and 38% crystallinity. Endothermic transition temperatures (T_o = 61.25 °C, T_p = 64.5 °C, T_c = 67.5 °C), gelatinization temperature (ΔT = 6.3 °C) ranges and enthalpy changes (ΔH = 13.21 J g⁻¹) were accessed by DCS analysis. These results make the S. lycocarpum fruit a very promising source of starch for biotechnological applications.     

Freeze-thaw stability of starches from different botanical sources: Correlation with structural features

Native starches from twenty-six botanical sources were determined for their structural features and stability against freeze-thaw treatments. Starch gels (5%, w/w) were prepared and repeatedly freeze-thawed up to five cycles by storing at −18 °C for 21 h and then at 30 °C for 3 h. Water release (syneresis) from the thawed gel after the 1st, 3rd and 5th cycle was measured gravimetrically, and evaluated in relation to apparent amylose content (AAC) and distribution of amylopectin branch chains with degree of polymerization 6-12 (APC ratio). Syneresis was not observed for starch gels of cassava, normal and waxy japonica rice up to the 1st, 3rd and 5th cycle, respectively. On the other hand, syneresis rapidly occurred for starch gels of elephant yam, new cocoyam, potato, edible canna, and water yam. Optimal multiple linear regression models were generated to predict individual effect of AAC and APC ratio on syneresis of starch gels. The prediction models illustrated the positive unit-contribution of AAC and negative unit-contribution of APC ratio to syneresis (P < 0.001).     

The role of cotyledon cell structure during in vitro digestion of starch in navy beans

Studies on the physico-chemical, microstructural characteristics and in vitro (under simulated gastric and small intestine conditions) starch digestibility of navy beans were carried out. The microstructure of raw and cooked beans observed through scanning electron microscopy (SEM) showed the presence of hexagonal or angular shaped cotyledon cells (50-100 μm size) containing starch granules with a size ranging between 10 and 50 μm. The extent of starch hydrolysis (%) after 120 min of in vitro gastro-intestinal digestion differed between whole navy beans (∼60%) and milled bean flour and bean starch (85-90%) after they were cooked under similar conditions. Starch hydrolysis (%) increased significantly when the cotyledon cells in the cooked whole navy beans were disrupted using high pressure treatment (French press). The storage of freshly cooked whole beans resulted in a lower (40-45%) starch hydrolysis whereas re-heating increased the same to 70-80% during in vitro small intestinal digestion. The SEM pictures of cooked navy bean digesta after different intervals of in vitro gastric and small intestinal digestion showed that the cotyledon cell structure is maintained well throughout the digestion period. However cotyledon cells appear shrunken and developed wrinkles during in vitro digestion. Particle size analysis of cooked bean paste taken before and after the in vitro gastro-intestinal digestion showed similar particle size distributions.     

Lysine reactivity and starch gelatinization in extruded and pelleted canine diets

Fifteen dry adult canine diets (i.e., dinners, extrudates, pellets) were collected from retailers in Wageningen, The Netherlands, and chemically and physically characterized. Quality measurements were lysine O-methylisourea (OMIU) reactivity and starch gelatinization degree (SGD). In general, extruded diets had a higher crude fat and starch content than pellets. Mean values for starch gelatinization were higher in pellets and ranged between 0.78 and 0.91. The mean reactive/total lysine ratio in extrudate samples was about 5–10% higher than in pellet samples, suggesting the presence in commercial diets of about 200 g bound lysine/kg in pellets and 120 g/kg in extrudates with bound lysine levels of canine dinners about 170 g/kg. Variation of analysed nutrients in pellets was larger than in extrudates. Inclusion of animal or vegetable ingredients, and the process variables during extrusion or pelleting, are the likely causative factors for the variation in lysine reactivity and starch gelatinization.     

Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-α-glucanotransferase

The modified starch gels prepared from partial enzyme treatments (1, 3, and 6 U/g starch; 2-h incubation) of the corn and rice starch pastes using Thermus aquaticus 4-α-glucanotransferase (TAαGT) were investigated for their molecular characteristics, microstructures, and physicochemical properties. Unlike the native and partially modified normal starches, the native and partially modified waxy starches could not form gels strong enough for textural analysis after 24 h for gel setting. Features of the partially modified normal starches were the specific apparent amylose contents and maximum iodine absorption wavelength (λ_max, ∼567 nm), as well as the tri-modal molecular weight profiles and flatter side-chain distributions. Also, the partially modified normal starch gels possessed fractured surfaces with discontinuous crystalline fibrous assembly that differed from the native starch gels’ porous continuous network, which resulted in more brittle, rigid, and resilient gels compared with the native gels.     

Isolation, structure, and characterization of the putative soluble amyloses from potato, wheat, and rice starches

Amylose, a putative linear α-(1→4)-glucan and a component of most starches, was isolated from potato, rice, and wheat starches by forming the 1-butanol complex in a solution of the starches. It previously had been found that these amyloses were incompletely hydrolyzed by β-amylase, indicating that it was partially branched. Solubilization of the butanol complex in water and steam distillation of the 1-butanol, followed by cooling to 4 °C gave precipitation of the double helical, linear, retrograded amylose over a 15 h period, leaving the soluble amylose in solution. The soluble amyloses were precipitated with two volumes of ethanol, and the precipitate was solubilized and reprecipitated to remove traces of linear amylose. The precipitated, soluble amyloses, were partially branched and had properties intermediate between linear amylose and amylopectin. The water solubility of the potato amylose was 10.52 mg/mL, with a number-average degree of polymerization (DP_n) of 8440 and 2.1% branch linkages that had a DP_n of 48; the water solubility of the rice amylose was 8.83 mg/mL, with a DP_n of 2911 and 1.4% branch linkages that had a DP_n of 72; and the water solubility of wheat amylose was 6.33 mg/mL, with a DP_n of 1160 and 1.6% branch linkages that had a DP_n of 64. The three soluble amyloses have structures and properties intermediate between the nearly water insoluble (?1 mg/mL), linear amylose, and the highly water-soluble, 4-5% branched, amylopectin.     

In sacco degradation kinetics of fresh and field-cured peanut (Arachis hypogaea L.) forage harvested at different maturities

There is interest in growing peanut (Arachis hypogaea L.) for forage, but little is known about the nutritive value and forage quality of modern cultivars. The objective of this study was to compare the chemical composition and in sacco degradation kinetics of three cultivars of peanuts (cv. ‘C99-R’, ‘Georgia-01R’, and ‘York’) at either stage 2 or 8 maturities when fresh and field-cured. Herbage yield was at least 3000 kg DM/ha for all cultivars at both maturities. Crude protein (CP) was greater (P < 0.0001) at R2 stage than at R8 stage; whereas, neutral detergent fiber (aNDF), acid detergent fiber, and Lignin (sa) were greater (P < 0.01) at R8 than R2 maturity stages. Water soluble carbohydrate and acid detergent insoluble nitrogen was not different (P > 0.07) among cultivars, maturity stage, or harvest forms. In vitro true digestibility was greatest (P < 0.02) for C99-R and least for York. Undegradable intake protein concentration was greatest (P < 0.04) in York and least for C99-R. Maturity had a greater effect on the degradation kinetics than harvest form or cultivar. The dry matter (DM) and CP in the soluble wash fraction (A) and insoluble but degradable fraction (B) and the effective ruminal degradability were greater among all cultivars and both harvest forms of the R2 maturity stage than the R8. The undegradable DM, aNDF, and CP in the undegradable fraction were greatest (P < 0.002) for all three cultivars at R8 maturity. The rate of degradation of DM and CP in the B fraction was faster (P < 0.001) at R2 stage than at R8 stage; whereas, rate of aNDF degradation was not different (P > 0.09) among treatments. Lag of DM, aNDF, or CP degradation was not different (P > 0.1) among treatments. The cultivars C99-R and Georgia-01R are recommended for further feeding trials.     

Using a starch-rich mutant of Arabidopsis thaliana as feedstock for fermentative hydrogen production

A mutant plant (Arabidopsis thaliana), sex1-1 (starch excess 1-1), accumulating high starch content in leaves was created to serve as better biomass feedstock for a H₂-producing strain Clostridium butyricum CGS2, which efficiently utilizes starch for H₂ production but cannot assimilate cellulosic materials. The starch content of the mutant plant increased to 10.67 mg/fresh weight, which is four times higher than that of wild type plant. Using sex1-1 mutant plant as feedstock, C. butyricum CGS2 could produce 490.4 ml/l of H₂ with a H₂ production rate of 32.9 ml/h/l. The H₂ production performance appeared to increase with the increase in the concentration of mutant plant from 2.5 to 10 g/l. The highest H₂ to plant biomass yield was nearly 49 ml/g for the mutant plant. This study successfully demonstrated the feasibility of using a starch-rich mutant plant for more effective bioH₂ production with C. butyricum CGS2.     

Multi-objective optimization of bioethanol production during cold enzyme starch hydrolysis in very high gravity cassava mash

Cold enzymatic hydrolysis conditions for bioethanol production were optimized using multi-objective optimization. Response surface methodology was used to optimize the effects of α-amylase, glucoamylase, liquefaction temperature and liquefaction time on S. cerevisiae biomass, ethanol concentration and starch utilization ratio. The optimum hydrolysis conditions were: 224 IU/g_starch α-amylase, 694 IU/g_starch glucoamylase, 77 °C and 104 min for biomass; 264 IU/g_starch α-amylase, 392 IU/g_starch glucoamylase, 60 °C and 85 min for ethanol concentration; 214 IU/g_starch α-amylase, 398 IU/g_starch glucoamylase, 79 °C and 117 min for starch utilization ratio. The hydrolysis conditions were subsequently evaluated by multi-objectives optimization utilizing the weighted coefficient methods. The Pareto solutions for biomass (3.655-4.380 × 10⁸ cells/ml), ethanol concentration (15.96-18.25 wt.%) and starch utilization ratio (92.50-94.64%) were obtained. The optimized conditions were shown to be feasible and reliable through verification tests. This kind of multi-objective optimization is of potential importance in industrial bioethanol production.     

Pisum sativum and vicia faba carbohydrates: Part IV — Granular structure of wrinkled pea starch

The granular structure of wrinkled pea starch, compared to two other B-type starches, potato and amylomaize, has been studied, using physical, chemical and enzymic methods both before and after lintnerisation (2·2n HCl, 35°C). Wrinkled pea starch, which was composed mainly (90%) of compound granules, had an apparent amylose content of 75·4% when measured at +2°C. Native granules showed weak B-type crystallinity. The fraction (27·4%) which was easily degraded during lintnerisation and which corresponded to the amorphous phase, was smaller than for other starches. The degradation rate of the more organised phase was low (6% in 17 days). The residue remaining after exposure to acid for 42 days presented a very high, B-type crystallinity but with the same sorption properties as native starch, which indicates that water is part of the crystallites. The crystalline phase is composed of linear chains of $\text{DP}$ 25, distributed asymmetrically. The native starch showed a single gelatinisation endotherm between 117 and 133°C and with a ΔH of 0·7 cal. g^?1 dry starch, which is somewhat lower than other B-type starches.     

Pasting viscosity and in vitro digestibility of retrograded waxy and normal corn starch powders

Pasting viscosity and in vitro digestibility of oven-dried powders of waxy and normal corn starch gels (40% solids) retrograded under an isothermal (4 °C) or temperature cycled (4/30 °C) storage were investigated. Temperature cycling induced higher onset temperature for melting of amylopectin crystals than isothermal storage under a differential scanning calorimeter whereas little difference in crystalline type was observed under X-ray diffraction analysis. Temperature cycling caused higher pasting temperature and viscosity for the retrograded starches than isothermal storage. The retrograded waxy corn starch powders exhibited pasting behaviors similar to that of native waxy corn starch. However, the retrograded normal corn starch powders showed very much different pasting patterns with lower pasting viscosity but higher pasting temperature than native starch counterpart. The retrogradation increased slowly digestible starch content without changing resistant starch content, more effectively by the temperature cycling than the isothermal storage.     

Ozone gas affects physical and chemical properties of wheat (Triticum aestivum L.) starch

In this experiment, bread wheat flour and isolated wheat starch were treated with ozone gas (1,500 mg/kg at 2.5 L/min) for 45 min and 30 min, respectively. Starch was isolated from treated flour. Ozone treated starch and starch isolated from ozone treated flour had similar chemical and physical properties. Chemical analysis of starch isolates indicated depolymerization of high molecular weight amylopectins; with a subsequent increase in low molecular weight starch polymers as a result of starch hydrolysis. Ozone treatment resulted in elevated levels of carboxylic groups and decreased total carbohydrate content in amylopectin fractions. ¹H NMR results indicated formation of a keto group [(1→4)-3 keto] at the H-2 terminal (proton at C-2 position) and β-glucuronic acid at the H-1 terminal (proton at C-1 position). DSC transition temperatures and change in enthalpy were not affected by ozone treatment. Increased swelling power and RVA breakdown were observed in starch from ozone treated samples.     

Cryopreservation of in vitro-grown apical meristems of Lilium by droplet-vitrification

In this study, apical meristems from adventitious buds of three lily (Lilium L.) cultivars were successfully cryopreserved by droplet-vitrification. The most effective techniques were as follows. Excised meristems from in vitro plantlets which had been sub-cultured for about 2 months were cold-hardened at 4 °C for 1 week, precultured on MS medium supplemented with 0.3 mol L⁻¹ sucrose for 2 days, osmoprotected in loading solution for 20-40 min at room temperature and then soaked in PVS2 solution for 90-120 min at 0 °C, frozen in microdroplets of vitrification solution placed on aluminium foils, which were immersed rapidly in liquid nitrogen. The meristems were then rapidly rewarmed by dilution solution, transferred to regeneration medium and stored in the dark for two weeks at 20 °C, and then cultured under white fluorescent light at an intensity of 2000 lux, with a 16 h photoperiod at 20 °C. The highest post-thaw survival percentages of three cultivars ‘Siberia’ (Lilium × siberia), Lilium lancifolium Thunb. and ‘Snow Queen’ Lilium × longiflorum were 65.0%, 83.8% and 43.3%, and regeneration percentages were 62.0%, 67.6% and 35.0%, respectively. The study demonstrated that cryopreservation by droplet-vitrification increased survival and regeneration percentages of certain lily cultivars compared with vitrification. Thus to cryopreserve lily meristems, droplet-vitrification method is preferable to the vitrification method.     

Juvenile hormone titres and winged offspring production do not correlate in the pea aphid, Acyrthosiphon pisum

Pea aphids, Acyrthosiphon pisum, reproduce parthenogenetically and are wing-dimorphic such that offspring can develop into winged (alate) or unwinged (apterous) adults. Alate induction is maternal and offspring phenotype is entirely determined by changes in the physiology and environment of the mother. Juvenile hormones (JHs) have been implicated in playing a role in wing differentiation in aphids, however until recently, methods were not available to accurately quantify these insect hormones in small insects such as aphids. Using a novel LC-MS approach we were able to quantify JH III in pea aphids that were either producing a high proportion of winged morphs among their offspring or mainly unwinged offspring. We measured JH III titres by pooling the hemolymph of 12 or fewer individuals (1 μL hemolymph) treated identically. Levels of JH ranged from 30 to 163 pg/μL. While aphids in the two treatments strongly differed in the proportion of winged morphs among their offspring, their JH III titres did not differ significantly. There was also no correlation between JH III titre and the proportion of winged offspring in induced aphids. This supports earlier findings that wing dimorphism in aphids may be regulated by other physiological mechanisms.     

Efficient mosquitocidal toxin production by Bacillus sphaericus using cheese whey permeate under both submerged and solid state fermentations

Whey permeate (WP) was used efficiently for production of mosquitocidal toxin by Bacillus sphaericus 2362 (B. sphaericus 2362) and the Egyptian isolate, B. sphaericus 14N1 (B. sphaericus 14N1) under both submerged and solid state fermentation conditions. Under submerged fermentation, high mosquitocidal activity was produced by B. sphaericus 2362 and B. sphaericus 14N1 at 50-100% and 25-70% WP, respectively. Initial pH of WP was a critical factor for toxin production by both tested organisms. The highest toxicity was obtained at initial pH 7. Egyptian isolate, B. sphaericus 14N1 was tested for growth and toxin production under solid state fermentation conditions (SSF) by using WP as moistening agent instead of distilled water. The optimum conditions for production of B. sphaericus 14N1 on wheat bran-WP medium were 10 g wheat bran/250 ml flask moistened with 10-70% WP at 50% moisture content, inoculum size ranged between 17.2 × 10⁷ and 34.4 × 10⁷ and 6 days incubation under static conditions at 30 °C. Preliminary pilot-scale production of B. sphaericus 14N1 under SSF conditions in trays proved that wheat bran-WP medium was efficient and economic for industrial production of mosquitocidal toxin by B. sphaericus.     

Resistance of the Manila clam (Venerupis philippinarum) to infection with Mikrocytos mackini

Manila clams (Venerupis philippinarum) challenged in laboratory trials via bath exposure proved to be resistant to infections with Mikrocytos mackini (protistan parasite of unknown taxonomic affiliation), while Pacific oysters (Crassostrea gigas) challenged simultaneously using identical conditions developed infections. Although M. mackini was detected by a nucleic acid pathogen specific (PCR) assay in 10-30% of the challenged V. philippinarum that were sampled soon after exposure (0-48 h, n = 40), all of the subsequent V. philippinarum (n = 62) sampled 9-17 weeks post-exposure tested negative for M. mackini by PCR assay. Prevalence of infection for the exposed C. gigas (n = 100) during this same period ranged from 50% to 100% by PCR assay. Infection was confirmed in the oysters (58%, n = 60) by a digoxigenin-labelled DNA probe designed to detect M. mackini by in situ hybridization, but M. mackini was not found in any of the exposed Manila clams (n = 63) using this technique.     

Chemical properties of biocrude oil from the hydrothermal liquefaction of Spirulina algae, swine manure, and digested anaerobic sludge

This study explores the influence of wastewater feedstock composition on hydrothermal liquefaction (HTL) biocrude oil properties and physico-chemical characteristics. Spirulina algae, swine manure, and digested sludge were converted under HTL conditions (300 °C, 10-12 MPa, and 30 min reaction time). Biocrude yields ranged from 9.4% (digested sludge) to 32.6% (Spirulina). Although similar higher heating values (32.0-34.7 MJ/kg) were estimated for all product oils, more detailed characterization revealed significant differences in biocrude chemistry. Feedstock composition influenced the individual compounds identified as well as the biocrude functional group chemistry. Molecular weights tracked with obdurate carbohydrate content and followed the order of Spirulina < swine manure < digested sludge. A similar trend was observed in boiling point distributions and the long branched aliphatic contents. These findings show the importance of HTL feedstock composition and highlight the need for better understanding of biocrude chemistries when considering bio-oil uses and upgrading requirements.