高吸水性淀粉的性能

本文综述了淀粉接技丙烯腈的皂化,金属离子氧化反应引发接技共聚的机理,皂化后淀粉接技丙烯腈的吸水性能与淀粉分子聚合度的关系,吸水性能与接技共聚物中聚丙烯腈聚合度的关系,高吸水性淀粉中所含水的特性以及淀粉、聚丙烯、及其共聚物的热行为。     

Damaged starch characterisation by ultracentrifugation

The relative molecular size distributions of a selection of starches (waxy maize, pea and maize) that had received differing amounts of damage from ball milling (as quantified by susceptibility to alpha-amylase) were compared using analytical ultracentrifugation. Starch samples were solubilised in 90% dimethyl sulfoxide, and relative size distributions were determined in terms of the apparent distribution of sedimentation coefficients g*(s) versus s(20,w). For comparison purposes, the sedimentation coefficients were normalised to standard conditions of density and viscosity of water at 20 degrees C, and measurements were made with a standard starch loading concentration of 8 mg/mL. The modal molecular size of the native unmilled alpha-glucans were found to be approximately 50S, 51S and 79S for the waxy maize, pea and maize amylopectin molecules, respectively, whilst the pea and maize amylose modal molecular sizes were approximately 14S and approximately 12S, respectively. As the amount of damaged starch increased, the amylopectin molecules were eventually fragmented, and several components appeared, with the smallest fractions approaching the sedimentation coefficient values of amylose. For the waxy maize starch, the 50S material (amylopectin) was gradually converted to 14S, and the degradation process included the appearance of 24S material. For the pea starch, the situation was more complicated than the waxy maize due to the presence of amylose. As the amylopectin molecules (51S) were depolymerised by damage within this starch, low-molecular-weight fragments added to the proportion of the amylose fraction (14S)--although tending towards the high-molecular-weight region of this fraction. As normal maize starch was progressively damaged, a greater number of fragments appeared to be generated compared to the other two starches. Here, the 79S amylopectin peak (native starch) was gradually converted into 61 and 46S material and eventually to 11S material with a molecular size comparable to amylose. Amylose did not appear to be degraded, implying that all the damage was focused on the amylopectin fraction in all three cases. Specific differences in the damage profiles for the pea and maize starches may reflect the effect of lipid-complexed amylose in the maize starch.     

Influence of amylose content on starch films and foams

After extraction of smooth pea starch and waxy maize starch from pure amylose and amylopectin fractions, films with various amylose contents were prepared by casting in the presence of water or water with glycerol. For unplasticized films, a continuous increase in tensile strength (40–70 MPa) and elongation (4–6%) was observed as amylose increased from 0 to 100%. Discrepancies with values obtained for native starches with variable amylose content and different botanical origins were attributable to variations in the molecular weights of components. Taking cell wall properties into account, the values obtained in the laboratory were used to improve the relation between the flexural behavior of extruded foams and the model of cellular solids with open cavities.

The properties of plasticized films were not improved by the presence of glycerol and remained constant when amylose content was higher than 40%. Results are interpreted on the basis of topological differences between amylose and amylopectin.     

Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content

Native and high pressure-treated (water suspensions, 650 MPa) waxy maize starch, containing mainly amylopectin, and Hylon VII, rich in amylose, were studied for their ability to generate free radicals upon thermal treatment at 180–230 °C. The electron paramagnetic resonance (EPR) spectroscopy was used to characterize the nature, number and stability of radicals. Various stable and short living (stabilized by N-tert-butyl-α-phenylnitrone (PBN) spin trap) radical species were formed. It was found, that at given conditions the waxy maize starch reveals higher ability to generate radicals, than Hylon VII. The presence of water and high pressure pretreatment of starches, both resulted in the reduction of the amount of thermally generated radicals. The decrease in crystallinity of waxy maize starch and of Hylon VII, occurring upon high pressure treatment, leads to the increase of the relative amount of fast rotating component in the EPR spectrum of both types of starches.     

Plasticized waxy maize starch: effect of polyols and relative humidity on material properties

The plasticizing effect of different polyols such as glycerol, xylitol, sorbitol, and maltitol on waxy maize starch was investigated. The concentration of plasticizer was fixed at 33 wt % (dry basis of starch). The structure and mechanical performance of resulting films conditioned at different relative humidity levels were studied in detail. The effect of the plasticizer on the glass-rubber transition temperature (T(g)) and crystallinity was characterized using differential scanning calorimetry. It was found that T(g) decreases with increasing moisture content and decreasing molecular weight of the plasticizer. The water resistance of starch increased steadily with the molecular weight of the plasticizer and was directly proportional to the ratio of the end to total hydroxyl groups. As the molecular weight of the plasticizer increased, the brittleness of the dry system increased. However, the use of high molecular plasticizer allowed good mechanical properties of the moist material to be obtained in terms of both stiffness and elongation at break.     

Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch

The physical properties and enzymatic digestibility of acetylated starches prepared in the laboratory from high amylose (Hi-Maize™ 66% amylose; and GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches provided by Starch Australasia Limited were studied. Acetylation decreased temperature at peak viscosity, while slightly increasing peak viscosity compared to the matching unmodified starch. It increased cool paste viscosity except in the case of normal starch. All the acetylated starches had lower onset temperature (T_o), intermediate temperature (T_p), completion temperature (T_c) and endothermic energy (ΔH) than their unmodified starches, but acetylation increased swelling power and solubility. After acetylation, the hardness of all the starch gels decreased; adhesiveness decreased and springiness increased except for waxy starch where it was the reverse; cohesiveness increased in each case. Acetylation increased the clarity of all the starches, except for waxy which showed a decrease. Acetylation increased the enzymatic digestibility compared to the unmodified starches.     

Free sugar fraction of the amylose-related mutants of maize

The free sugar fraction of normal and amylose-related mutants of maize has been studied. The mutant waxy, characterized by a starch deprived of amylose, does not differ from the normal maize so far as free sugars are concerned. We report, however, the presence of maltose in waxy extracts, a disaccharide otherwise supposed to be absent in this genotype. Three high-amylose mutants (amylose extender, dull, and sugary-2) can be differentiated on the basis of the content of free sugars: dull and sugary-2 enhance amylose synthesis without inducing the presence of starch amylolytic products, while amylose extender accumulates a large quantity of maltose and maltooligosaccharides with a degree of polymerization between 3 and 8. In developing endosperm of amylose extender an abnormal amylolytic activity may be responsible for the observed abnormalities in free sugars and starch characteristics.     

Amylose content and chemical modification effects on thermoplastic starch from maize – Processing and characterisation using conventional polymer equipment

A design of experiments was performed on extruded starch based materials studied in a recently published article [Chaudhary, A. L., Miler, M., Torley, P. J., Sopade, P. A., & Halley, P. J. (2008). Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize. Carbohydrate Polymers, 74(4), 907–913] highlighting the effects of amylose content, chemical modification and extrusion on a range of maize starches. An investigation into the effects of starch type (unmodified 0–80% amylose starch; hydroxypropylated 80% amylose starch), screw speed and ageing after moulding on final product properties such as mechanical properties (Young’s modulus, maximum stress and strain at break), moisture absorption, morphology and retrogradation are included. A full factorial design was used to study these starch type, processing and final product property relationships. Microscopy was used to observe any morphological difference between the various starch types in thermoplastic starch (TPS) blends and X-ray diffraction (XRD) was used to observe changes in crystallinity over time (retrogradation). The results show that 0% amylose (waxy maize) and hydroxypropylated 80% amylose thermoplastic starches have mechanical properties comparable to that of low density polyethylene (LDPE) and high density polyethylene (HDPE), therefore these materials have the potential to be an environmentally friendly alternative to current polymer resins.     

Size distributions of amylose and amylopectin solubilized from corn starch granules

Size distributions of extracts derived from starch were investigated to aid in elucidating structure-function relationships of these polymers in water. Starch granules derived from waxy maize and amylomaize VII were dissolved in water by microwave heating in a high pressure vessel. Transmission electron microscopy of starch deposited from dilute solution and rotary shadowed with platinum, revealed that amylopectin imaged from waxy maize could be broadly classified as about 28% circular space filling patches containing branched clusters and 72% asymmetric linear containing branched clusters. Lengths of asymmetric linear amylopectin components ranged from about 37 to 980 nm whereas the diameter of circular amylopectin components ranged from about 44 to 200 nm. Although the starch in amylomaize VII is about 70% amylose, its narrow asymmetric structure when visualized by microscopy enabled us to image amylose even though amylopectin was present. Lengths of components ranged from about 46 to 254 nm. After smoothing and curve fitting, we found that all size distributions investigated could be treated as if they were multimodal in nature. The most abundant amylose component had a linear density of 8.2 × 10³ molar mass units/ nm. This value could be explained if amylose had an aggregation number of about 5.9.     

Effect of annealing and pressure on microstructure of cornstarches with different amylose/amylopectin ratios

This work focuses on the effect of annealing and pressure on microstructures of starch, in particular the crystal structure and crystallinity to further explore the mechanisms of annealing and pressure treatment. Cornstarches with different amylose/amylopectin ratios were used as model materials. Since the samples covered both A-type (high amylopectin starch: waxy and maize) and B-type (high amylose starch: G50 and G80) crystals, the results can be used to clarify some previous confusion. The effect of annealing and pressure on the crystallinity and double helices were investigated by X-ray diffraction (XRD) and ¹³C CP/MAS NMR spectroscopy. The crystal form of various starches remained unchanged after annealing and pressure treatment. XRD detection showed that the relative crystallinity (RC) of high amylopectin starches was increased slightly after annealing, while the RC of high amylose-rich starches remained unchanged. NMR measurement supported the XRD results. The increase can be explained by the chain relaxation. XRD results also indicated that some of the fixed region in crystallinity was susceptible to outside forces. The effect of annealing and pressure on starch gelatinization temperature and enthalpy are used to explore the mechanisms.     

Carbon isotope ratios of amylose,amylopectin and mutant starches

Carbon isotope ratios (expressed as δ¹³C values) were determined for various sources of starch and the starch fractions amylose and amylopectin. The δ¹³C values of amylose were consistently less negative, 0.4–2.3 ‰, than those of amylopectin in kernal starch from maize (Zea mays) and barley (Hordeum vulgare) and in tuber starch from potato (Solanum tuberosum). Kernel starch isolated from the maize mutants wx1 and ae1, with known genetic lesions in the starch biosynthetic pathway, also showed significant differences in δ¹³C values. Collectively, these results suggest that variation in carbon isotope ratios in the amylose and amylopectin components of starch may be attributed to isotopic discrimination by the enzymes involved in starch biosynthesis.     

Synthesis of superabsorbent from carbohydrate waste

A mixture of acrylamide (AM) and acrylic acid (AA) monomers were grafted on germinated gelatinized wheat starch using potassium persulfate (KPS) as an initiator to yield superabsorbent. The effects of different parameters such as time, temperature, monomer feed (AM:AA), starch: monomers ratio and initiator concentration on graft add-on were studied, and the optimized values were found to be 2 h, 60 °C, 1:1 (w/w), 1:1(w/w) & 1% (with respect to starch powder), respectively. The product so formed was saponified with 0.1N NaOH, dried and finely powdered sample was characterized using FT-IR, TGA. Product showed maximum absorbency of 150 g/g.     

Amylolytically-resistant tapioca starch modified by combined treatment of branching enzyme and maltogenic amylase

Tapioca starch was modified using branching enzyme (BE) isolated from Bacillus subtilis 168 and Bacillus stearothermophilus maltogenic amylase (BSMA), and their molecular fine structure and susceptibility to amylolytic enzymes were investigated. By BE treatment, the molecular weight decreased from 3.1 × 10⁸ to 1.7 × 10⁶, the number of shorter branch chains (DP 6–12) increased, the number of longer branch chains (DP >25) decreased, and amylose content decreased from 18.9% to 0.75%. This indicated that α–1,4 linkages of amylose and amylopectin were cleaved, and moiety of glycosyl residues were transferred to another amylose and amylopectin to produce branched glucan and BE-treated tapioca starch by forming α–1,6 branch linkages. The product was further modified with BSMA to produce highly-branched tapioca starch with 9.7% of extra branch points. When subject to digestion with human pancreatic α-amylase (HPA), porcine pancreatic α-amylase (PPA) and glucoamylase, highly-branched tapioca starch gave significantly lowered α-amylase susceptibility (7.5 times, 14.4 times and 3.9 times, respectively), compared to native tapioca starch.     

Charakterisierung der Stärkehydrolysate nach Einwirkung einer thermostabilen α-Amylase

The action of thermostable α-amylase produced by Bacillus licheniformis 44MB82 strain on soluble and insoluble starch, amylose and amylopectin at temperatures 30°C and 90°C was studied. The hydrolysis of soluble starch proceeded rapidly for 10 to 15 minutes after which the maltodextrins thus formed were further dissociated. In the course of 60-minutes enzyme treatment mainly glucose, maltose and maltosugars (from G₃ to G₆) as low molecular weight products were found and the formation of maltcse and maltotriose was increased by the longer treatment. The hydrolysis of insoluble starch and amylopectin proceeded in the same way while the amylose was hydrolysed slowly.     

Surface composition and morphology of starch,amylose, and amylopectin films

The surfaces of solution-cast films of starch, amylose, and amylopectin were examined with scanning electron microscopy (SEM), atomic force microscopy (AFM), electron spectroscopy for chemical analysis (ESCA), and time-of-flight secondary ion mass spectrometry (ToF-SIMS). The surface topography visualized by SEM showed that amylopectin films were very smooth whereas amylose and starch films were rougher. It appears that crystallinity or phase separation in the bulk of the film affects the surface topography. AFM showed that the outmost surfaces of all films were covered with small protrusions, 15-35 nm wide and 1-4 nm high. Studies with ESCA revealed the presence of 3-8% nitrogen on the surfaces. ToF-SIMS indicated that the nitrogen originates from protein because ionic fragments from amino acids and the peptide backbone were found. Extracts from the top surface layer of the starch film showed protein bands in gel electrophoresis (SDS-PAGE) around 60 kDa, which is in the same molecular weight range as the biosynthesizing enzyme GBSS I present in starch granules. The proteins apparently phase separated during film formation and migrated to the surface, resulting in an extensive enrichment of proteins in the film surface, where about 8% of the protein is present in the top 0.01% of the film. We believe that the protrusions observed with AFM could be one or a few proteins aggregated side by side.     

Carbohydrate and lignin contents of plant materials used in animal feeding

A total of 115 samples representing 38 different feedstuffs was analysed for carbohydrates and lignin. The samples were analysed for low-molecular weight (LMW) sugars by high-performance liquid chromatography, starch, fructan and mixed linked β(1 → 3;1 → 4)-D-glucan by colorimetry, total, soluble and insoluble non-starch polysaccharides (NSP) by gas-liquid chromatography and lignin by gravimetry. For all but alfalfa meal, almost quantitative recovery of carbohydrates and lignin was obtained with a deviation between calculated and analysed values of less than 2 g kg⁻¹ dry matter. The correlation between calculated and analysed values was 0.985 (P < 0.0001).The concentration (g kg⁻¹ dry matter) of LMW-sugars varied from 5 g kg⁻¹ and up to 137 g kg⁻¹ with the lowest values found in cereal substitutes, whole grain cereals and by-products while the protein concentrates in general had the highest content of LMW-sugars (57–137 g kg⁻¹). Starch was the main polysaccharide in whole grain cereals where it varied from 468 g kg⁻¹ in oats to 690 g kg⁻¹ in maize, in cereal by-products (93–902 g kg⁻¹) and in tapioca (768 g kg⁻¹). In contrast, the concentration of starch was low in all protein concentrates but peas and faba beans. The lowest levels of NSP and lignin were found in maize flour (NSP, 21 g kg⁻¹; lignin, 4 g kg⁻¹) and the highest levels in oat hull meal (NSP, 503 g kg⁻¹; lignin, 148 g kg⁻¹). There was also a significant variation in NSP and lignin in protein concentrates with the NSP value varying from 189 g kg⁻¹ in faba beans to 451 g kg⁻¹ in white lupins and with lignin varying from 12 g kg⁻¹ in white lupins to 133 g kg⁻¹ in sunflower cake. Grass meal, alfalfa meal and sugar beet fibre had in general high concentrations of NSP and lignin with values in grass and alfalfa meals of NSP: 329–426 g kg⁻¹ and lignin: 128–169 g kg⁻¹ and in sugar beet fibre 779 g kg⁻¹ and 35 g kg⁻¹, respectively.     

A study of some factors influencing amylose gelation

Amylose fractions were prepared by aqueous leaching from pea, maize and patato starch granules. The fractions were characterised by iodine binding, β-amylolysis and viscometry. Amylose starts to form a gel rather than a precipitate on cooling aqueous solutions to room temperature at concentrations above the coil overlap concentration C¹. Amylose gels are almost purely elastic, with negligible viscous flow at room temperature. The rigidity modulus is strongly dependent on concentration, c, in that above 1·5% w/w the modulus increases as a function of c⁷. The modulus of a matured gel falls only slightly with increasing temperature; at temperatures below 100°C the gel could not be melted. The non-equilibrium nature of the system is shown by the dependence of rigidity on thermal history. The shear modulus is also dependent on amylose type; higher molecular weight amylose fractions produced less rigid gels at a given concentration.     

Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation

The interaction of lignosulfonates with starches was examined by microscopy and viscosity measurements. 8% starch dispersions with Ca- or Na-lignosulfonate, or with only Ca²⁺ or Na⁺, were heated to 97 °C and cooled to 50 °C in a Brabender Viscograph, the gelatinization was followed by light microscopy and image analysis, and the gel network formed after cooling to 4 °C was studied under the transmission electron microscope.

The lignosulfonates (2%) delayed the initial granule swelling in all starches (native maize, waxy maize and waxy barley). The presence of ions enhanced amylose leakage resulting in lower peak viscosity. The viscosity during cooling increased more with Ca-LS than with Na-LS. With a low lignosulfonate concentration the network formed after cooling was homogeneous with fine strands. With Na-lignosulfonate, as well as with Na⁺, the network connectivity deteriorated and spherical aggregates formed. Ca-lignosulfonate induced a network with thick strands, but with Ca²⁺ the strands became thinner.     

Scanning Electron Microscopy and Fermentation Studies on Selected Known Maize Starch Mutants Using STARGEN? Enzyme Blends

The conversion of maize (corn) kernels to bio-ethanol is an energy-intensive process involving many stages. One step typically required is the liquefaction of the ground kernel to enable enzyme hydrolysation of the starch to glucose. The enzyme blends STARGEN? (Genencor) are capable of hydrolysing starch granules without liquefaction, reducing energy inputs and increasing efficiency. Studies were conducted on maize starch mutants amylose extender 1 (ae1), dull 1 (du1) and waxy 1 (wx1) in the inbred line Oh43 to determine whether different maize starches affected hydrolysation rates by STARGEN? 001 and STARGEN? 002. All mutants contained similar proportions of starch in the kernel but varied in the amylose to amylopectin ratio. Ground maize kernels were incubated with STARGEN? 001 and viewed using scanning electron microscopy to examine the hydrolysis action of STARGEN? 001 on the starch granules. The ae1 mutant exhibited noticeably less enzymic hydrolysis action, on the granules visualised, than wx1 and background line Oh43. Kernels were batch-fermented with STARGEN? 001 and STARGEN? 002. The ae1 mutant exhibited a 50% lower ethanol yield compared to the wx1 mutant and background line. A final study compared hydrolysation rates of STARGEN? 001 and STARGEN? 002 on purified maize starch, amylopectin and amylose. Though almost twice the amylopectin was hydrolysed using STARGEN? 002 than STARGEN? 001 in this trial, fermentations using STARGEN? 002 resulted in lower ethanol yields than fermentations using STARGEN? 001. Both STARGEN? enzyme blends were more suitable for the fermentation of high amylopectin maize starches than high amylose starches.     

The effect of dietary inclusion of starch,sucrose and xylose on the utilization of dietary energy in sheep

A calorimetric experiment of 4 × 4 Latin square design was undertaken to study the effect of sugar-beet pulp (SBP), maize starch, sucrose and xylose on energy metabolism in sheep. The four diets comprised a diet (A) of dried grass, soya-bean meal and SBP (450, 50 and 500 g kg⁻¹ on dry matter (DM) basis) and corresponding diets in which 400 g kg⁻¹ of SBP was replaced by maize starch (B), sucrose (C) or xylose (D); all diets were offered at a level of 600 g DM day⁻¹. After the Latin square was completed, energy value of the basal diet of dried grass and soya-bean meal (900 and 100 g kg⁻¹ DM; 600 g day⁻¹) was determined in the same four sheep.Treatment differences in organic matter, gross energy, nitrogen (N) and neutral detergent fibre (NDF) digestibility were non-significant. Differences in N retention were not significant.Digestible energy (DE) contents (MJ kg⁻¹ DM) were 13.27, 13.22, 13.21 and 13.21 MJ kg⁻¹ for diets A, B, C and D, respectively. Energy loss in methane was higher (P < 0.05) for Diet A than for other diets. Metabolizable energy (ME) contents for the diets A-D were 11.25, 11.22, 11.32 and 11.40 MJ kg⁻¹ DM, respectively. Metabolizability (q) of the diets averaged 0.642 and was not significantly affected by the diet given. There was a trend for heat production to be higher in sheep given the sucrose-containing diet (C) than in those given other diets (6.34 versus 6.04 MJ day⁻¹) and as a result, energy retention was lower (0.38 versus 0.64 MJ day⁻¹), but the difference did not reach statistical difference. Efficiencies of utilization of ME for maintenance and fattening (k_mf) averaged 0.67 and were in good agreement with those predicted from equations of the Agricultural Research Council (1980) excepting the lower k_mf (0.63) for Diet C.The mean ME content of SBP calculated by difference was 13.05 MJ kg⁻¹ DM and the corresponding values for mixtures of SBP + starch, SBP + sucrose and SBP + xylose (600 and 400 g kg⁻¹ DM) were 12.98, 13.16 and 13.36 MJ kg⁻¹ DM, respectively.