Optimization of conditions for production of sago starch-based foam

Production of sago starch-based foam involved mixing of sago starch with polyvinyl alcohol (PVA) or polyvinyl pyrrolidone (PVP) followed by preparation of electron beam irradiated sago starch/PVA and sago starch/PVP sheets and expanding them in a microwave. The results revealed that good foams with high linear expansion and closed cell structure can be produced from 25:15 of sago starch:PVA and 30:10 of sago starch:PVA blends prepared at 80 °C and electron beam irradiated at 15 kGy or 10 kGy for the cross-linking process. An increment of sago starch in the blends enhanced the linear expansion of the foams produced. Change in the blend morphology was observed when it was exposed to higher irradiation doses as electron beam irradiation induced the cross-linking in PVA and PVP, and leaching of amylose and amylopectin from the starch granules. Sago starch/PVA blend is more suitable for foam production because it produced flexible and glossy foam as compared to sago starch/PVP blend which produced very rigid foam.     

Preparation and characterization of surface crosslinked TPS/PVA blend films

Surface crosslinked thermoplastic starch (TPS)/PVA blend films were prepared by applying ultra violet (UV) irradiation. Sodium benzoate was used as photosensitizer and induced onto film surface layer by soaking the TPS/PVA films in the photosensitizer aqueous solution. The effects of concentration of photosensitizer aqueous solution, soaking time and UV irradiation dose on the surface photocrosslinking reaction were investigated. Physical properties, such as water contact angle, moisture absorption, swelling degree and solubility in water as well as mechanical properties of the films were measured to characterize the influence of the surface photocrosslinking modification. The obtained results showed that the surface modification considerably reduced the surface hydrophilic character of the TPS/PVA films, enhanced the film’s water resistance and also increased tensile strength and Young’s modulus but decreased elongation at break of the films.     

The plasticizing mechanism and effect of calcium chloride on starch/poly(vinyl alcohol) films

Starch/poly(vinyl alcohol) (PVA) films were prepared with calcium chloride (CaCl(2)) as the plasticizer. The micro morphology of pure starch/PVA film and CaCl(2) plasticized starch/PVA film was observed by scanning electron microscope. The interaction between CaCl(2) and starch/PVA molecules was investigated by Fourier transform infrared spectroscopy. The influence of CaCl(2) on the crystalline, thermal and mechanical properties of starch/PVA films was studied by X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis, and tensile testing, respectively. The results indicated that CaCl(2) could interact with starch and PVA molecules and then effectively destroy the crystals of starch and PVA. Starch/PVA films plasticized with CaCl(2) became soft and ductile, with lower tensile strength and higher elongation at break compared with pure starch/PVA film. The water content of starch/PVA film would increase with the addition of CaCl(2). This is an important cause of the plasticization of CaCl(2) on starch/PVA film.     

Glycerol-plasticized films prepared from starch—poly(vinyl alcohol) mixtures: effect of poly(ethylene-co-acrylic acid)

Equations were obtained from response surface models to show how the ultimate tensile strength (UTS) and percent elongation at break (%E) of solution-cast films vary with relative amounts of starch, poly(vinyl alcohol) (PVA), poly(ethylene-co-acrylic acid) (EAA) and glycerol in the formulation. Equations found from the response surface methodology were used to optimize the relative amounts of the four components with respect to the physical properties of cast films. The model showed that only glycerol content was important to predict the UTS of the films. The model for %E was more complicated, since there was a three-way interaction between EAA, PVA and glycerol. This model also contained two other terms: a two-way interaction evolving glycerol and EAA. and a (PVA)³ term. In general, %E increased as EAA, PVA and glycerol were increased together. However, increased amounts of EAA could decrease %E if EAA was the only component increased. It is believed that EAA forms complexes with both starch and PVA, thereby increasing compatibility of the two polyhydroxy polymers. As %E increases, UTS of the films decreases. All the films produced in this paper were made with starch contents above 50% to insure an optimum film formulation with at least 50% starch. A mixture of 55·6% starch, 2·8% EAA, 28·3% PVA and 13·3% glycerol is believed to be close to the optimum formulation to obtain films having at least 100%E and UTS of 25 MPA, while still maintaining starch concentrations above 50%.     

Itaconic acid production using sago starch hydrolysate by Aspergillus terreus TN484-M1

Sago starch was hydrolyzed using either chemical agents, or enzymes at various pH and concentrations. Hydrolysis using 5000 AUN/ml (0.5%, w/v) glucoamylase exhibited the highest itaconic acid yield up to 0.36 g/g sago starch, whereas hydrolysis using nitric acid at pH 2.0 yielded 0.35 g/g sago starch. The medium was optimized and the composition was (g/l) 140 sago starch, 1.8 corn steep liquor, 1.2 MgSO(4).7H(2)O and 2.9 NH(4)NO(3). When the optimal conditions of hydrolysis and medium composition were applied to itaconic acid production in a 3-l jar fermentor, the itaconic acid production was 48.2 g/l with a yield of 0.34 g/g sago starch. This was filtered from the cultured broth and 37.1g of itaconic acid was recovered with a purity of 97.2%. This result showed that sago starch could be converted to a value-added product with only a simple pretreatment.     

GMA grafted sago starch as a reactive component in ultra violet radiation curable coatings

Glycidyl methacrylate (GMA) was successfully grafted onto sago starch using ceric ammonium nitrate as initiator in aqueous medium. The percentage of grafting increased with increasing concentration of GMA monomer in the range studied. A core-shell configuration had been suggested to account for the hydrophobic behavior of the starch-g-GMA. Fourier transform infrared spectral analysis provided evidence of the grafting of GMA onto the starch. The acrylic double bond participated in the grafting onto the polysaccharide backbone with the glycidyl groups remaining unaffected.

The graft copolymer of starch and glycidyl methacrylate (starch-g-GMA) was incorporated into UV curable formulations using a cationic photoinitiator. In general, the addition of starch-g-GMA increased the flexibility of the cured film. The increasing of starch-g-GMA concentration in the coatings formulation increased the hardness of cured films. Gel content of the cured epoxy resin remained unimpaired by the addition of starch-g-GMA. Increasing the photoinitiator concentration in the coating formulations increased the hardness and as expected decreased the flexibility of the cured film. The gel content increased with increasing photoinitiator concentration. Further experiments are in progress to study the biodegradability of coatings.     

Effect of gelatinization and additives on morphology and thermal behavior of corn starch/PVA blend films

The blend films of ungelatinized and gelatinized starch/polyvinyl alcohol (PVA) were prepared with a solution casting method by the introduction of additives (glycerol/urea) or not. The phase morphologies and thermal behaviors of the blends were carefully analyzed. A droplet phase was observed in the blends containing ungelatinized starch and a laminated phase was observed in the blends containing gelatinized starch. For both ungelatinized and gelatinized starch/PVA blends, the melting temperature (T(m)) (210-230°C) of PVA was detected, and the T(m) of gelatinized starch/PVA blends was higher than that of the ungelatinized starch/PVA blends. Blend films containing 16.8wt% of glycerol or urea exhibited a decreased T(m). The introduction of additives (glycerol or urea) reduced the decomposition onset temperature of the blend films. These various morphologies and thermal behaviors could be attributed to the different hydrogen bonding interaction characteristics between starch and polyvinyl alcohol at different conditions.     

Effect of water content on the gelatinisation temperature of sago starch

Differential scanning calorimetry (DSC) has been used to study gelatinisation phenomena of sago starch. Two endothermic transitions were observed for starch heated in the presence of a limited amount of water (starch/water=37–50%w/w). These transitions appear to be due to co-operative effects of water-mediated melting of starch crystallites, remaining crystallites and/or amylopectin crystallites. At a water content of 50%, evidence of M₁ endotherm was observed and 85°C represents the effective T_m at the end of melting of native sago starch. The effect of starch concentration on the shape of these two endotherms was studied for sago starch. The experimental data were treated thermodynamically by applying equations describing phase transition of semi-crystalline polymers. The T⁰_m value obtained by extrapolation to v₁=0 was 390.6 K for sago.     

Preparation, characterization and evaluation of biocomposite films containing chitosan and sago starch impregnated with silver nanoparticles

The positive attributes of excellent biocompatibility and biodegradability of biopolymers with versatile biological activities have provided ample opportunities for further development of functional biomaterials of high potential in various fields. The biopolymers used in this study, i.e. chitosan and sago starch are abundantly available in nature and can be used in various biomedical applications. In the present study, the composite films of chitosan (Ch) and sago starch (SG) impregnated with silver nanoparticles (AgNP) with and without antibiotic gentamicin (G) were prepared by solvent casting method. The films prepared were characterized for their physic-chemical properties using conventional methods. The results obtained showed that with the increase of chitosan content in the composite results in decrease in its water absorption capacity. The FTIR and SEM studies have shown the composite nature of the films prepared. Ch-SG-AgNP and Ch-SG-AgNP-G composites were used as wound dressing materials in experimental wounds of rats. The healing pattern of the wounds was evaluated by planimetric studies, macroscopic observations, biochemical studies and histopathological observations. The results have shown faster healing pattern in the wounds treated with Ch-SG-AgNP and Ch-SG-AgNP-G composites compared to untreated control. This study suggests that Ch-SG-AgNP film may be a potential candidate as a dressing material for wound healing applications.     

Mechanical and water barrier properties of starch/PVA composite films by adding nano-sized poly(methyl methacrylate-co-acrylamide) particles

The aim of this work is to prepare starch/PVA composite films added nano-sized poly(methyl methacrylate-co-acrylamide) (PMMA-co-AAm) particles and to investigate the mechanical properties, water barrier properties, and soil burial degradation for the films. Composite films were prepared by using corn starch, polyvinyl alcohol (PVA), nano-sized PMMA-co-AAm particles, and additives, i.e., glycerol (GL), xylitol (XL), and citric acid (CA). Nano-sized PMMA-co-AAm particles were synthesized by emulsion polymerization. The results of the evaluation of properties for prepared films indicated that compared with films without PMMA-co-AAm particles, the mechanical properties and water resistance were improved up to 70-400% by the addition of nano-sized PMMA-co-AAm. In addition, the results of the soil burial biodegradation revealed that films added PMMA-co-AAm particles were degraded by about 45-65% after 165 days.     

UV irradiance as a major influence on growth, development and secondary products of commercial importance in Lollo Rosso lettuce ‘Revolution’ grown under polyethylene films

The growth and production of anthocyanin, flavonoid and phenolic compounds were evaluated in Lollo Rosso lettuce ‘Revolution’ grown continuously under films varying in their ability to transmit UV radiation (completely transparent to UV, transparent above 320, 350, 370 and 380 nm and completely opaque to UV radiation). Plants were grown from seed under UV transparent and UV blocking films and destructively harvested 3–4 weeks after transplanting. Plants under a complete UV blocking film (UV400) produced up to 2.2 times more total above ground dry weight than plants under the UV transparent film. In contrast, anthocyanin content in plants under the UV blocking film was approximately eight times lower than in plants under a UV transparent film. Furthermore, there was a curvilinear relationship between the anthocyanin content and UV wavelength cutoff such that above 370 nm there was no further reduction in anthocyanin content. Fluorescence measurements indicated that photosynthetic performance index was 15% higher under the presence of UVB and UVA (UV280) than under the presence of UVA (UV320) and 53% higher than in the absence of UV radiation suggesting protection of the photosynthetic apparatus possibly by phenolic compounds. These findings are of particular importance as the potential of UV transmitting films to increase secondary compounds may offer the opportunity to produce plants commercially with increased health benefits compared to those grown under conventional films.     

Improvement in raw sago starch degrading enzyme production from Acremonium sp. endophytic fungus using carbon and nitrogen sources

Attempts were made to improve the growth of endophytic fungus Acremonium sp. and its raw sago starch degrading enzyme (RSSDE) production using different nitrogen and carbon sources at varying pH values and temperatures. It was observed that growth and enzyme activity levels were highest with peptone and sodium nitrate as the nitrogen sources and raw sago starch as the carbon source of which the optimum concentrations were 0.5 g/l, 3 g/l, and 20 g/l, respectively. Cell growth and RSSDE production reached their optimum at pH 5.0 and incubation temperature of 30 degrees C. Under these conditions, the enzyme production was significantly increased by 19- to 22-folds compared to the activity obtained in the original basal medium.     

Optimisation of growth medium for the production of cyclodextrin glucanotransferase from Bacillus stearothermophilus HR1 using response surface methodology

Cyclodextrin glucanotransferase (CGTase) activity was observed when the bacterium was grown in the medium at various initial pH values, containing carbon, nitrogen, phosphorus and mineral salt sources at 50 °C for 24 h in the shake flasks. The optimisation of this growth medium was carried out using response surface methodology. The design contains a total of 32 experimental trials involving 10 star points and 6 replicates at the centre points. The design was employed by selecting sago starch, peptone from casein, K₂HPO₄, CaCl₂ and initial pH as five independent variables in this study. The optimal calculated values of tested variables for maximal production of CGTase were found to be comprised of: sago starch, 16.02 g/l; peptone from casein, 20 g/l; K₂HPO₄, 1.4 g/l; CaCl₂, 0.2 g/l and initial pH, 7.54 with a predicted CGTase activity of 14.20 U/ml. These predicted optimal parameters were tested in the laboratory and the final CGTase activity obtained was very close to the predicted value at 14.80 U/ml.     

Mycotoxins and toxigenic fungi in sago starch from Papua New Guinea

AIMS: To assay sago starch from Papua New Guinea (PNG) for important mycotoxins and to test fungal isolates from sago for mycotoxin production in culture. METHODS AND RESULTS: Sago starch collected from Western and East Sepik Provinces was assayed for aflatoxins, ochratoxin A, cyclopiazonic acid, sterigmatocystin, citrinin and zearalenone and all 51 samples were negative. Frequently isolated species of Penicillium (13), Aspergillus (five) and Fusarium (one) were cultured on wheat grain, and tested for the production of ochratoxin A, cyclopiazonic acid, sterigmatocystin, citrinin, patulin and penicillic acid. All 12 isolates of P. citrinin and one of two A. flavipes isolates produced citrinin. A single isolate of A. versicolor produced sterigmatocystin. No other mycotoxins were detected in these cultures. CONCLUSIONS: No evidence was found of systemic mycotoxin contamination of sago starch. However, the isolation of several mycotoxigenic fungi shows the potential for citrinin and other mycotoxins to be produced in sago stored under special conditions. SIGNIFICANCE AND IMPACT OF THE STUDY: Sago starch is the staple carbohydrate in lowland PNG and the absence of mycotoxins in freshly prepared sago starch is a positive finding. However, the frequent isolation of citrinin-producing fungi indicates a potential health risk for sago consumers, and food safety is dependant on promoting good storage practices.     

Development of films based on blends of Amaranthus cruentus flour and poly(vinyl alcohol)

The aim of this work was to develop biodegradable films based on blends of Amaranthus cruentus flour and poly(vinyl alcohol). Five different PVA types were tested. Blends with higher hydrolysis (HD) degree PVA were more resistant, showing greater tensile strength (TS) and puncture force (PF). However, the films with PVA with lower HD showed more flexibility, greater elongation at break (ELO) and greater puncture deformation (PD), with the exception of PVA 325. The latter was chosen due to it superior mechanical performance (TS = 10.2 MPa, ELO = 89.8%, PF = 9.4 N and PD = 16.3%). When films based on blends of amaranth flour and PVA 325 (10–50%) were evaluated, all mechanical properties were enhanced with increase in PVA 325 content. The solubility in water of the films made with PVA and amaranth flour decreased with increasing PVA content, reaching 44% of soluble matter for the 50% PVA film. The formation of hydrogen bonds between the blend components was confirmed by the FTIR spectra analysis.     

Physico-chemical characterisation of sago starch

The physico-chemical characteristics of various sago starch samples from South East Asia were determined and compared to starches from other sources. X-ray diffraction studies showed that all the sago starches exhibited a C-type diffraction pattern. Scanning electron microscopy showed that they consist of oval granules with an average diameter around 30 μm. Proximate composition studies showed that the moisture content in the sago samples varied between 10.6% and 20.0%, ash between 0.06% and 0.43%, crude fat between 0.10% and 0.13%, fiber between 0.26% and 0.32% and crude protein between 0.19% and 0.25%. The amylose content varied between 24% and 31%. The percentage of amylose obtained by colourimetric determination agreed well with the values obtained by fractionation procedures and potentiometric titration. Intrinsic viscosities and weight average molecular weight were determined in 1M KOH. Intrinsic viscosity for amylose from sago starches varied between 310 and 460 ml/g while for amylopectin the values varied between 210 and 250 ml/g. The molecular weight for amylose was found to be in the range of 1.41×10⁶ to 2.23×10⁶ while for amylopectin it was in the range of 6.70×10⁶ to 9.23×10⁶. The gelatinisation temperature for the sago starches studied varied between 69.4°C and 70.1°C. The exponent ‘a’ in the Mark–Houwink equation and the exponent ‘’ in the equation R_g=kM was found to be 0.80 and 0.58, respectively for amylose separated from sago starch and these are indicative of a random coil conformation. Two types of pasting properties were observed. The first was characterised by a maximum consistency immediately followed by sharp decrease in consistency while the second type was characterised by a plateau when the maximum consistency was reached.     

Gelatinisation of sago starch in the presence of sucrose and sodium chloride as assessed by differential scanning calorimetry

The inhibitory effect of sucrose and sodium chloride on sago starch gelatinisation was investigated by differential scanning calorimetry (DSC). The temperature of gelatinisation of starch in the presence of low levels of water and high levels of sucrose was found to increase in the presence of sucrose, whereas the gelatinisation enthalpy was unaffected. The gelatinisation temperature range was not as broad in the presence of sucrose as without sucrose. Furthermore, the shape of the gelatinisation endotherm was changed by the addition of sucrose. The double endotherm obtained in limited water:starch systems was changed into a single endotherm, similar to the endotherm obtained in excess water:starch systems at a higher temperature. DSC was also used to examine the effects of water and sodium chloride content on the phase transitions of sago starch. Samples were adjusted to starch:water ratios of 2:3 and 3:2 in sodium chloride concentrations of 0.0, 1.0, 2.0, 3.0, 4.0, 5.0 M. The gelatinisation temperatures of sago starch increased and then decreased as the sodium chloride concentration increased. Sodium chloride created similar effects on the endotherms in excess water content and on the first endotherm with limited water content. In the presence of sucrose and sodium chloride, gelatinisation shifted to higher temperatures, and enthalpy associated with the endothermic process decreased. The extent of temperature shift and enthalpy change was dependent on the water to starch to solutes ratios.     

Optimization of cyclodextrin production from sago starch

Cyclodextrin (CD) is synthesized by bacterial cyclodextrin glycosyltransferase (CGTase) and is widely used in food, pharmaceutical, cosmetic, and agricultural industries. In this study, Bacillus circulans CGTase was partially purified by ammonium sulfate precipitation at 50-70% saturation. The optimum pH and temperature for CD production from sago starch were found to be in the ranges of 4.5-5.0 and 55-60 degrees C, respectively. beta-CD was the predominant product, constituting 65% of all CD products. The beta-CD produced using partially purified and crude CGTase were compared and found to have no significant difference in yield and productivity. The appropriate proportion of CGTase to sago starch for beta-CD production was determined by response surface methodology. The most appropriate enzyme:substrate ratio was 50 U g sago starch(-1) CGTase and 60 g l(-1) sago starch.     

Sago starch as a low-cost carbon source for exopolysaccharide production by Lactobacillus kefiranofaciens

Low-cost sago starch was used as a carbon source for production of the exopolysaccharide kefiran by Lactobacillus kefiranofaciens. A simultaneous saccharification and fermentation process of sago starch for kefiran production was evaluated. Factors affecting the process such as an initial pH, temperature, starch concentration, including a mixture of α-amylase and glucoamylase were determined. The highest kefiran concentration of 0.85 g/l was obtained at the initial pH of 5.5, temperature of 30 °C, starch concentration of 4% and mixed-enzymes with activity of 100 U/g-starch. The use of a mixture of α-amylase and glucoamylase could enhance the productivity compared to the use of α-amylase alone. The optimal ratio of α-amylase to glucoamylase of 60:40 gave the highest kefiran production rate of 11.83 mg/l/h. This study showed that sago starch could serve as a low-cost substrate for kefiran production.     

Modified natural halloysite/potato starch composite films

Halloysite/potato starch composites were prepared by adding modified natural halloysite nanotubes into potato starch matrices to reenforce the mechanical properties of potato starch films. The halloysite/potato starch films were characterized by X-ray diffraction, scanning electron microscope and infrared spectrometry. Meanwhile, the mechanical properties and transparency of the films were studied. The results show that the modified halloysite nanotubes can be well distributed in the starch matrix and thus the tensile strength of the films was clearly enhanced. The flexibility of the films could be improved through adding glycerol although at the cost of reducing tensile strength. But incorporation of PVA could further improve the tensile strength of the halloysite/potato starch films.