Common Vetch (<Emphasis Type="Italic">Vicia sativa</Emphasis>) as a New Starch Source: Its Thermal,Rheological and Structural Properties After Acid Hydrolysis

The common vetch plant is used mainly for animal nutrition. The seeds from this leguminous plant contain a relatively high quantity of starch. There are few studies regarding common vetch and this research was designed to evaluate the thermal, rheological and structural properties of the starch extracted from common vetch seeds, both native and after treatment with HCl at different concentrations (0.1 mol L^?1 and 0.3 mol L^?1) and temperatures (25 °C and 50 °C). The curves obtained from differential scanning calorimetry showed an increase in the peak and conclusion temperatures after the acid modification. The thermogravimetric curves of the native and acid-modified samples presented three characteristic mass losses, with higher thermal stability after acid modification. The viscoamilographic analysis showed an increase in the final and peak viscosities for the common vetch starch after the treatment, which was probably due to the hydrolysis of the protein that was present in the sample. The micro-images obtained by field emission gun-scanning electron microscopy showed that the granular structure of the starch was not affected after acid treatment. The diffractometry analysis showed the same C-type pattern for all the samples. The common vetch starch presented interesting properties that could lead to different uses in industry and aggregate more value for this product.     

Rheological behavior of heated starch dispersions in excess water: role of starch granule

Granule size and size distribution, measured by laser diffraction, affected the flow behavior at 20 °C of (2.6% w/w) corn and cowpea starch dispersions heated for various time intervals above their gelatinization temperatures. The standard deviation of the granules' size described the transition of flow behavior from shear thickening in the early stages of gelatinization to shear thinning in the latter stages and influenced the critical shear rate, y_c, for the onset of shear thickening in starch dispersions. The granules swelled to a maximum of about 3.5 times the raw starch granule mean diameter and 65% granule mass fraction. The consistency index of the dispersions increased with granule mean diameter. Modified waxy maize starch dispersions heated at 80 °C exhibited antithixotropic behavior at a shear rate of 200s⁻¹; both dynamic frequency data and Cox-Merz plots revealed their gel-like behavior.     

Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties

The study reported here aims to obtain information on how thickener type and concentration, and oil content influence rheology, particle size, particle charge and microstructure in o/w model emulsions. Emulsions were prepared at two oil concentrations (5 and 30 % wt/wt), each with three CMC concentrations (0.2, 0.3, and 0.4 % wt/wt), or three starch concentrations (2, 3, and 4 % wt/wt). For each oil concentration, a sample without any added thickener was prepared as reference. Both CMC and swollen starch granules showed a dominating effect on emulsion flow behavior, although the presence and concentration of fat droplets also played an important role. Viscoelasticity of CMC-based emulsions mainly depended of oil concentration whilst in starch-based emulsions the most influential ingredient was starch. A similar situation was detected in terms of particle size distribution; CMC effect was dependent on oil content and starch effect was mainly related to the volume occupied by swollen granules. Differences in microstructure and particle size distribution between CMC and starch emulsions were related to their rheological behavior. Apart from enabling the acquisition of food emulsions with different composition but with similar rheological behavior by adding different hydrocolloids, here we consider thickener effect on other properties in order to obtain food emulsions with adequate characteristics.     

Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures

Cross-linked waxy maize (CWM) starch dispersions (STDs) of concentration 50 g kg⁻¹ were heated in sucrose solutions containing 0–600 g kg⁻¹ (g sucrose/kg dispersion) at 85 °C at low shear and in intermittently agitated cans at 110 °C. The STDs heated in 0–300 g kg⁻¹ sucrose exhibited antithixotropic behavior, while those heated in 400–600 g kg⁻¹ sucrose exhibited thixotropic behavior. The mean starch granule diameter of the starch dispersions did not show strong dependence on sucrose concentration. The dispersions, especially those with high sucrose concentrations and heated at 110 °C, exhibited G′ versus frequency (ω) profiles of gels. The STDs exhibited first normal stress differences that increased in magnitude with the concentration of sucrose. Values of the first normal stress coefficient of canned dispersions calculated from dynamic rheological data plotted against ω and experimental values plotted against shear rate of some of the STDs overlapped.     

Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin

Liposomes are a promising delivery system for bioactives in food and nutraceuticals. Their practical application is limited by their physical and chemical instability caused by extrinsic factors. The physical stability of liposomes of three different sizes coated with cold water fish skin gelatin was assessed during osmotic dehydration at 2, 21 and 70 °C. Soy lecithin was used to prepare 1 % liposomal dispersions. The size distribution was controlled with high pressure homogenization (1500 bar) and extrusion through polycarbonate membrane (3 and 0.8 μm). Fish gelatin was adsorbed to the interface to make secondary liposomes. Liposomal dispersions were osmotically dehydrated while monitoring the relative weight, size and rheological properties. The primary liposomes had an initial mean volume diameter (d_4,3) of 0.09, 0.40 and 2.7 μm and a ζ-potential of ?55 mV. Secondary liposomes were 0.11, 0.45 and 3.4 μm with a ζ-potential of 25 mV. The size of liposomes influenced the stability of liposomes, with the smallest liposomes being stable for 30 min, corresponding to 80 % of the initial weight, while the larger liposomes were already aggregated. Secondary liposomes were stable to 120 min for the smaller liposomes and to 150 min for the largest liposomes corresponding to 40 % of the initial weight. Stability increased during dehydration at 2 °C. Coating the liposomes increased the physical stability of the liposomal dispersions at all temperatures. The results show that cold water fish skin gelatin is a viable option to coat liposomes of a wide size range.     

Flow Behavior of Native Corn and Potato Starch Granules in Aqueous Suspensions

The flow behavior of native corn and potato starch granule suspensions prepared in a concentrated sucrose solution has been investigated. Measurements were performed using a rotational rheometer with a concentric cylinder geometry. Starch suspensions were dilute to semi-concentrated (1 % to 25 % by volume). Shear and dynamic viscosity were measured by shear flow and dynamic oscillatory testing at 20, 50 and 80 °C. The starch suspensions exhibited essentially Newtonian behavior at all solid contents, although at higher solid volume fractions there was evidence of slight shear thickening. The relative viscosity of suspensions increased with increasing starch granule content, and the data conformed well to Maron-Pierce’s equation. An increase in maximum packing fraction and gravitational depletion of the starch granules with increasing temperature resulted in lower relative viscosities at higher temperatures. Also, the relative viscosities of potato starch granule suspensions with bigger, more oval and anisometric particles were lower than those of corn starch suspensions where granules were closer to sphericity but were angular in shape. Oscillatory shear testing results showed the presence of viscoelastic properties at intermediate solid volume fractions at low frequencies; in addition, the relative shear viscosity was higher than the relative dynamic viscosity, probably due to the formation of shear-induced structures during the shear flow test.     

Characteristics and Gel Properties of Gelatin from Skin of Asian Bullfrog (<Emphasis Type="Italic">Rana tigerina</Emphasis>)

Characteristics and gel properties of gelatin from frog skin as influenced by extraction temperatures (45–75 °C) were investigated. Yield of gelatin increased as the extraction temperature increased (P < 0.05). All gelatins contained α- and β-chains as the predominant components and showed a high imino acid content (215 residues/1000 residues). Fourier transform infrared (FTIR) spectra indicated that all gelatin samples had major peaks in amide regions. Gelatin extracted at 55 °C exhibited the highest gel strength (P < 0.05), which was similar to that of commercial bovine gelatin (P > 0.05). Gelling and melting temperatures of frog skin gelatin were 23.47–24.87 and 33.22–34.66 °C, respectively. Gels became more yellowish with increasing extraction temperatures (P < 0.05). All gelatin gels were sponge or coral-like in structure but varied in patterns as visualized by scanning electron microscopy (SEM). Gelatin from frog skin could be used as a replacement for land animal counterpart.     

Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian <Emphasis Type="Italic">Astragalus</Emphasis>

The flow behavior of six species of Iranian gum tragacanth dispersions was investigated at different temperatures and ionic strengths, within a concentration range (0.05–1.5% w/w) using a controlled shear rate rheometer. The steady shear measurements showed that all of the gum dispersions had shear-thinning natures. The power law model was used to describe the rheological properties of dispersions and Arrhenius model was used to evaluate the temperature effect. Composition analysis, surface tension measurement, particle size analysis, and color measurement of all the species were also carried out. The results indicated that the six species of gum tragacanth being studied in this paper exhibited significantly different physicochemical properties. Therefore, various species of gum tragacanth can be used instead of different hydrocolloids in a wide range of applications.     

A comparative study of some properties of cassava (Manihot esculenta,Crantz) and cocoyam (Colocasia esculenta,Linn) starches

Some properties of cassava and cocoyam starches were studied and compared with a view to determining the functional applications in food systems for which they are suitable. The starches were compared in terms of their microscopic, thermal, physicochemical and rheological properties. Microscopy revealed smaller granule sizes of cocoyam starch compared with cassava. The amylose content was higher in cocoyam starch (33.3%) than in cassava starch (29.3%). Gelatinization in cassava starch occurred at a lower temperature range (60.11–72.67 °C) compared with cocoyam (72.96–80.25 °C) with the endothermic gelatinization enthalpy higher in cocoyam. The swelling power and solubility patterns indicated lower relaxation temperature, higher swelling and solubilization rates in cassava starch compared with cocoyam starch. The pasting characteristics of 8% (db, dry basis) starch slurry showed that cassava had higher peak viscosity but lower stability and setback ratios compared with cocoyam. This indicates that cocoyam starch paste is better in withstanding processing conditions and would present a superior thickening characteristic than cassava starch paste. The flow properties of both starch pastes showed non-Newtonian behaviour and could be best described by the Herschel–Bulkley model. The rate index and yield stress of cocoyam starch paste was higher than that of cassava. The storage modulus of cocoyam starch paste was higher than that of cassava indicating that cocoyam starch paste was more rigid than cassava starch paste. Cassava starch paste exhibited higher paste clarity and freeze-thaw stability than cocoyam starch paste. The properties of cassava and cocoyam starches dictate their food applications.     

Topical Formulation Containing Beeswax-Based Nanoparticles Improved <Emphasis Type="Italic">In Vivo</Emphasis> Skin Barrier Function

Lipid nanoparticles have shown many advantages for treatment/prevention of skin disorders with damaged skin barrier function. Beeswax is a favorable candidate for the development of nanosystems in the cosmetic and dermatological fields because of its advantages for the development of products for topical application. In the present study, beeswax-based nanoparticles (BNs) were prepared using the hot melt microemulsion technique and incorporated to a gel-cream formulation. The formulation was subsequently evaluated for its rheological stability and effect on stratum corneum water content (SCWC) and transepidermal water loss (TEWL) using in vivo biophysical techniques. BNs resulted in mean particle size of 95.72?±?9.63 nm and zeta potential of ?9.85?±?0.57 mV. BN-loaded formulation showed shear thinning behavior, well adjusted by the Herschel-Bulkley model, and a small thixotropy index that were stable for 28 days at different temperatures. BN-loaded formulation was also able to simultaneously decrease the TEWL and increase the SCWC values 28 days after treatment. In conclusion, the novel beeswax-based nanoparticles showed potential for barrier recovery and open the perspective for its commercial use as a novel natural active as yet unexplored in the field of dermatology and cosmetics for treatment of skin diseases with damaged skin barrier function.     

Nucleotide Diversity and Molecular Evolution of the <Emphasis Type="Italic">ALK</Emphasis> Gene in Cultivated Rice and its Wild Relatives

Gelatinization temperature (GT), an important parameter for rice cooking quality, is mainly regulated by the ALK gene encoding starch synthase IIa. Here, we reported the nucleotide diversity of the ALK gene in 122 cultivated accessions and 199 wild rice accessions that were collected around the Pearl River Basin in China. A total of 93 single nucleotide ploymorphisms (SNPs) were identified, with an average of one SNP per 40 bp. Tajima D statistics revealed that the DNA sequences covering the last exon have probably evolved under balancing selection. Based on two functional SNPs (an A to G substitution at 4198 bp and a GC to TT dinucleotide substitution at 4330/4331 bp), three haplotypes, G/GC, G/TT, and A/GC, were identified in both wild and cultivated accessions, with the G/GC haplotype being predominant. Interestingly, the A/GC haplotype was exclusively found in the wild accessions from Guangdong province, while the G/TT haplotype was only present in the wild accessions from Jiangxi province and Hainan Island. This suggests that the G/TT and A/GC variants may have arisen independently and undergone balancing selection on separate haplotypes in multiple populations. Our result supports earlier hypothesis that cultivated rice was independently domesticated from multiple domestication events in China. Our study aids in the understanding of the domestication process that led to the improvement of rice grain quality.     

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

In this study a disproportionating enzyme, 4-α-glucanotransferase (4αGTase), was used to modify the structural properties of rice starch to produce a suitable fat substitute in reduced-fat (RF) mayonnaise. The mayonnaise fat was partially substituted with the 4αGTase-treated starch paste at levels up to 50% in combination with xanthan gum and the physical and rheological properties of the modified RF mayonnaise samples were investigated. All mayonnaises prepared in this study exhibited shear thinning behavior and yield stress. Viscoelastic properties of mayonnaise were characterized using dynamic oscillatory shear test and it was observed that mayonnaises exhibited weak gel-like properties. The magnitude of elastic and loss moduli was also affected by 4αGTase-treated starch concentration and presence of xanthan gum. In relation to microstructure, RF mayonnaise prepared with 3.8 or 5.6 wt% of 4αGTase-treated starch and xanthan gum showed smaller droplets. The use of 5.6 wt% of 4αGTase-treated starch and 0.1 wt% of xanthan gum produced a RF mayonnaise with similar rheological properties and appearances as FF mayonnaise with gum. This study demonstrated a high feasibility for using 4αGTase-treated rice starch as a viable fat replacer in mayonnaise.     

Rheological properties of acid converted waxy maize starches in water and 90% DMSO/10% water

Rheological properties of acid-converted Amioca starches in 90% dimethyl sulfoxide (DMSO)/10% water and 100% water were examined. Rheological flow data was described using Cross and Carreau models while zero-shear viscosities were found for starches that had been acid modified at least 25 min, apparent yield stresses were exhibited by unconverted Amioca dispersions. Dynamic rheological tests showed that the acid modified starch dispersions behaved like Newtonian liquid-like solutions, while unconverted Amioca dispersions behaved like weak gels. The Cox–Merz rule was followed by starches that had been acid modified for at least 45 min. The reduction in molecule size of acid converted starches (+45 min) allowed the Cox–Merz rule to hold as opposed to the highly branched Amioca and 25 min acid converted starches which showed apparent viscosity higher than complex viscosity.     

Properties of film from splendid squid (Loligo formosana) skin gelatin with various extraction temperatures

Properties of film from splendid squid (Loligo formosana) skin gelatin extracted at different temperatures (50-80°C) were investigated. Tensile strength (TS) and elongation at break (EAB) of films decreased, but water vapour permeability (WVP) increased (P<0.05) as the extraction temperature increased. Increase in transparency value with coincidental decrease in lightness was observed with increasing extraction temperatures. Electrophoretic study revealed that degradation of gelatin became more pronounced with increasing extraction temperatures. As a consequence, their corresponding films had the lower mechanical properties. FTIR spectra of obtained gelatin films revealed the significant loss of molecular order of the triple helix. Thermogravimetric analysis indicated that F80 exhibited the higher heat susceptibility and weight loss. Loosen structure was observed in film prepared from gelatin with increasing extraction temperatures. Thus, the temperature used for gelatin extraction from splendid squid skin directly affected the properties of corresponding films.     

The invasive brown seaweed Sargassum muticum as new resource for alginate in Morocco: Spectroscopic and rheological characterization

The Japanese brown seaweed Sargassum muticum, recently invaded several shorelines worldwide including the Atlantic coast of Morocco with large well‐established populations. Within the framework of a sustainable strategy to control this invasive seaweed, we report on extraction yield, spectroscopic characterization and rheological properties of alginate, a commercially valuable colloid, from harvested biomass of S. muticum. Extraction yield was about 25.6% on dry weight basis. Infrared spectroscopy analysis shows that the obtained Fourier transform infrared spectra of the extracted biopolymer exhibit strong similarities with that of the commercial alginate. Furthermore, Proton nuclear magnetic resonance spectroscopy revealed that S. muticum alginate has almost equal amounts of β‐D‐mannuronic acid (M; 49%) and α‐L‐guluronic acid (G; 51%) with an M/G ratio of 1.04 and a high content of heteropolymeric MG GM diads suggesting a sequence distribution of an alternated polymer type. Rheological measurements were performed at different sodium alginate concentrations, temperatures and shear rates. The hydrocolloid exhibited pseudoplastic behavior and showed shear thinning, particularly at high solution concentration and low temperature which is consistent with the rheological behavior reported for commercial alginates. Considering the abundance of S. muticum in the Northwestern Atlantic coast of Morocco and the quality of the extracted hydrogel, this invasive species could be considered as a potential source of alginates.     

Autohydrolysis Pretreatment of Mixed Softwood to Produce Value Prior to Combustion

Autohydrolysis is a hot water pretreatment to extract soluble components from wood that can be used prior to converting the woody residuals into paper, wood products, fuel, or other goods. In this study, mixed softwood chips were autohydrolyzed in hot water at 150, 160, 170, and 180 °C for 1 and 2 h residence times. The objective was to understand the tradeoff between the extraction of fermentable sugar and the residual solid total energy of combustion quantitatively. This process strategy will be referred to as “value prior to combustion”. High-performance liquid chromatography was used to determine chemical compositions (sugars and byproducts such as acetic acid, furfural, and hydroxymethylfurfural) of the extracted liquid and residuals; a bomb calorimeter was used to measure the heating value of original wood and solid residue. As the autohydrolysis temperature increased, material balances of the system indicated higher volatile byproducts loss. More hemicelluloses were solubilized by the hot water extraction process at higher temperatures and longer residence times, and a greater degree of sugar degradation was also observed. The maximum sugar yield was determined to occur at conditions of 170 °C for 2 h, during which 13 g of sugar was recovered from the extract out of 100 g of oven-dried wood. The heating value of the solid residues after extraction was greater than the original wood. The total energy content of the solid residual after extraction ranged from 85 to 98 % of the original energy content of the feed with higher temperatures reducing the total energy content.     

Fabrication and Characterization of Native and Oxidized Potato Starch Biodegradable Films

The need to replace conventional polymers due to environmental pollution caused by them has led to increased production of biodegradable polymers such as starch. Thus, the application possibilities of starch have increased. In this study, we produced and characterized biodegradable films derived from native and oxidized potato starch. The film-forming solution was prepared with different concentrations of extracted starch (native or oxidized) and a plasticizer (glycerol or sorbitol). Then, the mechanical, barrier, morphological, and structural properties of the films were characterized. The moisture content of the films varied from 15.35?±?1.31 to 21.78?±?0.49%. The elastic modulus of the films ranged from 219?±?14.97 to 2299?±?62.91 MPa. The film of oxidized starch plasticized with sorbitol in the lowest content was the most resistant and flexible; moreover, this film also presented lower water vapor permeability and low solubility in water. Fourier-transform infrared spectroscopic analysis of the biodegradable films indicated the presence of same functional groups as those of starch with bands in the same regions. The film thickness was lower for the films plasticized with glycerol whereas the color variation (Δ?) was lower for the ones plasticized with sorbitol. In case of both plasticizers, the increase in their content decreased the Δ? value. All the biodegradable films presented stability against water absorption owing to their low solubility in water. Morphological evaluation revealed the presence of partially gelatinized starch granules in the films. The roughness parameter (Rq) of the films varied from 3.39 to 10.9 nm, indicating that their surfaces are smooth. X-ray diffraction studies showed a B-type pattern for the starches, which is representative of tubers. Further, the films present higher relative crystallinity (RC) compared to the starches. The biodegradable starch films are uniform, transparent and with low solubility in water. The oxidation of starch and use of sorbitol as a plasticizer resulted in improved properties of the starch films, which is suitable for application.     

Effect of elevated temperature on the physiological responses of marine <Emphasis Type="Italic">Chlorella</Emphasis> strains from different latitudes

The increased frequency of heat waves due to climate change poses a threat to all organisms. Microalgae are the basis of aquatic food webs, and high temperatures have significant impacts on their adaptation and survival rates. Algae respond to environmental changes by modulating their photosynthetic rates and biochemical composition. This study aims to examine the effect of elevated temperature on similar taxa of marine Chlorella originating from different latitudes. Strains from the Antarctic, temperate zone, and the tropics were grown at various temperatures, ranging from 4 to 38, 18 to 38, and 28 to 40 °C, respectively. A pulse-amplitude modulated (PAM) fluorometer was used to assess their photosynthetic responses. Parameters including maximum quantum efficiency (F _v/F _m), relative electron transport rate (rETR), and light harvesting efficiency (α) were determined from the rapid light curves (RLCs). In addition, the composition of fatty acids was compared to evaluate changes induced by the temperature treatments. Increasing the temperature from 35 to 38 °C for both Antarctic and temperate strains and from 38 to 40 °C for the tropical strain resulted in severe inhibition of photosynthesis and suppressed growth. Although all the strains demonstrated the ability to recover from different stress levels, the tropical strain was able to recover most rapidly while the Antarctic strain had the slowest recovery. The results underline that the thermal threshold for the analysed Chlorella strains temperature ranges between 38 and 40 °C. Furthermore, the analysed strains exhibited different trends in their response to elevated temperatures and recovery capabilities.     

Molecular Entanglement and Electrospinnability of Biopolymers

Electrospinning is a fascinating technique to fabricate micro- to nano-scale fibers from a wide variety of materials. For biopolymers, molecular entanglement of the constituent polymers in the spinning dope was found to be an essential prerequisite for successful electrospinning. Rheology is a powerful tool to probe the molecular conformation and interaction of biopolymers. In this report, we demonstrate the protocol for utilizing rheology to evaluate the electrospinnability of two biopolymers, starch and pullulan, from their dimethyl sulfoxide (DMSO)/water dispersions. Well-formed starch and pullulan fibers with average diameters in the submicron to micron range were obtained. Electrospinnability was evaluated by visual and microscopic observation of the fibers formed. By correlating the rheological properties of the dispersions to their electrospinnability, we demonstrate that molecular conformation, molecular entanglement, and shear viscosity all affect electrospinning. Rheology is not only useful in solvent system selection and process optimization, but also in understanding the mechanism of fiber formation on a molecular level.     

Langmuir Films from Human Placental Membranes: Preparation, Rheology, Transfer to Alkylated Glasses, and Sigmoidal Kinetics of Alkaline Phosphatase in the Resultant Langmuir-Blodgett Film

In the present study, we studied the activity of human placental alkaline phosphatase (PLAP) constraint in a planar surface in controlled molecular packing conditions. For the first time, Langmuir films (LFs) were prepared by the spreading of purified placental membranes (PPM) on the air–water interface and their stability and rheological properties were studied. LFs exhibited a collapse pressure π_C = 48 mN/m, hysteresis during the compression–decompression cycle (C–D), indicating a plastic deformation, and a compressibility modulus (K) compatible with liquid-expanded phases. A phase transition point appeared at π_T = 28 mN/m and, following successive C–D, it moved toward lower surface areas and higher K, suggesting the lost of some non-PLAP proteins as components of vesicles that might protrude from the monolayer (confirmed by combining lipid/protein molar ratio analysis, PAGE-SDS and V _max). LFs were transferred at 35 mN/m to alkylated glasses to obtain Langmuir-Blodgett films (LB₃₅) the stability of which was confirmed by AFM. The kinetics of p-nitrophenyl phosphate (pNPP) hydrolysis at 37°C catalyzed by PPM was Michaelian and exhibited the thermostability at 60°C typical of PLAP. In LB₃₅, PLAP exhibited a sigmoidal kinetics which resembled the behavior of the partially metalated enzyme but might become from a cross-talk between protein and membrane structures.