Physicochemical,Thermal, Pasting and Microstructure Properties of Hydroxypropylated Jackfruit Seed Starch Prepared by Etherification with Propylene Oxide

The jackfruit seed starch was subjected to the hydroxypropylation process by using various volumes of propylene oxide in the range of 5–50 ml (HP₅-HP₅₀). It was found that the molecular substitution (MS) increased with the volume of propylene oxide used. The shape of the native starch appeared irregular, round to bell or semi-oval with an average size of 7.66 μm. The modified granules were still intact in granular form without fragmentation. However, the presence of traces of degradation was observed on some starch granules, particularly the treatment of HP₄₀-HP₅₀. No marked differences in the XRD pattern were observed between the native starch and the hydroxypropyl derivatives. However, a decrease in the degree of crystallinity was found as the volume of propylene oxide in the reaction mixture increased. The swelling power and solubility of the hydroxypropylated starches were higher than in the native starch. Progressive increases in swelling power and solubility were observed as the MS increased among the hydroxypropylated starches. The pasting properties revealed that decreases in the pasting temperature, final viscosity and setback was found with increasing MS while the breakdown increased. Hydroxypropylated starches had lower gelatinization parameters (To, Tp, Tc and ?H) compared with the native starch. During refrigerated storage of the starch gel, the native starch showed syneresis from the first cycle while no syneresis was found during seven cycles for the treatment of HP₁₀-HP₅₀.     

Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch

We searched for the easy and simple method to measure the novel indicators which reflect not only AAC, but also (RS) based on pasting properties using RVA. Novel indexes such as SB/Con and Max/Fin (Maximum viscosity/Minimum viscosity) ratios had a very high correlation with proportion of intermediate and long chains of amylopectin; Fb₁₊₂₊₃ (DP ≧ 13). In Japonica polished rice, estimation formulae for AAC and RS content were developed using novel indexes based on pasting properties by RVA, and these equations showed determination coefficients of 0.89 and 0.80 for calibration and 0.71 and 0.75 for validation test. We developed the estimation formulae for AAC and RS content for Japonica starch samples. These equations showed determination coefficients of 0.86 and 1.00 for calibration and 0.76 and 0.83 for validation test, which showed that these equations can be applied to the unknown rice samples.     

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.     

Debranching enzyme concentration effected on physicochemical properties and α-amylase hydrolysis rate of resistant starch type III from amylose rice starch

The effect of debranching enzyme concentration on physicochemical properties and α-amylase hydrolysis rate of resistant starch type III from high amylose rice starch were studied. The pullulanase enzyme (8, 10, 12, 14 and 16 U/g starch) was introduced to modify amylopectin molecules of 15% (w/w) gelatinized rice starches at 55 °C for 16 h. The debranched starches with different degrees of hydrolysis (0.14–5.27%), and having 66.60–98.82% β-amylolysis limit were then induced at 4 °C for 16 h, afterward a one cycle of freeze–thaw process (?10/30 °C) was applied. The results showed that a pullulanase hydrolysis improved the degree of syneresis (51.64–54.85% from 8 to 16 U/g starch). Resistant starch content increased sharply as the amount of the enzyme increased, reaching the highest (19.81%) for a 12 U/g starch and decreased to 13.16% by 16 U/g starch. α-Amylase hydrolysis rate showed that incompletely-debranched had a lower estimated glycemic index than completely debranched rice starches. Microstructure of the selected RS III samples using X-ray diffraction and scanning electron microscopy revealed a crystal pattern change from A- to V-type pattern and formed a coarse honeycomb-like and a filamentous network structure.     

Effect of drying temperature on carrageenan yield and quality of Kappaphycus alvarezii (Rhodophyta,Solieriaceae) cultivated in Brazil

This study evaluates the effect of different drying temperatures on the properties of semi-refined (SR) and refined (R) carrageenan extracted from Kappaphycus alvarezii cultivated in Brazil. Drying kinetics was studied in seaweeds under the following treatments: sun drying (control) and drying at 40, 60, and 90 °C in convective air dryer. Drying was carried out until the moisture content of seaweeds reached values below of 30 % on wet basis. Significant reductions in drying time were observed with the increase of temperature. At 90 °C, 30 % moisture content was reached in 100 min, as compared with the 1,440 min required by the sun-drying treatment. SR yields showed no significant differences when compared to the control, varying from 40 to 44 %, while R had a significantly higher yield (30 %) at 90 °C in relation to control (26 %). Gel strength of SR was significantly higher in the sun-dried samples (1,685.1 g cm^?2) and 60 °C samples (1,727.2 g cm^?2), but no significant differences were observed in R gel strengths. Lowest syneresis was observed in both SR (9.8 %) and R (10.3 %) after the treatment at 90 °C. Significantly lower viscosity values were observed for SR at 60 °C (233 mPa s) and at 90 °C (175 mPa s), as for R, the lowest value was observed at 90 °C (205 mPa s). Based on these results, it was concluded that best results for both types of carrageenan are obtained drying at 60 °C.     

Purification and characterization of thermostable β-amylase and pullulanase from high-yielding Clostridium thermosulfurogenes SV2

Thermostable β-amylase and pullulanase, secreted by the thermophilic anaerobic bacterium Clostridium thermosulfurogenes strain SV2, were purified by salting out with ammonium sulphate, DEAE-cellulose column chromatography, and gel filtration using Sephadex G-200. Maltose was identified as a major hydrolysis product of starch by β-amylase, and maltotriose was identified as a major hydrolysis product of pullulan by pullulanase. The molecular masses of native β-amylase and pullulanase were determined to be 180 and 100 kDa by gel filtration, and 210 and 80 kDa by SDS–PAGE, respectively. The temperature optima of purified β-amylase and pullulanase were 70 and 75°C, respectively, and both enzymes were completely stable at 70°C for 2h. The presence of starch further increased the stability of both the enzymes to 80°C and both displayed a pH activity optimum of 6.0. The starch hydrolysis products formed by β-amylase action had β-anomeric form.     

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.     

The regulatory effects of resistant starch on glycaemic response in obese dogs

The purpose of this study was to examine the inhibitory effects of resistant starch on postprandial glycaemic response in obese dogs. The changes in blood glucose concentrations and glycaemic index (GI) were chronologically determined after the administration of resistant and normal starches by nasal feeding. Resistant starch contained indigestible dextrin (IDD) and β-cyclic dextrin (β-CD). Soluble starch (SS) served as a control starch. Glucose concentrations reached their maximum 15 min after the administration of SS solutions, and decreased gradually during the experimental period. In contrast, after the administration of IDD solutions, increased glucose concentrations rapidly decreased to the initial values. After the administration of β-CD solutions, glucose concentrations remained unchanged during this study. GI levels remained constant in the following order: β-CD < IDD < SS. GI levels of dogs receiving IDD and β-CD solutions were significantly lower as compared with those animals receiving SS solutions. In this study, nasal tube feeding was an effective method for evaluating glycaemic responses to various starches accurately. The present data revealed that resistant starches were useful materials in controlling nutritionally glucose concentrations in obese dogs. These results raise the possibility that resistant starches are valuable for dietetic treatment of diabetes and obesity in dogs.     

Use of co-immobilized beta-amylase and pullulanase in reduction of saccharification time of starch and increase in maltose yield

Beta-amylase and pullulanase were co-immobilized to poly(acrylamide-acrylic acid) resin [P(AAm-AAc)] using 1-ethyl-3-(3-dimethylaminopropyl) carbodimide hydrochloride (EDC). The combined beta-amylase and pullulanase activity was 32% relative to the nonimmobilized beta-amylase. Co-immobilization of beta-amylase and pullulanase increased the maltose yield compared to thart of the immobilized beta-amylase alone and reduced the saccharification time to about 50 h. The results showed that there is a significant increase in the thermal stability, pH stability, and stability toward gamma irradiation. The results also suggest that the co-immobilization of beta-amylase and pullulanase is a potentially useful approach for commercial starch hydrolysis.     

Purification and characterization of a cold-adapted pullulanase from a psychrophilic bacterial isolate

There is a considerable potential of cold-active biocatalysts for versatile industrial applications. A psychrophilic bacterial strain, Shewanella arctica 40-3, has been isolated from arctic sea ice and was shown to exhibit pullulan-degrading activity. Purification of a monomeric, 150-kDa pullulanase was achieved using a five-step purification approach. The native enzyme was purified 50.0-fold to a final specific activity of 3.0 U/mg. The enzyme was active at a broad range of temperature (10–50 °C) and pH (5–9). Optimal activity was determined at 45 °C and pH 7. The presence of various metal ions is tolerated by the pullulanase, while detergents resulted in decreased activity. Complete conversion of pullulan to maltotriose as the sole product and N-terminal amino acid sequence indicated that the enzyme is a type-I pullulanase and belongs to rarely characterized pullulan-degrading enzymes from psychrophiles.     

Studies on the hydrothermal modifications of new cocoyam (Xanthosoma sagittifolium) starch

Native new cocoyam starch (nNCS) was subjected to annealing (aNCS) and heat moisture treatment at 18% moisture level (h₁₈NCS), 21% moisture level (h₂₁NCS), 24% moisture level (h₂₄NCS) and 27% moisture level (h₂₇NCS) as hydrothermal treatments. Scanning electron and light microscopy revealed round and polygonal shapes with sizes ranging from 15 to 40 μm for native and modified starches. nNCS showed “A” pattern X-ray diffraction and no significant differences were observed in the X-ray pattern of the modified starches. Swelling power and solubility reduced following heat moisture treatment. At all pH studied (2–12), unmodified new cocoyam starch exhibited higher swelling capacity and solubility than the modified derivatives. Hydrothermal modifications improved water absorption capacity but reduced oil absorption capacity. Pasting temperature of native starch shifted to higher values following annealing and heat moisture treatment. Hot paste viscosity (Hv), viscosity after 30 min holding at 95 °C (Hv₃₀) and cold paste viscosity (Cv) reduced after annealing and heat moisture treatment. The result also indicates that hydrothermal treatments reduced the tendency for setback. As the number of days of storage of starch paste increased from 1 to 10, light transmittance of all the starches reduced but marked reduction of light transmittance was observed in native starch. DSC studies revealed increase in gelatinization temperature following annealing and heat moisture treatment. Starch hydrothermal modifications reduced retrogradation as enthalpies of regelatinization reduced following modifications. The regelatinization peak in the second day scanning shifted to lower temperature than the gelatinization peak in first run heating DSC curve for all samples. The regelatinization peak also became larger and shifted to higher temperature range when the storage days increased from 2 to 7.     

Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties

Starch isolated from hybrid maize (8535-23) was subjected to oxidation and acid thinning. Proximate analyses revealed that moisture, ash, protein, fat, fibre, and pH reduced after oxidation and acid thinning. Percentage amylose content reduced from 20.42% in native starch to 18.76 and 17.65% in oxidised and acid thinned starch derivatives, respectively. Wide-angle X-ray diffraction patterns indicated strong peaks at 15.9 degrees, 17.2 degrees, 18.8 degrees, and 25.0 degrees 2theta. No significant difference was observed between the X-ray pattern of the native and modified starches. Both swelling power and solubility increased with increase in temperature. Oxidation and acid thinning reduced swelling power and increased solubility starch. At all pHs, both oxidation and acid thinning reduced the swelling capacity of the native starch. Oxidation increased water and oil absorption capacity of the native starch, while both hydrophilic and hydrophobic properties reduced following acid thinning. Least gelation concentration reduced in acid thinned starch but increased in oxidised derivative. Pasting temperature (Tp), peak viscosity (Pv), hot paste viscosity (Hv), and viscosity after 30 min holding at 95 degrees C (H(v30)) reduced following both modifications. However, values for cold paste viscosity (Cv) and setback (SB) reduced in oxidised derivative and increased in acid thinned starch. Light transmittance of the starch pastes reduced with increase in storage days, however, reduction was more pronounced in native and acid thinned starches. Onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of gelatinisation reduced in modified starches compared with native hybrid maize starch. Also, gelatinisation enthalpy reduced after oxidation and acid thinning. Enthalpy of regelatinisation increased as days of storage of starch paste increased.     

Dehydration of crude protein from Ginkgo biloba L. by microwave freeze drying

The paper optimized the parameters of microwave freeze drying (MFD) of crude Ginkgo biloba protein (CPG) using response surface methodology (RSM) based on the analysis of its proximate composition. The results showed that coefficients of determination, R(2) values for drying time and protein solubility were greater than 0.9500. The drying time and protein solubility of CPG varied curvilinearly with increase of microwave power and pre-freeze temperature, and drying time varied linearly with material thickness. The optimum MFD condition was microwave power of 408-421 W, material thickness of 15 mm and pre-freeze temperature of -20°C to -21°C, respectively.     

Microwave-Assisted Extraction of Wax from Oily Sludge: An Experimental Study and its Process Variables Optimization Using Response Surface Methodology

The wax present in petroleum sludge, generated by refineries and at crude production sites, consists of paraffin hydrocarbons (C18–C36) known as paraffin wax and naphthenic hydrocarbons (C30–C60). The present study is aimed at the recovery of wax from petroleum oily sludge by microwave-assisted solvent extraction using a Toluene/MEK mixture and subsequently de-crystallizing the wax. The process variables affecting the microwave-assisted solvent extraction are optimized for recovery of wax. The simultaneous effects of process variables such as irradiation time (2–10 minutes), solvent to sludge ratio (40–80 wt%), reactant volume (100–300 ml), and microwave power (80–400 W) on the recovery of wax were evaluated. A central composite design and response surface methodology were used for the optimization of the extraction process. Based on the central composite design, quadratic models were developed to correlate the extraction process variables with the responses and the models were analyzed using appropriate statistical methods for analysis of variance. Optimization of process variables shows the maximum recovery of wax was about 79.57% at 300 ml of reactant volume with microwave power output of 400 W at 7.6 minutes of retention time with 56.56% of Toluene/MEK to sludge ratio.     

Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics

Native and moistened canna starches (moisture contents of 15%, 18%, 20%, 22%, and 25%) were heat treated at 100 °C for 16 h. Heat-moisture treatment (HMT) did not alter the shape or size of starch granules. Heat-treated starches showed lower paste viscosity, more stable paste (with no breakdown) and noticeable decrease in setback value compared to untreated native starch. These changes were more obvious when the starch samples contained more moisture. Starch gel morphology investigated by I₂ staining revealed that the granules of untreated native canna starch were completely ruptured, whereas those of HMT22% and HMT25% samples remained in granular form. These gel morphologies were correlated and provided the information to explain the pasting behaviors of treated and untreated canna starches. Shifts of gelatinization endotherms towards higher temperatures (1–8 °C) with broadened peaks following the moisture contents in starch samples were found after HMT. Amylose leaching of treated samples tended to be lower when the moisture content of the samples increased. HMT did not alter crystalline type of canna starch (B-type), but with increase of the moisture, slight reduction of a peak at 5.7° and a fusion of doublet at 22° and 24° were observed.     

Fermentation RS3 derived from sago and rice starch with Clostridium butyricum BCC B2571 or Eubacterium rectale DSM 17629

Resistant starch type 3 (RS3) is retrograded starch which is not digested by human starch degrading enzyme, and will thus undergo bacterial degradation in the colon. The main fermentation products are the Short Chain Fatty Acid (SCFA): acetate, propionate and butyrate. SCFA has significant benefit impact on the metabolism of the host. The objectives of this research were to study the SCFA profile produced by colonic butyrate producing bacteria grown in medium containing RS3. RS3 was made from sago or rice starch treated with amylase, pullulanase and the combination of amylase and pullulanase. Fermentation study was performed by using Clostridium butyricum BCC B2571 or Eubacterium rectale DSM 17629, which has been identified as capable of degradation of starch residue and also regarded as beneficial bacteria. Experimental result revealed that enzyme hydrolysis of retrograded sago or rice starch was beneficial to RS formation. RS3 derived from sago contained higher RS (31-38%) than those derived from rice starch (21-26%). This study indicated that C. butyricum BCC B2571 produced acetate, propionate and butyrate at molar ratio of 1.8 : 1 : 1, when the medium was supplemented with RSSA at concentration 1%. In the medium containing similar substrate, E. rectale DSM 17629 produced acetate, propionate and butyrate at molar ratio of 1.7 : 1 : 1.2. High levels of acetate, propionate and butyrate at molar ratio of 1.8 : 1 : 1.1 was also produced by E. rectale DSM 17629 in medium supplemented with RSSP at concentration 1%. The results showed that both bacteria responded differently to the RS3 supplementation. Such result provided insight into the possibility of designing RS3 as prebiotic with featured regarding SCFA released in the human colon with potential health implication.     

微波辐射对小鼠脑内乙酰胆碱含量及胆碱乙酸转移酶活性的影响

用频率为2450MHz功率密度为10mW/Cm~2(WBASAR约11.4W/kg)的微波(连续波)对置于微波暗室内的昆明种雄性小鼠急性全身照射1小时后,立即按常规方法断头,取脑,制成样品,然后用放射免疫测定法测量小鼠脑内乙酰胆碱(ACh)含量及胆碱乙酰转移酶(ChAT)活性。结果表明:照射组的ACh含量为11.6±1.4pmol/mg(脑鲜重),ChAT活性为45.4±8.7pmolACh/min.mg(脑鲜重);而对照组的分别为16.0±2.1pmol/mg和61.0±13.8pmolACh/min.mg。证明微波照射后可引起动物脑内ACh水平和ChAT活性下降,提示微波辐射对中枢胆碱能系统确有不利影响。     

Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids

Effects of salts on pasting, thermal, and rheological properties of rice starch (RS) in the presence of non-ionic (guar gum; GG) or ionic (xanthan; XT) hydrocolloid were studied. Rapid visco-analysis (RVA) showed that addition of salts significantly increased peak, breakdown, and final viscosities, and pasting temperatures of RS/XT blends, whereas those of RS/GG blends were varied depending on the type of salts added. Differential scanning calorimetry (DSC) demonstrated that salt addition significantly increased gelatinization temperatures of either RS/GG or RS/XT blend, whereas gelatinization enthalpy was less affected. Dynamic viscoelastic tests revealed that addition of salts had a more pronounced effect on enhancing structure formation of RS/XT gels than that of RS/GG gels. The steady shear viscosity was generally in line with the values of final viscosity obtained during pasting. These results would be used as a guideline for developing starch-based food products containing salts.     

The effect of low- and high-power microwave irradiation on in vitro grown <Emphasis Type="Italic">Sequoia</Emphasis> plants and their recovery after cryostorage

Two distinct microwave power levels and techniques have been studied in two cases: low-power microwave (LPM) irradiation on in vitro Sequoia plants and high-power microwave (HPM) exposure on recovery rates of cryostored (?196°C) Sequoia shoot apices. Experimental variants for LPM exposure included: (a) in vitro plants grown in regular conditions (at 24 ± 1°C during a 16-h light photoperiod with a light intensity of 39.06 μEm^?2 s^?1 photosynthetically active radiation), (b) in vitro plants grown in the anechoic chamber with controlled environment without microwave irradiation, and (c) in vitro plants grown in the anechoic chamber with LPM irradiation for various times (5, 15, 30, 40 days). In comparison to control plants, significant differences in shoot multiplication and growth parameters (length of shoots and roots) were observed after 40 days of LPM exposure. An opposite effect was achieved regarding the content of total soluble proteins, which decreased with increasing exposure time to LPM. HPM irradiation was tested as a novel rewarming method following storage in liquid nitrogen. To our knowledge, this is the first report using this type of rewarming method. Although, shoot tips subjected to HPM exposure showed 28% recovery following cryostorage compared to 44% for shoot tips rewarmed in liquid medium at 22 ± 1 °C, we consider that the method represent a basis and can be further improved. The results lead to the overall conclusion that LPM had a stimulating effect on growth and multiplication of in vitro Sequoia plants, while the HPM used for rewarming of cryopreserved apices was not effective to achieve high rates of regrowth after liquid nitrogen exposure.     

Exploring the Use of Near Infrared (NIR) Reflectance Spectroscopy to Predict Starch Pasting Properties in Whole Grain Barley

This study aimed to evaluate the ability of using near infrared reflectance (NIR) spectroscopy to predict parameters generated by the rapid visco analyser (RVA) in whole grain barley samples to further study starch pasting characteristics in a breeding program. A total of 130 whole grain barley samples from the University of Adelaide germplasm collection, harvested over three seasons (2009, 2010 and 2011) were analysed using both NIR and RVA instruments and calibrations developed using partial least squares (PLS) regression. The coefficient of determination in cross validation (R ²) and the standard error in cross validation (SECV) were 0.88 [SECV?=?477.5 (RVU?=?rapid visco units)] for peak viscosity (PV), 0.82 (SECV?=?635.5 RVU) for trough (THR), 0.92 (SECV?=?190.4 RVU) for breakdown (BKD), 0.61 (SECV?=?151.1 RVU) for setback (SET), 0.84 (SECV?=?698.0 RVU) for final viscosity (FV), 0.70 (SECV?=?0.54 s) for time to peak (TTP) and 0.36 (SECV?=?2.2 min) for pasting temperature (PT). We have demonstrated that NIR spectroscopy shows promise as a rapid, non-destructive method to measure PV in whole grain barley. In this context, NIR spectroscopy has the potential to significantly reduce analytical time and cost for screening novel lines for starch properties for pasting properties.