State of water in starch-water systems in the gelatinization temperature range as investigated using dielectric relaxation spectroscopy

The dielectric response of native wheat starch-water slurries containing 5-60% starch (w/w) was measured in the frequency range of 0.2-20 GHz after heating the slurries to 7 different temperatures between 25 and 90 °C for 30 min. Three relaxations, with relaxation time range of 4-9 ps, 20-25 ps and 230-620 ps at 25 °C, were identified from the dielectric spectra of starch slurries. The fastest relaxation process (4-9 ps) was attributed to bulk water while the two slower relaxations were attributed to the confined water molecules present in the starch-water system. The amount of water exhibiting the slowest relaxation (230-620 ps) was calculated to be 0.08-0.16 g water/g starch, which was close to the monolayer water associated with wheat starch. Mobility of bulk water was significantly reduced (P < 0.001) upon gelatinization at low starch concentration (10% starch), but remained unaffected at higher starch concentrations. The mobility of two slower relaxing water species was not significantly influenced (P > 0.19) by gelatinization at all starch concentrations.     

Effect of water-soluble and insoluble non-starch polysaccharides isolated from wheat flour on the rheological properties of wheat starch gel

Water-soluble (WSP) and insoluble non-starch polysaccharides (WIP) were isolated from wheat flour to evaluate the effects of WSP and WIP on starch gel properties. Isolated WSP and WIP were added to two types of isolated wheat starch with different amylose content at a concentration of 3% based on the dry weight of starch. 30% starch gels were prepared and stored at 5 °C for 1, 8, or 24 h. The dynamic viscoelasticity of 30% starch gels mixed with WSP and WIP was measured using parallel plate geometry, showing that WSP and WIP affected the elastic component of starch gels in opposite ways. Adding WIP increased the storage shear modulus (G′) of starch gels, while adding WSP decreased G′ and dramatically increased the loss tangent (tan δ=G″/G′).     

Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars

Flours and isolated starches from three different cultivars (1544-8, 1658-11 and 1760-8) of pea grown under identical environmental conditions were evaluated for their physicochemical properties and in vitro digestibility. The protein content, total starch content and apparent amylose content of pea flour ranged from 24.4 to 26.3%, 48.8 to 50.2%, and 13.9 to 16.7%, respectively. In pea starches, the 1760-8 showed higher apparent amylose content and total starch content than the other cultivars. Pea starch granules were irregularly shaped, ranging from oval to round with a smooth surface. All pea starches showed C-type X-ray diffraction pattern with relative crystallinity ranging between 23.7 and 24.7%. Pea starch had only a single endothermic transition (12.1-14.2 J/g) in the DSC thermogram, whereas pea flour showed two separate endothermic transitions corresponding to starch gelatinization (4.54-4.71 J/g) and disruption of the amylose-lipid complex (0.36-0.78 J/g). In pea cultivars, the 1760-8 had significantly higher setback and final viscosity than the other cultivars in both pea flour (672 and 1170 cP, respectively) and isolated starch (2901 and 4811 cP). The average branch chain length of pea starches ranged from 20.1 to 20.3. The 1760-8 displayed a larger proportion of short branch chains, DP (degree of polymerization) 6-12 (21.1%), and a smaller proportion of long branch chains, DP ≥ 37 (8.4%). The RDS, SDS and RS contents of pea flour ranged from 23.7 to 24.1%, 11.3 to 12.8%, and 13.2 to 14.8%, respectively. In pea starches, the 1760-8 showed a lower RDS content but higher SDS and RS contents. The expected glycemic index (eGI), based on the hydrolysis index, ranged from 36.9 to 37.7 and 69.8 to 70.7 for pea flour and isolated pea starch, respectively.     

Cytotoxic triterpenoid saponins acylated with monoterpenic acids from fruits of Gleditsia caspica Desf.

Four bisdesmosidic triterpenoid saponins named caspicaosides A-D, were isolated from the fruits of Gleditsia caspica Desf. Their structures were determined by NMR spectroscopy including HOHAHA, ¹H-¹H COSY, ROE, HMQC, HMBC experiments and HRFAB-MS as well as acid hydrolysis. The four 3,28-O-bisdesmosidic triterpenoid saponins comprised echinocystic acid as the aglycone and common oligosaccharide moieties at C3 and C28. The saccharide moiety at C-3 was identified as β-d-xylopyranosyl-(1 → 2)-α-l-arabinopyranosyl-(1 → 6)-β-d-glucopyranosyl while that at C-28 was determined as β-d-xylopyranosyl-(1 → 3)-β-d-xylopyranosyl-(1 → 4)-α-l-rhamnopyranosyl-(1 → 2)-[α-l-rhamnopyranosyl-(1 → 6)-]β-d-glucopyranosyl. The pentasaccharide moiety linked to C-28 was acylated with monoterpenic acid and or monoterpene-arabinoside moieties at C-2 or C-2 and C-3 of the terminal rhamnose unit. The isolated saponins were assayed for their in vitro cytotoxicities against the three human tumor cell lines HepG2, A549 and HT29 using MTT method. The results showed that caspicaosides B and C bearing two and three monoterpene units, respectively, exhibited significant cytotoxic activities against the used cell lines with IC₅₀ values 1.5-6.5 μM. Caspicaosides A and D with one monoterpene unit exhibited significant cytotoxic activities on HepG2 cell line with IC₅₀ values equal to 4.5 and 5.4 μM, respectively, and IC₅₀ values >10 μM against the other two cell lines. The number of monoterpene units seems to play a main role in determining the activity.     

Effect of ozone on ribosomes in pinto bean leaves

A study was made of cytoplasmic and chloroplast ribosomes in the primary leaves of pinto bean plants exposed to ozone. The isolated ribosomes were analysed by sucrose density gradient. Ozone at the levels of 0·35 ppm for 20–35 min does not change the concentrations of various sedimenting particles of the cytoplasmic ribosomes. Ozone at similar levels, however, specifically decreases the population of chloroplast ribosomes per unit fresh weight of leaves. The distribution pattern of these chloroplast ribosomes is characterized by the low concentration of the fast-sedimenting polysome particles concomitant with the low magnitude of other slow-sedimenting components. The kinetics of ribosome populations during leaf growth demonstrates that ozone does not influence the daily levels of different ribosomal components of cytoplasmic ribosomes. However, ozone prematurely decreases the concentrations of polysomes and other components of chloroplast ribosomes below control level at the early stage of leaf development. These findings are discussed to explain initiation of the premature senescence caused by ozone.     

Preparation of crystalline starch nanoparticles using cold acid hydrolysis and ultrasonication

Waxy maize starch in an aqueous sulfuric acid solution (3.16 M, 14.7% solids) was hydrolyzed for 2–6 days, either isothermally at 40 °C or 4 °C, or at cycled temperatures of 4 and 40 °C (1 day each). The starch hydrolyzates were recovered as precipitates after centrifuging the dispersion (10,000 rpm, 10 min). The yield of starch hydrolyzates depended on the hydrolysis temperature and time, which varied from 6.8% to 78%. The starch hydrolyzed at 40 °C or 4/40 °C exhibited increased crystallinity determined by X-ray diffraction analysis, but melted in broader temperature range (from 60 °C to 110 °C). However, the starch hydrolyzed at 4 °C displayed the crystallinity and melting endotherm similar to those of native starch. The starch hydrolyzates recovered by centrifugation were re-dispersed in water (15% solids), and the dispersion was treated by an ultrasonic treatment (60% amplitude, 3 min). The ultrasonication effectively fragmented the starch hydrolyzates to nanoparticles. The hydrolyzates obtained after 6 days of hydrolysis were more resistant to the ultrasonication than those after 2 or 4 days, regardless of hydrolysis temperatures. The starch nanoparticles could be prepared with high yield (78%) and crystallinity by 4 °C hydrolysis for 6 days followed by ultrasonication. Scanning electron microscopy revealed that the starch nanoparticles had globular shapes with diameters ranging from 50 to 90 nm.     

Characterization and application of a detergent-stable alkaline α-amylase from Bacillus subtilis strain AS-S01a

A strain AS-S01a, capable of producing high-titer alkaline α-amylase, was isolated from a soil sample of Assam, India and was taxonomically identified as Bacillus subtilis strain AS-S01a. Optimized α-amylase yield by response surface method (RSM) was obtained as 799.0 U with a specific activity of 201.0 U/mg in a process control bioreactor. A 21.0 kDa alkaline α-amylase purified from this strain showed optimum activity at 55 °C and pH 9.0, and it produced high molecular weight oligosaccharides including small amount of glucose from starch as the end product. The K_m and V_max values for this enzyme towards starch were determined as 1.9 mg/ml and 198.21 μmol/min/mg, respectively. The purified α-amylase retained its activity in presence of oxidant, surfactants, EDTA and various commercial laundry detergents, thus advocating its suitability for various industrial applications.     

Structural characterization of a sulfated glucan isolated from the aqueous extract of Hedysarum polybotrys Hand.-Mazz

A water-soluble sulfated glucan, SHG, was isolated from Hedysarum polybotrys Hand.-Mazz using anion-exchange and gel-permeation chromatography. Elemental analysis indicated that SHG was a sulfated polysaccharide containing small amount of sulfate groups (1.47 mass%). The molecular weight was estimated to be 1.72 × 10⁵ Da by high-performance gel permeation chromatography (HPGPC) and size exclusion chromatography-multi angle laser light scattering (SEC-MALLS). SHG took random coil compact conformation in 0.1 M NaNO₃. Compositional analysis revealed that SHG was composed of glucose only. On the base of partial acid hydrolysis, methylation analysis, gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared (FT-IR) spectra, nuclear magnetic resonance (NMR) spectroscopy of ¹H, ¹³C, β-correlation spectroscopy (β-COSY), total correlation spectroscopy (TOCSY), heteronuclear single quantum coherence (HSQC), and heteronuclear multiple bond correlation (HMBC), the results showed that SHG was composed of α-d-(1 → 4)-linked glucopyranosyl residues, with branches at C-6 consisting of non-reducing terminal approximately every eight residues. Sulfate groups may attach to the backbone at O-6, occasionally occurring per thirty-eight anhydrous glucose units.     

Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality

Deoxynivalenol (DON) is a secondary metabolite produced by Fusarium fungi, which is found in a wide range of agricultural products, especially in wheat, barley, oat and corn. In this study, the distribution of DON in the wheat kernel and the effect of exposure time to ozone on DON detoxification were investigated. A high concentration of toxin was found in the outer part of the kernel, and DON was injected from the outside to the inside. The degradation rates of DON were 26.40%, 39.16%, and 53.48% after the samples were exposed to 75 mg/L ozone for 30, 60, and 90 min, respectively. The effect of ozonation on wheat flour quality and nutrition was also evaluated. No significant differences (P > 0.05) were found in protein content, fatty acid value, amino acid content, starch content, carbonyl and carboxyl content, and swelling power of ozone-treated samples. Moreover, the ozone-treated samples exhibited higher tenacity and whiteness, as well as lower extensibility and yellowness. This finding indicated that ozone treatment can simultaneously reduce DON levels and improve flour quality.     

Selective Staining of Protein and Starch in Wheat Flour and its Products

The main constituents of wheat flour and many wheat flour products are wheat protein (gluten) and starch granules. The specific staining of the protein present was effected by 10 min in 0.1% aqueous ponceau 2R (C.I. No. 16150) acidified with 3—4 drops of 1 N H₂SO₄ per 50 ml of staining solution, followed by rinsing in 2 changes of distilled water, dehydrating, clearing and mounting in a resinous medium in the normal way. Staining of starch was as follows: sections or flour smears were brought to water, treated for 10 min in a protein-blocking reagent (Taninol ADR—Imperial Chemical Industries—used in 1% aqueous solution) rinsed, then stained for 3 mins in 0.5% aqueous chlorazol violet R (C.I. No. 32445) or for 10 min in either 0.5% aqueous chlorazol violet N (C.I. No. 22570), or chlorazol black E (C.I. No. 30235). Staining was followed by thorough rinsing, normal dehydration and clearing and mounting in a medium of R.I. about 1.49 to enhance visibility of unstained starch grains. The methods are applicable to flour smears, cryostat and wax sections.     

Biosynthetic origin of hydrogen atoms in the lipase inhibitor lipstatin

The lipase inhibitor lipstatin is biosynthesized in Streptomyces toxytricini via condensation of a C(14) precursor and a C(8) precursor, which are both obtained from fatty acid catabolism. To study the mechanism of this reaction in more detail, S. toxytricini was grown in medium containing a mixture of U-(13)C,U-(2)H-lipids and unlabeled sunflower oil or in a medium containing 70% D(2)O. Lipstatin was isolated and analyzed by (1)H,(2)H, and (13)C NMR spectroscopy. Hydrogen atoms at C-2, C-3, and C-4 of lipstatin were found to be derived from solvent protons. The formation of the lipstatin precursor 3-hydroxy-Delta(5,8)-tetradecadienoyl-CoA by beta oxidation of linoleic acid explains the incorporation of solvent hydrogen into the 4 position of lipstatin. The hydrogen in position 3 of lipstatin is most probably introduced from solvent by proton/deuterium exchange of a redox cofactor involved in the reduction of the keto group in the branched chain beta keto acid arising by a decarboxylative condensation. The incorporation of solvent hydrogen at position 2 can be explained by epimerization of a chiral intermediate at C-2 and C-3. Epimerization may involve a dehydration-rehydration mechanism.     

Preparation of low molecular weight chitosan using solution plasma system

The solution plasma system was introduced to treat chitosan solution in order to prepare low molecular weight chitosan. The plasma treatment time was varied from 0 min to 300 min. The plasma-treated chitosan was characterized including viscosity, molecular weight by GPC, and chemical characteristics by FT-IR. The results showed that after treated with plasma for 15-60 min, the viscosity of chitosan solution and apparent molecular weight of chitosans were remarkably decreased, compared to those of untreated sample. Longer treatment time had less effect on both viscosity and molecular weight of samples. Eventually, long treatment time (≥180 min) showed no influence on both viscosity and apparent molecular weight. This suggested that the degradation process of chitosan occurred during plasma treatment. FT-IR analysis revealed that chemical structure of chitosan was not affected by solution plasma treatment. TOF-MS results showed that chitooligosaccharides with the degree of polymerization of 2-8 were also generated by solution plasma treatment. The results suggested that solution plasma system could be a potential method for the preparation of low molecular weight chitosan and chitooligosaccharides.     

Ozone exposure during growth affects the feeding value of rice shoots

Rising tropospheric ozone concentrations have been observed in many Asian countries in recent years. Ozone pollution reduces the yield of agricultural crops but may also affect crop quality. This study aimed at estimating the effect of ozone exposure on feeding quality of rice shoots for ruminant herbivores. Rice plants from two genotypes differing in ozone tolerance were exposed to ozone at a concentration of 120 nl/l for 18 days, and feeding value was determined by chemical analyses and in vitro incubation in rumen fluid. Rice biomass was reduced by an average of 24% in the ozone treatment as compared to the control. Moreover, ozone exposure affected various feed quality parameters. Crude protein content was lower in ozone treated plants (P<0.05). Potential gas production during the in vitro incubation for 96 h also dropped (P<0.01) due to ozone treatment, indicating reduced digestibility of the plant materials. This was explained with an increase in the antinutritive components lignin (P<0.05) and phenolics (P<0.001) due to ozone exposure. An ozone tolerant genotype exhibited a more pronounced increase in phenolics, suggesting that this may constitute a stress defense mechanism. Our results suggest that ozone may affect the feeding value of cereal straws and calls for further research in this direction.     

Structure of dicarboxyl malto-oligomers isolated from hypochlorite-oxidised potato starch studied by 1H and 13C NMR spectroscopy.

The main oxidised component in hypochlorite-oxidised potato starch was isolated by anion-exchange chromatography after enzymatic hydrolysis. The primary structure of the isolated oligosaccharides was determined by 1H and 13C NMR spectroscopy, using homonuclear and heteronuclear two-dimensional techniques. The isolated pentamer and hexamer contained one glucose unit oxidised to a dicarboxyl residue. As the hypochlorite oxidation has occurred at positions C-2 and C-3 of a glucose unit, the introduced carboxyl groups caused ring cleavage between the carbons C-2 and C-3. The ring-cleaved dicarboxyl residue had glycosidic linkages on both sides, implying that this oxidation pathway does not result in depolymerisation. The vicinal coupling constant between H-4 and H-5 in the ring-cleaved dicarboxyl residue was 3.2 Hz, showing that the gauche orientations are preferred. As a result, a different bending of the starch chain is observed and is probably, therefore, one of the reasons why hypochlorite oxidation reduces the tendency to retrogradation. The pKa values (3.0) were determined from the pH-dependent chemical shifts of H-1, H-4 and H-5 of the dicarboxylic residue.     

Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch

Here we present a comparison of commonly used methodologies for the extraction and quantification of konjac glucomannan (KGM). Compositional analysis showed that the purified konjac flour (PKF) produced using a modified extraction procedure contained 92% glucomannan, with a weight average molecular weight (M_w), polydispersity index (PDI) and degree of acetylation (DA) of 9.5 ± 0.6 × 10⁵ g mol⁻¹, 1.2 and 2.8 wt.%. These data, plus Fourier-transform infrared spectral (FTIR) and zero shear viscosity analyses of the extract (PKF) were all consistent with the literature. Comparison of three existing methodologies for the quantitative analysis of the KGM content of the PKF, namely 3,5-dinitrosalicylic acid (3,5-DNS), phenol-sulphuric acid and enzymatic colorimetric assays; indicated that the 3,5-DNS colorimetric assay was the most reproducible and accurate method, with a linear correlation coefficient of 0.997 for samples ranging from 0.5 to 12.5 mg/ml, and recoveries between 97% and 103% across three spiking levels (250, 500 and 750 μg/g) of starch. These data provide the basis of improved good laboratory practice (GLP) for the commercial extraction and analysis of this multifunctional natural polymer.     

Structure and antioxidant activity of an extracellular polysaccharide from coral-associated fungus, Aspergillus versicolor LCJ-5-4

An extracellular polysaccharide AVP was isolated from the fermented broth of coral-associated fungus Aspergillus versicolor LCJ-5-4. AVP was a mannoglucan with molecular weight of about 7 kDa, and the molar ratio of glucose and mannose was 1.7:1.0. On the basis of detailed one- and two-dimensional nuclear magnetic resonance (1D and 2D NMR) spectroscopic analyses, the backbone of AVP was characterized to be composed of (1 → 6)-linked α-d-glucopyranose and (1 → 2)-linked α-d-mannopyranose units. The mannopyranose residues in the backbone were substituted mainly at C-6 by the side chain of (1 → 2)-linked α-d-mannopyranose trisaccharides units. The antioxidant activity of AVP was evaluated with the scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide and hydroxyl radicals in vitro, and the results indicated that AVP had good antioxidant activity, especially scavenging ability on superoxide radicals. AVP was a novel extracellular polysaccharide with different structural characteristics from other extracellular polysaccharides and could be a potential source of antioxidant.     

The effects of electrolysis at room temperature on retrogradation of sweet potato starch

The effects of electrolysis at room temperature on formation of sweet potato retrograded starch were studied by photographic method in the paper. The optimal parameters of electrolytic preparation of sweet potato retrograded starch were determined. The ratio between sweet potato starch and water was 10 g/100 mL with addition of NaCl 1.0 g/100 mL, pH value of the solution was 6.0 and the solution was electrolyzed for 30 min at 90 V at room temperature, then it was stored at 4 °C for 24 h after being autoclaved for 30 min at 120 °C, the retrogradation rate of sweet potato starch at this condition was 33.1%, which is 138% higher than that of control group. Four possible reasons are put forward to explain the results.     

Optimization of the production of poly-γ-glutamic acid by Bacillus amyloliquefaciens C1 in solid-state fermentation using dairy manure compost and monosodium glutamate production residues as basic substrates

Poly-γ-glutamic acid (γ-PGA) is a polymer with uses in foods, cosmetics, medicine and agriculture. The medium for the production of γ-PGA by Bacillusamyloliquefaciens C1 was optimized by response surface methodology using agro-industrial wastes in solid-state fermentation (SSF). The optimal SSF medium (20 g substrates with 50% initial moisture) for producing γ-PGA was determined to contain 5.51 g dairy manure compost, 1.91 g soybean cake, 0.57 g corn flour, 2.15 g monosodium glutamate production residues, 1.5 g wheat bran, 0.5 g rapeseed cake, 0.1 g citric acid, 0.05 g MgSO₄·7H₂O and 0.03 g MnSO₄·H₂O. In this medium the strain produced up to 0.0437 g γ-PGA per gram of substrates when cultured for 48 h at 37 °C. SDS-PAGE showed that the molecular weight of the γ-PGA was more than 130 kDa. Due to the high-yields observed and the low-cost nature of the optimal medium, this study indicates a possibility to establish economical large-scale production of γ-PGA.     

Structural and physicochemical characterisation of rye starch

The gelatinisation, pasting and retrogradation properties of three rye starches isolated using a proteinase-based procedure were investigated and compared to those of wheat starch isolated in a comparable way. On an average, the rye starch granules were larger than those of wheat starch. The former had very comparable gelatinisation temperatures and enthalpies, but slightly lower gelatinisation temperatures than wheat starch. Under standardised conditions, they retrograded to a lesser extent than wheat starch. The lower gelatinisation temperatures and tendencies of the rye starches to retrograde originated probably from their higher levels of short amylopectin (AP) chains [degree of polymerisation (DP) 6–12] and their lower levels of longer chains (DP 13–24) than observed for wheat starch. The rapid visco analysis differences in peak and end viscosities between the rye starches as well as between rye and wheat starches were at least partly attributable to differences in the levels of AP short chains and in average amylose molecular weight. The AP average chain lengths and exterior chain lengths were slightly lower for rye starches, while the interior chain lengths were slightly higher than those for wheat starch.     

Bromine oxidation of 1,2-O-isopropylidene-α-d-Glucofuranose and sucrose

Sucrose and $\text{1,2-O-}\text{isopropylidene-α-}\text{d}\text{-glucofuranose}$ (1) were oxidised with bromine in aqueous solution at pH 7 and room temperature. The resulting keto derivatives were converted into their more-stable O-methyloximes, which were characterised by spectroscopic and chromatographic methods. Oxidation of 1 occurred at C-3 and C-5, with a preference for C-5. In the sucrose derivatives isolated after oxidation, those having a keto group in the glucopyranosyl moiety preponderated. The axial fructofuranosyl aglycon protects position 3 in the glucopyranosyl group and oxidation occurs only at C-2 and C-4. Small amounts of sucrose oxidised at C-3 in the fructofuranosyl moiety were also found.