Comparison of A and B starch granules from three wheat varieties

Three starches from the wheat varieties AK58, ZM18 and YZ4110 were separated into large (A) and small (B) granules, which were characterized structurally and evaluated for their functional properties. SEM results showed that the size of A-granules from ZM18 and YZ4110 were about the same, but the sizes of A-granules and B-granules from AK58 were larger than those of ZM18 and YZ4110. FTIR spectra showed that all the samples exhibited a similar pattern, with seven main modes with maximum absorbance peaks near 3,500, 3,000, 1,600, 1,400, 1,000, 800, 500 cm-1. The B-granules of ZM18 and YZ4110 had less amylose content, although the difference among the total amylose contents of the three unfractionated starches was not significant. X-ray diffraction (XRD) patterns showed predominantly A-type crystallinity for all the starches. The A-granules showed sharper XRD patterns than the other starches. DSC analysis showed that the A-granules had broader ranges of gelatinization temperatures than the B-granules from the same wheat variety. The gelatinization enthalpy (ΔH) of A-granules was higher than that of B-granules. AK58 exhibited the smallest enthalpy, while ZM18 showed the largest enthalpy. In pasting tests, the A-granule starch of AK58 had higher peak, final and setback viscosity, lower breakdown and pasting temperature, and the B-granule starch and unfractionated starch of AK58 had lower peak, breakdown, final and setback viscosity and higher pasting temperature than ZM18 and YZ4110.     

Hydrolysis of Native and Heat-Treated Starches at Sub-Gelatinization Temperature Using Granular Starch Hydrolyzing Enzyme

The effect of heat treatment below the gelatinization temperature on the susceptibility of corn, mung bean, sago, and potato starches towards granular starch hydrolysis (35°C) was investigated. Starches were hydrolyzed in granular state and after heat treatment (50°C for 30 min) by using granular starch hydrolyzing enzyme for 24 h. Hydrolyzed heat-treated starches showed a significant increase in the percentage of dextrose equivalent compared to native starches, respectively, with corn 53% to 56%, mung bean 36% to 47%, sago 15% to 26%, and potato 12% to 15%. Scanning electron microscopy micrographs showed the presence of more porous granules and surface erosion in heat-treated starch compared to native starch. X-ray analysis showed no changes but with sharper peaks for all the starches, suggested that hydrolysis occurred on the amorphous region. The amylose content and swelling power of heat-treated starches was markedly altered after hydrolysis. Evidently, this enzyme was able to hydrolyze granular starches and heat treatment before hydrolysis significantly increased the degree of hydrolysis.     

用酶分解法研究淀粉糊化

本文用酶分解法对土豆、甘薯和玉米三种淀粉,在不同条件下的糊化作了研究。得出了三种淀粉开始和完全糊化的温度和时间;测定了糊化反应的动力学,并从糊化温度与反应速度常数的关系,计算了各种淀粉糊化的活化能,还根据Vant Hoff公式计算了三种淀粉糊化的有效热焓变化。     

Exposure of granular starches to low-pressure glow ethylene plasma

Polymerization of ethylene was initiated by low-pressure glow plasma generated in this gas. Depending on starch present in this plasma polymerization could be considered either as graft-polymerization of ethylene onto starch or homopolymerization. Result of the treatment of cassava, corn, potato, rice Indica, sweet potato, and waxy corn starches with ethylene plasma was analyzed by means of high-performance size exclusion chromatography, X-ray powder diffraction, thermogravimetry, digestion with β-amylase, and scanning electron microscopy. Analyses suggested that graft-polymerization occurred on sweet potato and rice starch. With other starches homopolymerization of ethylene on granules took place.     

红外光谱法研究交联淀粉的退化行为

用红外光谱研究了交联淀粉的退化过程, 结果表明, 交联淀粉具有与原淀粉大分子类似的退化过程, 即淀粉大分子临近的链段间形成双螺旋局部有序化结构, 再进一步规则地排列成结晶有序的结构. 由于交联键的限制, 交联淀粉的有序化过程相对较慢、 程度较低, 而且当交联度过高时无法形成结晶结构.     

Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.     

大米淀粉糊化过程的光谱分析

采用衰减全反射傅立叶变换红外光谱仪跟踪测定了不同品种大米淀粉的糊化过程,同时与X-射线衍射仪测定的淀粉结晶度相对比,研究了淀粉颗粒内结晶结构在糊化过程中变化的详细情况.利用红外光谱仪计算出天然大米淀粉及其在糊化过程中各个阶段代表结晶区特征的1047cm-1和代表非晶区特征的1022cm-1两处红外吸收峰强度的比值.结果表明,天然淀粉的结晶区主要由支链淀粉侧链的双螺旋结构所形成;在加热过程中淀粉的结晶结构被破坏,并且直链淀粉含量越高,其结晶结构在糊化过程中破坏越慢,说明直链淀粉能抑制淀粉结晶结构的破坏.利用X-射线衍射仪测定了大米淀粉糊化过程各个阶段的结晶度,进一步验证了淀粉的结晶结构在糊化过程中的损失.虽然,两种测定方法对"结晶度"的定义不同,但对于淀粉结晶程度的测定具有相关性和可比性,能为研究淀粉的糊化行为提供有利的补充信息.     

Effects of NaOH treatment of cereal starch granules on the extent of granular starch hydrolysis

Effect of NaOH treatment on granular hydrolysis of cereal starches was studied and granular starch hydrolyzing enzyme is used to hydrolyze native and NaOH-treated starch for 24?h. The dextrose equivalent value of NaOH-treated starch increased significantly compared to native starch, i.e., 28–38?% for corn, 7–37?% for rice, but no significant increase for corn starch. Scanning electron microscopy micrographs showed that NaOH treatment caused an enlargement of pores and degrades the surface of starch granules. Hydrolyzed-treated starch exhibited rougher surface and more porous granules compared to native starch. The swelling power and pasting properties of NaOH-treated starches were markedly altered after hydrolysis. X-ray pattern of all starches showed no changes and the amylose content decrease significantly after hydrolysis, which could due to extensive degradation of amorphous region. Evidently, NaOH treatment below gelatinization temperature was effective in enhancing the degree of granular starch hydrolysis.     

Effect of cross-linking and enzymatic hydrolysis composite modification on the properties of rice starches

Native rice starch lacks the versatility necessary to function adequately under rigorous industrial processing, so modified starches are needed to meet the functional properties required in food products. This work investigated the impact of enzymatic hydrolysis and cross-linking composite modification on the properties of rice starches. Rice starch was cross-linked with epichlorohydrin (EPI) with different concentrations (0.5%, 0.7%, 0.9% w/w, on a dry starch basis), affording cross-linked rice starches with the three different levels of cross-linking that were named R?, R?, and R?, respectively. The cross-linked rice starches were hydrolyzed by α-amylase and native, hydrolyzed, and hydrolyzed cross-linked rice starches were comparatively studied. It was found that hydrolyzed cross-linked rice starches showed a lower the degree of amylase hydrolysis compared with hydrolyzed rice starch. The higher the degree of cross-linking, the higher the capacity to resist enzyme hydrolysis. Hydrolyzed cross-linked rice starches further increased the adsorptive capacities of starches for liquids and decreased the trend of retrogradation, and it also strengthened the capacity to resist shear compared to native and hydrolyzed rice starches.     

The effect of various potato cultivars at different times during growth on starch content determined by DSC

Differential scanning calorimetry (DSC) was used to determine the starch content of potato dry matter isolated from various cultivars at different times during growth. When potato dry matter was heated in the presence of excess water, a symmetrical endothermic peak resulted, which was similar to the gelatinization peak of pure starch. From the enthalpy value of potato dry matter and pure potato starch at a moisture content of 70%, the starch content in the potato dry matter can be determined. Starch content increased as growth progressed to a maximum and then decreased. The effect of moisture content and sample mass on gelatinization of dry matter and starch was also investigated. Compared to other starch analysis technique, DSC is a simple and more rapid method.     

A comparative study of the characteristics of cross-linked, oxidized and dual-modified rice starches

Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visco analysis (RVA), differential scanning calorimetry (DSC), dynamic rheometry and scanning electron microscopy (SEM). It was found that the levels of cross-linking and oxidation used in this study did not cause any significant changes in the morphology of rice starch granules. Cross-linked oxidized starch showed lower swelling power (SP) and solubility, and higher paste clarity in comparison with native starch. Cross-linked oxidized rice starch also had the lowest tendency of retrogradation and highest ability to resistant to shear compared with native, cross-linked, oxidized and oxidized cross-linked rice starches. These results suggest that the undesirable properties in native, cross-linked and oxidized rice starch samples could be overcome through dual-modification.     

Brazilian <Emphasis Type="Italic">Dioscoreaceas</Emphasis> starches

Determination of the characteristics of native starches is crucial in order to select their best application in various industrial fields. Thus, two different types of non-traditional native starches from the Dioscoreaceas species (Dioscorea sp. and Dioscorea piperifolia Humb. var. Wild) were studied regarding their thermal, structural and rheological properties. The results were contrasted with traditional commercial starch sources (potato, cassava and corn). From the thermogravimetric results (TG/DTG), D. piperifolia starch obtained the highest thermal stability of the samples, except for potato starch. Furthermore, using differential scanning calorimetry and viscoamylograph profiles (RVA), it was found that the Dioscoreaceas starches presented a higher onset (T _o) temperature and susceptibility to retrogradation. They also showed lower values in relation to relative crystallinity, which was calculated from their X-ray patterns and tendency to white (L*) colour. The shapes of the Discoreaceas starch granules were determined using electron microscopy; it was found that as the potato starch the Dioscoreaceas starches showed a wide range of particle size.     

Different Reactivity of Raw Starch from Diverse Potato Genotypes

Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.     

Isothermal microcalorimetric studies on starch retrogradation

In the present study, isothermal microcalorimetry was introduced as a tool to investigate properties of starch retrogradation during the first 24 h. The study was made on purified amylose and amylopectin from corn, as well as on native starches, such as wheat, potato, maize, waxy maize and amylomaize, differing in their amylose content. The results were obtained in the form ofP-t traces (thermal powervs. time), and integration of these traces gave a net exothermic enthalpy of reaction, caused by the crystallization of amylose and amylopectin. TheP-t traces reflected the quantities of amylose and amylopectin in the starch studied. Depending on the amylose content and the botanical source of the starch, the rate of crystallization of amylose was high and predominated over that of amylopectin during the first 5–10 h. The contribution from amylose crystallization to the measured exothermic enthalpy was very substantial during this period. After 10 h, amylose crystallized at a lower constant rate. During the first 24 h, amylopectin crystallized at a low steady rate. The exothermic enthalpies obtained by the isothermal microcalorimetric investigations during the first 24 h of retrogradation were generally low in relation to the endothermic melting enthalpies observed by differential scanning calorimetry (DSC) measurements after 24 h of storage. The discrepancies in enthalpy values between the two methods are discussed in relation to phase separation and the endothermic effects owing to the decrease in polymer-water interactions when polymer-rich regions in the starch gel separate. Besides the exothermic enthalpies obtained, theP-t traces also made it possible to study the initial gelation properties of amylose from different botanical sources. The present study further demonstrated that isothermal microcalorimetry can provide a possible way to investigate the antistaling effect of certain polar lipids, such as sodium dodecylsulphate (SDS) and 1-monolauroyl-rac-glycerol (GML), when added to starches of different botanical origin. The net exothermic heat of reaction for starch retrogradation during the first 24 h was decreased when GML or SDS was added to the starch gels. The recordedP-t traces also showed how the effect of the added lipid influenced different periods during the first 24 h of starch retrogradation, and that the effect depended mainly on the amylose content, the botanical source of the starch, and the type of lipid used. When GML or SDS was added to waxy maize, the isothermal microcalorimetric studies clearly indicated some interaction between amylopectin and the polar lipids. These results concerning the action of anti-staling agents are further discussed in relation to the helical inclusion complexes formed between amylose-polar lipid and amylopectin-polar lipid.The authors thank Eva Qvarnström at the Dept. of Thermochemistry and Eva Tjerneld at the Dept. of Food Technology for valuable practical assistance. Financial support was obtained from the Swedish Council for Forestry and Agricultural Research (SJFR) and the Swedish Farmer's Foundation for Agricultural Research (Stiftelsen Lantbruksforskning).     

Structural, physico-chemical, thermal and pasting properties of potato (Solanum tuberosum L.) flour

In this work, two varieties of potato flour (Ágata and IAPAR Cristina) were studied by simultaneous thermogravimetry–differential thermal analysis (TG–DTA), differential scanning calorimetry (DSC), rapid viscoamylographic analysis (RVA), and microscopy (NC-AFM) that were compared with conventional physico-chemical analysis, according different granulometry of each flour. Flours of IAPAR Cristina showed higher levels of starch, fiber, and phosphate and it showed higher thermal stability (TG–DTA), as well as higher pasting temperature and viscosity (RVA), and lower enthalpy of gelatinization (DSC) in the two granulometries. Flours of Agata showed higher gelatinization enthalpy (DSC) and lower pasting temperature (RVA). Atomic force microscopy—non contact method (NC-AFM), was important to check for protrusions and pores of the flour surfaces. The differences between cultivars can be attributed mainly to the genotypes and growth conditions of the tubers, which can modify the flour properties.     

Thermal behaviour of corn starch granules under action of fungal α-amylase

Corn starch, partially hydrolyzed by fungal α-amylase was investigated by using thermal analysis, microscopy and X-ray diffraction. After enzymatic treatment lower degradation onset temperatures were observed. DSC analysis showed almost similar range of gelatinization temperature, however, the enthalpies of gelatinization increased for the partially hydrolyzed starch granules. According to the X-ray diffraction analysis, stronger cereal pattern peaks were recognized after enzymatic digestion. The results suggested that the hydrolysis was more pronounced in the amorphous part of the starch granules.     

Physical and mechanical properties of plant-derived soft-shell capsules formulated with hydroxypropyl starches from different botanical sources

Soft-shell capsules are prepared herein using hydroxypropyl starches from different botanical sources (maize, waxy maize, potato, and cassava) as a replacement for animal-based materials such as gelatin. The physical, mechanical, and morphological properties of the starch films are characterized to investigate the possibility of manufacturing soft-shell capsules. Starch films originating from tubers, including potato and cassava, exhibit higher tensile strength, resulting in higher hardness of the soft-shell capsules compared to those originating from maize and waxy maize starches. None of the starch-based soft-shell capsules broke in a brittleness test, and there are no distortion defects in the seams that seal the capsules. Disintegration and stability tests over six months show that although the soft-shell capsules manufactured from maize and potato starch disintegrate faster than those from waxy maize and cassava starch, all of the capsules disintegrate within 1200 s, which is acceptable for commercial application.     

Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.     

Gelatinization properties of native starches and their Näegeli dextrins

Cassava, potato, sweet potato, and Peruvian carrot starches were hydrolyzed with 15% v/v sulfuric acid solution for up to 30 days. Näegeli dextrins obtained from 1, 3, 6, 12, and 30 days were evaluated using differential scanning calorimeter (DSC) and scanning electron microscopy (SEM). Two phases of hydrolysis were found. The first phase was attributed to faster degradation of amorphous areas of granules, whereas the second phase corresponded to slower degradation of crystalline regions. Peruvian carrot starch was the most susceptible to acid, whereas potato and sweet potato starches were the most resistant. From DSC, it was observed a progressive reduction in peak height and a broadening of peaks with increasing hydrolysis time. The peaks shifted to higher temperatures. Onset temperature decreased on first day of hydrolysis for cassava and Peruvian carrot starches, and on third day for potato and sweet potato. Enthalpy decreased during first stage of hydrolysis in cassava and Peruvian carrot starches, and during second phase, it reduced in all starches. SEM showed that the granule surfaces were degraded by erosion on the first day of treatment, followed by degradation of amorphous areas. On third day, potato and sweet potato starches still displayed some granules almost intact, whereas cassava and Peruvian carrot starch granules were totally degraded, confirming their high susceptibility to acid attack. On sixth day of hydrolysis, starch granules had faceted structures, characteristic of crystalline material. The effect that acid hydrolysis had on thermal properties of starches depended on both hydrolysis stage and starch source.     

An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniques

To provide evidence for previously proposed assumptions concerning starch gelatinization sub-mechanisms, a more detailed investigation was carried out using multiscale analysis of a starch type selected for its marked difference. Tapioca starch was chosen due to its cohesive/springy properties and its growing use in the food industry. Time-domain nuclear magnetic resonance (TD-NMR) was used to investigate the leaching of material, water absorption and crystallite melting in hydrated tapioca starch (45%). The interpretation of T2 mass intensity evolutions, especially those of the (intra- and extra-granular) aqueous phases, was discussed drawing on complementary techniques such as microscopy, Rapid Visco Analyser (RVA), differential scanning calorimetry (DSC) and swelling factor (SF) and solubility index (SI) measurements. Results show that the T2 assignments usually proposed in the literature are dependent on starch origin. The differences in T2 evolutions (value and mass intensity) observed between wheat and tapioca starches at intermediate hydration levels could be linked to the different gelatinization behaviour of tapioca starch involving the latter's higher granule rupture level, higher gelatinization temperature and greater swelling power above its gelatinization temperature.