A Study on Alkyl Polyglycosides of the Starch

The alkyl polyglycosides (APG) is new type the surfactants that is made by regenerationresource of the starch and the grease, since the nineties of 20th century it is energetically exploited ininternational extent. APG not only good in surface activity, but also plenty on bubble, thin greasyand stabilization, there are good decontamination, compatibility, innocuity, not incitation and uniquefunction that organism decomposition of swiftness and downrightness, and so on.APG is to get production that loses one molecule water with half condensation aldehyde hydroxyand sebum alcohol hydroxy under acid catalysis. The production not is one simplicity compound, butis one of sugar polymerization degree, so it is mixture of the alkyl single glucoside, the alkyl twoglucoside and the alkyl three glucoside.Author synthesizes the surfactants of the alkyl polyglycosides, with the oleaster and potato starchand sebum alcohol, that was chosen to use duality system activator of plant acid and p-toluene-sulfoacid for the first time. The adoption way is that the lower alkyl polyglycosides is firstly formed byreaction of lower alcohol with starch then exchanged with high alcohol to obtain APG. The study isto make certain most technics condition, determining capillary tension and the pastern sheafdeepness of critical, calculating HLB value, determining construction by 1R.To synthesize principium:Peroration :[1]Duality system activator of plant acid and p-toluene-sulfo acid is compare idea activator that was the lower alkyl polyglycosides is firstly formed by reaction of lower alcohol with glucose then exchanged with high alcohol to obtain high alkyl polyglycosides. The advantage is that it overcomes agglomeration, there is reaction entirety, high of sugar transform ratio, reaction time short.[2]Most good reaction temperature is 90～ 170℃, the dosage of activator is 0.5%～0.9%, the mated ratio: The APG of glucose basic butane ratio starch is 5:1, the APG of potato starch basic glycol ratio starch is 6:1, the APG of the oleaster starch basic glycol ratio starch is 12:1, the APG of the mealiest starch basic glycol ratio starch is 6:1, the product of complex is good property.[3]The alkyl polyglycosides is the products of surfactant. IR determines the functional group of the products. On the basis of group of the hydrophile and to close on oil, that the feature peak of α-1, 4- glucoside.[4]The capillary tension of the APG is 26.8～31.0mN/m, the HLB value is 16～18, the products is better emulsifying agent of water- solubility. (O/W).     

Graft copolymerization of methyl acrylate onto potato starch initiated by ceric ammonium nitrate

A study was made of the ceric ammonium nitrate (CAN) initiated graft copolymerization of methyl acrylate (MA) onto potato starch. The variables affecting the graft were investigated. The optimums have been obtained; they are the concentrations of MA, CAN, and nitric acid (HNO₃) (1.08, 5.0 × 10^?3, and 0.081 mol/L, respectively). The reaction temperature is ca. 50°C and the reaction time is 2 h. The molecular weight of grafted poly(methylacrylate) has been determined. On the basis of experimental results, the mechanism of grafting has been explored, a new kinetic equation of the graft copolymerization is established: R_p = Kk_d [STOH] [Ce⁴⁺] + Kk_pk_d/k_t[STOH][M], where K, k_d, k_p, and k_t are constants. The equation fits the results of experiments. © 1993 John Wiley & Sons, Inc.     

Selenium speciation in foods: Preliminary results on potatoes

The present paper deals with the speciation of selenium in potatoes (enriched or not in selenium). The study was carried out by using differential pulse cathodic stripping voltammetry (DPCSV) for quantifying selenium. Results obtained provide evidence that the selenium content in the protein fraction is rather independent from the selenium added to the plants during their growth. On the contrary, the amount of Se in the non-protein fraction (water and starch) in Se-enriched sample is significantly higher than in non-enriched one, suggesting that it is the main selenium-storing site. In this fraction the Se(VI)/Se(IV) ratio seems independent from selenium application but it may be related to the redox conditions. The accumulation of selenium in the non-protein fraction is tentatively ascribed to the “Se–starch interaction” that should be able to modulate both the Se absorption into proteins and, possibly, its toxic effect for the plant itself.     

Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

In this study, secondary structures of sweet potato protein (SPP) after high hydrostatic pressure (HHP) treatment (200–600?MPa) were evaluated and emulsifying properties of emulsions with HHP-treated SPP solutions in different pH values (3, 6, and 9) were investigated. Circular dichroism analysis confirmed the modification of the SPP secondary structure. Surface hydrophobicity increased at pH 3 and decreased at 6 and 9. Emulsifying activity index at pH 6 increased with an increase in pressure, whereas emulsifying stability index increased at pH 6 and 9. Oil droplet sizes decreased, while volume frequency distribution of the smaller droplets increased at pH 3 and 6 with the HHP treatment. Emulsion viscosity increased at pH 6 and 9 and pseudo-plastic flow behaviors were not altered for all emulsions produced with HHP-treated SPP. These results suggested that HHP could modify the SPP structure for better emulsifying properties, which could increase the use of SPP emulsion in the food industry.     

超高效液相色谱-串联质谱快速检测精米、玉米与土豆样品中噻呋酰胺残留

采用分散固相萃取(QuEChERS)为样品前处理方法,建立了超高效液相色谱-串联质谱(UPLCMS/MS)快速检测精米、玉米和土豆中噻呋酰胺残留的分析方法。样品经乙腈提取,PSA净化,超高效液相色谱分离,电喷雾电离、负离子扫描,三重四极杆串联质谱以多反应监测扫描方式进行检测,基质匹配标准品外标法进行定量分析。结果显示,噻呋酰胺在1.0~1 000μg·L-1范围内呈良好线性(r2=0.999 0)。在0.01~1.0 mg·kg-1加标水平范围内,噻呋酰胺在精米、玉米和土豆中的平均回收率为89.1%~109.3%,相对标准偏差为3.5%~8.7%,检出限(LOD)为0.009~0.015μg·kg-1,定量下限(LOQ)为0.032~0.049μg·kg-1。该方法简便、快速、准确,可用于精米、玉米和土豆中噻呋酰胺农药残留的确证检测。     

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting,Thermal, Textural,and Rheological Properties of Corn,Sweet Potato,and Turkish Bean Starches

This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (T_p) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.     

Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties

The present study aimed to determine changes in the properties of starch triggered by its long-lasting (1, 2, 4, 7, 10, or 14 days) retention with citric acid (5 g/100 g) at a temperature of 40 °C. The starch citrates obtained under laboratory conditions had a low degree of substitution, as confirmed via NMR and HPSEC analyses. The prolonging time of starch retention with citric acid at 40 °C contributed to its increased esterification degree (0.05–0.11 g/100 g), swelling power (30–38 g/g), and solubility in water (19–35%) as well as to decreased viscosity of the starch pastes. Starch heating with citric acid under the applied laboratory conditions did not affect the course of DSC thermal characteristics of starch pasting. The low-substituted starch citrates exhibited approximately 15% resistance to amylolysis.     

1H-NMR and LC-MS Based Metabolomics Analysis of Potato (Solanum tuberosum L.) Cultivars Irrigated with Fly Ash Treated Acid Mine Drainage

¹H NMR and LC-MS, commonly used metabolomics analytical platforms, were used to annotate the metabolites found in potato (Solanum tuberosum L.) irrigated with four different treatments based on FA to AMD ratios, namely: control (0% AMD; tap water), 1:1 (50% AMD), 3:1 (75% AMD is 75% FA: AMD), and 100% AMD (untreated). The effects of stress on plants were illustrated by the primary metabolite shifts in the region from δ_H 0.0 to δ_H 4.0 and secondary metabolites peaks were prominent in the region ranging from δ_H 4.5 to δ_H 8.0. The 1:3 irrigation treatment enabled, in two potato cultivars, the production of significantly high concentrations of secondary metabolites due to the 75% FA: AMD content in the irrigation mixture, which induced stress. The findings suggested that 1:1 irrigation treatment induced production of lower amounts of secondary metabolites in all crops compared to crops irrigated with untreated acid mine drainage treatment and with other FA-treated AMD solutions.     

Antimicrobial Activities of Plant Extracts against Solanum tuberosum L. Phytopathogens

The purpose of the study was to select an environmentally friendly plant biopesticide to protect seed potatoes against phytopathogens. The scope included the evaluation of the antimicrobial activities of 22 plant water extracts, 22 water-glycol extracts, and 3 subcritical carbon dioxide extracts using the agar diffusion method against 10 potato phytopathogens. For the most effective extracts, minimal inhibitory concentration (MIC), chemical composition analysis by gas chromatography–mass spectrometry and in situ assays on seed potatoes were performed. Garlic water extract was finally selected as the most effective in phytopathogen growth inhibition, both in vitro and in situ, with MIC values ranging between 6.3–25 mg/mL. 5-Hydroxymethylfurfural was determined to be the main component of this extract (33.24%). Garlic water extract was proposed as a potential biopesticide against potato phytopathogens.     

Sizes,Components, Crystalline Structure,and Thermal Properties of Starches from Sweet Potato Varieties Originating from Different Countries

Sweet potato is a root tuber crop and an important starch source. There are hundreds of sweet potato varieties planted widely in the world. Starches from varieties with different genotype types and originating from different countries have not been compared for their physicochemical properties. In the research, starches from 44 sweet potato varieties originating from 15 countries but planted in the same growing conditions were investigated for their physicochemical properties to reveal the similarities and differences in varieties. The results showed that the 44 starches had granule size (D[4,3]) from 8.01 to 15.30 μm. Starches had different iodine absorption properties with OD680 from 0.259 to 0.382 and OD620/550 from 1.142 to 1.237. The 44 starches had apparent amylose content from 19.2% to 29.2% and true amylose content from 14.2% to 20.2%. The starches exhibited A-, C_A-, C_C-, or C_B-type X-ray diffraction patterns. The thermograms of 44 starches exhibited one-, two-, or three-peak curves, leading to a significantly different gelatinization temperature range from 13.1 to 29.2 °C. The significantly different starch properties divide the 44 sweet potato varieties into different groups due to their different genotype backgrounds. The research offers references for the utilization of sweet potato germplasm.