Portable single-sided NMR measurements at variable temperatures: Implementation of a thermo-controlled device and application to the heating of bread dough

A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample.     

Starch Derived Nanosized Graphene Oxide Functionalized Bioactive Porous Starch Scaffolds

A fully starch‐derived bioactive 3D porous scaffold is developed. The bioactivity is introduced through nanosized graphene oxide (nGO) derived from starch by microwave‐assisted degradation to carbon spheres and further oxidation to GO nanodots. nGO is covalently attached to starch to prepare functionalized starch (SNGO) via an esterification reaction. nGO and SNGO exhibit no cytotoxicity to MG63 at least up to 1000 µg mL⁻¹ under (3‐(4,5‐Dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide) assay. Porous scaffolds consisting of starch and SNGO (S/SNGO) or nGO (S/nGO) are prepared by freeze drying. The porosity and water uptake ability of the scaffolds depend on the concentration of nGO. Moreover, nGO, as a bioactive nanofiller, functions as an effective anchoring site for inducing CaP recrystallization in simulated body fluid. Among all modified starch‐based scaffolds, the S/SNGO scaffold containing the highest concentration of covalently attached SNGO (50%) induces the largest amount of hydroxyapatite, a type of CaP crystal that is closest to bone. The prepared 3D porous nGO functionalized scaffold, thus, exhibits potential promise for bone/cartilage tissue engineering.

     

Effect of different starch contents on physical,morphological, mechanical,barrier, and biodegradation properties of tapioca starch and poly(butylene adipate-co-terephthalate) blend film

Study on degradation behaviors of biodegradable poly(butylene adipate-co-terephthalate) (PBAT) blended with different compositions of thermoplastic starch (TPS) under soil burial and natural weathering environments is vital in order to predict the product service-life and planning for in situ biodegradation after product disposal. In this article, different compositions of TPS (0%, 20%, 40%, 50%, and 60%) were compounded with PBAT using single screw extruder. The samples were characterized for their tensile properties, fractured surface morphology, water barrier and surface hydrophorbicity properties in order to investigate the effect of starch fractions in PBAT blends. The degradation behavior under natural weathering and soil burial conditions was also determined during the 9 months duration by observing the change of physical appearance, weight loss, surface morphology, chemical structural, and tensile properties. The findings showed that the addition of TPS (20%, 40%, 50%, and 60%) had led to a reduction in tensile strength (41.47%, 60.53%, 63.43%, and 68.53%), and reduction in elongation at break (42.92%, 92.1%, 92.23%, and 93.22%, respectively) and water barrier properties. The findings also showed that there were distinct degradation behavior under both conditions. Upon exposure to natural weathering, photodegradation and Norrish type I & II occurred whereas under the soil burial condition, hydrolytic, and enzymatic degradation take places. Sample with the highest starch contents underwent the highest weight loss and reduction in tensile properties under both environments. The findings in this study are useful in order to investigate the feasibility of PBAT/Tapioca starch blends for biodegradable plastic film for various industrial applications especially in packaging and agricultural mulch.     

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.     

An Investigation of the Effect of Semi-Acetal Formation on the Properties of Dialdehyde Starch and its Thermoplastic Blend with Glycerol

Dialdehyde sweet potato starch (DASS) with various aldehyde contents was prepared and the properties analyzed in terms of solubility, intrinsic viscosity, scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The results demonstrated that when the aldehyede content of DASS was increased from 20% to 95%, the solubility, molecular weight, crystallizability, and thermal stability decreased. Thermoplastic DASS (TPDASS) was prepared by adding glycerol as a plasticizer; the thermal, rheological, hydrophobic, and tensile properties of TPDASS were investigated. The results indicated that, for the same glycerol content, with the increase of aldehyde content, the moisture adsorption decreased, while the shear viscosity, glass transition temperature, and tensile properties of TPDASS increased significantly. The effects were attributed to the introduction of aldehyde groups reducing the hydrogen bonds and decreasing the hydrophility of the starch. Moreover, the aldehyde and hydroxyl groups of DASS favored a semi-acetal formation with higher aldehyde content and cross-linking of DASS occurred with the increase of aldehyde content. In summary, compared to starch, the thermoplastic properties and hydrophobicity of DASS was improved. In the presence of water (10 wt%), the tensile strength of TPDASS with 95% aldehyde content (TPDASS95) moderately decreased, from 16.7 MPa to 14.0 MPa, when the glycerol content increased from 10% to 30%. The TPDASS with improved properties will find their applications in preparing biodegradable plastics.     

Highly efficient metal‐free organic catalysts to design new Environmentally‐friendly starch‐based blends

A one‐step process is reported to directly synthesize blends of poly(trimethylene carbonate) (PTMC) with a modified granular starch. Trimethylene Carbonate (TMC) ring‐opening polymerization is performed in the presence of native starch particles in bulk conditions at 150 °C and the efficiency of metal‐free organic catalysts (TBD and phosphazene superbases P1‐t‐Oct, P2‐t‐bu, and P4‐t‐bu) are investigated to replace the organo‐metallic stannous octanoate initiator. TMC monomer is successively converted into PTMC and the robustness of organic catalysts is highlighted with significant activities at very low concentrations (<100 ppm), where stannous octanoate is inefficient. Reactivity of starch toward TMC ROP is deeply investigated by NMR techniques and a starch‐graft‐PTMC is indirectly evidenced. Starch substitution degree reaches 0.9% indicating that PTMC grafting only occurs at the surface of swollen granular starch. PTMC graft length from the starch surface remained low in the range 2–12 and model ROP reactions highlight the role of TMC hydrolysis on PTMC graft length. Despite low PTMC grafts, a fine dispersion of intact starch particles into the PTMC matrix is evidenced. Consequently, metal‐free organic catalysts at low concentrations are promising candidates for synthesizing blends of PTMC with high loadings of surface‐modified starch (32% by weight) in 2 min within a one‐step process. © 2013 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2014 , 52, 493–503     

An analytical method for measuring α‐amylase activity in starch‐containing foods

The quality of starch‐containing foods may be significantly impaired by contamination with very small amounts of α‐amylase, which can enzymatically hydrolyze the starch and cause viscosity loss. Thus, for quality control, it is necessary to have an analytical method that can measure low amylase activity. We developed a sensitive analytical method for measuring the activity of α‐amylase (from Bacillus subtilis) in starch‐containing foods. The method consists of six steps: (1) crude extraction of α‐amylase by centrifugation and filtration; (2) α‐amylase purification by desalting and anion‐exchange chromatography; (3) reaction of the purified amylase with boron‐dipyrromethene (BODIPY)‐labeled substrate, which releases a fluorescent fragment upon digestion of the substrate, thus avoiding interference from starch derivatives in the sample; (4) stopping the reaction with acetonitrile; (5) reversed‐phase solid‐phase extraction of the fluorescent substrate to remove contaminating dye and impurities; and (6) separation and measurement of BODIPY fluorescence by HPLC. The proposed method could quantify α‐amylase activities as low as 10 mU/mL, which is enough to reduce the viscosity of starch‐containing foods. Copyright © 2012 John Wiley & Sons, Ltd.     

Reactive compatibilization of PA12/plasticized starch blends: Towards improved mechanical properties

Glycerol-plasticized starch (TPS)/polyamide 12 (PA12) blends were processed by melt mixing using two types of interfacial agent, i.e. diglycidyl ether of bisphenol A and a poly(ethylene-co-butyl acrylate-co-maleic anhydride) copolymer. Morphologies of the blends were tailored from the nature and amount of the interfacial agents. The average size of the dispersed phase was shown to decrease with the incorporation of the reactive agents and was proved to respect models, usually employed for conventional blends, for size predictions of the dispersed phase. By means of rheological experiments, it has been investigated whether the size reduction of the dispersed phase was coming from the compatibilization of the blend or from the viscosity changes due to chain extension in the matrix. The influence of the coupling agents on the viscoelastic behavior of the blend was characterized. Both interfacial agents led to increase the absolute complex viscosity but in the case of diepoxy reactive agent, the Newtonian flow behavior of complex viscosity totally disappeared in the low-frequency region. Mechanical properties of the TPS/PA12 blends were characterized and were proved to be strongly impacted by the use of interfacial agents. Elongation at break was enhanced as a consequence of a better adhesion between the matrix and the dispersed phase, whereas a decrease of the Young’s modulus was observed with increasing DGEBA content. Polyamide 12 crystallization in TPS/PA12 blends was found to be strongly dependent on DGEBA content while the introduction of maleic anhydride-grafted copolymer had no influence.     

抗菌淀粉-聚乙烯醇水凝胶的制备及性能

以环氧氯丙烷为键合剂将胍盐低聚物（PHMG）接枝到淀粉分子上,设计了正交试验优化接枝反应条件。将产物添加到淀粉和聚乙烯醇（PVA）水溶液中,采用化学交联法合成了具有抗菌性能的淀粉-聚乙烯醇（S-PVA）水凝胶,测试了水凝胶的溶胀率、脱水率以及抗菌性能。结果表明：当反应温度为40°C、时间为0.5 h、pH为9时,PHM...