Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules

Starch is the most abundant carbohydrate in legumes (22–45 g/100 g), with distinctive properties such as high amylose and resistant starch content, longer branch chains of amylopectin, and a C-type pattern arrangement in the granules. The present study concentrated on the investigation of hydrolyzed faba bean starch using acid, assisted by microwave energy, to obtain a possible food-grade coating material. For evaluation, the physicochemical, morphological, pasting, and structural properties were analyzed. Hydrolyzed starches developed by microwave energy in an acid medium had low viscosity, high solubility indexes, diverse amylose contents, resistant starch, and desirable thermal and structural properties to be used as a coating material. The severe conditions (moisture, 40%; pure hydrochloric acid, 4 mL/100 mL; time, 60 s; and power level, 6) of microwave-treated starches resulted in low viscosity values, high amylose content and high solubility, as well as high absorption indexes, and reducing sugars. These hydrolyzed starches have the potential to produce matrices with thermo-protectants to formulate prebiotic/probiotic (symbiotic) combinations and amylose-based inclusion complexes for functional compound delivery. This emergent technology, a dry hydrolysis route, uses much less energy consumption in a shorter reaction time and without effluents to the environment compared to conventional hydrolysis.     

Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches

Heat-moisture treatment (HMT) changed the morphology and the degree of molecular ordering in lotus rhizome (Nelumbo nucifera Gaertn.) starch granules slightly, leading to some detectable cavities or holes near hilum, weaker birefringence and granule agglomeration, accompanied with modified XRD pattern from C- to A-type starch and lower relative crystallinity, particularly for high moisture HMT modification. In contrast, annealing (ANN) showed less impact on granule morphology, XRD pattern and relative crystallinity. All hydrothermal treatment decreased the resistant starch (from about 27.7–35.4% to 2.7–20%), increased the damage starch (from about 0.5–1.6% to 2.4–23.6%) and modified the functional and pasting properties of lotus rhizome starch pronouncedly. An increase in gelatinization temperature but a decrease in transition enthalpy occurred after hydrothermal modification, particularly for hydrothermal modification involved with HMT. HMT-modified starch also showed higher pasting temperature, less pronounced peak viscosity, leading to less significant thixotropic behavior and retrogradation during pasting-gelation process. However, single ANN treatment imparts a higher tendency of retrogradation as compared to native starch. For dual hydrothermally modified samples, the functional properties generally resembled to the behavior of single HMT-modified samples, indicating the pre- or post-ANN modification had less impact on the properties HMT modified lotus rhizome starch.     

Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch

The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (T_o-5) and 10 °C (T_o-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R_1047/1022), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at T_o-5 promoted more crystalline perfection as compared to T_o-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications.     

Impacts of Hydrothermal Treatments on the Morphology,Structural Characteristics,and In Vitro Digestibility of Water Caltrop Starch

The influence of hydrothermal treatments on the structural properties and digestibility of water caltrop starch was investigated. Scanning electron microscopy (SEM) showed some small dents on the surface of starch granules for samples treated with heat moisture treatment (HMT), but not for samples treated with annealing (ANN) which generally showed smoother surfaces. The gelatinization temperature of starch was generally increased by hydrothermal treatments, accompanied by a trend of decreasing breakdown viscosity. These results implied the improvement of thermal and shearing stability, particularly for HMT in comparison to ANN. After being cooked, the native and ANN-modified water caltrop starch granules were essentially burst or destroyed. On the other hand, the margin of starch granules modified by HMT and dual hydrothermal treatments remained clear with some channels inside the starch granules. X-ray diffraction revealed that the crystalline pattern of water caltrop starch changed from the C_A-type to the A-type and the relative crystallinity reduced with increasing moisture levels of HMT. Results of ANN-modified water caltrop starch were mostly similar to those of the native one. Moreover, water caltrop starch modified with HMT20 and dual modification contained a pronouncedly higher resistant starch content. These results suggested that HMT, ANN, and dual modification effectively modified the functional properties of water caltrop starch.     

Influence of Surfactants Synergism on the Adsorption Behavior at Air/Water and Solid/Water Interfaces

The influence of synergistic interaction between sodium dodecylsulfate (SDS) and N,N-dimethyldodecan-1-amine oxide (DDAO) on their adsorption at air/water and solid/water interfaces at 20°C is investigated. The critical micelle concentration values obtained from surface tension measurements indicated strong synergism between SDS and DDAO, according to regular solution model. The excess surface concentration (Γ) and the minimum occupied area by single and mixed surfactant monomers (A_min) at liquid/air interface were also calculated. The adsorption onto the activated charcoal and silica was then measured to find out the correlation between surfactant synergism and their adsorption at solid/water interface. The amounts of surfactant adsorbed onto 1 wt% activated charcoal follow the trend: SDS/DDAO > DDAO > SDS. SDS molecules do not adsorb onto 5 wt% silica substrate, while SDS/DDAO mixed system was found to have the highest adsorption behavior. The obtained indicate that SDS can be removed from water by mixing it with amphoteric surfactant.     

Development of Gastroretentive Carriers for Curcumin-Loaded Solid Dispersion Based on Expandable Starch/Chitosan Films

Curcumin, a polyphenolic extract from the rhizomes of turmeric, exhibits antioxidant, anti-inflammatory, and anticancer activities, which are beneficial for the treatment of gastric diseases. However, curcumin’s therapeutic usefulness is restricted by its low aqueous solubility and short gastric residence time. In this study, curcumin-loaded solid dispersion (ratio 1:5) was prepared using Eudragit^® EPO (Cur EPO-SD), resulting in an approximately 12,000-fold increase in solubility to 6.38 mg/mL. Expandable films incorporating Cur EPO-SD were subsequently prepared by solvent casting using different types of starch (banana, corn, pregelatinized, and mung bean starch) in combination with chitosan. Films produced from banana, corn, pregelatinized and mung bean starch unfolded and expanded upon exposure to simulated gastric medium, resulting in sustained release of 80% of the curcumin content within 8 h, whereas films based on pregelatinized starch showed immediate release characteristics. Curcumin-loaded expandable films based on different types of starch exhibited similar cytotoxic effects toward AGS cells and more activity than unformulated curcumin. Furthermore, the films resulted in increased anti-inflammatory activity against RAW 264.7 macrophage cells compared with the NSAID, indomethacin. These findings demonstrate the potential of expandable curcumin-loaded films as gastroretentive dosage forms for the treatment of gastric diseases and to improve oral bioavailability.     

Influence of Surface-Active Soap Dispersants on the Size of Calcium Soap Particles Formed in Hard Water

Average particle radii of dilute calcium oleate dispersions containing various efficient surfactants-dispersants of calcium soap are calculated from the data on optical density. The effect of the surfactant on the particle sizes and kinetics of their variations during two hours are studied. Dispersing efficiency does not always correlates with the turbidity and average radius of the particles formed in hard water.     

The Influence of Pair Spiral Extrusion Equipment on Thermoplastic Potato Starch

Owing to contain a great deal of hydroxyl in Potato Starch, between the molecules and inside of molecules have very strong hydroxyl action. Thus, the liquate temperature is higher than disintegrate temperature, so it is difficult to process. Under the microscope, the microcosmic construction is a polar crystal molecule, and it appears globe predicament.To make the original potato starch into possession thermoplastic, we must make molecule of starch to change construct into amorphous state to form thermoplastic starch colophony. Besides auxiliary agent, shearing stress, temperature, time, pressure and hydrous quantity can affect the quality of starch thermoplastic too. The pair spiral extrude machine is used widely as the machines that are based of the pressure difference, and this extrude course may suffice require.Using the machine of pair spiral extrude of specific combination in the test of thermoplastic starch, the potato starch can be turned into thermoplastic starch of denaturalization preferably under auxiliary agent, shearing stress, temperature, pressure and the certain hydrous quantity.By the action of the technology process condition and the spiral combination, potato starch grains expand and fragmentate; hydroxyl bond cleave between and inside of molecules. Thus, crystallize state is changed into amorphous state. The transmutation of starch molecule property may be seen clearly from X diffraction chart and analyses of the construction property,By means of the denaturation, the crystal area of potato starch is broken,its crystallization degree is decreased,and its molecular chains are in amorphous state. The hydrogen bond among the molecular chain is broken or removed so that the starch structure is changed, making the starch thermoplastic.The processing of thermoplastic starch advances a higher requirement of ingredient water content, and technical conditions. A remodeled twin-screw extruder is used to create an environment to realize the condition of denaturalizing and plasticizing reactions. After the continuous probing, we have successfully developed three types of thermoplastics starch plastic from the potato starch (starch content of all of them is greater than 90%). The fluidity of the thermoplastics starch will be better if the processing is performed under the condition of 4.0-6.0Mpa (pressure) and 80-110℃ (temperature). By doing so, it is shown that there is the possibility of further thermoplastic fabrication upon it.     

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.     

Redox polymerization of 2-hydroxyethyl methacrylate (HEMA). I. Influence of surfactants on polymerization kinetics

Oxidation of ferrous orthophenanthroline (FeP) by peroxydiphosphate (PP) in aqueous medium at pH 1 was followed spectrophotometrically. Kinetic analysis has shown that oxidation occurs via the formation of an intermediate complex between FeP and PP. Equi-librium and rate constants were calculated. Influence of surfactants on the oxidation of FeP by PP was also Investigated. The equilibrium constant for complex formation was found to be higher in the presence of surfactants. The enhanced complex formation has been attributed to the ionic interactions between the charged surfactant and the ionic species in the reaction medium. Polymerization of HEMA initiated by the redox system,FeP/PP, was carried out in aqueous medium, under the conditions of excess reductant over oxidant and excess oxidant over reductant. The polymerization followed different mech-anisms under these conditions; with excess oxidant, the growing polymer radicals underwent oxidative termination, while with excess reductant, primary radical termination was pre-ferred. The effect of surfactants on the aqueous polymerization of HEMA using the redox system FeP/PP was also investigated. In addition to the decrease in rate, the polymerization followed a different mechanism in the presence of surfactants, the growing radicals ter-minated by mutual interaction. © 1995 John Wiley & Sons, Inc.     

Cr(VI)在Mg-Al型类水滑石上的吸附-脱附性研究I.吸附性

研究了Cr(VI)在带结构正电荷的Mg-Al型类水滑石(HTlc)上的吸附性能,考察了pH、无机电解质添加剂NaCl,NaNO3,Na2SO4和Na3PO4及有机添加剂EDTA和柠檬酸等因素的影响,并结合红外光谱和XRD实验结果探讨了吸附机理.研究表明,Mg-Al型HTlc对Cr(VI)有很强的吸附能力,其吸附动力学和吸附等温线分别符合准二级速率方程和Langmuir方程,饱和吸附量达105mg/g,有望成为一种优良的含Cr(VI)污水处理剂和Cr(VI)污染土壤修复剂.初始pH增大,吸附量降低.无机电解质和有机添加剂均能明显抑制Cr(VI)在HTlc上的吸附,其抑制吸附作用的强弱顺序分别为Na3PO4≥Na2SO4≥NaCl>>NaNO3和柠檬酸>EDTA.Cr(VI)在HTlc上的吸附可分为层间的离子交换吸附和外表面的吸附,其中外表面的吸附层在微观上又可分为因化学键合作用而形成的内络合层和因静电作用而形成的外络合层.     

Cr(VI)在Mg-Al型类水滑石上的吸附-脱附性研究I. 吸附性

研究了Cr(VI)在带结构正电荷的Mg-Al型类水滑石(HTlc)上的吸附性能, 考察了pH、无机电解质添加剂NaCl, NaNO₃, Na₂SO₄和Na₃PO₄及有机添加剂EDTA和柠檬酸等因素的影响, 并结合红外光谱和XRD实验结果探讨了吸附机理. 研究表明, Mg-Al型HTlc对Cr(VI)有很强的吸附能力, 其吸附动力学和吸附等温线分别符合准二级速率方程和Langmuir方程, 饱和吸附量达105 mg/g, 有望成为一种优良的含Cr(VI)污水处理剂和Cr(VI)污染土壤修复剂. 初始pH增大, 吸附量降低. 无机电解质和有机添加剂均能明显抑制Cr(VI)在HTlc上的吸附, 其抑制吸附作用的强弱顺序分别为Na₃PO₄≥Na₂SO₄≥NaCl>>NaNO₃和柠檬酸＞EDTA. Cr(VI)在HTlc上的吸附可分为层间的离子交换吸附和外表面的吸附, 其中外表面的吸附层在微观上又可分为因化学键合作用而形成的内络合层和因静电作用而形成的外络合层.     

Starch Gelatinization Kinetics in Bread Dough. DSC investigations on 'simulated' baking processes

Starch gelatinization in wheat flour dough of various moisture contents was quantitatively evaluated by means of DSC. The experimental records were worked out in the form of excess heat capacity vs. T traces which were deconvoluted to single out the contribution of starch gelatinization from that of the decomposition of amylose-lipid complexes. The quantitative procedure used put into evidence that a third endothermic process would take place in the dough with a poor moisture content. DSC runs carried out with sealed pans (i.e., at constant moisture level) and open pans (from which some water was free to evaporate) allow simulation of two extreme conditions of a real baking process, namely that relevant to the central core and to superficial layer of a dough loaf, respectively. The extent of starch gelatinization occurred in these conditions was quantitatively assessed. These data were collected at various heating rates and used to define temperature-time-transformation(TTT) diagrams which are useful tools to predict the progress of baking for any given thermal history of the system. This revised version was published online in July 2006 with corrections to the Cover Date.     

热塑性淀粉耐水性的化学与物理作用机制

石油资源的短缺以及减轻石油基聚合物所产生的环境负担的必要性,推动了生物可降解材料的开发和生产。近几十年来天然聚合物由于无毒性、可生物降解性和生物相容性正在某些领域取代目前的合成聚合物。淀粉由于其可再生性、可生物降解性、低成本和易获得性已经被广泛研究用于制造可生物降解的复合材料,应用于农业、食品、医药和包装行业。但淀粉的多羟基结构赋予其很强的亲水性,这种湿度敏感性限制了它们的机械性能并影响到其应用。本文主要从提高热塑性淀粉耐水性的物理与化学作用机理的角度出发,总结和归纳了近年来国内外以提高热塑性淀粉材料的耐水性能和降低其对环境湿度敏感性为目的的研究工作,介绍了影响耐水性能的相关因素以及改善方法,并指出今后研究工作的发展方向。     

Molecular Complexes of Crown Ethers: Part 7. Effect of Surfactant on the Charge-Transfer Complex between Dibenzo-18-Crown-6 and Tetracyanoethylene

The charge transfer complexes (CTC) of dibenzo-18-crown-6 (DB 1 8C6) andtetracyanoethylene (TCNE) were studied in the presence of the surfactant TritonX-100. It was found that the stability of the CTC increases with increasingconcentration of the donor, acceptor and the surfactant. This suggests that thecharge transfer complex is encapsulated in the micelle structure. Results of theeffect of time on the complex stability are also presented.     

Binding and Ionophoric Properties of Polythioamide Compounds. Ag(I) and Hg(II) Selectivities

The synthesis of tetrathiolactams and related di- and tetrathioamide compounds is described. The formation constants of their heavy-metal complexes are determined by using the strong UV absorption of the thioamide chromophore. Extraction and transport abilities of tetrathioamide ionophores show selectivities for Ag(I) and Hg(II) cations over alkali, alkaline-earth or other heavy metal cations including transition metals such as Co(II).     

Water in polymer membranes. Part I : Water sorption and refractive index of cellulose acetate

The dependence of water absorption of 2 to 4 μm thick membranes of cellulose acetate on relative humidity was determined by measuring small changes in their asymmetric waveguide properties in the visible spectral region. Simultaneous measurements of changes in film thickness provide a direct method for obtaining the change in film volume as a function of water concentration and a new measure of polymer porosity. Data are presented for a typical film fabricated from cellulose acetate (CA398-30) which illustrate the usefulness of studying water absorption by integrated optics techniques.     

Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar

Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. ¹H NMR spin-lattice relaxation experiments were performed for the collection of products in a broad frequency range from 4 KHz to 30 MHz to get insight into the influence of different sugar types and SPI on the dynamics of water in composite gel systems. The relaxation data have been decomposed into relaxation contributions associated with two different pools of water molecules characterized by different mobility. The translation dynamics of water molecules has been quantitatively described in terms of a dedicated relaxation model. The influence of the sample composition (the type of sugar and/or the presence of SPI) on the water mobility was thoroughly discussed. The results indicate that the addition of soy protein does not affect water dynamics for samples including sucrose. In addition, as the complementary measurements, physical properties of the products, such as the moisture content, water activity and texture, were investigated in terms of X-ray diffraction and thermogravimetric analysis.     

Raman Spectroscopic Determination of the Percent of Acetylation in Modified Wheat Starch

Abstract

Raman spectroscopy was developed as an analytical method for rapid determination of the degree of acetylation in chemically modified wheat starches. The carbon oxygen double bond stretch Raman peak (～1732 cm^?1) of the modified wheat starches showed a linear relationship with acetylation over the range of 0 to 3.5% as determined from calibration plots with the standard titrimetric method currently used to measure acetylation of modified starches. The Raman spectroscopic method allows much faster determination of the degree of acetylation, is nondestructive, and has less problems with interference from impurities than currently used methods.

Corresponding authors.     

Versatile Iridicycle Catalysts for Highly Efficient and Chemoselective Transfer Hydrogenation of Carbonyl Compounds in Water

Cyclometalated iridium complexes are shown to be highly efficient and chemoselective catalysts for the transfer hydrogenation of a wide range of carbonyl groups with formic acid in water. Examples include α‐substituted ketones (α‐ether, α‐halo, α‐hydroxy, α‐amino, α‐nitrile or α‐ester), α‐keto esters, β‐keto esters and α,β‐unsaturated aldehydes. The reduction was carried out at substrate/catalyst ratios of up to 50 000 at pH 4.5 and required no organic solvent. The protocol provides a practical, easy and efficient way for the synthesis of β‐functionalised secondary alcohols, such as β‐hydroxyethers, β‐hydroxyamines and β‐hydroxyhalo compounds, which are valuable intermediates in pharmaceutical, fine chemical, perfume and agrochemical synthesis.