Effect of Soil Type and Application of Ecological Fertilizer Composed of Ash from Biomass Combustion on Selected Physicochemical,Thermal, and Rheological Properties of Potato Starch

The aim of the study was to assess the effect of soil type and the application of fertilizer composed of ashes from biomass combustion to potatoes on selected physicochemical, rheological, and thermal properties of potato starches isolated by using the laboratory method. Potatoes were grown in Haplic Luvisol (HL) and Gleyic Chernozem (GC) soil and fertilized with different doses of biomass combustion ash (D1–D6) with different mineral contents. The thermodynamic characteristics of gelatinization and retrogradation were identified by DSC. The analyses of rheological properties included the determination of the gelatinization characteristics by using the RVA method, flow curves, and assessment of the viscoelastic properties of starch gels. It was found that the starches tested contained from 24.7 to 29.7 g/100 g d.m. amylose, and the clarity of 1% starch pastes ranged from 59% to 68%. The gelatinization characteristics that were determined showed statistically significant differences between the starches analyzed in terms of the tested factors. The value of maximum viscosity and final viscosity varied, respectively, in the range of 2017–2404 mPa·s and 2811–3112 mPa·s, respectively. The samples of the potato starches studied showed a non-Newtonian flow, shear thinning, and the phenomenon of thixotropy. After cooling, the starch gels showed different viscoelastic properties, all of which were weak gels (tan δ = G″/G′ > 0.1).     

马铃薯淀粉磷酸酯的物理化学特性

通过与玉米淀粉和马铃薯淀粉相比较,研究了马铃薯淀粉磷酸酯（PEPS）的理化特性,包括粘度的测定,热糊与冷糊的稳定性,不同pH值及电解质（NaCl)和非电解质（蔗糖）存在下的粘度曲线,凝胶强度及冻融稳定性,结果表明,马铃薯淀粉磷酸酯比玉米淀粉和马铃薯淀粉具有更优良的热糊与冷糊的稳定性,电解质(NaCl）和非电解质（蔗糖）的存在,对其热糊与冷糊的稳定性基本元影响,凝胶强度高,冻融稳定性好,尤其是耐酸性能强。     

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.     

大米淀粉膜的制备及其性能

大米淀粉颗粒粒径较小且均匀,在水中有较好的分散性,具有良好的成膜性并且可以在自然中降解,在食品包装、医用敷料及化妆品行业中有着广泛的应用。以大米淀粉为原料,NaOH为糊化剂,甘油为增塑剂,柠檬酸为交联剂和pH调节剂,采用流延法制备了淀粉膜。通过对淀粉颗粒的形貌观察及糊化温度、淀粉溶液的表观粘度及pH值测定、淀粉膜的力学性能、透光率及承载甘草酸二钾释放性能等的测定,研究了大米淀粉的糊化条件,柠檬酸、淀粉和甘油质量分数对淀粉膜性质的影响以及承载物质的释放情况。结果表明,大米淀粉呈光滑的多边形颗粒,直径为5~8 μm,在偏光显微镜下呈现马耳他十字结构,糊化温度范围为82.5~100.8 ℃。柠檬酸在淀粉成膜过程中会与淀粉分子相互作用,同时能够调节溶液的pH值以适应人体皮肤。淀粉质量分数越高,淀粉膜断裂伸长率越低,拉伸强度越高;甘油质量分数越高,淀粉膜断裂伸长率越高,拉伸强度越低。在甘油质量分数为3.0%时淀粉膜透光率最佳,结晶度最低。制备的淀粉膜能够承载且能高效释放抗炎物质甘草酸二钾,在护肤领域具有广泛的应用前景。     

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.     

Physicochemical,Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars

The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The morphological, physical-chemical, structural, thermal and rheological characteristics were evaluated. The flour yield of the Hass and landrace cultivars was 41.56 to 46.86% (w/w), while for starch, it was 35.47 to 39.57% (w/w) (cv. Hass and landrace, respectively). Scanning electron microscopy (SEM) revealed the presence of oval starch granules and other particles in flour, in contrast to flours, starches showed lower ash, proteins and lipids content. However, the amylose content was higher in starches (42.25–48.2%). Flours showed a higher gelatinization temperature (T_p = 73.17–73.62 °C), and their starches presented greater gelatinization enthalpy (∆H_gel = 11.82–13.43 J/g). All samples showed a B-type diffraction pattern, and the crystallinity was higher in the flours. The rheological analysis (flow curves and viscoelastic tests) evidenced a pseudoplastic (n = 0.28–0.36) behavior in all samples analyzed, but the consistency index (k) was higher in starches. In general, the flours and starches from avocado seeds presented interesting proximal, thermal and functional properties for possible application in food systems, and these findings could contribute to the revaluation of this by-product.     

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.     

Effect of additives on gelatinization,rheological properties and biodegradability of thermoplastic starch

Effect of additives on the starch gelatinization was governed by the processing conditions. The order-disorder transition of starch in water can occur in more than one way and the effect of polar additives on gelatinization can also be in more than one way. The additives appear to be plasticising thermoplastic starches, resulting in improving rheological properties. The thermoplastic starches with the additives are all biodegradable although the rates of biodegradability are slightly different.     

Characterization of Starch Pharmaceuticals by DSC Coupled to a Photovisual System

The present work proposes evaluation of the gelatinization processes of starch by means of DSC coupled with a photovisual system. The use of DSC, TG and DTA for a fast and efficient evaluation of the starch is suggested. The DSC curves of starch gels with water contents of 20, 30, 40 and 50% (mass/v) exhibited different phase transitions, corresponding to the gelatinization processes at the different water contents for the different lots. The DSC-photovisual system confirmed calorimetric behaviour differences between the starch lots studied. This revised version was published online in July 2006 with corrections to the Cover Date.     

药物控释载体醋酸酯淀粉的消化性能研究

采用生物体外(in-vitro)消化模型模拟人体消化道环境，对不同取代度的醋酸酯化木薯淀粉的消化速率进行了研究；用微生物酶对醋酸酯化木薯淀粉进行生物降解并测定各个样品的抗消化淀粉含量。结果表明醋酸酯化会增大淀粉颗粒的消化速率，但随取代度的提高消化速率呈下降趋势。同样随取代度的提高，醋酸酯化也会降低淀粉糊的消化速率。醋酸酯淀粉卡抗消化淀粉含量低于原淀粉，且取代度越高含量越低。醋酸酯化会破坏和抑制淀粉中抗消化淀粉的形成。     

两性淀粉接枝共聚物的就地制备和性质

糊化淀粉经阳离子试剂醚化后再直接与丙烯酸钠(AA-Na)/丙烯酰胺(AM)接枝共聚,制得具有两性的淀粉接枝共聚物。并对淀粉的阳离子试剂醚化、淀粉与AA-Na/AM接枝共聚的接枝率、单体转化率、接枝效率及淀粉的糊化方式对产物性能的影响进行了研究。为工厂就地生产和应用两性淀粉接枝共聚物提供技术依据。     

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.     

Nonelectrolyte-Induced Micellar Shape Changes in Aqueous Solutions of Silicone Surfactants

Dynamic light scattering, cloud point (CP), and surface tension studies have been carried out to examine the influence of six (including two acetates, two alkoxyethanols, and two sugars) nonelectrolyte additives on two silicone surfactants based on poly (dimethyl siloxane)—graft—polyethers in aqueous solutions. The results indicate that the presence of alkoxyethanols induced the oblate ellipsoidal to spherical micellar transition, while sugars increase the size of the ellipsoidal micelles. The effect of cosolvent or additives on critical micelle concentration (CMC) and CP is discussed on the basis of water structure making and breaking effect. The thermodynamic and surface active parameters were calculated from the surface tension isotherm curves.     

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.     

The Annealing of Acetylated Potato Starch with Various Substitution Degrees

This study aimed to determine the effect of “annealing” acetylated potato starch with a homogenous granule size and various degrees of substitution on the thermal pasting characteristics (DSC), resistance to amylases, rheology of the prepared pastes, swelling power and dynamics of drug release. A fraction of large granules was separated from native starch with the sedimentation method and acetylated with various doses of acetic anhydride (6.5, 13.0 or 26.0 26 cm³/100 g starch). The starch acetates were then annealed at slightly lower temperatures than their pasting temperatures. The annealing process caused an almost twofold increase in the resistance to amylolysis and a threefold increase in the swelling power of the modified starch preparations. The heat of phase transition decreased almost two times and the range of starch pasting temperatures over two times, but the pasting temperature itself increased by ca. 10 °C. The 40 g/100 g addition of the modified starch preparation decreased the rate of drug release from a hydrogel by ca. one-fourth compared to the control sample.     

Effect of Ultra High Pressure Processing on the Particle Characteristics of Lotus-seed Starch

In this paper, the time dependent effects of various pressure treatments on the characteristics of lotus-seed starch which was modified by ultra-high pressure (UHP) were investigated. The results showed that the polarization cross of lotus-seed starch granules was weakening gradually with increasing the treatment time, which indicated the termination of their ordered crystallite structures. The morphologies of granules were collapsed once the UHP was kept at 500 MPa for 60 minutes. The particle size analysis demonstrated that the granule size and distribution of lotus-seed starches increased as the treatment time was prolonged. X-ray diffraction studies showed that the intensity of the feature diffraction peaks of starch decreased and eventually disappeared with increasing the treatment time, and B-type transformation pattern was observed. The Fourier transform infrared spectra (FTIR) analysis of starch showed that the UHP is a physical modification processing because no new groups formed. The research showed that UHP processing at certain degree is capable to achieve the modification of lotus-seed starch. It is of significance for the deep processing of lotus-seed products.     

Production of Modified Starch Using System Hydrogen Peroxide-Thiourea Dioxide

A new method for producing oxidized starches using hydrogen peroxide and thiourea dioxide is proposed. It is shown that this method makes it possible to broadly control the number of functional groups arising in modified starch as well as the viscosity of the paste made from modified starch. This is achieved by changing the molar ratio of thiourea dioxide and hydrogen peroxide. The oxidative modification of starch is carried out under mild conditions and proceeds at high speed.

     

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.     

Evaluation of black tea polyphenol extract against the retrogradation of starches from various plant sources

The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). DSC analysis shows that the gelatinization temperature of maize starch and starches from different rice varieties increased with increasing BTPE level. After storage at 4 °C, BTPE at a concentration of 15% markedly retarded the retrogradation of maize starch and starches from different rice varieties. Native maize starch and starches from different rice varieties showed typical A-type X-ray diffraction patterns, while native potato starch showed a typical B-type X-ray diffraction pattern. Adding BTPE significantly affected the crystalline region and intensities of X-ray diffraction peaks of maize and rice starch granules. It is concluded that adding BTPE markedly inhibits the retrogradation of maize starch and starches from different rice varieties, but has no significant influence on the gelatinization and retrogradation characteristics of potato starch.     

半夏淀粉的理化特性

研究了不同产地的4种半夏淀粉的理化特性,包括直链淀粉含量、膨胀度、溶解性、持水性、淀粉粒大小和形貌、结晶类型、热特性和糊化特性等。结果表明,这些半夏淀粉中直链淀粉含量为18.60%～23.91%;膨胀度21.53%～23.09%;溶解度11.5%～32.3%;持水性100.3%～119.0%。淀粉粒单粒球形,卵形或圆半球形,直径2～20μm,复粒由2～3个分粒组成,其结晶类型均为C型,结晶度15.0%～37.9%。用差示扫描量热仪测得的转变温度TO、TP和TC分别为71.58～77.75℃、83.03～83.84℃和89.41～90.99℃,热焓为4.316～5.809 J/g。用快速粘度分析仪测定了4种半夏淀粉的糊化特征值:峰值粘度、热糊粘度、冷糊粘度、稀懈值和回复值分别为149.5～226.2、97.7～127.2、141.8～194.3、50.4～99.0和44.2～67.2 RVU。糊化温度77.8～79.9℃,峰值时间8.3～8.7 min。