Co-determination of sodium metabisulfite and starch in corn syrup by flow injection coulometry

During the processing of corn syrup for commercial use, starch, in the form of alpha -amylose, must be completely broken down to its D -glucopyranose units. Sodium metabisulfite is added to the corn syrup as a preservative. Flow Injection Coulometry was used to perform an automated assay of these analytes, both individually and jointly. The sodium metabisulfite concentration, over a range of 3.5 x 10(-4)-2.9 x 10(-2)M, is determined by coulometric flow injection titration with generated iodine, using spectrophotometric endpoint detection at 530 nm. Analysis over this range produced a relative standard deviation of < 1.5% and was found to correlate very well with manual titrations. The determination was performed in the presence of varying amounts of starch, and was found to be independent of the starch concentration. Starch was determined, when no sodium metabisulfite was present, from the absorbance level after the reaction of the sample with a specific amount of iodine. In the presence of sodium metabisulfite, the rate of the accumulation of the starch/iodine interaction product after the metabisulfite titration endpoint, at a constant reagent generation rate, was used. A relative standard deviation of < 1.4% was obtained for all starch analyses, with a very good correlation (correlation coefficients 0.997) with the known relative concentration. The use of the FIC technique to perform analyses by specific amount and excess reagent generation is demonstrated, along with dual analyte determination.     

Study of viscosity behavior and retanning properties of sulfonated glutaric dihydrazide formaldehyde condensate under different reactant ratios

Sulfonated glutaric dihydrazide formaldehyde condensates with less than 0.05% free formaldehyde were prepared through controlled reaction of glutaric dihydrazide, sodium metabisulfite, and formaldehyde in three processing steps. Mole ratio of sodium metabisulfite/glutaric dihydrazide (S/GDH) was varied from 0.1 to 0.5 and that of formaldehyde/glutaric dihydrazide (F/GDH) from 1 to 3. The effects on viscosity and fluidity of resins were observed with varying degrees of sulfonation and changeable mole ratio of formaldehyde/glutaric dihydrazide. Viscosity of resins showed increasing trend with increasing mole ratio of formaldehyde/glutaric dihydrazide and decreasing trend with increasing mole ratio of sodium metabisulfite/glutaric dihydrazide. Increase in viscosity of resins was due to increase in molecular weight of polymer chains. After gaining a critical molecular weight during condensation, resins turned into gel form. The resins were comparatively applied on chrome tanned cow hide against commercial sulfonated urea formaldehyde powder resin (Resin UFT).     

Characterization of Starch/Acrylic Acid Super‐Absorbent Hydrogels Prepared by Ionizing Radiation

Copolymerization of acrylic acid (AAc) and gelatinized maize starch in aqueous medium using γ‐irradiation, followed by neutralization with alkali solution was carried out. The preparation conditions, such as irradiation dose and starch/AAc compositions were investigated. The higher the irradiation dose, as well as the AAc content in the feed solution, the higher the gel content. The copolymers were characterized by FTIR spectroscopy, thermo‐gravimetric analysis (TGA) and scanning electron microscopy (SEM). SEM revealed that the higher the dose, the lower the copolymer pore size. Starch/AAc copolymers have thermal stability higher than that for starch and poly acrylic acid individually. The swelling of starch/AAc hydrogels reduced as the gel content increases. The maximum water absorption obtained for starch/AAc hydrogels in distilled water was 200 g/g, and for neutralized starch/AAc hydrogels was 350 g/g. The swelling ratio of starch/AAc hydrogels of different compositions in NaCl solution is lower than that obtained in distilled water. The results suggest that the neutralized starch/AAc hydrogels have a high swelling property, and can be used in a variety of commercial applications.     

Processing and characterization of waxy maize starch films plasticized by sorbitol and reinforced with starch nanocrystals

Nanocomposites films have been processed from a filler and a matrix having the same nature, i.e. waxy maize starch. The filler consists of nanoplatelet-like starch particles obtained as an aqueous suspension by acid hydrolysis of starch granules and the matrix was prepared by plasticization and disruption of starch granules with water and sorbitol. Nanocomposite films were obtained by casting and evaporating the mixture of the aqueous suspension of starch nanocrystals with the gelatinized starch. The resulting films were conditioned before testing and the effect of accelerated ageing in moist atmosphere was investigated. The thermal properties of the nanocomposite films were determined from DSC measurements and the mechanical characterization was performed in both the linear and nonlinear range.     

Influence of various starch types on PCL/starch blends anaerobic biodegradation

Research concentrated on the biodegradable capability of PCL blends with various types of starch in an anaerobic aqueous environment of mesophilic sludge from a municipal wastewater treatment plant. For blend preparation, use was made of a native starch Meritena from maize, another from Waxy – a genetically modified type of maize, as well as Gel Instant, a gelatinized starch, and an amaranth starch. Additional PCL/starch blends were prepared from the same starch types, but these were initially plasticized with glycerol. The biodegradability tests were supplemented with thermo gravimetric analysis (TGA), and differential scanning calorimetry (DSC); morphology was identified using scanning electron microscopy (SEM), plus mechanical properties were also tested. While mixtures of PCL with starches plasticized with glycerol exhibited improved mechanical properties and a higher degree of biodegradation in the anaerobic environment, mixtures of PCL with pure forms of starch were ascertained as rather resistant to the anaerobic aqueous environment. TGA and DSC analysis confirmed the removal of starch and glycerol from the PCL matrix. SEM then proved these results through the absence of starch grains in the samples following anaerobic biodegradation.     

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical,Thermal, and Sensory Properties

Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.     

Influence of Surface-Active Compounds on Starch Dispersion in Water. Part I. Starch Pasting

The influence of native lipids and additives of surface-active compounds on starch paste rheology was investigated. The aim of the study was to gain better understanding of mechanisms involved in starch gelatinization and how these structure changes of granules later affect rheological properties of pastes and gels. Starches from three main sources—potato, maize, and wheat—were tested; sodium dodecylsulfate, oleate, and benzalkonium chloride were employed as additives. Starch pasting was examined by a rheometer to get a viscosity profile, also pastes were analyzed by differential scanning calorimetry, for particle size using a light scattering technique. Results revealed that there was a competition between native lipids and added surfactants for amylose complexation. Complexes formed during gelatinization were strongly affecting granule swelling and dissolution of starch polymers, and viscosity of pastes was mainly dependent on the particle size of a disperse phase in the paste. Addition of strong ionic surfactants to cereal starches resulted in smaller granular remnants and, therefore, decreased viscosity, while the weak anionic surfactant promoted an increase in the particle size and paste viscosity for both cereal and tuber starches. The mechanism of the effect of surfactants on the particle size in pastes is discussed.     

钻井液用交联-接枝淀粉的制备及性能

以N,N′-亚甲基双丙烯酰胺为交联剂,过硫酸铵为引发剂,采用“溶剂法”工艺合成了高粘度抗剪切丙烯酸钠接枝淀粉(St),考察了单体、引发剂和交联剂用量、丙烯酸中和度、反应时间及反应温度对合成交联丙烯酸钠接枝淀粉糊液粘度的影响。 结果表明,其优化反应条件为：m(淀粉)∶m(丙烯酸）=1∶1.5,乙醇质量分数为80%,过硫酸铵的用量为单体总质量的1%,交联剂为单体总质量的0.6%,反应时间2.5 h,反应温度为55 ℃,丙烯酸中和度为70%。 该交联接枝淀粉糊液具有良好的触变性,在4%盐水泥浆中的添加量为14.0 g/L时,表观粘度为26.0 mPa·s,滤失量为7.2 mL;在饱和盐水泥浆中添加量为23.5 g/L时,表观粘度为54.5 mPa·s,滤失量为3.1 mL;在80 ℃高温下老化16 h其表观粘度及滤失量等性能基本保持不变,表现出良好的增粘、降失水作用和抗盐、抗老化性能。     

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。     

Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure

Three types of wheat were submitted to two different milling procedures, giving rise to six flours which differed by some physico-chemical characteristics such as particle size, level of damaged starch and protein content. Differential scanning calorimetry was used for monitoring heat-induced structural changes in flour aqueous dispersions 80% water and in doughs 45% water. Differences between the thermal behaviour of the flour dispersions and doughs were explained mainly by differences in protein content. This result was confirmed after partial substitution of flour by gluten. Dynamic mechanical analysis performed at 20°C on the flour doughs indicated, as expected, a linear increase in the elastic modulus with increasing protein content. The results did not bring any evidence that, under these experimental conditions, starch damage might affect gluten hydration.This revised version was published online in November 2005 with corrections to the Cover Date.     

Gamma irradiation influence on wheat flour gelatinisation

Differences were detected by DSC between gelatinisation and amylose-lipid complex transition occurring in suspensions of control and irradiated with 30 kGy wheat flour characterised by a dry matter to water ratio equal to ca. 1:1 and the dependence of the results on the heating rate. Two steps viscosity was discovered using of Brabender viscograph for the wheat flour irradiated with 1-30 kGy dose (apart to an essential decrease in maximum viscosity) while a one step process occurs in the case of the control one. It was compared to one step viscosity jump observed in the case of rye flour, both control and irradiated. The results are discussed in terms of radiation induced changes in starch granules. Storage of the suspensions at -20°C led to an additional exothermic effect, preceding well-recognised gelatinisation effect. This revised version was published online in August 2006 with corrections to the Cover Date.     

纳米Fe_3O_4催化剂在稠油水热裂解降黏中的应用

通过高温热解法和低温双相回流法制备了四种不同尺寸的纳米Fe_3O_4催化剂,并将其应用于辽河油田稠油水热裂解降黏实验中。结果表明,制备过程中加入重烷基苯磺酸钠(HABS)表面活性剂能够有效提高Fe_3O_4催化剂在稠油水热裂解体系中的分散性,以高温热解法制备出的HABS修饰的9 nm Fe_3O_4催化剂降黏效果最佳。当稠油量为250 g时,按m(稠油)∶m(催化剂)∶m(油层水)质量比为100∶0.3∶30加入催化剂和油层水,加入0.75 g正作为己烷供氢体,在240℃下反应24 h,辽河油田稠油黏度从86200 mPa·s下降到2065 mPa·s,降黏率高达到97.6%。反应机理分析显示,纳米Fe_3O_4催化剂攻击稠油长链上键能最低C-S键,使其断键,重组分转化为轻组分。     

Graft copolymerization of acrylamide onto carboxymethyl starch

Water absorption resins of carboxymethyl starch graft acrylamide (CMS-g-AM) were synthesized by copolymerization based on a free radical reaction. At first, CMS was prepared with starch and chloroacetic acid in an alkali-methanol media. Then, AM was grafted onto CMS by using ceric ammonium nitrate as an initiator. The resulting graft products were identified by infrared spectra. The effects of the preparation conditions on the substituent degree (SD) of starch and the water absorption capacities of CMS-g-AM were investigated. The results showed that SD of starch first increased remarkably and then decreased gradually with increased addition of sodium hydroxide, and the water absorption capacity of CMS-g-AM depended greatly on the SD of CMS and its maximum with 0.75 of SD of starch was 350 g/g.     

Transitional properties of starch colloid with particle size reduction from micro- to nanometer

High-pressure homogenization was used to disperse starch particles in water and reduce the size from micro- to nanometer. The resultant starch colloids were characterized by particle morphology, mean size, size distribution, and zeta potential. Starch slurries were transformed from a mixture containing sediment, dispersion, and sol, to gel as a result of reduction of the particle size from 3–6 μm to 10–20 nm under a pressure of 207 MPa. Furthermore, this process led to the transition of fluid properties without affecting the crystal structure and thermal stability of starch granules. Viscosity of the colloids increased with an increased number of homogenization passes, accompanied by a decreased particle size, narrower particle size distribution (PSD), and an increased absolute zeta potential, indicating the formation of a suspension or stable gel composed of nanoparticles. Lognormal and two other mathematical functions were established to describe the PSDs and their relationship to the homogenization passes. Hence, an environmentally friendly means of producing starch-based nanoparticles or nanogels with high yields, and predictable size and viscosity properties was presented.     

高温下淀粉凝胶化颗粒的结构特征

凝胶化作用是淀粉改性过程中存在的一种现象。采用红外光谱和X-射线衍射方法探讨了淀粉凝胶化颗粒的结构和结晶变化过程。结果表明,在淀粉的高温成型过程中,凝胶化颗粒化学结构没有发生明显的变化,结晶状态则趋于完全无定型化。     

Characterization of polysaccharide solutions by means of chromatography-multidetection

Size exclusion chromatography (SEC) combined with double detection, utilizing a differential refractive index (DRI)- and a low angle laser light scattering (LALLS) - detector represents a powerful experimental set-up in the field of chromatography-multidetection (C-MD). By means of these techniques high-quality information for profound polymer characterization is provided in a fast and semi-automatical (autosampler/PC-controlled) way. Molecular characteristics such as molecular weight distributions, molecular weight averages, tendencies for intermolecular interactions, can be obtained by these techniques. Successful handling of data from C-MD-techniques within reasonable time ranges requires adequate hardware and software. This is especially true if advanced data processing is applied, e.g. to yield polymer particle size/shape characteristics in terms of Staudinger/Mark/Houwink constants (K,a), distributions of sphere equivalent particle radii (R_cD)-, sphere equivalent mass density of solved polymer coils (ρ_cD)- and intrinsic viscosity ([η]D). For aqueous solutions of polysaccharide samples (waxy maize starch hydrolyzate, hydroxyethyl-amylopectin from waxy maize hydrolyzate, dextran) data from SEC-DRI/LALLS and universal calibration experiments are utilized for a comprehensive physico-chemical characterization of these polymers.     

Effect of hydrocolloids on starch thermal transitions,as measured by DSC

Differential scanning calorimetry (DSC) was used to analyze the influence of different hydrocolloids (xanthan, guar, and locust bean gums, carboxymethylcellulose and sodium alginate) on the gelatinization of corn starch in systems with starch concentration ranging between 0.1 and 0.7 g starch/g mixture. The reduction of available water produced a shift in gelatinization temperature, especially of the conclusion temperature. The effect was more marked for ionic hydrocolloids. The influence of hydrocolloids on glass transition temperature (T _g) of gelatinized starch suspensions and on the glass transition temperature of the maximally freeze-concentrated solute/unfrozen water matrix (T _g) was also studied.T _g onset values ranged between –4.5 and –5.5C for corn starch pastes with and without hydrocolloids. Those hydrocolloids that increased the viscosity of the unfrozen matrix inhibited additional ice formation during thawing (devitrification).Starch concentration and final heating temperature were found to be relevant factors affecting the kinetics of amylopectin retrogradation during frozen storage at –4C. Xanthan gum failed to prevent amylopectin retrogradation; this observation could be attributed to the fact that gums act outside the starch granule, while amylopectin retrogradation takes place within the granule.     

Effect of gamma irradiation on viscosity reduction of cereal porridges for improving energy density

Cereal porridges have low energy and nutrient density because of its viscosity. The objective of the present study was to evaluate the effect of irradiation on the reduction of viscosity and on the increasing solid content of cereal porridge. Four cereals, wheat, rice, maize (the normal starchy type) and waxy rice, were used in this study. The porridge with 3000 cP was individually prepared from cereal flour, gamma-irradiated at 20 kGy and tested. Gamma irradiation of 20 kGy was allowed that the high viscous and rigid cereal porridges turned into semi-liquid consistencies. The solid contents of all porridges could increase by irradiation, compared with non-irradiated ones. No significant differences of starch digestibility were observed in all cereal porridge samples. The results indicated that gamma irradiation might be helpful for improving energy density of cereal porridge with acceptable consistency.     

Using gamma irradiation for the recovery of anthocyanins from grape pomace

This research investigated the effect of gamma irradiation from 0 to 9 kGy, packaging in air or under vacuum, or in combination with other treatments for enhancing anthocyanin extraction from grape pomace. Results indicate that the irradiation at 6 kGy and packaging in the presence of a low concentration of sodium metabisulfite yielded the highest value of anthocyanin extraction.     

Pretreatment of Whole-Crop Harvested, Ensiled Maize for Ethanol Production

To have all-year-round available feedstock, whole-crop maize is harvested premature, when it still contains enough moisture for the anaerobic ensiling process. Silage preparation is a well-known procedure for preserving plant material. At first, this method was applied to obtain high-quality animal feed. However, it was found that such ensiled crops are very suitable for bioenergy production. Maize silage, which consists of hardly degradable lignocellulosic material, hemicellulosic material, and starch, was evaluated for its potential as a feedstock in the production of bioethanol. It was pretreated at low severity (185 °C, 15 min) giving very high glucan (∼100%) and hemicellulose recoveries (<80%)—as well as very high ethanol yield in simultaneous saccharification and fermentation experiments (98% of the theoretical production based on available glucan in the medium). The theoretical ethanol production of maize silage pretreated at 185 °C for 15 min without oxygen or catalyst was 392 kg ethanol per ton of dry maize silage.