Effect of thermal treatment on potato starch evidenced by EPR,XRD and molecular weight distribution

Effect of heating of the potato starch on damages of its structure was investigated by quantitative electron paramagnetic resonance (EPR) spectroscopy, X‐ray diffraction and determination of the molecular weight distribution. The measurements were performed in the temperature range commonly used for starch modifications optimizing properties important for industrial applications. Upon thermal treatment, because of breaking of the polymer chains, diminishing of the average molecular weights occurred, which significantly influences generation of radicals, evidenced by EPR. For the relatively mild conditions, with heating parameters not exceeding temperature 230 °C and time of heating equal to 30 min a moderate changes of both the number of thermally generated radicals and the mean molecular weight of the starch were observed. After more drastic thermal treatment (e.g. 2 h at 230 °C), a rapid increase in the radical amount occurred, which was accompanied by significant reduction of the starch molecular size and crystallinity. Experimentally established threshold values of heating parameters should not be exceeded in order to avoid excessive damages of the starch structure accompanied by the formation of the redundant amount of radicals. This requirement is important for industrial applications, because significant destruction of the starch matrix might annihilate the positive influence of the previously performed intentional starch modification. Copyright © 2015 John Wiley & Sons, Ltd.     

高取代度淀粉磷酸酯的理化性质及结构表征

以磷酸二氢钠、磷酸氢二钠的混盐为酯化剂,干法制备高取代度木薯淀粉磷酸酯(CSP-HDS)。研究表明,取代度不同时,产物的表观粘度、糊透明度、凝沉性、冻融稳定性均不相同。与木薯淀粉相比,酯化反应后产物粘度增大,糊透明度、凝沉性及冻融稳定性得到改善。XRD分析表明酯化反应主要发生在淀粉分子的非结晶区,对结晶区破坏不明显;SEM分析显示酯化后大部分淀粉颗粒保持原来形貌,仅少数团粒受到侵蚀。     

微波辅助酶促月桂酸淀粉酯的合成

以天然玉米淀粉和月桂酸为原料,脂肪酶Novozym 435为催化剂,研究了微波辐照下月桂酸淀粉酯的酶促合成。通过对淀粉进行预处理活化来提高淀粉的酯化反应活性,并主要考察了微波功率、月桂酸用量、脂肪酶Novozym 435用量及反应时间等参数对酶促月桂酸淀粉酯合成的影响。采用气相色谱法进行取代度的测定,并以取代度为考察指标,确定了最佳的反应条件。结果表明,淀粉的最佳预处理方法为NaOH/尿素混合溶液法,经该法处理后淀粉的酯化反应活性大大提高;微波辐照技术的应用大大缩短了反应时间,并提高了月桂酸淀粉酯的取代度。适宜的工艺条件为：微波功率为240W,月桂酸用量为30%,酶加入量为7%,反应时间26min。在上述反应条件下可以制得取代度为 0.0311的月桂酸玉米淀粉酯。     

墨汁粉条的鉴别方法研究

采用气相色谱-质谱(GC-MS)和液相色谱-串联质谱(LC-MS/MS)技术,研究了墨汁粉条(假红薯粉条)及纯正红薯粉条中微量成分的差别。经GC-MS方法检测发现墨汁粉条中含有苯酚、六氢吡咯并[1,2a]吡嗪-1,4-二酮,用LC-MS/MS方法检测发现墨汁粉条中含有人工色素柠檬黄、日落黄和亮蓝,而纯正红薯粉条中不含以上物质。以该5种物质作为特征成分,建立了GC-MS和LC-MS/MS联合鉴别墨汁粉条的新方法。     

Evaluation of a PEG/hydroxypropyl starch aqueous two‐phase system for the separation of monoclonal antibodies from cell culture supernatant

In this study, an aqueous two‐phase system (ATPS) with PEG and hydroxypropyl starch (HPS) was used to separate monoclonal antibody (mAb) from Chinese hamster ovary cell culture supernatant. The phase diagram of the PEG/HPS ATPS was determined, and the effects of NaCl addition were investigated. The results showed that NaCl addition could lead to a shift of the binodal curve and that phase separation would occur at higher PEG and HPS concentrations. The effects of NaCl addition, pH, and the load of cell supernatant on the partitioning of mAb in a PEG/HPS ATPS were investigated. It was found that with 6% cell supernatant and 15% NaCl addition at pH 6.0, the yield of mAb in the upper phase was 96.7% with a purity of 96.0%. The back‐extraction of mAb with a PEG/phosphate ATPS were also studied, and the results showed that after the two‐step extraction with ATPSs the purity of mAb could reach 97.6 ± 0.5% with a yield of 86.8 ± 1.0%, which was comparable to the purification with Protein A chromatography. These results indicate that the two‐step extraction with PEG/HPS and PEG/phosphate ATPSs might be a promising alternative for the separation of mAb from cell culture supernatant.     

高取代度玉米醋酸酯淀粉的制备与表征

高取代度玉米醋酸酯淀粉的制备与表征;取代度;醋酸酯淀粉;玻璃化转变温度;结晶度     

Spectrophotometric Determination of Selenium Using Potassium Iodide and Starch as Reagents

 This study describes a rapid and sensitive spectrophotometric method for the determination of trace amounts of selenium, using starch and iodine as chromogenic reagents. The proposed method is based on the reaction of selenium with potassium iodide in an acidic medium to liberate iodine. This reacts with starch to form a blue colored species with an absorption maximum of 570 nm. Beer’s Law was obeyed in the range of 2–12 μg of selenium. The molar absorptivity and Sandell’s sensitivity were found to be 1.40×10⁴ L mol⁻¹ cm⁻¹ and 5.45×10⁻³ μg cm⁻² respectively. The proposed method was successfully applied to determine selenium in a sample of natural water, polluted water, soil sludge, biological samples and human hair. Correspondence: Department of Studies in Chemistry, Managalore University, Mangalagangothri, Karnataka, India. e-mail: nbadiadka@yahoo.co.uk Received August 2, 2002; accepted October 29, 2002     

醋酸酯淀粉高取代度的测定

淀粉的乙酰化改性是扩大其应用的一个重要手段。测定醋酸酯淀粉取代度 (DegreeofSubstitution ,简称DS)的方法通常有酸碱滴定法、紫外法、核磁共振法及衰减全反射法[1 ] 等 ,后 3种方法需建立标准曲线 ,要求有一系列取代度的样品 ,实验操作较困难。所以实验室更多采用酸碱滴定法。实验室多采用乙醇为溶剂进行醋酸酯淀粉高取代度的测定[1～3] 。这种方法的缺点是皂化时间需 48～ 72h ,并且高取代度醋酸酯淀粉的溶解性不理想。本文对酸碱滴定法测定醋酸酯淀粉高取代度溶剂选择进行了探讨 ,以期建立一种快速、准确地测定醋酸酯淀粉高取代度的…     

醋酸淀粉/聚乳酸的制备及性能的影响研究

采用自设计的双螺杆结构挤出制备聚乳酸(PLA)/醋酸淀粉(AS)的全生物降解材料,考察材料的AS的含量和取代度对复合材料动态流变性能、机械性能的影响。研究结果表明,AS含量明显影响复合材料的力学性能、复合黏度和储能模量:当AS含量从45%增加到70%,材料的拉伸强度下降,复数黏度和储能模量则提高。随着AS取代度由1.0上升为3.0,复合材料的复数黏度和储能模量下降,拉伸强度由12.0MPa上升为15.5MPa。对复合材料进行电镜扫描分析发现,AS以海岛结构形式分散在PLA的连续相中,取代度2.0的AS与PLA相容性最好,当其质量含量达到70%,材料的拉伸强度仍然不低于10.0MPa,具有较好的机械强度。     

Saccharification and alcohol fermentation in starch solution of steam-exploded potato

Steam explosion pretreatment of potato for the efficient production of alcohol was experimentally studied. The amount of water-soluble starch increased with the increase of steam pressure, but the amounts of methanol-soluble material and Klason lignin remained insignificant, regardless of steam pressure. The potatoes exploded at high pressure were hydrolyzed into a low molecular liquid starch, and then easily converted into ethanol by simultaneous saccharification and fermentation using mixed microorganisms: an amylolytic microorganism,Aspergillus awamori, and a fermentation microorganism,Saccharomyces cerevisiae. The maximal ethanol concentration was 4.2 g/L in a batch culture at 15 g/L starch concentration, and 3.6 g/L in a continuous culture fed the same starch concentration. In the fed-batch culture, the maximal ethanol concentration increased more than twofold, compared to the batch culture.