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.     

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 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.     

淀粉功能化Fe_3O_4纳米簇球的制备与表征

以淀粉为表面活性剂,利用乙二醇溶剂热法一步制备了Fe3O4纳米簇球.采用X射线衍射仪、傅立叶变换红外光谱仪、扫描电镜等分析了产物的结构;采用热重分析仪测定了其热稳定性.结果表明:所得产物为直径约为230nm的簇球结构,构成簇球的纳米粒子直径约为10nm;引入淀粉成功地改善了产物的纳米结构和表面性能.合成的Fe3O4纳米簇球具有独特的结构和表面性能,在生物领域具有潜在的应用前景.     

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.     

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.     

Cross‐linked starch‐based polymer as an SPE material for the determination of nitrophenols at trace levels in environmental water

SPE using a cross‐linked starch‐based polymer (CSMDI) as an adsorbent for the determination of four nitrophenols at trace levels from aqueous solution was investigated. The CSMDI was synthesized from native starch using 4,4′‐methylenebisphenyldiisocyanate as a cross‐linking agent in dry DMF. Parameters affecting the extraction efficiency including the pH of the water sample, type of eluent and its volume, flow rate, sample volume, and methanol content were investigated and optimized. The optimized results exhibited excellent linear relationships (R² > 0.995) for all the nitrophenols over the range of 2.0–200 ng/mL, with the RSD values in the range of 2.9–5.7% (n = 5). The LODs ranged from 0.08–0.34 ng/mL (S/N = 3) for the four nitrophenols tested under optimum conditions. The developed method has been successfully applied for the analysis of several real environmental water samples including tap, river, and reservoir water. These results indicated that the CSMDI had a tremendous potential for the enrichment and determination of nitrophenols at trace levels in environmental water samples.     

Response surface methodology (RSM) of chicken skin gelatin based composite films with rice starch and curcumin incorporation

This study aims to optimize the formulation of composite films based on chicken skin gelatin with incorporation of rice starch (10–20%, w/w) and curcumin (0.03–0.10%, w/v). The effect of their interaction on film's tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP) and antioxidant properties (DPPH%) were investigated using a response surface methodology-central composite design (RSM-CCD). The optimized film formulation was further validated to indicate the validity of the prediction model. The optimum conditions of the film were selected with incorporation of rice starch at 20% (w/w) and curcumin at 0.03% (w/v). The optimized film formulation has revealed better mechanical properties with low WVP value and good antioxidant activity. The results showed that optimized composite films formulation based on chicken skin gelatin with the incorporation of rice starch and curcumin has proving good validation of model prediction and can be effectively utilized in food packaging industry.     

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.     

Modification of Adhesive and Latex Properties for Starch Nanoparticle‐Based Pressure Sensitive Adhesives

Starch nanoparticle (SNP)‐based pressure sensitive adhesives (PSAs) with core‐shell particle morphology (starch nanoparticle core/acrylic polymer shell) are produced via seeded, semi‐batch emulsion polymerization at 15 wt% SNP loading (relative to total polymer weight) and 40 wt% latex solids. Crosslinker and chain transfer agent (CTA) are introduced to the acrylic shell polymer formulation at a range of concentrations according to a 3² factorial design to tailor the latex and adhesive properties of SNP‐based latexes. The crosslinker and CTA show no significant effect on polymerization kinetics, particle size, and viscosity. Latex gel content is predicted using an empirical model, which is a function of crosslinker and CTA concentration. Both the gel content and glass transition temperature strongly affect the adhesive properties (tack, peel strength, and shear strength) of the SNP‐based latex films. 3D response surfaces for the adhesive properties are constructed to facilitate the design of SNP‐based PSAs with desired properties.