Archaeological laboratory extraction procedures and starch degradation: Effects of sonication, deflocculation, and hydrochloric acid on starch granule morphology

2016 ◽  
Vol 9 ◽  
pp. 695-704 ◽  
Author(s):  
Rob Q. Cuthrell ◽  
Loren V. Murch
Keyword(s):  
Hydrochloric Acid ◽  
Starch Granule ◽  
Starch Degradation ◽  
Extraction Procedures ◽  
Granule Morphology

FACTORS INFLUENCING THE AMOUNT OF INSULIN EXTRACTABLE FROM BEEF PANCREAS: II. EFFECTS OF ALTERING THE EXTRACTION PROCEDURE ON THE CHANGES IN THE INSULIN EXTRACTABLE FROM AGING PANCREAS AND ON RECOVERY OF INSULIN

1957 ◽  
Vol 35 (7) ◽  
pp. 537-543
Author(s):  
C. J. Labuschagne ◽  
B. K. Haessig ◽  
Gerald A. Wrenshall
Keyword(s):  
Hydrochloric Acid ◽  
Extraction Procedure ◽  
Transient Increase ◽  
Progressive Decrease ◽  
Ethanol Extraction ◽  
Extraction Procedures ◽  
Protamine Zinc Insulin ◽  
Factors Influencing

Using variants of a hydrochloric acid – ethanol extraction procedure, which are described, only about one-tenth of the crude insulin extractable from beef pancreas was found to be extracted in the same way as crystallized Zinc-Insulin added to extraction fluid. An effective conjugation of most of the extractable crude insulin from beef pancreas with non-insulin factors thus appears to have occurred at least during the acid–alcohol phase of extraction. Nevertheless the mouse-convulsion method used for insulin assay proved effective in estimating the amount of this conjugated fraction of the extractable insulin following the addition either of the unconjugated Zinc-Insulin-Toronto or of the conjugated Protamine Zinc Insulin (Toronto) to the crude insulin in acid alcoholic extracts of pure beef pancreas. The phases of transient increase and progressive decrease in the insulin extractable from initially fresh beef pancreas during aging also occurred in the conjugated fraction of the extractable insulin. The proportion of this crude insulin which extracted as conjugated insulin did not change appreciably during the process of aging.The above findings support the view that the transient increase superimposed on a progressive decrease in the extractable insulin during aging of fresh pancreas are not caused by progressive changes in conjugation of insulin. The finding of similar changes with time of aging in the concentration of extractable insulin of beef pancreas when two different extraction procedures were employed, and again when two different extraction media were employed, suggests that these changes are not products of the method or materials employed for extraction.

scholarly journals Variance of Zein Protein and Starch Granule Morphology between Corn and Steam Flaked Products Determined Starch Ruminal Degradability Through Altering Starch Hydrolyzing Bacteria Attachment

Animals ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 626 ◽  
Author(s):  
NingNing Xu ◽  
DiMing Wang ◽  
JianXin Liu
Keyword(s):  
Starch Granule ◽  
Starch Granules ◽  
Protein Patterns ◽  
Dapi Staining ◽  
Sds Page ◽  
Gelatinized Starch ◽  
Ruminal Degradation ◽  
Granule Morphology ◽  
Median Particle ◽  
Zein Protein

The current study investigated differences of γ-zein protein contents and starch granule characteristics between raw and steam flaked corns and their influences on ruminal starch hydrolyzing bacteria (SHB) attached to corn grain. Two types of raw (Corn1 and Corn2) and their steam-flaked products (SFCorn1 and SFCorn2) were applied to explore physiochemical structures and SHB attachment. SDS-PAGE was conducted to detect γ-zein protein patterns, scanning electron microscope, and small angle X-ray scattering were performed to obtain starch granule morphology, while crystallinity, DQ starch, and DAPI staining were applied to quantify SHB. The steam flaking process destroyed γ-zein proteins and gelatinized starch granules. The median particle size of Corn1 and Corn2 starch granules increased from 17.8 and 18.0 μm to 30.8 and 26.0 μm, but crystallinity decreased from 22.0 and 25.0% to 9.9 and 16.9%, respectively. The percentage of SHB attached to Corn1 residues decreased (p = 0.01) after 4 h incubation, but SHB attached to SFCorn1 residues increased (p = 0.03) after 12 h incubation. Thus, the differences of γ-zein proteins and starch granule physiochemical structures between raw and steam flaked corn played an important role in improving the rate and extent of starch ruminal degradation through altering the process of SHB attached to corn.

Effect of heating rate on starch granule morphology and size

2006 ◽  
Vol 65 (3) ◽  
pp. 381-385 ◽  
Author(s):  
Bhavesh K. Patel ◽  
Koushik Seetharaman
Keyword(s):  
Heating Rate ◽  
Starch Granule ◽  
Granule Morphology

scholarly journals Role of Granule-bound Starch Synthase in Determination of Amylopectin Structure and Starch Granule Morphology in Potato

2002 ◽  
Vol 277 (13) ◽  
pp. 10834-10841 ◽  
Author(s):  
Daniel C. Fulton ◽  
Anne Edwards ◽  
Emma Pilling ◽  
Helen L. Robinson ◽  
Brendan Fahy ◽  
...  
Keyword(s):  
Starch Granule ◽  
Starch Synthase ◽  
Granule Morphology ◽  
Amylopectin Structure ◽  
Granule Bound Starch Synthase

Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

2018 ◽  
Vol 70 (3-4) ◽  
pp. 1700247 ◽  
Author(s):  
Guiai Jiao ◽  
Xiangjin Wei ◽  
Shaoqing Tang ◽  
Zhonghua Sheng ◽  
Lihong Xie ◽  
...  
Keyword(s):  
Functional Properties ◽  
Starch Granule ◽  
Rice Flour ◽  
Granule Morphology

scholarly journals Contribution of the digestive tract microflora to amylomaize starch degradation in the rat

1992 ◽  
Vol 67 (3) ◽  
pp. 489-499 ◽  
Author(s):  
Claude Andrieux ◽  
Emperatriz Delahaye Pacheco ◽  
Brigitte Bouchet ◽  
Daniel Gallant ◽  
Odette Szylit
Keyword(s):  
Small Intestine ◽  
Starch Granule ◽  
Bacterial Flora ◽  
Short Chain Fatty Acids ◽  
Starch Degradation ◽  
Maize Starch ◽  
Germ Free ◽  
Transmission Electron ◽  
Normal Maize

To study in vivo the contribution of the bacterial flora to amylomaize starch degradation in the rat, germ-free and conventional rats were fed on a diet containing either a normal maize starch or an amylomaize starch. In germ-free rats maize starch was almost totally digested in the small intestine, whereas 40% of the ingested amylomaize starch reached the caecum and 30% was excreted, despite the very high endogenous amylase activity. Study by transmission electron microscopy of germ-free caecal contents showed an endocorrosion of the starch granule. In conventional rats, as in germ-free rats, digestibility of maize starch reached 98% in the small intestine, whereas that of amylomaize starch was only 60%. In the caecum of these rats amylomaize starch was fermented, and this led to a decrease in caecal pH and to formation of short-chain fatty acids (SCFA), especially propionate. Comparison between conventional rats fed on maize starch or amylomaize starch showed that caecal SCFA concentrations during a circadian cycle varied in the same way whereas total SCFA and lactic acid concentrations were much higher in rats fed on amylomaize starch. Amylase (EC 3.2.1.1) activity was similar in the caecal contents of conventional rats whatever the ingested starch. It was lower in conventional than in germ-free rats, but no starch granule remained in the caecum of conventional rats. These results showed that bacterial amylase was more efficient at degrading resistant amylomaize starch than endogenous amylase.

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