scholarly journals Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch

Polymers ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 333 ◽  
Author(s):  
Ulin Basilio-Cortés ◽  
Leopoldo González-Cruz ◽  
Gonzalo Velazquez ◽  
Gerardo Teniente-Martínez ◽  
Carlos Gómez-Aldapa ◽  
...  
Keyword(s):  
Acid Hydrolysis ◽  
Short Range ◽  
Corn Starch ◽  
Morphological Characteristics ◽  
Industrial Applications ◽  
Peak Time ◽  
Starch Granules ◽  
Scanning Calorimetry ◽  
Pasting Temperature ◽  
Ftir And Raman Spectroscopy

The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups. The peak viscosity was reduced significantly with the acid hydrolysis pretreatment (between 3 and 3.5-fold decrease), which decreased the pasting temperature and peak time to 20 °C and 100 s respectively. In addition, the dual modification of corn starch altered certain thermal properties, including a reduction in the enthalpy of gelatinization (ΔH) and a higher range of gelatinization (around 6 °C), which may effectively improve industrial applications. Modifications on the FTIR spectra indicated that the dual modification affected the starch crystallinity, while the Raman spectra revealed that the dual modification disrupted the short-range molecular order in the starch. Rearrangement and molecular destabilization of the starch components promoted their granular amphiphilic properties.

scholarly journals Influences of Extraction Methods on Physicochemical and Functional Characteristics of Three New Bulbil Starches from Dioscorea opposita Thunb. cv. Tiegun

Molecules ◽  
2019 ◽  
Vol 24 (12) ◽  
pp. 2232
Author(s):  
Pengzhan Zhang ◽  
Li Wang ◽  
Yanyan Qian ◽  
Xuguang Wang ◽  
Shaoning Zhang ◽  
...  
Keyword(s):  
Food Additives ◽  
Morphological Characteristics ◽  
Extraction Methods ◽  
Industrial Applications ◽  
Pasting Properties ◽  
Granule Size ◽  
Scanning Calorimetry ◽  
Frozen Food ◽  
Food Thickener ◽  
Pasting Temperature

Starches from the bulbils of Dioscoreae opposita Thunb. cv. Tiegun were isolated by aqueous steeping (SBS), enzyme extraction (EBS), and alkaline extraction (ABS) methods, respectively. The physicochemical, mineral composition, thermal and morphological characteristics of these starches were investigated. The starch granules were oval, spherical and kidney-shaped and its crystal type is a mixture of A-type and B-type patterns. The starches having larger average granule size showed more amylose and phosphorus contents than those with smaller average granule size. Differential scanning calorimetry (DSC) showed that the SBS had an endothermic transition ranging from 65.8 °C to 76.3 °C with an enthalpy of 2.0 J/g. The endothermic transitions of ABS and EBS showed the regions of 67.9 °C to 73.0 °C, and 66.8 °C to 82.0 °C, respectively. The gelationization enthalpies of ABS and EBS were 13.8 and 11.5 J/g, respectively. Additionally, ABS presented greater clarity in comparison with EBS and SBS. Pasting properties indicated that ABS had the highest peak viscosity, breakdown, but SBS had the lowest trough, final viscosity, setback, and pasting temperature. Generally, ABS and EBS could be used as food thickener or frozen food additives. SBS and EBS were potential technological alternatives in quality preservation of frozen starch-based products and other industrial applications.

scholarly journals Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy)

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1743 ◽  
Author(s):  
Qinghua Yang ◽  
Weili Zhang ◽  
Jing Li ◽  
Xiangwei Gong ◽  
Baili Feng
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Average Chain Length ◽  
Peak Time ◽  
Starch Granules ◽  
Biotic And Abiotic Stresses ◽  
Average Molar Mass ◽  
Bimodal Size Distribution ◽  
Relative Crystallinity ◽  
Pasting Temperature

Proso and foxtail millets are widely cultivated due to their excellent resistance to biotic and abiotic stresses and high nutritional value. Starch is the most important component of millet kernels. Starches with different amylose contents have different physicochemical properties. In this study, starches in proso (non-waxy and waxy) and foxtail millets (non-waxy and waxy) were isolated and investigated. All the starch granules had regular polygonal round shapes and exhibited typical “Maltese crosses”. These four starches all showed bimodal size distribution. The waxy proso and foxtail millets had higher weight-average molar mass and branching degree and lower average chain length of amylopectin. These four starches all presented A-type crystallinity; however, the relative crystallinity of waxy proso and foxtail millets was higher. The two waxy millets had higher onset temperature, peak temperature, conclusion temperature, and gelatinization enthalpy. However, the two non-waxy millets had higher setback viscosity, peak time, and pasting temperature. The significantly different physicochemical properties of waxy and non-waxy millet starches resulted in their different functional properties.

Effects of preincubation on the gelatinization of cassava and corn starch suspensions containing sodium hydroxide as a main component of corrugating adhesives

TAPPI Journal ◽  
2019 ◽  
Vol 18 (5) ◽  
pp. 321-329
Author(s):  
TAKATOSHI KOYAKUMARU ◽  
HIROFUMI NAKANO
Keyword(s):  
Sodium Hydroxide ◽  
Corn Starch ◽  
Cassava Starch ◽  
Molar Ratio ◽  
Starch Granules ◽  
Gelatinization Temperature ◽  
Scanning Calorimetry ◽  
Long Time ◽  
C 50 ◽  
Main Component

Effects of the preincubation temperature and the caustic-ratio, the molar ratio of sodium hydroxide to starch glucose residue, on the gelatinization of cassava starch and corn starch suspensions were studied using differential scanning calorimetry in view of utilization for corrugating adhesives. The gelatinization temperature and enthalpy change of cassava starch suspensions after the preincubation at 30°C decreased as the caustic-ratio increased, similar to those of corn starch ones: The gelatinization starting temperature (Ts) decreased considerably more than the peak temperature and the conclusion temperature (Tc). Although Ts lowered and the width of gelatinization temperature expanded, compared with those of corn starch suspensions, the two starch suspensions with the same half gelatinization transition temperature showed similar gelatinization characteristics of almost the same Ts and Tc. During 1 h-preincubations at 30°C–50°C, the starch granules with Ts that were lowered considerably below each preincubation temperature by sodium hydroxide showed limited gelatinization. The gelatinization transition did not rapidly spread over the whole suspension, but progressed stepwise in response to the increase of the causticratio and the rise of the preincubation temperature. In a prolonged preincubation at a constant temperature, Ts gradually rose at higher caustic-ratios in which stepwise gelatinization commenced. Although the starch gelatinization was irreversible and not in a stable equilibrium state for a long time, we concluded that such stepwise gelatinization progress controlled the practical preparation and use of corrugating adhesives.

Morphological and Molecular Studies of Banana Starch

2005 ◽  
Vol 11 (5) ◽  
pp. 367-372 ◽  
Author(s):  
L. A. Bello-Pérez ◽  
A. De Francisco ◽  
E. Agama-Acevedo ◽  
F. Gutierrez-Meraz ◽  
F. J.L. García-Suarez
Keyword(s):  
Morphological Characteristics ◽  
Spectroscopic Techniques ◽  
Starch Granules ◽  
X Ray Diffraction ◽  
Scanning Calorimetry ◽  
X Ray ◽  
Molecular Studies ◽  
Food Applications ◽  
Average Size ◽  
Crystalline Component

Molecular and morphological characteristics of banana starch were determined by different spectroscopic techniques. Light and scanning electron microscopy showed the molecular order, shape and size of starch granules. Banana starch granules had a lenticular shape with an average size of 39 m. The X-ray diffraction study showed starch granules with a pattern of a mixture between the A- and B-type polymorphs, also referred to as C-type. The absorbance ratio (1045/1022cm 1) measured by infrared spectroscopy was 1.12, suggesting that the crystalline component was higher than the amorphous regions. Gelatinisation temperature assessed by differential scanning calorimetry was 77.6°C with a gelatinisation enthalpy of 23.4J/g. These data stated that banana starch had a high crystallinity level, which might be important in several food applications.

scholarly journals Thermal behavior of corn starch granules modified by acid treatment at 30 and 50°C

2008 ◽  
Vol 33 (3) ◽  
pp. 13-18 ◽  
Author(s):  
C. Beninca ◽  
I. M. Demiate ◽  
L. G. Lacerda ◽  
M. A. S. Carvalho Filho ◽  
M. Ionashiro ◽  
...  
Keyword(s):  
Thermal Analysis ◽  
Differential Scanning Calorimetry ◽  
Optical Microscopy ◽  
Acid Treatment ◽  
Corn Starch ◽  
Starch Granules ◽  
Scanning Calorimetry ◽  
X Ray ◽  
Thermoanalytical Techniques ◽  
Physical Chemical

Unprocessed native starches are structurally too weak and functionally too restricted for application in today's advanced food technologies. Processing is necessary to engender a range of functionality. Naturals or natives starches can be modified by using several methods physical, chemical, enzymatic or combined, according industrial purposes. In this work, native corn starch was hydrolyzed by hydrochloric acid solution and investigated by using thermoanalytical techniques (thermogravimetry - TG, differential thermal analysis - DTA and differential scanning calorimetry - DSC), as well as optical microscopy and X-ray diffractometry. After acid treatment at 30 and 50°C, a decrease of gelatinization enthalpy (ΔHgel) was verified. Optical microscopy and X-ray diffractometry allowed us to verify the granules contorn and rugosity typical of cereal starches.

scholarly journals Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

2021 ◽  
Vol 11 (7) ◽  
pp. 3151
Author(s):  
Maria Iji Adakole ◽  
Akama Friday Ogori ◽  
Julius Kwagh-Hal Ikya ◽  
Vincent Upev ◽  
Giacomo Sardo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Peak Time ◽  
Powder Preparation ◽  
Overall Acceptability ◽  
Fiber Protein ◽  
Ginger Powder ◽  
Pasting Temperature ◽  
Bacteria And Fungi ◽  
Mouth Feel ◽  
And Control

A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

Cereal grain digestion by selected strains of ruminal fungi

1993 ◽  
Vol 39 (4) ◽  
pp. 367-376 ◽  
Author(s):  
T. A. McAllister ◽  
Y. Dong ◽  
L. J. Yanke ◽  
H. D. Bae ◽  
K.-J. Cheng ◽  
...  
Keyword(s):  
Corn Starch ◽  
Fungal Growth ◽  
Wheat Starch ◽  
Cereal Grains ◽  
Starch Granules ◽  
Starch Digestion ◽  
Protein Matrix ◽  
Cereal Grain ◽  
Neocallimastix Patriciarum ◽  
Grain Starch

The ruminal fungi Orpinomyces joyonii strain 19-2, Neocallimastix patriciarum strain 27, and Piromyces communis strain 22 were examined for their ability to digest cereal starch. All strains digested corn starch more readily than barley or wheat starch. Orpinomyces joyonii 19-2 exhibited the greatest propensity to digest starch in wheat and barley, whereas the digestion of these starches by N. patriciarum 27 and P. communis 22 was limited. Media ammonia concentrations were lower when fungal growth was evident, suggesting that all strains assimilate ammonia. Fungi formed extensive rhizoidal systems on the endosperm of corn, but O. joyonii 19-2 was the only strain to form such systems on the endosperm of wheat and barley. All strains penetrated the protein matrix of corn but did not penetrate starch granules. Starch granules from all three cereals were pitted, evidence of extensive digestion by extracellular amylases produced by O. joyonii 19-2. Similar pitting was observed on the surface of corn starch granules digested by N. patriciarum 27 and P. communis 22, but not on wheat and barley starch granules. The ability of ruminal fungi to digest cereal grains depends on both the strain of fungus and the type of grain. The extent to which fungi digest cereal grain in the rumen remains to be determined.Key words: ruminal fungi, cereal grain, starch digestion, ruminant.

scholarly journals Effects of Reduced Nitrogen Fertilization and Irrigation on Structure and Physicochemical Properties of Starch in Two Bread Wheat Cultivars

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 26
Author(s):  
Jingyang Tong ◽  
Shujun Wang ◽  
Zhonghu He ◽  
Yan Zhang
Keyword(s):  
Physicochemical Properties ◽  
Bread Wheat ◽  
Short Range ◽  
N Fertilization ◽  
Wheat Starch ◽  
Transition Temperatures ◽  
Starch Granules ◽  
Relative Crystallinity ◽  
Swelling Power ◽  
Use Efficiency

Nitrogen (N) fertilization and irrigation are significant agronomic factors affecting wheat production, but little information is available on the effects of reduced N fertilization and irrigation on internal starch structure and physicochemical properties associated with the quality of wheat-based foods. In this study, reduced N fertilization and irrigation were separately applied to investigate their effects on composition and morphological changes, crystalline and external region structure features, swelling power, and gelatinization characteristics of starch granules in bread wheat, with a high N-use-efficiency and water-saving wheat cultivar Zhongmai 175 and a widely grown cultivar Jingdong 17. Compared with a non-N control, reduced N fertilization did not change the crystallinity type and short-range ordered degree of starch; however, it significantly increased relative crystallinity, swelling power and gelatinization enthalpy, whereas amylose content and transition temperatures were decreased. Under reduced irrigation, more small starch granules with compact arrangements appeared in comparison with non-water control. Relative crystallinity, swelling power and gelatinization enthalpy of starch were increased, whereas short-range ordered degree and transition temperatures were decreased. Moreover, the starch of the two cultivars appeared to differ in response to both the N and water treatments. The findings indicated that reduced N fertilization or irrigation markedly influenced the structure and physicochemical characteristics of wheat starch, providing important information for developing elite cultivars with high N and water use efficiency and outstanding starch quality.

Effect of the Enzymatic Hydrolysis on Starch Properties

2015 ◽  
Vol 723 ◽  
pp. 701-704
Author(s):  
Jing Li
Keyword(s):  
Tensile Strength ◽  
Enzymatic Hydrolysis ◽  
Corn Starch ◽  
Modified Starch ◽  
Starch Granules ◽  
Compound Structure ◽  
Starch Properties ◽  
Better Than

In this article, corn starch was modified by α-amylase with different hydrolytic time (30, 60, 90 and 120 min) and the effects of modification technology on its properties of viscosity, compound structure and mechanical were studied. The result showed that structure of modified starch was conserved with hydrolytic time increased, whereas tensile strength were increased and viscosity was decreased. The performance of modified starch that hydrolyzed by 30 min was better than others and pinholes were generated in the surface of starch granules

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