Corn starch modification during endogenous malt amylases: The impact of synergistic hydrolysis time of α-amylase and β-amylase and limit dextrinase

Starch is a biopolymer with wide potential for the generation of new biodegradable packages due to its high availability and low price. However, due to its weak functional properties, it is necessary to limit the interaction of some hydroxyl, and to evaluate blends with other polymers to improve their performance. Glycerol plasticized acetylated corn starch films were developed by the casting method, and the impact of incorporating chitosan (TPS:CH) at various proportions (75:25, 50:50, and 25:75 v/v) was studied. The effect of the chitosan ratios on the films' physical, mechanical, water vapor barrier, and thermal properties was evaluated. Chitosan protonated amino groups promote the formation of intermolecular bonds, improving the tensile strength, the thermal stability, the water adsorption capacity, and the gas barrier of starch films. Where the film composed of TPS25-CH75 was the one that presented the best barrier to water vapor. These composite films are a good option for development of biodegradable packaging.

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Investigation of the influence of double modification of starch as of natural polymer, on rheological characteristics of compositions and their film-producting properties

Polymer journal ◽

10.15407/polymerj.43.01.035 ◽

2021 ◽

Vol 43 (1) ◽

pp. 35-40

Author(s):

T.V. Dmitrieva ◽

◽

S.K. Krymovska ◽

V.I. Bortnytsky ◽

G.E. Glieva ◽

...

Keyword(s):

Microwave Irradiation ◽

Ultrasonic Irradiation ◽

Corn Starch ◽

Negative Impact ◽

Raw Materials ◽

Natural Polymer ◽

Natural Polymers ◽

Starch Modification ◽

Film Forming ◽

Double Modification

Starch is a natural polymer that has unique properties, which consist of the annual renewal of raw materials and the ability to create biodegradable materials based on starch. Modification of starch leads to changes in its chemical structure, which is associated with both the method of modification and the introduction of active chemicals into its structure. Double modification occurs due to the simultaneous use of physical or mechanical method with the addition of the necessary chemicals. Physical methods of starch modification include microwave and ultrasonic irradiation. The aim of the work was to study the physicochemical properties of corn starch after double modification and its use in the creation of film-forming samples. The urgency of this work is due to the need that in order to protect the environment the basis of technological compositions used in industry should be natural polymers, this will minimize the negative impact on the environment and develop environmentally friendly compositions and functional systems for various purposes. The structure of two types of corn starch was studied by pyrolytic mass spectrometry and their characteristic mass spectra were determined. The influence of physical modification by ultrasonic and microwave irradiation of corn starch using plasticizing additives based on modified soybean and rapeseed oils on the rheological properties of the compositions, solubility and swelling was studied. It was found that the modification of starch using ultrasonic irradiation leads to a significant decrease in dynamic viscosity, while after microwave irradiation the viscosity increases. Double-modified corn starch was investigated for the formation of film-forming materials with the addition of NaКMC and polyvinyl alcohol. The strength characteristics of the films of the compositions are determined.

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The In Vitro Analysis of Prebiotics to Be Used as a Component of a Synbiotic Preparation

Nutrients ◽

10.3390/nu12051272 ◽

2020 ◽

Vol 12 (5) ◽

pp. 1272 ◽

Cited By ~ 3

Author(s):

Katarzyna Śliżewska ◽

Agnieszka Chlebicz-Wójcik

Keyword(s):

Pathogenic Bacteria ◽

Corn Starch ◽

Health Benefit ◽

Antagonistic Activity ◽

Plate Count ◽

Salmonella Spp ◽

Probiotic Strains ◽

The Impact ◽

Lactobacillus Spp

Prebiotics are food components that are selectively fermented by beneficial microbiota and which confer a health benefit. The aim of the study was to select a prebiotic for the chosen probiotic strains to create a synbiotic. The impact of prebiotics (inulin, maltodextrin, corn starch, β-glucan, and apple pectin) on five Lactobacillus spp. strains’ growth and metabolites synthesis (lactic, acetic, propionic, and butyric acids, ethanol, and acetaldehyde) was tested by the plate count method and by high-performance liquid chromatography, respectively. Moreover, the differences in the ratio of D(−) and L(+) lactate isomers produced by Lactobacillus spp., as well as variations in the probiotics’ enzymatic profiles associated with the prebiotic used for cultivation, were determined with a Megazyme rapid assay kit and API® ZYM assay, accordingly. Finally, the influence of the carbon source (prebiotic) used on the antagonistic activity of the probiotic strains towards pathogenic bacteria, such as Salmonella spp. or Listeria monocytogenes was analyzed in the co-cultures. The results showed that the growth, metabolic profile, and antagonistic activity of the probiotics towards selected pathogens were the most favorable when 2% (w/v) of inulin was used. Therefore, the combination of inulin with selected probiotics is a promising synbiotic mixture.

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Corn Starch Modification

Corn ◽

10.1016/b978-0-12-811971-6.00019-x ◽

2019 ◽

pp. 537-549 ◽

Cited By ~ 3

Author(s):

James N. BeMiller

Keyword(s):

Corn Starch ◽

Starch Modification

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The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2008.12.007 ◽

2009 ◽

Vol 44 (2) ◽

pp. 203-210 ◽

Cited By ~ 135

Author(s):

Hyun-Jung Chung ◽

Ratnajothi Hoover ◽

Qiang Liu

Keyword(s):

Molecular Structure ◽

Physicochemical Properties ◽

Corn Starch ◽

The Impact

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Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0097 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Priyanka Sethupathy ◽

S. K. Sivakamasundari ◽

Jeyan. A. Moses ◽

Chinnaswamy Anandharamakrishnan

Keyword(s):

Amylose Content ◽

Starch Content ◽

Matter Content ◽

Dry Matter Content ◽

Hydrolysis Time ◽

Rice Varieties ◽

Cooked Rice ◽

Oral Processing ◽

The Impact

AbstractThis research explored the impact of in-vivo oral processing on the bolus properties of three rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected based on variations in the amylose content. The amylose and dry matter content of the WP, MS, and B were 4.67, 7.48, and 13.8(%) and 69.57, 60.09, and 70.47(%), respectively. Mastication features (bite-size, chewing time, and chew cycles), bolus properties (particle size distribution, bolus moisture content, rheology, and starch hydrolysis), time-dependent bolus features (rate of incorporation of saliva and saliva content) and, temporal dominance of sensation (TDS) of cooked rice were studied. Results confirmed the significance of oral processing on various bolus characteristics. Moreover, a pronounced correlation between the morphology of rice varieties and mastication features was observed. The structure and textural characteristics of the different rice varieties (MS, WP, B) showed considerable effects on the consumption time (25.7 s, 22.2 s, 17.8 s) and chewing cycles (34, 31, 23). Rate of saliva incorporation was relatively lesser for MS as compared with WP and B. Solid loss followed the trends WP > MS > B. The total starch content of cooked rice boluseswas WP (82.69 ± 0.01%), MS (79.49 ± 0.01%), and B (71.74 ± 0.01%). Further, texture – TDS and flavor – TDS of all varieties were found to be strongly dependent on textural attributes, composition, and oro-sensory perception. This study provides a significant understanding of the oral processing behavior of rice and its bolus, considering the effect of variations in amylose content, texture, and morphology.

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Design and performance of amphiphilic lignin derivatives in enzymatic hydrolysis of sweet sorghum bagasse for bioethanol production

BioResources ◽

10.15376/biores.16.3.5875-5889 ◽

2021 ◽

Vol 16 (3) ◽

pp. 5875-5889

Author(s):

Nissa Nurfajrin Solihat ◽

Rika Raniya ◽

Triyani Fajriutami ◽

Apri Heri Iswanto ◽

Widya Fatriasari ◽

...

Keyword(s):

Enzymatic Hydrolysis ◽

Sweet Sorghum ◽

Cellulose Content ◽

Sweet Sorghum Bagasse ◽

Bioethanol Production ◽

Hydrolysis Time ◽

Peg 4000 ◽

Sorghum Bagasse ◽

The Impact ◽

Hydrolysis Of

Sweet sorghum bagasse (SSB) is potential feedstock for bioethanol production due to its natural abundance and high cellulose content (> 40%). This work compared the impact of three variables relative to the enzymatic hydrolysis of SSB kraft pulp. The three variables were the biosurfactant from lignin derivative known as amphiphilic lignin derivatives (A-LD), the enzyme loading level, and the hydrolysis time. These variables were optimized by response surface methodology (RSM) with a Box-Behnken design (BBD). The concentration of polyethylene glycol (PEG) 4000 was also optimized to compare it with the A-LD performance in the enzymatic hydrolysis process. After optimization, the A-LD produced a higher reducing sugar yield (RSY) (99.45%) than the PEG 4000. The difference in the predicted versus experimental values of the RSY was less than 4%, which means that the model was highly predictive. The adequacy of the model was confirmed by a regression value close to 1 for the A-LD assisted test. The result implies that the A-LD significantly improved the enzymatic hydrolysis performance to enhance the RSY. Moreover, the BBD is adequate and useful to identify the optimum concentration of surfactant.

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