Characterization of pinto bean high-starch fraction after air classification and extrusion

2017 ◽  
Vol 41 (6) ◽  
pp. e13254 ◽  
Author(s):  
Courtney Simons ◽  
Clifford Hall ◽  
Atanu Biswas
Keyword(s):  
Air Classification ◽  
Pinto Bean ◽  
High Starch ◽  
Starch Fraction

Purification and Characterization of a Novel Fungal α-Glucosidase fromMortierella alliaceawith High Starch-hydrolytic Activity

2002 ◽  
Vol 66 (11) ◽  
pp. 2415-2423 ◽  
Author(s):  
Yoshio TANAKA ◽  
Tsunehiro AKI ◽  
Yûki HIDAKA ◽  
Yûji FURUYA ◽  
Seiji KAWAMOTO ◽  
...  
Keyword(s):  
Hydrolytic Activity ◽  
Purification And Characterization ◽  
High Starch

Isolation and Characterization of a Soluble Branched Starch Fraction from Corn Masa Associated with Adhesiveness

2003 ◽  
Vol 80 (6) ◽  
pp. 693-698 ◽  
Author(s):  
Michael B. Miklus ◽  
Bruce R. Hamaker
Keyword(s):  
Isolation And Characterization ◽  
Corn Masa ◽  
Starch Fraction

scholarly journals Preparasi Dan Karakterisasi Edible Film Dari Poliblend Pati Sukun-Kitosan

2013 ◽  
Vol 3 (2) ◽  
Author(s):  
Wini Setiani ◽  
Tety Sudiarti ◽  
Lena Rahmidar
Keyword(s):  
Tensile Strength ◽  
Water Uptake ◽  
Water Resistance ◽  
Starch Content ◽  
Raw Material ◽  
Edible Film ◽  
High Starch Content ◽  
High Starch ◽  
Grey Colour

Abstrak   Plastik biodegradable dan terbuat dari bahan terbarukan seperti edible film merupakan salah satu solusi permasalahan lingkungan. Bahan baku utamanya yaitu pati, karena keberadaannya melimpah serta beragam di Indonesia, salah satunya pati sukun yang memiliki kandungan pati cukup tinggi (60 %). Namun edible film berbahan dasar pati saja memberikan sifat mekanik dan ketahanan air yang masih rendah. Pada penelitian ini akan dipreparasi edible film dari poliblend pati sukun-kitosan dengan plasticizer sorbitol. Metode yang dilakukan yaitu preparasi dan karakterisasi pati sukun kemudian preparasi dan karakterisasi edible film. Hasil karakterisasi pati sukun yang diperoleh yaitu kadar pati total 76,39 %, kadar amilosa dan amilopektin berturut-turut 26,76 % dan 73,24 %, suhu gelatinisasi pati sukun 73,98 ºC, kadar air 22,38 % serta derajat kecerahan yang menunjukkan karakteristik cerah dan berwarna abu-abu pucat. Hasil karakterisasi edible film menunjukkan, dengan bertambahnya kitosan maka kuat tarik dan ketahanan air cenderung meningkat. Secara umum hasil terbaik edible film adalah pada formulasi pati sukun-kitosan 6:4 dengan nilai water uptake sebesar 212,98 %, nilai kuat tarik sebesar 16,34 MPa, nilai elongasi sebesar 6,00 % dan modulus young sebesar 2,72 MPa. Meskipun demikian, hasil analisis morfologi edible film pada formulasi pati sukun-kitosan 6:4 masih terdapat pori dan retakan.   Kata kunci : edible film, pati sukun, kitosa.   Abstract   Biodegradable and renewable plastic such as edible film is one of solution the environmental problem. The main raw material is from starch, because of it is abundant and varied in Indonesia, one of them is breadfruit starch which has enough high starch content (60 %). But edible film based on starch give less mechanical properties and less water resistance. In this research the edible film was made from poliblend of breadfruit starch-chitosan with sorbitol addition. The Method was done, preparation and characterization of breadfruit starch then preparation and characterization of edible film. The characteristic result of breadfruit starch was obtained for total starch content 76.39 %, content of amylose and amylopecktin were 26.76 % and 73.24 % respectively, the gelatinitation temperature of breadfruit starch was 73.98 ºC, water content 22,38 % and the degree of brightness showed bright characteristic and pale grey colour. The characteristic result of edible film showed the increasing of chitosan concentration, the tensile strength and water resistance tended to rise. Generally the best result of edible film was on breadfruit starch-chitosan formulation 6:4 g/g by the value of water uptake was 212.98 %, tensile strength was 16.34 MPa, elongation was 6,00 % and modulus young was 2,72 MPa. However, the result of mhorphology analysis showed that the edible film of breadfruit starch-chitosan formulation 6:4 are still pores and cracks.   Keywords : edible film, breadfruit starch, chitosan.

scholarly journals Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal

2021 ◽  
Author(s):  
Roque Evangelista ◽  
Mila Hojilla-Evangelista ◽  
Steven Cermak ◽  
David Van Tassel
Keyword(s):  
Physical Properties ◽  
Seed Weight ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Oilseed Crop ◽  
Air Classification ◽  
Protein Meal ◽  
Seed Processing ◽  
Roller Milling

Silphium integrifolium Michx. (Silflower) has been a promising subject for domestication as a perennial oilseed crop. This work was carried out to investigate the seed processing aspect of this effort. Selected physical properties of the seed were evaluated, seed milling to obtain enriched kernel fraction was conducted, and initial characterization of the seed protein was performed. There was wide variation in flat seed length (11.54 to 20.75 mm), width (4.61 to 11.76 mm), and thickness (0.92 to 1.63 mm). The thousand seed weight was 23.8 g but the tapped bulk density was only 189.58 g/L due to the presence of wing around the seed’s periphery. The kernel accounted for 56.14% of the seed weight and contained 31.00% oil. An enriched kernel fraction with 79.6% purity was obtained by roller-milling, sifting, and air classification. Linoleic (62.3%) and oleic (19.62%) acids were the major fatty acids in the oil. The defatted enriched kernel fraction contained 63.41% crude protein. Globulin, glutelin, albumin, and prolamin accounted for 55.63%, 19.28%, 16.38%, and 8.71% of the soluble proteins, respectively. At an extraction pH of 9, protein solubility was 62%. Maximum solubility (70%) was obtained at pH 10 while minimum solubility of 9% occurred between pH 4 and 5.5. Aside from the oil, the dehulling of silflower seeds also produced a high-protein defatted meal, which may be used as is or as a starting material for enriching the protein further into a protein isolate.

Composition and properties of pinto bean flour subjected to air classification and extrusion

CFW Plexus ◽  
2012 ◽  
Author(s):  
C. Simons ◽  
C. Hall ◽  
M. Tulbek
Keyword(s):  
Air Classification ◽  
Bean Flour ◽  
Pinto Bean

scholarly journals Fractionation of Wild Rice (Zizania palustris) Polysaccharides and Characterization of the Starch Fraction.

2000 ◽  
Vol 53 (3) ◽  
pp. 111-118
Author(s):  
Motoko Tahara ◽  
Etsu Kishida ◽  
Akira Misaki
Keyword(s):  
Wild Rice ◽  
Zizania Palustris ◽  
Starch Fraction

scholarly journals Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

2019 ◽  
Vol 2019 ◽  
pp. 1-10
Author(s):  
Marisol P. Castro-Mendoza ◽  
Heidi M. Palma-Rodriguez ◽  
Erick Heredia-Olea ◽  
Juan P. Hernández-Uribe ◽  
Edgar O. López-Villegas ◽  
...  
Keyword(s):  
Moisture Content ◽  
Starch Content ◽  
Antioxidant Properties ◽  
Moisture Concentration ◽  
Oxalis Tuberosa ◽  
High Starch Content ◽  
High Starch ◽  
Extruded Products ◽  
Inverse Pattern

The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extrudates; however, the solubility and expansion indexes showed an inverse pattern. The addition of oat fiber had the opposite effect from moisture content on the physicochemical properties mentioned above. The cellular antioxidant activity (CAA) of the extrudates decreased when the oat fiber increased. An inverse pattern was observed when the moisture concentration was increased. The starch hydrolysis percentage and glycemic index decreased significantly when the fiber content increased. Oat fiber contributed 67.29% and 65.04% to these parameters, respectively. Oat fiber exerted a greater effect than moisture on the collets extruded in this study according to factor contributions.

Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions

1992 ◽  
Vol 57 (3) ◽  
pp. 771-777 ◽  
Author(s):  
Z.BIGNIEW BOREJSZO ◽  
K.HALIL KHAN
Keyword(s):  
High Temperature ◽  
Pinto Bean ◽  
High Starch

Morphological Characterization of Mycobacteriophage R1

1974 ◽  
Vol 32 ◽  
pp. 254-255
Author(s):  
B. L. Soloff ◽  
T. A. Rado
Keyword(s):  
Carbon Source ◽  
Stationary Phase ◽  
Growth Phase ◽  
Minimal Medium ◽  
Morphological Characterization ◽  
Logarithmic Growth Phase ◽  
Complete Lysis ◽  
Lysogenic Culture ◽  
Logarithmic Growth

Mycobacteriophage R1 was originally isolated from a lysogenic culture of M. butyricum. The virus was propagated on a leucine-requiring derivative of M. smegmatis, 607 leu−, isolated by nitrosoguanidine mutagenesis of typestrain ATCC 607. Growth was accomplished in a minimal medium containing glycerol and glucose as carbon source and enriched by the addition of 80 μg/ ml L-leucine. Bacteria in early logarithmic growth phase were infected with virus at a multiplicity of 5, and incubated with aeration for 8 hours. The partially lysed suspension was diluted 1:10 in growth medium and incubated for a further 8 hours. This permitted stationary phase cells to re-enter logarithmic growth and resulted in complete lysis of the culture.

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