scholarly journals β-Cyclodextrin Production by Cyclodextrin Glucanotransferase from an Alkaliphile Microbacterium terrae KNR 9 Using Different Starch Substrates

2016 ◽  
Vol 2016 ◽  
pp. 1-7
Author(s):  
Kiransinh N. Rajput ◽  
Kamlesh C. Patel ◽  
Ujjval B. Trivedi
Keyword(s):  
Corn Starch ◽  
Incubation Temperature ◽  
Potato Starch ◽  
Rice Flour ◽  
Soluble Starch ◽  
Enzyme Concentration ◽  
Cyclodextrin Glucanotransferase ◽  
Sago Starch ◽  
Starch Granules ◽  
Cyclodextrin Production

Cyclodextrin glucanotransferase (CGTase, EC 2.4.1.19) is an important member of α-amylase family which can degrade the starch and produce cyclodextrins (CDs) as a result of intramolecular transglycosylation (cyclization). β-Cyclodextrin production was carried out using the purified CGTase enzyme from an alkaliphile Microbacterium terrae KNR 9 with different starches in raw as well as gelatinized form. Cyclodextrin production was confirmed using thin layer chromatography. Six different starch substrates, namely, soluble starch, potato starch, sago starch, corn starch, corn flour, and rice flour, were tested for CD production. Raw potato starch granules were found to be the best substrate giving 13.46 gm/L of cyclodextrins after 1 h of incubation at 60°C. Raw sago starch gave 12.96 gm/L of cyclodextrins as the second best substrate. To achieve the maximum cyclodextrin production, statistical optimization using Central Composite Design (CCD) was carried out with three parameters, namely, potato starch concentration, CGTase enzyme concentration, and incubation temperature. Cyclodextrin production of 28.22 (gm/L) was achieved with the optimized parameters suggested by the model which are CGTase 4.8 U/L, starch 150 gm/L, and temperature 55.6°C. The suggested optimized conditions showed about 15% increase in β-cyclodextrin production (28.22 gm/L) at 55.6°C as compared to 24.48 gm/L at 60°C. The degradation of raw potato starch granules by purified CGTase was also confirmed by microscopic observations.

scholarly journals A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 614 ◽  
Author(s):  
Jordanna S. Monteiro ◽  
Priscila Farage ◽  
Renata Puppin Zandonadi ◽  
Raquel B. A. Botelho ◽  
Livia de L. de Oliveira ◽  
...  
Keyword(s):  
Systematic Review ◽  
Quality Indicator ◽  
Specific Volume ◽  
Corn Starch ◽  
Amylose Content ◽  
Potato Starch ◽  
Rice Flour ◽  
Rice Starch ◽  
Gluten Free ◽  
Texture Profile

This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.

An Electron Diffraction Study on Litnerized Potato Starch

1990 ◽  
Vol 48 (1) ◽  
pp. 580-581
Author(s):  
Jean-Claude Jésior ◽  
Roger Vuong ◽  
Henri Chanzy
Keyword(s):  
Electron Microscope ◽  
Electron Diffraction ◽  
Signal To Noise Ratio ◽  
Potato Starch ◽  
Image Intensifier ◽  
Electron Diffraction Study ◽  
Starch Granules ◽  
X Ray ◽  
Individual Grains ◽  
Diamond Knife

Starch is arranged in a crystalline manner within its storage granules and should thus give sharp X-ray diagrams. Unfortunately most of the common starch granules have sizes between 1 and 100μm, making them too small for an X-ray study on individual grains. There is only one instance where an oriented X-ray diagram could be obtained on one sector of an individual giant starch granule. Despite their small size, starch granules are still too thick to be studied by electron diffraction with a transmission electron microscope. The only reported study on starch ultrastructure using electron diffraction on frozen hydrated material was made on small fragments. The present study has been realized on thin sectioned granules previously litnerized to improve the signal to noise ratio.Potato starch was hydrolyzed for 10 days in 2.2N HCl at 35°C, dialyzed against water until neutrality and embedded in Nanoplast. Sectioning was achieved with a commercially available low-angle “35°” diamond knife (Diatome) after a very carefull trimming and a pre-sectioning with a classical “45°” diamond knife. Sections obtained at a final sectioning angle of 42.2° (compared with the usual 55-60°) and at a nominal thickness of 900Å were collected on a Formvar-carbon coated grid. The exact location of the starch granules in their sections was recorded by optical microscopy on a Zeiss Universal polarizing microscope (Fig. 1a). After rehydration at a relative humidity of 95% for 24 hours they were mounted on a Philips cryoholder and quench frozen in liquid nitrogen before being inserted under frozen conditions in a Philips EM 400T electron microscope equipped with a Gatan anticontaminator and a Lhesa image intensifier.

Application of Pregelatinized Meal of Rice and Sorghum in the Preparation of Instant Soups: Centesimal Characterization, Technological, Microbiological and Sensory Quality

2019 ◽  
Vol 15 ◽  
Author(s):  
Gomes Acg ◽  
Lima Mcpm ◽  
Caliari M ◽  
Alves Dg ◽  
Machado Alb ◽  
...  
Keyword(s):  
Fast Food ◽  
Water Solubility ◽  
Potato Starch ◽  
Rice Flour ◽  
Extrusion Process ◽  
Experimental Development ◽  
Sorghum Flour ◽  
Predicted Values ◽  
Experimental Values ◽  
Physical And Chemical

Due to the technological importance that the extrusion process represents in the application of fast food, the objective of this work was to apply pregelatinized rice and sorghum flours in the development of an instant preparation soup and to evaluate its centesimal, technological, and their sensorial analysis. Ten formulations of the instant soup were prepared from the mixtures experimental design. According to the experimental results, it can be stated that the predicted values corroborated with the experimental values, that is, a mixture was obtained for the instant soup with the characteristics of water absorption, water solubility, color, luminosity and viscosity close to the predicted by the models. After the physical and chemical analysis, the microbiological characterization of the best formulation defined by the desirability test was used, which demonstrated that the product is suitable to microbiological standards. The results obtained showed that the 80:10:10 instant soup formulation of pregelatinized rice flour, pregelatinized sorghum flour and potato starch allowed the experimental development of a new product with good nutritional characteristics benefits. It was obtained a food with good technological characteristics solubility and absorption in water, good viscosity, light color and with good sensory acceptance by the tasters.

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 Modern Biodegradable Plastics—Processing and Properties Part II

Materials ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2523
Author(s):  
Janusz W. Sikora ◽  
Łukasz Majewski ◽  
Andrzej Puszka
Keyword(s):  
Water Vapor ◽  
Rotational Speed ◽  
Corn Starch ◽  
Potato Starch ◽  
Reference Sample ◽  
Film Surface ◽  
Barrier Properties ◽  
Processing Parameters ◽  
Biodegradable Plastics ◽  
Film Blowing

Four different plastics were tested: potato starch based plastic (TPS-P)–BIOPLAST GF 106/02; corn starch based plastic (TPS-C)–BioComp BF 01HP; polylactic acid (polylactide) plastic (PLA)—BioComp BF 7210 and low density polyethylene, trade name Malen E FABS 23-D022; as a petrochemical reference sample. Using the blown film extrusion method and various screw rotational speeds, films were obtained and tested, as a result of which the following were determined: breaking stress, strain at break, static and dynamic friction coefficient of film in longitudinal and transverse direction, puncture resistance and strain at break, color, brightness and gloss of film, surface roughness, barrier properties and microstructure. The biodegradable plastics tested are characterized by comparable or even better mechanical strength than petrochemical polyethylene for the range of film blowing processing parameters used here. The effect of the screw rotational speed on the mechanical characteristics of the films obtained was also demonstrated. With the increase in the screw rotational speed, the decrease of barrier properties was also observed. No correlation between roughness and permeability of gases and water vapor was shown. It was indicated that biodegradable plastics might be competitive for conventional petrochemical materials used in film blowing niche applications where cost, recyclability, optical and water vapor barrier properties are not critical.

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

Thermal behaviour of corn starch granules under action of fungal α-amylase

2008 ◽  
Vol 93 (2) ◽  
pp. 445-449 ◽  
Author(s):  
L. G. Lacerda ◽  
M. A. da Silva Carvalho Filho ◽  
I. M. Demiate ◽  
G. Bannach ◽  
M. Ionashiro ◽  
...  
Keyword(s):  
Thermal Behaviour ◽  
Corn Starch ◽  
Starch Granules

Preparation of Polyvinyl alcohol Hydrogel Braided Wire Reinforced by Soluble starch Granules Based on Magnetoionic induction and Piezoelectric sensing

2021 ◽  
Vol 6 (43) ◽  
pp. 11931-11938
Author(s):  
Zhiqiang Liu ◽  
Jinqiang Fan ◽  
Minggui Zou ◽  
Xu Ma ◽  
Yan Niu ◽  
...  
Keyword(s):  
Polyvinyl Alcohol ◽  
Soluble Starch ◽  
Starch Granules

scholarly journals Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Ricardo Schmitz Ongaratto ◽  
Luiz Antonio Viotto
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Incubation Time ◽  
Regression Models ◽  
Incubation Temperature ◽  
Correlation Coefficients ◽  
Enzyme Concentration ◽  
Optimum Conditions ◽  
Activity Time ◽  
Independent Variables

Summary The aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables were pectinase concentration (0-2.0 mg.g–1) and cellulase concentration (0-1.0 mg.g–1), activity time (10-110 min) and incubation temperature (23.2-56.8 °C). The use of pectinase and cellulase reduced the viscosity by about 15% and 25%, respectively. The results showed that enzyme concentration was the most important factor followed by activity time, and for the application of cellulase the incubation temperature had a significant effect too. The regression models showed correlation coefficients (R2) near to 0.90. The pectinase application conditions that led to the lowest viscosity were: concentration of 1.7 mg.g–1, incubation temperature of 37.6 °C and incubation time of 80 minutes, while for cellulase the values were: concentration of 1.0 mg.g-1, temperature range of 25 °C to 35 °C and incubation time of 110 minutes.

Effect of the Heat-Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules

1995 ◽  
Vol 47 (6) ◽  
pp. 223-228 ◽  
Author(s):  
Célia M. L. Franco ◽  
César F. Ciacco ◽  
Débora Q. Tavares
Keyword(s):  
Corn Starch ◽  
Starch Granules ◽  
Heat Moisture Treatment ◽  
Moisture Treatment
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