scholarly journals Sifat Fisikokimia dan Fungsional Pati Buah Aibon (Brugueira gymnorhiza L.)

2012 ◽  
Vol 12 (2) ◽  
pp. 156
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Eduard Frasisco Tethool
Keyword(s):  
Starch Granule ◽  
Amylose Content ◽  
High Heat ◽  
High Viscosity ◽  
Gelatinization Temperature ◽  
Heat Temperature ◽  
Wide Range ◽  
Pasting Temperature ◽  
High Amylose ◽  
Pasting Behavior

The aim of this research was to evaluate the physicochemical and functional properties of aibon (Brugueiragymnorhiza L.) starch. Research’s results show that the form of aibon starch granule was ellips like kidney, withsize of 5-4.5 μm, has high amylose content of 32.35%, and gelatinization temperature of 85.5-95oC. It also has highsolubility (7oBrix) and swelling powered of 14.83% at 90oC. Pasting behavior of starch suspension (6.5%, w/v)shows the initial pasting temperature at 85.5oC and peak viscosity 200 BU reached at 93oC. The wide range ofgelatinization temperature makes aibon starch resistant to high heat temperature. Functional characters thatmake aibon starch important for industrial application are its non-adhesive and un-sticky paste, increasing viscositywhile it was heated, unstable gel forming, and low stability to freezing-thawing cycle. Aibon starch also haspotential usage for carbohydrate base products that need starch which has heat resistant granule but does notneed starch that has high viscosity paste.

scholarly journals Araucaria angustifolia seeds drying behaviour, flour and starch properties

2020 ◽  
Vol 9 (8) ◽  
pp. e935986621
Author(s):  
Laisa Pellizzaro Pereira ◽  
Edna Regina Amante ◽  
Deise Helena Baggio Ribeiro
Keyword(s):  
Starch Granule ◽  
Amylose Content ◽  
Pasting Properties ◽  
Laboratory Research ◽  
Drying Characteristics ◽  
Starch Properties ◽  
Pasting Temperature ◽  
Critical Moisture ◽  
Drying Behaviour ◽  
Starch Yield

A. angustifolia seeds processing allows to extend its offer period. This research had the aim to study differences between fresh and frozen raw seeds drying characteristics, establish the flour microbiological, the starch granule morphologic and pasting properties. The methodology used was laboratory research. The starch was extracted and determined the amylose content, the granules were examined by SEM, the pasting properties by RVA and the thermal behaviour by DSC. The frozen seeds presented higher drying rate, however from the critical moisture, they had similar intern resistance. The starch yield was 19.5% and its amylose content was 12.9%. Through SEM was identified smooth granules without erosion, thus oval and rounded shape. The viscosity pattern corresponds to a matrix with tendency to retrogradation. The starch initial pasting temperature, endothermic peak temperature, complete gelatinization temperature and enthalpy of gelatinization found were, 53.34, 60.32, 67.25 and 2.58 J/g.

Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch

2017 ◽  
Vol 17 (1) ◽  
pp. 42-49
Author(s):  
Wang Yu-Sheng ◽  
Yu Zhen ◽  
Chen Hai-Hua ◽  
Shang Meng-Shan
Keyword(s):  
Amylose Content ◽  
Spherical Shape ◽  
Gelatinization Temperature ◽  
X Ray Diffraction ◽  
X Ray ◽  
Swelling Power ◽  
Proso Millet ◽  
Gel Texture ◽  
Pasting Temperature ◽  
Crystal Type

The influence of amylose content (AC) on gel texture, thermal, pasting, rheological and morphologic properties, short-range order, X-ray diffraction pattern, solubility and swelling power of starches from nine proso millet cultivars was investigated. The solubility, swelling power, conclusion gelatinization temperature (Tc), gelatinization temperature range (Tc-To), gelatinization enthalpy (ΔH) and cohesiveness showed a negative correlation to the AC of millet starch. Whereas the pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), setback value (SB), gel hardness, and chewiness showed a positive correlation to the AC of millet starch. The R1047/1022 values of starches ranged in 0.7−0.9, and all starches showed similar morphology features (irregular, polygonal, and spherical shape) and crystal type, which showed no correlation to the AC.

scholarly journals Amylose content and micromorphology of popcorn progenies with different popping expansion volumes

2020 ◽  
Vol 50 (2) ◽  
Author(s):  
Ana Izabella Freire ◽  
Elisa de Melo Castro ◽  
Ariana Mota Pereira ◽  
Renata Ranielly Pedroza Cruz ◽  
Filipe Bittencourt Machado de Souza ◽  
...  
Keyword(s):  
Recurrent Selection ◽  
Starch Granule ◽  
Amylose Content ◽  
Superior Performance ◽  
Starch Granules ◽  
High Amylose ◽  
Pericarp Thickness ◽  
Expansion Capacity ◽  
Scanning Electron ◽  
Expansion Volume

ABSTRACT: Popcorn (Zea mays var. everta) has a higher commercial value than common maize, in addition to being a popular food among consumers. Today, there is a constant search for cultivars with superior performance for several traits of interest in the case of popcorn, yield and popping expansion. On this basis, this project proposes to characterize progenies of popcorn with different values of expansion capacity regarding chemical composition and micromorphology. Kernels from the fifth cycle (C5) of intrapopulation recurrent selection were evaluated. The progenies were selected based on the popping expansion volume of their kernels. The kernels were quantified for amylose and analyzed for starch granule arrangement and pericarp thickness by scanning electron microscopy. Progenies with low popping expansion volume (0 and 7 mL g-1) showed amylose contents of 21.24 and 20.18%, respectively; a less compact endosperm, with individual starch granules interspaced with empty spaces; and pericarp thickness between 40.94 and 38.99 µm, respectively. By contrast, progenies with high popping expansion volume (30 and 35 mL g-1) showed amylose contents of 23.92 and 26.10%; a vitreous endosperm; more-compact starch granules without empty spaces in between; and pericarp thickness between 107.66 and 107.84 µm. Progenies with higher popping expansion volume exhibited a thicker pericarp, a high amylose percentage and a more-compact endosperm, whereas those with the lower expansion volumes showed a thinner pericarp, a lower amylose percentage and individual starch granules.

UTILIZATION OF DNA MARKERS FOR EVALUATING AMYLOSE CONTENT OF GRAIN IN RICE

2013 ◽  
Vol 83 (5) ◽  
Author(s):  
Dương Thanh Thủy ◽  
Taiichiro Ookawa
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Amylose Content ◽  
Waxy Gene ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Branching Enzymes ◽  
Wx Gene ◽  
High Amylose ◽  
Suitable Marker ◽  
Granule Bound Starch Synthase

The sensory and functional properties of rice are predominantly associated with its amylose content. Granule-bound starch synthase (GBSS) encoded by the Waxy (Wx) gene determines the synthesis of amylose, while starch branching enzymes encoded by Sbe genes are involved in the formation of amylopectin. Some studies have demonstrated that Wx gene is the major controller of amylose content but there are one or more modifying genes affecting the amylose content. Three markers,  microsatellite, Single – nucleotide – polymorphism (G/T SNP) in Wx gene and Single – nucleotide – polymorphism (T/C SNP) in Sbe1 gene, were tested for their association with amylose content using sixty-nine  rice accessions from twenty countries. Of the three markers, two markers in Wx gene are significantly associated with amylose content. The combination of two markers in Wx gene (haplotypes) explained 83.8% of the variation in amylose content and discriminated the three market classes of glutinous, low, intermediate and high amylose content of rice from each other. And T/C SNP in Sbe1 locus was not a suitable marker for amylose content. Keywords: marker, amylose content, Waxy gene.

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

scholarly journals Characterization of Polysaccharidic Associations for Cosmetic Use: Rheology and Texture Analysis

Cosmetics ◽  
2021 ◽  
Vol 8 (3) ◽  
pp. 62
Author(s):  
Giovanni Tafuro ◽  
Alessia Costantini ◽  
Giovanni Baratto ◽  
Stefano Francescato ◽  
Laura Busata ◽  
...  
Keyword(s):  
Raw Materials ◽  
Immersion Test ◽  
High Viscosity ◽  
Natural Polymers ◽  
Public Attention ◽  
First Choice ◽  
Wide Range ◽  
Textural Parameters ◽  
Complementary Techniques

As public attention on sustainability is increasing, the use of polysaccharides as rheological modifiers in skin-care products is becoming the first choice. Polysaccharide associations can be used to increase the spreading properties of products and to optimize their sensorial profile. Since the choice of natural raw materials for cosmetics is wide, instrumental methodologies are useful for formulators to easily characterize the materials and to create mixtures with specific applicative properties. In this work, we performed rheological and texture analyses on samples formulated with binary and ternary associations of polysaccharides to investigate their structural and mechanical features as a function of the concentration ratios. The rheological measurements were conducted under continuous and oscillatory flow conditions using a rotational rheometer. An immersion/de-immersion test conducted with a texture analyzer allowed us to measure some textural parameters. Sclerotium gum and iota-carrageenan imparted high viscosity, elasticity, and firmness in the system; carob gum and pectin influenced the viscoelastic properties and determined high adhesiveness and cohesiveness. The results indicated that these natural polymers combined in appropriate ratios can provide a wide range of different textures and that the use of these two complementary techniques represents a valid pre-screening tool for the formulation of green products.

Study of the physical, chemical and rheological properties of oil mixtures transported through the Uzen - Atyrau - Samara pipeline

2021 ◽  
pp. 420-427
Author(s):  
Берик Картанбаевич Саяхов ◽  
Александр Геннадьевич Дидух ◽  
Гульнара Амангельдиевна Габсаттарова ◽  
Марат Давлетович Насибулин ◽  
Жасулан Канатович Наурузбеков
Keyword(s):  
Rheological Properties ◽  
Pour Point ◽  
Heating Temperature ◽  
High Viscosity ◽  
Rheological Parameters ◽  
Polarization Microscopy ◽  
Oil Pipeline ◽  
Physical Chemical ◽  
Wide Range ◽  
Oil Mixtures

На начальных участках магистрального нефтепровода Узень - Атырау - Самара формируются партии низкозастывающих бузачинских и высокозастывающих мангышлакских нефтей. По маршруту транспортировки осуществляются дополнительные подкачки нефтей с различными физико-химическими и реологическими характеристиками, что может оказывать существенное влияние на свойства перекачиваемых нефтесмесей. Цель настоящей работы - исследование физико-химических и реологических свойств бузачинской и мангышлакской нефтесмесей на маршруте поставки Узень - Атырау, а также диапазона и причин изменений характеристик бузачинской нефти (основной в компонентном составе нефтесмесей, перекачиваемых по нефтепроводу Узень - Атырау - Самара). По результатам исследований установлено, что свойства мангышлакской нефтесмеси изменяются в незначительных пределах. Для бузачинской нефтесмеси свойственна нестабильность реологических параметров, которые могут изменяться в широком диапазоне в результате путевой подкачки на различных участках нефтепровода. Колебания реологических параметров наиболее показательных проб партий бузачинской нефтесмеси рекомендуется учитывать для решения задач повышения текучести высоковязких нефтей и оптимизации технологических режимов работы трубопроводов, по которым осуществляется перекачка таких нефтей. Методами газохроматографического анализа молекулярно-массового распределения тугоплавких парафинов и поляризационной микроскопии определена температура нагрева бузачинской и мангышлакской нефтесмесей, оптимальная для ввода депрессорной присадки. At the initial sections of the Uzen - Atyrau - Samara main oil pipeline, batches of low pour point Buzachinsky and high pour point Mangyshlak oils are formed. Additional pumping of oils with different physical, chemical and rheological characteristics is carried out along the transportation route, which can have a significant effect on the properties of the pumped oil mixtures. The purpose of this study is to examine the physical, chemical and rheological properties of Buzachi and Mangyshlak oil mixtures on the Uzen - Atyrau supply route, as well as the range and causes of changes in the characteristics of Buzachinsky oil (the main oil mixture in the blend composition pumped through the Uzen - Atyrau - Samara pipeline). According to the research results, it was found that the properties of the Mangyshlak oil mixture vary within insignificant limits. The Buzachinsky oil mixture is characterized by instability of rheological parameters, which can vary in a wide range as a result of route pumping at different pipeline sections. Fluctuations of the rheological parameters of the most indicative samples of batches of the Buzachinsky oil mixture are recommended to be taken into account in order to increase the fluidity of high-viscosity oils and optimize the process modes of operation of pipelines through which such oils are pumped. Using the methods of gas chromatographic analysis of the molecular weight distribution of high-melting-point paraffins, as well as polarization microscopy, the optimal heating temperature for the introduction of a pour point depressant into the Buzachinsky and Mangyshlak oil mixtures has been determined.

Prediction of High Viscosity Liquid/Gas Two-Phase Slug Length in Horizontal and Slightly Inclined Pipelines

2021 ◽  
Author(s):  
Omar Shaaban ◽  
Eissa Al-Safran
Keyword(s):  
Numerical Optimization ◽  
Flow Behavior ◽  
Mechanistic Model ◽  
High Viscosity ◽  
Oil Well ◽  
Liquid Slug ◽  
Two Phase ◽  
Proposed Model ◽  
Wide Range ◽  
Flow Closure

Abstract The production and transportation of high viscosity liquid/gas two-phase along petroleum production system is a challenging operation due to the lack of understanding the flow behavior and characteristics. In particular, accurate prediction of two-phase slug length in pipes is crucial to efficiently operate and safely design oil well and separation facilities. The objective of this study is to develop a mechanistic model to predict high viscosity liquid slug length in pipelines and to optimize the proper set of closure relationships required to ensure high accuracy prediction. A large high viscosity liquid slug length database is collected and presented in this study, against which the proposed model is validated and compared with other models. A mechanistic slug length model is derived based on the first principles of mass and momentum balances over a two-phase slug unit, which requires a set of closure relationships of other slug characteristics. To select the proper set of closure relationships, a numerical optimization is carried out using a large slug length dataset to minimize the prediction error. Thousands of combinations of various slug flow closure relationships were evaluated to identify the most appropriate relationships for the proposed slug length model under high viscosity slug length condition. Results show that the proposed slug length mechanistic model is applicable for a wide range of liquid viscosities and is sensitive to the selected closure relationships. Results revealed that the optimum closure relationships combination is Archibong-Eso et al. (2018) for slug frequency, Malnes (1983) for slug liquid holdup, Jeyachandra et al. (2012) for drift velocity, and Nicklin et al. (1962) for the distribution coefficient. Using the above set of closure relationships, model validation yields 37.8% absolute average percent error, outperforming all existing slug length models.

scholarly journals Preparation of starch phosphate carbamides and its application for improvement of noodle quality

2019 ◽  
Vol 37 (No. 6) ◽  
pp. 456-462 ◽  
Author(s):  
Yaojun Sun ◽  
Shengru Yang ◽  
Guanglei Li ◽  
Mengxing Li
Keyword(s):  
Corn Starch ◽  
High Viscosity ◽  
Pasting Properties ◽  
Gelatinization Temperature ◽  
Dry Process ◽  
Starch Derivatives ◽  
Major Factors ◽  
Phosphate Salts ◽  
Quadratic Models ◽  
Viscosity Stability

Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were studied by response surface methodology. Validation results showed that the polynomial quadratic models were adequate for predicting SPC pasting properties. Fourier transform infrared spectroscopy (FTIR) and a Rapid Visco Analyzer (RVA) were used to characterize SPC. RVA results showed SPC had higher peak viscosity, trough, breakdown, setback and final viscosities and lower gelatinization temperature compared to native starch. FTIR showed the characteristic absorption of the ester phosphate group in SPC at 1244/cm. SPC with high viscosity stability were applied to replace part of wheat flour used for making noodles. The best quality noodles were obtained with 12% SPC substitution. 

scholarly journals Production of very-high-amylose cassava by post-transcriptional silencing of branching enzyme genes

2018 ◽  
Author(s):  
Wenzhi Zhou ◽  
Shanshan Zhao ◽  
Shutao He ◽  
Qiuxiang Ma ◽  
Xinlu Lu ◽  
...  
Keyword(s):  
Amylose Content ◽  
Length Distribution ◽  
Constitutive Expression ◽  
Raw Material ◽  
Distribution Analysis ◽  
Starch Granules ◽  
Storage Roots ◽  
Chain Length Distribution ◽  
Transgenic Cassava ◽  
High Amylose

AbstractHigh amylose starch, a desired raw material in the starch industry, can be produced by plants deficient in the function of branching enzymes (BEs). Here we report the production of transgenic cassava plants with starches containing up to 50% amylose due to the constitutive expression of hair-pin dsRNAs targeting the BE1 or BE2 genes. A significant decrease in BE transcripts was confirmed in these transgenic plants by quantitative real-time RT-PCR. The absence of BE1 protein in the BE1-RNAi plant lines (BE1i) and a dramatically lower level of BE2 protein in the BE2-RNAi plant lines (BE2i) were further confirmed by Western blot assays. All transgenic plant lines were grown up in the field, but with reduced biomass production of the above-ground parts and storage roots compared to wild type (WT). Considerably high amylose content in the storage roots of BE2i plant lines was achieved, though not in BE1i plant lines. Storage starch granules of BE1i and BE2i plants had similar morphology as WT, however, the size of BE1i starch granules were bigger than that of WT. Comparisons of amylograms and thermograms of all three sources of storage starches revealed dramatic changes to the pasting properties and a higher melting temperature for BE2i starches. Glucan chain length distribution analysis showed a slight increase in chains of DP>36 in BE1i lines and a dramatic increase in glucan chains between DP 10-20 and DP>40 in BE2i lines, compared to that of WT starch. Furthermore, BE2i starches displayed a B-type X-ray diffraction pattern instead of the A-type pattern found in BE1i and WT starches. Therefore, cassava BE1 and BE2 function differently in storage root starch biosynthesis; silencing of cassava BE1 or BE2 caused various changes to starch physico-chemical properties and amylopectin structure. We also report that remarkably high amylose content in cassava starch has been first obtained in transgenic cassava by silencing of BE2 expression, thus showing a high potential for future industrial utilization.

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