DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

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The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

Polymers ◽

10.3390/polym13234148 ◽

2021 ◽

Vol 13 (23) ◽

pp. 4148

Author(s):

Greta Adamczyk ◽

Magdalena Krystyjan ◽

Mariusz Witczak

Keyword(s):

Potato Starch ◽

Textural Properties ◽

Pasting Properties ◽

Textural Analysis ◽

Flow Measurements ◽

Hull Waste ◽

Potato Starches ◽

Starch Gels ◽

The Impact

The aim of this study was to investigate the impact of fiber from buckwheat hull waste (BH) on the pasting, rheological, and textural properties of 4% and 5% (w/w) pastes and gels based on the potato starches with different amylose/amylopectin contents. The starch and starch/fiber mixtures were characterized by pasting and flow measurements as well as by viscoelastic and textural analysis. The pasting properties showed a greater BH effect (0.2%) on the gelatinization of PS than WPS. The starch gels and starch fiber mixtures showed biopolymer gel behavior. In the WPS/BH pastes, a smaller increase in hardness was noted compared to PS/BH.

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Biofunctional Peptide FNIII14: Therapeutic Potential

Encyclopedia ◽

10.3390/encyclopedia1020029 ◽

2021 ◽

Vol 1 (2) ◽

pp. 350-359

Author(s):

Motomichi Fujita ◽

Manabu Sasada ◽

Takuya Iyoda ◽

Satoshi Osada ◽

Hiroaki Kodama ◽

...

Keyword(s):

Molecular Structure ◽

Extracellular Matrix ◽

Conformational Changes ◽

Metabolic Diseases ◽

Therapeutic Potential ◽

Malignant Tumors ◽

Β1 Integrin ◽

Inactive Form ◽

Functional Inactivation ◽

Organ Fibrosis

Biofunctional peptide FNIII14, which is derived from the 14th fibronectin (FN) type III-like (FN-III) repeat of FN molecule, is capable of inhibiting cell adhesion to the extracellular matrix (ECM). This functional site is usually buried within the molecular structure of FN, but can be exposed by conformational changes and proteolytic cleavage. Peptide FNIII14 can induce a conformational change in β1-integrin from the active to the inactive form, causing functional inactivation. Based on this anti-adhesive activity, peptide FNIII14 exhibits therapeutic potential for several diseases such as metabolic diseases, organ fibrosis, and malignant tumors. Peptide FNIII14 blocks integrin-mediated signaling by a mechanism entirely distinct from that of conventional antagonisitic peptides, including Arg-Gly-Asp peptides that competitively inhibit the ECM binding of integrin.

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Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2018.11.216 ◽

2019 ◽

Vol 124 ◽

pp. 270-281 ◽

Cited By ~ 16

Author(s):

Mahdi Irani ◽

Seyed M.A. Razavi ◽

El-Sayed M. Abdel-Aal ◽

Pierre Hucl ◽

Carol Ann Patterson

Keyword(s):

Textural Properties ◽

Wheat Starch ◽

Starch Gel ◽

Starch Gels

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The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

Polymers ◽

10.3390/polym12020321 ◽

2020 ◽

Vol 12 (2) ◽

pp. 321

Author(s):

Greta Adamczyk ◽

Magdalena Krystyjan ◽

Grażyna Jaworska

Keyword(s):

Fiber Type ◽

Potato Starch ◽

Hysteresis Loops ◽

Textural Properties ◽

Pasting Properties ◽

Dietary Fibers ◽

Flow Curves ◽

Starch Concentration ◽

Pasting Characteristics ◽

Textural Parameters

The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were characterized by their pasting characteristics, the hysteresis loop test, and textural properties measured during storage. It was found that the breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (waxy potato starch (WPS), WPS-AF), which suggests that these samples would have higher resistance to retrogradation and therefore would form a more stable paste. The pattern of flow curves showed that the investigated waxy potato starch and starch-fiber pastes were non-Newtonian fluids, thinned by shear. Areas of the hysteresis loops indicated that pastes with fibers had anti-thixotropic or mixed thixotropic/anti-thixotropic character. The greatest areas of the anti-thixotropy hysteresis loops were characteristic for WPS, while its mixtures with AF and OF caused a decrease in the value of these areas. It can indicate that starch-fiber blends were more stable during shearing. Fiber-type and starch concentration strongly affected the textural parameters of the starch-fiber gels.

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Effect of Food Additives on Rheological and Textural Properties of Frozen High Amylose Rice Starch Gels

International Journal of Food Properties ◽

10.1080/10942910802252015 ◽

2009 ◽

Vol 12 (1) ◽

pp. 145-161 ◽

Cited By ~ 17

Author(s):

Kannika Huaisan ◽

Juntanee Uriyapongson ◽

Patricia Rayas-Duarte ◽

Inteaz Alli ◽

Voranuch Srijesdaruk

Keyword(s):

Food Additives ◽

Textural Properties ◽

Rice Starch ◽

Effect Of Food ◽

Starch Gels ◽

High Amylose

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Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.11.020 ◽

2017 ◽

Vol 66 ◽

pp. 216-226 ◽

Cited By ~ 11

Author(s):

Céline Lafarge ◽

Ludovic Journaux ◽

Aline Bonnotte ◽

Jeannine Lherminier ◽

John Aldo Lee ◽

...

Keyword(s):

Image Processing ◽

Potato Starch ◽

Konjac Glucomannan ◽

Microscopic Scale ◽

Starch Gels

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A study by Raman, near-infrared and dynamic-mechanical spectroscopies on the curing behaviour, molecular structure and viscoelastic properties of epoxy/anhydride networks

Polymer ◽

10.1016/j.polymer.2007.04.042 ◽

2007 ◽

Vol 48 (13) ◽

pp. 3703-3716 ◽

Cited By ~ 63

Author(s):

Pellegrino Musto ◽

Mario Abbate ◽

Giuseppe Ragosta ◽

Gennaro Scarinzi

Keyword(s):

Molecular Structure ◽

Viscoelastic Properties ◽

Near Infrared ◽

Dynamic Mechanical

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Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage

Food Chemistry ◽

10.1016/j.foodchem.2016.07.122 ◽

2017 ◽

Vol 214 ◽

pp. 702-709 ◽

Cited By ~ 67

Author(s):

Long Chen ◽

Yaoqi Tian ◽

Qunyi Tong ◽

Zipei Zhang ◽

Zhengyu Jin

Keyword(s):

Cold Storage ◽

Water Distribution ◽

Textural Properties ◽

Rice Starch ◽

Starch Gels

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The Internal Dynamic Mechanical Loss in α-Keratin Fibers during Moisture Sorption

Textile Research Journal ◽

10.1177/004051757604601114 ◽

1976 ◽

Vol 46 (11) ◽

pp. 845-846 ◽

Cited By ~ 6

Author(s):

G. Danilatos ◽

M. Feughelman

Keyword(s):

Molecular Structure ◽

Moisture Sorption ◽

Internal Dynamic ◽

Mechanical Loss ◽

General Picture ◽

Dynamic Mechanical ◽

Horse Hair ◽

Keratin Fiber ◽

Keratin Fibers ◽

Oscillatory Force

The dynamic mechanical loss in α-keratin fibers such as wool and horse hair can be measured by the phase difference “φ” between the oscillating extension applied to the fiber and the resultant oscillatory force. When the environment of a fiber is changed from dry to more moist conditions, the value of φ has a maximum at the point in time when the swelling of the fiber reaches a maximum. This phenomenon parallels others already observed and confirms the general picture that during sorption the molecular structure of a keratin fiber has a maximum mobility. It follows that any applied deformation at this stage will reach structural equilibrium in the shortest time.

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