scholarly journals Effect of Annealing, Acid Hydrolysis and Branching Enzyme on Dioscorea schimperiana Starch Technological and Functional Properties

2020 ◽  
pp. 25-37
Author(s):  
Djeukeu Asongni William ◽  
Dongho Dongmo Fabrice Fabien ◽  
Leng Marlyse Solange ◽  
Gouado Inocent
Keyword(s):  
Acid Hydrolysis ◽  
Functional Properties ◽  
Binding Capacity ◽  
Enzyme Treatment ◽  
In Vitro Digestibility ◽  
Enzymatic Modification ◽  
Branching Enzyme ◽  
Water Binding ◽  
Swelling Capacity

Aims: To assess its technological aptitude and functional properties, Dioscorea schimperiana starch was submitted to various treatment of technological importance and its properties was evaluated. Methodology: For this aim, the starch extracted from Dioscorea schimperiana tubers and was submitted to annealing, acid hydrolysis and to a branching enzyme (1, 4-α-glucan branching enzyme). Afterward, Fourier-transform infrared spectroscopy (FTIR), gelatinization profile, physicochemical and functional properties of the samples was recorded. Results: FTIR spectra show the introduction and withdrawal of bond in modified samples. The thermal properties (DSC) of starch were not affected by annealing (AS) and enzymatic treatment (EBS). No peak temperature and gelatinization profile were observed for acid hydrolyzed samples (AHS) on Rapid Visco Analyzer. Annealing and enzyme treatment lead to an increase of the starch peak viscosity of while reducing its breakdown. The functional properties of the starch such as swelling capacity, least swelling concentration and water binding capacity were increased by annealing. Acid hydrolysis significantly increases in vitro digestibility of D. schimperiana starch while no significant change was observed after annealing and enzymatic modification, thus presenting it as particularly resistant to digestion. Conclusion: This study suggests that annealing can be considered for the production of D. schimperiana modified starch with high technological and functional properties.

scholarly journals Effect of starch modification on physico-chemical, functional and structural characterization of cassava starch (Manihot esculenta Crantz)

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1265-1271
Author(s):  
K.A. Dolas ◽  
R.C. Ranveer ◽  
A.R. Tapre ◽  
A.S. Nandane ◽  
A.K. Sahoo
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Proximate Analysis ◽  
Modified Starch ◽  
Enzymatic Modification ◽  
Manihot Esculenta Crantz ◽  
Water Binding ◽  
Native Starch ◽  
Physico Chemical ◽  
Modified Starches

Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capacity, swelling power and solubility. Chemically and enzymatic modified starches recorded higher waterbinding capacity i.e. 89.69% and 96.10% respectively and higher solubility 80.33% and 79.66% respectively as compared to native starch having the water-binding capacity 70.63% and solubility 25.18%. Scanning electron microscopy revealed round to polygonal in shapes with smooth surface for native starch and spherical to oval shaped granules for chemically modified starch. Enzymatic modified starch showed relatively rough surface, pores and cracks on surface fissures. X-ray diffractograms showed typical ‘B’ for pattern native starch but in modified starches showed typical ‘A’ pattern comparatively reduced peak and covers a larger area. FT-IR Image of starch and modified starch showed the typical peaks for the starch backbone. The O-H (alcohol) stretching band in the region 3500–3000 cm-1 was found to be broadened and became less sharp, strong and broad in the spectra of the native and chemical modified starch, in comparison to that of the enzyme modified starch. Functional properties of starch such as water-binding capacity and solubility of starch granules increased by chemical and enzymatic modification.

scholarly journals 127 Porcine in vitro digestibility of whole stillage predigested with multi-enzyme during different time periods

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 49-50
Author(s):  
Kevin S Jerez Bogota ◽  
Tofuko A Woyengo
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Enzyme Treatment ◽  
Optimal Time ◽  
In Vitro Digestibility ◽  
Percentage Points ◽  
Whole Stillage ◽  
Freeze Dried ◽  
Different Sources

Abstract A study was conducted to determine the effects of the period of predigesting whole stillage (WS; slurry material that is dried into DDGS) with multi-enzyme and composition of the multi-enzyme on porcine in vitro digestibility of dry matter (IVDDM) of the WS. Four samples of whole stillage from 4 different sources were freeze-dried and divided into 13 subsamples to give 52 sub-samples. Thirteen treatments were applied to the 48 sub-samples within source. The treatments were undigested WS (control); or pre-digested with 1 of 3 multi-enzymes (MTE1, MTE2, and MTE3) at 55 °C for 6, 12, 18 or 24 h in 3 × 4 factorial arrangement. The MTE1 contained xylanase, β-glucanase, cellulase, mannanase, protease, and amylase; MTE2 contained xylanase, α-galactosidase, and cellulase; and MTE3 contained xylanase, cellulase, β-glucanase, and mannanase. The 52 subsamples were subjected to porcine in vitro digestion. The IVDDM of untreated WS was 73.3%. The IVDDM increased (P< 0.05) with an increase in the predigestion period. However, a rise in the predigestion period from 0 to 12 h resulted in greater (P< 0.05) response in mean IVDDM than an increment in the predigestion period from 12 to 24 h (11 vs. 0.83 percentage points). Predigestion period and multi-enzyme type interacted on IVDDM such that the improvement in IVDDM between 0 and 12 hours of predigestion differed (P< 0.05) among the 3 multi-enzyme types (13.3, 11.1, and 8.5 percentage points for MTE3, MTE2, and MTE1, respectively). The LS means by multi-enzyme treatment were modeled and resulted in unparallel curves (P< 0.05). The estimated maximum response of IVDDM for MTE1, MTE2 and MTE 3 were 82.4%, 84.7% and 87.1% at 15.8, 13 and 13.1 hours, respectively. In conclusion, the optimal time of predigestion of WS with multi-enzymes (with regard to improvement in its IVDDM) was approximately 14 h.

scholarly journals Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats

Nutrients ◽  
2016 ◽  
Vol 8 (10) ◽  
pp. 615 ◽  
Author(s):  
Chengquan Tan ◽  
Hongkui Wei ◽  
Xichen Zhao ◽  
Chuanhui Xu ◽  
Yuanfei Zhou ◽  
...  
Keyword(s):  
Food Intake ◽  
Binding Capacity ◽  
High Water ◽  
Soluble Fiber ◽  
Water Binding ◽  
Swelling Capacity

In vitro digestibility and functional properties of chemically modified casein

1981 ◽  
Vol 29 (2) ◽  
pp. 348-354 ◽  
Author(s):  
Lourminia C. Sen ◽  
Honson S. Lee ◽  
Robert E. Feeney ◽  
John R. Whitaker
Keyword(s):  
Functional Properties ◽  
In Vitro Digestibility ◽  
Chemically Modified

A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch

2020 ◽  
Vol 305 ◽  
pp. 125441 ◽  
Author(s):  
Junyan Ren ◽  
Shuangdi Chen ◽  
Caiming Li ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
...  
Keyword(s):  
Corn Starch ◽  
In Vitro Digestibility ◽  
Branching Enzyme ◽  
Two Stage ◽  
Modification Method

Functional Characterization of BAX 855, a PEGylated Recombinant FVIII

Blood ◽  
2011 ◽  
Vol 118 (21) ◽  
pp. 4359-4359
Author(s):  
Gerald Schrenk ◽  
Katalin Varadi ◽  
Herbert Gritsch ◽  
Hanspeter Rottensteiner ◽  
Hartmut J. Ehrlich ◽  
...  
Keyword(s):  
Functional Properties ◽  
Thrombin Generation ◽  
Binding Capacity ◽  
Functional Characterization ◽  
Activated Protein C ◽  
Density Lipoprotein ◽  
Dependent Manner ◽  
Concentration Dependent Manner ◽  
Recombinant Fviii

Abstract Abstract 4359 Baxter and Nektar have developed BAX 855, a longer-acting PEGylated form of Baxter’s recombinant FVIII (ADVATE process) using stable PEG technology from Nektar. BAX 855 was functionally characterized in vitro and its features were compared with those of the unmodified parent rFVIII. The overall hemostatic potency of BAX 855 was assessed using a thrombin generation assay. Human FVIII-deficient plasma containing less than 1% of FVIII was supplemented with different concentrations of BAX 855 and unmodified rFVIII and coagulation was triggered by adding a small amount of recombinant human tissue factor complexed with phospholipid (PL) micelles to the plasma. Similar to unmodified rFVIII, BAX 855 corrected the impaired thrombin generation of the FVIII deficient plasma in a concentration-dependent manner. The role of FVIII within the tenase complex was determined by measuring the kinetics of FXa generation with a FIXa-cofactor activity assay, using either untreated or thrombin activated BAX 855. Comparison of the kinetic parameters and the maximum FXa generated revealed similar characteristics between BAX 855 and unmodified rFVIII. A similar approach revealed that BAX 855 fully retained its ability to be activated and inactivated by thrombin. The susceptibility of BAX 855 to activated protein C (APC) inactivation was also similar for BAX 855 and unmodified rFVIII. The binding affinities for VWF were similar for unmodified rFVIII (KD 0.6 nM) and BAX 855 (KD 0.8 nM) and the binding capacity of BAX 855 was also only slightly reduced. In contrast, the binding capacity of BAX 855 to the low-density lipoprotein-receptor-related protein (LRP) clearance receptor was 55% less than that of the unmodified rFVIII. In summary, the functional properties of BAX 855 were fully retained, indicating that PEGylation did not have an impact on the functional properties of rFVIII. Disclosures: Schrenk: Baxter Innovations GmbH: Employment. Varadi:Baxter Innovations GmbH: Employment. Gritsch:Baxter Innovations GmbH: Employment. Rottensteiner:Baxter Innovations GmbH: Employment. Ehrlich:Baxter Innovations GmbH: Employment. Scheiflinger:Baxter Innovations GmbH: Employment. Turecek:Baxter Innovations GmbH: Employment.

scholarly journals FUNCTIONAL PROPERTIES AND INFLUENCES OF COCONUT FLOUR ON TEXTURE OF DOUGH AND COOKIES

2018 ◽  
Vol 55 (5A) ◽  
pp. 100
Author(s):  
Lai Quoc Dat
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Absorption Capacity ◽  
Water Retention Capacity ◽  
Hydration Properties ◽  
Retention Capacity ◽  
Spread Ratio ◽  
Swelling Capacity ◽  
Alternative Material ◽  
Size Of Particles

Coconut flour, a significant byproduct of coconut milk and oil productions, is rich in fiber and protein. It can be utilized as an alternative material for cookies products. This paper focused on the functional properties of coconut flour and effect of coconut flour supplement on texture of dough and cookies. Results indicated that hydration properties and oil binding capacity (OBC) were significantly influenced by size of particles in coconut flour. With increase in size of coconut flour, water absorption capacity (WAC) and swelling capacity (SC) values increased; whereas, OBC value decreased. Maximum value of water retention capacity (WRC) was observed at 0.20–0.25 mm of particle size. Adding coconut flour into dough caused enhancement of hardness, cohesiveness and adhesiveness; whereas, insignificantly influenced on springiness. In addition, adding coconut flour led to decrease in spread ratio and increase in hardness of cookies. The results can be applied for substitution of coconut flour for wheat flour in cookies processing.  

scholarly journals Evaluation of The Swelling Ability And Water Binding Capacity Of Some Local Plant Consumed In Adamawa State, Nigeria.

2020 ◽  
Vol 45 (5) ◽  
Author(s):  
N.M. Gaila ◽  
M. Buba ◽  
A. Ahmed
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Food Systems ◽  
Binding Capacity ◽  
Physicochemical Characteristics ◽  
Water Binding ◽  
Insoluble Dietary Fiber ◽  
Significant Difference ◽  
Local Plant ◽  
Water Swelling

The functional properties are the intrinsic physicochemical characteristics which affect the behavior of ingredient in food systems during processing, manufacturing, storage and preparation etc. Such functional properties include water and oil binding, emulsification capacities, swelling ability and viscosity. This work is aimed at evaluating the swelling Ability and water binding capacities of Spinous Amarantus (alayahon daji) (AA) Senna accedentalis (tasba) (TB), Phyllantus niruri (mace mai goyo) (MC), Hibiscus sabdrariffa (yakuwan daji) (YD) and Leptadenia hastate (yadiya) (YE) which are commonly consumed in our localities with little or no knowledge about their nutritional properties. AOAC method of analysis as outlined by Adabowale was adopted for the analysis with little modifications. All the samples analyzed showed significant water swelling ability with AA and YD showing the highest values of 1.5±0.06 v/g while TB shows the lowest value of 0.5±0.05 v/g. There was a significant difference (p <0.05) in the WBC values (%) obtained for the different plants analyzed. The results revealed that crude AA has the highest value of 12.48±0.82 and YD has the lowest value of 5.50±0.09. Insoluble dietary fiber (IDF) was also extracted from the samples and evaluated for water binding capacity. The Insoluble dietary fibre (IDF) showed WBC values. The highest values 1.54±0.08g/g and lowest 0.94±0.00g/g were obtained MC and YE respectively. All the crude samples showed significant water binding capacity (WBC) than their respective insoluble dietary fiber (IDF). This is as a result of the structural and chemical composition of the crude samples. However, the research has revealed that both the crude and the IDF samples analyzed has therapeutic potentials.

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