bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of debranching and storage condition on crystallinity and functional properties of cassava and potato starches
Authors: Van Hung Pham , Lan Phi Nguyen Thi , Vy Vy Tran Thi
Published: October 2014

Debranching starch by pullulanase is considered to improve the RS content of starch which is widely used to produce the starch‐based foods with high‐health benefit impacts. In this study, the cassava and potato starches were debranched by pullulanase, followed by an autoclave treatment and storage at −18°C, 4°C, or 25°C to investigate their crystallinity and functional properties. After debranching, the potato starch contained significantly higher CL (35.4 glucose units) than did the cassava starch (32.4 glucose units). The debranched cassava and potato starches after retrogradation at the storage temperatures had a typical B‐type crystalline structure although the native cassava and potato starches exhibited the different crystalline forms (A‐ and B‐type, respectively). The RS contents of the debranched cassava and potato starches significantly improved with higher RS content of the debranched potato starch than that of the debranched cassava starch at the same storage condition. The storage temperature significantly affected the RS formation of the debranched starches with the highest RS content at storage temperature of −18°C (35 and 48% for the debranched cassava and potato starches, respectively). The debranched starches had significantly lower viscosities and paste clarities but higher solubilities than did the native starches. As a result, the debranched cassava and potato starches can be considered for use not only in functional foods with enhanced health benefits but also in pharmaceutical and cosmetic industries.
Physicochemical, crystallinity, pasting and thermal properties of heat‐moisture‐treated pinhão starch
Authors: Pinto Vânia Zanella , Vanier Nathan Levien , Klein Bruna , Zavareze Elessandra da Rosa , Elias Moacir Cardoso , Gutkoski Luiz Carlos , Helbig Elizabete , Dias Alvaro Renato Guerra
Published: October 2014

The effect of heat‐moisture treatment (HMT) on the properties of pinhão starches under different moisture and heat conditions was investigated. The starches were adjusted to 15, 20 and 25% moisture levels and heated to 100, 110 and 120°C for 1 h. The X‐ray diffractograms, swelling power, solubility, gel hardness, pasting properties and thermal properties of the native and HMT pinhão starches were evaluated. Compared to native starch, there was an increase in the X‐ray intensity and gel hardness of HMT starches, with the exception of the 25% moisture‐treated and 120°C heat‐treated starch. HMT reduced the swelling power and solubility of the pinhão starches when compared to native starch. There was an increase in the pasting temperature, final viscosity and setback and a decrease in the peak viscosity and breakdown of HMT pinhão starches compared to native starch. HMT increases the gelatinisation temperature of native pinhão starch and reduces gelatinisation enthalpy.
Rheological behavior of starch‐based biopolymer mixtures in selected processed foods
Authors: Sarker Mohammed Zaidul Islam , Elgadir Mohammed Abd , Ferdosh Sahena , Akanda Mohammed Jahurul Haque , Aditiawati Pingkan , Noda Takahiro
Published: October 2014

The objective of this review article is to investigate rheological behaviors of starch‐based biopolymer mixtures in selected food systems. Numerous recently published studies on this subject were thoroughly screened and reviewed. This paper indicates rheological behaviors, which include viscoelasticity, texture, and viscosity, of starch‐based biopolymer mixtures in selected food systems. It was found that starch‐based biopolymer mixtures had different rheological behaviors that could affect the quality of processed foods. The main factors that affected rheological properties were the botanical sources of starches and the effect of mixing other biopolymers with starch. For instance, starch‐based noodles prepared with potato starches were harder than noodles prepared with corn starch. Furthermore, the viscoelastic values of imitation cheese, which can be expressed by a storage modulus (G′) and a loss modulus (G″), increased with the addition of pregelatinized starch. In soup, another example of a starch‐based biopolymer mixture, it was found that the presence of fenugreek polysaccharides (0.1–0.9% w/w) resulted in better development of viscoelastic properties with greater G′ and G″ compared with soups having no fenugreek polysaccharides added.
Potentials of tropical starches as pharmaceutical excipients: A review
Authors: Odeku Oluwatoyin A.
Published: October 2014

Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.
A statistical approach to the optimization of cold‐adapted amylase production by Exiguobacterium sp. SH3
Authors: Heydari Reza , Zahiri Hossein Shahbani , Noghabi Kambiz Akbari , Rad Vasimeh Vahdati , Khaniki Gholamreza Bakhshi
Published: October 2014

Cold‐adapted enzymes produced by psychrotrophic organisms are interesting from both molecular and biotechnological viewpoints. The enzymes show superior catalytic activity than their mesophilic and thermophilic counterparts at room temperature. Therefore, the enzymes seem interesting for applications where high catalytic activity at ambient temperature is required. In this study, the production of cold‐adapted amylase by Exiguobacterium sp. SH3 was optimized and modeled. In the first step, single factor experiments using shake flask cultures were conducted for primary optimization. These experiments resulted in the improvement of amylase production up to 180 U/mL. In the next step, the Plackett–Burman design was used to identify significant factors affecting the amylase production. Starch concentration, tryptone concentration, and temperature were selected as significant factors; while time, shaking, yeast extract, pH, MnCl2, CaCl2, MgCl2, and KH2PO4 were not significant in this step. Finally, the response surface methodology based on central composite design (CCD) was used for further optimization and modeling of the significant factors. The optimization efforts resulted in the maximum amylase production of 730 U/mL, which was four times higher than that achieved by the single‐factor optimization experiments.
Influence of di‐functional versus multi‐functional chain extenders on the foamability of a potato starch‐based biopolymer
Authors: Oza Hitesh , Thompson Michael R. , Hrymak Andrew N. , Liu Qiang
Published: October 2014

This study examines the effectiveness of di‐functional versus multi‐functional glycidyl ether chain extenders (CE) for improving the foamability of a commercial blend of hydrolyzed potato starch and polylactic acid, Solanyl® 30R (Solanyl Biopolymers Inc.). The blend was reactively modified in bulk using CEs at concentrations ranging from 0.5–2.5 wt% within a twin‐screw extruder operating at 170°C and 150 RPM. Thermal and rheological analysis of the modified blends found that only one multi‐functional polymeric CE was effective for altering the molecular structure of the blend while both significantly improved the foamability of the material. The two di‐functional CEs did not produce detectable changes in melt elasticity for the blend but again had a notable influence on improved foamability. Foamability was evaluated based on improvements to the material that increased foam stability (i.e. higher cell densities and smaller bubbles), and the results in this study suggested that these CEs influenced bubble expansion in ways other than simply causing rheological change.
Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free‐solvent reaction
Authors: Bushra Maisa , Xu Xiao‐Yun , Pan Si‐Yi
Published: October 2014

Mung bean starch acetate has been successfully produced with transesterification reaction of the starch under microwave assistance using vinyl acetate (VAC) as esterifying agent and potassium carbonate (K2CO3) as a catalyst. Various concentration of potassium carbonate (0–0.117 mmoleq/AGU) was resulted in starch acetate with increased mood of the degree of substitution (DS = 0.003–0.27) in a short time. An increase in the degree of substitution, resulting in increase of the peak intensity of ester carbonyl group (CO) at 1742 cm−1, which was further proved by FTIR. Obvious change in the starch granules morphology, increasing in the hyrophilicity and decreasing in the temperature and enthalpy of gelatinization were noticed accordingly to the degree of the starch modification. The X‐ray pattern of native starch was A type, with similar pattern in modified derivatives.
Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation
Authors: Deng Fu‐Ming , Mu Tai‐Hua , Zhang Miao , Abegunde Oluwaseyi Kemi
Published: October 2014

The proximate composition, structure, and physicochemical properties of sweet potato starches prepared by sour liquid processing (SLPS) and centrifugation (CFS) in the laboratory, and those of commercial grade starches, were examined and compared. The total amylase activities (α‐, β‐amylase) of the sour liquid and starch supernatant were also determined. The apparent amylose, Al, Mg, Fe, and Zn contents, granule size, XRD crystalline peak intensities, gelatinization enthalpy, peak viscosity, and setback ratio of SLPS were lower than those of CFS, whereas the protein, lipid, ash, phosphorous, K, and Ca contents, L* value, swelling power (55–95°C), solubility (55–95°C) and stability ratio of SLPS were higher than those of CFS. The surfaces of SLPS granules appeared corroded, showing pits and fissures, whereas the surfaces of CFS granules appeared smooth. In addition, the total amylase activity of the starch supernatant was 150.83 units/100 mL, and reached a maximum value of 214.28 units/100 mL in the sour liquid after 4 h of fermentation.
Ascorbic acid microencapsulation by spray‐drying in native and acid‐modified starches from different botanical sources
Authors: Palma‐Rodriguez Heidi M. , Agama‐Acevedo Edith , Gonzalez‐Soto Rosalia A. , Vernon‐Carter E. Jaime , Alvarez‐Ramirez Jose , Bello‐Perez Luis A.
Published: October 2014

Native starches (NS) of maize (M), potato (P), and rice (R) were subjected to mild acid treatment for producing modified starches (ModSs). NRS and all the ModS were used for microencapsulating ascorbic acid (AA) by spray‐drying. AA retention %, surface AA %, AA stability, particle size analysis, glass transition‐water activity behavior and morphology of the microcapsules were studied. NRS microcapsules resembled “popcorn” balls of starch granules bound together by protein bridging. ModS microcapsules morphology was characterized by individual starch granules with differing particle size distribution. NRS microcapsules exhibited the initial lowest AA retention % and lowest surface AA %, but also suffered the lowest AA degradation upon storage. Among the ModS microcapsules those made with ModMS showed significantly lower AA degradation during storage. AA stability was closely associated to surface AA %. Peaks in glass transition temperature (Tg) occurred for ModPS and ModMS microcapsules at water activity (aw) of ∼0.34, and for the ModRS microcapsules at aw of ∼0.42. The NRS microcapsules exhibited a monotonous decrease in Tg with increasing aw values. Based on these results storage stability conditions were set at aw = 0.328 ± 0.002 and 25°C, in order to minimize the structural changes of all the starch matrices with storage time.
Structures of human salivary amylase hydrolysates from starch processed at two water concentrations
Authors: Nantanga Komeine K. M. , Bertoft Eric , Seetharaman Koushik
Published: October 2014

Digestion of starch in humans starts in the mouth and progresses to the small intestine. A thorough understanding of the progression of digestion, of consequence to glycemic and possibly insulinemic responses, requires a better characterization of the digestion products along the gut – products that are the substrates in the subsequent hydrolysis by sucrase‐isomaltase and maltase‐glucoamylase. This submission focuses on the first step of digestion, i.e., impact of human salivary amylase on the structure of hydrolysis products obtained from cooked starch. Starch was cooked at 1:0.7 (T0.7) or 1:2 (T2) starch:water ratios. To remove the effect of granular structure, starch was also dispersed using DMSO (TD) prior to amylase treatment. Cooked and dispersed starches were subjected to salivary amylase at conditions mimicking oral digestion. All samples gave rise to different and complex mixtures of hydrolysates with broad size‐distributions as measured by gel‐permeation chromatography (GPC). Following hydrolysis, the smallest dextrins (DP <30) constituted 35% in TD and only ∼20% in both T0.7 and T2. Cooking appeared to protect amylose molecules from hydrolysis with less hydrolysis in T0.7. These results show that the amount of water present during processing of starch affects structures of salivary amylase hydrolysates, which potentially impact on glucose homeostasis.
Differences in structures of starch hydrolysates using saliva from different individuals
Authors: Nantanga Komeine K. M , Chan Elizabeth , Suleman Selina , Bertoft Eric , Seetharaman Koushik
Published: October 2014

High salivary amylase activity is associated with improved glycemic homeostasis in humans. Therefore, high salivary amylase activity is associated with greater digestion of starch. However, it is unclear if the structures of the hydrolysates from different individuals with different salivary amylase activity are the same. To test this, cooked starch (1:2 starch/water ratio) was treated with saliva from six participants at equal activity and conditions mimicking oral digestion. Salivary amylase activities ranged from 470 × 103 to 118 × 103 U/mL among the participants. The composition of the hydrolysates was characterised by gel‐permeation chromatography. All samples gave rise to different and complex mixtures of hydrolysates with different breakdown structures. While saliva from participant 2 (high amylase activity) greatly reduced the high MW fraction, the saliva from participant 6 (low amylase activity) more extensively hydrolysed the starch to small MW fractions of oligosaccharides. These results show that different starch hydrolysates are produced during oral digestion by saliva from different individuals. Further research is therefore needed to understand if hydrolysate structure, rather than level of amylase activity, impacts glucose homeostasis.
Acetylene coating on cornstarch plastics produced by cold plasma technology
Authors: Bastos Daniele Cruz , dos Santos Anastácia Evangelina Fonseca , Simao Renata Antoun
Published: October 2014

This study tested the effectiveness of sulfur hexafluoride (SF6) plasma treatment and acetylene (C2H2) plasma polymerization for turning thermoplastic starch (TPS) hydrophobic. A surface modification method was employed using different precursor gases, SF6 and C2H2, and a combined treatment using SF6 followed by C2H2 (SF6/C2H2) and then the reverse, using C2H2 first followed by SF6 (C2H2/SF6). The same self‐bias voltage and treatment time was used for each gas across all treatments: −100 V and 480 s for SF6, −200 V and 2400 s for C2H2. The best results were obtained from a C2H2‐coated surface, treated with SF6 (C2H2/SF6). This process increased the contact angle to >128°. When treated in the opposite order (SF6/C2H2), the contact angle decreased to 90° and a homogeneous, smoother coating was produced. Raman spectroscopy confirmed the presence of D and G bands in plasma‐treated films. Under these treatments, all surfaces presented a contact angle higher than 75°.
Effect of starch and lignin on physico‐chemical properties of phenol–starch resin and its resin core sand
Authors: Zhang Lihong , Zheng Yuying , Zhang Youfang , Lin Tao
Published: October 2014

A novolac like phenolic resin was prepared by copolymerization with phenol and hydrolyzed starch as the substitute for formaldehyde under catalysis of sulfuric acid. Liquefied phenolated lignosulfonate was introduced to the phenol–starch resin in this study as a partial phenol substitute. The phenol–formaldehyde resin, phenol–starch resin, and lignin–phenol–starch resin were characterized with lab standard analysis for their physicochemical specifications such as solid content, gel time, softening point, viscosity, and free phenol content according to corresponding Chinese National Standards. Mechanical properties of modified and unmodified resin core sand were investigated. Structures of modified and unmodified resins were characterized with infrared spectrum analysis (FTIR) and carbon‐13 NMR spectrometry (13C NMR), while their thermal properties were studied with thermogravimetric analysis (TGA) and DSC. The modified resin and its core sand have acceptable physicochemical specifications, thermal resistance and mechanical properties as compared with unmodified resin and phenol–formaldehyde resin.
Starch‐based biomaterials for wound‐dressing applications
Authors: Torres Fernando G. , Commeaux Solene , Troncoso Omar P.
Published: October 2014

Starch has been used as a biomaterial for several applications including tissue engineering scaffolds, substrates for cell seeding, drug delivery systems, bone replacement implants, wound dressings, among others. In this paper, we review the use of starch‐based materials for the development of wound dressings. First, we shall cover the basic characteristics of wounds, including a brief discussion of the wound healing process and the different types of dressings available for the treatment of wounds. Then, the general properties of starch as a biomaterial are described with special emphasis on the properties of several modified starches. The different processing routes for the production of starch‐based wound dressings are revised in some detail. Starch‐based wound dressings under investigation and commercially available products are also reviewed in order to assess the performance of starch as a biomaterial in the healing processes.
A novel cold‐adapted pullulanase from Exiguobacterium sp. SH3: Production optimization, purification, and characterization
Authors: Rajaei Sarah , Heidari Reza , Shahbani Zahiri Hossein , Sharifzadeh Sara , Torktaz Ibrahim , Akbari Noghabi Kambiz
Published: October 2014

Cold‐adapted enzymes, elaborated by psychrophiles and psychrotrophs, seem to have potential for current and future applications. In the current study, pullulanase production by the cold‐adapted Exiguobacterium sp. SH3 was investigated. The Plackett–Burman design and the response surface methodology were applied to identify and optimize the significant variables affecting the pullulanase production of Exiguobacterium sp. SH3. The results showed that temperature, time, and CaCl2 concentration were significant variables while shaking, starch, yeast extract, tryptone, pH, MnCl2, MgCl2, and KH2PO4 were not significant. Using statistical analyses and optimizations, the pullulanase production was significantly elevated from 200 ± 18 to 950 ± 27 U/mL (4.75 times) as compared to non‐optimized conditions. A pullulanase of about 70 kDa, designated as Pul‐SH3, was purified 16.2‐folds from the optimized culture, and identified to be an amylopullulanase. The Km and Vmax of the enzyme were 0.069 mg/mL and 967 U/mL, respectively. The optimum pH and temperature for maximum activity of Pul‐SH3 were 7.5 and 30°C, respectively. As a cold‐adapted enzyme, Pul‐SH3 retained 23% of the maximum activity at 0°C. The biochemical characteristics and N‐terminal amino acid sequence of Pul‐SH3 suggest that the enzyme is a novel cold‐adapted amylopullulanase with remarkably high specific activity at moderate ambient temperature.
The effect of temperature and time on the formation of amylose–lysophosphatidylcholine inclusion complexes
Authors: Ahmadi‐Abhari Salomeh , Woortman Albert J. J. , (Lizette) Oudhuis A. A. C. M. , Hamer Rob J. , Loos Katja
Published: October 2014

The formation of amylose inclusion complexes could help to decrease the susceptibility of starch granules against amylase digestion. We studied the formation of amylose–lysophosphatidylcholine (LPC) inclusion complexes at temperatures at and below the gelatinization temperature of starch, using DSC, CLSM and SEM. At temperatures below 50°C, only low amounts of complexes were formed; even upon prolonged incubation time (16 h). However, our results show that heating at 50–60°C, for prolonged times, leads to a nearly complete formation of inclusion complexes. Our study therefore indicates that gelatinization is not a prerequisite for inclusion complex formation. Also, the thermal characteristics of the gelatinization peak (onset temperature and enthalpy) are not affected by amylose–LPC complex formation.
Effect of acid‐ethanol treatment on physicochemical properties and in vitro digestibility of maize starches varying in AM content
Authors: Shi Miaomiao , Lu Weiqin , Yu Shujuan , Ward Rachelle , Gao Qunyu
Published: October 2014

In the current work, three maize starches with different AM/AP content were treated with hydrochloric acid in ethanol solvent to prepare modified starches and to study the effect of acid‐ethanol treatment on starches. Results showed that with increase of treatment time, the hydrolysis rate of maize starches increased. Native WMS had the highest hydrolysis rate. After treatment, starch granules exhibited decreased birefringent and morphology was destroyed. The modified Hylon V retained its granular appearance with only some slight breakage. Solubility of acid‐ethanol treatment starches profoundly increased with increasing measurement temperature and decreased with increasing AM content. Crystalline type of modified starches was not changed and the relative crystallinity increased. The gelatinization temperatures after acid‐ethanol treatment increased except To, while ΔH decreased. The average rate of digestion for each acid‐ethanol treated starch was higher than that of its counterpart native starch. With increasing AM content, the digestion rates of native and modified starches decreased.
Temperature resistance and salt tolerance of starch derivatives containing sulfonate groups
Authors: Ding Chengli , Ju Benzhi , Zhang Shufen
Published: October 2014

In this study, novel anionic starch derivatives (2,4‐bis(diiminobenzenesulfonic acid disodium salt)‐[1,3,5]‐triazine‐6‐yl)‐starch (BSTSS) were prepared by reacting 2,4‐bis(diiminobenzenesulfonic acid disodium salt)‐6‐chloro‐[1,3,5]‐triazine with natural corn starch. The molecular weight of samples with different degrees of substitution (DS) was analyzed by gel permeation chromatography, and their structures were characterized by Fourier‐transform infrared spectroscopy. The rheological properties of BSTSS were evaluated using a rotational viscometer. Results indicated that the starch derivatives had a greater molecular weight (Mw = 2.57 × 106 to 3.12 × 106) and lower viscosity (η(DS = 0.10, C = 1%) = 133.27 mPa s; η(DS = 0.56, C = 4%) = 586.83 mPa s) than carboxymethyl starch at the same DS and concentration. The samples with different DS exhibited good viscosity stability from pH 2 to 12 and good temperature resistance from 25 to 60°C. The addition of salts exerted a more pronounced effect on the viscosity of BSTSS solution, and the viscosity of the solution increased with the addition of NaCl and CaCl2.
Immobilization of α‐amylase on reactive modified fiber and its application for continuous starch hydrolysis in a packed bed bioreactor
Authors: Temoçin Zülfikar
Published: October 2014

In this study, the enzyme α‐amylase was immobilized on reactive modified poly (ethylene terephthalate) fiber. The activities of free α‐amylase and immobilized α‐amylase were compared in a batch starch hydrolysis system. Optimum pH and Michaelis–Menten constants were determined for both free α‐amylase and immobilized α‐amylase. The immobilization shifted the optimum pH to a higher level. The Michaelis–Menten constant values (Km) of the immobilized α‐amylase and free α‐amylase were obtained as 11.94 and 6.61 mg/mL, respectively. The experiments indicated that the immobilization increased the thermal stability of the α‐amylase. The immobilized α‐amylase, easily separated from the reaction media, could be used effectively for 15 cycles with 65% retention of the initial activity. Moreover, the immobilized α‐amylase was effectively used in packed bed bioreactor for continuous starch hydrolysis throughout 6.5 h without loss of activity. Different starches (e.g., potato and wheat) were hydrolyzed by the immobilized α‐amylase in continuous process. The results indicate a potential use of this immobilized enzyme system for the construction of packed bed bioreactors to be used in the hydrolysis of the starch.
Effects of sugar, salt and acid on tapioca starch and tapioca starch‐xanthan gum combinations
Authors: Hong Yan , Zhu Ling , Gu Zhengbiao
Published: October 2014

Starch‐hydrocolloid blends have widely been used to modify the texture and rheology of foodstuffs. Xanthan gum (XG) may influence the gelatinization and retrogradation of tapioca starch (TS) strongly. Starches and hydrocolloids often co‐exist in food systems with sucrose, sodium chloride, and citric acid, under the conditions of which we investigated the pasting and rheological properties of TS/XG combinations in this study. Rapid visco‐analysis and rheometer measurements showed that after adding XG, the viscosity and pseudoplasticity of the blend systems increased as time‐dependence and thixotropy decreased. Sucrose and sodium chloride solutions exerted similar effects and had much larger hysteresis loop areas for different reasons. XG dramatically stabilized TS in acidic environment.
Adhesion of starch‐g‐poly(2‐acryloyloxyethyl trimethyl ammonium chloride) to cotton and polyester fibers
Authors: Zhu Zhifeng , Zhu Zhongqiu
Published: October 2014

A series of starch‐g‐poly(2‐acryloyloxyethyl trimethyl ammonium chloride) (starch‐g‐PATAC) samples with different grafting ratios was prepared via the graft copolymerization of acid‐thinned granular corn starch with 2‐acryloyloxyethyl trimethyl ammonium chloride (ATAC) in aqueous medium using Fe2+–H2O2 initiator. The adhesion of starch‐g‐PATAC to cotton and polyester fibers was investigated for warp sizing. Influence of the positively charged branches grafted onto backbones of starch upon the adhesion was revealed. It was found that the branches showed positive effect on the adhesion. Starch‐g‐PATAC possessed stronger adhesion than its counterpart. Zeta potential, surface tension, and contact angle measurements were performed to find the reason for the alteration in the adhesion. In addition, cooked starch‐g‐PATAC paste was stable in apparent viscosity under high temperature. Using alkali‐oxidant agent desizing, starch‐g‐PATAC was desizable when its grafting ratio was no more than 7.5%. Positively charged branch‐grafted starches showed their potential as size base materials in warp sizing operation.
Characterization and nutritional quality evaluation of several starch noodles
Authors: Ge Ping‐zhen , Fan Dai‐chao , Ding Miao , Wang Dan , Zhou Cai‐qiong
Published: October 2014

The object of this work was to evaluate starch constitution and nutritional quality of several kinds of starch noodles by determining total starch, apparent amylose, soluble amylose, insoluble amylose, and crystal structure. The results indicated that Legumes starch noodles (Pea starch noodles and Mung bean starch noodles) have higher apparent amylose, insoluble amylose, and resistant starch (RS) than others and had lower eGI (estimated glycemic index) value (101.47 ∼ 102.8), Kudzu starch noodles has the highest rapidly digestible starch (RDS) content (p < 0.05) and possessed the highest hydrolysis index (125.53). The eGI value has apparently negative correlation with RS content and insoluble amylose content. The results also showed that Legumes starch noodles owned lower eGI than other experimental subjects, which is more suitable for patients with non‐insulin dependent diabetes, diabetes and cardiovascular disease to limited intake.
Guarana powder polysaccharides: Characterization and rheological properties of starch
Authors: Dalonso Nicole , de Oliveira Petkowicz Carmen Lúcia
Published: October 2014

Guarana seeds are described to contain starch as the main constituent. In this work, two fractions of starch were isolated from guarana seeds using dimethyl sulfoxide. The samples, named GD‐I and GD‐II were characterized and their rheological properties investigated. 13C NMR analysis confirmed the presence of starch in both fractions. GD‐I showed higher amylose content (51.4%) than GD‐II (33.0%). Elution profiles of GD‐I and GD‐II by high performance size exclusion chromatography indicated they were heterogeneous and polydisperse and GD‐II had higher molar mass than GD‐I. The rheological behavior of solutions in concentrations of 10%, 15%, 20%, and 25% in dimethyl sulfoxide was evaluated. In all concentrations studied GD‐I had values of G′ higher than G″. GD‐II had higher values of G′ and apparent viscosity than GD‐I, due the higher molar mass and amylopectin content. GD‐II displayed a weak gel‐like behavior in concentrations above 15%. All solutions displayed a shear thinning behavior (flow behavior index < 1). The consistency coefficient (K) increased with an increase in the concentration of guarana seed starch and the values were higher for GD‐II. The best fit of the data was obtained with the Ostwald de Waele (power law) and Herschel‐Bulkley models.
Performance of cationic β‐cyclodextrin as a clay stabilizer for use in enhanced oil recovery
Authors: Qin Yibie , Zou Changjun , Yan Xueling , Liu Yuan , Li Lu
Published: October 2014

In this study, a novel cationic cyclodextrin polymer was prepared by the polymerization reaction between allyl‐β‐cyclodextrin (A‐β‐CD) and acrylamide (AM), acrylic acid (AA), and diallyl benzyl propyl ammonium chloride (DABPAC) (A‐β‐CD/AM/AA/DABPAC). The cationic β‐cyclodextrin polymer was structurally characterized using FTIR and 1H NMR. On bases of XRD and SEM analyses, the possibility of interaction between polymer and clay surfaces was suggested. The layer formed around the clay surfaces apparently performed as a double protective layer preventing clay swelling and its molecular migration.
Rheological properties of azuki bean starch pastes in steady and dynamic shear
Authors: Kyung Jin‐Suk , Yoo Byoungseung
Published: October 2014

The effects of concentration (4–7% starch, db) and temperature (25–70°C) on the steady and dynamic shear rheological properties of Korean azuki bean starch (ABS) paste were investigated in this study. At 25°C all starch pastes exhibited a pseudoplastic shear‐thinning characteristic (n = 0.28–0.41). Consistency index (K) and apparent viscosity (ηa,50) values increased with increasing starch concentration from 4 to 7%. The dependence of ηa,50 on the temperatures followed the Arrhenius equation for all samples, and the activation energy (Ea) values of flow increased with increasing starch concentration from 4 to 6%. Both the power law and exponential models were suitable for relating starch concentration with ηa,50 of the ABS pastes at different temperatures (25–70°C). Storage modulus (G′) and loss modulus (G″) values increased with increasing starch concentration, while tan δ (ratio of G″/G′) values decreased. G′ values were much higher than G″ at all frequency values (ω), and were frequency dependent. The Cox–Merz rule is not applicable to the ABS pastes at different starch concentrations, showing that there was a deviation between dynamic viscosity (η*) and apparent viscosity (ηa) values.
Preparation of native cassava starch and cross‐linked starch blended foams
Authors: Pornsuksomboon Kanlaya , Szécsényi Katalin Mészáros , Holló Berta , Kaewtatip Kaewta
Published: October 2014

Starch foams from native cassava starch/cross‐linked starch blends were prepared by baking in a hot mold. The native cassava starch/cross‐linked starch ratio was varied in the series of 100/0, 80/20, 60/40, 50/50, 40/60, 20/80, and 0/100. The effect of the native cassava starch/cross‐linked starch ratio on the properties of foams including density, morphology, water adsorption, impact strength, and thermal stability was investigated. The blending of cross‐linked starch resulted in a higher density of the foams. The impact strength of the blend foams were between 232 and 268 J/m2. The adsorption of water by the modified starch (7.3%) and the blend foams (11–12%) was lower than for the native cassava starch foam (13.9%). The size of the cells in the blend starch foam was between the cell size of the native cassava starch and the cross‐linked starch foams.
Coligand Promoted Controlled Assembly of Hierarchical ­Heterobimetallic Nitroprusside Based Aggregates
Authors: Dey Mamon , Sarma Bipul , Gogoi Nayanmoni
Published: October 2014

The possibility to control the aggregation pattern of a seven coordinate Mn2+ complex formed by 2, 6‐diacetylpyridine bis(benzoyl hydrazone) (dapbh) with sodium nitroprusside was explored. The results presented in this manuscript show that variation of the reaction conditions triggers remarkable deviation in the architecture of charge mediated self‐assemblies formed by the seven coordinate Mn2+ complex with nitroprusside anion. KSCN as coligand has a profound impact on the self‐assembly process.
THE NATURAL PARTIAL ORDER ON LINEAR SEMIGROUPS WITH NULLITY AND CO-RANK BOUNDED BELOW
Authors: CHAOPRAKNOI SUREEPORN , PHONGPATTANACHAROEN TEERAPHONG , PRAKITSRI PONGSAN
Published: October 2014

Higgins [‘The Mitsch order on a semigroup’, Semigroup Forum 49 (1994), 261–266] showed that the natural partial orders on a semigroup and its regular subsemigroups coincide. This is why we are interested in the study of the natural partial order on nonregular semigroups. Of particular interest are the nonregular semigroups of linear transformations with lower bounds on the nullity or the co-rank. In this paper, we determine when they exist, characterise the natural partial order on these nonregular semigroups and consider questions of compatibility, minimality and maximality. In addition, we provide many examples associated with our results.
FIDUCIARY OWNERSHIP AND TRUSTS IN A COMPARATIVE PERSPECTIVE
Authors: Clarry Daniel
Published: October 2014

Ownership is an essential feature of trusts that serves as a useful analytical and comparative tool in order to cross legal traditions and compare different legal institutions, which to a greater or lesser extent serve similar socio-economic and legal functions. The concentration on ownership enables one to burrow down into the normative roots of different legal traditions. This article comprises three substantive parts: first, characterizing ownership and the manner in which this concept distinguishes the civil and common law traditions; second, contextualizing ownership in relation to trusts from different legal systems; and, third, conceptualizing some contemporary challenges arising out of the divergent nature of ownership in the phenomenology of the trust paradigm, the value of the trust to comparative law and its effect on the civil law as a distinct tradition. It is argued that trusts necessarily involve the fiduciary administration of property and that ‘fiduciary ownership’ is a better shorthand description of the encumbered nature of trust property, rather than ‘dual’ or ‘split’ ownership, which is misleading and mistaken.
Worry or craving? A selective review of evidence for food-related attention biases in obese individuals, eating-disorder patients, restrained eaters and healthy samples
Authors: Werthmann Jessica , Jansen Anita , Roefs Anne
Published: October 2014

Living in an ‘obesogenic’ environment poses a serious challenge for weight maintenance. However, many people are able to maintain a healthy weight indicating that not everybody is equally susceptible to the temptations of this food environment. The way in which someone perceives and reacts to food cues, that is, cognitive processes, could underlie differences in susceptibility. An attention bias for food could be such a cognitive factor that contributes to overeating. However, an attention bias for food has also been implicated with restrained eating and eating-disorder symptomatology. The primary aim of the present review was to determine whether an attention bias for food is specifically related to obesity while also reviewing evidence for attention biases in eating-disorder patients, restrained eaters and healthy-weight individuals. Another aim was to systematically examine how selective attention for food relates (causally) to eating behaviour. Current empirical evidence on attention bias for food within obese samples, eating-disorder patients, and, even though to a lesser extent, in restrained eaters is contradictory. However, present experimental studies provide relatively consistent evidence that an attention bias for food contributes to subsequent food intake. This review highlights the need to distinguish not only between different (temporal) attention bias components, but also to take different motivations (craving v. worry) and their impact on attentional processing into account. Overall, the current state of research suggests that biased attention could be one important cognitive mechanism by which the food environment tempts us into overeating.
Nutritional management of (some) autism: a case for gluten- and casein-free diets?
Authors: Whiteley Paul
Published: October 2014

Autism spectrum disorders represent a diverse and heterogeneous array of conditions unified by the variable presence of specific behaviours impacting social and communicative functions (social affect) alongside other presentation. Common overt characteristics may come about as a consequence of several different genetic and biological processes differentially manifesting across different people or groups. The concept of plural ‘autisms’ is evolving, strengthened by an increasingly important evidence base detailing different developmental trajectories across the autism spectrum and the appearance of comorbidity variably interacting with core symptoms and onwards influencing quality of life. Reports that dietary intervention, specifically the removal of foods containing gluten and/or casein from the diet, may impact on the presentation of autism for some, complement this plural view of autism. Evidence suggestive of differing responses to the use of a gluten- and casein-free diet, defined as best- and non-response, has combined with some progress on determining the underlying genetic and biological correlates potentially related to such dietary elements. The preliminary suggestion of a possible diet-related autism phenotype is the result. This review will highlight several pertinent aspects onwards to an effect of food in some cases of autism including research on the pharmacological activity of food metabolites, immune response, issues with gut barrier function and some contribution from the gut microbiota. These represent promising areas in need of far greater research inspection in order to potentially define such a diet-related subgroup on the autism spectrum.
SIGNAL EXTRACTION IN LONG MEMORY STOCHASTIC VOLATILITY
Authors: Arteche Josu
Published: October 2014

Long memory in stochastic volatility (LMSV) models are flexible tools for the modeling of persistent dynamic volatility, which is a typical characteristic of financial time series. However, their empirical applicability is limited because of the complications inherent in the estimation of the model and in the extraction of the volatility component. This paper proposes a new technique for volatility extraction, based on a semiparametric version of the optimal Wiener–Kolmogorov filter in the frequency domain. Its main characteristics are its simplicity and generality, because no parametric specification is needed for the volatility component and it remains valid for both stationary and nonstationary signals. The applicability of the proposal is shown in a Monte Carlo and in a daily series of returns from the Dow Jones Industrial index.
Simplifying Inclusion–Exclusion Formulas
Authors: GOAOC XAVIER , MATOUŠEK JIŘÍ , PATÁK PAVEL , SAFERNOVÁ ZUZANA , TANCER MARTIN
Published: October 2014

Let $\mathcal{F}$ = {F1, F2,. . ., Fn} be a family of n sets on a ground set S, such as a family of balls in ℝd. For every finite measure μ on S, such that the sets of $\mathcal{F}$ are measurable, the classical inclusion–exclusion formula asserts that
$\[\mu(F_1\cup F_2\cup\cdots\cup F_n)=\sum_{I:\emptyset\ne I\subseteq[n]} (-1)^{|I|+1}\mu\biggl(\bigcap_{i\in I} F_i\biggr),\]$
that is, the measure of the union is expressed using measures of various intersections. The number of terms in this formula is exponential in n, and a significant amount of research, originating in applied areas, has been devoted to constructing simpler formulas for particular families $\mathcal{F}$. We provide an upper bound valid for an arbitrary $\mathcal{F}$: we show that every system $\mathcal{F}$ of n sets with m non-empty fields in the Venn diagram admits an inclusion–exclusion formula with mO(log2n) terms and with ±1 coefficients, and that such a formula can be computed in mO(log2n) expected time. For every ϵ > 0 we also construct systems with Venn diagram of size m for which every valid inclusion–exclusion formula has the sum of absolute values of the coefficients at least Ω(m2−ϵ).
AN ANALYTICAL AND NUMERICAL SEARCH FOR BIFURCATIONS IN OPEN ECONOMY NEW KEYNESIAN MODELS
Authors: Barnett William A. , Eryilmaz Unal
Published: October 2014

We explore bifurcation phenomena in the open-economy New Keynesian model developed by Galí and Monacelli in 2005. We find that the open economy framework brings about more complex dynamics, along with a wider variety of qualitative behaviors and policy responses. Introducing parameters related to the open economy structure affects the values of bifurcation parameters and changes the location of bifurcation boundaries. As a result, the stratification of the confidence region, as previously seen in closed-economy New Keynesian models, remains an important research and policy risk to be considered in the context of the open-economy New Keynesian functional structures. In fact, econometrics and optimal policy design become more complex within an open economy. Dynamical inferences need to be qualified by the risk of bifurcation boundaries crossing the confidence regions. Policy design needs to take into consideration that a change in monetary policy can produce an unanticipated bifurcation, without adequate prior econometrics research.
NECESSARY AND SUFFICIENT CONDITIONS FOR DYNAMIC OPTIMIZATION
Authors: Coşar A. Kerem , Green Edward J.
Published: October 2014

We characterize the necessary and sufficient conditions for optimality in discrete-time, infinite-horizon optimization problems with a state space of finite or infinite dimension. It is well known that the challenging task in this problem is to prove the necessity of the transversality condition. To do this, we follow a duality approach in an abstract linear space. Our proof resembles that of Kamihigashi (2003), but does not explicitly use results from real analysis. As an application, we formalize Sims's argument that the no-Ponzi constraint on the government budget follows from the necessity of the tranversality condition for optimal consumption.
Do many hones dull the bilingual whetstone?
Authors: PAAP KENNETH R.
Published: October 2014

In her acknowledgments Valian (2014) speculates that some of her colleagues may agree with at least some of her conclusions. I agree with most. These include that bilingualism is inconsistently correlated with superior executive function, that the overall benefits of bilingualism reported in some experiments may signify benefits unrelated to executive function (EF), that all speakers have non-linguistic ways of improving EF, and that tests for bilingual advantages should be aimed at specific mechanisms of bilingual experience and their corresponding components of EF. The remainder of my 1,000 words will be devoted to rather subtle points of disagreement.
Who are the bilinguals (and monolinguals)?
Authors: LUK GIGI
Published: October 2014

In the keynote article, “Bilingualism and Cognition”, Valian (2014) has reviewed current research on comparing executive function (EF) in monolingual and bilingual individuals across the lifespan. The conclusion is that there are inconsistent EF advantages from bilingualism and all other cognitive challenging activities primarily because individual differences in these cognitive challenging experiences may collectively attribute to superior EF resulting in inconsistent EF benefit attributable to a single experience. In essence, variability in study participants’ experience and tasks contributes to the inconsistency in the behavioral outcomes observed in monolinguals and bilinguals. Notably, Valian suggests that monolinguals may also engage in other cognitively challenging activities, which have not been accounted for in individual studies, thereby resulting in improved EF similar in magnitude to that related to bilingual experience. Although it was not specified which cognitively challenging activity is more likely to be engaged by monolinguals more than by bilinguals, the question at heart is: is there an EF advantage that can be specifically attributed to bilingual experience? The review addressed in the keynote demonstrates seemingly inconsistent patterns of results. In this commentary, I would like to suggest that, in addition to task measurements, individual bilingual experience is dynamic and multifaceted. Moreover, bilingual experience varies in different communities. Consequently, one potential source of explanation for the inconsistent results in between-group EF performances is the characteristics of the bilinguals (and monolinguals) and their social environments included in these studies.
THE BEST WEIGHTED GRADIENT APPROXIMATION TO AN OBSERVED FUNCTION
Authors: HOWLETT PHIL
Published: October 2014

We find the potential function whose gradient best approximates an observed square integrable function on a bounded open set subject to prescribed weight factors. With an appropriate choice of topology, we show that the gradient operator is a bounded linear operator and that the desired potential function is obtained by solving a second-order, self-adjoint, linear, elliptic partial differential equation. The main result makes a precise analogy with a standard procedure for the best approximate solution of a system of linear algebraic equations. The use of bounded operators means that the definitive equation is expressed in terms of well-defined functions and that the error in a numerical solution can be calculated by direct substitution into this equation. The proposed method is illustrated with a hypothetical example.