bluuebunny/crossref_metadata_2025 huggingface dataset:
Formation of oil‐in‐water (O/W) pickering emulsions via complexation between β‐cyclodextrin and selected organic solvents
Authors: Davarpanah Leila , Vahabzadeh Farzaneh
Published: October 2014

Cyclodextrins (CDs) are cyclic oligosaccharides derived from the enzymatic degradation of starch. Emulsifying functionality of β‐cyclodextrin (β‐CD) upon its complexation with selected solvents (octanol, decane, and toluene) was studied. In several tests, the three‐phase systems containing the emulsion fraction in the middle position were obtained. The examination of variations in the phase behavior of the test systems showed that the decane/β‐CD/water system had the highest emulsion phase volume when β‐CD at concentration of 10% w/v was used. A reduction in interfacial tension (IFT) of the oil–water interface in each test system was observed with the following order: toluene, decane, and octanol. The precipitated fraction obtained upon centrifugation of the emulsion phase, was structurally characterized as the inclusion complex (IC) formed between β‐CD and each of the three test solvents. The wettability of the IC particles was determined through contact angle measurement and formation of the oil‐in‐water (O/W) Pickering emulsions was confirmed (θow<90°). With use of size distribution data, the ICs particles as the microparticles (1–10 µm) were found to be the main species involved in the formation and stabilization of the emulsions.
Effect of microwave heating on optical and thermal properties of rice starch
Authors: Fan Daming , Ma Shenyan , Wang Liyun , Zhao Jianxin , Zhang Hao , Chen Wei
Published: October 2014

This study used the oil bath to imitate the high heating rate of the microwave heating (MV) and evaluated the effects of conventional and MV on optical and thermal properties of rice starch at the same heating rate. The results indicated that the time–temperature profiles for microwave and rapid conventional heating fitted well, with a correlation coefficient of 0.9989. During both conventional and MV starch granule did not swell until 60°C, and granule swelling and loss of granule birefringence occurred simultaneously. DSC revealed a 50% decrease in enthalpy when temperature rose from 60 to 65°C, and a further decrease in enthalpy until 70°C. Therefore, microwave irradiation had no effect on the optical and thermal properties of starch during gelatinization.
Interaction of cationic starch derivatives and cellulose fibres in the wet end and its correlation to paper strength with a statistical evaluation
Authors: Ulbrich Marco , Radosta Sylvia , Kießler Birgit , Vorwerg Waltraud
Published: October 2014

The adsorption onto a softwood pulp of cationic modified starches with a degree of substitution (DS) ranging from 0.015 to 0.130 and native potato starch was investigated using a method based on size exclusion chromatography‐multi angle laser light scattering (SEC‐MALLS). This technique provides information about the amount and molecular composition of the adsorbed starch product such as the AP–AM‐ratio, the average MW and molar mass distribution. Factors influencing adsorption, like the electrolyte content in the suspension and the initial starch polysaccharide concentration, were investigated. Furthermore, hand sheets were made and the resulting mechanical paper strength was tested. Results were analysed statistically using analysis of variance. Representative results were discussed in detail. In general, low‐substituted cationic starch (DS 0.030) exhibited a higher degree of adsorption and resulted in high paper strength when there was a low electrolyte content in the starch–pulp‐suspension. However, high amounts of electrolytes impeded electrostatic interaction of the charged groups of the starch polysaccharides and cellulose fibre due to partial screening and therefore strongly limited adsorption. This resulted in lowered mechanical paper strength. The water quality of the suspensions had little impact on the polyelectrolyte adsorption of the highly substituted cationic starch (DS 0.100). However, paper strength was markedly higher in the case of starch adsorption where there was a high ionic content and when both starch polysaccharides–AP and AM– were adsorbed. The initial starch concentration determined starch adsorption both quantitatively and qualitatively and subsequently paper strength as well. The relation between adsorption behaviour and paper strength was discussed, particularly in the case of 6% initial starch concentration. In deionised water (DW), the low‐substituted starch (DS 0.03) adsorbed onto the pulp to a greater extent with an AP–AM‐ratio similar to that of the initial starch. Moreover, this achieved the best strength properties in contrast to 36 dGH, where less starch adsorbed and that being almost exclusively AP. In water with 36 dGH, the highly substituted starch (DS 0.100) with both the AP and AM was absorbed and this resulted in higher paper strength. In contrast, AM was almost exclusively adsorbed in DW. Increasing the initial starch concentration increased the amount adsorbed while subsequently changing the AP–AM‐ratio towards increased AM adsorption and decreased AP adsorption in the case of DS 0.100 in DW. Exclusive adsorption of AM markedly lowered the development of the paper strength.
Preparation, characterization, and water resistance of cationic acetylated starch‐g‐poly(styrene‐butyl acrylate) surfactant‐free emulsion
Authors: Mou Jing , Li Xiaorui , Wang Haihua , Fei Guiqiang , Liu Qin
Published: October 2014

Cationic acetylated starch‐g‐poly(styrene‐butyl acrylate) surfactant‐free emulsion (CAS‐g‐poly(St‐BA)) was synthesized by graft copolymerization of styrene (St) and butyl acrylate (BA) onto CAS using FeSO4–H2O2 redox initiator. The maximum graft of 55.68% was derived when H2O2 concentration, monomer concentration, and St/BA ratio were 9%, 130%, and 1:1, respectively. The results obtained from FTIR, NMR (H1 NMR and C13 NMR), XRD, SEM, and thermogravimetric analysis (TGA‐DTG) confirmed graft copolymerization of St and BA onto CAS. And it was demonstrated that film‐forming properties of starch were greatly improved via grafting St and BA onto starch. It was also found that paper sized with CAS‐g‐poly(St‐BA) exhibited higher ring crush index and bursting strength than paper sized with cationic potato starch (CS) and CAS, as well as much lower water absorption, which is further verified by contact angles results.
Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches
Authors: Moraes Jaqueline , Alves Florence S. , Franco Célia M. L.
Published: October 2014

Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC‐PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and α‐(1 → 6) linkages of the starch molecules after treatment. X‐ray diffractograms showed that the milling provided a reduction in the crystalline area of the starch granules. Most of the starch granules displayed agglomeration after 4 h of milling, when observed under a scanning electron microscope, and after 16 h a shapeless mass was observed for Peruvian carrot starch. Solubility and water absorption capacity of the starches increased with an increase in the milling time, while RVA profiles showed a progressive reduction of peak, breakdown, and final viscosities, as well as the development of initial viscosity. Gelatinization temperatures and enthalpies were reduced. Prolonged ball milling accelerated the enthalpy relaxation in both starches. These results confirmed a partial gelatinization of the starches, which was 82.6% for Peruvian carrot and 65.4% for cassava starches after 32 h of milling. The Peruvian carrot starch was more affected by the ball milling because of both its lower amylose content and the defects in its crystalline structure.
Effects of amylose content on the paste properties and emulsification of octenyl succinic starch esters
Authors: Song Xiaoyan , Zhao Quanzhi , Li Zhen , Fu Ding , Dong Zhenjiang
Published: October 2014

Octenyl succinic starch esters were prepared from 12 strains of native indica rice starches with AM contents (AC) of 1.65–27.15%. The paste properties and emulsification were also investigated to evaluate the effect of ACs on starch properties. Results indicated that the degree of substitution for octenyl succinic starch ester were 0.0212–0.0252. Rapid visco analyzer (RVA) parameters demonstrated that octenyl succinic starch esters had higher relative viscosities than the native counterparts. Moreover, AC correlated negatively with the major RVA parameters (e.g. peak viscosity and breakdown viscosity). Compared with the native starches, octenyl succinic starch esters had higher paste clarity, decreased retrogradation, better freeze–thaw stability, and excellent gel texture, depending on ACs of the native starches. SEM showed that the gels from octenyl succinic starch esters had less and smaller pores, however, the gels from native starches changed to sponge‐like structure after three freezing/thawing cycles. Fluorescence photomicrographs and droplet size distribution indicated that octenyl succinic starch ester was an effective emulsifier for oil‐in‐water emulsions. This type of modified rice starch can potentially be employed as a thickener and emulsifier in frozen foods.
Extraction and identification of internal granule proteins from waxy wheat starch
Authors: Wang Shujun , Hassani Mohammad E. , Crossett Ben , Copeland Les
Published: October 2014

A method is described for extracting and comparing internal granule proteins from a normal commercial soft wheat variety (QAL2000) and related wx starch mutants (QA‐Wx‐59 and QA‐Wx‐1). Our results demonstrate that granule‐bound starch synthase I (GBSS I) was by far the most abundant internal protein of starch granules from QAL2000. Several minor, smaller bands observed in gels were also identified by MS as GBSS I peptides. The GBSS I peptides were detected in only trace amounts in the wx mutants. Proteins corresponding to other starch biosynthetic enzymes were present in QAL2000 and the wx mutants.
In vitro fermentation of a retrograded maize starch by healthy adult fecal extract and impacts of exogenous microorganisms on three acids production
Authors: Zhu Cui‐Lan , Zhao Xin‐Huai
Published: October 2014

The impacts of 14 exogenous microorganisms on simulated colonic fermentation and acid production of a retrograded maize starch were studied in the present work. A commericial high‐amylose maize starch (Hylon VII) was treated by three autoclaving–cooling cycles. The obtained retrograded starch contained RS of 29.4% w/w, was used as RS‐containing substrate for an in vitro fermentation by healthy adult fecal extract at 40 g/L and 37°C for 36 h. GC analysis showed that acetic, propionic and butyric acid generated in the fermentation system were about 8.8, 2.7, and 3.2 mM, respectively. Fermented jointly by the fecal extract and one of nine prepared microorganism cultures, the retrograded starch yielded more acetic acid ranging from 16.0 to 20.3 mM. Addition of one culture from Enterococcus faecalis, E. faecium, Bifidobacterium infantis, or B. longum other than other strains resulted in propionic and butyric acid production near to 9 mM in the fermentation system, showing favorable impacts of the four strains on two acids production. It is suggested that some microorganisms can mediate acid production during conlonic fermentation of RS or RS‐containing products, and the interaction between prebiotics and probiotics in colon‐targeted functional foods should be investigated.
Characterization of hydrogel synthesized from natural polysaccharides blend grafted acrylamide using microwave (MW) and ultraviolet (UV) techniques
Authors: Sorour Mohamed , El‐Sayed Marwa , Moneem Nabil Abd El , Talaat Hala A. , Shalaan Hayam , Marsafy Sahar El
Published: October 2014

Grafting is a powerful method for producing substantial modification in the polysaccharide polymer properties thereby enlarging the range of its utilization. The aim of this work is to identify the appropriate conditions for grafting a candidate synthetic monomer (acrylamide) onto a blend of polysaccharides (PsB) comprising of starch, chitosan, and alginate. Grafting process was carried out in the presence of a low concentration of potassium persulfate initiator and methylenebisacrylamide crosslinker using microwave (MW) or ultraviolet (UV) irradiation techniques. Different Am/PsB weight ratios (0.6–0.96) has been performed. The produced hydrogel was characterized using Fourier transform infrared (FTIR) spectroscopy and scanning electron microscope (SEM) as well as nitrogen percent (%N). This study is focusing on comparing hydrogel samples in terms of grafting percentage (%G), grafting efficiency (%GE) and %add‐on. UV graft PsB (PsB‐g‐Am) gave the highest %G (157.8%), %GE (84%), %add‐on (61.95%) and %N (8.79%). Swelling water ratio (SWR) for the grafted samples in distilled water (DW) and different pH solutions (3–13) has been studied. UV grafted hydrogel gave a maximum SWR of 39 g/g. Am/PsB weight ratio and irradiation source had a direct effect on SWR of the produced hydrogel.
Complexation of Fe(III) with water‐soluble oxidized starch
Authors: Komulainen Sanna , Pursiainen Jouni , Perämäki Paavo , Lajunen Marja
Published: October 2014

In this work, we have studied the use of the oxidized starch as a water‐soluble complexing agent for Fe(III) in alkaline conditions. Fe(III) was completely soluble in alkaline solutions with a 0.65:1 molar ratio of the oxidized starch‐to‐Fe(III) ion. The oxidized starch could also solubilize precipitated Fe(OH)3 under alkaline conditions. FT‐IR measurements of the oxidized starch–Fe(III) complex indicated that there was a direct coordination between anionic ligands (–O− and –COO−) of starch and the Fe(III) ion. Additionally, hydrogen bonding occurred between hydroxyl groups of oxidized starch and Fe(III) which decreased as pH increased. It was also detected that the binding mechanism did change according to the pH of the Fe(III) solution of the oxidized starch addition.
On the organization of chains in amylopectin
Authors: Chauhan Falguni , Seetharaman Koushik
Published: October 2014

The visualization of organization of chains in amylopectin remains a subject of debate. The traditional and backbone model are the two currently cited models, but there have been no attempts to provide experimental evidence to test the validity of either model. This study tests the hypothesis based on iodine binding by lintners and limit dextrins. Data show that starch lintners bound iodine in amorphous blocklets below the large blocklets, based on AFM. Based on the absorption maxima observed, it suggested that chains in the amorphous blocklets likely pre‐exist as loose helices and are of DP 19–24 that can bind iodine. Further investigations using limit dextrins and their sequential hydrolysis products clearly provide contrast between the traditional and backbone models. Data in this study suggests that it is unlikely that the internal chains in traditional model can bind iodine, due to steric hinderances and result in the absorption maxima observed here.
Perspectives on the history of research on starch Part V: On the conceptualization of amylopectin structure
Authors: Seetharaman Koushik , Bertoft Eric
Published: October 2014

Starch has been used over several millennia for a number of different applications. However, research on understanding this substance only spans about three centuries starting with Leeuwenhoek who observed it in 1716. This story of discovery of the molecular structure and architectural makeup of starch is chronicled in a series of six essays of which this is the fifth with a focus on the understanding of amylopectin structure. Research with a focus on the structure of amylopectin, the branched and major component in starch granules, started only in the 1940s when accurate techniques for the separation of amylose and amylopectin were developed. The understanding of amylopectin structure went hand in hand with research on starch granule crystallinity and lamellar organization. The discoveries of new enzymes involved in starch biosynthesis and degradation added to the understanding of amylopectin structure. Soon it became apparent that enzyme preparations used in this kind of research had to be of highest purity in order to achieve accurate results. The purification of debranching enzymes from bacterial sources, in combination with the new technique of gel‐permeation chromatography, revolutionized the understanding of the unit chain composition in amylopectin as being different from that of glycogen, and resulted in the proposal of the cluster structure of amylopectin.

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Characterization of free radicals mechanically and thermally induced in potato starch
Authors: Dyrek Krystyna , Szymońska Joanna , Wenda Elżbieta , Bidzińska Ewa , Walczak Małgorzata
Published: October 2014

Formation of free radicals due to mechanical crushing of potato starch granules in ethanol suspension has been investigated. Nature of the radicals, their quantity, as well as the storage and thermal stability were characterized by the electron paramagnetic resonance (EPR) spectroscopy aided by computer simulations. Room temperature EPR spectra obtained after starch milling indicated that the radical species were present in the system in the quantity positively correlated with the level of the starch granule damage dependent on the processing duration. The product species could be assigned to the carbon type radicals formed by mechanically induced α‐1,4‐glucosidic bond cleavage of the starch polysaccharides followed by a hydrogen abstraction from the glucose units. Mechanically fractured starch granules were vulnerable for the thermal treatment. Heating in the temperature range of 180–230°C resulted in more intense formation of thermally generated radicals in comparison to the native starch and non‐heated milled starch. Storage stability of the radicals depended on the level of the granule destruction implying various ways of the radical annihilation. In addition, the kinetic data of the process are presented and the inter‐radical transformations causing unexpected growth of the amount of thermally generated radicals at the initial stage of the starch storing are discussed.
Preparation, characterization, and properties of amylose‐ibuprofen inclusion complexes
Authors: Yang Liqun , Zhang Bifang , Yi Juzhen , Liang Jiabao , Liu Yingliang , Zhang Li‐Ming
Published: October 2014

The amylose‐ibuprofen (IBU) inclusion complexes were prepared through the enzymatic polymerization of amylose in the presence of IBU and by acidification of an alkali solution (KOH/HCl). The XRD analysis indicated that amylose and IBU formed the V‐type crystalline. The Raman analysis further confirmed the formation of the amylose‐IBU inclusion complexes. The clusters of Am‐IBU complex were observed as spherical particles in the sizes ranging from 30 to 80 nm in the AFM images. The amylose‐IBU inclusion complexes were stable in the simulated gastric fluid, but IBU was sustainedly released from the complexes in the simulated medium of the small intestine. This is related to the hydrolysis behaviors of the inclusion complexes by amylase. On the basis of these data, amylose‐IBU inclusion complexes release IBU in an intestinally targeting and controlled manner, which is advantageous for improving the therapeutic effect of IBU.
Tailor‐made starch‐based gels bearing highly acidic groups
Authors: Xiao Congming , Huang Li
Published: October 2014

A facile synthesis route was employed to prepare starch‐based hydrogels that contained highly acidic groups. The gels were obtained through the free radical cross‐linking reaction between an unsaturated starch‐based macromonomer and acrylic acid (AA)/sodium vinyl sulfonate or AA/itaconic acid monomer pair, and denoted as SAS or SAI. The structure of the gels was verified with FTIR, XRD, and TGA measurements. It was found that the swelling ratios of SAI and SAS depended on the feeding ratio of monomers and could be 6.6 and 12.1, respectively. Rhodamine B was bound into the gels via electrostatic interaction and able to be released again. In particular, the hydrolysis of starch was enhanced with either hydrogel. Both the encapsulation capacity for the cationic electrolyte and catalysis effect of the gels were in the order of SAS>SAI. The results indicated that the network structure and performances of the starch‐based gels could be regulated by simply varying the components and ratios of monomers.
Thermoplastic starches: Properties, challenges, and prospects
Authors: Mohammadi Nafchi Abdorreza , Moradpour Mahdiyeh , Saeidi Maliheh , Alias Abd Karim
Published: October 2014

Thermoplastic starch (TPS) polymers were reviewed in this article. This review was categorized into the following studies: the role of starch as a thermoplastic polymer, transformation and melting mechanisms, plasticization and plasticizers, reactive extrusion (REX) and modifications, retrogradation, biodegradability, filler and blenders, and nano‐particle incorporation in thermoplastic starch. This categorization allows us to understand the developments in this field in recent years and shows that the major challenges in the future are reducing sensitivity to moisture and retarding retrogradation of the thermoplastic matrix. Moreover, nano‐particles such as clay can be used in TPS matrices to overcome these disadvantages.
Modified starch (cationized)–alginate beads containing aceclofenac: Formulation optimization using central composite design
Authors: Malakar Jadupati , Nayak Amit Kumar , Das Arindam
Published: October 2014

Sustained aceclofenac release cationized starch–alginate beads were developed through ionotropic gelation. The effects of sodium alginate and cationized starch amounts as independent process variables on drug encapsulation, and drug release were optimized using central composite design. The optimized beads showed drug encapsulation efficiency of 88.26 ± 3.78% and cumulative drug release of 26.28 ± 1.21% after 6 h of dissolution. The average size of all these beads ranged from 1.08 ± 0.08 to 1.48 ± 0.18 mm. The developed beads were characterized by scanning electron microscope, Fourier transform‐infrared spectroscopy, and powder X‐ray diffraction. The in vitro dissolution of these beads showed prolonged sustained release of aceclofenac over 6 h, which followed first‐order model with anomalous (non‐Fickian) diffusion mechanism. The swelling and degradation of the optimized beads were influenced by pH of test mediums. These newly developed beads were found suitable for sustained delivery of aceclofenac for prolonged period.
Time‐dependent phenomena as evidence for structure‐forming properties of starches
Authors: Ptaszek Anna
Published: October 2014

The study discusses the rheological properties of four different starches (amylose (AM), potato starch (P), waxy potato starch (WXP), and maize amylopectin (AP)) in the form of aqueous pastes and solutions in DMSO. Additionally, osmotic characteristics of diluted solutions of these starches are presented. The results of the qualitative hysteresis loop tests revealed that AM paste and AM solution in DMSO are rheologically stable fluids. Using the scaling of the concentration, it has been shown that the behavior of AM paste is complex. AP and WXP in form of pastes and their solutions in DMSO are rheologically unstable fluids. The course of the flow curves, carried out at the decreasing shear rate, indicates that AP paste accumulates energy. Equilibrium tests performed using AP paste, AP, WXP 1 and 5% solutions in DMSO showed a few interesting effects (chaotic behavior, oscillations, no change, small increase or decrease in apparent viscosity as a function of time). The nature of time‐dependent type phenomena, however, hinders the application of the Cheng and Evans viscosity theories to describe and model the rheological behavior. As the study results demonstrate, the rheological instability of the starch solutions is also based on the phenomena of energy accumulation, i.e. in viscoelastic effects.
Starch isolation and partial characterization of commercial cooking and dessert banana cultivars growing in Mexico
Authors: Agama‐Acevedo Edith , Rodriguez‐Ambriz Sandra L. , García‐Suárez Francisco J. , Gutierrez‐Méraz Felipe , Pacheco‐Vargas Glenda , Bello‐Pérez Luis A.
Published: October 2014

Four types of banana were collected from one of the main areas of production in the south of Mexico; three were classified as dessert bananas and one as a cooking banana. The starch was isolated from the unripe fruit, and the morphological and physicochemical features were analyzed. The isolated starches presented high purity (92–98%). The cooking banana cultivar showed the highest RS content (63.1%) following the one isolated from the dessert banana cultivar (58.1%). The morphology of the starch granules was different in the banana starches, highlighting the Morado cultivar (dessert banana) with long and narrow starch granules. The starch of the cooking banana cultivar presented higher gelatinization temperatures and enthalpy compared to the starch in the dessert banana cultivars. However, no tendency to enthalpy of retrogradation was found related to the consumption mode of the fruit. The physicochemical and morphology features of the banana starches can explain the consumption mode of the fruit. Additionally, banana cultivars should be used for starch isolation, and these banana starches can be used for specific products.
Effects of glycerol and storage relative humidity on the properties of kudzu starch‐based edible films
Authors: Zhong Yu , Li Yunfei
Published: October 2014

Kudzu (Pueraria lobata) starch films were prepared using glycerol as plasticizer. The effects of glycerol (0, 10, 20, 30, and 40% of dry starch) and storage relative humidity (RH, 53, 75, and 100%) on molecular interactions, crystalline structural characterizations, and thermal stabilities of the films were investigated using Fourier transform‐infrared (FT‐IR) spectra, XRD, and thermogravimetry and DTA (TG‐DTA). The results showed that kudzu starch could form intermolecular hydrogen bonds with glycerol and water molecules, and increasing RH could enhance the sensibility of CO bonds in COC groups to glycerol. The addition of glycerol promoted the formation of B‐type and V‐type crystal structure in plasticized film, whereas increasing RH impeded V‐type crystal structure. Thermal stability decreased slightly as glycerol content and RH increased. Moreover, anti‐plasticization was found from TG‐DTA spectra and water sorption isotherms at low water activities. Furthermore, water vapor permeability (WVP) and mechanical properties of the films were also studied. The WVP values increased with increasing glycerol content and RH, and the lowest value was about 3.15 × 10−11 g m−1 s−1 Pa−1 for 20% glycerol plasticized film at 50% RH. The puncture strength of kudzu starch film ranged from 1.31 to 10.86 N and deformation ranged from 4.10 to 5.15 mm.
Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating
Authors: Li Jiangtao , Han Wenfang , Xu Jindong , Xiong Shanbai , Zhao Siming
Published: October 2014

This study was aimed at evaluating the effect of two cooking methods on in vitro digestibility of starch and the change in its microstructure. Rice was cooked by microwave and conductive heating (CH), then stored at −18, 4, 25°C, the in vitro digestibility of starch was measured by in vitro simulative digestion method and the micromorphology was obtained by SEM. Rice starch heated by microwave had greater swell and smaller gaps between starch granules when compared with that heated in a conductive way. The concentrations of reducing sugar and glucose of in vitro digestibility of the rice starch cooked by microwave heating (MH) are higher than that by CH (p≤0.01). After storage, the in vitro digestibility of starch lowered, namely, the content of rapidly digestible starch (RDS) decreased, however, the content of slowly digestible starch (SDS) and resistant starch (RS) increased. After 72 h of storage the in vitro digestibility of rice starch cooked by MH was inferior to that by CH. The higher the storage temperature was, the worse the in vitro digestibility of starch was. This applied to both heating methods. The best digestibility effect was achieved when the rice was cooked by MH and stored at −18°C. Meanwhile, the kinetic model of in vitro digestibility of starch demonstrated that the equilibrium percentage and kinetic constant of the reducing sugar and glucose declined as the storage time increased.
Preparation of cationic functional starch/Na+‐MMT composite and its application for effective removal of three hazardous metal anionic ions with different valence
Authors: Xing Guoxiu , Liu Shili , Tang Yangfei , Jiang Hua , Liu Quanwen
Published: October 2014

The design of cost‐effective biopolymers‐based adsorbents is of particular interest. In our work, a cationic functional starch (CFS)/Na+‐montmorillonite (Na+‐MMT) composite was prepared by combining 5 wt% modified starch containing quaternary ammonium cationic functional groups and 0.5% w/v Na+‐MMT dispersed solution together. Its microstructure was characterized by FTIR and XRD. Removal of three metal anionic ions with different valence like: , , and by the composite was compared. Adsorption equilibrium, kinetics, and thermodynamic models were also investigated. The adsorption capacity was very high and followed the sequence of  >  > , which could be demonstrated with strong electrostatic interaction between active cationic functional groups and metal anionic ions. The Langmuir isotherm gave satisfying fits to equilibrium data of ions indicating monolayer adsorption to monovalent anionic ion, while the Freundlich equation fitting equilibrium data of and ions better predicated multilayer adsorption to polyvalent anionic ion. There was a better matching accuracy between the experimental data and the pseudo second order model. The removal percentages for the three ions of , , by the composite were 96.84, 94, and 89.84%, respectively.
Effects of D‐psicose on gelatinization and retrogradation of rice flour
Authors: Ikeda Shinya , Furuta Chiharu , Fujita Yoko , Gohtani Shoichi
Published: October 2014

The rare sugar D‐psicose was shown to have an ability to promote gelatinization of rice flour and to retard its retrogradation. The force at fracture of rice cake samples containing sucrose but no D‐psicose increased after refrigerated storage, while that of the samples containing D‐psicose or trehalose remained largely unchanged. Both the gelatinization temperature and enthalpy determined using differential scanning calorimetry were lower in the presence of D‐psicose than sucrose or trehalose. X‐ray diffraction peaks arising from crystalline structures in starch disappeared upon heating up to 68°C in the presence of D‐psicose and 75°C in the presence of sucrose or trehalose. The reduction in the dielectric relaxation strength due to starch retrogradation was more pronounced in the presence of sucrose or trehalose than D‐psicose. The present results suggest that D‐psicose facilitates melting of the crystalline structure in rice flour upon heating and inhibit re‐crystallization during storage.
Functional properties of cowpea (Vigna unguiculata) starch as modified by guar, pectin, and xanthan gums
Authors: Nawab Anjum , Alam Feroz , Hasnain Abid
Published: October 2014

In the present study, the effect of different hydrocolloids (guar, xanthan, and pectin) were evaluated on some functional properties of cowpea starch. It was found that these hydrocolloids significantly enhanced the water absorption while reducing the swelling power and solubility. Only pectin was found to be an effective gum which reduces the syneresis of the cowpea starch gel during freeze–thaw process. The results indicated that guar gum caused a noticeable increase of peak viscosity as well as viscosity at 95°C examined by viscoamylograph whereas reducing trend was observed for both peak viscosity and viscosity at 95°C when pectin was added. It was also observed that guar gum caused a rapid rise in viscosity during the cooling period whereas the addition of the xanthan as well as pectin dropped the viscosity of cowpea starch. The heating stability of cowpea starch was found to be reduced by the addition of guar and xanthan gums while set back capability was successfully reduced by all selected hydrocolloids. The firmness of cowpea starch gel could be improved by the addition of all selected hydrocolloids during storage as compared to native starch.
Mechanical properties and delivery of drug/probiotics from starch and non‐starch based novel bigels: A comparative study
Authors: Behera Beauty , Sagiri Sai S. , Singh Vinay K. , Pal Kunal , Anis Arfat
Published: October 2014

The current study explores the properties of starch and non‐starch polysaccharides based bigels containing sunflower oil and their application in controlled delivery of metronidazole and probiotics. The bigels were prepared by mixing span‐40 and sunflower oil organogels with the aqueous polysaccharide sol. The microstructure of the bigels was characterized by fluorescent microscope. The bigels were then characterized for their mechanical properties using texture analysis. The flow behavior of the gels was studied using rheometer. The micrographs suggested uniform distribution of the organogels in the continuous aqueous phase. The bigels were viscoelastic in nature with a shear thinning behavior. The release of metronidazole from the bigels was diffusion mediated. These bigels showed good antimicrobial efficacy. The probiotics encapsulated within the bigels were tolerant to gastric and intestinal environment compared to the free cells. The preliminary studies suggest that the developed bigels can be used effectively for the delivery of poorly soluble drugs and probiotics.
The salt‐induced crystallization behavior of potato amylose
Authors: Wen Yan , Kang Haiqi , Wang Danli , Qiu Xueyan , Lian Xijun , Li Lin
Published: October 2014

The salt‐induced crystallization behavior of potato amylose was probed by measurement of fluorescent inversive microscope, X‐ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The crystalline patterns and granular structures of potato amylose in the presence of salt were highly dependent on the type and concentration of salt as well as the amylose content. High amylose content and low salt concentration (specifically 4% of amylose content and below 0.1 mol/L of salt in this study) favored the organization of double‐stranded helices into regular assemblies. Salt was proposed to act on the crystallization of potato amylose mainly via the cation‐starch interactions occurring between the cations of salt and the negatively charged phosphate groups and free hydroxyl groups of potato amylose. The difference in the crystalline growth mode of potato amylose with different concentrations might be attributed to different nature of cations, especially the charge density.
Is Pancreatic Fistula Associated with Worse Overall Survival in Patients with Pancreatic Carcinoma?
Authors: Murakami Yoshiaki , Uemura Kenichiro , Sudo Takeshi , Hashimoto Yasushi , Kondo Naru , Nakagawa Naoya , Sasaki Hayato , Sueda Taijiro
Published: October 2014

Background

Pancreatic fistula (PF) is one of the leading complications after pancreatic resection for pancreatic carcinoma. The aim of this study was to determine whether PF was associated with deterioration of long‐term outcomes in patients with pancreatic carcinoma after surgical resection.

Methods

Medical records of 210 patients with pancreatic carcinoma who underwent tumor resection were reviewed retrospectively. PF was defined as grade B or C PF according to the criteria of the International Study Group on Pancreatic Fistula. Clinicopathological factors including overall survival were compared between patients with and without PF by univariate and multivariate analyses.

Results

Thirty‐one patients (15 %) developed postoperative PF, and 179 (85 %) did not. The 31 cases of PF consisted of 27 grade B PF and 4 grade C PF. There were no differences in the use of adjuvant chemotherapy, tumor differentiation, lymph node status, surgical margin status, or UICC stage between groups. Overall 5‐year survival rates for patients with and without PF were 25 and 27 %, respectively. There was no significant difference in overall survival between the two groups (P = 0.743). Multivariate analysis demonstrated that the use of postoperative adjuvant chemotherapy (P < 0.001), tumor differentiation (P = 0.005), and lymph node metastasis (p < 0.001) were factors independently associated with overall survival.

Conclusions

These results suggested that PF was not associated with deterioration of long‐term outcomes in patients with pancreatic carcinoma. However, further analyses on larger number of patients are needed to determine a negative effect of grade C PF on long‐term survival.
Participation Patterns Among Mexican–American Parents Enrolled in a Universal Intervention and Their Association with Child Externalizing Outcomes
Authors: Mauricio Anne M. , Tein Jenn-Yun , Gonzales Nancy A. , Millsap Roger E. , Dumka Larry E. , Berkel Cady
Published: October 2014

This study used growth mixture modeling to examine attendance trajectories among 292 Mexican–American primary female caregivers enrolled in a universal preventive intervention and the effects of health beliefs, participation intentions, cultural influences, and intervention group cohesion on trajectory group membership as well as trajectory group differences on a distal outcome, immediate posttest teacher report of child externalizing (T2). Results supported four trajectory groups—early terminators (ET), mid‐program terminators (MPT), low‐risk persistent attenders (LRPA), and high‐risk persistent attenders (HRPA). Compared with LRPAs, caregivers classified as HRPAs had weaker familism values, less parenting efficacy, and higher externalizing children with lower GPAs. Caregivers in the two persistent attender groups reported strong group cohesion and providers rated these caregivers as having strong participation intentions. Children of caregivers in the LRPA group had the lowest T2 child externalizing. Children of caregivers in the MPT group had lower T2 externalizing than did those of the ET group, suggesting partial intervention dosage can benefit families. Despite high levels of attendance, children of caregivers in the HRPA had the highest T2 externalizing, suggesting this high‐risk group needed either more intensive services or a longer period for parents to implement program skills to evidence change in child externalizing.
Non‐Invasive Prenatal Testing: UK Genetic Counselors’ Experiences and Perspectives
Authors: Alexander Elizabeth , Kelly Susan , Kerzin‐Storrar Lauren
Published: October 2014

To date, NIPT in the UK has been predominately used in the health service for early sexing of pregnancies at known risk of sex‐linked conditions. Developments in the technology are broadening its use to diagnostic testing for paternally inherited genetic conditions and for detection of aneuploidy. This study aimed to examine the experiences of UK genetic counselors with offering NIPT for sexing, and to explore their views on future uses of the technology. Twenty interviews with practicing GC's from four centres were audiotaped, transcribed, and analyzed using modified grounded theory. Participants all had experience of counseling patients around prenatal diagnosis and 18/20 had experience of offering NIPT. GCs reported initially feeling cautious about offering the test, although they saw it as a positive advance for their patients at genetic risk. Emphasis was placed on accuracy, adequate counseling provision and gatekeeping with concerns expressed about broadening its use in the routine antenatal setting. Findings indicate the genetics model for offering prenatal testing to high risk patients can incorporate NIPT and the profession may have a role in informing its implementation in wider healthcare settings. In a wider context this study highlights the challenges new technologies bring to genetic counselors’ practice and service structure.
Thumb Volar Plate Reconstruction Utilizing Extensor Pollicis Brevis Autograft: Evaluation of a New Technique
Authors: Taylor Kenneth F. , Levy Jeffrey A.
Published: October 2014

Background

Sagittal plane instability of the thumb metacarpophalangeal joint is a difficult problem with numerous surgical techniques described. The purpose of the study is to demonstrate a technique in which a distally based extensor pollicis brevis tendon autograft is utilized to reconstruct the deficient volar plate.

Methods

This is a retrospective case series of four patients who were followed a minimum of 2 years after this procedure. Patient demographics, return to work status, and objective outcomes are reported.

Results

This technique compared favorably to those previously described, in terms of technical ease, functional results, and patient satisfaction. Each patient returned to his previous activity level and was maintained on active duty in his current military occupational specialty. None required a permanent profile to limit the physical demands of his job.

Conclusions

Preliminary data suggests this technique is anatomically sound, technically less demanding, and requires minimal surgical dissection compared to previously described procedures.
The Palmaris Profundus, a Rare Sight during Carpal Tunnel Release
Authors: Browne K. M. , Fauzi Z. , O'Shaughnessy M.
Published: October 2014

Palmaris profundus is a rare anatomical anomaly that may complicate carpal tunnel release. We discuss a recent case of carpal tunnel syndrome and its surgical release, whilst reviewing the published anatomical and surgical literature.
The effect of antibiotic prophylaxis guidelines on surgical‐site infections associated with cesarean delivery
Authors: Skjeldestad Finn Egil , Bjørnholt Jørgen V. , Gran Jon M. , Erisken Hanne‐Merete
Published: October 2014

Objective

To evaluate the effect of Norwegian antibiotic prophylaxis guidelines on rates of superficial and deep surgical‐site infections (SSIs) associated with cesarean delivery (CD).

Methods

A cross‐sectional study was conducted that analyzed the physician‐diagnosed SSIs by regimen of antibiotic prophylaxis among women who underwent planned or emergency CD at one of 42 hospitals between January 1, 2008, and December 31, 2010. The antibiotic prophylaxis regimen was verified using a hospital survey, whereas guideline compliance was assessed as part of the mandatory Norwegian Surveillance System for Healthcare‐Associated Infections.

Results

Data for 4498 patients were used. Hospitals that practiced antibiotic prophylaxis for all CDs (n = 4) provided antibiotics more often in both emergency and planned CDs than did those that used this approach for emergency CDs only (n = 33) or had no written guidelines or used prophylaxis on indication only (n = 5) (P < 0.001). The provision of antibiotic prophylaxis for all cases of CD was associated with markedly lowered rates of superficial SSIs among planned CDs, whereas no differences in rates of deep SSIs were observed between the guidelines in either planned or emergency CDs.

Conclusion

Hospitals that provided antibiotic prophylaxis to all women undergoing CD reported high compliance and had reduced rates of superficial SSIs among planned CDs.
Development of a physiotherapy-led balance clinic: the Aintree model
Authors: Kasbekar A V , Mullin N , Morrow C , Youssef A M , Kay T , Lesser T H
Published: October 2014

Objective:

To create a ‘one-stop’ clinic in which assessment, diagnosis, treatment and therapies for most patients presenting with balance and dizziness disorders are delivered simultaneously.

Methods:

Patients triaged via referral letters were selected to attend the balance clinic, which is led by specialist balance physiotherapists. Patients were seen by an audiologist, and a ‘balance’ ENT consultant was available for joint consultations when required. Further details of the clinic set up are discussed.

Results:

Over an 18-month period, 200 new ‘dizzy’ patients attended the clinic. Benign paroxysmal positional vertigo and labyrinthitis were the commonest diagnoses. Fifty per cent of all patients were discharged after a single clinic visit. Questionnaires showed that patient satisfaction was high.

Conclusion:

The physiotherapy-led balance clinic has reduced patient waiting times to be seen, has a high level of patient satisfaction and is economically beneficial.
“A Peripatetic World Court” Cosmopolitan Courts, Nationalist Judges and the Indian Appeal to the Privy Council
Authors: De Rohit
Published: October 2014

In early 1943, Lord Wilfred Green, the Master of Rolls and the head of the Chancery Division of the British judiciary, authored a secret memorandum proposing that the Judicial Committee of the Privy Council become a “peripatetic court” that would travel throughout the British Empire. This article explores the origins and politics of this proposal to provide a critical re-description of the role of the Privy Council and the circulation of law within the British Empire.
Outbreak of leptospirosis during a scout camp in the Luxembourg Belgian province, Belgium, summer 2012
Authors: MORI M. , VAN ESBROECK M. , DEPOORTER S. , DECALUWE W. , VANDECASTEELE S. J. , FRETIN D. , REYNDERS M.
Published: October 2014

An outbreak of leptospirosis occurred in the South of Belgium, during August 2012, in teenagers who participated in two consecutive adventure scout camps near the Semois river. Among the symptomatic patient population (ten scouts), clinical manifestations included headache (70%), myalgia (50%), fever (50%), bilateral conjunctival injection (50%), general malaise (30%), vomiting (20%), anorexia (20%) and cough (20%). Some of the cases presented elevated blood creatinine (40%), or proteinuria (30%). Three patients were confirmed by serology and one by polymerase chain reaction. Potential risk factors included direct contact with a muskrat and indirect contact with potentially contaminated environments including the river water. Prospective environmental investigation carried out near the river banks 2 weeks after the outbreak identified Ondatra zibethicus (muskrat) as one Leptospira sp. reservoir.
Maximizing the Number of Independent Sets of a Fixed Size
Authors: GAN WENYING , LOH PO-SHEN , SUDAKOV BENNY
Published: October 2014

Letit(G) be the number of independent sets of sizetin a graphG. Engbers and Galvin asked how largeit(G) could be in graphs with minimum degree at least δ. They further conjectured that whenn⩾ 2δ andt⩾ 3,it(G) is maximized by the complete bipartite graphKδ,n−δ. This conjecture has recently drawn the attention of many researchers. In this short note, we prove this conjecture.
‘The Asymptotic Number of Connected d-Uniform Hypergraphs’ — CORRIGENDUM
Authors: BEHRISCH MICHAEL , COJA-OGHLAN AMIN , KANG MIHYUN
Published: October 2014

The authors would like to rectify a mistake made in Theorem 1.1 of their article (Behrisch, Cojaa-Oghlan & Kang 2014), published in issue 23 (3). The text below explains the changes required.
On invisibility and experimental evidence
Authors: COSTA ALBERT , HERNÁNDEZ MIREIA , CALABRIA MARCO
Published: October 2014

At the outset of her article Valian (2014) advocates for the existence of an effect of bilingualism on executive control (EC). She is commended for being very clear about her position. She argues that: “There is a benefit of bilingualism for executive function, but that benefit competes with other benefits that both mono- and bilinguals have to varying degrees. Depending on the composition of each group in any given experiment, the other benefits may be more plentiful in the monolingual than bilingual group (or sufficiently plentiful in both groups), so that the benefits of bilingualism are invisible. This is the possibility that I favor.”