bluuebunny/crossref_metadata_2025 huggingface dataset:
Water sorption kinetics of superabsorbent hydrogels of saponified cassava starch‐graft‐poly(acrylamide)
Authors: Parvathy Prabha C. , Jyothi Alummoottil N.
Published: October 2014

Superabsorbent polymers (SAPs) are hydrophilic polymeric networks that can absorb, swell and retain large quantity of water and other physiological fluids. In this paper, the water sorption pattern and kinetics of cassava starch based SAP hydrogels were studied under different conditions of swelling such as soaking duration, pH, presence of salts, and particle size of the hydrogel. The kinetics was studied using Voigt‐based viscoelastic model to determine the rate parameter and the swelling rate (SR). It was noted that under all conditions, the water sorption followed a second order kinetics. The absorbency was directly proportional to the rate of swelling. But when the sample was allowed to swell in aqueous solutions of CaCl2 and AlCl3, the absorbency as well as the SR was irregular. The particle size also had significant effect on water absorption by the SAP and the polymer with smaller particles showed more absorption than those with larger particle size. The solvent induced phase transition of the superabsorbent hydrogel was also studied.
Change in physicochemical traits of cassava roots and starches associated with genotypes and environmental factors
Authors: Gu Bi , Yao Qingqun , Li Kaimian , Chen Songbi
Published: October 2014

Cassava South China genotype cultivars were released by Chinese Academy of Tropical Agricultural Sciences and their physicochemical traits had been described. However, the physicochemical traits of these cultivars affected by environmental factors were poorly understood. This study aimed to investigate the effects of interrelationship between genotypes and environments (G and E) on physicochemical traits of cassava roots and starches. Fourteen quantitative characteristics were assessed in seven genotypes grown in eight locations in China. The influences due to G and E upon the physicochemical traits of cassava roots and starches were evaluated using the general linear models procedure. The results indicated that the examined traits could be significantly affected by the factors of G and E, and the different contribution of G and E to total variation was evidenced. A most important economic trait dry matter content, ranging from 18.3 to 31.9% during seven genotypes, was negatively correlated to rainfall in cassava growing environments, but insignificantly correlated to temperature. Average starch granule sizes ranged between 9.5 and 12.7 µm. Granules were mainly truncated in shape and similar across all cultivars, and were insignificantly affected by rainfall and temperature. Significant correlations were observed among starch properties including paste clarity and viscosity, which was positively correlated to granule surface area. Principal component analysis demonstrated that SC8 is the best genotype suited for industrial applications and all cassava genotypes responded differently in various environmental climate conditions for the examined traits.
The effect of acid and glucoamylase hydrolysis on partial physicochemical properties and characteristics of Dioscorea alata Linn. starch
Authors: Jiang Qianqian , Gao Wenyuan , Li Xia , Shi Yanpeng , Guo Lanping , Xiao Peigen
Published: October 2014

Dioscorea alata Linn. (D. AL) rich in starch was widely used as food and medicine. This work aimed to compare the effect of acid and glucoamylase on the starch of different reaction time. The physicochemical properties of the native and hydrolyzed starches, such as swelling power (SP), starch solubility (SOL), and paste clarity were also determined in this study. The native and modified starches by acid and glucoamylase were compared and characterized by scanning electron microscope (SEM) and secondary derivative FT‐IR spectroscopy. The morphological characteristics of native D. AL starch granules revealed by SEM varied from round to oval or elliptic with smooth surface. SEM showed that glucoamylase primarily attacked the exterior of starch granules and permeate into the interior by the cracks formed on the surface. Owing to acid hydrolysis, the starch granules were depressed and transformed to bread‐like in shape and then broke into irregular lumps with particles adhered. From secondary derivative FT‐IR spectrum, the intensities of the two peaks from acid and enzyme hydrolysis starches at 1137 and 1066/cm were stronger than native starch. Some new peaks appeared due to hydrolysis. The digested starches exhibited a lower SOL and SP than native starch in water as the temperature increasing. The light transmittance of the digested starches was significantly higher than that of native starch paste and decreased with increase in storage period.
Starch modification using a twin‐roll mixer as a reactor
Authors: Qiao Dongling , Zou Wei , Liu Xingxun , Yu Long , Chen Ling , Liu Hongshen , Zhang Nuozi
Published: October 2014

A starch modification reactor has been established using a HAAKE rheometer incorporating a twin‐roll mixer, which has been modified to improve its sealing and feeding, and to establish an oxygen‐free environmental. The advantages of the system include: (i) starch modification can be carried out at high starch concentration (up to 70%); (ii) combining the steps of starch gelatinization and chemical modification; (iii) controllable reaction time; and (iv) smaller sample size (60 g) requirement. The effects of water content, rpm, time, and temperature on the reactive system was systematically investigated. Corn starch (60% starch concentration) was successfully grafted with acrylamide then crosslinked by N,N′‐methylene‐bisacrylamide to produce biodegradable superabsorbent polymers using this reactor.
Effect of ethanol addition on physical properties of extruded starch
Authors: Tomaszewska‐Ciosk Ewa , Boruczkowski Tomasz , Golachowski Antoni , Boruczkowska Hanna , Drożdż Wioletta
Published: October 2014

The aim of this study was to determine selected properties of extrudates produced from potato starch with the addition of ethyl alcohol. Ethyl alcohol at 5, 10, 15, and 20% concentration was added to potato starch with moisture content of 18 and 23%; the starch was then extruded in single‐screw extruder. The extrusion process was carried out in three temperature variants. The resultant extrudates were determined for color, expansion ratio, and mechanical properties. Properties of the extrudates were found to depend on parameters of the extrusion process, moisture content of the extruded sample and ethanol content. Morphological characteristics of the extrudates produced were affected by temperature of the extrusion process, i.e., increasing extrusion temperature resulted in a higher expansion ratio, a lower density, and higher saturation of white color. The extrudates produced from starch with the addition of ethanol were whiter, than those prepared without ethanol. The samples produced with ethanol addition were characterized by a higher number of air spaces and thinner walls, when compared to the those prepared from starch moistened only with water. All mechanical properties were lower in the samples prepared with the addition of ethanol, as compared to the extrudates without its addition.
Studies of IAA and IBA as fungal α‐amylase inhibitors using enzyme kinetics, molecular modeling and thermodynamics
Authors: Dileep Kalarickal V. , Tintu Ignatius , Remya Chandran , Haridas Madathilkovilakathu , Sadasivan Chittalakkottu
Published: October 2014

Simple sugars like glucose and maltose are found to induce the production of aflatoxin. Since the formation of simple sugars is directly linked to α‐amylase function in fungus, it is considered that the inhibition of this enzyme is an effective approach to control the production of aflatoxins. The action of two indole derivatives such as indoleacetic acid (IAA) and indolebutyric acid (IBA) has been investigated by means of enzyme kinetics, isothermal titration calorimetric and molecular docking analysis. The results suggested that both IAA and IBA can inhibit α‐amylase in a competitive manner.
Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature
Authors: Perez‐Rea Daysi , Rojas Carola , Carballo Sergio , Aguilar Wilson , Bergenståhl Björn , Nilsson Lars
Published: October 2014

The susceptibility to enzymatic hydrolysis of starch extracted from raw roots of Canna indica, Manihot esculenta and Xanthosoma sagittifolium, grown in Bolivia, were studied below the gelatinization temperature. The granule size and amylose content were as followed: C. indica>M. esculenta>X. sagittifolium. The hydrolysis showed a rapid rate at the initial stage, followed by a progressive decrease thereafter. At 30, 40 and 50°C, during the initial stage, the rate of hydrolysis was observed to be influenced by the size of the granules, being the highest for the small sized granules X. sagittifolium, followed by the medium sized granules M. esculenta and the lowest rate was for the large sized granules C. indica starch. During the slow phase, A‐type M. esculenta and B‐type C. indica showed higher hydrolysis rates than A‐type X. sagittifolium. At 60°C, a positive correlation was found between the amylose content and the rate of hydrolysis among the starches. Microscopic observations showed a pattern of attack by the enzyme towards C. indica starch granules, suggesting that high amylose content is concentrated around the hilum.
Porous rice powder from the precipitation of gelatinized flour or starch paste with ethanol
Authors: Patindol James , Shih Frederick , Ingber Bruce , Champagne Elaine , Boue Stephen
Published: October 2014

Hot paste obtained by autoclaving (130°C, 25 psi, 20–30 min) a 5–7% w/w rice flour or starch slurry was precipitated with ethanol (three extractions) to produce a dry, porous, pregelatinized powder with an average particle size of 75.0 µm (flour‐derived powder) and 41.6 µm (starch‐derived powder). The microstructure of the individual particles was characterized by an interconnecting lattice of irregularly shaped vesicles, and with cavities of varying size and shape. The vesicular network was relatively thinner and finer for the starch‐derived products compared with the flour‐derived ones. In comparison with native flour and starch, the bulk density of pregelatinized powders decreased; solvent uptake (water, oil, and alcohol), swelling power, and in vitro starch digestibility increased; whereas, gel consistency, freeze–thaw stability, and AAM content sparingly changed. Changes in morphological and physicochemical properties were generally more evident on the starch‐derived products compared with the flour‐derived counterparts. To some extent, changes in properties were also affected by severity of the gelatinization treatment (varying slurry concentration and autoclaving duration). The pregelatinized rice products as developed may be useful in food and non‐food applications.
Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)
Authors: Tivana Lucas Daniel , Dejmek Petr , Bergenståhl Björn
Published: October 2014

The effect of adding soy protein on the texture and colour of garri, a West African cassava food, is evaluated. Garri is mostly pre‐gelatinized and agglomerate starch product. The challenge lies in maximizing the protein supplementation without changing the textural characteristics. Three different soybean flours were used for fortification: toasted soy flour (TSF), isolated soy protein (ISP) and defatted soy flour (DSF). The soy flours were dispersed in water, and the pH of the dispersions adjusted to 6.5 and 4.5. Both boiled and unboiled dispersions were used. Fortification of garri with soy flour to a protein content of 15% w/w affected the texture of garri agglomerates. The addition of soy flour suspensions that were not boiled to the shredded cassava roots resulted in increase of hardness of swollen garri particles by a factor greater than 1.7 for ISP and DSF and a factor of 1.2 for TSF. Suitable pretreatment of the soy suspension in term of pH adjustment to 4.5 and boiling, restored the hardness to the level of non‐fortified garri with all types of flour. Light microscopy of garri aggregates showed a positive correlation between the size and continuity of protein domains and hardness, where ‘hard garri’ consist of a system of ‘starch in protein’ and ‘soft garri’ consist in a system of ‘protein in starch’. The hue turned more yellow and the darkness of fortified garri increased as consequence of the colours of the soy flours added.
Evolution of the development of how starch is biosynthesized
Authors: Robyt John F. , Mukerjea Rupendra
Published: October 2014

In 1940, C.S. Hanes found that potato phosphorylase transferred a few two to three glucose units from α‐D‐Glc‐1‐P to the nonreducing‐ends of starch. Starting with only α‐D‐Glc‐1‐P and phosphorylase, there was no reaction and a starch‐primer was required for reaction. In 1960, Leloir and coworkers incubated starch granules with ADP‐[14C]Glc and found that 14C‐starch was synthesized. Reaction with β‐amylase gave 14C‐maltose from the nonreducing‐ends and it was assumed that the glucose was being added to the nonreducing‐ends of a primer. Mukerjea and Robyt pulsed and chased starch‐granules with ADP‐[14C]Glc and ADPGlc, and found on reduction and hydrolysis of the 14C‐starch, 14C‐D‐glucitol was obtained, indicating that glucose was added to the reducing‐ends of growing starch‐chains. They obtained highly purified, starch‐synthase that was shown to be free of starch‐primers and gave de novo synthesis, with the addition of glucose to the reducing‐ends. They also found 61 papers from 1964 to 2012 that used 50–100 mM Tris‐type buffers with starch‐synthase and had to add putative‐primers to obtain activity. Mukerjea et al. showed that 25 mM Tris‐type buffers, completely inhibited starch‐synthase. Addition of 10 mg/mL putative‐primers, glycogen or maltotetraose, gave partial (8–57%) reversal of the inhibition. The putative‐primers were activators and not primers; however, their use perpetuated the primer myth for 50 years. A hypothesis is developed, as to how starch granules are initiated and grow in vivo.
Medium and high substituted carboxymethyl starch: Synthesis, characterization and application
Authors: Spychaj Tadeusz , Wilpiszewska Katarzyna , Zdanowicz Magdalena
Published: October 2014

Carboxymethyl starch (CMS) could find application in many areas of industry. A review of synthesis methods of medium and high substituted CMS was presented. The influence of synthesis parameters on degree of substitution (DS) as well as reaction efficiency was described. The methodology of CMS physicochemical properties determination as well as the relation between CMS chemical characteristics (e.g. DS, amylose/amylopectin ratio) and its physicochemical properties was presented. Moreover, reported CMS applications were submitted.
Synergic effect of exogenous microorganism combination on propionic and butyric acid formation during in vitro colonic fermentation of maize resistant starch
Authors: Zhao Xin‐Huai , Zhu Cui‐Lan
Published: October 2014

A maize RS was prepared from high‐amylose maize starch, and fermented at 12 g/L and 37°C for 36 h by healthy adult fecal extract in vitro. Exogenous microorganisms of 14 strains or some strain combination were added into the fermentation system to investigate their impacts on propionic and butyric acid formation. Analysis results showed that two acids only about 4.7–5.2 mM were generated from the RS by the fecal extract. Addition of one of the four strains such as Enterococcus faecalis, E. faecium, Bifidobacterium infantis, or B. longum favored two acids formation to about 9–12 mM but other strains exhibited no or an insignificant impact on two acids formation. When 1 of the 4 strains and 1 of 10 other strains were applied with the fecal extract, two acids detected were about 8–10 mM; if two of the four strains were applied, a synergic effect was observed as two acids formation was up to about 13–15 mM. It is briefly concluded that some microorganisms can cooperate with colon microflora to favor two acids formation during RS colonic fermentation, and strain combination by mixing two specified strains can result in a synergic effect on acid formation.
Physicochemical properties of three starches derived from potato, chestnut, and yam as affected by freeze‐thaw treatment
Authors: Zhang Wenjing , Chen Haixia , Wang Jia , Wang Yanwei , Xing Lisha , Zhang Hua
Published: October 2014

Starches derived from chestnut, potato, and yam were compared by freeze‐thaw treatments (FTT) from 1 to 5 cycles under the conditions of −18°C for 24 h and then 30°C for 2 h. The microstructure, crystallinity, thermal properties, and physicochemical characteristics were investigated using SEM, XRD, and DSC. Significant differences were found after the FTT for the three kinds of starches. Honeycomb‐like network structures formed after the first FTT cycle and the structures were broken after the fifth freeze‐thaw cycle. The freeze‐thawed chestnut and yam starches showed typical B‐type crystal structures, which were significantly different from native ones (A‐type and C‐type patterns for chestnut and yam starches, respectively). The thermodynamic parameter values (T0, Tp, Tc, and ΔH) of the freeze‐thawed starches increased with the increase of FTT cycles. Among the three types of starch, yam starch showed the higher freeze‐thaw stability than potato and yam starches. The potato starch had the highest RS content, which makes it a good resource for RS production.
Effect of water requirement and alkali on wheat–rice noodle quality
Authors: Suwannaporn Prisana , Wiwattanawanich Kamonphan , Tester Richard F.
Published: October 2014

High protein wheat flour (14.8% protein) was diluted with high AM rice flour to obtain a noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content. Rice flour substitution levels and water addition levels were studied in an attempt to optimize noodle quality using response surface methodology (RSM). Increased substitution of wheat flour with rice flour and increasing water addition levels resulted in the lowering of all textural parameters; maximum tensile strength, maximum distance, maximum cutting force, and cutting curve area. Increased rice flour substitution had a more pronounced effect on textural quality than water addition level. A water addition level appropriate for the level of wheat flour substitution is a critical factor determining noodle quality. The relationship between rice flour substitution level and water addition level was significant for all quality criteria (p ≤ 0.05). Wheat–rice flour blends exhibited higher peak viscosities and breakdown values, producing noodles with more smoothness, less firmness, and less elasticity. No significant difference in cooking loss of wheat–rice noodles was detected at substitution levels of up to 30% (p ≤ 0.05). Increasing alkali concentration up to levels of 1.5% can induce protein aggregation by disulphide bonding; resulting in improvement of almost all textural quality metrics.
Prediction of starch hydrolysis in native starches studied in vitro
Authors: Adeleye Oluwafunmilayo O. , Ologhobo Anthony D. , Iji Paul A.
Published: October 2014

Starches from different botanical origin (sago, rice, wheat, corn, sweet potato, arrowroot, and potato as well as sweet potato meal, cassava pulp, and tapioca) with varying total starch (TS) and amylose content were assessed for hydrolysis in vitro by gastric enzymes and their starch fractions were characterized as rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). The relationship between starch hydrolysis (SH) and organic matter digestibility, as well as total variability among TS, amylose content, RDS, SDS, and RS fractions of these test starches were also studied. SH varied significantly ranging from 9.8% in potato starch to 85.5% in sago starch with organic matter digestibility (OMD) of 22.36 and 95.04%, respectively. Significantly positive relationships were also recorded between SH and OMD, SDS, RDS and a significantly negative relationship with RS. Prediction equations were proposed to estimate SH from OMD and TS, and the correlation between estimates and determined SH values was high (r = 0.89, p < 0.0001), alluding to the possibility of estimating SH in starches using OMD and starch content values, hence enabling fast screening and predictability of starch fermentation kinetics for various aspects of nutrition studies.
Structural, thermal, and rheological properties of Amaranthus hypochondriacus and Amaranthus caudatus starches
Authors: Singh Narpinder , Kaur Shubhpreet , Kaur Amritpal , Isono Naoto , Ichihashi Yuya , Noda Takahiro , Rana Jai Chand
Published: October 2014

Structural, thermal, and rheological properties of starches from 13 Amaranthus hypochondriacus lines and 8 Amaranthus caudatus lines were evaluated and related using principal component analysis. Amylopectin chains with DP 6–12, DP 13–18, DP 19–24, and DP 25–30 ranged from 43.60 to 55.72%, 31.59 to 34.49%, 10.14 to 16.37%, and 2.56 to 5.53%, respectively, for A. hypochondriacus and 50.67 to 57.53%, 29.30 to 32.02%, 10.04 to 13.09%, and 2.75 to 4.2%, respectively for A. caudatus. A. hypochondriacus showed higher proportion of granules <1 µm (14.76–35.64%) than A. caudatus (0.16–6.92%). A. hypochondriacus and A. caudatus starches showed the granules of size 1–10 µm between 57.09 to 77.48% and 88.67 to 99.66%, respectively. The transition temperatures (To, Tp, and Tc) were negatively correlated with amylopectin short chains (DP 6–12). The pasting properties (PV, BV, FV, and SB) were positively correlated with DP 6–12 and negatively with DP 13–24. Starches with higher proportion of granules of 1–10 µm showed higher amount of DP 6–12, crystallinity, and paste viscosities. Starches with higher proportion of 11–30 µm had high DP 13–30 and gelatinization transition temperatures. The results reflected that the change in structure from liquid‐like to solid‐like was dependent upon chain length, starch with higher DP 6–10 showed higher Tcrossover (temperature at which G′ became higher than G″ during heating) and those with higher DP 13–24 showed lower Tcrossover.
Immobilization of alpha‐amylase on aminated polyimide membrane: Preparation, characterization, and properties
Authors: Çakmakçı Emrah , Çiğil Aslı Beyler , Danış Özkan , Demir Serap , Kahraman Memet Vezir
Published: October 2014

α‐amylase was covalently immobilized on functionalized polyimide (PI) membranes via glutaraldehyde (GA) activation. 3,3′,4,4′‐Benzophenonetetracarboxylic acid dianhydride (BTDA) and 4,4′‐oxydianline (4,4′‐ODA) based polyimide membranes were obtained via thermal imidization. Free amine groups on the surface of the polyimide membranes were generated by the amination reaction of polyimides with hexamethylenediamine (HMDA). Surface‐aminated membranes were subjected to enzyme immobilization after GA activation. Immobilization efficiency and enzyme activity of α‐amylase was examined at various pH (3.0–8.0) and temperature (15–80°C). The storage stability and reusability of immobilized α‐amylase were investigated. Immobilization yield was found as 359.53 mg per gram of modified polyimide films. Enzyme assays demonstrated that the immobilized enzyme exhibited better thermo stability than the free one. The storage stability and reusability improved by the immobilization on this enzyme support. Free enzyme lost its activity completely within 15 days. On the other hand, the immobilized enzyme retained 79.98% of its activity after 30 days. These results confirmed that α‐amylase was successfully immobilized and gained more stable character compared to the free enzyme.
The influence of prolonged frozen storage of wheat‐flour rolls on resistant starch development
Authors: Borczak Barbara , Sikora Elżbieta , Sikora Marek , Kapusta‐Duch Joanna
Published: October 2014

The objective of this study was to determine the impact of prolonged frozen storage on the resistant starch (RS) content in wheat‐flour rolls baked by the use of partially baked and fully baked technologies. Three types of wheat‐flour rolls were tested: (i) control (no frozen storage), (ii) partially baked rolls (frozen for 0, 1, 2, 3, 7, 14, 30, and 60 days), and (iii) fully baked rolls, which were kept in a freezer for 0, 1, 2, 3, 7, 14, 30, and 60 days. RS contents of partially baked and fully baked rolls were significantly higher in frozen stored rolls compared with the control rolls (p<0.05). RS level of fully baked rolls increased significantly after 7 days of frozen storage compared with rolls stored for 0, 1, and 2 days (p<0.05). The highest level of RS of partially baked rolls was recorded after 3 days of frozen storage, compared with rolls stored for 0, 1, 7, 14, 30, and 60 days (p<0.05). Once the highest RS level is reached, RS content remain unchanged (fully baked rolls) or decreased (partially baked rolls). This confirms that there is no adverse effect on RS with prolonged storage of wheat‐flour rolls.
Effects of malic acid and citric acid on the functional properties of native and cross‐linked wheat starches
Authors: Majzoobi Mahsa , Beparva Paniz , Farahnaky Asgar , Badii Fojan
Published: October 2014

The functional properties of native and modified starches are affected by other food components such as organic acids. The objective of this study was to determine the effects of citric and malic acids as two common organic acids in foods on some properties of native and cross‐linked wheat starches. Acids (150 mg/kg starch basis) were added to a starch suspension (40% w/w) and held for 30 min at 25°C, neutralized, washed, dried, and sieved. Scanning electron microscopy showed that both acids caused some spots on the surface of the granules. The acids reduced intrinsic viscosity and water absorption, while increased water solubility of the samples. Determination of the thermal properties showed that malic acid significantly reduced the gelatinization temperature and enthalpy of gelatinization while citric acid had no significant effect on these parameters. Both acids decreased hardness, adhesiveness, elasticity, and cohesiveness of the starch gels. In general, malic acid was more effective than citric acid on the functional properties of both starches. Native wheat starch was more sensitive to these acids than the cross‐linked starches.
Optimization of corn starch succinylation using response surface methodology
Authors: Wu Xiuli , Liu Peng , Ren Lili , Tong Jin , Zhou Jiang
Published: October 2014

Succinylation of corn starch was carried out through a dry process by using response surface methodology with four variables and five levels. A multi‐linear regression method was chosen to fit the relationship between the response variable (y, the degree of substitution (DS)) and the four regressors (xi), i.e. concentration of sodium bicarbonate (x1), moisture content of reaction system (x2), reaction temperature (x3) and time (x4). A second‐order model equation was obtained and then examined through experiments. The model adequacy was satisfactory as the coefficient of determination (R2) was 0.9103. The predicted optimal value for the DS was 0.150. The actual experimental results showed that DS and reaction efficiency (RE) were 0.151 and 93.25%, respectively. FTIR, XRD, and SEM were used to characterize the obtained succinate starches.
Pachyrhizus ahipa roots and starches: Composition and functional properties related to their food uses
Authors: Doporto María C. , Dini Cecilia , Viña Sonia Z. , García María A.
Published: October 2014

Chemical composition of two accessions (N° 11 and Local) of Pachyrhizus ahipa was evaluated and their starches were characterized from a technological and nutritional point of view. Ahipa roots were characterized by their high protein (8–9%) level compared to other roots and tubers. Accession 11 exhibited higher starch content than Local accession. Compared to cassava, ahipa starch showed lower gelatinization temperature, exhibiting accession 11 the lowest value. Ahipa starch digestibility was similar to that of other leguminous plants. Accession 11 showed higher rapidly digestible (RD), resistant (RS) and lower slowly digestible (SD) starch than cassava. Rotational rheological assays indicated that gelatinized ahipa starch suspensions present a pseudoplastic thixotropic behavior and under dynamic assays they behaved as a weak gel. Finally, ahipa can be considered a very good source of starch and might be used as a functional food, contributing to increase the RD and SD fractions.
Evaluation of various chemical and thermal feed processing methods for their potential to enhance resistant starch content in barley grain
Authors: Deckardt Kathrin , Khiaosa‐ard Ratchaneewan , Grausgruber Heinrich , Zebeli Qendrim
Published: October 2014

Controlling the digestibility of starch in cereals by enhancing the content of RS has attracted considerable attention because of its health‐promoting properties. Main goal of this research was to establish the role of different chemical and thermal processing methods on their potential to enhance RS content and modulate chemical composition of barley grain. A combination of 28 chemical and thermal grain processing techniques, including water and different lactic (LA) and tannic acid (TA) concentrations, steeping durations, with or without heat (55°C) and post‐cooling conditions were compared with untreated native barley. Treating barley grain with 5% LA for 48 h at room temperature was the most efficient method to enhance RS proportion (3.1% of DM) in barley grain, which was five times higher than RS of native barley. Greater RS contents were also associated with elevated proportions of organic matter and total fiber in the barley grain. In vivo animal studies are warranted to evaluate this processing method from nutritional and health‐enhancing perspective.
Assessing the susceptibility of amylose–lysophosphatidylcholine complexes to amylase by the use of iodine
Authors: Ahmadi‐Abhari Salomeh , Woortman Albert J. J. , Hamer Rob J. , Loos Katja
Published: October 2014

The formation of amylose–lysophosphatidylcholine (LPC) inclusion complexes renders amylose less susceptible to amylase digestion. In order to better understand this phenomenon on a structural level, the complexation of 9% wheat starch suspensions with 0, 2, 3, and 5% exogenous LPC was developed in RVA. Amylose–LPC inclusion complexes were isolated after 15, 30, 60, 120, and 240 min in vitro digestion of the wheat starch suspensions to quantify the amount of non‐complexed amylose by spectrophotometry. The samples were dissolved in DMSO containing 0.5% LiBr and exposed to iodine. In addition, parts of the digesta were defatted and subjected to the same procedure to elucidate the total amount of amylose that remained undigested. In this way, more insight was obtained into the protective effect of amylose–LPC complex formation on digestion of starch. This study confirms that the amylose susceptibility to amylolysis decreases in the presence of LPC. Higher LPC concentrations not only induced the formation of more amylose inclusion complexes but also resulted in more stable complexes which remained undigested as well as longer amylose chains after enzyme hydrolysis, due to the presence of LPC inside the amylose helix. In addition, a higher melting enthalpy of the amylose–LPC complexes in the digesta demonstrates the protective effect of LPC during enzyme hydrolysis.
Microstructure and rheology of apple jam as influenced by cross‐linked acetylated starch
Authors: Tan Cong‐ping , Cui Bo , Lu Yan‐min , Zhao Na , Wang Yin
Published: October 2014

The micro‐structural changes of jams containing different amounts of cross‐linked acetylated starch (CAS) have been studied using rheological measurements, sensory evaluation, scanning electron microscopy (SEM), and laser particle analysis. The results indicated that all samples exhibited pseudoplastic flow with yield stress. Subsequent dynamic oscillatory rheological study also showed that jam structure was more compact in the presence of 20% CAS. SEM analysis demonstrated that there was a fine, homogeneous network in the microstructure of apple jams. Furthermore, it was found that the particle size was smaller after adding CAS. Therefore, we conclude that CAS could be an appropriate gelling agent for apple jams, and the most suitable CAS content for industrial manufacturing was 20%.
Retrogradation kinetics and glass transition temperatures of Pueraria lobata starch, and its mixtures with sugars and salt
Authors: Guo Li , Du Xianfeng
Published: October 2014

Retrogradation kinetics of Pueraria lobata starch and Tg of maximally freeze‐concentrated state () of its mixtures with sugars or salt were investigated by using XRD and DSC. The results showed that as for P. lobata starch stored at 4°C, both intensity and retrogradation degree (RD) reached the utmost values. The RD of P. lobata starch stored at −22°C was greater than that of P. lobata starch stored at 28°C. Retrogradation rate of P. lobata starch stored at 4°C was 1.6 times faster than that of P. lobata starch stored at −22°C, and 3.4 times faster than that of P. lobata starch stored at 28°C, as indicated XRD analysis. Besides, as indicated DSC analysis, the of P. lobata starch was decreased after sugars and NaCl were added at 4 and −22°C, while its RD was increased under the same conditions.
Comparative study on molecular size, multi‐branched structure, and chain conformation of amylopectins from three rice cultivars
Authors: Hu Ting , Zhao Siming , Huang Qilin
Published: October 2014

Molecular size, multi‐branched structure, and chain conformation of amylopectins from indica (Ir‐AP), japonica (Jr‐AP), and glutinous rice (Gr‐AP) were investigated by laser light scattering (LLS), isoamylase debranching with gel permeation chromatography (GPC) separation and viscometry. The weight‐average molecular weight (Mw), radius of gyration (〈S2〉1/2), and intrinsic viscosities ([η]) in DMSO at 25°C were measured separately for Ir‐AP (4.72 ± 0.15 × 107, 163.70 ± 2.1 nm and 456.47 mL/g), Jr‐AP (6.61 ± 0.41 × 107, 170.40 ± 2.6 nm and 569.68 mL/g), and Gr‐AP (2.35 ± 0.34 × 108, 253.20 ± 16.3 nm and 926.08 mL/g). The Gr‐AP showed a dramatically lower overlapping concentration (c* = 1/(A2Mw), 1.40 × 10−4 g/mL) than Ir‐AP and Jr‐AP (1.13 × 10−3 g/mL and 1.04 × 10−3 g/mL), indicating that the first had more entanglements between macromolecular chains than the latter two. Based on the cluster model and A:B chain ratios, the Gr‐AP had more branched chains and longer internal‐chains than Ir‐AP and Jr‐AP. In view of polymer solution theory, the molecular parameters of ρ (viscometric radius Rη/〈S2〉1/2) and σ (A2Mw/[η]) revealed that Ir‐AP, Jr‐AP, and Gr‐AP existed as hyperbranched chains occupying a spherical volume and the first two presented a star‐like branched conformation in DMSO. This research provides the insights into multi‐branched structure and chain conformation of AP as well as a theoretical basis for interpretation of AP functional properties associated with their molecular structure.
First‐trimester contingent screening for trisomies 21, 18 and 13 by fetal nuchal translucency and ductus venosus flow and maternal blood cell‐free DNA testing
Authors: Kagan K. O. , Wright D. , Nicolaides K. H.
Published: October 2014

ABSTRACT

Objective

To examine performance of screening for major trisomies by a policy of first‐line assessment of risk according to maternal age, fetal nuchal translucency thickness (NT) and ductus venosus pulsatility index for veins (DV‐PIV) followed by cell‐free DNA (cfDNA) testing in pregnancies with an intermediate risk.

Methods

We estimated the distribution of risks based on maternal age, fetal NT and DV‐PIV in a dataset of 86 917 unaffected and 491 trisomic pregnancies undergoing prospective screening for trisomies. Performance of screening for trisomies by cfDNA testing was derived from a meta‐analysis of clinical validation studies. We estimated performance and cost of screening for trisomies using different combinations of ultrasound screening and cfDNA testing.

Results

Screening for trisomies 21, 18 and 13 according to a combination of maternal age, fetal NT and DV‐PIV in all pregnancies, followed by invasive testing in the high‐risk group (≥ 1:10) and cfDNA testing in the intermediate‐risk group (1:11–1:3000) can potentially detect about 96%, 95% and 91% of cases, respectively, with a false‐positive rate (FPR) of 0.8%. On the assumption that the costs for ultrasound screening, cfDNA testing and invasive testing are €150, €500 and €1000, respectively, the overall cost of such a policy would be about €250 per patient. The alternative policy, of universal screening by cfDNA testing, can potentially detect about 99%, 97% and 92% of cases of trisomies 21, 18 and 13, but at an overall cost of more than €500 per patient.

Conclusion

Incorporation of cfDNA testing into a contingent policy of early screening for the major trisomies, based on the risk derived from first‐line screening by a combination of maternal age, fetal NT and DV‐PIV, can detect a high proportion of affected cases with a low FPR. Copyright © 2014 ISUOG. Published by John Wiley & Sons Ltd.
Three New Keggin‐based Compounds Constructed by a Hydralazine Derivative Ligand: Assembly, Structures, and Properties
Authors: Tian Ai‐Xiang , Hou Xue , Sun Na , Xiao Ru , Ying Jun , Yang Yang , Ning Ya‐Li , Li Tian‐Jiao , Wang Xiu‐Li
Published: October 2014

Three new inorganic‐organic hybrid compounds based on α‐Keggin clusters and Ag‐organic subunits, [Ag3L4(H2O)4][PMo12O40]·3H2O (1), [Ag3L4(H2O)4][PW12O40]·2H2O (2), and [Ag3L6][PMo12O40] (3) [L = 1‐amino‐4‐(3,5‐dimethylpyrazolyl)hydralazine], were synthesized under hydrothermal conditions and characterized by single‐crystal X‐ray diffraction. Compounds 1 and 2 are isostructural and contain two kinds of Ag subunits: dinuclear [Ag2L2(H2O)4]2+ and mononuclear [AgL2]+. The dinuclear Ag clusters are linked by Keggin anions to construct a 1D chain, whereas the mononuclear Ag subunits form another supramolecular chain. The adjacent 1D coordination chains and supramolecular chains connect with each other through hydrogen bonding interactions to form a 2D supramolecular layer. In compound 3, the discrete mononuclear subunits [AgL2]+ are linked by PMo12O403– anions through hydrogen bonding interactions to construct a supramolecular chain. Additionally, the electrochemical and photocatalytic properties of the title compounds were investigated.
Surgery for Gastrointestinal Stromal Tumors (GISTs) of the Stomach and Small Bowel: Short‐ and Long‐Term Outcomes Over Three Decades
Authors: Sandvik Oddvar M. , Søreide Kjetil , Gudlaugsson Einar , Søreide Jon Arne
Published: October 2014

Background

Many studies on gastrointestinal stromal tumors (GISTs) derive from tertiary referral centers, but few examine strictly population‐based cohorts. Thus, we evaluated the clinical features, surgical treatments, clinical outcomes, and factors predicting the survival of patients with GISTs in a population‐based series.

Methods

Patients with GISTs diagnosed at Stavanger University Hospital over three decades (1980–2012) were analyzed. Data were retrieved from hospital records. Descriptive statistics and survival analyses (Kaplan–Meier) are presented. A limited number of colorectal GISTs (n = 6) restricted most analyses to those with a gastric or small bowel location.

Results

Among 66 patients surgically treated for GISTs, 60 patients (91 %) had either a gastric or a small bowel localization. Females comprised 61 %. The median age at diagnosis was 63 (range, 15–88) years. Clinical symptoms were recorded in 43 patients (65 %). Complete tumor resection was achieved in 85 % of the patients. During follow‐up, 6 patients were surgically treated for local recurrence or metastatic disease. The median follow‐up time was 6.1 years. At last follow‐up, 30 patients (46 %) were deceased, 10 of whom died from GISTs. The median overall survival was 10.4 years. For GISTs with a gastric or small bowel location, a 1‐ and 5‐year disease‐specific survival of 100 and 96 %, and a relapse‐free survival of 96 and 78 % were observed. Male gender, incidental diagnosis, smaller tumor size, a low mitotic rate, an intact pseudocapsule, low‐risk categorization, and an early stage were significantly associated with improved outcomes.

Conclusion

Surgery in a low‐volume, population‐based setting yields enhanced long‐term disease and recurrence‐free survival for patients with GISTs of the stomach or small bowel. Incidental diagnosis, complete tumor resection, and low‐risk categorization are good predictors of long‐term prognosis.
miR‐545 inhibited pancreatic ductal adenocarcinoma growth by targeting RIG‐I
Authors: Song Bin , Ji Weiping , Guo Shiwei , Liu Anan , Jing Wei , Shao Chenghao , Li Gang , Jin Gang
Published: October 2014

Pancreatic ductal adenocarcinoma (PDAC) ranks fourth on the list of cancer‐related causes of death. Deregulation or dysfunction of miRNAs contribute to cancer development. In this study, we found that low miR‐545 level and high RIG‐I protein in PDAC tissues were both correlated with low survival rate. MiR‐545 up‐regulation inhibited PDAC cell lines growth and vice versa. 3′UTR of RIG‐I was targeted by miR‐545. Thus we concluded that low miR‐545 levels in PDAC promote tumor cells growth, and this is associated with reduced survival in PDAC patients. MiR‐545 exerts its effects by directly targeting RIG‐1.
rCNT2 extracellular cysteines, Cys615 and Cys649, are important for maturation and sorting to the plasma membrane
Authors: Pinilla-Macua Itziar , Claudio-Montero Ana , Pastor-Anglada Marçal
Published: October 2014

rCNT2 is a purine‐preferring concentrative nucleoside transporter implicated in the regulation of extracellular adenosine levels and purinergic signaling. This study addressed the analysis of the CNT2 C‐terminus tail as a domain likely to be implicated in transporter sorting. The topological mapping of this segment revealed that Cys615 and Cys649 are important residues for the proper trafficking of CNT2 to the plasma membrane. The inhibition of protein disulfide isomerase (PDI) and ER glycosidase I and II impaired rCNT2 trafficking to the cell surface, similarly to Cys615 and Cys649 mutants. The present work suggests these two cysteine residues are relevant for the proper sorting of the transporter and its functional performance.
N‐Glycosylation of extracellular matrix protein 1 (ECM1) regulates its secretion, which is unrelated to lipoid proteinosis
Authors: Uematsu Shiho , Goto Yuki , Suzuki Takehiro , Sasazawa Yukiko , Dohmae Naoshi , Simizu Siro
Published: October 2014

Extracellular matrix protein 1 (ECM1) is expressed in a wide variety of tissues and plays important roles in extracellular matrix formation. Additionally, ECM1 gene mutations cause lipoid proteinosis (LP), a rare skin condition of genetic origin. However, an effective therapeutic approach of LP is not established. Here, we showed that ECM1 gene mutation observed in LP patients significantly suppresses its secretion. As ECM1 has three putative N‐glycosylation sites and most of mutated ECM1 observed in LP patients are defective in these N‐glycosylation sites, we investigated the correlation between LP and N‐glycosylation of ECM1. We identified that the Asn354 and Asn444 residues in ECM1 were N‐glycosylated by mass spectrometry analysis. In addition, an N‐linked glycan at Asn354 negatively regulated secretion of ECM1, contrary to LP patient‐derived mutants. These results indicate that the defect of N‐glycosylation in ECM1 is not involved in the aberration of secretion of LP‐derived mutated ECM1.
The relationship between team autonomy and new product development performance under different levels of technological turbulence⋆
Authors: Chen Jiyao , Neubaum Donald O. , Reilly Richard R. , Lynn Gary S.
Published: October 2014

Operations management researchers have frequently suggested that autonomy can motivate teams to actively and flexibly adapt to fast‐changing environments, fostering innovation and creative problem solving. However, empirical studies have not consistently supported the benefits of team autonomy. We articulate the behavioral and mechanistic effects of team autonomy by integrating operations management and behavioral literatures. Further, we view team autonomy as a bipolar factor and argue that both the behavioral and mechanistic effects of team autonomy on operational outcomes are non‐linear. Drawing on information processing theory, we propose that the benefits of team autonomy depend on the degree of technological turbulence. A study of 212 new product development projects supports these propositions. Specifically, the relationship between team autonomy and operational outcomes is ∩‐shaped in technologically turbulent environments and U‐shaped in technologically stable environments. Further, operational outcomes mediate the relationships between team autonomy and product success. We discuss the theoretical implications regarding new product development, operations management, the bipolarity of autonomy, and information‐processing theory.
Symptoms of attention deficit hyperactivity disorder and quality of life of mothers of school‐aged children: The roles of child, mother, and family variables
Authors: Chen Vincent Chin‐Hung , Yeh Chin‐Jung , Lee Tzu‐Chi , Chou Jen‐Yu , Shao Wen‐Chuan , Shih Ding‐Ho , Chen Chun‐Ing , Lee Pei‐Chin
Published: October 2014

This study examined the impact of inattention and hyperactivity symptoms in children and mothers, opposition problems in children, maternal depression, and perceived family support on the quality of life (QOL) of mothers. Mothers of children in one elementary school were contacted. The relationship between sociodemographic variables, the levels of inattention and hyperactivity symptoms in children and mothers, oppositional symptoms in children, maternal depression, perceived family support, and maternal QOL were examined. Three hundred and eighty‐two participants were included in this study. Consistent factors related to the mother's QOL in the four domains were maternal depression, perceived family support, and housing status after controlling for several family, maternal, and child variables. Maternal QOL was more related to her own and family factors including maternal inattention, hyperactivity and depression symptoms, perceived family support, and housing status, instead of parent‐rated inattention and hyperactivity symptoms of the child. Screening for maternal inattention, hyperactivity and depression symptoms, and mental health services for these mothers are warranted based on these findings.