bluuebunny/crossref_metadata_2025_split huggingface dataset:
Preparation and partial characterization of low dextrose equivalent (DE) maltodextrin from banana starch produced by enzymatic hydrolysis
Authors: Yusraini Era , Hariyadi Purwiyatno , Kusnandar Feri 
Published: October 2014

AbstractThis study was aimed to prepare low dextrose equivalent (DE) maltodextrin from banana starch. Banana starch was extracted from unripe banana fruit var. uli after steeping in 0.045 M sodium hydroxide. This process yielded 42.58% of starch (in dry basis) and produced high purity starch (97.96%, db) and excellent whiteness (99.44%). The gelatinized banana starch was hydrolyzed enzymatically by using α‐amylase from Bacillus subtilis. Starch hydrolysis used a batch reactor with a four‐blade Teflon pitched turbine impeller at 75°C (at initial gelatinization temperature of banana starch) for 10 min to produced maltodextrin with DE ≈ 3. Particle size of irregularly shaped banana maltodextrin (BM) granules were below and around 5 µm in diameter. This BM produced a fat‐like gel texture, which was similar to that of commercial maltodextrin (CM; N‐Lite D). This maltodextrin had also a lower in vitro digestibility than that of the commercial one and potato starch.
Perspectives on the history of research on starch
Authors: Seetharaman Koushik , Bertoft Eric 
Published: October 2014

AbstractStarch 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 microscopically as discrete granules in 1716. This story of discovery of the molecular structure and architectural makeup of starch will be chronicled in a series of six essays of which this is the first with a focus on the molecular linkages in starch. The principally simple molecular constitution of starch is well known to everyone at this time. However, the researchers that contributed to this knowledge found the substance to be extraordinarily mysterious and the history of research on the molecular constitution of starch spans over several centuries. Starch had been used for thousands of years, which expanded in the early 19th century when it was discovered that it could be transformed into sugars by hydrolysis in dilute sulfuric acid. It took, however, still more than a century before the nature and the true molecular structure of the basic monomeric unit was established. Only after this, was it possible to clarify the nature of the glycosidic linkages in starch.
Comparative fermentation of insoluble carbohydrates in an in vitro human feces model spiked with Lactobacillus acidophilus NCFM
Authors: Knudsen Anne , van Zanten Gabriella C. , Jensen Susanne L. , Forssten Sofia D. , Saarinen Markku , Lahtinen Sampo J. , Bandsholm Ole , Svensson Birte , Jespersen Lene , Blennow Andreas 
Published: October 2014

AbstractDietary fiber and slow carbohydrates can have differential beneficial effects on gut microbial composition and metabolism. Insoluble substrates such as RS cannot be used in continuous simulation systems and we tested an in vitro batch fermentation system for possible prebiotic effects using waxy maize starch granules, pectin‐rich potato fiber, and potato lintner starch tested with human fresh fecal microbiota spiked with the probiotic Lactobacillus acidophilus NCFM. Microbial quantification by real‐time polymerase chain‐reaction (qRT‐PCR) revealed that Bacteroidetes was specifically suppressed by each insoluble carbohydrate resulting in a clear decrease in the ratio of Bacteroidetes and Firmicutes. Notably, all carbohydrates tested appeared to block the formation of the potentially harmful branched chain fatty acids (BCFA) fermentation products, but supported lactobacilli growth and increase in lactic acid production. Potato lintner starch had the greatest effect. Insoluble carbohydrates also suppressed production of SCFAs as compared to the control medium. Importantly, potato lintner starch most efficiently suppressed the ratio between the Bacteroidetes and Firmicutes and suppressed growth of bifidobacteria, Enterobactericeae and Faecalibacterium prausnizii. Degradative resistance of the lintner starch were linked to these effects. Problems using continuous fermentation systems for insoluble prebiotics and interpretation of batch fermentation data are discussed.
Optimization of the production of a maltooligosaccharides producing amylase from the alkalophilic Streptomyces lonarensis strain NCL 716 using SVR Modeling
Authors: Sharma Trupti K. , Bhadane Vaibhav A. , Kumar Lalitha S. , Rele Meenakshi V. , Bhawar Gajanan , Rahman Imran 
Published: October 2014

AbstractThe Streptomyces lonarensis strain NCL 716 hydrolyses starch to produce a mixture of maltotriose (G3) and maltotetraose (G4) along with maltose (G2). The objective of the present work was to determine an optimum cost effective media composition for the production of α‐amylase from this strain. The most influential factor was found to be starch while the least influential factor found was peptone by Plackett–Burman method. Peptone amount was kept constant throughout the fermentation. Peptone, which is one of the expensive media components was used at a concentration of 1 g/L, which made the optimum media composition cost effective. A support vector regression‐based process model was developed for approximating the non‐linear relationship between the fermentation operating variables and the α‐amylase yield. Multicanonical Jump Walk Annealing, a stochastic optimization technique is used to obtain optimal operating variables to maximize amylase yield. The maximum amylase activity thus obtained was in good agreement with the experimental values at the optimized levels. The optimum media composition obtained by this method was: yeast extract: 4.53 g/L, starch: 20.246 g/L, K2HPO4: 0.0827%, MgSO4: 0.15%, peptone: 1 g/L. A maximum enzyme activity of 297 U/mL, which was achieved using the above approaches compares well with the activity of reported amylases producing maltooligosaccharides.
Synthesis of biodegradable thermoplastic copolymers based on starch by atom transfer radical polymerization (ATRP): Monolayer chain growth on starch
Authors: Najafi Moghaddam Peyman , Fareghi Amir Reza , Entezami Ali Akbar , Ghaffari Mehr Mohammad Amin 
Published: October 2014

AbstractModification of starch is increasingly being studied and starch is used for applications in which synthetic polymers have traditionally been the materials of choice. In this work the surface of starch was successfully modified by the polymerization of polystyrene and polyacrylamide by atom transfer radical polymerization (ATRP) method in dispersion medium. For this propose the bromoactylated starch was prepared by the reaction between hydroxyl groups of starch and the bromoacetyl bromide in DMA/LiCl (5%) in the presence of pyridine. The bromoactylated starch acts as macroinitiator in ATRP of styrene. The polymer chains' growth on surface of starch was clearly showed by the AFM images. Other analyses were used in this work such as FT‐IR, DSC, and TGA.
Characterization of structure and properties of thermoplastic potato starch film surface cross‐linked by UV irradiation
Authors: He Guang Jian , Liu Qiang , Thompson Michael R. 
Published: October 2014

AbstractUltraviolet (UV) irradiation is an environmentally friendly technique to modify starch. In this study, potato starch films were irradiated by UV (wavelength ∼302 nm) in the presence of sodium benzoate as a photo‐sensitizer (PHS). PHS concentrations in the starch films were varied in the range of 0.2–1.0% (based on dry starch). Cross‐linking reaction was initiated by UV irradiation and proven by gel mass and swelling degree measurement when immersed in DMSO. The modified starch film was characterized by attenuated total reflectance‐Fourier transform infrared spectroscopy (ATR‐FTIR) to investigate the changes of the surface properties with UV irradiation over time. Water contact angle and Tq of starch film were measured to understand the influence of the UV modification. The result showed that water contact angle and Tq of the cross‐linked starch film increased with the dosage of UV irradiation.
Perspectives on the history of research on starch
Authors: Seetharaman Koushik , Bertoft Eric 
Published: October 2014

AbstractStarch 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 third with a focus on contemporary terminologies used in the 19th and early 20th centuries and its impact on advances in starch. Following the discovery of diastase, researchers focused on understanding the action of diastase on “transforming” starch into sugar. Besides maltose, they found that the products consisted of a range of dextrins with different abilities to complex with iodine. However, the nomenclature of the products that were obtained under a myriad of experimental conditions gave rise to confusions and misinterpretations, which transpired for over 30 years. Researchers also attempted to understand starch structure through systematic analyses of the different stages of starch breakdown. A new era of confusion in both nomenclature and structural interpretation started in the early 20th century with the discovery of cyclodextrins that were obtained from starch using the microorganism B. macerans. This gave rise to the school of “the low molecular elementary unit hypothesis” for starch structure, which lasted for about 25 years. magnified imagePlease read the Editorial for more details.
Glycemic response in healthy rats fed with composite cereal bars
Authors: Utrilla‐Coello Rubí G. , Agama‐Acevedo Edith , Osorio‐Díaz Perla , Reynoso‐Camacho Rosalia , Bello‐Pérez Luis A. 
Published: October 2014

AbstractThree composite cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The glycemic response in rats feed with a dose available carbohydrates, and the bars effect on a glucose tolerance test were evaluated. A dose of 0.85 g/kg was used in the experiments with the three bars. The experiment with a glucose load showed that rats previously fed with blue maize and unripe banana bars showed reduced glycemic response, probably as consequence of glucose entrapment within the food matrix and produce a slow release. The effect was more pronounced for the unripe banana bar. The groups fed with equivalent load of available carbohydrates from the various bars exhibited lower and slower glycemic responses than a control group administered only with a glucose load. The white maize bar elicited a maximal blood glucose level at 30 min postprandial, blue maize at 45 min and unripe banana bar at 60 min. Bars inducing variable glycemic response may be prepared following the proper choice of functional ingredients.
Perspectives on the history of research on starch Part IV: On the visualization of granule architecture
Authors: Seetharaman Koushik , Bertoft Eric 
Published: October 2014

AbstractStarch 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 fourth with a focus on visualizing the granule, its development and architecture. Since the starch granule was visualized initially, researchers focused on the content and composition of the granule and also tried to understand what they saw by way of layers, polarization, and staining properties using a microscope. Two schools of thought prevailed in the 1800s with regards to granule development. Confusion prevailed with respect to terminologies and composition through this period. The first model of the crystallized granule was proposed in the late 19th century and it was not until mid‐20th century that the blocklet and crystalline arrangement of starch was understood. However, the crystallinity and helical complex between AM and iodine continued to obscure the source of starch crystallinity during the second half of the 20th century. magnified imagePlease read the Editorial for more details.
Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide
Authors: Aminian Monireh , Nafchi Abdorreza Mohammadi , Bolandi Marzieh , Alias Abd Karim 
Published: October 2014

AbstractThe effects of etherification on properties of sago starch were investigated. Hydroxypropylated sago starch (HPSS) was prepared in basic medium in ratios ranging from 0 to 70% v/w propylene oxide to sago starch. The physicochemical, thermal, and rheological properties of HPSS were determined. The highest molar substitution (MS) obtained for HPSS was 0.66. DSC studies showed that the gelatinization temperature and enthalpy of HPSS decreased with increasing MS. Starch with a high MS (MS > 0.15) exhibited cold water solubility up to 100%, with very minimal retrogradation and no syneresis during freeze–thaw cycles. Highly substituted starch exhibited different properties than starch with lower MS values (MS ≤ 0.1). Thus, hydroxypropylation could be used to modify properties of starch for specific applications such as coating of nuts as well as foods.
Structure and digestibility of debranched and hydrothermally treated water yam starch
Authors: Trinh Khanh Son , Choi Seung Jun , Moon Tae Wha 
Published: October 2014

AbstractDebranched water yam starch was subjected to repeated hydrothermal treatment (HTT), and its physicochemical and structural properties and digestion pattern were investigated. The B‐type crystalline pattern of raw starch was recrystallized to B‐ and CA‐type patterns by debranching and repeated HTT. The degree of relative crystallinity of debranched starch gradually increased and reached its maximum (43.3%) after five repetitions of HTT. The thermal transition temperatures and melting enthalpy of recrystallized starches increased progressively, reflecting the perfection of their crystalline structure, leading to the accumulation of boiling‐stable crystalline structure under repeated HTT conditions. As a result, RS of HTT starches reached a very high level (>92.2%). The boiling‐stable RS content depended on the repetition of this treatment and was maximized (81.0%) after five repetitions.
Physicochemical properties of protease‐treated rice flour
Authors: Dorglamud Suchanya , Suwannaporn Prisana , Huang Tzou‐Chi , Tester Richard F. 
Published: October 2014

AbstractThe physicochemical properties of rice flour treated with protease (Protease‐RF) and a conventional alkali steeping method (Alkali‐RF) were compared with native flour. The physical properties of flour gels were assessed by rapid visco analyzer, texture analysis, and rheology with reference to their composition and impact on their starch structures by the two treatment methods. Alkali‐RF exhibited shorter pasting time to peak with higher breakdown but lower setback. However, the textural parameters of both treatments were not significantly different (p > 0.05). The storage modulus for both treatments increased to a greater extent was compared to native flour. Low‐MW polypeptides (5–30 kDa) had less effect on gel‐forming properties, since similar texture qualities were obtained either in their presence or absence. The granule‐bound SS or GBSS (58–60 kDa) had less effect since it could not be removed either by proteases or alkali. The high molecular weight polypeptides (>77 kDa), which were partly removed either by alkali or protease treatments, played an important role in impairing the gel‐forming property of rice flour. Textural quality was observed to improve after their removal, compared to native flour.
Modification of starch by graft copolymerization: A drug delivery system tested for cephalexin antibiotic
Authors: Avval Mahsa Ensafi , Moghaddam Peyman Najafi , Fareghi Amir Reza 
Published: October 2014

AbstractNatural polymers are defined as high value polymeric materials because of their biocompatibility with medical applications. The chemical modification of these materials by grafting synthetic polymers has received considerable attention in recent years. As the first part of this research, transmutation of the prepared carboxymethyl starch (CMS) to useful biopolymer‐based materials was done by grafting acrylamide and hydroxyethylacrylate monomers using free radical polymerization. Also by chloroacetylation of starch, the graft copolymerization of the mentioned monomers via atom transfer radical polymerization was performed successfully. Both methods lead to obtain biodegradable superabsorbent copolymers. Moreover, the degree of substitution of each copolymer from both methods was determined. The prepared CMS, chloroacetylated starch, and copolymers were characterized by FTIR, DSC, thermal gravimetric analysis, XRD, and AFM, in which the latter analysis clearly shows the chain growth of the synthetic polymers on the backbone surface. Finally, in vitro drug release of cephalexin antibiotic loaded in each type of copolymers was studied in three different media (HCl solution: pH 3 and buffer solutions: pH 6.1 and pH 8).
Perspectives on the history of research on starch Part VI: Postscriptum
Authors: Seetharaman Koushik , Bertoft Eric 
Published: October 2014

AbstractStarch 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 last. This essay juxtaposes the key developments in starch science within the broader context of historical developments in science highlighting the development of some key techniques in the 1800s that were essential to studying starch. This essay also provides insight into the personalities of researchers, the styles of research, and the communicating of research throughout history.
Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications
Authors: Petrova Penka , Petrov Kaloyan , Stoyancheva Galina 
Published: October 2014

AbstractIn spite that lactic acid bacteria (LAB) are used for production of fermented foods and drinks for millennia, their ability to grow using starch as a sole carbon source was noticed by the scientists in the last 30 years. A number of amylolytic LAB (ALAB) strains were isolated and several detailed investigations of biochemical and genetic basis of starch hydrolysis were performed. The purpose of this review is to summarize for the first time the available data about the starch‐modifying enzymes in ALAB. The most important amylolytic representatives of the genera Lactobacillus, Lactococcus, Streptococcus, Pediococcus, Carnobacterium, and Weissella are described. Amino acid sequences, corresponding to ALAB amylase enzymes are compared and some features of the gene expression are analyzed. The possible application of ALAB strains for direct production of lactic acid from starch, as well as their participation in food manufacturing is discussed.
Amylase inhibitors and their biomedical applications
Authors: Jayaraj Sujatha , Suresh Sukrutha , Kadeppagari Ravi‐Kumar 
Published: October 2014

AbstractAmylases are a class of enzymes that hydrolyze starch to yield low molecular weight dextrins and sugars and they play important role in the digestion of carbohydrates. Inhibition of α‐amylase along with α‐glucosidase can significantly reduce the post‐prandial increase of blood glucose and can be an important strategy in the control of blood glucose level in the type‐2 diabetic patients. Hence, pancreatic α‐amylase and gastric glucoamylases are the major therapeutic targets for the type‐2 diabetes mellitus. Amylase inhibitors are already in the market for the treatment of diabetes. Amylase inhibitors can also be used for controlling obesity. In addition to medical applications, amylase inhibitors help in the control of pests. Therefore, amylase inhibitors play an important role in the pest management. Hence, this review is focused on the biomedical applications of amylase inhibitors. In addition, sources, different types, inhibition mechanisms, and molecular aspects of amylase inhibitors are discussed.
Dual‐frequency ultrasound effect on structure and properties of sweet potato starch
Authors: Zheng Jie , Li Qian , Hu Aijun , Yang Lin , Lu Jing , Zhang Xiaoqinq , Lin Qiuqian 
Published: October 2014

AbstractEffects on the structure and properties of sweet potato starch under single frequency ultrasound of 25, 80 kHz and dual‐frequency ultrasound of 25 and 80 kHz were investigated at the same treating conditions else. Dents and pores were found by SEM at the surface of starch with both ultrasounds. Starch–iodine complex analysis showed above ultrasounds destroyed amylopectin and starch chains. FT‐IR indicated that with ultrasonic treatments, the functional groups of starch were not destroyed, but its crystal structure was damaged. As a result, its crystalline index decreased. Brabender curves showed that the peak viscosity of starch with dual‐frequency ultrasound was 14.09% lower than that of the native starch. In addition, the solubility and transmittance of starch increased by ultrasound, and the solubility went up as ultrasonication time was increased. It reached the maximum when the starch was treated for 60 min by dual‐frequency ultrasound, which increased by 2.69% compared to that of native starch. The starch being treated by dual‐frequency ultrasound for 30 min showed maximum transmittance, increasing it by 5.1% compared to the native starch; however, continuously increasing ultrasonic treatment resulted in a decrease of transmittance. Therefore, compared to single frequency ultrasound, dual‐frequency ultrasonic treatment caused more obvious changes to the structure and properties.
Thermal degradation and stability of starch under different processing conditions
Authors: Liu Xingxun , Wang Yanfei , Yu Long , Tong Zhen , Chen Ling , Liu Hongsheng , Li Xiaoxi 
Published: October 2014

AbstractThe objectives of this paper are to review the thermal degradation and stability of starch and starch‐based materials, including both fundamental sciences such as detecting techniques, the effect of amylose/amylopectin content in starches and starches modifications, as well as the effect of different processing environments, such as an open or sealed system, and shearless or shear stress conditions. The decomposition temperature of starches was increased with increasing amylopectin content in an open system. In the open system, the initial water content did not affect the decomposition temperature because all water had evaporated from samples prior to reaching the decomposition temperature. Two decomposition temperatures were observed in the sealed system: the first at lower temperature represents long chain scission; and the second at higher temperature involves decomposition of glucose ring. In the sealed system, the first degradation was increased with increasing amylopectin content. There is no observable difference of the second degradation for the samples containing different amylose/amylopectin ratios. The higher the moisture content is, the lower the second decomposition temperature is detected in the sealed system. Significant shear degradation was observed in amylopectin component of starch, while high amylose starch proved less sensitive to shear stress. The achievements in this area have increased the knowledge of polymer science, in particular to understand the degradation of natural polymers.