bluuebunny/crossref_metadata_2025_split huggingface dataset:
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

AbstractThe 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

AbstractCationic 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

AbstractPeruvian 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

AbstractOctenyl 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

AbstractA 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

AbstractThe 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

AbstractGrafting 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

AbstractIn 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

AbstractThe 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

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 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.Please read the Editorial for more details.
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

AbstractFormation 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

AbstractThe 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

AbstractA 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

AbstractThermoplastic 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

AbstractSustained 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

AbstractThe 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.
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

AbstractBackgroundPancreatic 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.MethodsMedical 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.ResultsThirty‐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.ConclusionsThese 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.