bluuebunny/crossref_metadata_2025_split huggingface dataset:
Novel use of Acacia senegal (Super Gum™) and Anogeisus latifolia (Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods
Authors: Brennan Margaret A. , Derbyshire Emma , Tiwari Brijesh K. , Phillips Glyn O. , Ogasawara Takeshi , Brennan Charles S. 
Published: October 2014

AbstractAcacia senegal (in the form of Super Gum™) and Anogeissus latifolia (in the form of gum Gatifolia SD) were used in the manufacture of ready to eat extruded cereal snack products. Inclusions rates were 0, 5, 10 and 15% w/w replacement levels for wheat flour from a control recipe. The inclusion of Super Gum™ and Gatifolia increased product expansion and reduced product density compared to a cereal flour based control snack product. Inclusion of the gum materials also decreased the hardness of the snack products whilst increasing the crispiness of the product (number of fracture peaks recorded during axial compression of samples). Glucose area under the curve (AUC) measurements obtained using in vitro digestion procedures illustrated that the potential glucose release of snack products was reduced by more than 30% by the inclusion of Gatifolia and Super Gum™ at 15% w/w compared to the control sample. Such a reduction in potential glucose release was not dose responsive. These results illustrate a potential nutritional benefit of the utilisation of Gatifolia and Super Gum™ in the ready to eat snack food sector of the food industry.
Effect of debranching and storage condition on crystallinity and functional properties of cassava and potato starches
Authors: Van Hung Pham , Lan Phi Nguyen Thi , Vy Vy Tran Thi 
Published: October 2014

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

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

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

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

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

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

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

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

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

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

AbstractHigh salivary amylase activity is associated with improved glycemic homeostasis in humans. Therefore, high salivary amylase activity is associated with greater digestion of starch. However, it is unclear if the structures of the hydrolysates from different individuals with different salivary amylase activity are the same. To test this, cooked starch (1:2 starch/water ratio) was treated with saliva from six participants at equal activity and conditions mimicking oral digestion. Salivary amylase activities ranged from 470 × 103 to 118 × 103 U/mL among the participants. The composition of the hydrolysates was characterised by gel‐permeation chromatography. All samples gave rise to different and complex mixtures of hydrolysates with different breakdown structures. While saliva from participant 2 (high amylase activity) greatly reduced the high MW fraction, the saliva from participant 6 (low amylase activity) more extensively hydrolysed the starch to small MW fractions of oligosaccharides. These results show that different starch hydrolysates are produced during oral digestion by saliva from different individuals. Further research is therefore needed to understand if hydrolysate structure, rather than level of amylase activity, impacts glucose homeostasis.
Effect of starch and lignin on physico‐chemical properties of phenol–starch resin and its resin core sand
Authors: Zhang Lihong , Zheng Yuying , Zhang Youfang , Lin Tao 
Published: October 2014

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

AbstractStarch has been used as a biomaterial for several applications including tissue engineering scaffolds, substrates for cell seeding, drug delivery systems, bone replacement implants, wound dressings, among others. In this paper, we review the use of starch‐based materials for the development of wound dressings. First, we shall cover the basic characteristics of wounds, including a brief discussion of the wound healing process and the different types of dressings available for the treatment of wounds. Then, the general properties of starch as a biomaterial are described with special emphasis on the properties of several modified starches. The different processing routes for the production of starch‐based wound dressings are revised in some detail. Starch‐based wound dressings under investigation and commercially available products are also reviewed in order to assess the performance of starch as a biomaterial in the healing processes.
Immobilization of α‐amylase on reactive modified fiber and its application for continuous starch hydrolysis in a packed bed bioreactor
Authors: Temoçin Zülfikar 
Published: October 2014

AbstractIn this study, the enzyme α‐amylase was immobilized on reactive modified poly (ethylene terephthalate) fiber. The activities of free α‐amylase and immobilized α‐amylase were compared in a batch starch hydrolysis system. Optimum pH and Michaelis–Menten constants were determined for both free α‐amylase and immobilized α‐amylase. The immobilization shifted the optimum pH to a higher level. The Michaelis–Menten constant values (Km) of the immobilized α‐amylase and free α‐amylase were obtained as 11.94 and 6.61 mg/mL, respectively. The experiments indicated that the immobilization increased the thermal stability of the α‐amylase. The immobilized α‐amylase, easily separated from the reaction media, could be used effectively for 15 cycles with 65% retention of the initial activity. Moreover, the immobilized α‐amylase was effectively used in packed bed bioreactor for continuous starch hydrolysis throughout 6.5 h without loss of activity. Different starches (e.g., potato and wheat) were hydrolyzed by the immobilized α‐amylase in continuous process. The results indicate a potential use of this immobilized enzyme system for the construction of packed bed bioreactors to be used in the hydrolysis of the starch.
Coligand Promoted Controlled Assembly of Hierarchical ­Heterobimetallic Nitroprusside Based Aggregates
Authors: Dey Mamon , Sarma Bipul , Gogoi Nayanmoni 
Published: October 2014

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

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

AbstractOwnership is an essential feature of trusts that serves as a useful analytical and comparative tool in order to cross legal traditions and compare different legal institutions, which to a greater or lesser extent serve similar socio-economic and legal functions. The concentration on ownership enables one to burrow down into the normative roots of different legal traditions. This article comprises three substantive parts: first, characterizing ownership and the manner in which this concept distinguishes the civil and common law traditions; second, contextualizing ownership in relation to trusts from different legal systems; and, third, conceptualizing some contemporary challenges arising out of the divergent nature of ownership in the phenomenology of the trust paradigm, the value of the trust to comparative law and its effect on the civil law as a distinct tradition. It is argued that trusts necessarily involve the fiduciary administration of property and that ‘fiduciary ownership’ is a better shorthand description of the encumbered nature of trust property, rather than ‘dual’ or ‘split’ ownership, which is misleading and mistaken.