Starch - Stärke最新文献

Influence of Ageing Time of Starch Gels Prior to Freeze–Thaw Cycles on the Properties of Pinhão Starch Hydrogel (Araucaria angustifolia) 冻融循环前淀粉凝胶老化时间对平康淀粉水凝胶（Araucaria angustifolia）性能的影响

Starch - Stärke Pub Date : 2024-06-14 DOI: 10.1002/star.202300277

Jucilene Sena dos Santos, B. Biduski, Rosana Colussi, Wladimir Hernandez Flores, Luciana Ruschel dos Santos

{"title":"Influence of Ageing Time of Starch Gels Prior to Freeze–Thaw Cycles on the Properties of Pinhão Starch Hydrogel (Araucaria angustifolia)","authors":"Jucilene Sena dos Santos, B. Biduski, Rosana Colussi, Wladimir Hernandez Flores, Luciana Ruschel dos Santos","doi":"10.1002/star.202300277","DOIUrl":"https://doi.org/10.1002/star.202300277","url":null,"abstract":"The ageing time of a starch gel can influence the structure of hydrogels as the reorganization of amylose–amylopectin can progressively change over time. This study evaluates the influence of ageing time prior to freeze–thaw cycles on pore formation, water absorption, and mechanical resistance of pinhão starch hydrogels. The hydrogels are prepared by starch gelatinization followed by ageing for 0, 3, 6, and 9 h before the freeze–thaw cycles. Immediately frozen gel (0 h) produces a hydrogel with a honeycomb structure with regular pores size while ageing (3, 6, and 9 h) created a spongy structure. The hydrogels aged for 0 and 3 h fragment after the compression test, while those aged for 6 and 9 h maintain firm and intact structures. The 0 h aged hydrogels have the lowest water absorption (520%) and the highest mechanical resistance (1407.50 g). The hydrogels aged for 3, 6, and 9 h show water absorption between 670% and 700% and mechanical resistance of 635.34–800.79 g. In conclusion, a minimum of 6 h gel ageing before freeze–thaw cycles is necessary to achieve a firm structure and ensure the required functional properties for practical application with pinhão starch.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141341751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corn Cob Ash Reinforced Pectin‐Based Biocomposites 玉米芯灰强化果胶基生物复合材料

Starch - Stärke Pub Date : 2024-06-14 DOI: 10.1002/star.202300200

Gufran A. Ansari, Vikas V. Rathod, Baburao M. Kharat, A. More

{"title":"Corn Cob Ash Reinforced Pectin‐Based Biocomposites","authors":"Gufran A. Ansari, Vikas V. Rathod, Baburao M. Kharat, A. More","doi":"10.1002/star.202300200","DOIUrl":"https://doi.org/10.1002/star.202300200","url":null,"abstract":"Synthetic polymers have made advances in terms of their flexibility and other properties but a major problem still exists when it comes to their poor biodegradability and lack of conservation. To overcome this problem, the biocomposites are widely used for wide range of applications. Crop residues (CRs) from agriculture can be utilized to make items like biodegradable components; however, they are hard to recycle or dispose of. The aim is to use corn cob ash (CCA), which is generated by calcination of corn cob (CC) in a pectin matrix to create a biocomposites. The Fourier transform infrared (FTIR), X‐ray diffraction (XRD), and energy‐dispersive X‐ray analysis (EDX) show the major compounds present in the CCA are silica, potassium, calcium, and many other inorganic compounds. In this research, a solution casting method is used to fabricate pectin/CC biocomposite films. By increasing the content of the CCA, the moisture content will decrease, contact angle and hardness properties are increased. However, increasing CCA content promotes the color change of pectin/CC biocomposite films and water absorption increases. The composite films are analyzed for biodegradation study. The FTIR, morphological, mechanical property, XRD, and thermogravimetric analysis (TGA) studies are used to evaluate the biocomposite films.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141343444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Blood Coagulation Efficacy of Enzyme‐Modified Cassava Starch by α‐Amylase, Glucoamylase, and Their Combination α-淀粉酶、葡萄糖淀粉酶及其组合酶改性木薯淀粉的凝血功效

Starch - Stärke Pub Date : 2024-06-14 DOI: 10.1002/star.202300295

Qian Hu, Bimal Chitrakar, Zhaofeng Li, Zhengbiao Gu, X. Ban, Yan Hong, Li Cheng, Caiming Li

{"title":"Blood Coagulation Efficacy of Enzyme‐Modified Cassava Starch by α‐Amylase, Glucoamylase, and Their Combination","authors":"Qian Hu, Bimal Chitrakar, Zhaofeng Li, Zhengbiao Gu, X. Ban, Yan Hong, Li Cheng, Caiming Li","doi":"10.1002/star.202300295","DOIUrl":"https://doi.org/10.1002/star.202300295","url":null,"abstract":"Enzymatically modified starch offers a potential biodegradable coagulating agent. However, most of the research in this area mainly focuses on corn starch, leaving cassava starch underexplored. This study investigates the coagulation efficacy of cassava starch modified by α‐amylase (AA), glucoamylase (GA), and their combination. The results show that the dual‐enzyme modified starch demonstrates excellent coagulation performance, compared to the single‐enzyme counterparts as well as the unmodified native starch. It reduces the coagulation time of the whole blood by 3.47 min and exhibits a 90.1% increase in liquid absorption rate. The average micrometer‐level pore size and specific surface area (SBET) also increase by 1.72 µm and 9.37 m2 g−1, respectively. Furthermore, the coagulation time of enzyme‐modified starch displays a negative correlation with liquid absorption rate, average micrometer‐level pore size, and SBET. This suggests that larger pores efficiently guided blood into starch micropores, while higher SBET enhances the coagulation factor aggregation. Additionally, DSC results indicate a synergistic effect of AA and GA on cassava starch. This investigation presents a promising effect of dual‐enzyme on cassava starch for potential wound hemostasis applications.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141343625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Chufa (Cyperus esculentus L.) Flour Added at Different Concentrations on the Bioactive Compounds, Fatty Acid Composition, and Mineral Contents of Flour Cookies 添加不同浓度的香茅（Cyperus esculentus L.）面粉对面粉饼干中生物活性化合物、脂肪酸组成和矿物质含量的影响

Starch - Stärke Pub Date : 2024-06-08 DOI: 10.1002/star.202400038

Fahad Aljuhaimi, Merve Kandil, I. M. Mohamed Ahmed, Zainab Albakry, Mehmet Musa Özcan

{"title":"Effect of Chufa (Cyperus esculentus L.) Flour Added at Different Concentrations on the Bioactive Compounds, Fatty Acid Composition, and Mineral Contents of Flour Cookies","authors":"Fahad Aljuhaimi, Merve Kandil, I. M. Mohamed Ahmed, Zainab Albakry, Mehmet Musa Özcan","doi":"10.1002/star.202400038","DOIUrl":"https://doi.org/10.1002/star.202400038","url":null,"abstract":"In this study, the antioxidant activity, total phenol, total flavonoid, phenolic component, fatty acid composition, and mineral quantities of cookies produced from cookie dough prepared with a mixture of chufa tubers and wheat flour in different proportions are investigated. The total phenolic quantities of the cookie samples are assessed to be between 28.77 (0% chufa flour) and 110.20 (mg GAE/100 g) (100% chufa flour). The total flavonoid amounts of flour cookies are assigned to be between 34.52 (mg QE/100 g) and 76.43 (mg QE/100 g). The highest antioxidant activity in cookie samples is established as 0.74 (mmol kg−1). The main phenolic components of the cookies with chufa flour added are kaempferol, gallic acid, cinnamic acid, and 3,4‐dihydroxybenzoic acids. While the gallic acid quantities of the samples are depicted between 5.02 mg/100 g (0%) and 0.86 mg/100 g, the 3,4‐dihydroxybenzoic acid amounts of the cookies range from 1.79 mg/100 g (75% chufa flour) to 0.95 mg/100 g (100% chufa flour). The phosphorus quantities of the cookie samples are found to be between 2493 and 3196 mg kg−1, while the magnesium amounts are displayed between 578 and 3210 mg kg−1. The potassium quantities of the cookies are established to be between 599 and 2182 mg kg−1. The predominant fatty acids of the oil extracted from the cookie sample are oleic, linoleic, and palmitic acid. While the oleic acid quantities of cookie oils vary between 32.08% (0% chufa flour) and 42.33% (100% chufa flour), the linolenic acid quantities of cookie oils are determined between 26.78% (100% chufa flour) and 32.94% (0% chufa flour). In the sensory analysis results of flour cookies, 0% and 25% chufa concentrations receive the highest overall approval rating of 4.75.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141369586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of a Novel Pressure Vessel System for the Simulation of Starch Expansion – Methylated and Regular Waxy Corn Starch Behave Significantly Different With and Without Cellulose Inclusion 开发用于模拟淀粉膨胀的新型压力容器系统 - 含有和不含纤维素的甲基化和普通蜡质玉米淀粉表现明显不同

Starch - Stärke Pub Date : 2024-06-05 DOI: 10.1002/star.202300235

J. Richter, S. Saunders, Marin Ikuse, Sean M. Finnie, Girish M. Ganjyal

{"title":"Development of a Novel Pressure Vessel System for the Simulation of Starch Expansion – Methylated and Regular Waxy Corn Starch Behave Significantly Different With and Without Cellulose Inclusion","authors":"J. Richter, S. Saunders, Marin Ikuse, Sean M. Finnie, Girish M. Ganjyal","doi":"10.1002/star.202300235","DOIUrl":"https://doi.org/10.1002/star.202300235","url":null,"abstract":"Fortification of direct‐expanded products with insoluble fiber generally leads to decreased expansion. Understanding the interactions between starches and fibers can help to include more fiber into puffed products. A pressure vessel setup is developed to allow for a small‐scale expansion process. Because trends for the expansion ability during the simulated process are similar to those during extrusion, the setup has been proven to be suitable for understanding the occurrences during extrusion. Elimination of hydroxyl groups through starch methylation can help to understand the role of hydrogen bonding during expansion. Nonmethylated and methylated starch are tested for their expansion at cellulose levels of 0%, 5%, and 20% on a weight basis. The specific volume of the obtained samples is used to determine the degree of expansion. The nonmethylated starch sample exhibits a specific volume of 16.3 ± 1.8 cm3 g−1, which is almost three times higher than the one of the methylated sample (≈6.0 cm3 g−1). Possible reasons for this decrease are the elimination of hydroxyl groups capable of forming hydrogen bonds or the significantly higher viscosity of the methylated starch. While fortification with 5% cellulose does not affect the expansion, 20% cellulose greatly reduces the specific volume for both starches.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141382346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of a Biodegradable Cassava Starch Biofilm based on a Combination of Plasticizers with Bio‐SiO2 Extracted from Sugarcane Leaves 基于增塑剂与从甘蔗叶中提取的生物二氧化硅的组合开发可生物降解的木薯淀粉生物膜

Starch - Stärke Pub Date : 2024-05-22 DOI: 10.1002/star.202300164

Piyanan Boonphayak, Nutradee Muenyong, Rattanaporn Chinchao, Sirikarn Khansumled

{"title":"Development of a Biodegradable Cassava Starch Biofilm based on a Combination of Plasticizers with Bio‐SiO2 Extracted from Sugarcane Leaves","authors":"Piyanan Boonphayak, Nutradee Muenyong, Rattanaporn Chinchao, Sirikarn Khansumled","doi":"10.1002/star.202300164","DOIUrl":"https://doi.org/10.1002/star.202300164","url":null,"abstract":"This study prepares biodegradable biofilms for packaging applications from biomass to help reduce plastic waste while also adding value to biomass. Furthermore, the effects of plasticization with 30 wt% plasticizer (relative to the mass of cassava starch) by glycerol (G), sorbitol (S), and a mixture of glycerol and sorbitol (GS) plasticizers are investigated, and the effects of bio‐SiO2 particles extracted from sugarcane leave via the sol–gel method are evaluated in terms of the mechanical and biodegradability properties of the cassava starch‐based biofilms. Biofilms used for packing applications must be insoluble and exhibit good elongation properties. In this context, the results indicate that the GS mixture produces a biofilm that exhibits these desirable properties. Thus, cassava starch‐based biofilms are prepared using GS and varying concentrations of the bio‐SiO2 particles (i.e., 0, 0.5, 1, and 1.5 wt%). The films containing bio‐SiO2 exhibit significantly lower water solubilities and moisture contents than the corresponding bio‐SiO2‐free films. Additionally, the inclusion of bio‐SiO2 particles increases the water resistance properties of the biofilms. Overall, the results suggest that cassava starch films prepared using a mixture of plasticizers and reinforced with bio‐SiO2 particles can be considered a safe material for application in biodegradable food packaging.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141109523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of Assam Silk Fibroin on the Bacterial Cellulose Cytocompatibility as the Extracellular Matrix 阿萨姆丝纤维素对作为胞外基质的细菌纤维素细胞相容性的影响

Starch - Stärke Pub Date : 2024-05-16 DOI: 10.1002/star.202300299

I. Putu Mahendra, Yayuk Astuti

{"title":"The Effect of Assam Silk Fibroin on the Bacterial Cellulose Cytocompatibility as the Extracellular Matrix","authors":"I. Putu Mahendra, Yayuk Astuti","doi":"10.1002/star.202300299","DOIUrl":"https://doi.org/10.1002/star.202300299","url":null,"abstract":"The growing interest in natural polymers for biomedical and tissue engineering has fueled the search for materials with superior mechanical and biological properties. Bacterial cellulose (BC) and silk fibroin (SF) emerge as promising candidates meeting these criteria. This study focuses on enhancing BC through high‐pressure homogenization (HPH) and subsequent functionalization with Assam silk fibroin (ASF) using an ex‐situ approach. Analysis via attenuated total reflection–Fourier transform infrared (ATR–FTIR) spectroscopy confirms the successful integration of ASF into the HPH‐treated BC scaffold. The diffractogram of HPH‐BC/ASF indicates the prevalence of type I cellulose crystalline structures, with variations in lamellar and porous architecture based on component ratios. Mechanical testing, particularly the compressive test, reveals that the HPH‐BC/ASF formulation exhibits the highest compressive stress and modulus compared to other samples. Supplementary analyses, including swelling ratio and porosity measurements, support the superior compressive properties of HPH‐BC/ASF. Moreover, the cell viability of chondrocytes demonstrates compatibility with the BC‐based scaffold material. These findings underscore the potential applications of HPH‐BC and ASF in areas such as scaffolding for the development of extracellular matrix.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140966782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extraction, Purification, Structural Characteristics, and Biological Activities of Seaweed Polysaccharides: A Review 海藻多糖的提取、纯化、结构特征和生物活性：综述

Starch - Stärke Pub Date : 2024-05-16 DOI: 10.1002/star.202400029

Maohui Yang, Qingfang Deng, Ruhai Chen, Yu Sun, Xin Zhou, Huaguo Chen

引用次数: 0

Modified Starch from Mango Pickling Industry Waste: Comparison of Physical and Chemical Modification 从芒果腌制工业废料中提取的改性淀粉：物理改性与化学改性的比较

Starch - Stärke Pub Date : 2024-05-15 DOI: 10.1002/star.202400019

Gouthami Shivaswamy, S. Rudra, Anupama Singh, Rajesh Kumar, Debarup Das, Amit Kumar Goswami, Anamika Thakur

{"title":"Modified Starch from Mango Pickling Industry Waste: Comparison of Physical and Chemical Modification","authors":"Gouthami Shivaswamy, S. Rudra, Anupama Singh, Rajesh Kumar, Debarup Das, Amit Kumar Goswami, Anamika Thakur","doi":"10.1002/star.202400019","DOIUrl":"https://doi.org/10.1002/star.202400019","url":null,"abstract":"This study focuses on extracting, modifying, and characterizing mango kernel starch (MKS) from raw pickling mango waste. Two physical and two chemical techniques: heat‐moisture treatment (HMT), ultrasound (US), sodium tri‐metaphosphate (STMP), and octenyl succinic anhydride (OSA) are employed for modification. HMT and STMP reduce swelling power and solubility due to structural changes, while US and OSA treatments enhance these properties by disrupting intermolecular bonds and weakening hydrogen bonds within the starch granules. Fourier transform infrared spectroscopy (FTIR) spectra demonstrate changes in absorption peaks, intensities, and positions in the modified starches, confirming successful structural alterations. X‐ray diffraction patterns indicate A‐type and C‐type patterns for native and modified starches, revealing alterations in crystallinity driven by modification techniques. Water binding capacity (WBC) generally increased in modified starches compared to native starch. Changes in amylose content and pasting properties are observed. Modified starches display higher thermal stability. Furthermore, starch retrogradation is affected by these modifications, with STMP and OSA modification treatments slowing it down, HMT and US treatments promoting it. Results demonstrate that native and modified MKS can be versatile ingredients for various industries. Chemically modified MKS excelled in crystallinity and hindered retrogradation, making it beneficial for edible coatings and baked goods. Physically modified MKS demonstrated accelerated retrogradation and suited for extruded snacks.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140977079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research Progress on Pharmacological Effects and Mechanism of Polygonatum sibiricum Polysaccharides 何首乌多糖的药理作用和机制研究进展

Starch - Stärke Pub Date : 2024-04-24 DOI: 10.1002/star.202300168

Maohui Yang, Ruhai Chen, Xin Zhou, Huaguo Chen

引用次数: 0