Starch - Stärke最新文献_第5页

Bacterial Nanocellulose‐Based Composite Biocatalysts for Starch‐to‐Bioethanol Valorization under Simultaneous Saccharification and Fermentation 细菌纳米纤维素复合生物催化剂在糖化和发酵过程中淀粉转化为生物乙醇的研究

Starch - Stärke Pub Date : 2023-11-03 DOI: 10.1002/star.202300044

Athanasios Drosos, Agapi Dima, Panagiotis Kandylis, Theano Petsi, Poonam S. Nigam, Athanasios A. Koutinas, Maria Kanellaki

{"title":"Bacterial Nanocellulose‐Based Composite Biocatalysts for Starch‐to‐Bioethanol Valorization under Simultaneous Saccharification and Fermentation","authors":"Athanasios Drosos, Agapi Dima, Panagiotis Kandylis, Theano Petsi, Poonam S. Nigam, Athanasios A. Koutinas, Maria Kanellaki","doi":"10.1002/star.202300044","DOIUrl":"https://doi.org/10.1002/star.202300044","url":null,"abstract":"Abstract Composite biocatalysts (CB) consisting of amylases and Saccharomyces cerevisiae immobilized separately on bacterial nanocellulose (BNC) are used for the process of simultaneous saccharification and fermentation (SSF) of starch (5%, w/v) for bioethanol production. Parameters such as: i) addition of phosphates and/or divalent metal‐ions salts during the co‐immobilization process of the amylases, ii) required co‐immobilization time, iii) fermentation temperature and initial pH of starch, and iv) CB as single or double freeze‐dried are studied. The utilization of double freeze‐dried CB exhibits fermentation efficiency 89.9% and ethanol yield 0.51 g ethanol g −1 starch while the single freeze‐dried CB 81.1% and 0.46 g ethanol g −1 starch, respectively. In the case of double freeze‐dried CB, the fermentation efficiency decreases by only 27.1% in two‐recycling batches, while in the single freeze‐dried one decreases by 51.3%. The application of double freeze‐dried CB can be used for: i) the eco‐friendly biosynthesis of value‐added bioproducts; ii) the promising option for fuel‐grade bioethanol through starchy wastes or foodstuff starchy residues treatment, and iii) the implementation of industrialization. Finally, to simulate an industrial process of one‐step SSF of starch by applying a CB model, a technoeconomic analysis is evaluated, where using BNCs makes the bioprocess cost‐effective and environmentally favorable, simultaneously.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"98 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135818987","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

Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals 三种未充分利用的豆科植物的碳水化合物分析:一种有价值的营养品和药品的潜在来源

Starch - Stärke Pub Date : 2023-11-03 DOI: 10.1002/star.202300184

Queeneth A. Oguuniyi, Omonike O. Ogbole, Olufunke D. Akin‐Ajani, Tolulope O. Ajala, Qingting Liu, Ardha Apriyanto, Oluwatoyin A. Odeku, Joerg Fettke, Olaniyi Oyatomi, Michael Abberton

{"title":"Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals","authors":"Queeneth A. Oguuniyi, Omonike O. Ogbole, Olufunke D. Akin‐Ajani, Tolulope O. Ajala, Qingting Liu, Ardha Apriyanto, Oluwatoyin A. Odeku, Joerg Fettke, Olaniyi Oyatomi, Michael Abberton","doi":"10.1002/star.202300184","DOIUrl":"https://doi.org/10.1002/star.202300184","url":null,"abstract":"Abstract Carbohydrates are significant components of legumes, and their profiling can provide information about their nutritional value and potential health benefits. This study explores the proximate composition and carbohydrate profiles of accessions of three underutilized legumes, namely, Vigna radiata , Vigna mungo , and Macrotyloma uniflorum . The total starch and soluble sugar are determined. Starch granule morphology and diameter are determined using scanning electron microscopy and chain length distribution of amylopectin is analyzed using Capillary Electrophoresis. All accessions of the legumes vary both in their proximate composition and carbohydrate components. Accessions of M. uniflorum (PI‐658594‐01‐SD) have the highest carbohydrate component (7.6%) while V. radiata (TVR‐42) has the least (4.2%). Macrotyloma uniflorum accensions (PI‐658594‐01‐SD, and PI‐180437‐01‐SD) have the highest starch and sucrose contents, while V. mungo accensions (TVM‐13, and TVM‐11) have the lowest. The glucose and fructose contents are lower than sucrose in all the accessions of the legumes. Macrotyloma uniflorum accensions exhibit larger granules while accessions of Vigna species have the smallest granules. All species accessions exhibit similar amylopectin chain length distribution profiles although accessions of V. mungo slightly differ in their proportion of long and short glucan chains. The three species of underutilized legumes exhibit unique characteristics which make them suitable for consumption and may be exploited as a source of nutraceuticals and pharmaceuticals.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"91 S80","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135818676","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

Treatment of Starch Wastewater by α‐Amylase Immobilized on Silica Infused Magnetite Nanoparticles for Maltose Syrup Preparation 二氧化硅注入磁性纳米颗粒固定化α‐淀粉酶处理淀粉废水制备麦芽糖糖浆

Starch - Stärke Pub Date : 2023-11-02 DOI: 10.1002/star.202300102

Harsh Patel, Rucha P. Desai, Darshan Patel, Bhavtosh A. Kikani

{"title":"Treatment of Starch Wastewater by α‐Amylase Immobilized on Silica Infused Magnetite Nanoparticles for Maltose Syrup Preparation","authors":"Harsh Patel, Rucha P. Desai, Darshan Patel, Bhavtosh A. Kikani","doi":"10.1002/star.202300102","DOIUrl":"https://doi.org/10.1002/star.202300102","url":null,"abstract":"Abstract Casein decorated silicainfused magnetite (Fe 3 O 4 ‐SiO 2 ) nanoparticles are employed to immobilize commercial α‐amylase, where glutaraldehyde serves as a cross linker. The optimal concentration of variables, such as casein (1.4%w/v), Fe 3 O 4 ‐SiO 2 (106 µl), glutaraldehyde (55µl) and amylase (1 mg/ml) are defined by a Box Behnken design. The binding of casein, glutaraldehyde and enzyme over the nanoparticles are further confirmed structurally by fourier transform infrared spectroscopy (FTIR) and thermal gravimetric analysis (TGA). The loading capacity is 37 µg amylase over 1 µg of silica infused magnetite nanoparticles. The optimum pH for the catalysis of soluble and immobilized amylases is the same, i.e. pH 7. However, the pH range for catalysis is improved upon immobilization. The temperature optimum of soluble and immobilized amylases are 40 and 70 °C, respectively. The amylase stability is improved upon immobilization, as shown by enhanced half‐life and reduced deactivation rate constant. The immobilized amylase is used for 17 consecutive cycles with retention of 52% of the residual activity. The immobilized amylase produces high maltose syrup using the industrial wastewater containing corn starch. The ISO 5377 protocol determines dextrose equivalence values to be 36% and 24% during cycle 1 and cycle 2, respectively. The findings point out its possible commercial use.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"74 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135934035","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 Curcumin and Cornstarch Biopolymers on the Shelf Life of Fresh Cheese: Physicomechanical and Antimicrobial Properties 姜黄素和玉米淀粉生物聚合物对新鲜奶酪保质期的影响:物理、机械和抗菌性能

Starch - Stärke Pub Date : 2023-11-01 DOI: 10.1002/star.202300141

Yasir Qasim Almajidi, Andrew Ng Kay Lup, Andrés Alexis Ramírez‐Coronel, Abbas F. Almulla, Ali Alsudani, Mustafa Salam Kadhm, Yaser E. Alqurashi, Rasha Fadhel Obaid

{"title":"The Effect of Curcumin and Cornstarch Biopolymers on the Shelf Life of Fresh Cheese: Physicomechanical and Antimicrobial Properties","authors":"Yasir Qasim Almajidi, Andrew Ng Kay Lup, Andrés Alexis Ramírez‐Coronel, Abbas F. Almulla, Ali Alsudani, Mustafa Salam Kadhm, Yaser E. Alqurashi, Rasha Fadhel Obaid","doi":"10.1002/star.202300141","DOIUrl":"https://doi.org/10.1002/star.202300141","url":null,"abstract":"Abstract Natural polymers are used more frequently in packaging as alternatives to synthetic plastics. Cornstarch is one of the cheapest carbohydrate biopolymers that form films with suitable properties and appearance but considerably larger hydrophilicity and low mechanical characteristics compared to synthetic films. Incorporating curcumin into cornstarch films improves mechanical and antimicrobial properties and curcumin release into aqueous solutions of the films. The results show that the introduction of curcumin decreases the water solubility of the edible films from 3.58% to 1.49% and the moisture absorption from 2.87% to 1.94% ( p < 0.05) and increases the length of films from 40% to 80% without changing their thickness. Examination of color properties shows that the increased curcumin concentration leads to a decrease in transparency and an increase in the redness and yellowness indices. These properties change from 72.2, 3.5, and 5.1 to 39.2, 21, and 13.7, respectively. The number of mold and yeast colonies in the cheese sample decreases during the storage period of 5 days. Generally, the findings indicate that the bioactive film of corn starch and curcumin (0.5%) can be used as a suitable coating for food products.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"169 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135325562","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

Masthead: Starch ‐ Stärke 11–12/2023 刊头：Starch - Stärke 11-12/2023

Starch - Stärke Pub Date : 2023-11-01 DOI: 10.1002/star.202370026

引用次数: 0

Contents: Starch ‐ Stärke 11–12/2023 内容：淀粉 - 强度 11-12/2023

Starch - Stärke Pub Date : 2023-11-01 DOI: 10.1002/star.202370027

引用次数: 0

Editorial Board: Starch ‐ Stärke 11–12/2023 编辑委员会：淀粉 - 强度 11-12/2023

Starch - Stärke Pub Date : 2023-11-01 DOI: 10.1002/star.202370025

引用次数: 0

Dual Starch Modifications to Expand Its End‐Uses: A Review 双重淀粉改性扩大其最终用途:综述

Starch - Stärke Pub Date : 2023-10-30 DOI: 10.1002/star.202300153

Carolina Lagunes‐Delgado, Edith Agama‐Acevedo, Luis A. Bello‐Pérez

引用次数: 0

Cassava Root Cortex Peroxidase (CCP) as a Potential Alternative Source of Peroxidase 木薯根皮质过氧化物酶(CCP)作为过氧化物酶的潜在替代来源

Starch - Stärke Pub Date : 2023-10-28 DOI: 10.1002/star.202300083

Thakorn Sornwatana, Tiwa Rotchanapreeda, Rungdawan Wongsamart, Nadtaya Mongkol, Jamorn Somana

{"title":"Cassava Root Cortex Peroxidase (CCP) as a Potential Alternative Source of Peroxidase","authors":"Thakorn Sornwatana, Tiwa Rotchanapreeda, Rungdawan Wongsamart, Nadtaya Mongkol, Jamorn Somana","doi":"10.1002/star.202300083","DOIUrl":"https://doi.org/10.1002/star.202300083","url":null,"abstract":"Abstract Cassava is an important starch crop in the world. Starch factories normally generate a huge amount of cassava root residual which may cause pollution to the environment. In order to find some extra uses for the root cortex, cassava root cortex peroxidase (CCP) is found in quantities up to 20 mg kg −1 in deteriorated cortex tissueand demonstrates some applications similar to horseradish peroxidase (HRP). The major native CCP is a 105‐kDa dimeric peroxidase with two 54‐kDa monomers. CCP is found to be tolerant to a broad pH range from 3 to 11 with maximum activity at pH 5.0 and maintains wide temperature range activity from 20 to 70 °C with an optimum at 65 °C. This indicates CCP to be one of the most robust peroxidases. Despite simple purification with ammonium sulfate precipitation, partial purified CCP is capable of determining glucose concentrations with glucose oxidase similar capability to HRP. For application as a reporter enzyme in immunoassays, the lab‐made secondary antibody conjugated with CCPsuccessfully detects the specific antigen in Western blot analysis using achemiluminescent substrate in the same way as HRP. From the properties and results of trial applications, CCP can be equally replaced in all applications of HRP. The enzyme should be found more potential applications to gain the acceptance. Since raw material for CCP is industrially massive, it should emphasize not only optimization of purification and process cost for industry, but also commercializeto the market.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"214 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136159020","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

Effects of Okara and Its Dietary Fiber on the Retrogradation and Rheological Characteristics of Potato Starch Okara及其膳食纤维对马铃薯淀粉退化及流变特性的影响

Starch - Stärke Pub Date : 2023-10-28 DOI: 10.1002/star.202300081

Yang Zhuang, Weina Xu, Yudong Wang, Hong Yang

引用次数: 0