Starch Pub Date : 2024-08-14 DOI: 10.1002/star.202300105

Mehak Katyal, Narpinder Singh, Deepika Kathuria

{"title":"Protein Characterization and Amino Acid Profiles of Various Wheat Varieties and Their Effect on Pasting Properties of Starch","authors":"Mehak Katyal, Narpinder Singh, Deepika Kathuria","doi":"10.1002/star.202300105","DOIUrl":"https://doi.org/10.1002/star.202300105","url":null,"abstract":"The present study is to investigate amino acid compositions and protein characteristics of gluten extracted from different varieties of wheat and their influence on the pasting properties of starch. The starch and gluten are isolated separately from 12 wheat varieties categorized by grain hardness, i.e., hard (HW), medium hard (MHW), and soft (SW)with value ranged from 83 to 95, 72 to 80, and 17 to 29, respectively. Amino acid profiling reveals significant variations among the wheat varieties, with extraordinarily soft wheat (Ex‐SW) varieties exhibited higher levels of essential amino acid including methionine, phenylalanine, tryptophan, threonine, isoleucine, histidine, lysine, and valine. Protein fraction analysis indicates that gluten from HW varieties has a higher proportion of gliadin and lower glutenin content compared to MHW and Ex‐SW varieties. Furthermore, starch from Ex‐SW varieties possesses higher pasting parameters than MHW and HW varieties. Further, incorporation of gluten significantly reduced the pasting characteristics of starch. Flours with higher protein content demonstrate lower paste breakdown, highlighting the influence of protein content on viscoelastic properties. Furthermore, principal component analysis (PCA) reveals associations between specific amino acids and protein fractions with various pasting properties, highlighting the complex interplay between gluten composition and starch behavior.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"170 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180727","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

Characterization of Alternative Starches and Its Effects on the In Vitro Dissolution of Capsules Containing Low Solubility Drugs (Ibuprofen and Nifedipine) 替代淀粉的特性及其对含有低溶解度药物（布洛芬和硝苯地平）的胶囊体外溶解的影响

Starch Pub Date : 2024-08-14 DOI: 10.1002/star.202400075

Aníbal de Freitas Santos Júnior, Carlos Magno Ramos Carvalho Junior, Gilmar Antônio Carvalho Teles Júnior, Vagner Cardoso da Silva

{"title":"Characterization of Alternative Starches and Its Effects on the In Vitro Dissolution of Capsules Containing Low Solubility Drugs (Ibuprofen and Nifedipine)","authors":"Aníbal de Freitas Santos Júnior, Carlos Magno Ramos Carvalho Junior, Gilmar Antônio Carvalho Teles Júnior, Vagner Cardoso da Silva","doi":"10.1002/star.202400075","DOIUrl":"https://doi.org/10.1002/star.202400075","url":null,"abstract":"Biopharmaceutical applications of alternative starches (ASs), as excipients in capsules containing low solubility drugs (nifedipine and ibuprofen), from seeds of breadfruit (Artocarpus altilis), red‐jambo (Syzygium malaccense), jackfruit (Artocarpus heterophyllus Lam.), avocado (Persea americana), and yam rhizomes (Dioscorea spp.), are investigated. ASs are characterized by microscopic, thermal, and X‐ray diffraction (XRD) analysis. Dissolution profiles are traced and compared to the official starch (from corn) – soluble in hot water, particle size (2–32 µm) and amylose/amylopectin ratio (0.29–0.33). Microscopy analysis shows AS granules with tetrahedral and spherical/rounded shapes (average size of 21.45 µm). The amylose/amylopectin ratios of AS are: breadfruit (0.29–0.37), red‐jambo (0.25–0.29), jackfruit (0.28–0.37), avocado (0.33–0.43), and yam rhizomes (0.37–0.47). AS presents crystallinity patterns of types A, B, and C. Thermal analysis shows mass loss with dehydration – 303 and 373 K (30 and 100 °C) and degradation 525 and 626 K (252 and 353 °C). The release of nifedipine (≥80%, in 20 min) and ibuprofen (≥60%, in 30 min) are similar or superior to corn starch. Only AS obtained from avocado seeds fails to release nifedipine. This study contributes to the quality control of medicine and alternative bioproducts.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180728","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 State‐of‐Art Custard Formulation: Investigating the Rheological, Physicochemical, Sensory, and In‐Vitro Digestibility Properties 开发最先进的吉士粉配方：流变、理化、感官和体外消化特性研究

Starch Pub Date : 2024-08-03 DOI: 10.1002/star.202400107

Razieh Kashi, Seyed Mohammad Ali Razavi

{"title":"Development of a State‐of‐Art Custard Formulation: Investigating the Rheological, Physicochemical, Sensory, and In‐Vitro Digestibility Properties","authors":"Razieh Kashi, Seyed Mohammad Ali Razavi","doi":"10.1002/star.202400107","DOIUrl":"https://doi.org/10.1002/star.202400107","url":null,"abstract":"Stabilizing starch‐based dairy desserts is a challenge, attracting researchers’ attention to finding a phase separation‐free formulation with protected textural and sensory properties. The present study aims to investigate the effect of using high hydrostatic pressure (HHP) treated waxy corn starch (HWCS) instead of native corn starch, substituting sucrose with xylitol (1:0, 1:1, 0:1) and fat reduction level (2.67% and 0.1%) on the rheological, textural, sensory properties, α‐amylase sensitivity, and instrumental and sensory parameters of custard desserts’ correlation. The results of the back extrusion test demonstrate an increase in consistency (27.20 mJ) and adhesiveness (6.20 mJ) and a decrease in hardness (5.13 N) and adhesive force (2.57 N) by applying HWCS, diminishing fat content and substituting xylitol (HXL) compared to control (2.16 mJ, 0.79 mJ, 13.55 N and 3.45 N, respectively) that is in line with preventing syneresis, maximizing creamy stability index, and water holding capacity after 5 days of storage at 4 °C. Also, the presence of xylitol and HWCS decreases custards’ enzyme sensitivity and glucose release, amplifying its creaminess and smoothness perception. It is worth noting that although HWCS reduces viscosity and time dependency at the constant shear rate of 50 s−1 (6 °C), low‐fat samples have a higher viscosity than control.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"193 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141932633","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

Computer‐Aided Protein Surface Modification Strategy to Improve the Thermostability of α‐Amylase 改善α-淀粉酶热稳定性的计算机辅助蛋白质表面修饰策略

Starch Pub Date : 2024-07-31 DOI: 10.1002/star.202300288

Wenxin Zhai, Mengyu Zhu, Lin Lin, Wei Wei, Dongzhi Wei

{"title":"Computer‐Aided Protein Surface Modification Strategy to Improve the Thermostability of α‐Amylase","authors":"Wenxin Zhai, Mengyu Zhu, Lin Lin, Wei Wei, Dongzhi Wei","doi":"10.1002/star.202300288","DOIUrl":"https://doi.org/10.1002/star.202300288","url":null,"abstract":"Stability under high‐temperature environments is crucial for amylase to function in starch‐based industries. This study develops a method of modifying protein surfaces by combining computer‐aided tools including FoldX, PoPMuSiC, Discovery Studio, and I‐Mutant 2.0 with conserved sequence analysis. A truncated α‐amylase ∆AmyPTG from Parageobacillus thermoglucosidasius DSMZ 2542 is rationally designed through this method to improve its thermostability. Seven single‐site variants are constructed and five of them displayed enhanced thermostability. Next, three double‐site variants are constructed with one particularly successful double‐site variant N31RT213R, exhibiting a 4.3‐fold longer half‐life at 80 °C. Notably, the specific activity of N31RT213R reaches 10 567.16 U mg−1, higher than ∆AmyPTG (6645.43 U mg−1). When applied to the corn starch liquefaction reaction, the mutant N31RT213R gets a higher yield of product concentration of about 255.70 µg mL−1, compared to 190.72 µg mL−1 for ∆AmyPTG. Intramolecular forces analysis and surface electrostatic charges analysis are conducted to determine possible causes for the improvement. Also, molecular dynamics simulation is used to analyze the flexibility shifts of the entire protein. This innovative rational engineering approach has proven to be a successful strategy for the selection of hot spots for protein thermostability evolution and has the potential to be applied to other enzymes.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141867513","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

Organic Pea Starches – II. Investigation of Physicochemical and Techno‐Functional Properties 有机豌豆淀粉 - II.物理化学和技术功能特性研究

Starch Pub Date : 2024-07-25 DOI: 10.1002/star.202300195

Tim Terstegen, Eckhard Flöter, Marco Ulbrich

{"title":"Organic Pea Starches – II. Investigation of Physicochemical and Techno‐Functional Properties","authors":"Tim Terstegen, Eckhard Flöter, Marco Ulbrich","doi":"10.1002/star.202300195","DOIUrl":"https://doi.org/10.1002/star.202300195","url":null,"abstract":"The physicochemical and technofunctional properties of several pea starches harvested in consecutive years are studied. All samples are cultivated in the same geographical locations. Despite limited variation of amylose content that is found (mean amylose content of 32.1 ± 1.4% and a range from 29.2% to 35.7%), the varieties demonstrate significant differences in their functional properties. During gelatinization, all starches exhibit comparable onset temperatures (To) within the range of 60.8–63.7 °C. However, the conclusion temperature (Tc) displays a considerably broader spectrum, spanning from 73.5 to 80.0 °C. Furthermore, noticeable systematic differences between the samples from 2020 to 2021 are observed. In terms of the hot paste viscosity, two main shear viscosity curves are identified. These are independent of the harvesting period and could be associated with differences in average molar masses examined previously. Pea varieties with comparable low starch molar masses (<25 × 106 g∙mol−1) show a stronger shear thinning behavior. The starches also exhibit substantial variations in mechanical gel strength and gel elasticity. The gel strengths range from 5.5 to 17.0 N. Increasing firmness of gels appears to correspond to reduced elasticities. For comparison, native corn starch, potato starch, and wrinkled pea starch are considered.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141780066","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

Formulation and Characterization of Ferrogels Based on Agar Gum and Octenyl Succinic Anhydride (OSA) Starch 基于琼脂胶和辛烯基琥珀酸酐（OSA）淀粉的铁凝胶的制备与表征

Starch Pub Date : 2024-07-10 DOI: 10.1002/star.202300193

Imene Boulhaia, Manuel Bañobre‐López, Nadji Moulai‐Mostefa

{"title":"Formulation and Characterization of Ferrogels Based on Agar Gum and Octenyl Succinic Anhydride (OSA) Starch","authors":"Imene Boulhaia, Manuel Bañobre‐López, Nadji Moulai‐Mostefa","doi":"10.1002/star.202300193","DOIUrl":"https://doi.org/10.1002/star.202300193","url":null,"abstract":"Physicochemical and rheological analyses are carried out on ferrogels based on Agar gum in combination with octenyl succinic anhydride (OSA) starch in the presence of magnetic nanoparticles (MNPs) coated with a stabilizing agent (PNiPAAm). The objective of this work is to prepare nanocapsules of MNPs coated with OSA starch present in a rigid network of Agar to obtain a nanocomposite gel (ferrogel). It is found that the effect of MNPs on the properties of ferrogels has a direct relationship with PNiPAAm/OSA starch interactions. The results obtained show that the ferrogels have stable thermal properties and a high melting point (99.7 °C) for high concentrations of MNPs (0.1%). The rheological properties show that this concentration (0.1%) has a negative effect on the crosslinking of Agar, therefore a drop in viscosity. In addition, it is shown that each pore comprises three populations of MNPs (primary: 3–4 nm, secondary: 6–9 nm, and clusters: ≥12 nm). Moreover, it is found that MNPs are coated with OSA starch. In addition, the prepared materials possess at low concentration of MNPs an interesting stiffness and uniform surface morphology with a minimum of clusters leading to stable systems that can be used as biomaterials in nanomedecine.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141587128","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

Isolation and Characterization of Non‐Conventional and Underutilized Starch from Water Lily (Nymphaea lotus): Functional, Rheological, and Thermal Properties 从睡莲（Nymphaea lotus）中分离并表征非常规和未充分利用的淀粉：功能、流变和热性能

Starch Pub Date : 2024-07-10 DOI: 10.1002/star.202400005

Alemu Lema Abelti, Tilahun A. Teka, Geremew Bultosa

{"title":"Isolation and Characterization of Non‐Conventional and Underutilized Starch from Water Lily (Nymphaea lotus): Functional, Rheological, and Thermal Properties","authors":"Alemu Lema Abelti, Tilahun A. Teka, Geremew Bultosa","doi":"10.1002/star.202400005","DOIUrl":"https://doi.org/10.1002/star.202400005","url":null,"abstract":"In this study, starch is isolated from Nymphaea lotus and its functional, rheological, and thermal properties are compared with potatoes, rice, and maize starches. The swelling power and solubility of all starches increased as the temperature increased. After 5 days of storage at +4 °C, syneresis increased, but paste clarity is decreased. The Herschel–Bulkley model well described the flow behavior, as evidenced by the upward and downward curves’ R2 values are higher than 0.95. Storage modulus and loss modulus increased as frequency increased, and the loss factors is less than unity for all starches. Differentially scanning calorimeter thermograms show the onset, peak, and conclusion temperature ranged from 58.5 to 68.01 °C, 68.94–73.97 °C, and 79.6–88.77 °C, respectively. The gelatinization temperature range and enthalpy of gelatinization ranged from 14.0 to 21.1 °C and 9.40–13.35 J g−1, respectively. Starch from N. lotus rhizome and seed exhibited a higher gelatinization temperature than potato starch, whereas their enthalpy of gelatinization is lower. Overall, the present finding will promote the utilization of starches isolated from the rhizome and seed of N. lotus for food and non‐food industries.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141587041","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

Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking 通过磷酸盐交联法利用改性绿香蕉淀粉为糖尿病患者生产面条

Starch Pub Date : 2024-07-10 DOI: 10.1002/star.202400001

Minh‐Tan Vu, Kim‐An Thi Nguyen, Mai‐Huong Thi Pham, Hong‐Nhung Thi Le, Ngoc‐Thanh Nguyen, Thanh‐Tung Nguyen, Thu‐Ha Thi Pham, Trung‐Duc Nguyen, Ngoc‐Tuan Nguyen, Phan‐Hang Nguyen

{"title":"Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking","authors":"Minh‐Tan Vu, Kim‐An Thi Nguyen, Mai‐Huong Thi Pham, Hong‐Nhung Thi Le, Ngoc‐Thanh Nguyen, Thanh‐Tung Nguyen, Thu‐Ha Thi Pham, Trung‐Duc Nguyen, Ngoc‐Tuan Nguyen, Phan‐Hang Nguyen","doi":"10.1002/star.202400001","DOIUrl":"https://doi.org/10.1002/star.202400001","url":null,"abstract":"The development of Green banana (GB) starch in prebiotic foods to address health problems such as diabetes. It is modified by phosphate cross‐linking to increase the resistant starch content, improve functional properties, and reduce digestible starch consumption. The starch is modified using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) with 6 to 12 wt%ratios in the presence of sodium sulfate. The results showed an increase in phosphorus content from 0.18% to 0.45% corresponding to the increase in sodium trimetaphosphate/sodium tripolyphosphate ratios. Resistant starch reached 60 wt% after increasing the concentration of phosphate agent above 10 wt% and rapidly digestible starch decreased significantly. Accordingly, the physicochemical properties of starch changed significantly. Phosphate cross‐linking led to disruption of the crystalline structure of starch granules and fragmentation, reducing enthalpy and increasing gelatinization temperature. The oil and water absorption and freeze‐thaw stability of treated starch increased. While water absorption and solubility index of starch decreased significantly as the result of phosphate cross‐linking. Modified starch is used for the production of rice noodles. From 10 to 30 wt% of 10P modified starch mixed, cooking fracture rate is not more than 10% and resistant starch content is over 41 wt%.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141586932","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

Anthocyanin‐Enhanced Bacterial Cellulose Nanofibers for Sustainable Hg(II) Ion Sensing 用于可持续汞（II）离子传感的花青素增强型细菌纤维素纳米纤维

Starch Pub Date : 2024-07-09 DOI: 10.1002/star.202400064

Mehran Minabi‐Nezhad, Farid Moeinpour, Fatemeh S. Mohseni‐Shahri

{"title":"Anthocyanin‐Enhanced Bacterial Cellulose Nanofibers for Sustainable Hg(II) Ion Sensing","authors":"Mehran Minabi‐Nezhad, Farid Moeinpour, Fatemeh S. Mohseni‐Shahri","doi":"10.1002/star.202400064","DOIUrl":"https://doi.org/10.1002/star.202400064","url":null,"abstract":"Hg(II), poses a significant threat to both the environment and overall well‐being. The present indicator utilizes anthocyanin extract from roselle (Hibiscus sabdariffa), RSE, and incorporates it into bacterial cellulose nanofibers (BCNF) to detect Hg(II) ions. Through examination of the CIE Lab color variables, it is determined that the binding of Hg(II) leads to a discernible alteration in the color. The visible color changes as the Hg(II) concentration increases. ATR‐FTIR(Attenuated Total Reflectance‐Fourier transform infrared spectroscopy) and SEM(scanning electron microscopy) are utilized to analyze the bacterial cellulose nanofibers containing anthocyanin. The selectivity of the proposed sensor is assessed by conducting experiments with different types of metal ions including Co2+, Al3+, Na+, Ba2+, Ni2+, Mg2+, Cd2+, Pb2+, Fe2+, Fe3+, and Cu2+. The outcomes indicate that the sensor exhibits a remarkable ability to distinguish and respond specifically to Hg(II) ions. This particular sensing technique allows for the precise and reliable detection of Hg(II), with a detection limit of 0.72 ppm, by simply observing with the naked eye. For the effective treatment of a tap water sample, the BCNF‐RSE film provides successful results in the detection of Hg(II) ions. This innovative metallochromic sensor offers a promising solution for the on‐site, cost‐effective, portable, easy to use, and real‐time detection of Hg(II) ions.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141576946","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

Functional Clean‐Label Starch: Sustainable Production Technologies and Food Applications 功能性清洁标签淀粉：可持续生产技术和食品应用

Starch Pub Date : 2024-07-08 DOI: 10.1002/star.202400157

Kandi Sridhar, Minaxi Sharma, Baskaran Stephen Inbaraj

引用次数: 0

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