Search

Objective: To formulate a poly herbal anti-diabetic tablet and to evaluate and compare its physicochemical properties with the marketed herbal tablets. Materials and Methods: The poly herbal anti-diabetic tablet was formulated by adding the powder of extract of Enicostemma littorale in powder of roots of Aconitum heterophyllum rhizomes of Picrorhiza kurroa and fruits of Piper longum in different proportions to an aqueous 5 % Starch solution and Several tests such as visual inspection, ash values, moisture content, Water soluble extractive value and Alcohol soluble extractive value, disintegration time, Uniformity of weight of tablets, Determination of hardness of tablets, Determination of friability of tablets etc and Preliminary phytochemical screening and qualitative chemical examination were performed and compare Laboratory formulated tablets with commercial tablets. Results: The study showed that Laboratory formulated poly herbal anti-diabetic tablet has good flow property and compressibility. The moisture content of laboratory formulations was found to be 4.8%. Water extractive value was found to be 28.14% W/V result shows that laboratory formulation consisted of higher amount of water soluble substances like carbohydrates. Alcohol extractive value was found to be 20.08% W/V denotes the amount of alcohol soluble constituents present in the formulation. Disintegration of tablet was found to be 3 mins results shows laboratory formulation was within the limit as it was prepared with starch paste (5%w/v) as a binding and disintegrating agent. Disintegration of tablet is not more than 30 minutes. The laboratory formulation was found to have 3 (Kg/Cm2) hardness, 0.38 % Friability and weight variation within pharmaceutical limits. However, further research and development is required to improve its quality and safety. Conclusion: The aim of this study was to formulate a completely poly herbal antidiabetic tablet. Our Laboratory formulated tablets showed comparable good results as compare to that of marketed tablets but further research and development is required to improve its overall quality.

The purpose of the researchis to study the cumulative effect and subchronic toxicity of supramolecular complex of fenbendazole (SMCF).Materials and methods.The cumulative effect of SMCF was studied on 20 outbred white rats weighing 180 g that were divided into experimental and control groups of 10 animals each. SMCF was administered intragastrically to rats of the experimental groups for 24 days at the dose of 2000 mg/kg (1/10 of the previously established single LD50 (20000 mg/kg)) on the first day, then the dose was increased by 1.5 times every four day. The main criterion for evaluation of the results was the death of animals; we also observed the overall condition and behavior of rats. Subchronic toxicity was studied on 40 male white rats weighing 220–240 g. The animals were divided into 4 equal groups. The drug was administered daily to rats of the 1st, 2nd and 3rd experimental groups intragastrically using the doses of 1/5 (4000 mg/kg), 1/10 (2000 mg/ kg) and 1/20 (1000 mg/kg) of LD50 (20000 mg/kg) respectively for 7 days. The control group received 1% starch paste in an appropriate volume throughout the experiment. During the experiment, we observed physical signs and behavior of animals, food and water consumption; weight gains of animals on the 1st, 3rd, 5th and 7th days of the experiment. After the drug administration, animals were sacrificed by cervical dislocation. The laboratory examinations for hematological parameters and biochemical parameters were performed after treatment. Samples of organs (liver, heart, lungs, kidneys, spleen) were taken during necropsy to calculate mass coefficients and to make macroscopic examinations.Results and discussion. We found that the SMCF did not have any cumulative properties. The overall condition and behavior of rats was within the physiological range; animals consumed food and water and showed no signs of intoxication after oral administration of SMCF at doses of 1/5, 1/10 and 1/20 of LD50 for 7 days. The drug did not have influence on weight gains of animals. Hematological and biochemical parameters did not undergo significant changes and were comparable with the parameters of the control group. The mass coefficients of the internal organs did not differ statistically in experimental and control groups of rats.

Understanding how starch constituent in frozen dough affected bread quality would be valuable for contributing to the frozen products with better quality. To elucidate the underlying mechanism, starch was fractionated from multiple freezing-thawing (F/T) treated dough and reconstituted with gluten. Results showed that F/T treatment destructed the molecular and supramolecular structures of starch, which were more severe as the F/T cycle increasing. These structural disorganizations made water molecules easier to permeate into the interior of starch granules and form hydrogen bonds with starch molecular chains, which elevated the peak, breakdown, setback and final viscosity of starch paste. In addition, F/T treatment resulted in decreased specific volume (from 1.54 to 0.90 × 103 m3/Kg) and increased hardness (from 42.98 to 52.31 N) for steamed bread. We propose the strengthened water absorption ability and accelerated intra- and inter-molecular rearrangement of starch molecules and weak stability of “starch-gluten matrices” would allow interpreting deteriorated bread quality.

Additive manufacturing has gained considerable attention for building biomedical scaffolds due to its presumed ability to provide porous structures adequate for inflow and ingrowth of blood and tissues that facilitate bone regeneration. Various paste designs, consisting of mixtures of polymers with various ceramic or glass particles were proposed as additive manufacturing inks. However, proper paste design is still an open research subject as the link between the paste performance and various properties such as solids loading ability, homogenization, jellification, or particle morphology needs further characterization. This chapter explores the possibilities of using starch gels in combination with various bioceramics for producing biomedical scaffolds for bone regeneration using either additive manufacturing methods or more cost-effective alternative methods. Next, an integrated technological solution for manufacturing biomimetic implants for filling large bone defects is presented in the chapter, as a practical alternative to the current additive manufacturing attempts. This solution aims to solve the challenges related to tissue vascularization and mechanical stability associated with bone scaffolds by creatively using low-cost, natural, and biocompatible sintering additives such as starch. Various three-dimensional test samples prepared with bioceramics and starch gels by applying this technology are evaluated, with good perspectives for clinical application.

In recent times, the use of natural and harmless products for the environment and restorer is taking place in the field of Cultural Heritage restoration. In this sense, wheat, rice and corn starches as adhesives, have suitable characteristics without toxicity risks. A new starch in this field, is the Kudzu, an almost pure compound (99.5% starch) that is processed by a natural way from a plant called Pueraria lobata. This is a preliminary study of the potential use of Kudzu starch for the restoration of Cultural Heritage, focusing, firstly, in its capacity as adhesive through a comparative evaluation with common starches. The accelerated aging process carried out proved that Kudzu ensures optimal chromatic behaviour. On the other hand, the main problem in starch paste is the biological colonization. The daidzein, a natural antimicrobial compound implicit in Kudzu starch, confirmed the resistance to microorganism in this preliminary approach. The evaluation of the adhesive capacity, and the reversibility of the starches, suggest that Kudzu starch is a valid adhesive in the field of paper restoration. Thus, the potential of this starch in the conservation of Cultural Heritage is evidenced and its use as cleaner, resistance to biological colonization and consolidant is promising. This work has been supported by the MADyLIN project (Grant No. BIA2017-87063-P) funded by the Spanish Agency for Research AEI (MINEICO/FEDER-UE). The author wishes to acknowledge professional support of the Interdisciplinary Thematic Platform from CSIC Open Heritage: Research and Society (PTI-PAIS). Technical and human support provided Macroconduct, Mesostructure and Nanotechnology by SGIker (UPV/EHU, MICINN, GV/EJ, ERDF and ESF) are also gratefully acknowledged

Native starch is an important raw material used in the industry. Rheological, pasting, and textural properties of starch are the major functional properties to determine its applications. Key rheological properties of starch include rheology of starch during heating, viscosity of starch paste, and rheological features of starch gel. The pasting properties of starch are commonly quantified by measuring changes in viscosity during the heating and cooling of starch dispersions. The textural characteristics of starch gels have an important role in the classification of sensory and quality of foods. In this this chapter, the rheological, pasting, and textural properties of starch from different botanical sources are compared, and the impacts of other ingredients (sugars, salts and lipids) on the properties are summarized. The relationship of starch functionalities with food quality is also summarized. The information provided will be useful for the applications of starch in the industry.

In paper conservation practice, adhesives are used for several purposes, such as mending tears and gaps, or paper consolidation. The criteria to choose one or another adhesive should be based on the knowledge of the properties and stability of those adhesives. However, the several different adhesives available on the market still lack enough information to help the process of a rational decision-making. In the present work, five adhesives currently used in the paper conservation field (starch paste, unsupported ArchibondTM, carboxymethylcellulose, hydroxypropylcellulose and methylcellulose) were analyzed for their chemical stability and fungal bioreceptivity (the ability of a material to be colonized by fungi). Bioreceptivity of products used in conservation and restoration is a still poorly explored subject, despite its great relevance for the preservation of objects. The chemical and physical properties of the adhesives, before and after moist heat artificial ageing, were analyzed by thermogravimetry, capillary viscometry, measurement of water absorption capacity, colourimetry, and pH measurement. Fungal bioreceptivity of the adhesives was tested on two different substrates (paper and glass) against three fungal species: Aspergillus niger, Aureobasidium pullulans and Penicillium pinophilum. Along 56 days of incubation, the colonization area on the adhesives was measured through digital photo analysis. Starch paste was the most bioreceptive adhesive, but on other hand was also the most stable adhesive to artificial ageing, regarding colour alteration, degree of polymerization and pH. Carboxymethylcellulose and ArchibondTM showed chemical deterioration with ageing. Nevertheless, these two adhesives presented only scarce bioreceptivity to the tested fungi. Methylcellulose and hydroxypropylcellulose showed the best relationship between higher chemical stability with artificial ageing and lower fungal bioreceptivity.

Single use food packaging made from expanded polystyrene (EPS) is generally discarded after use and, since it is a difficult material to recycle, generates a large amount of waste. The EPS can be replaced by thermoplastic starch (TPS) foams, which are made from renewable sources and are biodegradable. However, TPS foams are hydrophilic and absorb large amounts of water, which makes it difficult to use. An alternative to this problem is to chemically modify the starch to make it more hydrophobic. Two modifications for potato starch were evaluated: acetylation and esterification with maleic anhydride. Foams with 6.67%, 13.34%, 20% and 26.67% (modified starch weight/ total starch paste mass) of modified starch were prepared. While TPS foams without modified starch absorbed 75 g water /100 g solids, foams with 13% acetylated starch and 20% esterified starch presented lower absorption results (42 g and 45 g water/100 g solids, respectively), which represents an improvement in water resistance.

The objective of this research was to survey the effects of starch quaternization and sulfosuccinylation on the adhesion of cold starch paste to raw cotton fibers for cotton warp sizing at low temperature. Acid-thinned cornstarch (ATS) was quaternized and then sulfosuccinylated to introduce 3-(trimethylammonium chloride)-2-hydroxypropyl and sulfosuccinate substituents onto its backbones. The electroneutrality of starch samples prepared was achieved by maintaining a constant mole ratio (5.3:1) of the two substituents. A series of electroneutral cornstarch (ECS) samples with different levels of the substituents were derived by altering the feed ratio of the modifying reagents to starch for determining desirable level of starch modification. Adverse influences of cotton wax and starch retrogradation on the adhesion of cold starch paste to raw cotton fibers were evaluated to illustrate the effectiveness of starch quaternization and sulfosuccinylation. It was found that the modification was able to alleviate the adverse influence of starch retrogradation and ameliorate the adhesion to the fibers at low temperature. Higher level of the modification led to less retrogradation and resulted in strong adhesion. Furthermore, the adverse influence of cotton wax on the adhesion could be eliminated after a pre-wetting treatment of raw cotton warps with hot water. The adhesion of ECS paste to raw cotton at 60 °C was statically the same as that of ATS at 95 °C when total DS of ECS was 0.0443 or higher.

When a starch paste stretches and breaks during dropping under gravity, the length of fully stretched paste drop is considered as an important flowing characteristic of starch. The length of paste drop (LPD) often determines eating quality of the starch-containing foods. The relationship between pasting parameters measured using a rapid visco-analyzer and LPD of various starches from different botanical sources was investigated at different starch concentrations (50, 70 & 90 g/kg). Starch content in the paste mainly affected the single pasting parameters (p

Pongamia pinnata seed (PPS) starch was studied for its physicochemical, thermal, rheological and morphological properties. As PPS starch is a novel starch, it was compared with corn, mung bean, potato, pearl millet and mango kernel starches. Peak, trough and final viscosity of PPS starch was found the lowest as compared to other starches. Plots of shear stress versus shear rate for starch pastes were plotted and fitted to Herschel-Bulkley model. Yield stress and consistency index value of starch pastes varied between 6.5 and 58.9 Pa and 1.4–10.6 Pa s, respectively. During frequency sweep testing, G′ and G′′ values of starch pastes varied between 33 and 484 Pa and 18–71 Pa, PPS starch paste had the lowest values. Transition temperatures (Tο, Tp, Tc) for PPS starch was 61.5, 72.1 and 82.9 °C, respectively. Scanning electron microscopy of PPS starch showed small to large and round to oval shape starch granules with small pitches on their surface.

Improve the consumption of millet to vermicelli promoted for food diversification. Millet starch less stable of stirring and heating. Starch modification can improve the quality. In this research to evaluate pasting character of millet starch modified by heat moisture treatment which suitable for vermicelli. Heat moisture treatment conditioned at 25% moisture content and heating 100, 130 and 150 0C for 3, 5 and 7 hours with oven. Crystalline and starch paste properties of modified starch were analyzed and then selected to vermicelli. The suitable starch for vermicelli which stable paste of stirring and heating and high gel strength. The results show modified starch with 100 °C for 7 hours has an ideal for vermicelli. Shown by lower peak viscosity and viscosity breakdown (2951 cP and 71 cP), high final viscosity (3695 cP).Keyword : Heat moisture treatment, millet starch, RVA, pasting properties

Millets have a high enough starch content so it can be used as an alternative source of carbohydrates. Native millet starch is known less stable against stirring and heating so it is necessary to improve starch properties by modification of starch. In this study, the character of modified millet starch heat moisture treatment (HMT) evaluated with variations treatment of temperature and heating time. Millet starch was conditioned to a moisture content of 25% and heating at 100, 130 and 150 0C for 3, 5 and 7 hours in oven. Chemical properties (water content and amylose content) and physical properties (solubility and swelling). The results showed that modification caused a decrease in the solubility and development of starch. Modification of millet starch with HMT changed the starch paste profile more stable.

We present a methodology to predict the storage modulus ( G ’ ) of starch paste due to granule swelling, given the physical properties of the starch granule and temperature history. This was tested on experimental measurements of granule size distribution and G ’ for 8% w/w suspensions of waxy maize, normal maize, waxy rice, normal rice, and cross linked normal maize – all heated to different temperatures (65–90 °C) with holding times between 2 and 60 min. Experimental data of storage modulus G ′ vs volume fraction φ fall onto a master curve when G ′ is normalized by a multiple of γ / R ‾ , where γ is the granule-solvent interfacial energy, and R ‾ is the average granule size. We show that one can combine this master curve with starch swelling theories to forecast the time-dependent rheology of starches. This work also demonstrates that granule-solvent interfacial energy is a key physical parameter in controlling starch rheology.

In this study, we aimed to examine the effects of different low concentrations of alcohol solution (5%–20%) on the gelatinization and pasting properties of pea starch. A rapid visco analyzer revealed that when the starch concentration was fixed, the viscosity of the starch paste decreased with increasing alcohol concentration. In addition, the texture analyzer results showed that compared to the hydrogel formed in water, the hardness of the gel formed by 15% starch in 10% alcohol increased approximately 2-fold (1696.4 g versus 928.1 g). Furthermore, the rheological results showed that the tan δ value of the gel formed under this condition was second only to that of 20% starch in water, which indicated the gel had a strong network structure. X-ray diffraction analysis showed an increased relative crystallinity of 15% starch gels formed in 10% alcohol (13.2%) compared to the hydrogel formed in water (12.2%). Our study will expand the knowledge of the gelatinization properties of starch in low concentrations of alcohol.

Materials used in this research were residual oat flour and starch isolated from it, and wheat flour and starch were used as reference. Pasting temperature of the starch present in flour or isolated starch increased with increasing syrup concentration, depending on material and syrup concentration. The maximum values of oat flour and starch paste viscosity were achieved at 30–40% syrup concentration, and at 50% for wheat pastes. Oat flour and starch pastes were pseudoplastic shear thinning fluids. In presence of syrup they revealed lesser deviation from Newtonian properties. Mechanical spectrum analysis of oat flour and starch pastes revealed stronger elastic than viscous properties. The hardness of flour gels prepared in syrup was higher than aqueous ones, and was increasing with increasing syrup concentration. It was stable during 7 days of storage. Adhesiveness of oat flour gels with syrup were lower than aqueous ones, reverse situation was observed for wheat flour gels. During storage, oat gels showed an increase of adhesiveness, in contrast to wheat gels, that were characterized by only initial increase of adhesiveness.

Selected physicochemical properties of native and modified water chestnut starch (Trapabispinosa) were studied. Single- and dual-modifications were carried out by pregelatinization, acetylation and acid-thinning methods. Chemical modification created unevenness on the surface of starch granule. Swelling power, solubility, and water retention capacity were improved by all modification techniques used. The peak viscosity was reduced in all modified starches as compared to native water chestnut starch. The setback value which is an indication of retrogradation (re-association of starch molecules) tendency in the starch paste was reduced after pregelatinization and acid-thinning but increased by acetylation.

Improving the stickiness of non-glutinous rice is an important strategy in scaling out the applications of rice foods, e.g. Sushi, Zongzi etc. In this study, the effect of HPH treatments on the transparency and molecular structure of starch and the stickiness of cooked non-glutinous rice were investigated by cooking rice with high-pressure homogenization (HPH) thinned starch paste. HPH treatments significantly increased the light transmittance of starch paste from 7.6% to 81.3% (p

This study aimed at exploring the effects of exogenous seed crystals on the starch recrystallization. A-type and B-type seed crystals from rice starch were added to rice starch paste during cooling to analyze the changes in retrogradation process. DSC results indicated that B-type seed improved the uniformity of crystal size and the degree of crystal perfection; it also affected the nucleation mode of retrograded starches at 4 °C, while A-type seed did not affect these properties. The XRD showed that the unit cell was compact, and the crystal grain became larger upon the introduction of B-type seed, while A-type seemed to loosen the cell. The SAXS reflected that B-type seed increased the thickness of the imperfect lamellar structure formed during recrystallization, while A-type seed decreased it. These findings might be due to the molecular segment arrangement on the nuclei growth surface affecting the arrangement of starch molecular segments approaching the nuclei.

The novel hyperbranched poly(trimellitic glyceride) (PTG) starch plasticizer synthesized in our previous study was neutralized with different alkaline metal hydroxides. Mixed with starch, the effects of different alkaline metal cations, M+, on gelatinization of starch suspensions and thermal behaviors of the films were analyzed using RVA and DMA, respectively. The structures of the starch suspensions, films and freeze-dried samples (S/PTG-M) were investigated using DSC, XRD and FTIR spectroscopy, respectively. M+ increased the gelatinization temperature of starch suspensions in the order of S/PTG-Li > S/PTG-Na > S/PTG-K. The formation of a complex between M+ and starch in the films observed using FTIR spectroscopy improved the stability of the starch paste and gel, and increased the gel temperature of starch dispersions. The corresponding starch gel was relatively thermostable, but not shear-resistant. PTG decreased the Tg of starch films with different paired M+. PTG-Li and PTG-K, but not PTG-Na, strengthened the mechanical properties of starch films.

Wheat with a low falling number (FN) has been particularly prevalent in recent years and has resulted in a loss of more than $140 million in a single year in the wheat industry in the Pacific Northwest of the United States. FN measurement is a standard method for the evaluation of grain α-amylase activity, and a low FN indicates a reduction in hot wholemeal paste viscosity due to sprouting damage. Recent studies show that a low FN may result from a developmental change of starch and adverse effects of non-α-amylase macromolecules on wheat. In this review, we describe the principles of FN measurement and the relationship between FN and α-amylase. We also discuss the isozymes, locations, and inhibitors of wheat α-amylase. The effects of various aspects of starch, which is the substrate of α-amylase, on wheat FN are also discussed, including starch structural characteristics (for example, starch granule architecture), starch susceptibility to α-amylase, and the interaction between starch and nonstarch macromolecules (for example, lipids). Studies on the effects of planting environments (for example, temperature) and agronomic practices (for example, irrigation and fertilization) on both starch paste viscosity and FN are also reviewed. This paper highlights the importance of considering the impacts of starch and the interactions of starch and other macromolecules, including wheat α-amylase, on wheat FN, which is important for developing strategies to solve the low FN problem.

The modification greatly improved konjac glucomannan (KGM) characteristics and expanded its application range. For this purpose, the combination of acidolysis with oxidation was chosen to modify KGM in a heterogeneous system. In this study, we mainly discussed the effect of acidolysis and oxidation on the structure and properties of KGM. The experimental results indicated that the acidolysis and oxidation destroyed the structure of KGM particles, and reduced its crystalline degree. The size of derivatives was greater than that of KGM, and their surface became very rough. The acidolysis and oxidation decreased obviously the swelling capacity of KGM, but increased the acid and alkali resistance. The thermal characteristic parameters of KGM such as onset decomposition temperature, onset temperature, peak temperature, enthalpy change, and so on were affected by the acidolysis and oxidation. The oxidation of hydrogen peroxide did not led to any carboxyl groups being introduced into KGM molecular chains, whereas it resulted in the reduction in the viscosity of KGM. There is no synergistic effect between KGM or its derivatives and starch paste.

The oldest use of enzymes in the pulp and paper industry is in the modification of starches for surface sizing and coating. This practice dates back to the early 1970s and is now carried out more frequently within the paper mills. Starch imparts many beneficial properties to paper, including strength, stiffness, and erasability. Properly controlled enzymatic modification of starch provides the papermaker ample opportunities to get uniform quality of starch paste, to produce starch paste as per requirement, and to produce quality surface sized papers with the minimum cost of the starch component. Starch modified with alpha-amylase enzyme meets almost all the properties required for surface sizing of writing and printing grades of paper. It does not require much capital investment to switch over from oxidized starch to in situ modification of native starch with enzyme. The process of enzyme modification is applicable to different types of starches although the operating conditions in terms of enzyme dose and reaction time may vary. Enzyme-modified starch is available from starch producers or can be produced on-site at the paper mill using a batch or continuous process.

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future.

The Conservation Section at the Division for Cultural Properties (DCP) works primarily with thangka (painted scrolls) and wall paintings maintained at working religious sites in Bhutan. This research seeks to identify and evaluate sustainable and appropriate methods and supplies for the conservation of material culture in a dynamic ritual context. This project develops techniques and practices that prioritise locally available materials, studies religious space as a unique environment for preservation and maintenance, and documents a collaboration between local and imported conservation knowledge. This work includes an experimental evaluation of adhesive made from locally available wheat and potato starch, the development of a method for refining coarse hide glue to be used as a conservation material, and the use of soapnut (Sapindus spp.) for cleaning textiles. Initial results for materials and methods are presented here in consideration of their availability, efficiency, ease of use and performa...

Native and modified starches are important raw materials used in the industry. Gelatinization and rheological properties of starch are primary physicochemical properties to determine its applications. Starch gelatinization refers to a process that starch loses the native order and crystalline structure of the granules and becomes amorphous. Key rheological properties of starch include pasting property, viscosity of starch paste, and rheological features of starch gel. In this review, gelatinization and rheological properties of native starches from different botanical sources are compared and impacts of other ingredients, including sugars, salts, and lipids, on the properties are summarized. The review also covers current understandings of the gelatinization and rheological properties of modified starches with different structures. The information provided will be useful for the applications of starch in the industry as well as fundamental research in this field.

Cooked paste of smoked-dried flour of retted cassava is the staple food of million people in West and Central Africa. The present study investigates the dynamics of combined smoking and drying on some physicochemical and functional properties of the flour and its derived starch. Fresh cassava tubers (variety 4115) were trimmed, retted, wrung, crushed, put into balls and then dried using three processes: traditional combined smoking and drying, electrical combined smoking and drying, and oven-drying. The drying processes did not significantly modify (p > 0.05) the proximate composition of samples neither their drying rates (0.19 h−1

The effect of concentration and temperature on viscoelastic properties of chestnut starch is discussed in the paper. The starch structure was estimated using the fractional standard linear solid model FSLSM. Rheological parameters of the FSLSM model were determined and their changes for different concentrations and temperatures of chestnut starch paste were discussed. High values of the viscoelastic modulus of plateau allow us to state that in all the analyzed cases, the medium with a structure typical of viscoelastic quasi-solid bodies is formed. The values of the rheological parameters of FSLSM model provide useful information concerning the structure of chestnut starch paste, such as the total elasticity of the networks, network oscillations, gel stiffness, and structure of cross-linking. The proposed method of discussion of the results of rheological measurements allow to present a comprehensive evaluation of the analyzed medium structure.

BACKGROUND Functional properties of wheat starches with different particle size distribution were investigated. RESULTS A-granules displayed a disc shape and B-granules displayed a spherical shape. A-granules had the highest conclusion temperature (Tc, 80.28 °C) and gelatinisation enthalpy (3.268 J g−1) and B-granules had the highest peak temperature (Tp, 66.00 °C) and the lowest gelatinisation enthalpy (2.237 J g−1). The gelatinisation onset temperature (To), the peak temperature (Tp), Tc and retrogradation of mixed starches increased with the increase of the ratio of B-granules, while the enthalpy, all the viscosity parameters and syneresis of mixed starches decreased with the increase of the ratio of B granules. B-granules had a higher pasting temperature. The sample of B/A = 0.5/10 had the highest peak, breakdown and final viscosity. The percentage of water separated from B-granule gels was minimal, indicated that B-type gels were more stable than other samples. The ΔH2 of A-granules was obviously higher than that of B-granules. However, during storage, the ΔH2 of the starch paste was dramatically increased and the ΔH2 of B-granules was obviously higher than that of A-granules. CONCLUSION B-granules were easier to age than A-granules and most of the properties of wheat starches varied significantly with the ratio of B-granules. The relationship between structure and functionality of wheat starch received further verification. © 2013 Society of Chemical Industry

Antiaris africana seeds yielded 29.6% starch which showed appreciable high contents of ash, protein, and fat. The average diameter of A. africana starch granules was 3.98 µm compared to 8.93 µm for maize starch. A. africana starch had a C-type XRD pattern and crystallinity of 41.5%. A. africana starch had higher AM content (24.1%) than maize starch (20.9%). The gelatinization onset temperature of A. africana starch (66.7°C) was higher than maize starch (63.1°C), but its gelatinization temperature range (8.57°C) and enthalpy (13.97 J/g) were lower than the values for maize starch (14.02°C, 14.65 J/g). The pasting temperature (Pt) and setback (Vs) were lower and breakdown (Vb) higher for A. africana starch (Pt = 82.5°C, Vs = 173.8 RVU, and Vb = 121.42 RVU) than for maize starch (Pt = 84.9°C, Vs = 183.73 RVU, and Vb = 78.58 RVU). The GPC analysis gave Mw of 2.18 × 107 g/mol and radius of gyration of 95.1 nm for Antiaris starch. Antiaris starch paste exhibited poor freeze-thaw stability but its small granule size indicates potential for application as dusting starch.

The aim of the present study was to determine the viscoelastic properties of the model mixtures of selected pasted polysaccharides. The initial materials used were water pastes of waxy corn and normal corn starch, mixed with guar gum. The rheological tests were performed in a time domain. The theoretical analysis covered the adaptation of some achievements of the phenomenological theory of viscoelasticity, which were applied during the interpretation of the results obtained for the aforementioned mixtures of biopolymers. The emphasis was placed on the description of the retardation behaviours with the aim to develop a continuous rheological Burger model.

The α-amylase enzyme has been reported during the last decade to be used for removal of the excess starch adhesive paste, which is usually used to fix textiles on paper, textiles, wood panels, or other rigid support materials. The final aim of this work was the application of α-amylase in order to remove the old starch from historical textiles in an attempt to conserve them under mild conditions. An extensive study was undertaken using various types of textiles in order to identify the optimum condition for the use of the enzyme, in relation to time, concentration, temperature and pH, before any other attempt. The first step was to simulate the textile ageing. The fabrics were coated with starch paste adhesive, and then a process of artificial thermal ageing was made on samples for different periods of time. After that the enzyme was applied to the samples, at different concentrations and at different intervals. This study also presents interesting results concerning the effect of the enzymatic treatment on the mechanical and optical parameters of linen, silk and cotton, dyed with madder or turmeric dye mordanted with CuSO4 or ferric citrate. Finally, the removal of enzymatic residues from textiles after the treatment has been studied. The application section has been fulfilled by using the whole process in a piece of a historical carpet from fabric adhered with starch. This piece of carpet is in the museum of the Faculty of Applied Arts, Helwan University in Egypt.

A modified equation of state was developed for shear-thickening systems. The model was applied for describing the rheological properties of various starch pastes for describing the rheological properties of various starch pastes and pastes with hydrocolloids addition. The parameters of the model were estimated using the Tikhonov regularisation method. In order to compare the results, some other models were also fitted to the experimental data.

The objectives of this work were to determine the gelatinization temperature of jackfruit starch and to compare the effect of pH on the viscosity and density of different botanical sources of starch pastes. The study was conducted according to a three × four factorial design with three repetitions, being three levels for the starch paste (jackfruit seed, corn and cassava) and four levels for pH (3.4; 4.4; 5.4 and 7.0). The results showed a gelatinization temperature (GT) of jackfruit seed starch ranging from 75 to 80 °C, superior to GT range of common starch sources. Density of all starch pastes increased with pH. The effect of the kind of starch was not significant (P > 0.05). Viscosity of corn and cassava starch pastes varied with pH according to quadratic models. The viscosity of seed starch paste from jackfruit did not significantly vary with pH, indicating acid resistance.

Acid-thinned cornstarch was monophosphorylated by reaction with orthophosphates to obtain an agent for sizing heat-sensitive viscose warp yarns under reduced temperature. Influences of the modification and sizing temperature on paste behavior, adhesion to viscose fibers, and properties of sized viscose yarns were studied for a range of substitution of 0.021-0.082 and temperatures from 60°C to 95°C. The modification resulted in an increase in viscosity stability of the starch paste, enhancement of the adhesion to the viscose fibers, improvement of mechanical properties of the sized viscose yarns, and a decrease in hairiness of sized yarns even if the temperature of the starch paste was lowered to 60°C. The modification is capable of improving the sizing properties of starch for viscose yarns at 60-80°C when the degree of substitution with phosphate groups is about 0.05.

Cassava starch is used as the main ingredient in the production of biscuits and Brazilian cheese bread. The processing and sale of sour cassava starch - an artisanal product with no established standard of quality - is marked by hygiene problems and its commercial availability is uncertain. The purpose of this study was to characterize native and modified cassava starches and test them in cheese bread and cassava starch biscuit recipes. The main characteristics that differentiate sour starch from native cassava starch are its acidity, degree of expansion, viscosity, clarity of the starch paste, freeze-thaw stability and reducing power. Four different starches were used in the production of baked products: native cassava starch, sour cassava starch, starch modified with hydrogen peroxide and a commercial modified starch named Expandex® 160003. The baked products were evaluated to determine their physicochemical properties and to assess how the different starches affected the products’ internal and external characteristics and flavor. The baked samples were subjected to a sensory analysis of acceptability on a nine-point hedonic scale by untrained tasters. The cheese bread samples containing modified starch oxidized with hydrogen peroxide showed the best results. In the case of the cassava starch biscuits, those made with sour cassava starch and Expandex® 160003 showed the best results, which did not differ statistically.

An attempt on starch modification has been made to increase the paste concentration of potato starch for reducing the energy consumption required for the encapsulation of herbicide within starch matrix by encapsulating 2, 4-D as model herbicide. The matrix behaviors were evaluated in terms of the herbicide content, capability of swelling in water, encapsulation efficiency, and the rate of herbicide released from the matrix. To increase paste concentration of starch for decreasing the energy consumption in dry process, potato starch was acidified before the encapsulation. However, the matrix prepared in such a way showed that it weakened the control to the herbicide encapsulated, which increased the rate of herbicide released from the matrix. By introducing covalent bonds among starch molecules, the problem with the control and release rate can be completely solved. Moreover, the effects of formaldehyde amount, medium pH, herbicide content, and particle size on the matrix behaviors and release rate were also investigated. The newly developed matrix shows low capability of swelling and slow release, and reduces water evaporation in dry process by about 40% during matrix preparation.

“Yuzen” is a traditional but still popular method of dyeing fabrics in Japan. The products using the Yuzen method and manufactured in Kyoto city are called “Kyo-Yuzen.” The dyeing method of Yuzen can be dividing into 10 procedures. A specialized craftsman is in charge of each procedure. During the paste application (Nori-oki) procedure, the expert applies a starch paste or a rubber paste to a fabric in order to resist dyeing. The two resist pastes create different effect on the dyed fabric. At market, the fabric with a starch paste application is perceived to have a higher value than that with a rubber paste. In this study, the difference of the viscosity between two materials was clarified, and specimens which craftsman dyed were observed. Then how two materials put on fabrics, and the structures of them were measured. As a result of this research, it was clarified that rubber paste penetrated into fabrics rather than starch paste.

Native starch from waxy mutant wheat Tanikei A6599-4 is known to exhibit more stable hot paste viscosity than a typical waxy wheat (Tanikei H1881) and waxy corn. The objective of this study was to investigate the starch paste properties of Tanikei A6599-4 after cross-linking and compare with Tanikei H1881 and waxy corn. As an example of cross-linking, the reaction (at 30, 60, 120, and 360 min) with sodium trimetaphosphate was used. In Rapid Visco Analyser (RVA) measurement, the unique characteristic was maintained in Tanikei A6599-4 starch cross-linked at low reaction time (

This study was designed to investigate the effect of a thermostable α-glucanotransferase (TSαGT) originated from Thermus scotoductus on the rheological properties, molecular weight distribution, thermo-reversibility, and freeze-thaw stability of rice starch paste. Rice starch paste samples (5%) were incubated at 70 °C with TSαGT and a commercial α-amylase, respectively, until reduction of moduli leveled off. The TSαGT-modified rice starch paste showed a yield stress. After the enzymatic treatment, both enzyme-treated pastes showed considerably low moduli with higher G ″ than G ′, indicating a significant liquefaction. However, when stored at 4 °C, both moduli of a TSαGT-treated sample dramatically increased with significantly higher G ′ than G ″, confirming that a solid gel structure formed. This transition was found to be reversible, when temperature fluctuated between 70 and 4 °C. The control starch gel did not show thermo-reversibility, and α-amylase-treated starch paste was incapable of forming a solid gel. The size distribution of the starch polymers, as measured by MALLS, revealed that average M w reduced to about 5×10 5 after the TSαGT treatment, which was a significant decrease, but possibly high enough to form a solid gel matrix at low temperatures. The TsαGT-treated gel demonstrated highly improved freeze-thaw stability.

Swelling and pasting properties of 15 starches from different plant origins were studied to elucidate their relationship with structural features using simple and multiple regression analyses. Avoidance of additional effects of starch minor components showed that swelling power and pasting parameters were associated with the ratio of the relative molar distribution of amylopectin branch-chains with a degree of polymerization (DP) of 6–12 to that of chains with DP 6–24 (amylopectin unit-chain (APC) ratio). Swelling power of starch granules increased with APC ratio. Multiple regression analysis revealed that the peak viscosity (PkV) of starch paste increased with low APC ratio, low amylose content (AC) and large average granule size (AGS). At a high starch concentration, pasting temperature (PT) was reduced by a high APC ratio and large AGS. Peak time (PkT) decreased with increasing APC ratio and AC. Percentage of breakdown viscosity (BD%) and setback viscosity (SB) were primarily affected by APC ratio. At a low concentration, AC and AGS had more profound effects on BD%. SB was also reduced by higher AC. Models of pasting profile, which is influenced by individual factors, were also proposed.

The study was carried out in order to determine and establish the functional characters of starch extracted from yam bean (Pachyrhizus erosus (L) Urban) compared with cassava starch. Yam bean is a tropical tuber legume easily grown and holds a great potential as a new source of starch. Yam bean starch shows functional properties which are peculiar to those of most starch root crops. Gelatinization temperature (53-63 degrees C) and the pasting temperature (64.5 degrees C) are less than those of cereal starch, however, the swelling power is high (54.4 g gel/g dried starch). Yam bean starch paste presents a high viscosity profile, high retrogradation tendency and low stability on cooking. The functional properties of yam bean starch, similar to those of cassava starch, allows yam bean to be used as a potential new source of starch.

A model for dough is proposed in which the distribution of water between hydrated gluten and starch paste explains a number of practical observations such as 1) the extreme sensitivity of the consistency of dough to the amount of water in the recipe, and 2) the fact that working of the material results in an increase in consistency. The model assumes dough to be a composite material consisting of a starch paste and gluten filaments. During kneading, the starch granule paste in dough dries to become a phase with a yield stress as a result of the uptake of water by the stretching gluten filaments. This study focused on one particular aspect of this model: the osmotic properties of gluten during stretching. The results suggest that gluten can be hydrated more efficiently in the stretched state than in an unstretched conformation. Gluten hydration tends to change slowly over a period of weeks, which is accompanied by water expulsion or uptake, depending on the osmotic properties of the solvent. The r...

The usefulness of (CT) n microsatellite markers of Wx gene in rice starch quality improvement is demonstrated in this paper with 36 F 2 plants derived from the cross between Longtefu A (Wx 1 1 Wx 1 1 ) and 371 (Wx 1 8 Wx 1 8 ). The F 2 plants could be divided into three groups according to the microsatellite marker, i.e. that of Wx 1 1 Wx 1 1 group, Wx 1 1 Wx 1 8 group and Wx 1 8 Wx 1 8 group. The F 3 seeds with the same Wx alleles were bulked to test the starch quality parameters which implied that only the Wx allele was different among the bulked samples while the genetic background was identical. Results indicated that all the starch quality parameters including amylose content (AC), gelatinization temperature (GT), gel consistency (GC) and starch paste viscosity parameters were related significantly to the Wx alleles. However, the amylopectin structure of each group had no relation to the Wx allele. This study indicated that early selections in rice breeding based on Wx microsatellite marker would improve the starch quality.

The equol contents of 32 samples of Chinese stinky tofu from different manufacturers in China mainland were determined. The results showed that 15 samples of raw stinky tofu contained substantial amounts of equol (1.16 ± 1.69 mg/100 g, wet basis), in which sample c-4 elicited the highest equol of 6.65 mg/100 g, whereas significantly lower equol contents were found in 17 fried samples (0.15 ± 0.14 mg/100 g, wet basis). A significant strong correlation between equol contents and the amino nitrogen contents (p

“Yuzen-zome” is a traditional but still popular method of dyeing fab-rics in Japan. The products using the Yuzen-zome method and manufactured in Kyoto city are called "Kyo-Yuzen-zome." The dyeing method of Yuzen-zome can be dividing into 10 procedures. A specialized craftsman is in charge of each procedure. During the paste application (Nori-oki) procedure, the expert applies a starch paste or a rubber paste to a fabric. The two pastes create different effect on the dyed fabric. At market, the fabric with a starch paste application is perceived to have a higher value than that with a rubber paste. In this study, the difference of the viscosity between two materials was clarified, and specimens which craftsman dyed were observed. Then how two materials put on fabrics, and the structures of them were measured.

Ten rice starches with a fairly narrow range of amylose content, but wide variation in RVA pasting curves, were selected to study a possible relationship between amylopectin fine structure and RVA paste viscosity parameters. Amylopectin fine structure was found to significantly correlate with paste breakdown. Proportion of long chains of amylopectin (FrI) was negatively correlated (r=0·84, p

A method of producing alumina fibres has been developed. The process used a water-based alumina and rice starch paste. An initial feed-rod was made from a central cylindrical rod of alumina paste surrounded by a square shaped section of starch paste. This feed rod was subsequently extruded so that it is reduced in size by a determined ratio. The extrudate was cut into short lengths and re-assembled to the exact dimensions of the initial feed rod so that it contained many smaller alumina rods. This latter specimen was re-extruded and the steps repeated as many times as required to obtain a large amount of small diameter fibres. By selecting the die diameter and the number of extrusions the diameter of the fibres was easily controlled. Since all the fibres were in one easily handleable bunch, the bottleneck associated with sintering could be avoided. Hence an economic method of fibre production can be envisaged.

The factors involved in the baking expansion of native and sour cassava starch doughs were compared with those of native corn starch. Unlike corn starch dough, native and sour cassava starch doughs showed expansion properties during baking. The storage modulus E ′ decreased for cassava starch doughs before baking expansion, but remained unchanged for corn starch dough. Expansion during the baking of sour cassava starch was attributed to water vaporisation and the fluidity of starch paste. The fact that temperature and weight loss variations at adequate water contents were significantly greater for cassava than corn starch dough is indicative of the important role played by starch melting in expansion. Expansion ability could be correlated with changes in dough–crumb thermomechanical properties when close to the starch melting temperature. © 2001 Society of Chemical Industry