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Auricularia cornea var. Li., as an edible mushroom rich in various nutrients, could be widely used in noodle food. This study aimed to investigate the effect of Auricularia cornea var. Li. (AU) powder on the gel properties, structure and quality of starch noodles. Taking the sample without adding AU powder as a control, the addition of AU powder enhanced the peak viscosity, trough viscosity, final viscosity, breakdown, setback, peak time, gelatinization temperature, G′ (storage modulus) and G′′ (loss modulus). Meanwhile, the incorporation of AU powder significantly enhanced the stability of the starch gel structure and contributed to a more ordered microstructure also promoting the short-term aging of starch paste. In vitro digestion results displayed lower rapid digestibility (21.68%) but higher resistant starch content (26.58%) with the addition of AU powder and increased breaking rate, cooking loss, swelling index and a* and b* values. However, it decreased dry matter content and L*, particularly the reducing sugar content significantly increased to 4.01% (p < 0.05), and the total amino acid content rose to 349.91 mg/g. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1). Overall, the findings indicate that starch noodles with the addition of AU powder may provide greater nutritional quality, gel stability and starch antidigestibility. [ABSTRACT FROM AUTHOR]

Auricularia cornea var. Li., as an edible mushroom rich in various nutrients, could be widely used in noodle food. This study aimed to investigate the effect of Auricularia cornea var. Li. (AU) powder on the gel properties, structure and quality of starch noodles. Taking the sample without adding AU powder as a control, the addition of AU powder enhanced the peak viscosity, trough viscosity, final viscosity, breakdown, setback, peak time, gelatinization temperature, G′ (storage modulus) and G′′ (loss modulus). Meanwhile, the incorporation of AU powder significantly enhanced the stability of the starch gel structure and contributed to a more ordered microstructure also promoting the short-term aging of starch paste. In vitro digestion results displayed lower rapid digestibility (21.68%) but higher resistant starch content (26.58%) with the addition of AU powder and increased breaking rate, cooking loss, swelling index and a* and b* values. However, it decreased dry matter content and L*, particularly the reducing sugar content significantly increased to 4.01% (p < 0.05), and the total amino acid content rose to 349.91 mg/g. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1). Overall, the findings indicate that starch noodles with the addition of AU powder may provide greater nutritional quality, gel stability and starch antidigestibility.

The purpose of this research is to facilitate the use of starch paste in the restoration of paper works. Especially the works where ink and colors used are not sensitive to water. In this research, starch paste with a ratio of 3 to 1 (3 parts paste and 1 part water) was used. The use of starch paste increased the pH of the samples coated with this paste compared to the control samples without paste. The samples coated with starch paste had the lowest pH after moist-heat aging compared to other samples. The samples coated with starch paste showed the lowest amount of color changes (AE) after moist-heat aging and light aging, respectively. The use of starch paste increased the tensile strength of the samples. After light aging and moist heat aging, the tensile strength of the samples decreased compared to the previous stage, but the tensile strength of the samples coated with starch paste increased compared to the control samples without paste. The results of the adhesion resistance test of the samples showed that the amount of adhesion of the samples decreased to a greater extent after moist-heat aging compared to light aging. [ABSTRACT FROM AUTHOR]

Summary: The cleaning of food processing plants is essential for ensuring compliance with quality and hygiene standards. Properties of food‐borne soils such as solubility and swelling are relevant and provide information concerning their cleanability. In the context of cleaning processes in food industry, the aim of this study was to determine the impact that different cleaning fluids exhibit on the solubility and swelling behaviour of soils consisting of amylose‐ rich native maize, wheat, rice or potato starch or amylopectin rich native waxy maize starch. For this purpose, a process for the preparation of starch pastepowder, mimicking starch soils, was developed. After swelling in water or 20 g kg−1 NaOH at 25 or 55 °C, the solubility and the water binding capacity (WBC) of the starch powders were determined. The solubility of amylose rich starch paste powders was significantly higher in NaOH, whereas amylopectin rich waxy maize starch paste powder dissolved significantly better in water. The use of NaOH resulted in a significant decrease of the WBC of most starches. While a higher solubility and WBC was found for wet maize starch soils (starch paste) than for dried maize starch soils (starch paste powder), solubility and swelling of waxy maize starch soils were not affected by the residual moisture. [ABSTRACT FROM AUTHOR]

The object of research is the technologies for the production of puree soups using modified starches of the «Gelamil» series. One of the main requirements for the quality of the technology of puree soups is the creation of a fluid, uniform, finely ground texture, which plays a special role in the organoleptic characteristics of this type of product. The texture of the product can be adjusted by adding liquid boiling modified starches. Starches of the «Gelamil» series are represented by potato starch with a reduced viscosity and are characterized as air-flowing gelling potato starch, that is, starch, the solution of which gives a low viscosity at high temperatures, and when solidified – a dense gel. Hydrodynamic changes in the parameters of starch paste based on starches of the «Gelamil» series, depending on the temperature and type of starch, have been established. It was determined that starch paste based on starches of the «Gelamil» series, in comparison with native potato starch, have a low temperature of maximum viscosity from 47 ± 2 °C to 57 ± 2 °C, and thus form a paste with a viscous-flowing texture. The effective viscosity of starch paste was investigated depending on the starch content. It has been experimentally established that regulation of the starch content makes it possible to create starch paste according to different textural properties. For viscousthinned dispersions, the starch concentration is from 1.0 to 3.0 %. For viscous-flowing dispersions having a long texture, the starch concentration is 3.5 to 5.0 %. For viscous-flowing dispersions having a short texture, the starch concentration is 5.5 to 7.0 %. For the content of native potato starch in the system of more than 5.0 %, a dense paste with a short texture is formed. It was found that for a starch paste based on starches of the «Gelamil» series, the separation of the liquid phase occurs due to 2:00 in an insignificant amount. A lot of components and model systems based on vegetable, legume purees and starch paste have been investigated. It has been determined that, depending on the type of vegetable and legume raw materials, the use of starches of the «Gelamil» series of different types and concentrations depends. [ABSTRACT FROM AUTHOR]

We washed a soiled stainless-steel (SUS304) surface with attached starch paste as the soiled model because of investigating washing effect of microbubble mixtures generated by a swirling method (S-MB), a pressurized method (P-MB), and a pressurized method with a pressurized tank (NP-MB). Compared with the resultant washing rate of tap water alone, relatively high washing effect of microbubble mixtures was obtained. Furthermore, the washing effect of PMB approximately agreed with those of S-MB. For understanding the experimental results, particle diameter change against elapsed time and static contact angle of interface between solid surface and droplet of test fluids was discussed. Particle diameters of all microbubble mixtures were changed as elapsed time. Elapsed time until collapse of P-MB higher than that of S-MB. Moreover, NP-MB exhibited highest elapsed time until collapse. Moreover, static contact angle of microbubble mixtures was lower than that of tap water alone. Correlation between washing effect and contact angle was obtained. The obtained knowledges were beneficial for many applications using fine bubble mixtures. [ABSTRACT FROM AUTHOR]

Starch dough is a biphasic system in which the solid starch granules are dispersed in a continuous liquid matrix of binder paste. Experiencedly, the rheological nature of starch dough is vital to starch noodle production and heavily depends on the binder paste applied. The starch dough processing in the manufacture of starch noodle is widely spread but lacks scientific evidence. In the present study, the rheological behaviours of nine binder pastes and their corresponding sweet potato starch doughs were investigated by both steady shear and dynamic oscillatory shear measurements. The results showed that the processing characteristics of starch doughs were highly dependent on the binder paste applied, i.e., the doughs with binder pastes from sweet potato, cassava, potato and waxy maize starch displayed better dropping performance than that with binder pastes from pea, mung bean, wheat, rice or maize starch. Rheologically, both binder pastes and starch dough exhibit overall shear-thinning and thixotropic properties. A good binder paste could be defined by a lower thixotropy, consistency and loss modulus, as well as a higher loss tangent. For the first time, the present study performed a rheological characterization of starch dough and cast a new light on the dependence of its processing suitability on the binder paste involved. The findings herein successfully merge the experiences of starch dough processing into science. [ABSTRACT FROM AUTHOR]

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 < 0.05), whereas the type of starches such as genotype, botanical source, cereal/root vs tuber, and variety affected the LPD ( p < 0.05). Pasting parameters such as peak viscosity, breakdown, final viscosity, peak viscosity/final viscosity, and peak viscosity-final viscosity exhibited significant correlations with LPD ( p < 0.05) regardless of starch source. Especially for cereal starches, the correlation coefficient values between the 2nd order pasting properties (breakdown/setback, peak viscosity-final viscosity, and peak viscosity/final viscosity) and LPD were relatively high (r = 0.81–0.93). [ABSTRACT FROM AUTHOR]

For the purpose of alleviating the adverse effect of paste aging on the properties of corn starch film, a series of electroneutrally quaternized/sulfosuccinylated starches (EQSS) with different degrees of substitution (DS) were synthesized via the quaternization/sulfosuccination of acid-thinned corn starch (ATS) by varying the amounts of N-(3-chloro-2-hydroxypropl) trimethylammonium chloride, maleic anhydride, and sodium hydrogen sulfite. The influence of paste aging on the properties of starch film cast from heat-induced starch paste was investigated and the properties were explored in terms of tensile strength, elongation, work at break, degree of crystallinity, and flex-fatigue resistance. The experimental results showed that the paste ageing generated adverse influence on the elongation, work at break, and flex-fatigue resistance of starch film. Further experiments showed that electroneutral quaternization/sulfosuccination of starch were able to alleviate the negative effect of paste ageing on the elongation, work at break, and flex-fatigue resistance, thereby obviously enhancing the elongation, work at break and flex-fatigue resistance, and thus reducing the drawback of brittleness. The enhancement depended on the amounts of the substituents introduced. With the increase in DS value, the elongation and work at break as well as flex-fatigue resistance continuously rose, whereas the tensile strength gradually reduced. [ABSTRACT FROM AUTHOR]

Starch paste, one of the ingredients used in kimchi, facilitates fermentation by acting as a nutrient source for microorganisms during the fermentation process. Changes in microbial communities and metabolites were investigated to understand the effects of starch with varying amylose contents on kimchi fermentation. Although adding starch paste changed the microbial profile of kimchi, there was no significant difference in the amylose content. In the starch paste-added kimchi, Leuconostoc , which is mainly involved in kimchi fermentation, was found to be relatively more abundant than in kimchi without starch. Furthermore, sugars such as glucose and mannitol had increased, but citric acid and tryptophan had decreased in the starch paste-supplemented kimchi. This indicates that adding starch paste can directly contribute to the taste of kimchi. Leuconostoc showed a negative correlation with many metabolites, except spermidine, suggesting that metabolite consumption was driven by Leuconostoc. Except for tryptophan metabolism, most of the metabolisms affected by the addition of starch were related to sugar metabolism. This study provides basic information for understanding the effect of starch, an essential ingredient in kimchi manufacturing, on the microorganisms and metabolites in kimchi. [Display omitted] • Starch addition changes the microbial profile during kimchi fermentation. • Leuconostoc was relatively abundant in kimchi with starch paste. • In starch paste-added kimchi, glucose and mannitol increased, while citric acid decreased. • Leuconostoc showed a negative correlation with most metabolites of starch paste-added kimchi. [ABSTRACT FROM AUTHOR]

The effect of native lipids and additives of surface active compounds on starch short-term retrogradation and formed gel rheology was investigated. The main aim of the study was to correlate the findings of pasting analysis with the phenomena observed during starch retrogradation and gel formation as affected by the surface active compounds. Three commercially most important starches (potato, maize, and wheat) were tested; sodium dodecyl sulfate, oleate, and benzalkonium chloride were employed as the additives. The study revealed that the rheology of retrograded starch pastes mainly depended on the size of granule residues, amounts of amylose available for gel matrix formation, and a surfactant ability to form inclusion complexes with amylose. The latter factor was evidenced by overlapping of the inclusion complex formation temperatures with the stage of a rapid increase inG′ module of starch gels on cooling. Also the competition of native and added surfactants for the complex formation with amylose was evidenced by shifts in the temperature of complex formation. Starch dispersion in water could be regulated through the control of all three factors by adding a proper surfactant to dispersion of starch, depending on its botanical origin. [ABSTRACT FROM PUBLISHER]

The influence of native lipids and additives of surface-active compounds on starch paste rheology was investigated. The aim of the study was to gain better understanding of mechanisms involved in starch gelatinization and how these structure changes of granules later affect rheological properties of pastes and gels. Starches from three main sources—potato, maize, and wheat—were tested; sodium dodecylsulfate, oleate, and benzalkonium chloride were employed as additives. Starch pasting was examined by a rheometer to get a viscosity profile, also pastes were analyzed by differential scanning calorimetry, for particle size using a light scattering technique. Results revealed that there was a competition between native lipids and added surfactants for amylose complexation. Complexes formed during gelatinization were strongly affecting granule swelling and dissolution of starch polymers, and viscosity of pastes was mainly dependent on the particle size of a disperse phase in the paste. Addition of strong ionic surfactants to cereal starches resulted in smaller granular remnants and, therefore, decreased viscosity, while the weak anionic surfactant promoted an increase in the particle size and paste viscosity for both cereal and tuber starches. The mechanism of the effect of surfactants on the particle size in pastes is discussed. [ABSTRACT FROM AUTHOR]

Abstract: 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. [ABSTRACT FROM AUTHOR]

Abstract: 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. [Copyright &y& Elsevier]

Abstract: High-pressure homogenization induced thinning of potato and cassava starch paste was investigated. The starch slurries at a concentration of 2.0wt.% were heated at 90°C for 1h and then rapidly cooled in tap water. The cooled starch pastes were homogenized at various pressures ranging from 0 to 100MPa using a lab-scale high-pressure homogenizer. The influence of homogenizing pressure on the temperature, apparent viscosity, electrical conductivity, and percent light transmittance of homogenized starch pastes were determined. Temperatures of homogenized starch pastes increased linearly with the increase of the applied pressure, and the rate was 0.177°C/MPa and 0.186°C/MPa for potato and cassava starch pastes, respectively. After high-pressure homogenization, the apparent viscosities of the starch pastes decreased, while the percent light transmittances of them increased. However, the electrical conductivities of starch pastes were not affected by homogenization. [Copyright &y& Elsevier]

The application of an in-line ultrasonics-based rheological characterization method for measuring the rheological properties of 6% (w/v) acid-thinned and native corn starch suspensions and gels was studied. The measurements were performed in steady, laminar pipe flow using a 5 MHz frequency transducer to determine the radial shear rate distribution. Two pressure transducers were used to measure the pressure drop allowing the shear stress distribution to be calculated through the conservation of linear momentum. It was possible to obtain shear viscosity over a range of shear rates, 1–50 1/s, from a single velocity profile. A comparison of the shear viscosity function at different flow rates showed that this method could be a valid method of process rheometry during the manufacturing of starch-based products. Both ultrasonics and rotational rheometry results showed that acid-thinned and native corn starch suspensions exhibited Newtonian behavior before heat treatment and non-Newtonian behavior after heating. Power law consistency index and flow behavior index of the acid-thinned corn starch gel at 39°C were 0.60 Pa.s 0.68 and 0.68, respectively; whereas those of the native corn starch were 5.90 Pa.s 0.37 and 0.37 at 38C. Their consistency index increased and flow behavior index decreased with cooling and a thermoreversible change in the flow behavior index was observed in the native corn starch after storage. [ABSTRACT FROM AUTHOR]

Changes in rheological properties and amylase activities occurring in trifoliate yam, Dioscorea dumetorum, starch after harvest were investigated. Trifoliate yam tubers were harvested and stored under tropical ambient (28 °C) and cold room conditions (4 °C) for 12, 24 and 36 h. The D. dumetorum starches were extracted from the tubers under study and samples were evaluated for changes in their rheological properties (paste characteristics) during storage and to study the action of amylases on D. dumetorum starch after harvesting. The post-harvest activities of α and β-amylases were also studied to evaluate their rate of action on D. dumetorum starch. Storage caused decreases in the rheological properties (paste characteristics) of the tubers within 36 h of harvest. Similarly, α and β-amylase activities in the tubers more than doubled within 24 h after harvesting. Blanching, however, effectively decreased the action of amylases on D. dumetorum starch during storage, with subsequential increase in the paste viscosities of the stored tubers. Low temperature storage of the tubers also slowed down the rates of decrease in both the rheological properties and amylase activities during the 36-h storage period. [Copyright &y& Elsevier]

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• Wheat starch was modified with sequential BA→TG→PUL treatment. • The percentage of shorter linear chains with DP 6-12 increased after enzyme treatment. • Enzyme-modified starch pastes exhibited higher shear resistance. • Enzyme-modified starch pastes displayed higher viscoelasticity and gel strength. To gain desired viscoelastic properties of wheat flour and to expand the wheat flour current utility with more palatable foods, herein wheat starch, one of the important components of wheat flour, has been modified sequentially using β-amylase (BA), transglucosidase (TG) and pullulanase (PUL). The results show that compared to native starch, percentage of shorter linear chains (DP 6-12) significantly increased after the BA→TG→PUL treatment, resulting in lower relative crystallinity but with enhanced ordered structure. Compared to the native starch paste viscosity of 1632.98 Cp, the final viscosity of BA/TG/PUL-modified starch pastes reached the maximum value of 3132.01 Cp when the TG treatment time was 20 h, which indicated the paste viscosity increased by 91.80 %. Furthermore, BA/TG/PUL-modified starch pastes exhibit higher shear resistance and gel strength. [ABSTRACT FROM AUTHOR]