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Porous starch powders were produced by hydrolyzing corn starch with a mixture of α-amylase and glucoamylase followed by drying the hydrolyzed starch by oven, spray, and vacuum freeze-drying methods. The starch granule structure, adsorption capacity, crystalline/amorphous nature, and gelatinization behavior of both the native and porous starch samples were investigated. The porosity, adsorption capacity, and thermal stability were found to be highest in the freeze-dried porous starch while the crystallinity was highest in spray-dried porous starch. This study shows that relatively heat-stable porous starch can be produced by using enzymatic hydrolysis followed by freeze drying or spray drying. The porous starch, produced in this way, can be preferably used as an adsorbent in the food, pharmaceutical, chemical, cosmetic, and agricultural industries. [ABSTRACT FROM AUTHOR]

The effects of solid fermentation conditions such as the incubation period, fermentation temperature, initial pH, and inoculum concentration on protease production and in vitro digestibility of flaxseed protein with Aspergillus oryzae 3.951 were reported. From 72h of fermentation at 30 °C, protease activity and protein digestibility were significantly increased. Maximum protease activity was obtained for high temperature-pressed flaxseed meal (HFM) and cold-pressed flaxseed meal (CFM) with initial pH 4.4-5.2, inoculum concentration 0.5×106 spores /mL. The results showed that the melting temperature (Td) increased by 4.8 °C and 7.6 °C for fermented CFM and HFM, respectively. In DSC tests, the enthalpy value is defined as the quantity of heat absorbed by samples during warming process. Results indicate that the enthalpy value of fermented samples significantly reduced from 186.5 J/g to 148.9 J/g (CFM) and from 187.0 J/g to 163.3 J/g (HFM). The result suggests that the lower molecular weight protein was degraded by protease, and the remaining were globulin with greater thermal stability and higher molecular weight. [ABSTRACT FROM AUTHOR]

Abstract: In this study, starch-based microparticles (MPs) fabricated by a water-in-water (w/w) emulsification-crosslinking method could be used as a controlled release delivery vehicle for food bioactives. Due to the processing route without the use of toxic organic solvents, it is expected that these microparticles can be used as delivery vehicles for controlled release of food bioactives. Octenyl succinic anhydride (OSA) starch was used as raw material. Optical microscopy showed OSA starch-based microparticles (OSA-MPs) had a good dispersibility. Scanning electron microscopy (SEM) showed OSA-MPs had a solid structure and spherical shape. X-ray diffraction (XRD) patterns revealed that OSA-MPs were of amorphous structure. A Plackett–Burman screening design methodology was employed to evaluate the effects of the process and formulation parameters on the particle size of OSA-MPs. Considering the statistical analysis of the results, it appeared that the OSA starch concentration (P =0.0146), poly(ethylene glycol) (PEG) molecular weight (P =0.0155), volume ratio of dispersed phase/continuous phase (P =0.0204) and PEG concentration (P =0.0230) had significant effect on particle size. [Copyright &y& Elsevier]