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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.

Sodium trimetaphosphate (STMP) at different levels (1, 3 and 5%) was used to prepare cross-linked (CL) barnyard millet starch. The starches were studied for their physicochemical, pasting, steady shear rheological and thermal properties. Further, films were formulated from these starches and assessed for their functional and mechanical behavior. Amylose content of native starch (15%) decreased upon cross-linking (7.86–9.65%). CL starches had lower swelling power (SP) and solubility than native starch. CL starches showed lower peak (7049–9649 mPa.s), breakdown viscosities (BV) (1073–3172 mPa.s) but higher pasting temperature (PT) (79.7–80.8 °C) than native starch. Pasting properties were more affected for CL (5%) starch. Steady shear properties revealed lower yield stress (σo) values of CL starch pastes (1.39–2.37 Pa) than native starch paste (15.40 Pa). Flow behavior index was

In this research, the caisson painting of Dayu Temple in Hancheng, Shaanxi, China, was analyzed via a multi-analytical methodology, using a pH meter, an ultra-depth-of-field optical microscope, a scanning electron microscope-energy dispersive spectrometer (SEM-EDS), a high-resolution X-ray diffractometer (XRD), a micro-confocal laser Raman spectrometer, a gas chromatography mass spectrometer (GC-MS), and X-ray fluorescence spectroscopy (XRF). With the corroborative evidence derived from the above analyses, it could be determined that the caisson painting of Dayu Temple was painted on bamboo paper and attached to hemlock wood substrate of the Pinaceae Tsuga genus using starch paste, with common colorants such as carbon black, cinnabar mixed with a small amount of red lead, ultramarine, and ultramarine mixed with Paris green, with animal glue having been adopted as a sizing agent. These results provide important scientific data for the production craft of precious caisson paintings, contributing to the revelation of their historic, artistic, and scientific value, and should enable conservators to make informed decisions in restoration.

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 viscous-thinned 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.

Gelatinized starch paste was prepared by gelatinizing rice starch at 95 °C in a water bath. Then, the rice starch (both normal rice starch and waxy rice starch) paste was subjected to high-pressure homogenization at homogenizing pressure of 20, 40, 60, 80 MPa. The rheological properties (including shear stress versus shear rate, apparent viscosity versus shear rate and thixotropy) of starch paste were studied. The high-pressure homogenization was able to improve the flow properties of starch paste. The shear stress increased with the increasing shear rate, and the Power law equation was capable of fitting the shear stress versus shear rate quite precisely. High-pressure homogenization treatment sharply decreased the thixotropy of starch paste, and the thixotropy of rice starch (both NRS and WRS) paste decreased with the increasing homogenous pressure.

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.

Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina. Fil: Trela, Valeria Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina. Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Fil: Ramallo, Ana Laura. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina. Fil: Ramallo, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina. Fil: Ramallo, Ana Laura. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina. Fil: Albani, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina. Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50oC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.

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.