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Zeitschriftenartikel zum Thema „Starch“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Chouët, Agathe, Sylvie Chevallier, Romain Fleurisson, Catherine Loisel, and Laurence Dubreil. "Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy." Sensors 19, no. 9 (2019): 2024. http://dx.doi.org/10.3390/s19092024.

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An innovative methodology based on non-destructive observation by using harmonic generation microscopy is proposed for detection and location of starch granules and oil in a fried starchy matrix and topography analysis of food products. Specific fluorescent probes were used to label the main biochemical components of the starchy fried matrix, namely starch and oil. Fluorescence of starch and oil respectively stained with Safranin O and Nile red was observed from non-linear microscopy. By using sequential scanning and specific emission filters, it was possible to merge fluorescence and harmonic

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Vuong, K. M., N. B. Tram, L. N. Tuyen, L. T. T. Vy, N. V. Tai, and N. M. Thuy. "Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing." Food Research 6, no. 3 (2022): 396–402. http://dx.doi.org/10.26656/fr.2017.6(3).1020.

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Resistant starch has been shown to be associated with many health benefits. The study was conducted to analyze amylose and resistant starch content in selected starchy materials (black beans, red beans, green Xiem bananas, and potatoes) and investigate the influence of their flour/starch mixing ratio on the quality of noodles. The microstructure of noodles was analyzed by scanning electron microscopy. The results showed that potato starch had the highest resistant starch content (56.70%), followed by green Xiem banana flour (41.55%), black bean flour (16.51%), and red bean flour (15.55%). The

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Roman, Laura, Marta Sahagun, Manuel Gomez, and Mario M. Martinez. "Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states." Food & Function 10, no. 2 (2019): 616–24. http://dx.doi.org/10.1039/c8fo02266f.

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4

Bravo-Núñez, Ángela, Raquel Garzón, Cristina M. Rosell, and Manuel Gómez. "Evaluation of Starch–Protein Interactions as a Function of pH." Foods 8, no. 5 (2019): 155. http://dx.doi.org/10.3390/foods8050155.

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Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the

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Ishimaru, Tsutomu, Sabiha Parween, Yuhi Saito, Takehiro Masumura, Motohiko Kondo, and Nese Sreenivasulu. "Laser microdissection transcriptome data derived gene regulatory networks of developing rice endosperm revealed tissue- and stage-specific regulators modulating starch metabolism." Plant Molecular Biology 108, no. 4-5 (2022): 443–67. http://dx.doi.org/10.1007/s11103-021-01225-w.

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Abstract Key message Laser microdissection applied on the developing rice endosperm revealed tissue- and stage-specific regulators modulating programmed cell death and desiccation tolerance mechanisms in the central starchy endosperm following starch metabolism. Abstract Rice (Oryza sativa L.) filial seed tissues are heterozygous in its function, which accumulate distinct storage compounds spatially in starchy endosperm and aleurone. In this study, we identified the 18 tissue- and stage-specific gene co-regulons in the developing endosperm by isolating four fine tissues dorsal aleurone layer (

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Pacheco, Kathryn, and Cordelia Running. "Study Protocol: Influence of Starchy Diet on Saliva and Sensation." Current Developments in Nutrition 6, Supplement_1 (2022): 1153. http://dx.doi.org/10.1093/cdn/nzac072.025.

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Abstract Objectives People vary dramatically in the quantity and activity of their salivary amylase, which alters the oral texture of and chewing requirements for starchy foods. This study will investigate whether dietary intake of starch causes changes in salivary amylase activity, measured through an at-home assay. Additionally, we will test whether starchy diet and salivary amylase activity also correlate with sensory ratings of starchy and non-starchy foods. Methods Subjects are consuming 3 daily snacks that are relatively higher or lower in starch content. Subjects consume the snacks for

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Wang, Shujun, Peiyan Li, Teng Zhang, Shuo Wang, and Les Copeland. "Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch." RSC Advances 7, no. 7 (2017): 3660–66. http://dx.doi.org/10.1039/c6ra24816k.

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8

Yulianto, Aton, Sigit Purwanto, Ferdy Pradana, and Galuh Hendhitya Wicaksono. "Characteristic of Comparison Partially Pregelatinized Starch and Fully Pregelatinized Starch from Cassava Starch." International Journal of Chemical Engineering and Applications 10, no. 5 (2019): 130–33. http://dx.doi.org/10.18178/ijcea.2019.10.5.755.

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9

Zhang, Jin Sheng, Yu Huan Liu, Zhi Qiang Jin, and Roger Ruan. "Studies on Wheat Resistant Starch by NMR Technique." Advanced Materials Research 550-553 (July 2012): 1357–63. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1357.

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A low field magnetic resonance technique was used to analyze the water mobility character about wheat starch and its resistant starch (RS) suspensions at different water activity. RS was obtained from wheat starch by high temperature and high pressure method. Scanning electron microscopy(SEM), X-ray diffraction analysis and differential scanning calorimetry (DSC) analysis were used to evaluate the variation between the starch and RS after treatment. Compared with the original starch, it was suggested that the capacity of combining water of RS was stronger than starche from the NMR relaxation p

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Yang, Qiang, Lin Wang, Chun Hong Zhang, and Xin Hua Li. "Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization." Advanced Materials Research 781-784 (September 2013): 1765–70. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1765.

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The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolo

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Wolever, Thomas M. S. "Small intestinal effects of starchy foods." Canadian Journal of Physiology and Pharmacology 69, no. 1 (1991): 93–99. http://dx.doi.org/10.1139/y91-013.

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Recent dietary guidelines advocate increased starch intake, but it is not clear as to how the increased intake of starch should be achieved. Recent data suggest that the quality of starch as well as its quantity is important in determining the biological effects of high carbohydrate diets. The quality of starchy foods can be assessed by their rates of digestion, which in turn are related to their glycaemic responses. Many factors affect the rate of digestion of foods and these are probably related to alterations in the chemical structure or nature of the starch. The incorporation of slowly dig

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Wang, Yaqi, Yaoyi Pan, Chang Zhou, Wenru Li, and Kunli Wang. "Effects of Kiwifruit Dietary Fibers on Pasting Properties and In Vitro Starch Digestibility of Wheat Starch." Nutrients 16, no. 5 (2024): 749. http://dx.doi.org/10.3390/nu16050749.

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In this study, the roles of kiwifruit soluble/insoluble dietary fiber (SDF/IDF, respectively) in the pasting characteristics and in vitro digestibility of wheat starch were explored. According to RVA and rheological tests, the IDF enhanced the wheat starch viscosity, decreased the gelatinization degree of the starch granules, and exacerbated starch retrogradation. The addition of SDF in high quantities could reduce the starch gelatinization level, lower the system viscosity, and exacerbate starch retrogradation. Through determining the leached amylose content and conducing scanning electron mi

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Nastasi, Joseph Robert, Shanmugam Alagappan, and Daniel Cozzolino. "The Combination of Machine Learning Tools with the Rapid Visco Analyser (RVA) to Enhance the Analysis of Starchy Food Ingredients and Products." Applied Sciences 15, no. 6 (2025): 3376. https://doi.org/10.3390/app15063376.

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This review discusses how the integration of machine learning (ML) tools enhances the analytical capabilities of the Rapid Visco Analyser (RVA), aiming to provide a deeper understanding of the starch gelatinization in different starchy food ingredients and products. The review also discusses some of the limitations of RVA as a tool for assessing the pasting and viscosity behavior of starch, emphasizing the potential of different ML tools such as principal component analysis (PCA) and partial least squares (PLS) regression to offer a better analytical approach. Examples of the utilization of ML

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Torres, José David, Verónica Dueik, David Carré, and Pedro Bouchon. "Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices." Molecules 24, no. 20 (2019): 3674. http://dx.doi.org/10.3390/molecules24203674.

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Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at temperatures above 120 °C. This study aimed to investigate the effect of the addition of SDF and green tea polyphenols (GTP) on AA formation and in vitro starch digestibility in baked starchy matrices. The formulations were prepared using gluten and wheat starch, ensuring ~40 ± 2% (wet basis, w.b.)

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Chalid, Mochamad, Aniek Sri Handayani, and Emil Budianto. "Functionalization of Starch for Macro-Initiator of Atomic Transfer Radical Polymerization (ATRP)." Advanced Materials Research 1051 (October 2014): 90–94. http://dx.doi.org/10.4028/www.scientific.net/amr.1051.90.

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Using of petro-polymers such as polymethylmethacrylate, polypropylene and polyethylene in the world has been undergoing a critical problem due to significantly decreasing of petroleoum stock as monomer sources. Therefore reducing of the petro-polymer usage should be performed by using natural resources such as modified starches.This study reported addition of an acyl bromide compound to substitute hydroxyl groups on the starch obtains a macro initiator for graft-copolymerizing polymethylmethacrylate (PMMA) onto the functionalized starch as starch-g-PMMA through atomic transfer radical polymeri

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Ren, Xin, Mengyuan Qin, Min Zhang, Yi Zhang, Zhenhua Wang, and Shan Liang. "Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties." Nutrients 14, no. 18 (2022): 3743. http://dx.doi.org/10.3390/nu14183743.

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Slowing starch digestibility can delay or even prevent the occurrence and development of type 2 diabetes. To explore the hypoglycemic potential of highland barley polyphenols (HBP), this study investigated the structural characteristics and starch digestibility of individual or mixed HBP-starch complexes. The results showed that a V-type structure was formed in HBP-starch complexes through non-covalent bonds, resulting in a decrease in rapidly digestible starch and an increase in resistant starch. Specially, the compounding of HBP extracted by acetone significantly reduced the rapidly digestib

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Lacerda, Luiz Gustavo, Rafael Ramires Almeida, Ivo Mottin Demiate, et al. "Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue." Brazilian Archives of Biology and Technology 52, spe (2009): 143–50. http://dx.doi.org/10.1590/s1516-89132009000700019.

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Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is

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Liu, Zhi, and Ji-Huan He. "Polyvinyl alcohol/starch composite nanofibers by bubble electrospinning." Thermal Science 18, no. 5 (2014): 1473–75. http://dx.doi.org/10.2298/tsci1405473l.

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Bubble electrospinning exhibits profound prospect of industrialization of macro/ nano materials. Starch is the most abundant and inexpensive biopolymer. With the drawbacks of poor strength, water resistibility, thermal stability and processability of pure starch, some biodegradable synthetic polymers such as poly (lactic acid), polyvinyl alcohol were composited to electrospinning. To the best of our knowledge, composite nanofibers of polyvinyl alcohol/starch from bubble electrospinning have never been investigated. In the present study, nanofibers of polyvinyl alcohol/starch were prepared from

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Michael, K. G., O. A. Sogbesan, and I. U. Onyia. "EFFECTS OF DIFFERENT PROCESSING METHODS ON THE RESISTANT STARCH CONTENT OF SOME LEGUMES." FUDMA JOURNAL OF SCIENCES 5, no. 1 (2021): 377–80. http://dx.doi.org/10.33003/fjs-2021-0501-581.

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This work describes the effects of different processing methods on resistant starch (RS) contents of Canavalia ensiformis, Detarium microcarpum, Jatropha curcas and Glycine max. meals. The legume seeds were subjected to different processing methods (Raw, soaked, Boiled, Toasted and Fermented). Resistant Starch was determined by Megazyme Resistant Starch Assay procedure (A.O.A.C, 2002). In the results, the highest resistant starch contents were recorded in the toasted method for the three legume meals (Canavalia ensiformis 11.69 %, Detarium microcarpum 10.49 %, Jatropha curcas 13.06 %, while in

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Xiong, Qing, Dongling Qiao, Meng Niu, et al. "Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage." Foods 11, no. 4 (2022): 501. http://dx.doi.org/10.3390/foods11040501.

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The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked sta

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Chen, Kai, Pinghui Wei, Meiqi Jia, et al. "Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch." Foods 13, no. 4 (2024): 558. http://dx.doi.org/10.3390/foods13040558.

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Starchy foods are an essential part of people’s daily diet. Starch is the primary substance used by plants to store carbohydrates, and it is the primary source of energy for humans and animals. In China, a variety of plants, including edible medicinal plants, such as Pueraria root, yam tuber and coix seed, are rich in starch. However, limited by their inherent properties, kudzu starch and other starches are not suitable for the modern food industry. Natural starch is frequently altered by physical, chemical, or biological means to give it superior qualities to natural starch as it frequently c

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Zhang, Shuyan, Jie Zhu, Yujia Liu, Shui-Yang Zou, and Lin Li. "Hierarchical Structure and Thermal Property of Starch-Based Nanocomposites with Different Amylose/Amylopectin Ratio." Polymers 11, no. 2 (2019): 342. http://dx.doi.org/10.3390/polym11020342.

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Starch-based materials with reinforced properties were considered as one of the most promising materials to replace the petro-based packaging products, and actually, the molecular structures of starch usually determined the structures and properties of end-used starchy products. Here, starch-based nanocomposites were fabricated by starch esters derived from native starches with different amylose contents and organically modified montmorillonite (OMMT). The fractured surface under scanning electron microscopy (SEM) exhibited wrinkles formed by macromolecular aggregation owing to the interaction

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Nguyen, Duyen Dang My, and Le Thi Pham. "Effect of monosaccharides and disaccharides on the retrogradation of tapioca starch gel." Science and Technology Development Journal 19, no. 4 (2016): 50–63. http://dx.doi.org/10.32508/stdj.v19i4.618.

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Gelatinization of tapioca starch is retrograded during the frozen – storage. This retrogradation affects the quality of the starchy food. This paper studied the influence of various types of sugars: glucose, fructose, sucrose and maltose in different concentrations: 0 %, 2 %, 4 %, 6 %, 8 % (w/w) on the stability of tapioca starch gels over 5 freeze – thaw cycles. The syneresis, turbidity (OD) and the hydrolysis degree by apha–amylase of starch gels were determined to analysis the effect of sugars on the stability of the tapioca starch gels. Our result showed that the freeze – thaw stability of

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Chumsri, Paramee, Worawan Panpipat, Ling-Zhi Cheong, and Manat Chaijan. "Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication." Foods 11, no. 16 (2022): 2430. http://dx.doi.org/10.3390/foods11162430.

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Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch–fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA

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Nimavat, Madhavi. "Analysis of amylase production from different substrate." International Journal of Trend in Scientific Research and Development 2, no. 3 (2018): 966–71. https://doi.org/10.31142/ijtsrd11117.

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Amylases are the enzymes that hydrolyse starch or glycogen and produce, polymers of glucose subunits. a amylases are one of the important and widely used enzyme in many sectors such asclinical, medicinal and analytical chemistry. Besides their use in starch saccaharification they also find applications in food, baking, brewing, detergent, textile, paper, and distilling industry. Amylase can be derived from several sources, such as plants, animals and microorganisms. Amylase can be produce from economically available agricultural starchy substrate using bacteria and fungi. Different agricultura

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Tetlow, Ian. "Starch Biosynthesis in Crop Plants." Agronomy 8, no. 6 (2018): 81. http://dx.doi.org/10.3390/agronomy8060081.

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Starch is a water-insoluble polyglucan synthesized inside the plastids of plant tissues to provide a store of carbohydrate. Starch harvested from plant storage organs has probably represented the major source of calories for the human diet since before the dawn of civilization. Following the advent of agriculture and the building of complex societies, humans have maintained their dependence on high-yielding domesticated starch-forming crops such as cereals to meet food demands, livestock production, and many non-food applications. The top three crops in terms of acreage are cereals, grown prim

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ŠKRABANJA, Vida. "Food factors affecting the starch metabolism in men and their importance in the human diet." Acta agriculturae Slovenica 73, no. 1 (1999): 23–28. http://dx.doi.org/10.14720/aas.1999.73.1.15959.

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Upon consumption, different starchy foods elicit different blood glucose responses. When compared to the reference product (glucose or white wheat bread) these foods could be systematically ranked with respect to the calculated glycemic indexes (GI). GI concept serves as a base for selecting the appropriate foods for diabetic patients. Several factors related to the carbohydrate source and its processing have been found to affect the rate and extent of starch digestion. In this review, the crucial determinants of the starch hydrolysis are stressed and the advantage of the slowly digested starc

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Manikandan, Subash Chandra Bose. "Facile Synthesis, Properties of Rice Starch and Its Applications." International Journal for Research in Applied Science and Engineering Technology 13, no. 7 (2025): 901–8. https://doi.org/10.22214/ijraset.2025.73117.

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Starch is a widely used natural polymer in both food and non-food industries due to its excellent stabilizing and binding properties. There is a surplus demand for starchy foods because they have been consumed for a long time. Starch is used in the food industry as a thickener, stabilizer, texture modifier, gelling agent, fat substitute, and shelf-life extender. In applications other than food, it functions as an absorbent, sizing agent, binder, adhesive, and disintegrant. It is also used to strengthen the binding between materials. Rice starch stands out for its fine granule size, neutral tas

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Parada, J., and J. M. Aguilera. "Review: Starch Matrices and the Glycemic Response." Food Science and Technology International 17, no. 3 (2011): 187–204. http://dx.doi.org/10.1177/1082013210387712.

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Starch is the most important source of energy for humans, and it is present in many products derived from cereals, legumes and tubers. Interestingly, some of these food products can have different metabolic effects (e.g. change of postprandial blood glucose concentration) although the total amount of starch is the same. This review focuses on a microstructural perspective of the glycemic response, in search of an alternative and complementary explanation of this phenomenon. Several starch and food microstructures are responsible for the change in starch bioaccessibility. Aspects such as the ch

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Cai, Mingzhu, Bowen Dou, Jennifer E. Pugh, Aaron M. Lett, and Gary S. Frost. "The impact of starchy food structure on postprandial glycemic response and appetite: a systematic review with meta-analysis of randomized crossover trials." American Journal of Clinical Nutrition 114, no. 2 (2021): 472–87. http://dx.doi.org/10.1093/ajcn/nqab098.

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ABSTRACT Background Starchy foods can have a profound effect on metabolism. The structural properties of starchy foods can affect their digestibility and postprandial metabolic responses, which in the long term may be associated with the risk of type 2 diabetes and obesity. Objectives This systematic review sought to evaluate the clinical evidence regarding the impact of the microstructures within starchy foods on postprandial glucose and insulin responses alongside appetite regulation. Methods A systematic search was performed in the PUBMED, Ovid Medicine, EMBASE, and Google Scholar databases

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Collar, C., J. C. Martínez, and C. M. Rosell. "Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance." Food Science and Technology International 7, no. 6 (2001): 501–10. http://dx.doi.org/10.1106/cpga-20q4-yxr7-64ja.

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Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase-and fat–monoglycerides (MGL), diacetyl tartaric acid ester of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL)] additives were determined. Results were correlated with dough and bread technological performance during breadmaking and storage. A preferential binding of the added SSL to the starch with a concomitant displacement of endogenous polar lipids from starch to gluten was observed. Monoglycerides partly bou

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Hagenimana, Vital, Ronald E. Simard, and Louis-P. Vézina. "Amylolytic Activity in Germinating Sweetpotato (Ipomoea batatas L.) Roots." Journal of the American Society for Horticultural Science 119, no. 2 (1994): 313–20. http://dx.doi.org/10.21273/jashs.119.2.313.

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In vitro activity measurements indicate that storage sweetpotato roots contain high amounts of extractable amylolytic enzymes. These storage roots also have a very high starch content, a characteristic indicating that the in vitro measurements estimate potential amylolytic activity rather than actual physiological activity. We are interested in optimizing the use of endogenous amylases when processing sweetpotato roots and have undertaken a study to identify physiological parameters that control in vivo starch breakdown. Sweetpotato roots were allowed to germinate for 35 days in controlled con

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Timbuleng, Vrilly E., Jacqueline T. Laihad, Jein R. Leke, and Siane C. Rimbing. "PENGARUH PENAMBAHAN TEPUNG TOMAT (Solanum lycopersicum l) TERHADAP KUALITIAS INTERNAL TELUR AYAM RAS." ZOOTEC 35, no. 2 (2015): 258. http://dx.doi.org/10.35792/zot.35.2.2015.8363.

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EFFECT OF TOMATOES STARCH (Solanum lycopersicum l) ON INTERNAL EGG QUALITY OF LAYING CHICKEN. This research has been done to determine the effect of tomatoes starch on the internal egg quality of laying chicken. The material used in this study was a 100 laying hens aged 36 weeks with the following treatments P0: basal ration without tomatoes startch; P1: 98% of basal ration + 2% of tomatoes starch: P2; 96% of basal ration + 4% tomatoes starch; P3: 94% of basal ration + 6% of tomatoes starch; P4: 92% of basal ration + 8% of tomatoes starch. Research design used was the completely randomized des

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Gisbert, Mauro, Andrea Aleixandre, Jorge Sineiro, Cristina M. Rosell, and Ramón Moreira. "Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches." Foods 11, no. 8 (2022): 1165. http://dx.doi.org/10.3390/foods11081165.

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The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and promoting the gelling of corn starch in the presence of AF (CGL). Different AF–CS (g/g) ratios (from 1:0.5 to 1:25) were studied. The liquid phase was chemically characterized by polyphenols (TPC) and carbohydrates content. The antioxidant activity of the liquid phase after achieving the solid–liquid

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Sulistyawati, Eko Yuliastuti Endah, Akhmad Mustofa, Rina Rismaya, and Nanik Suhartatik. "Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice." International Journal on Advanced Science, Engineering and Information Technology 14, no. 3 (2024): 1042–48. http://dx.doi.org/10.18517/ijaseit.14.3.19628.

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Modification technology of starch has been developed to enhance its utilization in the food industry and for health-related purposes. Starch serves as a carbohydrate source that contributes to energy when digested in the body. The starch modification enables starch to be converted into resistant starch. This study investigated the physicochemical properties of vermicelli made from modified rice flour. The rice flour used in this study originated from three varieties: white rice, brown rice, and black rice. The physicochemical properties of vermicelli evaluated were chemical composition, pastin

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Fitriani, Reni Okta, Amna Hartiati, and Lutfi Suhendra. "KARAKTERISTIK GULA CAIR YANG DIBUAT DARI PATI UBI GADUNG (Dioscorea hispida D.) DALAM VARIASI JENIS DAN KONSENTRASI ASAM." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 3 (2018): 203. http://dx.doi.org/10.24843/jrma.2018.v06.i03.p03.

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This study aims to know the effect of acid type and concentration on the characteristics of liquid sugar resulting from the hydrolysis of yam gadung (Dioscorea hispida D.) and the highest DE value from the hydrolysis of the yam gadung starch. This research uses Randomized Block Design of factorial pattern. The first factor is acid treatment consisting of 3 levels: hydrolysis of starch with HNO3, H2SO4, and HCl and second factor is acid concentration consisting of 3 levels: 3%, 4%, and 5% . Each treatment is grouped into 2 based on execution time. The variables observed in this study were total

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Pityurina, Irina S. "EFFECT OF PLANTING MATERIAL QUALITY ON DISEASE INCIDENCE AND POTATO KEEPING QUALITY." Bulletin Samara State Agricultural Academy 9, no. 2 (2024): 21–27. https://doi.org/10.55170/1997-3225-2024-9-2-21-27.

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Scientific research presents data on the study of the effect of pre-planting tubers division by specific gravity with sim-ultaneous treatment in a solution of mineral fertilizers on disease infection and potato keeping in the Ryazan district of the Ryazan region. The object of research was the medium-ripened variety of food potatoes Favorit. Agrotechnical measures for potato cultivation are generally accepted for the zone. The studies were carried out according to the method of tuber selection by specific gravity in a solution of mineral fertilizers with the concentration established de-pendin

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Pacheco, Luz Verónica, Javier Parada, José R. Pérez-Correa, María Salomé Mariotti-Celis, and Mario Simirgiotis. "Cochayuyo (Durvillaea incurvata) Extracts: Their Impact on Starch Breakdown and Antioxidant Activity in Pasta during In Vitro Digestion." Foods 12, no. 18 (2023): 3326. http://dx.doi.org/10.3390/foods12183326.

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Seaweeds, notably cochayuyo (Durvillaea incurvata), are recognized for their rich macro- and micronutrient content, along with their inhibitory effects on the α-glucosidase enzyme. The present study aims to evaluate the effectiveness of this inhibition in actual starchy food products under in vitro gastrointestinal conditions. This study utilized freeze-dried cochayuyo, extracted using hot pressurized liquid extraction with 50% ethanol at 120 °C and 1500 psi. The inhibition mechanism of α-glucosidase was determined, and the polyphenol composition of the extract was analyzed using Ultra-High-Pe

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Han, Zhong, Wenhao Xiao, Yuhuan Geng, et al. "Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents." Foods 14, no. 1 (2024): 30. https://doi.org/10.3390/foods14010030.

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The polyphenol–starch complex has become a hot research topic since it is evident that this modification method can alter the physicochemical properties of starch as well as improve its nutritional value. This work aimed to evaluate the effect of ginger polyphenol gingerols (GNs) and shogaols (SNs) on the structure of starch with different amylose content (WCS, CS, G56, G80). Textural and rheological results indicated that GNs and SNs had more pronounced inhibitory retrogradation effects for relative low-level amylose starches (WCS and CS) compared to relative high-level amylose starches (G56

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Komal, Ojha, and Kachhawa Kavita. "RESISTANT STARCH: A HOPE FOR BETTER HUMAN HEALTH." Nature Science 3, no. 1 (2023): 8–10. https://doi.org/10.5281/zenodo.7595838.

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Dietary adjustments might prevent or mitigate many chronic health issues in both developing and wealthy countries. White bread, cakes, and noodles are examples of typical starchy meals that have a high percentage of highly digestible starch. Because there is worry that such fast digested starches may contribute to chronic illness in humans and animals, starches that are resistant to digestive enzymes have become the subject of increased scientific attention. Such starches, known as resistant starches, have been intensively studied in terms of their health characteristics, increasing their pres

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Hill, R. D., S. M. Gubbels, L. Boros, M. J. Sumner та A. W. MacGregor. "Location of α-amylase/subtilisin inhibitor during kernel development and germination". Canadian Journal of Botany 73, № 7 (1995): 982–90. http://dx.doi.org/10.1139/b95-106.

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The location of an endogenous α-amylase/subtilisin inhibitor in developing and germinating barley (Hordeum vulgare, cv. Bonanza) was determined using immunohistochemical techniques. The inhibitor was found within protein bodies of cells containing starch granules in the starchy endosperm and embryo of developing caryopses. It could be detected as early as 2 weeks postanthesis in both organs. Upon germination, inhibitor was released from protein bodies, resulting in increased detection of the protein in regions of the starchy endosperm in which storage mobilization was occurring. Antibodies to

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N., Raman, and Pothiraj C. "One step process for starch fermentation employing the starch digesting yeast Saccharomyces diastaticus." Journal of Indian Chemical Society Vol. 85, Apr 2008 (2008): 452–54. https://doi.org/10.5281/zenodo.5815038.

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Department of Chemistry, Department of P.G. Microbiology, VHNSN College, Virudhunagar-626 001, Tamilnadu, India <em>E-mail :</em> drn _raman@yahoo.co. in <em>Manuscript received 28 May 2007, revised 17 January 2008, accepted 21 January 2008</em> The production of industrial and fuel ethanol from starchy biomass commonly involves three steps. The present investigation was to assess the possibility of developing a direct one step process for starch fermentation employing the starch digesting yeast <em>Saccharomyces diastaticus</em>, a haploid strain. Direct fermentation of cassava waste by a pur

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Wu, Jianyong, Shunqian Xu, Xiaoyan Yan, et al. "Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch." Foods 11, no. 11 (2022): 1601. http://dx.doi.org/10.3390/foods11111601.

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Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized prote

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Dzhivoderova-Zarcheva, Mina, and Stanislava Ivanova. "Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream." BIO Web of Conferences 102 (2024): 01009. http://dx.doi.org/10.1051/bioconf/202410201009.

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The stability and rheological properties of starchy dairy dessert creams thickened with corn, potato, wheat, rice, and tapioca starches were compared. A difference in structure was also reported in microscopic imaging. The stability of the creams was assessed by analysing the amount of liquid separated by centrifugation of the samples. Potato starch cream was found to have the least stability after 24, 120, and 240 hours of storage. Wheat starch shows the lowest retrograde properties. Rheological studies were performed at 50 °C in a controlled shear rate mode. The data show that all systems st

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GURAYA, H. S., and R. T. TOLEDO. "Determining Gelatinized Starch in a Dry Starchy Product." Journal of Food Science 58, no. 4 (1993): 888–89. http://dx.doi.org/10.1111/j.1365-2621.1993.tb09384.x.

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Ren, Jiawei, Khanh Dang, Eric Pollet, and Luc Avérous. "Preparation and Characterization of Thermoplastic Potato Starch/Halloysite Nano-Biocomposites: Effect of Plasticizer Nature and Nanoclay Content." Polymers 10, no. 8 (2018): 808. http://dx.doi.org/10.3390/polym10080808.

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Nano-biocomposites based on halloysite nanoclay and potato starch were elaborated by melt blending with different polyol plasticizers such as glycerol, sorbitol or a mixture of both. The effects of the type of plasticizer and clay content on potato starch/halloysite nano-biocomposites were studied. SEM analyses combined with ATR-FTIR results showed that a high content of sorbitol had a negative effect on the dispersion of the halloysite nanoclay in the starchy matrix. XRD results demonstrated that incorporation of halloysite nanoclay into glycerol-plasticized starch systems clearly led to the

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Cai, Jie, Jingjing Xue, Wenli Zhu, et al. "Integrated Metabolomic and Transcriptomic Analyses Reveals Sugar Transport and Starch Accumulation in Two Specific Germplasms of Manihot esculenta Crantz." International Journal of Molecular Sciences 24, no. 8 (2023): 7236. http://dx.doi.org/10.3390/ijms24087236.

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As a starchy and edible tropical plant, cassava (Manihot esculenta Crantz) has been widely used as an industrial raw material and a dietary source. However, the metabolomic and genetic differences in specific germplasms of cassava storage root were unclear. In this study, two specific germplasms, M. esculenta Crantz cv. sugar cassava GPMS0991L and M. esculenta Crantz cv. pink cassava BRA117315, were used as research materials. Results showed that sugar cassava GPMS0991L was rich in glucose and fructose, whereas pink cassava BRA117315 was rich in starch and sucrose. Metabolomic and transcriptom

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Omojola, MO. "Tacca starch: A review of its production, physiocochemical properties, modification and industrial uses." African Journal of Food, Agriculture, Nutrition and Development 13, no. 59 (2013): 7972–85. http://dx.doi.org/10.18697/ajfand.59.12930.

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The quest for cheaper and higher quality starch from biological materials has necessitated research into lesser known plants which have better physicochemic al properties over the present commercial starch sources such as corn, cassava, potato, wheat and rice. Corn starch contributes about 80 % of the total global starch production, which is dominated by the developed countries, whereas cassava production wher e the developing nations have comparative advantage contributes only 7.5 %, because cassava products are heavily consumed as staple food. A viable option is to develop some of the unutil

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Chi, Chengdeng, Wenjuan Jiao, Yiping Zhang, and Hongwei Wang. "Starch crystal seed tailors starch recrystallization for slowing starch digestion." Food Chemistry 386 (August 2022): 132849. http://dx.doi.org/10.1016/j.foodchem.2022.132849.

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Liu, Yu, Ruiting Yan, Zonghao Li, et al. "Efficient Accumulation of Amylopectin and Its Molecular Mechanism in the Submerged Duckweed Mutant." International Journal of Molecular Sciences 24, no. 3 (2023): 2934. http://dx.doi.org/10.3390/ijms24032934.

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Large-scale use of fossil fuels has brought about increasingly serious problems of environmental pollution, development and utilization of renewable energy is one of the effective solutions. Duckweed has the advantages of fast growth, high starch content and no occupation of arable land, so it is a promising starchy energy plant. A new submerged duckweed mutant (sub-1) with abundant starch accumulation was obtained, whose content of amylopectin accounts for 84.04% of the starch granules. Compared with the wild type (Lemna aequinoctialis), the branching degree of starch in sub-1 mutant was sign

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