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Journal articles on the topic 'Potato starches'
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1
Khlestkin, Vadim, and Ilia Eltsov. "Different Reactivity of Raw Starch from Diverse Potato Genotypes." Molecules 26, no. 1 (January 5, 2021): 226. http://dx.doi.org/10.3390/molecules26010226.
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Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.
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Sun, Qing Jie, Ling Ling Sun, Liu Xiong, and Cui Xia Sun. "Effect of the Addition of Stearic Acid on Starch Properties." Advanced Materials Research 655-657 (January 2013): 1996–2000. http://dx.doi.org/10.4028/www.scientific.net/amr.655-657.1996.
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The effect of the addition of stearic acid on properties of wheat, mung bean and potato starches were studied. Soluble amylose content in three kinds of starches was significantly reduced. Both λmax values and the 630/520 nm ratio were decreased. Stearic acid added starches showed a significantly higher pasting temperature, breakdown and setback compared to the native starches as measured by RVA. Texture properties analysis showed that hardness of wheat and mung bean starches significantly decreased, while that of potato starch significantly increased after the addition of stearic acid. Diffraction peaks of wheat, mung bean and potato starches appeared at 22° which indicated that complex formation by X-ray diffraction
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Xiao, Xian Lim, Nor Shariffa Yussof, Azwan Mat Lazim, and Uthumporn Utra. "Modified tuber starches as potential stabilizer for food-grade Pickering emulsions." Food Research 4, no. 3 (January 27, 2020): 753–63. http://dx.doi.org/10.26656/fr.2017.4(3).351.
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The application of modified tuber starches in particle-stabilized emulsions was studied to obtain surfactant-free emulsions, called Pickering emulsions. Three different starches, namely, potato (P), sweet potato (S) and tapioca (T) starches were modified using dry-heat treatment (HD, 120°C, 150 mins), hydrothermal treatment (HM, 50°C, 30 mins), OSAmodification (OSA, 2.9%) and hydroxypropylation (HP, 2 mL of 20% propylene oxide) before being used as stabilizer for stabilizing emulsion. The physicochemical properties of the starches and the characteristics of the stabilized emulsion were studied. Potato OSAtreated starch (POSA) had significantly higher degree of substitution (DS) (DS = 0.0154) than SOSA (DS = 0.0081) and TOSA (DS = 0.0083). For the starches undergone treatment of hydroxypropylation, SHP had the highest molar substitution (MS) value of 0.20, followed by PHP (0.11) and THP (0.10). The amylose content of starches reduced significantly after all modifications (HD, HM, OSA, and HP). All OSA-treated starch (POSA, SOSA, and TOSA) had higher fat binding capacity compared to their native and starches that modified using different treatments (HD, HM, and HP). Based on the emulsification index values and optical microscopic images, all starch particles were able to stabilize emulsions except for SC, SHM, TC, and THM. Optical microscopic images showed that the starch particles accumulated and formed a densely packed layer at the oilwater interface. At the starch concentration of 400 mg/mL oil, emulsion stabilized by dryheated potato starch and all hydroxypropylated-starch-stabilized emulsions had a high emulsification index value of 1. Significantly highest viscosity was noticed from the emulsion stabilized by POSA. Overall, by comparing the physico-chemical properties of the modified starches and the characteristics of emulsions stabilized, potato OSA-treated starch (POSA) had the best emulsifying ability.
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Xiao, Hua Xi, Qin Lu Lin, Yue Wu, Wei Tian, and Wei Wu. "Physicochemical Properties of Porous Starches from Different Botanical Origin." Advanced Materials Research 159 (December 2010): 363–70. http://dx.doi.org/10.4028/www.scientific.net/amr.159.363.
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Rice, maize and potato starches were hydrolyzed by amylase to obtain porous starches as final product. The adsorptive capacity, desorbed rates, degree of crystallinity and retrogradation properties of native and porous starches were investigated. The results showed that porous starches had the stronger adsorptive capacity and slower desorbed rate compared with native starches. In the three starch materials, the adsorptive capacity of rice starch for liquids was the strongest; the adsorptive capacity of potato starch for liquids was the weakest. the more flavors adsorbed, the more flavors desorbed. X-ray diffraction showed that Enzyme hydrolysis did not result in any significant changes in the degree of crystallinity of starch. The porous starches exhibited lower tendency of retrogradation as assessed by differential scanning calorimetry (DSC).
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Saleh, Ali, Abdellatif A. Mohamed, Mohammed S. Alamri, Shahzad Hussain, Akram A. Qasem, and Mohamed A. Ibraheem. "Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt." Foods 9, no. 1 (January 7, 2020): 61. http://dx.doi.org/10.3390/foods9010061.
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This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.
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Jingwen, Wang, Oksana Melnyk, and Olha Ihnatieva. "Study on the properties of modified starch and its feasibility in crystal dumpling skins." BIO Web of Conferences 30 (2021): 01010. http://dx.doi.org/10.1051/bioconf/20213001010.
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Four kinds of modified starches that are expected to improve the quality of crystal dumpling skins were selected, namely Potato acetate starch, Potato hydroxypropyl starch, Octenyl succinate starch sodium, Acetate cassava starch. Through the determination of the physical indicators of the above four modified starches, and then explore the feasibility of applying them to crystal dumpling skins to improve their quality. Studies have found that the light transmittance of the four modified starches is higher than that of the original crystal dumpling mixed starch, which verifies the feasibility of applying these four modified starches to the crystal dumpling skin to improve its transparency and other characteristics. At the same time, it provides a certain reference value for related research on improving the characteristics of crystal dumpling skin.
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Marta, Herlina, and Tensiska Tensiska. "Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch." KnE Life Sciences 2, no. 6 (November 26, 2017): 689. http://dx.doi.org/10.18502/kls.v2i6.1091.
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In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet potato starch modified by pre-gelatinization. The results showed that all three treatments modified starches largely alter the functional and amylographic properties of native sweet potato starch. Heat moisture treated and annealed sweet potato had starches with decreased swelling volume, solubility, peak viscosity, and breakdown viscosity, increased pasting temperature and setback viscosity than its native starch. Pre-gelatinized sweet potato starch has lower bulk density, peak viscosity, breakdown viscosity, setback viscosity and increased swelling volume, solubility and water absorption capacity than its native starch. Key word: functional properties; amylographic properties; sweet potato starch; physically modified
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Lin Ek, Kai, Shujun Wang, Jennie Brand-Miller, and Les Copeland. "Properties of starch from potatoes differing in glycemic index." Food Funct. 5, no. 10 (2014): 2509–15. http://dx.doi.org/10.1039/c4fo00354c.
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Starch from a low glycemic index (GI) potato cultivar (Carisma, shown in the ESEM image) was more resistant to hydrothermal treatment than other potato starches, but was not differentiated from the other starches by granule size distribution, amylose and P contents, and amylopectin chain length distribution.
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Nwachukwu, Nkemakolam, and Edwin Aboje Ubieko. "Disintegrant Properties of Native Starches obtained from Cassava, Sweet Potato and Corn in Ibuprofen Tablet Formulations." Journal of Drug Delivery and Therapeutics 10, no. 5 (September 15, 2020): 264–73. http://dx.doi.org/10.22270/jddt.v10i5.4324.
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This study is aimed at evaluating the disintegrant properties of starches obtained from cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and yellow corn (Zea mays). Matured tubers of cassava and potato were peeled, cut into smaller pieces, wet milled and their slurries washed severally with distilled water to obtain cassava and potato starches respectively. Matured seeds of yellow corn were steeped in distilled water for 24 h, wet milled and washed to separate the starch from the cellulose. The starches were dried at 50 ˚C after which they were characterized using standard methods. The starches at 10 % w/w were applied as disintegrants in the formulation of metronidazole tablets using wet granulation technology. Corn starch (British Pharmacopoeia) at 10 % w/w was used as comparing standard. The ibuprofen granules were evaluated for their micromeritic properties and thereafter compressed into ibuprofen tablets. Evaluation of the ibuprofen tablets for their physical properties, assay and dissolution studies were done using British Pharmacopoeia methods. Results showed that the materials extracted were starches, and they had a poor flow. The ibuprofen granules were flowable and compressible. Ibuprofen tablets compressed from these granules had good physical properties: minimal weight variation (604.00 ± 0.04 – 606.00 mg ± 0.03%), hardness (5.32 ± 0.41 – 6.33 ± 0.64 kgF), disintegration time < 15.00 min and friability < 1.00%. Assay and dissolution of metronidazole from the tablets complied with British Pharmacopoeia criteria. Cassava, potato, and yellow corn starches served as good disintegrants in ibuprofen tablet formulations.
Keywords: Disintegrant, starch, cassava, potato, corn, ibuprofen tablets
10
Shi, Yu Zhong, Feng He Tian, Jun He Zhang, Bao Bao Zhang, Wei Na Jin, and Yan Yu Jia. "The Distribution and Pasting Properties of Starches in Fresh Sweet Potato (Ipomoea batatas Lam.) Tuber." Advanced Materials Research 396-398 (November 2011): 1672–75. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1672.
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This study focused on the distribution and pasting properties of starches in sweet potato (Ipomoea batatas L.) tuber. A fresh sweet potato tuber was cut into six equivalent parts. The extractable contents and pasting properties of starches from different parts of fresh sweet potato tuber were determined. The results showed that the extractable content of starches from the Middle section of sweet potato tuber is lower than that from the head and the end section of sweet potato tuber. The extractable content of starches from the inner-end part and the outer-Middle part of sweet potato tuber are 16.2% and 10.3% respectively. The amylose content of starches is relatively higher in the Middle section and outer layer of sweet potato tuber. The amylose content of starches from the outer-Middle part and the inner-end part of sweet potato tuber are 29.5% and 26.7% respectively. Pasting properties of starches from different parts of sweet potato tubers are different from each other. Among them, the starches from inner-end part of sweet potato tuber have the highest viscosities and a lower breakdown.
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Peroni, F. H. G., T. S. Rocha, and C. M. L. Franco. "Some Structural and Physicochemical Characteristics of Tuber and Root Starches." Food Science and Technology International 12, no. 6 (December 2006): 505–13. http://dx.doi.org/10.1177/1082013206073045.
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Starches from six different species (cassava, arrowroot, sweet potato, yam, canna and ginger) were isolated and some structural and physicochemical characteristics analysed and correlated. Phosphorous and amylose contents were determined using a colorimetric method and measuring iodine affinity, respectively. Molecular weight distributions of starches were analysed by Sepharose CL 2B. Granular shape and size distribution were performed using an image analyser system attached to a light microscope. Swelling power was determined at 60, 70, 80 and 90°C. Pasting and thermal properties were measured using a rapid viscoanalyser, and a differential scanning calorimeter, respectively. Phosphorous content varied from 0.007 to 0.031% for cassava and canna starches, respectively. Yam, canna and ginger starches displayed higher amylose contents (32.6, 31.7 and 26.5%, respectively) than cassava, arrowroot and sweet potato starches (19.8, 20.8 and 22.6%, respectively). These last three starches displayed amylose molecules of higher molecular weight than those shown for yam, canna and ginger starches. Canna starch showed higher proportions of longer branch chains of amylopectin than others starches. The size and shape of granules were quite variable among all starches and the average size of granules varied from 13.9 to 42.3μ for sweet potato and canna, respectively. Swelling power, pasting, and thermal properties were affected by structural characteristics of the starches.
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Lin, Chia-Long, Jheng-Hua Lin, Jia-Jing Lin, and Yung-Ho Chang. "Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations." Molecules 25, no. 23 (November 25, 2020): 5528. http://dx.doi.org/10.3390/molecules25235528.
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Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.
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Dril, Anastasiia, and Larisa Mayurnikova. "Advantages of Thickener Composite Mixtures Application in Paste-Like Semi-Finished Product from Oyster Mushroom." Food Industry 4, no. 4 (December 19, 2019): 6–13. http://dx.doi.org/10.29141/2500-1922-2019-4-4-1.
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The starches use as thickening agent is due to its technological properties. Potato and corn starches are traditional thickening agents. Less common, otherwise promising agents are rice and tapioca starches. The advantages of starches and other types of thickening agents appear in composite mixtures. The article reveals the development specifics of the thickener composite mixture and its concentration determination in a paste-like semi-finished product from oyster mushrooms. The authors selected tapioca and potato starch, rice flour, xanthan gum considering the thickeners comparison results by groups – flour of different types, starches, composite mixtures of modified starches, and gums. Using standard methods and literature data, they determined its physical and chemical parameters appeared as the basis for mathematical modeling in order to obtain a mixture with maximum emulsifying activity, viscosity and elasticity. As a composite mixture with a rational ratio of ingredients, a man selected mixture with a maximum amylopectin amount (79.29%). The index of its emulsifying ability (0.44 %) is approximately equal to the maximum, and the viscosity is lower than the maximum by 4.93 MPa/s. The researchers introduced the final composite mixture into the crushed boiled oyster mushrooms in an amount of 6.0 %; 8.0 and 10.0 % by weight of the mushrooms. The optimal concentration of the thickeners composite mixture is equal to 8.0%. The mixture effect was compared to the potato starch and rice flour effect. The optimal concentrations in the semi-finished product were 10.0 %. Unlike rice flour and potato starch, the composite mixture does not affect the color and taste of the semi-finished product due to the high content of tapioca starch in it. The composite mixture use has a positive effect on the rheological parameters of the semi-finished product and allows to adjust its consistency in the desired direction.
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Rożnowski, Jacek, Lesław Juszczak, Barbara Szwaja, and Izabela Przetaczek-Rożnowska. "Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch." Polymers 13, no. 15 (July 31, 2021): 2548. http://dx.doi.org/10.3390/polym13152548.
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The aim of this study was to evaluate the effect of the temperature (15 or 45 °C) and the duration (15–120 min) of the modification process on the selected physicochemical, thermal, and rheological properties of phosphorylated potato starch. The modified starches contained 93.6–98.2 mg P/100 g (dry weight basis, d.w.b.). Phosphorylation caused color changes with a total color difference between the starches below 0.55, but these changes were less than those that were recognizable by the human eye. The thermal analysis showed two opposite processes appearing during the modification: the loosening of the structure (dominant among starches obtained at 15 °C) and the strengthening of the structure (dominant among starches obtained at 45 °C). The higher phosphorylation temperature reduced native starch recovery from 140% to 87–116% and increased the hysteresis loop area from −169 to 1040. All of the pastes made from the modified starches showed a weaker tendency for retrogradation (during 21 days of storage) than native starches. The results of the regression analysis conducted between the properties of the starch pastes obtained at 45 °C indicated that the modification time appeared to be a better indicator of the rate of modification progress than the phosphorus content. The PCA (principal component analysis) results made it possible to distinguish starch phosphates obtained at 15 °C from those obtained at 45 °C and those from natural starch.
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Saleh, Ali, A. A. Mohamed, M. S. Alamri, S. Hussain, A. A. Qasem, M. A. Ibraheem, and Syed Ali Shahzad. "Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off." Journal of Chemistry 2020 (June 11, 2020): 1–11. http://dx.doi.org/10.1155/2020/5091970.
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This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained. Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content. Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB). The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time. Wheying-off was significantly reduced irrespective of the origin of the starch. Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type. Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.
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Silva, Giselle de Lima Paixão e., Juliana Aparecida Correia Bento, Luiz Artur Mendes Bataus, Manoel Soares Soares Júnior, Márcio Caliari, Menandes Alves de Souza Neto, Karen Carvalho Ferreira, Ana Lázara Matos de Oliveira, and Jhonathan Raphael Andrade. "White and orange fleshed-sweet potato starches modified by autoclave." Research, Society and Development 10, no. 1 (January 5, 2021): e14210111620. http://dx.doi.org/10.33448/rsd-v10i1.11620.
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. The objective of this research, using a Composite Central Rotational Design, was to evaluate whether the moisture and exposure time to a temperature of 121 °C and pressure of 1.1 kgf. cm2 in an autoclave would be capable of modifying the morphological, thermal, functional and pasting properties of orange (OSP) and white (WSP)-fleshed sweet potato starches. The modification increased: the WAI at 60ºC of WSP starch and of WSI at 60ºC of OSP starch, the setback of WSP starch, the final viscosity of OSP starch and enthalpy for both, besides reduced the breakdown of OSP starch. The micrographs of modified starches showed cracks and on the surface of the granules, and pre-gelatinization of OSP starch, confirming that the moisture and exposure time affected their morphological, thermal, functional and pasting properties. Therefore, due the promising use the authors suggest future researches with WSP and OSP autoclaved starches to test technological applications.
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Haub, Mark D., Julie A. Louk, and Tara C. Lopez. "Novel Resistant Potato Starches on Glycemia and Satiety in Humans." Journal of Nutrition and Metabolism 2012 (2012): 1–4. http://dx.doi.org/10.1155/2012/478043.
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This study was designed to determine the efficacy of two novel type-four resistant starches (RS4) on postprandial glycemia and ratings of fullness. Volunteers (n=10) completed completed five interventions designed to determine the glycemic and satiety (fullness) effects of the starches (38 g,) alone and when added on top of available carbohydrate. The dose of the starches provided 30 g of resistant starch per treatment. The treatments were: commercial resistant starch added to water (PF−), noncommercial resistant starch added to water (PR−), dextrose solution (DEX, 50 g), and DEX with PenFibe starch (PF+), and DEX with the non-commercial starch added (PR+). Blood glucose was measured in the fasted state and following the randomly assigned treatments at 30, 45, 60, 90, and 120 minutes post-consumption. A visual analog scale was used to determine fullness at each time point. There were no differences in the glucose incremental areas under the curve (iAUC) for PF+ and PR+ compared with DEX. The PF− and PR− treatments had decreased (P<0.05) iAUCs for glucose compared with DEX, PF+, and PR+. There were no treatment differences for RoF. The dose (38 g) of starches did not to alter glucose responses when added on top of 50 g of dextrose.
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Stasiak, M., M. Molenda, I. Opaliński, and W. Błaszczak. "Mechanical properties of native maize, wheat, and potato starches." Czech Journal of Food Sciences 31, No. 4 (July 19, 2013): 347–54. http://dx.doi.org/10.17221/348/2012-cjfs.
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The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using direct shear and ring shear tester. Carr indices and associated parameters were determined using a Hosokawa Powder Tester. Particle size distribution of powder was analysed using an Infrared Particle Sizer. Uniaxial compression test was conducted to determine the reaction of powder in a cylindrical probe to vertical load. Mechanical behaviour of the material was found to be changing with increasing moisture content. Mechanical behaviour of potato starch was found to be different from that of cereal starches, which may require different utilisation in some processes.
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Hasan, Md Mahadi, Md Sohel Rana, Nizam Uddin, Kazi Jamiur Rahman, and Sanchita Sharmin Chowdhury. "Comparative Evaluation of Solanum tuberosum L. and Manihot esculenta Starch as Pharmaceutical Excipients: Assessment by Preformulation Studies." Bangladesh Pharmaceutical Journal 17, no. 2 (February 21, 2015): 128–34. http://dx.doi.org/10.3329/bpj.v17i2.22328.
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This investigation was aimed at comparing the newly developed starches from two grains; Potato (Solanum tuberosum) and Cassava (Manihot esculenta). The presence of starch in as these grains vary and thus their use as pharmaceutical excipients will depend on the degree of their starch functionality. The organoleptic and physicochemical characteristics such as viscosity, swelling capacity, moisture sorption capacity, pH, flow rate, Carrs index, and Hausners ratio were evaluated. The powders passed the identification and solubility tests as required by the British Pharmacopoeia. Cassava starch showed the least Carrs index, Hausners ratio and moisture sorption capacity but displayed more angle of repose and true density than the potato starch. In contrast, potato starch showed the highest hydration and swelling-capacity. That is why, potato starch could be a better tablet disintegrant compared to cassava starch. The results obtained demonstrated that between the two starches in relation to their flow ability, cassava starch possesses the best flow property. Infrared (IR) spectra of potato and cassava starch with the drug sample (Etoricoxib) were seen to retain the individual peak of potato and cassava starch and the IR spectra showed that there was no interaction of starch with the drug. DOI: http://dx.doi.org/10.3329/bpj.v17i2.22328 Bangladesh Pharmaceutical Journal 17(2): 128-134, 2014
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Almeida, Eveline Lopes, André Luis Marangoni, and Caroline Joy Steel. "Starches from non - conventional sources to improve the technological characteristics of pound cake." Ciência Rural 43, no. 11 (November 2013): 2101–8. http://dx.doi.org/10.1590/s0103-84782013001100028.
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This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application.
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Amlesom, Winta Semere, Taddese Mehari, and Brhan Khiar Saleh. "Evaluation of Different Starches as Gelling Agents for Micropropagation of Potato." Journal of Agricultural Science 13, no. 5 (April 15, 2021): 144. http://dx.doi.org/10.5539/jas.v13n5p144.
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Unavailability of clean planting material is a major constraint of potato production in Eritrea. In vitro multiplication is proved to be a reliable solution; however, due to high media cost and initial investment, its use has been limited. The current study was carried out to evaluate the effectiveness of three starches (corn, potato and barley) of both laboratory and commercial grades as agar substitute, for micropropagation of potato. Single nodes of potato were sub-cultured into a fresh modified Murashige and Skoog (MS) medium supplemented with sucrose (3% w/v) and gelled with 50 g/l of six types of starches in addition to 7 g/l of agar as a control. Gelling agents used showed a highly significant difference in all measured parameters. The pH of all starch based media increased by 0.23-1.3 units during the culture time except the control media which decreased by 0.4 units. Similarly EC showed a decreasing trend in all gelling agents. In most of the measured physical parameters such as plant height, root length, fresh weight and dry weight three starch based media namely laboratory grade potato, commercial corn and laboratory corn showed better results compared to the control media. Survival of in vitro plantlets ranged between 85 and 90% after acclimatization. Both laboratory and commercial grade starch based media resulted in cost reduction of 15-22% and 61-66%, respectively. This implies that using both corn and potato starches can be reliable and cost effective gelling agents for micropropagation of potato.
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Svegmark, K., K. Helmersson, G. Nilsson, P. O. Nilsson, R. Andersson, and E. Svensson. "Comparison of potato amylopectin starches and potato starches — influence of year and variety." Carbohydrate Polymers 47, no. 4 (March 2002): 331–40. http://dx.doi.org/10.1016/s0144-8617(01)00174-6.
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Wronkowska, M., and M. Soral-śmietana. "Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content." Czech Journal of Food Sciences 30, No. 1 (January 30, 2012): 9–14. http://dx.doi.org/10.17221/18/2011-cjfs.
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The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their preparations obtained experimentally by physical and enzymatical modifications. Furthermore, the potential influence of the gelatinisation process on the degree of utilisation of RS from the investigated starch samples was studied. The following strains: B. pseudolongum KSI9, B. animalis KS20a1, and B. breve KN14, were chosen. The native starches and their preparations were characterised by their different contents of the RS fraction, which was metabolised during in vitro fermentation for Bifidobacterium growth. The highest decrease in the RS content was observed in the case of native potato and pea starches after 24-h fermentation by Bifidobacterium strains. The RS fraction of the wheat starch preparation was generally a better substrate for the selected bacteria (19–34%) in comparison with the native wheat starch (0–13%). The gelatinisation process of the native starches and their preparations had a negligible effect on the RS fraction utilised as a substrate for stimulating the growth of the Bifidobacterium strains selected.
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Raunio, Jenna, Ekaterina Nikolskaya, and Yrjö Hiltunen. "Jet-cooked papermaking starches studied using 1H NMR-relaxometry and viscometry." Nordic Pulp & Paper Research Journal 35, no. 3 (September 25, 2020): 376–85. http://dx.doi.org/10.1515/npprj-2019-0092.
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AbstractTwo wet-end starches (potato and barley), one surface sizing starch (barley) and one coating binder starch (barley) were jet-cooked. Samples were collected and stored at 90, 60 and 40 °C. 1H NMR-relaxometry and viscometry were used to monitor the jet-cooked solutions as they cooled to room temperature. Samples stored at different temperatures were also monitored using 1H NMR-relaxometry and viscometry. A sediment formed into the surface sizing and coating binder starches stored at 90 °C. The sediment and supernatant were separated and collected, and measured using 1H NMR-relaxometry. The {T_{2}} relaxation rates of jet-cooked starches showed significant differences between potato and barley starches, as had also been examined in previous studies. The NMR method was also sensitive to differences in solids content and chemical modification (degree of cationization, degree of oxidation and molecular weight). The cooking temperature, cooking speed and viscosity did not influence {T_{2}} relaxation rates. The sediment separated from the surface sizing and coating binder starches held at 90 °C had a significantly higher relaxation rate than the supernatant, indicating that the sediment contained a high amount of retrograded starch.
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Alqah, Hesham, M. S. Alamri, A. A. Mohamed, S. Hussain, A. A. Qasem, M. A. Ibraheem, and I. A. Ababtain. "The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches." Polymers 12, no. 7 (July 18, 2020): 1602. http://dx.doi.org/10.3390/polym12071602.
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Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as evidenced by increased peak viscosity with annealing, where native starches exhibited peak viscosity as: 2828, 2438, 1943, 2250, and 4601 cP for the C.P., C.S., T.B., W.S., and S.P.S., respectively, which increased to 3580, 2482, 2504, 2514, and 4787 cP, respectively. High amylose content did not play a major role on the pasting properties of the tested starches because sweet potato starch (S.P.S.) (22.4% amylose) exhibited the highest viscosity, whereas wheat starch (W.S.) (25% amylose) had the least. Therefore, the dual effects of granule structure and packing density, especially in the amorphous region, are determinant factors of the enzymatic digestion rate and product. Swelling power was found to be a valuable predictive tool of amylose content and pasting characteristics of the tested starches. The studied starches varied in their digestibility and displayed structural differences in the course of α-amylase digestion. Based on these findings, W.S. was designated the most susceptible among the starches and S.P.S. was the least. The most starch gel setback was observed for the legume starches, chickpeas, and Turkish beans (C.P. 2553 cP and T.B. 1172 cP). These results were discussed with regard to the underlying principles of swelling tests and pasting behavior of the tested starches. Therefore, GSE is an effortless economic technique that can be used for starch digestion (modification) at industrial scale.
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Matveev, Yu I., and E. V. Averyanova. "Microcalorimetric investigation of amylopectin branching and the content of amylose in potato starches." Proceedings of Universities. Applied Chemistry and Biotechnology 11, no. 2 (July 4, 2021): 244–50. http://dx.doi.org/10.21285/2227-2925-2021-11-2-244-250.
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Hydroxyethylated starches are of particular interest for applications in infusion therapy because of their high volemic effect. The duration of this effect depends on the circulation time of the drug in the blood, i.e., the volume of circulating blood increases with an increase in the concentration, molecular weight and degree of polymer substitution. It is known that hydroxyethylated starches have a wide range of molecular weight and degree of substitution. This allows their solutions to circulate for a long time (up to 10 hours) in the bloodstream without leakage of the active substance into the interstitium of vital organs. The dependence of the melting point of the crystalline starch lamella on the number of glucose residues can be described using the modified Fox - Loshaek ratio, which takes into account the degree of branching of amylopectin molecules and the content of amylose in starch. We proposed an analytical expression for the evaluation of the degree of branching of amylopectin from potato starch based on microcalorimetric data. The proposed methodology allows the genotypes of potatoes with the highest degree of amylopectin branching and a minimum quantity of amylose in starch to be selected. Starches of such potato varieties can be used in the blood plasma substitutes production - hydroxyethylated starches that have good pharmacodynamic properties. Within the developed approach, it is possible to determine the effect of the degree of substitution on the thermodynamic properties of the studied starches through a change in the melting temperature of the lamella, Tm, hence estimating the main pharmacodynamic parameters of substituted starches.
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Li, Tangfei, Jianxin Zhao, Jie Huang, Wenhai Zhang, Jianlian Huang, Daming Fan, and Hao Zhang. "Improvement of the Quality of Surimi Products with Overdrying Potato Starches." Journal of Food Quality 2017 (2017): 1–5. http://dx.doi.org/10.1155/2017/1417856.
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This study investigated the effect of overdrying potato starches on surimi products. The chemical composition of protein and chemical interactions, gel solubility, and protein conformation of the mixture of surimi gel protein, respectively, with 8% native potato starch and with 8% overdrying potato starch were investigated. The results show that the starch increased the insoluble protein content. In terms of the chemical interactions, the overdrying potato starch increased the amount of hydrogen bond and nondisulfide covalent bond and decreased the amount of ionic bond, which might stabilize the network structure of protein gel. The analysis of Raman Spectroscopy shows that more α-helices turn into random coin structure after the starch was added, which is conducive to higher strength and a better water retention ability of the surimi product.
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Shi, Miaomiao, Yue Jing, Liuzhi Yang, Xianqing Huang, Hongwei Wang, Yizhe Yan, and Yanqi Liu. "Structure and Physicochemical Properties of Malate Starches from Corn, Potato, and Wrinkled Pea Starches." Polymers 11, no. 9 (September 19, 2019): 1523. http://dx.doi.org/10.3390/polym11091523.
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In this study, corn, potato, and wrinkled pea starches were esterified with malic acid under high temperatures for different lengths of time. The degree of substitution (DS), granule morphology, crystal structure, gelatinization properties, and the digestibility of the malate starch were investigated. Fourier transform infrared spectroscopy (FT–IR) suggested that the malate starch showed a new infrared absorption peak near 1747 cm−1, indicating the occurrence of an esterification reaction. With an increasing treatment time, the degree of substitution (DS) of the malate starch displayed an increasing trend. Scanning electron microscopy (SEM) demonstrated a significant change in the surface structure of the starch granules. X-ray diffractometry (XRD) reflected that the crystal structure of the malate starches was destroyed. The thermogravimetric (TG) curves showed that the maximum heat loss rate of the malate starch was ahead of that of native starch, which caused the decreased degree of crystallinity. These properties of malate starch could allow it to be used for the purpose of starch modification to produce resistant starch and to provide new applications for starch.
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Sameen, Aysha, Muhammad Issa Khan, Muhammad Umair Sattar, Asma Javid, and Aimen Ayub. "Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch." International Journal of Food and Allied Sciences 2, no. 1 (August 6, 2016): 23. http://dx.doi.org/10.21620/ijfaas.2016123-29.
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Stabilizers are important component in manufactured products such as yoghurt. The addition of stabilizers improves body, texture, appearance, mouth feel and prevents technical defects such as synersis in yoghurts. In this study starch was extracted from plant sources (sweet potato, taro) with and without use of chemicals. Yoghurt was enriched with different levels of extracted starch. Yoghurt samples were analyzed for physicochemical and functional attributes such as pH, acidity, synersis, water holding capacity, viscosity, total solids and sensory profile. Use of chemically extracted starches at the level of 0.3-0.4% (Sweet potato) and 0.2-0.3% (Taro) in yoghurt manufacturing showed better results in terms of lowering synersis, increasing water holding capacity, viscosity and overall acceptability as compared to the yoghurt containing stabilizer i.e. gelatin 0.5% w/w. Use of starches did not significantly affect the sensory attributes. Yoghurt that contains sweet potato and taro starch at 0.5% gave excellent results for water holding capacity, viscosity and for all sensory attributes as compared to gelatin
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Lizarazo H., Sonia Patricia, Germán Gonzalo Hurtado R., and Luis Felipe Rodríguez. "Physicochemical and morphological characterization of potato starch (Solanum tuberosum L.) as raw material for the purpose of obtaining bioethanol." Agronomía Colombiana 33, no. 2 (May 1, 2015): 244–52. http://dx.doi.org/10.15446/agron.colomb.v33n2.47239.
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In Colombia, there are geographic areas where the potato crop is the principal economic product. The diversity of potato varieties, has resulted in differences in sizes and in chemical and physical compositions. These variables are defined by genetic factors, agricultural practices, and climatic and soil conditions. The physical characteristics of the different potato varieties are directly related to aspects of production and performance, unlike the chemical composition and morphology of starch granules, which define the nutritional quality and industrial use. In this research, an analysis of the physicochemical and morphological properties of native starches from six potato varieties was carried out, forming a pilot study for the selection of promising varieties for ethanol production. For this purpose, the samples were dried to constant weight. The ash, amylose and amylopectin contents showed significant differences between the varieties. Similarly, differences were observed in the shape and size of the granules, variables that influenced the gelatinization temperature and viscosity of the final products. These variations in the physicochemical properties and morphology of the starches may affect the use of starch and in the production of ethanol.
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de Deckere, Emile A. M., Willem J. Kloots, and Johan M. M. van Amelsvoort. "Both raw and retrograded starch decrease serum triacylglycerol concentration and fat accretion in the rat." British Journal of Nutrition 73, no. 2 (February 1995): 287–98. http://dx.doi.org/10.1079/bjn19950030.
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Male Wistar rats were meal-fed on diets containing various amounts of resistant starch in the form of raw starch (either amylomaize starch, potato starch or modified high-amylose starch) or retrograded starch (prepared from each of the starches) for 6 weeks. Two diets containing normal maize starch were fed as diets poor in resistant starch. Energy absorption (energy consumption minus faecal energy loss), growth, weight of the epididymal fat pads, serum total cholesterol and triacylglycerol concentrations and a number of intestinal and faecal variables were determined. The resistant starches affected all the variables determined except the serum total cholesterol concentration. Relationships were found between energy absorption and both growth and the weight of the fat pads, and between the weight of the fat pads and both the serum triacylglycerol concentration and the serum total cholesterol concentration. No clear differences between the effects of ihe two types of resistant starch (raw starch ν. retrograded starch) were found except that raw potato starch hardly stimulated H2 excretion and led to lower amounts of propionic and butyric acids in the caecal contents than the other starches. The results suggest that dietary resistant starch reduces energy absorption leading to less abdominal depot fat and lower serum triacylglycerol concentrations.
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Allan, Matthew C., MaryClaire Chamberlain, and Lisa J. Mauer. "Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches." Foods 9, no. 6 (June 8, 2020): 757. http://dx.doi.org/10.3390/foods9060757.
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The gelatinization temperature (Tgel) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-starch interactions and the effects of sweeteners on Tgels. To document these effects, the Tgels of wheat, potato, waxy corn, dent corn, and 50% and 70% high amylose corn starches were determined in the presence of eleven different sweeteners and varying sweetener concentrations. Tgels of 2:1 sweetener solution:starch slurries were measured using differential scanning calorimetry. The extent of Tgel elevation was affected by both starch and sweetener type. Tgels of wheat and dent corn starches increased the most, while Tgels of high amylose corn starches were the least affected. Fructose increased Tgels the least, and isomalt and isomaltulose increased Tgels the most. Overall, starch Tgels increased more with increasing sweetener concentration, molar volume, molecular weight, and number of equatorial and exocyclic hydroxyl groups. Starches containing more short amylopectin chains, fewer amylopectin chains that span through multiple clusters, higher number of building blocks per cluster, and shorter inter-block chain lengths exhibited the largest Tgel increases in sweetener solutions, attributed to less stable crystalline regions.
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Martin, Lucile J. M., Henri J. W. Dumon, Gérard Lecannu, and Martine M. J. Champ. "Potato and high-amylose maize starches are not equivalent producers of butyrate for the colonic mucosa." British Journal of Nutrition 84, no. 5 (November 2000): 689–96. http://dx.doi.org/10.1017/s0007114500002038.
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Portal appearance of short-chain fatty acids (SCFA) produced from fermentation of three different resistant starch (RS) sources (raw potato starch, high-amylose maize starch and retrograded high-amylose maize starch) was investigated in pigs. The catheterization technique coupled with determination of portal blood flow was used to estimate SCFA uptake by the colonic mucosa. Our hypothesis was that these three RS were not equivalent butyrate providers for the colonic mucosa and that butyrate uptake would therefore be different after in vivo fermentation of each starch. The starches induced different patterns of appearance of SCFA in the portal blood; raw potato starch was the only RS source to show a significant appearance of butyrate in the portal blood. Thus, uptake of butyrate by the colonic mucosa apparently differed between starches. This finding suggests that butyrate uptake does not only depend on the flow of butyrate appearing in the lumen. Indeed, for unexplained reasons, utilization of butyrate by the colonic mucosa appeared to be less efficient when the butyrate was produced from fermentation of potato starch than when it was produced from fermentation of the other RS sources.
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Liu, Yan Qi, Yan Na Liu, Hong Li, Rei Ling Shen, Xue Hong Li, and Liu Zhi Yang. "The Study on Gelatinization Pressure of Starch by Ultra-High Pressure Processing." Advanced Materials Research 295-297 (July 2011): 131–34. http://dx.doi.org/10.4028/www.scientific.net/amr.295-297.131.
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To study the gelatinization pressures of different kinds of starch at atmospheric temperature, eight different starches chosen as raw materials for this paper (5%w/w, at 20°C) by different pressure were treated, then analysed the relations between pressure and starch gelatinization by X-ray diffraction. The study showed that the gelatinization pressure range of different starches respectively in this experiment was: corn starch (~450 - ~550MPa), wheat starch (~ 450 - ~500MPa), tapioca starch (>450 - ~500MPa), water chestnut starch (>500 - ~550MPa), glutinous rice starch (>500 - ~550MPa), waxy wheat starch (~500 - ~550MPa), waxy maize starch (~550 - ~650MPa), potato starch (~700 - ~750MPa).
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Awokoya, K. N., I. E. Odeleye, Y. A. Muhammed, N. A. Ndukwe, and A. A. Ibikunle. "Impact of Microwave Irradiation Energy Levels on Molecular Rotation, Structural, Physicochemical, Proximate and Functional Properties of Potato (Ipomoea batatas) Starch." Ghana Journal of Science 61, no. 2 (January 31, 2021): 57–72. http://dx.doi.org/10.4314/gjs.v61i2.6.
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Starch isolated from potato was subjected to microwave treatment at different energy levels (200 - 800 W) to modify the functional, structural and physicochemical properties, as well as induce molecular rotation of the hydroxyl group on the starch polysaccharide. Proximate analyses revealed that moisture content reduced, while ash, protein, fat and fibre increased after modification. Fourier-transform infrared spectroscopy spectra indicated a strong shift in absorption band of OH from 3441 to 3454 cm-1. Optical light microscopy revealed that starch granules were oval and spherical in shape with hyla on some of the granules. Least gelation concentration reduced following microwave treatment. Compared with the native starch, the pasting parameters of the microwave treated starches decreased, with the exception of setback viscosity for starch modified at 800 W. Onset temperature (TO), peak temperature (TP) and conclusion temperature (TC) of gelatinization increased in microwave treated starches compared with native potato starch. Also, gelatinization enthalpy increased from 8.21 J/g in native starch to 15.39, 16.36, 17.76 and 38.06 J/g in microwave treated starches at 200, 400, 600, and 800 W, respectively. It was concluded that the energy of microwave irradiation can induce and accelerate molecular rotation of the hydroxyl group on the starch polysaccharide.
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Senanayake, S. A., K. K. D. S. Ranaweera, A. Gunaratne, and A. Bamunuarachchi. "Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture." Journal of Food Processing 2014 (August 25, 2014): 1–5. http://dx.doi.org/10.1155/2014/904125.
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Potential application of modified sweet potato starch as a substitute thickener for corn starch was studied, by using native starches extracted from five different cultivars of sweet potatoes commonly available in Sri Lanka. Physicochemical properties (swelling power, water solubility index, pasting, and gelatinization) and digestibility of native and modified (heat-moisture treated, 20% moisture, 85°C for 6 hrs) starches were analysed. Modified Swp3 (Wariyapola white), Swp4 (Pallepola), and Swp5 (Malaysian) starches were selected based on the favourable conditions shown in the required physical and chemical properties and applied in a vegetable soup formula as a thickening aid. Corn starch added samples were kept as controls and the viscosity difference and sensory attributes were tested. Viscosity of the reconstituted soup powder and sensory analysis showed that Swp4 and Swp5 had significantly high level (P<0.05) of sensory quality and the average rank for mouth feel (taste), texture and overall acceptability was significantly high (P<0.05) in Swp5 added samples. Shelf life studies ensured 6 months of stability with negligible level of moisture increase and total plate count in air tight polypropylene packages at ambient temperatures (28–31°C). Results of this study revealed a possibility of applying physically modified Swp4 and Swp5 starches as a substituent food ingredient for commercially available corn starch to improve the thickness of food products.
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Najgebauer-Lejko, D., M. Sady, T. Grega, B. Faber, J. Domagała, and B. Machaczka. "Effect of addition of starches of different botanical origin on the texture and rheological properties of set-style yogurts." Biotehnologija u stocarstvu 23, no. 5-6-2 (2007): 95–102. http://dx.doi.org/10.2298/bah0702095n.
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The aim of the present study was to estimate an effect of addition of different native starches i.e.: potato, maize, waxy maize and tapioca on the textural (Texture Profile Analysis) and rheological properties (apparent dynamic viscosity, flow curves) of set-style cow?s yogurts. All analyses were done on fresh yogurts and after 1 and 3 weeks of storage at 4?C in three series. Introduction of all starches to the yogurt formula resulted in higher viscosity and improvement of all textural parameters except hardness. Addition of maize starch caused the highest apparent viscosity value and waxy maize starch supplementation led to the lowest hardness. Also the shape of flow curves was highly affected by the kind of starch added to the processing milk. Generally, maize and waxy maize starch additives resulted in higher values of shear stress when compared to the plain yogurt, whereas yogurt supplemented with potato starch demonstrated lower values of that parameter.
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Sikora, Marek, Anna Dobosz, Greta Adamczyk, Magdalena Krystyjan, Stanisław Kowalski, Piotra Tomasik, and Edyta M. Kutyła-Kupidura. "Binary mixtures of two anionic polysaccharides simulating the rheological properties of oxidised starch." International Agrophysics 31, no. 1 (January 1, 2017): 117–28. http://dx.doi.org/10.1515/intag-2016-0029.
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Abstract Modifications of starches are carried out to improve their industrial usefulness. However, the consumers prefer natural products. For this reason, various methods of starch properties modification are applied to replace those requiring the use of chemical reagents. The aim of this study was to determine whether it is possible to use binary pastes, containing normal potato starch and xanthan gum, as substitutes of chemically modified starches (with oxidised starch E 1404 pastes as an example). Flow curves with hysteresis loops, apparent viscosity at constant shear rate of 50 s−1 and in-shear structural recovery test with pre-shearing were applied to study the rheological properties of the pastes. It was found that two anionic hydrocolloids, potato starch and xanthan gum, can form binary systems with thickening properties, provided that their proportions are adequately adjusted. Some of the binary pastes under investigation exhibited rheological properties resembling pastes of starch oxidised with hypochlorite (E 1404). The way of tailoring the binary pastes properties is presented.
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Takeda, Y., N. Tokunaga, C. Takeda, and S. Hizukuri. "Physicochemical Properties of Sweet Potato Starches." Starch - Stärke 38, no. 10 (1986): 345–50. http://dx.doi.org/10.1002/star.19860381006.
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Alvani, Kamran, Xin Qi, Richard F. Tester, and Colin E. Snape. "Physico-chemical properties of potato starches." Food Chemistry 125, no. 3 (April 2011): 958–65. http://dx.doi.org/10.1016/j.foodchem.2010.09.088.
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Bangar, Sneh Punia, Anil Kumar Siroha, Manju Nehra, Monica Trif, Vandana Ganwal, and Sumit Kumar. "Structural and Film-Forming Properties of Millet Starches: A Comparative Study." Coatings 11, no. 8 (August 10, 2021): 954. http://dx.doi.org/10.3390/coatings11080954.
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Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet starches ranged from 11.01% to 16.61%, 14.43 to 18.83 g/g, and 15.2% to 25.9%, respectively. Significant differences (p < 0.05) were found with different pasting parameters, and the highest peak (2985 cP), breakdown (1618 cP), and final viscosity (3665 cP) were observed for barnyard, proso, and finger millet starch, respectively. Little millet starch achieved the highest pasting temperature. All starches showed A-type crystalline patterns, and relative crystallinity was observed at levels of 24.73% to 32.62%, with proso millet starch achieving the highest value. The light transmittance of starches varied from 3.3% to 5.2%, with proso millet starch showing the highest transparency. Significant differences (p < 0.05) were observed in the water solubility, thickness, opacity and mechanical characteristics of films. The results of the present study facilitate a better assessment of the functional characteristics of millet starches for their possible applications in the preparation of starch films.
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Raunio, Jenna, Ekaterina Nikolskaya, and Yrjö Hiltunen. "On-line monitoring of cationic starch gelatinization and retrogradation by 1H NMR-relaxometry." Nordic Pulp & Paper Research Journal 33, no. 4 (December 19, 2018): 625–31. http://dx.doi.org/10.1515/npprj-2018-0010.
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Abstract The gelatinization of cationic starch during a heating-holding-cooling cycle in a batch cook was monitored by measuring 1H NMR spin-spin relaxation rates R2 on-line. The effect of storage time and temperature (8, 20 and 60 °C) on cationic starch retrogradation was also studied. Clear differences were measured between the gelatinization and retrogradation behavior of potato starch and cereal starches (wheat and barley). The potato starch gelatinized completely when cooked at 95 °C at normal pressure, whereas cereal starches gelatinized only partially. Partial gelatinization lead to rapid retrogradation upon cooling. For fully gelatinized starch, the beginning of retrogradation was slower and began at a lower temperature. NaCl and Na2SO4 did not have a significant impact on the gelatinization of wheat starch but did affect retrogradation. The results show that NMR-relaxometry is suitable for following starch gelatinization on-line from a batch cook and that it can be used to determine whether gelatinization is complete. This technique can thus be a useful tool in paper mills for the on-line quality control of starch solutions.
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Senanayake, Suraji, Anil Gunaratne, K. K. D. S. Ranaweera, and Arthur Bamunuarachchi. "Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka." International Journal of Food Science 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/148982.
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Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P<0.05) in the crude digestibility level, thermal properties, and the water separation (syneresis) of starch gels (7.0% db) during cold and frozen storage were observed due to the modification. Hydroxypropylation increased the gel stability, water solubility, digestibility, and storage stability of the native starches in the cold storage to a significant level. Lowered gelatinization and retrogradation enthalpies as well as gelatinization temperature were observed for derivatized starches compared to the native starch. Low levels of pasting stability with increased levels of breakdown and reduced cold paste viscosity were observed in the hydroxypropylated starch samples except for the Malaysian cultivar (S5). Chemically modified starch gels stored under cold storage did not show a syneresis for two weeks in the cycle and the frozen storage showed much improved stability in the starch gels within the four-week cycle. Chemical modification of sweet potato starch with hydroxyl propyl substitution can enhance the functional characteristics of the native starch which will improve its potential application in the food industry.
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Garcia, Emerson Loli, Ezequiel Lopes do Carmo, Joaquin Gonçalves de Pádua, Célia Maria Landi Franco, and Magali Leonel. "Potato cultivars as a source of starch in Brazil: physicochemical characteristics of the starches and their correlations." November 2019, no. 13(11):2019 (November 20, 2019): 1786–92. http://dx.doi.org/10.21475/ajcs.19.13.11.p1567.
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As a source of starch, potato remains unexploited in Brazilian industries, where they typically utilize corn and cassava. Considering the emerging need for using potato as a source of commercial starch, this study evaluated starches extracted from seven cultivars of potatoes with limited commercial usage in Brazil. Potatoes were grown under the same environmental conditions and cultural practices. After harvesting, the potato tubers were processed for the extraction of starch. The proximate composition, amylose content, resistant starch, minerals, as well as pasting and thermal properties of extracted starch samples were analyzed. Starch characteristics varied with the cultivar. Using correlation analysis, we demonstrated that minerals have a robust effect on starch characteristics. Moreover, positive correlations were observed between phosphorus, potassium, magnesium, resistant starch, viscosity peak, breakdown, and gelatinization enthalpy. Calcium had a positive correlation with the amylose content and the percentage of starch retrogradation. Starch samples showed important differences in their physicochemical properties, which are advantageous for industrial applications allowing a larger diversification and incentive to the production of potato for industry in Brazil.
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Vafina, Adel, Victoria Proskurina, Vyacheslav Vorobiev, Vladimir G. Evtugin, Galina Egkova, and Elena Nikitina. "Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications." Journal of Chemistry 2018 (November 8, 2018): 1–9. http://dx.doi.org/10.1155/2018/1627540.
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Two multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin® were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional, and physical and chemical characteristics were studied. Induction of enzyme preparations allowed obtaining starches characterized by extended solubility and water-sorption ability and also lower gelation temperatures and viscosity. It was found that studied amylolytic preparations do have different effects on starch granules, despite the identical major amylase activities. The combination of the characteristics studied in the enzymatically modified starches makes them promising for the use as a component of food systems requiring the corrections of their textural features.
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Butrim, Sergei M., Tatiana D. Bil´dyukevich, Nataliya S. Butrim, Tatiana L. Yurkshtovich, and Fedor N. Kaputskiy. "OBTAINING NEW FLOCCULANTS BASED ON HIGH-SUBSTITUTED CATIONIC STARCHES." IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENIY KHIMIYA KHIMICHESKAYA TEKHNOLOGIYA 61, no. 1 (December 21, 2017): 89. http://dx.doi.org/10.6060/tcct.20186101.5538.
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In this work synthesis of the high-substituted cationic starches by reaction of starches of different botanical origin with 3-chloro-2-hydroxypropyltrimetylammonium chloride in the presence of the alkaline catalyst was carried out by semi-dry way. The assessment of their flocculating properties on the model systems of kaolinic dispersions was carried out. It was established that the efficiency of a starch cationization substantially depends on its nature. This is due to various initial supermlecular structure and morphology of starch granules. The largest rate and degree of a cationization was characteristic for potato starch, and the least – for corn. The offered heterogeneous method of synthesis allows to receive the high-substituted cationic starches with preservation their granular and minimum changes in supramolecular structure. At achievement of particular extent of high-substituted (DScat> 0.1) cationic starches form the transparent colloid dispersions in cold water. Cationization of starches to higher DScat. demands increase in a consumption of cationic reagent and the catalyst. Formation of cationic bonds in starch was confirmed with results of element and IR-spectroscopical analyses. When carrying out a cationization of starch in an alkaline condition there can be changes of the supramolecular structure of a polysaccharide depending on a temperature and type of starch. Unessential decrease in a degree of crystallinity of all types of starches after their cationization at ambient temperature was demonstrated by the diffractograms received in work. Despite slight amorphicity of starch after their cationization it should be noted that all cationic starches having DScat> 0.1, easily disperse in cold water with formation of the homogeneous transparent pastes. The kinetics and efficiency of a flocculation of model kaolinic suspensions with synthesized cationic starches was investigated. Kaolinic suspensions for lack of flocculant are rather stable for a long time. Introduction to the system of cationic starch leads to fast destabilization of kaolinic dispersions. At the same time for all cationic starches with increase in a dose in the range of 0.5 – 7.5 mg/g(kaolin) the flocculation rate of particles of kaolin dispersions increases. The most efficiently a flocculation of dispersions of kaolin happens to the largest rate in the presence of cationic potato starch. It was established that the efficiency of a flocculation of mineral kaolinic systems is defined not only by a molecular mass of polymer, but also the sizes of non-draining chains which in the strong degree depend on a charge of microions and a rigidity of a polymeric chain. It was shown that the synthesized flocculants are not inferior in efficiency to the polyacrylamide derivants which are applied now.Forcitation:Butrim S.M., Bildyukevich T.D., Butrim N.S., Yurkshtovich T.L., Kaputskiy F.N. Obtaining new flocculants based on high-substituted cationic starches. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2018. V. 61. N 1. P. 89-95
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Kim, Hui-yun, Seon-Min Oh, Ji-Eun Bae, Jin-Hwa Yeom, Byung-Yong Kim, Hyun-Seok Kim, and Moo-Yeol Baik. "Preparation and characterization of amorphous granular potato starches (AGPS) and cross-linked amorphous granular potato starches (CLAGPS)." Carbohydrate Polymers 178 (December 2017): 41–47. http://dx.doi.org/10.1016/j.carbpol.2017.09.020.
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Castillo, Ana, Leticia Callejas, Carlos Alfonso Álvarez-González, Carlos Maldonado, Gerard Cuzon, and Martha Gabriela Gaxiola-Cortés. "Effect of native and modified starches on nutritional and physiological performance of wild juveniles of red grouper (Epinephelus morio)." Ecosistemas y Recursos Agropecuarios 5, no. 15 (September 3, 2018): 491. http://dx.doi.org/10.19136/era.a5n15.1548.
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The aim of this study was to evaluate carbohydratesutilization by wild red grouper Epinephelus morio.Juveniles were fed during 93 d on a selection of starches: native raw cornstarch (RCS), waxy cornstarch (WCS), raw potato starch (RPS) and gelatinized potato starch (GP) at 20% inclusion level. The best growth was obtained in fish fed cornstarch either native raw of waxy cornstarch (p<0.05). Hepatosomatic index and blood glucose (40 mg dL-1) were similar as well as hematocrit values (50%) (p>0.05), whereas glycogen content increased up to 200 mg g-1with waxy cornstarch. Specific activity of a-glucosidase and α-amylase remained stable (p>0.05). Hepatic glycolytic enzymes increased with raw native and waxy cornstarch (p<0.05); metabolic enzyme glucose 6 phosphate dehydrogenase (G6P-DH) was activated with raw native cornstarch (p<0.05) while pyruvate kinase (PK) remained stable regardless of treatments (p>0.05). Hexokinase (HK1) and glucokinase (GK) varied according to carbohydrate source: values were higher with cornstarches than potato starches (p<0.05). Pentose monophosphate shunt (HMS) remained not altered by starch sources (p>0.05). In final, the low size of granules from cornstarch favored the assimilation in liver of wild juveniles red grouper.
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Borchert, Konstantin B. L., Rahma Boughanmi, Berthold Reis, Philipp Zimmermann, Christine Steinbach, Peter Graichen, Anastasiya Svirepa, et al. "Removal of Lead, Cadmium, and Aluminum Sulfate from Simulated and Real Water with Native and Oxidized Starches." Polysaccharides 2, no. 2 (June 4, 2021): 429–53. http://dx.doi.org/10.3390/polysaccharides2020027.
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The separation of toxic pollutants such as Pb2+, Cd2+, and Al3+ from water is a constant challenge as contamination of natural water bodies is increasing. Al3+ and especially Pb2+ and Cd2+ are ecotoxic and highly toxic for humans, even in ppb concentrations, and therefore removal below a dangerous level is demanding. Herein, the potential adsorber material starch, being ecofriendly, cheap, and abundantly available, was investigated. Thus, four different native starch samples (potato, corn, waxy corn, and wheat starch) and two oxidized starches (oxidized potato and corn starch) were comprehensively analyzed with streaming potential and charge density measurements, SEM-EDX, ATR-FTIR, 1H-NMR, and TGA. Subsequently, the starch samples were tested for the adsorption of Pb2+, Cd2+, and Al3+ from the respective sulfate salt solution. The adsorption process was analyzed by ICP-OES and SEM-EDX, and the adsorption isotherms were fitted comparing Langmuir, Sips, and Dubinin-Radushkevich models. Oxidized starch, for which chemical modification is one of the simplest, and also native potato starch were excellent natural adsorber materials for Al3+, Cd2+, and especially Pb2+ in the low concentration range, exhibiting maximum adsorption capacities of 84, 71, and 104 µmol/g for oxidized potato starch, respectively.
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Martin, Anna, Susanne Naumann, Raffael Osen, Heike Petra Karbstein, and M. Azad Emin. "Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility." Foods 10, no. 6 (May 21, 2021): 1160. http://dx.doi.org/10.3390/foods10061160.
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For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (Dgel), starch hydrolysis (SH) and fiber solubility of the blends was evaluated. The extrusion process conditions were significantly affected by the starch type. In the extruded blends, the starch type had a significant impact on the protein solubility which decreased with increasing barrel temperature. Increasing barrel temperatures significantly increased the amount of soluble fiber fractions in the blends. At defined thermomechanical conditions, the starch type showed no significant impact on the protein solubility of the blends. Therefore, the observed effects of starch type on the protein solubility of extruded blends could be attributed to the indistinct process conditions due to differences in the rheological properties of the starches rather than to molecular interactions of the starches with the rapeseed proteins in the blends.