Rozprawy doktorskie na temat „Starch Storage”

Submitted by DAIANA DE SOUZA FERNANDES null (daianas_fernandes@yahoo.com.br) on 2016-04-11T12:37:50Z No. of bitstreams: 1 DISSERTAÇÃO Daiana de Souza Fernandes.pdf: 2281356 bytes, checksum: b89b0fbdb2b817f09d8077182c28316c (MD5)<br>Approved for entry into archive by Juliano Benedito Ferreira (julianoferreira@reitoria.unesp.br) on 2016-04-12T14:29:59Z (GMT) No. of bitstreams: 1 fernandes_ds_me_bot.pdf: 2281356 bytes, checksum: b89b0fbdb2b817f09d8077182c28316c (MD5)<br>Made available in DSpace on 2016-04-12T14:29:59Z (GMT). No. of bitstreams: 1 fernandes_ds_me_bot.pdf: 2281356 bytes, checksum: b89b0fbdb2b817f09d8077182c28316c (MD5) Previous issue date: 2016-02-23<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>A procura por alimentos com um apelo mais saudável aumentou, com isso, as indústrias estão em constante busca pelo desenvolvimento de produtos que atendam a essa demanda. O desenvolvimento de alimentos com reduzido teor de gordura e alto teor de fibras está direcionado a consumidores que buscam alimentos com baixo valor calórico e com apelo funcional. O trabalho objetivou desenvolver sorvetes com menor teor de gordura e maior teor de fibras, utilizando na formulação produtos derivados da mandioca, e avaliar as características físicas, químicas e sensoriais dos produtos obtidos. O delineamento experimental utilizado foi o central composto rotacional para dois fatores, totalizando onze tratamentos com diferentes concentrações de farelo (fonte de fibras) e maltodextrina de mandioca (substituto de gordura). O farelo de mandioca utilizado foi desidratado e caracterizado quanto à composição físico-química. Os sorvetes preparados nas diferentes condições experimentais foram analisados para: umidade, cinzas, carboidratos, matéria graxa, proteínas, sólidos solúveis, pH, acidez, textura, incorporação de ar (overrun), derretimento (melting test), cor, análise térmica (DSC), análise sensorial e intenção de compra. Os resultados obtidos foram analisados estatisticamente e, com base nesta análise, estabeleceu-se a condição de concentração de maltodextrina e farelo de mandioca que atendeu o maior número de parâmetros de qualidade e aceitação. O sorvete preparado na condição estabelecida no primeiro ensaio foi dividido em porções e avaliou-se as alterações na textura, cor, derretimento, análise sensorial, intenção de compra e presença de cristais durante o armazenamento dos sorvetes nos tempos 0, 30, 60 e 90 dias. Os resultados obtidos mostraram não terem ocorrido efeitos significativos dos parâmetros variáveis da formulação do sorvete sobre os teores de cinzas, proteínas,pH e acidez. A adição de maiores concentrações de farelo de mandioca reduziu a incorporação de ar, aumentou o tempo de derretimento, reduziu a dureza dos sorvetes e influenciou de forma negativa todos os parâmetros sensoriais avaliados. Já a adição de maltodextrina aumentou os teores de carboidrato e sólidos solúveis dos sorvetes, reduziu a dureza e foi eficiente na substituição da gordura vegetal hidrogenada reduzindo o teor de matéria graxa em cerca de 58 %. A adição de até 50 % de maltodextrina em substituição a gordura aumentou a aceitação sensorial e intenção de compra dos sorvetes. Durante o armazenamento do sorvete ocorreram alterações na cor, derretimento, textura e presença dos cristais de gelo, porém, essas alterações não afetaram significativamente os parâmetros sensoriais durante todo o armazenamento. Os resultados mostraram que o farelo e a maltodextrina de mandioca tem potencial para serem usados como ingredientes em sorvetes.<br>The demand for foods with a healthier appeal increased. As a result, industries are constantly looking for developing products that meet this demand. The development of foods with reduced fat and high fiber content is directed at consumers who have been looking for foods with low caloric value and functional appeal. The objective of this study was to develop an ice cream using cassava derivative products in the formulation and to evaluate the physical, chemical and sensory characteristics of the products obtained. The experimental design was rotational central composite for two factors, totaling eleven treatments with different concentrations of cassava bran (source of fiber) and cassava maltodextrin (a fat substitute). The cassava bran was dehydrated and characterized for the physical and chemical composition. The ice cream prepared in different experimental conditions were analyzed for: moisture, ash, carbohydrates, fatty matter, protein, soluble solids, pH, acidity, texture, overrun, meltingtest, color, thermal analysis (DSC), sensory evaluation and purchase intent. The results were statistically analyzed and, based on this analysis, it was established the condition of concentration of maltodextrin and cassava bran that met the highest number of quality parameters and acceptance. A mass batch prepared in the condition set out in the first experiment was divided into portions and evaluated the changes in texture, color, melting, sensory analysis, purchase intent and presence of crystals during storage of ice cream at 0, 30, 60 and 90 days. The results showed no significant effects of cassava bran and maltodextrin on the contents of ash, protein, pH and acidity. The addition of higher concentrations of cassava bran reduced the incorporation of air increased melting time, reduced the hardness of the ice cream and it influenced negatively all sensory parameters. The addition of maltodextrin increased the contents of total carbohydrate, and soluble solids of ice cream, reducing hardness and it was efficient in the lowering of 58% of the levels of fatty matter. The addition of up to 50% maltodextrin increased the sensory acceptance and purchase intent of ice cream. The storage of ice cream promoted changes in color, melting texture and presence of ice crystals, however, these changes did not affect the sensory parameters throughout the storage time. The results showed that the cassava bran and maltodextrin has potential to be used as ingredients in ice cream.

Le glycogène et l’amidon sont les formes de polysaccharides de réserve les plus répandues. Ils sont tous deux constitués de résidus de glucose liés en α-1,4, et branchés en α-1,6. Bien qu’ils se distinguent fortement par leurs propriétés physico-chimiques, l’amidon a évolué à partir d’un métabolisme du glycogène préexistant. Il est apparu après l’endosymbiose primaire du plaste qui a eu lieu il y a plus d’un milliard d’années entre une cellule eucaryote et une cyanobactérie. Il a été proposé que l’endosymbiose primaire du plaste ait impliqué la manipulation du métabolisme des polysaccharides de réserve par une bactérie intracellulaire obligatoire pathogène qui appartient à l’ordre des Chlamydiales. Afin de comprendre l'histoire évolutive des gènes du métabolisme du glycogène, et enquêter sur l’implication d’une bactérie de l’ordre des Chlamydiales dans l’endosymbiose plastidiale, nous nous sommes intéressés à l’évolution des polysaccharides chez les cyanobactéries et les Chlamydiales. Nous avons donc disséqué le fonctionnement de ce métabolisme chez Cyanobacterium sp. CLg1, une cyanobactérie de l’ordre des Chroococcales qui accumule simultanément de l’amidon et du glycogène. D’autres part, nous avons étudié l’évolution du métabolisme des polysaccharides de réserve chez les Chlamydiales. La plupart des enzymes du métabolisme du glycogène des Chlamydiales ont été caractérisées. Les résultats de la caractérisation renforcent notre théorie de ménage à trois et l’implication des Chlamydiales dans l’établissement de l’endosymbiose primaire du plaste. L’impact du métabolisme du glycogène des Chlamydiales sur l’évolution de celui des plantes et des animaux est discuté<br>Glycogen and starch are the most commonly found forms of storage polysaccharides. They both consist solely of glucose residues linked and branched respectively through α-1,4 and α-1,6 glycosidic bonds. Although they considerably differ in their physicochemical properties, starch evolved in only a few steps in eukaryotes from the pre-existing eukaryotic glycogen metabolism. It appeared, after primary plastidial endosymbiosis which took place over one billion years ago between an ancestral cyanobacterium and a heterotrophic eukaryotic host. This endosymbiosis has been recently proposed in the “Ménage à Trois Hypothesis” (MATH) to have been triggered and facilitated through manipulation of glycogen metabolism by obligate intracellular bacteria pathogens, belonging to the order Chlamydiales. In order to understand the evolutionary history of glycogen metabolism genes, and to investigate the possible nature of the Chlamydiales involvement in primary plastid endosymbiosis, we probed the evolution of storage polysaccharide metabolism in both extant Chroococcales and Chlamydiales. So we dissected the functioning of the metabolism in Cyanobacterium sp. CLg1, a cyanobacterium of order Chroococcales that simultaneously accumulate starch and glycogen. On the other hand, we investigated the evolution of storage polysaccharide metabolism in Chlamydiales. Several recombinant enzymes of glycogen metabolism were thus characterized. Our characterization strengthens the MATH and the implication of the Chlamydiales in the establishement of primary plastidial endosymbiosis. The importance of our findings with respect to the evolution of glycogen metabolism in animals and plants is discussed

Submitted by Luanna Matias (lua_matias@yahoo.com.br) on 2015-03-25T20:20:19Z No. of bitstreams: 2 Dissertação - Adriane Maranho Moreira - 2012.pdf: 1092932 bytes, checksum: fcc9fe552451e7a08633d5313a1957b8 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Approved for entry into archive by Luanna Matias (lua_matias@yahoo.com.br) on 2015-03-26T12:46:10Z (GMT) No. of bitstreams: 2 Dissertação - Adriane Maranho Moreira - 2012.pdf: 1092932 bytes, checksum: fcc9fe552451e7a08633d5313a1957b8 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Made available in DSpace on 2015-03-26T12:46:10Z (GMT). No. of bitstreams: 2 Dissertação - Adriane Maranho Moreira - 2012.pdf: 1092932 bytes, checksum: fcc9fe552451e7a08633d5313a1957b8 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2012-08-28<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>The evaluation of cooking and sensory characteristics of a particular cultivar is an important attribute for rice grain quality, in order to direct the decisions by the breeding programs and to allow the prediction of its market acceptance. The target population of this study was originated from a cross between two upland rice cultivars, BRS Primavera and Douradão, chosen in order to add to descendent genotypes the desirable grain quality of the first with the favorable agronomic profile of the second. The objective of this research was to propose a methodology for evaluating the quality of grain from that upland rice segregating population under different storage conditions, to optimize line selection in rice breeding programs focused on rice table. The grains were harvested in 2010 in Santo Antonio de Goiás, milled and analyzed for apparent amylose content, gelatinization temperature, rice flour paste viscosity and cooking test. The results were used to calculate the Pearson correlation coefficient (r). The ANOVA was performed by applying the "F" distribution of Fischer- Snedecor, adopting a significance level of 5%. The physicochemical characterization performed showed the existence of heterogeneous families. The observed changes in the physicochemical and cooking characteristics prove that time and temperature of storage promote modifications on chemical and physical properties of the grain, being the grain cohesiveness reduction the most pronounced change. From the use of the proposed methodology, it was possible to perform the pre-selection of accesses in the target population, by reducing at least 76% the number of resulting samples for final selection. Only 5% of the progeny were pre-selected for the five treatments simultaneously. Indirect analysis recommended for the characterization of rice cooking quality for direct consumption did not provide the desired setting with the cooking test, showing the need for greater integration of generated results and the application of more refined sensory test; on the other hand, they present themselves as appropriate to allow the pre-selection of accesses by this methodology. The methodology proposed in this study showed to be a useful tool in the pre-selection of individuals, and may also be adapted in the pre-selection of lines for other purposes in breeding programs of rice culture and even for other cultures.<br>A avaliação de características culinárias e sensoriais de determinada cultivar é atributo importante para qualidade de grãos em arroz, direcionando decisões para os programas de melhoramento e permitindo predizer sua aceitação no mercado. A população alvo deste estudo originou-se do cruzamento entre duas cultivares de arroz de terras altas, BRS Primavera e Douradão, escolhidas com o propósito de agregar nos genótipos descendentes as características de qualidade de grãos da primeira com o perfil agronômico favorável da segunda. O objetivo desta pesquisa foi propor uma metodologia de avaliação da qualidade de grãos, a partir dessa população segregante sob diferentes condições de armazenamento, para otimizar a seleção de linhagens em programas de melhoramento com foco em arroz de mesa. Os grãos foram provenientes da safra/2010 em Santo Antonio de Goiás, beneficiados e analisados quanto ao teor de amilose aparente, temperatura de gelatinização, perfil viscoamilográfico e teste de cocção. Os resultados foram utilizados para calcular o coeficiente de correlação de Pearson (r). Na análise de variância foi empregada a distribuição "F" de Fischer-Snedecor, adotando-se nível de significância de 5%. A caracterização físico-química realizada mostrou a existência de heterogeneidade nas famílias. As mudanças observadas nas características físico-químicas e culinárias comprovam que o tempo e a temperatura de armazenamento promovem alterações na estrutura físico-química do grão, sendo a redução na pegajosidade a alteração mais pronunciada. A partir do uso da metodologia proposta, foi possível realizar a pré-seleção de famílias da população em estudo, reduzindo pelo menos 76% o número de amostras resultantes para a seleção final. Somente 5% da progênie foram pré-selecionadas simultaneamente nos cinco tratamentos. As análises indiretas recomendadas para a caracterização da qualidade culinária de arroz para mesa não apresentaram o ajuste desejado com o teste de panela, mostrando a necessidade de maior integração dos resultados gerados e da aplicação de teste sensorial mais refinado; por outro lado, apresentam-se como adequadas para possibilitar a pré-seleção de linhagens por essa metodologia. A metodologia proposta neste estudo mostrou-se como ferramenta útil na pré-seleção de famílias, podendo ainda ser adaptada na pré-seleção de genótipos para outros fins em programas de melhoramento da cultura de arroz e, até mesmo, de outras culturas.

La pérennité du trèfle blanc (Trifolium repens l. ) est en partie conditionnée par sa survie hivernale et sa reprise printanière. L’objectif du présent travail est de déterminer les effets des basses températures sur la morphogénèse et sur l'évolution des réserves carbonées du trèfle blanc. Des suivis expérimentaux réalisés en plein champ montrent que la morphogénèse du trèfle est principalement sous la dépendance de la température et notamment de l'indice actinothermique. Des réserves carbonées (amidon et sucres solubles) sont accumulées dans les stolons, les racines et les feuilles, caractérisant un endurcissement de la plante aux basses températures. Les plus fortes mortalités foliaires observées pendant l'hiver sont dues aux alternances rapides de gels et dégels, notamment en début d'hiver et qui conduisent à une forte consommation de l'amidon stocké dans les stolons. Des gels simulés en conditions contrôlées induisent une déshydratation des plantes, moins forte chez les plantes endurcies. En réponse aux basses températures positives, on observe une accumulation de solutés dans les cellules, conduisant à un ajustement osmotique. Les sucres solubles contribuent pour 20 à 30% à cet ajustement osmotique, indiquant que des composés autre que les sucres interviennent. Une comparaison variétale montre que dans nos conditions expérimentales, Aberherald présente un taux d'émission des feuilles identique à Huia. Le meilleur rendement en matière sèche de Aberherald observé au champ à la première coupe est du à des feuilles plus grosses, des pétioles et des stolons plus longs et plus épais. Ainsi Aberherald possède une valeur adaptative au froid supérieure à Huia. En période hivernale et printanière, les réserves carbonées ne limitent pas le taux d'émission des feuilles mais influencent la croissance des organes émis. Les réponses de la plante au froid concernant la morphogénèse et les réserves carbonées sont discutées en termes de mécanismes de tolérance, de résistance et d'adaptation

Abstract Biodegradable starch-glycerol based films were obtained. The influence of lipid compounds (palmitic, stearic and oleic acid), other polymers (hydroxypropylmethylcellulose and sodium caseinate) and bioactive compounds (¿-tocoferol, D-limonene and orange essential oil) on film properties (oxygen and water vapour barrier, optical, mechanical, nano- and microstructural). Furthermore the effect of storage time on films¿ properties was also considered. Fatty acids addition did not improve the water vapour ability of films except for non-stored saturated fatty acids containing films. X-ray diffraction results showed that cristallinity of films increased with storage time, thus increasing the stiffness and decreasing the gloss of films. Furthermore, crystallinity affected the water sorption capacity of films as function of relative humidity and temperature. Glass transition temperature of starch films varied with saturated fatty acids addition. However, oleic acid did not affect this parameter. The presence of fatty acids promoted the formation of V-type structures, thus indicatin the formation of amylose-lipid complexes that inhibited the developmet of other crystalline structures. The effect of the incorporation of other biopolymers to improve the functionality of starch films was also studied. Hydroxypropylmethylcellulose (HPMC) addition inhibited starch retrogradation. However, obtained films were more permeable, specially in case of oxygen. HPMC addition produced phase separation as it was observed by scanning electron microscopy. On the contrary, sodium caseinate incorporation (NaCas) allowed to obtain homogeneous films and less permeable to oxygen. Obtained films showed less mechanical resistance in comparison with pure starch films but a greater flexibility without increasing the water vapour permeability. Rearrangement of polymers chains during storage reduced the mechanical resistance, the extensibility and the gloss of composite films. Regarding the obtained results, the film including a starch:protein ratio of 50:50 was choosen as the film with the most adequate properties. Composite film (starch:Nacas ratio = 50:50) was studied as a matrix for the incorporation o active compounds (¿-tocopherol, D-limonene and orange essential oil). The effect of ¿-tocopherol addition was compared with the incorporation of oleic acid and their mixture. Lipids addition promoted phase separation between starch and NaCas due to the different interactions between each polymer and the lipids. Furthermore, oleic acid addition increased significantly the oxygen permeability whereas ¿-tocopherol greatly improved the antioxidant capacity of films without affecting the oxygen permeability. D-limonene and orange essential oil incorporation was carried out by forming rapeseed and soy nanoliposomes, which acted as carriers of bioactive components. Nanoliposomes incorporation was performed directly in starch-NaCas dispersions without any homogenization, to avoid nanoliposomes damages. Bioactive compounds addition did not confer antimicrobial capacity to the films (except for soy-orange oil nanoliposomes containing film) probably due to the high stability of nanoliposomes and the low antibacterial activity of D-limonene and orange essential oil.<br>Se han desarrollado y caracterizado films biodegradables a base de almidón de maíz y glicerol como plastificante, evaluando al mismo tiempo el efecto de la adición de componentes lipídicos (ácido palmítico, esteárico y oleico), otros polímeros (hidroxipropilmetilcelulosa y caseinato de sodio) y compuestos bioactivos (¿-tocoferol, aceite esencial de naranja y D-limoneno) sobre las propiedades de los films (propiedades barrera al vapor de agua y al oxígeno, ópticas, mecánicas, micro y nanoestructurales). Asimismo se evaluó la influencia del tiempo de almacenamiento en las propiedades de los films. La adición de ácidos grasos no mejoró notablemente la permeabilidad al vapor de agua excepto en el caso de los films con ácidos grasos saturados y solo en films no almacenados. Los resultados de difracción de rayos X mostraron que la cristalinidad aumentó con el tiempo de almacenamiento, incrementándose la rigidez, y disminuyendo el brillo de los films. Del mismo modo, la cristalinidad afectó a la capacidad de sorción de agua de los films en función de la humedad relativa y la temperatura. La temperatura de transición vítrea de los films de almidón se vio afectada por la adición de ácidos grasos saturados pero no por la adición de ácido oleico. La presencia de dichos componentes promovió la formación de estructuras cristalinas tipo V, indicando la formación de complejos entre los lípidos y las cadenas de amilosa e inhibiendo la formación de otros tipos de formas cristalinas. Se analizó también el efecto de la incorporación de otros biopolímeros en la posible mejora de la funcionalidad de los films de almidón. En las mezclas con hidroxipropilmetilcelulosa (HPMC), se inhibió la retrogradación del almidón en los films composite, pero se observó un efecto negativo en las propiedades barrera de los mismos, que fueron más permeables, principalmente al oxígeno. La adición de HPMC produjo separación de fases en los films (observada por microscopía electrónica de barrido). Por el contrario, la incorporación de caseinato de sodio (NaCas) permitió formar films homogéneos y menos permeables al oxígeno. Los films presentaron una resistencia mecánica algo menor que los films de almidón puro pero una mayor flexibilidad sin incrementar los valores de permeabilidad al vapor de agua. La reorganización de las cadenas de los polímeros con el tiempo de almacenamiento provocó la disminución de la resistencia mecánica, la deformabilidad y el brillo de los films composite. Atendiendo a los efectos observados, se eligió como formulación más adecuada el film composite formado por almidón y NaCas con un ratio de polímeros del 50:50. El film composite de almidón y NaCas (50:50) se estudió como matriz para la incorporación de compuestos bioactivos como son el ¿-tocoferol y el aceite esencial de naranja o su principal componente, el D-limoneno. El efecto de la adición de ¿-tocoferol se comparó con la influencia de la adición de ácido oleico y también con la adición de ambos compuestos. La adición de lípidos provocó una separación de fases entre el almidón y el NaCas debido a la diferente interacción entre cada polímero y los lípidos. Asimismo la adición de ácido oleico incrementó significativamente la permeabilidad al oxígeno, al contrario que el ¿-tocoferol, que además impartió a los films una elevada capacidad antioxidante. La incorporación de aceite esencial de naranja y D-limoneno se realizó utilizando nanoliposomas de lecitina de soja y lecitina de colza que encapsularon los compuestos activos. La incorporación de nanoliposomas en los films se realizó directamente en las dispersiones acuosas sin posterior homogeneización para evitar su ruptura. La adición de los compuestos bioactivos en forma de nanoliposomas no confirió capacidad antimicrobiana a los films, salvo en el caso de los nanoliposomas de lecitina de soja con aceite esencial, debido probablemente a la dificultad de los compuestos encapsulados para difundir en el film por la gran estabilidad de los liposomas y a la baja actividad antilisteria del D-limoneno y el aceite esencial de naranja.<br>Jiménez Marco, A. (2013). Propiedades de films de almidón de maíz. Influencia de la incorporación de lípidos, biopolímeros y compuestos bioactivos [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/28214<br>TESIS<br>Premiado

Starch is a polymer of D-glucose that plants accumulate as semi-crystalline and osmotically inert granules. Besides being the major energy storage in plants, starch is of primary importance also in human and animal diet, industry and biofuels production. Two kinds of starch, structurally indistinguishable, but different for location and rates of synthesis and degradation are found in plants: secondary starch (characterized by long term-accumulation and found in storage organs) and transitory starch (mainly located in chloroplasts, produced during the day and degraded the subsequent night to meet the energy demand of the plant). Due to its structure, several enzymes are required in starch biosynthesis and degradation, controlling distinct features of starch granules and conferring different physical-chemical properties. Here, the TILLING approach was used on the barley TILLMore population to identify new alleles in five genes related to secondary starch metabolism and known to be expressed in barley seeds. Moreover, the role in Arabidopsis development of the (phospho)glucan, water dikinase proteins (GWD1, GWD2, PWD), known to be involved in nighttime transitory starch degradation, was investigated. Other enzymes, such as β-amylase 1 (BAM1) and α-amylase 3 (AMY3), were demonstrated to be involved in diurnal transitory starch degradation in specialized cells or under stress conditions. Here, we demonstrated that carbon skeletons deriving from BAM1 diurnal degradation of transitory starch support the biosynthesis of proline, a compatible solute, required to face osmotic stress. Moreover, the behaviour of Arabidopsis BAM1 and AMY3 enzymes under oxidative treatments and the possible role of glutathionylation, a redox post-translational modification occurring mainly under stress conditions and promoted by ROS, were investigated. AtBAM1 and AtAMY3 were found to be sensitive to oxidants and glutathionylated, with a modulatory and protective effect on protein activity.

Submitted by Deyse Queiroz (deysequeirozz@hotmail.com) on 2018-05-29T17:56:21Z No. of bitstreams: 1 INÁCIA DOS SANTOS MOREIRA - DISSERTAÇÃO PPGSA PROFISSIONAL 2014..pdf: 1960619 bytes, checksum: 0eec38ed3470ea1ff2f29f63cf555e2b (MD5)<br>Made available in DSpace on 2018-05-29T17:56:21Z (GMT). No. of bitstreams: 1 INÁCIA DOS SANTOS MOREIRA - DISSERTAÇÃO PPGSA PROFISSIONAL 2014..pdf: 1960619 bytes, checksum: 0eec38ed3470ea1ff2f29f63cf555e2b (MD5) Previous issue date: 2014-02-26<br>O presente trabalho teve como objetivo caracterizar a qualidade da romã „Molar‟ durante o armazenamento dos frutos in natura, sob diferentes temperaturas de refrigeração, e avaliar o uso de biofilmes à base de fécula de mandioca e Spirulina platensis nos frutos armazenados sob as condições ambiente à 25ºC e sob condições de armazenamento refrigerado a 10ºC. O estudo foi subdividido em duas etapas no Laboratório de Análise de Alimentos da UFCG, no Campus de Pombal - PB. Na primeira etapa, os frutos foram armazenados nas temperaturas 6°C, 10°C e 12°C e analisados ao 0, 12, 18, 24, 30, 36 dias de refrigeração, sendo cada intervalo acrescidos de dois dias de permanência em sala sob condição ambiente (24 ± 2ºC e 43 ± 5% UR), para simular as condições de comercialização (Shelf life). Na segunda etapa, foram selecionados doze frutos para sua caracterização inicial, os outros frutos receberam os seguintes tratamentos: T1 - Testemunha, sem recobrimento; T2 - 1% de fécula de mandioca; T3 - 3% de fécula de mandioca; T4 - 1% de Spirulina platensis; T5 - 3% de Spirulina platensis; T6 - 1% de fécula de mandioca e 1% de Spirulina platensis e T7 - 3% de fécula de mandioca e 3% de Spirulina platensis. Ao receber os tratamentos, os frutos foram separados em dois experimentos para o estabelecimento das condições de armazenamento, onde: Experimento I – Frutos tratados e armazenados em sala climatizada, com controle de temperatura e umidade, simulando condições de comercialização em temperatura ambiente (25,1ºC e 43,3% UR) durante 6 dias e Experimento II - Frutos tratados e refrigerados em B.O.D. (10ºC e 56,7% UR) por um período de 12 dias acrescidos de dois dias de permanência sob condições ambiente (Shelf life). Avaliou-se características biométricas, visuais e físico-químicas. Romãs „Molar‟ armazenadas a 10ºC por 36 dias seguidos de „shelf life‟ de dois dias a 24°C, se mantêm satisfatórias para comercialização in natura, sem prejuízos nos atributos de qualidade biométricos, visuais e físico-químicos. O armazenamento dos frutos a 6ºC proporciona prejuízos na qualidade visual dos frutos devido ao aparecimento de manchas, prejudicando a aparência externa. A temperatura de armazenamento a 12ºC proporciona sintomas de murcha apenas ao final do armazenamento. As temperaturas de armazenamento a 6ºC, 10ºC ou 12ºC podem ser temperaturas apropriadas para o armazenamento de romãs destinadas à indústria, por não prejudicarem os atributos internos de qualidade da romã „Molar‟, especialmente relacionados à integridade das sementes, arilos, rendimento de suco, sólidos solúveis, acidez tituláveis, flavonoides e antocianinas. O revestimento com 1% de fécula de mandioca no armazenamento a 25ºC reuniu boas caracterisiticas biométricas, visuais e físico-químicas para a conservação pós-colhetia da romã; A elevada perda dos diâmetros em frutos armazenados em condição ambiente foi fator limitante na qualidade e vida útil pós-colheita de romã „Molar‟. O revestimento com 3% de fécula de mandioca e com 3% de fécula de mandioca mais 3% de Spirulina plantensis associados à refrigeração apresentaram melhor qualidade biométrica, visual e fisico-química durante os quatorze dias de armazenamento.<br>The present study aimed to characterize the quality of Pomegranate ' Molar ' during storage of raw fruits under different cooling temperatures and evaluate the use of biofilms based on cassava starch and Spirulina platensis in fruits stored under ambient conditions at 25°C and under conditions of cold storage at 10ºC. The study was divided into two stages at the Laboratory of Food Analysis UFCG, Campus de Pombal - PB. In the first stage , the fruits were stored at temperatures 6°C , 10°C and 12°C and analyzed at 0, 12, 18, 24, 30, 36 days of refrigeration and each range , plus two days of stay in room under ambient conditions (24 ± 2ºC and 43 ± 5% RH) to simulate marketing conditions (Shelf Life). In the second stage, twelve fruits were selected for initial characterization , the other fruits received the following treatments : T1 - control , Uncoated; T2 - 1% of cassava starch ; T3 - 3% of cassava starch ; T4 - 1% of Spirulina platensis; T5 - 3% of Spirulina platensis; T6 - 1 % of cassava starch and 1% Spirulina platensis and T7 - 3 % of cassava starch and 3% Spirulina platensis . Upon receiving the treatments, fruits were separated into two experiments to establish the conditions of storage, where: Experiment I - Fruits processed and stored in a climatic chamber with controlled temperature and humidity conditions simulating marketing at room temperature (25,1ºC and 43,3 % RH) for 6 days and Experiment II - Fruits treated and chilled in BOD (10ºC and 56,7 % RH) for a period of 12 days plus two days under ambient conditions (Shelf Life). It was evaluated biometric, visual and physical- chemical characteristics. Pomegranates 'Molar' stored at 10ºC for 36 days followed by 'shelf life' two days at 24°C, remains satisfactory for fresh fruit market without losses in quality attributes biometric, visual and physical chemistry. The storage of fruits at 6ºC provides visual loss in fruit quality due to the appearance of blemishes, impairing external appearance. The storage temperature to 12ºC provides wilt symptoms only at the end of storage. Storage temperatures to 6°C, 10°C or 12°C may be appropriate temperatures for storage of pomegranates for industry not to harm the internal quality attributes of pomegranate ' Molar ', especially related to integrity seeds, arils, juice yield , solids soluble, titratable acidity, flavonoids and anthocyanins. The coating with 1% of cassava starch in storage at 25ºC has gathered good biometric, visual and physic chemical's characteristic for postharvest conservation pomegranate; The high loss of diameter in fruits stored at ambient condition was a limiting factor in the quality and postharvest pomegranate 'Molar' life. The coating with 3% of cassava starch and 3% of cassava starch 3% Spirulina plantensis associated with refrigeration showed better biometric, visual and physico-chemical quality during storage fourteen days.

Denna kvalitativa studie handlar om några behandlares upplevelser och erfarenheter kring vilka personer som hamnar i missbruk av anabola androgena steroider(AAS). Den belyser även vilken behanding som finns för problematiken. För att erhålla empiri används semistrukturerade intervjuer på fyra personer som arbetar med behandling av AAS. Resultatet visar att man kan kategorisera AAS-användare i tre olika grupper. När klienter kommer till behandling är det viktigt att man ser till helhetsbilden och att man ser varje individ för sig. Metoder som finns är terapi för det sjuka kroppsidealet, hjälp med träningsmissbruket, läkemedelsassisterad behandling samt annan psykosocial terapi. En intressant slutsats är att det finns hjälp att få vid AAS-missbruk, men tyvärr finns det inte resurser att hjälpa alla. Det finns fortfarande mycket kvar att lära inom ämnet och man behöver forska kring fler och bättre behandlingsmetoder som kan passa vid detta missbruk.

Syftet med denna studie var att undersöka hur traditionella genusmönster förekom i sju olikabarnböcker från 1940-talet fram tills 2012 för barn i förskoleåldern 1-6 år. Genom att jag analyseradesju stycken barnböcker genom både text och bild analys, undersökte jag hur flickor/kvinnor ochpojkar/män gestaltas och framställdes. De barnböcker som jag hade analyserat var ett urval på sjuböcker av det femtio mest utlånade barnböckerna från Sollentuna Bibliotek, under 2016. Metoden somjag använde mig utav var en text och bild analys för att sedan tolka böckerna, utifrån två olikascheman, som handlade om olika egenskaper vad som är kvinnligt respektive manligt. Resultatetvisar att i böckerna så gestaltas pojkar respektive flickor på ett typiskt genussterotypa sätt. Somexempelvis att pojkarna var aktiva och aggressiva, medan flickor var vackra och omtänksamma. Mendet fanns även vissa karaktärer som bröt emot den genussterotypa normen.<br><p>Godkännande datum: 2017-06-02.</p>

Syfte och frågeställningar Syftet med studien var att problematisera och analysera hur två träningstidningar riktade till män respektive kvinnor framställer artiklar och bilder utifrån dess syfte och budskap för att därefter se över om det förekommer likheter eller olikheter mellan dessa tidningar. Frågeställningarna för undersökningen var: Hur framställs träning och dess syfte? Hur används språket för att nå fram till läsarna?
Hur används bilder för att förstärka det som förmedlas i text? Och förekommer likheter eller olikheter för målgruppen män eller kvinnor? Metod En genusinriktad text- och bildanalys av träningstidningarna Kom i form man och Kom i form kvinna genomfördes. Textanalysen byggde sedan på den metod som benämns kritisk diskursanalys. Bildanalysen innefattade att studera och tolka bilderna för att nå en förståelse, analysera avsikten bakom bilden samt medvetandegöra och synliggöra bilden som informationskälla. Det är viktigt att poängtera att det är textanalysen som varit det primära i denna studie, inte bilderna. Resultat Det går att återfinna både likheter och olikheter mellan tidningarna Kom i form man och Kom iform kvinna. Likheterna syftar till de strategier som användes för att skapa en verklighet för läsaren där båda tidningarna använder liknande språkliga ansatser för att kommunicera med sina läsare. Olikheterna syftar i sin tur till vad som kommuniceras ut där exempelvis syftet med träningen kopplas till ord som slanka, tona och skulptera i Kom i form kvinna medan bygga, starkare och större kunde ses som motsvarighet i Kom i form man. En tydlig skillnad var också kunskapsutbytet samt modaliteten mellan författare-läsare där den manliga tidningen fokuserade på att förmedla en kunskap kring träning och oftare använde sig av objektiv modalitet. I kom i form kvinna användes istället en subjektiv modalitet där tidningsförfattarens egna synpunkter och åsikter framträdde. Även metaforer och liknelser användes i större utsträckning av den kvinnliga tidningen tillskillnad från den manliga där framförallt metaforer inte förekom alls. Bilderna avspeglade i sin tur de fynd som gjorts i textanalysen. Slutsats Både Kom i form man och Kom i form kvinna använder sig av liknande strategier för att skapa sin verklighet och för att nå fram till sina läsare, men, där det finns skillnader i hur verkligheten ser ut beroende på om man är man eller kvinna. Författaren till denna studie vill belysa diskurser som skapande och speglande av de normer och värderingar som finns i samhället, där maskulinitet och femininitet skiljs åt automatiskt.

Le port arborescent ou buissonnant du chataignier depend des interactions entre les territoires de l'axe et des bourgeons. Le ph intracellulaire est un bon marqueur du sens du flux de nutriments. Les reserves amylacees et l'enrichissement de la seve brute en sucres solubles influencent la reprise d'activite apicale

碩士<br>國立臺灣大學<br>農業化學研究所<br>102<br>Acetylated starches with a relatively low degree of substation (DS) are widely used in the food industries as a thicker, viscosity modifier and stabilizer. Recently, it has been noticed that the viscosity of commercial acetylated potato starch and tapioca remarkably drop during transportation and storage, especially on hot summer days. The aim of this study is to prepare acetylated potato starch and tapioca starch with different amounts of vinyl acetate. Next, stored modify starch at different temperatures to reveal the instability of acetylated potato starch and tapioca starch by monitoring the viscosity, pH value and conductivity charges during storage. Finally, we detected the changes of physicochemical properties of starches after storage to figure out the mechanism or factors caused the instability of acetylated starches during storage. First, we modified potato and tapioca starch with different amounts of vinyl acetate. The amount of vinyl acetate had good correlation to DS, with good correlations to peak viscosity and pasting temperature. Secondly, acetylated potato starch (AP) and acetylated tapioca starch (AT) were stored at 25, 35, 40 and 45°C up to 2 months and their DS, conductivities, pH and pasting properties during storage were investigated. In order to realize if impurities or ions will affect the stability of AP and AT, other two low conductivity counterparts (AP-w &; AT-w) were also prepared by continuous washing process. DS and pH of all acetylated starches decreased with time, while the conductivity increased with time during storage. The decreases of PV and SB were observed in all acetylated starches and the rate of decreasing in viscosity increased with the increases of storage temperatures. The changes of DS, pH, conductivity and viscosity of AP-w and AT-w were more obvious than AP and AT at all storage temperatures. Next, the rheology properties, swelling power, solubility, molecular weight, thermal properties, XRD, morphology, NMR and surface charge of AP, AP-w, AT and AT-w before and after 45°C 55 days’ storage were investigated. It was found that molecular structure of all acetylated starch was disrupted during storage. The acetylated starch showed a decrease of DS and followed by producing acetic acid which could be detected by NMR. Besides, AT and AT-w might rearrange during storage which could be detected by DSC and XRD. Surface of AP-w starch granule would become smooth after storage but not in AT-w. Surface charge decreased after storage which might result from the release of phosphate groups from potato starch. Storage test of native starch (NP and NT) and control starch (CP and CT) were also carried out. Both NP and CP were instable during storage, especial for the CP. It could be detected by the decreases of viscosity and pH value and the increase of conductivity, while the other properties were almost the same before and after storage. All physicochemical properties of NT and CT remained the same after storage. It revealed that potato starch was instable inherently and only modified tapioca starch would become instable after modification. Finally, we used ICP-OES to investigate the amount changes of ions before and after washing process. Potato starch could reserve more ions than tapioca starch. To sum up, acetyl group of acetylated starch would be hydrolyzed and produced acetic acid during storage. Acetic acid might disrupt starch molecules, resulting in the changes of physicochemical properties of acetylated starch. Acetylated potato starch was more instable than acetylated tapioca starch, although washing process significantly affected tapioca starch. We proposed that the phosphate groups in potato starch held more counter ions which slow down the degradation of acetylated potato starch molecules.

Indiana University-Purdue University Indianapolis (IUPUI)<br>Glycogen, a branched polymer of glucose, acts as an intracellular carbon and energy reserve in many tissues and cell types. The breakdown of glycogen by hormonally regulated degradation involving the coordinated action of glycogen phosphorylase and debranching enzyme has been well studied. However, the importance of lysosomal disposal of glycogen has been underscored by a glycogen storage disorder, Pompe disease. This disease destroys tissues by over-accumulating glycogen in lysosomes due to a genetic defect in the lysosomal acid α-glucosidase. Details of the intracellular trafficking of glycogen are not well understood. Starch-binding domain-containing protein 1 (Stbd1) is a protein of previously unknown function with predicted hydrophobic N-terminus and C-terminal CBM20 carbohydrate binding domain. The protein is highly expressed in the liver and muscle, the major repositories of glycogen. Stbd1 binds to glycogen in vitro and in vivo with a preference for less branched and more phosphorylated polysaccharides. In animal models, the protein level of Stbd1 correlates with the genetic depletion of glycogen. Endogenous Stbd1 is found in perinuclear compartments in cultured mouse and rat cells. When over-expressed in cells, Stbd1 accumulates and coincides with glycogen and GABARAPL1, the autophagy protein. They form enlarged perinuclear structures which are abolished by removing the hydrophobic N-terminus of Stbd1. Stbd1, with point mutations in the CBM20 domain, retains the perinuclear localization but without concentration of glycogen in this compartment. In cells that are stably over-expressing glycogen synthase, glycogen exists as large perinuclear deposits, where Stbd1 can also be present. Removing glucose from the culture leads to a breakdown of the massive glycogen accumulation into numerous smaller and scattered deposits which are still positive for Stbd1. Furthermore, the autophagy protein GABARAPL1 co-immunoprecipates and co-localizes with Stbd1 when co-expressed in cells. Point mutation or deletion of the autophagy protein interacting region on Stbd1 eliminates the interaction and co-localization with GABARAPL1 but not the characteristic perinuclear distribution of Stbd1. We propose that Stbd1 is involved in glycogen metabolism. In particular, it participates in the vesicular transfer of glycogen to the lysosome with the recruitment of autophagy related proteins GABARAPL1 and/or GABARAP, as these vesicles mature prior to lysosomal fusion.

碩士<br>靜宜大學<br>食品營養學系<br>104<br>In this study, we use 1% Hylon VII resistant starch as a prebiotic substance and culture lactic acid bacteria (LAB) in tomato juice as medium. In the freeze-dry process to prepare lactic acid bacteria microcapsules which we add the Sucrose (S) and Maltodextrin (M) as protective agent. The LAB, PM206 and PM212 isolated from foods, were treated five concentrations of M and S which was 10% M, 20% M, 5% S, 10% S and 5% M + 5% S to protect the damage in the freeze dry process. The results show that the numbers of PM206 and PM212 with five concentrations of protective agent was up to 109 CFU/g except PM212 was 1010 CFU/g. Freeze-dried LAB microcapsules was storage at 7℃for 180 days and showed LAB were still maintained at 109 ~ 1010 CFU/g. Adding Maltodextrin (10%M and 20%M) showed the better result in moisture content test and water activity test, especially the LAB with 20%M that moisture content was 2.0% and water activity was below 0.1. Furthermore we studied the survival rate Caco-2 cell that co-culture with PM206 and PM212 which storage at 7℃for 180 days and treated with acid and bile. The result showed that the numbers of LAB were all maintained at 106 CFU / g or even higher and LAB microcapsules with 1% Hylon VII and added 5%S and 20%M showed the better adhered activity to inhibited the growth of Caco-2 cells. In the conclusion, the PM206 and PM212 microcapsule with 1% Hylon VII and the protecting agent showed the have better adhesion activity to Caco-2 cells and inhibited the growth of Caco-2 cells.

碩士<br>國立臺灣大學<br>食品科技研究所<br>98<br>Microencapsulation is a method to protect dry probiotic powders. To understand if the survival rate of microencapsulated probiotic could be raised with the porous starch granules are taken as the carriers. In this study, using 10% porous starch obtained at different hydrolysis rate (30, 45, and 60%) and 10% gum arabic as the carriers, the microencapsulated cells of Bifidobacterium longum B6 were first prepared by spray-drying or freeze-drying. Survival of these microencapsulated and free cells of test organism in simulated gastric juice (pH 2.0) and bile solution (2%) as well as their stability during storage were examined. In addition to the treatment group of native starch, we firstly hydrolyzed the corn starch granules with amyloglucosidase into three porous starch treatment groups: the one with hydrolysis rate of about 30, 45, and 60%. It was found that the porous starch with hydrolysis rate 30, 45, and 60% （porous starch-30, 45 and 60%） could be derived from native starch degraded for 1.5, 2.5, and 4 h, respectively. Survival of B. longum B6 is generally higher after freeze-drying than spray-drying. Freeze-drying with porous starch-30% + gum arabic or porous starch-45% + gum arabic. B. longum B6 showed a survival rate of 44.31 and 35.66%, respectively. While spray-drying with an outlet-air temperature of 50℃, B. longum B6 exhibited a survival rate of 33.85 and 14.95%, respectively. Elevation of outlet-air temperature resulted in reduced survival of treat organism. Regardless of drying method, B. longum B6 encapsulated with gum arabic alone or gum arabic + porous starch-30 or 45% showed a higher survival in the simulated gastric juice (pH 2.0) than the nonencapsulated cells. Encapsulated with porous starch-30 or 45% + gum arabic also exhibited a protective effect on test organism in 2% bile solution. An enhanced storage stability were also noted with these microencapsulated B. longum B6. Besides, survival of the test organism encapsulated with freeze-drying and held at 4℃ is higher than that encapsulated with spray-drying and stored at 25℃. Increasing porous starch carriers could slightly delay the decrease of the survival rate of bifidobacteria in the storage process. It revealed that using S30 or S45 as the carriers to microencapsulated probiotic could enhance the survival rate of probiotic in the processing.

碩士<br>中國文化大學<br>生物科技研究所<br>97<br>The objective of the research was to study variations of polysaccharides in storage roots of different sweet potatoes. Three varieties of sweet potatoes, Tainung (TN) 57, Tainung 10 and Japanese Satsumahikari (as control), were stored in growth chambers at 15℃and 25℃ for 12 weeks. Samples were also stored at 15℃ under 4 different lights, red (660nm), blue (435nm), red and blue, and white (400nm ~700nm, as control) for 12 weeks. Beta-amylase activity and contents of soluble polysaccharide (fructose, sucrose, glucose and maltose), total carbohydrate and starch were analyzed every week. Meanwhile, sprouting and cold injure (15℃) were recorded weekly. Three samples of each treatment were analyzed for the above mentioned chemical and physiological parameters and statistically calculated by ANOVA using SAS. The results show that total carbohydrate content started accumulation at second week at 25℃resulting in sprouting and increasing of maltose content. The activities ofβ-amylase were not augmented by increasing total carbohydrate and maltose contents as well as decreasing starch content. The increased activities ofβ-amylase might come from the inductions of sucrose and lights, followed by digesting starch into maltose. Therefore, activities ofβ-amylase may not be an indicator for low-sugar content breeding in the sweet potato. Fructose content of TN57 and glucose content of TN10 were positively correlated under red light and blue light, respectively. The content of glucose was increased as fructose increased because sucrose was hydrolyzed and became fructose and glucose. The contents of fructose and sucrose as well as glucose and fructose of TN10 were negatively and positively correlated, respectively, under 15℃. These results indicate that lower amount of sucrose digested from starch was accompanied by increasing higher values of fructose and glucose. Therefore, fructose and glucose may inhibit sprouting of storage roots and use as a selection index for long-term storage of storage roots of sweet potato.

碩士<br>國立屏東科技大學<br>動物科學與畜產系所<br>106<br>The decreasing of yogurt drink quality will occur during storage. Stabilizer that usually used for maintaining the yogurt quality is a chemical compound namely carboxymethyl cellulose (CMC). CMC will be accumulated in human body with regular consumption, which will decrease the pH value of caecal and elevate the population of non-digested microorganism. Canna (Canna edulis Ker) can be used as a natural stabilizer, which is an Indonesian local tuber with high starch content and antioxidative properties. Canna starch is composed of amylose and amylopectin which are high energy source and will be degraded by lactic acid bacteria (LAB). LAB produce exopolysaccharide (EPS) that imparts highly desirable rheological changes in the food matrix such as increase viscosity, improve texture, and reduce syneresis. The purpose of this study is to investigate the effect of Canna starch on physicochemical, microbiology, and sensory quality of yogurt drink during cold storage. The complete randomized factorial design will be used with two factor. The first factor was Canna starch/CMC levels divided into 5 groups in order to know the effectiveness canna starch to replace the used of CMC, T0 (0.2%CMC) as a control, T1 (0.15% CMC + 0.025% canna), T2 (0.1% CMC + 0.05% canna), T3 (0.05% CMC + 0.075% canna), and T4 (0.1% Canna), respectively. The second factor was the storage time of yogurt drink divided into 4 groups that to determine the changes of yogurt drink quality during stored in the refrigerator at 4°C, D1 (1 days), D7 (7 days), D14 (14 days), and D21 (21 days), respectively and. All samples were analyzed for viscosity, syneresis, sedimentable fraction, pH, titratable acidity, exopolysaccharides, antioxidant activity, microbiology, and sensory quality. Data obtained from the results of subsequent studies will be analyzed by GLM (General Linear Model) and followed by Duncan's multiple range test (DMRT). There were similar results between 0.1% Canna starch and 0.2% CMC, as a control, in experiment 1 based on viscosity, sedimentable fraction, and sensory properties during 1st storage day. The results of experiment 2 showed that the addition of 0.1% Canna starch significantly (p<0.05) increased TA, viscosity, EPS yield, antioxidant activity, maintained the viability of L. bulgaricus and S. thermophilus, while significantly (p<0.05) decreased the pH value. On the other hand, the combination of 0.1% CMC and 0.05% Canna starch significantly (p<0.05) reduced syneresis and the sedimentable fraction of yogurt drink during 21 days of storage. The addition of Canna starch had no significantly (p>0.05) effect on all sensory parameters except on smoothness of yogurt drink during 1st storage day. The addition of Canna starch had no significantly (p>0.05) effect on the color, rancidity, bitterness, and sweetness, whereas had significantly (p<0.05) effect on the sourness, smoothness, and thickness over 14 days of storage. In conclusion, Canna starch could be used as a natural stabilizer with potential health benefits related to high antioxidant activity and EPS value. The combination of 0.1% CMC and 0.05% Canna starch addition on yogurt drink manufacture showed the best physicochemical and microbiological quality without the decline of sensory properties

碩士<br>國立屏東科技大學<br>農園生產系所<br>101<br>Sweet potato (Ipomoea batatas (L.) Lam) is one of the most versatile food crops in the world. The climate in Taiwan is suitable for growing sweet potato, which is also served as an excellent functional food due to the roots’ richness in fiber, starch and nutrients. One particular variety, Simon, is known for its high functional purposes. However, there still lacks of enough published articles about the starch properties of Simon variety sweet potato in Taiwan. Therefore, this research utilized sweet potato (Ipomoea batatas (L.) Lam) cv. Simon to explore starch properties within its roots.The main objectives were to understand the quality variations and physicochemical properties in starch at different harvest time of storage root. And, to investigate root starch physicochemical properties under different process treatments. Finally, to compare starch physicochemical properties of different size storage root. The results showed that different harvest time treatments expressed linear increment in their moistness, ash, starch and amylopectin contents in sweet potato storage root. The five-month cultivation produced poor agronomic and starch physicochemical characteristics. In comparison, sweet potato planted for six months produced better root quality in weight, firmness, color, and β-amylase activity, physicochemical property, cold water solubility, water binding capacity, swelling power, solubility and degree of gelatinization. When under different process treatments no significant differences in cold water solubility of all samples were found. The analyses of root content showed lower ash and higher total starch under drying treatment. The amylase, β-amylase, swelling power, gelatinization temperature range, and turbidity of baked-dried sweet potato starch was considerably lower than freeze-dried and heat-dried starch. In comparison, the starch under freeze-dried showed higher swelling power, gelatinization, turbidity, and lower water binding capacity and solubility than the heat-dried starch. The experiment also showed that in different size sweet potato roots no significant differences could be found on total starch content, water binding capacity, and solubility. In this study, King size sweet potato had higher amylopectin content and turbidity as compared to other sizes of the sweet potato. Small sized sweet potatoes showed highest level of gelatinization, lowest level of ash content and turbidity. The amylose content in small sized sweet potato was high but did not showed significant difference from other sizes except big-sized ones. Moreover, the level of β-amylase activity was similar to the king-sized but higher than other sizes. The minimal sweet potato had the highest cold water solubility and lowest swelling power and gelatinization among all root sizes. In conclusion, starch physicochemical properties of the sweet potato cv. Simon root were significantly affected by harvest time, processed treatment and storage root size. The best way was : root harvest time was when the crops grew for six months then freeze-dried or heated dried which would had better starch qualities and physiochemical characteristics. Further, sweet potatoes with small roots had better physicochemical properties in starch.