Semiconductor Wastewater Treatment Using Tapioca Starch as a Natural Coagulant

The efficiency of using tapioca starch as a natural coagulant on semiconductor wastewater treatment was investigated. The silica content in the wastewater was pH dependent and it was found that the reduction of COD and turbidity occurred at pH between 12 and 14 with measurements below 100 mg/L and 100 NTU respectively. A three-level factorial design experiment in the Response Surface Methodology (RSM) was applied to determine the influence of retention time and dosage of the tapioca starch. The parameters studied were chemical oxygen demand (COD), turbidity and total suspended solids (TSS). The R2 for turbidity, COD and TSS were 0.92, 0.92 and 0.77 respectively. Results indicate that the dosage of the tapioca starch has a higher influence on COD and turbidity reduction. Tapioca starch as a natural coagulant has shown that the optimum turbidity reduction was 99% at a settling time of 30 minutes with dosage of 0.1 g/L. The COD reduction was achieved at 87% after 60 min of retention time and 0.1 g/L of dosage while higher coagulant dosages reduced the TSS concentration to 10.9 mg/L at retention time between 50 to 60 minutes.

Nutrient and Anti-Nutrient Content of Soy-Enriched Tapioca

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was also carried out. Results showed significant increase in protein, fat and mineral contents of tapioca as the level of soy-substitution increased. There was a decrease in the cyanogenic potential and an increase in the level of trypsin inhibitor as soy-substitution increased. Tannin, phytic acid and oxalate contents of the soy-tapioca samples were below minimum levels of safety. ST (50% - 50%) was more nutrient dense than the other products, but ST (85% - 15%) was more accepted in terms of colour, taste and texture. ST suggests a safe, nutritious and acceptable food product that can enhance food and nutrition security among cassava consuming populations.

Effect of Different Moisture Contents on Crystallized State of Microwave Modified Tapioca Starch

Effect of microwave modification on tapioca starch at different moisture contents was studied with polarized light microscope. It was observed that loss of birefringence was initiated at hilum of granule. The polarization cross of most granules had become somewhat unclear, and reduction in clarity of the polarization cross was proportioned with the moisture contents of native starch as modification by microwave. When the moisture contents reached to 35.0%, the polarization cross of most granules was lost, and the critical point of native starch was 30% in microwave modification.

Viscosity reduction of tapioca starch by incorporating with molasses hydrocolloids

As a low cost non-staple food resource,the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application.Herein,molasses hydrocolloids that is a by-product of the sugar refining process was applied as a blending modifier to reduce the viscosity of tapioca starch paste.The test results of paste and rheological properties show that molasses hydrocolloids exhibited a good physical viscosity-reducing effect on tapioca starch paste.The irregular network structure and high K^(+)/Ca^(2+)ion contents of molasses hydrocolloids exerted wrapping,adhesion,barrier,and hydration effects on starch,leading to the reduction of viscosity.The scanning electron microscope images and textural analysis demonstrated that this strategy also improve the structure of tapioca starch gel and enhanced its puncture strength by 75.46%.This work shows the great potential of molasses hydrocolloids as a lowcost and desirable material for the viscosity reduction of tapioca starch.

Evaluation of the moisture content of tapioca starch using near-infrared spectroscopy

The purpose of this study was to develop a calibration model to evaluate the moisture content of tapioca starch using the near infrared(NIR)spectral data in conjunction with partial least square(PIS)regression.The prediction ability was asessed using a separate prediction data set.Three groups of tapioca starch samples were used in this study:tapioca starch cake,dried tapioca starch and combined tapioca starch.The opt imum model obtained from the baseline ofset spectra of dried tapioca starch samples at the outlet of the factory drying process provided a cofficient of determination(R^(2)),standard error of prediction(SEP),bias and residual prediction deviation(RPD)of 0.974,0.16%,-0.092%and 7.4,respectively.The NIR spectroscopy protocol developed in this study could be a rapid method for evaluation of the moisture content of the tapioca starch in factory laboratories.It indicated the possibility of real-tine online monitoring and control of the tapioca starch cake feeder in the drying process.In addition,it was determined that there was.a stronger influence of the NIR absorption of both water and starch on the prediction of moisture content of the model.

Synthesis of ZnS, CdS and Core-Shell Mixed CdS/ZnS, ZnS/CdS Nanocrystals in Tapioca Starch Matrix

Gel of tapioca starch (TS) is a suitable matrix for the formation of ZnS, CdS and core-shell ZnS/CdS as well as CdS/ZnS quantum dots (QDs). These QDs reside in the matrix as non-agglomerating 3 - 10 nm nanocrystals. It is demonstrated that amylopectin is responsible for the QDs formation rather than amylose. Combination of ZnS with CdS in the core-shell QDs results in the increase in the intensity of emission without any shift of its wavelength.

Kinetic Parameter of Alfa-amylase and Glucoamylase Enzymatic Reaction on the Glucose Yield from Hydrolyzed Processes of Tapioca Solid Waste

The increasing of tapioca production nowadays effected the production of waste. The waste of tapioca industries consists of two kinds, which were liquid waste and solid waste. Further more, tapioca solid waste treatment was ineffective. Weather solid waste produced from the extraction process still contains high concentration of starch that can be used to produce high quality product, for example, bio ethanol or other alternative energy sources. Objective of these experimental work was utilizing solid waste of tapioca industries and looking for the exactly composition of n-amylase and gluco-amylase enzymes on the hydrolysis processes of the solid waste of tapioca. The exact composition from both enzymes can be expected to increase the yield of glucose. Variables of cx-amylase enzyme for this research were 0.3% （w/w） and 0.5% （w/w） with liquefaction time were 1 hour and 1.5 hours, and variables of glucoamylase enzyme were 0.3% （w/w） and 0.5% （w/w）. To achieve these goals, the experimental work was held in laboratory scale with batch process. Firstly, tapioca solid waste was pretreated at 90 ~C and added u-amylase enzyme for 1 hour and 1.5 hours （variable of liquefaction time）. Then, substrate was cooled down to 60 ~C added with proposed variables of glucoamylase enzyme, and was analysed 24 hours after added. This experiment showed the best ratio between a-amylase and glucoamylase enzymes 0.5%：0.5% with 1 hour of liquefaction time. The highest glucose reaches 8.468% and yields 0.892 （g glucose/g starch） with starch conversion of 59.94%. KM = 0.0468 g/mL and rmax = 0.311 g/mL·h,

Biomass-Based Composite Foam from Tapioca Starch/Octenyl Succinate Starch Blended with Alpha-Chitin

The research study properties of the starch-based foam from mixed between tapioca starch and octenyl succinate starch (OSA starch), have addition alpha-chitin prepared by hot compression molding method. Tapioca starch with 50% OSA starch was investigated. For composite foam tapioca starch mixed by adding alpha-chitin at 5% - 30% of starch weight, it was found that water absorption was reduced. The higher alpha-chitin content in blending foam, the denser of foam structure observed which resulted in increasing of the foam density. The maximum bending stress of composite starch was decreased, but increasing the maximum bending strain.

Physical Characteristics of Functional Indigenous Farm-made Feeds Using Crude or Gelatinized Tapioca Starch as Sources of Energy

The experiment compared the physical characteristics of aqua feed with crude or gelatinized tapioca starch as sources of energy.The bulk density(BD),water absorption index(WAI),water solubility index(WSI),pellet durability index(PDI)and water stability(WS)were measured in both experimental diets.The results showed significant variations(p<0.05)in BD and WAI in diet with crude tapioca starch while non-significant variations(p>0.05)were recorded for WSI and WS in both diets.The higher BD of a diet,the better its ability in resisting external forces that can cause disintegration.A high BD also reduces ability to the feed material shrinking,thereby preventing loss to feed dust and fines.The results of WSI,WS and PDI of diets denotes that both pellets were water stable and could spend about same time in water but diet with gelatinized starch had a better water absorption index and pellet durability index.Furthermore,proximate composition of diets showed that diets with gelatinized starch had low moisture(9.04%),low fibre(5.24%),and higher ash(13.61%)and lipid(9.64%)contents.It can be concluded from this experiment that diets with gelatinized starch stands the chance of being a better functional feed for small-scale fish farmers in Sub-Saharan Africa.

The granule characteristics of yam,sweet potato and tapioca starches determined by gravitational field-flow fractionation

To study the characteristics of tuber starchgranules,firstly,three kinds of common tuber starches were separated and characterized by gravitational field-flow fractionation(GrFFF)instrument,and the ratios of large and small starch granules A/B were calculated.Then,the liquid of peak A and peak B was collected and observed by scanning electron microscope(SEM)to verify the separation result of GrFFF.Secondly,the particle size distribution and crystal characteristics were characterized by particle size analyser,X-ray diffraction(X-ray)and fourier transform infrared spectroscopy(FT-IR).Three kinds of tuber starches all had the bimodal distribution in GrFFF.Peak A contained large particles,and peak B contained small particles.For yam starch,the ratio of starch granules A/B was much higher than 1;for sweet potato starch the ratio was approximately equal to 1;for tapioca starch,the ratio was much lower than 1.Moreover,the starch granules of sweet potato and tapioca were both A-type crystallinity,while yam starch granules were C-type crystallinity.GrFFF could be used to characterize and separate large and small granules of tuber starches and estimate the ratio of starch granules A/B.Yam starch was suitable for the development of slowly digestible starch(one kind of functional food),which could delay the occurrence of metabolic syndrome,diabetes and cardiovascular diseases.Tapioca starch was suitable for plant capsules,which were safer than gelatin capsule and could prevent the"poison capsule"incident from happening.

木薯淀粉红糖发糕的工艺优化及品质特性研究

为了改善传统红糖发糕品质,以木薯淀粉、中筋面粉为原料,采用耐高糖酵母发酵,制作木薯淀粉红糖发糕。在单因素试验基础上,以木薯淀粉红糖发糕的感官评价、比容和高径比指数为指标,采用正交实验法优化红糖发糕制作工艺。研究结果表明,木薯淀粉添加量10%,红糖添加量25%,水添加量100%,酵母添加量1.5%时制作的发糕品质最佳,该条件下制作得到的木薯淀粉红糖发糕口感上更加丰富,内部蜂窝结构更加稳定,进一步拓展了木薯淀粉在面制品中的加工应用。

OSA改性木薯淀粉基Pickering乳液制备及特性研究

为探究不同制备条件对淀粉基Pickering乳液的影响,以辛烯基琥珀酸木薯淀粉酯(Octenyl Succinic Tapioca Starch,OSTS)为固体颗粒乳化剂制备Pickering乳液。以乳液粒径、流变特性、微观结构、贮藏稳定性为指标,探究了OSTS添加量(3.0%、3.5%、4.0%、4.5%、5.0%)及油相体积分数(40%、45%、50%、55%、60%)对乳液特性的影响,并对不同离子强度(100、200、300、400、500 mmol/L)及pH(2、4、6、8、10)下乳液的粒径及稳定性进行研究。结果表明,OSTS添加量5%,油相体积分数50%时,乳液粒径最小,为3.59μm,乳液贮藏60 d后仍未出现分层。乳液内部形成了弹性凝胶网络结构,随OSTS添加量及油相体积分数的增加,乳液黏度及凝胶强度增大,抵抗变形能力增强。高浓度盐离子(NaCl浓度≥500 mmol/L)及强碱(pH≥10)会显著增大乳液粒径(P<0.05),降低乳液稳定性。OSTS添加量5%,油相体积60%,NaCl浓度100 mmol/L及pH为6条件下形成的乳液具有良好稳定性。

复配变性淀粉对低钠荆楚风味草鱼鱼丸冻融稳定性的影响

研究了羟丙基木薯淀粉和乙酰化马铃薯淀粉复配对低钠荆楚风味草鱼鱼丸冻融稳定性的影响。结果表明,随着羟丙基木薯淀粉比例的提高,鱼丸凝胶强度先下降后升高,羟丙基木薯淀粉添加量为14%时凝胶强度最高,高于玉米淀粉组;硬度、黏性、胶黏性、咀嚼性均先下降后上升,羟丙基木薯淀粉添加量为14%时最高,高于玉米淀粉组;弹性、回复性、凝聚性与玉米淀粉组差别不大。羟丙基木薯淀粉和乙酰化马铃薯淀粉复配使用,在一定程度上改善了鱼丸冻融稳定性,对鱼糜制品的改良有一定指导意义。

木薯淀粉与交联甜菜果胶复配体系的静电和氢键相互作用研究

在木薯淀粉(TS)和交联甜菜果胶(CSBP)复配体系(TCS)中分别添加氯化钠和尿素,考察了静电和氢键相互作用对复配体系糊化、流变和微观结构等的影响。结果表明:随着氯化钠添加量的增加,TCS复配体系的黏度值呈现逐渐降低的趋势,而添加尿素后峰值黏度未发生显著变化。添加氯化钠和尿素均可显著降低复配体系的膨胀势,而透光率在添加氯化钠后降低,添加尿素后升高。粒径分析表明,复配体系的D50随着氯化钠的添加从191.15μm逐渐降低到166.29μm,而添加尿素后未发生显著变化。复配体系的稠度指数K、储能模量G′和损耗模量G″均随着氯化钠和尿素添加量的增加呈逐渐降低的趋势。此外,扫描电镜结果表明,氯化钠和尿素的加入均可使复配体系凝胶结构坍塌,孔径变得不均匀。静电相互作用是TS和CSBP之间的主要作用力。

辛烯基琥珀酸木薯淀粉酯的制备工艺优化及特性

以木薯淀粉为原料,采用碱法预处理,利用辛烯基琥珀酸酐(octenyl succinic anhydride,OSA)酯化制备辛烯基琥珀酸木薯淀粉酯(octenyl succinic tapioca starch,OSTS)。以取代度为指标,在单因素试验基础上,通过正交试验优化OSTS制备工艺,并分析OSTS的性质。结果表明,OSTS优化条件为淀粉浓度35%、pH8.5、温度35℃、时间4 h,此条件下制备的OSTS取代度为0.015 1±0.000 3。红外光谱图中1 740 cm^(-1)及1 572 cm^(-1)特征峰的出现表明淀粉酯化成功,OSA酯化未改变淀粉晶型,酯化反应仅在淀粉表面进行,淀粉乳化活性及乳化稳定性显著提高(P<0.05),疏水性增加,接触角由20.5°提高至58.3°。

低黏木薯辛烯基琥珀酸淀粉钠生产工艺条件

研究了水相法酶解辛烯基琥珀酸淀粉钠工艺中各参数变化,包括酯化反应p H、温度、时间、酸酐添加量以及酶解反应酶添加量、酶解时间、酶解p H对成品的影响,同时探究了酶解酯化的工艺顺序。结果表明:采用先酯化后酶解的工艺顺序,酯化反应最佳条件为p H=8,反应温度25~30℃,反应时间6~8 h;酶解反应最佳条件为酶解p H=5.8~6.0,反应温度25~30℃,反应时间3~4 h,灭活p H=3时灭活时间不少于0.5 h。

木薯淀粉与木薯变性淀粉鱼糜加工性质的影响

本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响。首先测定了2种木薯醋酸酯交联淀粉、2种木薯磷酸酯交联淀粉以及木薯淀粉的冻融稳定性、透光率、黏性、膨胀度和凝沉性等特性。然后将木薯淀粉和4种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明:木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、黏性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。

四种常用淀粉物理性质的比较研究

主要研究了四种常用淀粉(玉米淀粉、马铃薯淀粉、木薯淀粉、小麦淀粉)的透明度、冻融稳定性、凝沉性、膨胀度及糊化特性,并进行比较。为进一步了解这四种淀粉的特性及应用,提供了理论依据。

木薯淀粉-黄原胶复配体系中淀粉糊化机理

采用光学显微镜(LM)及扫描电子显微镜(SEM)观察木薯淀粉、木薯淀粉-黄原胶复配体系在糊化过程中淀粉颗粒形态的变化。淀粉糊化是淀粉与水分相互作用的过程,利用核磁共振仪(NMR)测定质子自旋-自旋弛豫时间(T2),来反映体系糊化过程中黄原胶对水分运动性的影响;通过测定渗漏直链淀粉含量,反映黄原胶对木薯淀粉糊化过程中链段运动性的影响,从而探究木薯淀粉在黄原胶为连续相体系中的糊化机理。结果表明:黄原胶一定程度上可抑制升温过程中淀粉颗粒的膨胀,同时SEM图显示黄原胶包裹于木薯淀粉颗粒周围,形成空间位阻使得淀粉颗粒分散均匀,与淀粉糊具有良好的相容性;升温过程中质子自旋-自旋弛豫时间(T2)的差异体现了糊化过程中水分分布及结合程度的变化,由于黄原胶的吸水及包裹作用使得淀粉糊化温度升高,热糊稳定性提高,表现为T2先降后升的拐点由50℃升高至60℃及95℃较高的T2;黄原胶的加入使得体系中链段运动性降低,表现为直链淀粉渗漏量随着黄原胶配比增加而减少。

亚麻多糖对木薯淀粉和红薯淀粉糊物理性质的影响

采用快速黏度分析法、质构分析法、离心法、冻融循环法,研究了自然条件下及在NaCl、蔗糖、葡萄糖或酸碱环境中,亚麻多糖对木薯淀粉、红薯淀粉糊化温度、峰值黏度、末值黏度、衰减值、凝胶硬度、凝胶析水率等物理性质的影响。结果表明:自然条件下,亚麻多糖能增强木薯淀粉、红薯淀粉的膨胀力,降低热稳定性、凝胶硬度、冻融稳定性。在盐、糖环境中,亚麻多糖均能增强木薯淀粉、红薯淀粉的膨胀力和冻融稳定性,降低热稳定性。在低pH条件下,亚麻多糖能降低红薯淀粉的冻融稳定性和热稳定性;高pH条件下提高木薯淀粉的冻融稳定性和膨胀力。