Production of Corn (Zea mays) Starch and Cassava (Manihot esculenta) Starch and Their Application as Yogurt Stabilizer

The present study evaluated the stabilizing effect of starch produced from corns and cassava on the stability of cow milk yogurt. A sample of both corn and cassava starch was selected and used in the yogurt making as stabilizers. The yogurt samples have been analyzed for their WHC, syneresis and protein content. The yogurt with no added starch has found to have very low WHC and high syneresis compared to other samples. The yogurt made with the addition of corn starch as a stabilizer was highly accepted than the yogurt with cassava starch and the yogurt without starch. The findings from this study provide an alternative to add the value of local corns and cassava.

Thermo-Mechanical Properties Study of Stabilized Soil Bricks to Sugar Cane Molasses and Cassava Starch Binders

The current study deals Swith thermo-mechanical properties of stabilized soil small bricks with the help of organic binders of sugar cane molasses and cassava starch. Different formulations of soil concrete have been suggested after the geotechnical characterization of samples of soil was taken. From these, it arises that the studied soil is the most plastically clay (of type A3) according to GTR classification. Samples made of small bricks and measured out at 4%, 6% and 8% of binders (molasses, starch or molasses + starch) have been warmed up to different temperatures (100°C, 150°C, 200°C and 250°C) for the rising of the thermic behavior under different conditions and submitted to crushing testings for the estimation of characteristic resistances to the compression. According to the mechanical behavior, we note an improvement of resistances for small bricks measured 4%, 6% and 8%, of molasses respectively of 32.44%, 32.06% and 23.43% against the value of reference for small bricks without molasses. In the same way, the binder (molasses + starch) also reveals an improvement of resistance to the compression of 13.27%, 26.17% and 26.17%. On the contrary, the stabilization with the starch binder did not bring a significative improvement. According to the thermic influence, the heating at 100°C of stabilized small bricks at 4%, 6% and 8% of molasses, reveals a significative improvement of resistances. Moreover, the stabilization with the starch reveals on the contrary a good behavior for heatings at 150°C and 250°C. In short, for the binder (molasses + starch), it is the heating at 200°C that shows some improvements of remarkable resistances. Different analyses of realized statistics also show the effectivity of obtained results. For all realized formulations, the measuring out at 6% of binders (molasses, or molasses + starch) seems as optimal in front of the best thermo-mechanical revealed properties.

Application Effect of Cassava Starch Anaerobic Fermentation Liquid on Watermelon Production

In order to find out a new way for environment-friendly and resourcelized utilization of cassava starch processing wastewater, the cassava starch anaerobic fermentation liquid was applied in watermelon production, and its effects on the growth and development, yield and fruit quality of watermelon were investigated. The results showed that the cassava starch anaerobic fermentation liquid significant- ly promoted the vegetative and reproductive growth and improved the yield and fruit quality of watermelon. Compared with conventional fertilization, the application of cassava starch anaerobic fermentation both with COD concentration of 1 200 mg/L according to the amount of 150 t/hm2 promoted the growth of vines and leaves of watermelon plants, brought forward the flowering, fruiting and harvest of watermelon and significantly increased the fruit number, fruit weight, yield, fruit size, fruit shape index, soluble solid content, soluble sugar content, soluble protein content and Vita- min C content of watermelon. At the same time of improving the yield and quality of watermelon, cassava starch anaerobic fermentation liquid was turned into treasure as a liquid fertilizer. This study provides a new ideal for the yield and quality im- provement of watermelon and the wastewater treating of starch factories.

Effects of Bacterial Manure from Cassava Alcohol Fermentation Mash on Yield and Starch Content of Cassava

In order to provide a scientific basis for the utilization of cassava alcohol fermentation mash and the high-yield and high-efficiency cultivation of cassava,compound microbial inoculum was inoculated into the cassava alcohol fermentation mash to prepare bacterial manure,which was then applied to two cassava varieties,Nanzhi 199 and SC 205 to explore the optimum application amount,application method and application concentration. The results showed that when the inoculation amount of the compound microbial inoculum was 2‰ of the mass of the mash,the requirements of industrial production of liquid bacterial manure and agricultural application can be met,saving costs. After the emergence of cassava seedlings,if they were drenched with the bacterial manure of cassava alcohol fermentation mash through roots once according to the amount of 67. 5 t/ha and irrigated with the bacterial manure once every 15 d under drought conditions,both the yield and quality of cassava can be improved significantly. The yield and starch content of Nanzhi 199 reached 26 196. 23 kg/ha and 30. 32%,36. 57% and4. 75 percentage points higher than those of CK. The yield and starch content of SC 205 reached 41 126. 06 kg/ha and 23. 74%,99. 25% and3. 19 percentage points higher than those of CK. Under the application modes of foliar spray,root irrigation and foliar spray + root irrigation,the fertilization effect was more obvious. When undiluted bacterial manure of cassava alcohol fermentation mash was applied according to the amount of 52. 5 t/( ha·time),the fertilization effect of the application mode of foliar spray + root irrigation was the best. The bacterial manure from cassava alcohol fermentation mash can be directly applied without dilution,and the fertilizer efficiency will be reduced significantly after dilution.

Physicochemical Properties Comparative Analysis of Corn Starch and Cassava Starch, and Comparative Analysis as Adhesive

The morphology and properties of corn starch and cassava starch were compared by SEM, DSC and TGA. Theeffects of amylose and amylopectin content on starch properties were studied by FT-IR, XRD and XPS. The plywood was pressed with the prepared adhesive and the bonding strength of the plywood was tested to analyze thedifference among the adhesives from different plant sources and the difference after blending PAPI prepolymer.FT-IR results showed that the hydroxyl peak of cassava starch was stronger and wider. TGA showed that the residue of cassava starch was lower, but the thermal stability of cassava starch was almost the same. XPS data showedthat the oxygen content of cassava starch was slightly higher, but the carbon content was slightly lower. SEM analysis showed that corn starch granules were more irregular and sharper than cassava starch, and cassava starchgranules were more uniform, regular and round.

Edible Films of Blended Cassava Starch and Rice Flour with Sorbital and Their Mechanical Properties

In this study, the mechanical properties （tensile strength, elongation at break and folding resistance） of edible biopolymer film blends formed from blended cassava starch and rice flour at different compositions with sorbital used as a plasticizer. A suitable ratio of cassava starch and rice flour to water at 10% w/v was used to form a film solution. The addition of a plasticizer agent up to 30% w/w of blending compositions improved the mechanical properties of the generated films. The mechanical properties of the edible blended films with 30% plasticizer were strongly dependent on the blending compositions. Our results pointed out that the cassava starch and rice flour films at a ratio of 70：30 with sorbitol 30% （w/w） had the highest tensile strength which related to folding endurance of the films.

The difference of soluble sugar contents and starch synthetic key enzyme activities between high and low starch cultivar of cassava

The difference of soluble sugar contents and starch synthetic key enzyme activities between high starch cultivar and low starch cultivar were studied in this experiment, of which FuXuan01, GR891, SC124, and SC201 were used as materials. The results showed that the contents of reducing sugar in root tube of low starch cultivars were higher than those of high starch cultivars in all growth periods, the contents of sucrose in root tube of high starch cultivar were higher than those of low starch cultivars in the early growth period, but, lower in the late growth period, and there were almost no difference in the contents of soluble sugar in root tube between high starch cultivar and low starch cultivar in the early growth period, but notable difference in the late growth period and the soluble sugar contents of low starch cultivars were higher than those of high starch cultivars. It also-showed that the activities of ADPGPpase, SSS, and SBE （starch branching enzyme） of high starch cultivars were higher than those of low starch cultivars. It was evident that there were close correlations between the content of sucrose, reducing sugar and soluble sugar in root tube, and the activities of ADPGPpase, SSS, SBE, and the starch accumulation in the root tubers of cassava. It was quite evident in this experiment that the soluble sugar and starch synthetic key enzyme were main factors controlling starch accumulation in root tubers. These results provided important indication for physiological controlling in high starch cultivation and gene engineering breeding of high starch cultivar of cassava.

Modeling and Optimization of the Shear Strength of Cassava Starch-Based Adhesives Using Artificial Intelligence Methods

With the exponential growth of the computing power,machine learning techniques have been successully used in various applications.This paper intended to predict and optimize the shear strength of single lap cassava starch-based adhesive joints for comparison with the application of artificial intelligence(AI)methods.The shear strength was firstly determined by the experiment with three independent experimental variables(starch content,NaOH concentration and reaction temperature).The analysis of range(ANORA)and analysis of variance(ANOVA)were applied to investigate the optimal combination and the significance of each factor for the shear strength based on the orthogonal experiment.The performance of all AI models was char acterized by mean absolute error(MAE),root mean square error(RMSE)and regression coefficient(R^(2))compared with the experi-mental ones.The GA optimized ANN model was combined with the genetic algorithm(GA)to find the optimal combination of factors for the finalized optimized cassava starch adhesives(CSA-OP).The physicochemical prop-erties of the cassava starch and CSA-OP were determined by the FTIR,TGA and SEM EDS,respectively.The results showed that the numerical optimized condition of the GA optimized ANN model was superior to the orthogonal experimental optimized condition.The sensitivity analysis revealed that the relative importance of variables was consistent with the results from ANOVA.FTIR results showed that there were high hydroxyl groups in cassava starch.TGA results showed that the residue of CSA OP was higher than the assava starch.SEM EDS results showed that both the cassava starch and CSA OP had abundant carbon and oxygen functional groups.Consequently,the obtained results revealed that the use of AI methods was an adequate approach to model and optimize the experimental variables of the shear strength of single lap cassava starch-based adhesive joints.

Decay Resistance of Particleboards Manufactured with Four Agro-Forest Residues Using Cassava Starch and Urea Formaldehyde as Adhesives

Many factors including depletion of the forest, environmental awareness, and generation of large quantities of agro-forest residues have increased the need to partially or wholly replace wood with agro-forest residue for particleboard production. This study assessed the decay resistance of particleboards produced from four agro-forest residues using cassava starch and urea formaldehyde as adhesives. Musa paradisiaca pseudostem, Theobroma cacao stem and pod, and sawdust of Ceiba pentandra were used for the study. Properties determined were: Weight loss, decay resistance rating and decay susceptibility index. These properties were evaluated after 12 weeks of exposure to Coriolopsis polyzona in accordance with ASTM D 2017-05. The results indicate that the weight loss for Musa paradisiaca pseudostem particleboard was least for both urea formaldehyde and cassava starch adhesives. Even though almost all the particleboards produced were classified as resistant or highly resistant to fungi attack, those produced with urea formaldehyde had better decay resistance properties than that of cassava starch. Furthermore, particleboards coated with synthetic polyvinyl lacquer had better resistance to fungi attack than the uncoated ones. At 5% level of significance, the agro-forest residue, adhesive and surface finish as well as their interactions had significant effects on decay resistance of the particleboards produced. It is recommended that further studies which aim at determining the effect of combination of the agro-forest residues and that of urea formaldehyde and cassava starch be conducted to determine their effects on decay properties of particleboards.

Structural and Thermomechanical Study of Plastic Films Made from Cassava-Starch Reinforced with Kaolin and Metakaolin

The structural and thermomechanical properties of starch-based plastic films reinforced with kaolin and metakaolin have been studied by various techniques (X-ray diffraction, IR-TF spectroscopy, scanning electron microscopy, tensile tests, and thermal resistance). The results obtained showed that kaolin, an inert material, prevents the starch from losing its granular structure and to solubilize during the heating, generating plastic films of low Young’s modulus (7 MPa). On the other hand, metakaolin, an amorphous and dehydroxylated material obtained after heating of kaolin at 700°C for 1 hour, substantially improves the thermomechanical properties of the plastic films. The Young’s modulus increases from 19 MPa to 25 MPa while the thermal resistance increases from 90°C to 120°C. This was attributed to good dispersion of the metakaolin in the polymer matrix after the loss of the granular structure of the starch during heating.

Effect of Cassava Starch and Sodium Carbonate on the Properties of Local Drilling Mud: Beneficiation to Improve the Rheological and Flow Properties of Locally Formulated Mud

Drilling mud is a key component in drilling operations and in accessing oil and gas reservoirs. Bentonite is applied as a viscosifier, fluid loss control agent, and as a weighting material in water-based drilling mud. The type of bentonite used in drilling mud formulation is sodium bentonite due to its high dispersion properties and high swelling capacity. Nigeria has a huge bentonite clay deposit resources which can be evaluated and enhanced in order to be utilized as drilling mud. However, bentonite clay from different parts of Nigeria was investigated and found to be calcium bentonite which is not suitable for drilling mud, because it has low swelling capacity and poor rheological properties. In this study, local bentonite obtained from Afuze, Edo state was used to formulate different samples of drilling mud with each treated using thermo-chemical beneficiation process with sodium carbonate and cassava starch, and then undergo characterization to identify the changes in physical properties and finally, draw comparison with API values for standard drilling mud. The results obtained from this study indicates that, the flow and rheological properties of the beneficiated drilling mud developed through thermo-chemical treatment, showed significant improvement compared to the untreated mud. Therefore, pure calcium bentonite from natural deposits in Nigeria can be modified to sodium bentonite and sufficiently used in drilling mud formulation.

4种植物源性成分多重real-time PCR检测方法的建立及其在食用淀粉中的应用

建立一种可同时快速检测红薯、木薯、马铃薯、玉米源性成分的多重实时聚合酶链式反应(real-time polymerase chain reaction,real-time PCR)方法。分别以红薯g3pdh基因、木薯g3pdh基因、马铃薯UGPase基因、玉米zSSIIb基因为靶基因设计特异性引物和TaqMan探针,以18S rRNA基因为内参基因,建立多重real-time PCR方法,开展方法学验证,并对不同掺入比例模拟样品和实际淀粉样品进行检测。结果显示,该方法具有高通量、特异性强、灵敏度高等优点。与15种非目标源性均无交叉反应;对目标DNA的检测灵敏度可达到3×10^(-3) ng/μL,且具有良好的线性关系和扩增效率;对淀粉样品的检出限可达0.1%,对50份实际样品进行检测,结果与参比方法一致,说明建立的多重real-time PCR法可用于食用淀粉种类掺假鉴别检测。

长期养分亏缺对木薯农艺性状、产量及淀粉含量的影响

通过研究长期养分亏缺对木薯农艺性状及产量、淀粉含量的影响,为木薯连作科学施肥提供理论依据。在长期定位田间试验时间轴上,选取2019-2021年(连作28~30年)的试验材料,对CK(施氮磷钾肥)、–N(不施氮肥)、–P(不施磷肥)和–K(不施钾肥)4个处理,测定木薯品种SC205和SC124的农艺性状及产量、淀粉含量。结果表明:(1)与CK相比,–N、–K均显著降低木薯的株高,–N、–P和–K显著降低木薯的茎径,–K显著降低叶片SPAD值;主体间效应检验表明,品种和施肥对各农艺性状均有显著影响,但二者的交互作用影响不显著。(2)与CK相比,–N显著提高2021年的鲜薯淀粉含量;–K显著降低鲜薯淀粉含量,3年平均降幅为14.2%。(3)–N、–P、–K较CK均显著降低鲜薯产量、淀粉产量、单株结薯数和单条薯重,各养分亏缺处理鲜薯产量的3年平均降幅均大于40.0%,各养分亏缺处理间的产量效应差异不显著;–K淀粉产量的3年平均降幅为53.3%,降幅显著高于–N、–P。(4)相关性分析结果表明,鲜薯产量、淀粉产量均与单株结薯数呈极显著正相关,与单条薯重呈显著正相关。综合分析结果显示,氮、磷、钾亏缺均显著抑制木薯生长,连作前期氮是木薯产量的首要限制因素,钾其次,磷效应不明显,随连作年限延长,钾、磷效应逐渐显著,氮、钾上升为最主要的限制因素,而后,氮、磷、钾肥间的鲜薯产量效应无显著差异,三者均同等重要。

淀粉的改性及其对淀粉/PBAT/碳酸钙复合材料结构和性能的影响

采用甘油、六偏磷酸钠(SHMP)和聚乙二醇(PEG)改性木薯淀粉并制备改性淀粉/聚己二酸对苯二甲酸丁二醇酯(PBAT)/碳酸钙复合材料,采用傅里叶变换红外光谱仪(FTIR)、X射线衍射仪(XRD)、扫描电子显微镜(SEM)、差示扫描量热仪(DSC)、热失重分析仪(TG)等对改性淀粉和复合材料进行分析,研究改性淀粉对复合材料结构和性能的影响。结果表明,甘油的外增塑作用和PEG、SHMP的内增塑作用使淀粉化学结构改变、无定形成分增加,淀粉颗粒由饱满的圆球状变成了不规则的大颗粒,250℃前稳定性提高,250℃后稳定性降低,有利于使用加工和热分解,不同改性剂改性淀粉结晶熔融行为存在差异;复合不会改变PBAT、碳酸钙和淀粉的原有晶型,但相容性的差异导致复合材料热性能和力学性能的差异,改性淀粉增加了复合材料的韧性,甘油、SHMP和PEG的协同改性使淀粉与PBAT、碳酸钙的相容性最佳,复合材料的综合性能最好。

9个不同使用类型木薯品系在合浦县的适应性研究

为筛选适宜在合浦县推广的木薯品系,本研究以主栽品种‘南植199’为对照,对9个木薯新品系的生物学特性进行了观察,并测定其农艺性状和经济性状,同时进行相关性分析。结果表明,9个品系分枝角度小、块根长度适中和主茎高度中等以上;‘RC4’的块根产量显著高于对照,其余8个品系与对照差异不显著;‘RC4’等8个品系的淀粉产量高于对照;9个品系的淀粉含量高于对照,其中‘RC3’等5个品系的淀粉含量显著或极显著高于对照;9个木薯品系的直链淀粉含量显著或极显著低于对照‘;RC6’等6个品系的氢氰酸含量低于50 mg/kg。相关性分析结果表明:块根产量与生长中期株高、成熟期株高、块根直径呈极显著正相关,与茎粗呈显著正相关;淀粉含量与生长中期株高、成熟期株高、茎粗呈显著正相关;淀粉产量与生长中期株高、成熟期株高、茎粗、块根直径、块根产量呈极显著正相关,与淀粉含量呈显著正相关。综合来看,这9个木薯新品系的综合表现良好,适合在合浦县进行推广。其中‘,RC3’、‘RC4’和‘RC7’可作为加工型品系;‘RC5’和‘RC10’可作为食用品系;‘RC2’、‘RC6’、‘RC11’和‘RC12’可作为鲜食加工兼用品系;‘RC2’和‘RC5’作为食用品系具有很好的推广前景。

临界熔融协同冻融处理对木薯淀粉/魔芋胶复配物理化及结构特性的影响

以木薯淀粉(cassava starch,CS)和魔芋胶(konjac gum,KGM)为原材料,以“临界熔融-冻融”(critical melting and freeze-thawing,CMFT)为主要手段制备CS/KGM复配物,研究了临界熔融协同冻融处理对CS/KGM复配物理化性质及结构特性的影响。结果表明:CMFT有效促进了可溶性淀粉组分的释放,显著增加了其与KGM相互作用的位点。所制备的复配物耐热加工特性显著提升(溶解度、膨胀度显著降低),其中熔融起始温度从64.13℃(天然)增加至69.73℃(0.7%KGM,P<0.05)。CMFT还显著改善了复配物的糊化特性,其中崩解值从1246.00 mPa·s(天然)显著下降至949.12 mPa·s(0.7%KGM),而最终黏度从2182.00(天然)显著提高至2447.00 mPa·s(0.7%KGM,P<0.05)。此外,CMFT显著增加了复配物的相对结晶度(从22.19%增加到25.50%,P<0.05),表明复配物内部结构相对致密。较高浓度的KGM添加一定程度上促进了CMFT处理中CS与KGM间的协同作用。综上,该研究证明CMFT可通过部分弱化淀粉颗粒结构和释放可溶性淀粉组分增强CS/KGM协同作用,使所制备的复配物具有显著提高的耐热加工特性及糊化特性,并有望作为功能性复配材料应用到食品加工中。

甘薯和木薯复配淀粉理化特性及粉条品质的比较研究

为考察木薯淀粉添加量对甘薯粉条品质的影响,实验将木薯淀粉(cassava starch,CS)按一定比例添加到甘薯淀粉中,测定复配淀粉的膨润性、糊化特性和流变学特性,并对复配淀粉所制粉条的外观、蒸煮食用品质和质构进行对比分析。结果表明:木薯淀粉的溶解度和膨胀势显著高于甘薯淀粉;随CS添加比例的增加,复配淀粉的溶解度和膨胀势逐渐升高,谷值黏度、最终黏度线性下降,而崩解值线性升高,复配淀粉的储能模量和损耗模量先降低后升高,损耗角正切值tanδ呈上升趋势;与纯甘薯粉条相比,木薯淀粉的添加可提高粉条的白度值,降低粉条的断条率,减弱粉条的抗拉伸强度,提高粉条的延展性和韧性;当复配淀粉中CS的添加比例增加到40%及以上时,粉条的口感逐渐变差。此研究可为甘薯淀粉与木薯淀粉复配制作粉条提供一定的参考。

野葛淀粉与木薯淀粉混粉理化特性分析

以野葛淀粉和木薯淀粉为原料,将木薯淀粉分别以10%、30%、50%和70%的质量分数掺入野葛淀粉。研究了原粉基本成分、原粉和混粉的结构、凝胶特性、抗氧化活性、热特性、冻融稳定性、消化特性、冲调特性。结果表明:随着木薯淀粉比例的增多,可以根据扫描电镜中的颗粒形状明显区别原粉及混粉,混粉平均粒径(10.68~13.05μm)均比野葛淀粉(9.47μm)高。野葛淀粉与木薯淀粉分别为C型及A型晶体结构,混粉后并未改变其结构及红外光谱图。混粉的糊化起始温度随添加量增加而显著升高(P<0.05),更难糊化。混粉抗氧化能力降低、多次冻融后趋于稳定、冲调黏度增大;混粉后硬度增大,最高达到2410.46 g,质地硬化,凝胶性能变差;混粉的抗性淀粉(质量分数0.37%~1.59%)相对野葛淀粉较低(5.65%)。木薯淀粉的掺入对混粉影响较大,有利于从淀粉的结构和理化特性等方面为鉴别野葛淀粉中是否掺有木薯淀粉提供参考。