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.

Cross-Linking of Sago Starch with Furan and Bismaleimide via the Diels-Alder Reaction

This research paper describes the synthesis of thermo-reversible cross-linking of sago starch by grafting a furan pendant group(methyl 2-furoate)onto the starch backbone,followed by a Diels-Alder(DA)reaction of the furan functional group with 1,1′-(methylenedi-4,1-phenylene)bismaleimide(BM).The proof of principles was provided by FTIR and 1H-NMR analyses.The relevant FTIR peaks are the carbonyl peak(υC=O sym)at 1721 cm^(−1);the two peaks appeared after DA cross-linking,i.e.,at 1510 cm^(−1)(corresponding toυCH=CH BM aromatic rings,stretching vibrations),and at 1173 cm^(−1)(assigned to cycloadduct(C-O-C,δDA ring))while the^(1)H-NMR result shows evidence for the presence of a furan ring in the starch matrices(in the range ofδ6.3-7.5 ppm).The crosslinked starch product is indeed thermally reversible,as is evident from the appearance of exothermal(DA,temperature range of 50℃-70℃)and endothermal(retro DA,temperature range of 125℃-150℃)transitions in the DSC thermograms.This paper not only proves the thermal reversibility but also demonstrates that the final product properties(chemical,morphology,and thermal stability)can be tuned by varying the annealing temperature,BM intake,and reaction time.

Insights into the swelling process and drug release mechanisms from cross-linked pectin/high amylose starch matrices

Cross-linked pectin/high amylose mixtures were evaluated as a new excipient for matrix tablets formulations,since the mixing of polymers and cross-linking reaction represent rational tools to reach materials with modulated and specific properties that meet specific therapeutic needs.Objective:In this work the influence of polymer ratio and cross-linking process on the swelling and the mechanism driving the drug release from swellable matrix tablets prepared with this excipient was investigated.Methods:Cross-linked samples were characterized by their micromeritic properties(size and shape,density,angle of repose and flow rate)and liquid uptake ability.Matrix tablets were evaluated according their physical properties and the drug release rates and mechanisms were also investigated.Results:Cross-linked samples demonstrated size homogeneity and irregular shape,with liquid uptake ability insensible to pH.Cross-linking process of samples allowed the control of drug release rates and the drug release mechanism was influenced by both polymer ratio and cross-linking process.The drug release of samples with minor proportion of pectin was driven by an anomalous transport and the increase of the pectin proportion contributed to the erosion of the matrix.Conclusion:The cross-linked mixtures of high amylose and pectin showed a suitable excipient for slowing the drug release rates.

Cross-linkedα-amylase aggregates on Fe3O4 magnetic nanoparticles modified with polydopamine/polyethyleneimine for efficient hydrolysis of starch

In this workα-amylase was immobilized on magnetic Fe3O4 nanoparticles with polyethylenimine(PEI)/polydopamine(PDA)coating or 3-aminopropyl triethoxysilane(APTES)for the first time via adsorption–precipitation–cross-linking.Compared with the freeα-amylase,the resultant magnetic cross-linkedα-amylase aggregates(PEI/PDA-M-CLEAs and N-M-CLEAs)exhibited excellent thermal and storage stability as well as pH stability.After storage at 25°C for 60 days,freeα-amylase only retained 60%of its initial activity,while PEI/PDA-M-CLEAs and N-M-CLEAs retained 80%and 78%of their initial activities,respectively.Furthermore,N-M-CLEAs and PEI/PDA-M-CLEAs showed good reusability.After 6 repeated uses,PEI/PDA-M-CLEAs and N-M-CLEAs still maintained 65%and 62%of their initial activities,respectively.Especially,PEI/PDA-M-CLEAs and N-M-CLEAs exhibited higher starch hydrolysis efficiency than freeα-amylase.The maximum dextrose equivalent(DE)values of starch hydrolysis by PEI/PDA-M-CLEAs and N-M-CLEAs reached 29.24%and 28.79%within 90 min,respectively.However,the maximum DE values of starch hydrolysis by the freeα-amylase was only 27.89%even in 150 min.The magnetic cross-linkedα-amylase aggregates could be introduced as effective biocatalyst for industrial applications in production of maltose syrups.

Study on Various Compositions of Polyvinyl Alcohol and Starch Blends by Cross-Linking with Glyoxal

The aim of this study is to analyze the various compositions of polyvinyl alcohol (PVA) and starch blends. The blends have been cross-linked with glyoxal to enhance its properties. The hydroxyl groups of PVA and starch react with glyoxal via formation of acetal bonds;hence crosslinking could take place. The cross-linking of glyoxal is observed in various analytical methods such as DSC and FTIR. The cross-linked blends showed better thermal and mechanical properties. Viscosity, tensile shear strength, pencil hardness and ultimate stress were evaluated to estimate the changes due to cross-linking. It was observed that the cross-linking is directly proportional to starch, since the starch hydroxyl groups are easily accessible for reacting. The cross-linked blend showed better cohesion between its chains, thereby increasing glass transition temperature. It was reflected in the subsequent increase in tensile strength properties.

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.

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.

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.

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.

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。

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°。

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。

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。

Starch-Based Adhesives for Wood/Wood Composite Bonding: Review

Increasing global energy crisis and scarcity of petroleum resources has shifted focus of chemical industries to look for alternative raw material resources. The main focus of raw materials in wood adhesives, such as petroleum and natural gas [1] [2], would be gradually replaced by renewable biopolymers. Starch is a relatively inexpensive and renewable product from abundant plants, easy processing and it has been extensively used as binders, sizing materials, glues and pastes [3], but its bonding capacity is not strong enough to glue wood [4]. Extensive research has been carried out on improving the cohesive properties, especially water resistance, of starch-based adhesives. In starch-based wood adhesive many new approaches have come forward for effective use it in wood/wood composite adhesive giving comparable performance as synthetic adhesives. This review of starch-based adhesives is made with the focus on starch modification methods for improving properties of starch-based adhesives.

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,

三种羟丙基二淀粉磷酸酯对木薯淀粉特性的影响

为了研究三种羟丙基取代度相同、交联程度不同的羟丙基二淀粉磷酸酯(HDP)对木薯淀粉(TS)特性的影响,本文测定了三种羟丙基二淀粉磷酸酯的交联度,进行了淀粉糊液状态观察,在木薯淀粉中分别添加三种羟丙基二淀粉磷酸酯后,测定淀粉体系的冻融稳定性,并通过透明度测定、质构分析(TPA)和差示扫描量热法(DSC)对三种羟丙基二淀粉磷酸酯的添加对木薯淀粉老化性质的影响进行了研究。研究发现,添加三种羟丙基二淀粉磷酸酯均降低了木薯淀粉的析水率;在4℃储存过程中,添加羟丙基二淀粉磷酸酯后,木薯原淀粉的硬度有所改善,其透明度下降速率变缓,熔融焓值(ΔH)降低。三种羟丙基二淀粉磷酸酯的添加均改善了木薯淀粉的冻融稳定性,抑制了木薯淀粉的老化,而交联度较高的两种羟丙基二淀粉磷酸酯效果更佳。

底物浓度对三种不同来源的脱支重结晶淀粉的影响

以三种不同来源淀粉(普通玉米淀粉、木薯淀粉、豌豆淀粉)为研究对象,对样品进行脱支重结晶处理,分析底物浓度对三类脱支重结晶淀粉的形态、大小、结晶结构、热性质和凝胶性质等功能特性的影响。结果表明,原淀粉表面光滑无孔洞,脱支重结晶淀粉完整性均被破坏且受浓度影响不明显;粒径随底物浓度增加而增大;相对结晶度随底物浓度增加呈先减小后增大的趋势;与原淀粉相比,三种改性淀粉的储能模量(G')高于损耗模量(G"),凝胶强度增强,热稳定性和有序度(DO)均下降而双螺旋度(DD)均上升。改性玉米淀粉和木薯淀粉在较低底物浓度(6%、10%)表现出较弱的粘弹性,而豌豆淀粉在中等底物浓度(10%、14%)表现为较高的粘弹性;DD值随底物浓度增加而减小(底物浓度为18%样品除外);热稳定性随底物浓度增大有所改善,但仍低于原淀粉。由此可见,调节底物浓度可以选择性地获取理想的脱支重结晶淀粉,这将为不同品种淀粉的综合利用提供思路。

聚乙烯醇/淀粉复合膜的制备及其对鲜花保鲜效果研究

以木薯淀粉和聚乙烯醇作为基本成膜物质,添加表面活性剂十二烷基磺酸钠,通过流延成膜法制备聚乙烯醇/淀粉复合膜。在单因素试验基础上,研究木薯淀粉、聚乙烯醇、表面活性剂十二烷基磺酸钠用量,成型加工温度和成型加工时间对聚乙烯醇/淀粉复合膜力学性能的影响,并通过正交试验对木薯淀粉、十二烷基磺酸钠用量和成型加工时间3个因素进行优化,确定聚乙烯醇/淀粉复合膜性能的较优工艺条件。同时,对新制备的复合膜土埋降解和鲜花保鲜性能进行了研究。结果表明:当聚乙烯醇用量为1 g,木薯淀粉用量为0.7 g,十二烷基磺酸钠用量为0.5 g,成型加工温度为80℃,成型加工时间为65 min时,制备的聚乙烯醇/淀粉复合膜力学性能较优,断裂伸长率高达262.58%、拉伸强度24.63 MPa。获得的新复合膜具有可降解性。聚乙烯醇/淀粉复合膜储藏80 h以后无霉菌生长迹象,对鲜花有一定保鲜效果。

疏水改性木薯淀粉的制备及其对肌原纤维蛋白乳化特性的影响

为了提高木薯淀粉的疏水性,使其作为颗粒乳化剂改善肌原纤维蛋白(myofibrillar protein,MP)的乳化特性,实验利用辛烯基琥珀酸酐(octenyl succinate anhydride,OSA)对原料木薯淀粉(native tapioca starch,NTS)进行疏水改性处理,得到不同改性水平和取代度(DS值)的疏水改性木薯淀粉(octenyl succinate tapioca starch,OSTS),并利用OSTS与MP制备复合乳化液。通过XRD、FT-IR、SEM和PLM分析了OSTS的结构变化,并测定了乳化液的乳液指数(EI值)、乳化活性(emulsifying activity index,EAI)、乳化稳定性(emulsion stability index,ESI)、Zeta-电位、粒径分布、巯基含量和界面蛋白含量。结果显示,在木薯淀粉分子中成功引入了疏水基团,疏水改性处理对木薯淀粉颗粒的晶体结构基本无影响;随淀粉改性水平和DS值的增加OSTS-MP复合乳化液的EAI和ESI呈显著增加趋势(P<0.05),3.0%OSTS-MP复合乳化液稳定性最好;淀粉与MP在复合乳化液中的相互作用对MP空间结构产生了影响,二者在乳化液滴界面存在竞争吸附作用,且改性水平和DS值越高,这种影响和作用越强。研究结果为OSTS在乳化肉糜制品中的应用提供了理论依据。