Improvement of amylose-lipid complex and starch digestibility profiles of corn starch added with rice bran oil or linoleic acid using ultrasonic and microwave treatment.

Different processing conditions can result in the creation of amylose-lipid complexes. This study investigated the effect of ultrasonication (sonication times 0, 15, 30, and 45 min) and microwave (SM) heating on the amylose-lipid complex formation of corn starch added with rice bran oil (RBO) or linoleic acid (LA). Microwave heating treatment promoted the formation of starch-lipid complexes displaying V-type crystalline structure, with B + V and V-types present in corn starch treated with RBO or LA.

Market assessment of fortified parboiled rice in Burkina Faso.

Micronutrient deficiency remains a daunting issue in many parts of the world. Effective interventions are needed to deal with the problem, which should consider production and consumption traditions and trends to improve their success. Parboil rice is a growing staple in Burkina Faso, where micronutrient deficiency remains high.

Effects of suspension media on high pressure processing of starches with different crystalline structures.

High pressure processing (HPP) is a starch modification method generally conducted in water, and little is known about the pressure-induced changes in different media. This study investigated the effects of water versus sodium sulfate on corn, potato, and pea starches subjected to HPP at 690 MPa. HPP in both media reduced gelatinization enthalpy and crystallinity for all starches.

Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.

Gluten-free products from rice are gaining popularity because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume, and shorter shelf-life. Hydrolytic enzymes are activated during germination to stimulate plant growth, and germinated brown rice (GBR) has been shown to improve gluten-free bread properties.

Engineering hydroxyproline-O-glycosylated biopolymers to reconstruct the plant cell wall for improved biomass processability.

Reconstructing the chemical and structural characteristics of the plant cell wall represents a promising solution to overcoming lignocellulosic biomass recalcitrance to biochemical deconstruction. This study aims to leverage hydroxyproline (Hyp)-O-glycosylation, a process unique to plant cell wall glycoproteins, as an innovative technology for de novo design and engineering in planta of Hyp-O-glycosylated biopolymers (HypGP) that facilitate plant cell wall reconstruction. HypGP consisting of 18 tandem repeats of "Ser-Hyp-Hyp-Hyp-Hyp" motif or (SP4) was designed and engineered into tobacco plants as a fusion peptide with either a reporter protein enhanced green fluorescence protein or the catalytic domain of a thermophilic E1 endoglucanase (E1cd) from Acidothermus cellulolyticus.

Obtaining and Characterization of the PLA/Chitosan Foams with Antimicrobial Properties Achieved by the Emulsification Combined with the Dissolution of Chitosan by CO Saturation.

A new method of obtaining functional foam material has been proposed. The materials were created by mixing the poly lactic acid (PLA) solution in chloroform, chitosan (CS) dissolved in water saturated with CO and polyethylene glycol (PEG), and freeze-dried for removal of the solvents. The composite foams were characterized for their structural (SEM, FT-IR, density, porosity), thermal (DSC), functional (hardness, elasticity, swelling capacity, solubility), and biological (antimicrobial and cytotoxic) properties.

The Production Possibility of the Antimicrobial Filaments by Co-Extrusion of the PLA Pellet with Chitosan Powder for FDM 3D Printing Technology.

The last decades have witnessed a major advancement and development in three-dimensional (3D) printing technology. In the future, the trend's utilization of 3D printing is expected to play an important role in the biomedical field. This work presents co-extrusion of the polylactic acid (PLA), its derivatives (sPLA), and chitosan with the aim of achieving filaments for printing 3D objects, such as biomedical tools or implants.

Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production.

The germination process activates amylolytic enzymes that can produce rice syrup through mashing, however the factors affecting enzyme activities and soluble saccharides have not been investigated. This study characterized amylolytic enzymes activities, including α-amylase, β-amylase, and α-glucosidase, and soluble saccharides from germinated rice cultivars of four rice cultivars, including waxy, short grain, medium grain, and long grain, under aerobic and anaerobic germination conditions over 4 days and then mashed at 55, 65, 75, and 85 °C. The results showed that the long-grain rice had higher activities of all three enzymes, whereas the waxy rice exhibited lower activities.

Understanding the causes of calcium carbonate crystal growth and inhibition during the carbonatation refining of raw sugars.

The inhibitory activity of soluble and insoluble starch (0-550 ppm/Brix) in factory raw sugars were investigated using simulated refinery carbonatation clarification reactions to underpin what causes the undesirable formation of CaCO crystal fines (≤5 μm). It was found that CaCO crystal growth was inhibited mostly by soluble starch by forming starch-Ca metal complexes. Insoluble (granular) starch, however, had a greater affinity for inhibiting CaCO crystallization because it retained the carbonatation clarification reactants, i.

Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation.

This study investigated the complexation yield and physicochemical properties of soluble and insoluble starch complexes with linoleic acid when a β-amylase treatment was applied to acetylated and debranched potato starch. The degree of acetylation was generally higher in the soluble complexes than in the insoluble ones. The insoluble complexes from the acetylated starch displayed the V-type pattern, whereas, the soluble complexes displayed a mixture of either the A-/V-type or the B-/V-type pattern.

Effects of chemical and enzymatic modifications on starch-oleic acid complex formation.

The solubility of starch-inclusion complexes affects the digestibility and bioavailability of the included molecules. Acetylation with two degrees of substitution, 0.041 (low) and 0.

Application of oxidized starch in bake-only chicken nuggets.

Unlabelled: There is a need to reduce the fat content in fried foods because of increasing health concerns from consumers. Oxidized starches have been utilized in many coating applications for their adhesion ability. However, it is not known if they perform similarly in bake-only products.

Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.

Unlabelled: This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components.

Wild rice (Zizania palustris L.) prevents atherogenesis in LDL receptor knockout mice.

Objectives: Dietary modifications including healthy eating constitute one of the first line strategies for prevention and treatment of cardiovascular disease (CVD) risk factors including high cholesterol and atherosclerosis. The purpose of the present study was to investigate the potential cardiovascular benefits of wild rice in male and female LDL-receptor-deficient (LDLr-KO) mice.

Methods: Wild rice was used to create a semi-synthetic diet containing approximately 60% of total energy from carbohydrate.

Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures.

Background: Resistant starch has promising health benefits and possesses great potential as a functional ingredient in diverse food formulation and production. Here, 10-50% high-amylose maize starch with 70% amylose content (H7) representing type 2 resistant starch was incorporated into three types of rice starch with varying amylose content (1.6-32%).

Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch.

Amylose can form inclusion complexes with diverse small molecules. Modified starch has different and unique properties compared with its native counterpart. In this study, chemically/enzymatically modified high-amylose maize starches were used to make inclusion complexes with α-naphthol, and the physical properties of complexes and their influences on the rheology of wheat starch were characterized.

Application of enzyme-treated corn starches in breakfast cereal coating.

Unlabelled: Presently ready-to-eat cereals are coated with high levels of sugar coating to extend the bowl life. Because of health concerns of added sugar, there is a need to identify alternative coating materials. This study was designed to test the efficacy of debranched corn starches with varying amylose contents as a cereal coating.

Effects of β-amylolysis on the resistant starch formation of debranched corn starches.

Retrograded amylose is resistant to digestion by amylolytic enzymes, which is known as resistant starch type III (RS3). In this study we investigated the effect of β-amylase hydrolysis on the formation and physicochemical properties of RS3 from debranched corn starches. Three types of corn starch (Hylon VII, Hylon V, and common corn) were first gelatinized and then hydrolyzed using β-amylase to varying degrees.

Locations of hypochlorite oxidation in corn starches varying in amylose content.

The general oxidation mechanism by hypochlorite on starch has been well studied, but the information on the distribution of the oxidation sites within starch granules is limited. This study investigated the locations where the oxidation occurred within corn starch granules varying in amylose content, including waxy corn starch (WC), common corn starch (CC), and 50% and 70% high-amylose corn starch (AMC). Oxidized corn starches were surface gelatinized by 13 M LiCl at room temperature to different extents (approximately 10%, 20%, 30%, and 40%).

Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization.

The organization of amylose and amylopectin within starch granules is still not well elucidated. This study investigates the radial distribution of amylose and amylopectin in different corn starches varying in amylose content (waxy corn starch (WC), common corn starch (CC), and 50% and 70% amylose corn starches (AMC)). Corn starches were surface gelatinized by 13 M LiCl at room temperature to different extents (approximately 10%, 20%, 30%, and 40%).

Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content.

The effects of amylose content on the extent of oxidation and the distribution of carboxyl groups in hypochlorite-oxidized corn starches were investigated. Corn starches including waxy corn starch (WC), common corn starch (CC), and 50% and 70% high-amylose corn starches (AMC) were oxidized with NaOCl at three concentrations (0.8%, 2%, and 5%).

Comparison of physicochemical properties and starch structure of red rice and cultivated rice.

Sixteen red rice accessions from the southern United States were studied for their physical, milling, pasting, and thermal properties, chemical composition, and starch fine structure relative to cultivated medium- and long-grain rice varieties. All red rice samples were medium-grain, but their physicochemical properties were different from those of Bengal, a cultivated medium-grain rice. Their apparent amylose and crude protein contents were generally higher, and their amylopectin structure consisted of a higher percentage of the shorter branch chains (DP6-24) and a lower percentage of the longer branch chains (DP25-65).

Effects of substrate pretreatment and water activity on lipase-catalyzed cellulose acetylation in organic media.

Lipase-catalyzed acetylation of cellulose solubilized in the dimethyl sulfoxide/paraformaldehyde organic solvent system was conducted with lipase A12 from Aspergillus niger. The accompanying side cellulase activity of the A. niger lipase partly accounted for the enhanced acetylation mediated by the enzyme, via facilitating the partial degradation of cellulose substrate as evidenced by high-performance size exclusion chromatograph analysis.

Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins.

Eight commercial starches, including common corn, waxy corn, wheat, tapioca, potato, Hylon V, Hylon VII, and mung bean starch, were annealed by a multiple-step process, and their gelatinization characteristics were determined. Annealed starches had higher gelatinization temperatures, reduced gelatinization ranges, and increased gelatinization enthalpies than their native starches. The annealed starches with the highest gelatinization enthalpies were subjected to acid hydrolysis with 15.