Structure and properties of compression-molded thermoplastic starch materials from normal and high-amylose maize starches

The structural and mechanical properties of compression-molded normal and high-amylose maize starches were studied as a function of processing water content and ageing time. Rubbery thermoplastic starches were produced by compression molding of four maize starches with differences in amylose content and amylopectin structure. Glycerol (30% on the basis of dry starch) and water (between 10 and 35% on the basis of total mass) were used as plasticizers. After processing, the amorphous thermoplastic starch materials crystallized during ageing. The semicrystalline materials contained both E-type and V-type, as well as B-type crystallinity. The properties of the thermoplastic starch materials are dependent on water content during processing, starch source, and ageing time. The normal maize starch materials are highly flexible with elongations between 56 and 104%. The elongations of the high-amylose maize starch materials were between 5–35%. The tensile stress and E-modulus of the normal maize starch materials were in the range of 3.9–6.7 and 27–131 MPa, respectively. The tensile stress and E-modulus of the high-amylose maize starch materials increased from approximately 0.5 to 23 and 5 to 700 MPa, respectively, with increasing water content during processing from 10 to 35%. The differences in mechanical properties of the normal and high-amylose materials were explained by differences in the structure of the amylose and amylopectin structure. It was concluded that both lead to differences in the starch network. © 1997 John Wiley & Sons, Inc. J Appl Polym Sci 64: 631–644, 1997     

微波场对小麦淀粉性质的影响

研究了微波辐射前后小麦淀粉物化性质的变化。采用微波对水分含量30％的小麦淀粉进行处理。结果表明微波处理淀粉颗粒表面出现小孔,微波处理增强了对应X射线衍射峰的强度,降低了膨胀度、溶解度、析水率以及焓值,提高了糊化转变温度、转变温度范围。小麦淀粉经处理后糊化起始温度升高、黏度降低,但其黏度曲线不改变。以上数据表明在淀粉颗粒内无定形区和结晶区的直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用,产生了新的不同稳定性的结晶体,从而导致微波处理淀粉内部更加有序的结晶排列。     

Insights into the physicochemical properties of coffee oil

The lipid fraction of roasted coffee is an interesting ingredient that could be used in a large number of food formulations. Coffee oil has peculiar flavouring as well as nutraceutical characteristics. The feasibility of the use of coffee oil as ingredient greatly depends not only on its chemical characteristics but also on its physical properties. The crystallisation and melting properties of the coffee oil extracted from Arabica roasted coffee powder were determined by using synchrotron X‐ray diffraction coupled with differential scanning calorimetry. The fatty acid composition and the flavour profile were also assessed by using GC and GC‐MS analyses, respectively. The main fatty acids found in coffee oil are linoleic and palmitic acid. Significant amounts of stearic and oleic acid are also present. These chemical characteristics are linked to the phase transition behaviour. The crystallisation of coffee oil occurs at 6.5 ± 0.3 °C, independently of the cooling rate applied (from 0.5 to 10 °C/min). A unique crystalline structure was identified: a double chain length (2L) β' structure (55.29 Å). The sole formation of the β' form indicates that this metastable crystal is the only one that one should expect in foods containing coffee oil stored below 7 °C.     

Influence of glycerol and water content on the structure and properties of extruded starch plastic sheets during aging

The properties of starch plastic sheets were investigated by stress—strain measurements in relation with starch crystallinity. Granular potato starch was plasticized with different amounts of glycerol and water by extrusion. The materials were amorphous directly after processing. During aging above the glass transition temperature at various humidities single helical (V and E-type) and double helical (B-type) crystallinity was formed. The rate of crystallization is a function of water and glycerol content. The amorphous rubbery materials were soft and weak with high elongations. During aging the materials became less flexible with higher elastic modulus and tensile stress. The changes are related to changes in water content and glass transition temperature and to changes in B-type crystallinity. The changes in stress—strain properties are explained by the formation of helical structures and crystals, which results in a reinforcement of the starch network by physical crosslinking. © 1997 John Wiley & Sons, Inc. J Appl Polym Sci 64: 1411–1422, 1997     

Effect of pH on the physicochemical properties of starch films

We demonstrate a simple approach of using highly alkaline starch solutions to obtain films with high flexibility and improved water resistance. Extensive studies have been done to develop films from starch, primarily for food applications. However, films developed from starch are brittle and generally chemical modifications or plasticizers are used to improve the flexibility and other properties of starch films. Such modifications make starch expensive, decrease biodegradability, and affect the morphology and subsequent processing of starch. In this research, we have prepared films using starch solutions at pH between 3 and 11. Starch solutions having different pHs were made into films and the tensile, thermal properties, and resistance to water were studied. It was found that preparing starch with pH 11 solution imparts high flexibility without any apparent physical damage. Films prepared under strong acidic and alkaline conditions also had considerably reduced hydrophilicity, which is required for food packaging and other applications. The films prepared at alkaline pH show nearly 50% reduction in water sorption and an increase in elongation. The films obtained from alkaline pH are flexible and water resistant and can potentially be used to develop various bioproducts. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48563.     

Flocculation properties and adsorption kinetics of cationic starches in kaolin suspensions

The flocculation characteristics of cationic starches with degree of substitution (DS 0.32–0.63) have been evaluated in 1.0 wt % kaolin suspension by spectrophotometry and colloid titration. Cationic starch is found to be an effective flocculant for removal of anionic suspension particles. Changes in the electrokinetics of kaolin as a function of pH were investigated in the absence of flocculant. The results show that kaolin in water exhibits a negative surface charge at pH > 2.5. The negative hydrophilic surface sites of kaolin are responsible for the adsorption of cationic starch molecules. The experimental data of the adsorption of cationic starch (DS 0.51) follow a Langmuir isotherm with maximum adsorption capacities of 16.89 mg/g. For the adsorption of cationic starch, chemical reaction seems significant in the rate‐controlling step and the pseudosecond‐order chemical reaction kinetics provides the best correlation for the experimental data. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007     

Effect of silane treatment on physicochemical properties of lignocellulosic C. indica fiber

Present work deals with the mercerization of Cannabis indica fibers and their subsequent surface modification by aminopropyl triethoxysilane. The reaction parameters like time and concentration of the sodium hydroxide for mercerization were optimized. C. indica fibers treated with different silane concentration solutions were subjected to evaluation of some of their properties like swelling behavior in different solvents, moisture absorbance under different humidity levels, and resistance toward chemicals such as sodium hydroxide and hydrochloric acid. C. indica fibers treated with 2% aminopropyl triethoxysilane solution have been found more resistant toward moisture, water, and chemicals when compared with that of untreated fibers. Morphological, structural changes, thermal stability, and crystallinity of both silane treated and mercerized fibers have been studied by SEM, FTIR, TGA, and XRD techniques. Silane treatment has been found to cause decrease in crystallinity but increase in the thermal stability of the fibers. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Effect of propylation on the characteristics of corn starch and variation of properties with different degrees of substitution

Corn starch was modified by propylation with different degree of substitution (DS). DS of four starch modifications were 0.61, 1.56, 2.27, and 2.51. Samples were characterized by FTIR, XRD, TG‐DTA, swelling power, solubility, water binding capacity, and light transmittance. Results of the systematic physico‐chemical characterization of the starch modification in comparison with the native starch have been documented in the article. Results showed that during propylation, the crystalline structure of starch got destroyed and surface of the starch was eroded. Propylated starch (DS 2.51) showed 85% weight loss at temperatures from 300 to 400°C, whereas the native starch underwent similar weight loss (83%) from 250 to 300°C. Swelling power and water binding capacity of native starch (DS 0.0) were 3.09 g/g and 89.8%, respectively. However, in propylated starch at low DS (DS 0.61), swelling power and water binding capacity increased to 10.55 g/g and 136.8% under same conditions. At high DS (DS 2.51), swelling power was similar to native starch at 65°C, whereas solubility and water binding capacity decreased to below that of native starch. Light transmittance of propylated starch with high DS (DS 2.51) increased dramatically compared with native starch. Propylation improved the hydrophobic transformation and thermal stability of starch at high DS. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Alcoholic-alkaline treatment of sago starch and its effect on physicochemical properties

Sago starch (Metroxylon sagu) was subjected to an alcoholic-alkaline treatment using varied amounts of sodium hydroxide (NaOH) and a constant amount of ethanol at 35 °C. The cold water-solubility (CWS) of all the sago starches increased with an increase in the concentration of NaOH. For samples with high CWS, the Maltese-cross effect was absent when viewed under a light microscope. These granules were also larger than the native starches and had an indented appearance. The X-ray diffraction pattern changed from a C to a V for starches with high CWS. The amylose content of the treated sago starches increased significantly, whereas the intrinsic viscosity and peak viscosity values for treated starches were lower than the native starches. The gelatinization enthalpy decreased and was not detectable for sago starch with high CWS. It was evident that the alcoholic-alkaline treatment was effective for the production of granular cold water-soluble sago starches.     

超临界CO2处理对木薯淀粉结构和性质的影响

采用超临界二氧化碳萃取技术在不同条件下处理木薯淀粉,利用扫描电镜(SEM)、X射线衍射仪(XRD)、布拉班德(Brabender)黏度仪等分析手段,考察超临界处理对木薯淀粉颗粒形貌、膨胀度、结晶结构以及淀粉糊黏度、凝沉性、冻融稳定性等的影响。结果表明,随超临界压力、温度、处理时间的变化,样品颗粒外貌无明显改变,但膨胀度降低,结晶度增大;淀粉糊的凝抗性增强,淀粉凝胶冻融稳定性却降低;Brabender黏度分析显示经超临界处理后的淀粉样品糊化温度小幅度升高,糊峰值黏度降低、热稳定性变化不明显。以上结果说明:木薯淀粉经超临界CO₂处理,存在淀粉分子部分降解,直链淀粉与支链淀粉比例增大等现象,从而导致淀粉的微观结构及凝胶特性等发生改变。     

How the risk of failure in lifetime of tempered glass depends on the size of NiS inclusions and heat soak test duration

The probability of breakage in service lifetime of heat-tempered glass panes contaminated by nickel sulfide inclusions is estimated with a multiscale micromechanically motivated statistical theory, which considers the effects of the heat soak test (HST). Short and long HSTs differently affect the phase transformation of NiS of diverse chemical composition, whose increase in volume can break the glass. The main hypothesis, corroborated by experiments, is that there is a lower limit for the size of NiS stones below which no crack can be initiated from the volumetric expansion. The catastrophic propagation of nucleated fractures in the long term is modeled through a rescaled critical stress intensity factor, which accounts for the subcritical crack propagation and the slow phase transformation of NiS. A parametric analysis evidences how the failure probability is strongly affected by these parameters, depending on the holding time in the HST. Tailored experimental activity is suggested for the proper calibration of the model.     

Influence of sorghum wax,glycerin, and sorbitol on physical properties of soy protein isolate films

Sorghum wax, sorbitol, glycerin, and soy protein isolate (SPI) composite films were prepared. Effects of sorghum wax, sorbitol, and glycerin concentrations on various films were evaluated using response surface methodology. All independent variables significantly (P<0.05) affected film water vapor permeability (WVP), tensile strength (TS), elongation at break (E), total color difference, and total soluble matter (TSM). Increasing the sorghum wax concentration decreased WVP and E. As sorbitol content increased in the composite films, WVP and TS increased. Sorbitol had a critical point of 2–5 g/5 g SPI for low values of TSM. The addition of sorbitol contributed more to the properties of the film than did glycerin.     

Synthesis and physicochemical properties of graft copolymer of corn starch and acrylamide

Graft copolymerization of corn starch with acrylamide using ceric ammonium sulphate/citric acid initiation system has been studied under nitrogen atmosphere in aqueous medium. The grafting parameters are favored by increasing monomer concentration and reaction time but are affected by higher concentration of initiator and high temperature. The optimum conditions established for grafting were as follows: the concentration of initiator, 0.003 mol/L; the concentration of citric acid, 0.03 mol/L; monomer/starch, 1:1 feed ratio (w/w); reaction time, 3.0 h; and temperature, 35°C. The extent of grafting was examined by Fourier transform infrared spectroscopy, X‐ray diffraction, and scanning electron microscopy. Both swelling power and solubility increased with the increase in temperature. Graft copolymerization increased swelling power and reduced solubility. Rapid visco‐analyzer pasting profile was studied. Graft copolymerization of corn starch results in high pasting temperature, high peak viscosity, and setback as compared with native starch. Breakdown was retarded at low percentage grafting (6.60%) but increased at high percentage grafting (60.27%). POLYM. COMPOS. 28:47–56, 2007. © 2007 Society of Plastics Engineers     

The characterization of granule structural changes in acid-thinning starches by new methods and its effect on other properties

Acid-thinned starches (ATSs) have been prepared directly from hydrochloric acid-modified corn starch. The fracture mechanism of starch granule was investigated using scanning electron microscopy combined with laser particle size analysis. And the extent of ATSs chain was also first characterized using X-ray photoelectron spectroscopy. The properties of ATS were tested by X-ray diffraction, differential scanning calorimetry, thermo gravimetric analysis, and rotational viscometry. Native starch and ATSs exhibit different structures and properties. Amorphous regions of corn starch, located in the interior of the starch granule, are preferentially hydrolyzed and can lead to starch particle fracture. The relative C=O content in the ATSs are increased, indicating that the acid thinning makes the starch molecules shorter, and the fracture extent of the starch molecular chains was 240.86 and 608.97%, respectively. Acid thinning does not change the starch crystal pattern or its basic composition, but it does increase the degree of crystallinity. Compared to the native corn starch, ATSs has a higher gelatinization temperature and a lower enthalpy of gelatinization. The acid thinning treatment drastically reduces the hot paste viscosity of the starch.     

Interactions of temperature and ferulic acid stress on grain sorghum and soybeans

Experiments were conducted to test the hypothesis that alleiopathic effects of ferulic acid (FA) may be altered by the temperature conditions of the growth environment. Growth of grain sorghum and soybean seedlings over a 10-day treatment period showed that a significant interaction effect occurred between environmental temperatures and FA treatments. Sorghum grown with an average day temperature of 37 °C and soybeans grown at 34 °C had greater dry weight reductions caused by FA than when the respective environments were 8 °C and 11 °C lower. The threshold concentration for inhibition of sorghum growth was 0.2 mM FA under the hot conditions and 0.4 mM FA with the cooler conditions. Soybeans were more sensitive than sorghum, and these inhibition thresholds for the hot and cool environments were 0.1 and 0.25 mM FA. These results demonstrate that temperature stress enhances allelochemical inhibition and indicate that interactions with the environment are an important consideration for understanding allelopathy.     

Effect of different drying techniques on physicochemical,thermal, and functional properties of seera

Seera produced by different drying techniques was evaluated regarding its various physicochemical properties. The rheological properties of the batter showed a shear thinning behavior and Herschel–Bulkley model was best fitted with R²?=?0.9987. The results revealed that water absorption capacity increased as compared to the wheat flour and maximum absorption was found in freeze-dried seera (1.91?g?g^?1), followed by oven-dried (1.62?g?g^?1) and sun-dried (1.13?g?g^?1). Oil absorption capacity of seera decreased as compared to wheat flour, with minimum values obtained for freeze-dried (0.93?g?g^?1 of seera). Carbohydrate content increased significantly in seera sample to 81.76%, while fat, protein, and moisture content decreased significantly. L* values increased significantly, while as both a* and b* values decreased. Bulk density also showed an increasing trend with maximum value in freeze-dried seera. Transition temperatures changed significantly for the seera samples along with enthalpy of gelatinization. Fourier transform infrared pattern did not change with drying.     

The effect of amylose content from differing botanical sources on the nonlinear viscoelastic properties of semidilute solutions of maize starches*

The effect of the addition of potato or maize on the shear-thickening behavior of semidilute solutions of maize was examined. The experiments were conducted at 25°C using 90/10 weight–weight dimethyl sulfoxide (DMSO)–water as the solvent. The addition of amylose to maize amylopectin reduced and eventually eliminated the observed shear-thickening behavior of maize amylopectin. When potato amylose was combined with maize amylopectin, the shear-thickening phenomenon was observed up to a total amylose content of 10% by weight. For maize amylose, the shear-thickening behavior was eliminated at an amylose content of 5%. Maize amylose is thus more effective in inhibiting the formation of the structure formed after the shear-thickening region than potato amylose. This result indicates that the amylose obtained from potatoes interacts differently, or entangles differently, with maize amylopectin than does the amylose obtained from maize. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 73: 2429–2436, 1999     

离子及表面活性剂对甜高粱秆渣酶解的影响

为了提高纤维素酶水解经高温液态水处理后的甜高粱秆渣的效率,探讨了多种阴离子、阳离子以及吐温80(Tween 80)对纤维素酶活力的影响,并初步探讨了Tween 80影响甜高粱秆渣酶解的机制。酶激活试验表明,Br^-、I^-、NO₃^-、Ca²⁺、Mg²⁺和Co²⁺对纤维素酶有激活作用,但对甜高粱秆渣的水解效率提高不明显。添加Tween 80发现,随着浓度的增加,它对纤维素酶的抑制作用增强,而Tween 80添加量为0.175 ml·(g甜高粱秆渣)^-1时,甜高粱秆渣的酶解效率由16.6%提高到37.9%。吸附试验表明,甜高粱秆渣对纤维素酶和Tween 80的吸附达到一定限度后不再上升,Tween 80能显著降低甜高粱秆渣对纤维素酶的吸附。红外光谱分析发现,木质素对Tween 80的吸附要强于它对纤维素酶的吸附。     

Impact of physicochemical properties of cerium oxide nanoparticles on their toxicity effects

The advancing production and application of cerium oxide nanoparticles (CeO₂-NPs) in recent years have raised scientists concern about their toxicity. Numerous investigations have been performed to study the toxicity of CeO₂-NPs although their results are sometimes contradictory. In this review, we display the most important factors that are effective in CeO₂-NPs toxicity. The studies are classified based on the target that is selected for toxicity assessment (cytotoxicity, respiratory toxicity, hepatotoxicity, neurotoxicity, dermal toxicity, phytotoxicity, and environmental toxicity). Various representative examples are presented in each class. It seems to be difficult to achieve a comprehensive view and a deterministic conclusion since several parameters are involved in interpreting the results. In order to reach repeatable and comparable results, it is necessary to design a standard protocol to study the toxicity of CeO₂-NPs. Physicochemical properties of nanoparticles, experiment set up, and toxicity assessment methods are some parameters that should be considered in this standardization.     

Effect of decortication and protease treatment on the kinetics of liquefaction,saccharification, and ethanol production from sorghum

BACKGROUND: This study analyzes the effect of decortication and protease treatment on the kinetics of liquefaction, saccharification and ethanol production from sorghum kernels. In general, bioethanol yields from sorghum are lower than those from maize. This has been attributed to reduced access of starch‐degrading enzymes due to the crosslinked protein net in the sorghum kernels. RESULTS: Liquefaction is described as a zero order kinetics process, with reaction rates enhanced by protease treatment. The use of protease almost doubled the liquefaction rate in both whole and decorticated sorghum, compared with untreated kernels. During saccharification of decorticated sorghum, protease treatment significantly affected the glucose/starch yield and the glucose concentration profile over time. When compared with maize, protease treatment of decorticated sorghum resulted in superior ethanol production rates. Specific ethanol yields during fermentation were statistically comparable with those for maize. CONCLUSION: Protease treatment of decorticated sorghum kernels can impart substantial economic benefits in terms of improvement of bioethanol yield (13% over whole sorghum) and in reduced fermentation time (approximately 50% with respect to maize). Copyright © 2010 Society of Chemical Industry