New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptability

The effect of the addition of a new functional fibre (high-amylose maize starch, HAMS, as a source of resistant starch), recently available in the market, on sensory characteristics and consumers' acceptability of milk puddings was studied. Milk puddings containing modified waxy maize starch and κ-carrageenan were produced with different HAMS concentrations (0, 1, 2, 3 and 4%). Higher HAMS concentration caused changes in the sensory characteristics of milk puddings. Particularly, sensory attributes such as some roughness, rough afterfeel and floury taste appeared. Besides, the addition of HAMS caused an increase in manual and oral thickness and a decrease in creaminess, melting, and sweetness. A HAMS enrichment level of 1.4% in this product was estimated as the maximum concentration that does not significantly modify consumers' overall acceptability. Using survival analysis the proportion of consumers who would buy milk desserts containing 1.4 % HAMS was estimated as 71%. Consumers more interested in consuming functional foods enriched with fibre were more tolerant to the sensory changes caused by the addition of HAMS to the milk puddings.     

The Impact of Linseed Oil Lipids on the Physical Properties of Corn Crisps and the Possibility of Obtaining Crisps Enriched with n‐3 Fatty Acids

Linseed oil, also known as flaxseed oil, is obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing, sometimes followed by solvent extraction supported by a refining process. Linseed oil is an edible oil that is in demand as a nutritional supplement, as a source of α‐linolenic acid an n‐3 fatty acid. The aim of this work was to investigate: (1) the influence of the corn crisp extrusion process on the degradation of fatty acids in linseed oil (LO) and some preparations obtained from the linseed oil such as ethyl ester (EE) and free fatty acids (FFA) added to the corn in order to increase the nutritional value of the crisps, (2) influence of the oil and two fatty preparations obtained from it on the quality of corn crisps, (3) interaction of the lipid fraction with starch. The extrusion process did not degrade the fatty acids significantly. Expansion ratio obtained in the corn crisp extrusion process decreased from 620 % down to 153 %, the size of pores/thickness of the starch–protein walls forming the structure of the extruded product decreased from 10 μm down to 4 μm, the hardness of the crisps increased from 20 to 75 N, and number of lipid–starch complexes increased with rising polarity of the lipid fraction. FFA were complexed mostly by starch (about 90 %), to a lesser degree by EE (about 60 %) and to the least extent by triacylglycerols (about 10 %). The studies performed under industrial conditions using the single screw extruder for the production of corn crisps with the application of standard parameters of the extrusion process indicated that the addition of a mass of 5 % of the various lipids (triacylglycerols of linseed oil, ethyl esters and fatty acids obtained from linseed oil) to corn grits prior to the extrusion process significantly affect the quality of corn crisps.     

淀粉/WPUR生物可降解塑料的制备与性能

以玉米淀粉与水性聚氨酯(WPUR)为主要原料,以甘油为增塑剂,采用熔融共混工艺制备了生物可降解热塑性淀粉塑料(TPS)/WPUR共混物。考察了TPS/WPUR共混物的微观结构、成型加工性能、力学性能和耐水性能等。结果表明,WPUR不仅有利于TPS的塑化和改善其熔体流动性,而且也有利于提高其拉伸性能和耐水性。     

超声波处理对木薯氧化淀粉性质的影响

将超声技术应用于木薯淀粉的氧化改性中,对制得的氧化淀粉的性质进行了考察,并将其与木薯原淀粉、非超声法制得的氧化淀粉的性质进行比较和分析。结果表明:与原淀粉相比,超声法制备的氧化淀粉的溶解度、透明度分别增加了4.55、3.38倍,白度增加了1.23%,凝沉性降低了99.05%;同时,氧化淀粉所成的膜性能良好、均匀有韧性,而原淀粉难以成膜;超声法制备的氧化淀粉的糊化焓与原淀粉相比降低了45.79%。其他条件相同时,采用超声处理可以使氧化淀粉的溶解度、透明度分别提高97.23%、33.68%,白度增加0.26%(在显著水平α=0.05具有显著差异),凝沉性最大可降低78.80%,糊化焓降低了24.13%。因此,超声技术可以有效地应用于木薯淀粉的氧化改性。     

Enhancing compatibility between poly(lactic acid) and thermoplastic starch using admicellar polymerization

An alternative method to improve the compatibility between poly(lactic acid) (PLA) and cassava starch (CS) is proposed and investigated. Admicellar polymerization is used to modify the surface of CS with poly(methyl methacrylate) (PMMA) in order to make it more hydrophobic and hence more compatible with PLA. The increased hydrophobicity of PMMA modified cassava starch (MS) is validated by contact angle measurement. Results from iodine test, Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), X‐ray photoelectron spectroscopy (XPS), and scanning electron microscopy (SEM) confirm the formation of PMMA film on MS surface. Mechanical properties of PLA‐CS and PLA‐MS blends are investigated to compare their compatibility. Noticeable improvements in blend tensile strength and elongation at break evidently show that MS is more hydrophobic as well as more compatible with PLA than CS. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43755.     

新型AO工艺在淀粉污水处理工程的应用

食用变性淀粉生产过程中产生的污水属于高浓度有机污水,适宜采用厌氧-好氧的处理工艺。2007年,笔者为杭州某新建淀粉公司设计了1套采用改良型EGSB厌氧反应器——Ana EG反应器和将接触氧化与曝气生物滤池功能融为一体的Bio AX反应器相结合的厌氧-好氧处理系统。6年多的运行结果表明,这种处理系统具有占地面积小、处理效果稳定、剩余污泥量少的优点,污水经处理后水质可达到国家一级排放标准的要求。