Structural and physicochemical characteristics of lintnerized native and sour cassava starches

The comprehension of the structure of starch granules is important for the understanding of its physicochemical properties. Native and sour cassava starches after being analyzed with respect to their pasting properties and baking expansion capacity, were treated with 2.2 N HCl at 38 degreesC for a maximum of nine days. The starch granules remaining after lintnerization were analyzed for amylose content and intrinsic viscosity, by X-ray diffraction, scanning electron microscopy and chromatographic analysis. The results indicated that the acid hydrolysis on all starches occurred in two steps. The first one, with high hydrolysis rate, was characterized by a quick degradation of the amorphous part of the granules whereas the second step, with lower hydrolysis rate, was characterized by a higher resistance of the organized areas of the granules to acid treatment. Most of the amylose chains were found in the amorphous areas of starch granules only a small percentage was involved in the crystalline regions. The microscopic and chromatographic analysis demonstrated that the acid hydrolysis was not able to disrupt the entire granular crystalline structure. Fermented starch showed amylose and/or amylopectin chain fractions resistant to pullulanase, probably due to structural alterations during fermentation.

Some structural and physicochemical characteristics of tuber and root starches

Starches from six different species (cassava, arrowroot, sweet potato, yam, canna and ginger) were isolated and some structural and physicochemical characteristics analysed and correlated. Phosphorous and amylose contents were determined using a colorimetric method and measuring iodine affinity, respectively. Molecular weight distributions of starches were analysed by Sepharose CL 2B. Granular shape and size distribution were performed using an image analyser system attached to a light microscope. Swelling power was determined at 60, 70, 80 and 90 degrees C. Pasting and thermal properties were measured using a rapid viscoanalyser, and a differential scanning calorimeter, respectively. Phosphorous content varied from 0.007 to 0.031% for cassava and canna starches, respectively. Yam, canna and ginger starches displayed higher amylose contents (32.6, 31.7 and 26.5%, respectively) than cassava, arrowroot and sweet potato starches (19.8, 20.8 and 22.6%, respectively). These last three starches displayed amylose molecules of higher molecular weight than those shown for yam, canna and ginger starches. Canna starch showed higher proportions of longer branch chains of amylopectin than others starches. The size and shape of granules were quite variable among all starches and the average size of granules varied from 13.9 to 42.3 mu m for sweet potato and canna, respectively. Swelling power, pasting, and thermal properties were affected by structural characteristics of the starches.

New starches for the food industry: Curcuma longa and Curcuma zedoaria

The evolution of the food sector has increased interest in the identification of new starches with distinct properties. Curcuma longa and Curcuma zedoaria rhizomes, which are already used in industry to obtain food coloring and pharmaceutical products, may become commercially interesting as starch raw materials. This work aimed to characterize the starch of two Curcuma species. The results revealed that the rhizomes of two species showed low dry matter and high starch contents. The amylose contents of the starches (22% C. longa and 21% C. zedoaria) were similar to potato starch. The results of microscopic analysis showed flat triangular shape and the size was 20-30 mum for two starches. The final viscosity of C longa was high (740 RVU) and the pasting temperature was 81 degreesC. In C. zedoaria the final viscosity was 427 RVU and the pasting temperature was 78 degreesC. These results differed from standard commercially used natural starches. (C) 2003 Elsevier Ltd. All rights reserved.

Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions

The use of chemically modified starches is widely accepted in various industries, with several applications. In this research, natural cassava starch granules were treated with standard sodium hypochlorite solution at 0.8, 2.0, and 5.0 g Cl/100 g starch. The native and modified starch samples were investigated by means of the following techniques: simultaneous thermogravimetry-differential thermal analysis, which allowed us to verify the thermal decomposition associated with endothermic or exothermic phenomena; and differential scanning calorimetry that was used to determine gelatinization enthalpy as well as the rapid viscoamylographic analysis that provided the pasting temperature and viscosity. By means of non-contact-atomic force microscopy method and X-ray powder patterns diffractometry, it was possible to observe the surface morphology, topography of starch granules, and alterations in the granules' crystallinity. © 2012 Akadémiai Kiadó, Budapest, Hungary.

Edible coatings from native and modified starches retain carotenoids in pumpkin during drying

The goal of this study was to evaluate the effect of edible coating pre-treatments on the retention of provitamin A during pumpkin drying. The coatings used were based on native and modified maize and cassava starch. To evaluate the effects of these coatings, slices of 'Dry Rajada' pumpkin were dried at 70 °C both with and without starch coatings applied at 30 and 80-90 °C. Carotenoid content was determined through HPLC using a C 30 column. Significant losses (12-15%) of trans-α-carotene and trans-β-carotene were observed when slices were dried without the coating. Significant improvement of carotenoid content was observed for dehydrated slices that were previously coated with a native maize starch solution at 90 °C, as well as with a modified maize starch solution at 30 °C and also with a modified cassava starch solution at 90 °C. The application of these starch solutions probably produced a more uniform film that adhered to the slices, minimizing carotenoid degradation during pumpkin drying and, as a consequence, resulting in a product that can be considered a good source of provitamin A. © 2012 Elsevier Ltd.

Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to heat-moisture treatment

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of ball milling on the physicochemical characteristics of Peruvian carrot and cassava starches

Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC-PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and α-(1 [RIGHTWARDS ARROW] 6) linkages of the starch molecules after treatment. X-ray diffractograms showed that the milling provided a reduction in the crystalline area of the starch granules. Most of the starch granules displayed agglomeration after 4 h of milling, when observed under a scanning electron microscope, and after 16 h a shapeless mass was observed for Peruvian carrot starch. Solubility and water absorption capacity of the starches increased with an increase in the milling time, while RVA profiles showed a progressive reduction of peak, breakdown, and final viscosities, as well as the development of initial viscosity. Gelatinization temperatures and enthalpies were reduced. Prolonged ball milling accelerated the enthalpy relaxation in both starches. These results confirmed a partial gelatinization of the starches, which was 82.6% for Peruvian carrot and 65.4% for cassava starches after 32 h of milling. The Peruvian carrot starch was more affected by the ball milling because of both its lower amylose content and the defects in its crystalline structure

Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to the heat-moisture treatment

Peruvian carrot and cassava starches were isolated, adjusted to 30 and 35% moisture, and heatedat 90°C for 8 h. Structural and physicochemical characteristics of the treated starches wereevaluated and compared. High performance anion exchange chromatography with pulsedamperometric detector (HPAEC-PAD), gel permeation chromatography (GPC), and amylosecontent, revealed that the HMT did not change the chemical structures of the starches. A largeagglomeration of granules was observed from SEM, particularly in the Peruvian carrot starch.Crystalline patterns in Peruvian carrot and cassava starches changed from B to C and CAto A,respectively. Relative crystallinity decreased from 30 to 25% in Peruvian Carrot starch, andincreased from 35 to 37% in cassava starch adjusted to 30% moisture. SF and peak viscositydecreased, breakdown was almost completely eliminated (particularly in the Peruvian carrotstarch), and final viscosity increased. WAI and WSI increased as moisture levels of bothstarches increased. Gelatinization temperatures increased and enthalpy decreased. Degrees ofgelatinization increased as the moisture level increased, reaching 33 and 72% in the cassavaand Peruvian carrot starches, respectively. HMT strengthened the intra- and intermolecularinteractions of starches and increased their stability during heating and shearing, but also causeda partial gelatinization in the starches, particularly in Peruvian carrot starch.

Effect of glycerol monostearate on the gelatinization behavior of maize starches with different amylose contents

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Self-assembly in aqueous solution of amphiphilic graft copolymers from oxidized carboxymethylcellulose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Physico-chemical properties of starches isolated from potato cultivars grown in soils with different phosphorus availability

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ab initio studies of pristine and oxidized Cu3Au(100) and (111) surfaces

We review the previous literature and our recent work on first-principles studies of Cu3Au(100) and (111) surfaces, with focus on the segregation of atomic species to the surface at pristine conditions and in the presence of oxygen. In particular, the combined use of experimental and theoretical tools to achieve chemical identification at an atomic level of the surface species is emphasized and discussed.

Open circuit interaction of borohydride with oxidized platinum surfaces

An interesting method to investigate the effect of fuel crossover in low temperature fuel cells consists of studying the open circuit interaction between the reducing fuel and an oxide-covered catalyst. Herein we report the experimental study of the open circuit interaction between borohydride and oxidized platinum surfaces in alkaline media. When compared to the case of hydrogen and other small organic molecules, two remarkable new features were observed. Firstly, the interaction with borohydride resulted in a very-fast reduction process with transient times about two to three orders of magnitude smaller. The second peculiarity was that the decrease of the open circuit potential was found to occur in two-stages and this, previously unseen, feature was correlated with the two-hump profile found in the backward sweep in the cyclic voltammogram The consequences of our findings are discussed in connection with fundamental and applied aspects. (C) 2011 Elsevier B.V All rights reserved.

Oxidized low-density lipoproteins and their antibodies: Relationships with the reverse cholesterol transport and carotid atherosclerosis in adults without cardiovascular diseases

Background: Metabolic predictors and the atherogenicity of oxidized LDL (oxLDL) and the specific antibodies against oxLDL (oxLDL Ab) are unclear and controversial. Methods: In 107 adults without atherosclerotic manifestations, we measured oxLDL and oxLDL Ab, and also the activities of CETP. PLTP, lipases and the carotid intima-media thickness (cIMT). Comparisons were performed for the studied parameters between the lowest and the highest tertile of oxLDL and oxLDL Ab, and the relationships between studied variables were evaluated. Results: Subjects with higher oxLDL Ab present reduced hepatic lipase activity and borderline increased cIMT. In the highest oxLDL tertile, besides the higher levels of total cholesterol, LDL-C and apoB100, we found reduced CETP activity and higher cIMT. A significant correlation between oxLDL Ab and cIMT, independent of oxLDL, and a borderline correlation between oxLDL and cIMT independent of oxLDL Ab were found. In the multivariate analysis, apoAl was a significant predictor of oxLDL Ab, in contrast to regulation of oxLDL by apoB100, PLTP and inverse of CETP. Conclusions: In adults without atherosclerotic disease, the metabolic regulation and carotid atherosclerosis of oxLDLAb and oxLDL groups, characterized a dual trait in oxLDL Ab, as a contributor to carotid atherosclerosis, much less so than oxidized LDL, and with a modest atheroprotective role. (C) 2012 Elsevier B.V. All rights reserved.