1
|
Xu M, Xu C, Kim SJ, Ji S, Ren Y, Chen Z, Li Y, Zhou B, Lu B. Investigating the evolution of the fine structure in cassava starch during growth and its correlation with gelatinization performance. Int J Biol Macromol 2024; 265:130422. [PMID: 38423429 DOI: 10.1016/j.ijbiomac.2024.130422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 02/07/2024] [Accepted: 02/22/2024] [Indexed: 03/02/2024]
Abstract
The evolution of the starch fine structure during growth and its impact on the gelatinization behavior of cassava starch (CS) was investigated by isolating starch from South China 6068 (SC6068) cassava harvested from the 4th to 9th growth period. During growth, the short-range ordered structure, crystallinity as well as particle size distribution of starch were increased. Meanwhile, the starch molecular size and amylopectin (AP) proportion increased, while the proportion of amylose (AM) exhibited a decreasing tendency. The chains of short-AM (X ~ 100-1000) were mainly significantly reduced, whereas the short and medium-AP chains (X ~ 6-24) had the most increment in AP. The solubility, thermal stability, shear resistance, and retrogradation resistance of starch were enhanced after gelatinized under the influence of the results mentioned above. This study presented a deeper insight into the variation of starch fine structure during growth and its influence on gelatinization behavior, which would provide a theoretical basis for starch industrial applications.
Collapse
Affiliation(s)
- Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Congyi Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Sol-Ju Kim
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yicheng Ren
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ziyue Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Bin Zhou
- Guilin Agricultural Science Research Centre, Guilin 541006, China.
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| |
Collapse
|
2
|
Monroy Y, García MA, Deladino L, Rivero S. Valorization of a by-product of the yerba mate industry by assembling with cassava starch adhesive for packaging material production. Int J Biol Macromol 2024; 266:131271. [PMID: 38556239 DOI: 10.1016/j.ijbiomac.2024.131271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 03/14/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
Yerba mate industrial processing produces tons of powder as a by-product, this yerba mate powder (YMP) is an excellent source of biomass to develop biodegradable materials. Cassava starch modified with 1,2,3,4-butane tetracarboxylic acid (BA) in the presence of sodium propionate as a catalyst is an eco-friendly option to obtain bioadhesives. This work aimed to develop sustainable laminates from starch-based adhesives and yerba mate powder and to study their physico-chemical, structural, and mechanical properties. Blends of bioadhesive and YMP were prepared (1:1, adhesive:YMP). Monolayer materials were obtained by thermo-compression and later assembled with adhesive to obtain bilayer laminates. Bioadhesive was able to bind the yerba mate by-product fibers, as evidenced by SEM microstructure analysis, the interactions of adhesive:substrate were elucidated by ATR-FTIR and supported by chemometrics analysis. The incorporation of the catalyst decreased the rugosity of materials and their mechanical performance was improved by the action of both acid concentration and catalyst presence, requiring higher energy for puncture. Thus, it was feasible to obtain mono and bilayer laminates as an eco-compatible alternative for the design of sustainable tray-like materials based on the industrial by-product of yerba mate.
Collapse
Affiliation(s)
- Y Monroy
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), 47 y 116 S/N, La Plata, B1900AJJ Buenos Aires, Argentina; Centro Científico Tecnológico La Plata (CCT-La Plata) CONICET, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Argentina
| | - M A García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), 47 y 116 S/N, La Plata, B1900AJJ Buenos Aires, Argentina; Centro Científico Tecnológico La Plata (CCT-La Plata) CONICET, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Argentina; Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Argentina
| | - L Deladino
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), 47 y 116 S/N, La Plata, B1900AJJ Buenos Aires, Argentina; Centro Científico Tecnológico La Plata (CCT-La Plata) CONICET, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Argentina; Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Argentina
| | - S Rivero
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), 47 y 116 S/N, La Plata, B1900AJJ Buenos Aires, Argentina; Centro Científico Tecnológico La Plata (CCT-La Plata) CONICET, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Argentina; Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Argentina.
| |
Collapse
|
3
|
Karow MF, Santos FND, Biduski B, Krolow ACR, Silva FTD, El Halal SLM, Macagnan KL, Zavareze EDR, Dias ARG, Diaz PS. Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties. Int J Biol Macromol 2024; 261:129608. [PMID: 38266846 DOI: 10.1016/j.ijbiomac.2024.129608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/26/2023] [Accepted: 01/17/2024] [Indexed: 01/26/2024]
Abstract
Natural fermentation with sun-drying is a modification that promotes the expansion capacity of starch, and its effects on potato starch have not been reported so far. The aim of this study was to evaluate the effects of the amylose content of potato (Solanum tuberosum L.) starches and natural fermentation followed by oven or sun drying on its properties. Cassava starch was also used a control. Native and fermented starches were evaluated based on their chemical composition, amylose, carboxyl and carbonyl content as well as their thermal, pasty, and morphological properties. The fermentation water was evaluated by pH and titratable acidity to control the process. Puffed balls were prepared to evaluate expandability, mass loss, porosity and texture. The fermentation intensity was greater for potato and cassava starch with low-amylose content than for potato starch with higher amylose content. In addition, the acidity of the fermentation water increased faster with cassava starch than with potato starches. The fermented potato starches with the highest amylose content had low acidity and low expansion capacity compared to the fermented potato and cassava starches with low-amylose content. Fermentation and sun-drying of low-amylose potato and cassava starches increased the expansion and reduced the hardness of the puffed balls.
Collapse
Affiliation(s)
- Marisa Ferreira Karow
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil..
| | - Bárbara Biduski
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland
| | | | - Francine Tavares da Silva
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Shanise Lisie Mello El Halal
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Karine Laste Macagnan
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas, 96010-900, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Patrícia Silva Diaz
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas, 96010-900, Brazil
| |
Collapse
|
4
|
Punyanitya S, Thiansem S, Raksanti A, Chankachang P, Koonawoot R. Preparation and characterization of glyceryl stearate/ cassava starch composite for wax therapy. Int J Biol Macromol 2024; 261:129681. [PMID: 38272417 DOI: 10.1016/j.ijbiomac.2024.129681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 01/17/2024] [Accepted: 01/21/2024] [Indexed: 01/27/2024]
Abstract
Glyceryl stearate and cassava starch (CS) composites were prepared by an esterification process. Formulations containing starch at various concentrations were prepared, being 1, 1.5, 3, 5, 10, 15, 20, and 30 % by weight, respectively. The characteristics of pH, moisture content, FTIR, melting point, latent heat, thermal energy storage, and specific heat capacity of composites were elucidated. The optimal formulation contained 1 % w/w CS, this indicated that the composite was able to maintain its temperature for 9.4 ± 0.5 min, with a melting temperature of 51.9 ± 0.3 °C, solidification temperature of 36.1 ± 1.6 °C, latent heat of fusion of 120 ± 10 J/g, and latent heat of solidification of 126 ± 3 J/g, and specific heat capacity of 2.6 ± 0.2 J/g.K. New bonds were formed in the composite structure of glyceryl stearate and CS at these levels. The composite had a pH that was safe for contact with human skin and a moisture content that could be kept stable for a prolonged time. The innovation and the advantages of a composite materials: 1. The main components are derived from natural materials. 2. Costs effective 3. Sustainability 4. Safety, and 5. Efficacy. Therefore, composites have a high potential as are replacement for paraffin wax bath therapy.
Collapse
Affiliation(s)
| | - Sakdiphon Thiansem
- Department of Industrial Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Anucha Raksanti
- Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand.
| | - Phanlob Chankachang
- Faculty of Management Science, Sakon Nakhon Rajabhat University, Sakon Nakhon 47000, Thailand.
| | | |
Collapse
|
5
|
Zhang Y, Yu S, Huang X, Qin Z, Liu T, Tang G, Xie X. Preparation of porous superabsorbent particles based on starch by supercritical CO 2 drying and its water absorption mechanism. Int J Biol Macromol 2024; 258:129102. [PMID: 38163499 DOI: 10.1016/j.ijbiomac.2023.129102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 12/09/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The slow water-absorption speed of starch-based superabsorbent resin (St-SAP) limits its application. In this study, porous St-SAP (P-St-SAP) was prepared by inverse suspension polymerization and supercritical CO2 drying, the aim is to provide a preparation method of fast absorbent resin. The P-St-SAP at 33 % starch content had an interpenetrating porous structure with macropores, mesopores and micropores, and the surface area, pore volume and average pore diameter were 32.06 m2·g-1, 0.116 cm3·g-1 and 21.6 nm, respectively. The water-absorption process included rapid-section, medium-section and slow-section, according with internal diffusion, double-constant and quasi second-order kinetic models, respectively. In the initial 30 s, a water-absorption speed of 262.6 g·g-1·min-1 in distilled water was much higher than some previous research results, and the equilibrium absorption value of 517.9 g·g-1 in distilled water and 72.9 g·g-1 in 0.9 % saline was better than that of non-porous St-SAP at similar starch content. Moreover, at the same stage the percentage of saline absorption ratio to equilibrium absorption value was 1.0- 2.0 times higher than that of distilled water. These research results indicate that the P-St-SAP has fast water-absorption speed and good salt resistance, which will have greater application prospects in sanitary materials, building concrete pouring, and flood control blocking piping.
Collapse
Affiliation(s)
- Youquan Zhang
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Shenghua Yu
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Xinyi Huang
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Zuzeng Qin
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Tusong Liu
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Guangxi Shengya Technology Group Co., Ltd, Liuzhou 545600, China
| | - Guo Tang
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Xinling Xie
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
| |
Collapse
|
6
|
Heebkaew N, Promjantuek W, Chaicharoenaudomrung N, Phonchai R, Kunhorm P, Soraksa N, Noisa P. Encapsulation of HaCaT Secretome for Enhanced Wound Healing Capacity on Human Dermal Fibroblasts. Mol Biotechnol 2024; 66:44-55. [PMID: 37016178 DOI: 10.1007/s12033-023-00732-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Accepted: 03/23/2023] [Indexed: 04/06/2023]
Abstract
In the epidermal and dermal layers of the skin, diverse cell types are reconstituted during the wound healing process. Delays or failures in wound healing are a major issue in skin therapy because they prevent the normal structure and function of wounded tissue from being restored, resulting in ulceration or other skin abnormalities. Human immortalized keratinocytes (HaCAT) cells are a spontaneously immortalized human keratinocyte cell line capable of secreting many bioactive chemicals (a secretome) that stimulate skin cell proliferation, rejuvenation, and regeneration. In this study, the HaCaT secretome was encapsulated with polyesters such as poly (lactic-co-glycolic acid) (PLGA) and cassava starch in an effort to maximize its potential. According to the estimated mechanism of the HaCaT secretome, all treatments were conducted on immortalized dermal fibroblast cell lines, a model of wound healing. Encapsulation of HaCaT secretome and cassava starch enhanced the effectiveness of cell proliferation, migration, and anti-aging. On the other hand, the levels of reactive oxygen species (ROS) were lowered, activating antioxidants in immortalized dermal fibroblast cells. The HaCaT secretome induced in a dose-dependent manner the expression of antioxidant-associated genes, including SOD, CAT, and GPX. Six cytokines, including CCL2 and MCP-1, influenced immunoregulatory and inflammatory processes in cultured HaCAT cells. HaCaT secretome encapsulated in cassava starch can reduce ROS buildup by boosting antioxidant to stimulate wound healing. Hence, the HaCaT secretome may have a new chance in the cosmetics business to develop components for wound prevention and healing.
Collapse
Affiliation(s)
- Nudjanad Heebkaew
- Laboratory of Cell-Based Assays and Innovations, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima, 30000, Thailand
| | - Wilasinee Promjantuek
- Laboratory of Cell-Based Assays and Innovations, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima, 30000, Thailand
| | - Nipha Chaicharoenaudomrung
- Laboratory of Cell-Based Assays and Innovations, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima, 30000, Thailand
| | - Ruchee Phonchai
- Laboratory of Cell-Based Assays and Innovations, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima, 30000, Thailand
| | - Phongsakorn Kunhorm
- Laboratory of Cell-Based Assays and Innovations, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima, 30000, Thailand
| | - Natchadaporn Soraksa
- Laboratory of Cell-Based Assays and Innovations, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima, 30000, Thailand
| | - Parinya Noisa
- Laboratory of Cell-Based Assays and Innovations, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima, 30000, Thailand.
| |
Collapse
|
7
|
Guo X, Li X, Feng J, Yue Z, Fu H, Wang J. Engineering of Clostridium tyrobutyricum for butyric acid and butyl butyrate production from cassava starch. Bioresour Technol 2024; 391:129914. [PMID: 37923229 DOI: 10.1016/j.biortech.2023.129914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/22/2023] [Accepted: 10/23/2023] [Indexed: 11/07/2023]
Abstract
Clostridium tyrobutyricum has been successfully engineered to produce butyrate, butanol, butyl butyrate, and γ-aminobutyric acid. It would be interesting to produce bio-chemicals and bio-fuels directly using starch from non-food crop, e.g., cassava, by engineered C. tyrobutyricum. In this study, heterologous α-amylases were screened and expressed in C. tyrobutyricum, resulting in successfully starch hydrolyzation. Furthermore, α-glucosidase (AgluI) was co-expressed with α-amylases, resulting in enhancement in the capacity of starch hydrolyzation and butyrate production. When increasing the cassava starch concentration to 100 g/L, the engineered strain CTAA05 produced 27.0 g/L butyrate. In addition, when introducing butyl butyrate synthetic pathway, strain MU3-AAV produced 26.8 g/L butyl butyrate with 100 g/L cassava starch as substrate. This study showed a generalizable framework to engineered anaerobes for anaerobic production of bio-chemicals and bio-fuels from starchy biomass.
Collapse
Affiliation(s)
- Xiaolong Guo
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Xin Li
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Jun Feng
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Zhi Yue
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Hongxin Fu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China.
| | - Jufang Wang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China.
| |
Collapse
|
8
|
Jorge FF, Edith CC, Eduardo RS, Jairo SM, Héctor CV. Hydrothermal processes and simultaneous enzymatic hydrolysis in the production of modified cassava starches with porous-surfaces. Heliyon 2023; 9:e17742. [PMID: 37539223 PMCID: PMC10395141 DOI: 10.1016/j.heliyon.2023.e17742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 08/05/2023] Open
Abstract
The amylolytic action of α-amylase and amyloglucosidase has been directly implemented in native cassava starches for the formation of cassava microporous granules with unsatisfactory results, however, its incidence in hydrothermally treated granules has never been evaluated. The effect of hydrothermal processes and simultaneous enzymatic hydrolysis on the physicochemical, morphological and structural properties of native cassava starch was evaluated. Native cassava starch presented a rigid, smooth surface, and was exempt from porosities, whereas hydrothermal processes altered the semicrystalline order and increasing the size and number of pores and increasing the size (4.11 ± 0.09 nm) and volume of pores (0.82 ± 0.00 cm3/g × 10-3). The hydrothermal action followed by enzymatic processes with α-amylase and amyloglucosidase, augmented the processes of internal degradation (endo-erosion) and pore widening (exo-erosion), improving the hydrophilic properties compared to the hydrothermal treatment. Likewise, the hydrothermally process followed by enzymatic hydrolysis for 24 h (HPS + EMS-24) increased the degradation of the amorphous lamellae, consistent with a significant decrease in amylose content. This same dual treatment increased the pore size at 17.68 ± 0.13 nm relative to the native counterpart; therefore, they are considered an effective method in the development of modified cassava starches with porous surfaces.
Collapse
|
9
|
Lin L, Peng S, Chen X, Li C, Cui H. Silica nanoparticles loaded with caffeic acid to optimize the performance of cassava starch/sodium carboxymethyl cellulose film for meat packaging. Int J Biol Macromol 2023; 241:124591. [PMID: 37116847 DOI: 10.1016/j.ijbiomac.2023.124591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 04/03/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
Cassava starch/sodium carboxymethyl cellulose (CC) was used as the substrate to create a multipurpose food packaging film, and caffeic acid@silica nanoparticles (C@SNPs) was added. The encapsulation rate of caffeic acid in C@SNPs was 84.7 ± 0.97 %. According to SEM pictures, the nanoparticles were evenly dispersed throughout the film and exhibited good compatibility with the other polymers. C@SNPs was added, which enhanced the physical characteristics of film and decreased its water solubility. The best mechanical and oxygen barrier qualities among them are found in the C@SCC5:1 film, whose tensile strength rises from 7.17 MPa to 15.44 MPa. The C@SCC5:1 film has scavenging rates of 95.43 % and 84.67 % against ABTS and DPPH free radicals, respectively, and CA can be released continuously in various food systems. In addition, the antibacterial rate of E. coli O157:H7 and S. aureus of C@SCC5:1 film in meat was 99.9 %, and it can effectively delay lipid oxidation and pH rise. In conclusion,C@SCC5:1 film is a new type of antibacterial and antioxidant food packaging material.
Collapse
Affiliation(s)
- Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shuangxi Peng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| |
Collapse
|
10
|
Sriprablom J, Tatikunakorn P, Lerdpriyanun P, Suphantharika M, Wongsagonsup R. Effect of single and dual modifications with cross-linking and octenylsuccinylation on physicochemical, in-vitro digestibility, and emulsifying properties of cassava starch. Food Res Int 2023; 163:112304. [PMID: 36596204 DOI: 10.1016/j.foodres.2022.112304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Native cassava starch (NCS) was chemically modified by cross-linking (CL), octenylsuccinylation (OS), CL followed by OS, and OS followed by CL. The modified cassava starches (MCS) were determined for physicochemical, in-vitro digestibility, and emulsifying properties. For the dual modifications, the functional groups introduced in the first modification were partially replaced by the ones that introduced in the second modification. The X-ray diffraction pattern and relative crystallinity of cassava starch did not change by both modifications, indicating that both reactions occurred predominantly in amorphous regions as well as on the surface of starch granules and did not alter the crystalline pattern in the granules. The physicochemical and emulsifying properties of the dual MCS were predominantly affected by the functional groups introduced in the second modification. For the in-vitro digestibility, the dual MCS exhibited the highest resistant starch content of 19.48-22.00% in comparison with the NCS (6.05%) and the single MCS (10.76-14.49%), possibly due to a synergistic effect of the functional groups introduced in the first and second modifications.
Collapse
Affiliation(s)
- Jiratthitikan Sriprablom
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Pimteera Tatikunakorn
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Pantira Lerdpriyanun
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand.
| |
Collapse
|
11
|
Donati N, Spada JC, Tessaro IC. Recycling rice husk ash as a filler on biodegradable cassava starch-based foams. Polym Bull (Berl) 2022; 80:1-18. [PMID: 36405401 PMCID: PMC9648867 DOI: 10.1007/s00289-022-04557-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 10/18/2022] [Accepted: 11/03/2022] [Indexed: 11/12/2022]
Abstract
Starch-based foams can be used in packaging development to replace nonbiodegradable petrochemical plastics. However, starch-based materials possess poor mechanical properties and low water resistance. These properties can be improved by adding plasticizers and fillers to the bulk composition. In the present work, the effect of rice husk ash content on physical, morphological, and mechanical properties of cassava starch-based foams produced by thermal expansion was investigated. The composites were formed by mixing cassava starch, rice husk ash (content varying from 0 to 60%), water, and glycerol. The obtained dough was placed in a metallic mold and then expanded in a thermohydraulic press machine. The addition of 20-50% of ash content improved thermal stability, density, and biodegradation of starch-based foams and decreased water absorption capacity. Filled starch-based foams also exhibited smaller pores in internal structure. Compared to foams without ash filler, the addition of 20-40% ash increased the flexural tensile strength and the addition of more than 50% dropped the mechanical resistance. Hence, based on the results obtained, rice husk ash can be a great filler in biodegradable starch-based foams.
Collapse
Affiliation(s)
- Nicoly Donati
- Laboratory of Packaging Technology and Membrane Development – LATEM, Laboratory of Membrane Separation Processes – LASEM, Department of Chemical Engineering, Universidade Federal do Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, Porto Alegre, RS 90035-007 Brazil
| | - Jordana Corralo Spada
- Laboratory of Packaging Technology and Membrane Development – LATEM, Laboratory of Membrane Separation Processes – LASEM, Department of Chemical Engineering, Universidade Federal do Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, Porto Alegre, RS 90035-007 Brazil
| | - Isabel Cristina Tessaro
- Laboratory of Packaging Technology and Membrane Development – LATEM, Laboratory of Membrane Separation Processes – LASEM, Department of Chemical Engineering, Universidade Federal do Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, Porto Alegre, RS 90035-007 Brazil
| |
Collapse
|
12
|
Zhao M, Zhou W, Wang Y, Wang J, Zhang J, Gong Z. Combination of simultaneous saccharification and fermentation of corn stover with consolidated bioprocessing of cassava starch enhances lipid production by the amylolytic oleaginous yeast Lipomyces starkeyi. Bioresour Technol 2022; 364:128096. [PMID: 36229008 DOI: 10.1016/j.biortech.2022.128096] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 06/16/2023]
Abstract
Highly integrated processes are crucial for the commercial success of microbial lipid production from low-cost substrates. Here, combination of simultaneous saccharification and fermentation (SSF) of corn stover with consolidated bioprocessing (CBP) of cassava starch by Lipomyces starkeyi was firstly developed as a novel strategy for lipid production. Starch was quickly hydrolyzed within 24 h by the amylolytic enzymes secreted by L. starkeyi to provide adequate fermentable sugars at the initial stage of culture, which eliminated the pre-hydrolysis step. More interestingly, synergistic effect for achieving higher lipid production by combined utilization of corn stover and cassava starch at relatively low enzyme dosage was realized, in comparison with the separate utilization of these two substrates. The fatty acid profiles indicated that lipid prepared by the combination strategy was suitable precursor for biodiesel production. The combined SSF&CBP strategy offers a simplified, highly-efficient, and economical route for co-valorization of low-cost substrates into lipids.
Collapse
Affiliation(s)
- Man Zhao
- School of Chemistry and Chemical Engineering, Wuhan University of Science and Technology, 947 Heping Road, Wuhan 430081, People's Republic of China
| | - Wenting Zhou
- School of Chemistry and Chemical Engineering, Wuhan University of Science and Technology, 947 Heping Road, Wuhan 430081, People's Republic of China; HuBei Province Key Laboratory of Coal Conversion and New Carbon Materials, Wuhan University of Science and Technology, Wuhan 430081, People's Republic of China
| | - Yanan Wang
- State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, People's Republic of China
| | - Jian Wang
- School of Chemistry and Chemical Engineering, Wuhan University of Science and Technology, 947 Heping Road, Wuhan 430081, People's Republic of China
| | - Junlu Zhang
- School of Chemistry and Chemical Engineering, Wuhan University of Science and Technology, 947 Heping Road, Wuhan 430081, People's Republic of China
| | - Zhiwei Gong
- School of Chemistry and Chemical Engineering, Wuhan University of Science and Technology, 947 Heping Road, Wuhan 430081, People's Republic of China; HuBei Province Key Laboratory of Coal Conversion and New Carbon Materials, Wuhan University of Science and Technology, Wuhan 430081, People's Republic of China.
| |
Collapse
|
13
|
Armynah B, Anugrahwidya R, Tahir D. Composite cassava starch/chitosan/Pineapple Leaf Fiber (PALF)/Zinc Oxide (ZnO): Bioplastics with high mechanical properties and faster degradation in soil and seawater. Int J Biol Macromol 2022; 213:814-23. [PMID: 35697163 DOI: 10.1016/j.ijbiomac.2022.06.038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 05/25/2022] [Accepted: 06/07/2022] [Indexed: 01/28/2023]
Abstract
Biopolymers based on starch, cellulose and proteins extracted directly from biomass with or without modification have been widely used as the natural resources to produce biodegradable plastic. Starch has several disadvantages: strong hydrophilic behavior and inferior mechanical properties when compared with synthetic polymers. Starch is also mostly soluble in water and will be decomposed before undergoing the gelatinization process. To provide resistance and mechanical strength of starch, several fillers (reinforcement) in the form of metal and natural materials are usually added to the polymer matrix. Zinc oxide (ZnO) nanoparticle and natural fiber as a lightweight material that is biocompatible, nontoxic, cost-effective and exhibit strong antibacterial activity can be considered as a reinforcement of starch-based bioplastic. The present study, the reinforcing effect of ZnO on the mechanical, antibacterial, and physical properties of bioplastic films in the form of cassava starch/chitosan/pineapple leaf fiber (PALF)/ZnO. The highest value of elongation at break is for 16 % ZnO-bioplastics which could be completely decomposed only 21 days in ordinary soil and only 18 days in seawater. The packaging tests using slice bread showed antimicrobial properties with no fungal growth for 30 days of bioplastic coatings with 10, 13, and 16 % ZnO NPs. The results in this study indicated that, the ZnO and PALF plays an important role in reinforcing the physical, mechanical, and antibacterial properties of starch/chitosan/PALF-based bioplastic.
Collapse
|
14
|
Wan J, Shao Z, Jiang D, Gao H, Yang X. Curdlan production from cassava starch hydrolysates by Agrobacterium sp. DH-2. Bioprocess Biosyst Eng 2022; 45:969-979. [PMID: 35312865 DOI: 10.1007/s00449-022-02718-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Accepted: 03/07/2022] [Indexed: 11/30/2022]
Abstract
Curdlan is an edible microbial polysaccharide and can be used in food, biomedical and biomaterial fields. To reduce the cost of curdlan production, this study investigated the suitability of cassava starch hydrolysates as carbon source for curdlan production. Cassava starch was hydrolyzed into maltose syrup using β-amylase and pullulanase at various enzyme dosages, temperature, time and addition order of two enzymes. The maltose yield of 53.17% was achieved at starch loading 30% by simultaneous addition β-amylase 210 U/g starch and pullulanase 3 U/g starch at 60 °C for 9 h. Cassava starch hydrolysates were used as carbon source for curdlan production by Agrobacterium sp. DH-2. The curdlan production reached 28.4 g/L with the yield of 0.79 g/g consumed sugar and molecular weight of 1.26 × 106 Da at 96 h with cassava starch hydrolysate at 90 g/L initial sugar concentration. Curdlan produced from cassava starch hydrolysates was characterized using FT-IR spectra and thermo gravimetric analysis. This work indicated that cassava starch was a potential renewable feedstock for curdlan production.
Collapse
Affiliation(s)
- Jie Wan
- College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai, 201620, China
| | - Zhiyu Shao
- College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai, 201620, China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai, 200241, China
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai, 200241, China.
| | - Xuexia Yang
- College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai, 201620, China.
| |
Collapse
|
15
|
Ulyarti U, Lisani L, Surhaini S, Lumbanraja P, Satrio B, Supriyadi S, Nazarudin N. The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method. J Food Sci Technol 2022; 59:1230-8. [PMID: 35185218 DOI: 10.1007/s13197-021-05134-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2021] [Accepted: 05/05/2021] [Indexed: 10/21/2022]
Abstract
Starches modified using the precipitation method which are added to edible film formulation were shown to lower water vapor transmission rates and increase the mechanical strength of the film. The effect may not only be due to the changes in starch morphology, but other aspects of the starch granules, such as their size and chemical properties in particular, are also suggested as reasons for improvements to the quality of edible film by modified starches. The aim of this research was to determine physicochemical changes in modified cassava and yam starches using several gelatinisation techniques in the precipitation method. The gelatinisation techniques used in this study were two methods of heating (using a hotplate and autoclave reactor + oven heating) and two types of starch solvent (distilled water and a mixture of distilled water and ethanol 1:1, v/v). The results showed that both cassava and yam starch granules modified using a hotplate at a heating temperature of 100 °C for 30 min were more badly damaged and smaller than those modified using autoclave reactor + oven heating at 140 °C for 1 h. However, the latter suffered more damage and were smaller in size when the heating time was increased to 3-5 h. All techniques applied in the modification increased the intensities of stretching vibration of O-H and C-H, and bound water bending vibration. The use of ethanol in the starch solvent enabled the starches to retain the shape and size of the granules despite the rearrangement of intra and intermolecular bonding as confirmed by FTIR spectra.
Collapse
|
16
|
Wang Z, Xing Z, Zhang Q, Hu D, Lv J, Wu C, Zhou W, Zia-Ud-Din. Effects of various durations of enzyme hydrolysis on properties of starch-based wood adhesive. Int J Biol Macromol 2022; 205:664-671. [PMID: 35181331 DOI: 10.1016/j.ijbiomac.2022.02.036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 12/19/2021] [Accepted: 02/08/2022] [Indexed: 11/05/2022]
Abstract
Improving the performance of wood adhesive is important for the development of the veneer industry. This work investigated the effects of various durations of enzymatic hydrolysis to improve and enhance the properties of starch-based wood adhesive (SWA). The results showed that moderate enzymatic hydrolysis for 2 h of starch molecule could improve the properties of SWA. The bonding strength of SWA was increased from 2.72 MPa (0 h) to 6.87 MPa (2 h) in the dry state and from 0.87 MPa (0 h) to 2.69 MPa (2 h) in the wet state. A significant decrease in the viscosity of SWA was also observed after 2 h hydrolysis of starch molecules, which allowed smooth spreading and penetration of adhesive through the wood surface. Meanwhile, the dynamic mechanical analysis and scanning electron microscopy showed that SWA with 2 h enzymatic hydrolysis exhibited better elastic deformation and smooth surfaces compared with SWA with un-hydrolysis starch. This study provides important information regarding the possible applications of SWA in the wood industry and presents a potential alternative to less environmentally friendly formaldehyde-based wood adhesives.
Collapse
Affiliation(s)
- Zhenjiong Wang
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing 210023, China
| | - Zheng Xing
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing 210023, China; School of Food Science, Jiangsu Provincial Key Construction Laboratory of Special Biomass By-product Resource Utilization, Nanjing Key Laboratory of Quality and Safety of Agricultural Products, Nanjing Xiaozhuang University, No.3601 Hongjing Road, Nanjing 211171, China
| | - Qin Zhang
- School of Food Science, Jiangsu Provincial Key Construction Laboratory of Special Biomass By-product Resource Utilization, Nanjing Key Laboratory of Quality and Safety of Agricultural Products, Nanjing Xiaozhuang University, No.3601 Hongjing Road, Nanjing 211171, China
| | - Dongxia Hu
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing 210023, China; School of Food Science, Jiangsu Provincial Key Construction Laboratory of Special Biomass By-product Resource Utilization, Nanjing Key Laboratory of Quality and Safety of Agricultural Products, Nanjing Xiaozhuang University, No.3601 Hongjing Road, Nanjing 211171, China
| | - Jiasheng Lv
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing 210023, China
| | - Chaoyi Wu
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing 210023, China
| | - Wenzhi Zhou
- Jiangsu Sanshu Biotechnology Co., Ltd, No. 188 Jimei Road, Chongchuan District, Nantong 226006, China
| | - Zia-Ud-Din
- Department of Agriculture, University of Swabi, Anbar 23561, Khyber Pakhtunkhwa, Pakistan.
| |
Collapse
|
17
|
Wu F, Zhou Z, Li N, Chen Y, Zhong L, Law WC, Tang CY. Development of poly(vinyl alcohol)/starch/ethyl lauroyl arginate blend films with enhanced antimicrobial and physical properties for active packaging. Int J Biol Macromol 2021; 192:389-97. [PMID: 34627849 DOI: 10.1016/j.ijbiomac.2021.09.208] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 09/26/2021] [Accepted: 09/28/2021] [Indexed: 12/30/2022]
Abstract
Active packaging films have emerged as alternatives to replace petroleum-based packaging materials. In this work, poly(vinyl alcohol) (PVA)/starch/ethyl lauroyl arginate (LAE) films possessing enhanced properties were prepared. Scanning electron microscopy (SEM) showed that PVA and starch were compatible, the concentrations of LAE greatly affected the structural integrity. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction showed that the inclusion of LAE did not significantly affect the intermolecular interactions and crystal structures of the polymer matrix. With an increase of the LAE content, the tensile strength (TS) was slightly decreased due to the altered microstructures, the elongation at break (EB) significantly increased ascribed to the synergistic effect of acetic acid, glycerol and LAE. The values of TS and EB were 17.25 MPa and 586.08%, respectively when LAE was 10%. Active films showed good barrier properties from UV while retaining the transmittance in the visible light region. The films containing 1% of LAE exhibited antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), the inhibition zone of bacterial growth gradually expanded with increasing LAE content. This study demonstrates the potential of using LAE as the antibacterial agent for synthesizing natural-based polymeric films for active packaging applications.
Collapse
|
18
|
He C, Zhang Z, Zhang Y, Wang G, Wang C, Wang D, Wei G. Efficient pullulan production by Aureobasidium pullulans using cost-effective substrates. Int J Biol Macromol 2021; 186:544-553. [PMID: 34273338 DOI: 10.1016/j.ijbiomac.2021.07.068] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/05/2021] [Accepted: 07/11/2021] [Indexed: 11/30/2022]
Abstract
In this study, cost-effective substrates such as cassava starch, corn steep liquor (CSL) and soybean meal hydrolysate (SMH) were used for pullulan production by Aureobasidium pullulans CCTCC M 2012259. The medium was optimized using response surface methodology (RSM) and artificial neural network (ANN) approaches, and analysis of variance indicated that the ANN model achieved higher prediction accuracy. The optimal medium predicted by ANN was used to produce high molecular weight pullulan in high yield. SMH substrates increased both biomass and pullulan titer, while CSL substrates maintained higher pullulan molecular weight. Results of kinetic parameters, key enzyme activities and intracellular uridine diphosphate glucose contents revealed the physiological mechanism of changes in pullulan titer and molecular weight using different substrates. Economic analysis of batch pullulan production using different substrates was performed, and the cost of nutrimental materials for CSL and SMH substrates was decreased by 46.1% and 49.9%, respectively, compared to the control using glucose and yeast extract as substrates, which could improve the competitiveness of pullulan against other polysaccharides in industrial applications.
Collapse
Affiliation(s)
- Chaoyong He
- School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, PR China
| | - Zhen Zhang
- School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, PR China
| | - Youdan Zhang
- School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, PR China
| | - Guoliang Wang
- School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, PR China
| | - Chonglong Wang
- School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, PR China
| | - Dahui Wang
- School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, PR China.
| | - Gongyuan Wei
- School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, PR China.
| |
Collapse
|
19
|
Zhang Y, Bai J, Wu C, Wang Y, Ju X, Qi X, Li L, Ji L, Fu J. Efficient production of ε-poly-l-lysine using cassava starch and fish meal by Streptomyces albulus FQC-24. Prep Biochem Biotechnol 2021; 52:525-533. [PMID: 34455924 DOI: 10.1080/10826068.2021.1969577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
ε-Poly-l-lysine (ε-PL) is used as a natural food preservative which consists of l-lysine units connected. However, due to the expensive culture medium, the production cost of ε-PL remains high. In this study, cheap raw materials cassava starch (CS) and fish meal (FM) were employed by S. albulus FQC-24 for ε-PL production. In the single factor experiment, the maximum ε-PL production reached 0.97 g/L at 60 g/L CS and 15 g/L FM. The results of screening experiments by Plackett-Burman design showed that three main components affecting ε-PL production were CS, FM, and (NH4)2SO4. And the standardized effects of CS, FM, and (NH4)2SO4 were 0.13, -0.22, and -0.2, respectively. The optimum fermentation medium developed by response surface methodology for ε-PL production contained (g/L) CS, 67.56; FM, 14.70 and (NH4)2SO4, 5.41. Under the optimum conditions, the ε-PL production was achieved 1.30 g/L, with 34.02% higher than that before optimization. Moreover, ε-PL productions of batch and fed-batch fermentation in a 7-L fermentor were improved to 2.13 and 17.17 g/L respectively, which increased by 0.64 and 12.2 times compared with the shake flask culture. The results indicated that FM and CS are promising substrates for the efficient production of ε-PL.
Collapse
Affiliation(s)
- Yi Zhang
- School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou, Jiangsu, People's Republic of China
| | - Jing Bai
- School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou, Jiangsu, People's Republic of China
| | - Chenqi Wu
- School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou, Jiangsu, People's Republic of China.,College of Food Science and Technology, Suzhou Polytechnic Institute of Agriculture, Suzhou, Jiangsu, People's Republic of China
| | - Yue Wang
- School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou, Jiangsu, People's Republic of China
| | - Xin Ju
- School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou, Jiangsu, People's Republic of China
| | - Xin Qi
- School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou, Jiangsu, People's Republic of China
| | - Liangzhi Li
- School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou, Jiangsu, People's Republic of China
| | - Lilian Ji
- School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou, Jiangsu, People's Republic of China
| | - Jiaolong Fu
- School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou, Jiangsu, People's Republic of China
| |
Collapse
|
20
|
Fang K, Li K, Yang T, Li J, He W. Starch-based magnetic nanocomposite as an efficient absorbent for anticancer drug removal from aqueous solution. Int J Biol Macromol 2021; 184:509-21. [PMID: 34171254 DOI: 10.1016/j.ijbiomac.2021.06.103] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Accepted: 06/15/2021] [Indexed: 11/21/2022]
Abstract
In this study, carboxymethyl cassava starch (CMCS)-functionalized magnetic nanoparticles (CMCS@Fe3O4) were synthesized via a simple one-pot co-precipitation method using CMCS materials with varying degrees of substitution, and used for the adsorption/removal of doxorubicin hydrochloride (Dox; a clinically available anti-cancer drug) from aqueous solution. The adsorption of Dox was studied using experimental conditions with varied pH, temperature, initial Dox concentration, and CMCS@Fe3O4 dosage. The CMCS@Fe3O4 adsorbents were characterized by scanning electron microscopy, transmission electron microscopy, infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, and vibrating sample magnetometry. Each CMCS@Fe3O4 adsorbent exhibited a cubic inverse spinel iron oxide phase, small particle size, favorable magnetic properties, and good thermal stability. Batch adsorption experiments showed that the Dox adsorption efficiency reached 85.46% at a CMCS@Fe3O4 concentration of 20 mg mL-1 at 303 K in pH 7.0. The adsorption experimental results indicated that the adsorption kinetics followed a pseudo-second-order model and the Langmuir equation. Considering the environmentally nontoxic nature of Fe3O4 and starch, the CMCS@Fe3O4 material demonstrated significant potential for removing Dox from aqueous solution and in magnetic targeted drug delivery systems for synergistic tumor treatments.
Collapse
|
21
|
Zhou Y, Wu X, Chen J, He J. Effects of cinnamon essential oil on the physical, mechanical, structural and thermal properties of cassava starch-based edible films. Int J Biol Macromol 2021; 184:574-583. [PMID: 34146564 DOI: 10.1016/j.ijbiomac.2021.06.067] [Citation(s) in RCA: 73] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 06/08/2021] [Accepted: 06/09/2021] [Indexed: 01/24/2023]
Abstract
The edible films were mainly made from oxidized hydroxypropyl cassava starch incorporated with cinnamon essential oil (CEO). The effects of CEO amount on the physical and mechanical properties of films were studied, and the structures of films with and without CEO were characterized. The results showed that the elongation at break, water resistance, water vapor transmission coefficient, as well as oxygen and ultraviolet barrier properties of the films (p < 0.05) significantly increased with addition of CEO, while the tensile strength of the films decreased. The field emission scanning electron microscopic (FE-SEM) images and infrared (IR) spectra showed that the CEO had good compatibility with other components and could be evenly dispersed in the film, which was conducive to the stable release of the active components. X-ray diffraction (XRD) patterns showed that the addition of CEO increased the crystallinity of the film, indicating that the compatibility and structural stability of the crystal structure of the film were improved. The thermogravimetric analysis results showed that CEO was beneficial to improve the thermal stability of the films. This study provided a potential to develop edible films from modified cassava starch with CEO.
Collapse
Affiliation(s)
- Yue Zhou
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Jiahui Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Junhua He
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| |
Collapse
|
22
|
Chittapun S, Jangyubol K, Charoenrat T, Piyapittayanun C, Kasemwong K. Cationic cassava starch and its composite as flocculants for microalgal biomass separation. Int J Biol Macromol 2020; 161:917-926. [PMID: 32553968 DOI: 10.1016/j.ijbiomac.2020.06.116] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/20/2020] [Accepted: 06/11/2020] [Indexed: 10/24/2022]
Abstract
Commercial- and laboratory modified- cationic cassava starches and their composites with magnetic particles were examined for characteristics and separation efficiency. Scanning electron micrographs showed that cationic starch with an increasing degree of substitution (DS) value (0.0180 to 0.91) showed greater clumped polyhedral granules and became markedly enlarged with disintegrated boundaries. Zeta potential analysis revealed that the increase in the DS value in cationic starches resulted in an increase in positive charge. The maximum harvesting efficiency of 92.86 ± 0.46% was achieved when commercial cationic starch with DS 0.040 at 1.0 g L-1 was added to the Chlorella sp. solution. The maximum recovery capacity (10.20 ± 0.16 g DCW g starch-1) was recorded by using commercial cationic starch with DS 0.040 at a lower dosage of 0.1 g L-1. Their composites showed lower separation efficiency than the commercial cationic starches. The results suggest that the commercial cationic cassava starch with 0.040 DS shows great potential as a flocculant for algal separation. This first report of using commercial cationic cassava starch as a flocculant provides a low cost and convenient process to separate algal cells from the culture medium. Moreover, uncontaminated magnetic particle biomass allows for wide range of algal utilization in food and pharmaceutical biotechnologies.
Collapse
Affiliation(s)
- Supenya Chittapun
- Department of Biotechnology, Faculty of Science and Technology, Thammasat University, Rangsit Centre, Pathum Thani 12120, Thailand.
| | - Kanthida Jangyubol
- Department of Biotechnology, Faculty of Science and Technology, Thammasat University, Rangsit Centre, Pathum Thani 12120, Thailand
| | - Theppanya Charoenrat
- Department of Biotechnology, Faculty of Science and Technology, Thammasat University, Rangsit Centre, Pathum Thani 12120, Thailand
| | - Chanitchote Piyapittayanun
- Department of Biotechnology, Faculty of Science and Technology, Thammasat University, Rangsit Centre, Pathum Thani 12120, Thailand
| | - Kittiwut Kasemwong
- National Nanotechnology Center, National Science and Technology Development Agency, 111 Thailand Science Park, Phahonyothin Road, Khlong-Luang, Pathumthani 12120, Thailand
| |
Collapse
|
23
|
Chaireh S, Ngasatool P, Kaewtatip K. Novel composite foam made from starch and water hyacinth with beeswax coating for food packaging applications. Int J Biol Macromol 2020; 165:1382-91. [PMID: 33038400 DOI: 10.1016/j.ijbiomac.2020.10.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 09/24/2020] [Accepted: 10/01/2020] [Indexed: 11/21/2022]
Abstract
A novel composite foam was prepared from native cassava starch and water hyacinth (WH) by baking in a hot mold. The effects of WH powder content (0, 3, 5, 7 or 10 wt%, dry starch basis) on the properties of the starch foam were investigated. A starch foam formulation with 5 wt% WH powder exhibited the highest flexural stress at maximum load (3.42 MPa), the highest flexural strain (extension) at maximum load (3.52%), the highest modulus (232.00 MPa), the lowest moisture content (6.77%) and the most uniform cell size distribution (0.44 ± 0.09 mm). Moreover, mechanical properties of starch foam with 5 wt% WH powder were better than the same properties of some commercial foams. After being coated with beeswax, the starch foams retained their shape after immersion in distilled water and their water solubility was significantly reduced. Results indicated that a starch foam/5 wt% WH composite with beeswax coating was a biodegradable foam that could possibly replace commercial non-degradable foam.
Collapse
|
24
|
Nawaz A, Taher Alhilali AH, Li E, Khalifa I, Irshad S, Walayat N, Chen L, Wang PK, Yuan Tan Z. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chem 2020; 339:127875. [PMID: 32866701 DOI: 10.1016/j.foodchem.2020.127875] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 08/02/2020] [Accepted: 08/16/2020] [Indexed: 12/12/2022]
Abstract
Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P < 0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650-1660 cm-1), along with amide II region (1540 cm-1) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks.
Collapse
Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China.
| | - Ali Hussein Taher Alhilali
- Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Engpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, PR China
| | - Noman Walayat
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Lei Chen
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Peng-Kai Wang
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Zhi Yuan Tan
- Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China.
| |
Collapse
|
25
|
Liu L, An X, Zhang H, Lu Z, Nie S, Cao H, Xu Q, Liu H. Ball milling pretreatment facilitating α-amylase hydrolysis for production of starch-based bio-latex with high performance. Carbohydr Polym 2020; 242:116384. [PMID: 32564822 DOI: 10.1016/j.carbpol.2020.116384] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 04/27/2020] [Indexed: 11/28/2022]
Abstract
Starch based bio-latex has been widely researched in the coating paper area for the purpose of partial replacement of petroleum-based binders. In this paper, a green and facile ball milling pretreatment was proposed to modify the starch granules before α-amylase hydrolysis by breaking up their crystalline structure, thus improving the accessibility and susceptibility of amylase into starch structure. It was found that the improved hydrolysis process after 8 h ball milling can generate suitable degree of polymerization of polysaccharides or oligosaccharides, which further facilitated the following H2O2 oxidation and SHMP crosslinking processes. In addition, a mechanism was also demonstrated to illustrate the improvement induced by ball milling pretreatment. The prepared bio-latex with crosslinking-structure performed excellent adhesive properties when substituted 25 % of petroleum-based latex during paper coating application, which showed great potential in improving the economic, cost, and environment benefits of traditional production of coated paper.
Collapse
Affiliation(s)
- Liqin Liu
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China
| | - Xingye An
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China.
| | - Hao Zhang
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China
| | - Zonghong Lu
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China
| | - Shuangxi Nie
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Haibing Cao
- Zhejiang Jing Xing Paper Joint Stock Co., Ltd., No. 1, Jingxing Industry Zone, Jingxing First Road, Caoqiao Street, Pinghu, Zhejiang Province, 314214, PR China
| | - Qingliang Xu
- Zhejiang Jing Xing Paper Joint Stock Co., Ltd., No. 1, Jingxing Industry Zone, Jingxing First Road, Caoqiao Street, Pinghu, Zhejiang Province, 314214, PR China
| | - Hongbin Liu
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China.
| |
Collapse
|
26
|
Lugo-Arias J, Lugo-Arias E, Ovallos-Gazabon D, Arango J, de la Puente M, Silva J. Effectiveness of the mixture of nopal and cassava starch as clarifying substances in water purification: A case study in Colombia. Heliyon 2020; 6:e04296. [PMID: 32637691 PMCID: PMC7327736 DOI: 10.1016/j.heliyon.2020.e04296] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/16/2020] [Accepted: 06/22/2020] [Indexed: 11/29/2022] Open
Abstract
Aluminum sulfate is one of the most used chemical coagulants in the world, but research has shown that high concentrations of aluminum in the body are associated with neuropathological conditions. Because of this, different alternatives have been evaluated such as natural coagulants, which are considered safe for human health and contain fewer contaminants than chemicals due to their biodegradation properties. The main objective of this study was to evaluate the efficiency of mixing nopal mucilage and cassava starch for turbidity removal in water purification. In this paper, test jars and the treatment equipment (TA-scale FQ-005/PE manufactured by Generatoris SA de CV of Mexico) was applied in order to measure turbidity and pH parameters before and after the process of coagulation–flocculation, which was applied to water from the Magdalena River in Colombia. Samples from two sampling periods were assessed. One was evaluated during the rainy season and the other was evaluated without precipitation (drought) with initial turbidities of 316 NTU and 80 NTU, respectively. It was found that aluminum sulfate as a coagulant reference obtained better turbidity removal results (up to 99%) as compared to nopal (up to 60.4%), and nopal–starch combination of cassava (up to 67%), indicating that this mixture increases the effectiveness of natural coagulants used individually. Our results indicate that this should be considered as an alternative in the water purification process.
Collapse
Affiliation(s)
| | | | | | | | | | - Jesús Silva
- Universidad Peruana de Ciencias Aplicadas, Perú
| |
Collapse
|
27
|
Vercelheze AES, Marim BM, Oliveira ALM, Mali S. Development of biodegradable coatings for maize seeds and their application for Azospirillum brasilense immobilization. Appl Microbiol Biotechnol 2019; 103:2193-203. [PMID: 30685816 DOI: 10.1007/s00253-019-09646-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 01/09/2019] [Accepted: 01/11/2019] [Indexed: 12/31/2022]
Abstract
The objective of this study was to develop biodegradable coatings for agriculture crop seeds based on starch, gelatin, and polyvinyl alcohol (PVA). Developed materials were characterized according to their microstructures, barrier properties, influence on germination of maize seeds, and ability to sustain Azospirillum brasilense Ab-V5 viability in coated maize seeds. The coatings were obtained employing different proportions of starch, gelatin, and PVA, ranging from 0 to 3.0 g/100 g of each material, respectively. Samples formulated with the pure polymers showed the highest values of water absorption capacity, solubility, and water vapor permeability, and the ternary mixtures showed the lowest values. Single polymer formulations and the binary starch-gelatin mixture (CS50GL50) favored maize seeds germination compared to the uncoated maize seeds. In addition, seed coating obtained from CS50GL50 formulation resulted in A. brasilense Ab-V5 viability in coated seeds up to 15 days after bacterial immobilization, being considered a promising low-cost, biodegradable, and renewable source material to be used in agriculture.
Collapse
|
28
|
Luchese CL, Pavoni JMF, dos Santos NZ, Quines LK, Pollo LD, Spada JC, Tessaro IC. Effect of chitosan addition on the properties of films prepared with corn and cassava starches. J Food Sci Technol 2018; 55:2963-2973. [PMID: 30065405 PMCID: PMC6046007 DOI: 10.1007/s13197-018-3214-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/21/2018] [Accepted: 05/09/2018] [Indexed: 11/29/2022]
Abstract
Starch and chitosan are biodegradable polymers from renewable sources that can be used to overcome the serious environmental problem caused by improper disposal of synthetic plastic materials, non-biodegradable, derived from petroleum sources. The starch-chitosan based films manufactured allow improving the better characteristics of each one, adding their good characteristics and compensating for some limitations. In this work, it was studied: two sources of starch (corn and cassava), two different modes of chitosan addition (chitosan blended in the starch filmogenic solution and chitosan as coating), and the effect of glutaraldehyde as crosslinking agent. All films were prepared by casting using glycerol as a plasticizer and were characterized by their physicochemical (water vapor permeability, water contact angle, and FTIR), mechanical, and antimicrobial properties. The properties analyzed were influenced by all variables tested. Moreover, the principal component analysis was also conducted in order to relate and describe the variables analyzed. The antimicrobial activity of the corn starch-based films containing chitosan was confirmed, and these films have potential for development of active packaging.
Collapse
Affiliation(s)
- Cláudia Leites Luchese
- Laboratory of Membrane Separation Processes - LASEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777 ZC, Porto Alegre, RS 90035-007 Brazil
| | - Julia Menegotto Frick Pavoni
- Laboratory of Membrane Separation Processes - LASEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777 ZC, Porto Alegre, RS 90035-007 Brazil
| | - Nicole Zagonel dos Santos
- Laboratory of Membrane Separation Processes - LASEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777 ZC, Porto Alegre, RS 90035-007 Brazil
| | - Luci Kelin Quines
- Laboratory of Membrane Separation Processes - LASEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777 ZC, Porto Alegre, RS 90035-007 Brazil
| | - Liliane Damaris Pollo
- Laboratory of Membrane Separation Processes - LASEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777 ZC, Porto Alegre, RS 90035-007 Brazil
| | - Jordana Corralo Spada
- Laboratory of Membrane Separation Processes - LASEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777 ZC, Porto Alegre, RS 90035-007 Brazil
| | - Isabel Cristina Tessaro
- Laboratory of Membrane Separation Processes - LASEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777 ZC, Porto Alegre, RS 90035-007 Brazil
| |
Collapse
|
29
|
Granza AG, Hornung PS, Zielinski AAF, Nogueira A, Schnitzler E, Demiate IM. Gluten-free baked foods with extended shelf-life. J Food Sci Technol 2018; 55:3035-3045. [PMID: 30065413 DOI: 10.1007/s13197-018-3225-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2018] [Accepted: 05/10/2018] [Indexed: 11/30/2022]
Abstract
The objective of this study was to develop a formulation that can retard staling/retrogradation of cheese breads without compromising their texture and expansion properties. During baking the dough expands and becomes soft, with lower density. Binary mixtures of cassava starch (Native + Oxidized) and with guar gum (Oxidized + Guar Gum) as well as a ternary mixture (Native + Oxidized + Guar Gum) were prepared. The mixtures were analyzed for freeze-thaw stability, expansion, pasting, thermal structural and retrogradation properties. The results were compared with those of sour cassava starch (polvilho azedo-PA), native cassava starch (N) and oxidized cassava starch (O). Moreover, cheese breads were prepared with these mixtures and evaluated during storage. The ternary mixture N + O + GG showed superior freeze-thaw stability (syneresis of 4.9, 7.8 and 11.0% in 1st, 2nd and 3rd cycles, respectively); the low retrogradation of this sample was confirmed both by DSC and FTIR analyses. The sample N + O + GG had a high expansion (> 10 mL/g) and the cheese breads developed with this mixture had a slower staling. Our results confirmed that the mixture N + O + GG can improve formulations of gluten-free baked foods.
Collapse
Affiliation(s)
- Andressa Gabardo Granza
- Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, Ponta Grossa, PR 84030-900 Brazil
| | - Polyanna Silveira Hornung
- Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, Ponta Grossa, PR 84030-900 Brazil
| | - Acacio Antonio Ferreira Zielinski
- Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, Ponta Grossa, PR 84030-900 Brazil
| | - Alessandro Nogueira
- Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, Ponta Grossa, PR 84030-900 Brazil
| | - Egon Schnitzler
- Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, Ponta Grossa, PR 84030-900 Brazil
| | - Ivo Mottin Demiate
- Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, Ponta Grossa, PR 84030-900 Brazil
| |
Collapse
|
30
|
Luchese CL, Garrido T, Spada JC, Tessaro IC, de la Caba K. Development and characterization of cassava starch films incorporated with blueberry pomace. Int J Biol Macromol 2017; 106:834-839. [PMID: 28823702 DOI: 10.1016/j.ijbiomac.2017.08.083] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 07/11/2017] [Accepted: 08/13/2017] [Indexed: 11/30/2022]
Abstract
This work is focused on the development of renewable and biodegradable films by the valorisation of wastes from food processing industries, with the aim of contributing to the development of more sustainable films. In this context, different contents of blueberry pomace (BP) were incorporated into cassava starch (CS) film forming solutions and the functional properties of the films prepared by solution casting were investigated, specifically, thermal, optical and physicochemical properties. BP-incorporated films showed good barrier properties against light, indicating their beneficial effect to prevent food deterioration caused by UV radiation when these films are used for food packaging applications. These results were related to the presence of aromatic compounds in BP, which can absorb light at wavelengths below 300nm. Furthermore, all films maintained their structural integrity after immersion in water (24h) and the maximum swelling displayed was lower than 300%. Additionally, the release of active compounds from BP into food simulants (after 10days) showed higher migration into the acetic acid medium in comparison with the ethanol medium. Therefore, the incorporation of BP into CS film forming solution resulted in the improvement of film performance, suggesting the potential application of these films as active packaging.
Collapse
Affiliation(s)
- Cláudia Leites Luchese
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I Campus Saúde, ZC: 90035-007, Porto Alegre, RS, Brazil
| | - Tania Garrido
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Jordana Corralo Spada
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I Campus Saúde, ZC: 90035-007, Porto Alegre, RS, Brazil
| | - Isabel Cristina Tessaro
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I Campus Saúde, ZC: 90035-007, Porto Alegre, RS, Brazil
| | - Koro de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain.
| |
Collapse
|
31
|
Niponsak A, Laohakunjit N, Kerdchoechuen O, Wongsawadee P. Development of smart colourimetric starch-based indicator for liberated volatiles during durian ripeness. Food Res Int 2016; 89:365-372. [PMID: 28460926 DOI: 10.1016/j.foodres.2016.08.038] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/24/2016] [Accepted: 08/25/2016] [Indexed: 10/21/2022]
Abstract
The mechanical, physical and barrier properties of colourimetric starch-based films (CSBFs) were developed by adding natural polymers (chitosan, citric acid, carboxymethylcellulose, and kraft fibre). Novel volatile compound indicator films were prepared from starch (as a film matrix with 30% w/w sorbitol) using the casting method and adding natural polymers, and pH-dye (methyl red and bromothymol blue as indicators). CSBFs mixed with 0.1% chitosan improved the mechanical and barrier properties with a significant decrease in water vapour transmission rate, water solubility, and oxygen transmission rate, as well as improved tensile strength. Trials using liberated fruit aromas verified that CSBFs resulted in visible colour changes in the presence of mixed sulphur and ethyl alcohol aromas. Colour change in terms of the total colour difference of CSBFs was related to mixed sulphur and ethyl alcohol levels, thereby enabling CSBFs could be used to monitor real-time ripeness of durian volatiles.
Collapse
Affiliation(s)
- Aranya Niponsak
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand
| | - Natta Laohakunjit
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand.
| | - Orapin Kerdchoechuen
- School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand
| | - Punchira Wongsawadee
- Faculty of Science, King Mongkut's University of Technology Thonburi, Bangkok 10140, Thailand
| |
Collapse
|
32
|
Xu QS, Yan YS, Feng JX. Efficient hydrolysis of raw starch and ethanol fermentation: a novel raw starch-digesting glucoamylase from Penicillium oxalicum. Biotechnol Biofuels 2016; 9:216. [PMID: 27777618 PMCID: PMC5069817 DOI: 10.1186/s13068-016-0636-5] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2016] [Accepted: 10/08/2016] [Indexed: 05/07/2023]
Abstract
BACKGROUND Starch is a very abundant and renewable carbohydrate and is an important feedstock for industrial applications. The conventional starch liquefaction and saccharification processes are energy-intensive, complicated, and not environmentally friendly. Raw starch-digesting glucoamylases are capable of directly hydrolyzing raw starch to glucose at low temperatures, which significantly simplifies processing and reduces the cost of producing starch-based products. RESULTS A novel raw starch-digesting glucoamylase PoGA15A with high enzymatic activity was purified from Penicillium oxalicum GXU20 and biochemically characterized. The PoGA15A enzyme had a molecular weight of 75.4 kDa, and was most active at pH 4.5 and 65 °C. The enzyme showed remarkably broad pH stability (pH 2.0-10.5) and substrate specificity, and was able to degrade various types of raw starches at 40 °C. Its adsorption ability for different raw starches was consistent with its degrading capacities for the corresponding substrate. The cDNA encoding the enzyme was cloned and heterologously expressed in Pichia pastoris. The recombinant enzyme could quickly and efficiently hydrolyze different concentrations of raw corn and cassava flours (50, 100, and 150 g/L) with the addition of α-amylase at 40 °C. Furthermore, when used in the simultaneous saccharification and fermentation of 150 g/L raw flours to ethanol with the addition of α-amylase, the ethanol yield reached 61.0 g/L with a high fermentation efficiency of 95.1 % after 48 h when raw corn flour was used as the substrate. An ethanol yield of 57.0 g/L and 93.5 % of fermentation efficiency were achieved with raw cassava flour after 36 h. In addition, the starch-binding domain deletion analysis revealed that SBD plays a very important role in raw starch hydrolysis by the enzyme PoGA15A. CONCLUSIONS A novel raw starch-digesting glucoamylase from P. oxalicum, with high enzymatic activity, was biochemically, molecularly, and genetically identified. Its efficient hydrolysis of raw starches and its high efficiency during the direct conversion of raw corn and cassava flours via simultaneous saccharification and fermentation to ethanol suggests that the enzyme has a number of potential applications in industrial starch processing and starch-based ethanol production.
Collapse
Affiliation(s)
- Qiang-Sheng Xu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Key Laboratory of Subtropical Bioresources Conservation and Utilization, Key Laboratory of Ministry of Education for Microbial and Plant Genetic Engineering, College of Life Science and Technology, Guangxi University, 100 Daxue Road, Nanning, 530004 Guangxi People’s Republic of China
| | - Yu-Si Yan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Key Laboratory of Subtropical Bioresources Conservation and Utilization, Key Laboratory of Ministry of Education for Microbial and Plant Genetic Engineering, College of Life Science and Technology, Guangxi University, 100 Daxue Road, Nanning, 530004 Guangxi People’s Republic of China
| | - Jia-Xun Feng
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Key Laboratory of Subtropical Bioresources Conservation and Utilization, Key Laboratory of Ministry of Education for Microbial and Plant Genetic Engineering, College of Life Science and Technology, Guangxi University, 100 Daxue Road, Nanning, 530004 Guangxi People’s Republic of China
| |
Collapse
|
33
|
Oladunmoye OO, Aworh OC, Maziya-Dixon B, Erukainure OL, Elemo GN. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends. Food Sci Nutr 2014; 2:132-8. [PMID: 24804071 PMCID: PMC3959959 DOI: 10.1002/fsn3.83] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2013] [Revised: 11/18/2013] [Accepted: 11/25/2013] [Indexed: 11/06/2022] Open
Abstract
High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pasting, swelling power, solubility, water absorption, water binding, starch damage, diastatic and α-amylase activity, dough mixing, and stability). Protein, carbohydrate, fat, and ash of flour samples ranged from 0.75-12.31%, 70.87-87.80%, 0.95-4.41%, and 0.12-0.83%, respectively. Cyanide levels in all the flour samples were less than 0.1 ppm. Amylose content varied between 19.49% for cassava and 28.19% for wheat, correlating significantly with protein (r = 0.95, P = 0.004) and ash contents (r = 0.92, P = 0.01) at 5%. DWS and HQCS had similar pasting temperatures (50.2-53°C), while other pasting properties increased with increasing levels of HQCS. Dough mixing stability of samples decreased with increasing levels of HQCS. All the flour samples had α-amylase activity greater than 200. Both HQCS and DWS compare favorably well in swelling power (7.80-9.01%); but the solubility of wheat starch doubled that of cassava. Starch damage varied between 3.3 and 7.2 AACC for semolina and starch, with the latter having higher absorption rate (97%), and the former, higher absorption speed (67 sec). Results obtained showed positive insight into cassava-wheat blend characteristics. Data thus generated provide additional opportunities of exploiting cassava utilization and hence boost its value-addition potentials for product development.
Collapse
Affiliation(s)
| | - Ogugua C Aworh
- Department of Food Technology, University of Ibadan Ibadan, Nigeria
| | - Bussie Maziya-Dixon
- Crop Utilization Unit, International Institute of Tropical Agriculture (IITA) Ibadan, Nigeria
| | - Ochuko L Erukainure
- Food Technology Department, Federal Institute of Industrial Research Oshodi, Lagos, Nigeria
| | - Gloria N Elemo
- Food Technology Department, Federal Institute of Industrial Research Oshodi, Lagos, Nigeria
| |
Collapse
|
34
|
Oliveira DM, Kwiatkowski A, Rosa CI, Clemente E. Refrigeration and edible coatings in blackberry (Rubus spp.) conservation. J Food Sci Technol 2014; 51:2120-6. [PMID: 25190872 DOI: 10.1007/s13197-012-0702-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/30/2011] [Accepted: 04/09/2012] [Indexed: 10/28/2022]
Abstract
An experiment was conducted to evaluate the conservation of blackberry, cv. Tupy, stored under refrigeration and coated with different edible coatings. Four treatments were carried out: control T1 (uncoated), T2 (chitosan 1.5 %), T3 (cassava starch 2.5 %) and T4 (kefir grains in water 20 %), stored at temperatures of 0 and 10 °C; 1.0 % (m/v) sorbitol/glycerol was added as plasticizers. Chemical and physical-chemical evaluations (weight loss, firmness, pH, titratable acidity, soluble solids, SS/TA ratio and anthocyanins) were made, besides rot incidence. The results showed that cooling to 0 °C combined with T2 showed an effect in reducing the physiological loss of weight (4.41 %), in retaining fruit firmness (19.1 N) and presenting lower incidence of rot (6.19 %). Likewise, in physical and chemical parameters: SS did not alter significantly during the whole period of 18 days of storage.
Collapse
|
35
|
Chinma CE, Ariahu CC, Abu JO. Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends. J Food Sci Technol 2013; 50:1179-85. [PMID: 24426032 DOI: 10.1007/s13197-011-0451-8] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2011] [Accepted: 06/29/2011] [Indexed: 10/18/2022]
Abstract
The chemical, functional and pasting properties of cassava starch and soy protein concentrate blends intended for biofilm processing were studied. Cassava starch and soy protein concentrates were prepared and mixed at different proportions (100: 0%; 90 : 10%; 80 : 20%; 70 : 30%; 60;40% and 50: 50%). Addition of varying levels of soy protein concentrates to cassava starch led to increases in moisture (from 7.10 to 9.17%), protein ( from 0.32 to 79.03%), ash (from 0.45 to 2.67%) and fat (from 0.17 to 0.98%) contents while crude fiber, carbohydrate and amylose contents decreased from ( 1.19 to 0.38%, 90.77 to 57.01% and 29.45 to 23.04%) respectively . Water absorption capacity and swelling power of cassava starch were improved as a result of soy protein concentrate addition while syneresis and solubility value of composite blends were lower than 100% cassava starch. In general, cassava-soy protein concentrate blends formed firmer gels than cassava starch alone. There were significant (p ≤ 0.05) increases in peak viscosity (from 160.12 to 268.32RVU), final viscosity (from 140.41 to 211.08RVU) and pasting temperature (from 71.00 to 72.32 °C ) of cassava starch due to addition of soy protein concentrate. These results suggest that the addition of soy protein concentrate to cassava starch affected the studied functional properties of cassava starch as evidenced by changes such as reduced syneresis, and solubility that are desirable when considering this biopolymer as an edible biofilm.
Collapse
|
36
|
Pavezzi FC, Gomes E, da Silva R. Production and characterization of glucoamylase from fungus Aspergillus awamori expressed in yeast Saccharomyces cerevisiae using different carbon sources. Braz J Microbiol 2008; 39:108-114. [PMID: 24031189 PMCID: PMC3768372 DOI: 10.1590/s1517-838220080001000024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2007] [Revised: 07/22/2007] [Accepted: 01/24/2008] [Indexed: 06/02/2023] Open
Abstract
Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production beer and ethanol. In this work the productivity of the glucoamylase of Aspergillus awamori expressed by the yeast Saccharomyces cerevisiae, produced in submerged fermentation using different starches, was evaluated and characterized physico-chemically. The enzyme presented high specific activity, 13.8 U/mgprotein or 2.9 U/mgbiomass, after 48 h of fermentation using soluble starch as substrate. Glucoamylase presented optimum activity at temperature of 55°C, and, in the substratum absence, the thermostability was for 1h at 50°C. The optimum pH of activity was pH 3.5 - 4.0 and the pH stability between 5.0 and 7.0. The half life at 65°C was at 30.2 min, and the thermal energy of denaturation was 234.3 KJ mol(-1). The hydrolysis of different substrate showed the enzyme's preference for the substrate with a larger polymerization degree. The gelatinized corn starch was the substratum most susceptible to the enzymatic action.
Collapse
Affiliation(s)
| | | | - Roberto da Silva
- Corresponding Author. Mailing address: Laboratório de Bioquímica e Microbiologia Aplicada. IBILCE - UNESP. Rua Cristóvão Colombo, 2265, CEP: 15054-000, São José do Rio Preto, SP, Brasil. Tel.: (17) 3221-2354; Fax (17) 3221-2356. E-mail:
| |
Collapse
|