DOCSLIB.ORG

Legume Starches and Okra (Abelmoschus Esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Legume Starches and Okra (Abelmoschus Esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties Food Sci. Technol. Res., 19 (3), 381–392, 2013 Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties * Mohammed S. AlaMRi , Abdellatif A. MoHaMed, Shahzad HuSSaiN and Hassan A. AlMaNia Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia, P.O. Box 2460, Riyadh 11451 Received November 26, 2012; Accepted February 25, 2013 The physical properties of chickpeas (CP) (Cicer arietinum var. surutato) and Turkish dry beans (TB) (Phaseolus vulgaris var. pinto) starches, as affected by Abelmoschus esculentus extract (OE), were exam- ined. The properties were examined by rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning calorimetry (DSC), and texture analyzer. The extract (OE) was added at 5, 10, and 15% of the starch to develop dry or wet blends. The RVA revealed that the peak and final viscosity as well as the setback of both starches were reduced in the presence of OE. The higher peak temperature (DSC) of the blends indicates slower starch gelatinization. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Arrhenius type model showed that starch blends viscosities exhibited higher activation energy indicating temperature dependency. Gener- ally, it can be concluded that OE has changed the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity, gel hardness, and increasing syneresis of gels. Keywords: okra gum, rheology, chickpea, beans, RVA, DSC, Brookfield, viscosity Introduction suffer low stability and go down on viscosity against stress Starch granule-shape and degree of crystalinity varies and prolonged mixing (Temisiripong et al., 2005). Syneresis depending on its source. Amylose and amylopectin contents is the separation of water form starch gel and it occurs most- are the major determinants of the physicochemical properties ly during freeze-thaw of starch-containing frozen foods. of starch (Boudries et al., 2009). Amylopectin has a much Plant-derived non-starch polysaccharides (gums) such as higher molecule weight than amylose and it is branched at locust bean, guar, and flax seeds gums are excellent stabiliz- α-1-6- d-glucose unit. Amylose is linear chain of α-1- 4-d- ing and thickening agents used in many food systems. They glucose, in the most part, which is known to form a helix help to modify or control textural and rheological properties with different ligands, such as iodine and fatty acids. This and improve food stability (Hallagan et al., 1997; Chaisawa- characteristic is important because amylose-lipids complex ng and Suphantharika, 2005; Nagano et al., 2008). Several influences starch flow properties and its interaction with researchers reported that hydrocolloids such as flaxseed, other components in food systems. guar, xanthan, gellan, and carrageenan gums have significant Functionality of a particular starch paste is determined by effects on starch-pastes viscosity (Achayuthakan and Su- its water binding capacity, gelatinization temperature, paste phantharika, 2008; Rosell et al., 2011; Sae-kang and Suphan- clarity, solubility, swelling power, paste viscosity, retrogra- tharika, 2006; Nagano et al., 2008; Rodríguez-Hernández dation behavior and gel properties (Adebowale and Lawal, et al., 2006; Tischer et al., 2006). The viscosity of potato 2002). During processing/cooking of food, starch gelatini- starch is reduced by negatively charged hydrocolloids (cara- zation occurs due to heat and shear action. Upon cooling, geenans, CMC, xanthan gum), but increased by guar gum, starch paste retrograde which results in increase in paste vis- a neutral hydrocolloids (Shi and BeMiller, 2002). Natural cosity (Whistler and BeMiller, 1999). Native starches often gums or mucilages are sometime preferred due to their low cost, availability, and low reactivity (Baveja, 1988). *To whom correspondence should be addressed. Chickpeas (Cicer arietinum L.) originated in Turkey and E-mail: [email protected] have been produced in India and Middle Eastern countries. 382 M.S. alaMRi et al. The Kabuli type, which is called garbanzo bean, has a thin on top was removed and the white material at the bottom white seed coat with white flowers which is used mainly in of the bottle (the pellet) was re-suspended in distilled water salad bars or vegetable mixes and has larger seed than the and centrifuged at the same conditions mentioned above. desi type (Salunkhe et al., 1985). The Kabuli type chickpeas This process was repeated 5 times, after which, a white pure are of Mediterranean and Middle Eastern origin. Chickpeas starch fraction was obtained. The isolated starch was then contain 52.4 to 70.9% total carbohydrates, where starch is air-dried using acetone and ground in a coffee grinder, placed a major component of total carbohydrates (Salunkhe et al., in air-tight glass bottles, and stored at 4℃ for further use. 1985; Chavan et al., 1986) and constitutes 37.2 to 50.8% 2. Okra gum extraction Seedless okra (100 g) was of the whole seed and 55.3 to 58.1% of the dehulled seed. blended in 500 mL 0.05 M NaOH for 5 min in heavy duty There are many products require low amylose starch because blender. After centrifugation at × 2000 g, the supernatant of the retrogradation phenomena, such as frozen products, was collected and the extraction was repeated on precipitate. where freeze-saw cycles can damage the product’s texture. Supernatants were combined, pH was adjusted to 7, freeze Therefore, the amount of amylopectin is higher than amy- dried, ground and stored at 4℃ in air tight glass bottles for lose, where thermo-stable hot paste without breakdown and further use. This material will be called okra gum-extract restricted swelling is required making this starch useful for (OE) during the course of this work. The extracted okra gum special applications, e.g soups, porridges etc (Milao et al., was characterized in a previous publication by the same au- 2009; Polesi et al., 2011). Native chickpea starch contains an thors (Mohammed et al., 2013). average of 45.8% amylose, while Turkish beans starch aver- 3. Preparation of okra-starch blends Okra extract/ ages 52% amylose and the rest is amylopectin (Grelda et al., starch blends were prepared by replacing 5, 10 and 15% 1997). The gelatinization temperature of isolated legumes of each starch with okra gum powder (OE). Blending was starch (garbanzo beans, mung beans, red kidney, navy beans, done in two ways; mixing starch and okra gum powders in and fava beans) is 63.5 to 68℃ (Biliaderis et al., 1981). dry forms and labeled as dry mixed (DM). In the second Abelmoschus esculentus (L)Moench plant, commonly type, slurry (60% moisture content) of starch and OE was known as okra is rich in water extractable polysaccharides hand mixed in a test tube, vortexed, freeze dried, ground, that can develop high viscosity at very low concentrations and labeled as freeze dry mixed (FD). The reason for using (Onunkwo, 1996). Characterization of okra polysaccharide freeze-drying was to prevent starch gelatinization that may revealed that hot water or buffer extracted fractions were rich take place if heating method was used to dry the starch after in galactose, rhamnose and galacturonic acid (Sengkhamparn mixing. Additionally, mixing starch, gum, and water before et al., 2010). Due to their thickening properties, okra gum gelatinization was one of the points this work intended to polysaccharides are being used as fat and egg substitutes in discuss. The plain chickpea and Turkish beans starches (0% many dairy based products (Costantino and Romanchick- okra) were used as controls. Cerpoviez 2004; Romanchik-Cerpovicz et al., 2006). The 4. Rapid Visco Analyzer measurements (RVA) Pasting objectives of this work were to determine the effect of okra properties of both blends were determined using a Rapid Vis- gums (polysaccharides) on the functional and rheological co Analyzer (RVA) (Newport Scientific, Sydney, Australia). properties of chickpeas and Turkish beans starches. The wet Starch control or starch/okra blends (3 g at 14% moisture versus dry mixing of the blend will be investigated. basis) were directly weighed into aluminum RVA canisters and the total weight was brought to 28 g by adding distilled Materials and Methods water. The obtained slurry was held at 50℃ for 30 s, heated Materials Okra was purchased from a local supermar- to 95℃ in 4.40 min (at 10.23 ℃/ min) and held at 95℃ for ket. Okra pods were cut and seeds were removed before 4 min. It was then cooled to 50℃ in 2 min (at 22.5℃/min) extraction. Kabuli type Chickpea (CP) (Cicer arietinum and held at 50℃ for 2 min. The rotating speed of paddle var. surutato) and Turkish white dry beans (TB) (Phaseolus was 960 rpm for the first 10 s which was reduced and kept vulgaris var. pinto) starch was isolated from grains obtained at 160 rpm through the rest of the experiment. All measure- from local market. ments were done in triplicate and the Thermocline software Methods for Windows® version 3.11 (Newport Scientific Pvt. Ltd., 1. Starches isolation Slurry was prepared by mixing Warriewood, Australia) was used to process the data. chickpea (CP) or Turkish bean (TB) meal in distilled water 5. Syneresis studies on starch gels Gels obtained from (50/50) in heavy duty blender for 5 min. The slurry was RVA canisters were dispensed in graduated plastic centri- filtered through 200 mesh sieve. The filtrate was then centri- fuge-tubes and stored in a freezer at −20℃. After 4 day of fuged at × 2000 g for 15 min. After centrifugation, the layer storage, gels were placed in water bath at 50℃ for 30 min Legums Starch-gum Interaction 383 and centrifuged at × 3000 g for 15 min. The water separated 9. Gel texture Gel texture parameters were determined from gels, via centrifugation, was recorded and the gels were on RVA-prepared gels as described in section 5.
Load more

Recommended publications
  • The No-Amylose Diet the Goal of This Diet Is to Avoid Foods That Contain Amylose and Glucose Which in Turn Cause a Rapid Rise in Blood Sugar When Ingested
    The No-Amylose Diet The goal of this diet is to avoid foods that contain amylose and glucose which in turn cause a rapid rise in blood sugar when ingested. This diet is based on the 00-2-3 rule and is an easy way for you to remember what should or should not be included in your diet each day. • 0 sugars (glucose or sucrose, including corn syrup) • 0 amylose • 2 servings of protein that total at least 6 to 8 ounces • 3 servings each of vegetables that grow above the ground and fruit (except bananas) per day. Easy-To-Make Adjustments This diet allows for sufficient quantities of food so that you won’t be hungry and can actually enjoy good-tasting, high-quality meals. It just involves adjusting some of our habits and thought patterns when it comes to food. For instance, you can still eat a hamburger, just not the bun. Why not try some melted cheese and a hearty slice of tomato on top instead? Soups can be a nutritious and filling meal or snack, but not when they are loaded with pasta, potatoes, or rice. Why not try some delicious black bean soup or maybe a homemade cream-based tomato soup without the added sugar so often found in canned varieties? Benefits of This Eating Plan And added benefit of this diet is that it is also a gluten-free diet. The avoidance of wheat, oats, rye, and barley is the same for both diets. If you have also been advised to be on a gluten-free diet, no adjustments need to be made in order for you to eat gluten-free.
    [Show full text]
  • Some Nutritional Properties of Starch and Dietary Fiber in Barley Genotypes Containing Different Levels of Amylose
    Some Nutritional Properties of Starch and Dietary Fiber in Barley Genotypes Containing Different Levels of Amylose 2 I. BJORCK,' A.-C. ELIASSON, A. DREWS,' M. GUDMUNDSSON, 2 and R. KARLSSON3 ABSTRACT Cereal Chem. 67(4):327-333 The nutritional properties of starch and dietary fiber (DF) were studied differences in rate of starch hydrolysis were seen between boiled barley in barley genotypes containing different amylose contents: Waxy Campana flours. In contrast, autoclaving produced a slower course of amylolysis (-8% amylose); Alva, Lina, and Glacier normal (normal varieties, 25-27% in Glacier high, despite complete gelatinization. This material also amylose); and Glacier high (-35% amylose). On an equivalent starch contained a somewhat higher level of retrograded enzyme-resistant starch, basis, all barley varieties showed a somewhat higher availability to a- 3% (starch basis). The content of soluble DF was lower in Alva and amylase than a wheat reference. Among the barley flours, starch in the Lina (4.8%) compared with 6.5% in the other genotypes (dwb). The waxy variety was most available to a-amylase when tested raw. With viscosity of suspensions of isolated DF (1.6%, w/v) correlated to the excess water (90% H2 0), the gelatinization was completed at about 80 C, proportion of soluble DF and was in decreasing order: Waxy > Glacier as measured with differential scanning calorimetry, irrespective of high > Alva. When added to a starch suspension, isolated barley DF amylose content. At lower moisture (50% H2 0), the temperature interval preparations were equally effective in reducing the rate of gastric emptying for gelatinization was considerably broadened.
    [Show full text]
  • Reactions of Dialdehyde Starches and Wheat Proteins Arun Kumar Chatterji Iowa State University
    Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1963 Reactions of dialdehyde starches and wheat proteins Arun Kumar Chatterji Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Chemical Engineering Commons Recommended Citation Chatterji, Arun Kumar, "Reactions of dialdehyde starches and wheat proteins " (1963). Retrospective Theses and Dissertations. 2525. https://lib.dr.iastate.edu/rtd/2525 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. This dissertation has been 64—3861 microfilmed exactly as received CHATTERJI, Arun Kumar, 1940- REACTIONS OF DIALDEHYDE STARCHES AND WHEAT PROTEINS. Iowa State University of Science and Technology Ph.D., 1963 Engineering, chemical University Microfilms, Inc., Ann Arbor, Michigan REACTIONS OF DIALDEHYDE STARCHES AND WHEAT PROTEINS by Arun Kumar Chatterji A Dissertation Submitted to the Graduate Faculty in Partial Fulfillment of The Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Subject: Chemical Engineering Approved: Signature was redacted for privacy. Signature was redacted for privacy. Head of Major Department Signature was redacted for privacy. Iowa State University Of Science and Technology Ames, Iowa 1963 ii TABLE OF CONTENTS Page ABSTRACT iii INTRODUCTION 1 PREVIOUS WORK 7 EXPERIMENTAL STUDIES AND RESULTS 11 DISCUSSION 79 LITERATURE CITED 84 ACKNOWLEDGMENTS 86 APPENDIX A. SOLUBILITY OF DAS IN NaHSO^ 87 APPENDIX B.
    [Show full text]
  • Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch-Rich Media1
    Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch-Rich Media1 X. Wu,2 R. Zhao,2 D. Wang,2,3 S. R. Bean,4 P. A. Seib, 5 M. R. Tuinstra,6 M. Campbell,6 and A. O’Brien7 ABSTRACT Cereal Chem. 83(5):569–575 The effects of amylose, protein, and fiber contents on ethanol yields either. Conversion efficiencies increased as the amylose content de- were evaluated using artificially formulated media made from commer- creased, especially when the amylose content was >35%. The reduced cial corn starches with different contents of amylose, corn protein, and quadratic model fits the conversion efficiency data better than the full corn fiber, as well as media made from different cereal sources including quadratic model does. Fermentation tests on mashes made from corn, corn, sorghum, and wheat with different amylose contents. Second-order sorghum, and wheat samples with different amylose contents confirmed response-surface regression models were used to study the effects and the adverse effect of amylose content on fermentation efficiency. High- interactions of amylose, protein, and fiber contents on ethanol yield and temperature cooking with agitation significantly increased the conversion conversion efficiency. The results showed that the amylose content of efficiencies on mashes made from high-amylose (35–70%) ground corn starches had a significant (P < 0.001) effect on ethanol conversion effi- and starches. A cooking temperature of ≥160°C was needed on high- ciency. No significant effect of protein content on ethanol production was amylose corn and starches to obtain a conversion efficiency equal to that observed.
    [Show full text]
  • A Study of the Glass Transition of Amylopectin-Sugar Mixtures
    A study of the glass transition of amylopectin-sugar mixtures M. T. Kalichevsky, E. M. Jaroszkiewicz and J. M. V. Blanshard* Departmentof Applied Biochemistry and Food Science, Nottingham University, School of Agriculture, Sutton Bonington, Loughborough LEI25RD, UK (Received 31 October 1991; revised 30 March 1992) Amylopectin-sugar mixtures in the ratio of 10:1 have been studied using fructose, glucose, sucrose and xylose. Samples of amylopectin containing glucose in the ratio of 5:1 and fructose in the ratio of 2:1 (amylopectin-sugar) were also prepared. The glass transition as a function of water content was studied using d.m.t.a., d.s.c., pulsed n.m.r, and a three-point bend test. Small amounts of sugar were found to reduce the glass transition temperature of starch in accordance with or in excess of the predictions of a Couchman-Karasz equation. For the sample containing the greatest amount of sugar, less plasticization than predicted was observed; this appeared to be due to a substantial degree of phase separation. (Keywords: glass transition; free volume; amylopeetin) INTRODUCTION relative to water. It is misleading to compare a 1:1 starch-water mixture, with a 1:1:1 starch-sugar-water A study of the glass transition region of amylopectin from waxy maize starch as a function of water content has mixture, as the resulting water content is decreased from already been carried out, using n.m.r.d.s.c., d.m.t.a. 50% of the total weight to 33.3% of the total weight. It will be shown here that in samples containing the same and an Instron texturometer 1.
    [Show full text]
  • Amylose Content in Rice (Oryza Sativa) Affects Performance, Glycemic and Lipidic Metabolism in Rats
    Ciência Rural,Amylose Santa Maria, content v.42, in ricen.2, (p.381-387,Oryza sativa fev,) affects 2012 performance, glycemic and lipidic metabolism in rats 381 ISSN 0103-8478 Amylose content in rice (Oryza sativa) affects performance, glycemic and lipidic metabolism in rats Teor de amilose do arroz (Oryza sativa) afeta o desempenho, metabolismo glicêmico e lipídico em ratos Cristiane Casagrande DenardinI* Nardeli BoufleurI Patrícia ReckziegelI Leila Picolli da SilvaII Melissa WalterIII ABSTRACT ao tratamento com alto teor de amilose (IRGA 417) apresentaram menores consumo, ganho de peso e This research aimed at evaluating the effect of digestibilidade aparente, maiores umidade nas fezes e diets with high, intermediate and low amylose content of rice excreção de nitrogênio, reduzido pH fecal, concentração on performance, glycemic and lipidic metabolism in rats. Male plasmática posprandial de glicose, colesterol total, Wistar rats were fed diets with grains of cooked rice of the triglicerídeos e peso do pâncreas e maior concentração de cultivars ‘IRGA 417’, ‘IRGA 416’ and ‘MOCHI’ with high, glicose no jejum e peso do fígado. A proporção amilose e intermediate and low amylose content, respectively. Wet and amilopectina nos grãos afeta significativamente a digestão dry fecal production and serum HDL cholesterol were not do amido de arroz no trato gastrointestinal, afetando alguns affected by amylose content. The animals in the treatments parâmetros biologicamente relevantes. with high amylose content (‘IRGA 417’) presented lower feed intake, body weight gain and apparent digestibility, higher Palavras-chave: grãos de arroz, hiperglicemia, resposta fecal water content and nitrogen excretion, reduced fecal pH, metabólica, ratos. lower postprandial blood glucose response, serum total cholesterol and triglycerides levels and pancreas weight, and higher fasting serum glucose concentration and liver weight.
    [Show full text]
  • Xylo-Oligosaccharides and Inulin Affect Genotoxicity and Bacterial Populations Differently in a Human Colonic Simulator Challenged with Soy Protein
    Nutrients 2013, 5, 3740-3756; doi:10.3390/nu5093740 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Article Xylo-Oligosaccharides and Inulin Affect Genotoxicity and Bacterial Populations Differently in a Human Colonic Simulator Challenged with Soy Protein Claus T. Christophersen 1, Anne Petersen 2, Tine R. Licht 2 and Michael A. Conlon 1,* 1 Preventative Health National Research Flagship, CSIRO Animal, Food and Health Sciences, PO Box 10041, Adelaide BC SA 5000, Australia; E-Mail: [email protected] 2 National Food Institute, Division of Microbiology and Risk Assessment, Technical University of Denmark, Mørkhøj Bygade 19, Søborg 2860, Denmark; E-Mails: [email protected] (A.P.); [email protected] (T.R.L.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +61-8-8303-8909; Fax: +61-8-8303-8899. Received: 12 June 2013; in revised form: 13 August 2013 / Accepted: 1 September 2013 / Published: 23 September 2013 Abstract: High dietary intakes of some protein sources, including soy protein, can increase colonic DNA damage in animals, whereas some carbohydrates attenuate this. We investigated whether inulin and xylo-oligosaccharides (XOS) could be protective against DNA strand breaks by adding them to a human colonic simulator consisting of a proximal vessel (PV) (pH 5.5) and a distal vessel (DV) (pH 6.8) inoculated with human faeces and media containing soy protein. Genotoxicity of the liquid phase and microbial population changes in the vessels were measured. Soy protein (3%) was fermented with 1% low amylose cornstarch for 10 day followed by soy protein with 1% XOS or 1% inulin for 10 day.
    [Show full text]
  • Mathematical Characterization of the Plasticizing and Antiplasticizing Effects of Fructose on Amylopectin1 T
    MISCELLANEOUS Mathematical Characterization of the Plasticizing and Antiplasticizing Effects of Fructose on Amylopectin 1 MICHA PELEG2 ABSTRACT Cereal Chem. 73(6):712-715 Published data indicate that admixture of fructose to amylopectin transition of biopolymers, irrespective of whether it is sharp or broad. increases the latter's stiffness but lowers its glass transition temperature This model accounts for the mixture's stiffness dependency on both the range and makes the transition sharper. It also dramatically increases the fructose concentration and temperature, or moisture, with a single alge- plasticizing effect of absorbed moisture. These effects are quantified in braic expression. It can also be used to create three-dimensional plots from terms of the parameters of a mathematical model based on Fermi's which the combined effects of fructose and temperature, or moisture, can be equation, which can describe mechanical changes at and around the glass viewed, and conditions of plasticization, or antiplasticization, be identified. The transition of many food biopolymers, from a glassy to rub- content, then the relative stiffness-temperature-moisture relation- bery states, takes place over a relatively wide temperature range. ship can be mapped by a single equation (Peleg 1993, 1994b, The state of the biopolymer in this range has a profound effect on 1996). In principle, the model format can be applied to plasticizers the food physical properties which influence its stability and other than water, either alone, or in combination with water (Peleg acceptability (Levine and Slade 1992, Slade and Levine 1993). At 1993). The objective of this article is to provide a specific model and around the glass transition temperature (Tg), a plot of a stiffness format for the effects of plasticizers, or antiplasticizers on the prop- or a rigidity parameter, E' or G' for example vs.
    [Show full text]
  • Microwavable Expanded-Snack from Native Rice Starch: Influence of Inulin and Amylose Content
    International Food Research Journal 24(5): 1956-1962 (October 2017) Journal homepage: http://www.ifrj.upm.edu.my Microwavable expanded-snack from native rice starch: Influence of inulin and amylose content Jiamjariyatam, R. Department of Home Economics, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok, 10110, Thailand Article history Abstract Received: 2 July 2016 This study investigated the effects of dry basis amylose content (AC) of 4-28% w/w and Received in revised form: inulin content (IC) of 5-25% on the structure and physical properties of microwavable rice 20 September 2016 Accepted: 22 September 2016 starch-based expanded products. It was found that the structure and physical properties of rice- based products is influenced by the interaction between AC and IC. Expanded products can be obtained by using 10% shortening. Snack products were expanded in a 660 W microwave oven. It was generally observed that maximum expansion occurs in products of 4% AC and 25% IC. The highest expansion of product related to the lowest relative crystallinity (RC) in Keywords the starch gel and lowest gel hardness. With constant IC, the RC and gel hardness increased Microwave with AC. However, a constant AC, with increasing IC resulted in a lower RC and gel hardness. Expanded-product The higher AC resulted in greater hardness and bulk density, but a lower degree of expansion in Inulin the product. At a constant AC, increasing the IC resulted in a lower hardness and bulk density, Physical properties but higher degree of expansion of products and provided uniformity of air cell size and fine Structure structure.
    [Show full text]
  • Structure and Metabolism of the Intracellular Polysaccharide of Corynebacterium. Don D
    Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1969 Structure and Metabolism of the Intracellular Polysaccharide of Corynebacterium. Don D. Mickey Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Mickey, Don D., "Structure and Metabolism of the Intracellular Polysaccharide of Corynebacterium." (1969). LSU Historical Dissertations and Theses. 1679. https://digitalcommons.lsu.edu/gradschool_disstheses/1679 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. This dissertation has been microfilmed exactly as received 70-9079 MICKEY, Don D., 1940- STRUCTURE AND METABOLISM OF THE INTRACELLULAR POLYSACCHARIDE OF CORYNEBACTERIUM. The Louisiana State University and Agricultural and Mechanical College, Ph.D., 1969 Microbiology University Microfilms, Inc., Ann Arbor, Michigan STRUCTURE AND METABOLISM OF THE INTRACELLULAR POLYSACCHARIDE OF CORYNEBACTERIUM A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Microbiology by Don D. Mickey B. S., Louisiana State University, 1963 August, 1969 ACKNOWLEDGMENT The author wishes to acknowledge Dr. M. D. Socolofsky for his guidance during the preparation of this dissertation. He also wishes to thank Dr. H. D. Braymer and Dr. A. D. Larson and other members of the Department of Microbiology for helpful advice given during various phases of this research.
    [Show full text]
  • Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches
    foods Article Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches Matthew C. Allan, MaryClaire Chamberlain and Lisa J. Mauer * Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA; [email protected] (M.C.A.); [email protected] (M.C.) * Correspondence: [email protected]; Tel.: +1-(765)-494-9111 Received: 13 May 2020; Accepted: 3 June 2020; Published: 8 June 2020 Abstract: The gelatinization temperature (Tgel) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-starch interactions and the effects of sweeteners on Tgels. To document these effects, the Tgels of wheat, potato, waxy corn, dent corn, and 50% and 70% high amylose corn starches were determined in the presence of eleven different sweeteners and varying sweetener concentrations. Tgels of 2:1 sweetener solution:starch slurries were measured using differential scanning calorimetry. The extent of Tgel elevation was affected by both starch and sweetener type. Tgels of wheat and dent corn starches increased the most, while Tgels of high amylose corn starches were the least affected. Fructose increased Tgels the least, and isomalt and isomaltulose increased Tgels the most. Overall, starch Tgels increased more with increasing sweetener concentration, molar volume, molecular weight, and number of equatorial and exocyclic hydroxyl groups. Starches containing more short amylopectin chains, fewer amylopectin chains that span through multiple clusters, higher number of building blocks per cluster, and shorter inter-block chain lengths exhibited the largest Tgel increases in sweetener solutions, attributed to less stable crystalline regions.
    [Show full text]
  • Handbook of Polysaccharides
    Handbook of Polysaccharides Toolbox for Polymeric sugars Polysaccharide Review I 2 Global Reach witzerland - taad lovakia - Bratislava Synthetic laboratories Synthetic laboratories Large-scale manufacture Large-scale manufacture Distribution hub Distribution hub apan - Tokyo Sales office United Kingdom - Compton India - Chennai Synthetic laboratories Sales office United tates - an iego Distribution hub Distribution hub China - Beijing, inan, uzhou outh Korea - eoul Synthetic laboratories Sales office Large-scale manufacture Distribution hub Table of contents Section Page Section Page 1.0 Introduction 1 6.2 Examples of Secondary & Tertiary Polysaccharide Structures 26 About Biosynth Carbosynth 2 6.2.1 Cellulose 26 Product Portfolio 3 6.2.2 Carrageenan 27 Introduction 4 6.2.3 Alginate 27 2.0 Classification 5 6.2.4 Xanthan Gum 28 3.0 Properties and Applications 7 6.2.5 Pectin 28 4.0 Polysaccharide Isolation and Purification 11 6.2.6 Konjac Glucomannan 28 4.1 Isolation Techniques 12 7.0 Binary & Ternary Interactions Between Polysaccharides 29 4.2 Purification Techniques 12 7.1 Binary Interactions 30 5.0 Polysaccharide Structure Determination 13 7.2 Ternary Interactions 30 5.1 Covalent Primary Structure 13 8.0 Polysaccharide Review 31 5.1.1 Basic Structural Components 13 Introduction 32 5.1.2 Monomeric Structural Units and Substituents 13 8.1 Polysaccharides from Higher Plants 32 5.2 Linkage Positions, Branching & Anomeric Configuration 15 8.1.1 Energy Storage Polysaccharides 32 5.2.1 Methylation Analysis 16 8.1.2 Structural Polysaccharides 33 5.2.2
    [Show full text]