The Experts below are selected from a list of 18384 Experts worldwide ranked by ideXlab platform
Zhu Jiaran - One of the best experts on this subject based on the ideXlab platform.
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Effects of protein in Wheat flour on retrogradation of Wheat Starch.
Journal of food science, 2014Co-Authors: Lian Xijun, Guo Junjie, Wang Danli, Li Lin, Zhu JiaranAbstract:Albumins, globulins, gliadins, and glutenins were isolated from Wheat flour and the effects of those proteins on retrogradation of Wheat Starch were investigated. The results showed that only glutenins retarded retrogradation of Wheat Starch and other 3 proteins promoted it. The results of IR spectra proved that no S–S linkage formed during retrogradation of Wheat Starch blended with Wheat proteins. Combination of Wheat Starch and globulins or gliadins through glucosidic bonds hindered the hydrolysis of Wheat Starch by α-amylase. The melting peak temperatures of retrograded Wheat Starch attached to different proteins were 128.46, 126.14, 132.03, 121.65, and 134.84 °C for the control with no protein, albumins, glutenins, globulins, gliadins groups, respectively, and there was no second melting temperature for albumins group. Interaction of Wheat proteins and Starch in retrograded Wheat Starch greatly decreased the endothermic enthalpy (△H) of retrograded Wheat Starch. Retrograded Wheat Starch bound to gliadins might be a new kind of resistant Starch based on glycosidic bond between Starch and protein. Practical Application The main finding in the paper is uncovering the different effects of proteins in Wheat flour on retrogradation of Wheat Starch. Those proteins could be used to control retrogradation of Wheat Starch, such as glutenins retard retrogradation of Wheat Starch, albumins, globulins, and gliadins promote retrogradation of Wheat Starch. Glycosidic bond formed between Wheat Starch and gliadins might greatly resist hydrolysis of Wheat Starch by amylase. Such retrograded Wheat Starch would possibly become a new kind of resistant Starch.
Chuanqing Zhong - One of the best experts on this subject based on the ideXlab platform.
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Economical production of vitamin K2 using Wheat Starch wastewater
Journal of Cleaner Production, 2020Co-Authors: Chao Zhang, Huixue Ren, Chuanqing ZhongAbstract:Abstract In order to reduce the production cost of vitamin K2, Wheat Starch wastewater was used to produce vitamin K2 using Bacillus subtilis W-17. The Starch and protein in effluent could reduce the amounts of carbon and nitrogen sources in the medium. The liquefied Wheat flour replaced glycerol as an external carbon source. The phosphate in Wheat Starch wastewater could meet the needs of B. subtilis W-17. Wheat Starch wastewater was used as a process water. The Response surface methodology (RSM) was then employed to optimize the medium of producing vitamin K2, and the result was as follows: 16.1% Wheat flour, 14.3 g/L soybean peptone and 26.4 g/L soybean meal. Under this condition, the vitamin K2 production was increased to 41.43 mg/L. The fermentor test further proved that the use of Wheat Starch wastewater had a little effect on the growth of B. subtilis and vitamin K2 synthesis. This process saved 33% of the carbon source cost, 7% of the nitrogen source cost, 100% of the phosphate and process water costs. As all waste came from food factories, the safety of products and the psychological acceptance of consumers were higher. In addition, the process could offset the disposal costs of Wheat Starch wastewater. These investigations would lay the foundation for reducing the pollution of Wheat Starch wastewater, exploring a late-model for cleaner vitamin K2 production.
Paul A. Seib - One of the best experts on this subject based on the ideXlab platform.
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In vivo digestibility of cross-linked phosphorylated (RS4) Wheat Starch in ileostomy subjects
Bioactive Carbohydrates and Dietary Fibre, 2017Co-Authors: Marina Iacovou, J. Lim, C.c. Maningat, A. Bogatyrev, Sushil Dhital, Michael J. Gidley, Yong-cheng Shi, Jane G. Muir, Paul A. SeibAbstract:An intervention study was conducted to determine the in vivo digestibility of a commercial Type 4 resistant Starch, namely, cross-linked phosphorylated (0.4% P) Wheat Starch (CLP Wheat Starch). Commercial unmodified (native) Wheat Starch was the negative control. Eleven ileostomy subjects participated in a randomized, double-blinded, cross-over design with a one-week washout period between test meals. Subjects consumed a plant-free breakfast including 26.8 g CLP Wheat Starch which was determined to contain 25.0 g of Prosky dietary fiber. The control breakfast included 26.9 g of commercial Wheat Starch. The subjects collected 2 h effluents over the next 24 h, and the wet effluents were assayed for total Starch by AOAC Method 996.11. That assay was estimated to recover an average of 80.0% of the total Starch in effluents when the subjects consumed CLP Wheat Starch. The in vivo level of RS in the commercial sample of raw CLP Wheat Starch (0.4% P) was determined to be 84.0%, whereas that of raw native Wheat Starch was 10.8%. The effective in vivo dietary fiber of CLP Wheat Starch was 89.0% compared to native Wheat Starch. When determining in vivo RS using the ileostomy model, if the origin of resistance to digestion in the Starch is not robust, the Prosky assay will likely underestimate the ileal output of dietary fiber (RS).
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Understanding the Physicochemical and Functional Properties of Wheat Starch in Various Foods
Cereal Chemistry, 2010Co-Authors: Clodualdo C. Maningat, Paul A. SeibAbstract:ABSTRACT This report highlights the structure and myriad properties of Wheat Starch in various food systems. Granule shape, size, and color, plus the proportion of A- and B-granules, amylose content, and molecular structure largely determine its functionality in food. The role of Wheat Starch is portrayed in three categories of flour-based foods that differ in water content. Wheat Starch influences the appearance, cooking characteristics, eating quality, and texture of pasta and noodles, and its role is more than a filler in yeast-leavened bread products. Recent developments in the properties and applications of commercially important Wheat pyrodextrins and RS4-type resistant Wheat Starches are reported, along with their use to produce fiber-fortified foods. Gluten-free foods are also discussed.
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mechanical properties of poly lactic acid and Wheat Starch blends with methylenediphenyl diisocyanate
Journal of Applied Polymer Science, 2002Co-Authors: Hua Wang, Paul A. SeibAbstract:Poly(lactic acid) (PLA) and Wheat Starch are biodegradable polymers derived from renewable sources. A previous study showed that thermally blending Starch and PLA in the presence of methylenediphenyl diisocyanate (MDI) enhanced the mechanical properties of the blends. In this work, blends of PLA with various levels of Wheat Starch and MDI were hot mixed at 180°C then hot-pressure molded at 175°C to form test specimens. The blends were characterized for mechanical properties, fracture microstructure, and water absorption. Pure PLA had a tensile strength of 62.7 MPa and elongation of 6.5%. The blend with 45% Wheat Starch and 0.5 wt % MDI gave the highest tensile strength of about 68 MPa with about 5.1% elongation. The blend with 20% Starch and 0.5 wt % MDI had the lowest tensile strength of about 58 MPa with about 5.6% elongation. Dynamic mechanical analysis showed that storage modulus increased and tan δ decreased as Starch level increased, but almost leveled off when Starch level reached 45% or higher. Water absorption of the blends increased significantly with Starch content. Yet the blend, if water proofed on its surface, has potential for short-term disposable applications. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 84: 1257–1262, 2002; DOI 10.1002/app.10457
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Cross-linking of Wheat Starch and hydroxypropylated Wheat Starch in alkaline slurry with sodium trimetaphosphate
Carbohydrate Polymers, 1997Co-Authors: Kyungsoo Woo, Paul A. SeibAbstract:Abstract Wheat Starch was cross-linked at 40 °C and pH 11.0 by slurrying the Starch (30% solids) in a solution of sodium trimetaphosphate (STMP), sodium hydroxide, and sodium sulfate. The extent of cross-linking was determined by an increase in alkaline fluidity or by a decrease in alkaline clarity. Response surface analysis showed that cross-linking increased with increasing levels of STMP (0.5-1.5%, based on Starch, bos) and sodium sulfate (0–4.0%, bos) over a reaction period of 120–720 min. A regression equation with first and second order terms showed that STMP and sodium sulfate concentrations and the reaction time accounted for 99% of the variability in alkaline fluidity. Wheat Starch (37% slurry) was hydroxypropylated by reaction with propylene oxide (8%, bos) for 24h at 45 °C in alkali (pH 11.5) containing 16.0% sodium sulfate (bos). The hydroxypropylated (4.5wt%) Wheat Starch (DS 0.12-0.13) was not isolated but was cross-linked with STMP (0.1-0.5%, bos) over a 10–40 min reaction period. A comparison of pasting curves at pH 3.5 showed that some of the cross-links produced by STMP were less stable than those produced by phosphoryl chloride, indicating a low level of pyrophosphate as well as monophosphate cross-links. The less stable cross-links were diminished by changing reaction conditions with STMP.
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Extraction of Wheat Starch with aqueous sodium hydroxide
Cereal Chemistry Journal, 1997Co-Authors: Naoko Matsunaga, Paul A. SeibAbstract:ABSTRACT Wheat Starch was extracted with aqueous sodium hydroxide at 30–38% Starch solids, pH 11.5–12.3, and 25–42°C for 0.17–24 hr. Stirring Wheat Starch at pH 12.3 and 25°C for 3 and 24 hr, then washing with water, neutralizing, and washing again, removed 70 and 90% phosphorus (P), respectively. Adding 16% sodium sulfate (dry Starch basis) into the alkaline medium removed ≈80% of P at pH 12.0 and 25°C in 3 hr and >95% of P at pH 11.7 and 42°C in 3 hr. Sulfate ion was absorbed strongly by Wheat Starch in aqueous sodium hydroxide at pH 12.0, and sodium sulfate also increased the Starch's uptake of hydroxide ion. Low-P Wheat Starch (>90% of P removed) retained the fatty acids in the untreated Starch, but a fatty acid-amylose complex was not detectable by differential scanning colorimetry. The enthalpy of gelatinization of the low-P Wheat Starch almost matched that of prime Starch, as did its X-ray diffraction pattern. Those data are consistent with saponification of the lysophospholipid in the amorphous ph...
Victor J. Morris - One of the best experts on this subject based on the ideXlab platform.
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The effect of added sugars on the retrogradation of Wheat Starch gels by X-ray diffraction
Food Hydrocolloids, 1991Co-Authors: P. Cairns, K.j. I’anson, Victor J. MorrisAbstract:Abstract The effect of added sugars on the retrogradation of Wheat Starch gels has been investigated by X-ray diffraction methods. Addition of ribose, sucrose or glucose to Wheat Starch gels at the ratio of Starch:sugar:water of 1:1:1 was found to reduce the rate of amylopectin recrystallization in these gels during storage. The effectiveness of these sugars in suppressing retrogradation followed the order ribose > sucrose > glucose. More detailed studies on the addition of ribose to Wheat Starch gels have shown that the rate of amylopectin recrystallization decreases progressively with increasing ribose content. Preliminary studies using oligosaccharides have suggested that the reduction in the rate of crystallization increases with increasing molecular weight.
Yaoqi Tian - One of the best experts on this subject based on the ideXlab platform.
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Inhibition of Wheat Starch retrogradation by tea derivatives.
Carbohydrate polymers, 2015Co-Authors: Haihua Zhang, Sun Binghua, Shikang Zhang, Zhu Yuejin, Yaoqi TianAbstract:The effect of four industrial tea derivatives (tea polyphenols [TPS], tea water-soluble extracts [TSE], tea polysaccharides [TSS], and green tea powder [GTP]), on the retrogradation of Wheat Starch was investigated using texture profile analysis (TPA), differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and the α-amylase-iodine method. The addition of the four tea derivatives resulted in decreased hardness and increased cohesiveness of the Starch gel as shown by the TPA test. The DSC data demonstrated an increase in the enthalpy change of Starch gelatinization and a decrease in the enthalpy change of Starch recrystallite dissociation. The RVA results indicated that the peak viscosity, representing the intermolecular forces of Wheat Starch, was reduced after addition of TPS, TSE, and TSS, respectively, but was increased by GTP. Furthermore, the half crystallization time in the Avrami equation almost doubled after the separate addition of the tea derivatives.
