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At least 1,117 records · Page 62Linked to original sources
PubMed1999

Interaction with amylopectin influences the ability of granule-bound starch synthase I to elongate malto-oligosaccharides.

This paper examines the properties in soluble form of two isoforms of starch synthase. One of these, granule-bound starch synthase I (GBSSI), is responsible for the synthesis of amylose inside the amylopectin matrix of the starch granule in vivo. The other, starch synthase II (SSII), is involved in amylopectin synthesis. Both isoforms can use amylopectin and malto-oligosaccharide as substrates in vitro. As well as acting as a substrate for GBSSI, amylopectin acts as an effector of this isoform, increasing the rate at which it elongates malto-oligosaccharides and promoting a processive rather than distributive mode of elongation of these compounds. The affinity of GBSSI for amylopectin as an effector is greater than its affinity for amylopectin as a substrate. The rate and mode of elongation of malto-oligosaccharides by SSII are not influenced by amylopectin. These results suggest that specific interaction with amylopectin in the matrix of the starch granule is a unique property of GBSSI and is critical in determining the nature of its products.

Amylopectin↗
PubMed1999

[Scanning electron microscope observation on endosperm starch grain characters in multiplasmic maize].

In this article, endosperm starch grains of eleven lines in multiplasmic maize were studied by scanning electron microscope. The results show that different cytoplasm has different effects on the characters of starch grain. The starch grains of three sweet corn cytoplasmic lines (su1, sh2, btl) are mainly spherical and packed tightly, which means they have some degree of similarity. While the grains of four cytolasmic male sterility lines (T, S, C, 21A) are mostly irregular and packed loosely except (T) Mo17, in which grains are tightly packed. The average diameter of these eleven varieties is ranged from 9.78 microns to 14.69 microns. Through the study of endosperm starch grain shape and size, we tried to explore the relationship between the property of starches and the quality of seeds. And this will significantly prompt the development of maize genetics and breeding.

Fertility↗
PubMed2000

Response of sugar interconversion, starch and protein accumulation to supplied metabolites during pod filling in chickpea.

Detached chickpea inflorescences bearing pods at 20 days after flowering (DAF) were cultured for 5 days in complete liquid medium supplemented separately with asparate, myo-inositol, alpha-ketoglutarate and phytic acid. Effect of these metabolites on sugar interconvestion and starch and protein accumulation in developing pods was studied. Substituting asparate (62.5 mM) for glutamine in culture medium decreased relative proportion of sucrose in all pod tissues but increased the level of sugars, starch and protein in pod wall and cotyledons. In cotyledons, whereas myo-inositol (75 mM) reduced the accumulation of starch without affecting protein level, alpha-ketoglutarate (44 mM) increased both starch and protein accumulation. Both myo-inositol and alpha-ketoglutarate increased relative proportion of sucrose in cotyledons. Phytic acid (1 mM) decreased in cotyledons 14C incorporation from glucose into EtOH extract (principally constituted by sugars), amino acids and proteins but increased the same into starch. In cotyledons, phytic acid also increased 14C incorporation from glutamate into amino acids but this increase was negatively correlated with protein synthesis. Phytic acid decreased the relative distribution of 14C from glucose and glutamate into sucrose from pod wall but enhanced the same into EtOH extract from embryo. Based on the results, it is suggested that mode of metabolic response to exogenously supplied metabolites widely differs in pod tissues of chickpea.

Aspartic Acid↗
PubMed2001

[Nutritional evaluation of green plantain flour dehydrated soups. Starch in vitro digestibility].

Previous works have shown that green plantain flour (GPF) contains a considerable amount of resistant with similar effects to dietary fiber. In order to diversify the use of this fruit the purpose of present study was to formulate and elaborate powered, dehydrated, cream type soups with green plantain flour flavored with vegetables (onion, coriander and leak) which increase the dietary fiber content of the preparation. Green plantain was peeled, cut in medium size pieces and submerged in 0.1% citric acid solution. The dehydration process was forced air-drying (80 degrees C), followed by milling. The same procedure was applied to the flavoring vegetables. To obtain the cream type soups various formulations were tried containing 50-63% resistant starch, 11.7-12% dietary fiber 6.5-6.9% protein. The mineral content of the preparations is reported. Viscosity of 1:10 (w/v) soups was 630-670 cps. In vitro starch digestibility after 6 hours was 38% with porcine amylase, increasing to 48% if the enzyme was from bacterial origin, supporting previous results that suggest resistance to hydrolysis of green plantain (GP) starch granules. In conclusion this study diversifies the use of GP and suggests that dehydrated GPF soups due to their high dietary fiber, resistant starch content and to the slow starch hydrolysis may be used in special nutrition regimes.

Dietary Fiber↗
PubMedDate not supplied

[Binding of lactones by polysaccharides of corn and potato starches].

Sorption of gamma- and delta-lactones from aqueous solutions by cryotropic gels of corn and potato starches was studied using capillary gas-liquid chromatography and Fourier transform infrared spectroscopy. The sorption patterns were similar for both types of starch. However, the sorption of lactones by potato starch was 5-10% lower than their sorption by cornstarch. The amount of substances bound by cryotextures of the starches depended linearly on their initial concentrations in gel. Increase in the length of the alkyl substituent improved sorption of lactones. It was shown that six-membered rings play a greater role in total lactone sorption than five-membered rings. The apparent constants and numbers of binding sites were estimated for compounds that reached the stage of saturation. The interaction between lactones and polysaccharides was accompanied by a decrease in their conformational lability and changes in the rheological characteristics of thermotropic and cryotropic starch gels.

Binding Sites↗
PubMed2002

[Resistant starches and immune system].

Different absorbtion level is inherent capacities for natural, resistant and hydrolized starches to regulate a volume of non-hydrolyzed starches in colon. This regulates an interaction with intestinal microflora to produce the short chain fatty acids and other bio-active compounds. The T- and B-lymphocyte receptors are targets for starches to disrupt the number and density of plasma membrane receptors CD3, CD4, and CD8. All starches regulate the expression of adhesion molecules LFA-1 and ICAM-1, as well as receptor Mac-1. Maize starch increases the level of spontaneous and ceramide-dependent apoptosis in thymic and spleen cells of experimental animals.

Animals↗
PubMed1992

[Effect of bean (Vicia faba) extrusion on nitrogen and starch intestinal flux in lactating cows].

Four mature lactating Holstein cows fitted with permanent ruminal, duodenal and ileal cannulae were used to study the effect of extrusion at 195 degrees C of beans (Vicia faba cv Castel) on organic matter (OM), nitrogen (N) and starch degradation in the rumen and their flow to and absorption from the small intestine. The test protein sources, raw beans (RB) and extruded beans (EB), provided about 45% of the dietary protein. The diets were composed of 23.1% beans, 56.2% corn silage, 10.1% corn grain and 10.7% Italian rye-grass hay on a DM basis; the diets were isocaloric (4.5 Mcal/kg of DM) and isonitrogenous (14% of DM). Cr-EDTA, YbCl3 and purines were used as liquid, particulate and bacterial markers respectively. Extruding the beans did not influence intraruminal pH (6.6), ammonia-N (99 mg/l) and volatile fatty acids (97 mM/l) concentrations. Apparent digestibility in total tract of energy, OM, N and starch were not affected with inclusion of EB instead of RB, the corresponding mean values were: 66, 68, 64 and 95% of intake. Apparent ruminal digestion of OM, starch and N in the forestomach were 39, 58 and 52% for diets containing RB and 38, 72 and 45% for EB diets; efficiency of bacterial protein synthesis (gN/kg organic matter truly digested in the stomach) was higher for EN diets compared with RN diets (25 vs 22). Eating diets including EB increased non-ammonia-N, bacterial-N and dietary-N flows (g/d) to the duodenum compared with diets containing RB: 409 vs 366, 216 vs 194 and 193 vs 172 respectively; while starch flow was reduced (1.5 vs 2.2 kg/d) and OM flow was unchanged (9.8 kg/d). Apparent digestion from the small intestine (g/d) of nonammonia-N, bacterial-N and dietary-N were higher for EB diets: 268 vs 229, 181 vs 160 and 87 vs 69 respectively; meanwhile, starch digestion decreased (975 vs 1,612). The PDIA, PDIN and PDIE contents (g/kg of DM) of the RB were 33, 175 and 127 respectively; the corresponding values after extrusion were: 58, 147 and 178.

Animal Feed↗
PubMed2003

[Physicochemical changes in starch during corn alkaline-cooking in varieties with different kernel hardness].

Changes in starch characteristics caused by alkaline-cooking in two corn genotypes (hard and soft) were studied in the present work. Color, pH, pasting properties (Brabender viscoamylograph), water sorption, solubility, swelling power and thermal analysis (Differential scanning calorimetry) were determined in starches previously extracted, from raw and alkaline-cooked hard and soft corns. A reduction in maximum viscosity peak, temperature at the endothermic peak and swelling power at 90 degrees C, and an increase in solubility was observed in starches obtained from both hard and soft corn after alkaline-cooking. Starch from hard corn showed an increment in initial pasting temperature after alkaline-cooking. Alkaline-cooking induced higher modifications in hard than in soft corn starch, probably as a result of its endosperm type and grain hardness, although optimum cooking times were used for each corn genotype.

Edible Grain↗
PubMedDate not supplied

Applications and uses of resistant starch.

For the past 30 years there has been a steady increase in our knowledge of the sources, uses and physiological effects of resistant starch. However, it has only been in the past decade that the use of ingredients with a high resistant starch content has occurred in foods, initially in Australia but now throughout the world. Foods containing these resistant starch-rich ingredients include not only staple foods, such as bread and breakfast cereals, but also foods designed for those with special physiological or medical needs, such as celiac sensitivity and ulcerative colitis, or for individuals who are seeking to manage energy intake and control weight. Resistant starch has other benefits when compared with traditional sources of dietary fiber in that the preparation and design of foods with additional health benefits have the appearance, taste, and texture characteristics that encourage people to consume these "better for you" foods. As our knowledge of the range of physiological effects that occur through the consumption of resistant starch increases, more applications will be found for their inclusion in an expanding range of foods around the world.

Diet↗
PubMed2004

Effect of binder additives on terbutaline hydrogels of alpha-PVA/NaCl/H(2)O system in drug delivery: I. Effect of gelatin and soluble starch.

In order to prepare ecologically and biologically safety physical cross-linked hydrogel of a-PVA/NaCl/H(2)O system, we prepared blend hydrogel of natural polymeric binders like gelatin and starch in above system, and effect of these binder additives were evaluated on terbutaline release kinetics. Terbutaline (1%) hydrogels of a-PVA(7%)/NaCl(11%)/H(2)O and a-PVA(7%)/H(2)O system (Cyclic FT process) were prepared along with various concentrations of gelatin and soluble starch by feed-mixture dissolving method. In case of a-PVA/NaCl/H(2)O system only one cycle gelation was done at -20 degrees C for 24 h. On the other hand 3 cycles were done by freezing at -30 degrees C for 16 h followed by thawing at room temperature for 8 h. Drug release was done by paddle method (USP type II) with a rotation of 50 rpm at 37 degrees C in distilled water. Swelling of the gel was done at 37 degrees C for 45 h and melting temperatures of the gel were also studied using the upside-down test tube method. Comparatively lower values of release rate, diffusion coefficient and kinetic constant were found from the blend hydrogel of a-PVA/starch/NaCl/H(2)O system. When % cumulative release was plotted vs. square root of time it showed straight lines, which indicated Higuchi Matrix Dissolution Model. Inclusion of starch binder increased the degree of swelling compared with that of gelatin. 15 h was found as equilibrium swelling time. A Fickian swelling of this blend hydrogel system indicated the swelling controlled Fickian diffusion type of drug release. Melting temperatures of the blend hydrogels were characteristically higher (94-95 degrees C) than that of cyclic FT (72-76 degrees C), resulting a thermostable hydrogel for biological system. SEM morphological studies of gel surface indicated the well-developed interpenetrating macromolecular network structure like fish net in starch blend gel prevails over other hydrogel studied here. Gelatin has got characteristic tunnel (200 microm in diameter) inside the macromolecular network that contributes this system higher release kinetics than that of starch.

Absorption↗
PubMed2004

[Anaerobic fermentation biohydrogen production from molasses, starch and milk wastewaters].

Research of anaerobic fermentation biohydrogen production from molasses, starch and milk wastewater in CSTR was conducted. The theoretic possibility of biohydrogen production from three kinds of organic materials and the hydrogen producing stability was also discussed. The results indicated that molasses and starch wastewaters are preferable feeds for anaerobic biohydrogen fermentation. The hydrocarbon is the optimal feed in the main three kinds of organic materials at present time. The sugars which dissolving better are preferable materials for biohydogen production than starch at present, but the starch is better than sugars for biohydrogen production in the future if the conditions could been controlled good. The niches are variety along with the different of feeds. The optimal pH values of stability operational controlling is 4.5 +/- 0.3 for sugars wastewater and 4.0 +/- 0.2 for starch wastewater. The ORP value must lower than -220 mV and the optimal value is about -300 mV. The milk wastewater is not the suitable biohydrogen production material in CST reactor.

Animals↗
PubMed2004

Physicochemical properties of Venezuelan breadfruit (Artocarpus altilis) starch.

Artocarpus altilis, seedless variety, is a fruit-producing plant which is cultived in Margarita Island, Venezuela, and is consumed by the inhabitants of the region. Its chemical composition and physical characteristics were determined. The chemical (AOAC and AACC methods), physicochemical, morphometric characteristics, viscoamylographic properties and digestibility in vitro of starch from Artocarpus were studied. The starch yield was 18.5 g/100 g (dw)w with a purity of 98.86%, 27.68 and 72.32% of amylose and amylopectin, respectively. Scanning electron microscopy showed irregular-rounded granules. Swelling power, water absorption and solubility values were determined and found to be higher than that of corn and amaranth starch. The amylographic study showed a gelatinization temperature at 73.3 degrees C, with high stability during heating and cooling cycles. Artocarpus starch could also be categorized in the group of mixed short chain branched/long chain branched glucan starches, this agrees with digestibility results that showed a high degree of digestibility in vitro. These results might be advantageous in medical and food use.

Artocarpus↗
PubMed2005

[Identification of Fritillaria herbal drugs by X-ray diffraction of starch grains].

OBJECTIVE: To provide a simple method to identify different of herbal drugs of Fritillaria. METHOD: The X-ray diffraction spectra of five Fritillaria powders were obtained by X-ray diffractometry (XRD). RESULT: By analyzing the diffraction peaks of starch over the 2theta diffraction angle in the range of 10 degrees-30 degrees, we concluded that the crystal type of starch in F. thunbergii, F. ussurensis, F. pallidifloca and F. hupehensis was B-type. However, the crystal type of starch in F. cirrhosa was CB-type. The degree of crystallinity of starch was 42.1%, 43.6%, 37.7%, 35.9% and 30.8%, corresponding to F. thunbergii, F. ussurensis, F. pallidiflcoca,F. cirrhosa and F. hupehensis. CONCLUSION: Based on the differences of crystallinity of starch and X-ray diffraction spectra of Fritillaria powders, different species of Fritillaria can be identified.

Crystallization↗
PubMed2005

[Study on IR of interaction of three modified-starchs and crystallization of calcium carbonate].

Three types of CaCO3 can be synthesized through biomimetic synthesis. In the present work, carboxymethyl-starch, etherified-starch, and phosphate-starch, used as organic matrices, were studied by FTIR. The result shows that the intensity of C-O peaks of the three modified-starchs changed. In addition, the intensity of C-O peaks was weakened or vanished obviously with the increase in time. The action mechanism of the modified-starchs and CaCO3 was briefly discussed.

Calcium↗
PubMed2006

[Influence modified and resistant potato starches on the E. coli culture].

Modified and resistant starches regulate the colon microbiota metabolism and gene expression. This adaptive response allows bacteria to obtain the new enzymes to metabolize the unusual substrates. The potato starches modify the colon residential microorganisms. It was a reason the study the influence of the modified and resistant potato starches on the E. coli lines defected in the gene reparation system. It allows us to estimate the participation of some components of gene reparation system in the adoptive response of bacteria to the chemical compounds. Potato starches in the concentration 1% have been found to be indifferent to the DNA E. coli lines Wp. RecA. PolA [Russian character: see text] UvrA. High amilose notato starch stimulates these lines growth that indicates to its prebiotic canacities.

Adenosine Triphosphatases↗
PubMedDate not supplied

Influence of the physicochemical properties and concentration of native and modified potato starch on the release of a hydrophobic drug from hard gelatin capsules.

The influence of the physicochemical properties and concentration of potato starch and sodium starch glycolate on the release of phenacetin from hard gelatin capsules is examined. Smaller quantities of sodium starch glycolate are necessary to improve the disintegration of the encapsulated powder mass and the drug release, compared to blends with potato starch. From the ratio of the absolute particle diameter increase to the mean pore diameter of the encapsulated powder mass no prediction about capsule disintegration could be made, contrary to tablets. A better correlation seems to exist between the total volume increase of the starch grains and the disintegration time of the formulation.

Capsules↗
PubMed1989

The effect of starch glove powder on joint and other tissues.

The purpose of this research was to establish the possible role of starch glove powder in complications following orthopaedic surgery using in vivo and in vitro techniques. Exposure of primary mouse peritoneal macrophages to starch glove powder caused 10% release of prostaglandin E2 (0.1 mg/ml, 16 h) but no increased release of lactate dehydrogenase, demonstrating that cell integrity had not been compromised. Long-term tissue reaction to starch glove powder was investigated in vivo by injection into mouse knee joints. Over a period of 52 weeks no inflammatory response was elicited, no starch was observed in the regional lymph nodes and none was found in joints after the 8th week. Starch glove powder appeared to be innocuous in the joint and although prostaglandin E2 release was stimulated in vitro, this had no apparent effect on joints in vivo.

Animals↗
PubMed1988

[Effect of the incorporation of additives on the aging of corn starch gels and "arepas"].

This research was carried out to investigate the effect of the incorporation of various additives on the ageing of corn starch and arepas. Starches were extracted from the endosperm of degerminated corn by a wet milling process, and its retrogradation, with or without the incorporation of additives was evaluated using the Brabender amilograph and by measuring the viscosity changes of the starch gels through time, using a Brookfield viscometer model RVT. The most effective additives in retarding the rate of ageing of starch gels, were used in the arepas. Likewise, trained panelists were utilized to find the levels of the additives incorporated in the arepas, by running taste threshold tests for each one of the additives. Textural changes of the arepas--maintained at two different storage temperatures, 9 degrees and 23 degrees C--were evaluated using an Instron texturometer. Preliminary tests with the corn starch allowed to choose the following additives: distilled monoglicerides, guar gum and hydrogenated vegetable oil. The effect of 15 different combinations of these additives on the texture of arepas was then studied, and findings revealed that only three of them were able to totally revert the retrogradation process, and maintain the hardness and elasticity within the expected range of a fresh-made arepa, when this is reheated until reaching a maximum temperature of 49 degrees C. A 66% of the hardening of the arepas prepared without additives can be reverted with the reheating process, but only if the product has not suffered dehydration. When stored for 24 hours at room temperature, unpacked arepas have a surface moisture loss of 47%, and even if reheated, hardening becomes irreversible in 84.6% of them.

Food Additives↗