Search results for "Starch"
showing 10 items of 182 documents
Quinoa wet-milling: Effect of steeping conditions on starch recovery and quality
2019
Cereal starches play an important role in the food and non-food industries because of their low cost, availability, and ability to impart a wide range of techno-functional properties. The main objective of this research was to isolate starch, germ, protein, and fiber components from quinoa by a wet-milling procedure. The effect of steeping time and temperature on starch recovery and its quality was investigated. The quinoa steeping conditions, such as time (1, 5, and 9 h) and temperature (30, 40, and 50 °C), in SO2 solution with lactic acid were investigated using a 32 factorial design in order to optimize the starch separation and its quality. The effect of steeping conditions on starch wa…
Responses of Young Peach Trees to Root Confinement
1994
Rooted cuttings of Nemaguard peach [Prunus persica (L.) Batsch.] were grown in 0.18-, 0.36-, 0.90-, and 2.40-liter containers for 16 weeks to study the influence of root confinement on growth, gas exchange, water uptake, and leaf carbohydrate and nutrient content. An automatic nutrient-solution dispensing system was used to ensure uniform fertility among treatments and to prevent drought stress. Leaf area and stem length were reduced by root confinement 6 to 7 weeks after transplanting, and differences among treatments increased throughout the experiment. Final tree dry weights were reduced by 51% over a 13-fold reduction in rooting volume, but dry weight partitioning was largely unaffected…
Interactions between flavor compounds and food ingredients and their influence on flavor perception
2002
Interactions between flavor compounds and food ingredients are reviewed and their influence on flavor perception is discussed. Proteins are known to bind flavor compounds. For β-lactoglobulin, the most-studied example, hydrophobic interactions with volatiles are described. The effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed. In general, the retention of volatiles by protein is much lower than that by fat. In emulsions, however, the presence of protein at the oil/water interface induces a significant effect on flavor release and flavor perception of hydrophobic flavor compounds. For starch, an extensively studied hydrocolloid, amy…
Impact of Plasmopara viticola on starch metabolism and stomachal functions in grapevine leaves
2011
The grapevine downy mildew affects leaves and young berries and can affect the harvest quality and quantity. The causal agent is the obligate biotroph oomycete Plasmopara viticola that induces severe physiological alterations in infected leaves. One is the abnormal accumulation of starch in oil spots, the characteristic symptoms of the disease. Another is a deregulation of stomatal movements. Stomata, natural openings on the leaf surface allowing gas exchanges between the plant and the atmosphere, stay abnormally open during the night and do no longer close upon water stress or ABA treatment in infected leaves. This thesis is divided into two chapters that aim to i) explain the origin and m…
Effect of water on glass transition in starch/sucrose matrices investigated through positron annihilation lifetime spectroscopy: a new approach
2011
Glass transition is studied through positron annihilation lifetime spectroscopy (PALS) in maize starch matrices containing 10 (batch STS10) and 20 (STS20) w/w% sucrose, as a function of temperature (T) and water content (c(w)). To circumvent important losses of water upon heating while recording the PALS spectra, a new method is developed: instead of a series of measurements of τ(3), the triplet positronium lifetime, at different T, the latter is kept constant and the series relates to c(w), which is left to decrease at a constant rate. Similarly to the changes in τ(3) with T, the τ(3)vs. c(w) plots obtained show a smooth linear increase until a break, denoting the occurrence of glass trans…
Spatial analysis of plant metabolism: Sucrose imaging within Vicia faba cotyledons reveals specific developmental patterns
2002
During legume embryogenesis the differentiation of the cotyledons proceeds gradually in a wave-like manner. The process is metabolically and genetically controlled and regulated by sugars. In order to perform a spatial and temporal analysis of the sugar distribution pattern a new method was developed to specifically measure sucrose directly in tissues via bioluminescence and single photon counting. This enabled a quantitative sucrose imaging with a resolution close to the single cell level. The procedure was applied on sections of Vicia faba cotyledons covering the main stages of histodifferentiation. Young embryos before the storage phase contained moderate levels of sucrose, which were ev…
Characterization of a sucrose/starch matrix through positron annihilation lifetime spectroscopy: unravelling the decomposition and glass transition p…
2010
The triplet state of positronium, o-Ps, is used as a probe to characterize a starch-20% w/w sucrose matrix as a function of temperature (T). A two-step decomposition (of sucrose, and then starch) starts at 440 K as shown by a decrease in the o-Ps intensity (I(3)) and lifetime (τ(3)), the latter also disclosing the occurrence of a glass transition. Upon sucrose decomposition, the matrix acquires properties (reduced size and density of nanoholes) that are different from those of pure starch. A model is successfully established, describing the variations of both I(3) and τ(3) with T and yields a glass transition temperature, T(g) = (446 ± 2) K, in spite of the concomitant sucrose decomposition…
Alteration of anion gap during almost total plasma replacement with synthetic colloids in piglets
2000
In ten piglets (body weight 8.2-11.6 kg), acid base, electrolyte and anion gap changes were investigated during almost total plasma replacement with hydroxyethyl starch (HES) and modified fluid gelatin (GEL) in saline solution using a cell saver autotransfusion technique. During the study, there were only moderate acid base changes, but marked disturbances in anion balance. At study end, the mean chloride concentration was significantly higher (mmol/l: normal values 97-108, HES 116 +/- 1.5, GEL 108 +/- 1.1, p0.01) and the mean anion gap was significantly lower in the HES group in comparison to the GEL group (mmol/l: normal values 5-14, HES 3 +/- 1.7, GEL 11.9 +/- 0.9, p0.01). It is conclude…
Toxicological assessment of mesoporous silica particles in the nematode Caenorhabditis elegans
2018
[EN] Here we report the toxicological evaluation of mesoporous silica particles (MSPs) in the nematode C. elegans. Specifically, we have investigated the effect of bare micro- (M0) and nano-sized (N0) MSPs, and their corresponding functionalized particles with a starch derivative (Glu-N) (M1 and N1, respectively) on C. elegans ageing parameters. The toxicity of MSPs, their impact on C. elegans lifespan, movement capacity, progeny and ability to survive upon exposure to acute oxidative stress were assessed. This study demonstrated that both size particles assayed (M0 and N0), labeled with rhodamine and monitored through fluorescence microscopy, are ingested by the nematode. Moreover, toxicit…
Thixotropic Behavior of Salad Dressings Stabilized with Modified Starch, Pectin, and Gellan Gum. Influence of Temperature
2008
The thixotropy of low‐oil salad dressing has been analyzed at different temperatures (8–26°C). The usual formulation containing modified starch (4%) was compared with others in which part of the starch had been substituted by pectin (0.5%) or different concentrations of gellan (0.1 and 0.5%). Up and down flow curves were measured, showing in all cases shear thinning behavior and fitting the Herschel‐Bulkley model. Thixotropic areas enclosed by the up curve and the corresponding different down curves, STh, were obtained. With the aim of establishing comparative results, and since the viscosities were quite different, the parameter considered was relative thixotropic area, SR (%)=100 (STh/Sup…