scholarly journals Effect of pectin on properties of potato starch after dry heat treatment

2021 ◽  
Vol 18 (7) ◽  
pp. 1375-1384
Author(s):  
Tian Jia ◽  
Jie Zeng ◽  
Haiyan Gao ◽  
Jikai Jiang ◽  
Jingxiang Zhao ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Potato Starch ◽  
Scanning Calorimetry ◽  
Heat Temperature ◽  
X Ray ◽  
Texture Profile ◽  
Dry Heat ◽  
Starch Structure ◽  
Pharmaceutical Industries ◽  
Dry Heat Treatment

Purpose: To evaluate the effect of pectin on the properties of potato starch after dry heat treatment. Methods: Rapid visco analyzer (RVA), differential scanning calorimetry (DSC), texture profile analyzer (TPA), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and x-ray diffractometry (XRD) were used to determine the properties of modified potato starch and pectin blends after dry heat treatment. Results: Results from RVA showed that the peak viscosity of modified potato starch decreased gradually with increase in pectin concentration, dry heat time and dry heat temperature, while starch breakdown decreased and setback was increased to varying degrees. The lowest breakdown was 792 cP at dry heat temperature of 140 °C. Modified potato starch had broader ranges of gelatinization temperatures and lower gelatinization enthalpy than raw potato starch. Dry heat treatment improved the hardness, gumminess and chewiness of the gels of modified potato starch and pectin blends SEM micrographs showed some cluster shapes in microstructure after dry heat treatment of starch-pectin blends. Infrared spectra revealed that pectin addition and dry heat treatment did not cause changes in starch structure. However, x-ray diffractograms indicated that dry heat treatment weakened the third peak of potato starch. Conclusion: These results indicate that dry heat treatment effectively alters the properties of potato starch and pectin blends. This finding broadens the applications of modified potato starch in food and pharmaceutical industries.

scholarly journals Effect of dry heat, microwave and ultrasonic treatments on physicochemical properties of potato starch with or without pectin

2021 ◽  
Vol 18 (7) ◽  
pp. 1365-1373
Author(s):  
Haiyan Gao ◽  
Kexin Meng ◽  
Jie Zeng ◽  
Jikai Jiang ◽  
Jinxiang Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Potato Starch ◽  
Microwave Treatment ◽  
Pasting Properties ◽  
Texture Profile ◽  
Dry Heat ◽  
Starch Gel ◽  
Starch Gels ◽  
Dry Heat Treatment ◽  
Starch Paste

Purpose: To investigate the effects of dry heat, microwave and ultrasonic treatments on the physicochemical properties of potato starch alone or blended with pectin. Methods: The physicochemical properties of potato starch gels prepared using microwave, ultrasonic and dry heat treatments were assessed. Pasting properties, gel strength, thermal properties and crystal texture of the potato starch were determined using Rapid Visco analyzer, texture profile analyzer, differential scanning calorimeter and x-ray diffractometer. Results: Dry heat and ultrasonic treatments significantly increased the peak viscosity of the potato starch, and significantly decreased its setback and pasting temperatures (p < 0.05). Dry heat treatment significantly increased the hardness, while dry heat and ultrasonic treatments significantly improved retrogradation of the potato starch (p < 0.05). Transparency of potato starch paste was significantly increased by the different treatments, except microwave treatment (p < 0.05). Potato starch gels blended with pectin and subjected to any of the treatments exhibited significantly increased hardness, when compared with raw potato starch (p < 0.05). The retrogradation of the potato starch was significantly improved by the different treatments. Dry heat and ultrasonic treatments significantly decreased the syneresis of potato starch with or without pectin (p < 0.05). The three treatments also significantly affected the gelatinization enthalpy of the potato starch with or without pectin, and exerted some effects on the crystallinity of the gels. Conclusion: The results obtained in this study suggest that differences in physicochemical properties of potato starch gels are due mainly to the degree of damage to starch granules caused by different treatments. The addition of pectin to potato starch gel greatly improves its hardness and retrogradation.

Kinetics of inactivating human parvovirus B19 and porcine parvovirus by dry-heat treatment

Transfusion ◽  
2008 ◽  
Vol 48 (4) ◽  
pp. 790-790 ◽  
Author(s):  
Johannes Blümel ◽  
Albert Stühler ◽  
Herbert Dichtelmüller
Keyword(s):  
Heat Treatment ◽  
Parvovirus B19 ◽  
Porcine Parvovirus ◽  
Human Parvovirus B19 ◽  
Dry Heat ◽  
Dry Heat Treatment ◽  
Kinetics Of

scholarly journals Effect of dry heat treatment along with some dormancy breaking chemicals on oil palm seed germination

2017 ◽  
Vol 112 ◽  
pp. 489-493
Author(s):  
K.M. Tabi ◽  
G.F. Ngando Ebongue ◽  
G.N. Ntsomboh ◽  
E. Youmbi
Keyword(s):  
Heat Treatment ◽  
Seed Germination ◽  
Oil Palm ◽  
Dormancy Breaking ◽  
Dry Heat ◽  
Dry Heat Treatment

scholarly journals Germination, Outgrowth, and Vegetative-Growth Kinetics of Dry-Heat-Treated Individual Spores ofBacillusSpecies

2018 ◽  
Vol 84 (7) ◽  
Author(s):  
Lin He ◽  
Zhan Chen ◽  
Shiwei Wang ◽  
Muying Wu ◽  
Peter Setlow ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Spore Germination ◽  
Differential Interference Contrast Microscopy ◽  
Content Type ◽  
Dry Heat ◽  
Heat Treated ◽  
Contrast Microscopy ◽  
Interference Contrast Microscopy ◽  
Dry Heat Treatment ◽  
Kinetics Of

ABSTRACTDNA damage kills dry-heated spores ofBacillus subtilis, but dry-heat-treatment effects on spore germination and outgrowth have not been studied. This is important, since if dry-heat-killed spores germinate and undergo outgrowth, toxic proteins could be synthesized. Here, Raman spectroscopy and differential interference contrast microscopy were used to study germination and outgrowth of individual dry-heat-treatedB. subtilisandBacillus megateriumspores. The major findings in this work were as follows: (i) spores dry-heat-treated at 140°C for 20 min lost nearly all viability but retained their Ca2+-dipicolinic acid (CaDPA) depot; (ii) in most cases, dry-heat treatment increased the average times and variability of all major germination events inB. subtilisspore germination with nutrient germinants or CaDPA, and in one nutrient germination event withB. megateriumspores; (iii)B. subtilisspore germination with dodecylamine, which activates the spore CaDPA release channel, was unaffected by dry-heat treatment; (iv) these results indicate that dry-heat treatment likely damages spore proteins important in nutrient germinant recognition and cortex peptidoglycan hydrolysis, but not CaDPA release itself; and (v) analysis of single spores incubated on nutrient-rich agar showed that while dry-heat-treated spores that are dead can complete germination, they cannot proceed into outgrowth and thus not to vegetative growth. The results of this study provide new information on the effects of dry heat on bacterial spores and indicate that dry-heat sterilization regimens should produce spores that cannot outgrow and thus cannot synthesize potentially dangerous proteins.IMPORTANCEMuch research has shown that high-temperature dry heat is a promising means for the inactivation of spores on medical devices and spacecraft decontamination. Dry heat is known to killBacillus subtilisspores by DNA damage. However, knowledge about the effects of dry-heat treatment on spore germination and outgrowth is limited, especially at the single spore level. In the current work, Raman spectroscopy and differential interference contrast microscopy were used to analyze CaDPA levels in and kinetics of nutrient- and non-nutrient germination of multiple individual dry-heat-treatedB. subtilisandBacillus megateriumspores that were largely dead. The outgrowth and subsequent cell division of these germinated but dead dry-heat-treated spores were also examined. The knowledge obtained in this study will help understand the effects of dry heat on spores both on Earth and in space, and indicates that dry heat can be safely used for sterilization purposes.

Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment

2021 ◽  
Vol 27 (2) ◽  
pp. 293-300
Author(s):  
Shota Koyama ◽  
Yuko Nemoto ◽  
Masahiro Ichikawa ◽  
Daiki Oka ◽  
Yoshimasa Tsujii ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Structural Changes ◽  
Egg White ◽  
Dry Heat ◽  
Gelling Properties ◽  
Dry Heat Treatment
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