Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine t...

The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are promising alternative non-renewable resins, offering sustainable and environmentally friendly single-use products. This article provides chronology development packaging. Particular emphasis is placed on challenge...

Isolates of Mima polymorpha and Herellea vaginicola obtained from retail food products were investigated for their ability to hydrolyze proteins, starch, and lipids as well as for their ability to initiate growth under varying conditions of pH, sodium chloride concentration, and temperature. None of the isolates hydrolyzed starch and a few hydrolyzed proteins, whereas most were actively lipolyt...

A rice (Oryza sativa L.) genomic clone encoding the gene for a form of soluble starch synthase (SSS1) and its 5'- and 3'-flanking regions has been isolated and sequenced. The SSS1 gene contained 15 exons interrupted by 14 introns. The exon/intron organization of the SSS1 gene was divergent from that of the rice Waxy gene coding for granule-bound starch synthase, thus suggesting that the SSS1 an...

The effect of increasing ageing time (t) of starch on the activity of three amylolytic enzymes (Termamyl, San Super, and BAN) was investigated. Although all the enzymatic reactions follow michaelian kinetics, v(max) decreased significantly (P < 0.05) and K(M) increased (although not always significantly) with the increase in t. The conformational changes produced in the starch chains as a conse...

Sorghum (Sorghum bicolor (L.)Moench) is a starch-rich grain similar to maize (Zea mays L.), but sorghum has been underutilized for biobased products and bioenergy. This study was designed to investigate the effects of supercritical-fluid-extrusion (SCFX) of sorghum on ethanol production. Morphology, chemical composition, and thermal properties of extruded sorghum were characterized. Analysis of...

The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters ...

The need for sophisticated component therapy has resulted in improved techniques for obtaining concentrates of platelets and granulocytes. The use of single donors as a source for these products is advisable to avoid multiple sensitizations. A method for obtaining large quantities of platelets has been established rather easily. Obtaining concentrated granulocytes represents a greater problem o...