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Phenylketonuria (PKU) is a genetic disorder necessitating a low-protein and phenylalanine diet. This study aimed to explore the feasibility of producing a low-protein pasta using potato and tapioca starches. The pasta formulation substituted semolina flour with a blend of potato and tapioca starches. Date kernel fiber and xanthan gum were incorporated as prebiotic compounds and texture enhancers, respectively. Physicochemical (moisture, fat, total ash, protein, phenylalanine, cooking loss, cooking time, color indexes, and hardness) and sensory properties (texture, flavor, color, and overall acceptability) were evaluated and compared against the control sample (based on semolina flour). The results demonstrated no significant alteration in moisture and fat content upon substitution, but a significant decrease in ash and protein content (p<0.05). Consequently, phenylalanine levels decreased from 530.58 mg/100 g in the control sample to 24.49-26.60 mg/100 g in the pasta. Replacing flour with starches increased cooking loss, reduced cooking time, and diminished pasta hardness compared to the control (p<0.05). The pasta exhibited higher L* and lower a* and b* values than the control. Sensory evaluation revealed that the pasta containing 35% potato starch and 40% tapioca starch attained the highest scores, indicating its favorable acceptability. Overall, this study suggests that the combination of potato and tapioca starches, along with date kernel fiber and xanthan gum, enables the production of and low-protein pasta suitable for PKU patients.

 

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In this research,nanocomposite coatings based on epoxy containing pristine graphene oxide and starch-modified graphene oxide are prepared and characterized by Fourier transfer infrared spectroscopy, andtheir crosslinking behavior is studied using nonisothermal differential scanning calorimetry.These nanocomposites, because of having platelet-like nanomaterials inside and their organic origin, can be applied as coating on metal surface in diverse industries.The reason behind using starch was its natural basis and abundance of hydroxyl groups in its structure which can take part in crosslinking reaction with epoxide. Neat epoxy systems having amine curing agent, and nanocomposites containing epoxy, amine curing agent, andpristine or starch-modified graphene oxide nanosheets were cure at different heating rates to assess their curing behavior. Change in hearing rate of test caused change in onset and peak temperature of the exotherm curves and consequently heat of reaction changed. It was observed that the presence of the graphene oxide nanosheets hindered the crosslinking reactions, while surface modification of them with starch natural polymer compensated for such a hindrance via catalytic role of starch, and increased crosslink density of system. 

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For investigation of potato starch properties , six potato cultivars were grown in Agricultural Research Field of Gorgan in 1381-2. Starches were extracted from these tubers and their physico-chemical properties were investigated in comparison with wheat starch. Dry matter and starch content and starch yield of potatoes were found to vary from 17.2–22, 10.6–14.6 and 9.2-12.6 % (on fresh weight basis) and the maximum and minimum of these values related to Concord and Deraga varieties, respectively. No significant difference was found at reducing sugars among fresh potatoes., Phosphorus content, viscosity and mean particle size were different among cultivars and were higher wheat starch , but amylose and protein content had no significant difference in potato starches whereas protein content of wheat starch was higher than potato starches.

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In order to develop the scope of application of polymer materials in the preparation of drilling fluids, in this study, various blends of wheat starch and copolymer of sulfonated polyacrylamide were prepared and the rheology and compatibility behavior of samples under different salinity and aging conditions were evaluated. The rheological behavior of starch-polyacrylamide blends in tap water and saturated brine water showed that the viscosity of the samples increased with increasing concentration of polyacrylamide copolymer in the both media. However, starch-polyacrylamide blends in saturated brine had less viscosity than tap water. It was observed that in both tap water and salt water saturated conditions after 4 hours of aging at 90 ° C, the viscosity of most samples increased. Comparison of the curves for empirical viscosity data and prediction of the mixing rule showed that in both of tap water and salt saturated water, positive deviation from the mixing rule is observed, which indicates the compatibility between the blend components. By performing the aging process, although positive deviation was still observed, this positive deviation slightly decreased, which means the negative effect of aging on the compatibility of the starch- copolymer of sulfonated polyacrylamide blend.
In conclusion, the results of this study showed that the blend of starch- sulfonated polyacrylamide copolymer is compatible at high temperature (90 °C) and saturated NaCl salt wate. Moreover, in some samples, this compatibility exists even after aging.
 

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The aim of this study was to establish and optimise a simplified method of halved grain culture, in order to utilise it to evaluate the ability of isolated sinks (developing wheat grains) in sucrose uptake and conversion (defined by sink strength) under unlimited source conditions. Both sucrose uptake and starch synthesis increased linearly over the incubation periods used in this study. A biphasic pattern of sucrose uptake in response to external sucrose concentrations was evident. Starch synthesis also increased curvilinearly with respect to external sucrose concentration. 2,4-dinitrophenol (DNP)) inhibited both sucrose uptake and starch synthesis. An increase in pH from 6.5 to 8 reduced both sucrose uptake and, to a lesser extent, starch synthesis. From these observations, a metabolically active uptake of sucrose by endosperm cells concomitant with a diffusional influx of sucrose into the endosperm cells were both evident. The relative importance of both the active and diffusional movement of sucrose and the importance of transport across the plasma membrane is discussed in the text.

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This study was carried out to evaluate the effect of different sources and levels of carbohydrate (glucose and corn starch) on growth performance and carcass composition of juvenile Siberian sturgeon (Acipenser baerii). Two weeks after acclimatization period to rearing conditions and basal diet, the number of 120 Siberian sturgeon juveniles weighing 25.64 ± 2.80g were randomly distributed into 12 fiberglass tanks in four treatments (glucose 15%, glucose 30%, corn starch 15% and corn starch 30%) in three replicates and kept at a density of 10 fish per tank (one fish per 35 liter) for a period of 8 weeks. Results showed that final weight, final total length, percentage of body weight increase, specific growth rate, mean daily growth, protein efficiency ratio and condition factor in fish fed corn starch 15% were high in comparison with other treatments (P>0.05). Fish fed corn starch 15% had the lowest (P>0.05) food conversation ratio. Significant difference was seen between fish fed corn starch 30% with fish fed glucose 15% in HSI (P0.05). The highest content of carcass protein was seen in corn starch 15% that showed significant difference with treatments glucose 15% and 30% (P

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In this investigation starch gelatinization in Barbari bread was studied. Starch gelatinization was examined by XRD and reducing sugars.Intensity and the hights of peaks of XRD (X-ray Diffraction) in breads with different weights ( 400 , 500 and 600gr ) followed V pattern which showe gelatinization of starch in Brbari bread.Results of diffractograms obtained at the third and fifth days was showed that in Barbari bread crystallization appear very slowly , It seems to be due to high moisture in it . Statistical results indicates that samples weights have no effect in gelatinization and baking have same effect on all samples .

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The effect of retrograded waxy corn starch on the rheologlcal properties of wheat flour dough and the final quality of baguette breads was investigated. Waxy corn starch pastes (10%) were stored at 5 °C for 7 days and the powder specimens of retrograded starches thus obtained were substituted of wheat flour for bread making at levels of 3, 5 and 7%.The rheological properties of dough were evaluated by farinograph and extensograph. Specific volume, moisture content and firmness of breads, were measured over a period of 0, 2, 4, 6 days. Sensory characteristics of breads were evaluated in the period of 24, 48, 72 storage hours. Water absorption was increased by retrograded waxy corn starch. Generally, the substituted flours developed viscosity rapidly but could not maintain the stability of paste viscosity. The dough made from the substituted flours exhibit weaker and less stability than that made from the wheat flour. The bread which contained retrograded waxy corn starch showed an increase in specific volume and the result of sensory evaluation showed that they were very acceptable. During the storage of bread, increase in firmness was suppressed by adding retrograded waxy corn starch. Results showed that incorporation of 5 % or 7% retrograded waxy corn starch produced considerable improvement in the shelf life of bread. During of storage (6 days), the bread including retrograded waxy corn starch maintained moistness and softness. As a result retrograded waxy corn starch could be used for bread making to improve the quality of bread.

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  Starch is the most abundant carbohydrate biopolymer that has excellent film-forming properties. But poor resistance to water vapour transport and poor mechanical properties are of its main problems. In this study a series of corn starch films with varying concentrations (0–20 %W/W) of citric acid and carboxymethyl cellulose (CMC) were prepared by casting method at 60˚C. The effects of citric acid on water vapor permeability (WVP), moisture absorption, solubility and mechanical properties were investigated. The WVP decreased from 4.63 to  2.61×10^-7 g/m.h.Pa as the citric acid percentage increased from 0 to 10%W/W. When the citric acid content of the films reached to 20%W/W, WVP increased about 15%. Moisture absorption and mechanical properties exhibited similar trends. In the presence of 10% citric acid, the introduction of CMC improved the moisture resistance of the composites. Using of 20%W/W CMC in the formulation increased ultimate tensile strength (UTS) by more than 59% compared to neat starch film. However, by increasing of the CMC concentration, the strain to break (SB) did not reduce significantly. 

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A structural study of traditional Iranian breads, in relation with staling has been carried out in this research by Scanning Electron Microscopy (SEM) employment. Popular Iranian flat breads of Barbari, Lavash an sangak were selected and stored up for durations  of  24, 48 and 72 hours. During these time intervals, staling  phenomenon occurred but the rate was varied among different bread kinds. It is evident that staling progress with time lapse, but it is different for 24, 48 and 72 hours of storage times. Microscopic study showed a quicker process of staling in Barbari bread during the first 24 hours of storage. Sensory evaluation was done for all the samples in respective time intervals. Results indicated no significant differences among panel judgements while there existed significant structural differences among bread samples. All samples became staled as compared with control, but Barbari bread became more stale as compared with  Lavash and Sangak. Overall results reveal that retrogradation of starch granules occurs during storage of bread, particularly at time lapses of 48 and 72 hours. Staling phenomenon occurred in all breads while its rates was different. In addition, it was shown that coagulation of gluten network during baking and its intensity during storage was an important factor. Flour components, baking conditions, time and baking process were also important interventing factors.

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Bread is the most consumed food of human. Amongst different types of breads, white breads are   of great favorite, however these kinds of breads contain low amount of dietary fiber compared to dark breads. On the other hand, the positive effects of fibers on human health have been well documented. In order to increase the fiber content of the bread, it is possible to use different fiber sources other than the bran in order to keep the favorable appearance of the bread. In this research the effects of addition of two fiber sources: cross-linked wheat starch and short barns at three levels of zero, 5 and 10 % on the quality of dough and flat bread (Barbari) were studied. The results showed that addition of 5% of cross-linked wheat starch had the best effects on dough and bread quality. In many aspects both fibers used, had similar effects, while in the case of color, cross-linked wheat starch (opposite to bran) did not change the color of the bread. Therefore it is possible to use cross-linked wheat starch to increase the dietary fiber content of the bread without any undesirable effects on bread quality.

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Due to disadvantages of synthetic packaging materials such as migration into food, polluting of environment, difficulty of recovery, high costs of raw materials and production, also modifying properties of starch based edible film, in this study different kinds of edible films from starch and tragacanth (Iranian gum) will be formulated and their properties investigated.  In this regard, edible films formulated by mixing potato starch, tragacanth (1-5%), Glycerol plasticizer (10-40%) and sunflower oil (0-20%), then the film mechanical (tensile strength and elongation), optical, solubility and water vapor permeability (WVP) properties measured. The results showed that physical and mechanical properties of potato starch-based edible films were affected by the content of tragacanth, glycerol and sunflower oil. The tragacanth gum increased tensile strength and reduced chroma, while glycerol reduced tensile strength and increased elongation at break. Also, the sunflower oil decreased solubility and water vapor permeability and increased elongation. Finally, amounts of 2% tragacanth, 30% glycerol and 17% sunflower oil were determined as optimum points for production of starch based edible films with optimum properties.  

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Production of high volume of sludge is an important problem in wastewater treatment plants that necessitates approach of a proper economical and environmental management method. Chemical conditioning is used for increasing sludge dewater-ability and its volume reduction. Researchers have shown that use of natural compounds have environmental superiority over chemical ones. Therefore, in this research the effect of three food wastes including starch, white bean and pomegranate skin extract on the sludge dewatering capability in lab scale batch system was investigated. From the results, pomegranate skin extract in optimum pH of 4 and concentration of 1000 ppm gave the best efficiency. In this case, the amount of TTF, sludge cake humidity, volume of filtered water in 10 second, sludge volume reduction and turbidity were 10 seconds, 88.31 percent, 50 ml, 25.55 percent and 24 FAU, respectively.

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The main aims of this study were to modify wheat and oat starches in order to improve their functional properties and to investigate the resulting changes on the morphological, rheological and thermal properties of the modified starches. Therefore, wheat and oat starches were hydroxypropylated by addition of 30 mL propylene oxide at 40 oC for 24 hours. The extent of hydroxypropylation measured as molar substitution for wheat and oat starches were 0.12% and 0.09% respectively.  Hydroxypropylation did not cause any considerable changes in the starch granular size and shape of oat starch, while, the granular structure of wheat starch was affected to some extent. The studies on the phase transitions associated with gelatinization of starch showed lower gelatinization parameters (To; Tp; Tc; and ΔH) for the hydroxypropylated starches. After hydroxypropylation of the samples, the peak viscosity, peak time and pasting temperature decreased while other viscosity parameters measured by RVA did not change considerably.    

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The combustion of fossil fuels containing sulfur results in the release of sulfur dioxide into the atmosphere and environmental pollution. Hence, the researchers focused on the biological desulfurization method. Dibenzothiophene is used as the model molecule to study the ability of the desulfurization of microorganisms. The most suitable sources of carbon, nitrogen and sulfur concentration optimized by response surface method to obtain the highest cell growth and biological desulfurization activity. The performance of iron nanoparticles on the growth and biodesulfurization activity of thermophilic bacterium Bacillus thermoamylovorans strain EAMYO was investigated. Characterization of starch-modified iron nanoparticles was performed by TEM, SEM. The images of TEM and SEM of starch / Iron nanoparticles showed that the Fe₃O₄ and Fe0 nanoparticles were 20 and 30 nm, respectively. The investigating the growth of microorganism in the presence of iron nanoparticles showed that these nanoparticles not only did not have a toxic effect on microorganism growth, but also increased the growth of microorganism in 96 h (OD 660 = 1.864, 1.896 respectively in the presence of nanoparticles Fe₀ and Fe₃O₄), while the highest rate of growth in the absence of nanoparticles in 96 h (OD660 = 1.51). Also, the activity of desulfurization in the presence of starch/Fe₀ nanoparticles and starch/Fe₃O₄ / starch increased by 26.52% and 10.75%, respectively, compared to the cells without the coating of iron nanoparticles.
 

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Mayonnaise is a kind of oil in water emulsion that generally contains 70-80% oil. Increasing knowledge of people about full fat food products has made manufacturers solve the problems related to the health concerns. In this research reduced fat mayonnaise samples (45% oil) were produced using xanthan (0-0.3%), guar (0-0.3%) and preglatinized corn starch (2-4%) as fat replacer by central composite design and their textural attributes (firmness, consistency, adhesive force and adhesiveness) were measured and compared with those of full fat mayonnaise (70% oil) as control sample. The highest textural values were observed for the sample which was made with 0.3% xanthan, 0.3% guar and 4% preglatinized corn starch and the lowest values were found for the sample containing only 2% starch as fat replacer. Most of the samples demonstrated textural values higher than those of control sample, describing high performance of the used hydrocolloids in developing thickness. Besides, synergistic interaction was observed between xanthan and pre gel corn starch that consequently resulted in improved textural properties. Modeling and high coefficients of determination revealed high satisfaction of the models to predict data.  

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      In order to understand rice quality well, there is requirement for knowing all components of its seed and investigating their interaction. In this research, to investigate the effect of proteins on the viscosity properties, some of Iranian rice varieties including Hasan Sarai, Khazar, Dorfak, Binam, Hashemi were selected. Using extraction by dilute alkali, protein content deleted and then viscosity of extracted starch was compared with its properties before extraction. The result showed viscosity properties that changes in cooking temperature including Peak (maximum viscosity during heating the sample), Trough, Final viscosity, Breakdown, Setback, Pasting temperature and pasting time. With rising the temperature due to absorption of water by the starch granules and protein, viscosity properties will increase. The effect of protein on all characteristics was significant at the 1% level except the maximum viscosity however the combined effects of protein and genotype was significant for all traits. The greatest impact of protein  on the minimum viscosity was observed in Binam (+119.16) and the lowest was observed in Khazar (+14.64). When the sample is cooled during a period time, final viscosity again increases and at the end of test, final viscosity is recorded. Protein Removal from sample decreased the amount of final viscosity and the most influence was observed in Hashemi (+ 99.25). The rate of setback is changes which occur upon cooling or of gelatinized starch. Effect of protein on setback of obtained gel was significant in all varieties and the most and the lowest effect recorded respectively in Khazar (+ 95.15) and Hasan Sarai (+23.87). Also, the effect of protein on the trough was negative in all varieties. With protein removal, viscosity curve will rise in less time. Actually, protein in rice grain, postpones emergence of gelatinization properties and subsequently increases required time for cooking. Different pasting rates for every variety with the same amylose content, implies involvement of proteins in this case. So, although starch has been known as the most important factor in rice quality, protein can also be considered as a measure of influence.    

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In this research, starch - poly vinyl alcohol –nanoclay nanocomposites made from casting method and the effects of poly vinyl alcohol (PVA) and nanoclay (MMT ( on the morphological and roughness properties, were studied. Afterward the effects of adding PVA and MMT content on the barrier properties have investigated. The results from atomic force microscopy (AFM) showed that, adding of PVA, increased the roughness of starch film, while adding MMT decreased its roughness. The results from moisture absorption showed that starch film show the highest moisture absorption (86.25%) after 72 h and with adding PVA the moisture absorption decreased to 69.73%. with adding of  MMT, the moisture absorption decreased too and the lowest content was in 7% of MMT content (48.4%). The results from contact angle test confirmed the results from moisture absorption and showed that adding of PVA increased the contact angle from 24.06º to 31.17º after 60 second. With adding of MMT the contact angle increased significantly from 31.17º to 42.55º for starch-PVA-0% MMT and starch-PVA-7% MMT films. The colorimetry showed that PVA didn’t affect hunter parameter but MMT increased the transparency of starch-PVA films and the optimum content for transparency were 5 & 7% MMT contents.    

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In this research modified corn starch(pregelatinisation) was used at levels of 3,5,7,10% levels to substitute wheat flour and production of barbary bread .Chemical analysis (moisture,ahe,insoluble ash, protien, fat, fibre, pH, particle size, moisture and dry gluten zeleny test, falling number was determined on corn modified starch ,blank and treated flour. The  rheological  properties of dough were also evaluated by farino,extenso amylographs. Staling analysis was done in days of 1,3and 5 by 6 trained panel. Moisture, ash, acid insoluble ash, moisture and dry gluten, protein,fat, zeleny number, pH was descreased by corn modified starch(pregelatinisation). falling number increased by corn modified starch(pregelatinisation).But  fibre content was not changed. The results of  rheological tests showed,That water absorption and softening degree was increased but stability,development time and  quality number was reduced in farinogram and resistence to extention, extensibility and  area under curves was improved in extensogram.The results of amylograph test showed that gelatinization tempretur was reduced,and peak viscosity of blank speciment was not significantly different with pregelatinization starch speciment(5%).The results of sensory test showed that treated breads quality were acceptable and were retareded staling.