Application of various drying methods to produce enzymatically hydrolyzed porous starch granules
- Authors: Gao, Fei , Li, Dong , Bi, Chonghao , Mao, Zhihuai , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Drying Technology Vol. 31, no. 13-14 (2013), p. 1627-1634
- Full Text: false
- Reviewed:
- Description: Porous starch powders were produced by hydrolyzing corn starch with a mixture of α-amylase and glucoamylase followed by drying the hydrolyzed starch by oven, spray, and vacuum freeze-drying methods. The starch granule structure, adsorption capacity, crystalline/amorphous nature, and gelatinization behavior of both the native and porous starch samples were investigated. The porosity, adsorption capacity, and thermal stability were found to be highest in the freeze-dried porous starch while the crystallinity was highest in spray-dried porous starch. This study shows that relatively heat-stable porous starch can be produced by using enzymatic hydrolysis followed by freeze drying or spray drying. The porous starch, produced in this way, can be preferably used as an adsorbent in the food, pharmaceutical, chemical, cosmetic, and agricultural industries. © 2013 Copyright Taylor and Francis Group, LLC.
- Description: C1
Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology
- Authors: Bi, Chonghao , Li, Dong , Wang, Li-jun , Wang, Yong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 92, no. 2 (2013), p. 1151-1158
- Full Text: false
- Reviewed:
- Description: The effect of flaxseed gum (FG) on the rheological and nonlinear stress response behaviors of mixed soy protein isolate (SPI)-flaxseed gum (FG) dispersions were studied. Results showed that the viscosity of the SPI-FG mixed dispersions increased significantly with increase in the FG concentration. Both the shear stress and the apparent viscosity values as a function of shear rate were fitted well using Power law model as expected. The frequency dependence of G′, G′′ and tan δ of soy protein isolate decreased as the FG concentration increased. The large amplitude oscillatory shear (LAOS) test and Fourier transform (FT) rheology analysis showed that the addition of flaxseed gum strongly affected the structure of the SPI-FG mixed dispersion system as shown by deformation of the nonlinear stress response curve and significantly altered magnitude of higher harmonic curve. The addition of FG increased the instantaneous strain softening effect of the SPI-FG mixed dispersion system. © 2012 Elsevier Ltd.
- Description: 2003011034
The adsorption and release characteristics of CPFX in porous starch produced through different drying methods
- Authors: Gao, Fei , Li, Dong , Bi, Chonghao , Mao, Zhihuai , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Drying Technology Vol. 31, no. 13-14 (2013), p. 1592-1599
- Full Text: false
- Reviewed:
- Description: The drug adsorption and release characteristics of porous starches produced through hot air drying, spray drying, and vacuum freeze drying were investigated using ciprofloxacin as model drug. A UV/visible spectrophotometer, Fourier-transform infrared spectrometer, differential scanning calorimeter, and X-ray diffractometer were used to determine the drug adsorption/release, drug/starch interaction, glass transition, and crystallinity of porous starch samples. The amount of ciprofloxacin adsorbed in three different porous starches was 5.58%, 8.91%, and 11.43%, respectively. The ciprofloxacin-loaded porous starches had glass-transition-related endothermic peaks between 55°C and 65°C and melting-related endothermic peaks between 120°C and 150°C. Up to 75% of the loaded ciprofloxacin was released from the freeze-dried sample within 30 hrs. The freeze-dried porous starch also showed higher ciprofloxacin loading rate, higher glass transition temperature, and higher ciprofloxacin release rate. A two-phase dynamic drug release model was found to satisfactorily fit the release kinetics of ciprofloxacin (R2 > 0.995). © 2013 Copyright Taylor and Francis Group, LLC.
- Description: C1
Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength
- Authors: Bi, Chonghao , Li, Dong , Wang, Li-jun , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 92, no. 1 (January 2013), p. 98-105
- Full Text: false
- Reviewed:
- Description: The viscoelastic property and scaling behavior of acid (glucono-delta-lactone)-induced soy protein isolate (SPI) gels were investigated at various ionic strengths (0-800 mM) and five protein concentrations ranging between 4% and 8% (w/w). The infinite storage modulus (G '(infinity)) and the gelation start time (t(g))which indicate the progress of gelation process exhibited strong ionic strength dependence. The storage modulus and critical strain were found to exhibit a power-law relationship with protein concentration. Rheological analysis and confocal laser scanning microscopy (CLSM) analysis were applied to estimate the fractal dimensions (D-f) of the gels and the values were found to vary between 2.319 and 2.729. The comparison of the rheological methods and the CLSM image analysis method showed that the Shih, Shih, Kim, Liu, and Aksay (1990) model was better suited in estimating the D-f value of acid-induced SPI gel system. (C) 2012 Elsevier Ltd. All rights reserved.
- Description: C1