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Photoelectron spectroscopy and quantum chemistry studies are used to investigate the structure and bonding of AuB8−.

Because of its low toxicity, bismuth is considered to be a "green metal" and has received increasing attention in chemistry and materials science. To understand the chemical bonding of bismuth, here we report a joint experimental and theoretical study on a series of bismuth-doped boron clusters, BiBn- (n = 6-8). Well-resolved photoelectron spectra are obtained and are used to understand the structures and bonding of BiBn- in conjunction with theoretical calculations. Global minimum searches find that all three BiBn- clusters have planar structures with the Bi atom bonded to the edge of the planar Bn moiety via two Bi-B σ bonds as well as π bonding by the 6pz orbital. BiB6- is found to consist of a double-chain B6 with a terminal Bi atom. Both BiB7- and BiB8- are composed of a Bi atom bonded to the planar global minima of the B7- and B8- clusters. Chemical bonding analyses reveal that BiB6- is doubly antiaromatic, whereas BiB7- and BiB8- are doubly aromatic. In the neutral BiBn (n = 6-8) clusters, except BiB6 which has a planar structure similar to the anion, the global minima of both BiB7 and BiB8 are found to be half-sandwich-type structures due to the high stability of the doubly aromatic B73- and B82- molecular wheel ligands.

The skin, which is the largest organ of the human body, is in direct contact with pollutants in the surrounding atmosphere. Meanwhile, 1-nitropyrene (1-NP), the most abundant nitro-polycyclic aromatic hydrocarbon found in particulate matter, is known to have carcinogenic effects; however, studies on its toxicity in human and canine skin are still needed. In this study, we investigated 1-NP-induced apoptosis and inflammatory pathways in HaCaT cells. In addition, we also measured the cytoprotective effect of methyl gallate (MG), which is widely distributed in medicinal and edible plants and is well known for its anti-inflammatory and antioxidant properties. MG inhibited 1-NP-induced cell death and apoptosis pathways, including the cleavage of PARP and activation of caspase-3, -7, and -9. MG also suppressed 1-NP-induced COX-2 expression and phosphorylation of mitogen-activated protein kinases (MAPKs) and MAPK kinases (MAPKKs). Our findings suggest that 1-NP induces skin toxicity in human and canine through apoptosis and inflammatory responses, and moreover, that this can be prevented by treatment with MG.

Physical homogenization was applied to the production of a starch-lipid complex formed through a hydrophobic interaction between amylose and fatty acid molecules. In addition, vegetable oils as a source of fatty acids and wheat starch as a source of amylose molecules were used to produce the starch-lipid complex. The complex index was significantly (p

Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.

Photoelectron spectroscopy and quantum chemistry studies are used to investigate the structure and bonding of AuB

A new and convenient calculation method based on Rice-Ramsperger-Kassel-Marcus (RRKM) theory assuming an extremely loose transition state (LTS) has been attempted to predict the branching ratio in photodissociation. This method enables estimation of the branching ratios without detailed structural information on the transition state which is indispensable in conventional RRKM calculations. To evaluate our simple method through comparison to the experimental results, photodissociation of 1-bromo-3-chlorobenzene cation (3BCB

Because of its low toxicity, bismuth is considered to be a "green metal" and has received increasing attention in chemistry and materials science. To understand the chemical bonding of bismuth, here we report a joint experimental and theoretical study on a series of bismuth-doped boron clusters, BiB

Physicochemical properties of acetylated (AC), cross-linked (CL), and hydroxypropylated (HP) chestnut starches were investigated. Modified chestnut starch showed low RS and amylose contents. AC revealed the highest solubility and HP showed the highest swelling power at 60 °C. CL showed the lowest solubility and swelling power at both 60 and 90 °C. AC and HP showed a lower pasting temperature and higher peak viscosity than native chestnut starch (NC). Modified chestnut starch formed gels at higher solid content than NC. CL had the lowest freeze-thaw stability, and AC and HP showed the strongest tolerance to freeze-thaw cycles. Amylopectin melting enthalpy of NC dramatically increased over the first 2 days and continued increasing gradually until day 24. On the other hand, all the modified chestnut starches showed a slight increase in amylopectin melting enthalpy, indicating retarded retrogradation. CL showed the lowest degree of retrogradation, followed by HP, AC, and NC.

This is a case of a 56-year-old man with Castleman disease (CD) who improved after kidney transplantation (KTP). CD is an uncommon lymphoproliferative disorder that was found incidentally on biopsy during dialysis in the current patient and was followed up without further treatment. However, the lesion showed improvement after KTP. Therefore, active KTP can be considered even if CD is one of the lymphoproliferative disorders that can occur as a complication after KTP.

Borophenes are atom-thin boron layers that can be grown on coinage metal substrates and have become an important class of synthetic 2D nanomaterials. The interactions between boron and substrates are critical to understand the growth mechanisms of borophenes. Here, we report an investigation of copper-boron interactions in the Cu2B8− bimetallic cluster using photoelectron spectroscopy and quantum chemical calculations. Well-resolved photoelectron spectra are obtained at several photon energies and are combined with theoretical calculations to elucidate the structures and bonding of Cu2B8−. Global minimum searches reveal that Cu2B8− consists of a Cu2 dimer atop a B8 molecular wheel with a long Cu–Cu bond length close to that in Cu2+. Chemical bonding analyses indicate that there is clear charge transfer from Cu2 to B8, and the Cu2B8− cluster can be viewed as a [Cu2+]-borozene complex, [Cu2+][B82–]. In the neutral cluster, no Cu–Cu bond exists and Cu2B8 consists of two Cu+ centers interacting with doubly aromatic B82− borozene. The charge transfer interactions between Cu and boron in the Cu2B8− cluster are analogous to charge transfer from the copper substrate to the first borophene layer recently reported to be critical in the growth of bilayer borophenes on a Cu(111) substrate.

Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed lower initial hardening compared with the control for up to 5 days. X-ray diffraction (XRD) pattern of RSE showed a B+V-type pattern, and the relative crystallinity showed that GLY and SE lowered the initial and final crystallization of rice cake. Both GLY and SE affected the retrogradation enthalpy, glass transition temperature, and ice melting enthalpy in differential scanning calorimeter (DSC). However, 1H NMR relaxation time (T2) of rice cake decreased regardless of additives. From these results, the addition of glycerol and sucrose stearate inhibits the retrogradation process of rice cakes, which will solve industrial problems. Applying the Avrami equation for retrogradation kinetics of rice cake was suitable in XRD and DSC with high coefficient of determination (0.9 &lt, R2). Meanwhile, the other retrogradation index improved the R2 when the exponential rise to maximum equation was used. This suggests that there is an alternative of Avrami equation to predict the retrogradation.

Using restructuring technology, A- or B-type crystalline granular potato starch was produced from amorphous granular potato starch (AGPS). AGPS was prepared using ethanol-heat processing, and hydrothermal treatments were performed with different moisture contents (18, 29, 200% d.b.) and temperatures (4, 25, 40, 60, 80 °C) for 3 weeks. AGPS showed no endothermic peak in a DSC thermogram, while hydrothermally treated AGPS (HAGPS) revealed endothermic peaks. In X-ray diffraction, AGPS displayed an amorphous pattern, and HAGPS displayed A- or B-type crystalline patterns depending on treatment temperature and moisture content. Neither AGPS nor HAGPS had typical RVA pasting curves, and their viscosities gradually increased. Raman spectroscopy and FT-IR confirmed that ordered structure and crystalline regions increased in HAGPS. Resistant starch (RS) and slowly digestible starch (SDS) contents of HAGPS increased but rapidly digestible starch (RDS) content decreased compared to AGPS. These results elucidated that hydrothermal treatment could change the physicochemical properties of AGPS and produce an identical material, such as granular potato starch with A-type and B-type crystalline granular potato starch.

The objective of this study was to characterize dry heat-induced wheat starch–pectin hydrolysate (WST/PH) complexes to develop the retrogradation-retarded starch. Native (N-) and protease-treated (P-) WST were used as starch sources. Pectin hydrolysates were mixed independently with N-WST and P-WST to a mixing ratio of 49:1 (based on total solid contents), followed by drying below 10% moisture and dry heat treatment at 130 °C for 4 h. The molar degrees of substitution (MS) was higher for WST/PH complexes than its mixtures, and apparent amylose contents decreased with their MS. Relative to WST/PH mixtures, solubilities were higher for WST/PH complexes, while swelling powers didn’t differ. WST/PH complexes showed the lower degree of retrogradation, setback viscosities, slowly gelling tendency, and syneresis. These phenomena were more pronounced in WST/PH mixtures and complexes prepared with P-WST. Overall results suggest that dry heat-induced WST/PH complexes could be a potential retrogradation-retarded starch to replace chemically-modified starches.

Analytical methods including solvent extraction followed by gas chromatography/ion-trap (GC/IT) with scan and MS/MS mode, a GC/mass selective detector (GC/MSD), and liquid chromatography/triple quadrupole mass spectrometers (LC/MS/MS) were optimized to identify and quantify terbutryn. The spike recovery was 96.5% using GC/IT with scan mode and 103.5% with MS/MS mode, 90.3% by GC/MSD, and 92.5% by LC/MS/MS. The limit of detection (LOD) was 0.0015 mg/kg by GC/IT with scan, 0.026 mg/kg with MS/MS mode, 0.015 mg/kg with GC/MSD, and 0.026 mg/kg by LC/MS/MS. Of the four methods, GC/IT with scan mode was determined to be the most sensitive (with LOD: 0.0015 mg/kg and limit of quantitation (LOQ): 0.0047 mg/kg), rapid (retention time: 9.6 min) and the most precise method (relative standard deviation: 17%) for the quantification of terbutryn. GC/IT with scan mode proved to be the more sensitive analytical method for terbutryn than other methods in this study, showing better accuracy and rapid analysis.

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p

The structures of [(aniline)-(methanol)-(water)

Erythorbyl laurate (EL) can be produced via lipase-catalyzed esterification between erythorbic acid and lauric acid. In this study, we evaluate the anti-inflammatory effect of EL in the early stage of atherosclerosis. EL suppressed tumor necrosis factor (TNF)-α-induced monocyte adhesion to vascular endothelial cells and expression of vascular cell adhesion molecule (VCAM)-1 in human umbilical vein endothelial cells (HUVECs). Additionally, EL suppressed TNF-α-induced p65/IκB kinase (IKK)/IκB phosphorylation in HUVECs. Western blot analysis of cytosolic and nuclear cell fractions and immunofluorescence showed that EL suppressed TNF-α-induced translocation of p65 from the cytoplasm to the nucleus. EL also inhibited phosphorylation of extracellular-signal-regulated kinase (ERK) 1/2, p38, and c-Jun N-terminal kinases (JNK) 1/2 in HUVECs. EL suppressed TNF-α-induced phosphorylation of Akt, IRAK1, and TAK1 in HUVECs. Quantitative RT-PCR analysis showed that EL significantly suppressed TNF-α-induced interleukin (IL)1B, IL6, TNFA, and CCL2 mRNA expression in HUVECs. Additionally, oral administration of EL suppressed TNF-α-induced IL6 and TNFA expression in the mouse aorta. EL could represent a promising functional nutrient that can be ingested for the prevention of vascular inflammation via decreased monocyte infiltration to the vascular endothelium and suppression of inflammatory nuclear factor (NF)-κB and mitogen-activated protein kinases (MAPKs) signaling pathways.

The objective of this study was to investigate the impact of removing starch granule-associated proteins (SGAPs), especially starch granule-associated surface and channel proteins, on the overall characteristics of corn and rice starches. Protease treatment predominantly removed SGAPs on surfaces and in channels of the starches without significant damage, as evidenced by confocal laser scanning microscopy coupled with protein-specific and non-reactive fluorescent dye staining. Compared to untreated starches, protease-treated (PT) starches showed higher solubility and lower swelling power. However, there were no changes in their gelatinization and melting temperatures, despite their higher relative crystallinity. The stability of swollen starch granules during shearing was reduced following SGAP removal, reducing their peak, final and setback viscosities of the paste. Taken together these results indicate that SGAP removal predominantly affects the rheological properties of starch. Furthermore, the lower setback in PT-starch pastes suggests short-term retrogradation may be retarded by protease treatment of starch.

Millimeter waves are electric waves between 30 and 300 GHz. They are known to affect microbial growth. Here, the effects of millimeter waves on the microbiological and physicochemical properties of Makgeolli irradiated during fermentation were investigated. Millimeter waves at 60 and 70 GHz were used, and the fermentation was carried out at 30°C. The numbers of both lactic acid bacteria and yeasts have changed with similar pattern each then during the fermentation, but the effect of milimeter wave treatment was not critical as growth patterns were independent of both irradiation period and wave frequency. Furthermore, pH and total acidity did not change during fermentation. Although irradiation drastically increased sugar production during the initial stage of fermentation, the change was not frequency dependent. At the end of fermentation, the alcohol content in irradiated Makgeolli was definitely higher than that in un-irradiated Makgeolli, and the difference was frequency dependent.

Based on the current thermal processing conditions for rice noodles (80–85 °C for 20–30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low R 2 (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity (70 °C, 22.95 min), (2) for digestibility and gelatinization (88.18 °C, 34.89 min), and (3) for all three variables (88.5 °C, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.

The objective of this study was to characterize the flavonoid compounds found in the different grain parts of common and tartary buckwheat, and to determine the contribution of these flavonoids to the antioxidant properties of buckwheat. Eight flavonoid compounds were quantified and their antioxidant activity determined by FRAP, DPPH, and ABTS assays. Of the flavonoid compounds identified rutin was the most abundant, particularly in tartary buckwheat, in which it comprised approximately 90% of total flavonoid content. Flavan-3-ols were detected in common but not tartary buckwheat, and quercetin was detected only in tartary buckwheat. Flavonoid content—in particular, levels of rutin, orientin, and/or epicatechin gallate—was found to influence the total antioxidant activity of buckwheat. Results from this study indicate that antioxidant activity is not only closely associated with flavonoid content, but that different flavonoids contribute differently to the total antioxidant activity of common and tartary buckwheat.

The effects of reducing pork hind legs concentrations from 80% to 60% and replacing the pork head meat with up to 20% pork head meat were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. The increasing the pork head levels from 0% to 20% increased the protein content, pH, reduction in diameter, reduction in thickness, and shear force of hamburger patties, but decreased the moisture content, lightness, redness, yellowness, cooking yield, and water holding capacity of hamburger patties. The fat and ash contents of the hamburger patties with different amounts of pork hind legs and pork head showed no significantly different sensory characteristics from the control and all the treatments (p>0.05). The hamburger patties with increasing pork head levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 and T2. Therefore, replacing pork hind legs with pork head meat in the formulation was successfully similar to control hamburger patties, with best results obtainedon replacing up to 10% pork head meat.

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p

There is ongoing effort to discharge patients early after hip fracture surgery to reduce the medical and economic burden. We tried to find whether there is any related side effect, and discovered that early discharge, especially before 10 days after surgery, is associated with higher mortality. The aim of this study was to analyze the association between the length of hospital stay after hip fracture and 1-year mortality in older adults aged ≥ 65 years old. We conducted a retrospective cohort study using the Korean National Health Insurance Service data to identify patients who were discharged after hip fracture surgery from 2007 to 2009 among 487,460 older adults of age ≥ 65 years. The lengths of stay involving hip fracture surgery were categorized at 10-day interval, and analyzed in relation to 1-year mortality from the date of hospital discharge. A total of 4213 patients were discharged after hip fracture surgery, of whom 604 (14.3%) died within 1 year of discharge. The average length of stay was 30.7 days (standard deviation 24.5 days). The 1-year mortality was the highest for the length of stay ≤ 10 days group at 21.7%, followed by 15.2%, 14.3%, 13.3%, and 12.4% for > 40, 21–30, 31–40, and 11–20 days groups, respectively (p value 0.05). On Cox proportional hazard regression, the adjusted hazard ratio for length of stay ≤ 10 days group was 1.56 (95% confidence interval 1.14–2.12) against the reference group (11–20 days), while other groups did not show statistical significance. Higher risk of death was associated with increasing age, male gender, Charlson comorbidity index ≥3, subtrochanteric fracture, and discharge to tertiary care hospitals and long-term care hospitals. Older adults discharged within 10 days of hospital admission for hip fracture surgery have higher 1-year mortality after discharge.

Chestnut starches were isolated from chestnuts cultivated in three different regions of Korea (Gongju-si (GJ), Gwangyang-si (GY), and Hadong-gun (HD)), and their physicochemical properties were investigated to assess further potential commercial uses of chestnuts. GJ and HD had higher protein and fat content than GY. GJ had the highest amylose content (20.37%). Chestnut starch granules were shaped as rounded triangles or irregular ovals, 2–10 µm in size, with B-type X-ray diffraction patterns. HD showed the highest solubility and swelling power at 90°C. DSC analysis revealed that the thermal properties of the three starches were not significantly different (p

Retrogradation kinetics of conventionally and high hydrostatic pressure (HHP)-assisted chemically modified (cross-linked with sodium trimetaphosphate/sodium tripolyphosphate (STMP/STPP) and acetylated with acetic anhydride) corn starches were investigated. During storage at 4°C, the glass transition temperature (Tg′) and the ice melting enthalpy were measured using differential scanning calorimetry (DSC), and relative crystallinity was measured using an X-ray diffractometer (XRD). In both conventionally and HHP-assisted modified corn starches, the Tg′ value and relative crystallinity increased during first 7–10 days of storage, then stabilized, whereas the ice melting enthalpy decreased until 10 days of storage, then remained constant. HHP-assisted modified starch showed different retrogradation kinetics from conventionally modified starch. However, the retrogradation rates of both samples were lower than for native corn starch. Although the Tg′ value, the ice melting enthalpy, and relative crystallinity represent different physicochemical properties, all can be used as indicators for evaluation of starch retrogradation.

The characteristics of frozen rice cakes after thawing them using different methods, such as standing at room temperature (NT), running water (RWT), pan-grill (PT), steam (ST), microwave (MWT), and superheated steam thawing (SHST), were compared. Frozen rice cakes treated by MWT or SHST showed the shortest thawing time of 3 min. The MWT treatment showed the largest thawing loss, while the ST treatment showed the highest moisture content. The ST, RWT, and MWT treatments showed the highest water activity values. The NT treatment exhibited the highest hardness values, whereas the ST treatment showed the lowest values, possibly due to the adverse effects of high temperature on them. Sensory evaluation showed differences in appearance, moistness, and tenderness according to the thawing method, but there was no significant difference in overall acceptability. This study suggests that the qualities of frozen rice cakes varied depending on the different thawing methods.

Effects of milling methods and organic acids treatments on rheological properties of rice flour were investigated. The average particle-size of wet-milled rice flour was lower and showed lower pasting temperature, peak viscosity, and storage modulus values than those of dry-milled rice flour. Wet-milled rice flour treated with citric acid showed significantly low viscosity and viscoelastic properties, as the concentration of citric acid increased, whereas wet-milled rice flour treated with acetic acid was not significantly affected by the acetic acid concentration. Rheological property of baekseolgi (Korean rice cake) made with wet-milled citric-acid-treated rice flour showed a similar trend in viscoelasticity, wherein citric acid treatment lowered the hardness of the rice. However, cohesiveness increased with increasing citric acid concentration. Overall, milling method affected the particle size, which influenced the viscosity and heat stability, whereas citric acid treatment affected the rheological properties of rice flour. These results are expected to contribute to the development of an appropriate method for rice flour application.

Response surface methodology (RSM) was used to determine the optimum ultra high pressure extraction (UHPE) conditions for two independent variables, pressure and time. Extraction yield and crude saponin content increased with both pressure and time. Treatment time, in particular, greatly affected extraction yield and crude saponin content. The optimum conditions for maximizing either extraction yield or crude saponin content were determined to be 446.46 MPa for 14.84 min and 450 MPa for 15 min, respectively. The extraction yield and crude saponin content obtained using conditions optimized for each individual parameter were 22.67±1.23% and 16.59±0.76 mg/g, respectively. On the other hand, extraction performed according to conditions optimized for both extraction yield and crude saponin content produced 23.47±1.04% and 16.59±0.76 mg/g, respectively. Moreover, UHPE was one of the most effective extraction methods compared to other extraction methods (heat reflux, ultrasound-assisted and microwave-assisted extractions).

We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy, and waxy endosperm, as well as hard wheat, were tested for amylose content, pasting properties, and SC baking quality. Starches isolated from wheat flours of normal, single-null partial waxy, double-null partial waxy, and waxy endosperm were also tested for pasting properties and baked into SC. Double-null partial waxy and waxy wheat flours produced SC with volume of 828–895 mL, whereas volume of SC baked from normal and single-null partial waxy wheat flours ranged from 1,093 to 1,335 mL. The amylose content of soft white and club wheat flour was positively related to the volume of SC (r = 0.790, P < 0.001). Pasting temperature, peak viscosity, final viscosity, breakdown, and setback also showed significant relationships with SC volume. Normal and waxy starch blends having amylose contents of 25, 20, 15, and 10%...

Granular and non-granular cationic starches were prepared through the reaction of tapioca and corn starches with 2,3-epoxypropyl trimethyl ammonium chloride (ETMAC) using conventional and ultra high pressure (UHP)-assisted reactions. The cationic starches were characterized with respect to morphology, degree of substitution (DS), FT-IR, 13C NMR, X-ray diffraction pattern, solubility and swelling power, pasting viscosity, and flocculating activity. Non-granular (relative to granular) cationic starches possessed higher DS values. While DS values of non-granular cationic starches were lower for UHP-assisted (relative to conventional) reaction, granular cationic starches did not differ for both reactions. For flocculation activity, granular cationic starches with lower solubility and higher swelling power were higher than non-granular counterparts with reversed patterns in solubility and swelling power, regardless of conventional and UHP-assisted reactions. Overall results suggested that flocculation activity of cationic starches may be directly associated with their swelling powers (relative to DS values).

High hydrostatic pressure (HHP) processing is an attractive non-thermal technique because of its potential to achieve interesting functional effects. In spite of the rapid expansion of HHP application to food systems, limited information is available on effects of HHP on modification of starch and their struc- tural and physicochemical properties. Therefore, functional roles of HHP in starch modification such as acid-hydrolysis, hydroxypropylation, acetylation, cross-linking and cationization of starch, as well as physicochemical properties of HHP-assisted modified starches were reviewed. HHP-assisted modified starches revealed similar or different physicochemical properties compared to conventionally modified starches, suggesting the consideration of HHP as a processing parameter for hydrolysis and modification of starch. Moreover, HHP-assisted starch modification would be an attractive technology and can be ef- fectively used in starch industry with relatively low cost and short reaction time.

Retrogradation kinetics of chestnut starches from three different regions of Korea were investigated during storage at 4 °C. The retrogradation properties were determined using four DSC characteristics: glass transition temperature (\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ {\text{T}}_{\text{g}}^{\prime } $$\end{document}Tg′), ice melting enthalpy (ΔHi), amylopectin melting enthalpy (∆Hr) and degree of retrogradation (DR). The Gongju (GJ) starch showed the highest gelatinization enthalpy (∆Hg) value, followed by Gwangyang (GY) and Hadong (HD). \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ {\text{T}}_{\text{g}}^{\prime } $$\end{document}Tg′ of all samples gradually increased with increasing storage time, while ∆Hi decreased as the storage time increased. ∆Hr of all samples significantly increased after 2 days of storage. DR, calculated based on ∆Hg and ∆Hr, showed a similar tendency with ∆Hr. The retrogradation rates of three chestnut starches were analyzed using the Avrami equation, and the time constants (1/k) were obtained. GY, GJ and HD showed the fastest retrogradation rate in \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ {\text{T}}_{\text{g}}^{\prime } $$\end{document}Tg′, ∆Hi, and ∆Hr, respectively suggesting that each sample experienced different retrogradation kinetics in different region.

A recent study showed that the digestion of glycemic carbohydrates in the distal part of the small intestine has the potential to regulate satiety and food intake levels. In this study, we investigated different processing methods (oil-frying and popping) of rice with citric-acid treatment for the efficient regulation of glucose production in small intestinal mucosal α-glucosidases. Glucose generation from citric-acid-treated rice products was drastically decreased due to the cross-linking of the starch molecules. Interestingly, oil-frying or popping under high-temperature and high-pressure conditions can be used to process rice or other cereals for gelatinizing starch molecules without water. Thus, various rice processing methods combined with citric-acid treatment can be used to develop rice or cereal-based food products, which can attenuate glucose spikes and extend glucose delivery.