Article
Food Science & Technology
Jana K. Richter, Bon-Jae Gu, Pichmony Ek, Debomitra Dey, Steven R. Saunders, Girish M. Ganjyal
Summary: This study investigates the interaction between starch and pomace by adjusting their ratio through extrusion. The results show that the addition of pomace significantly reduces the expansion ratio of the product, and there are distinctions between different blends. FTIR and NMR spectroscopy suggest that the main interaction between starch and pomace is through hydrogen bonding.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Breana Downs, Katarzyna Skrzypczak, Jana K. Richter, Tomasz Krajka, Marina Ikuse, Joshua B. Bernin, Girish M. Ganjyal
Summary: This study examined the impact of legume-derived proteins, specifically pea and fava bean protein, with different solubility levels on the expansion of corn starch. Results showed that proteins with higher solubility had different effects on expansion compared to proteins with lower or medium solubility. The solubility of proteins correlated with expansion ratio, unit density, water solubility index, torque, and specific mechanical energy. However, further research is needed to determine if solubility is the main factor affecting expansion.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Carolyn F. Ross, Steven R. Saunders, Girish M. Ganjyal
Summary: This study investigated the inclusion of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) in corn starch (CS) extrusion processing. Blends were prepared with different concentrations of CNC and MCC in CS. The results showed that CNC-based extrudates maintained a high expansion ratio (ER) even at high CNC concentrations due to the lower crystallinity index (CrI) and particle size of CNC compared to MCC. This study provides insights into the potential application of CNC and MCC in manufacturing extruded products with high fiber content.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agricultural Engineering
Oguz K. Ozturk, Svend G. Kaasgaard, Lorena G. Palmen, Bernardo Vidal, Bruce R. Hamaker
Summary: The study identified and quantified structures in the fine and coarse fiber fractions that retain starch, with protein matrix contributing to 54% of total starch retention. Confocal microscopy showed differences in starch granules placement in different regions of the endosperm. Protein disruption is likely to lead to the largest increase in starch extraction.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Biochemistry & Molecular Biology
E. Morales-Sanchez, A. H. Cabrera-Ramirez, M. Gaytan-Martinez, A. L. Mendoza-Zuvillaga, G. Velazquez, M. G. Mendez-Montealvo, M. E. Rodriguez-Garcia
Summary: A controlled method of modifying the physicochemical properties of corn starch was proposed through heating and cooling extrusion cycles, leading to changes in water absorption index, water solubility index, resistant starch, thermal properties, viscosity, and starch structure. The results indicated gradual increases in WAI and WSI, as well as changes in thermal properties and viscosity with each HCE cycle, ultimately demonstrating the effectiveness of HCE cycles in producing corn starch with controlled properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Agricultural Engineering
Xinyang Wei, Jun Tang, Haiteng Tao, Wei Gao, Li Guo, Bo Cui, Pengfei Liu, Lu Lu, Zhengzong Wu, Yishan Fang, Meng Zhao, Na Yang, Qiang Huang
Summary: This study analyzed the interfacial adhesion and functional properties of corn starch/corn stalk cellulose (CSC) biodegradable straws. The results showed that the straws with 1% CSC had higher interfacial adhesion, resulting in improved mechanical properties and water resistance. These straws had similar economic viability as paper straws.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Agricultural Engineering
Amirreza Zabihi, Mohammad Fasihi
Summary: The study compared the preparation and characterization of polymer blends containing two types of polystyrene and thermoplastic corn starch. The addition of a low volume of polystyrene increased the ultimate tensile strength of TPS by more than 200%. The Tg of the TPS-rich phase was unexpectedly lower than that of pure TPS.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Agricultural Engineering
Congli Cui, Shuangshuang Zhao, Zhao Zhang, Mingju Li, Rui Shi, Qingjie Sun
Summary: This study aims to prepare a new straw from edible and degradable corn starch using twin-screw extrusion combined with starch retrogradation. The retrograded CS straws showed excellent mechanical performance and sufficient hydrostability, while the retrogradation treatment had no significant effect on the thermal properties of starch. It is expected that these corn starch straws strengthened by retrogradation will serve as suitable substitutes to solve the environmental challenges caused by plastic straws.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Agriculture, Dairy & Animal Science
Ronald J. Trotta, Kelly K. Kreikemeier, Randy F. Royle, Todd Milton, David L. Harmon
Summary: Different grain processing methods can affect the solubility of nutrients in the rumen, but the effect on different nutrients is still unknown. This experiment investigated how corn processing, flake density, particle size, and starch retrogradation influence the soluble fraction of starch, protein, fiber, and minerals. The results showed that increasing the degree of corn processing increased the solubility of nutrients. Increasing flake density could decrease the ruminal solubility of flakes, while changes in flake density did not have much effect on the soluble fraction of sifted fines. Starch retrogradation decreased the ruminal solubility of starch, nonstarch OM, and minerals.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Ronald J. Trotta, Kelly K. Kreikemeier, Randy F. Royle, Todd Milton, David L. Harmon
Summary: Sample handling methods, air equilibration time, and sifting influence the starch availability of steam-flaked corn, with sifting and air equilibration time increasing starch availability.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Food Science & Technology
Ulliana Marques Sampaio, Marcos Fellipe da Silva, Rosana Goldbeck, Maria Teresa Pedrosa Silva Clerici
Summary: The effects of young bamboo culm flour (YBCF) from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates were evaluated. With increasing YBCF content, the extrudates showed increased hardness and water solubility index, as well as decreased color luminosity, expansion index, and pasting properties. In addition, all extrudate samples exhibited bifidogenic activity. Therefore, YBCF exhibits attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Qing Liu, Yihui Wang, Yueyue Yang, Shichao Bian, Xing Zhou, Kunfu Zhu, Lulian Xu, Zhengyu Jin, Aiquan Jiao
Summary: This study explores the effects of extrusion and enzymatic debranching on increasing the amylose content and subsequently the contents of slowly digestible starch and resistant starch. The results show that high substrate concentrations in the enzymatic debranching process can efficiently increase the amylose content, thereby significantly reducing the digestibility of starch. This has important implications for the production of slowly digestible starch and resistant starch.
Article
Food Science & Technology
Anna Martin, Susanne Naumann, Raffael Osen, Heike Petra Karbstein, M. Azad Emin
Summary: This study investigated the effects of different types of starch and temperature conditions on the protein, fiber, and starch characteristics of oilseed press cakes through extrusion. The results showed that starch type and temperature significantly influenced protein solubility and fiber solubility, with the impact of starch type mainly attributed to the differences in rheological properties of the starches.
Article
Agriculture, Dairy & Animal Science
F. A. Piran Filho, J. M. Bragatto, C. S. Parra, S. M. S. Silva, P. J. Roco, L. F. Ferraretto, M. N. Pereira, J. L. P. Daniel
Summary: This study evaluated the effects of different-sized corn silage particles on lactating dairy cows. The results showed that particles with a length of 8-19mm had a positive impact on rumen health and milk production performance. Additionally, adjusting the proportion of particles between 8-19mm is also important.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Ning Wang, Jingqi Dai, Di Miao, Chen Li, Xiaoyan Yang, Quanxian Shu, Yong Zhang, Yangyong Dai, Hanxue Hou, Shaobin Xu
Summary: In this study, improved extrusion cooking technology (IECT) and enzymatic treatment were used to modify corn starch. The results showed that increasing the enzyme dosage had significant effects on the structure and properties of starch. The findings suggested that the mechanochemical effect of IECT was beneficial for enzymatic modification of starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Alecia M. Kiszonas, Jeffrey D. Boehm, Deven See, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2017)
Article
Food Science & Technology
Maria I. Ibba, Alecia M. Kiszonas, Carlos Guzman, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2017)
Article
Chemistry, Applied
Alecia M. Kiszonas, Craig F. Morris
Article
Chemistry, Applied
Alecia M. Kiszonas, Douglas A. Engle, Leonardo A. Pierantoni, Craig F. Morris
Article
Food Science & Technology
Jeffrey D. Boehm, M. Itria Ibba, Alecia M. Kiszonas, Deven R. See, Daniel Z. Skinner, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2018)
Article
Agronomy
Maria I. Ibba, Alecia M. Kiszonas, Craig F. Morris
MOLECULAR BREEDING
(2018)
Article
Chemistry, Applied
Alecia M. Kiszonas, Dongyun Ma, Eugene Patrick Fuerst, Jeff Casper, Doug A. Engle, Craig F. Morris
Article
Food Science & Technology
Maria Itria Ibba, Alecia M. Kiszonas, Deven R. See, Daniel Z. Skinner, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Food Science & Technology
Neeraj Kumar, Jose M. Orenday-Ortiz, Alecia M. Kiszonas, Jeffrey D. Boehm, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Food Science & Technology
Jessica C. Murray, Alecia M. Kiszonas, Craig F. Morris
JOURNAL OF FOOD SCIENCE
(2018)
Article
Veterinary Sciences
Stephanie Ann Thomovsky, Annie Vivian Chen, David M. Deavila, Alecia M. Kiszonas
JOURNAL OF THE AMERICAN ANIMAL HOSPITAL ASSOCIATION
(2019)
Article
Food Science & Technology
Neeraj Kumar, Alecia M. Kiszonas, Maria Itria Ibba, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Plant Sciences
Sintayehu D. Daba, Alecia M. Kiszonas, Rebecca J. McGee
Summary: By analyzing data from advanced yield trials of three classes of peas, it is found that BLUP model has better predictive accuracy compared to any AMMI model, but may not always identify the best genotype across environments. Therefore, AMMI and GGE statistical tools can fill this gap and help understand genotype performance across environments.
Article
Agronomy
A. M. Kiszonas, R. Higginbotham, X. M. Chen, K. Garland-Campbell, N. A. Bosque-Perez, M. Pumphrey, M. N. Rouse, D. Hole, N. Wen, C. F. Morris
Review
Chemistry, Applied
Alecia M. Kiszonas, Craig F. Morris