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LD2668 .T4 1949 W31 / Master of Science

Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

<p>A common modification of starch is esterfication with anhydrous octenyl succinic acid (OSA).  The modification makes the polymer surface active and it also incorporates a carboxyl group to the starch, which can be negatively charged. The characteristics of OSA starch make it interesting for usage in combination with egg yolk proteins in food emulsions. It is not only the individual ingredients that affect the product; interactions between ingredients and ingredient-dispersion medium have a great impact on factors such as structure and stability. Knowledge about how the interactions affect emulsion properties would make it possible to predict the behavior of an emulsion, which would be a great advantage in the formulation of food emulsions. Therefore, this is a subject of interest.</p><p>The purpose of this master thesis was to further investigate the interactions between OSA starch and α – β-livetin in solutions and in emulsions. First, the charges of the macromolecules were studied by titration. Interactions in solution were then analyzed through turbidity and solubility measurements. The adsorption of OSA starch onto livetin and the interfacial rheology were also studied. Finally, an emulsion stability experiment was made.</p><p>Strong interactions between the two macromolecules were observed in solutions at pH 4.0. This was probably due to hydrophobic interaction; however it could also be explained by electrostatic interaction. In the emulsions the adsorption of starch onto livetin was highest at pH 4.5, and then decreased with increasing pH values. The absence of OSA starch adsorption at pH 4.0, despite the strong interaction in solution, could be explained by complex formation immediately in solution. Less starch would then be able to reach the interface and adsorb. In the interfacial rheology experiments, an indication of decreased complex dilational modulus of the interfacial layer, caused by OSA starch addition was seen at low pH values. This could be due to aggregation of the proteins and formation of an uneven interfacial layer. OSA starch would then be able to adsorb and disturb the elasticity. Some differences in the stability of an emulsion only containing livetin, and an emulsion with both livetin and OSA starch could be observed. However, more investigations are needed to be made to understand the underlying mechanisms.</p>

Fractions from white and tannin sorghums were processed into extrudates, thick porridges, and breads. The effects of sorghum type and fraction on the in vitro starch availability of the products were evaluated, and the estimated glycemic indexes (EGI) of the products were obtained. Sorghum extrudates were significantly more slowly digested than corn meal extrudates for all preparation methods (whole, cracked and decorticated kernels). Furthermore, tannin extrudates were less digestible than white sorghum extrudates. The soft endosperm nature of the tannin sorghum limited friction formation inside the extruder, reducing starch gelatinization. On the other hand, condensed tannins also interfered with the starch availability for digestion. White sorghum was more 'suitable' for extrusion, giving extrudates with higher starch degradation and expansion than the tannin sorghums. However, tannin sorghums also gave acceptable products offering the benefit of lower EGI values. Sorghum porridges were more slowly digested than a corn flour porridge when using whole and decorticated flours. In addition, tannin sorghum porridges had a lower starch digestibility compared to all the samples. Tannin sorghum flours produced soft porridges with enhanced initial starch digestibility. However, condensed tannins seemed to offset the starch digestion by limiting starch availability. All sorghum porridges had significantly lower EGI values than the corn porridge. Extrudates and porridges had reduced starch digestibilities and EGI values when using whole grains compared to using the decorticated fractions. This was observed in both the white and the tannin sorghum. Therefore, whole-grain products from sorghum have health benefits attributed to whole grain foods and slower digesting starches; for instance, prevention and treatment of diseases such as diabetes, insulin resistance, obesity, cardiovascular disease, and some types of cancer. When 12% of tannin bran was added to a wheat bread formulation, a slower rate of starch digestion was observed compared to a wheat bread. The high concentration of non-starch components of the bran (i.e. dietary fiber, condensed tannins) affected starch digestion. The addition of tannin sorghum bran significantly reduced the EGI value of wheat bread, besides being a natural source of brown color, and an excellent source of antioxidants and dietary fiber.

Eight cecally fistulated geldings were used in a randomized 4 x 4 Latin square design to observe the effect varying levels of dietary starch had on cecal environment. The 4 treatment rations contained 2 g starch/kg BW (Diet 2), 4 g/kg BW (Diet 4), 6 g/kg BW (Diet 6), or 8 g/kg BW (Diet 8). The rations were comprised of a commercial pelleted feed to meet 2 g starch/kg BW in each treatment, with ground corn used to fulfill the remaining starch requirements in each diet. Soybean meal was added to ensure diets were iso-nitrogenous, and cottonseed hulls were used to equalize dry matter intake. A 21 day adaptation period was allowed before cecal contents were sampled. Samples were drawn 4 hours after the morning meal and were immediately tested for pH. Samples were used to count total anaerobic bacteria and lactic acid bacteria, as well as determine methane activity, ammonia activity, volatile fatty acids, and in vitro dry matter digestibility (IVDMD). Stoichiometric calculations were performed to give an indirect measure of fermented hexose, methane, and carbon dioxide. Diet did not influence dry matter intake (DMI), however it did have an effect on starch intake (P < 0.0001) and caused a linear increase in starch consumption as the amount of offered starch increased (P < 0.0001). Diet did not influence the pH of the cecum (P > 0.05), although a tendency for a linear decrease (P < 0.06) in pH from 6.92 ? 6.58 occurred when dietary starch increased. Total anaerobic bacteria and lactic acid bacteria were unaffected by treatment diets (P > 0.05). Propionate production was affected by dietary treatment (P < 0.05), causing a quadratic increase (P = 0.04) from 8.26 to 14.13 mM as starch in the diets increased. Diet did not affect the production of acetate, butyrate, or ammonia (P > 0.05). Results found that stoichiometric calculations and IVDMD values were not affected by diet (P > 0.05). These results show that starch intake influenced the production of fermentative by-products, which caused decreases in pH, although there was no observed increase in the bacterial populations of the cecum.