Starch - Starke

Publisher: Wiley-VCH Verlag

Journal description

In an age of diminishing non-renewable energy resources and heightened ecological awareness it is imperative that more attention be given to renewable resources. For over 40 years the journal starch has focused on the most important of these: carbohydrates such as cellulose starch and sugars produced by photosynthesis. Comprehensive and topical it examines the new technology necessary to exploit these resources and publishes original articles dealing with fundamental and applied studies. Particular attention is given to recent studies on new starch resources modified starches starch derivatives and starch saccharification products. Book reviews an extensive documentation service patent reviews and previews of symposia complete the package. Kurztext In einem Zeitalter abnehmender nichterneuerbarer Energiequellen und gesteigertem Umweltbewußtsein ist es unbedingt erforderlich mehr Augenmerk auf die Möglichkeiten der Nutzung von nachwachsenden Rohstoffen zu legen. Seit mehr als 40 Jahren leistet die Zeitschrift stärke hierzu einen wichtigen Beitrag: Sie konzentriert sich auf die wichtigsten Vertreter der nachwachsenden Rohstoffe die Kohlenhydrate wie z.B. Zellulose Stärke und Zucker die durch Photosynthese in den Pflanzen gebildet werden. Umfassend und aktuell wird der Leser über neue Technologien zur Nutzung dieser Rohstoffe informiert.

Current impact factor: 1.68

Impact Factor Rankings

2016 Impact Factor Available summer 2017
2014 / 2015 Impact Factor 1.677
2013 Impact Factor 1.401
2012 Impact Factor 1.22
2011 Impact Factor 1.243
2010 Impact Factor 1.261
2009 Impact Factor 0.832
2008 Impact Factor 1
2007 Impact Factor 1.064
2006 Impact Factor 1.136
2005 Impact Factor 0.661
2004 Impact Factor 1.05
2003 Impact Factor 1.025
2002 Impact Factor 0.839
2001 Impact Factor 0.741
2000 Impact Factor 0.659
1999 Impact Factor 0.641
1998 Impact Factor 0.66
1997 Impact Factor 0.647
1996 Impact Factor 0.599
1995 Impact Factor 0.71
1994 Impact Factor 0.701
1993 Impact Factor 0.61
1992 Impact Factor 0.581

Impact factor over time

Impact factor
Year

Additional details

5-year impact 1.81
Cited half-life >10.0
Immediacy index 0.16
Eigenfactor 0.00
Article influence 0.37
Website Starch / Stärke website
Other titles Stärke (Online), Starch, Starch/stärke, Starch - stärke
ISSN 1521-379X
OCLC 44089816
Material type Document, Periodical, Internet resource
Document type Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details

Wiley-VCH Verlag

  • Pre-print
    • Author cannot archive a pre-print version
  • Post-print
    • Author cannot archive a post-print version
  • Restrictions
    • Upon funder agreement with publisher
  • Conditions
    • Pre-print may be deposited on personal intranet or institutional intranet repository, but not on a public repository
    • Pre-print must not updates with future versions
    • Published source must be acknowledged with set phrases (See policy)
    • Must link to publisher's site: http://www.interscience.wiley.com/
    • Publisher's version/PDF cannot be used
    • Some journal exceptions-check individual homepages
  • Classification
    white

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: Water yam starch was isolated and subjected to chemical modification by acetylation, oxidation and acid thinning. Chemical composition, functional properties and pasting characteristics of native and modified starches were determined using standard methods. Chemical modification reduced the fat, protein, reducing sugar and amylose content. Amylose content ranged between 9.42% and 12.53% for native and modified starches. Acetylation and oxidation reduced the ash content while acid thinning increased the ash content. There were increases in resistant starch content and oil absorption capacity while the water absorption capacity and bulk density were reduced due to modification. Acetylation and oxidation improved gelation while acid thinning reduced gelation. Swelling power and solubility were pH and temperature dependent. Oxidation improved clarity but acid thinning reduced it. The result of pasting characteristics showed that overall, commercial cassava flour was the best; while for the native and modified water yam starches, acid-thinned was the best. Sensory evaluation revealed that yoghurt produced from acetylated starch was the best. While water yam generally had good starch qualities, acid-thinned water yam had the best overall result which could be adopted for industrial uses.
    No preview · Article · Feb 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Acid-converted cornstarch was subjected to a pretreatment of cationization using N-(3-chloro-2-hydroxypropyl) trimethylammonium chloride to introduce 3-(trimethylammonium chloride)-2-hydroxypropyl (TMACHP) substituents onto starch chains. Then, the quaternized starch was further modified via a graft copolymerization of the starch with acrylic acid in aqueous medium using Fe2+-H2O2 initiator. The investigation was carried out to reveal the influence of TMACHP substituents on the graft copolymerization and sizing properties. The graft copolymerization was evaluated with grafting efficiency, grafting ratio, and conversion of monomer to polymer while the sizing properties considered included paste viscosity, adhesions to fibers, film performances, mechanical properties of sized yarns, and desizability. It was found that the TMACHP substituents introduced was able to increase the grafting efficiency and ratio of the copolymerization. In addition, the quaternized starch-g-poly(acrylic acid) (QS-g-PAA) was superior to starch-g-poly(acrylic acid) (S-g-PAA) in the adhesions. The cationization was capable of toughening starch film due to significant increases in breaking elongation, work-to-break, and bending endurance of the film. Moreover, mechanical properties of the yarns sized with QS-g-PAA were better than those with S-g-PAA. Furthermore, the QS-g-PAA was stable in paste viscosity and desizable from sized yarns. Low level of the quaternization could be adopted to improve the grafting efficiency and sizing properties.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Regenerated cellulose films prepared using NaOH/Urea solvent system were exposed to different doses of gamma radiation, ranging from 5–50 kGy to modify their properties. Change in relative crystallinity as a function of absorbed dose was studied using XRD. The tensile and dynamic mechanical properties were tested and it was found that exposure to 10 kGy imparted maximum improvement in these properties, that is 10% improvement in tensile strength, 43 % increase in young's modulus, and 22 % increase in storage modulus. Broadband dielectric spectroscopy technique was used to investigate effect of absorbed dose on the secondary chain motions of the regenerated cellulose and the results were in line with findings of the tensile and dynamic mechanical tests.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: In the study, we investigated the effects of annealing (ANN) and heat-moisture treatment (HMT) on the in vitro digestibility, textural, and physicochemical properties of maize starch. Both modification methods did not affect the typical ‘A’-type XRD pattern of maize starch. However, amylose content, relative crystallinity, water absorption capacity, and gelatinization temperature of maize starch significantly increased following modification, while peak viscosity, hardness, adhesiveness, and gelatinization enthalpy decreased. Both solubility and swelling power, which were temperature dependent, progressively decreased following ANN and HMT treatments. Compared to native starch, modified maize starch had higher contents of slowly digested starch and resistant starch, lower content of rapidly digested starch, and reduced hydrolysis. These results revealed that ANN and HMT treatments efficiently modified the in vitro digestibility, textural, and physicochemical properties of maize starch.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: The properties of starch gels from black beans, chickpeas, lentils and navy beans were investigated. Differences were shown among starch sources, and the effect of starch concentration was studied. Navy bean starch had the highest peak and final viscosities in pasting tests, while black bean starch had the strongest concentration dependence. The viscosity of all starches had similar shear rate dependence at concentrations of 6 and 8%. Navy and black bean starch gels had the highest storage modulus, and black bean starch had the strongest concentration dependence. In creep, navy bean starch had the lowest steady state compliance at 6 and 8%, but there were no significant differences among starches at 10%. Texture analysis showed that navy bean starch gels were the hardest, and black bean starch gels again had the largest concentration dependence. Navy and black bean starch gels had the highest syneresis index after one day, but the syneresis index became similar for all starches at each concentration at longer times.
    No preview · Article · Jan 2016 · Starch - Starke

  • No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Saccharides released after an in vitro pepsin-pancreatin digestion of corn flour were quantified and characterized using High Performance Anion Exchange Chromatography coupled with a Pulsed Amperometric Detector (HPAEC-PAD) and two colorimetric approaches (Glucose oxidase/peroxidase assay and the 3,5-dinitrosalicylic acid assay). HPAEC-PAD revealed five major saccharides as the result of in vitro pepsin-pancreatin digestion of corn grain: glucose, isomaltose, maltose, maltotriose and glucosyl-maltotriose. Concentrations of glucose released as measured by the three methods assessed are similar when the in vitro pepsin-pancreatin digestion is followed by post incubation with amyloglucosidase. This post incubation unfortunately leads to a loss of information about the degree of polymerization of oligosaccharides that can impact their absorption through intestinal tract. HPAEC-PAD gives both qualitative and quantitative information and then seems more suitable for a nutritional appreciation of the digestion of starchy feedstuffs.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: The grain of six standard wheat cultivars and one high-amylose wheat cultivar was ground and milled to produce common white flour used to prepare bread, biscuits, and wafers. Changes in rapidly and slowly digestible starch (RDS and SDS), resistant starch (RS), and fibre caused by different milling and by the preparation of bakery products were observed. Depending on the milling process, RDS ranged from 28.3% to 32.4% of dry matter and SDS from 18.3% to 35.2%. The preparation of bakery products increased RDS by 30-80% to the detriment of SDS. RS comprised on average 6.6% of ground grain, 3.9% of wheat flour, and 3.5%, 5.9%, and 1.0% of bread, biscuits, and wafers, respectively. Variance among standard wheat cultivars was low, with only the high-amylose wheat showing unique technological and nutritional properties. RS and total starch (TS) were measured using two different methods. TS determinations correlated closely, although the linear regression varied among the different matrices. The correlation between RS values measured by the two methods was loose, and no significant linear regression was found. The paper brings new information on variability in starch digestibility in cereal products depending on wheat cultivar used for production.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: This article reports the synthesis of a new Amino-Cellulose (AC) derivative. The prepared AC has tertiary amino as well as triazole groups which are basic and able to act as good carriers for facilitated transportation of CO2. The prepared AC was characterized by FT-IR and H-NMR spectroscopy and used as a carrier of CO2 in blend with poly (vinyl alcohol) (PVA).The blends of AC-PAV were prepared at different mass fractions and cast on a commercial polysulfone (PS) ultrafiltration membrane as support. Prepared AC-PVA/PS thin film composite membranes (TFC) were applied as facilitated transport membranes for efficient separation of CO2 from CH4 in a gas mixture at different operating conditions. Here we investigated the effect of CA mass fraction, feed pressure and feed temperature on the CO2 permeance, CH4 permeance and CO2/CH4 selectivity of prepared AC-PVA/PS thin composite membranes.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Linear starch forms inclusion complexes with hydrophobic compounds, and the complexation is affected by many factors, such as the degree of polymerization (DP) of linear starch. Enzymatic modification of starch may create more linear starch with favorable DPs that could enhance starch-inclusion complexation. Starches from different botanical sources, including potato, common corn and high amylose corn starch (Hylon VII, ∼70% amylose), were modified enzymatically using isoamylase alone or combined with β-amylase prior to complexing with stearic acid, and the resultant modified starches and their complexes were characterized. Debranching significantly increased iodine affinity (IA) of potato and common corn starch, but had no effect on Hylon VII; the additional β-amylase treatment further increased IA of potato and common corn starches, but decreased IA of Hylon VII. The highest amount of complexed stearic acid as measured by gas chromatography was formed by the debranched and β-amylase-treated potato starch. All starch complexes displayed a mixture of the B- and V-type X-ray diffraction patterns, with the debranched and β-amylase treated starch complexes exhibiting more of the V-type pattern. These results indicate that an additional β-amylase treatment significantly increased complexation between starch and stearic acid for debranched potato and common corn starches, but debranching alone was sufficient to increase Hylon VII and stearic acid complexation under the present experimental conditions.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: This study aims at evaluating the impact of wild-grown fruits (elderberry, sea-buckthorn, rowan and hawthorn) on the nutritional properties of wheat-flour breads. The following parameters were measured: the content of the total starch (TS), slowly digestible starch (SDS), rapidly digestible starch (RDS), resistant starch (RS), the starch digestion index (SDI), the chemical composition (dry matter, protein, fat, dietary fiber and ash). The breads enriched with wild-grown fruits had higher nutritional value due to significantly higher contents of fat and dietary fiber as well as ash in comparison with the control bread. Bread with sea-buckthorn had the lowest value of total starch (TS). All enriched breads had significantly lower content of rapidly digestible starch (RDS), except the hawthorn bread. Only the sea-buckthorn bread had significantly higher amount of slowly digestible starch (SDS), while the elderberry bread had significantly higher content of resistant starch (RS). Elderberry and sea-buckthorn breads had the lowest starch digestion index (SDI). The bread with elderberry fruits had the highest content of total polyphenols. All enriched breads had much greater antioxidant capacities than the control bread. The breads with elderberry exerted the strongest antioxidant capacity.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: The kinetics of starch gelatinization is usually described as a first-order reaction, i.e., the rate of formation of gelatinized mass is assumed to be proportional to the unreacted amount. It is also assumed that the proportional constant, the reaction rate (k) has an Arrhenius-type dependence on temperature. The equation derived from this model predicts that all the starch eventually gelatinizes at any given temperature for any k different from zero. However, it is well known that gelatinization only initiates above the so called “gelatinization temperature”. In this study it is employed an alternative model that properly describes the actual experimental behavior, which deviates considerably from the first-order model prediction. The model introduces an empirical parameter that quantifies the extent of gelatinization when a starch-water mixture is held at certain temperature for “long enough”. The gelatinization degree was evaluated by applying thermal treatments to 70% moisture-content samples for 0, 0.5, 1, 3, 5, 7 and 10 min at several temperatures (61, 63, 65, 67 and 69 °C). The gelatinization activation energy (EA) derived from the alternative model is 176 ± 10 kJ mol-1. Since the proposed model closely reproduces the experimental behavior, it is suggested that this value better describes the actual process. The proposed model allows for the proper modeling of the starch-gelatinization kinetics, which is important in starch gelatinization studies and in food processing industry.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: This study evaluated the effects of inorganic salts (calcium chloride and sodium chloride, 0–1 M) and high hydrostatic pressure (HHP) at 600 MPa on the structural, physicochemical and gelatinization characteristics of sweet potato starch. The addition of inorganic salts significantly inhibited HHP-induced gelatinization and changed the structural and physicochemical properties of starch in a dose-dependent manner. Compared with sodium chloride, calcium chloride showed stronger inhibitory effects on HHP-induced gelatinization. Scanning electron microscopy, confocal laser scanning microscopy and polarized light microscopy showed starch gelatinization in HHP-treated sweet potato starch suspensions containing 0.001 M calcium chloride or 0.001–0.01 M sodium chloride. The X-ray diffraction pattern was an A-type in native sweet potato starch and a C-type in HHP-treated sweet potato starch. For HHP-treated sweet potato starch, the addition of salts increased gelatinization temperature, enthalpy change, crystallinity degree, swelling power and solubility, but decreased gelatinization degree and viscosity. The physicochemical changes of HHP-treated starch in salts were attributed to the disintegration of starch granules.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Starch is a naturally occurring polymer that is present in many green plants. Its nontoxic and nonirritant properties as well as low costs, ease of modification and versatility in uses have placed starch in a leading position among polymers used as pharmaceutical excipient. In many conventional tablets and capsules, starch is used as diluent, disintegrant, binder and lubricant. Starch has vital intrinsic properties that have made its pharmaceutical applications possible. It has also been used for a wide range of specialized drug delivery applications such as delivery of challenging molecules and targeting to specific sites in the body. Although, several official native starches with different proprietary identities are available, new sources will continue to evolve with the spate of economic and scientific interests in starch and starch based products. This review discusses the contemporary trends in the types and application of native starch in conventional drug delivery systems in a world of dynamic drug production technology. It is the authors' opinion that starch will continue to be a material of great value in drug delivery because of its overwhelming intrinsic properties, low cost, versatility in application and ease of modification.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Potato starch and acetylated starch were subjected to enzymatic esterification with oleic acid by using lipase from the yeast Candida antarctica. Esterification of natural starch enabled us to produce starch oleinate, while transesterification of acetylated starch resulted in production of doubly esterified starch. Products of both reactions were only partly soluble in dimethyl sulfoxide (DMSO). We analysed the chemical structure of the insoluble fractions of the potato starch ester and diester by solid-state cross-polarization magic angle spinning carbon-13 nuclear magnetic resonance (CP/MAS 13C NMR).
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Physicochemical and in vitro digestibility of three types of rice flours with different amylose contents, namely, indica (IR), japonica (JR) and japonica waxy (WR), and their derived resistant starch (RS) products prepared with treatments involving pullulanase debranching followed by a one cycle of freeze-thaw process were assessed. The native rice flours displayed a typical A-type polymorph with different crystallinity levels closely related to the amylopectin content and the enthalpy change. The nonwaxy rice flours, especially IR, showed a more restricted-swelling pasting behavior, a higher gelatinization temperature and a lower glycemic response than WR. Significant differences in glycemic response between the rice flours were associated with amylose and RS contents and breakdown viscosity. The RS products had a substantial increase in amylose and RS contents. The process for obtaining RS changed the crystallinity pattern to a mixture of B- and V-type polymorphs and increased the crystallinity. The RS products showed less pronounced changes in pasting behavior and enhanced thermostability. The rate and extent of starch digestion were significantly decreased in the RS products, and the highest RS and the lowest estimated glycemic index was seen for the RS product produced from WR.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: The production of cyclodextrin glucanotransferase (CGTase) from starch with the use of Bacillus sp. DSM 2523 cells entrapped within chitosan beads was studied in a constructed fluidized bed reactor. The experiments were monitored in terms of β-cyclodextrin (β-CD) formation and starch utilization. The central composite design concept was applied to statistically describe the effects of biocatalyst loading and initial starch concentration. The β-CD production and starch utilization were expressed according to quadratic and two-factor interaction models, respectively. The hydrodynamics of the reactor were characterized using chitosan beads of various sizes. The dependence of the drag coefficient on the terminal settling velocity (Ut.s) and terminal Reynolds number was determined. The minimum fluidization velocity was estimated from the Ergun equation based on the relationship between the Reynolds number at minimum fluidization and the Archimedes number. The exponential expression of Richardson-Zaki was applicable in describing the influence of the ratio of the superficial liquid velocity to Ut,s on the bed voidage.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Nanoscale retrograded starch (RS III) particles were prepared using high-intensity ultrasonication combined with water-in-oil (w/o) miniemulsion cross-linking technique. Results showed that ultrasonication effectively fragmented RS III to nanoparticles 600–700 nm in size. Scanning electron microscopy images showed that ultrasonic treatment produced notches and grooves on the surface of nanoscale RS III. X-ray diffraction analysis indicated that ultrasonication destroyed the crystalline structure of the clustered amylopectin and apparently led to amorphous or low-crystallinity nanoscale RS III. Differential scanning calorimetry results showed that nanoscale RS III exhibited lower ΔH values, which indicated the lower stability of the crystals. Fourier transform infrared spectra showed two new peaks at 1532.30 and 1450.40 cm−1. The new peak at 1532.30 cm−1 can be considered the most satisfying evidence of the crosslinking reaction between starch molecule and MBAA. The new peak at 1450.40 cm−1 resulted from the opening of starch chains by alkali. Thus, ultrasonication increased the amylose content and decreased the RS contents with weakened swelling power. In vitro studies showed that nanoscale RS III retained its antidigestibility property, so it could be used as a drug-carrier material. The drug-absorption properties of nanoscale RS III improved, and the adsorption kinetics described the contact time on the adsorption of captopril onto nanoscale RS III.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Different combinations of hydrophilic (glycerol and water) and amphiphilic (isoleucine) plasticizers were studied in the production of thermoplastic starch (TPS) powders and films from oxidized potato starch. All powder samples had an irregular and shrivelled morphology. In all mixtures containing isoleucine, this additive exuded from the starch matrix and re-crystallized during spray drying, resulting in hollow particles. The crystallinity and moisture sensitivity of freshly prepared films depended on the isoleucine content in the plasticizer formulation. Increasing the content led to a decrease in moisture absorption. Isoleucine formulated films showed the best tensile strength, whereas glycerol-rich ones showed better strain at break values. All glycerol plasticized formulations and the spray dried non-modified starch were amorphous. Glycerol reduced the glass transition temperature to 128 °C and glycerol formulated films showed the highest moisture uptake due to its hydrophilic nature. At a relative humidity (RH) of 50%, the rate of retrogradation was low, but at RH100% all TPS films showed a high rate of retrogradation.
    No preview · Article · Jan 2016 · Starch - Starke
  • [Show abstract] [Hide abstract]
    ABSTRACT: Starchy plant sources traditionally utilized for preparingbreakfast foods are currently vastly underutilized. Present study investigated the proximate composition, glycaemic index (GI) and factors affecting GI of breakfast foods such as roti, pittu, porridge and a novel food, muffin made with flour from some such underutilized plant sources. Glycaemic responses were estimated according to FAO/WHO guidelines. Non-diabetic apparently healthy individuals aged 22-30 years (n-10) participated in the study. The crude protein in foods ranged from 1.2-8.0g/100g fresh weight (FW) basis. Muffin made with Caryota urens flour hadthe highest fat content with other foods having fat above 6g/100g FW except for Caryota urens porridge. Insoluble (IDF) and soluble (SDF) dietary fibre contents in foods were low, ranging from 1.2-5.7g/100g FW and 0.8-3.0g/100g FW respectively. Roti made with Caryota urens, Cycas circinalis and pittu made with Vateria copallifera were categorized as low GI foods (relative to white bread), with corresponding GI± standard error of the mean values of 57±4, 66±6 and 67±7 respectively. Cycas circinalispittu elicited medium GI(72±4) whereas Caryota urens porridge and muffin elicited high GI (92±9 and 128±11) respectively. If not counteracted by factors such as high fibre or protein, wet processing elicited higher glycaemic responses. The starch granular structures and molecular weight distribution patterns correlated with corresponding GI values obtained in this study. The data proves that the traditional flour sources elicit health benefits and could be utilized in food preparation as a substitute for wheat and rice flour.
    No preview · Article · Jan 2016 · Starch - Starke