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  Agriculture et Agroalim...  
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Demande de propositions (DP) de technologies
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Request for Proposal for Technologies
  DP - Projet de mise en ...  
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DP - Projet de mise en oeuvre
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Implementation Project RFPs
  Agriculture et Agroalim...  
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Demande de propositions (DP) de variétés végétales
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Request for Proposals (RFP) for Plant Varieties
  Foire aux questions - P...  
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Le financement des projets a été déterminé par un processus lié aux demandes de proposition (DP). Les projets proposés peuvent être annuels ou pluriannuels, mais ils doivent tous être terminés le 31 août 2015.
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Project funding was determined through a Request for Proposal (RFP) process. Proposed projects may be single-year or multi-year; all projects must be completed by August 31, 2015.
  Structure and physicoch...  
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Le patron de diffraction aux rayons X était du type A et la cristallinité relative était de 34,1 %. L’amidon du palmier à sucre présentait une proportion élevée (31,8 %) de courtes chaînes d’amylopectine (DP 6-12) et une faible proportion (1,2 %) de longues chaînes d’amylopectine (DP > 36).
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Starch from palmyrah (Borassus flabellifer L.) seed-shoot flour was isolated and its composition, morphology, structure and physicochemical properties were determined. The yield of starch was 38.4% on a whole flour basis. The shape of the granule ranged from round to elliptical. Bound lipid, total lipid, apparent amylose, total amylose and resistant starch contents were 0.03%, 0.04%, 30.9%, 32.7% and 32.2%, respectively. The X-ray pattern was of the A-type and relative crystallinity was 34.1%. Palmyrah starch exhibited a high proportion (31.8%) of short amylopectin chains (DP 6-12) and a low proportion (1.2%) of long amylopectin chains (DP > 36). Gelatinization temperatures were 73.1-82.0 °C and enthalpy of gelatinization was 13.6 J/g. Pasting temperature, viscosity breakdown and set-back were 76.5 °C, 147 and 74 BU, respectively. Palmyrah starch exhibited high granular swelling, and restricted amylose leaching. Susceptibility towards in vitro α-amylolysis and retrogradation was low. The results showed that physicochemical properties of palmyrah starch were largely influenced by strong interactions between amylose-amylose and/or amylose-amylopectin chains within the granule interior.
  Effect of Gamma Irradia...  
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La teneur apparente en amylose a diminué graduellement, passant de 28,7 % dans l’amidon natif à 20,9 % dans l’amidon irradié à 50 kGy. La proportion de ramifications courtes (DP 6 à 12) de l’amylopectine a augmenté, tandis que celle des ramifications longues (DP ≥ 37) a diminué avec la dose d’irradiation.
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Carboxyl content and amylose leaching of gamma-irradiated corn starch increased and swelling factor decreased with increasing radiation dose. The apparent amylose content decreased gradually from 28.7% for native starch to 20.9% for 50 kGy irradiated starch. The proportion of short amylopectin branch chains (DP 6 to 12) increased, while the proportion of longer branch chains (DP ≥ 37) decreased with increasing radiation dose. The relative crystallinity and the degree of granule surface order decreased from 28.5% and 0.631 in native starch to 26.9% and 0.605 in 50 kGy irradiated starch, respectively. Pasting viscosity and gelatinization temperatures decreased with an increase in radiation dose. At a high dose (50 kGy), melting of amylose-lipid complex in DSC thermogram was not observed. The rapidly digestible starch (RDS) content slightly decreased up to 10 kGy but increased at 50 kGy. The resistant starch (RS) content slightly decreased at 2 kGy and then increased up to 50 kGy. The slowly digestible starch (SDS) content showed the opposite trend to RS content. Slower irradiation dose rate reduced carboxyl content, swelling factor, and amylose leaching. The apparent amylose content and amylopectin chain length distribution were not significantly affected by dose rate of gamma irradiation. However, the relative crystallinity and gelatinization enthalpy increased with slower dose rate. Slower dose rate decreased RDS and SDS contents, and increased RS content.
  Molecular structure and...  
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La teneur en carboxyle et la lixiviation de l’amylose ont augmenté, mais le facteur de gonflement et la teneur apparente en amylose ont diminué après l’irradiation dans les deux types de fécule. Les proportions des chaînes d’amylopectine courtes (DP 6-12) et longues (DP ≥ 37), de même que la longueur moyenne des chaînes, ont augmenté avec la dose d’irradiation.
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In this study, potato and bean starches were treated by gamma-irradiation up to 50 kGy. Molecular structure and physicochemical properties of irradiated potato and bean starches were investigated. Microscopic observation under scanning electron microscope (SEM) and polarized microscope showed that some of potato and bean starch granules were destroyed by gamma-irradiation and the breakage was much greater at a higher dose (50 kGy). Carboxyl content and amylose leaching increased, whereas the swelling factor and apparent amylose content decreased after irradiation in both potato and bean starches. The proportions of short (DP 6-12) and long (DP ≥ 37) amylopectin chains as well as average chain length increased with increasing irradiation dose. However, the proportion of DP 13-24 decreased by irradiation. The relative crystallinity, the degree of granule surface order, and gelatinization enthalpy decreased with an increase in irradiation dose. The extent of decrease in potato starch was greater than that in bean starch. The exothermic peak around 90-110 °C was observed in DSC thermogram when the potato starch was irradiated at 50 kGy. The pasting viscosity significantly decreased with an increase in irradiation dose. The proportion of slowly digestible starch (SDS) decreased and resistant starch (RS) content increased by irradiation in both potato and bean starches. However, the rapidly digestible starch (RDS) of potato starch increased with increasing irradiation dose, whereas the bean starch showed the opposite trend to potato starch in RDS content.
  Relationship between th...  
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Le riz à long grain avait la longueur moyenne de chaîne ramifiée d’amylopectine (18,8) et la proportion (8,7 %) de longues chaînes ramifiées (DP ≥ 37) les plus élevées, et la proportion (26,9 %) de courtes chaînes ramifiées (DP 6-12) la plus faible.
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The in vitro digestibility and molecular and crystalline structures of rice starches (Long-grain, Arborio, Calrose, and Glutinous) differing in amylose content were investigated and the relationship between the structure and n vitro digestibility of starch was studied. Long-grain showed the highest amylose content (27.2%), whereas Glutinous showed the lowest amylose content (4.2%). Long-grain had the highest average amylopectin branch chain length (18.8) and proportion (8.7%) of long branch chains (DP ≥ 37), and the lowest proportion (26.9%) of short branch chains (DP 6-12). Among the non-waxy rice starches (Long-grain, Arborio, and Calrose), Calrose had the lowest average chain length (17.7) and the lowest proportion (7.1%) of long branch chains (DP ≥ 37). The relative crystallinity of rice starch followed the order: Glutinous (33.5%) > Calrose (31.4%) > Arborio (31.0%) > Long-grain (29.9%). Long-grain had the highest gelatinization temperature and the lowest gelatinization temperature range, whereas Glutinous showed the highest gelatinization temperature range and gelatinization enthalpy. Arborio had the highest melting enthalpy for amylose-lipid complex among the tested rice starches. Pasting temperature, setback, and final viscosity increased with increasing amylose content, whereas the peak viscosity and breakdown showed negative correlations with amylose content. The rapidly digestible starch (RDS) content of the tested rice starches followed the order: Glutinous (71.4%) > Calrose (52.2%) > Arborio (48.4%) > Long-grain (39.4%). Contrary to this, the slowly digestible starch (SDS) and resistant starch (RS) contents showed an opposite trend compared to RDS. Digestibility (RDS, SDS, and RS) of the rice starches was significantly correlated (p ≤ 0.05) with amylose content, proportions of DP 6-12 and DP 13-24, relative crystallinity, intensity ratio (of 1047 cm-1 to 1022 cm-1 from Fourier transform infrared spectroscopy), swelling factor, amylose leaching, onset temperature of gelatinization, gelatinization temperature range, gelatinization enthalpy, pasting temperature, peak viscosity, breakdown, setback, and final viscosity.
  Relationship between th...  
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Le riz à long grain avait la longueur moyenne de chaîne ramifiée d’amylopectine (18,8) et la proportion (8,7 %) de longues chaînes ramifiées (DP ≥ 37) les plus élevées, et la proportion (26,9 %) de courtes chaînes ramifiées (DP 6-12) la plus faible.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine listeriosis-listeriose.investigation-enquete.gc.ca as primary domain
The in vitro digestibility and molecular and crystalline structures of rice starches (Long-grain, Arborio, Calrose, and Glutinous) differing in amylose content were investigated and the relationship between the structure and n vitro digestibility of starch was studied. Long-grain showed the highest amylose content (27.2%), whereas Glutinous showed the lowest amylose content (4.2%). Long-grain had the highest average amylopectin branch chain length (18.8) and proportion (8.7%) of long branch chains (DP ≥ 37), and the lowest proportion (26.9%) of short branch chains (DP 6-12). Among the non-waxy rice starches (Long-grain, Arborio, and Calrose), Calrose had the lowest average chain length (17.7) and the lowest proportion (7.1%) of long branch chains (DP ≥ 37). The relative crystallinity of rice starch followed the order: Glutinous (33.5%) > Calrose (31.4%) > Arborio (31.0%) > Long-grain (29.9%). Long-grain had the highest gelatinization temperature and the lowest gelatinization temperature range, whereas Glutinous showed the highest gelatinization temperature range and gelatinization enthalpy. Arborio had the highest melting enthalpy for amylose-lipid complex among the tested rice starches. Pasting temperature, setback, and final viscosity increased with increasing amylose content, whereas the peak viscosity and breakdown showed negative correlations with amylose content. The rapidly digestible starch (RDS) content of the tested rice starches followed the order: Glutinous (71.4%) > Calrose (52.2%) > Arborio (48.4%) > Long-grain (39.4%). Contrary to this, the slowly digestible starch (SDS) and resistant starch (RS) contents showed an opposite trend compared to RDS. Digestibility (RDS, SDS, and RS) of the rice starches was significantly correlated (p ≤ 0.05) with amylose content, proportions of DP 6-12 and DP 13-24, relative crystallinity, intensity ratio (of 1047 cm-1 to 1022 cm-1 from Fourier transform infrared spectroscopy), swelling factor, amylose leaching, onset temperature of gelatinization, gelatinization temperature range, gelatinization enthalpy, pasting temperature, peak viscosity, breakdown, setback, and final viscosity.
  Structure and functiona...  
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L’amidon du cultivar Longyan avait la plus faible teneur en amylose (28,51 %), alors que celui du Dafozhi avait la plus élevée (33,82 %). L’amidon de Longyan avait la longueur de chaîne moyenne la plus élevée (19,1) et la proportion de chaînes latérales courtes la plus basse (DP 6-12, 19,6 %).
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Starch from the nuts of three cultivars (Dafozhi, Longyan and Qixingguo) of Chinese ginkgo (Ginkgo biloba L.) grown in Taixing, China was isolated and variability in composition, morphology, molecular structure and functional properties was evaluated. The starch granules of these ginkgo cultivars were oval or spherical in shape, with smooth surfaces and sizes in the range of 5-20 μm. Longyan starch had the lowest amylose content (28.51%), whereas Dafozhi starch had the highest (33.82%). Longyan starch had the highest average chain length (19.1) and the lowest proportion of short branch chains (DP 6-12, 19.6%). The order of crystallinities of the ginkgo starches was Longyan (34.63%) > Qixingguo (31.66%) > Dafozhi (30.74%). Longyan starch had the highest gelatinization temperature, melting enthalpy, and breakdown viscosity, whereas Dafozhi starch had the lowest gelatinization temperature, melting enthalpy, and breakdown viscosity. The ginkgo starches retained a large portion of slowly digestible starch and resistant starch (79.3%-82.4%). Results suggest that the starch from Longyan cultivars might have some advantages over the other two starches.
  Molecular structure and...  
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La teneur en carboxyle et la lixiviation de l’amylose ont augmenté, mais le facteur de gonflement et la teneur apparente en amylose ont diminué après l’irradiation dans les deux types de fécule. Les proportions des chaînes d’amylopectine courtes (DP 6-12) et longues (DP ≥ 37), de même que la longueur moyenne des chaînes, ont augmenté avec la dose d’irradiation.
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In this study, potato and bean starches were treated by gamma-irradiation up to 50 kGy. Molecular structure and physicochemical properties of irradiated potato and bean starches were investigated. Microscopic observation under scanning electron microscope (SEM) and polarized microscope showed that some of potato and bean starch granules were destroyed by gamma-irradiation and the breakage was much greater at a higher dose (50 kGy). Carboxyl content and amylose leaching increased, whereas the swelling factor and apparent amylose content decreased after irradiation in both potato and bean starches. The proportions of short (DP 6-12) and long (DP ≥ 37) amylopectin chains as well as average chain length increased with increasing irradiation dose. However, the proportion of DP 13-24 decreased by irradiation. The relative crystallinity, the degree of granule surface order, and gelatinization enthalpy decreased with an increase in irradiation dose. The extent of decrease in potato starch was greater than that in bean starch. The exothermic peak around 90-110 °C was observed in DSC thermogram when the potato starch was irradiated at 50 kGy. The pasting viscosity significantly decreased with an increase in irradiation dose. The proportion of slowly digestible starch (SDS) decreased and resistant starch (RS) content increased by irradiation in both potato and bean starches. However, the rapidly digestible starch (RDS) of potato starch increased with increasing irradiation dose, whereas the bean starch showed the opposite trend to potato starch in RDS content.
  Effect of Gamma Irradia...  
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La teneur apparente en amylose a diminué graduellement, passant de 28,7 % dans l’amidon natif à 20,9 % dans l’amidon irradié à 50 kGy. La proportion de ramifications courtes (DP 6 à 12) de l’amylopectine a augmenté, tandis que celle des ramifications longues (DP ≥ 37) a diminué avec la dose d’irradiation.
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Carboxyl content and amylose leaching of gamma-irradiated corn starch increased and swelling factor decreased with increasing radiation dose. The apparent amylose content decreased gradually from 28.7% for native starch to 20.9% for 50 kGy irradiated starch. The proportion of short amylopectin branch chains (DP 6 to 12) increased, while the proportion of longer branch chains (DP ≥ 37) decreased with increasing radiation dose. The relative crystallinity and the degree of granule surface order decreased from 28.5% and 0.631 in native starch to 26.9% and 0.605 in 50 kGy irradiated starch, respectively. Pasting viscosity and gelatinization temperatures decreased with an increase in radiation dose. At a high dose (50 kGy), melting of amylose-lipid complex in DSC thermogram was not observed. The rapidly digestible starch (RDS) content slightly decreased up to 10 kGy but increased at 50 kGy. The resistant starch (RS) content slightly decreased at 2 kGy and then increased up to 50 kGy. The slowly digestible starch (SDS) content showed the opposite trend to RS content. Slower irradiation dose rate reduced carboxyl content, swelling factor, and amylose leaching. The apparent amylose content and amylopectin chain length distribution were not significantly affected by dose rate of gamma irradiation. However, the relative crystallinity and gelatinization enthalpy increased with slower dose rate. Slower dose rate decreased RDS and SDS contents, and increased RS content.
  Structure and physicoch...  
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Le patron de diffraction aux rayons X était du type A et la cristallinité relative était de 34,1 %. L’amidon du palmier à sucre présentait une proportion élevée (31,8 %) de courtes chaînes d’amylopectine (DP 6-12) et une faible proportion (1,2 %) de longues chaînes d’amylopectine (DP > 36).
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Starch from palmyrah (Borassus flabellifer L.) seed-shoot flour was isolated and its composition, morphology, structure and physicochemical properties were determined. The yield of starch was 38.4% on a whole flour basis. The shape of the granule ranged from round to elliptical. Bound lipid, total lipid, apparent amylose, total amylose and resistant starch contents were 0.03%, 0.04%, 30.9%, 32.7% and 32.2%, respectively. The X-ray pattern was of the A-type and relative crystallinity was 34.1%. Palmyrah starch exhibited a high proportion (31.8%) of short amylopectin chains (DP 6-12) and a low proportion (1.2%) of long amylopectin chains (DP > 36). Gelatinization temperatures were 73.1-82.0 °C and enthalpy of gelatinization was 13.6 J/g. Pasting temperature, viscosity breakdown and set-back were 76.5 °C, 147 and 74 BU, respectively. Palmyrah starch exhibited high granular swelling, and restricted amylose leaching. Susceptibility towards in vitro α-amylolysis and retrogradation was low. The results showed that physicochemical properties of palmyrah starch were largely influenced by strong interactions between amylose-amylose and/or amylose-amylopectin chains within the granule interior.
  Molecular structure and...  
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La teneur en carboxyle et la lixiviation de l’amylose ont augmenté, mais le facteur de gonflement et la teneur apparente en amylose ont diminué après l’irradiation dans les deux types de fécule. Les proportions des chaînes d’amylopectine courtes (DP 6-12) et longues (DP ≥ 37), de même que la longueur moyenne des chaînes, ont augmenté avec la dose d’irradiation.
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In this study, potato and bean starches were treated by gamma-irradiation up to 50 kGy. Molecular structure and physicochemical properties of irradiated potato and bean starches were investigated. Microscopic observation under scanning electron microscope (SEM) and polarized microscope showed that some of potato and bean starch granules were destroyed by gamma-irradiation and the breakage was much greater at a higher dose (50 kGy). Carboxyl content and amylose leaching increased, whereas the swelling factor and apparent amylose content decreased after irradiation in both potato and bean starches. The proportions of short (DP 6-12) and long (DP ≥ 37) amylopectin chains as well as average chain length increased with increasing irradiation dose. However, the proportion of DP 13-24 decreased by irradiation. The relative crystallinity, the degree of granule surface order, and gelatinization enthalpy decreased with an increase in irradiation dose. The extent of decrease in potato starch was greater than that in bean starch. The exothermic peak around 90-110 °C was observed in DSC thermogram when the potato starch was irradiated at 50 kGy. The pasting viscosity significantly decreased with an increase in irradiation dose. The proportion of slowly digestible starch (SDS) decreased and resistant starch (RS) content increased by irradiation in both potato and bean starches. However, the rapidly digestible starch (RDS) of potato starch increased with increasing irradiation dose, whereas the bean starch showed the opposite trend to potato starch in RDS content.
  Relationship between th...  
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Le riz à long grain avait la longueur moyenne de chaîne ramifiée d’amylopectine (18,8) et la proportion (8,7 %) de longues chaînes ramifiées (DP ≥ 37) les plus élevées, et la proportion (26,9 %) de courtes chaînes ramifiées (DP 6-12) la plus faible.
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The in vitro digestibility and molecular and crystalline structures of rice starches (Long-grain, Arborio, Calrose, and Glutinous) differing in amylose content were investigated and the relationship between the structure and n vitro digestibility of starch was studied. Long-grain showed the highest amylose content (27.2%), whereas Glutinous showed the lowest amylose content (4.2%). Long-grain had the highest average amylopectin branch chain length (18.8) and proportion (8.7%) of long branch chains (DP ≥ 37), and the lowest proportion (26.9%) of short branch chains (DP 6-12). Among the non-waxy rice starches (Long-grain, Arborio, and Calrose), Calrose had the lowest average chain length (17.7) and the lowest proportion (7.1%) of long branch chains (DP ≥ 37). The relative crystallinity of rice starch followed the order: Glutinous (33.5%) > Calrose (31.4%) > Arborio (31.0%) > Long-grain (29.9%). Long-grain had the highest gelatinization temperature and the lowest gelatinization temperature range, whereas Glutinous showed the highest gelatinization temperature range and gelatinization enthalpy. Arborio had the highest melting enthalpy for amylose-lipid complex among the tested rice starches. Pasting temperature, setback, and final viscosity increased with increasing amylose content, whereas the peak viscosity and breakdown showed negative correlations with amylose content. The rapidly digestible starch (RDS) content of the tested rice starches followed the order: Glutinous (71.4%) > Calrose (52.2%) > Arborio (48.4%) > Long-grain (39.4%). Contrary to this, the slowly digestible starch (SDS) and resistant starch (RS) contents showed an opposite trend compared to RDS. Digestibility (RDS, SDS, and RS) of the rice starches was significantly correlated (p ≤ 0.05) with amylose content, proportions of DP 6-12 and DP 13-24, relative crystallinity, intensity ratio (of 1047 cm-1 to 1022 cm-1 from Fourier transform infrared spectroscopy), swelling factor, amylose leaching, onset temperature of gelatinization, gelatinization temperature range, gelatinization enthalpy, pasting temperature, peak viscosity, breakdown, setback, and final viscosity.