Amylose processing

Starch can be split into amylose and amylopectin by a commercial process based on selective solubilities. Amylose is used for making edible films, and amylopectin for textile sizing and finishing, and as a thickener in foods. 

Similar materials are available based on potato starch, eg, PaseUi SA2 which claims DE below 3 and has unique properties based on its amylose—amylopectin ratio pecuhar to potato starch. The product contains only 0.1% proteia and 0.06% fat which helps stabilize dried food mixes compounded with it. Another carbohydrate raw material is waxy-maize starch. Maltodextrias of differeat DE values of 6, 10, and 15, usiag waxy-maize starch, are available (Staley Co.). This product, called Stellar, is offered ia several physical forms such as agglomerates and hoUow spheres, and is prepared by acid modification (49). Maltodextrias based oa com starch are offered with DEs of 5, 10, 15, and 18 as powders or agglomerates (Grain Processing Corp.). 

Enzyme—Heat—Enzyme Process. The enzyme—heat—enzyme (EHE) process was the first industrial enzymatic Hquefaction procedure developed and utilizes a B. subtilis, also referred to as B. amjloliquefaciens, a-amylase for hydrolysis. The enzyme can be used at temperatures up to about 90°C before a significant loss in activity occurs. After an initial hydrolysis step a high temperature heat treatment step is needed to solubilize residual starch present as a fatty acid/amylose complex. The heat treatment inactivates the a-amylase, thus a second addition of enzyme is required to complete the reaction. 

An aqueous dispersion of an unmodified starch containing amylose wiU gradually form an insoluble precipitate through association of linear segments. This process is called retrogradation or set-back. 

Amylases are exoen2ymes that attack amylose chains and result in the successive removal of maltose units from the nonreducing end. In the case of amylopectin, the cleaving stops two to three glucose units from the a-1,6-branching points. ( -Amylase [9000-91-3] is used for the production of maltose symps and for adjunct processing in breweries. The most important commercial products are made from barley or soybeans. 

Polysaccharide-based CSPs incorporate derivatives of cellulose and amylose adsorbed on silica gel. The selectivity of these CSPs depends upon the nature of the substituents introduced during the derivatization process. The secondary structure of the modified polysaccharide is believed to play a role in selectivity, but the chiral recognition mechanisms have not been fully elucidated [55]. 

This discussion has emphasized the idea that the interaction of the cyclo-amyloses with organic substrates is more favorable than the interaction of the individual molecules with water. In the sense that the driving force for the inclusion process appears as a favorable enthalpy of association, this may be thought of as an atypical hydrophobic interaction. 

Starch phase transitions occur in a wide temperature range. The phase transition process starts at temperatures as low as 35-40 °C, depending on the type of starch. In contrast to what was previously believed, it is now understood that amylose and/or amorphous phases also play significant roles in the phase transition process (Ratnayake and Jackson, 2007 Vermeylen et ah, 2006). Theories that describe gelatinization and phase transition in terms of crystallite melting, therefore, are unlikely to adequately explain the phenomena. In summary, it is evident that starch gelatinization is not an absolute result of crystallite melting. Hence, it should not be considered a simple order-to-disorder phase transition of starch structures. 

The (branched) amylopectin is generally considered more alkali-stable than amylose. Amylopectin produced a very small proportion of glucoiso-saccharinic acid after exposure to M KOH at 25° for nearly 2 months."" However, glycogen, which has a similar structure, but more a-D-(1 6) bonding, undergoes the peeling process where a-o-(1 4) bonds are pre-... 

Even though the products are not block copolymer structures, the work of Kadokawa and colleagues should be mentioned here. In a process that the authors named vine-twining polymerization (after the way that a vine plant grow helically around a support rod), the enzymatic polymerization of amylose is performed in the presence of synthetic polymers in solution, and the authors showed that the grown amylose chains incorporate the polymers into its helical cavity while polymerizing [184-191]. 

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