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Starch arrowroot

These data with arrowroot starch are similar to those reported by many previous investigators for the action of different concentrations of malted barley alpha amylase on other substrates.1-8 19-81 It is evident... [Pg.271]

Produels Formed from Arrowroot Starch by Purified Maltase-free Alpha Amylase from... [Pg.272]

Table X 4 summarizes similar data for the hydrolysis by maltase-free malt alpha amylase of beta dextrins obtained from arrowroot starch by the action of beta amylase. The beta dextrins were precipitated with alcohol from the reaction mixture of arrowroot starch after it had reached a limit in the hydrolysis at 60% theoretical maltose. The beta dextrins were hydrolyzed extensively by malt alpha amylase. Glucose was liberated in very small amounts even in the later stages of the hydrolysis of these beta dextrins maltose was liberated in appreciable amounts and, at equivalent hydrolyses, appeared to be formed somewhat more rapidly from the beta dextrins (Table X) than from the untreated starch (Table IX). Upon hydrolysis with malt alpha amylase the molecular weights of the beta dextrins dropped appreciably but not as extensively as when arrowroot starch was hydrolyzed directly by malt alpha amylase. Table X 4 summarizes similar data for the hydrolysis by maltase-free malt alpha amylase of beta dextrins obtained from arrowroot starch by the action of beta amylase. The beta dextrins were precipitated with alcohol from the reaction mixture of arrowroot starch after it had reached a limit in the hydrolysis at 60% theoretical maltose. The beta dextrins were hydrolyzed extensively by malt alpha amylase. Glucose was liberated in very small amounts even in the later stages of the hydrolysis of these beta dextrins maltose was liberated in appreciable amounts and, at equivalent hydrolyses, appeared to be formed somewhat more rapidly from the beta dextrins (Table X) than from the untreated starch (Table IX). Upon hydrolysis with malt alpha amylase the molecular weights of the beta dextrins dropped appreciably but not as extensively as when arrowroot starch was hydrolyzed directly by malt alpha amylase.
Products Formed by Malted Barley Alpha Amylase from Beta Dextrine Formed from Arrowroot Starch by Beta Amylase (Data of Myrbiicku)... [Pg.274]

Arrowroot starch, approximately 2% pH 5.3 maltase-free amylase prepared according to Ohlsson23 from malted barley extract and purified by precipitation with alcohol. [Pg.274]

East Indian arrowroot starch (Curcuma angustifolia) (Plate IV, Fig. 31). The granules are isolated and characterised by one rounded and one pointed extremity, the appearance being that of a lance-head. Some granules, when viewed from the side, resemble a very elongated spindle. All contain an eccentric hilum and show fine striation. The mean length is 40-60 y and the mean breadth 30-35 yc. [Pg.56]

Starch paste is prepared by mixing 15 grams of arrowroot starch with 40 c.c. of cold water and pouring the paste into 400 c.c. of boiling water, the liquid being then kept in a boiling water-bath for half an hour with frequent stirring and subsequently allowed to cool and made up to 500 c.c. with water. [Pg.144]

Samec3,5 has conducted comparative studies on the effects of various types of radiation on the properties of the dextrins produced and found notable differences. The origin of the starch seems to be a factor of minor importance, at least upon sonication with 995 kc/s and 120 W. Potato and arrowroot starch gave similar results.309 The action of ultrasound on starch gels produces complex changes.312,313 The mechanism of disintegration has been discussed by Sozaburo.314... [Pg.307]

Arrowroot starch is obtained from the rhizomes of the tropical plant Maranta arundi-nacea L. and related species cultivated in the West and East Indies, Australia and elsewhere. Arrowroot starch has been a home remedy for gastrointestinal disorders, especially in Britain, since it is reputedly the most digestible starch. It is made into puddings by heating it in milk and is blended with eight parts of wheat flour in arrowroot biscuits. It is also used in jellies, cakes and various infant and invalid food mixtures. What is marketed as arrowroot starch from some locations may be tapioca starch. If arrowroot starch is required, its identity should be verified. [Pg.772]

Aromatic castor oil. See Castor (Ricinus communis) oil Arrowroot starch. See Starch... [Pg.982]

Arrowroot starch. See Starch Arsanilic acid, monosodium salt. See Sodium arsanilate... [Pg.345]

CAS 9005-25-8 EINECS/ELINCS 232-686-4 Synonyms Arrowroot starch Corn starch Potato starch Rice starch Sago starch Sorghum gum a-Starch Starch, converted Starch, corn Starch dust Tapioca starch Wheat starch Classification Carbohydrate polymer Definition Complex polysaccharide composed of units of glucose consisting of about one quarter... [Pg.4181]

Arrowroot starch The powdered starch from the root nf a tropical herb. Ingredients of biscuits, gravies, sauces, and soups lor infants and invalids. Provides mainly calories and is easily digested. Arrowroot cookies have long been given to teething infants. [Pg.535]

Starch Solution—Grind and mix thoroughly 5 g of arrowroot starch and 5 to 10 mg of mercuric iodide (Hgl2) (Warning—See Note 6 with 3 to 5 mL of water. Add the suspension to 2 L of boiling water and boil for 5 to 10 min. Allow to cool and decant the clear, supernatant liquid into glass-stoppered bottles. [Pg.214]

See other pages where Starch arrowroot is mentioned: [Pg.268]    [Pg.270]    [Pg.271]    [Pg.272]    [Pg.55]    [Pg.255]    [Pg.257]    [Pg.258]    [Pg.259]    [Pg.490]    [Pg.746]    [Pg.322]    [Pg.1275]    [Pg.1519]    [Pg.124]    [Pg.43]    [Pg.132]    [Pg.273]    [Pg.350]    [Pg.21]    [Pg.1984]    [Pg.2298]   
See also in sourсe #XX -- [ Pg.490 , Pg.772 ]



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Arrowroot

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