Between Commercial Starches

While starches from all sources have many similar properties, they also differ in many aspects.12,39 Table 11.4 shows the major differences between the most important commercial native starches. 

Composition and characteristics Potato Maize Wheat Tapioca Waxy maize Waxy potato 

Shape of granules oval round round truncated round oval 

Amount oftaste and odor low high high very low medium low 

Starch paste viscosity very high medium low high high very high 

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Swinkels JJM (1988) Differences between commercial starches. AVEBE, Veendam, p 4... 

Tg versus degree of polymerization was linear.254 Similarly, for a series of commercial starch hydrolysis products (polydisperse solutes), there was a linear relationship between Tg (Tg of the maximally freeze-concentrated solute glass) and 1/MW.270... 

Swinkels JJM. Differences between commercial native starches. The Netherlands AVEBE, Veendam. 

Figure 18.2 Relationship between solids content and viscosity for a series of commercial starch ethers.

Most of the starch used in adhesives in the United States is produced from com or maize. There are four commercially available starch types that are used in adhesives. These are waxy com starch, regular com starch, high amylose type V com starch, and high amylose type VII corn starch. The major difference between these starches is in the amount of amylose contained in them—approximately 0, 28, 55, and 70%, respectively, by iodine titration. Other starches usable in adhesives include sorghum... 

Amylopectin is the polymeric component of starch and consists mainly of glucose units joined at the 1,4-positions. Relative molar mass tends to be very high, e.g. between 7 and 70 million. A variety of modified starches are used commercially which are produced by derivatisation to give materials such as ethanoates (acetates), phosphates, and hydroxyalkyl ethers. Modified and unmodified starches are used in approximately equal tonnages, mainly in papermaking, paper coatings, paper adhesives, textile sizes, and food thickeners. 

When compare the efficiency in enhancing the hydrolyzation of raw cassava starch between pectinases from Rhizopus sp. 26R and the commercial pectinase at periods of time (Figure 10). 

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