Carbohydrate polymers Starch

A large number of glucose molecules are joined in a systematic manner to form the carbohydrate polymer starch having n number of glucose molecules—(CH20) ... 

Of the carbohydrate polymers, starch, cellulose, and even dextran were no longer unique topics of conversation. The remaining items on the list all seemed to be natural hydrocolloids of plant origin. But a further cut was needed, and so the program was limited to those of appreciable commercial significance. 

Mondal, K. Sharma, A. and Gupta, M. N. (2004). Three phase partitioning of starch and its structural consequences. Carbohydrate polymers, 56, 355-359. 

Rendleman, J. A. (2003). The reaction of starch with iodine vapor. Determination of iodide-ion content of starch-iodine complexes. Carbohydr. Polym. 51,191-202. 

Polysaccharide synthesis is under enzymatic control, but does not occur from a template as in protein synthesis. For this reason, each molecule of a particular polysaccharide will have its own unique molecular weight. The molecular weight of a carbohydrate polymer is usually expressed as an average. Starch or cellulose chains, for example, may vary by several hundred thousand in their molecular weights between individual molecules. For an excellent review of carbohydrate chemistry, see Binkley (1988). 

Tang, H.R., Godward, J., and Hills, B. 2000. The distribution of water in native starch granules A multinuclear NMR study. Carbohydr. Polym. 43, 375-387. 

FIGURE 5.7 X-ray diffraction profiles of native (ungelatinized), partially gelatinized, and completely gelatinized (amorphous) tapioca starch. Reprinted from Carbohydrate Polymers, Vol. 67, Ratnayake and Jackson (2007), A new insight into the gelatinization process of native starches. Pages 511-529, 2007, with permission from Elsevier. 

Cheetham, N. W.H. and Tao, L. (1998). Variation in crystalline type with amylose content in maize starch granules X-ray powder diffraction study. Carbohydrate Polymers. 36, 277-284. 

Chung, H.-J., Lee, E.-J., and Lim, S.-T. (2002). Comparison in glass transition and enthalpy relaxation between native and gelatinized rice starches. Carbohydr. Polym. 48, 287-298. 

Kohyama, K. and Sasaki, T. (2006). Differential scanning calorimetry and a model calculation of starches annealed at 20 and 50 °C. Carbohydr. Polym. 63, 82-88. 

Yu, L. and Christie, G. (2001). Measurement of starch thermal transitions using differential scanning calorimetry. Carbohydr. Polym. 46, 179-184. 

Blending of the lowest price commodity polymers from synthetic and carbohydrate polymer families [e.g., poly(ethylene) and starch] would appear to follow these laws. Although each polymer class is produced in large volume (first law), the production rate for com starch/synthetic polymer blends is much lower than that for the synthetic polymer this slower extrusion rate directly affects the final cost. Ignoring this limitation, the film properties of the blend are significantly poorer than those of the synthetic polymer film. Both deficiencies are related to the poor thermoplastic properties of water-soluble polymers such as cora-starch. 

Carbohydrates mainly occur in food in the form of polymers (starches and glycogen). They are cleaved by pancreatic amylase into oligosaccharides and are then hydrolyzed by glycosidases, which are located on the surface of the intestinal epithelium, to yield monosaccharides. Glucose and galactose are taken up into the enterocytes by secondary active cotransport with Na"" ions (see p. 220). In addition, monosaccharides also have passive transport systems in the intestine. 

Ma X, Chang PR, Yu J, Wang N (2008) Preparation and properties of biodegradable poly (propylene carbonate)/thermoplastic dried starch composites. Carbohydr Polym 71(2) ... 

Hoover, R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root starches a review. Carbohydr. Polym., 45, 253-267. 

Noda, T., Takigawa, S., Matsuura-Endo, C., Kim, S. -J., Hashimoto, N., Yamauchi, H., Hanashiro, I., Takeda, Y. (2005). Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules. Carbohydr. Polym., 60,245-251. 

Oostergetel, G. T., Bruggen, E. F. J. v. (1993). The crystalline domains in potato starch granules are arranged in a helical fashion. Carbohydr. Polym., 21, 7-12. 

Chaisawang, M., Suphantharika, M. (2005). Effect of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carbohydr. Polym., 61,288-295. 

Shi, X. H., BeMiller, J. M. (2002). Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr. Polym., 50, 7-18. 

Shomer, I. (1995). Swelling behaviour of cell-wall and starch in potato (Solanum-Tuberosum L) tuber cells. 1. Starch leakage and structure of single cells. Carbohydr. Polym., 26,47-54. 

Liu, Q., Weber, E., Currie, V., Yada, R. (2003). Physicochemical properties of starches during potato growth. Carbohydrate Polymers, 51(2), 213-221. 

Mita, T. (1992). Structure of potato starch pastes on the ageing process by the measurement of their dynamic moduli. Carbohydrate Polymers, 12,269-276. 

Starch leakage and structure of single cells. Carbohydr. Polym., 26,47-54. 

Chen, Z., Schols, H. A., Voragen, A. J. G. (2004). Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations. Carbohydr. Polym., 56, 219-226. 

Chung, H. -J., Woo, K. -S., Lim, S. -T. (2004). Glass transition and enthalpy relaxation of eross-linked corn starches. Carbohydr. Polym., 55, 9-15. 

Lewandowicz, G., Jankowski, T, Fornal, J. (2000). Effect of microwave radiation on physico-chemical properties and structure of cereal starches. Carbohydr. Polym., 42,193-199. 

Lewandowicz, G., Soral-Smietana, M. (2004). Starch modification by iterated syneresis. Carbohydr.Polym., 56, 403 13. 

Liu, H., Ramsden, L., Corke, H. (1997). Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch. Carbohydr. Polym., 34, 283-289. 

Nordmark, T. S., Ziegler, G. R. (2002). Spherulitic crystallization of gelatinized maize starch and its fractions. Carbohydr. Polym., 49,439 48. 

Ortega-Ojeda, F. E., Larsson, H., Eliasson, A. C. (2005). Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch. Carbohydr. Polym., 59, 313-327. 

Sang, Y, Seib, P. A. (2006). Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation. Carbohydr. Polym., 63, 167-175. 

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