Chemically modified potato starch

Morikawa, K., Nishinari, K. (2000). Effects of concentration dependence of retrogradation behaviour of dispersions for native and chemically modified potato starch. Food Hydrocolloid, 14,395 01. 

J. M. Fang, PA. Fowler, J. Tomkinson, and C.A.S. Hill, The prepcffation cuid characterisation of a series of chemically modified potato starches. Carbohydr. Polym. 47,245-252 (2002). J.J.G. Van Soest, H. Tournois, D. de Wit, and J.F.G. Vliegenthart, Short-rcUige structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohydr. Res. 279, 201-214 (1995). 

Fang JM, Fowler PA, Tomkinson J, Hill CAS (2002) The preparation and characterization of a series of chemically modified potato starches. Caibohyd Polym 47 245-252 Faruk O, Bledzki AK, Fink HP, Sain M (2014) Progress report on natural fiber reinforced... 

Specific interactions between starch and proteins were observed as early as the beginning of the twentieth century. Berczeller996 noted that the surface tension of aqueous soap solutions did not decrease with the addition of protein (egg albumin) alone, but it did decrease when starch and protein were added. This effect was observed to increase with time. Sorption of albumin on starch is inhibited by bi- and trivalent ions and at the isoelectric point. Below the isoelectric point, bonding between starch and albumin is ionic in character, whereas nonionic interactions are expected above the isoelectric point.997 The Terayama hypothesis998 predicts the formation of protein complexes with starch, provided that starch exhibits the properties of a polyelectrolyte. Apart from chemically modified anionic starches (such as starch sulfate, starch phosphate, and various cross-linked starch derivatives bearing ionized functions), potato starch is the only variety that behaves as a polyelectrolyte. Its random phosphate ester moieties permit proteins to form complexes with it. Takeuchi et a/.999-1002 demonstrated such a possibility with various proteins and a 4% gel of potato starch. 

Starch—different kinds (potato, corn, and wheat starches) and many kinds of chemically modified starches (oxidized starches, phosphated distarch phosphate, etc.)... 

Food Starch, Modified, usually occurs as white or nearly white powders as intact granules and if pregelatinized (that is, subjected to heat treatment in the presence of water), as flakes, amorphous powders, or coarse particles. Modified food starches are products of the treatment of any of several grain-or root-based native starches (for example, com, sorghum, wheat, potato, tapioca, and sago), with small amounts of certain chemical agents, which modify the physical characteristics of the native starches to produce desirable properties. 

Adhesives used in size formulations include starches (natural such as potato, maize or sago, or chemically modified, e.g. starch ethers), natural gums (guar, carob or locust bean flour), gelatin, Polyvinyl alcohol, polyacrylic acid, vinyl and acrylic resins and sodium carboxymethyl cellulose (SCMC). 

Starch is isolated mainly from the sources listed in Table 4.23. Starch obtained from corn, potatoes, cassava, and wheat in the native and modified form accounted for 99% of the world production in 1980. Some other starches are also available commercially. Recently, starches obtained from legumes (peas, lentils) have become more interesting because they have properties which appear to make them a suitable substitute for chemically modified sfarches in a series of prod-ucfs. 

The most important natural binder still in use today is starch, though it is now frequently used in combination with synthetic binders. Com starch is more common in the USA, whereas potato starch is more prevalent in Europe. Native starch containing two fractions of amylose (linear chain) and amylopectin (branched chain) is not suitable for coating paper and board because the amylose fraction tends to undergo retrogradation and the viscosity of coating colors made with native starch is too high [5]. For these reasons, only treated (i.e., depolymerized) or chemically modified starches are used. Most paper mills carry out their own starch preparations in-house. 

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