Dextrinized corn starch

JACS 68, 374(1946) CA 40, 3634(1946) (Nitration of dextrin starches with N2O5 in presence of Na fluoride) 5) G.V. Caesar et al, JACS 69, 617-21 (1947) CA 41, 3680(1947) (MW detns intrinsic viscosities of nitric triesters of dextrins corn starches)... [Pg.9]

In some of the preliminary work, dextrinized corn starches... [Pg.14]

Dextrinization of tapioca starch is well-known. The difficulty in dextrinizing corn starch,64 and the relative ease of tapioca starch conversion,65 have been described. The near-absence of lipids, which interfere with the dextrinization process, has given tapioca dextrins an advantage in stability and color because of their ease of manufacture and control. However, the economics of base starch supply have resulted in a significant shift to waxy com starch as a base for industrial dextrins, even though... [Pg.558]

Bandyopadhyay AK, Chaudhuri B, Bhattacharjee PK. Starch paste granulation I effect of dextrinized corn starch mucilage as binding agent on granulation and tablet quality. Aust J Pharm Sci 1980 9(3) 85-89. [Pg.128]

A Comparison of the Action of Purified Maltase-free Alpha Amylase from Malted Barley upon Corn Amylose, Corn Starch and upon Beta Dextrins Formed from Corn Starch by the Action of Beta Amylase (Data of Myrbdck and Thorsellu)... [Pg.275]

Corn amylose Corn starch Beta dextrine ... [Pg.275]

An interesting comparison is also given in Table XI86 of the action of malted barley alpha amylase upon corn starch, beta dextrins obtained from corn starch by the action of beta amylase, and upon corn amylose prepared according to the method of Meyer.6 90 These data show that, with equivalent amounts of enzyme, amylose was hydrolyzed much more rapidly and more extensively than unfractionated corn starch. Although the beta dextrins were hydrolyzed by this amylase, they were hydrolyzed much more slowly and less extensively than either of the other two substrates. These results are similar to those already considered for pancreatic amylase.41 64... [Pg.276]

We subject envelope and stamp adhesives to stringent safety requirements. Since we re likely to swallow traces of the stuff, we have to regulate it as a food. Gum arable from the acacia tree, dextrin from corn starch, and the water soluble resin polyvinyl alcohol are the adhesives we use most often. We also... [Pg.222]

Of the myriad of modified starch systems tested, ranging from simple enzymically dextrinized starches to covalently attached amino acids and peptides onto dextrinized and/or oxidized (hypochlorite or periodate) corn starch bases, two polymers were selected as holding promise. The first system was a low dextrose equivalent (DE 5.7) enzyme-modified corn starch. The second starch-based polymer developed was a periodate-oxidized, amylase-dextrinized, covalently-attached phenylalanine glycoamine. [Pg.12]

Dextrose Equivalency. Corn starch dextrose equivalent values (de) were usedto measure the carbonyl groups present in both dialdehyde, oxidized starch production and the production of dextrinized starches (26). [Pg.16]

Commercial dextrins are specifically the oligomers of starch. White dextrins, so called because of their visual appearance, are produced from a 30-40% suspension under the mildest possible hydrolysis conditions (79-120°C for 3-8 h in 0.2-2% H2S04 or HC1). Yellow dextrins and British gums are the partial hydrolysates at higher time-temperature integrals. Maltodextrins, dextrose equivalent20 5-19, derive from controlled enzyme or acid partial hydrolysis of gelatinized corn starch. The 20-24 dextrose equivalent hydrolysates tire com syrups (Appi, 1991). [Pg.182]

D-GIucose, 2,3,4-trimethyl-, III, 96 from methylated corn starch, III, 297 from methylated dextrin, III, 293 D-GIucose, 2,3,4-trimethyl-, and derivatives, V, 172-175 anilide, V, 175 a-1,6-di-azobenzoate, V, 175... [Pg.362]

Liquidification of starches for free flow Recovery of sugar from candy scraps Remove starches to increase sparkling properties Remove starches to increase sparkling properties An aid in preparation of pectin from apple pomace Conversion of starches to low molecular weight dextrins (corn syrup)... [Pg.283]

Fio. 6.—Chromatogram on Carbon (CarborafRn Pretreated with 0.15% Ephedrine) of a Corn-starch Limit Dextrin (MW 975), by Displacement Development with 0.5% Ephedrine (Refractive Index vs. Volume of Effluent). ... [Pg.61]

Fig. 3.—Hydrolysis by malt a-amylase. I, amylose II, corn starch III, 8-dextrin (glycogen).

The data of Table IX show that the composition of the a-dextrin mixture is nearly the same as in the case of the other starches investigated. Experiments with /3-amylase indicated that the fractions with M < 1300 gave high yields of maltose and that the frr. tions with higher molecular weight gave only about 50% maltose. The results are the same as for potato and corn starch. Experiments with malt a-amylase... [Pg.280]

Limit Dextrins from Corn Starch hy Action of Malt Extract... [Pg.289]

Subfractionation of Limit Dextrin MMV) from Corn Starch... [Pg.290]

Cadmium oxide, calcined dolomite, calcium chloride, calcium oxide, carbomethylcellulose (CMC), carbonates, catalysts, cellulose acetate, ceramics, charcoal, clay, coal, cocoa powder, coffee powder, coke, copper, corn starch Detergents, dextrine, dimethylterephthalate (DMT), dolomite, ductile metals, dusts, dyes Earthy ores, eggshells, elastomers, emulsifiers, epoxy resins... [Pg.389]

Fig. 37.—G, corn starch H, rice starch I, corn dextrin J, pea starch K, cassava starch L, bean starch. Explanation in text.

Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...