For “starching

Molisch s Test. Dissolve about 01 g. of the carbohydrate in z ml. of water (for starch use 2 ml. of starch solution ), add 2-3 drops of a 1 % alcoholic solution of i-naphthol (ignoring traces of the latter precipitated by the water) and then carefully pour 2 ml. of cone. H2SO4 down the side of the test-tube so that it forms a heavy layer at the bottom. A deep violet coloration is produced where the liquids meet. This coloration is due apparently to the formation of an unstable condensation product of i-naphthol with furfural (an aldehyde produced by the dehydration of the carbohydrate). 

Polymers. AH nitro alcohols are sources of formaldehyde for cross-linking in polymers of urea, melamine, phenols, resorcinol, etc (see Amino RESINS AND PLASTICS). Nitrodiols and 2-hydroxymethyl-2-nitro-l,3-propanediol can be used as polyols to form polyester or polyurethane products (see Polyesters Urethane polymers). 2-Methyl-2-nitro-l-propanol is used in tires to promote the adhesion of mbber to tire cord (qv). Nitro alcohols are used as hardening agents in photographic processes, and 2-hydroxymethyl-2-nitro-l,3-propanediol is a cross-linking agent for starch adhesives, polyamides, urea resins, or wool, and in tanning operations (17—25). Wrinkle-resistant fabric with reduced free formaldehyde content is obtained by treatment with... 

Specific optical rotation values, [a], for starch pastes range from 180 to 220° (5), but for pure amylose and amylopectin fractions [a] is 200°. The stmcture of amylose has been estabUshed by use of x-ray diffraction and infrared spectroscopy (23). The latter analysis shows that the proposed stmcture (23) is consistent with the proposed ground-state conformation of the monomer D-glucopyranosyl units. Intramolecular bonding in amylose has also been investigated with nuclear magnetic resonance (nmr) spectroscopy (24). 

Commercial starch is mainly com starch, but smaller amounts of sorghum, wheat, and potato starch are also produced. In 1992, 1303 million bushels (45.8 X 10 m ) of com were ground for starch and other products (120) 1 m com weighs - 721 kg and yields 438 kg starch, 26 kg oil, and 142 kg combined gluten and hulls. In the United States in 1994—1995, 462 million bushels were used to produce high fmctose com symp, 231 million bushels went to produce D-glucose, 533 million bushels were used for alcohol production, and 247 million bushels were converted to starch (121). 

FIGURE 7.22 Suspensions of amylose in water adopt a helical conformation. Iodine (b) can insert into the middle of the amylose helix to give a bine color that is characteristic and diagnostic for starch. 

Fig. 4 Sedimentation velocity g (s) profiles for starch polysaccharides using DCDT+. The profiles correspond to the radial displacement plots of Fig. 2. a Potato amylose, sample concentration 8 mg/ml in 90% in dimethyl sulphoxide. Rotor speed was 50 000 rpm at a temperature of 20 °C. b Wheat starch (containing amylose, left peak and the faster moving amylopectin, right peak), (total) sample concentration 8 mg/ml in 90% dimethyl sulphoxide. Rotor speed was 35 000 rpm at a temperature of 20 °C. From [29]...

Whey may be substituted for starch by as much as 25% in extruded corn snacks, but the product does not puff as much as com alone, as the water-holding whey protein does not react with the starch matrix (Onwulata et al., 1998). WPCs or isolates can be added along with starch to create expanded snack foods with boosted nutritional content however, without texturization, whey proteins in amounts larger than 15% may interfere with expansion, making the products less crunchy. To counter this effect, whey proteins can be texturized with starch to improve their interaction with other food components in a formulation, principally to increase extmdate expansion. In one successful application, between 25% and 35% of the flour was replaced with whey protein (Onwulata et al., 2001a,b). 

The characteristics of a starch can be modified by chemical, physical, and/or enzyme treatment to enhance or repress its intrinsic properties, or to impart new ones. This capability for modification has been a necessary factor in developing new uses for starch and in maintaining old markets. 

In the metagenomic approach, DNA was directly extracted from uncultured samples followed by cloning and expression [3]. For example, by combination of directed evolution with the metagenome approach, an a-amylase mutant with optimal activity at pH 4.5 and optimal thermostability at 105 °C was discovered for starch liquefaction and EtOH production [4]. 

Fig. 2.2 Enzyme reactors prepared by LbL assembly (A) reactor on quartz plate for color-indication of glucose (B) multi-enzyme reactor for starch digestion on ultrafilter. Adapted from [26], M. Onda etal, Biotechnol. Bioeng. 1996, 57, 163 and [27], M. Onda et al.,J. Ferment. Bioeng. 1996, 82, 502.

Pacsu4 5 has suggested a structure for starch involving a small number of non-cyclic hemiacetal linkages, the number being presumably sufficient to account for the number of endgroups determined by the methylation method. Halsall, Hirst and Jones6 have commented on this structure, however, and have shown it to be incompatible with the results of periodate-oxidation studies. In addition, these authors pointed out that it would be difficult to explain enzymic hydrolysis and dextrin formation on the basis of such a structure. 

These authors showed that the time required to achieve quantitative uptake of periodate ion varied from starch to starch. The oxidation time for a simple saccharide cannot therefore be taken as a standard for starch. 

In this chapter we describe the use of pea seeds to express the bacterial enzyme a-amylase. Bacterial exoenzymes like the heat stable a-amylase from Bacillus licheni-formis are important for starch hydrolysis in the food industry. The enzymatic properties of a-amylase are well understood [13,14], it is one of the most thermostable enzymes in nature and it is the most commonly used enzyme in biotechnological processes. Although fermentation in bacteria allows highly efficient enzyme production, plant-based synthesis allows in situ enzymatic activity to degrade endogenous reserve starch, as shown in experiments with non-crop plants performed under greenhouse conditions [12,15]. Finally, the quantitative and sensitive detection of a-amylase activ-... 

Based on these results, several different commercial and experimental protease samples were obtained from enzyme companies and were tested for starch yield using the enzymatic corn wet milling process (Figure 3). Two commercial protease enzymes (enzymes A and C) gave starch yields comparable to the conventionally wet milled sample. Pasting properties, residual protein in starch, and surface characteristics of starch samples obtained from... 

Lasseran, J.C. 1973. Incidences of drying and storing conditions of com (maize) on its quality for starch industry. Starch/Stdrke 25, 257-262. 

MacMasters, M.M., Finkner, M.D., Holzapfel, M.M., Ramser, J.H., and Dungan, G.H. 1959. A study of the effect of drying conditions on the suitability for starch production of com artificially dried after shelling. Cereal Chem. 36, 247-260. 

The final product was subjected to ferric chloride-hydrochloric acid treatment in the same manner as commercial glucose and starch. A linear carbon dioxide-time relationship was observed which was practically identical with that for starch. In other words purified cotton cellulose, on relatively complete hydrolysis, appeared to give glucose in a... 

---