High starch

Fruits and vegetables Potato, carrot Edible, proteins stable in storage tissues Must be cooked before consumption (potato), high starch content (potato)... 

Dry beans (Phaseolus vulgaris), represented by the commercial classes of navy, pinto and black were used to produce flour fractions at the Food Protein Research and Development Center, Texas A M University. Beans were dry-roasted under selected process conditions in a gas fired solid-to-solid heat exchanger, dehulled by air aspiration, pin-milled and air-classified to obtain four flour fractions. These fractions included whole, hulls, high protein, and high starch flours. 

Hull Cotyledon High Protein High Starch... 

Homogenization with HjO, glutathione, EDTA, citrate buffer, papain and takadiastase (for high starch samples) incubation over night filtration... 

Add 250 mg sample to the bottom of a 16 x 120-mm glass test tube. For very high-starch samples, i.e., corn starch, use 20 mg. Prepare a separate standard tube containing a standard flour or starch sample whose starch content is known. Process in parallel. Run all samples in triplicate. 

If a high-starch material (i.e., cornstarch) was used in the analysis, use a 100-rnl volumetric flask. 

Prepared samples of many types of food can be saponified directly. High-starch samples, such as breakfast cereals, may be digested with the enzyme takadiastase before saponification so as to avoid the formation of lumps (68). 

As would be expected from the results of studies on model systems, it has been found that foods with a high starch or sugar content may form genotoxic substances, but at a much lower level than meats or fish. Spingarn et al (65) showed that several common foods, in addition to beef, contained mutagens active for TA98 in the presence of S9 (Table V) Pariza et al. (66) found mutagenic activity in basic fractions of chicken broth, beef broth, rice cereal, bread crust, crackers, corn flakes, toast and cookies. 

Polylactide is a degradable polyester, formed by the ring-opening polymerization of lactide or the condensation polymerization of lactic acid. Lactide is produced from lactic acid, which derives from the fermentation of D-glucose, which is usually harvested from high-starch-content crops, such as com or sugar beet (Fig. 1). 

Films of starch-EAA blends were prepared by either casting aqueous dispersions or by dry fluxing both the polymers.133 Cast films were relatively transparent, flexible and stable on immersion in water. In contrast, the dry blended materials were opaque at starch levels greater than 30% and had poorer tensile properties at high starch contents. No plasticizers were needed to prepare flexible films. Starch-EAA films have also been prepared by extrusion.134... 

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