Starch hydrolyzed

Pyrotechnic mixtures may also contain additional components that are added to modify the bum rate, enhance the pyrotechnic effect, or serve as a binder to maintain the homogeneity of the blended mixture and provide mechanical strength when the composition is pressed or consoHdated into a tube or other container. These additional components may also function as oxidizers or fuels in the composition, and it can be anticipated that the heat output, bum rate, and ignition sensitivity may all be affected by the addition of another component to a pyrotechnic composition. An example of an additional component is the use of a catalyst, such as iron oxide, to enhance the decomposition rate of ammonium perchlorate. Diatomaceous earth or coarse sawdust may be used to slow up the bum rate of a composition, or magnesium carbonate (an acid neutralizer) may be added to help stabilize mixtures that contain an acid-sensitive component such as potassium chlorate. Binders include such materials as dextrin (partially hydrolyzed starch), various gums, and assorted polymers such as poly(vinyl alcohol), epoxies, and polyesters. Polybutadiene mbber binders are widely used as fuels and binders in the soHd propellant industry. The production of colored flames is enhanced by the presence of chlorine atoms in the pyrotechnic flame, so chlorine donors such as poly(vinyl chloride) or chlorinated mbber are often added to color-producing compositions, where they also serve as fuels. 

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

Many products made by fermentation are also based on the conversion of starch. Some examples of the use of enzymatically hydrolyzed starches are the production of alcohol, ascorbic acid, enzymes, lysine, and penicillin. 

In more detail the nutrient medium used may contain sources of carbon such as starch, hydrolyzed starch, sugars such as lactose, maltose, dextrose, sucrose, or sugar sources such as molasses alcohols, such as glycerol and mannitol organic acids, such as citric acid and acetic acid and various natural products which may contain other nutrient materials in addition to carbonaceous substances. 

Thinking Critically Were reducing sugars detected in the hydrolyzed starch solution using the Benedict s test Was this expected ... 

The isolation124,130 131 137 of, or failure to isolate,116 131 -139 D-glucose from oxidized, hydrolyzed starches and glycogens has been regarded as an indication of the presence or absence of (1 — 2) or (1 —> 3) branching. 

By means of gel electrophoresis on cross-linked, hydrolyzed starch,99 with simultaneous checking for proteins, lipids, and pectinesterase activity, it was found, however, that the product isolated after the separation on CM-Sephadex C-50 constitutes but one of five multiple forms of tomato pectinesterase, and is the one present in preponderant proportion98 (see Fig. 4). The accompanying lipid and sugar components were separated from this pectinesterase form in the course of the purification procedure. After analysis of the hydro-lyzate of the final product for fatty acids, as well as for carbohydrate components, it was possible to exclude the possibility of a lipoprotein,30 as well as glycoprotein,100 character of this form of tomato pectinesterase. 

Levine and Slade [1.16] investigated the mechanics of cryostability by carbohydrates. Figure 1.19.1 shows an idealized phase diagram developed from differential scanning calorimetry (DSC) measurements for hydrolyzed starch (MW > 100) and for polyhydroxy combinations having a small molecular mass. With slow cooling (quasi in equilibrium conditions), no water crystallizes below the Tg curve. 

Smithies vertical starch gel electrophoresis (S7) separates the plasma proteins more distinctly than any other method. If the Hp concentration is normal, the Hp type can generally be recognized directly after the staining for proteins, but sensitive and more specific staining for heme groups, e.g., benzidine, o-dianisidine (04), and malachite green (N5) are preferable. This technique consumes more hydrolyzed starch than the simpler original horizontal electrophoresis technique (S5). 

Although the mechanism of the hydrolysis of starch by beta amylase has been well established, the hydrolysis of starch by the alpha amylases has proven much more complicated. The data already available show that alpha amylases from different sources hydrolyze starches very differently and that these differences are more marked in the early than in the late stages of the hydrolysis of starch. Unfortunately, sufficient strictly comparable data are not available at present to make possible clear cut statements as to the similarities and differences in the mode of action of the three amylases discussed here. However, it is evident that further work with these and other amylases will be amply repaid as it adds to our exact information and increases our understanding of these important catalysts and of the substrates upon which they act. 

Besides his investigations on glycogen, Bernard was concerned with the differences in carbohydrate metabolism between carnivores and herbivores. In the course of these studies he examined the role of the pancreas in digestion and its ability to hydrolyze starch and fats. For his work on the pancreas Bernard was made a Chevalier of the Legion of Honour, the citation stating that the award was for excellent work on the musical [vice medical ] properties of the pancreas (Leicester, 1974). 

Enzymes are also added to catalyze the hydrolysis or saccharification of starch. Malt produced by the germination of barley grain contains the enzymes that catalyze this hydrolysis. Sometimes called diastase, the enzymes are primarily a- and 6-amylase. Glucoamylase is a pure enzyme that can now be used. Both diastase and glucoamylase hydrolyze starch polysaccharide to the disaccharide, maltose. For fuel grade ethanol production, hydrolysis takes place at temperatures ranging from about 120°F to 140°F (50°C to 60°C) for about 1 hour. The final product of hydrolysis is called a wort. Solids can be filtered from the wort before continuing. 

Possibly the most important, and least understood, aspect of spray-dried flavorings manufacture is the role the wall material plays in this process. The polymers utilized for this product are controlled by FDA constraints, cost, finished product labelling considerations and compatability, functionality and historical usage. Given these considerations, polymers selected for the retention and maintenance of labile flavors and aromas in industrial spray dried, food grade systems include both carbohydrate (hydrolyzed starches, "lipophilic starches, plant exudates) and protein. The importance of these wall materials should not be underestimated. 

This study supports the hypothesis that high DE maltodextrins and syrup solids permit the formation of encapsulated products with excellent stability to oxidation. Different enzyme-hydrolyzed starches yielded encapsulated orange oils which varied in stability amylomaize and potato maltodextrins exhibited the poorest stabilities while normal corn, waxy corn, cassava, rice, and wheat glucose syrup solids yielded the best and approximately equivalent shelf-lives. Based on oil retention during drying, amylomaize, wheat, rice, and cassava yielded satisfactory products. 

The initial step in spray drying of a flavor is the selection of a suitable carrier material. One can divide the major flavor carriers into three classes (and blends thereof) hydrolyzed starches, emulsifying starches, and gums (essentially gum arabic). 

The hydrolyzed starches are inexpensive, bland in flavor, very soluble (up to 75 ), and exhibit low viscosity in solution. The major shortcomings of these products are a virtual lack of emulsifying capacity and marginal retention of volatiles. 

Starch is readily biodegraded, so it should be freshly dissolved or the solution should contain a preservative, such as Hgl2 ( I mg/lOOmL) or thymol. A hydrolysis product of starch is glucose, which is a reducing agent. Therefore, partially hydrolyzed starch solution can be a source of error in a redox titration. 

---