Hydrolyzed starches solutions

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

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. 

Observation Behavior of HCl-hydrolyzed starch solution toward iodine solution... 

Observation Behavior of saliva-hydrolyzed starch solution toward Benedict s reagent... 

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. 

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. 

Hie amykalytic activity is determined by comparing the rate at which a suspension of pancreas powder hydrolyzes a substrate of starch solution with the rate at which a suspension of pancreas powder (amylase and lipase) BRP hydrolyzes the same substrate under the same conditions. 

The hydrolysis of starch was stopped when the iodine test no longer gave a blue color. Does this mean that the starch solution was completely hydrolyzed to glucose Explain. 

The corn syrup industry is a good example of how enzymes took over and improved an industry after it was established as a profitable and important industry. In the beginning, acid was used as the catalyst to hydrolyze starch into syrups in order to impart new and desirable attributes to food products. The process involved treating a 40%-45% solution of refined starch with hydrochloric acid at pH 1.5 and a temperature of 150°C for a few minutes. The acid was not selective and hydrolyzed the protein and fat present in the starch preparation as well as the starch. This led to extensive undesired browning due to Maillard reactions. The syrup was neutralized, filtered, carbon-treated, and ion-exchange treated to become a food product or an ingredient to be used by other food processors in preparing products. 

Maltitol Syrup occurs as a clear, colorless, syrupy liquid. It is a water solution of a hydrogenated, partially hydrolyzed starch containing maltitol, sorbitol, and hydrogenated oligo-and polysaccharides. It is miscible with water and with glycerin, and slightly miscible with alcohol. 

The PhEur 2005 describes liquid maltitol as an aqueous solution of a hydrogenated, partly hydrolyzed starch, with not less than 68% w/w of solid matter and not more than 85% w/w. This is composed of a mixture of mainly D-maltitol (50% w/w), D-sorbitol (< 8% w/w), and hydrogenated oligo-and polysaccharides, all quoted on an anhydrous basis. 

The USPNF 23 describes maltitol solution as an aqueous solution of a hydrogenated, partially hydrolyzed starch. It contains, on the anhydrous basis, not less than 50% w/w of D-maltitol (C12H24O11) and not more than 8.0% w/w of D-sorbitol (CgHi406). See also Section 18. 

Comments sorbitol solution is an aqueous solution of hydrogenated, partly hydrolyzed starch. Eor physical properties, see Table IV. 

Yagi and Yoshida [596] have formulated the sorption characteristics of turbine stirrers in low viscosity Newtonian liquids (aqueous solution of glycerine and acid-hydrolyzed starches) in a dimensionless form as a process characteristic ... 

The final product distribution of a starch solution hydrolyzed at 95°C under the same conditions as the other two isotherms was determined and is shown together with the similar data at 80 C, 65°C, and 60°C in Figure 7. Four distinct peaks are observed one at the low molecular weight limit, and two intermediate molecular weight peaks at K y values of 0.2 and 0.6 respectively. This is the same type of chromatographic behavior observed during the initial stages of reaction at 80°C. 

Transfer 10. mL of starch solution to a 50-mL or larger beaker. Add 5 mL of 0.5 M hydrochloric acid, HCl, solution, and boil the solution gently for 5 minutes to hydrolyze the starch. Allow the solution to cool, and then repeat the tests of the previous paragraph on l-mL portions. Describe what you observe in TABLE 32.1C. 

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