Maize starch source

The major starch sources are corn, potato, waxy maize, wheat and tapioca. Refined starches are supplied in powder form or as slightly aggregated pearl starch.16 Unmodified (native) starch is rarely used in the paper industry, except as a binder for laminates and in the corrugating process. Most starches for use in papermaking are specialty products that have been modified by controlled hydrolysis, oxidation or derivatization.17... 

Statches ftom different plant sources differ in their amylose/ amylopectin ratio. For example, com starch contains about 27% amylose, potato starch about 22%, and tapioca statch about 17%. In contrast, waxy com statch contains almost entirely amylopectin, with no amylose. These diffetences modify the physical properties of the statches such that the various types may not be interchangeable in a given pharmaceutical application. For example, amylose-rich maize starch has been studied as a potential tablet film-coating ingtedi-... 

Starch shows distinct crystalline structures that, depending on the source, can easily be identified by X-ray diffraction. The three polymorphisms that can be identified are label A, B and C [11,22]. The most commonly observed structures in native starch are A and B, the former being associated mainly with cereal starches, while the latter generally dominates in tuber starches but also occurs in maize starches with more than 30-40% amylose [11]. Structure... 

Maize is an important source for human nutrition, and is consumed either directly or as processed foods such as tortillas or porridge (19). Maize starch is... 

The most common sources of starch to develop the nanocomposites matrix are pea starch, waxy maize starch, cassava starch, normal maize and potato starch. (Chen et al. 2009 Garcia et al. 2009a, b Jayakody and Hoover 2002 He et al. 2012). 

There is an extensive array of adjuncts nsed for brewing and distilled alcohol production. The most relevant sources are maize and rice grits, maize starch, and barley. In some breweries or distilleries, liquid adjuncts consisting of different types of syrups (i.e., glucose, invert, maltose) are also nsed. The preferred adjnncts are carefully controlled in terms of physical and chemical properties discnssed in Tables 15.2 and 15.3. The grannlation or particle-size distribntion is critically important because it affects lautering or filtration rate. On the other hand, the adjnnct color contributes... 

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