Potato starch crosslinked starches

Monosubstitution of wheat starch by acetyl or hydroxypropyl groups27 without crosslinking yields products with a reduced pasting temperature, and yields pastes with enhanced clarity and viscosity but with increased stringiness (Table 10.14). The usefulness of this product is somewhat limited and requires special applications. Amylose has been found to be hydroxypropylated —20% more than amylopectin in corn and potato starches at a molar substitution level of 0.1 (3.5% hydroxypropyl).425,426... 

Controlled crosslinking of cationic starches improves performance in microparticle-containing papermaking systems.84-86 Superior performance over cationic potato starch was achieved with crosslinked cationic or amphoteric waxy maize, tapioca or potato starch in microparticle systems when the starch cooking was optimized to produce the proper colloidal dispersions.86... 

The available processing equipment will affect starch choice. Without cooking equipment, instant starches will be used instead of cook-up starches. Similarly, where heat treatment or shear after cooking is severe, more crosslinking is required. Tapioca and potato starches are more shear-sensitive and to be avoided where processing is abusive. 

Surimi is fish paste from deboned fish used to make simulated crab legs and other seafood. For preservation the paste is blended with cryoprotectants, such as sucrose, sorbitol and phosphates, and frozen. To make the final product, the frozen paste is thawed, blended with starch and extruded as a film onto a belt. The belt takes the film into an oven that heat-denatures the fish protein and cooks the starch. The film is then rolled to form striations, shaped, colored and cut. Depending on the required distribution, the product is frozen or refrigerated. Potato and tapioca starch were used in surimi products 400 years ago, since they provided a cohesive, elastic matrix consistent with seafood. Frozen distribution has made the use of highly-stabilized, moderately crosslinked tapioca starch popular, alone or with native tapioca starch. Modified waxy maize products are used, as is unmodified com starch, for increased cuttability. Kim188 reported that the gel strengthening ability of starch correlates with starch paste viscosity. 

Chem. Descrip. Crosslinked cart)oxymethyl potato starch ether Uses Vise, builder, water retention aid for paper coatings pigment grinding aid, dispersant for hard-to-disperse materials such as peariescent mica... 

Hydroxypropylstarehes are derivatized starches from waxy maize, eom, potato, or tapioca starch. They are often crosslinked to change texture, as well as to improve temperature and pH resistanee (14,19). Hydroxypropylstarehes are used for viscosity stabilization for both water and milk based products. They improve freeze-thaw and water holding eharaeteristics of produets. 

Various partially phosphorylated or crosslinked derivatives of (10.20) have been reported and a slight degree of phosphorylation is known to exist in some natural products (e.g. potato starch). Phosphorylation is now believed to play a central role in plant starch metabolism with both C3 and C6 positions being involved [17]. 

Oxiranylmethyl ether AwUomer, INN. Starch-epichlorohydrin ether. 2,3-Epoxy-propyl starch. Spherex [42615-49-6] Chemoembolisation agent. No phys. propa reported. Spherical particles prep, by crosslinking partially hydrolysed potato starch using epichlorohydrin as a cross-linking agent. 

The suitability of an in vitro enzymatic method for ass ing the biodegradability of starch-based materials was evaluated [50]. The materials studied included commercial starch-based materials and thermoplastic starch films prepared by extrusion from glycerol and native potato starch, native barley starch, or crosslinked anylomaize starch. 

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