Potato starch substitution

Paleine or Paleina. Dynamites patented by Langfrey in Engl in 1878 contg nitrated straw ( fulmi-paille ). One of the formulations could [G 35.0, Nitrostriv/ 18.6, ssltpstsr 32.5, sulfur 4.6, and potato starch 9.3%. Part of the sulfur could be replaced with hardwood charcoal, and dextrin could be substituted for the starch... 

Chen, Z., Schols, H. A., Voragen, A. J. G. (2004). Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations. Carbohydr. Polym., 56, 219-226. 

Kim, H. R., Hermansson, A. M., Eriksson, C. E. (1992). Structural characteristics of hydroxy propyl potato starch granules depending on their molar substitution. Starch, 44,111-116. 

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... 

Rye starch has been tried as a gelling and thickening agent in the food industry and also in non-food applications.12 Rye starch can be substituted for potato starch. A combination of rye starch and lipids has been used in dessert mixes.16... 

Cationic starches are widely used as wet-end additives in the pulp and paper industry to enhance starch and filler retention during papermaking. Use of cationic starches increases paper strength and decreases biological oxygen demand (BOD) of paper mill effluent. Presently only cationic corn and potato starches are used by Canadian paper mills. The degree of substitution (DS) of normal, waxy, high-amylose barley... 

Anionic starches are obtained by reaction with phosphoric acid and alkali metal phosphates or by derivatization with carboxymethyl groups.30,31 This modification is primarily used to introduce amphoteric properties into cationic com starch for application on the wet end of the paper machine. Anionic starches with carboxymethyl substitution are used as thickeners in coating colors or as binders in coatings for specialty paper grades. Oxidized starches are inherently anionic but without thickening action. Potato starch already carries sufficient natural anionic charge to provide amphoteric properties after cationization.32... 

Monophosphorylation pastes made from starch monophosphates also have greater clarity, viscosity and stability than unmodified starches,64 but are sensitive to salts, especially polyvalent cations.65 Variability in residual ash can lead to variability in the viscosity of monophosphorylated starches. Monophosphate substitution also lowers the gelatinization temperature at 0.07 DS, a value much greater than is found in food starches, the gelatinization temperature is below room temperature. Native potato starch contains 0.07 to 0.09% bound phosphorus and wheat starch contains 0.055% phosphoms, primarily as phosphoglycerides in the latter case. The FDA allows up to 0.4% phosphate as phosphoms.58 Monophosphates were used commercially in the US until about 1970. 

Sodium starch glycolate is a substituted derivative of potato starch. Typically, commercial products are also cross-linked. 

Potato starch is the only commercial starch containing an appreciable amount of covalently bonded phosphate monoester groups, corresponding to a degree of substitution (DS) of about 0.003. 

R. Manelius, A. Buleon, K. Nurmi, and E. Bertoft, The substitution pattern in cationised and oxidised potato starch granules, Carbohydr. Res., 329 (2000) 621-633. 

Starch phosphates with a fairly low degree of -OPO3 substitution for -OH, are obtained by heating starch with phosphoric acid at about 60°C. Starches from com, wheat or rice (the main sources) are usually not phosphorylated, but some natural varieties such as potato starch already contain a few phosphate ester groups (up to about 0.1% P) (Chapter 10.1). 

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