Starch chemical classification

The classification of polymers previously described has been used in this book for the discussion of pyrolysis results. An important class of polymers that is not discussed here is that of chemically modified natural polymers (or semisynthetic polymers). Examples of such polymers are the modified celluloses (carboxymethyl cellulose, ethyl cellulose, etc ), modified starches, casein plastics (Galalith), etc. These types of compounds were discussed in the book on pyrolysis of natural organic polymers [2]. 

The analytical approach described showed to be suitable when ones aim to discriminate maize flour samples from whole and degermed maize, an issue thought to be important for the food, cosmetic, and pharmaceutical industries regarding the usage and quality control process of that raw material. Similarly, the classification of maize landraces according to their starch traits is considered technologically relevant in order to optimize the usage of non-chemically modified starches in industrial process, for instance. 

Classification Food starch modified Definition Chemically modified and stabilized food starch crosslinked with adipic anhydride and esterified with acetic anhydride Properties Wh. or nearly wh. powd. or gran. flakes, amorphous powd., or coarse particles if pregelatinized... 

Apart from the type of the pigment, there are a number of other distinct characteristics used in classification of algal groups. These include the type of reserve polymer synthesised as a result of photosynthesis (e.g. starch), the nature of the chlorophyll, cell morphology, habitat reproductive structures and more. However, the chemical composition and stmcture of the cell wall is most cmcial in determining the sequestration ability of each algal species. ... 

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