Starch chemical constituents

Determining the main chemical constituents, namely, fat, moisture, and protein, in meat and fish muscle is often the most important point of analysis in a production process. Knowing the chemical composition of the raw materials to be used in a process makes it possible to optimize the composition of the final product. However, quality characteristics other than chemical composition may also be important for some products, such as sensory attributes, texture, added NaCl, and added starch. 

Wet milling Mill operation that extracts refined starch. It is called wet milling because most of the operations are performed with water. Wet milling differs from dry milling because in this operation the chemical constituents of the grain are separated. The coproducts of these operations are oil, gluten, fiber, and solids from the steep liquor. 

Among the chemical methods proposed for the objective measurement of maturity may be listed total solids, alcohol-insoluble solids, and starch, based upon the fact that these constituents increase in concentration with maturity. Each has its limitations and advantages, and all are equally applicable as long as the limitations are taken into account. These methods as they apply to frozen peas have been discussed by Nielsen and co-workers (31) and by Lee (22). 

In agricultural applications, the most commonly analyzed constituents are water, protein, starch, sugars, and fiber [16-20]. Such physical or chemical functions such as hardness of wheat, minerals, and food values have no actual relation to chemicals seen in the NIR. These are usually done by inferential spectroscopy. That is, the effect of minerals or the relationship of the spectra to in vitro reactions is used in lieu of chemical analyses to NIR active constituents. Considering that all shipments of grain from the US since the 1980s have been cleared by NIR, it can be argued that this is a critical application of the technique. 

Hull-less barley varieties have been developed, in which the hull separates during threshing. These varieties contain more protein and less fibre than conventional barley, and theoretically should be superior in nutritive value to conventional barley. However, Ravindran et al. (2007) found that the ME (N-corrected basis) was similar in hull-less and hulled barley. The chemical composition of six Brazilian hull-less barley cultivars was studied by Helm and de Francisco (2004) and reported as follows. The highest constituents were starch (575-631 g/kg), crude protein (125-159 g/kg) and total dietary fibre (TDF 124-174g/kg), the starch and crude protein contents being in agreement with those previously reported for Swedish (Elfverson et al., 1999) and Canadian (Li et al., 2001) varieties. The other reported values (g/ kg) were ash content 15.1-22.7, ether extract 29.1M0.0, starch 574.6-631.4, insoluble dietary fibre 80.7-121.6, soluble dietary fibre 43.0-64.5 and p-glucan 37.0-57.7. 

Carbohydrates would be the predominant raw materials for future biorefineries. The major polysaccharides found in nature are cellulose, hemicellulose and starch (see Chapter 1). These molecules would be mainly utilised after they are broken down to their respective monomers via enzymatic hydrolysis, thermochemical degradation or a combination of these two. Cellulose and hemicellulose, together with lignin, constitute the main structural components of biomass. Starch is the major constituent of cereal crops. This section would focus on the potential utilisation of carbohydrates and lignocellulosic biomass for chemical production. 

The Fermentation Process —Allhoiigh the sour "i fermentation process of preparing wheat starch is wasteful owing to the loss of the valuable constituent ghit< ii, aiichemical changes which occur. 

---