Starch-containing plants potatoes

Starch-containing plants Another potential ethanol feedstock is starch. Starch molecules are made up of long chains of glucose molecules. Hence, starch-containing materials can also be fermented after the starch molecules have been broken down into simple glucose molecules. Examples of starchy materials commonly used around the world for ethanol production include cereal grains, potatoes, sweet potatoes and cassava. Typical cereal grains commonly used for ethanol production in the EET are rye and wheat. 

The polysaccharide starch is found in most plants as a storage compound however, only five plants, namely maize, rice, wheat, potatoes, and cassava account for the majority of worldwide produced starch-containing plants. Roughly 2.7 billion tons of these crops are annually harvested. The class of sugar-containing crops contains only two plants namely sugar cane and sugar beet of which about 2 billion tons are... 

Although the basic chemistry of starches is the same in every plant, the starches of different plants are different to each other. Potato starch contains about 21% of... 

Plants and some algae store food in the form of starch. In plants, starch is mainly found in seeds, roots, and tubers as well as in stems, leaves, fruits, and even pollen. Grain seeds, such as corn kernels, contain up to 75% starch. Therefore, it is an important component of the carbohydrates in the diet and a very good source of energy for the body. Starch is found in foods such as cereal, pasta, and potatoes, and cornstarch is used to thicken sauces. Laundry starch is a liquid form of starch used to stiffen the collars and sleeves of shirts. An advantage of using it is that dirt and sweat will stick to the starch instead of the shirt textile fibers, with the result that collar rings are easily washed away with the starch. 

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-... 

P-Enzyme was isolated from potato juice by Hanes in 1940 since then, preparations of various degrees of purity have been obtained from many higher plants. Potato P-enzyme has been intensively studied, and prepared in crystalline form. Extracts of the flagellate Polytomella coeca, which synthesizes a two-component starch, also contain P-enzyme. ... 

Starch is not a pure substance. The term refers to a group of polysaccharides found in plants. Starches serve as a major method of food storage in plant seeds and tubers. Corn, potatoes, wheat, and rice all contain substantial amounts of starch. These plant products serve as major sources of needed food energy for humans. Enzymes in the digestive system catalyze the hydrolysis of starch to glucose. 

The pilot plant has been installed at an AVEBE potato starch production plant in the Netherlands. In this plant, combustion of H2S-containing biogas in a steam boiler results in S02-containing flue gas. Part of the total flue gas flow is used in the pilot plant. 

Starch is a widely distributed material, occurring in the roots, seeds and fruits of plants. Seeds usually contain 40—70% starch whilst roots and fruits contain about 5-25%. The principal commercial source of starch is com sources of lesser importance include tapioca, wheat and potato. In the extraction of starch, the plant material is ground with water the resulting slurry is filtered to remove coarse tissue fragments, and a suspension of starch granules is obtained. The granules are collected by centrifuging and dried in warm air. 

T. ikp cellulose, starch is a polyglucose, but its subunits are connected by a-acetal linkages. It functions as a food reserve in plants and (like cellulose) is readily cleaved by aqueous acid into glucose. Major sources of starch are com, potatoes, wheat, and rice. Hot water swells granular starch and allows the separation of the two major components amylose (—20%) and amylopectin (—80%). Both are soluble in hot water, but amylose is less soluble in cold water. Amylose contains a few hundred glucose units per molecule... 

Cultures of B. subtilis were introduced into the stems of young potato plants by Suit and Hibbert104 in an attempt to bring about replacement of starch by another polysaccharide. Sections of some of the resulting potatoes gave little or no color with iodine, and were provisionally designated starchless potatoes. However, based on analogy with recent developments in starch chemistry, it seems probable that the starchless potato was free from amylose, and contained only amylopectin. 

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