Starch-derived

Gums fall into a category of specialty chemicals called thickeners and stabilizers. This market is dominated by starch, starch derivatives, and ceUulosics (Table 2). Although the gums only represent approximately 5% of the sales by weight, they represent approximately 25% in dollars. 

Starch derivatives are also used to encapsulate pesticides (qv) in a cross-linked starch—xanthate to improve safety in handling and reduce water leaching losses (51,52). Littie or no pesticide is lost during drying. The encapsulated formulations have excellent shelf life when dry, but when placed in water or soil the pesticide is readily released. 

PregeEtinized Starches. Suspensions of starches and starch derivatives can be gelatinized/cooked and dried to yield a variety of products that can be dispersed in cold water to yield pastes comparable to those obtained by cooking granular starch products. These products are made for... 

Fat Replacers. The reduction of fat in substitute dairy products results in an increase in water and a stress on the food system both in respect to body and texture, and to flavor. There is no universal fat replacer, but microparticulated proteins having particle sizes <10 fim and/or starch derivatives, and gums have been used as fat replacers. 

Low cholesterol egg products are formed by extraction of cholesterol from the egg. Attempts have been made to extract cholesterol by using hexane or by supercritical CO2 extraction methods (24,25). A whole egg product in which 80% of the cholesterol is removed by a process using beta-cyclodextrin, a starch derivative, added to egg yolks has been introduced. The cyclodextrin binds up to 80% of the cholesterol, the mixture is centrifuged, and the Hquid separated. The cholesterol-reduced yolk is then blended with egg white, pasteurized, and packed in asceptic containers to give a Hquid whole egg product having a shelf Hfe of 60 days under refrigeration (see Eood packaging). 

Levy, M. C. Andry, M. C. (1990). Microcapsules prepared through interfacial cross-linking of starch derivatives. International Journal of Pharmaceutics, Vol. 62,1, (July 1990), pp. (27-35), ISSN 0378-5173... 

Partially depolymerized starch provides decreased fluid losses at much lower viscosities than the corresponding starch derivatives that have not been partially depolymerized [498]. 

Enzymes to degrade crosslinked hydroxypropylated starch derivative and xanthan gum polymer systems are available [158,1246]. Specific enzymes are efficient in reducing the near wellbore damage induced by the starch polymer to eventually return permeabilities to the range of 80% to 98% without the use of acid systems. 

DS Desai, BA Rubitski, SA Varia, AW Newman. Physical interactions of magnesium stearate with starch-derived disintegrants and their effects on capsule and tablet dissolution. Int J Pharm 91 217-226, 1993. 

The identification of anionic polyfacrylic acid) sizes can be carried out by staining with a fluorescent cationic dye (Cl Basic Orange 14) followed by spectroscopic measurement of excitation wavelength and fluorescence emission [195,196]. Such methods can also be used (with Cl Basic Orange 14 or Cl Basic Red 1) to detect and estimate carboxymethylcellulose, poly(vinyl alcohol) and starch derivatives [197]. 

This starch derivative is a water-soluble polymer of D-glucose with a largely helical structure. Therefore, like cyclodextrins, it has the ability to bind alkyl chains and to catalyse reactions through the involvement of ionized hydroxyl groups in basic solution (Hui et al., 1982 Cheng et al., 1985). 

The substantial amounts of this ketohexose are mainly prepared by base-catalyzed isomerization of starch-derived glucose, yet may also are generated by hydrolysis of inulin, a fructooligosaccharide. An aqueous solution of fructose—consisting of a mixture of all four cyclic tautomers (Figure 2.5), of which only the (3-D-pyranose ((3-p) form present to about 73% at room temperature is sweet — about 1.5 times sweeter than an equimolar solution of sucrose hence, it is widely used as a sweetener for beverages ( high fructose syrup ). 

Commercially available cationic starches for wet end application are quaternary and tertiary products. These products have been available since about the mid 1950 s and no new basic chemistry has been developed since that time. The development in the late 1940 s and early 1950 s of starch ethers and esters made in the original granule form led to a torrent of starch derivatives for industrial use. Very few of these became commercial. This is possibly because the functions that were required by the industrial and food markets were far... 

Other teriary aming starch derivatives can be made using glycidyl reagents. These must also be quaternized with a mineral acid. It is indicated that the PK values are about 7.5. ... 

Starch derived from maize, potatoes, barley, cassava or other somces must be pretreated with hydrolytic enzymes (amylases, amyloglucosidase, proteases), which carry out liquefaction, saccharification and protein hydrolysis, respectively, before it can be fermented by yeasts and other microorganisms into potable or non-potable alcohol. Enzymes can be added in the form of malt (germinated barley) or koji (germinated rice), but this is expensive. Therefore, industrial enzymes have nearly totally replaced malt and koji as enzyme sources, thereby not only improving the economics but also the predictability of the process. 

Lawal, O. S. (2004). Succinyl and acetyl starch derivatives of a hybrid maize physicochemical characteristics and retrogradation properties monitored by differential scanning calorimetry. Carbohydr. Res., 339,2673-2682. 

Rutenberg, M. W., Solarek, D. (1984). Starch derivatives production and uses. In R. L. Whistler (Ed.), Starch Chemistry and Technology (pp. 312-388). Academic Press, London. 

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