Starch from cereals

Renewable raw materials (RRM) as industrial feedstock for the manufacture of chemical substances and products, such as oils from oilseed crops, starch from cereals and potatoes, and cellulose from straw and wood, have recently received attention from policy makers. By... 

Larsen, M., P. Lund, M.R. Weisbjerg and T. Hvelplund, 2009. Digestion site of starch from cereals and legumes in lactating dairy cows. Anim. Feed Sci. Technol. 153, 236-248. 

Starches from cereals - the A-polymorph - show left-handed, parallel-stranded double helices that are crystallized in the monoclinic space group B 2. 

Within the gut, oxidative damage may be prevented by phytic acid, obtained from cereals and vegetables (Graf et al., 1987), and by soluble non-starch polysaccharides like pectin (Kohen et al., 1993). The use of antioxidant vitamins in the treatment of inflammatory bowel disease has also been su ested (Evans et al., 1990). 

Meuser, F., German, H., and Huster, H. 1985. The use of high-pressure disintergation technique for the extraction of starch from com. In New Approaches to Research on Cereal Carbohydrates (R.D. Hill and L. Munck, eds). Elsevier Science, Amsterdam. 

Liu, Q., Gu, Z., Donner, E., Tetlow, L, Ernes, M. (2007b). Investigation of digestibility in vitro and physicochemical properties of A- and B- type starch from soft and hard wheat flour. Cereal Chemistry, 84, 15-21. 

Yuan, R. C., Thompson, D. B., Boyer, C. D. (1993). Fine structure ofamylopectin in relation to gelatinization and retrogradation behaviour of maize starches from three wax-containing genotypes in two inbred lines. Cereal Chem., 70, 81-89. 

Morrison, W.R., Milligan, T.P., and Azudin, M.N. 1984. A relationship between the amylose and lipid contents of starches from diploid cereals. J. Cereal Sci. 2 251-211. 

Zheng, G.H. and Bhatty, R.S. 1998. Enzyme-assisted wet separation of starch from other seed components of hull-less barley. Cereal Chem. 75 247-250. 

Sen, M., Thevanat, C., and Prioul, J.L. 1997. Simultaneous spectrophotometric determination of amylose and amylopectin in starch from maize kernel by multiwavelength analysis. J. Cereal Sci. 26 211-221. 

RJ Dimler, HA Davis, CE Rist, GE Hilbert. Preparation of starch from wheat and other cereal flours. Cereal Chem 21 430 -446, 1944. 

Starch is obtained from cereals, from leguminous and other seeds, from potatoes and other tubers, and from certain roots. The starches which are most commonly used are those of wheat, maize, rice, potatoes, sago, manioc and maranta. 

FIGURE 6.5 Scanning electron micrograph of starch granules isolated from Eleusine (Jideani et al., 1996. Reproduced with permission from Cereal Chemistry). 

Jideani, I. A., Takeda, Y., and Hizukuri, S. (1996). Strucutres and physicochemcial properties of starches from Acha (Digitatria exilis), iburun (D. iburua) and Tamba (Eleusine corcana). Cereal Chem. 73, 677-685. 

Cell recovery is mainly concerned with what is known as clear mash, i.e. sugar solutions without any entrained solids suchas as those in a whole-grain mash. The use of cell recovery on mash can be accomplished by clarifying the mash prior to fermentation or else incorporating a wet-milling front end and taking the saccharified starch as substrate. However the production of a clear mash directly from cereal mash is presently not feasible. This is due to excessive losses of carbohydrate in the cake or non-fermentable extract ranging from 10 to 20 per... 

The digestibility of irradiated starch and cereals was also studied. The reports confirmed an increase of digestibility with increasing radiation dose up to 107 rads. Prolonged feeding of experimental rats with irradiated starch resulted in decreased excretion of calcium from the cunniculs (9.7, 5.5, and 3.5% for nonirradiated, 5-Mrad, and 10-Mrad irradiated starch, respectively).229... 

Paste properties of native starches from different botanical origins have been reviewed.92,133 Relevant to practical usage of starch, the most important paste properties are viscosity, texture, paste transparency, resistance to shear and tendency to retrograde. In terms of texture, the translucent potato starch pastes can be described as cohesive, long-bodied, stringy and rubbery. Other root, tuber and waxy starches give pastes of similar texture to that of potato starch, but are generally less cohesive. On the other hand, pastes from common cereal starches are opaque and can be described as noncohesive and short- and heavy-bodied. These and other properties of several native starches are summarized in Table 8.1. 

Swinkels29 collected published characterization data for tapioca starch and compared it to that for other starches of commercial significance (Table 12.4). Tapioca starch is differentiated from other starches by its low level of residual materials (fat, protein, ash), lower amylose content than for other amylose-containing starches, and high molecular weights of amylose and amylopectin. The small amount of phosphorus in tapioca starch is partially removable30 and, therefore, not bound as the phosphate ester as in potato starch. It is also common to find protein and lipid values of zero, as reported by Hicks.31 The very low protein and lipid content is an important factor which differentiates tapioca starch from the cereal starches. 

---