Starch hydrolysis products

Schenck, F.W. and Hebeda, R.E. (editors) (1992) Starch hydrolysis products. New York VCH. 

White, J.S. (1992) Fructose syrup Production, properties, and applications. In Starch hydrolysis products, edited by F.W. Schenck and R.E.Hebeda, pp. 177-199. New York VCH. 

Academic Press, Inc. San Diego, CA, 1998 Scheiick, F.W., RE. Hebeda Starch Hydrolysis Products Worldwide Technology. 

Tg versus degree of polymerization was linear.254 Similarly, for a series of commercial starch hydrolysis products (polydisperse solutes), there was a linear relationship between Tg (Tg of the maximally freeze-concentrated solute glass) and 1/MW.270... 

Teague WM, Brumm PJ. In Schenck FW, Hebeda RE, eds. Starch Hydrolysis Products. New York, NY VCH Publishers 1992 45-77. 

Figure 4-18 Major Steps in Enzymic Starch Conversion. Source Reprinted from H.S. Olsen, Enzymic Production of Glucose Syrups, in Handbook of Starch Hydrolysis Products and Their Derivatives, M.W. Kearsley and S.Z. Dziedzic, eds., p. 30, 1995, Aspen Publishers, Inc.

Maltose (= 4-O-ot-D-Glc-O-Glc) (disaccharide) Widespread as starch hydrolysis product Artemisia dracunculus (Asteraceae) Sweet [[Pg.404]

Levine, H. and Slade, L. (1986). A polymer physico-chemieal approach to the study of commercial starch hydrolysis products (SHPs). Carbohyd. Polym. 6,213-244. 

In spite of all these difficulties, microdialysis has been successftilly coupled to several analytical techniques for the bioprocess monitoring. HPLC is commonly used and such systems have been apphed in the analysis of oligosaccharides [44,180], ethanol [181], enzymatic digestion of lactose in milk [182], studies on drug dissolution [183], saccharides in wastewater [184], starch hydrolysis products [185]. 

Schenk FW (1992) Refining carbon treatment and reactive precoats. In Schenk W (ed) Starch hydrolysis products. VCH, USA 13. Focus on surfactants (2008) Special Chem Mag 6 5... 

The food compounder or processor, when he considers one of these starch hydrolysis products as an ingredient, is looking generally for a single property, be it sweetness, cost, viscosity, fermentability, or any other. But he cannot buy one property. He inexorably gets all the properties. Corn refiners can frequently accentuate or diminish one property but they cannot eliminate the rest. So in the formulation of a process or product it behooves the food processor to remember that all of these properties will be present to some degree. It will be to his advantage... 

Thus, If reducing ends of product were measured to provide an average molecular weight of remaining starch molecules. It would be possible to relate K to the extent of reaction and, through eqn (2.5), the consequent rheology of the partially liquefied product. (See later paper of Rollings, Okos, and Tsao for a discussion of starch hydrolysis products.)... 

Starch hydrolysis products with a DE lower than 20 are defined by food legislation as maltodextrins, while those with a DE value higher than 20 are classified as glncose syrups. 

Teague, W.M., and Bmmm, P.J. 1992. Commercial enzymes for starch hydrolysis products. Pages 45-78 in Starch Hydrolysis Products. F.W. Schenck and R.E. Hebeda (eds.). VCH Publishers, New York. 

The term d. is also used for the pure, chemically defined product, obtained by the complete hydrolysis of starch (or cellulose), followed by purification and crystallization. It is to be discerned from the industrial product - glucose syrups (frequently abbreviated termed as glucose ), which contain dextrose as the main sugar within samples of low molecular - starch hydrolysis products. 

G. Dextroseiquivalent F. Equivalent en dextrose D. is the reducing power of a sugar or a starch hydrolysis product, expressed as a percentage of D-glucose on d.b. (% DE). 

Processes and products of m. differ systematically from - starch hydrolysis products that are obtained by splitting the glucosidic linkages with acids and/ or enzymes. Those products comprise the largest group in starch utilization. 

They are prepared by the action of cyclodextrin-glucosyl-transferase from different Bacillus sp. (- cyclodextrins) on mixtures of soluble starch and sucrose. During reaction, short-chain ->starch hydrolysis products are transferred with their reducing end group to the C4 of the sucrose-AGU. 

Therefore, s. and its derivatives and hydrolysis products are utilized in food, in nonfood applications and in feed in the native form and after processing. Average processing amounts are 18 x 10 mt of - starch hydrolysis products, 8-9 x 10 mt of physically and chemically - modified s., 10 x 10 mt of (native) unmodified starches... 

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