Starch in wheat

C2sH520,2 580.712 Enzymically synthesised by a transes-teriflcation reaction of sucrose with methyl palmitate. Inhibits deterioration of starch in wheat flour, and growth of microorganisms in soft drinks. Emulsifier, smooth texture agent, antifreeze and dispersing agent for foods. Component of protective coatings for fruit. Mp 60-62°. Mg +36 (c, 1 in EtOH). 

Starch is a widely distributed material which occurs in roots, seeds, and fruits of plants. For commercial use, com is the principal source, though wheat and potatoes are also used. Starch is extracted by grinding with water, filtering, centrifuging, and drying, a process which yields starch in a granular form. 

Choi, S.-G. and Kerr, W.L. 2003a. H NMR studies of molecular mobility in wheat starch. Food Res. Int. 36, 341-348. 

Starch is obtained from a variety of plant sources. Corn, cassava, sweet potato, wheat, and potato are the major sources of food starch while sorghum, barley, rice, sago, arrowroot, etc. serve as minor sources of starch in different localized regions of the world (Gaillard, 1987 Ratnayake and Jackson, 2003). Raw starch granules do not disperse in cold water. This limits the use of raw native starches for food as well as industrial applications, and therefore starch is often cooked during product-manufacturing... 

Woo, K. S., Seib, P. A. (1997). Cross-linking of wheat starch and hydroxypropylated wheat starch in alkaline slurry with sodium trimetaphosphate. Carbohydr. Polym., 33, 263-271. 

Rye Starch.—This variety—Pig. 542 —is similar to wheat starch in the form of the granules, "but the smaller grabs appear to be less than the analogous ones in wheat starch, and the others somewhat larger. In )... 

It is now supposed that gibberellic acid stimulates the hormonal production of a-amylase (and, probably, of /9-amylase and others) in the aleurone layer surrounding the endosperm starch-reserve. Gibberellic acid released 400 mg. equivalents of D-glucose per g. in 90 hours in wheat grains, with a maximum hydrolytic activity after 60 hours. The effect on /9-amylase was thought to be a release (to the extent of 85%) from the protein-bound, insoluble form.876... 

The protocol developed by Holm et al. (1986) was evaluated by analysis of starch content in wheat starch, white wheat flour, whole-grain wheat, and industrially processed wheat products. The major advantage of this protocol over the Basic Protocol is its reduced cost. The chemicals for the reagent preparations and the enzymes are purchased directly from the companies that produce them. The original method did not include RS3 (resistant starch) in its quantitation. A DMSO treatment step has been added (step 4) to solve this problem. 

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