Starch lipids

Starch hydrolysates Starch industry Starch-iodine Starch-lipid complex... 

In a paper that addresses both these topics, Gordon et al.11 explain how they followed a com mixture fermented by Fusarium moniliforme spores. They followed the concentrations of starch, lipids, and protein throughout the reaction. The amounts of Fusarium and even com were also measured. A multiple linear regression (MLR) method was satisfactory, with standard errors of prediction (SEP) for the constituents being 0.37% for starch, 4.57% for lipid, 4.62% for protein, 2.38% for Fusarium, and 0.16% for com. It may be inferred from the data that PLS or PCA (principal components analysis) may have given more accurate results. 

Morrison, W.R. 1981. Starch lipids A reappraisal. Starch/Stdrke 33 408-410. 

As a native starch, lipids and protein residuals are significantly lower than they are in many other commercial starches. These properties of tapioca starch have been utilized in many industries and further enhanced by means of physical and/or chemical modifications which give close control of its properties to fit the needs of customers in process and product applications. However, tapioca starch is regarded as a specialty starch outside of its local production area. 

In the presence of excess water, the transition enthalpy (AHCX) of the rye starch-lipid complex was determined to be 0.84 J/g.25 For the nine different rye starches described above, the AHCX range was 0.3-0.6 J/g.8 These values are lower than those for wheat starch, thus supporting the lower lipid content of rye starch compared to wheat starch.24 Also, there were small differences in transition temperature at a water content of 60%, the range was 100.0-106.6°C. 

The amylose fraction from three different oat starches was characterized by high-performance size-exclusion chromatography (HP-SEC) and shown to be free of amylopectin.31 The degree of polymerization is given in Table 15.2. By treating amylose with isoamylase, it was found to be branched.31 The major fraction had a DP of 700, whereas a second fraction had a DP of 72. The amylose chain length was reported to decrease with increased amylose and starch-lipid content.30 The intrinsic viscosity of amylose has been reported to be 246-299 mL/g.7... 

There were differences between oat varieties in chain lengths and chain length distributions of amylopectin. The degree of multiple branching decreased when the starch-lipid and amylose contents increased.31 The intrinsic viscosity of amylopectin has also been determined (Table 15.2). In another investigation, values ranging from 170 to 207 mL/g were reported.7... 

I. Sundberg and M. Nilshammer-Holmvall (1975). The diurnal variation in phosphate uptake and ATP level in relation to deposition of starch, lipid and polyphosphate in synchronized cells of... 

Characteristics of Gelation of Wheat Starch-Lipid Extrudate74 ... 

Lipids are not evenly distributed in starch granules. A certain proportion resides on the surfaces of granules (endosperm), and usually a much higher proportion resides as internal starch lipids. All of them are monoacyl glycerides, free fatty acids, and lysophospholipids. Cereal materials contain mainly internal starch lipids. Lipids of potato tubers reside in amyloplasts and are... 

Starch-Lipid Complex Endothenn Characteristics as Affected by the Monoglyceride... 

The significance of starch-lipid complexes in bread has been reviewed.866 Earlier, the role of lipids and other emulsifiers was also reviewed.852,867-869... 

It is also important to remember that wheat gluten and dough are complex materials, consisting not only of protein and water, but also starch-, lipid-, water- and salt-soluble proteins and smaller carbohydrates, and so on. The properties of these materials and their interactions with the gluten proteins are poorly understood but can be expected to also influence the viscoelastic properties. The challenge therefore is to understand gluten structure at the molecular level and how this structure interacts... 

Nonstarch Lipids in Rice Fractions Starch Lipid in... 

The hurdles affecting the shelf life of foods also influence other food properties, including texture. The effects of several physical, chemical, and mechanical treatments should be carefully considered in developing new processes and products. It is not enough to describe the composition of a food product and to determine the conditions and types of unit operation necessary to achieve the required quality. How the major food components, such as water, salt, hydrocolloids, starches, lipids, proteins, flavors, and additives, interact with each other and affect the product quality with respect to microstructure, texture, and appearance should be examined. 

Cells from the control (embryos not exposed to freezing conditions) displayed features typically found in hydrated and metabolically active cells numerous mitochondria nuclei exhibiting fairly disperse chromatin and plastids with highly dense stroma could be seen (Figure 42.3a and Figure 42.4a and b). Starch, lipids, and proteins were the reserves present in plastids, lipid bodies, and vacuoles, respectively. 

Plants (and other autotrophs) can use CO2 as the sole source of the carbon atoms required for the biosynthesis of cellulose and starch, lipids and proteins, and the many other organic components of plant cells. By contrast, heterotrophs cannot bring about the net reduction of CO2 to achieve a net synthesis of glucose. 

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