Starch maize model

Stolt, M., Stoforos, N.G., Taoukis, P.S., and Autio, K. Evaluation and modeling of rheological properties of high pressure treated waxy maize starch, /. Food Eng., 40, 293,1999. 

The model for the degradation can be defined in terms of an arbitrary reference state (all factors at level coded zero lactose, magnesium stearate, povidone, maize starch, and colloidal silica) ... 

Amylopectin is responsible for the crystalline character of the starch granule and its structure can be modelled as a hyperbranched molecule [10,11, 28,29]. The model for the amylopectin molecule proposed by Robin [14] is illustrated in Figure 4.1(c). The A-chains, which are short segments of 15 D-glucopyranosyl residues, are the portion responsible for the crystalline structure of amylopectin. Starch crystallites are thus formed by compact areas made up of A-chains with DP 15. The crystallinity index of regular corn starch with 73% amylose is equivalent to that of waxy maize starch which is 100% amylose this confirms that amylose content has little effect on granule crystallinity. Starch crystallites formed in compact areas are made up of vicinal A-chains in a compact double helix conformation with two extended helices possessing 6 residues per turn that repeat every 21 A [1]. 

PLSR is commonly nsed to correlate different data sets to each other (e.g., sensory to chemical measmements), as well as for prediction purposes (i.e., substitution of various wet chemistry methods by a near-infrared spectroscopy (NIR)-based model). One example for the former case is the correlation of the sensory and instrumental flavor perception in ice creams with different flavor compounds and additionally also varying in fat levels [15]. A qnantitative and validated prediction model for fatty acid profile, fat and water content, retrogradation, and viscosity was developed by [ 16] for the characterization of potato, maize, wheat, rice, and tapioca starches for industrial purposes. 

Chromatographic and enzymic studies of the insoluble residues obtained by hydrolysis of various cereal starches with acid have suggested a new model for the structure of waxy maize amylopectin. A review dealing with the mechanism of action of a-amylases has discussed the compositions of the residual oligosaccharides. The results of a study of the catalytic activity of poly(acrylic acid-styrenesulphonic acid) towards amylose in aqueous solution at low pH indicated that interactions between the carboxy-groups of the copolymer and the hydroxy-groups of the substrate make no contribution to the rate of reaction. ... 

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