Starch phosphates acetylation

Acetylated starch is more mechanically stable, has a lower cooking (swelling and gelatinization) temperature, and is less prone to gel than the parent starch. Phosphated starch has the advantages of acetylated starch and the extra advantage, in some instances, of high viscosity. The carboxyl-... 

Acetyl Groups Determine the content of acetyl groups in starch acetate, acetylated distarch adipate, and acetylated distarch phosphate as directed under Acetyl Groups, Appendix X. 

Acetylated adipate- and glycerol-crosslinked starch, administered at 62% in a cooked diet, was safe to experimental rats.2115 Such esters, as well as acetylated starch phosphates, influenced mineral metabolism to a certain extent in rats, but... 

Acacia Acetylated distarch adipate Acetylated distarch glycerol Acetylated distarch phosphate Acetylated oxidized starch Algin Alginic acid Aloe barbadensis extract Aloe extract Aluminum silicate Ammonium alginate /Ammonium carrageenan Ammonium furcelleran Ammonium pectinate Arabinogalactan... 

Of the esters, starch phosphate is produced by reaction with phosphorus oxychloride, polyphosphates, or metaphosphates a cross-bonded product results. Total degree of substitution is determined by measuring the phosphorus content, and the mono- to disubstitution ratio can be calculated by potentio-metric titration. Allowance is made for the natural phosphorus content of the starch. Treatment of starch with acetic anhydride produces starch acetate, which has improved paste stability over native starch. The acetyl group is very labile, and hydrolyses readily under mild alkaline conditions. When a known amount of alkali is used, the excess can be titrated and the ester function measured. This is not specific, however, and a method based on an enzymatic measurement of the acetate has been developed in an ISO work group. The modified starch is hydrolyzed under acidic conditions, which releases acetic acid and permits filtration of the resulting solution. Acetic acid is then measured by a commercially available enzyme test kit. Both bound and free acetyl groups can be measured, and the method is applicable... 

E 1103 Invertase E 1105 Lysozyme E 1200 Polydextrose E 1201 Polyvinylpyrrolidone E 1202 Polyvinylpolypyrrolidone E 1404 Oxidised starch E 1410 Monostarch phosphate E 1412 Distarch phosphate E 1413 Phosphated distarch phosphate E 1414 Acetylated distarch phosphate E 1420 Acetylated starch E 1422 Acetylated distarch adipate E 1440 Hydroxy propyl starch E 1442 Hydroxy propyl distarch phosphate E 1450 Starch sodium octenyl succinate E 1451 Acetylated oxidised starch E 1505 Triethyl citrate E 1518 Glyceryl triacetate (triacetin)... 

A-Acetyl neuraminic acid aldolase [from Clostridium perfringens, A-acetylneuraminic acid pyruvate lyase] [9027-60-5] [EC 4.1.3.3]. Purified by extraction with H20, protamine pptn, (NH4)2S04 pptn, Me2CO pptn, acid treatment at pH 5.7 and pptn at pH 4.5. The equilibrium constant for pyruvate + n-acetyl-D-mannosamine ++ /V-acetylneuraminidate at 37° is 0.64. The Km for A-acetylneuraminic acid is 3.9mM in phosphate at pH 7.2 and 37°. [Comb and Roseman Methods in Enzymology 5 391 1962). The enzyme from Hogg kidney (cortex) has been purified 1700 fold by extraction with H20, protamine sulphate pptn, (NH4)2S04 pptn, heat treatment between 60-80°, a second (NH4)2S04 pptn and starch gel electrophoresis. The Km for A-acetylneuraminic acid is 1.5mM. [Brunetti et al. JBC 237 2447 1962). 

Acetylated wheat distarch phosphate pastes had improved clarity and better storage stability than the pastes of unmodified and crosslinked alone starches when 1% aqueous dispersions were heated in a boiling water bath for 30 minutes and stored at two different temperatures (4°C and 25°C) for 9 days.27 Storage at 4°C of 5% pastes of native and crosslinked wheat starch revealed that both were unstable after one day, the soft texture of the initial pastes being transformed into an opaque and rigid gel that exhibited syneresis. In contrast, the acetylated distarch phosphate was stable for at least... 

Addition of 3% potato starch or a combination of potato starch and potato flour produced frankfurters that were comparable to those being successfully marketed that contained wheat starch.582 Native wheat starch and its acetylated distarch phosphate and hydroxypropyl distarch phosphate derivatives, when incorporated at a level of 3.5%, reduced cooking loss and firmness of low fat, high added water sausages cooked to 70°C or 80°C.583... 

N-Acetyl glucosaminidase, V, 61 Acetyl phosphate, III, 237 Acetyl propionyl. See 2,3-Propanedione. Acetyl value, determination of, for starch acetates, I, 290 Acetylation, of cellulose, I, 311 rates for various cellulosic fibers, V, 122, 123... 

Metabolism For uptake and transport of G., see Lit. d-G. plays a central part in the carbohydrate metabolism. It is degraded to smaller molecules in complicated reaction sequences (glycolysis) with release of energy - one example is pyruvic acid, which can enter the citric acid cycle via acetyl-CoA - or (pentose phosphate pathway) can be converted to derivatives of other sugars for biosynthetic purposes under the concomitant availability of reduction equivalents. Alternatively d-G. can be stored in the liver and muscles as areserve substance glycogen (in plants starch). An antimetabolite of d-G. is 5-thio-D-glucose. For detection, see Lit.. ... 

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