Starch properties associated with

A spray dried form of rice starch in which the individual starch granules are dried in aggregates has been developed by CNP. These porous starch spheres are advantageous with regard to their greatly improved dispersibility over other starches. The aggregates also have special properties associated with absorption of other solutes within the sphere structure and slow release for an improved distribution. 

Generally, the phosphorus content in starches is associated with different pasting properties, and it confers a larger ion binding capacity. In wheat and com starch, phosphorus is present largely or wholly as adsorbed phos-phatides (extractable with boiling 85% methanol) associated preferentially with the amylose fraction. 

There are five prime factors that determine the properties of starches 1. starch is a polymer of glucose (dextrose) 2. the starch polymer is of two types linear and branched 3 the linear polymeric molecules can associate with each other giving insolubility in water 4. the polymeric molecules are organized and packed into granules which are insoluble in water and 5 disruption of the granule structure is required to render the starch polymer dispersible in water. The modification of starch takes into account these factors. 

Nowadays there is scientific evidence that, besides plant polysaccharides and lignin, other indigestible compounds such as resistant starch, oligosaccharides, Maillard compounds, and phytochemicals—mainly polyphenols—can be considered DF constituents (Saura-Calixto and others 2000). Of these substances, resistant starch is a major constituent in cereals, whereas phytochemicals are the most important such substance in fruits and vegetables. Here, we address mainly polyphenols and carotenoids associated with DF in fruits and vegetables because of the important biological properties derived from them. 

He even proposed the existence of polyvalent atoms producing "sponge or net like" molecular mass in 1878. Towards the end of his career, he advanced the hypothesis that natural organic substances-those most closely associated with life, proteins, starch, and cellulose-may consist of very long chains, and derive their special properties from this structure. 

The digestion and absorption of organic and inorganic nutrients, as well as all other biochemical processes in living organisms, are influenced by the unique properties of water. Water is an interactive liquid or solvent. Its chemical interactions with solutes are called hydration. Hydration involves weak associations of water molecules with other molecules or ions, such as Na+, Cl , starch, or protein. Because hydration bonding is weak and transitory, the number of water molecules associated with an ion or molecule at any particular moment is approximate and difficult to measure. However, typical indicated hydration numbers are Na", 1-2 K+, 2 Mg2+, 4-10 4r-8 Zn2+, 4-10 Fe, 10 Q- 1 and F-, 4 (Conway, 1981). 

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