Starch references

The preparation and composition of the two starch fractions are discussed (see page 247) by T. J. Schoch in the preceding article. In the present discussion it should be understood that starch refers to the natural material, comprised of variable proportions of the two fractions, and for which no separation of the component fractions has been carried out. The term amylose is employed to represent the starch substances which are believed to be composed of linear, unbranched molecules, and the term amylopectin for the molecules which are believed to be composed of branched chains. When the butanol-precipitation method (or similar methods) has been employed in the preparation of specific materials, this fact will be indicated in such cases, the amylose is equivalent to Schoch s fraction A and the amylopectin to Schoch s fraction B. In other instances, when the authors have named their fractions as amylose and amylopectin, but when it is probable that the two fractions have only received a partial separation, the names will be given in quotation marks, and the method of preparation will be indicated. 

The release of components like NH3, C02 and R-N=O0 due to thermal degradation processes between about 150°C and 250°C from the maize-based polymer sample were not measured for the starch reference sample. This indicates that this maize-based polymer is in fact a chemically-modified-maize based polymer. 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Rosin sizing usually involves the addition of dilute aqueous solutions or dispersions of rosin soap size and alum to a pulp slurry (44—46). Although beater addition of either coreactant is permissable, addition of both before final pulp refining is unwise because subsequently exposed ceUulose surfaces may not be properly sized. The size and alum should be added sufficiendy eady to provide uniform distribution in the slurry, and adequate time for the formation and retention of aluminum resinates, commonly referred to as size precipitate. Free rosin emulsion sizes, however, do not react to a significant degree with alum in the pulp slurry, and addition of a cationic starch or resin is recommended to maximize retention of size to fiber. Subsequent reaction with aluminum occurs principally in the machine drier sections (47). 

Carbonless Copy Paper. In carbonless copy paper, also referred to as pressure-sensitive record sheet, an acid-sensitive dye precursor, such as crystal violet lactone or /V-hen2oy11eucomethy1ene blue, is microencapsulated with a high boiling solvent or oil within a cross-linked gelatin (76,83,84) or in synthetic mononuclear microcapsules. Microcapsules that have a starch binder are coated onto the back of the top sheet. This is referred to as a coated-back (CB) sheet. The sheet intended to receive the image is treated on the front (coated-front (CF)) with an acid. When the top sheet is mechanically impacted, the dye capsules mpture and the dye solution is transferred to the receiving sheet where the acid developer activates the dye. 

Hydrogenated starch hydrolysates (HSH) is a term used to describe a range of products which do not contain sorbitol or maltitol as a primary component, ie, at least 50%. HSH symps contain a distribution of sorbitol, maltitol, and other hydrogenated oligo and polysaccharides. Symps containing maltitol at a level of at least 50% are referred to as Maltitol symps or Maltitol solutions. 

Enzyme—Heat—Enzyme Process. The enzyme—heat—enzyme (EHE) process was the first industrial enzymatic Hquefaction procedure developed and utilizes a B. subtilis, also referred to as B. amjloliquefaciens, a-amylase for hydrolysis. The enzyme can be used at temperatures up to about 90°C before a significant loss in activity occurs. After an initial hydrolysis step a high temperature heat treatment step is needed to solubilize residual starch present as a fatty acid/amylose complex. The heat treatment inactivates the a-amylase, thus a second addition of enzyme is required to complete the reaction. 

The distinctions between these homopolymers arise from the different ways in which the monomer units are hooked together in polyacetal chains. Starch (qv), plant nutrient material, is composed of two polysaccharides a-amylose and amylopectin. cx-Amylose is linear because of exclusive a (1 — 4) linkages, whereas amylopectin is branched because of the presence of a (1 — 6) as well as a (1 — 4) links. The terms linear and branched refer only to primary stmcture. 

Thus, based on material applications, the following polymers are important natural rubber, coal, asphaltenes (bitumens), cellulose, chitin, starch, lignin, humus, shellac, amber, and certain proteins. Figure 4 shows the primary structures of some of the above polymers. For detailed information on their occurrence, conventional utilization, etc., refer to the references cited previously. 

Protein concentration can be determined by using method of Bradford,9 which utilises Pierce reagent 23200 (Pierce Chemical Company, Rockford, IL, USA) in combination with an acidic Coomassie Brilliant Blue G-20 solution to absorb at 595 nm when reagent binds to the protein. A 20 mg/1 bovine serum albumin (Pierce Chemical) solution was used as the standard. Starch concentration was measured by the orcinol method4,9-11 using synthetic starch as the reference. A yellow to orange colour is obtained and measured at 420 nm when orcinol reacts with carbohydrates. Absorbance is determined by spectrometry. 

Longer carbon chains can also be added, such as carboxyethyl groups, or carboxypropyl groups. Adding bulky functional components like carboxymethyl and carboxyethyl groups reduces the tendency of the starch to recrystallize. When the starch stays as a gel, a product is softer, and we refer to it as fresh. When the starch regains its crystalline form, the product becomes firmer, and we refer to it as stale. The technical term for this recrystallization is starch retrogradation. 

Note. The cyclic oligosaccharides arising from enzymic transglycosylation of starch have been referred to as Schardinger dextrins. These names (and those of the cyclohexaamylose type) are not recommended, but the abbreviation CD is tolerated. 

Note Alternatively 1% solutions of starch, iodine and sodium azide may be sprayed successively onto the chromatogram in that order [4, 9], Other orders of application are also referred to in the literature [1, 2, 17] and sometimes the starch is also worked into the layer so that it is not necessary to spray with it [11, 12]. Sometimes the treatment of the chromatograms with starch solution is omitted [5,6,14] in such cases colorless chromatogram zones appear on a brown layer background. 

Starch is usually derivatized by the introduction of acrylic groups, prior to polymerization and manufacture into microspheres. Poly(acryl) starch microspheres, as they are referred to, are an example of a semisynthetic polymer system. Their extensive use as... 

THORNE M J, THOMPSON L u, JENKINS D J (1983) Factors affecting starch digestibility and the glycemic response with special reference to legumes. Am J Clin Nutr. 38 481-8. 

Chase and Long (1997) propose that this conundrum can be eliminated by the use of Zero Reference Materials (ZRMs) in analytical methods development to fully evaluate the method. A ZRM is a product matrix that lacks those nutrient components that are to be assayed, i.e. a blank matrix. The use of a ZRM in method development can and will give a true indication as to how the method will perform as the spiked nutrient levels approach zero. For example, two products. Corn Starch (NIST RM 8432) and Microcrystalline Cellulose (NIST RM 8416), contain very low elemental concentrations and could conceivably serve as real sample blanks or ZRMs in some analytical procedures. 

Starch esters have been obtained by reactions of starch and carboxylic or sulfonic acid imidazolides in aqueous NaOH or nonaqueous solutions, as described in reference [226]. The esterification of dextran with butyric or palmitic acid using CDI in DMSO or formamide is discussed in reference [174]. 

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