Starch sources

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

Starch source Amyloset % Average length of unit chain References... 

Starch source Amylose, % Average (a) by metky-lation length of t b) by Periodate oxidation tnit chain (c) calc, for amylopectin from (6) References... 

Starch source D. P.a from osmotic measurements Unit-chain length from methylation Unit-chain length from periodate oxidation No. of non-reducing terminal groups/ molecule References... 

Starch source M M KOHa Molecular- weight method 3 Solvent Molecular weight D. P. Refer- ences... 

Ratnayake, W. S. and Jackson, D. S. (2003). Starch Sources and processing. In "Encyclopedia of Food Science, Food Technology and Nutrition—Revised Second Edition" (R. E. Wrolstad, ed.), pp. 5567-5572. John Wiley Sons, Inc., New York. 

The range of 15-45% crystallinity has been reported for various starches (Zobel, 1988). However, the value of crystallinity varies with the method of determination, moisture content of starch granules, and starch source. 

Potato starch source Small granules (%) (1-10 p,m) Medium granules (%) (11-25 (xm) Large granules (%) (>25 p,m) Mean volume (p.m ) Specific surface area (mVg)... 

Starch source Amylose content (%) Swelling power (g/g) (°C) Solubility (%) (°C) Organic ph osphorus contents (% dsb) Light transmittance (%, at 650 nm)... 

Figure 10.5 Scanning electron micrographs (a b) showing granular indentation and fragmentation in granular cold water-soluble starches (source Singh and Singh, 2003).

Starch source DS (Acetylated) MS (Hydroxypropylated) DS (Cross-linked)... 

Hernandez, O., Emaldi, U., Tovar, J. (2008). In vitro digestibility of edible films from various starch sources. Carbohydrate Polymers, 71, 648-655. 

Starches and sugar are the two forms of carbohydrates. Grains, cereals, peas, beans, potatoes, and wheat pasta are good starch sources. Fruits and milk products provide fructose and lactose, two beneficial forms of sugar. 

Starch source Birefringence loss,% X-ray crystallinity loss,% Molecular order loss (13C-CP/ MAS NMR),% Molecular order loss (DSC),%... 

Shibanuma et al.232 examined the molecular structures of starch isolated from three Japanese wheat varieties, one Australian standard white wheat and one US western white wheat. The data presented in Tables 10.9 and 10.10 again indicate that the properties and structural features of amylose and amylopectin are dependent on the starch source. The molecular sizes of amylose and amylopectin were larger in the US wheat compared to the corresponding starch fractions from the Australian and Japanese wheat starches. Among the five wheats, the two preferred for salt noodles in Japan, the Japanese variety Chihoku and the Australian standard white, contained a higher proportion of branched amylose and a lower number of chains per amylose... 

The major starch sources are corn, potato, waxy maize, wheat and tapioca. Refined starches are supplied in powder form or as slightly aggregated pearl starch.16 Unmodified (native) starch is rarely used in the paper industry, except as a binder for laminates and in the corrugating process. Most starches for use in papermaking are specialty products that have been modified by controlled hydrolysis, oxidation or derivatization.17... 

Starch is a natural product and as such is not uniform. Type, genetic variety and environmental factors of soil quality and weather during the growing season for the starch source may influence the rheological characteristics of the product. Additional... 

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