Waxy corn

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In a current rheological study [296], the galactoxyloglucan from Hymenia courbaril was mixed with starch containing 66% amylose and with waxy corn starch (amylopectin). The gel mixtures showed, under static rheological conditions, an increase in paste viscosity compared to those of the polysaccharides alone. Dynamic rheometry indicated that the interactions resulted in increased thermal stability of the gel formed in comparison to that of the starch alone. 

SW- waxy corn starch, SWNPs- starch nanopartides. Cel- microcrystaUine cellulose, CelNPs- cellulose nanopartides, CB- carbon black, SWAcNPs- waxy starch acetate nanopartides, CelAcNPs cellulose acetate nanopartides. 

Base starches used for cationics are corn, potato and waxy. Corn remains dominant world wide although potato is a close second. Waxy starches are mainly used in the USA. The amount of waxy starch available is dependent on demands for waxy starch in the food industry. 

Bulkin, B. J., Kwak, Y, Dea, I. C. M. (1987). Retrogradation kinetics of waxy-corn and potato starches a rapid, Raman-spectroscopic study. Carbohydrate Research, 160, 95-112. 

Xie, X., Liu, Q., Cui, S. W. (2006). Studies on the granular structure of resistant starches (type 4) from normal, high amylose and waxy corn starch citrates. Food Research International, 39, 332-341. 

Reddy, L, Seib, P. A. (2000). Modified waxy wheat starch compared to modified waxy corn starch. J. Cereal Sci., 37,25-39. 

Fig. 2. Retentions of orange oil after spray drying with wheat, cassava, rice, amylomaize, corn, waxy corn, and potato malto-oligosaccharides.

The shelf-life of virtually all the encapsulated orange oils was quite good. Assuming a Q q of 2.4 (1 ), one would predict a shelf-life of about 7 months at 70°F for the worst product (amylomaize) and at least 14 months for the better products (corn, wheat, rice, waxy corn, and cassava). Considering that there was no antioxidant in these encapsulated products, the shelf-lives are very good. This work supports the observations of Anandaraman and Reineccius (1 ) that high DE maltodextrin or glucose syrup solids provide excellent barrier properties and produce encapsulated citrus oils with excellent shelf-life. 

This study supports the hypothesis that high DE maltodextrins and syrup solids permit the formation of encapsulated products with excellent stability to oxidation. Different enzyme-hydrolyzed starches yielded encapsulated orange oils which varied in stability amylomaize and potato maltodextrins exhibited the poorest stabilities while normal corn, waxy corn, cassava, rice, and wheat glucose syrup solids yielded the best and approximately equivalent shelf-lives. Based on oil retention during drying, amylomaize, wheat, rice, and cassava yielded satisfactory products. 

Many pyrazines were isolated and identified in cooked foods, especially in cooked meats (27). Pyrazines comprised over 40% of the volatile compounds found in cooked pork liver (28). Two pyrazines, 2-methyl-3(or 6)-pentylpyrazine and 2,5-dimethyl-3-pentylpyrazine were among 52 volatiles identified as lipid-protein-carbohydrate interaction products in a zein regular or waxy corn starch-corn oil model system (7). 

Although the term amylose dates to 1895, it was not until the 1940s that it became associated with the mainly linear chains of starch (see Chapter 3). Before this, little was known about the structure or identity of starch polymers. In 1946, R.L. Whistler, a carbohydrate chemist, and H.H. Kramer, a geneticist, set out to produce a com modification that would be the opposite of waxy corn, i.e. one in which the starch would be... 

Singh N. Hydrocyclone Recovery of Waxy Corn Hybrids Starch as Affected by Planting Location [M.S. Thesis], Urbana, IL University of Illinois 1994. 

Control Preparations Transfer 50.0-g portions of unmodified (underivatized) waxy corn starch into five separate pressure bottles, and add 125 mL of 2 N sulfuric acid to each bottle. Add 0.0, 0.5, 1.0, 2.0, and 5.0 mL of the Standard Preparation to the bottles, respectively, giving propylene chlorohydrin concentrations, on the starch basis, of 0, 0.5, 1, 2, and 5 mg/kg, respectively. Calculate the exact concentration in each bottle from the weight of Propylene Chlorohydrins used in making the Standard Preparation. Clamp the tops in place, swirl until the contents of each bottle are completely dissolved, and proceed with the hydrolysis, neutralization, filtration, extraction, extract concentration, and final dilution as directed under Sample Preparation. 

Figure 8-34 Viscosity and Granule Appearance in the Viscoamylograph Test of a 5% Suspension of Waxy Corn in Water. A = viscosity curve, B = granule shape and size, C = magnified portion of curve to indicate cohesiveness, a = unswollen granule, b = swollen granule, c = collapsed granule, d = entwined collapsed granules. Source Reprinted from L.H. Kruger and R. Murray, Starch Texture, in Rheology and Texture in Food Quality, J.M. deMan, P.W. Voi-sey, V.F. Raspar, and D.W. Stanley, eds., 1976, Aspen Publishers, Inc.

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