Waxy corn/maize

Washing soda. See Sodium carbonate Water glass. See Sodium metasilicate Sodium silicate Waxes, camauba. See Camauba (Copemica cerifera) wax Waxes, microcrystalline. See Microcrystalline wax Waxes, montan. See Montan wax Waxes, montan fatty acids. See Montan acid wax Waxy corn starch Waxy maize starch. See Com starch, waxy Welan gum CAS 96949-22-3... 

Products.—Considerable information concerning the mechanism of the enzymic hydrolysis of starch has been obtained from investigations of the action of purified maltase-free pancreatic amylase on a number of different substrates. The substrates studied were ordinary unfractionated but exhaustively defatted10 potato and com starches a branched chain substrate, waxy maize starch and amylose, the linear component of corn starch.41 69 eo f4 These investigations included comparisons not only of the rates of the hydrolysis of the different substrates but also of the products formed from them. 

With the same concentration of pancreatic amylase reacting under comparable conditions, no marked differences were observed in the rate of the hydrolysis of any of the unfractionated ordinary starches studied.41,69 6064 On the other hand significant differences were observed in the rate of the hydrolysis of straight and of branched chain substrates. The data60 in Table IV show that waxy maize starch is hydrolyzed more slowly than unfractionated corn starch and much more slowly than the... 

Products Formed from Potato Starch, from Waxy Maize Starch and from Corn Amylose by Purified Maltose-free Pancreatic Amylase... 

Figure 6.1 Scanning electron micrographs of starches (a) normal maize (b) waxy maize (c) potato (d) wheat (e) sorghum (f) sweet corn (g) amaranth (h) high-amylose maize 7.10... 

Figure 11.7 Brabender ViscoAmylograph curves for potato starch (with 20 [ PS] and 10 [AS 10%] percent amylose), amylopectin potato starch (AS 0%) and waxy maize/corn starch.14...

Cationization of waxy maize, corn and barley starches in aqueous alcohol slurries is most effective at 35-65% ethanol for all starch types a 1 1 starch to water ratio gave highest DS values.51 A process for making cationic or amphoteric starches in aqueous, alkaline alcoholic solvents has also been described.52... 

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... 

With few exceptions, all classes of polysaccharides have common heterogeneities that exist across chemical and functional boundaries. In many instances these heterogeneities preclude definitive structure-function correlations. This notwithstanding, origin, fine structure, etc., can sometimes confer subtle distinctions, so that one polysaccharide may be preferable to others for a specific purpose. Dispersions of wheat starch have lower viscosity than dispersions of corn starch at identical concentrations, whereas waxy maize starch is the bodying agent of choice over com starch, when concern for clarity is secondary to dispersion stability. 

Sorptive capacity is one of the most important properties, and it has been investigated by many authors for several varieties of starch.331-333,335,419 Sair and Fetzer,420 and also Rakowski,331-333 compared the water-retention capacities of wheat, arrowroot, and potato starch, and the results were similar. Among the following starch varieties, the sorptive capacity decreases in the order given potato > arrowroot > wheat. The order potato > corn > wheat was reported by El-Khawas et al.42] Nara el a/.407 reported the order potato > tapioca > waxy rice > sweet potato > rice Smolina422 reported the orders potato > maize > rice > wheat at low humidity and potato > rice > maize > wheat at high humidity. These orders do not agree with the order reported in Table XVII on the effect of desiccation on the water retention of starch. Based on these data, the... 

In this survey, gelation is considered as a rapid and random association of linear molecules, while retrogradation is comparatively slow and crystalline. The differentiation is an arbitrary one, since the same forces are responsible. Thus corn and wheat starches are prone to retrograde as compared with tapioca and potato, while waxy maize is completely stable. 

For practical large-scale production of the Schardinger dextrins, the best source is whole unmodified starch (potato, defatted corn, or waxy maize). The cereal starches must be defatted prior to use, because otherwise a considerable quantity of an insoluble coagulum forms during the digestion. ... 

Amylopectin is responsible for the crystalline character of the starch granule and its structure can be modelled as a hyperbranched molecule [10,11, 28,29]. The model for the amylopectin molecule proposed by Robin [14] is illustrated in Figure 4.1(c). The A-chains, which are short segments of 15 D-glucopyranosyl residues, are the portion responsible for the crystalline structure of amylopectin. Starch crystallites are thus formed by compact areas made up of A-chains with DP 15. The crystallinity index of regular corn starch with 73% amylose is equivalent to that of waxy maize starch which is 100% amylose this confirms that amylose content has little effect on granule crystallinity. Starch crystallites formed in compact areas are made up of vicinal A-chains in a compact double helix conformation with two extended helices possessing 6 residues per turn that repeat every 21 A [1]. 

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