Wheat starch source

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. 

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. 

In comparison to isolation of starches from other botanical sources, the industrial isolation of wheat starch is quite unique because different processing techniques may be employed.21,45,70 Kempf and Rohrmann54 described 15 different processes for industrial production of wheat starch and wheat gluten using wheat kernels or wheat flour as the raw material (Table 10.3). Only three of the processes in Table 10.3 are actually used. 

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... 

In Europe, where other starch sources, such as wheat and potato, are used, these are referred to as high fructose syrups (HFS) or high fructose starch-based syrups (HFSS). 

The thermodynamic compatibility of biological and synthetic polymers is a common question.993 Beijerinck,994 and Ostwald and Hertel,995 studied the thermodynamic compatibility of proteins and polysaccharides, and the latter authors evaluated the role of the source of starch. In contrast to cereal starches, potato starch is compatible with proteins in both acidic and basic media, whereas, Dahle991 reported that wheat starch sorbs proteins mainly in acidic and neutral solutions. 

J). Bread components other than phytate were examined for their ability to bind metals. Fiber, protein and starch of wheat formed stable complexes with zinc and calcium, and later iron was found to share this behavior. The metals combined with protein or wheat starch, however, were released during digestion with peptidases and amylases (2,1)5). By contrast dietary fiber, being resistant to digestive secretions, retained bound metal intact. Removal of phytate, which had in the past been held to be the main source of metal complexation by bread, did not decrease but tended to enhance the binding of the metal (J2.). Further doubt about the role of... 

The most common sources of starch in various regions of the world are potato, maize, cassava (manioc, tapioca, yucca), and rice. Popularity of a given starch and starchy plants do not go together. For instance, in many regions of the world wheat and rye are very commonly used. Wheat starch is only randomly isolated, and rye starch is only exceptionally available. Rye grains contain mucus, which seriously obstructs isolation of starch from this source. 

Fig. 1 Effects of starch and wheat bran on growth and production of extracellular cellulase, xylanase and amylase by P. decumbens. Cultures were grown and the levels of biomass and extracellular enzymes were measured as described in the Materials and Methods section. All cultures contained 1% MCC plus as additional carbon sources A 2% wheat bran B 0.7% wheat starch plus 1.4% wheat bran C 1% wheat starch plus 1% wheat bran D 1.4% wheat starch plus 0.7% wheat bran and E 2% wheat starch...

The sweet potato is also an important starch source in China, Vietnam, Korea and Taiwan, and the Philippines (Collado et al, 1999 Marter and Timmins, 1992). Although sweet potato may contribute essential nutrients, it is usually consumed for its sensory properties, as a substitute or supplement to corn, rice, or wheat or as the main ingredient of traditional, but infrequently consumed dishes in many developing countries (Shewry, 2003 Van Den and del Rosario, 1984). 

The botanical source of the primary starch products, from which also refinery products are derived, has been roughly as follows corn starch 4.0 Mio tons, wheat starch 2.9 Mio tons, potato starch 1.8 Mio tons. ... 

Starch is a natural product from renewable resources, produced during photosynthesis as food reserve for plants and vegetables. It is the second most abundant biomass material in nature. It is found in plant roots, stalks, and crop seeds. The most important industrial starch sources are crops such as corn, wheat, potato, tapioca and rice. By refining these crops several byproducts can be obtained such as oil, bran, gluten, dextrin, sugar (glucose, fructose, HFCS), ethanol (for beverages and bio-fuels) and starch. 

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