Two general classes of starch have been recognized up to the present time, the common starches, containing both amylose and amylopectin molecules, and the waxy or glutinous cereal starches, which are comprised almost entirely of amylopectin. The first class can, in turn, be subdivided into two broad groups, one composed of the so called root starches, such as t’apioca, potato, a,nd sweet potato...

Waxy rice starch was subjected to annealing (ANN) and heat-moisture treatment (HMT). These starches were also treated by a combination of ANN and HMT. The impact of single and dual modifications (ANN-HMT and HMT-ANN) on the molecular weight (M(w)), crystalline structure, thermal properties, and the digestibility were investigated. The relative crystallinity and short-range order on the granule ...

he article provides an analysis of the current state Kramal processing industry Republic Belarus, dynamics production native starch, volume exports and imports modified starches. One areas use starch is drilling reagents on its basis, intended
 for in oil gas industries, as well geological exploration. They have great potential to reduce import dependence domestic industry, also export pot...

Starches were isolated from grains of waxy, heterowaxy, and normal sorghum. To study the relationship between starch structure and functionality and guide applications of these starches, amylose content, amylopectin chain-length distributions, gelatinization and retrogradation, pasting properties, dynamic rheological properties, and in vitro enzyme digestion of raw starches were analyzed. Heter...

Cereal Chem. 71(6):582-587 Commercial corn starches containing 0-70% amylose were extruded formation of complexes between amylose and lipids. Maximum binding with and without various lipids (myristic, stearic, and behenic acids; monowas observed for myristic acid and 70% amylose starch. No binding was glyceride Dimodan PV; and tristearin) in a single-screw laboratory observed with tristearin. P...

The usefulness of the radiomicrometer in the study of reactions involving a marked color change was indicated in a previous paper (1). It was there shown that the starch-iodine reaction could be investigated in this way. The present paper reports further observations on the reaction, which bear upon the problem of the chemical specificity of some starches and upon the nature of starch-iodide. T...

The starches separated from kernels of five different Indian mango cultivars (Chausa, Totapuri, Kuppi, Langra and Dashehari) were investigated for physicochemical, morphological, thermal and rheological properties. Mean granule length and width of the starches separated from mango cultivars ranged between 15.8–21.7 and 8.7–14.1 mm, respectively. The shape of starch granules varied from oval to ...

Scope: Aqueous suspensions of spelt and wheat starch were irradiated with ultraviolet radiation for 5–50 h. The changes in the molecular structure induced by UV related to photodegradation chains subsequent recombination resulting polysaccharide radicals during prolonged irradiation. Methods Results: HPSEC-MALLS-RI method was used measure weight-average weights distribution amylopectin side cha...

This study aimed to examine the mechanism for differential effects of low- (LPPS) and high-phosphorus (HPPS) potato starches and high-amylose cornstarch (HACS) on rat cecal fermentation, the n-butyrate proportion in particular. In ileorectostomized rats, the in vivo resistant starch (RS) contents were determined to be 66% (LPPS), 66% (HPPS) and 36% (HACS), but the carbohydrate/nitrogen (C/N) ra...

The objective was to compare the action of different hydrolases for producing porous corn starches. Amyloglucosidase (AMG), α-amylase (AM), cyclodextrin-glycosyltransferase (CGTase) and branching enzyme (BE) were tested using a range of concentrations. Microstructure, adsorptive capacity, pasting and thermal properties were assessed on the porous starches. SEM micrographs showed porous structur...