Octenyl succinic anhydride (OSA) modified starch is widely used in emulsion and encapsulation applications. The functionality of OS starch depends on its molecular structure. A systematic study was performed to investigate the reaction of OSA with granular waxy maize (WM) starch, microporous WM starch and soluble maltodextrin. OS starches were prepared in an aqueous slurry system, and the degre...

Eight varieties of grain sorghum representing four different seed classes (Waxy, Waxy-BR, Normal, Normal-BR) were wet-milled to study seed composition (percent starch, bran and germ, peripheral endosperm cells-PEC and gluten). Starch recovery was high and similar for all varieties except the Waxy 1126 and Normal-BR ROKY 78. Depression in starch recovery was reflected in the other fractions, par...

1. *Zeng, M., et al., Sources of variation for starch gelatinization, pasting and gelation properties in wheat. Cereal Chemistry, 1997. 74(1): p. 63-71. 2. *Zeleznak, K.J. and R.C. Hoseney, The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chemistry, 1986. 63(5): p. 407-411. 3. Zeleznak K.J. and H. R.C., The glass transition in starch. Cereal Chemistry, 1987. ...

Rice (Oryza sativa) was cultivated by Asian Neolithic farmers >11,000 years ago, and different cultures have selected for divergent starch qualities in the rice grain during and after the domestication process. An intron 1 splice donor site mutation of the Waxy gene is responsible for the absence of amylose in glutinous rice varieties. This mutation appears to have also played an important role...

is less indicative of phenotype since iodine binding is reduced in lines with corneous endosperm (Cagampang Visual classification of sorghum [Sorghum bicolor (L.) Moench] and Kirleis, 1985). However, such sorghum starch can grain for the waxy phenotype is subjective and can be confounded be made more amenable to iodine staining by gelatinizaby genetic background, maturity, environment, and expe...

The objectives of this study were to debranch waxy maize starch by pullulanase, produce spherulites with different crystalline structures and birefringent properties controlling crystallization conditions determine how their correlated digestibilities. formed in water or 50% ethanol at 4 °C without mixing had a B-type structure. birefringence sign was not uniform for the °C; some displayed nega...