Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved

The thickening functionality of four acetylated di-starch adipates with variations in starch source and amylose and adipate contents was evaluated in a simplified small-scale model sauce system at fourteen processing conditions with variations in temperature, shear, and pH. A processing stability factor for a given starch was defined as a...

Exploring the white gold: Excursions in starch

Laboratory-scale dry/wet-milling process for the extraction of starch and gluten from wheat

A laboratory-scale process is presented for the manufacture of starch and gluten from wheat. Main feature of this process is that whole wheat kernels are crushed dry between smooth rolls prior to wet disintegration in excess water in such way that gluten formation is prevented and fibres can be removed by sieving. Centrifugation of the endosperm...

Identification of the thermal transitions in potato starch at a low water content as studied by preparative DSC

The aim of this work was to identify the transitions in the complex DSC profiles of potato starch at a low water content. Preparative DSC involves the thermal processing of samples in stainless steel DSC pans in a way that allows their subsequent structural characterization. The low temperature (LT), dual melting (M1-M2), and high temperature ...

Superheated starch: A novel approach towards spreadable particle gels

When aqueous potato starch suspensions were heated into the solution state and cooled, spreadable particle gels were obtained with a spherulite morphology and a cream-like texture. This so-called superheated starch (SHS) exhibits more effective gelling properties than maltodextrin, which is currently applied as a fat mimetic. In addition, a gel...

Surface effects in the acetylation of granular potato starch

The occurrence of surface effects in the acetylation of granular potato starch with acetic anhydride to degrees of substitution 0.04-0.2 was studied by two different approaches. The first approach involved the fractionation of granular starch acetates into five different size classes and analysis of their acetate content. Alternatively, two...

Unieke eigenschappen van SHS-G: TNO ontwikkelt nieuwe vetvervanger op zetmeelbasis

TNO Kwaliteit van Leven heeft een nieuwe vetvervanger op zetmeelbasis ontwikkeld, die als 'clean label'-ingrediënt toegepast kan worden. Het is in lage concentraties al functioneel. Hierdoor is er minder van nodig, wat leidt tot een lagere energie-inname bij consumptie.

Substitution patterns in methylated potato starch as revealed from the structure and composition of fragments in enzymatic digests

The effect of the granule structure on the methylation of starch was investigated by comparing the substitution patterns of potato starch methylated in granular suspension and in solution to DS 0.3. Substitution patterns were analyzed by successive digestion with α-amylase and amyloglucosidase, fractionation of the resulting malto...

A novel thermoreversible gelling product made by enzymatic modification of starch

Amylomaltases or D-enzyme (4-α-glucanotransferases; E.C. 2.4.1.25) are carbohydrate-active enzymes that catalyze the transfer of glucan units from one α-glucan to another in a disproportionation reaction. These enzymes are involved in starch metabolism in plants or maltose/glycogen metabolism in many microorganisms. The amylomaltase of the...

Starch-acting enzymes

Viscoelastic properties of aqueous solutions of the phosphopolysaccharide "viilian" from Lactococcus lactis subsp. cremoris SBT 0495

Filtration characteristics of maize and wheat starch hydrolysates

Origins of the poor filtration characteristics of wheat starch hydrolysates

The effects of wheat starch components on the filtration characteristics of wheat starch hydrolysates were investigated with a model-based approach. The filtration rate was not affected by the removal of the pentosans or by altering the conformation of the protein. On the other hand, the filtration rate increased when a hydrolysate was defatted...