A Novel Type of Corn Starch from a Strain of Maize. Part 3. The Properties of the Starch from Amylo-waxy Maize and Its Hybrids with Waxy Maize

A pair of hybrids were produced by alternative crossbreeding of waxy maize with amylo-waxy maize which had double recessive genes, amylose extender (ae) and waxy (wx). Investigation of the starches proved that they did not coincide with waxy starches. Hidden amylose extender genes also participated in the starch produced in the endosperm of hybrid maize. Amylo-waxy starch looks promising as a new material of food industry.     

Change in Digestibility of Raw Starch by Gamma-Irradiation

Irradiation effect on digestion of raw starch by glucoamylase has been investigated as a basic research for application of radiosterilization on uncooked starch fermentation. The digestibility of raw tapioca starch decreased with an increase in dose while that of other starches such as wheat, corn, sweet potato and potato were little changed by irradiation. Tapioca starch granules coagulated by irradiation and were sedimented rapidly in suspension. The coagulation of irradiated tapioca starch granules can be dispersed completely by ultrasonic treatment. These results show that the decrease in digestion of raw tapioca starch depends on the coagulation of starch granules but other factors also contribute because the recovery of digestibility by ultrasonic treatment was not complete.     

Starch Policy in the European Community

Within the framework of the EC-policy measures on starch, the European starch industry has developed successfully, also as a partner on the world market. Starch production in the European Union continues to increase by about 3 % per year. This growth is attributable almost entirely to wheat starch. Production of potato starch has reached a ceiling. The amount of maize starch remains at roughly the same volume and is thus declining in relative terms but maize continues to be the most important raw material. The European Community is easily self-sufficient with respect to starch and does not import any. The EC′s most important trading partner, the United States, produces four times as much starch especially for utilisation in the sugar and the biofuel sector. Starch exports are vital to the EC industry and account for ca. 17 % of total production, for which export refunds are granted. The subsidy granted within the Community, to compensate for the price difference on the world market and destined for the non-food sector which is not protected against imports, covers about 45 % of total starch production. Starch producers, processors and users in the Community work with this EC system which is generally well received and accepted. It is acknowledged that the refund policies provide fair indemnity with little risk of over- or undercompensation. In the context of Agenda 2000, the planned price cut should normally result in all refunds being discontinued, a major simplification and relief for business and authorities. However, if a significant price difference persists, the refunds would continue to apply, but subject to the restrictions operating within the World Trade Organisation (WTO). A strong pressure will be brought at the WTO negotiations in favour of greater market liberalisation. As regards the future enlargement of the Community, the applicant eastern countries will gradually have to adopt EC′s policies; production of starch and derivatives is still limited in these countries and they are generally not self-sufficient.     

Viscosity Stabilization of Tapioca Starch

Two samples of Tapioca starch of different viscosities have been crosslinked with sodium trimetaphosphate, epichlorohydrin, and phosphorus oxychloride. Of these crosslinking agents, epichlorohydrin is the most efficient, requiring only 0.01 to 0.15% of the reagent on the weight of starch. It is noted that tapioca starch having initially a high viscosity requires less amount of the crosslinking agent for stabilization of its paste viscosity as compared to the starch sample having low initial viscosity.     

New Developments in French Potato Starch Industry. Stone Removal Through Dense Medium Process,Environmental Protection

The French potato starch industry received a tremendous impetus since the beginning of the 19^th century. At that time it consisted of not less than 550 plants. At the beginning of the 20^th century it became greatly concentrated leading to a final number of five potato starch factories. The simultaneously increased production capacity has enabled the French potato starch industry to rise to the number two position among the potato starch producing nations of Western Europe. Closely connected with this concentration is a simultaneous modernization of the whole agriculture. All the five starch factories are located in the areas with vast cultivation plains where extensively mechanized agricultural operations are prevalent. However, as a result of this mechanization the deliveries of potatoes contain much larger amounts of earth and stones. For this reason a new process for the separation of stones is currently being tested, in order to reduce the up to now necessary amount of washing water by means of an enriched mud and to improve the effect of potato washing at the same time. The five French potato starch factories are equipped with total-continous and total-automatic machines, and they produce a high-quality potato starch. The concentration to large production units, however, has led in places to an increase of waste water amounts. According to official calculations the raining of potato fruit juice on large areas as well as use of aired ponds have led to a 90% superior purification. Protein recovery in connection with a decrease in waste water volumes will make it possible to even surpass the official standard of purification of 95%, approaching a purification effect of 100% in an already predictable period of time.     

扫描电镜和稳定碳同位素比质谱法鉴别马铃薯淀粉中的掺假玉米淀粉

为有效辨别食用淀粉掺假,运用扫描电镜和稳定碳同位素比质谱技术对马铃薯淀粉中掺假玉米淀粉行为进行定性和半定量鉴别。根据马铃薯淀粉与玉米淀粉在颗粒超微形貌上的明显差别,运用扫描电镜清晰辨别出马铃薯淀粉中掺假的玉米淀粉颗粒。当玉米淀粉的掺假量大于10% 时,根据二者在稳定碳同位素比上的自然显著差异,稳定碳同位素比法不仅能够定性鉴别马铃薯淀粉中的玉米淀粉掺假行为,而且依照给出的公式可以估算出掺假玉米淀粉的含量。本法可作为国内淀粉市场上产品质量监督的检测方法。     

Small Diameter Multiple Hydrocyclone for Starch Processing

The traditional application of small diameter multiple hydrocyclone batteries in the starch industry is the refining of maize, wheat, potato, and manioc starch by countercurrent washing in multistage operation. A new type of multiple hydrocyclone battery for these purposes is discussed. Construction details, internal flow passage, selection of construction material, and some operational characteristics of the battery are taken into consideration as well as its easy, handling. As an example of application of a small diameter hydrocyclone system, a new process alternative for manufacturing of potato starch is presented. The process has a fresh water consumption for starch extraction and refining of 300–350 l/t potatoes or ∼ 1.9 – 2.2 t of water per ton of refined DS starch, due to the unique combination of process stages by adapting a hydrocyclone system, screens, and centrifugal separators.     

不同淀粉的壳聚糖/淀粉复合薄膜结构性能比较

为改善功能因子的生物利用率,本文采用流延法,分别将壳聚糖(分子量150000g/mol)与玉米淀粉、马铃薯淀粉和木薯淀粉制备复合薄膜及其包衣片剂,并通过红外光谱、扫描电镜、拉伸仪、模拟消化实验等手段对壳聚糖/淀粉复合薄膜结构性能进行分析。借助壳聚糖上的-NH3+与淀粉的-OH间的氢键作用,可形成壳聚糖/淀粉复合结构,受淀粉结构差异的影响,复合薄膜中壳聚糖/淀粉复合结构的有序性存在差异,进而影响复合薄膜的机械力学性能、耐酸性及其薄膜包衣片剂的控释性能。其中,复合薄膜CTS/Potato、CTS/Tapioca中壳聚糖/淀粉复合结构的有序性优于复合薄膜CTS/Corn,其耐酸性能良好,在模拟胃液中运转2h,薄膜的损失率分别在18.71%～26.15%、16.14%～19.64%之间。同时,这两种复合薄膜包衣片剂的控释性能亦表现良好,约有60%的模型功能因子可顺利递送至小肠、结肠部位,具有作为药物、活性功能因子小肠、结肠定向释放载体材料的可能。     

高链玉米淀粉改善面包的品质及消化性能

本文研究添加高链玉米淀粉对面包品质特性和消化性能的影响,以期为高链玉米淀粉等抗性淀粉在慢消化食品中的应用提供理论依据。结果表明,添加高链玉米淀粉能显著性提高面包的持水性和表面亮度,有利于提高消费者的接受度。但面包比容随高链玉米淀粉添加量的增加而逐渐显著降低。弹性、粘附性和恢复性未受高链玉米淀粉的影响,但硬度明显增加,添加10%和20%高链玉米淀粉的面包硬度升高为未添加时的1.2和1.8倍。面包的胶黏性和咀嚼性在高链玉米淀粉添加量小于10%时没有明显变化,而添加量进一步增加时,其胶黏性和咀嚼性逐渐显著提高。高链玉米淀粉能显著降低面包的消化速率,添加量为20%时面包的消化速率降低了54%。说明添加高链玉米淀粉会对面包的品质产生一定的影响,但合理控制其添加量可在面包的品质没有大幅降低的同时显著降低淀粉的消化速率。     

Hydrolytic Depolymerization of Starch Raw Materials

The common commercially available starchy sources in India namely cereals like wheat, corn, rice, sorghum were taken for the studies and compared with cassava. Starches from various sources need different type of liquefaction and saccharification procedures. The relative depolymerization procedures with viscosity and oligosaccharide profiles are reported. Rice flour gives very good conversion percentages, but the liquefaction step should be more drastic than other starchy raw materials. Wheat flour, maize flour, and maize starch could be hydrolysed by both acid-enzyme and enzyme-enzyme methods to give good conversion rates. Sorghum starch was found to be most difficult to hydrolyse and gave only 84% conversion.     

Recent Trends in European Community and West German Starch Industries

In this contribution the present situation of starch industries in the European Community and the Federal Republic of Germany described. The production of required source materials as well as the production capacities of maize, wheat and potato starch industries the individual member countries are reported. In this connection, the expected development trends are emphasized which seem to be particular importance with regard to both European Community and West German Wheat Starch Industries. As far as available, informations are given on coefficiency quotients and price calculations as well as on quality standards and quality analysis.     

Physicochemical and Biochemical Characterization of Starch Granules Isolated of Pigmented Maize Hybrids

In this study, the morphological and physicochemical of pigmented maizes as well as the initial characterization of the corresponding starch granule enzymes are described. Starch granules were isolated from blue, black, and white maize. They were analyzed using scanning electron microscopy, particle size distribution, pasting characteristics, sorption isotherms, differential scanning calorimetry, and two‐dimensional gel electrophoresis. The morphology of the starch granules of pigmented maizes was different from the granules of white maize; the pattern was related to the endosperm type of these varieties. The average starch granule size was higher for black than for white and blue maizes. The average gelatinization temperature was similar in the three starches, but the pigmented maizes had higher gelatinization enthalpy; black maize starch showed the lowest enthalpy of retrogradation. These results indicated that the starches from the three maizes analyzed had different organization level. Black maize starch showed the highest peak viscosity followed by white and blue maize starches. In the gel electrophoresis three starch granules presented one main spot at pI of 5 and MW of 60 kDa that corresponds to the granule‐bound starch synthase. Blue and white starches presented some spots near 97 kDa at pI of 5.3–5.7 (white maize) and 5.1–5.5 (blue maize), spots that were not observed for black maize starch. The morphological and physicochemical characteristics of maize starch are related to the enzymes involved in its biosynthesis.     

Isolation and Partial Characterization of Mexican Oxalis tuberosa Starch

The chemical, physicochemical and rheological characteristics of Oxalis tuberosa starch were investigated. Oxalis starch presented an apparent amylose content of 33%, similar to maize starch used as control, with a granule size between 25–50 μm with oval and elliptical shapes and A‐type X‐ray diffraction pattern. The gelatinization temperature of oxalis starch was 64.0°C, that was lower than the one determined in maize starch (73.0°C), with an enthalpy value of 12.2 J/g, which was similar to that of maize starch. Both oxalis and maize starch pastes behaved as weak viscoelastic systems with the elastic character (G′) predominating over the viscous character (G′′). An increase in the level of solids in the pastes increased the values of the moduli. The results suggest that heating the systems (gelatinization), causes a more pronounced enhancement in the structure of the maize starch pastes than in that of oxalis starch pastes. Overall, it was concluded that due to its physicochemical, functional and rheological properties, Oxalis starch could be suitable for testing its use in the cosmetic and in the food industry.     

Developments in Potato Production for the Starch Industry

From the price relationship between potatoes and maize gross margins can be calculated for various prices and yields of these two crops. From this can be concluded that in general potato production for starch can compete with maize for starch production at maize prices about 35 guilders. In the nine EC countries tuber yield per ha increased from 1962 to 1973 annually by almost 3%. In the Netherlands the yield per ha of starch from potatoes used for the starch industry increased from 1960 to 1975 annually also about by 3%. The average yield is now about 7 t/ha. It is estimated that under ideal conditions in the Netherlands the potential yield of starch would be 16 t/ha. Therefore much can be done to improve yield. In the period 1965–1973 in the Netherlands the total cost of potato production for starch increased by about 4% per year. In the last few years this increase was however almost 14% per year. Before 1973 rise in cost of production could be compensated for a large extend by the annual increase in yield per ha. That is not the case with a rise in cost by 14%.     

Phospholipids in Starch Granules

The determination of phospholipids in the starches of various plants showed a non-uniform distribution. Potato starch contains lecithin, serine and lysoserinecephalin, and the starch of beans contains additional lysolecithin. In pea starches on lecithin occurs, but ethanolamin and lysoethanolaminecephalin in wrinkled peas and smooth green seeds. The phospholipids of rice starch are lysolecithin as well as ethanolamine- and lysoethanolaminecephalin. The leaves of maize contain ethanolamine-and lysoethanolaminecephalin in their starch. The same lipids and additional lecithin and lysolecthin are the components in the starch of the endosperm starch.     

Starch production and industrial use

This review of starch is concerned with its industrial uses, origins and structure. The current demand for starch is met by a restricted range of crops, the most important of which are potatoes, maize, wheat and tapioca. Improvements in the properties of starches for industrial uses can be achieved through chemical and physical modification of extracted starch and through the manipulation of starch biosynthesis in the plant itself. We examine starch structure and composition in relation to its use and exploitation by industry. The current understanding of physiological and biochemical mechanisms influencing starch formation in higher plants is described. This information is set in the context of the need to know the physical/chemical specification for each individual starch and to understand the genetic control of these characteristics in order to identify target genes for manipulation. © 1998 SCI.     

淀粉接枝共聚物生物降解塑料的研究

以玉米淀粉为原料，进行了淀粉化学改性，偶联，淀粉接枝共聚反应动力学的研究和生物降解塑料的工艺，配方及产品应用研究，并对淀粉接枝共聚物进行ＳＥＭ观察，显微熔点测定，生物降解试验和ＡＳＴＭ试验。建立了淀粉接枝共聚反应系统，研制成功的淀粉接枝共聚物生物降解塑料综合性能达到国际同类产品水平。     

高直链玉米淀粉在食品、食品材料及保健食品中的应用进展

高直链玉米淀粉的直链淀粉含量在50%以上,具有独特的理化性质,被广泛应用于食品、包装、医药、造纸和纺织等领域。与普通、蜡质玉米淀粉相比,高直链玉米淀粉具有独特的热性能、结晶结构以及优良的力学特性,这使得它在低升糖功能性食品、活性成分包埋基材以及可降解材料领域具有较大的应用潜力。本文通过综述高直链玉米淀粉的结构、主要性质,追踪归纳近年来国内外高直链玉米淀粉在食品原料、食品加工材料、医疗保健食品上的应用进展,并对其发展趋势进行展望,旨在为今后高直链玉米淀粉在食品领域的产品研发和应用提供一定的理论参考。     

Influence of Phosphate Esters on the Annealing Properties of Starch

The effects of annealing on native potato, waxy maize, and phosphorylated waxy maize starches were compared. Phosphorylated waxy maize starch responded to annealing in a manner between that of the naturally phosphorylated potato starch and that of the native waxy maize starch. The gelatinisation end-point temperature was increased, whereas in the native waxy maize it was decreased. On the other hand, the onset temperature change was much larger in potato starch than in the two waxy maize starches. Steeping also yielded intermediate effects on the phosphorylated waxy maize starch. It was concluded that the phosphate groups have similar effects as they do in the native, naturally phosphorylated potato starch, although the substitution pattern is not entirely the same in the artificially phosphorylated starch.     

Maltulose Formation During Saccharification of Starch

Maltulose precursors are produced due to chemical isomerization of the reducing end glucose units during enzyme liquefaction and autoclaving of starch in the enzyme-enzyme process of glucose manufacture. The precursors are hydrolyzed during subsequent saccharification with amyloglucosidase to form maltulose as one of the products. Temperature, pH and DE of the liquefied starch during autoclaving and α-amylase treatment are important factors in controlling precursor formation, low temperature, low pH and low DE resulting in less maltulose formation. Acid liquefaction prior to saccharification does not result in maltulose precursor formation. Blocking of the reducing end glucose unit by hydrogenation to sorbitol prevents the formation of maltulose; maltitol is produced instead.