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Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together. [8] Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water. Acid-treated starch forms the shell of jelly beans. Oxidized starch increases the stickiness of batter.
A solution of triiodide (I 3 −) (formed by mixing iodine and potassium iodide) can be used to test for starch. The colorless solution turns dark blue in the presence of starch. [70] The strength of the resulting blue color depends on the amount of amylose present. Waxy starches with little or no amylose present will color red.
Corn starch mixed in water. Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3]
An intravenous solution of hydroxyethyl starch is used to prevent shock following severe blood loss caused by trauma, surgery, or other problem. It however appears to have greater risk of a poor outcome compared to other intravenous solutions [ 2 ] and may increase the risk of death.
Damaged starch can be produced, for example, during the wheat milling process, or when drying the starch cake in a starch plant. [5] There is an inverse correlation between gelatinization temperature and glycemic index. [4] High amylose starches require more energy to break up bonds to gelatinize into starch molecules.
The concept of resistant starch arose from research in the 1970s [8] and is currently considered to be one of three starch types: rapidly digested starch, slowly digested starch and resistant starch, [9] [10] each of which may affect levels of blood glucose.
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. [1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution.
Amylose A is a parallel double-helix of linear chains of glucose. Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). [3]