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whistler r starch chemistry technology 2ed 1984

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Textbook in PDF format A major change has occurred during the past few years in the way starch is processed from com, in the way starch is used, and in the way it is chemically modified for speciality use. In fact, com wet milling has changed so dramatically that it might be said an entire new wet-milling industry has been created. When the first edition of this treatise appeared in 1965-1966, the wet-milling industry was just beginning to move from batch operations, tables, and screens to continuous processing. Innovations have now brought the industry to a highly sophisticated level with up-to-date, state-of-the-art, continuous, economical processes for conversion of com to starch and on to D-glucose of excellent quality. A significant further development was the introduction of advanced enzyme engineering to convert high^purity D-glucose to a mixture of D-glucose and D-fructose equivalent to invert sugar from sucrose, thereby opening to the com industry the hitherto unavailable but enormous market in sweeteners. Solid entry into this market is provided by the stability of corn supply and the low cost of producing D-glucose-D-fructose syrup. The result is to provide a sound domestic supply of sweetener. Marketing of com starch derivatives has also changed, not only with a limitation of the number of derivatives offered but with some derivatization being transferred from starch producers to starch users. This is especially marked in starches used by the paper industry, but perhaps will occur with other large-scale users of starch. The present trend is for starch producers to sell unmodified pearl starch to paper producers who make their own particular modification in slurry and capture the produced solubles through absorption on the paper fibers and clay particles. Hence, solubles are not lost but are saved to serve functionally in the sheet formation. The capture of solubles results in a cost savings. On-site modificationof starch is economical also because the product need not be dried for shipment but can be used before secondary effects bring about property changes. While the number of starch derivatives has been reduced, the quality of derivatives has been vastly increased due to new reaction procedures that yield products fitting specific user requirements. The first two chapters deal with history and present economics of the starch industry. The third chapter gives in detail the genetics and development of starch. Chapters IV and V describe the enzyme chemistry of starch. Chapters VI-IX present chemical and physical information on the structure and behavior of the starch granule and on the fractionation, structure, and properties of starch molecules. Chapters X and XI describe reactions of starch, its conversion to specific derivatives, and their applications. Chapters XII-XVI describe the production and use of the commercial starches: corn, tapioca, arrowroot, sago, rice, wheat, and potato. Chapters XVII-XX give specific attention to the use of starch in the paper industry, in foods, and in adhesives, with attention also to acid modification of starch. Chapter XXI describes the process for conversion of starch to D-glucose and to D-glucose-D-fructose sweeteners. The final two chapters give excellent photographs of starches and present techniques for first examination of a starch

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Whistler R. Starch. Chemistry and Technology 2ed 1984.pdf 85.5 MB

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whistler r starch chemistry technology 2ed 1984