Wheat and Rice – Ancient and Modern Cereals
Raymond Cooper, Jeffrey John Deakin in Natural Products of Silk Road Plants, 2020
White rice has had the bran and germ removed through the process of milling. White rice consists of just the endosperm layer, and it is almost entirely composed of starch. White rice grain consists of about 90% carbohydrate, 8% protein, and 2% fat but is low in fiber. Most of the available carbohydrate in rice grain is starch, which is broken down into glucose by enzymes in the human body to provide energy. There are two types of starch in rice grain: amylose and amylopectin, and they are shown in Figure 10.6. Both amylose and amylopectin are large carbohydrate polymers made of glucose molecules. The difference between them is that amylose has a straight chain, while amylopectin is highly branched. These are very large polymeric molecules, made up of a high number and/or a great variety of monosaccharides, and known as polysaccharides. Polysaccharides are a major source of metabolic energy, both for plants and for those animals, which depend on plants for food. Polysaccharides are a component of the energy transport compound, ATP. Starch is also a homopolysaccharide and only very partially soluble in water. Starch is the substance in which plants store their reserves of carbohydrate and is typically found in bulbs, tubers, and seeds. The main commercial sources of starch are found particularly in rice, and in wheat, maize, and potatoes. Starch is hydrolyzed and broken down in human metabolism to provide glucose.
Relation of Antigliadin Antibodies to Gluten-Sensitive Enteropathy
Tadeusz P. Chorzelski, Ernst H. Beutner, Vijay Kumar, Tadeusz K. Zalewski in Serologic Diagnosis of Celiac Disease, 2020
Gluten itself consists roughly of equal parts of gliadin and glutenin. Gluten was first described by Beccari110 in 1728. He obtained gluten in the same way as it is still made, by washing a dough of wheat flour in water or in diluted salt solutions. When dried at low temperature in order to avoid de-naturation, the dry product, “vital gluten”, is stable (apart from possible rancidity of the lipids) and is used in the baking industry to improve the baking quality of bread. Since wheat production is greater than the direct need in developed countries and wheat starch is produced for applications in food and nonfood industry, the gluten has found its way into many other products. It is used as a protein source as such or because of its rheologic properties in soups, cake mixes, stabilizers, glue, and chewing gum; when partly hydrolyzed, as a foam stabilizer; and for many other applications.
Celiac Disease
John F. Pohl, Christopher Jolley, Daniel Gelfond in Pediatric Gastroenterology, 2014
Wheat, and the taxonomically related rye and barley, serve as the environmental trigger in celiac disease patients. Wheat gluten is a protein composite that remains after starch is washed from wheat flour dough. In baking, gluten is responsible for dough elasticity, viscosity (thickness), and increased moisture absorption; however, it is also used as a stabilizing agent in nonbaking products, such as ice cream and ketchup, and as an excipient in many medications. Gluten is a protein composite of gliadins (monomers) and glutenins (polymers), with the gliadin protein being the primary immunogenic and toxic fraction. Barley and rye both possess prolamin fractions equivalent to wheat gliadins (hordeins and secalines, respectively) and demonstrate the same toxic properties in celiac patients.
Cassava toxicity, detoxification and its food applications: a review
Published in Toxin Reviews, 2021
Anil Panghal, Claudia Munezero, Paras Sharma, Navnidhi Chhikara
Starch is considered as a multibillion dollar business worldwide and it can be used in several industries. Cassava starch cake with 40% moisture can be used in wafer formation with different shape and size. Wafers have good expansion quality and expand two-three times on frying (Bagalopalan 2002). In the textile industries, oxidized starch (modified starch) is used for dyeing, sizing, and impression of design on fabrics which make the finished textile products look harder, brighter, and with increased weight. Cassava starch is usually chosen over other starches for sizing coarse yarn (wool) and also used as thickening agents in printing inks (Srinivas 2007). In pharmaceutical industries, starch is used as fillers and binding agent for tablets, gelatin capsules, and powder formulations (Singh and Nath 2012). Cassava starch, being cheap, is used as filler in making soap; the particles of soap are mixed with the starch before milling for better shelf life (Tonukari 2004). In this application, the performance of cassava starch is similar to other starches but can be preferred being cheap and high availability in Africa (Tonukari et al.2015).
Design of minocycline-containing starch nanocapsules for topical delivery
Published in Journal of Microencapsulation, 2018
J. M. Marto, L. F. Gouveia, L. M. D. Gonçalves, H. M. Ribeiro, A. J. Almeida
The investigation of the suitable parameters that showed positive or negative effects on StNC size was performed by varying one factor at a time. As a first step, we studied the possibility to form nanocapsules with different starches. Different approaches for polymer selection can be considered in order to achieve stable polymer dispersion. In the present study a cold-water soluble polymer was selected in order to obtain a clear and stable dispersion with lower concentrations of polymer and also with a biocompatible pH value. The types of starch used were wheat starch, corn starch, Starch 1500, Pure-Gel® B990, Pure-Gel® B994, Pure-Cote® B790 and Instant Pure-Cote® B793. The latter was selected for further studies since it led to the formation of a stable and clear dispersion.
Microencapsulation: a pragmatic approach towards delivery of probiotics in gut
Published in Journal of Microencapsulation, 2021
Rabia Iqbal, Atif Liaqat, Muhammad Farhan Jahangir Chughtai, Saira Tanweer, Saima Tehseen, Samreen Ahsan, Muhammad Nadeem, Tariq Mehmood, Syed Junaid Ur Rehman, Kanza Saeed, Nimra Sameed, Shoaib Aziz, Assam Bin Tahir, Adnan Khaliq
The starch granules consist almost entirely of two major polysaccharides, namely amylose and amylopectin. Both consist of chains of α-(1,4)-linked D-glucose residues, which are interconnected through α-(1,6)-glucosidic linkages, thus forming branches in the polymers (Figure 4) (Bertoft 2017). The use of starch has been reported in many studies. Starch is highly being used in food industries as a renewable material feedstock, corn starch, and high amylase corn starches (Ogunsona et al.2018) reported that resistant starch is not digested by amylases (pancreatic enzymes) in the small intestine of human. So, it reaches the colon in undigested form where it is fermented by probiotic bacteria being prebiotic in nature, to discharge the coated active agents (Ogunsona et al.2018, Albadran et al.2020).
Related Knowledge Centers
- Glucose
- Glycosidic Bond
- Polymer
- Polysaccharide
- Staple Food
- Carbohydrate
- Wheat
- Potato
- Maize
- Rice