Potential Significance of Proteases
Hafiz Ansar Rasul Suleria, Megh R. Goyal, Masood Sadiq Butt in Phytochemicals from Medicinal Plants, 2019
Amylases are starch hydrolyzing plant enzymes. Starch is a substrate that can be obtained for commercial utilization from the roots and tubers of plants, for example, potato, cassava, pith of sago palm, arrowroot, and seeds of plants, such as wheat, corn, rice, or sorghum. Corn is the most important commercialized source of thickener or starch, from where starch compounds can be extracted by wet milling procedure. Amylase enzymes are currently being used for different purposes. The most important share of starch-processing industry can be justified by the transformation of starch into dextrin, syrup, and sugar. Hydrolysates of starch compounds are being utilized in fermentation as a source of carbon along with sweetness source in a variety of synthetic beverages and food products.76
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).
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).
Field testing of the revised, draft South African Paediatric Food-Based Dietary Guidelines among mothers/caregivers of children aged 12–36 months in the Stellenbosch Municipality in the Western Cape province, South Africa
Published in South African Journal of Clinical Nutrition, 2021
S Strydom, LM du Plessis, LC Daniels
With regard to the importance thereof, participants explained that starchy foods contained energy, making them important for children, due to their high energy requirements. It was, however, discussed that the intake of too much starch could result in negative effects such as weight gain. It was also emphasised by some participants that the number of starches per meal should be limited and that two starches should not be combined in one meal: ‘But I can’t put the rice and the potato in the same meal.’ (FGD no. 7, Participant 10, Informal, English)In respect of the interpretation of the guideline, participants felt that too much emphasis was placed on starchy foods and, taking the previous PFBDG encouraging five small meals into account, it could result in a starch-heavy diet.
Related Knowledge Centers
- Glucose
- Glycosidic Bond
- Polymer
- Polysaccharide
- Staple Food
- Carbohydrate
- Wheat
- Potato
- Maize
- Rice