Effectiveness of Granular Cold-Water-Soluble Starch as a Controlled-Release Matrix.
J. Chen and J. Jane. Copyright 1995 by the American Association of Cereal Chemists, Inc.
Granular cold-water-soluble (GCWS) starches (waxy maize, normal maize, Hylon-5, and Hylon-7; amylose content less than 1, 28, 54, and 68%, respectively) prepared by alcoholic-alkaline treatment are potential encapsulation materials. The cold-water- soluble starch is desirable for encapsulation of volatile and toxic chemicals. Controlled release of atrazine encapsulated in the GCWS starch matrices was selected for the study. Results showed that atrazine was physically embedded in the starch matrices. GCWS Hylon-7 starch had the best encapsulation efficiency among all the starch types tested. The release rate of atrazine in aqueous ethanol solution (10%, v/v) was affected by starch cultivar, particle size, and release temperature. Changes of pH between 5 and 9 had no significant effect on the atrazine release rate. The release rate of GCWS starch-encapsulated atrazine decreased as amylose content and particle size increased; however, the release rate increased as the release temperature increased.
Monday, March 31, 2008
Starch Soluble
STARCH SOLUBLE
--------------------------------------------------------------------------------
1. Product Identification
Synonyms: Amglogen; Amylodextrin; Potato starch
CAS No.: 9005-84-9
Molecular Weight: Not applicable to mixtures.
Chemical Formula: (C6H10O5) x
Product Codes:
J.T. Baker: 4006, 4010
Mallinckrodt: 8188
--------------------------------------------------------------------------------
2. Composition/Information on Ingredients
Ingredient CAS No Percent Hazardous
--------------------------------------- ------------ ------------ ---------
Starch Soluble 9005-84-9 90 - 100% Yes
--------------------------------------------------------------------------------
3. Hazards Identification
Emergency Overview
--------------------------
As part of good industrial and personal hygiene and safety procedure, avoid all unnecessary exposure to the chemical substance and ensure prompt removal from skin, eyes and clothing.
SAF-T-DATA(tm) Ratings (Provided here for your convenience)
-----------------------------------------------------------------------------------------------------------
Health Rating: 0 - None
Flammability Rating: 1 - Slight
Reactivity Rating: 0 - None
Contact Rating: 1 - Slight
Lab Protective Equip: GOGGLES; LAB COAT; PROPER GLOVES
Storage Color Code: Green (General Storage)
-----------------------------------------------------------------------------------------------------------
Potential Health Effects
----------------------------------
Inhalation:
Symptoms similar to those caused by nuisance dust; coughing, sneezing.
Ingestion:
Not expected to be a health hazard.
Skin Contact:
No adverse effects expected.
Eye Contact:
No adverse effects expected but dust may cause mechanical irritation.
Chronic Exposure:
No adverse effects expected.
Aggravation of Pre-existing Conditions:
Persons with respiratory impairment may be sensitive to starch dust.
--------------------------------------------------------------------------------
4. First Aid Measures
Inhalation:
Remove to fresh air. Get medical attention for any breathing difficulty.
Ingestion:
If large amounts were swallowed, give water to drink and get medical advice.
Skin Contact:
Wash exposed area with soap and water. Get medical advice if irritation develops.
Eye Contact:
Wash thoroughly with running water. Get medical advice if irritation develops.
--------------------------------------------------------------------------------
5. Fire Fighting Measures
Fire:
Autoignition temperature: > 380C (> 716F)
Combustible solid.
Minimum ignition energy > 30 m (Depends on particle size, moisture content, etc.) Contact with strong oxidizers may cause fire.
Explosion:
Fine dust dispersed in air in sufficient concentrations, and in the presence of an ignition source is a potential dust explosion hazard. Minimum ignition temperature, cloud: 430C (806F).
Fire Extinguishing Media:
If involved in a fire, use water spray.
Special Information:
In the event of a fire, wear full protective clothing and NIOSH-approved self-contained breathing apparatus with full facepiece operated in the pressure demand or other positive pressure mode.
--------------------------------------------------------------------------------
6. Accidental Release Measures
Remove all sources of ignition. Ventilate area of leak or spill. Wear appropriate personal protective equipment as specified in Section 8. Spills: Clean up spills in a manner that does not disperse dust into the air. Use non-sparking tools and equipment. Reduce airborne dust and prevent scattering by moistening with water. Pick up spill for recovery or disposal and place in a closed container.
--------------------------------------------------------------------------------
7. Handling and Storage
Containers of this material may be hazardous when empty since they retain product residues (dust, solids); observe all warnings and precautions listed for the product. Keep in a tightly closed container. Protect from physical damage. Store in a cool, dry, ventilated area away from sources of heat, moisture and incompatibilities.
--------------------------------------------------------------------------------
8. Exposure Controls/Personal Protection
Airborne Exposure Limits:
-OSHA Permissible Exposure Limit (PEL):
15 mg/m3 total dust, 5 mg/m3 respirable fraction
-ACGIH Threshold Limit Value (TLV):
10 mg/m3 (TWA) inhalable fraction
Ventilation System:
A system of local and/or general exhaust is recommended to keep employee exposures below the Airborne Exposure Limits. Local exhaust ventilation is generally preferred because it can control the emissions of the contaminant at its source, preventing dispersion of it into the general work area. Please refer to the ACGIH document, Industrial Ventilation, A Manual of Recommended Practices, most recent edition, for details.
Personal Respirators (NIOSH Approved):
If the exposure limit is exceeded and engineering controls are not feasible, a half facepiece particulate respirator (NIOSH type N95 or better filters) may be worn for up to ten times the exposure limit or the maximum use concentration specified by the appropriate regulatory agency or respirator supplier, whichever is lowest.. A full-face piece particulate respirator (NIOSH type N100 filters) may be worn up to 50 times the exposure limit, or the maximum use concentration specified by the appropriate regulatory agency, or respirator supplier, whichever is lowest. If oil particles (e.g. lubricants, cutting fluids, glycerine, etc.) are present, use a NIOSH type R or P filter. For emergencies or instances where the exposure levels are not known, use a full-facepiece positive-pressure, air-supplied respirator. WARNING: Air-purifying respirators do not protect workers in oxygen-deficient atmospheres.
Skin Protection:
Wear protective gloves and clean body-covering clothing.
Eye Protection:
Use chemical safety goggles. Maintain eye wash fountain and quick-drench facilities in work area.
--------------------------------------------------------------------------------
9. Physical and Chemical Properties
Appearance:
White, amorphous powder or granules.
Odor:
Slight characteristic odor.
Solubility:
Dispersible in hot water.
Specific Gravity:
ca. 1.5
pH:
No information found.
% Volatiles by volume @ 21C (70F):
0
Boiling Point:
Not applicable.
Melting Point:
No information found.
Vapor Density (Air=1):
No information found.
Vapor Pressure (mm Hg):
No information found.
Evaporation Rate (BuAc=1):
No information found.
--------------------------------------------------------------------------------
10. Stability and Reactivity
Stability:
Stable under ordinary conditions of use and storage.
Hazardous Decomposition Products:
Heavy, black acrid smoke.
Hazardous Polymerization:
Will not occur.
Incompatibilities:
Strong oxidizers.
Conditions to Avoid:
Heat, flames, ignition sources and incompatibles.
--------------------------------------------------------------------------------
11. Toxicological Information
No LD50/LC50 information found relating to normal routes of occupational exposure.
--------\Cancer Lists\------------------------------------------------------
---NTP Carcinogen---
Ingredient Known Anticipated IARC Category
------------------------------------ ----- ----------- -------------
Starch Soluble (9005-84-9) No No None
--------------------------------------------------------------------------------
12. Ecological Information
Environmental Fate:
No information found.
Environmental Toxicity:
No information found.
--------------------------------------------------------------------------------
13. Disposal Considerations
Whatever cannot be saved for recovery or recycling should be managed in an appropriate and approved waste disposal facility. Processing, use or contamination of this product may change the waste management options. State and local disposal regulations may differ from federal disposal regulations. Dispose of container and unused contents in accordance with federal, state and local requirements.
--------------------------------------------------------------------------------
14. Transport Information
Not regulated.
--------------------------------------------------------------------------------
15. Regulatory Information
--------\Chemical Inventory Status - Part 1\---------------------------------
Ingredient TSCA EC Japan Australia
----------------------------------------------- ---- --- ----- ---------
Starch Soluble (9005-84-9) Yes Yes No Yes
--------\Chemical Inventory Status - Part 2\---------------------------------
--Canada--
Ingredient Korea DSL NDSL Phil.
----------------------------------------------- ----- --- ---- -----
Starch Soluble (9005-84-9) Yes Yes No Yes
--------\Federal, State & International Regulations - Part 1\----------------
-SARA 302- ------SARA 313------
Ingredient RQ TPQ List Chemical Catg.
----------------------------------------- --- ----- ---- --------------
Starch Soluble (9005-84-9) No No No No
--------\Federal, State & International Regulations - Part 2\----------------
-RCRA- -TSCA-
Ingredient CERCLA 261.33 8(d)
----------------------------------------- ------ ------ ------
Starch Soluble (9005-84-9) No No No
Chemical Weapons Convention: No TSCA 12(b): No CDTA: No
SARA 311/312: Acute: Yes Chronic: No Fire: No Pressure: No
Reactivity: No (Pure / Solid)
Australian Hazchem Code: None allocated.
Poison Schedule: None allocated.
WHMIS:
This MSDS has been prepared according to the hazard criteria of the Controlled Products Regulations (CPR) and the MSDS contains all of the information required by the CPR.
--------------------------------------------------------------------------------
16. Other Information
NFPA Ratings: Health: 0 Flammability: 2 Reactivity: 0
Label Hazard Warning:
As part of good industrial and personal hygiene and safety procedure, avoid all unnecessary exposure to the chemical substance and ensure prompt removal from skin, eyes and clothing.
Label Precautions:
None.
Label First Aid:
Not applicable.
Product Use:
Laboratory Reagent.
Revision Information:
MSDS Section(s) changed since last revision of document include: 3.
Disclaimer:
************************************************************************************************
Mallinckrodt Baker, Inc. provides the information contained herein in good faith but makes no representation as to its comprehensiveness or accuracy. This document is intended only as a guide to the appropriate precautionary handling of the material by a properly trained person using this product. Individuals receiving the information must exercise their independent judgment in determining its appropriateness for a particular purpose. MALLINCKRODT BAKER, INC. MAKES NO REPRESENTATIONS OR WARRANTIES, EITHER EXPRESS OR IMPLIED, INCLUDING WITHOUT LIMITATION ANY WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE WITH RESPECT TO THE INFORMATION SET FORTH HEREIN OR THE PRODUCT TO WHICH THE INFORMATION REFERS. ACCORDINGLY, MALLINCKRODT BAKER, INC. WILL NOT BE RESPONSIBLE FOR DAMAGES RESULTING FROM USE OF OR RELIANCE UPON THIS INFORMATION.
************************************************************************************************
Prepared by: Environmental Health & Safety
Phone Number: (314) 654-1600 (U.S.A.)
--------------------------------------------------------------------------------
1. Product Identification
Synonyms: Amglogen; Amylodextrin; Potato starch
CAS No.: 9005-84-9
Molecular Weight: Not applicable to mixtures.
Chemical Formula: (C6H10O5) x
Product Codes:
J.T. Baker: 4006, 4010
Mallinckrodt: 8188
--------------------------------------------------------------------------------
2. Composition/Information on Ingredients
Ingredient CAS No Percent Hazardous
--------------------------------------- ------------ ------------ ---------
Starch Soluble 9005-84-9 90 - 100% Yes
--------------------------------------------------------------------------------
3. Hazards Identification
Emergency Overview
--------------------------
As part of good industrial and personal hygiene and safety procedure, avoid all unnecessary exposure to the chemical substance and ensure prompt removal from skin, eyes and clothing.
SAF-T-DATA(tm) Ratings (Provided here for your convenience)
-----------------------------------------------------------------------------------------------------------
Health Rating: 0 - None
Flammability Rating: 1 - Slight
Reactivity Rating: 0 - None
Contact Rating: 1 - Slight
Lab Protective Equip: GOGGLES; LAB COAT; PROPER GLOVES
Storage Color Code: Green (General Storage)
-----------------------------------------------------------------------------------------------------------
Potential Health Effects
----------------------------------
Inhalation:
Symptoms similar to those caused by nuisance dust; coughing, sneezing.
Ingestion:
Not expected to be a health hazard.
Skin Contact:
No adverse effects expected.
Eye Contact:
No adverse effects expected but dust may cause mechanical irritation.
Chronic Exposure:
No adverse effects expected.
Aggravation of Pre-existing Conditions:
Persons with respiratory impairment may be sensitive to starch dust.
--------------------------------------------------------------------------------
4. First Aid Measures
Inhalation:
Remove to fresh air. Get medical attention for any breathing difficulty.
Ingestion:
If large amounts were swallowed, give water to drink and get medical advice.
Skin Contact:
Wash exposed area with soap and water. Get medical advice if irritation develops.
Eye Contact:
Wash thoroughly with running water. Get medical advice if irritation develops.
--------------------------------------------------------------------------------
5. Fire Fighting Measures
Fire:
Autoignition temperature: > 380C (> 716F)
Combustible solid.
Minimum ignition energy > 30 m (Depends on particle size, moisture content, etc.) Contact with strong oxidizers may cause fire.
Explosion:
Fine dust dispersed in air in sufficient concentrations, and in the presence of an ignition source is a potential dust explosion hazard. Minimum ignition temperature, cloud: 430C (806F).
Fire Extinguishing Media:
If involved in a fire, use water spray.
Special Information:
In the event of a fire, wear full protective clothing and NIOSH-approved self-contained breathing apparatus with full facepiece operated in the pressure demand or other positive pressure mode.
--------------------------------------------------------------------------------
6. Accidental Release Measures
Remove all sources of ignition. Ventilate area of leak or spill. Wear appropriate personal protective equipment as specified in Section 8. Spills: Clean up spills in a manner that does not disperse dust into the air. Use non-sparking tools and equipment. Reduce airborne dust and prevent scattering by moistening with water. Pick up spill for recovery or disposal and place in a closed container.
--------------------------------------------------------------------------------
7. Handling and Storage
Containers of this material may be hazardous when empty since they retain product residues (dust, solids); observe all warnings and precautions listed for the product. Keep in a tightly closed container. Protect from physical damage. Store in a cool, dry, ventilated area away from sources of heat, moisture and incompatibilities.
--------------------------------------------------------------------------------
8. Exposure Controls/Personal Protection
Airborne Exposure Limits:
-OSHA Permissible Exposure Limit (PEL):
15 mg/m3 total dust, 5 mg/m3 respirable fraction
-ACGIH Threshold Limit Value (TLV):
10 mg/m3 (TWA) inhalable fraction
Ventilation System:
A system of local and/or general exhaust is recommended to keep employee exposures below the Airborne Exposure Limits. Local exhaust ventilation is generally preferred because it can control the emissions of the contaminant at its source, preventing dispersion of it into the general work area. Please refer to the ACGIH document, Industrial Ventilation, A Manual of Recommended Practices, most recent edition, for details.
Personal Respirators (NIOSH Approved):
If the exposure limit is exceeded and engineering controls are not feasible, a half facepiece particulate respirator (NIOSH type N95 or better filters) may be worn for up to ten times the exposure limit or the maximum use concentration specified by the appropriate regulatory agency or respirator supplier, whichever is lowest.. A full-face piece particulate respirator (NIOSH type N100 filters) may be worn up to 50 times the exposure limit, or the maximum use concentration specified by the appropriate regulatory agency, or respirator supplier, whichever is lowest. If oil particles (e.g. lubricants, cutting fluids, glycerine, etc.) are present, use a NIOSH type R or P filter. For emergencies or instances where the exposure levels are not known, use a full-facepiece positive-pressure, air-supplied respirator. WARNING: Air-purifying respirators do not protect workers in oxygen-deficient atmospheres.
Skin Protection:
Wear protective gloves and clean body-covering clothing.
Eye Protection:
Use chemical safety goggles. Maintain eye wash fountain and quick-drench facilities in work area.
--------------------------------------------------------------------------------
9. Physical and Chemical Properties
Appearance:
White, amorphous powder or granules.
Odor:
Slight characteristic odor.
Solubility:
Dispersible in hot water.
Specific Gravity:
ca. 1.5
pH:
No information found.
% Volatiles by volume @ 21C (70F):
0
Boiling Point:
Not applicable.
Melting Point:
No information found.
Vapor Density (Air=1):
No information found.
Vapor Pressure (mm Hg):
No information found.
Evaporation Rate (BuAc=1):
No information found.
--------------------------------------------------------------------------------
10. Stability and Reactivity
Stability:
Stable under ordinary conditions of use and storage.
Hazardous Decomposition Products:
Heavy, black acrid smoke.
Hazardous Polymerization:
Will not occur.
Incompatibilities:
Strong oxidizers.
Conditions to Avoid:
Heat, flames, ignition sources and incompatibles.
--------------------------------------------------------------------------------
11. Toxicological Information
No LD50/LC50 information found relating to normal routes of occupational exposure.
--------\Cancer Lists\------------------------------------------------------
---NTP Carcinogen---
Ingredient Known Anticipated IARC Category
------------------------------------ ----- ----------- -------------
Starch Soluble (9005-84-9) No No None
--------------------------------------------------------------------------------
12. Ecological Information
Environmental Fate:
No information found.
Environmental Toxicity:
No information found.
--------------------------------------------------------------------------------
13. Disposal Considerations
Whatever cannot be saved for recovery or recycling should be managed in an appropriate and approved waste disposal facility. Processing, use or contamination of this product may change the waste management options. State and local disposal regulations may differ from federal disposal regulations. Dispose of container and unused contents in accordance with federal, state and local requirements.
--------------------------------------------------------------------------------
14. Transport Information
Not regulated.
--------------------------------------------------------------------------------
15. Regulatory Information
--------\Chemical Inventory Status - Part 1\---------------------------------
Ingredient TSCA EC Japan Australia
----------------------------------------------- ---- --- ----- ---------
Starch Soluble (9005-84-9) Yes Yes No Yes
--------\Chemical Inventory Status - Part 2\---------------------------------
--Canada--
Ingredient Korea DSL NDSL Phil.
----------------------------------------------- ----- --- ---- -----
Starch Soluble (9005-84-9) Yes Yes No Yes
--------\Federal, State & International Regulations - Part 1\----------------
-SARA 302- ------SARA 313------
Ingredient RQ TPQ List Chemical Catg.
----------------------------------------- --- ----- ---- --------------
Starch Soluble (9005-84-9) No No No No
--------\Federal, State & International Regulations - Part 2\----------------
-RCRA- -TSCA-
Ingredient CERCLA 261.33 8(d)
----------------------------------------- ------ ------ ------
Starch Soluble (9005-84-9) No No No
Chemical Weapons Convention: No TSCA 12(b): No CDTA: No
SARA 311/312: Acute: Yes Chronic: No Fire: No Pressure: No
Reactivity: No (Pure / Solid)
Australian Hazchem Code: None allocated.
Poison Schedule: None allocated.
WHMIS:
This MSDS has been prepared according to the hazard criteria of the Controlled Products Regulations (CPR) and the MSDS contains all of the information required by the CPR.
--------------------------------------------------------------------------------
16. Other Information
NFPA Ratings: Health: 0 Flammability: 2 Reactivity: 0
Label Hazard Warning:
As part of good industrial and personal hygiene and safety procedure, avoid all unnecessary exposure to the chemical substance and ensure prompt removal from skin, eyes and clothing.
Label Precautions:
None.
Label First Aid:
Not applicable.
Product Use:
Laboratory Reagent.
Revision Information:
MSDS Section(s) changed since last revision of document include: 3.
Disclaimer:
************************************************************************************************
Mallinckrodt Baker, Inc. provides the information contained herein in good faith but makes no representation as to its comprehensiveness or accuracy. This document is intended only as a guide to the appropriate precautionary handling of the material by a properly trained person using this product. Individuals receiving the information must exercise their independent judgment in determining its appropriateness for a particular purpose. MALLINCKRODT BAKER, INC. MAKES NO REPRESENTATIONS OR WARRANTIES, EITHER EXPRESS OR IMPLIED, INCLUDING WITHOUT LIMITATION ANY WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE WITH RESPECT TO THE INFORMATION SET FORTH HEREIN OR THE PRODUCT TO WHICH THE INFORMATION REFERS. ACCORDINGLY, MALLINCKRODT BAKER, INC. WILL NOT BE RESPONSIBLE FOR DAMAGES RESULTING FROM USE OF OR RELIANCE UPON THIS INFORMATION.
************************************************************************************************
Prepared by: Environmental Health & Safety
Phone Number: (314) 654-1600 (U.S.A.)
ISI
To be found on this Site. This site has information on research, engineering, manufacture, application and trading of native and modified starch and down-stream products like glucose and high fructose syrups. If your search turns out unsuccessful, please feel free to contact us.
Raw Materials. Potato, cassava, corn and wheat are the dominant starch raw materials. They are renewable and challenge the present role of oil as the future source of energy and industrial polymer.
The Starch Process. Modern techniques enable starch to be extracted with high purity and yield. The environment has taught us to utilise the valuable nutrients contained in by-products for the benefit of nature.
End Products. Native starch make up one fourth of the end products. Industry requires, however, starch tailored to their needs. Therefore another quater is physical and chemical modified, but the greater part of starch is hydrolysed into starch sweeteners as glucose and high fructose syrups.
Applications. Starch is tailored to suit a multitude of applications in textile, paper & board, pharmaceuticals and foods making starch the most versatile of our industrial raw materials.
Our Contribution. The Danes produce more starch per capita than any other nation. The large production is exported worldwide and so is the mercantile, application and technical know how embedded in our turnkey services.
Raw Materials. Potato, cassava, corn and wheat are the dominant starch raw materials. They are renewable and challenge the present role of oil as the future source of energy and industrial polymer.
The Starch Process. Modern techniques enable starch to be extracted with high purity and yield. The environment has taught us to utilise the valuable nutrients contained in by-products for the benefit of nature.
End Products. Native starch make up one fourth of the end products. Industry requires, however, starch tailored to their needs. Therefore another quater is physical and chemical modified, but the greater part of starch is hydrolysed into starch sweeteners as glucose and high fructose syrups.
Applications. Starch is tailored to suit a multitude of applications in textile, paper & board, pharmaceuticals and foods making starch the most versatile of our industrial raw materials.
Our Contribution. The Danes produce more starch per capita than any other nation. The large production is exported worldwide and so is the mercantile, application and technical know how embedded in our turnkey services.
Starch 2
Starch is important because we eat it! Starch is found in potatoes, and in grains such as corn and wheat. Starch is made up of glucose repeat units.
Click on the glucose to see it in 3-D.
In your body, special proteins called enzymes (which are also polymers, by the way) break starch down into glucose, so your body can burn it for energy. If you're eating a healthy diet, you get most of your energy from starch in this way.
Because it is made of sugar molecules it is called a polysaccharide. It is very similar to cellulose. To see just how the two are different, click here.
Starch has a few other uses other than food. It's used in pressing clothes to keep them from wrinkling. It's also used to make a foam packing. Starch is biodegradable, so starch foam packing is an environmentally-friendly alternative to styrofoam packing. But be careful! Entropy, the black labrador retriever on the right, likes to eat starch packing, so don't turn your back on her if you've got a box of it around!
Click on the glucose to see it in 3-D.
In your body, special proteins called enzymes (which are also polymers, by the way) break starch down into glucose, so your body can burn it for energy. If you're eating a healthy diet, you get most of your energy from starch in this way.
Because it is made of sugar molecules it is called a polysaccharide. It is very similar to cellulose. To see just how the two are different, click here.
Starch has a few other uses other than food. It's used in pressing clothes to keep them from wrinkling. It's also used to make a foam packing. Starch is biodegradable, so starch foam packing is an environmentally-friendly alternative to styrofoam packing. But be careful! Entropy, the black labrador retriever on the right, likes to eat starch packing, so don't turn your back on her if you've got a box of it around!
National Starch
National is a global company with manufacturing plants, laboratories, sales offices and technical service centers located in every economic region of the world.
Its products are not visible to the general public, but they are
ubiquitous in the foods we eat, the clothes we wear, the packaging
that protects our purchases, the books we read and the many
electronic products on which we rely.
Based primarily on natural and synthetic polymer chemistry, they adhere, bind, thicken, encapsulate, protect, conduct, strengthen, lubricate, texturize or otherwise enhance thousands of products
in dozens of industries.
In the News...
PRONTO™ Joint Tape Performs Well in Fire-Resistance Test. more...
Flyer on the Best Source for Fiber Nutrition is Published by National Starch. more...
PRONTO™ Construction Adhesive Introduced at Intex EXPO 2008. more...
Food Innovation Personal Care Polymers
Search For
MSDS
By Division
Adhesives Electronic Materials Specialty Polymers Specialty Starches
By Business
Ablestik Acheson Alco Chemical Dongsung-nsc Elotex Emerson & Cuming Food Innovation Nacan Products Ltd. National Adhesives Nippon-NSC Personal Care Purbond Tra-con
The National Starch Logo is a trademark of the National Starch and Chemical Company.
VIEW DISCLAIMER VIEW PRIVACY POLICY All rights reserved. All content copyright © 2008
Its products are not visible to the general public, but they are
ubiquitous in the foods we eat, the clothes we wear, the packaging
that protects our purchases, the books we read and the many
electronic products on which we rely.
Based primarily on natural and synthetic polymer chemistry, they adhere, bind, thicken, encapsulate, protect, conduct, strengthen, lubricate, texturize or otherwise enhance thousands of products
in dozens of industries.
In the News...
PRONTO™ Joint Tape Performs Well in Fire-Resistance Test. more...
Flyer on the Best Source for Fiber Nutrition is Published by National Starch. more...
PRONTO™ Construction Adhesive Introduced at Intex EXPO 2008. more...
Food Innovation Personal Care Polymers
Search For
MSDS
By Division
Adhesives Electronic Materials Specialty Polymers Specialty Starches
By Business
Ablestik Acheson Alco Chemical Dongsung-nsc Elotex Emerson & Cuming Food Innovation Nacan Products Ltd. National Adhesives Nippon-NSC Personal Care Purbond Tra-con
The National Starch Logo is a trademark of the National Starch and Chemical Company.
VIEW DISCLAIMER VIEW PRIVACY POLICY All rights reserved. All content copyright © 2008
Tapioca Starch
Starch
Source
Starch is the major carbohydrate reserve in plant tubers and seed endosperm where it is found as granules [330], each typically containing several million amylopectin molecules accompanied by a much larger number of smaller amylose molecules. By far the largest source of starch is corn (maize) with other commonly used sources being wheat, potato, tapioca and rice. Amylopectin (without amylose) can be isolated from 'waxy' maize starch whereas amylose (without amylopectin) is best isolated after specifically hydrolyzing the amylopectin with pullulanase [405]. Genetic modification of starch crops has recently led to the development of starches with improved and targeted functionality [593].
Structural unit
Starch consists of two types of molecules, amylose (normally 20-30%) and amylopectin (normally 70-80%). Both consist of polymers of α-D-glucose units in the 4C1 conformation. In amylose these are linked -(14)-, with the ring oxygen atoms all on the same side, whereas in amylopectin about one residue in every twenty or so is also linked -(16)- forming branch-points. The relative proportions of amylose to amylopectin and -(16)- branch-points both depend on the source of the starch, for example, amylomaizes contain over 50% amylose whereas 'waxy' maize has almost none (~3%) [260].
Representative partial structure of amylose
Representative partial structure of amylopectin
Molecular structure
Amylose and amylopectin are inherently incompatible molecules; amylose having lower molecular weight with a relatively extended shape whereas amylopectin has huge but compact molecules. Most of their structure consists of α-(14)-D-glucose units. Although the α-(14) links are capable of relatively free rotation around the (φ) phi and (ψ) psi torsions, hydrogen bonding between the O3' and O2 oxygen atoms of sequential residues tends to encourage a helical conformation. These helical structures are relatively stiff and may present contiguous hydrophobic surfaces.
Amylose
Amylose molecules consist of single mostly-unbranched chains with 500-20,000 α-(14)-D-glucose units dependent on source (a very few α-16 branches and linked phosphate groups may be found [258], but these have little influence on the molecule's behavior [330]). Amylose can form an extended shape (hydrodynamic radius 7-22 nm [263]) but generally tends to wind up into a rather stiff left-handed single helix or form even stiffer parallel left-handed double helical junction zones (Chime, 39 KB, [339]). Single helical amylose has hydrogen-bonding O2 and O6 atoms on outside surface of the helix with only the ring oxygen pointing inwards. Hydrogen bonding between aligned chains causes retrogradation and releases some of the bound water (syneresis). The aligned chains may then form double stranded crystallites that are resistant to amylases. These possess extensive inter- and intra-strand hydrogen bonding, resulting in a fairly hydrophobic structure of low solubility. The amylose content of starches is thus the major cause of resistant starch formation (RS3, see below).
Single helix amylose behaves similarly to the cyclodextrins by possessing a relatively hydrophobic inner surface that holds a spiral of water molecules, which are relatively easily lost to be replaced by hydrophobic lipid or aroma molecules. It is also responsible for the characteristic binding of amylose to chains of charged iodine molecules (for example, the polyiodides; chains of I3- and I5- forming structures such as I93- and I153-; note that neutral I2 molecules may give polyiodides in aqueous solution and there is no interaction with I2 molecules except under strictly anhydrous conditions) where each turn of the helix holds about two iodine atoms and a blue color is produced due to donor-acceptor interaction between water and the electron deficient polyiodides.
Amylopectin
Amylopectin is formed by non-random α-16 branching of the amylose-type α-(14)-D-glucose structure. This branching is determined by branching enzymes that leave each chain with up to 30 glucose residues. Each amylopectin molecule contains a million or so residues, about 5% of which form the branch points. There are usually slightly more 'outer' unbranched chains (called A-chains) than 'inner' branched chains (called B-chains). There is only one chain (called the C-chain) containing the single reducing group.
Each amylopectin molecule contains up to two million glucose residues in a compact structure with hydrodynamic radius 21-75 nm [263]. The molecules are oriented radially in the starch granule and as the radius increases so does the number of branches required to fill up the space, with the consequent formation of concentric regions of alternating amorphous and crystalline structure. In the diagram below: A - shows the essential features of amylopectin. B - shows the organization of the amorphous and crystalline regions (or domains) of the structure generating the concentric layers that contribute to the “growth rings“ that are visible by light microscopy. C - shows the orientation of the amylopectin molecules in a cross section of an idealized entire granule. D - shows the likely double helix structure taken up by neighboring chains and giving rise to the extensive degree of crystallinity in granule. There is some debate over the form of the crystalline structure but it appears most likely that it consists of parallel left-handed helices with six residues per turn. An alternative arrangement of interconnecting clusters has been described for some amylopectins [1193].
Some amylopectin (for example, from potato) has phosphate groups attached to some hydroxyl groups, which increase its hydrophilicity and swelling power.a Amylopectin double-helical chains can either form the more open hydrated Type B hexagonal crystallites or the denser Type A crystallites, with staggered monoclinic packing, dependent on the plant source of the granules [263]. Type A, with unbroken chain lengths of about 23-29 glucose units is found in most cereals.
Type B, with slightly longer unbroken chain lengths of about 30-44 glucose units is found in banana, some tubers such as potato and high amylose cereal starches. There is also a type C structure, which is a combination of types A and B and found in peas and beans. Starch granule architecture has beeen recently described [1008].
Functionality
Starch is a versatile and cheap, and has many uses as thickener, water binder, emulsion stabilizer and gelling agent. Starch is often used as an inherent natural ingredient but it is also added for its functionality. It is naturally found tightly and radially packed into dehydrated granules (about one water per glucose) with origin-specific shape and size (maize, 2-30 μm; wheat, 1-45 µm; potato, 5-100 μm [593]). The size distribution determines its swelling functionality with granules being generally either larger and lenticular (lens-like, A-starch) or smaller and spherical (B-starch) [1118] with less swelling powera. Granules contain 'blocklets' of amylopectin containing both crystalline (~30%) and amorphous areas. As they absorb water, they swell, lose crystallinity and leach amylose. The higher the amylose content, the lower is the swelling power and the smaller is the gel strength for the same starch concentration. To a certain extent, however, a smaller swelling power due to high amylose content can be counteracted by a larger granule size [260]. Although the properties of starch are naturally inconsistent, being dependent on the vagaries of agriculture, there are several suppliers of consistently uniform starches as functional ingredients.
Of the two components of starch, amylose has the most useful functions as a hydrocolloid. Its extended conformation causes the high viscosity of water-soluble starch and varies relatively little with temperature. The extended loosely helical chains possess a relatively hydrophobic inner surface that is not able to hold water well and more hydrophobic molecules such as lipids and aroma compounds can easily replace this. Amylose forms useful gels and films. Its association and crystallization (retrogradation) on cooling and storage decreases storage stability causing shrinkage and the release of water (syneresis). Increasing amylose concentration decreases gel stickiness but increases gel firmness. Amylopectin interferes with the interaction between amylose chains (and retrogradation) and its solution can lead to an initial loss in viscosity and followed by a more slimy consistency. Mixing with κ-carrageenan, alginate, xanthan gum and low molecular weight sugars can also reduce retrogradation. At high concentrations, starch gels are both pseudoplastic and thixotropic with greater storage stability. Their water binding ability (high but relatively weak) can provide body and texture to foodstuffs and is encouraging its use as a fat replacement.
A significant proportion of starch in the normal diet escapes degradation in the stomach and small intestine and is labeled 'resistant starch' (for a recent review see [991]), but this portion is difficult to measure and depends on a number of factors including the form of starch and the method of cooking prior to consumption. Nevertheless resistant starch serves as a primary source of substrate for colonic microflora, and may have several important physiological roles (see hydrocolloids and health). Resistant starch has been categorized as physically inaccessible (RS1), (raw) ungelatinized starch (for example, in banana; RS2 b ), thermally stable retrograded starch (for example, as found in bread, especially stale bread, mainly amylose; RS3) and chemically modified starch (RS4). Resistant starch should be considered a dietary fiber. Although not exactly quantifiable due to its heterogeneous nature, some is determined by the official Association of Official Agricultural Chemists (AOAC) method. Starch with structure intermediate between the more crystalline resistant starch (for example, RS3 in staled bread) and more amorphous rapidly digestible starch (for example, in boiled potato) is slowly digestible starch [293] (for example, in boiled millet). Slowly digestible starch gives reduced postprandial blood glucose peaks and is therefore useful in the diabetic diet.
Many functional derivatives of starch are marketed including cross-linked, oxidized, acetylated, hydroxypropylated and partially hydrolyzed material. For example, partially hydrolyzed (that is, about two bonds hydrolyzed out of eleven) starch (dextrin) is used in sauces to control viscosity.
Interactive structures are available (Chime, 39 KB).
--------------------------------------------------------------------------------
Footnotes
a Swelling power is determined after heating the starch in excess water and is the ratio of the wet weight of the (sedimented) gel formed to its dry weight. It will depend on the processing conditions (temperature, time, stirring, centrifugation) and may be thought of as its water binding capacity. [Back]
b The amount of resistant starch is highest in unripe green bananas (~15%) and drops during ripening to much lower values as the starch is converted to glucose. [Back]
Source
Starch is the major carbohydrate reserve in plant tubers and seed endosperm where it is found as granules [330], each typically containing several million amylopectin molecules accompanied by a much larger number of smaller amylose molecules. By far the largest source of starch is corn (maize) with other commonly used sources being wheat, potato, tapioca and rice. Amylopectin (without amylose) can be isolated from 'waxy' maize starch whereas amylose (without amylopectin) is best isolated after specifically hydrolyzing the amylopectin with pullulanase [405]. Genetic modification of starch crops has recently led to the development of starches with improved and targeted functionality [593].
Structural unit
Starch consists of two types of molecules, amylose (normally 20-30%) and amylopectin (normally 70-80%). Both consist of polymers of α-D-glucose units in the 4C1 conformation. In amylose these are linked -(14)-, with the ring oxygen atoms all on the same side, whereas in amylopectin about one residue in every twenty or so is also linked -(16)- forming branch-points. The relative proportions of amylose to amylopectin and -(16)- branch-points both depend on the source of the starch, for example, amylomaizes contain over 50% amylose whereas 'waxy' maize has almost none (~3%) [260].
Representative partial structure of amylose
Representative partial structure of amylopectin
Molecular structure
Amylose and amylopectin are inherently incompatible molecules; amylose having lower molecular weight with a relatively extended shape whereas amylopectin has huge but compact molecules. Most of their structure consists of α-(14)-D-glucose units. Although the α-(14) links are capable of relatively free rotation around the (φ) phi and (ψ) psi torsions, hydrogen bonding between the O3' and O2 oxygen atoms of sequential residues tends to encourage a helical conformation. These helical structures are relatively stiff and may present contiguous hydrophobic surfaces.
Amylose
Amylose molecules consist of single mostly-unbranched chains with 500-20,000 α-(14)-D-glucose units dependent on source (a very few α-16 branches and linked phosphate groups may be found [258], but these have little influence on the molecule's behavior [330]). Amylose can form an extended shape (hydrodynamic radius 7-22 nm [263]) but generally tends to wind up into a rather stiff left-handed single helix or form even stiffer parallel left-handed double helical junction zones (Chime, 39 KB, [339]). Single helical amylose has hydrogen-bonding O2 and O6 atoms on outside surface of the helix with only the ring oxygen pointing inwards. Hydrogen bonding between aligned chains causes retrogradation and releases some of the bound water (syneresis). The aligned chains may then form double stranded crystallites that are resistant to amylases. These possess extensive inter- and intra-strand hydrogen bonding, resulting in a fairly hydrophobic structure of low solubility. The amylose content of starches is thus the major cause of resistant starch formation (RS3, see below).
Single helix amylose behaves similarly to the cyclodextrins by possessing a relatively hydrophobic inner surface that holds a spiral of water molecules, which are relatively easily lost to be replaced by hydrophobic lipid or aroma molecules. It is also responsible for the characteristic binding of amylose to chains of charged iodine molecules (for example, the polyiodides; chains of I3- and I5- forming structures such as I93- and I153-; note that neutral I2 molecules may give polyiodides in aqueous solution and there is no interaction with I2 molecules except under strictly anhydrous conditions) where each turn of the helix holds about two iodine atoms and a blue color is produced due to donor-acceptor interaction between water and the electron deficient polyiodides.
Amylopectin
Amylopectin is formed by non-random α-16 branching of the amylose-type α-(14)-D-glucose structure. This branching is determined by branching enzymes that leave each chain with up to 30 glucose residues. Each amylopectin molecule contains a million or so residues, about 5% of which form the branch points. There are usually slightly more 'outer' unbranched chains (called A-chains) than 'inner' branched chains (called B-chains). There is only one chain (called the C-chain) containing the single reducing group.
Each amylopectin molecule contains up to two million glucose residues in a compact structure with hydrodynamic radius 21-75 nm [263]. The molecules are oriented radially in the starch granule and as the radius increases so does the number of branches required to fill up the space, with the consequent formation of concentric regions of alternating amorphous and crystalline structure. In the diagram below: A - shows the essential features of amylopectin. B - shows the organization of the amorphous and crystalline regions (or domains) of the structure generating the concentric layers that contribute to the “growth rings“ that are visible by light microscopy. C - shows the orientation of the amylopectin molecules in a cross section of an idealized entire granule. D - shows the likely double helix structure taken up by neighboring chains and giving rise to the extensive degree of crystallinity in granule. There is some debate over the form of the crystalline structure but it appears most likely that it consists of parallel left-handed helices with six residues per turn. An alternative arrangement of interconnecting clusters has been described for some amylopectins [1193].
Some amylopectin (for example, from potato) has phosphate groups attached to some hydroxyl groups, which increase its hydrophilicity and swelling power.a Amylopectin double-helical chains can either form the more open hydrated Type B hexagonal crystallites or the denser Type A crystallites, with staggered monoclinic packing, dependent on the plant source of the granules [263]. Type A, with unbroken chain lengths of about 23-29 glucose units is found in most cereals.
Type B, with slightly longer unbroken chain lengths of about 30-44 glucose units is found in banana, some tubers such as potato and high amylose cereal starches. There is also a type C structure, which is a combination of types A and B and found in peas and beans. Starch granule architecture has beeen recently described [1008].
Functionality
Starch is a versatile and cheap, and has many uses as thickener, water binder, emulsion stabilizer and gelling agent. Starch is often used as an inherent natural ingredient but it is also added for its functionality. It is naturally found tightly and radially packed into dehydrated granules (about one water per glucose) with origin-specific shape and size (maize, 2-30 μm; wheat, 1-45 µm; potato, 5-100 μm [593]). The size distribution determines its swelling functionality with granules being generally either larger and lenticular (lens-like, A-starch) or smaller and spherical (B-starch) [1118] with less swelling powera. Granules contain 'blocklets' of amylopectin containing both crystalline (~30%) and amorphous areas. As they absorb water, they swell, lose crystallinity and leach amylose. The higher the amylose content, the lower is the swelling power and the smaller is the gel strength for the same starch concentration. To a certain extent, however, a smaller swelling power due to high amylose content can be counteracted by a larger granule size [260]. Although the properties of starch are naturally inconsistent, being dependent on the vagaries of agriculture, there are several suppliers of consistently uniform starches as functional ingredients.
Of the two components of starch, amylose has the most useful functions as a hydrocolloid. Its extended conformation causes the high viscosity of water-soluble starch and varies relatively little with temperature. The extended loosely helical chains possess a relatively hydrophobic inner surface that is not able to hold water well and more hydrophobic molecules such as lipids and aroma compounds can easily replace this. Amylose forms useful gels and films. Its association and crystallization (retrogradation) on cooling and storage decreases storage stability causing shrinkage and the release of water (syneresis). Increasing amylose concentration decreases gel stickiness but increases gel firmness. Amylopectin interferes with the interaction between amylose chains (and retrogradation) and its solution can lead to an initial loss in viscosity and followed by a more slimy consistency. Mixing with κ-carrageenan, alginate, xanthan gum and low molecular weight sugars can also reduce retrogradation. At high concentrations, starch gels are both pseudoplastic and thixotropic with greater storage stability. Their water binding ability (high but relatively weak) can provide body and texture to foodstuffs and is encouraging its use as a fat replacement.
A significant proportion of starch in the normal diet escapes degradation in the stomach and small intestine and is labeled 'resistant starch' (for a recent review see [991]), but this portion is difficult to measure and depends on a number of factors including the form of starch and the method of cooking prior to consumption. Nevertheless resistant starch serves as a primary source of substrate for colonic microflora, and may have several important physiological roles (see hydrocolloids and health). Resistant starch has been categorized as physically inaccessible (RS1), (raw) ungelatinized starch (for example, in banana; RS2 b ), thermally stable retrograded starch (for example, as found in bread, especially stale bread, mainly amylose; RS3) and chemically modified starch (RS4). Resistant starch should be considered a dietary fiber. Although not exactly quantifiable due to its heterogeneous nature, some is determined by the official Association of Official Agricultural Chemists (AOAC) method. Starch with structure intermediate between the more crystalline resistant starch (for example, RS3 in staled bread) and more amorphous rapidly digestible starch (for example, in boiled potato) is slowly digestible starch [293] (for example, in boiled millet). Slowly digestible starch gives reduced postprandial blood glucose peaks and is therefore useful in the diabetic diet.
Many functional derivatives of starch are marketed including cross-linked, oxidized, acetylated, hydroxypropylated and partially hydrolyzed material. For example, partially hydrolyzed (that is, about two bonds hydrolyzed out of eleven) starch (dextrin) is used in sauces to control viscosity.
Interactive structures are available (Chime, 39 KB).
--------------------------------------------------------------------------------
Footnotes
a Swelling power is determined after heating the starch in excess water and is the ratio of the wet weight of the (sedimented) gel formed to its dry weight. It will depend on the processing conditions (temperature, time, stirring, centrifugation) and may be thought of as its water binding capacity. [Back]
b The amount of resistant starch is highest in unripe green bananas (~15%) and drops during ripening to much lower values as the starch is converted to glucose. [Back]
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