Download Alcohol Textbook by K.A. Jacques, T.P. Lyons, D. R. Kelsall PDF

By K.A. Jacques, T.P. Lyons, D. R. Kelsall

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Sample text

This apparently trivial difference in the structures of starch and cellulose results in polysaccharides having widely different properties. Because of their ß-linkages, the D-glucose chains in cellulose adopt an extended conformation and undergo extensive side by side aggregation into extremely insoluble fibrils. Since no enzyme capable of hydrolyzing cellulose is secreted by the intestinal tract of vertebrates, cellulose cannot easily be 6 6 5 5 CH2OH O H OH 3 H OH α-D-glucose OH OH OH 1 OH H 2 O H 4 1 4 OH H CH2OH 3 H H 2 OH β-D-glucose Figure 3.

J. Radzanowski positive and negative pneumatic systems, belt conveyors and the newer pulse pneumatic systems. The most user unfriendly and dangerous system seems to be the bucket elevator. This is due to the high number of parts with a greater maintenance requirement and the higher number of possible ignition points. Manufacturers have attempted to alleviate some of this by the introduction of plastic buckets, but the hangers and chains are still, for the most part, made of metal. Bucket elevators also provide more harborages for insects and are harder to clean and fumigate.

The ratio of amylose to amylopectin is a characteristic of each starch source and has an impact on its gelatinization properties (see below). For example, four classes of corn starch exist. Common corn starch contains approximately 25% amylose, while waxy maize is almost totally comprised of amylopectin. The two remaining corn starches are high-amylose varieties with amylose contents ranging from 50 to 75%. Other typical amylose contents are 20% for potato, 17% for tapioca and 25% for wheat. Common rice starch has an amylose:amylopectin ratio of approximately 20:80 while waxy rice starch contains only about 2% amylose (Table 1).

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