Starch

Introduction Bran is a outer most layer of the cereal grain and consists of the nucellar epidermis, seed coat, pericarp and aleurone. The aleurone layer consists of heavy walled, cube shaped cells which are composed primarily of cellulose. It is low in starch and high in minerals, fat, and protein. However, due to its thick cellulosic walls, these nutrients are unavailable for digestion in monogastric species. Bran from a wide array of cereal grains have been shown to have an effect on…

xanthan gum and κ− carrageenan form soft cohesive gels. Increase in product hardness and resilience are attributed to the increase of starch proportion which greatly influence the texture and cooking yield. LBG and κ− carrageenan was found effective in improving the cooking yield and reducing the expressible moisture in formulations containing higher proportions of starch. Also, these interactions were enhanced by the presence of ions in the system, with only minor effects on sausage color…

and iodine solution, these reagents provided the investigation with credible and accurate results as the reagents stated above give good indicative results to the types of carbohydrates present. Carbohydrates come in several different forms e.g. Starch is a polysaccharide and consists of thousands of monosaccharide sub-units which form a chain – polysaccharides (poly – many) are not readily soluble in water but react with iodine…

hypothesized that glucose will diffuse out of the bag, forming a green color (after the Benedict’s test). This experiment was set up using a dialysis tubing bag, balloon clips, beaker, iodine, solution of 1% soluble starch and 15% glucose. The dialysis tubing bag was filled up with starch and glucose, leaving a pocket of air for diffusion of materials, and sealed using balloon clips. At the beginning of the experiment, the inside of the test tube was white and the beaker had a yellow tint.…

materials, such as starch and dextrin, in order to form glucose, maltose, and limit dextrin. One distinction between beta amylase and alpha amylase is that beta amylase is not found in animal. It is found primarily in plants, bacteria, and fungi. In these types of organisms, beta amylase plays a huge role in its survival. It contributes to the hydrolysis of glycosidic bonds. Also, in plants like sweet potatoes (source of the experiment), the protein performs the hydrolysis of starch…

If it turned blue, it was negative. For test 1b, instead if using test tubes, the students used a porcelain spot plate. 6 of the wells on the plate were properly labeled. The control for this experiment was a starch standard solution. Using transfer pipettes, 5 drops of the water, the starch and the food samples were added to their…

set up trials for these enzymes to break down their respective macromolecules by adding varying amounts of pancreatin solution to 10mL of hydrochloric acid and a set amount of each macromolecule, which were either egg white, sugar, vegetable oil, or starch. At the end of the experiment,…

enzymes by the endophytic fungi Amylase activity Amylase enzyme was assessed by growing the fungi on glucose yeast extract peptone (GYP) agar medium (glucose- 1g, yeast extract- 0.1g, agar- 15 g, distilled water 1000mL and pH 6) containing 1 % soluble starch after 5 days incubation , the plates with fungal colony were flooded with 1% iodine and 2% potassium iodide. The appearance of clear zone surrounding the colony was considered positive for amylase enzyme. Protease activity Protease assay…

The structure and function of carbohydrates (25 Marks) Carbohydrates are made from Carbon (C), Hydrogen (H) and Oxygen (O). A monosaccharide is the monomer sub unit of carbohydrates and can be joined together through a condensation reaction to form a glycosidic bond between the two monomers which is known as a disaccharide. The above diagram shows a condensation reaction taking place. There is a reaction between two monomer sub units, in this case α-glucose and ethanol, which involves the…

A blend of potato starch, tapioca flour and sorghum flours can be used to make gluten free bread. Sorghum flour is high in protein content that helps with imitation of gluten structure, but often imparts a darker coloring to the bread. Tapioca flour has high carbohydrate levels and little protein or fiber structure (Layton, 2010). Potato starch is higher than tapioca flour in carbohydrates but also has no fiber or protein (Layton, 2010). Tapioca flour and potato starch add to the softness of…