VET MILLING: STARCH AND GLUTEN 265 hypochlorite, sodium chlorite, or potassium per- high viscosity, cohesiveness, and stability to manganate and then neutralized with sodium retrogradation. They are used as emulsifiers in bisulphite. The xanthophyll and other pigments foods and for many non-food uses(Orthoefer, are bleached, thereby whitening the starch which 1987) then becomes suitable for use as a fluidizing agent Dextrose is made by enzymic hydrolysis of in,e.g. confectioners'sugar. Starch, in aqueous starch and crystallization; HFCs by partial slurry, can be oxidized with about 5.5%(on d wt. enzymic isomerization of dextrose hydrolysates of chlorine as sodium hypochlorite. Hydroxyl regular com syrup and malto dextrins by partial COH)groups are oxidized, forming carboxyl hydrolysis of corn starch with acid, acid -C=O)or carbonyl (OH-C=O) groups, with enzyme, or enzyme only(Hebeda, 1987) cleavage of glucosidic linkages. The bulkiness of In making dextrose, thermostable bacterial the -C=o groups reduces the tendency of the alpha-amylase from B subtilis or B licheniformis starch to retrograde. Bleached starch finds uses is used for liquefying starch to 10-15 DE n batter and breading mixes in fried foods (dextrose equivalent followed by saccharification Mooreet aL., 1984), to improve adhesion Oxidized with glucoamylase from Aspergillus niger to starch finds non-food uses in paper sizing, due 95-96% dextrose(dry basis). The glucoamylase to its excellent film-forming and binding properties releases dextrose step-wise from the non-reducing (Bramel, 1986 end, cleaving both alpha-l→4 and alpha-l→6 Cross- linking improves the strength of swollen bonds. The hydrolysate is clarified, refined, and ranules, preventing rupture. Granular starch is processed to crystalline dextrose, liquid dextrose cross-linked by treatment with adipic acid and high-dextrose corn syrup or HFCS feed acetic anhydride, forming distarch adipate, or Glucose and dextrose are used in beer, cider with phosphorus oxychloride, forming distarch soft drinks, pharmaceuticals, confectionery, baking phosphate. The slurry is neutralized, filtered, and jams washed and dried. The viscosity of cross-linked The refined dextrose hydrolysate can be treated starch is higher than that of native starch with immobilized glucose isomerase of bacterial Derivatization or substitution consists of the origin. This enzyme catalyzes the isomerization introduction of substitution groups on starch by of dextrose to D-fructose. a product containing acting the hydroxyl groups (-Oh) with mono- 90% of HFCS may be obtained by chromatographic functional reagents such as acetate, succinate, separation octenyl succinate, phosphate or hydroxypropyl Dextrose and HFCS are important sweeteners groups. Derivatization retards the association dextrose has 65-76% of the sweetness of sucrose of gelatinized amylose chains, improves clarity, while HFCS is 1. 8 times as sweet as sucrose and reduces gelling and improves water-holding 2. 4 times as sweet as dextrose (Orthoefer, 1987). Substitution may be combined The use of maize in the U. S A. to produce with cross-linking to yield thickeners with par- HFCS increased from 0. 25 Mt in 1971/72 to 8.1 ticular processing characteristics(Moore et al., Mt in 1985/86. The explosive growth of HFCS 1984). Starch esters - acetates, phosphates, production between 1972 and 1985 was due to octenyl succinates -find uses as thickeners in the technical breakthrough in the process for foods, e.g. fruit pies, gravies, salad dressings, making HFCS, the high cost of sugar in the filled cakes, because they withstand refrigeration U.S.A., and the availability of abundant stocks and freeze/ thaw cycles well. Non-food uses include of relatively low-cost maize in the U.SA(May warp sizing of textiles, surface sizing of paper, 1987). By 1991, HFCS had become the largest and gummed tape adhesives( sanford and Baird, product category of the U. s. corn wet-milling 1983; Bramel,1986) industry, accounting for more than one-third Phosphate mono-esters of starch, made by of the industrial grind. When reporting world roasting starch with orthophosphates at pH 5- production, however, the U.S. Dept. Agric. now 6.5 for 0.5-6 h at 120%-160oC, have good clarity, refers to HFSS(high-frucose starch syrup) ratherWET MILLING: STARCH AND GLUTEN 265 hypochlorite, sodium chlorite, or potassium per- high viscosity, cohesiveness, and stability to manganate and then neutralized with sodium retrogradation. They are used as emulsifiers in bisulphite. The xanthophyll and other pigments foods and for many non-food uses (Orthoefer, are bleached, thereby whitening the starch which 1987). then becomes suitable for use as a fluidizing agent Dextrose is made by enzymic hydrolysis of in, e.g. confectioners' sugar. Starch, in aqueous starch and crystallization; HFCS by partial slurry, can be oxidized with about 5.5% (on d.wt.) enzymic isomerization of dextrose hydrolysates; of chlorine as sodium hypochlorite. Hydroxyl regular corn syrup and malto-dextrins by partial (-OH) groups are oxidized, forming carboxyl hydrolysis of corn starch with acid, acid + (-C=O) or carbonyl (OH-C=O) groups, with enzyme, or enzyme only (Hebeda, 1987). cleavage of glucosidic linkages. The bulkiness of In making dextrose, thermostable bacterial the -C=O groups reduces the tendency of the alpha-amylase from B. subtilis or B. lichenifomis starch to retrograde. Bleached starch finds uses is used for liquefying starch to 10-15 D.E. in batter and breading mixes in fried foods (dextrose equivalent) followed by saccharification (Moore et al. , 1984), to improve adhesion. Oxidized with glucoamylase from Aspergillus niger to starch finds non-food uses in paper sizing, due 95-96% dextrose (dry basis). The glucoamylase to its excellent film-forming and binding properties releases dextrose step-wise from the non-reducing (Bramel, 1986). end, cleaving both alpha-1-4 and alpha-1-6 Cross-linking improves the strength of swollen bonds. The hydrolysate is clarified, refined, and granules, preventing rupture. Granular starch is processed to crystalline dextrose, liquid dextrose, cross-linked by treatment with adipic acid and high-dextrose corn syrup or HFCS feed. acetic anhydride, forming distarch adipate, or Glucose and dextrose are used in beer, cider, with phosphorus oxychloride, forming distarch soft drinks, pharmaceuticals, confectionery, baking phosphate. The slurry is neutralized, filtered, and jams. washed and dried. The viscosity of cross-linked The refined dextrose hydrolysate can be treated starch is higher than that of native starch. with immobilized glucose isomerase of bacterial Derivatization or substitution consists of the origin. This enzyme catalyzes the isomerization introduction of substitution groups on starch by of dextrose to D-fructose. A product containing reacting the hydroxyl groups (-OH) with mono- 90% of HFCS may be obtained by chromatographic functional reagents such as acetate, succinate, separation. octenyl succinate, phosphate or hydroxypropyl Dextrose and HFCS are important sweeteners: groups. Derivatization retards the association dextrose has 65-76% of the sweetness of sucrose, of gelatinized amylose chains, improves clarity, while HFCS is 1.8 times as sweet as sucrose and reduces gelling and improves water-holding 2.4 times as sweet as dextrose. (Orthoefer, 1987). Substitution may be combined The use of maize in the U.S.A. to produce with cross-linking to yield thickeners with par- HFCS increased from 0.25 Mt in 1971/72 to 8.1 ticular processing characteristics (Moore et al., Mt in 1985/86. The explosive growth of HFCS 1984). Starch esters - acetates, phosphates, production between 1972 and 1985 was due to octenyl succinates - find uses as thickeners in the technical breakthrough in the process for foods, e.g. fruit pies, gravies, salad dressings, making HFCS, the high cost of sugar in the fdled cakes, because they withstand refrigeration U.S.A., and the availability of abundant stocks and freeze/thaw cycles well. Non-food uses include of relatively low-cost maize in the U.S.A. (May, warp sizing of textiles, surface sizing of paper, 1987). By 1991, HFCS had become the largest and gummed tape adhesives (Sanford and Baird, product category of the U.S. corn wet-milling 1983; Bramel, 1986). industry, accounting for more than one-third Phosphate mono-esters of starch, made by of the industrial grind. When reporting world roasting starch with orthophosphates at pH 5- production, however, the U.S. Dept. Agric. now 6.5 for 0.5-6 h at 12O0-16O"C, have good clarity, refers to HFSS (high-frucose starch syrup) rather