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Corn Syrup
Corn syrup is a food syrup that is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften Mouthfeel, texture, add volume, prevent crystallization of sugar, and enhance flavor. Most table syrups are typically based with corn syrup. It can be processed into high-fructose corn syrup (HFCS) by using the enzyme xylose isomerase, D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysis, hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. Commercial preparation Historically, corn syrup was produced by combining ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup Tank Car
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sweet corn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapioca
Tapioca (; ) is a starch extracted from the tubers of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but which has now spread throughout parts of the world such as West Africa and Southeast Asia. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants. Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins, and Mineral (nutrient), minerals. In other countries, it is used as a thickening agent in various manufactured foods. Etymology ''Tapioca'' is derived from the word ''tipi'óka'', its name in the Tupi–Guarani languages, Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500. This Tupi word is translated as 'sedimen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bushel
A bushel (abbreviation: bsh. or bu.) is an Imperial unit, imperial and United States customary units, US customary unit of volume, based upon an earlier measure of dry capacity. The old bushel was used mostly for agriculture, agricultural products, such as wheat: in modern usage, the volume is nominal, with bushels denoting a mass defined differently for each commodity. The name "bushel" is also used to translate similar units in other measurement systems. Name The word "bushel" as originally used for a container itself, and later a unit of measurement. The name comes from the Old French ' and ', meaning "little box".. It may further derive from Old French ', thus meaning "little butt (unit), butt". History The bushel is an intermediate value between the pound (mass), pound and ton or tun (unit), tun that was introduced to England following the Norman Conquest of England, Norman Conquest. Norman England, Norman Weights and Measures Acts (UK), statutes made the London ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wet-milling
Wet-milling is a process in which feed material is steeped in water, with or without sulfur dioxide, to soften the seed kernel in order to help separate the kernel’s various components. For example, wet-milling plants can separate a 56-pound bushel of corn into more than 31 pounds of cornstarch (which in turn can be converted into corn syrups or corn ethanol), 15 pounds of corn gluten meal for use in animal feed, and nearly 2 pounds of corn oil Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarin .... See also * Corn steep liquor * Corn wet-milling References *{{CRS, article = Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition, url = http://ncseonline.org/nle/crsreports/05jun/97-905.pdf, author= Jasper Womach Solid-solid separation Grinding m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xylose Isomerase
In enzymology, a xylose isomerase () is an enzyme that catalyzes the interconversion of D-xylose and D-xylulose. This enzyme belongs to the family of isomerases, specifically those intramolecular oxidoreductases interconverting aldoses and ketoses. The isomerase has now been observed in nearly a hundred species of bacteria. Xylose-isomerases are also commonly called glucose isomerase or fructose isomerases due to their ability to interconvert glucose and fructose. The systematic name of this enzyme class is α-D-xylopyranose aldose-ketose-isomerase. Other names in common use include D-xylose isomerase, D-xylose ketoisomerase, and D-xylose ketol-isomerase. History The activity of D-xylose isomerase was first observed by Mitsuhashi and Lampen in 1953 in the bacterium ''Lactobacillus pentosus''. It has also been successfully produced in transformed ''E.coli''. In 1957, the D-xylose isomerase activity on D-glucose conversion to D-fructose was noted by Kooi and Marshall. It is now ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus
'''' () is a genus consisting of several hundred mold species found in various climates worldwide. ''Aspergillus'' was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli. Viewing the fungi under a microscope, Micheli was reminded of the shape of an '' aspergillum'' (holy water sprinkler), from Latin ''spargere'' (to sprinkle), and named the genus accordingly. Aspergillum is an asexual spore-forming structure common to all ''Aspergillus'' species; around one-third of species are also known to have a sexual stage. While some species of ''Aspergillus'' are known to cause fungal infections, others are of commercial importance. Taxonomy Species In March 2010, ''Aspergillus'' covered 837 species of fungi. Notable species placed in Aspergillus include: * '' Aspergillus flavus'' is a notable plant pathogen impacting crop yields and a common cause of aspergillosis. * '' Aspergillus fumigatus'' is the most common cause of aspergillosis in individuals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungus
A fungus (: fungi , , , or ; or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and mold (fungus), molds, as well as the more familiar mushrooms. These organisms are classified as one of the kingdom (biology)#Six kingdoms (1998), traditional eukaryotic kingdoms, along with Animalia, Plantae, and either Protista or Protozoa and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of motility, mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacillus
''Bacillus'', from Latin "bacillus", meaning "little staff, wand", is a genus of Gram-positive, rod-shaped bacteria, a member of the phylum ''Bacillota'', with 266 named species. The term is also used to describe the shape (rod) of other so-shaped bacteria; and the plural ''Bacilli'' is the name of the class of bacteria to which this genus belongs. ''Bacillus'' species can be either obligate aerobes which are dependent on oxygen, or facultative anaerobes which can survive in the absence of oxygen. Cultured ''Bacillus'' species test positive for the enzyme catalase if oxygen has been used or is present. ''Bacillus'' can reduce themselves to oval endospores and can remain in this dormant state for years. The endospore of one species from Morocco is reported to have survived being heated to 420 °C. Endospore formation is usually triggered by a lack of nutrients: the bacterium divides within its cell wall, and one side then engulfs the other. They are not true spores (i.e. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit the air, soil, water, Hot spring, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria play a vital role in many stages of the nutrient cycle by recycling nutrients and the nitrogen fixation, fixation of nitrogen from the Earth's atmosphere, atmosphere. The nutrient cycle includes the decomposition of cadaver, dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amylase
An amylase () is an enzyme that catalysis, catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds. Classification α-Amylase The α-amylases () (CAS registry number, CAS 9014–71–5) (alternative names: 1,4-α-D-glucan glucanohydrolase; glycogenase) are calcium metallop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzyme
An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecules known as product (chemistry), products. Almost all metabolism, metabolic processes in the cell (biology), cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps. The study of enzymes is called ''enzymology'' and the field of pseudoenzyme, pseudoenzyme analysis recognizes that during evolution, some enzymes have lost the ability to carry out biological catalysis, which is often reflected in their amino acid sequences and unusual 'pseudocatalytic' properties. Enzymes are known to catalyze more than 5,000 biochemical reaction types. Other biocatalysts include Ribozyme, catalytic RNA molecules, also called ribozymes. They are sometimes descr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
