摘要:

AbstractStudies on the Preparation of Phosphoric Acid Esters of Starch. Part 1. Influence of Addition of Phosphate and Time of Heat Treatment on Phosphate Content and Rheological Behaviour.The influence of the addition of phosphate and time of heat treatment on phosphate content and rheological behaviour of the treated maize starch have been studied. Addition of phosphate was made into a starch‐water suspension. Heat treatment was applied after fine‐milling at 120°C. Addition of phosphate as well as time of heat treatment were found to impart significant changes to the phosphate content (α = 5%). Regarding the results of correlation and regression analysis a close linear compendency was found to exist between time of heat treatment at a given addition of phosphate and the phosphate content of the final product. Furthermore, data of the regression analysis showed that the esterification becomes linear 14.6 times faster with an increase of the addition of phosphate from 1 gr. to 20 gr. per 100 gr. starch.With respect to rheological behaviour, a sufficiently certified influence (α = 5%) could only be proved for the addition of phosphate. From the increase of addition of phosphate resulted an increase of viscosity of about 800 Brabender units with both maximum and final viscosity. Gel stability as well as gelatinization temperature were only subject to minor c

ISSN:0038-9056    

DOI:10.1002/star.19710230302

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractReeves'conformational formulas of aldopyranoses can be described by combinations of letters and numbers. This system may be especially useful when many conformational formulas would have to be printed. The C1 conformation of sugars in theD‐series is to be visualized with the C1atom on the right, below, and the C4atom on the left, above in the chair form =4C1, and the ring members must be numbered clockwise. Applying these conventions, both in theD‐ andL‐series the axial substituents attached to the C1, C3and C5atoms in the C1 conformation are directed downwards, while those affixed to the C2and C4atoms point upwards relative to the plane of the ring. The C5‐substituent in pyranoses of C1 conformation is axial in the case ofL‐sugars, and equatorial inD‐sugars. The axial position is designated in the formula by its location written in parentheses and the substituents other than ‐H and ‐OH are indicated behind the parentheses.4C1means an aldopyranose ring of C1 conformation.4C1(‐)5‐CH2OH means β‐D‐glucopyranose,4C1(1,2)5‐CH2OH denotes α‐D‐mannopyranose. If the figure “5” also occurs in parentheses, the symbol represents anL‐sugar, e.g.,4C1(1,2,5)5‐CH2OH means β‐L‐gulose, or4C1(1,2,5)5‐COOH,3‐deoxy is 3‐deoxy‐β‐L‐guluronic acid in C1 conformation. The 1C conformation is designated as1C4, B1 as4B1, B2 as5B2, etc. The ring members are numbered in the “al

ISSN:0038-9056    

DOI:10.1002/star.19710230303

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractBiochemical‐Technological Studies on Wet‐Processing of Maize. Part 5. Examination of the Amylolytic Enzyme System of Maize.1. Amylolytic activity of the enzyme preparations isolated from the ungerminated maize is limited to the pH‐range from 3.0 to 8.4. Activity reaches its optimum at a pH of 5.2.2. With starch dispersion the temperature optimum lies in the range of 50 °C, with non‐gelatinized maize starch around 60 °C.3. A rapid decrease of stability, noticed at 20 °C and pH‐values between 3.5 and 4.7 is attributed to the proteolysis of the enzyme protein. At 50 °C the amylolytic enzymes in aqueous solutions are instable over the entire pH‐range.4. Complete inactivation is reached by means of SH‐inhibitors (10−2M iodine acetic acid, 3·10−3M p‐chlorine mercury benzoic acid) respectively 10−4M mercury dichloride.5. SO‐2‐contents of 0.01% increase activity distinctly, at 0.03% complete inactivation takes place because of the pH‐shift to 3.4. With the influence of sulfite an activation is also found

ISSN:0038-9056    

DOI:10.1002/star.19710230304

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractThe Influence on the Yields by Mechanical Movement of Corn during the Steeping Process.Using two different corn varieties, U. S. Yellow Corn No. 2 and Kenya White Maize, it was tried to find out — in comparison with the conventional corn steeping process, wether higher starch yields may be obtained by means of mechanical movement of corn during the steeping process with steeping time remaining unchanged, or if equal starch yields may be obtained at as shortened steeping time. Naturally, this requires at least equal quality properties of the obtained starches. Under this premise, respective conclusions have been drawn from the results of laboratory yield determinations and analytical tests. In connection with earlier results several criteria for further possibilities of development in the field are give

ISSN:0038-9056    

DOI:10.1002/star.19710230305

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractLow Waste Water Load by Complete Exploitation of the Potato Dry Substance During Starch Production.As a result of mechanized harvesting processes for potatoes, special attention has to be paid in potato starch factories to the neutralization of flotation and washing waters. This means consequent recirculation as well as continuous pull‐out of mud and suspended matter before decomposition of the organic material.The main source for pollution of starch waste waters is the biologically valuable fruit juice of the potato. An extensive separation and utilization of this substance leads to considerable relief of the waste water. A number of possibilities for utilization as a function of the processing capacity are discussed in detail. Apart from using it as feed either directly or after fermentation and acetone butanol fermentation, the use of fermented and de‐proteinized fruit water concentrate is of importance in technological microbiology, in methane fermentation and feed granulation.Additional purification of the mixed and pre‐purified waste waters in activation filter plants, biological ponds or by sprinkling become substantially more easy by two‐step separation by means of s

ISSN:0038-9056    

DOI:10.1002/star.19710230306

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710230307

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710230309

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710230310

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710230313

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710230301

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY