摘要:

AbstractResearch of Glycolaldehyde Formed During Gamma Irradiation of Maize Starch. During gamma irradiation of maize starch, glycolaldehyde occurs (5,6 μg/g/Mrad, in oxygen). The influence of several parameters has been determined: irradiation conditions (dose, temperature, surrounding gas), stockage temperature and starch characteristics (moisture, impurities). On the other hand, irradition effects were compared to heat treatment effects

ISSN:0038-9056    

DOI:10.1002/star.19760281002

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractThe contribution made to the total starch content of wheat endosperm by small B type granules has, in the past, generally been under‐estimated. Using stereological point‐counting methods on endosperm tissue sections we present a revised figure which is in agreement with data from sieving analy

ISSN:0038-9056    

DOI:10.1002/star.19760281003

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractA technique based upon the amylose “blue value” has been used to investigate the possibility of complex formation between amylose and various milk proteins. However the results have been shown to be ambiguous, since iodine is taken up by both amylose and protein when they are in admixture. Whilst iodimetric titration is suitable for the evaluation of the amylose‐complexing ability of food emulsifiers it cannot reliably be used for the analysis of starch or amylose mixtures in which protein is present, unless account is taken of the amount of iodine made unavailable to the polysaccharide by the pr

ISSN:0038-9056    

DOI:10.1002/star.19760281004

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractThree gelatinized tapioca starches [unmodified (A), hydroxypropyl distarch phosphate (B) and hydroxypropyl starch (C)] were hydrolyzed by hog pancreatic α‐amylase (EC 3.2.1.1 α‐1,4‐glucan 4‐glucanohydrolase). Oligosaccharide constituents of the hydrolyzates were separated by thinlayer chromatography and quantified by spectrodensitometry. Glucose, maltose, maltotriose and maltotetraose were identified by cochromatography. Hydrolyzates from starches B and C had lesser amounts of the lower molecular weight oligosaccharides (G1—G4) than did those from starch A. The products of hydrolysis varied quantitatively with the degree of

ISSN:0038-9056    

DOI:10.1002/star.19760281005

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractChemical and Technological Conditions for the Isomerization of Glucose Syrups. The production of enzymatic isomerized glucose syrups has attained not only scientific interest but also economical importance. The influence of different process parameters upon the enzymes and the consequences for the isomerization process strongly influence the economy of the iso‐syrup production. Enzymes, their origin, properties and their application in batch and continuous isomerizations are discusse

ISSN:0038-9056    

DOI:10.1002/star.19760281006

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractSince Novo's immobilized glucose isomerase, Sweetzyme, was presented at the 26th Starch Convention in Detmold in 1975, a rapid development has taken place. Up‐scaling led to two alternatives for the continuous isomerization process: Fixed‐bed and expanded‐bed.The most simple way to use the immobilized enzyme in a continuous process is in a fixed‐bed column, where high‐glucose syrup is usually pumped downwards through the enzyme bed. However, the pressure drop over the enzyme bed puts a limit to the capacity of each column, so usually a number of reactors have to be used, connected in series or in parallel. Development of mechanically stronger immobilized products has made it possible to operate even large capacity plants in a convenient manner and with a practical number of reactors.In the expanded‐bed lay‐out high‐glucose syrup is pumped upwards through the enzyme bed, with sufficient linear velocity to partly lift the enzyme particles and give an expansion of the bed. The enzyme particles with then be moving but will still touch each other. The pressure drop over the expanded‐bed is small, and does not limit reactor capacities. However, good flow distribution at the bottom of the reactor becomes of prevailing importance. For very large columns, a generally applicable design has not been developed as yet.In a number of countries high‐fructose syrup is today being made industrially by continuous processes,

ISSN:0038-9056    

DOI:10.1002/star.19760281007

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractThe enzyme glucose isomerase used by Gist‐Brocades for the process of immobilization is derived from a strain ofActinoplanes missouriensis. The intracellular enzyme is fixed to the mycelium and as such immobilized. In the immobilization procedure an enzyme gelatine mixture is sprayed into a cold water‐immiscible organic solvent and the particles so formed are separated and thoroughly washed. Subsequently the so occlused enzyme particles are cross‐linked in a solution of glutaraldehyde. The particles are washed again and finally stored in solution or dried. The immobilized glucose isomerase — MAXAZYME® GI‐IMMOB — consists of spherical brown‐coloured particles. The diameter of the particles is about 1 mm. The enzyme particles can be used in column, batch, continuous feed and stirred tank and fluid bed reactors. The optimal performance conditions e. g. temperature, pH, substrate flux, half, life value and hold up time

ISSN:0038-9056    

DOI:10.1002/star.19760281008

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19760281009

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19760281010

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19760281011

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY