摘要:

AbstractThe traditional application of small diameter multiple hydrocyclone batteries in the starch industry is the refining of maize, wheat, potato, and manioc starch by countercurrent washing in multistage operation. A new type of multiple hydrocyclone battery for these purposes is discussed. Construction details, internal flow passage, selection of construction material, and some operational characteristics of the battery are taken into consideration as well as its easy, handling. As an example of application of a small diameter hydrocyclone system, a new process alternative for manufacturing of potato starch is presented. The process has a fresh water consumption for starch extraction and refining of 300–350 l/t potatoes or ∼ 1.9 – 2.2 t of water per ton of refined DS starch, due to the unique combination of process stages by adapting a hydrocyclone system, screens, and centrifugal separ

ISSN:0038-9056    

DOI:10.1002/star.19830350402

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractDie enzymatisch abbaubaren Bestandteile der Kartoffel – Stärke, Eiweiß, Faser‐ und Pektinstoffe – werden einleitend vorgestellt, und besonders wird die Anwendung von Amylasen (bakterielle α‐Amylase, Glucoamylase) bei der Verflüssigung und Verzuckerung reiner Kartoffelstärke, bei der enzymatischen Direktverzuckerung und in der Kartoffelbrennerei beschrieben.Einsatzgebiete für bakterielle α‐Amylase sind auch die Gewinnung diätetisch wirksamer Kartoffelsäfte und ein relativ neues Verfahren, mit dessen Hilfe Abfälle aus der Kartoffelprodukte‐Herstellung (Chips, Pommes Frites) so aufgearbeitet werden, daß sie optimale Ergebnisse in der Schweinemast gewährleisten bzw.einer Alkoholgewinnungsanlage zugeführt werden können.Sonstige Erfahrungen, z. B. bei der Behandlung von Kartoffelpülpe, einem der Abfallprodukte der Kartoffelstärkeherstellung, mit Pektinasen, Cellulasen und Amylasen sowie eine Darstellung der Möglichkeiten zur Modifizierung von Kartoffeleiweiß, bil

ISSN:0038-9056    

DOI:10.1002/star.19830350403

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractStarches were isolated in 36, 37 and 28% yields, from chick pea, cow pea and horse gram, respectively. Study of their properties revealed mixed granule population; single stage swelling with high solubility in water for cow pea and horse gram starches in comparison to chick pea starch; slightly higher solubility in DMSO for chick pea starch followed by cow pea and horse gram starches; a relatively high viscosity in alkaline solution of cow pea starch; and Brabender amylograms indicating a low slurry viscosity and low set back in the case of chick pea starch compared to the other two starches which exhibited considerable peak viscosity as well as retrogradation. All the starches contained amylose in the range of 32 – 34%. X‐ray powder patterns showed chick pea and horse gram starches to be of B‐type, whereas cow pea starch was of A

ISSN:0038-9056    

DOI:10.1002/star.19830350404

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractPhysico‐chemical properties of wheat‐ and potato starch, defatted before or after heat‐moisture treatment, were compared with those of untreated starches. Effects on waterbinding capacity, swelling power, solubility, enzyme susceptibility, gelatinization temperature range, viscograph consistency and on functional properties such as cake baking performance and thickening power are reported.X‐ray diffraction patterns of samples defatted before heating appeared slightly sharper than those of non‐defatted, then heat‐moisture treated samples. Defatting of wheat starch combined with heat‐moisture treatment caused less reduction in relative crystallinity than heat‐moisture treatment alone, enzyme susceptibility was reduced, viscograph consistencies increased and cake baking performance and thickening power of the starches improved. Defatting of potato starch combined with heat treatment had some positive effects on enzyme susceptibility, solubility and t

ISSN:0038-9056    

DOI:10.1002/star.19830350405

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractThe particle size distributions of wheat starch fractions, obtained after a sedimentation procedure, were characterized with a Coulter Counter. DSC‐measurements of the starch samples showed that the small granules gelatinized within a broader temperature interval than the large granules. The gelatinization onset temperature of the small granules was lower, whereas the gelatinization peak temperature was higher compared to the large granules. The gelatinization enthalpy was independent of the particle size distribution. The enthalpy of the endothermic transition due to the amylose‐lipid complex was found to be greatest for the small granu

ISSN:0038-9056    

DOI:10.1002/star.19830350406

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractThe dynamic viscosities of pectin and sodium carboxymethyl cellulose (SCMC) were determined in the presence of 60 and 70% sugar concentration. The effect of dissolving citric acid, after or before the complete dissolution of pectin and sodium carboxymethyl cellulose on the dynamic viscosity were also investigated.

ISSN:0038-9056    

DOI:10.1002/star.19830350407

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830350408

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830350409

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830350410

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830350411

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY