摘要:

AbstractWhen fertilization of developing cereal grains occurs, the pericarp (ovary wall) already contains starch granules. Hence the starch content of developing grains of wheat, triticale, rye, oats and barley commences at 30 or 40% of the dry weight. It increases only to 60 or 70% at ripeness when the pericarp has degenerated to bran layers and the endosperm is filled with stored starch granules and protein. All these cereals showed similar patterns of starch increase, with an inflexion at 40 to 50% starch due to degeneration of pericarp starch before endosperm deposition.In wheats and triticale there was a second inflexion at 50 to 60% starch caused by endosperm cells proliferating faster than they filled with starch granules. The rise and fall of rate of starch deposition coincided with the rise and fall of percentage of metabolic (non‐storage) protein in the grain, calculated from total amino acid analyses. In the mature grain about 8% of the dry matter is not associated with starch and thus is non‐endosperm tissues. About 70% of the remaining dry matter (endosperm) is starch. We suggest that fluctuations of metabolites and enzymes result from development or breakdown of groups of cells constituting distinct tissues in the gr

ISSN:0038-9056    

DOI:10.1002/star.19750270402

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractA novel method for the preparation of hydroxyethyl starch for the cryoprotection of human red blood cells presented. By retaining the granular structure of the starch throughout a series of heterogeneous reactions, hydroxyethyl starch can be produced which contains low levels of salts and other impurities, and which is highly effective as a cryoprotective agent. It is suggested that hydroxyethyl starch with a very versatile range of properties may be prepared by simple modification of the basic procedures.

ISSN:0038-9056    

DOI:10.1002/star.19750270403

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractSpin‐spin relaxation times of protons in starch suspensions are reported. Values were found to change markedly upon gelatinization. This behaviour is attributed to an increase in the mobility and hydration of polymer chains. It is suggested that the change in relaxation time reflects the properties of a small number of protons in the system and that the bulk of the water is not bound in any fundamental sens

ISSN:0038-9056    

DOI:10.1002/star.19750270404

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractA study of the factors that determine the gel consistency values of nonwaxy milled rice and rice starch showed that these values (in mm) were correlated negatively with the corresponding gel viscosities as measured with a Wells‐Brookfield viscometer. In 6 IRRI rice varieties and an intermediate amylose variety, C 4–63 G, amylopectin contributed more to gel viscosity than did the amylose fraction of the starch. Differences in gel viscosity were observed only at starch concentration of 40 mg in 2 ml 0.2‐N KOH or higher and were not simply related to differences in the intrinsic viscosity [η] of starch. However, gel consistency of starch was significantly correlated negatively with [η]of amylopectin. Gel viscosity was higher in KOH than in potassium acetate but the difference in viscosity was greater for the starch and amylopectin than for

ISSN:0038-9056    

DOI:10.1002/star.19750270405

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractThe action of various proportions of Fe(II) ions and hydrogen peroxide on dextran has been studied. The formation of keto‐groups and carboxyl‐groups was monitored likewise the depolymerisation. Least depolymerisation occurred when the reaction was performed at pH 6. The oxidation and depolymerisation levels are reached rapidly (15 min) and alter little during the first three ho

ISSN:0038-9056    

DOI:10.1002/star.19750270406

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractThe glucoamylase system of Rhizopus sp. was fractionated into two kinds of glucoamylase by using the corn starch adsorption technique supplemented by CM‐cellulose chromatography. One of these fractions, referred to as glucoamylase I, has a strong debranching activity and is highly active in raw starch digestion.The raw waxy corn starch digestion by glucoamylase I was accelerated by adding a‐amylase from Rhizopus sp. or from Aspergillus oryzae. The raw non‐waxy corn starch digestion by glucoamylase I was more difficult than the raw waxy corn starch digestion, which was also accelerated by adding α‐amylase from Aspergillus oryzae.On the other hand, another fraction, referred to as glucoamylase II, has a weak debranching activity and can not be adsorbed on raw starch. The raw waxy corn starch digestion by glucoamylase II was very weak, but was accelerated by adding α‐amylase from

ISSN:0038-9056    

DOI:10.1002/star.19750270407

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractHydrogenolysis of corn syrup was carried out at 170°C and 60 at pressure. After 3 h 92.3% of the glucose content of the syrup was converted into sorbitol

ISSN:0038-9056    

DOI:10.1002/star.19750270408

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractInternational Standardization of Terms and Definitions Associated with Starch. Part 6.As a result of the sixth meeting of the „Terminology”︁ group (SC 1/WG 1) of Technical Committee 93 (TC 93) of the International Standardization Organization (ISO) held in Paris on October 22 and 23, 1974, a list was compiled giving definitions in English and French fo another 27 terms. The French version (a), the English version (b) and an unofficial German version (c), supplemented by alphabetic indices, are presented for discussion.It is planned to submit these terms and definitions to the „P”︁ members of TC 93 for acceptance and to incorporate them as third supplement in International Standard 1227. The „Terminology”︁ group has thus terminated its work f

ISSN:0038-9056    

DOI:10.1002/star.19750270409

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270410

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270411

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY