摘要:

AbstractUntersuchungen haben gezeigt, daß bei Buchweizen (Fagopyrum esculentum) Konkurrenz zwischen der vegetativen Entwicklung und der Samenbildung besteht. Sind die Entwicklungsbedingungen für die Vegetationsorgane günstig, so nehmen sie den Überschuß auf, d. h. Stengel und Blätter erfahren starke Vergrößerung. Die damit verbundene Steigerung der Stärkeproduktion, die an sich nur in den Samen unterzubringen ist, wandert bei nicht ausreichender Samenmenge in die Stengelmarkzellen zur Ablagerung. Die Stärke findet sich nach der Ernte im Stroh wieder und ist somit für die einjährige Pflan

ISSN:0038-9056    

DOI:10.1002/star.19810330602

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe production of modified starches from corn, barley and triticale grain was found to be possible by sprouting of grains prior to starch isolation. The extent of modification depends on the time of sprouting. The water binding capacities of starches decreased initially and then increased again with longer sprouting times. Swelling powers decreased while solubilities and enzyme susceptibilities of the starches increased with sprouting. Starches gelatinized at a lower temperature and over a narrower temperature range than starch from ungerminated grains. FN values and amylograph viscosities decreased due to sprouting of grains prior to starch isolation.

ISSN:0038-9056    

DOI:10.1002/star.19810330603

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe foodstuff from which the studied starches (maize, amylomaize, waxymaize, bread‐wheat, manioc, rice, potato, haricot bean) derive only has a little influence upon the quantities of gamma radioinduced carbonyl derivates: the ratio between the maximal and minimal values found is always lower than 5; the radio‐induced quantities in maize starch do not vary for more than 30% around the average value found for the different starches; the different curves drawn – showing the influence of irradiation dose, atmosphere, water content – have similar

ISSN:0038-9056    

DOI:10.1002/star.19810330604

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe free amino acids in rice steep water (RSW), rice gluten water (RGW), corn steep water (CSW) and corn gluten water (CGW) resulting during the manufacture of starch were determined quantitatively with amino acid analyzer. All samples contained at least 17 free amino acids in variable amounts with exception of CGW which contained high values of them. Dry corn gluten (CG) containing 42,2% protein resulting from CGW was investigated. It contains at least 17 amino acids in considerable amounts, however, it was deficient in cystine, isoleucine and lysine. Solubility fractionation of the protein of corn gluten indicated that zein was the predominant fraction. Glutelin was found in considerable amounts, albumin and globulin in low values.

ISSN:0038-9056    

DOI:10.1002/star.19810330605

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe kinetics of adsorption of dialdehyde starch water solution on sulphite unbleached and bleached coniferous cellulose were studied. The kinetics of adsorption is described by an exponential kinetic equation applied for energetically uniform heterogeneous surfaces. The energy of activation for unbleached cellulose was in the limits from 10.6–27.6, while those of bleached cellulose were from 12.6–20.0 kJ/mol and were not dependent on the initial concentration of the DAS solution but linearly grow with the increase of the adsorbed DAS amount. The studied process was effected by the entropy factors exerting a defining influence on the initial rate, while the energy ones defined the changing of the r

ISSN:0038-9056    

DOI:10.1002/star.19810330606

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe oligosaccharide fractions of a number of hydroxypropyl wheat starches formed during partial digestion by porcine pancreatic α‐amylase were analysed using high pressure liquid chromatography. The procedure enabled separation of oligosaccharides up to G 11. It was found that increasing degree of substitution caused higher proportions of G 3 and G 4 oligomers, but a decrease in G 5, in the diges

ISSN:0038-9056    

DOI:10.1002/star.19810330607

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractMit dem Ziel, neue Anwendungsgebiete für Stärke zu finden, untersuchten wir verschiedene Wege, Oligo‐ und Polysaccharide mit synthetischen Produkten, insbesondere Polymeren zu verknüpfen. Als ein relativ einfaches und in Bezug auf die Partner vielfach variierbares Verfahren erweist sich die Kopplung über Amidbindung. Ausgehend von Amylose, setzt sich der Syntheseweg aus folgenden Schritten zusammen: 1. Herstellung von Maltooligomeren definierter Länge; 2. Einführung von Aldonsäurelacton‐Endgruppen; 3. Addition der Lactone an Träger mit Aminogruppen; 4. Enzymatische Verlängerung der gebundenen Oligosaccharide zu beliebig langen Amyloseketten. Verfahren, die in größerem präparativen Maßstab anwendbar sind, werden beschrieben und am Beispiel der aliphatischen Amine als T

ISSN:0038-9056    

DOI:10.1002/star.19810330608

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330609

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330610

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330611

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY