ISSN:0038-9056    

DOI:10.1002/star.19840360902

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractThe heats of immersion, in water, of corn starch U. S. P. and a directly compressible corn starch were determined as a function of moisture content. This study, in conjunction with an equilibrium vapor phase adsorption study, allowed the thermodynamic parameters characterizing the two systems to be calculated. In both cases, hysteresis was observed in the heat of immersion data. Plots of the differential enthalpies provided evidence that both starches swell in water at room temperature. Average adsorbate‐solid hydrogen bond energies were calculated for the two starch‐water systems ( ‐ 8.57 Kcal/mole, corn starch U. S. P. ‐water; ‐ 7.80 Kcal/mole, Starch 15

ISSN:0038-9056    

DOI:10.1002/star.19840360903

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractIn der vorliegenden Arbeit wurde der Einfluß von Stärkeabbauprodukten auf die Festigkeit und Retrogradation von 50% igen Weizenstärkegelen untersucht. Die mit Maltodextrinen hergestellten Gele wurden mit 40% igem Alkohol extrahiert und die Extrakte auf die vorhandenen Glucoseoligomeren untersucht. Die Wirkung der zugesetzten Abbauprodukte hängt von ihrem Abbaugrad ab. Schwach abgebaute, säuremodifizierte Stärken sowie Weiß‐ und Gelbdextrine nehmen am Retrogradationsprozeß teil ‐ ebenfalls Maltodextrine mit einem Dextroseäquivalent (DE)6 aus frischen und gelagerten Gelen im Vergleich zu den Oligomeren mit einem DP26% als Weichmacher, die Retrogradationsgeschwindigkeit war unabhängig von der Konzentration erhöht, Die Resultate werden im Zusammenhang mit der Wirkung von zugesetzten α‐Amylasen auf die

ISSN:0038-9056    

DOI:10.1002/star.19840360904

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractStarches, of contrasted pasting properties from two bread wheat cultivars, were fractionated on the basis of granule size. Differences in starch hot‐pasting characteristics were observed mainly between large A‐granule fractions (diameter about 23 μm) of the two starches. Less pasting differences were seen between B‐granules (diameter<10 μm) of the two starches. Examination of immature starches suggested that pasting differences between A‐granules were established during the period of A‐granule early growth, within about 15 days of fertilization, rather than during the later period of grain filling and desiccation. Granule size distribution itself did not determine the differenc

ISSN:0038-9056    

DOI:10.1002/star.19840360905

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractThe relationship between two parameters of starch damage namely enzyme susceptibility and amylose extractibility was examined in flours produced from semolinas by roller milling at a wide range of differential speeds and with three types ofroll surface. Results suggest that variation in particle properties are unlikely to account for the inconsistency in the relationship between the parameters.

ISSN:0038-9056    

DOI:10.1002/star.19840360906

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractA general method of estimation of polyvinyl alcohol (PVA) has been described. This method can be used to estimate the quantities of partially and fully hydrolyzed PVA. in powders, aqueous solutions and in mixtures with starch, dextrin, CMC or guar gum. This method is based on the colorimetric estimation of coloured complex formed by reacting PVA solutions with a reactive dye and iodine.

ISSN:0038-9056    

DOI:10.1002/star.19840360907

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractEquimolar mixtures of glucose and fructose were found to undergo quantitative transfer hydrogenation yielding equal amounts of gluconic acid and of hexitols (mannitol and sorbitol). The oxidationreduction occurs in aqueous alkaline medium under nitrogen at room temperature in the presence of Pt/C or Rh/C as the catalyst. Other group VIII metals did not give satisfactory results. Both a stirred batch and a continuous flow column reactor have been applied. The influence of several reaction variables has been studied, leading to the conclusion that the rate‐limiting step ist the dehydrogenation reaction of glucose into gluconic acid and chemisorbed hydrogen. Subsequently, the latter is quickly consumed by coadsorbed fructose under formation of mannitol and sorbitol (in the ratio of 1.5. – 1.9: 1). Alkaline degradation products are found to be of minor importance at temperatures ≦

ISSN:0038-9056    

DOI:10.1002/star.19840360908

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19840360909

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19840360910

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19840360912

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY