摘要:

AbstractThe study deals with comparison of the susceptibility to fungal glucoamylase and salivary α‐amylase of starch granules from navane, panivaragu, black pepper and black gram. The crude glucoamylase was purified by fractionation and column chromatography to give two pure fractions of which one was used. The rate of amylolysis was followed by estimating the amount of glucose and maltose released. The type and extent of damage of the starch granules were observed by scanning electron microscopy which revealed characteristic degradation patterns in navane and panivaragu, whereas black gram granules were resistant to the attack. Very small‐sized black pepper starch granules did not exhibit any obvious signs of amylolytic at

ISSN:0038-9056    

DOI:10.1002/star.19830350802

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractWhen potato starch was hydrolyzed to form Nägeli amylodextrin by 16% sulfuric acid at 30°C, only the amorphous portion of the starch granules was deteriorated. The crystallinity of Nägeli amylodextrin showing the hydrolysis ratio of 0.22 was 1.28 times as large as that of original starch. The hydrolysis process at above 45°C was given by two exponential equations. The value of acid resistance portion (Co) at 30 and 38°C was 100%, while the values at 45, 50 and 55°C were 67, 38 and 18%, respectively. The high value of Cogenerally showed the high acid resistance in the various starches. Sweet potato and waxy rice starches were more easily hydrolyzed than other starches, although they gave the relatively high value of Co. Thus, it was slightly more difficult for low acid resistance portion of potato starch to be hydrolyzed than for that of other starches. Moreover, that of waxy rice was easily hydro

ISSN:0038-9056    

DOI:10.1002/star.19830350803

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractFlours from 12 different species of grain, pod seed, and tuber plants were gelatinized with aqueous sodium hydroxide at room temperature. Changes in physical appearances and viscosity patterns were noted over a 7‐day quiescent period in graded‐strength alkali solutions in sealed jars. The alkali strength, 0.07–0.85‐N, was sufficient to peptize proteins and hemicelluloses. Color development was strong and rapid and several flours evolved notable amounts of ammonia and perhaps amines. No two flours produced the same viscosity development patterns as time progressed. From the observed visual and viscosity changes, it was apparent that alkali gelatinization of the flours generally was complete within several hours at levels of 2.82‐3.52 meq NaOH/g flour. Some discussion centers on differences between flours, between some species of flours and the starches obtained from those species, and the possible role of other flour constituents on the gelatinization

ISSN:0038-9056    

DOI:10.1002/star.19830350804

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractDifferential scanning calorimetry (DSC) has been used to follow changes in the rate of development of an endotherm associated with the starch fraction of bread during ageing, as a result of ethanol treatment. Treatment consisted in painting the surface of loaves with ethanol after they had been baked and allowed to cool. DSC data were fitted to Avrami equations. The rate of development of the “staling endotherm” was lower for bread treated with alcohol than for untreated controls. For comparison, crumb compressibility measurements were made. It could be concluded that painting loaves with ethanol led to a reduction in the rate of increase of crumb modulus with storage time. The site of action of the alcohol remains to be established, although one possibility could be the amyl

ISSN:0038-9056    

DOI:10.1002/star.19830350805

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractVergleichende Untersuchungen über die Anwendbarkeit von vier ausgewählten Standardmethoden zur Bestimmung des Gesamtphosphorgehaltes in Fleischerzeugnissen, des Gesamtphosphorgehaltes in Maisstärke, des Phosphorgehaltes in Käse sowie des Gesamtphosphorgehaltes in Fruchtsäften wurden an acht Stärkeprodukten mit unterschiedlichen Phosphatgehalten durchgeführt. Die Beurteilung der Ergebnisse erfolgte aufgrund der folgenden Kriterien: 1. Korrelation zwischen zugesetzten und analytisch gefundenen Phosphatgehalten in fünf Maisstärken, 2. Genauigkeit der Ergebnisse, 3. Anwendbarkeit der Methoden auf Stärkeprodukte und 4. Gesamtzeitaufwand der Methoden. Die Methode zur Bestimmung des Gesamtphosphorgehaltes in Maisstärke hatte die beste Korrelation und lieferte die genauesten Ergebnisse. Die Methode für Fleischerzeugnisse und die Methode für Maisstärke ließen sich am besten auf die untersuchten Stärken anwenden. Eine begrenzte Anwendbarkeit wiesen dagegen die beiden übrigen Methoden auf. Die Methoden zur Phosphorbestimmung in Fleischerzeugnissen sowie in Käse erforderten den niedrigsten Gesamtzeitaufwand. Die Methode zur Phosphor‐bestimmung in Maisstärken benötigte dagegen einen höheren Zeitaufwand. Dieser war im wesentlichen auf die unterschiedliche Aufschlußtechnik der Methoden zurückzuführen. Die Methode zur Phosphorbestimmung in Maisstärke erhielt bei drei Krite

ISSN:0038-9056    

DOI:10.1002/star.19830350806

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830350807

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830350808

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830350809

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830350814

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830350815

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY