摘要:

AbstractThe differences in the physicochemical properties of starch (amylopectin) from waxy rices from the Philippines, Japan, and Thailand differing in processed rice quality were investigated. Samples of waxy rice starch showed final birefringence end‐point temperature (BEPT) between 58 and 78°C. None of the samples showed BEPT values between 70 and 72°C. The gel viscosity values (measured with a Wells‐Brookfield viscometer) of samples with BEPT values above 70°C were higher than those of samples with BEPT values below 70°C. Sedimentation coefficient and intrinsic viscosity were positively correlated and showed a U‐shaped relationship with BEPT with minima at a BEPT of about 68°C. Differences in viscosity properties were mainly due to differences in the molecular weight of amylopectin, since the samples studied had similar mean chain lengths. BEPT was a useful index of amylopectin molecular weight in the waxy rice starch sampl

ISSN:0038-9056    

DOI:10.1002/star.19750270302

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractGradual Elution Analysis of Carboxymethyl Starch.Paperchromatographic elution separation with perchloric acid solutions of different molarities were carried out with synthesized carboxymethylated starches (CMS) of the following degrees of substitution (DS): 0,30, 0,58, 1,09 and 2,17.On the basis of occurring coloured sections in comparison with those of native starch it could be stated that the native starch is subjected during the CMS‐synthesis to a partial degradation. A comparison of the chromatograms of the starch ethers indicates for higher DS a change into violet colours, a fading of these colour intensities and an arising of new coloured sections which were separated by lower concentrations of perchloric acid. Already at a degree of substitution of 2,17 any coloured sections are lacking. Induced carboxymethyl‐groups in the course of the synthesis prevent the formation of the iodine complex of amylose and the amylopectin‐iodine reaction.At defined conditions of the CMS‐synthesis the paperchromatographic elution separation makes it possible to evaluate the approximate degree of substitution of starch on the basis of the occurring coloured sections and colour

ISSN:0038-9056    

DOI:10.1002/star.19750270303

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractGraft co‐ and terpolymers were prepared by free radical polymerizations of vinyl monomers onto ω‐irradiated starch by a prototype commercial process. Products with graft contents of up to 46%, by weight, were obtained by grafting acrylamide and quaternary amine‐containing esters of methacrylic acid to starch. The graft polymers were evaluated on a pilot fourdrinier paper machine as filler retention aids and compared with several commercial flocculants. Drainage rate increased markedly with one of the starch graft terpolymers that was cationic. Since the number of starch graft polymers prepared was limited, the results reported, although excellent, are not necessarily optimal. Further studies are needed to establish the relationships of graft content and terpolymer compositions to retention and dr

ISSN:0038-9056    

DOI:10.1002/star.19750270304

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractThe brewing of beer, which has been carried out in the United Kingdom for about 2,000 years, has been under some kind of legal restrictions for about the last 500 years. Initially this was because of the nutritional importance of beer in the daily diet, but for the last 300 years for revenue‐raising purposes. These restrictions have influenced the raw materials and techniques used in British breweries and also the strength of the beer. For the last 90 years U.K. brewers have been free to use the raw materials of their choice, subject only to restrictions guarding public health and the revenue from the Beer Tax. The techniques used in brewing are briefly surveyed and contrasted with those used by the maize wet‐milling industry. The nature of the carbohydrate raw materials other than malt used by brewers in the United Kingdom is discus

ISSN:0038-9056    

DOI:10.1002/star.19750270305

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractA comparative study was carried out to evaluate eight different brands of corn steep liquor available from foreign and local sources in penicillin fermentation medium. The effect of various methods of corn steep liquor production on its use in the medium was investigated. The effect of the storage conditions of corn steep liquor on its use in the medium was also studied. The results of the chemical analysis and penicillin activity of the different brands of corn steep liquor were compared.

ISSN:0038-9056    

DOI:10.1002/star.19750270306

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270307

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270308

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270309

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270311

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270314

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY