摘要:

AbstractCrystallinity was measured by X‐ray diffraction method and water‐saturated state was determined by means of the moisture contents calculated from the crystallinity for moistened cellulose and potato starch. In the X‐ray diffractograms the upper areas which were separated by the straight line joined the points of intensity at 37° and 4° (8°) of diffraction angle was the relative reflection area in the crystalline and amorphous portions, and the lower area was the background of the non‐relative reflection area. The upper area separated by the smooth curve joined the minimum intensity at 4° to 37° of diffraction angle corresponded to the crystalline portion and the lower area to the amorphous one. The ratio of the crystalline portion to sum of the crystalline and amorphous portions was considered to be crystallinity. Crystallinity of the air‐dried and the moisture‐saturated (28%) samples of cellulose were 0.68 and 0.71, resp. The crystallinity of the air‐dried and water‐saturated (49%) samples of potato starch were

ISSN:0038-9056    

DOI:10.1002/star.19830351202

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractWheat starch was liquefied to DE 25–30 employing heat stable α‐amylase and twin‐screw Werner&Pfleiderer Continua 58 HTST‐extruder. Most significant reduction in batch saccharification time was obtained when starch was liquefied as a slurry containing 60% water at 120°C mass temperature, feed rate 1 500 g min−1, screw rotation rate 250 min−1, and 0.9% (w/w, d.s.) Novo Termamyl 120 L α‐amylase was added immediately after initiation of gelatinization in the extruder. Saccharification was carried out at 60°C employing 0.36% (w/w, d.s.) Novo glucoamylase 150 L to reach a DE 96 in 22 h. Best total conversion was, however, obtained when also saccharification was initiated in the extruder by adding glucoamylase just before the die element, after lowering mass temperature to 60°C, and by allowing the saccharification to continue at 60°C after extrusion processing to reach a DE 94 in 5

ISSN:0038-9056    

DOI:10.1002/star.19830351203

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractDie Bestimmung des Unterwassergewichtes ist immer noch die heute gängigste Methode zur Feststellung des Trockensubstanz‐ bzw. Stärkegehaltes von Kartoffeln. Neben dem Vertrauensbereich der Methode wurde der Einfluß der Knollengröße, der Knollenzahl sowie der Heterogenität der Probe untersucht. Daneben erfolgte eine kritische Betrachtung der üblichen Umrechnungstabellen sowie der möglichen Fehler bei der Umrechnung vom Unterwassergewicht auf den Trockensubstanz‐ und Stärkegehalt der Knollen. Die gesamte Untersuchung hat gezeigt, daß als Berechnungsgrundlage das Unterwassergewicht in Gramm besser geeignet erscheint als die Umrechnung der Werte in % Trockensubstanz

ISSN:0038-9056    

DOI:10.1002/star.19830351204

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractThe interrelation of starch in flour and fungal α‐amylase in breadmaking was investigated using a low protein and a high protein flour. Loaf volume and bread quality were improved by the fungal α‐amylase supplements. Gel chromatography for elution of DMSO soluble starch fraction and the results of amylose and amylopectin contents revealed somewhat similar situation in the fresh bread which differed from the elution profiles of soluble fractions of 3 and 5 day old loaves prepared with and without α‐amylase supplements. Decreased recovery of starch in the DMSO soluble fractions indicated some degree of retrogradation. The higher amylose contents of the 5 day old bread crumb soluble starch fraction indicated a change in amylose and amylopect

ISSN:0038-9056    

DOI:10.1002/star.19830351205

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractThe adsorption of glucoamylase on DEAE‐cellulose and the properties of the immobilized enzyme in respect to its use in hydrolysis of starch are describe

ISSN:0038-9056    

DOI:10.1002/star.19830351206

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractThe possibility to produce confectioner's syrup from tapioca processing waste by acid hydrolysis was explored at different substrate as well as acid concentrations, pressures and times. Syrup for confectioner's use can be effectively produced at various combinations of the parameters though severe hydrolysis conditions have to be employed as compared to the commercial starch. Economic considerations demand the use of waste slurry of 20% concentration with 4% sulphuric acid and the hydrolysis at 15 Pa for 15 min. The problem of disposal of the waste could be solved by gainfully utilizing it for the production of syrup meeting required standards.

ISSN:0038-9056    

DOI:10.1002/star.19830351207

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractSoaking cereal seeds in β‐cyclodextrin solution for 1–3 days the germination process, development of shoots and roots is retarded strongly but reversibly. Retardation means a strongly reduced growth of the plant; the length of the shoots and roots is only 15–35% of that of the control (water‐soaked) plants in the first 6 days. The roots are not only shorter, but deformed, and their dry substance content is significantly higher. The absorbed cyclodextrin is metabolised in about 5 days, thereafter a more vigorous growing is observed. The height and dry mass of 4 weeks old plants developed from cyclodextrin‐treated seeds under laboratory conditions (in phytotron) are significantly higher than that of the control plants. The cyclodextrin‐treated cereals are more ramified, bearing more ears. In phytotron experiments a surprising crop yield increase was observed. In preliminary plough‐land experiments more modest, nevertheless promising results were obtained. Cyclodextrin‐treatment reduces the sensitivity of the plants against the phytotoxic effect of herbicides. There are various hypotheses for the explanation of the observed phenomena, but neither of them is supported yet with exp

ISSN:0038-9056    

DOI:10.1002/star.19830351208

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830351209

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830351210

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19830351201

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY