摘要:

AbstractThe chemical composition of the green, fully ripened pods and seeds ofLeucaena leucocephalashows some variation in their nutrient contents in different genotypes. Green pods are a rich source of protein and well comparable with the protein content of leguminous seeds. The structural carbohydrate varies significantly. Green pods are of dual importance to supply fibre and nutrients. The empty fully ripened pods are fibrous. The seeds, besides having rich protein content, have 20 – 25% galactomannan gum which has the potential to be used as a laxative and in vegetable soups. Mimosine content is higher in the green pods, but it is thermolabil

ISSN:0038-9056    

DOI:10.1002/star.19850370402

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractDie Gelpermeationschromatographie (GPC) an porösem Glas (CPG) unter Einsatz eines Differentialrefraktometers ist ein schnelles und vorteilhaftes Verfahren zur Fraktionierung und Charakterisierung von Biopolymeren. Im Rahmen dieser Arbeit wird über die Erfahrungen und die Probleme mit dieser Analysentechnik bei der Untersuchung der Molekülgrößenverteilung von nativen und modifizierten Stärken berichtet und der Einfluß der experimentellen Bedingungen auf das Elutionsverhalten dargestellt. Es wird gezeigt, daß die Anwendbarkeit des Verfahrens und die Aussagekraft der Ergebnisse vom Stärketyp, von der Löslichkeit der Stärke, von der Trenncharakteristik sowie von der Eichung der Säu

ISSN:0038-9056    

DOI:10.1002/star.19850370403

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractGelatinized prime starch granules from chlorinated wheat flour were found to bind to rapeseed oil droplets, as was previously observed using non‐gelatinized starch from chlorinated wheat flour. This ability was not lost by pepsin‐digestion, or by treatment with lipid‐extraction solvents. The oil‐binding ability was lost by amylase‐digestion, treatment with sodium dodecyl sulfate (SDS) solution or mechanical treatment by freezing and thawing, which suggests that lipophilic material may complex with higher structure

ISSN:0038-9056    

DOI:10.1002/star.19850370404

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractSamples of wheat and flour collected from 18 commercial mills located in all states of Australia have been analyzed for their starch contents. The results ranged from 60.1 to 67.7% and 73.1 to 81.0%, respectively, for the wheats and the corresponding flours. The percentage of the original wheat starch which was recovered in the flour was determined for each mill. These recoveries were in the range 90.9 to 97.1%, with a mean value of 93.7%. The recovery of starch varied considerably amongst samples having the same extraction rate, suggesting that the starch recovery was influenced by other factors such as wheat variety and growing conditions, as well as the extraction rate. With an average starch loss of little more than 6% occurring during a dry‐milling process, it is unlikely that a wet‐milling procedure for whole wheat could economically replace the conventional dry‐milling and starch/gluten washing process for the isolation of starch and protein from

ISSN:0038-9056    

DOI:10.1002/star.19850370405

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractPotato starch granules in excess water exhibit three distinct starch‐water stages between approximately 25° to 50°C, 50° to 70°C, and 70° to 90°C corresponding to a pre‐gelatinization, a gelatinization and a post‐gelatinization stage, respectively. The mobility of the absorbed water and the starch‐water interaction in the first two stages depends strongly upon the initial state of hydration of the granules. By the end of the gelatinization stage, the mobility of the water in the gel is the same regardless of the initial state of hydration of the granules. Upon cooling to room temperature the mobility of the gel water decreases to a corresponding viscosity of about an order of magnitude greater than for

ISSN:0038-9056    

DOI:10.1002/star.19850370406

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractBy hydrolyzing wheat starch solutions using different combinations of ä‐amylase and pullulanase it has been possible to achieve significantly different oligosaccharide product spectra in hydrolysates with the same dextrose equivalent (D. E.). Where pullulanase was used either as a pretreatment to α‐amolysis or in combination with α‐amylase starch hydrolysates were produced whose oligosaccharide product spectra differed significantly from the comparable hydrolysate at the same D.E. produced by α‐amylase alone. Throughout the range of starch hydrolysate D.E. values the following trends were observed: pullulanase involvement produced less G1, G2 and G5 oligosaccharides and less intermediate molecular weight fraction (D.P.>12) than when α‐amylase alone was used. Where the D.E. values exceeded 20, in addition to these general differences, pullulanase involvement was found to be responsible for the increased production of G6 and G3 oligosaccharides and to significantly reduce the amount of unhydrolyzed polysaccharide both in the intermediate and high molecular we

ISSN:0038-9056    

DOI:10.1002/star.19850370407

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe complexing of minerals by both low and high molecular weight carbohydrates is now well established and can be demonstrated by, for example, depression of conductivity, alteration of specific rotation, redox potential or techniques such as ligand exchange chroma‐tography. It is likely that mineral complexes will exist in food systems and, in mixtures of sugars such as glucose syrups, a variety of complexes will be present. Recent interest in the hydrogenated carbohydrates shows that these too complex minerals, sometimes better than their unhydrogenated counterparts. The complexing of Cu2+by hydrogenated glucose syrups, for example, increases as degree of polymerisation decreases and iron salts are also complexed by various simple carbohydrate molecules. Mineral complexing has many consequences for the taste, nutritional value and technological quality of foods. The taste of iron salts is masked for example, by complexing with carbohydrates at high pH, whereas the opposite occurs at low pH. Vitamin C is protected from Cu2+catalyzed oxidation when the cation is complexed with various carbohydrates or their hydrogenated derivatives. Such results have implications for the design, formulation and storage of foo

ISSN:0038-9056    

DOI:10.1002/star.19850370408

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe present commercial production ofD‐mannitol, a valuable nutritive sweetener, takes place by hydrogenation of 1:1D‐glucose/D‐fructose mixtures over nickel. The lowD‐mannitol yield (25 — 30%), however, asks for the development of alternative procedures. A literature survey of the various production methods is given, including some other possible combinations of known procedures. It is concluded that the simultaneous use of glucose isomerase and copper‐on‐silica (combi‐process) is a promising procedure for the preparation ofD‐mannitol fromD‐glucose orD‐gluc

ISSN:0038-9056    

DOI:10.1002/star.19850370409

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370410

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370411

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY