摘要:

Determination of Low Acetyl Contents in Starches by Means of Ultra Red Absorption MeasuringDetermination of the acetyl content of low acetylated starches led unvariably to certain discrepancies of results. This is why a procedure based on quantitative ultra red absorption measuring has been elaborated. This new procedure excludes all known sources of error. The carbonyl oscillation of the acetyl group was measured using KBr pressing technique as preparation method. Measured values were in accordance with those of other methods. Thus, the procedure represents a valuable alternative to all prevailing possibilities of determination.

ISSN:0038-9056    

DOI:10.1002/star.19730250302

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractThe fine structure of high‐amylose corn starches has been studied after dispersion of the starch and fractionation into their components amylose and amylopectin. The resulting amylopectin fraction reported in the literature possesses anomalous properties with regard to the waxy and normal amylopectin. However, the experimental results obtained by different authors for determining the structure lead to controversal explanations.Therefore, using an enzymic method, which permits the direct examination of the constitutive chains of the starch, the fine structure of the amylopectin of an amylomaize starch (64% amylose) has been investigated and compared with those of waxy and normal starches. The pullulanase – debranched chains are fractionated by gel permeation and their linearity are checked under the action of β‐amylase. The inner chains of the amylopectin fraction are studied after debranching of the β‐limit dextrins. The results show the identity between amylopectins from waxy and normal starches. The amylopectin fraction of amylomaize has its own structure with longer inner chains than those of waxy‐maize

ISSN:0038-9056    

DOI:10.1002/star.19730250303

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractGraft co‐ and terpolymers of starch and the vinyl monomers acrylamide (I), acrylic acid (II), acrylonitrile (III) and β‐methacryloyloxyethyltrimethylammonium monomethyl sulfate (IV) were prepared and evaluated as flocculants for bauxite ore red mud suspensions. Starch‐poly (III) was base hydrolyzed to starch poly (I, II) before evaluation. Products containing poly (I), (II), and (IV) were prepared by γ‐radiation induced grafting while that containing poly (III) was prepared by ceric (Ce+14) ion initiated grafting. Preparation, characterization and evaluation procedures are presented together with results illustrating that starch poly (II) containing 38% poly (II) is an effective flocculant for domestic bauxite ore red mud su

ISSN:0038-9056    

DOI:10.1002/star.19730250304

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractThe effective shear rate in the Brabender Viscograph has been determined as 40 sec−1when used for fluids having equivalent Newtonian viscosities in the range 1–30 poise. This shear rate is close to that used in the mouth and implies that rankings of viscosity derived from Brabender readings will agree with sensory consistency judgements. The instrument can, therefore, be reliably used for quality control and be quoted in purchasing specifications. The methodology described can often be used in other situations for assessing an effective shear rate where the geometry of the system precludes calculation e.g. spreadability determinations and extrusion from metal tu

ISSN:0038-9056    

DOI:10.1002/star.19730250305

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractPrecipitates containing 47.7% and 30.5% protein were isolated from rice starch steep and sorter liquors respectively by pH adjustment of these liquors. The pH for protein precipitation from the steep liquor was 7.0 and from the sorter liquor was 5.0. The acid hydrolysates of both precipitates contained at least seventeen amino acids, Glutamic acid and arginine constitute the largest proportions of these acids. Nine essential amino acids were found to be present in variable amounts. The industrial application of this method for the preparation of protein precipitates is discussed.

ISSN:0038-9056    

DOI:10.1002/star.19730250306

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractBoth soft white wheat and yellow corn flours were reacted with ethylenimine by a continuous, dry process capable of making up to 300 pounds of cationic aminoethyl cereal flour per hour. When either cationic flour was evaluated as a wet‐end paper additive, each was equivalent to a high‐quality commercial cationic corn starch in improving dry‐strength properties of paper and increasing pigment retention. Laboratory storage of the flour products for 1/2 year did not change their effectiveness. Estimates based on a plant producing 15 million pounds of cationic flour a year indicate that the cost‐to‐make is about 10 cents

ISSN:0038-9056    

DOI:10.1002/star.19730250307

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractA method for determining degree of gelatinisation of rice starch or rice flour, based on the amylose/iodine blue value after dispersion in alkali, has been developed. The method can be used to follow the course of cooking of rice under different conditions, and has been checked against a novel infrared technique for relating degree of gelatinisation to the phenomenon of hydrogen bonding.

ISSN:0038-9056    

DOI:10.1002/star.19730250308

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250309

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250310

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250312

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY