摘要:

AbstractDie Stärkekörner der Speicherknollen der Kartoffelpflanzen‐Kleinkörner (⊘ bis 20 μm), Normalkörner (⊘ 21 bis 40 μm) und Großkörner (41 μm und darüber) sind im Gegensatz zu den in den Stengelorganen (Zuleitung und Ableitung) anzutreffenden Stärkekörnern typische Speicherstärkekörner, welche durch Züchtung und lange Kultur der Kartoffelpflanze stark beeinflußt worden sind. Das geht besonders deutlich aus dem Quellungsbild und den polarisations‐optischen Analysen hervor. Die Struktur der Stärkekörner über 41 μm zeigt häufig starke Störungen des typischen Aufbaues, d. h. des kristallinen Gefüges wie auch der Schichtung. Diese Stärkekörner zeigen häufig Sprünge oder verzweigte Risse, so daß sie in mehrere Stücke zerfallen. Daraus kann man folgern, daß Versuche, die Körnergröße noch weiter zu steigern und noch größere Körner mit festem Gefüge zu erzeugen, mit den bisher angewendeten Methoden wie Selektio

ISSN:0038-9056    

DOI:10.1002/star.19820340602

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractStarch was isolated from green Cavendish bananas after sodium hydroxide treatment, and its physical properties as they affected its potential acceptance as a food ingredient were measured and compared with those of corn, waxy corn, waxy corn diphosphate, acetylated waxy corn diphosphate, potato, and tapioca starches. Banana starch granules had a moisture content of 15.5%, an amylose content of 19.5% on a dry weight basis, and were highly irregular in shape and size, with the mode of characteristic length falling at 15 μm. The gelatinization range was 70.1 °C to 74.6 °C. Scanning electron micrography showed that in water the granules underwent surface cracking at 65 °C and progressively greater swelling, deformation, and erosion between 70 °C and 90 °C. At 95 °C, 6% banana starch paste in a Brabender Amylograph had a viscosity four times that of corn starch paste of the same concentration, and viscosity decreased rather slowly with stirring. The paste was somewhat longer than that of corn starch, but appreciably shorter than tapioca starch paste. Gelled banana starch was nearly as strong as corn starch, and also was nearly as opaque and refl

ISSN:0038-9056    

DOI:10.1002/star.19820340603

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractStarch has been isolated and purified from the moth bean. The yield was about 33.5% of starch from the whole legume seeds. The amylose content of the starch was found to be 26.4%. The gelatinization temperature range was 62–72 °C. The starch exhibited single stage swelling and low solubility pattern. The extensive solubility in dimethylsulfoxide may be attributed to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with amylolytic enzymes have been studied. The starch was found to be non‐i

ISSN:0038-9056    

DOI:10.1002/star.19820340604

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractThe effect of disintegration severity on starch hydrolysis and ethanol production from cassava roots and stems has been evaluated. It was found that a considerable fraction of the starch in the roots was made available for hydrolysis with relatively crude processing; all such material was readily fermented. To achieve a very high fermentables yield, either very intensive processing or, preferably, a two stage process, with the second stage being applied only to the oversize material, is required. Whether it is economically viable to process the oversize material further depends on a number of site‐specific factors. The two stage option appears the more attractive alternative especially in small to medium size cassava to ethanol plants because of the need to minimise power requirements and thereby steam usag

ISSN:0038-9056    

DOI:10.1002/star.19820340605

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractWheat of poor baking quality was steeped at temperatures ranging from 5° to 50°C, prior to starch isolation. Physicochemical properties of starch – susceptibility to α‐amylase, Amylograph viscosity, and solubility in dimethylsulfoxide – and functional properties – bread and cake baking performance and thickening power – were determined.Starch yield increased as the steeping temperature increased. The susceptibility of starches to α‐amylase increased significantly as the steeping temperature of grain increased above 40 °C. Amylograph consistency of starches increased due to temperature of steeping. Increasing the steeping temperature of grain increased starch solubility in dimethyl sulfoxide.Bread baking performance of starches was not significantly affected by the various treatment temperatures and bread of satisfactory quality was obtained. Cakes of very good characteristics were produced with all starches. The thickening power of starches in fillings stored at room and refrigeration temperatures was higher initially for starches isolated at higher temperature. The consistency decreased upon storage in all fillings. Starch with acceptable functional properties could be obtained from a wheat of poo

ISSN:0038-9056    

DOI:10.1002/star.19820340606

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractVerschiedene Methoden zur Bestimmung und Fraktionierung von Stärkekörnern verschiedener Größe und verschiedenen spez. Gewichts wurden untersucht. Am besten geeignet ist die Methode, bei der die Stärke mittels Zentrifuge in Fraktionen von bestimmten spez. Gewicht aufgetrennt wird. Die erhaltenen Fraktionen werden der kolorimetrischen Bestimmung des Gehaltes an Stärkekörnern verschiedener Größe un

ISSN:0038-9056    

DOI:10.1002/star.19820340607

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340608

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340609

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340610

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340615

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY