摘要:

AbstractThe formation of complexes of potato starch with 1‐hexanol, 1‐octanol, 1‐decanol, decanal, capric acid, stearic acid, oleic acid, linoleic acid, l‐menthone, l‐menthol and β‐pinene was investigated under equilibrium conditions. Binding parameters were calculated using an equation after Scatchard. The complexes were also examined with X‐ray diffraction measurements. Two types of binding take place, namely inclusion governed by helix formation and interactions with the surface of the helix or with other parts of the macromolecule. The binding constants and the stoichiometric compositions of the complexes were related to the molecular structure

ISSN:0038-9056    

DOI:10.1002/star.19720240702

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY

摘要:

AbstractInvolvement of damaged starch as the principal cause of maltose formation in 63 straight‐run flours of a number of Indian wheats in relation to liquefaction numbers derived from the falling number test is indicated. Multiple regression analysis of maltose values on damaged starch and liquefaction numbers was found to be statistically highly significan

ISSN:0038-9056    

DOI:10.1002/star.19720240703

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY

摘要:

AbstractPossible Standardization of Viscosity Measuring Procedures for a Comparative Valuation of the Rheological Properties and Behaviour of Starches. As generally known, in both starch research and starch industries numerous different apparatus for viscosity measurement are used which produce rheological data by the scale and measuring systems of the instruments applied. However, the test‐data obtained can not be compared on principle because of those different scale and measuring systems fixed to each instrument. Furthermore, no suitable procedure as standardized method is availably up to now.The standardization of suitable methods on the other side presupposes that the apparatus for viscosity measurement themselves produce reproducible results when uniform working directions are used. For that reason the viscosities of various potato, maize, rice and wheat starches were determined under different test conditions by utilizing the Brabender viscograph, Rotovisco instrument and Hoeppler falling‐ball viscosimeter in order to establish optimum conditions for the reproducibility of results obtained. Thereby those three apparatus for viscosity measurement were selected in particular under technological aspects of application.As result of the comprehensive investigations it seems to be quite possible to criticize and review comparatively the rheological properties and the rheological behaviour of starches with regard to their importance in the special field of technical application, if the existance of suitable and also standardized methods guarantees a sufficient reproducibility of the test

ISSN:0038-9056    

DOI:10.1002/star.19720240704

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY

摘要:

AbstractThe Course of Starch Degradation During Malting and Mashing in the Brewery. The photometric iodine titration method was successfully applied to examine starch degradation during malting and mashing in the brewery. By this method the apparent degree of degradation as well as the changes in heterodispersity corresponding to the respective molecular weight of the starch were determined. During germination of the barley heterodispersity of starch changes but slightly. Starch degradation takes place mainly during the preparation of the malt mash. In the final part of the amylolytic period only a small amount of non degraded starch remains in the draff. During enzymatic mashing the characteristic values of the malt mash are not reached till in the last periods of the mashing process. Total degradation takes place only after swelling and gelatinization. This can be attributed to the different effect of the added α‐amylase preparati

ISSN:0038-9056    

DOI:10.1002/star.19720240705

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY

摘要:

AbstractNeutralization of Waste Waters by Better Exploitation of Raw Material During Production of Potato Starch. Neutralization of fruit juice set free during the production of potato starch can be carried out efficiently in two steps. The first step is based upon the coagulation of protein at 85 °C in acidify medium. The first step of methane fermentation, which is the acid fermentation, is made use of for this process. At this step mainly heterogeneous lactic acid fermentation takes place. Coagulated protein may be efficiently processed into feed thus making the purification of waste water more profitable.The second step is the methane fermentation as such. Considering the concentration of fruit juice from the separators a maximum load of the fermentation tank of 1.5 kg/m3of organic matter has to be taken in account. At a higher load the period of fermentation is shortened to an extent that makes anaerobic processes impossible. During fermentation 15.25 m3of fermentation gas per m3raw water with a methane content of 54% are produced. This amount of gas should be sufficient for heating of the waste water up to a temperature which is necessary for caogulation.The fermentation of fruit juice has to be succeeded by a one‐hour period of sedimentation of the mud. Thus, purification is made more effective. With this system the concentration of the fruit juice decreases to an extent which makes it possible to purify it further together with the processing water in a biological activation filter pla

ISSN:0038-9056    

DOI:10.1002/star.19720240706

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19720240707

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19720240708

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19720240709

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19720240710

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19720240701

出版商:WILEY‐VCH Verlag GmbH    

年代:1972

数据来源: WILEY