摘要:

AbstractDepending on the nature of the swelling agents the potato starch granules swell differently. The way of reaction depends on the hydrolizing, solvatizing, and hydrogen‐linksplitting capacity of the solvent. The differences are explained by a new more detailed structure model of the starch grain. This model consists of a combination of different concepts, taking into account a core‐shell structure, density layers, and cristalline mice

ISSN:0038-9056    

DOI:10.1002/star.19730250402

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractSilver crystals were produced in native potato starch by reduction from silver nitrate solution. The size of crystals ranged from less than 0.5 nm to 75 nm, in two distinct types of distribution. Considerations of nucleation and growth support the possibility that crystal size is an index of pore size. A model of free space distribution in the swollen starch grain relates lamellation of the grain to variations in the density of the starch substance.

ISSN:0038-9056    

DOI:10.1002/star.19730250403

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractStarch being a transparent crystal often give images which are difficult to precisely define with the light microscope due to the diffraction and other effects such as internal structure which may appear as a surface phenomena. The scanning electron microscope (SEM); however, gives only surface detail.In a effort to differentiate between surface and internal details, the same starch granules have been studied by both ordinary light and scanning electron microscopy. In each case the granules were held in the same configuration as was seen with the light microscope when they were studied by SEM. In this way a direct comparison could be made between granules viewed by each microscopy technique. From such comparisons it is possible to determine the starch details that are actually due to internal features. The results for canna, potato and corn starches are given.

ISSN:0038-9056    

DOI:10.1002/star.19730250404

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractThe effect of metal cations on the swelling and gelatinization behaviour of large wheat starch granules has been studied by observing their behaviour in the presence of 24 different chlorides in aqueous solutions.With most salts, increasing concentration results in gelatinization temperatures being first raised, then depressed, and then raised again. Increasing salt concentration may also cause the initial loss of anisotropy to occur at the granule surface instead of at the hilum, and result in an apparent solution of starch rather than swollen granules. The gelatinization phenomena have been classified into three major types, and these are described in detail.It is suggested that both water and partially hydrated salts can act as gelling agents for starch granules, and that the interplay of these two agencies can explain the observed complex relation between gelatinization temperature and salt concentration.

ISSN:0038-9056    

DOI:10.1002/star.19730250405

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractA process for the encapsulation of individual potato starch granules with polyethylene is described. It involves a thorough dessication of starch followed by a generation of a fine precipitate of VCl3which adsorbs on the surface of each granule. When this deposit of VCl3is activated by Al(C2H5)3, the surface of the granule becomes active toward polymerization of ethylene. An encapsulation of each individual granule by polyethylene is obtained when the polymerization occurs in a non solvent. The growth of the encapsulation shell is studied as function of time, temperature, catalyst concentration and moisture content of the starch samples.

ISSN:0038-9056    

DOI:10.1002/star.19730250406

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractA study on light scattering, viscosity and osmometry of amylose acetate‐g‐poly(styrene) fractions having different styrene content has been carried out. The results have been analyzed in terms of the application of the theories of light scattering, viscosity and osmometry to branched copolymers, and are found to be consistent with the expected tr

ISSN:0038-9056    

DOI:10.1002/star.19730250407

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractThe major components, besides glucose, of an acid hydrolysate of a low‐substituted hydroxypropyl starch (DS 0.07) were identified by proton magnetic resonance (PMR) analysis of their peracetates as 6‐0‐[2‐(RS)‐hydroxypropyl]‐D‐glucopyranose, 2‐0‐[2‐(RS)‐hydroxypropyl]‐D‐glucopyranose, 1,2‐0‐[2,1‐(R)‐propylene]‐α‐D‐glucopyranose, 1,2‐0‐[2,1‐(S)‐propylene]‐α‐D‐glucopyranose, and 1,2‐0‐[2,1‐(R)‐propylene]‐α‐D‐glucofuranose. The analytical data indicated that in the product examined over 80% of the hydroxypropyl

ISSN:0038-9056    

DOI:10.1002/star.19730250408

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250409

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250410

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250411

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY