摘要:

AbstractStarch isolated from unripe plantain (Musa paradisiaca normalis) was evaluated for their chemical, physical, physicochemical, rheological and morphometric characteristics. The average yield of starch was 10–12%, the granules were irregularly shaped and the size varied from 10 to 50μm. The average chemical composition (% of dry matter) of the starch was as follows: crude fat 0.09, crude fiber 0.26, ash 0.02, and total sugar 0.03 (as non reducing sugar). Excluding crude fiber content all these characteristics were smaller than those of commercial corn starch. The pH of both starches ranged from 5.6 to 6.7, while acidity contents were 0.010 and 0.012 for corn and plantain starch, respectively. Absolute density, gel consistency, color and syneresis were similar in both starches, while the reducing value and gel strength were higher in plantain starch than in corn starch. Except for the initial gelatinization temperature, all the rheological parameters of plantain starch also were higher than those of corn star

ISSN:0038-9056    

DOI:10.1002/star.19970490202

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY

摘要:

AbstractIn general terms, the extrusion‐cooking performed at 150°C in the two extruders caused a reduction in water absorption capacity, solubility percentage and swelling power with respect to native starch, while the process carried out at 10.21% moisture in the 2 screws extruder produced the contrary effect. The screws number increase and/or moisture content and temperature reduction caused an increment of water absorption capacity, solubility percentage and swelling power values. The pregelatinization by drum drying produced the highest values of all these parameters and for the apparent viscosity. The thermal treatments caused a decrease of apparent viscosity values at 30 and 50°C and the lowest data for these viscosities corresponded to pregelatinized sta

ISSN:0038-9056    

DOI:10.1002/star.19970490203

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY

摘要:

AbstractA novel starch bread that contained no gluten was found to firm at a rate comparable to a normal standard bread made from wheat flour. Treatment of both the starch and the standard bread with Novamyl, an antistaling enzyme mix, inhibited firming.13C CP/MAS NMR studies showed that the decreased firming of the Novamyl‐treated starch bread was correlated with decreased starch retrogradation. For the Novamyl‐treated bread the increase in retrograded starch over six days following baking was about 11% compared to an increase of over 200% for the untreated bread. These results suggests that starch retrogradation is sufficient to cause bread firm

ISSN:0038-9056    

DOI:10.1002/star.19970490204

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY

摘要:

AbstractWhen an aqueous alcoholic‐alkaline solvent was used, cationization of normal and waxy corn and barley starches was achieved with high degrees of substitution (DS) and reaction efficiency (RE) in the absence of gelatinization inhibitor salts. Ethanol was a more effective solvent than methanol or 2‐propanol, and alcohol concentrations could vary between 35–65%. Maintaining a starch to water ratio of 1:1 (w/w) was critical, but DS values were proportional to the concentration of cationic reagent, 3‐chloro‐2‐hydroxypropyltrimethylammonium chloride. At 50°C, cationization was essentially complete within 6h but nearly the same DS could be achieved i

ISSN:0038-9056    

DOI:10.1002/star.19970490205

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY

摘要:

AbstractOxidized cellulose derivatives with sulfonamides and sulfone were synthesized in order to obtain antimalarials better than the now available. Derivatives of dapsone (ML14), sulfadiazine (ML17), sulfamethoxazole (ML18), sulfisoxazole (ML19), sulfamethoxypiridazine (ML20), sulfameter (ML22) were identified by usual spectrometric analysis (IR, UV,1H‐NMR). Submitted to preliminar biological assay, only three compounds avoided the parasitemia on the 5th day after treatment and of these, sulfadiazine derivative showed activity on the 30th day after treatment of mice infected withPlasmodium berghe

ISSN:0038-9056    

DOI:10.1002/star.19970490206

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY

摘要:

AbstractThe degree of retrogradation (DR) of 10 and 50% rice starch gels, which were stored at refrigerator, room temperature and freezer for 1, 3 and 6 days, were investigated by DSC, X‐ray diffractometry and α‐amylase‐iodine methods. Besides being affected by moisture content and storage conditions applied, the nonwaxy rice starch gels were retrograded faster and higher than the waxy ones. DR of 50% starch gels was higher than that of 10% starch gels. In case of 50% starch gels DR increased in the following order: refrigerated

ISSN:0038-9056    

DOI:10.1002/star.19970490207

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY

摘要:

AbstractFormation of maltosyl cyclodextrins from mixtures of maltose and cyclodextrins by reverse reactions ofFlavobacteriumisoamylase andKlebsiellapullulanase was experimented and it was found thatKlebsiellapullulanase produced 50.4mg maltosyl α‐cyclodextrin, 35.0mg maltosyl β‐cyclodextrin and 55.4mg maltosyl γ‐cyclodextrin per ml of reaction mixture, whereasFlavobacteriumisoamylase did not form maltosyl cyclodextrins. Optimum conditions for formation of maltosyl β‐cyclodextrin byKlebsiellapullulanase were pH 4, 50°C reaction temperature and proportion of substrate 100mg β‐cyclodextrin/600mg

ISSN:0038-9056    

DOI:10.1002/star.19970490208

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19970490209

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19970490210

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19970490211

出版商:WILEY‐VCH Verlag GmbH    

年代:1997

数据来源: WILEY