摘要:

AbstractAmylolytic susceptibility of a native varagu starch granule was followed chemically and microscopically. Scanning electron microscopy revealed that attack by salivary α‐amylase resulted in a gradual erosion of the surface followed by granule penetration at certain locations. Attack by glucoamylase, on the other hand, was more uniform, and resulted in pitting and depressions all over the surfa

ISSN:0038-9056    

DOI:10.1002/star.19820340302

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractFunctional baking properties of heat‐moisture treated starches (barley, triticale, red millet, arrowroot, cassava) described in preceding paper* are given. The bread and cake baking potential of cereal starches was adversely affected by the treatment. Although the quality of breads and cakes failed to match that of untreated wheat starch, the treatment improved tuber starches, suggesting that the molecular order of starches is an important factor in starch baking quality. Thickening properties tested with pie fillings demonstrated adverse effects of the treatment on this starch propert

ISSN:0038-9056    

DOI:10.1002/star.19820340303

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractDeveloping maize kernels contain three starch branching enzymes. Homogeneous branching enzyme I has now been shown to be capable of branching amylose as well as amylopectin but not glycogens. The formation of glycogen‐like molecules by the further branching of amylopectin suggests that branching enzyme I plays a role in phytoglycogen formation. Its presence in nonmutant kernels which do not accumulate phytoglycogen, however, indicates that amylopectinper seis not accessible to branching enzyme I for phytoglycogen formation. Treatment ofsugary (su)starch granules with enzyme I resulted in soluble phytoglycogen‐like glucan. No glucan was released by treatment of nonmutant starch granules. In addition, nonsolublized amylopectin and amylose fractions of thesustarch were branched during the incubations. These observations are consistent with plastid changes which show a conversion of starch granules to phytoglycogen insugaryendosperm ce

ISSN:0038-9056    

DOI:10.1002/star.19820340304

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractDr Verlauf der Korndesaggregation und der Abbau der Kleister von Sorghum‐, Weizen‐, Mais‐ und Kartoffelstärke nach dem Dispergieren bei 120°C wurde durch Elutionsanalyse verfolgt. Sorghum‐ und Kartoffelstärke wurden am stärksten abgebaut. Nach dem thermischen Dispergieren der Kleister weisen die Chromatogramme bei geringeren Perchlorsäurekonzentrationen neue Zonen des Iodstärkekomplexes auf. Infolge des Molekülabbaues verringerte sich die Intensität der gefärbten Zonen in den unteren, bzw. mittleren Bereichen des Chromatogrammes, wahrend in den oberen Bereichen neue Zonen mit stärkerer Farbintensität entstanden. Die Chromatogramme der nativen Stärken zeigten mehr gefärbte Zonen als ihre Kleister. Das entspricht den vorangegangenen Molekulargewichts‐bestimmungen, bei denen bei den nativen Stärken niedrigere mittlere Molekulargewichte als bei den dazugehörigen K

ISSN:0038-9056    

DOI:10.1002/star.19820340305

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractA method has been developed for the determination of amylose: amylopectin ratios of starches which offers an alternative to iodimetric methods. Starches solubilized in dimethylsulphoxide were debranched with isoamylase and the resulting linear components quantitated by gel permeation chromatography on a column of Sepharose CL‐6

ISSN:0038-9056    

DOI:10.1002/star.19820340306

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractThe effect ob substituted groups in hydroxyethyl starches with variable degrees of substitution on the conformation of starch molecules was investigated by the infrared and X‐ray analysis. The highest substitution with alkoxyl groups caused the shifting of the equatorial anomeric groups of glucose units to the axial position due to strain effect in the rings of monomers. The X‐ray analysis showed that the volume of unit cell of starch was increased 4.3% with the highest substitution of corn starch. This improved the penetration of dye molecules in the coating of texti

ISSN:0038-9056    

DOI:10.1002/star.19820340307

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractUse of methanol as a precipitant to isolate saponified starch‐g‐polyacrylonitrile from an aqueous alkaline saponification mixture gives a product with a higher water absorbency and better storage stability than that from precipitation with either ethanol, acetone, or isopropanol. Storage stability of the material is strongly dependent on moisture content of the polymer and is enhanced if excess alkali is neutralized before the product is isolated. Absorbent polymers prepared from flour suffer a greater absorbency loss on storage than starch‐based polymers. Storage stabilities of drum dried‐, freeze dried‐, and tray dried products are also

ISSN:0038-9056    

DOI:10.1002/star.19820340308

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340309

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340311

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340312

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY