摘要:

Refractometric Determination of Crude Fat in Corn and Corn Processing Samples.The refractometric determination of crude fat in corn and corn wet milling process depends on the usage of the pulverizer mixer B 19. The good to be analysed is ground in the equipment together with the extraction solvent α‐bromnaphthalene.This solvent is used because of its high refractic index and very low volatility. The solution is separated from the mud and the oil content determined with a refractometer.The fat content of the samples that were tested was in the range from lower than 1 % up to 50 %. Generally we see no difficulties to stretch this method to other produc

ISSN:0038-9056    

DOI:10.1002/star.19700221202

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

摘要:

Analytical Problems and Possibilities for Application of Enzymatic Starch Determination.Enzymatic starch determination by amyloglucosidase is applied to the products of the starch manufacturing process, and critically examined as to their possibility to provide standardized analytical conditions. Moreover, hydrolytic properties of four amyloglucosidase preparations have been verified.

ISSN:0038-9056    

DOI:10.1002/star.19700221203

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

摘要:

Reactions of Cyanamide with Starch.By the example of starch the ability of cyanamide to react with natural substances is described. Depending on the reaction medium various products are available. The contemporary presence of aldehydes as additional reaction components leads to further possibilities for varying natural substances.In general it has been stated that the reaction of starch with cyanamide and if necessary other products opens new respectively extended possibilities of application for starches. Essentially the good and natural properties of the starches keep unchanged while they get additional valuable qualities.

ISSN:0038-9056    

DOI:10.1002/star.19700221204

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

摘要:

Abstract1Lipids were separated from wheat starch hydrolysates by centrifugation and purified by repeated centrifugation in warm acidulated water. Several amino acids were detected after further hydrolysis, and which represented 38% of the total nitrogen of the lipid. The free fatty acids had Iodine Value 96 (Hanus) and Acid Value 207.2After carbon and bentonite treatments under various conditions, syrups were evaluated by U. V. absorption analysis, total (Kjeldahl) and amino (Folin) nitrogen content, and heat resistance. The value of multiple treatment with each of these materials has been shown. Ion exchange treatments demonstrated that further improvements were possible with strongly basic and strongly acidic resins in their active forms.3An investigation of the kinetics of protein hydrolysis indicated that variations in the conditions of hydrolysis under practical conditions, for a given Dextrose Equivalent, would have only a slight bearing on the degree of protein hydrolysis. An evaluation of some syrups supported this theory.

ISSN:0038-9056    

DOI:10.1002/star.19700221205

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

摘要:

The Staling of Bread and the Maintainance of its Freshness.In this survey the processes occurring in the course of the staling of wheat bread and rye bread are extensively examined. Especially the physico‐chemical changes in the starch as well as its interaction with the other constituents of the bread, above all gluten and water are discussed. Apart from literature data results of works of the author and his associates are discussed with special reference to experiments with pure starch.The starch is the principal origin for the staling of bread. With storing the macromolecules of the starch as well as the water molecules lose their mobility between about + 50 °C and –7°C forming a structured system which leads to the staling of bread.With storing of white bread with little in‐baked starch sacks it was shown that the water content of the starch decreased despite the higher water content of the crumb at a similar rate, i. e. from 31.3% (after 4 hrs) to 28.9% (after 8 days) in the starch, and from 42.2% to 39.0% in the crumb. Thus no considerable redistribution of water from the well‐watered crumb to the more arid starch takes place.The author suggests a model, according to which the pore walls of the crumb consisting of starch and denaturized proteins represents a swelled system in which part of the water is thermodynamically bound and partly distributed in the intermolecular spaces of protein and the swollen partially gelatinized starch. Here the molecules of water, starch and protein form a uniform structure system. During refreshening of staled bread by heating the structure of water in the micropores of the crumb is disturbed. Thus, the macromolecules of starch and protein can return to that state which is characteristic for fr

ISSN:0038-9056    

DOI:10.1002/star.19700221206

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19700221208

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19700221211

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19700221201

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY