摘要:

Recent Studies on Lipids of Cereal Starches. Part 2. Lipids of Various Types of Starch and their Bond to Amylose.By means of butanol/water (65 : 35) the lipids have been extracted from various cereal starches at 70°C. 1.0 respectively 1.3 %. lipids could be obtained from barley resp. oat starch. In every case lysolecithine was the main part (50–60 %). Apart from that, other lysophosphatides as well as free fatty acids were isolated and identified. The lipids bound to starch remain unchanged for a longer term. Apparently, the inclusion into the amylose helix acts as a protection against autoxidation.The amylose‐lysolecithine‐inclusion compound was prepared in pure form with a lysolecithine content of 10.2%.Processes for the determination of amylose so far proposed do not take into consideration the special bonding circumstances of lipids in cereal starches. Thus, amylose contents having been determined by these processes are t

ISSN:0038-9056    

DOI:10.1002/star.19710231202

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

Purification of Phosphorylase from Potatoes.Phosphorylase (α‐1.4‐glucane: orthophosphate glucosyl transferase E.C.2.4.1.1.) was isolated from potatoes by means of five purification steps with 40 % yield in a concentration of 87 times as strong as the original one with a specific activity of 7.0 E/mg protein. By adding Na2S2O4and by inactivation of the phenoloxidases by means of NaCN the melanine formation during the purification process was made impossible. α‐Amylase, which is especially irritating with examinations of phosphorolytic degradation was separated by a heat step (50 min, 56 °C, pH 7.0). The phenoloxidases were separated by means of ion‐exchanger chromatography with DEAE‐cellulose (0.1 M KCl). The colourless enzyme, which remains stable for months at 0–5 °C is constant in its molecular weight according to tests with gel‐ permeation‐chromatography (Sephadex G‐200) and in the ultra centrifuge. In the gel‐electrophosphoresis the enzyme

ISSN:0038-9056    

DOI:10.1002/star.19710231203

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractA study was made of the digestibility of hydroxypropyl starches by a relatively large amount of pancreatin. The digestibility was estimated from the reduction of an alkaline ferricyanide solution by the digests. It was found that the digestibility decreased exponentially with increasing degree of substitution.

ISSN:0038-9056    

DOI:10.1002/star.19710231204

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

Sulfurous Acid and Technical Hydrolysis of Starch.The decrease of SO2content which can be observed during the storage of starch sirups is not only based on simple oxidation to sulfate but also on the formation of different organic sulfur compounds. The reaction possibilities for SO2in technically produced hydrolysates are greater than in pure sugar solutions because of the presence of colored materials, their precursors and amino nitrogen containing compounds. Thus, the amount of analytically ascertained SO2content is not a satisfactory criterion for the purity of starch sirups. The proposed modification of the starch hydrolysis process by using SO2in the starch slurry gives a chance to eliminate the formed sulfur compounds extensively. Furthermore the products manufactured in this way show less tendency to discoloration, and higher storage stability especially with increased temperatures.

ISSN:0038-9056    

DOI:10.1002/star.19710231205

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

Investigations on the Drying and Gelatinization of Starch Preparations by Means of a Drum Dryer.The investigators tried to carry out effective drying of some native and modified cereal starches on a drum‐dryer in order to get dried and/or pregelatinized products. They had to find appropriate conditions of work in dependency of the nature of the starting material. Dent corn starch, waxy maize starch and high amylose starch were investigated in native, acid‐treated and heat‐treated state. Their physico‐chemical properties after drum‐drying were determined and compared with the data of the corresponding air‐drie

ISSN:0038-9056    

DOI:10.1002/star.19710231206

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

Catalytic Delayed Combustion of Affluent Air from Dryers of Corn Starch Industry.In connection with anti‐pollution measures, it had in the past been nearly unfeasible technically and unacceptable economically to achieve effecient deodorization with steam saturated vapours originating from dryers in which organic substances are dried (in this case feed). Following comprehensive preliminary trials, a large‐scale pilot plant for catalytic final combustion of dryer vapours was built in cooperation with the competent district and state government authorities and in collaboration with the Instiute for immission and soil exploitation protection. The exhaust air, which has a temperature of approx. 80°C, is heated to 440°C by means of natural gas and is passed via a platinum catalyst. The odor carriers which are of organochemical nature are burnt to carbon dioxide and water. The hot odor‐free gases are then either exhausted into the open air or used dry other products, in this case corn protein (gluten).Analyses established that the plant operated with a conversion of more than 95%. Operating costs are considerable but still acceptable from an economic point of view when the hot exhaust gas is u

ISSN:0038-9056    

DOI:10.1002/star.19710231207

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

On the Technology of Processing of Maize Grits to Starch.At the production of maize products of a low fat content, such as corn flakes or brewery grits, there results on principle a very fatty maize grit of a farinaceous structure in a quantity of 12 to 30 % which is hard to sell. From these waste grits there can be manufactured a quality starch, which complies with the quality designations with regard to protein, fat, ash, and viscosity.The process newly developed and applied for a patent was tested in an existing factory. By means of an intensive steeping the steeping time can be reduced to 1/4 to 1/3 of the normal maize steeping time. The steeping water is separated free of starch by means of a special decanter. The fat content of the steeped maize grit reduces thereby down to 1/8 of the original value. The steeped maize grit is ground and the resulting milk is treated further like in a normal starch factory, at which the separation of husks and germs is eliminated.The process enables maize mills to process also soft sorts of maize such as a German maize. In this case there results at the dry grinding a high yield of fine, fatty waste grits. Without further processing to starch the grinding of soft sorts of maize would, therefore, be uneconomical.

ISSN:0038-9056    

DOI:10.1002/star.19710231208

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710231209

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710231211

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710231201

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY