摘要:

AbstractStarch granules of dent corn and Classes V and VII amylomaizes were fractionated according to size by an aqueous differential sedimentation procedure. The sized fractions were characterized by microscopy and by a modified method for determining their iodine binding capacities. Results show an inverse relationship between granule size and iodine binding capacity in the amylomaizes. Ordinary dent corn does not show this. The percent apparent amylose in the fractions of amylomaize V starch amounted to 40% for the largest size particles and 52% for the smallest ones; for amylomaize VII starch, 46% for the large particles and 70% for the small particles. Dent corn averaged 23% apparent amylose.

ISSN:0038-9056    

DOI:10.1002/star.19800320402

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractStarch has been isolated from the millet varagu in 63% yield. Study of the physical properties revealed: moderate swelling and low solubility power in water; extensive solubility in dimethyl sulfoxide, probably indicative of easy solvent penetration due to labile and heterogeneous bonding forces within the granule. Brabender amylogram indicated little retrogradation on cooling, owing to strong bonding between the linear and branched molecules of starch. The amylose content of the starch was 24% as determined by paper chromatographic fractionation and “Blue value” met

ISSN:0038-9056    

DOI:10.1002/star.19800320403

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractThe aim of this research was to find a new source of starch that can be used mainly in the industrial field easily and economically. The yield of mango seeds was about 21% of starch. Amylase treatments proved that the extracted product form mango seed was starch. Chemical and physical starch characteristics were determined, and microscopic studies were carried out to study starch molecules and granules. Results indicated that the pure starch was similar in its characteristics to tapioca starch. Viscosity data of the pure mango seed starch were little lower than with the other starches as well as its solubility being higher.

ISSN:0038-9056    

DOI:10.1002/star.19800320404

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractA new process for Gari‐production has been developed. The single steps have been established by controlling the chemical and physical characteristics of the intermediate and end products. – The roots are peeled mechanically and ground to a mash which is fermented anaerobically. The fermented mash must be washed after fermentation to remove the cyanohydrin. The washed mash is drained mechanically and afterwards dried and/or roasted in a two stage process. The dried product can be ground to any required granulation size. The end products, Gari or Lafunetc., can be stored without any change in taste for more than one year with a water content of less than

ISSN:0038-9056    

DOI:10.1002/star.19800320405

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractUnlike plant ß‐amylases,Bacillus polymyxaß‐amylase digests raw starch at a significant rate. The action of this bacterial ß‐amylase on raw starch is stimulated greatly by the presence of the debranching enzyme pul

ISSN:0038-9056    

DOI:10.1002/star.19800320406

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19800320407

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractThe influence of sucrose and salt on the gelatinization endotherm of wheat starch was examined using differential scanning calorimetry. Sucrose was found to decrease gelatinization energy (– ΔHG) and to increase peak temperature (Tp) as its concentration was increased. Onset and conclusion temperatures (T0andTc) were not affected by sucrose level. The effect of salt on the endotherm was more complex. A decrease in – ΔHGoccurred as the level of this solute in the aqueous phase was raised to 6% but further increases in salt caused it to rise again. Salt levels up to 9% caused increases inT0andTp. With further rises in solute level,T0then decreased andTpremained relatively constant.Tcrose slowly as salt concentration incr

ISSN:0038-9056    

DOI:10.1002/star.19800320408

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractInsoluble starch xanthate was oxidized with hydrogen peroxide or other oxidants to give insoluble starch xanthide. The effect of temperature, pH and quantity of hydrogen peroxide for product formation was determined. Insoluble starch xanthide was found to be more stable at room temperature than the xanthate; however, it was still effective in removing heavy metal ions from water.

ISSN:0038-9056    

DOI:10.1002/star.19800320409

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractAn extracellular isoamylase fromFlavobacterium sp., was purified by fractionation with ammonium sulfate, DEAE‐cellulose, DEAE‐Sephadex A‐50, and CM‐cellulose column chromatography. Single band of the debranching activity of the purified enzyme was detected by polyacrylamide gel electrophoresis. The enzyme efficiently hydrolyzed α‐1,6‐glucosidic linkage of glycogen and amylopectin and formed amylose chains, but did not hydrolyze pullulan. The enzyme released maltotriose from ß‐limit dextrin of waxy maize amylopectin and glycogen, but no detectable maltose and glucose. Action of the isoamylase is similar to other microbial isoamylases but its physical propertie

ISSN:0038-9056    

DOI:10.1002/star.19800320410

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19800320411

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY