摘要:

AbstractX‐ray diffraction analyses of the complexes of amylose with a wide variety of fatty acids were carried out. The unit cell dimensions of the complexes were calculated for both the wet and dry states. Both the 61‐ and 71‐helical conformations of amylose were found in these complexes, and the conformation seems to depend on the linear chain length of the acid molecules. The orthorhombic unit cell was proposed for the 71‐helical structure of the wet complexes. The dibasic acid gave the crystal modification of the complexes exhibiting the diffraction pattern of hexagonal or orthorhombic nature. It was also found that complexations with n‐propionic acid give rise to three kinds of the patterns, depending on the amount of n‐propionic acid added to aqueous solution

ISSN:0038-9056    

DOI:10.1002/star.19730251102

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

Study of γ Radioinduced Acidity in Corn Starch.Amounts of radioinduced acids and esters in corn starch have been measured in terms of different conditions of irradiation (dosis, dosis rate, temperature, atmosphere) and of starch characteristics (% water, impurities, kind of glucosidic link) and results have been compared to those given by heat sterilization. Subsequent development of acidity have been checked during the storage at ambient temperature

ISSN:0038-9056    

DOI:10.1002/star.19730251103

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractThe gelatinization of a commercial wheat and potato starch and two types of corn starch (Amaizo Amylomaize VII and Amaizo Amioca Pearl starch) was examined by the scanning electron microscope. Concomitantly, the loss of birefringence in the wheat, potato and corn starch was followed with the light microscope. Swelling and deformation of the starch granules observed in the scanning electron microscope correlated with the loss of birefringence in the light microscope. The gelatinization range of the starches was detected with the scanning scope. Swelling of the wheat starch granules was first observed in the larger A‐type granules. Amylomaize VII retained granular structure until approximately 95 °C even though birefringence changes were observed as low as 69°C. Some evidence of structural changes were evident at 83°C. Amioca Pearl underwent structural changes at approximately 68°C and abruptly lost granular structure at approximately

ISSN:0038-9056    

DOI:10.1002/star.19730251104

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractThe action of pig pancreas α‐amylase on various samples of hydroxyethyl starches (HES) has been studied. It has been shown that the hydrolysis rates of both 2‐hydroxyethyl starches (2‐HES) and 6‐hydroxyethyl starches (6‐HES) decreased as M. S. or D. S. increased, i. e. the more the unsubstituted anhydroglucose residues the specimen contained, the more rapidly the degradation took place. Further evidences have been obtained indicating that 2‐O‐hydroxyethylanhydroglucose residues played a more significant role on the resistance to α‐amylase action than 6‐O‐hydroxyethyl‐anhydroglucose residues. Thus, each sample of 2‐HES has been more resistant to α‐amylolytic attack than the corresponding specimen of 6‐HES, regardless of the same content of unsubst

ISSN:0038-9056    

DOI:10.1002/star.19730251105

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

Application Possibilities of Rapid Tests for Rating of Source Material in Maize Starch Industries.This contribution describes the results of semi‐technical trials and analytical examinations as well as of all significant combinations and calculations, and compares the starch yields or the recoveries on the one side with the results of analytical examinations and further test procedures on the other sid

ISSN:0038-9056    

DOI:10.1002/star.19730251106

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730251107

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730251108

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730251110

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730251114

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730251118

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY