摘要:

AbstractThe facility with which starch is dispersed in aqueous media and the interactions of starch with other components are functions of the surface properties of starch granules. The zeta potentials of wheat and potato starch granules have been measured in the pH range 2 – 10 by microelectrophoresis. Removal of components from the surface of granules using appropriate reagents has enabled us to identify the contributions of the charged groups present on te surface of the granules. Results obtained from micropotentiometric titration of starch suspensions support the conclusions obtained from zeta potential measurements. At their isoelectric points, starch preparations flocculated, indicating that starch suspensions are charge‐stabili

ISSN:0038-9056    

DOI:10.1002/star.19820340502

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractMonoglyceride incorporation in an Add‐Back (A – B) or Freeze‐Thaw (F – T) process decreases the potato granules Blue Value Index (BVI), Swelling Power (SP), rehydration rate and Water Binding Capacity (WBC), and increases the intact sound cell count. With 0.2% monoglyceride, SP, WBC and rehydration rate of A – B granules were 8.4, 6.7 and 6.4%, respectively, lower than F – T granules, while the BVI of A – B granules was 25.3% higher. Monoglyceride increase above 0.2% caused negligible changes. The intact sound cell count was higher when a precooking step was applied. The porous F – T and compact A – B granule structures partially accounted for differing water penetration rates. X‐ray analysis revealed a weak monoglyceride‐starch interact

ISSN:0038-9056    

DOI:10.1002/star.19820340503

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractA comparison has been made of the degree of crystallinity in a number of varieties of wheat starch with different swelling capacities. High swelling capacities are associated with relatively disordered arrangements of polymer within granules. Work on fractionated starches confirms the small granules tend to be more crystalline than large granules. However small granules of wheat starch have greater swelling capacities than large granules under the conditions of paste formation. This may be because the small starch particles contain less lipid than the large granules. Although differences in crystallinity have been recorded between different wheat varieties, it is stressed that they may not be primarily responsible for the observed differences in swelling.

ISSN:0038-9056    

DOI:10.1002/star.19820340504

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractRagi (Eleusine coracana), wheat (Triticum aestivum), jowar (Sorghum vulgare) and rice (Oryza sativa) starches (moisture content 8% ± 2%) were dextrinized in the absence of any added catalyst at 200°C ± 5°C. The changes in the physicochemical properties of dextrins during pyrodextrinization process were investigated. The results of the present investigation revealed that the progressive increase in the solubility, reducing power and alkali lability values while considerable decrease in β‐amylolysis limit and iodine affinity values of pyrodextrins could be correlated to the initial hydrolysis, increase in the degree of branching during transglycosidation and elaboration of thermal degraded products during the pyrodextrinization of st

ISSN:0038-9056    

DOI:10.1002/star.19820340505

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractIn dem vorliegenden Bericht, der die Berichtsreihe über den Energieaufwand in der Kartoffelstärkefabrikation abschließt, werden Versuchsergebnisse zur Ermittlung der energetisch optimalen Arbeitsbedingungen des Vakuumdrehfilters und des pneumatischen Trockners in der Fabrik besprochen. Außerdem werden die Versuchsergebnisse zur mechanischen Entwässerung von Kartoffelpülpe und Pülpetrocknung im Trommeltrockner und im pneumatischen Trockner mitg

ISSN:0038-9056    

DOI:10.1002/star.19820340506

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractDegradation of dialdehyde starch with sodium sulfite gave rise to tetrahydroxybenzoquinone which was separated and characterized with its anilide derivative and its barium salt. The present views attribute the simultaneous conversion of the glyoxal moiety into tetrahydroxybenzoquinone to the formation of a transition intermediate containing bisulfite radical which under the alkaline conditions of the reaction gives rise to tetrahydroxybenzoquinone. This mechanism was confirmed by preparing monobisulfite dialdehyde starch which is degraded with sodium hydroxide giving rise to tetrahydroxybenzoquinone. All dialdehyde polysaccharides or glycosides tested and containing glyoxal moiety gave rise to tetrahydroxybenzoquinone while dialdehydes devoid of the glyoxal moiety such as inulin dialdehyde failed to give positive results.

ISSN:0038-9056    

DOI:10.1002/star.19820340507

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

摘要:

AbstractCobalt chloride in the cultivation medium was necessary for glucose isomerase production byStreptomyces fradiaeSCF5. Inclusion of high levels of peptone caused low production of glucose isomerase. Evidence has been provided that peptone affects enzyme production by chelating cobalt ions and making it unavailable at some critical period in the life cycle of the organism for enzyme production.

ISSN:0038-9056    

DOI:10.1002/star.19820340508

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340509

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340510

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19820340511

出版商:WILEY‐VCH Verlag GmbH    

年代:1982

数据来源: WILEY