摘要:

AbstractStudies were made on the effect of hydrothermal processing upon chemical composition, physico‐chemical properties and structure of buck wheat starch. The results showed that buckwheat starch differed from cereal starch, and that steam hydrothermal processing resulted in considerable changes in the chemical composition, properties and structure of this starc

ISSN:0038-9056    

DOI:10.1002/star.19840360502

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractDetailed granule size distribution in oat starch was determined with a Celloscope. Maximum granule number appeared at a diameter range of 1.9‐2.4 μm and corresponding maximum volume was at 6.0‐7.6 μm. In light of the observed high reproducibility of the Celloscopic technique it was concluded that no aggregation of individual granules occurred at concentrations below 1 mg/ml. The Celloscopic data based on direct counting of granules as a function of their shape‐independent volume. It could be demonstrated that two different average granule sizes, 3.0 and 6.4 ‐ 7.4 μm, can be obtained depending on whether the sizings are based on estimation of the granule's cross‐sectional areas or directly the effective volumes. Only the latter approach was capable of revealing variety‐specific differences in the average granule masses. For rapid starch sizings of samples containing granules from any of the size ranges within the distribution diagram a rapid “coarse” counting me

ISSN:0038-9056    

DOI:10.1002/star.19840360503

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractDuring the thermal treatment of food and feed materials the most important change taking place is the partial or total gelatinization of starch which is a major constituent of food or feed. The degree of gelatinization depends upon the source material and its moisture content as well as the duration, temperature and pressure at which the material is processed. In this context, it is of general interest to know the degree of starch gelatinization and to develop a simple, relatively specific and economical method to determine the same. There are numerous methods in the literature, and the most popular method is based on its increased susceptibility to enzyme attack, since food materials are heterogeneous mixtures. Attempts have been made to estimate the degree of gelatinization by selective digestion of gelatinized starch using glucoamylase and then by estimation of released glucose colorimetically. By doing this a standard curve is obtained using pure maize starch as well as maize meal, and the degree of gelatinization of an unknown material can be directly read from this graph. The method can be extended to find out the degree of starch gelatinization in pretreated flours, extruded products, baked goods and baby food as well as in cattle feed.

ISSN:0038-9056    

DOI:10.1002/star.19840360504

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractThe degradation sites of hydroxyethyl starch (HES) by pig pancreas α‐amylase were determined by gas liquid chromatography. As a result, it was confirmed that HES could be hydrolyzed by α‐amylase only at the glucosidic bond of unsubstituted glucose residues, but not at the bond of 2‐0‐, 3‐0‐, and 6‐0‐hydroxyethylglucose residues. Furthermore, it was suggested that the enzymic degradation rate of HES could be well determined by measuring t

ISSN:0038-9056    

DOI:10.1002/star.19840360505

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractMit regioselektiv acylierten Derivaten des 1,4: 3, 6‐Dianhydro‐D‐sorbits (DAS) wurden unterschiedliche oligomere Terephthalsäureester synthetisiert und nachfolgend analytisch beschrieben. Durch Schmelzkondensation von Terephthalsäuredichlorid mit verschiedenen Dianhydrohexit‐Diolderivaten gelang die Herstellung von Polyterephthalaten. Korrespondierende 2, 5‐Diaminoverbindungen waren durch einfache Synthesefolge aus 1,4: 3, 6‐Dianhydro‐hexiten zugänglich und konnten mit dem Bischlorformiat des DAS zu neuartigen Polyurethanen umgesetzt werden. Die Polykondensate wurden durch ihre Polymerparameter

ISSN:0038-9056    

DOI:10.1002/star.19840360506

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

摘要:

AbstractMethyl‐α‐D‐glucopyranoside pentyloxymethyl ethers were obtained and their structure was determined. Pure monoisomers were separated from the post‐reaction mixture using column chromatography and then used as reagents in the reaction with pentyloxymethyl

ISSN:0038-9056    

DOI:10.1002/star.19840360507

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19840360508

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19840360509

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19840360510

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19840360516

出版商:WILEY‐VCH Verlag GmbH    

年代:1984

数据来源: WILEY