摘要:

AbstractSodium salt of 0‐carboxymethyl derivatives of tamarind kernel powder (TKP), at different levels of substitution, was prepared in iso‐propanol medium. The derivatives were characterised by degree of substitution (DS), intrinsic viscosity and elution profile (GPC). Alkaline solutions, purified by alcohol precipitation showed higher intrinsic viscosity due to an alkali soluble fraction. Solution properties of the derivatives as a function of DS were found to be affected both by the substituent groups as well as by the alkali used for derivatization. Swelling power, solubility and tolerance to organic solvents of the derivatives increased with increasing carboxymethylation. The interaction properties of TKP with calcium chloride and sodium tetraborate were found to be reversed upon carboxymethylat

ISSN:0038-9056    

DOI:10.1002/star.19890411102

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY

摘要:

AbstractPotato starch is dispersed in sodiumhydroxide and fine emulsion is obtained by stirring in liquid paraffin at 80°C. The emulsion is crosslinked with epichlorohydrin in presence of sodium borohydride to obtain thermostable beads. Beads of uniform size were obtained by sedimentation under gravity. Mixtures of proteins such as bovine serum albumin (BSA) and cytochrome c can be separated on columns (Ø 2.5 × 25.0 cm) packed with these beads. The elution profiles are similar to that of Sephadex G

ISSN:0038-9056    

DOI:10.1002/star.19890411103

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY

摘要:

AbstractEffects of aliphatic alcohols such as ethanol, n‐butanol and n‐decanol on the formation of cyclodextrin (CD) from soluble starch byBacillus maceranscyclodextrin glucanotransferase (CGTase) were experimentally studied at 50°C and pH 6.0. The addition of such aliphatic alcohols caused an increase in α‐CD yield, which extent was remarkable in n‐butanol. From the incubation of α‐CD with CGTase, such an increase was found to be due to a restriction on further transglycosylation of α‐CD into β‐CD by CGTase imposed by the

ISSN:0038-9056    

DOI:10.1002/star.19890411104

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY

摘要:

AbstractWeizenkleber kann in nativer Form aufgrund seiner strukturbedingten Eigenschaften nicht für technische Applikationen genutzt werden. Aus diesem Grunde muß der Kleber durch chemische Methoden so aufgearbeitet werden, daß er den gewünschten technischen Anforderungen entspricht. Aufarbeitungsverfahren, Einflußgrößen sowie papiertechnische Anforderungen hinsichtlich eines Einsatzes von Weizenkleber in Papierstreichfarben sind Gegenstand dieses Artikels. So konnte durch unsere Untersuchungen gezeigt werden, daß chemisch modifizierter Weizenkleber als Cobindemittel in Papierstreichfarben eingesetzt werden kann, da er in einigen wichtigen technischen Eigenschaften, wie dem Fließverhalten, der Rupffestigkeit sowie des Wasserrückhaltevermögens, sich gegenüber einem industriellen Standard‐Cobindemittel gleichwertig oder sogar teil‐weise ü

ISSN:0038-9056    

DOI:10.1002/star.19890411105

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY

摘要:

AbstractHigh‐protein amaranth flour (HPAF) and carbohydrate rich fraction (CRF) were produced from raw flour in a single‐step process using a heat‐stable α‐amylase preparation. Protein content of flour increased from 15 to about 30 or 39% at liquefaction temperatures of 70 or 90°C, respectively, and 30 min hydrolysis time. CRF exhibited 14–22 DE. Enzymatic action at 70°C increased endotherm temperatures and gelatinization enthalpy of HPAF, in relation to gelatinized flour, as assessed by differential scanning calorimetry (DSC). Hydrolysis at 90°C did not affect significantly (P>0.05) DSC peak temperature. It is suggested that these changes in DSC performance might result from differences in amount and type of low‐molecular weight carbohydrates and residual starch. Scanning electron microscopy (SEM) demonstrated that hydrolysis temperature changed substantially the structural appearance of flour particles. HPAF and CRF might find applications as dry milk extender and sweetene

ISSN:0038-9056    

DOI:10.1002/star.19890411106

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY

摘要:

AbstractThe NMR relaxation times T1and T2for starch polysaccharides in solution were employed for the characterization of bound and free water. The “Solomonequations” were taken for the calculation of the amount of bound water in maltodextrin‐water systems. The amount of monomolecular bound water in maltodextrin solutions and gels is independent on the state in the same order of magnitude as estimated for maltodextrin powders from water vapour sorption isotherms. With increasing temperature between 1°C and 60°C a slight decrease of bound water wa

ISSN:0038-9056    

DOI:10.1002/star.19890411107

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY

摘要:

Abstract35% DS potato starch slurry liquefied with bacterial α‐amylase to 13,6 DE was saccharified with a combination of fungal α‐amylase and glucoamylase at different enzyme dosages ratios. Saccharification was carried out 44 h at 55°C and pH 5.0. DE‐value, carbohydrate compositions, molecular structure of dextrins and viscosity at 35°C were investigated in starch hydrolyzate samples taken after 4, 8, 20, 32 and 44 h. In dependence on the ratio of enzyme dosages of fungal α‐amylase to glucoamylase and on hydrolysis (DE) progress, changes in carbohydrate composition, decrease of molecular weight and number of dextrin branchings were observed and in dependence on them viscosity of hydrolyzate solutio

ISSN:0038-9056    

DOI:10.1002/star.19890411108

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY

摘要:

AbstractMaltose is used in various forms in the food and pharmaceutical industries. Maltose syrups produced by enzymatic starch conversion usually contain impurity sugars, e.g. glucose, maltotriose, and higher saccharides, which affect the solubility of maltose. Using a simple refractometric technique, solubility data for the pure and impure maltose systems were determined. Glucose and maltotriose were found to decrease the equilibrium concentration of maltose but increase the total dissolved solids concentration.

ISSN:0038-9056    

DOI:10.1002/star.19890411109

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19890411110

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19890411111

出版商:WILEY‐VCH Verlag GmbH    

年代:1989

数据来源: WILEY