ISSN:0038-9056    

DOI:10.1002/star.19810330902

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractNative potato starch granules and those complexed below the gelatinization temperature with 1‐(C8to C18)‐monoglycerides were compared for solubility, swelling power (SP), viscosity, heat stability and water binding capacity (WBC). X‐ray diffraction analysis proved that complexes were true clathrates (inclusion) compounds. Clathrate stability was a function of monoglyceride chain length. The presence of clathrates in granules decreased solubility by up to 90% and SP up to 10‐times, while WBC dropped from 0.39 to as low as 0.25 g water/g starch. Endotherm characteristics were given for gelatinization, most perfect crystallite, and clathrate fusions. Enthalpies per mole glucose units of 15.4 kcal/mole for native starch and 27.5 for clathrate were obtained irrespective of monoglyceride chain

ISSN:0038-9056    

DOI:10.1002/star.19810330903

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe foodstuffs from which the investigated starches (maize, waxymaize, amylomaize, manioc, bread‐wheat, potatoe, rice and haricot bean) derive has only little influence upon their radiodepolymerization, as previously stated by theor

ISSN:0038-9056    

DOI:10.1002/star.19810330904

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractModification of starch with urea was carried out at 165 °C according to solid state, paste and film techniques. With the solid state and paste techniques the extent of the reaction, expressed as % N, increased by increasing the time of treatment. Samples prepared by the film technique showed, during the first 15 min reaction time, significantly higher nitrogen content which, however, decreased by prolongation of the treatment. Infra‐red spectrum of the reaction products indicated involvement of both starch and urea in a chemical reaction. Examination of the swelling properties of the products revealed that these properties are dependent upon the technique used for preparation rather than the extent of the reaction. Samples prepared by the paste and film techniques acquired higher apparent viscosity than those prepared by the solid state technique irrespective of the rate of shear. For a given rate of shear, the apparent viscosity increases by increasing the temperatu

ISSN:0038-9056    

DOI:10.1002/star.19810330905

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractCationic starch ether, important as a papermaking additive, was prepared from native corn starch and 2‐chloro‐3‐hydroxypropyltrimethylammonium chloride in aqueous media in a study to ascertain conditions yielding maximum reaction efficiency (RE). Based on the amount of monomer retained after exhaustive washing procedures, RE values of 84–88% were achieved with 0.025–0.05 mole of monomer/mole of starch. Degrees of substitution of up to 0.075 were investigated. A number of variables were studied that allow high RE under a variety of reaction conditions, including those involving low energy input. The excellent stability of the monomer during etherification suggests that the water‐soluble active monomer and salts could be recycled in subsequen

ISSN:0038-9056    

DOI:10.1002/star.19810330906

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractRaw starch digestion by glucoamylase I (Ab. G‐I) preparation from blackAspergilluswas inhibited significantly at relatively high concentration of the enzyme. The properties of this enzyme were studied together with those of another glucoamylase I (Nor. G‐I), also from blackAspergillus. The two glucoamylases do not differ so much in their physico‐chemical properties such as molecular weight, pH and thermal stability, pH and temperature optimum, substrate specificity, debranching activity, isoelectric pointetc.The adsorption rate of both enzymes on raw starch increased by the increase of enzyme concentration. The raw starch digestion rate by adsorbed Ab. G‐I, however, was decreased with the increase of concentration of enzyme whereas the same was increased in case of Nor. G‐I. The inhibitory effect was weaker at 60°

ISSN:0038-9056    

DOI:10.1002/star.19810330907

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330908

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330909

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330910

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330911

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY