摘要:

AbstractRefined starches from lentil, fababean and field pea contained 38.5, 32.0 and 34.2% amylose, respectively, where the water binding capacities, swelling powers, susceptibilities to amylase digestibility and amylograph viscosities were in the order: lentil>fababean>field pea. This evidence and the X‐ray diffraction data suggested that the degrees of molecular association between starch chains, especially amylopectin, followed the order: field pea>fababean>lentil. Cross linking with phosphorus oxychloride decreased water binding capacity, swelling power, α‐amylase digestibility and 95°C viscosity in the amylograph but increased the degree of set‐back. X‐ray diffraction patterns indicated that cross linking occurred mainly in the amorphous regions of the starch granule. Scanning electron microscopy showed that cross linking hindered amylose exudation. The stable hot paste viscosities of cross‐linked starches would be of value where low pH and high temperature are employed during pressure cooking or sterilization while the low degree of set‐back of field pea starch should improve the freeze‐thaw stability and textural quality

ISSN:0038-9056    

DOI:10.1002/star.19860380502

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY

摘要:

AbstractThe root starch ofCucurbita foetidissima, or buffalo gourd, has physicochemical characteristics intermediate to those of cassava and maize. However, unlike other root starches, buffalo gourd starch pastes retain peak viscosity under application of stress. Nutritional and organoleptic evaluation have shown suitability of this starch for food use. Buffalo gourd starch pastes retrograde when subjected to low temperature storage to a degree similar to that of maize. Stabilization of buffalo gourd starch (DS 0.04, 0.05, 0.06) with propylene oxide protects against the retrogradative response. Rheological examination of hydroxypropylated buffalo gourd starch shows depressed initial pasting temperatures, with increased and sustained viscosity throughout the pasting cycle.

ISSN:0038-9056    

DOI:10.1002/star.19860380503

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY

摘要:

AbstractMorphological aspects of three legumine and three tuber starches and their graft copolymers with polyacrylnitrile (PAN) prepared from granular and gelatinised states have been reported. Scanning electron microscopy revealed that grafting characteristics of legumine and tuber starches are quite different. In potato starch the hydrolysed S‐g‐PAN product showed that the grafting has occurred in the interior. In case of sweet potato starch a little grafting occurred on the surface of depression while normal grafting might have taken place in the interior through the depression. Little grafting seems to have occurred inside the tapioca starch granules. The grafting on legumine starches has mainly occurred on the surface of granu

ISSN:0038-9056    

DOI:10.1002/star.19860380504

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY

摘要:

AbstractImmobilized enzymes are used today in various industrial technologies, and further widespread application may by expected in the years to come. An essential precondition to this is to compare methods described in the literature for a given enzyme and recently developed immobilization techniques from aspects of economic efficiency. Comparison may be drawn on the basis of results reported in scientific papers. The study of various immobilized enzymes led to the conclusion that only material expenses can be accepted as comparative fundamental data. On the basis of this, immobilized enzymes may be described by calculation and comparison of the following three characteristic values: 1. Specific material costs of immobilization; 2. initial productivity of unit volume of the reactor, or total product formation of the immobilized enzyme applied for one half‐life; 3. costs of enzymes in unit product formation. Applicability of the method is presented in the evaluation of amyloglucosidase enzyme

ISSN:0038-9056    

DOI:10.1002/star.19860380505

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY

摘要:

AbstractIt has been found that carbon dioxide gas is an efficient acid‐catalyst to promote hydrolysis of a solution of sucrose. The conditions for this reaction to proceed have been found to be dependent on the partial pressure of the ga

ISSN:0038-9056    

DOI:10.1002/star.19860380506

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19860380507

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19860380508

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19860380509

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19860380510

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19860380514

出版商:WILEY‐VCH Verlag GmbH    

年代:1986

数据来源: WILEY