摘要:

AbstractAmylo‐maize was crossfertilized with waxy‐maize, and bred F1‐ and F2‐seeds were investigated based on phenotype in genetics and on physical and chemical properties of starch. It was elucidated that F1‐seeds becamenormal‐type, but F2‐seeds were assorted into 4 types, that werenormal, amylo, waxyand anovelone. Analysis of all kernels of F2showed the ratios of the above 4 types to be 9:3:3:1. From the results, the genotypes of endosperm concerned with starch formation were deduced as(Ae ‐ ‐, Wx ‐ ‐), (ae ae ae, Wx ‐ ‐), (Ae ‐ ‐, wx wx wx), (ae ae ae, wx wx wx)respectively. The novel type was named “amylo‐waxy” from its properties that the prepared starch was composed of amylopectin only as waxy, but its iodine stained color

ISSN:0038-9056    

DOI:10.1002/star.19760280502

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractTwenty‐two promising strains of cowpea [Vigna unguiculata (L.)Walp] were selected for the present study. The starch content in the seed varied from 50.66 to 67% while on per seed basis variation was from 36.21 to 98.96 mg/seed; total soluble sugars from 13.75 to 19.75%, mineral matter from 3.12 to 4.60%. The amylose content was in the range of 20.88 to 48.72% while amylopectin varied from 11.42 to 36.58%. The protein content of the seed varied from 17.94 to 27.56%. Starch content of the seed was significantly and negatively correlated with protein and mineral matter content. A genetic manipulation of the breeding material can bring about high starch varieties, which will be at the expense of protein conten

ISSN:0038-9056    

DOI:10.1002/star.19760280503

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractA study was made of varietal differences in surface ultrastructure of endosperm cells and native and modified starch granules of rices. Scanning electron microscopy of the fracture face of the endosperm verified that opacity in nonwaxy rice was due to the loose arrangement of cell contents. By contrast, the endosperm of waxy rice only showed a mealy portion although it is opaque. Corrosion with HCl resulted in little change in surface structure, whereas α‐amylolysis resulted in varietal differences in corrosion patterns. Waxy granules showed the fastest and most uniform pitting on α‐amylo

ISSN:0038-9056    

DOI:10.1002/star.19760280504

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

New Knowledge on Degradation of Starch by Hypochlorite. Part 3. Microscopic Charakterization of Oxidized StarchThe possibility for microscopic characterization of hypochlorite oxidized potato starch was examined. By pre‐treatment with methanol a typical appearance as a function of the degree of oxidation was foun

ISSN:0038-9056    

DOI:10.1002/star.19760280505

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractResults indicated that gamma irradiation altered the physical and chemical properties of tapioca starch. There was a remarkable decrease in starch viscosity as well as gelatinization temperature and time, swelling capacity, and molecular degradation occured after treating starch with different doses of gamma irradiation. The acidity, reducing sugars and solubility increased when tapioca starch was treated with different doses of gamma irradiation.

ISSN:0038-9056    

DOI:10.1002/star.19760280506

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

Determinations of Absolute Viscosities in the Pasting Phase of Waxy Maize Starch.The characteristic data of swelling for a 6% suspension of waxy maize starch were determined in Haake‐Rotovisko apparatus at three different rates of stirring velocity. The swelling and pasting of the starch were carried out in the same test vessel. The viscogrammes of waxy maize starch displayed essential differences in comparison with potato, maize and wheat starch. The characteristic differences in the viscogrammes of waxy maize starch are due to the high amylopectin content. In consequence of the structural viscosities of the waxy maize starch paste the maximum viscositiesVmaxare dependent on the changes of the shear rateD, while the corresponding maximum temperatureTmaxshows only little dependence of stirring velocit

ISSN:0038-9056    

DOI:10.1002/star.19760280507

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

摘要:

AbstractSteam jet cooking of unmodified and modified cereal flours increased paste dispersibility and decreased paste viscosity and paste setback to greater extents than did water bath or amylograph cooking. For modified flours prepared by dry‐state procedures, jet cooking increased paste dispersibility and decreased paste and intrinsic viscosities considerably more for cationic flours than for an acid‐modified flour. Improvements in dispersibility and viscosity properties of modified flours by jet cooking make them more effective in paper and flocculation applicati

ISSN:0038-9056    

DOI:10.1002/star.19760280508

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19760280509

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19760280510

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19760280513

出版商:WILEY‐VCH Verlag GmbH    

年代:1976

数据来源: WILEY