ISSN:0038-9056    

DOI:10.1002/star.19750270802

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractEvaluation of Potato Starch Properties. Different potato starches were studied by determination of their consistency curves with a Brabender viscosigraph, their absolute viscosity values and the ranges of swelling temperatures of the starch grains. Gradual elution analyses for comparison were carried out, and a simple potentiometric method was introduced in order to determine the average number of molecular weights Mn. Between different potato starches essential differences of the physical and colloidalchemical properties could be revealed in spite of the fact that their quality corresponded to didacted standards. The physical and colloidal‐chemical changes of the starches may be ascribed to prolonged or inadequate storage. At the evaluation of the starch qualities the existing standards are no longer satisfactory. The starches should be classified especially by viscographic measurements and determinations of the average number of molecular weigth

ISSN:0038-9056    

DOI:10.1002/star.19750270803

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractYield Determination in Laboratory. A Method for Quantitative Flour Evaluation in Wheat Starch Industries. Because of fast rising world‐market prices for wheat the problem of the yield determination of starch from wheat flour should be taken into special consideration. Earlier methods have not been changed in principle but the results can be found much faster than before. The modified method gives the chance to watch the extractability of flour as well as the findings with regard to the quality of wet gluten. It covers the flour‐water mixing process, the extraction of gluten wet and dry, the cut between 1st‐grade and 2nd‐grade starch, and the amount of s

ISSN:0038-9056    

DOI:10.1002/star.19750270804

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractA method based on the difference of absorbances at two wavelengthes (740 and 550 nm) for the estimation of amylopectin based on the colourimetric determination of the purple iodide complex has been reported. The method gives more accurate results compared to the conventional single wavelength method and is applicable up to 1.0 mg/10 ml of amylopectin with an accuracy of ± 0.01 mg/10 ml

ISSN:0038-9056    

DOI:10.1002/star.19750270805

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractViscosity behaviour of amylose sulfate, a strong polyelectrolyte, in water has been examined in a low concentration range. The effect of added salts on the viscosity of amylose sulfate solution is also reported. Isoionic dilution experiments have been carried out to determine the degree of ionization of the polyelectrolyte. The experimental results showed that a) the polymer is a strong electrolyte, b) the amylose backbone chain is more flexible than the cellulose backbone chain, c) the polyion size increases on dilution, d) the degree of free ions is dependent on the polyelectrolyte concentration, and e) Katchalsky cylinderical cell model is adequate for amylose sulfate chains.

ISSN:0038-9056    

DOI:10.1002/star.19750270806

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractEnzymatic Saccharification of Grated Potatoes. Preliminary Results of Pilot Tests. From the aspect of producing sweet carbohydrates from import‐independent, storable source materials grated potatoes were dried, and there inherent starch was saccharified by means of amylolytic enzymes thus evading its expensive isolation. The use of a decanter apparatus turned out to be inevitable in order to produce a sufficiently pure grated material by removing the fruit juice. In spite of considerable purity of the substrate, thorough pasting by means of a special jet apparatus and liquefaction by highly temperature‐stable bacteria‐alpha‐amylase sufficiently high degrees of degradation for dextrose production could not be reached during the succeeding final saccharification by glucoamylase. Purification of the hydrolysate turned out to be extremely difficult due to imperfect flocculability of colloidal nitrogen co

ISSN:0038-9056    

DOI:10.1002/star.19750270807

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractFactors affecting the activity of phaseolamin, the α‐amylase inhibitor from the kidney bean, Phaseolus vulgaris, are discussed, and a protocol for assay of the inhibitor activity is described. The levels of α‐amylase inhibitor activity in a number of legumes are rep

ISSN:0038-9056    

DOI:10.1002/star.19750270808

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractThe Influence of the Degree of Polymerization of Oligosaccharides on Water Vapor Sorption and its Hysteresis. For freeze‐dried amorphous oligosaccharide preparations as well as commercial glucose and maltose sorption and desorption isotherms were taken in non‐crystalline state. Water content showed linear increase with the degree of polymerization. The slope of this dependance was steeper at greater water activities. Only at the lowest water activity of 0.072 water content is not dependent on the degree of polymerization. Hysteresis of the lower sugars and oligosaccharides examined is very disti

ISSN:0038-9056    

DOI:10.1002/star.19750270809

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270810

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270811

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY