摘要:

AbstractThe functional properties of starches from black bean, kidney bean, navy bean, northern bean and pinto bean, all biotypes ofPhaseolus vulgaris, were examined. Starch granule sizes ranged from 22 – 39 μm (length) to 19 – 28 μm (width) and shapes varied from elliptical to oval. Amylose content ranged from 30.2 – 37.3%. A highly ordered crystalline structure of granules (Ca) was suggested by restricted swelling power and solubility, resistance to α‐amylase attack, high gelatinization temperature and stable amylographic viscosities. Moreover, the existence of a crystalline structure of the highest and lowest order of stability among thePhaseolusstarches was indicated for pinto bean and black bean, respectively, which were substantially different than those of kidney, northern and navy bean. The higher stability of pinto bean starch indicated a higher degree of associative bonding forces, namely, hydrogen and covalent, between oxygen and hydrogen atoms of closely packed parallel amylose chains. The wide range in amylographic viscosities was a reflection of crystalline stability, amylose exudation, granule swelling and pH of slurry. Gels exhibited a higher degree of retrogradation at +4 °C than at – 15 °C. Scanning electron microscopy showed that α‐amylase‐treated corn starch granules were degraded from the inside out by the formation of large circular holes, whereas those of kidney bean were less extensively degraded and showed only scaling and roughening of the surface as evidence of gr

ISSN:0038-9056    

DOI:10.1002/star.19850370602

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractA number of polysaccharides of the starch type, including maltodextrins and cyclodextrins and some other well‐known polysaccharides have been oxidized by periodate/chlorite (two‐step method) or hypochlorite (one‐step method), yielding ring‐opened polycarboxylates. The oxidation products from the starch type show by far the best calcium complexing properties and have potential application as phosphate substitutes in detergent formulations.A relatively sharp increase in calcium complexing ability is observed at a degree of polymerization of about ten, whereas just a slight further improvement occurs at higher degrees of polymerization. This phenomenon is explained by the formation of helix structures which contain efficient Ca(II) complexing sites. This idea is supported by17O NMR measurements showing that oxidized starch type compounds with m>10 behave as heptadentate

ISSN:0038-9056    

DOI:10.1002/star.19850370603

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe effect of acrylonitrile on gelatinization temperatures of cereal, pulse and tuber starches has been investigated. Different stages of swelling of starch granules have been shown from the morphology of granules by varying the temperature and time of treatment. The treatment of granules with acrylonitrile along with water lowers the gelatinization temperature of all the three starches.

ISSN:0038-9056    

DOI:10.1002/star.19850370604

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe importance of cyclodextrin (CD) derivatives and inclusion complexes in drug research is increasing. Numerous modern methods are applied for their investigation, but electron microscopic studies do not appear to have been reported in the literature. Electron microscopic investigations of α‐, β‐ and γ‐CD, dimethyl‐β‐CD, cross‐linked CD and nitroglycerine‐β‐CD inclusion complex

ISSN:0038-9056    

DOI:10.1002/star.19850370605

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe reaction of cellulose with hypochlorite at high and low pH was studied, but no apparent use of the resulting product is known. The method outlined here involves treatment of cellulose materials with appropriate amounts of hypochlorite at low pH, resulting in a chemically modified cellulose, which is suitable as a carrier vehicle for a wide variety of active cosmetic, personal care products, and possibly as a food additive.

ISSN:0038-9056    

DOI:10.1002/star.19850370606

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370607

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370608

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370609

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370610

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370614

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY