摘要:

AbstractDecorticated grains of three sorghum cultivars of intermediate grain hardness were individually dissected to separate the floury and the corneous endosperm fractions. The starch and polymeric components (amylose and amylopectin) of each of the endosperm fractions were isolated and subsequently characterized. Results indicate that there exist major differences in the properties (granule size distribution, gelatinization temperature, iodine binding capacity, and rate of lintnerization) of the starch and starch components from the endosperm fractions. Close relationships between the starch properties and the strength of the alkali gel of the corresponding endosperm fraction were observed.

ISSN:0038-9056    

DOI:10.1002/star.19850370802

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe thermodynamic parameters of eight legume flours were interpreted following differential scanning calorimetry (DSC) of their air‐classified starch and protein fractions. Samples of legumes from different sources, and their air‐classified fractions, showed consistent peak gelatinization (TG) and peak denaturation/aggregation temperatures for each legume species. However, enthalpies of gelatinization and denaturation/aggregation were highly variable, were not specific to species, and appeared to be determined primarily by environmental conditions during seed development. The TGvalues for the starch fractions were closely correlated to the initial pasting temperatures but the viscosity characteristics of the starch slurries were not associated with DSC parameters or the amylose contents of the starch fractions. The amylograph viscosity curves lacked a distinct pasting peak and showed stable viscosities during the heating cy

ISSN:0038-9056    

DOI:10.1002/star.19850370803

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe properties of starch separated from potato tubers were studied regarding the following storage temperatures: +20 °C, +8 °C, +4 °C and 0 °C. The study included also potato tubers having been frozen, thawed and refrozen as well as potato tubers before storage. Starch separated from the stored potato tubers showed differences in chemical composition, reducing power, granularity, whiteness and viscosity as well as gelatinization temperatures in comparison with the starch separated from potato tubers before storage. Quantity and direction of the changes within starch properties depended on storage temperatures. The smallest changes in the properties were observed during potato storage at +4 °C and +

ISSN:0038-9056    

DOI:10.1002/star.19850370804

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe gelatinization temperature of crosslinked potato starch suspended in water was measured as a function of the water content of the sample. The resultant data were analysed using the thermo‐dynamic theory of melting in polymer‐diluent systems. The dependence of the values of the thermodynamic parameters so obtained on the procedure used to analyse the data is discussed. Differences between gelatinization and melting transitions in synthetic polymer‐organic diluent mixtures are consi

ISSN:0038-9056    

DOI:10.1002/star.19850370805

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe starch‐epichlorohydrin (ECH) reaction follows second order kinetics, first order with respect to ECH as well as starch. The activation energy for the reaction is of the order of 38 kJ/mole and the temperature coefficient K323/K303 is of the order of

ISSN:0038-9056    

DOI:10.1002/star.19850370806

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractAcid hydrolysates of hydroxypropyl derivatives of wheat, maize, waxy maize and high amylose maize starches were separated using four HPLC procedures. An amine treated silica column gave best resolution of glucose and six nonglucose components. The proportions of these varied depending on the native starch and the acid used for hydrolysis. There was a linear relationship between molar substitution and ratio of nonglucose to glucose peak areas which varied between the native starches.

ISSN:0038-9056    

DOI:10.1002/star.19850370807

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe adsorption of dialdehyde starch (DAS) by its water solutions of different concentrations on sulphate and sulphite bleached cellulose is studied in the presence of aluminium sulphate depending on pH of the media. It was found that for both cellulose types the character of the change of the DAS adsorbed quantity depending on pH is similar and it is defined by the concentration of the solution. It was found that at the low DAS concentrations the interaction of the cellulose with aluminium sulphate appears as defining, and at the higher ones the interaction between DAS and aluminium sulphate. In the presence of aluminium sulphate the quantity of the adsorbed DAS increases slowly (sulphate bleached pulp) or has almost the same values, as in the case of adsorption when the aluminium sulphate is lacking (sulphite bleached pulp).

ISSN:0038-9056    

DOI:10.1002/star.19850370808

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370809

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370811

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370812

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY