ISSN:0038-9056    

DOI:10.1002/star.19710230102

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractThe rate of absorption of iodine vapor by 0.05 M KI aqueous solution was measured and also the rate of absorption by starch granules suspended in 0.05 M KI solution. The rate was found faster when starch granules were present. Details of the measurement procedures are given.

ISSN:0038-9056    

DOI:10.1002/star.19710230103

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractThe application of Differential Scanning Calorimetry to the gelatinisation of concentrated starch/water suspensions produced a well‐defined endotherm under suitable conditions. Measurement of the peak area enabled the heat of gelatinisation to be calculated. The method has been applied to the following aspects of gelatinisation: — 1 Intercomparison of different starches, 2) Effect of granule size, 3 Application to wheat flour, 4 Effect of starch damage, 5 Staling of starch gels, 6 Amylose and amylopec

ISSN:0038-9056    

DOI:10.1002/star.19710230104

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractStarches have been isolated from two barley genotypes, the normal American variety “Glacier (C. I. 9676)” and a mutant with a low mean‐starch‐granule‐size designated “Glacier (Ac 38)”. Iodine titration has confirmed that the mutant has a starch of high amylose‐content.Both starches have been fractionated to yield their component amylose and amylopectin, and the properties of these fractions examined. The two amylose fractions show very similar properties, but the amylopectin fraction isolated from the starch of “Glacier (Ac 38)” is apparently anomalous with respect to chain‐length, β‐amylolysis limit, and iodine uptake. This behaviour — which is comparable with that exhibited by the amylopectin fractions of the other high amylose‐content starches from pea and maize — has similarly been shown to be due to heterogeneity in the polysaccharide rather than to an increase in the average

ISSN:0038-9056    

DOI:10.1002/star.19710230105

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractStarch granules attacked by glucoamylase of fungal origin show a pattern of erosion which is different from that resulting from wheat alpha‐amylase attack. The glucoamylase pattern, which is characterised by a relatively uniform erosion of the surface is discussed in comparison with that of alpha‐amylase and possible reasons for the differences are sugges

ISSN:0038-9056    

DOI:10.1002/star.19710230106

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractThe variety of lablab bean (Dolichos lablab) starch studied by the authors, presents smaller‐sized, rounded granules, and others, larger ones, which are generally oval‐shaped and measure up to 30 micra. These latter show 1, 2 or 3 polarization crosses under polarized light. The gelatinization temperature of the granules varies between 65–70–76 °C and iodine affinity shows a value of 6.05.Graphs were drawn for the swelling power, percentage of solubles, Brabender viscosity of the hot and cold pastes, and also for the observation of the effect of a‐amylase on these pastes.It was observed that the starch pastes present the cross‐linked type Brabender viscosity curves, which greatly resemble those of the chick pea, yellow pea and navy bean starches. Several theories relating to the composition and structure of the starch, and which might explain its behavior, were approached by

ISSN:0038-9056    

DOI:10.1002/star.19710230107

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractFour methods (three enzymatic and one non‐enzymatic) for damaged starch determination have been applied to 51 flours of known moisture and protein contents and known water absorption. The three enzyme methods for damaged starch give results in substantial agreement and in conjunction with the other parameters predict dough water absorption by multiple regression equations more closely than does a colorimetric metho

ISSN:0038-9056    

DOI:10.1002/star.19710230108

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

摘要:

AbstractEconomical Evaluation of the Direct Enzymatic Manufacturing of Starch Saccharification Products from Dry‐milled Maize.Dry degermed maize can be used as starting material for the production of glucose syrups, glucose sugar, and dextrose monohydrate. The conversion of starch, contained in maize, into soluble carbohydrates takes place by means of amylases, which act specifically and selectively on starch, while protein and cellulose are not effected. Dry degermed maize can be manufactured at a lower cost than an equivalent quantity of refined starch. Therefore it is possible to produce hydrolysis products at a lower cost price, with maize flour as raw material.The investment and operating costs for a “wet milling‐traditional hydrolysis plant” are compared with the corresponding costs for a “dry milling‐enzymatic hydrol

ISSN:0038-9056    

DOI:10.1002/star.19710230109

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710230111

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19710230113

出版商:WILEY‐VCH Verlag GmbH    

年代:1971

数据来源: WILEY