摘要:

AbstractThe physico‐chemical properties of starches depend upon the botanical source from which they are isolated. Important differences between potato, maize, wheat, tapioca and waxy maize starch are reviewed. Special attention is given to production and applications; to composition and properties of the starch granules; to amylose and amylopectin; to gelatinization characteristics; and to the properties of starch pastes and starch film

ISSN:0038-9056    

DOI:10.1002/star.19850370102

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractStarches from the tubers ofDioscorea ballophyllaandAmorphophallus campanulatuswere isolated and purified. Scanning electron microscopy of these starches exhibits eliptical, spherical or irregular shapes, respectively, while the shape of tapioca is spherical. Water‐binding capacity ofA. campanulatusstarch is very high in comparison toD. ballophyllaand tapioca starches but the amylose content is significantly less. Gelatinization temperature of both these starches is the same but it is higher when compared to tapioca starch, swelling power and solubilities are less. Paste viscosity characteristics show high peak viscosity forA. campanulatusin comparison toD. ballophyllaand tapioca starc

ISSN:0038-9056    

DOI:10.1002/star.19850370103

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractIt was tried to get the amylographic reproducibility of the defatted potato starch by the re‐addition of the extracted lipid fraction in order to increase the knowledge on starch‐lipid interaction. The starch was defatted with methanol, dried and passed through a 100‐mesh‐sieve. Then, 1.0% fatty acid as sodium salt was re‐introduced to the defatted starch. The surface lipids as well as the internal starch lipids affect several physico‐chemical properties, and the defatting treatment influences the starch granules with respect to morphological and qualitative changes. From the results was concluded that the characteristics of amylographic alteration were caused by the internal starch lipids present in small, but significant amounts, together with the starch surface lipids. From the industrial point of view it seems to be of importance, that the defatting treatment of potato starch leads to more viscose st

ISSN:0038-9056    

DOI:10.1002/star.19850370104

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe formation of benzyl ethers of potato starch by etherification with benzyl chloride is base catalyzed and is therefore carried out at high pH. In a suspension of starch granules the rate of starch ether formation is found not to be linearly related to the concentration of hydroxyl ions in the water phase of the suspension. At the same pH widely different rates of reaction can be observed, to be due to the tendency of the starch granules to “absorb” hydroxyl ions when electrolytes are added to the suspension. The rate of formation of the benzyl ether of starch is found to be linearly related to the amount of hydroxyl ions “absorbed” by the starch. The rate of the side reaction leading to benzyl alcohol turned out to be higher in the presence of starch than in water of the

ISSN:0038-9056    

DOI:10.1002/star.19850370105

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractThe influence of a defined chlorination on the gelatinization behaviour of different cake flours in sucrose solutions (30–60% w/w) was investigated. Besides microscopic examinations, methods were developed for the estimation of hot paste viscosity and “amylose”“Amylose” will throughout this paper mean linear polymers of glucose long enough to give a blue colour with iodine, but not necessarily native amylose as exists within the starch granule.exudation from starch granules. The findings have shown that the amount of “amylose” which is exuded from starch granules during heating, as well as paste viscosity, increases with the chlorination of flour. High positive correlations were obtained between “amylose” exudation, hot paste viscosity and cake crumb firmness. It is proposed that this increased “amylose” exudation is, via an increase of gel strength, to a large extent responsible for the prevention of high ratio cake collapse. Besides reducing “amylose” exudation the high sucrose concentrations prevailing in cake batters were also found to inhibit greatly starch breakdown by malt an

ISSN:0038-9056    

DOI:10.1002/star.19850370106

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

摘要:

AbstractDie durch thermisches Dispergieren hervorgerufenen Veränderungen in den Sol‐ und Gelfraktionen von Mais‐, Sorghum‐, Kartoffel‐ und Weizenstärke wurden mit der stufenweisen Elutionsanalyse verfolgt. Die Sol‐ und Gelfraktionen wurden durch Elektrodialyse der Kleister, bzw. ihrer Dispersionen gewonnen. Die qualitative Einschätzung der Veränderungen in den Chromatogrammen nach dem thermischen Dispergieren der Kleister stimmt mit dem Abfall der Molekülmasse der Sol‐ und Gelfraktionen überein. Zusätzliches Dispergieren der Gelfraktionen mit Lauge bewirkt Desaggregation eventuell vorhandener Spuren von Stärkefragmenten auf der Auftragsstelle. Die Chromatogramme der Solfraktionen bleiben nach Laugenzusatz praktisch unverändert. Eine Korrelation zwischen dem Prozentgehalt der Gelfraktion in der Stärke – dem Amylopektinanteil – und ihrer Molekülmasse während des thermischen Dispergierens konnte festgestellt werden. Bei verlängertem Dispergieren bei 120°C wird der Gelanteil in der Stärke geringer; ebenso verringert sich die Molekülmasse des Amylopektins. Während des dreistündigen Dispergierens fällt die Stärkemenge in der Gelfraktion des Maisstärke‐ und Sorghumstärkekleisters um ungefähr 65%. Bei Kartoffelstärkekleister wurde eine um 31% und bei Weizenstärkekleister eine u

ISSN:0038-9056    

DOI:10.1002/star.19850370107

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370109

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370110

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370115

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19850370120

出版商:WILEY‐VCH Verlag GmbH    

年代:1985

数据来源: WILEY