ISSN:0038-9056    

DOI:10.1002/star.19930450102

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractRecent developments in the formulation of detergents have been driven by a strong consumer demand for natural and biodegradable products. Detergent manufacturers responded to this demand with corresponding products and advertising slogans such as “fully biodegradable”, “natural” or even “double natural” to oust their competitors. In a detergent formulation, starch‐ derived products can in principle be used for the following purposes: as the hydrophilic head group in surfactants, as the starting material for (poly)carboxylate co‐builders and as the backbone of bleaching activators. Non‐ionic classical surfactants can be replaced by alkylpolyglucosides (APGs), a class of products completely based on renewable resources such as glucose and fatty alcohols derived from natural fatty acids. Sodium tripolyphosphate (STPP), the product responsible for the eutrophication of surface waters, can be substituted by a combination of an inorganic zeolite and highly oxidised starch (dicarboxylic starch) or by citrate. Acetylated polyols derived from hydrogenated carbohydrates such as sorbitol can take over the function of the petrochemically‐based tetraacetyl ethylene diamine (TAED) used as activator to allow perborate bleaching at lower w

ISSN:0038-9056    

DOI:10.1002/star.19930450103

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractBy differential sedimentation and centrifugation steps four starch isolates were recovered from sun dried sweet potato flour. The granules in these isolates were of different size, shape and population characteristics, and were anionic in nature. They showed a single stage swelling with 30 to 35% solubility in water and only ∼30% solubility in DMSO even after 72h. Their starch content varied from ∼48 to 88%. The presence of thermostable amylases in sweet potato resulted in considerable decrease in Brabender viscosity values as amylographic studies in the presence of HgCl2showed significant increase in peak (PV) and setback (SBV) viscosities. The starch isolate I had 25% higher PV as compared to the isolate II but retrogradation was much low in this. Susceptibility to glucoamylase digestion showed a decreasing trend from the isolate I to the IV on solid basis, but comparable on starch ba

ISSN:0038-9056    

DOI:10.1002/star.19930450104

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThe nature and extent of the modification of starch in quinoa, caused by various processes like cooking and autoclaving of the seeds, drum drying of the flour and extrusion of the grits was investigated by measuring the physico‐chemical properties ‐ the water absorption, water solubility, swelling power, viscosity and degree of gelatinisation ‐ of the processed samples. Autoclaved samples showed the lowest degree of gelatinisation (32.5% by DSC) of the starch, while the degree of gelatinisation of the precooked/drum dried samples was found to be 97.4% by DSC method. Higher polymer degradation was observed in cooked samples than in autoclaved samples as seen in the gel chromatographic separation. The water solubility in cooked samples (5.44 to 15.58) and in autoclaved samples (7.02 to 9.64) increased with the process time. In the extrusion process, the moisture content as well as the compression ratio was found to affect the degree of starch modification significantly (p<

ISSN:0038-9056    

DOI:10.1002/star.19930450105

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractHigh‐pressure gelatinization of barley starch at low water contents and at elevated temperature was performed in a differential scanning calorimeter equipped with a pressure chamber. Microscopic examination of the samples showed complete loss of birefringence and rupture of granular structure in most samples. The results indicated that enthalpy levels much higher than those in high‐moisture gelatinization are needed to attain proper gelatinization and plastification of starch at low water conte

ISSN:0038-9056    

DOI:10.1002/star.19930450106

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractEight wheat samples of four cultivars, grown in different regions of New Zealand, were heated at 75‐110°C in order to heat‐damage them. Untreated wheat samples were used as controls. The wheats were then milled to give white flours. Starches were isolated from the treated and untreated flour samples. The baking potentials of the starches were estimated from remix baking tests using a starch gluten system. Heat‐damage to wheats had a significant adverse effect on the baking performance of starches isolated from these wheats. This effect was not as large as the effect on gluten quality. Heat‐damage caused no apparent alterations in starch physicochemical parameters as measured by scanning electron microscopy, Amylograph pasting, gelatinization ranges, X‐ray diffraction, swelling power and solubility, and water hydratio

ISSN:0038-9056    

DOI:10.1002/star.19930450107

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractStarch granules, normally, contain naturally occurring lipids which are firmly embraced in starch granules and hardly extractable with Et2O. In this paper, the characteristics of introduction of free fatty acids (FFAs) into Gajutsu (Curcuma zedoaria), Teppǒ‐yuri (Lilium longiflorum) and potato starches, being very low in the above “embraced lipids” contents (9.2‐25.6 mg%), were investigated. It was found that the saturated FFAs were more abundantly introduced into them (41.2‐174.7 mg%) than the unsaturated ones (15.9‐46.5 mg%), and the respective starches differed from one another in capacity of introducing each FFA. There was also found some characteristic changes in pasting feature after introduction of FFAs depending upon the respective starches. Furthermore, theirNägeli‐amylodextrins were prepared as a model of their crystalline protion and were subjected to introduction of FFAs. On these results, a possible distributing diagram of the introduced FFAs in a granule of the respective star

ISSN:0038-9056    

DOI:10.1002/star.19930450108

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19930450109

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19930450110

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19930450111

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY