摘要:

AbstractThe molecular mechanism of amylolytic enzymes has been investigated by differrent methods using amylose, pancreatic and Bac. subt.‐a‐amylases and amyloglucosidase. From the data obtained the following conclusions are drawn: The fitting between substrate and enzyme is induced by the C 3 hydroxyl groups of the substrate. In the course of the fitting hydrogen bonds arise between these hydroxyl groups and those of the enzyme molecule which possess the highest cohesion increment. A new theory is proposed for explaining the high catalytic effectivity of amylolytic enzy

ISSN:0038-9056    

DOI:10.1002/star.19730250102

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractA study on the grafting of styrene on amylose has been made using H2O2as an initiator and Cr3+, Fe2+, Co2+, Cu2+, Zn2+, and Ag+ions as catalyst. It has been shown that with Fe2+ions maximum grafting yield was obtained. The optimum conditions for the preparation of amylose‐g‐poly (styrene) have been set

ISSN:0038-9056    

DOI:10.1002/star.19730250103

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractTwo samples of Tapioca starch of different viscosities have been crosslinked with sodium trimetaphosphate, epichlorohydrin, and phosphorus oxychloride. Of these crosslinking agents, epichlorohydrin is the most efficient, requiring only 0.01 to 0.15% of the reagent on the weight of starch. It is noted that tapioca starch having initially a high viscosity requires less amount of the crosslinking agent for stabilization of its paste viscosity as compared to the starch sample having low initial viscosity.

ISSN:0038-9056    

DOI:10.1002/star.19730250104

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractThe influence of monoglycerides (DGMS), stearoyl‐2‐lactylates (CSL, SSL), and diacetylated tartaric acid esters of monoglycerides (DATE) on amylograph curves of various starches has been investigated. DGMS gave the greatest increase in pasting temperature of wheat and tapioca starch, followed by SSL, CSL and DATE. The pasting temperature of corn and potato starch was less affected by these emulsifiers. Peak viscosity of wheat starch in distilled water was increased by all emulsifiers, and was decreased in tapioca and potato starch.Both pasting temperature and peak viscosity were strongly influenced by variations in pH, and were to some extent also dependent on ion concentration. In hard tap water the peak viscosity was slightly decreased by the anionic emulsifiers (SSL>CSL>DATE), due to the presence of Ca++and Mg++ions, while DGMS gave a higher peak viscosity than in distilled water. DATE seems to be more sensitive to variations in pH or ion concentration than the other emulsifi

ISSN:0038-9056    

DOI:10.1002/star.19730250105

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

Report on the Results Obtained with Dorr‐Oliver Equipment in the Potato Starch IndustryInformation is disclosed regarding throughput capacity, losses and water consumption of combined D‐O DSM potato pulp screening systems and Dorr‐Clone washing systems. All informations were obtained during the 1971 campaign in F

ISSN:0038-9056    

DOI:10.1002/star.19730250106

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250107

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250111

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250101

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY