ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
Collection
Publisher
Years
  • 1
    Electronic Resource
    Electronic Resource
    Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The reversibility of salt effects on the gelatinization of potato starch was investigated. Following the immersion of starch into sodium sulfate or sodium bromide solution, increase or decrease respectively in the structural stability of starch was noted. By washing salt-treated starch with water, the most retained salt was eliminated, and the gelatinization temperature and enthalpy resumed the values of the original control starch. Treating alternately with sodium sulfate and sodium bromide solution, the retained salt and gelatinization characteristics of starch changed reversibly depending on the kind of salt. The type of gelatinization behavior of starch in solutions containing different salts could be used to assess the magnitude of salt effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11283.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gelatinization of isolated starches and starches in food sections can be examined under a wide range of conditions in an air-tight cell of the DTA apparatus. The specific gelatinization parameters of starches can be determined from endothermal peaks of DTA curves. Temperatures at the onset and peak of endothermal curves are characteristic of various starches. Gelatinization temperatures of starches in foods were substantially higher than temperatures of the isolated starches.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06440.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Reversible Molecular Rearrangement of Slightly Acid-treated Starches (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The reersible association and dissociation of starch chain populations obtained from acid-treated starches (ATSs) was investigated. Potato starch, both nonglutinous and glutinous rice starches and sago starch were suspended in 15% sulfuric acid until 1% hydroysis occured. These ATSs had relative molecular weight ranges of 25,00–29,000 daltons. In water, about half the molecules were reconstituted into large aggregates of a few million daltons. This change in molecular size depended on presence of potassium chloride. It was not observed in debranched samples. The aggregates showed a clear endothermic peak on a DSC curve. Thus, the reversibly rearranging starch chain populations were not linear, but were branched and had some type of ordered structure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb05581.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Melting Behavior of Gels Prepared from Isolated Subunits of Collagen (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Acid-soluble collagen (ASC) was prepared from fresh pigskin corium, and denatured under mild conditions to obtain a mixture of parent gelatins. The mixture was precipitated with ammonium sulfate and preliminarily fractionated into four fractions by step-wise redissolution in ammonium sulfate solutions of decreasing concentration. From these fractions, substantially pure α1, α2, β11, and β12 peptide chains could be obtained by CM-cellulose ion-exchange chromatography. Differential scanning calorimetry (DSC) of the melting process of these peptide gels demonstrated that the thermal stability of α2-gel was very much lower than that of α1-gel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07881.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...