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Ultracentrifugal studies of potato starch, alpha-amylo-dextrin and their methyl derivativesColes, James Stacy, January 1941 (has links)
Thesis (Ph. D.)--Columbia University, 1941. / Reproduced from type-written copy. Vita. Includes bibliographical references (p. 57-59).
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Phosphorus in starch.Allen, Mary Belle, January 1946 (has links)
Thesis (Ph. D.)--Columbia University. / Vita. Includes bibliographies.
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Food factors affecting metabolic responses to cereal productsGranfeldt, Yvonne. January 1994 (has links)
Thesis (doctoral)--Lund University, 1994. / Added t.p. with thesis statement inserted.
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A quantitative comparison of the influence of neutral salts on the activity of pancreatic amylase and some of the factors involved ...Adams, Mildred, January 1927 (has links)
Thesis (Ph. D.)--Columbia University, 1927. / Vita. Bibliography: p. [42-43].
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Influence of some organic compounds upon the hydrolysis of starch by salivary and pancreatic amylasesNaylor, Nellie May, January 1922 (has links)
Thesis (Ph. D.)--Columbia University, 1923. / Vita. "Reprinted from the Journal of the American chemical society, vol. 44."
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Observations sur les plastes amylifères de haricot, cytise et ricin au cours du développement de la graine et pendant sa germinationSomon, Ernest. January 1900 (has links)
Thèse. Sc. nat. Paris. 1945. No 2972. / Includes bibliographical references (p. [177]-184).
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A study of the action of pancreatic amylase on waxy maize starch ...Mindell, Florence Miriam, January 1946 (has links)
Thesis (PH. D.)--Columbia University, 1946. / Vita. eContent provider-neutral record in process. Description based on print version record. Bibliography: p. 37-39.
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Economics and invention a technological history of the corn refining industry of the United States /Peckham, Brian Winter. January 1900 (has links)
Thesis--University of Wisconsin--Madison. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes footnotes.
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Preparation, structure and properties of octenylsuccinic anhydride modified starchBai, Yanjie January 1900 (has links)
Doctor of Philosophy / Department of Grain Science and Industry / Yong Cheng Shi / The reaction of starch and octenylsuccinic anhydride (OSA) produces lipophilic starch
that has the ability to stabilize oil-in-water emulsions. The functional properties of
octenylsuccinate (OS) starch depend on its molecular structure and distribution of OS groups.
Structures of OSA and OS starches were investigated by NMR spectroscopy. In granular OS
starches, OS groups were substituted at O-2, O-3 positions, but not the O-6 position. Distribution
of OS groups was investigated by enzyme hydrolysis followed by chromatography analysis. OS
substitution predominantly occurred at the amorphous region of the starch granules. OS starch of
degree of substitution (DS) 0.018 had OS groups located close to the branching points, whereas
the OS substitution in OS starch of DS 0.092 occurred near non-reducing ends as well as the
branching points. OS starches with different substitution patterns were prepared from two
approaches. OS starches from the first approach had OS substitution near the branching points or
non-reducing ends, whereas OS starches from the second approach had OS groups distributed
randomly throughout the starch chains. A method of preparing OS starch by dry heating a
mixture of waxy maize starch and OSA was developed. The optimum reaction was investigated
and found to be pH 8.5 by addition of 3% NH4HCO3, 180 °C and 2 h. Reaction efficiency of ca.
90% was obtained at OSA levels from 1 to 6%. The OS starch had a DS of 0.0202 with 98%
solubility when reacted with 3% OSA. Transglucosidation occurred during the reaction. The OS
starch had a degree of branching of 19.8 %. The highly debranched OS starch showed excellent
emulsification property for vitamin E and vitamin A.
The structural changes of insoluble native waxy maize starch granules to cold watersoluble
pyrodextrin during dextrinization under acidic conditions were investigated. We
proposed that the starch was hydrolyzed by acid in the amorphous regions. Unwinding of the
double helices also occurred, and crystallite size decreased. Starch molecules were hydrolyzed
into small molecule fractions but remain in a radial arrangement. Glycosyl linkages including -
(1 2), -(1 6), -(1 2), and -(1 6) linkages were formed and the majority starch chain
terminals were 1,6-anhydro- -D-glucopyranose. Transglucosidation occurred during
dextrinization and the resulted pyrodextrin was highly branched.
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Yeast cultivation on natural starchesHelbig, Nelia Bendana January 1974 (has links)
This research project is concerned with the use of an amylolytic yeast, Endomycopsis sp., for simultaneous production of yeast protein and crude amylase preparations from natural starch materials. The Endomycopsis yeasts were cultivated alone and in combination with other yeasts which are unable to attack starch directly. The propagations
were carried out in the presence of urea and phosphate, under aerobic conditions, with vigorous agitation, at pH 5.0 and 28°C. At daily intervals, the cultures were analyzed for protein yield, cell density, and amylase activity. The cell crop harvested after propagation of Endomycops is yeasts on 6.0% potato media contained 19% protein
and the culture filtrate obtained after biomass separation
had an activity of 1.5 units. Variations in activity and protein content were observed, depending on the starch substrate used, the concentration of urea added, and apparently, the amount of oxygen supplied. Mixed preparations using Candida utilis as ancillary yeast, gave higher protein yields and amylase activities compared to single propagations of Endomycopsis sp. and mixed propagations with Saccharomyces cerevisiae. Purple yam and cassava tubers were examined for protein enrichment and amylase production. It was observed
that the protein content of the cell crops obtained from these substrates could be increased about ten-fold but that the amylase activities of the culture filtrates were very low . / Land and Food Systems, Faculty of / Graduate
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