Starch and its Derivatives. By J. A. Radley.

Caesar, G. V.

doi:10.1021/j150407a022

Cited by 5 publications

(4 citation statements)

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“…These results are in accord with those of Ueno et al [6], Sriuastaua et al [5] and Brimhall [l], particularly for the dextrins of ragi, wheat and rice starches. On the other hand, the results of alkali lability value for dextrins ofjowar starch are similar to that of Caesar and Cushing [17]. According to them the alkali lability value of British gum preparation from corn starch increase up to 135 min and falls abruptly in the later stages of dextrinization.…”

Section: Alkali Lability Value (Alv)supporting

confidence: 70%

Preparation and Some Physicochemical Properties of Pyrodextrins of Ragi, Wheat, Jowar and Rice Starches

Wankhede

Umadevi

1982

Starch Stärke

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Ragi (Eleusine coracana), wheat (Triticum aestivurn), jowar (Sorghum vulgare) and rice (Oryza sativu) starches (moisture content 8% f 2%) were dextrinized in the absence of any added catalyst at 200°C f 5°C. The changes in the physicochemical properties of dextrins during pyrodextrinization process were investigated. The results of the present investigation revealed that the progressive increase in the solubility, reducing power and alkali lability values while considerable decrease in P-amylolysis limit and iodine affinity values of pyrodextrins could be correlated to the initial hydrolysis, increase in the degree of branching during transglycosidation and elaboration of thermal degraded products during the pyrodextrinization of starches. Darstellung und einige physikalisch-chemische Eigenschaften derPyrodextrine von Ragi-, Weizen-, Jowar-und ReisstHrken. Ragi (Eleusine coracunu)-, Weizen (Triticum aestiuum)-, Jowar (Sorghum vu1gare)und Reis (Oryza sativa)-starken wurden in Abwesenheit jeglicher Katalysatoren bei 200°C dextriniert. Die Anderung der physikalisch-chemischen Eigenschaften wahrend des Pyrodextrinierungsprozesse wurden bestimmt. Die Ergebnisse zeigen, daD die fortschreitende Erhohung von Loslichkeit, Reduktionsvermogen und Alkalilabilitat bei betrachtlicher Verminderung der P-Amylolysegrenze und der Iodaffinitiit der Pyrodextrine mit der anfanglichen Hydrolyse, der Erhohung des Verzweigungsgrades wahrend der Transglycosidierung und der Ausbildung thermisch abgebauter Produkte im Verlaufe der Pyrodextrinierung der Starken in Beziehung zu bringen sind. Reducing power (Ferricyanide number) of pyrodextrinsReducing value (expressed as Ferricyanide number) of the pyrodextrins was determined by the procedure of Schoch (1 2). Determination of Alkali Lability Value (ALV)This was performed according to the procedure of Evans and Caldwell [13], using 50 mg of dextrin samples. 162 starch/starke 34 (1982) Nr. 5 , S. 162-165 0

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Section: Alkali Lability Value (Alv)supporting

confidence: 70%

Preparation and Some Physicochemical Properties of Pyrodextrins of Ragi, Wheat, Jowar and Rice Starches

Wankhede

Umadevi

1982

Starch Stärke

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“…It is readily evident that the adsorption density of dextrin onto talc is much lower as compared to that of guar gum. It is well-known , that the two neighboring hydroxyl groups in galactomannan such as guar gum have cis-configuration while those in dextrin have a trans-configuration. The higher affinity of guar gum toward talc may be attributed to its higher molecular weight in addition to the more favorable conformation of the cis -hydroxyl groups of guar gum to associate with the mineral sites vis-à-vis the trans -hydroxyl groups of dextrin .…”

Section: Resultsmentioning

confidence: 99%

Adsorption of Dextrin and Guar Gum onto Talc. A Comparative Study

1997

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The interaction of guar gum and dextrin with talc has been investigated through adsorption, flotation, and electrokinetic measurements. The adsorption densities are independent of pH and the isotherms exhibit Langmuirian behavior. Higher adsorption density of guar gum onto talc is observed vis-a `-vis that of dextrin. Pretreatment of talc with a complexing agent such as ethylenediaminetetraacetate results in a decrease in the adsorption density, highlighting the importance of metallic magnesium sites for the adsorption process. The adsorption density of guar gum is decreased when the talc sample is subjected to leaching and/or calcination attesting to the contribution of metallic sites and brucite structure in enhancing the adsorption process. An increase in the surface face-to-edge ratio leads to increase in adsorption density. The flotation recoveries are independent of pH, with the guar gum exhibiting better depressant ability compared to dextrin, complementing the adsorption results. However, polymer depressant ability is reduced in the case of leached or calcined talc sample in comparison to that on talc. Electrokinetic measurements portray conformational rearrangements of macromolecules with the loading, resulting in the shift of the shear plane, further away from the interface. Coprecipitation, conductance, and viscosity tests confirm polymer-magnesium ion interaction in the bulk solution. The adsorption process is governed by hydrogen bonding as well as chemical interaction between the polysaccharides and the surface metal hydroxide groups of talc. The better depressant activity of guar gum may be attributed to its more favorable cisconfiguration of the hydroxyl groups as opposed to the trans-hydroxyl groups of dextrin, apart from its higher molecular weight.

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“…15 It was followed in 1965 by a monograph by Thoma and Stewart, 18 and in 1968 by Caesar. 19 French's, otherwise excellent, monograph contained the first misinformation on the toxicity of CDs:…”

Section: Systematic Studies On Cds and Their Inclusion Complexes: Fro...mentioning

confidence: 99%