Research Paper
Hochdruckeinfluß auf gelbildende Maltodextrine Teil 2: Untersuchungen zur Primärstruktur; Ergebnisdiskussion und Schlußfolgerungen
H. Schuricht,
L.-G. Fleischer, F. Schierbaum,
H. Schuricht
Technische Universität Berlin, Fachbereich Lebensmittelwissenschaft und Biotechnologie, Invalidenstr. 42, D-10115 Berlin (Deutschland)
Search for more papers by this authorH. Schuricht,
L.-G. Fleischer, F. Schierbaum,
H. Schuricht
Technische Universität Berlin, Fachbereich Lebensmittelwissenschaft und Biotechnologie, Invalidenstr. 42, D-10115 Berlin (Deutschland)
Search for more papers by this authorFirst published: 16 March 1999
1521-379x(199812)50:11_12<512::aid-star512>3.0.co;2-w.fp.png)
Literaturnachweis
- 1 bis 42 s. Teil 1. Starch/Stärke 50 (1998).
- 43 Schierbaum, F., M., Richter, S. Augustat und S. Radosta: Herstel-lung, Eigenschaften und Anwendung gelbildender Stärkehydroly-senprodukte. Deutsche Lebensmittel-Rundschau 73 (1977), 390–394.
- 44 Schierbaum, P.: Gelbildende Maltodextrine — Herstellung, Anwendung und Eigenschaften. Dissertation, Humboldt-Universitat Berlin, 1988.
- 45 Schierbaum, F., und W. Vorwerg: Stärken und ihre Hydrolysate als pharmazeutische Hilfsstoffe. Teil 2: Anwendungsfunktionalitat von alpha-Glucanen in der Pharmazie (2. Abschnitt). Starch/Stärke 48 (1996), 422–426.
- 46 Levine, H., and L. Slack: A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydr. Polym. 6 (1986), 213–244.
- 47 Alexander, R. J.: Carbohydrates used as fat replacers, in: R. J. Alexander, and H. F. Zobel (eds.), Developments in Carbohydrate Chemistry, American Association of Cereal Chemists, St. Paul 1992, 343–370.
- 48
Levine, H., and
L. Slack:
Polymer physicochemical characterization of oligosaccharides,
in: R. B. Friedman (ed.),
Biotechnology of Amylodextrin Oligosaccharides.
ACS symposium series 458,
American Chemical Society, Washington
1991,
219–260.
10.1021/bk-1991-0458.ch016 Google Scholar
- 49 Levine, H., and L. Slack: Influences of the glassy and rubbery states on the thermal, mechanical, and structural properties of doughs and baked products, in: H. Faridi, and J. M. Faubion (eds.), Dough rheology and baked product texture. Van Nostrand Rein-hold, New York 1990, 157–330.
- 50 Schuricht, H., F. Schierbaum, und L.-G. Fleischer: Starch/Stärke 50 (1998).
- 51 Bouchard, J., E., Chornet, and R. P. Overend: High-performance liquid chromatographic monitoring of carbohydrate fractions in partially hydrolyzed corn starches. J. Agric. Food Chem. 36 (1988), 1188–1192.
- 52 Brooks, J. R., and V. K. Griffin: Saccharide analysis of corn syrup solids and maltodextrins using high-performance liquid chromatography. Cereal Chem. 64 (1987), 253–255.
- 53 Praznik, W., R. H. F. Beck, und E. Berghofer: Die molekulare Charakterisierung von hydrolytisch abgebauten Stärken mittels Hochleistungs-GPC-Analyse. Starch/Stärke 39 (1987), 397–402.
- 54 Praznik, W.: GPC-Analyse von Stärkepolysacchariden. Starch/ Stärke 38 (1986), 292–296.
- 55 Richter, M., S. Augustat, und F. Schierbaum: Ausgewählte Methoden der Stärkechemie. Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart 1968.
- 56 Elias, H.-G.: Makromoleküle, Bd. 1, Grundlagen. Hüthig & Wepf Verlag, Basel, Heidelberg, New York 1990.
- 57 Thorn, W.: Unverzweigte und verzweigte α-D-Polyglucane, Mole-kulargewichte, Anteile der Seitenketten und des Basisgerüstes. GIT Fachz. Lab. 1990, 1059–1070.
- 58 Thorn, W., and S. Mohazzeb: Molecular weights, lengths, and distribution of side-chains in α-D-polyglucanes. Starch/Stärke 42 (1990), 373–376.
- 59 Thorn, W., and S. Mohazzeb: α-D-polyglucan-iodine complexes, Starch/Stärke 42 (1990), 455–459.
- 60 Bailey, J. M., and W. J. Whelan: Physical properties of starch, I. Relationship between iodine stain and chain length. J. Biol. Chem. 236 (1961), 969–973.
- 61 Swanson, M. A.: Studies on the structure of polysaccharides, IV. Relation of the iodine color to the structure. J. Biol. Chem. 172 (1948), 825–837.
- 62 Banks, W., C. T., Greenwood, and K. M. Khan: The interaction of linear, amylose oligomers with iodine. Carbohydr. Res. 17 (1971), 25–33.
- 63 Pfannemüller, B., H. Mayerhöfer, und R. C. Schulz: Optische Rotationsdispersion und Circulardichroismus der Jodkomplexe nieder-molekularer Amylosen in Abhängigkeit vom Polymerisationsgrad, 4. Mitteilung. Makromolekulare Chem. 121 (1969), 147–158.
- 64 Whelan, W. J., and J. M. Bailey: The action pattern of potato phosphorylase. Biochem. J. 58 (1954), 560–569.
- 65 Fuller, M., und H. Ottenroth: Diffuse Reflexion in der Infrarot-spektroskopie, Theorie und Anwendungen. Labor Praxis 1991, 742–750.
- 66 Bizot, H., P. Le Bail, B. Leroux, J. Davy, P. Roger, and A. Buléon: Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds. Carbohydr. Polym. 32 (1997), 33–50.
- 67 Roos, Y. H.: Water activity and physical state effects on amorphous food stability. J. Food Process. Preserv. 16 (1993), 433–447.
- 68 Rahman, S.: Food properties handbook, CRC Press, Boca Raton, New York, London, Tokyo 1995.
- 69 Roos, Y. H., M., Karel, and J. L. Kokini: Glass transitions in low moisture and frozen foods: Effects on shelf life and quality. Food Technol. 50 (1996), 95–108.
- 70 Radosta, S., F., Schierbaum, F. Reuther, and H. Anger: Polymer-water interaction of maltodextrins, Part I: Water vapour sorption and desorption of maltodextrin powders. Starch/Stärke 41 (1989), 395–401.
- 71 Jayaprakasha, H. M., K. J., Rao, and W. A. L. Kumar: Studies on the influence of water activity (aw) on the stability of foods — a critical appraisal. J. Food Sci. Technol. 34 (1997), 273–285.
- 72 Thiewes, H. J., and P. A. M. Steeneken: The glass transition and the sub-Tg endotherm of amorphous and native potato starch at low moisture content. Carbohydr. Polym. 32 (1997), 123–130.
- 73 Lelièvre, J.: Thermal analysis of carbohydrates as illustrated by aqueous starch systems, in: R. J. Alexander, and H. F. Zobel (eds.), Developments in Carbohydrate Chemistry. American Association of Cereal Chemists, St. Paul 1992, 137–161.
- 74 Van Camp, J., and A. Huyghebaert: A comparative rheological study of heat and high pressure induced whey protein gels. Food Chem. 54 (1995), 357–364.
- 75 Inaba, H., Y., Hatanaka, T. Adachi, Y. Matsumura, and T. Mori: Changes with retrogradation of mechanical and textural properties of gels from various starches. Carbohydr. Polym. 24 (1994), 31–40.
- 76 Liu, H., J., Lelièvre, and W. Ayoung-Chee: A study of starch gelatinization using differential scanning calorimetry, X-ray, and birefringence measurements. Carbohydr. Res. 210 (1991), 79–87.
- 77 Liu, H., and J. Lelièvre: A differential scanning calorimetry study of glass and melting transitions in starch suspensions and gels. Carbohydr. Res. 219 (1991), 23–32.
- 78 Slade, L., H., Levine, J. Ievolella, and M. Wang: The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure-function relationships of sucrose in cookie and cracker systems. J. Sci. Food Agric. 63 (1993), 133–176.
- 79 Tegge, G.: Stärke und Stärkederivate. Behr's Verlag, Hamburg 1984.
- 80 Chmielewski, M., and J. Jurczak: Application of high-pressure technique to carbohydrates. J. Carbohydr. Chem. 6 (1987), 1–15.
- 81 van Eldik, R.: Reaktionsdynamik in der Chemie von Koordinationsverbindungen — Anwendung von Hochdruck-Techniken. Angew. Chem. 98 (1986), 671–680.
- 82 Matsumoto, K., A., Sera, and T. Uchida: Organic synthesis under high pressure; I. Synthesis 1985, 1–26.
- 83 Balny, C.: Future prospects in high pressure basic bioscience, in: R. Hayashi, and C. Balny (eds.), High Pressure Bioscience and Biotechnology. Progress in Biotechnology, Vol. 13, Proceedings of the International Conference on High Pressure Bioscience and Biotechnology, Kyoto, Japan (November 5–9, 1995). Elsevier Science B. V., Amsterdam, Lausanne, New York, Oxford, Shannon, Tokyo 1996, 7–16.
- 84 Gorinstein, S., and C.-Yi. Lii: The effects of enzyme hydrolysis on the properties of potato, cassava and amaranth starches. Starch/Stärke 44 (1992), 461–466.
- 85 Reuther, F., G. Damaschun, Ch. Gernat, F. Schierbaum, B. Kett-litz, S. Radosta, and A. Nothnagel: Molecular gelation mechanism of maltodextrins investigated by wide-angle X-ray scattering. Colloid & Polymer Sci. 262 (1984), 643–647.
- 86 Rindlav, Å., S. H. D. Hulleman, and P. Gatenholm: Formation of starch films with varying crystallinity. Carbohydr. Polym. 34 (1997), 25–30.
- 87 Schreck, Swetlana: Derivatographische Untersuchungen an Stär-kefraktionen, Dissertation, Humboldt-Universität Berlin, 1989.
- 88 Stute, R.: Hydrothermal modification of starches: the difference between annealing and heat/moisture-treatment. Starch/Stärke 44 (1992), 205–214.
- 89 Kawabata, A., N., Takase, E. Miyoshi, S. Sawayama, T. Kimura, and K. Kudo: Microscopic observation and X-ray diffractometry of heat/moisture-treated starch granules. Starch/Stärke 46 (1994), 463–469.
- 90 Gernat, Ch., S. Radosta, H. Anger, and G. Damaschun: Crystalline parts of three different conformations detected in native and enzymatically degraded starches. Starch/Stärke 45 (1993), 309–314.
