{"title":"淀粉与面筋的分离:5 .面粉戊聚糖在小麦淀粉生产中的问题","authors":"K. A. Clendenning, D. E. Wright","doi":"10.1139/CJR50F-035","DOIUrl":null,"url":null,"abstract":"The voluminous starch sludge or \"squeegee\" fraction, obtained with all known methods of wheat starch manufacture, consists of strongly hydrated pentosan masses in which starch granules are embedded. The pentosans of the bran and endosperm both contribute to the formation of these heterogeneous complexes. The \"squeegee\" starch fraction is not abolished by allowing the crude starch slurries to ferment, by exposing them briefly to mildly acid or alkaline solutions, or to C2−C12 monohydric alcohols. The pentosan and protein contents of this low quality starch fraction may be greatly reduced by 24–48 hr. digestion in dilute acid at pH 2.0 before recovering the starch on the centrifuge.","PeriodicalId":9392,"journal":{"name":"Canadian journal of research","volume":"19 1","pages":"390-400"},"PeriodicalIF":0.0000,"publicationDate":"1950-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":"{\"title\":\"SEPARATION OF STARCH AND GLUTEN: V. PROBLEMS IN WHEAT STARCH MANUFACTURE ARISING FROM FLOUR PENTOSANS\",\"authors\":\"K. A. Clendenning, D. E. Wright\",\"doi\":\"10.1139/CJR50F-035\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The voluminous starch sludge or \\\"squeegee\\\" fraction, obtained with all known methods of wheat starch manufacture, consists of strongly hydrated pentosan masses in which starch granules are embedded. The pentosans of the bran and endosperm both contribute to the formation of these heterogeneous complexes. The \\\"squeegee\\\" starch fraction is not abolished by allowing the crude starch slurries to ferment, by exposing them briefly to mildly acid or alkaline solutions, or to C2−C12 monohydric alcohols. The pentosan and protein contents of this low quality starch fraction may be greatly reduced by 24–48 hr. digestion in dilute acid at pH 2.0 before recovering the starch on the centrifuge.\",\"PeriodicalId\":9392,\"journal\":{\"name\":\"Canadian journal of research\",\"volume\":\"19 1\",\"pages\":\"390-400\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1950-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"8\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian journal of research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1139/CJR50F-035\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian journal of research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1139/CJR50F-035","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
SEPARATION OF STARCH AND GLUTEN: V. PROBLEMS IN WHEAT STARCH MANUFACTURE ARISING FROM FLOUR PENTOSANS
The voluminous starch sludge or "squeegee" fraction, obtained with all known methods of wheat starch manufacture, consists of strongly hydrated pentosan masses in which starch granules are embedded. The pentosans of the bran and endosperm both contribute to the formation of these heterogeneous complexes. The "squeegee" starch fraction is not abolished by allowing the crude starch slurries to ferment, by exposing them briefly to mildly acid or alkaline solutions, or to C2−C12 monohydric alcohols. The pentosan and protein contents of this low quality starch fraction may be greatly reduced by 24–48 hr. digestion in dilute acid at pH 2.0 before recovering the starch on the centrifuge.
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