Zusammenfassung
Die Wechselwirkungen verkleisterter, autoklavierter und mit Natronlauge behandelter Stärke mit löslichen Pentosanen und Gliadin werden mit Hilfe der Gelpermeation und mit optischen Methoden untersucht. Die modifizierten Stärken bildeten Komplexe mit den Pentosanen und mit Gliadin im sauren und neutralen Medium, autoklavierte Stärke zeigte die hächste Reaktion. Die unterschiedliche Rolle von Amylose und Amylopection zeigte vorherrschend Amylose-Gliadin und Amylopectin-PentosanKomplexe, während andere Komplexe in kleineren Mengen auftraten.
Summary
The gelatinized, autoclaved and sodiumhydroxide-treated starch preparations were used and their interaction with soluble pentosans and gliadin was analysed. The molecular sieving technique and optical methods were used to detect the complexes formed. The modified starches formed complexes with both soluble pentosans and gliadin in acidic and neutral media (non-ionic molecular forces being involved). The autoclaved starch showed the highest reactivity. The amylose and amylopectin played different roles in the interactions and the aggregates of amylose with gliadin and amylopectin with soluble pentosans were the prevailing forms present in the complexes. Small quantities of other products were also identified.
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Michniewicz, J., Jankiewicz, M. The effect of hydrothermic treatment on the physicochemical properties of rye grain. Z Lebensm Unters Forch 187, 102–106 (1988). https://doi.org/10.1007/BF01042618
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DOI: https://doi.org/10.1007/BF01042618