[Objective] The aim was to explore effects of different curing techniques on starch contents of tobaccos from different growth parts and with varying maturity degrees in order to reduce starch content of Yunnan tobacc...[Objective] The aim was to explore effects of different curing techniques on starch contents of tobaccos from different growth parts and with varying maturity degrees in order to reduce starch content of Yunnan tobacco. [Method] Compar- isons were conducted on tobaccos from upper, middle and down parts （immature, premature, mature and excessive mature） by low temperature and low humidity cur- ing technique, moderate temperature and moderate humidity curing technique, mod- erate temperature and high humidity curing technique to measure starch contents before and after curing. [Result] The results showed starch content of tobacco was increasing upon growth part. Low temperature and low humidity curing technique has poor effects on reduction of starch content; moderate temperature and moderate humidity curing technique improves starch content; moderate temperature and high humidity curing technique dramatically reduces starch content of tobaccos. [Conclu- sion] With consideration of tobacco appearance, inner quality and characters, moder- ate temperature and moderate humidity curing technique is recommended for tobac- co production.展开更多
A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was stat...A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was static fermentation by which oil bodies and starch were separated naturally from tea seeds. By the process, tea seed oil and starch which were in conformity with government standards about edible oil and starch were successfully produced with 16% and 8% of production rate, respectively. The new process has many advantages, such as more simple equipments, lower production cost and whole natural products, etc..展开更多
Starch ofavocado seeds can be used as an alternative source of starch because it contains 80.1% starch. Natural starch can be made into a modified starch, for example dextrin. Dextrin can be made by using acid or enzy...Starch ofavocado seeds can be used as an alternative source of starch because it contains 80.1% starch. Natural starch can be made into a modified starch, for example dextrin. Dextrin can be made by using acid or enzyme hydrolysis. The purposes of this research were determine the concentration of hydrochloric acid （HCl）, the temperature and heating timein the optimum process of hydrolysis of starch into dextrin and to determine the quality of the resulting product dextrin terms of Indonesian National Standard 01-2593-1992. The methode was used in this research is hydrolisis with hydrochloric acid （HCl）. The results processing into starch avocado seed yield is 23.15%. HCl concentration, temperature and heating time significantly affect the value of dextrose equivalent （DE）, viscosity and part soluble in cold water. There is interaction between HCl concentration, temperature and heating time on the value of DE, viscosity and part soluble in cold water. Optimum conditions of process was obtained at a concentration of 0.15 N HCl, 30 minutes heating time and heating temperature of 90 ℃. Dextrose equivalent （DE） value is 19.61%. The value of solubility in cold water is 90.19%. Viscosity value is 1.61 ° E. Dextrin is not accordance with the standards of quality parameters Indonesian National Standard 01-2593-1992. Dextrin produced should be applied to non-food industry.展开更多
[Objective] The technology of using c-amylase and glucoamylase to prepare microporeus potato starch was studied.[ Method ] Taking potato starch as raw materials, starch hydrolysis rate and the oil absorption as a meas...[Objective] The technology of using c-amylase and glucoamylase to prepare microporeus potato starch was studied.[ Method ] Taking potato starch as raw materials, starch hydrolysis rate and the oil absorption as a measure of index, the influences of the reaction temperature, two enzymes proportion, the quantity of enzyme, the chroma of substrate, buffer solution pH and reaction time on microporous potato starch were inves- tigated. [ Result] The experimental results showed that the best technological conditions were reaction temperature 45 ℃, enzyme ratio （ glucoamy- lase/α-amylase）6, the quantity of enzyme （amount of enzyme and starch quality than） is 1.0%, the substrate quantity chroma of 0.14 g/ml, buffer solution pH 4, the reaction time 8 h. In such process condition, the oil adsorption rate of hydrolyzed potato starch was as high as 70.2%, starch hydrolytic ratio was 34.16%. [ Condmion] The study provided a basis for the development and utilization of microporous starch. Key words Microporous starch; Hydrolysis rate; Oil absorption rate; Preparation; Complex enzyme method; China展开更多
基金Supported by China National Tobacco Corporation S&T Project(〔2012〕122)Chongqing Branch Company S&T Project of China National Tobacco Corporation(NY20110601070010)~~
文摘[Objective] The aim was to explore effects of different curing techniques on starch contents of tobaccos from different growth parts and with varying maturity degrees in order to reduce starch content of Yunnan tobacco. [Method] Compar- isons were conducted on tobaccos from upper, middle and down parts （immature, premature, mature and excessive mature） by low temperature and low humidity cur- ing technique, moderate temperature and moderate humidity curing technique, mod- erate temperature and high humidity curing technique to measure starch contents before and after curing. [Result] The results showed starch content of tobacco was increasing upon growth part. Low temperature and low humidity curing technique has poor effects on reduction of starch content; moderate temperature and moderate humidity curing technique improves starch content; moderate temperature and high humidity curing technique dramatically reduces starch content of tobaccos. [Conclu- sion] With consideration of tobacco appearance, inner quality and characters, moder- ate temperature and moderate humidity curing technique is recommended for tobac- co production.
文摘A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was static fermentation by which oil bodies and starch were separated naturally from tea seeds. By the process, tea seed oil and starch which were in conformity with government standards about edible oil and starch were successfully produced with 16% and 8% of production rate, respectively. The new process has many advantages, such as more simple equipments, lower production cost and whole natural products, etc..
文摘Starch ofavocado seeds can be used as an alternative source of starch because it contains 80.1% starch. Natural starch can be made into a modified starch, for example dextrin. Dextrin can be made by using acid or enzyme hydrolysis. The purposes of this research were determine the concentration of hydrochloric acid （HCl）, the temperature and heating timein the optimum process of hydrolysis of starch into dextrin and to determine the quality of the resulting product dextrin terms of Indonesian National Standard 01-2593-1992. The methode was used in this research is hydrolisis with hydrochloric acid （HCl）. The results processing into starch avocado seed yield is 23.15%. HCl concentration, temperature and heating time significantly affect the value of dextrose equivalent （DE）, viscosity and part soluble in cold water. There is interaction between HCl concentration, temperature and heating time on the value of DE, viscosity and part soluble in cold water. Optimum conditions of process was obtained at a concentration of 0.15 N HCl, 30 minutes heating time and heating temperature of 90 ℃. Dextrose equivalent （DE） value is 19.61%. The value of solubility in cold water is 90.19%. Viscosity value is 1.61 ° E. Dextrin is not accordance with the standards of quality parameters Indonesian National Standard 01-2593-1992. Dextrin produced should be applied to non-food industry.
文摘[Objective] The technology of using c-amylase and glucoamylase to prepare microporeus potato starch was studied.[ Method ] Taking potato starch as raw materials, starch hydrolysis rate and the oil absorption as a measure of index, the influences of the reaction temperature, two enzymes proportion, the quantity of enzyme, the chroma of substrate, buffer solution pH and reaction time on microporous potato starch were inves- tigated. [ Result] The experimental results showed that the best technological conditions were reaction temperature 45 ℃, enzyme ratio （ glucoamy- lase/α-amylase）6, the quantity of enzyme （amount of enzyme and starch quality than） is 1.0%, the substrate quantity chroma of 0.14 g/ml, buffer solution pH 4, the reaction time 8 h. In such process condition, the oil adsorption rate of hydrolyzed potato starch was as high as 70.2%, starch hydrolytic ratio was 34.16%. [ Condmion] The study provided a basis for the development and utilization of microporous starch. Key words Microporous starch; Hydrolysis rate; Oil absorption rate; Preparation; Complex enzyme method; China
