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The fractionation of wheat starch. Part I. The process of grinding

โœ Scribed by Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N.

Publisher
Wiley (John Wiley & Sons)
Year
1941
Weight
787 KB
Volume
60
Category
Article
ISSN
0368-4075

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โœฆ Synopsis

Tho griiiding of tvlrcnt stnrcli in 11 bnll inill lins been cstrii-aiveIy invcstigatcd. A s griiiding progmsscd, the gnnrilcs wem incrensingly brokcii rip nnd tho stnrcli cstcr.eivcly dopolyniorised. Snrnplcs of the yrorintl atnrcli tvcm frnc. tionnted nt intervals nncl tlie pliysico.cheniicol propertics of the fractions dotcrmiiied. Dry grinding in n bnll inill is considered to bo a gcnernl method of considernble vnliic in inrestigntiiig nribstances of high inolccular tieight.

๐Ÿ“œ SIMILAR VOLUMES

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Tlic rcclncing po\vcrs of the stnrcli frnctions froin gronnd \vhent stnrcli inclicntu tlint fnr-rcncliing clc~~olyiiierisotioii of tho stnrcli miic~ronioleciile Iins tnkcn plncc clnring grinding in n bid1 niill ; tho niolec\*nlnr \vciglits of the frnetinns liiivc been cnlcnlutecl froni the rcchieing

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The S-my diffrnction pnttcrns of ground wheat stnrcli and of its frnctions hare been examined by tlie Debyo-Scherrer technique. Tlio .\T.rny patterns of the Iicnt-dried fractions are dilferent from thosc of tho fractions prepared by precipitntion with nlcoliol. Tlio S-rny pattern of wheat starch ia