Morphology, chemical structure, properties and applications of wheat B-Starch;Morfologie, chemická struktura, vlastnosti a možnost využití pšeničného B-škrobu

Chemicke Listy

Volumn 104, Issue 5, 2010, Pages 318-325

  Šárka, Evžen ^a   Bubník, Zdeněk ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77953901933     PISSN: 00092770     EISSN: 12137103     Source Type: Journal    
DOI: None     Document Type: Article

References (58)

1. Becker A., Hill S. E., Mitchell J. R.: Starch/Stärke 53, 121 (2001).
2. Šárka E., Bubník Z.: Starch/Stärke 61, 457 (2009).
3. Farmakis L., Sakellaraki J., Koliadima A., Gavril D., Karaiskakis G.: Starch/Stärke 52, 275 (2000).
4. Park S. H., Wilson J. D., Seabourn B. W.: J. Cereal Sci. 49, 98 (2009).
5. Otsuka M., Hasegawa H., Matsuda Y.: Chem. Pharm. Bull. 45, 894 (1997).
6. Leeb C. V., Schumann H. P., v knize Product Design and Engineering. Best Practices. Volume 2, Raw materials, Additives and Applications (Bröckel U., Meier W., Wagner G., ed.), kap. Starch and starch-based products. Wiley-VCH, Weinheim 2007.
7. Ao Z., Jane J.-L.: Carbohydr. Polym. 67, 46 (2007).
8. Bechtel D. B., Zayas I., Dempster R., Wilson J. D.: Cereal Chem. 70, 238 (1993).
9. Raeker M. O., Gaines C. S., Finney P.L., Donelson T.: Cereal Chem. 75, 721 (1998).
10. Kupec J., Charvátová K., Křesálková M.: Chem. Listy 97, 155 (2003).
11. Morrison W. R., v knize Wheat is Unique (Pomeranz Y., ed.), kap. Uniqueness of wheat starch. American Association of Cereal Chemists, St. Paul, Minnesota 1994.
12. Van Hung P., Morita N.: Starch/Stärke 57, 413 (2005).
13. Yoo S.-H., Jane J.-L.: Carbohydr. Polym. 49, 297 (2002).
14. Takeda C., Takeda Y., Hizukuri S.: Cereal Chem. 60, 212 (1983).
15. Stawski D.: Food Chem. 110, 777 (2008).
16. Jones A., Urban J., Copikova J.: Biol. Plant. 42, 303 (1999).
17. Šimková D., Papoušková L.: Enzymatic determination of amylose/amylopectin content in samples of winter wheat and in starch of potato varieties for industry utilisation. Sborník 4. konference Polysacharidy/ Po-lysaccharides (CD-ROM), ČSCH, Praha, 13.-14.11.2008.
18. Eliasson A.-C., v knize: Wheat is Unique (Pomeranz Y., ed.), kap. Characterisation of wheat starch and gluten as related to end-use properties. American Association of Cereal Chemists, St. Paul, Minnesota 1994.
19. Salman H., Blazek J., Lopez-Rubio A., Gilbert E., Hanley T., Copeland L.: Carbohydr. Polym. 75, 420 (2009).
20. Peat S., Whelan W. J., Thomas G. J.: J. Chem. Soc. Chem. Commun. 1952, 4546.
21. Bertoft E., v knize: Starch in Food: Structure, Function and Applications. (Eliasson A.-C., ed.) kap. Analysing starch structure. Woodhead Publishing Limited, Cambridge 2004.
22. Wong K. S., Jane J.-L.: J. Liq. Chromatography 20, 297 (1997).
23. Griffin G. J. L., v knize: Wheat is Unique (Pomeranz Y., ed.), kap. Wheat starch in the formulation of degradable plastics. American Association of Cereal Chemists, St. Paul, Minnesota 1994.
24. Sahlström S., Bævre A. B., Bråthen E.: J. Cereal Sci. 37, 285 (2003).
25. Tang H., Ando H., Watanabe K., Takeda Y., Mitsunaga T.: Carbohydr. Res. 330, 241 (2001).
26. Velíšek J.: Chemie potravin 1. OSSIS, Tábor 1999.
27. Vermeylen R., Goderis B., Reynaers H., Delcour J. A.: Carbohydr. Polym. 62, 170 (2005).
28. French D.: Denpun Kagaku 19, 8 (1972).
29. Jane J.-L., v knize: Starch. Structure and Functionality. (Frazier P. J., Richmond P., Donald A. M., ed.), kap. Starch functionality in food processing. The Royal Society of Chemistry, Cambridge 1997
30. Morrison W. R.: J. Cereal Sci. 8, 1 (1988).
31. Yu L. Dean K., Li L.: Progress in Polym. Sci. 31, 576 (2006).
32. Lauro M., Suortti T., Poutanen K., v knize: Starch. Structure and Functionality. (Frazier P. J., Richmond P., Donald A. M., ed.), kap. The role of amylose-lipid complex in the enzymatic hydrolysis of starch granules. The Royal Society of Chemistry, Cambridge 1997.
33. Tester R.F., v knize: Starch. Structure and Functionality. (Frazier P. J., Richmond P., Donald A. M., ed.), kap. Starch: The polysaccharide fractions. The Royal Society of Chemistry, Cambridge 1997.
34. Murphy P., v knize: Handbook of Hydrocolloids. (Phillips G. O., Williams P. A., ed.), http://knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=168&VerticalID=0 kap. Starch. Woodhead Publishing 2000.
35. Van Hung P., Morita N.: Carbohydr. Polym. 59, 239 (2005).
36. Eliasson A.-C., Karlsson R.: Starch/Stärke 35, 130 (1983).
37. Soulaka A. B., Morrison W. R.: J. Sci. Food Agric. 36, 709 (1985).
38. Peng M., Gao M., Abdel-Aal E.-S. M., Hucl P., Chibbar R. N.: Cereal Chem. 76, 375 (1999).
39. Seib P.A.: Oyo Toshitsu Kagaku 41, 49 (1994).
40. Ghiasi K., Hoseney R.C., Varriano-Marston E.: Cereal Chem. 25, 111 (1982).
41. Knight J. W., Olson R. M., v knize: Starch: Chemistry and Technology. (Whistler L. R., ed.), kap. XV. Academic Press, New York 1965-1967.
42. Galliard T., Bowler P., Towersey P. J.: v knize Wheat is Unique (Pomeranz Y., ed.), kap. Minor components of wheat starch and their technological significance. American Association of Cereal Chemists, St. Paul, Minnesota 1994.
43. Meusser F., Althoff F., Huster H., v knize: Wheat is Unique (Pomeranz Y., ed.), kap. Developments in the extraction of starch and gluten from wheat flour and wheat kernels. American Association of Cereal Chemists, St. Paul, Minnesota 1994.
44. Zwitserloot W. R. M., v knize: Wheat is Unique (Pomeranz Y., ed.), kap. Production of wheat starch and gluten: Historical review and development into new approach. American Association of Cereal Chemists, St. Paul, Minnesota 1994.
45. Yonemoto P., Calori-Domingues M. A., Franco C. M. L.: Ciencia e Tecnologia de Alimentos 27, 761 (2007).
46. Manelius R., Qin Z., Avall A. K., Andtfolk H., Bertoft E.: Starch/Stärke 49, 142 (1997).
47. Sakintuna B., Budak O., Dik T., Yondem-Makascioglu F., Kincal N. S.: Chem. Eng. Commun. 190, 883 (2003).
48. Robins C., Bridge A., Stuart T.: Patent WO/1995/018776.
49. Ahamed N. T., Singhal R. S., Kulkarni P. R., Kale D. D., Mohinder P.: Carbohydr. Polym. 31, 157 (1996)
50. Bae S. O., Lim S. T.: Cereal Chem. 75, 449 (1998).
51. Chiotelli E., Le Meste M.: Cereal Chem. 79, 286 (2002).
52. MacGregor A. W., Morgan J. E.: Cereal Foods World 31, 688 (1986).
53. Soulaka A. B., Morrison W. R.: J. Sci. Food Agric. 36, 719 (1985).
54. Sebecic B., Sebecic B.: Starch/Stärke 51, 445 (1999).
55. Zhao J. G., Whistler R. L.: Food Technol. 48, 104 (1994).
56. Bohačenko I., Vydrová H. ve skriptu Technologie sacharidů (Kadlec P., ed.), kap. Chemie a technologie škrobu. VŠCHT, Praha 2000.
57. Kodet J., Babor K.: Modifikované škroby, dextriny a lepidla. SNTL, Praha 1991.
58. Firemní literatura GEA Westfalia Separator, http://www.westfalia-separator.com/downloads/pdf/9997-0816-000.pdf, staženo 26.4.2009.