Die letzten zehn Jahre Stärke‐Forschung
1960
Whistler, Roy L. | Spencer, W William
A survey was given on the results of starch research, which have been achieved during the past ten years. By means of an electronic microscope, new knowledge was gained on the formation and the construction of cereal starch grains. Economic methods for the separation of amylose and amylopectin were developed. In addition, extensive experiments for the cultivation of corn with high amylose content were carried through, which have already led to the development of various corn grades with an amylose content of up to 75%. By continuation of the experiments, it is hoped to increase the amylose content of corn starch to 90 to 95%. New knowledge was gained about the enzymatic synthesis and degradation of starch. Hereby alpha‐amylase, beta‐amylase, R‐enzyme, Q‐enzyme and phosphorylase play a particular part. Alpha‐amylase and beta‐amylase are, for example, important for the formation of fermentable sugars, serving as yeast nutrition in the production of bakery goods, giving the desired flavour to bakery products and contributing to the brown color of the crust. Another important sector of starch research are the starch derivates. Of starch esters starch phosphates and sulphates with low degree of substitution achieved particular technical significance. Starch ethers are suitable as sizing agents or glues in the textile, paper and adhesive industries. Oxidized starch is used in the production of coated papers.
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