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Volatile compounds identified in various starches

Başlık çevirisi mevcut değil.

  1. Tez No: 400172
  2. Yazar: ABDULVAHİT SAYASLAN
  3. Danışmanlar: DR. PAUL A. SEİB, DR. OKKYUNG KİM CHUNG
  4. Tez Türü: Yüksek Lisans
  5. Konular: Ziraat, Agriculture
  6. Anahtar Kelimeler: Belirtilmemiş.
  7. Yıl: 1997
  8. Dil: İngilizce
  9. Üniversite: Kansas State University
  10. Enstitü: Yurtdışı Enstitü
  11. Ana Bilim Dalı: Belirtilmemiş.
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: 50

Özet

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Özet (Çeviri)

Volatiles of commercial starches from wheat, corn, potato, waxy corn, and tapioca as well as laboratory-isolated wheat, corn, and potato starches before and after extractions were analyzed by a purge and trap concentrator interfaced to a gas chromatograph equipped with Fourier transform infrared and mass selective detectors. Laboratory-isolated wheat, corn, and potato starches were extracted with (I) aqueous sodium hydroxide at pH 12.3, 25 ? C, ~38% starch solids for 4 hr, followed by washing, neutralizing, and washing; (ii) aqueous ethanol (75%) at a starch:ethanol ratio of 1:10 (w/v), 25 ? C for 3 hr; or (iii) 1.5% aqueous sodium dodecyl sulfate at a ratio of 1:5 (w/v), 25 ? C for 30 min followed by washing. Laboratory-isolated and extracted starches were stored in closed glass containers at 5 ? C (control) or at 63 ? C for 20 days.Except for commercial wheat and tapioca starches, hexanal was the most abundant compound in all starches as judged by total ion chromatogram (TIC) peak area. In general, the level of total aldehydes was the highest, followed by alcohols, ketones, benzene compounds, organic acids and esters, terpenes, and others. All starches contained almost the same major volatile compounds, namely, 2-propanone, 1-butanol, methylbenzene, hexanal, heptanal, octanal, nonanal, decanal, 2-pentylfuran, 2-ethyl-1-hexanol, benzaldehyde, and tetradecane. Most of the volatiles detected in wheat and corn grains were also identified in their starches.Aqueous sodium hydroxide-extraction reduced the level of total volatiles and changed their composition somewhat in wheat and corn starches. In the case ofpotato starch, however, no difference was observed in the level of total volatiles. After aging of the extracted starches (63 ? C, 20 days) total volatiles did not change in wheat starch, but they increased in corn starch and decreased in potato starch.Aqueous ethanol-extraction reduced the level of total volatiles in wheat starch, but not in corn and potato starches. After aging of the extracted starches, total volatiles increased in wheat starch, but decreased in corn and potato starches.Aqueous sodium dodecyl sulfate-extraction was not effective on wheat starch; however, it caused a substantial increase in the level of total volatiles and of hexanal in corn starch, and reduced total volatiles and hexanal in potato starch. The extraction gave rise to an increase in hexanal and other oxidation products in cereal starches. After aging of the extracted starches, total volatiles and hexanal decreased remarkably in all starches.

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