CROSS-LINKED RS4 TYPE RESISTANT STARCH: NEW TYPE OF DIETARY FIBER, RS4 TYPE RESISTANT STARCH: PREPARATION, PROPERTIES AND HEALTH BENEFITS Год выпуска: 2010Автор: Kyungsoo WooИздательство: Страниц: 128ISBN: 3838322878Описание Food grade resistant starches (RS) were prepared from 11 starches by reacting starch with a mixture of sodium trimetaphosphate and sodium tripolyphosphate in aqueous alkaline slurry. The products belong to RS4 and contain up to 100% RS when assayed with the total dietary fiber method 991.43 of the Association of Official Analytical Chemists. The RS4 starches showed low swelling power (3g/g) after gelatinization in excess water. Reversibly swellable distarch phosphates with medium swelling power (4-12g/g) were also prepared by pre-swelling of starch in aqueous alkaline solution with salt, cross-linking, purifying and gelatinizing in hot water (95°C). After 6 cycles of swelling in hot water and oven drying, a medium swelling starch made from wheat lost negligible mass and maintained granule integrity. Hamsters fed 10% of low swelling RS4 wheat starch compared to same level of cellulose in their diet showed 1) lower feed consumption, 2) lower weight gain, 3) higher...
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Алексей Здравствуйте, нам выставили оценки за курсовые за обе курсовые нам поставили 4 при защите, ей видимо в курсовой просто не понравилось негативное отношение к оценщикам, поэтому она и поставила такие оценки, а в переделанной работе это все было убрано и она поставила более высокие оценки, а по банковскому делу поставили 5. Так что все хорошо. Спасибо большое!
