{"id":10099,"date":"2024-10-04T16:48:46","date_gmt":"2024-10-04T16:48:46","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=10099"},"modified":"2024-10-04T16:48:46","modified_gmt":"2024-10-04T16:48:46","slug":"general-rule","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/general-rule\/","title":{"rendered":"Amilozu s\u0131n\u0131fland\u0131rmak i\u00e7in genel kural nedir?"},"content":{"rendered":"<h1>Amilozu s\u0131n\u0131fland\u0131rmak i\u00e7in genel kural nedir?<\/h1>\n<p>Bile\u015fime g\u00f6re (kuru bazda i\u00e7erik)<br \/>\n1.1 Glikoz: Hammadde olarak ni\u015fasta veya amilopektinden, s\u0131v\u0131la\u015ft\u0131rma ve sakkarifikasyondan sonra elde edilen ve rafine edilen, glikoz bile\u015fenleri i\u00e7eren glikoz s\u0131v\u0131s\u0131.<br \/>\n1.1.1 95%'nin \u00fczerindeki glikoz: Glikoz monohidrat, susuz glikoz, kristalize glikoz gibi 95%'ye e\u015fit veya daha y\u00fcksek glikoz i\u00e7eri\u011fine sahip \u00fcr\u00fcnler.<\/p>\n<p>1.1.2 30%'nin \u00fczerinde glikoz: Glikoz \u015furubu, tam toz \u015feker gibi 30%'ye e\u015fit veya daha y\u00fcksek glikoz i\u00e7eri\u011fine sahip \u00fcr\u00fcnler.<br \/>\n1.2 Maltoz: Hammadde olarak ni\u015fasta veya amilopektinden yap\u0131lan, s\u0131v\u0131la\u015ft\u0131r\u0131lm\u0131\u015f, sakarize edilmi\u015f, rafine edildikten sonra yap\u0131lan, \u00fcr\u00fcn\u00fcn maltoz bile\u015fimini i\u00e7eren maltoz s\u0131v\u0131s\u0131.<br \/>\n1.2.1 95% veya daha fazla maltoz: kristal maltoz gibi \u00fcr\u00fcn\u00fcn 95%'sine e\u015fit veya daha fazla maltoz i\u00e7eri\u011fi.<br \/>\n1.2.2 70%'nin \u00fczerinde maltoz: y\u00fcksek maltoz gibi 70%'ye e\u015fit veya daha fazla maltoz i\u00e7eri\u011fine sahip \u00fcr\u00fcnler.<br \/>\n1.2.3 50%'nin \u00fczerinde maltoz: maltoz \u015furubu gibi 50%'ye e\u015fit veya daha y\u00fcksek maltoz i\u00e7eri\u011fine sahip \u00fcr\u00fcnler.<br \/>\n1.2.4 25%'nin \u00fczerinde maltoz: maltoz \u015furubu gibi 25%'ye e\u015fit veya daha y\u00fcksek maltoz i\u00e7eri\u011fine sahip \u00fcr\u00fcnler.<br \/>\n1.3 Fruktoz: Hammadde olarak ni\u015fasta veya amiloz kullan\u0131larak s\u0131v\u0131la\u015ft\u0131rma, sakkarifikasyon, izomerizasyon ve rafinasyon yoluyla elde edilen fruktoz i\u00e7eren \u00fcr\u00fcnler.<br \/>\n1.3.1 99% veya daha fazla fruktoz: \u00dcr\u00fcn\u00fcn 99%'ye e\u015fit veya daha fazla fruktoz i\u00e7eri\u011fi, \u00f6rne\u011fin kristal fruktoz.<br \/>\n1.3.2 90% veya daha fazla fruktoz: fruktoz i\u00e7eri\u011fi 90%'ye e\u015fit veya daha fazla olan \u00fcr\u00fcnler.<br \/>\n1.3.3 55%'nin \u00fczerinde fruktoz: F55 fruktoz \u015furubu gibi 55%'ye e\u015fit veya daha y\u00fcksek fruktoz i\u00e7eri\u011fine sahip \u00fcr\u00fcnler.<br \/>\n1.3.4 42%'nin \u00fczerinde fruktoz: F42 fruktoz \u015furubu gibi fruktoz i\u00e7eri\u011fi 45%'ye e\u015fit veya daha fazla olan \u00fcr\u00fcnler.<br \/>\n1.4 Maltodekstrin: Ni\u015fasta veya amilopektinden yap\u0131lm\u0131\u015f, s\u0131v\u0131la\u015ft\u0131r\u0131lm\u0131\u015f, rafine edilmi\u015f, konsantre edilmi\u015f (veya spreyle kurutulmu\u015f) ve serbest ni\u015fasta i\u00e7ermeyen \u00fcr\u00fcnler<br \/>\n1.4.1 MD30: DE\uff1e20%1.4.2 MD20: 16%\u2264DE\u226420%1.4.3 MD15: 11%\u2264DE\uff1c16%1.4.4 MD10: DE\uff1c11%<br \/>\nNot 1: DE de\u011feri, indirgen \u015fekerin (glikoz cinsinden) ni\u015fasta hidrolizat\u0131n\u0131n kuru maddesine oran\u0131d\u0131r. Not 2: MD, maltodekstrinin k\u0131saltmas\u0131d\u0131r<br \/>\n1.5 Oligosakkaritler: Oligosakkaritler olarak da bilinen molek\u00fcler yap\u0131, glikozidik ba\u011flarla ba\u011flanm\u0131\u015f 10 (dahil) veya daha az monosakkarit molek\u00fcl\u00fcne ve \u00fcr\u00fcn olu\u015fumuna sahiptir.<br \/>\n1.5.1 Oligomerik izomaltoz: izomaltoz (IG2), Panoz (P), izomaltotrioz (IG3) ve (Gn)'den fazla \u00fcr\u00fcn i\u00e7eren tetrasakkaritlerin \u03b1-1,4 glikosidik ba\u011f\u0131n\u0131n ana bile\u015fenidir.<br \/>\n1.5.2 Oligomaltoz: \u03b1-1,4 glikozidik ba\u011flarla ba\u011flanm\u0131\u015f glikoz, polimerizasyon derecesi 3 ~ 7 \u00fcr\u00fcn elde etmek i\u00e7in.<br \/>\n1.5.3 Oligofruktoz: esas olarak \u03b2 (2 \u2192 1) glikozidik ba\u011f ile fruktoz [az miktarda \u03b2 (2 \u2192 6) glikozidik ba\u011f ba\u011flant\u0131s\u0131 i\u00e7eren, polimerizasyon derecesi 2 ~ 9 \u00fcr\u00fcn.<br \/>\n1.5.4 Di\u011fer oligosakkaritler: oligo-ksil\u00fcloz, fruktoz, pamuk tohumu \u015fekeri, oligo-gentianoz, izomaltuloz, laktuloz, oligo-izomaltuloz, oligo-kitosan, oligogalaktoz gibi.<br \/>\n1.6 \u015eeker alkol\u00fc: ni\u015fasta veya amilopektin veya hammadde olarak ni\u015fasta d\u0131\u015f\u0131ndaki karbonhidratlar, hidroliz ve ard\u0131ndan hidrojenasyon veya fermantasyon veya ikiden fazla karbonil grubu i\u00e7eren \u00fcr\u00fcnlerin rafine edilmesinin enzim katalitik y\u00f6ntemi ile elde edilen \u00fcr\u00fcn.<br \/>\n1.6.1 Sorbitan (\u015feker) alkol: sorboz ve heksozun hidrojenasyonu ile elde edilen \u00fcr\u00fcnler. 1.6.2 Maltitol: maltozun hidrojenasyonu ile elde edilen \u00fcr\u00fcnler<br \/>\n1.6.3 Mannitol: mannozun hidrojenasyonu ile \u00fcretilen \u00fcr\u00fcnler 1.6.4 Ksilitol: ksilozun hidrojenasyonu ile \u00fcretilen \u00fcr\u00fcnler.<br \/>\n1.6.5 Eritritol: 1,2,3,4-b\u00fctanetetetraol olarak da bilinir, ayr\u0131\u015ft\u0131rmada alg, liken ve otlardan, ayn\u0131 zamanda \u00fcr\u00fcn\u00fcn eritrosin indirgenmesiyle. 1.6.6 \u0130zomalt keton \u015feker alkol\u00fc: hidrojene izomalt keton \u015fekeri veya izomalt keton \u015feker alkol\u00fc olarak da bilinir, \u03b1-D-furan glukozil-1,6-D sorbitol (\u015feker) alkol\u00fc ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f bir \u00fcr\u00fcn. 1.6.7 Prosoxylan gibi di\u011fer \u015feker alkolleri.<br \/>\n1.7 Kompozit \u015feker (alkol): iki veya daha fazla ni\u015fasta \u015fekeri veya \u015furuplu kompozit bira, kompozit oligosakkarit \u015furubu (toz) gibi \u00fcr\u00fcne kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f di\u011fer bile\u015fenler ekleyin.<br \/>\n1.8 Di\u011fer kategoriler: ksiloz, riboz, mannoz, eritroz, glukonat ve t\u00fcrevleri, modifiye glukoz gibi yukar\u0131daki kategorilere dahil olmayan \u00fcr\u00fcnler.<br \/>\nFiziksel forma g\u00f6re<br \/>\nS\u0131v\u0131 ni\u015fasta \u015fekeri: Glikoz \u015furubu, maltoz \u015furubu, F55 fruktoz \u015furubu, F42 fruktoz \u015furubu gibi son \u00fcr\u00fcnleri s\u0131v\u0131 formda olan \u00fcr\u00fcnler.<br \/>\nKat\u0131 ni\u015fasta \u015fekeri: kristalize glikoz, tam \u015feker tozu, kristalize maltoz, kristalize fruktoz, maltodekstrin gibi son \u00fcr\u00fcn kat\u0131d\u0131r.<br \/>\n\u00dcr\u00fcn kullan\u0131m\u0131na g\u00f6re<br \/>\nG\u0131da End\u00fcstrisi i\u00e7in Ni\u015fasta \u015eekeri: Eritritol gibi g\u0131da end\u00fcstrisinde kullan\u0131lan \u00fcr\u00fcnler \u00e7ikolata, unlu mamuller, alkols\u00fcz i\u00e7ecekler, \u015fekerleme vb. \u00fcr\u00fcnlerde kullan\u0131labilir.<br \/>\n\u0130la\u00e7 End\u00fcstrisi i\u00e7in Ni\u015fasta \u015eekeri: Ksilitol gibi ila\u00e7 end\u00fcstrisinde kullan\u0131lan \u00fcr\u00fcnler, diyabet hastalar\u0131 i\u00e7in besin takviyesi ve yard\u0131mc\u0131 terap\u00f6tik ajanlar olarak kullan\u0131labilir.<br \/>\nYem end\u00fcstrisi i\u00e7in amiloz: yem end\u00fcstrisinde kullan\u0131lan oligosakkaritler gibi yem katk\u0131 maddesi olarak kullan\u0131lan \u00fcr\u00fcnler.<br \/>\nDi\u011fer End\u00fcstriler i\u00e7in Ni\u015fasta \u015eekeri: Di\u015f macunlar\u0131nda yard\u0131mc\u0131 madde, nemlendirici ve antifriz olarak kullan\u0131lan sorbitol gibi di\u011fer end\u00fcstrilerde kullan\u0131lan \u00fcr\u00fcnler.<\/p>","protected":false},"excerpt":{"rendered":"<p>Amilozu s\u0131n\u0131fland\u0131rmak i\u00e7in genel kural nedir? Bile\u015fime g\u00f6re (kuru bazda i\u00e7erik) 1.1 Glikoz: Hammadde olarak ni\u015fasta veya amilopektinden, s\u0131v\u0131la\u015ft\u0131rma ve sakarifikasyondan sonra yap\u0131lan ve rafine edilen, glikoz bile\u015fenleri i\u00e7eren glikoz s\u0131v\u0131s\u0131. 1.1.1 95%'nin \u00fczerinde glikoz: glikoz monohidrat, susuz [...] gibi 95%'ye e\u015fit veya daha y\u00fcksek glikoz i\u00e7eri\u011fine sahip \u00fcr\u00fcnler<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is the general rule for classifying amylose? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/general-rule\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the general rule for classifying amylose? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is the general rule for classifying amylose? 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