{"id":9570,"date":"2024-09-02T07:02:51","date_gmt":"2024-09-02T07:02:51","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9570"},"modified":"2024-09-02T07:02:51","modified_gmt":"2024-09-02T07:02:51","slug":"waxy-corn-starch","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/mumsu-misir-nisastasi\/","title":{"rendered":"Mumsu m\u0131s\u0131r ni\u015fastas\u0131n\u0131n geli\u015fimi ve kullan\u0131m\u0131 nedir?"},"content":{"rendered":"

Mumsu m\u0131s\u0131r ni\u015fastas\u0131n\u0131n geli\u015fimi ve kullan\u0131m\u0131 nedir?<\/h1>\n

Mumsu m\u0131s\u0131r ayn\u0131 zamanda yap\u0131\u015fkan m\u0131s\u0131r olarak da bilinir, \u00c7in'de halk aras\u0131nda yap\u0131\u015fkan m\u0131s\u0131r olarak bilinir. Mumsu m\u0131s\u0131r opak bir g\u00f6r\u00fcn\u00fcme ve parafin mumu gibi yo\u011fun, homojen bir dokuya sahiptir. \u00c7ekirde\u011fi bir b\u0131\u00e7akla kesti\u011finizde, kesilen y\u00fczey balmumu benzeri bir parlakl\u0131\u011fa sahiptir, ancak balmumu bile\u015fenleri i\u00e7ermemesine ra\u011fmen mumsu m\u0131s\u0131r olarak adland\u0131r\u0131l\u0131r.
\nDi\u011fer ni\u015fastalarla kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, mumsu m\u0131s\u0131r taraf\u0131ndan \u00fcretilen ni\u015fasta a\u015fa\u011f\u0131daki \u00f6zelliklere sahiptir
\n1. Mumsu m\u0131s\u0131r gran\u00fcllerinin \u015fekli ve boyutu \u00e7o\u011funlukla poligonaldir, ayr\u0131ca yuvarlak da vard\u0131r, y\u00fczeyi nispeten p\u00fcr\u00fczl\u00fcd\u00fcr, \u00e7atlak yoktur; s\u0131radan m\u0131s\u0131r ni\u015fastas\u0131 gran\u00fclleri p\u00fcr\u00fczs\u00fcz y\u00fczeye sahiptir, \u00e7o\u011funlukla poligonaldir; patates ni\u015fastas\u0131 gran\u00fclleri \u00e7o\u011funlukla ovaldir, p\u00fcr\u00fczs\u00fcz y\u00fczeyli ve sa\u011flam gran\u00fcllerdir; tatl\u0131 patates ni\u015fastas\u0131 gran\u00fclleri \u00e7o\u011funlukla yuvarlakt\u0131r, ayr\u0131ca poligonal de vard\u0131r, p\u00fcr\u00fczs\u00fcz y\u00fczeylidir ve \u00e7atlak yoktur. Partik\u00fcl boyutlar\u0131 Tablo 1'de g\u00f6sterilmi\u015ftir:
\n\"\"<\/p>\n

2. Ni\u015fasta hamurunun p\u0131ht\u0131la\u015fabilirli\u011finin \u015feffafl\u0131\u011f\u0131, g\u0131da i\u015flemede \u00f6nemli kalite fakt\u00f6rlerinden biridir ve ya\u015flanma derecesi de b\u00fcy\u00fck bir korelasyona sahiptir. Genel olarak kolay ya\u015flanma \u015feffafl\u0131\u011f\u0131 zay\u0131ft\u0131r.
\n\u00d6rne\u011fin, s\u0131radan m\u0131s\u0131r ni\u015fastas\u0131 yar\u0131 saydam beyaz macundur, patates ni\u015fastas\u0131 macunu ve mumsu m\u0131s\u0131r ni\u015fastas\u0131 \u00e7ok \u015feffaft\u0131r. \u015eu anda, ge\u00e7irgenlik genellikle ni\u015fasta hamurunun \u015feffafl\u0131\u011f\u0131n\u0131 yans\u0131tmak i\u00e7in kullan\u0131lmakta ve b\u00f6ylece su ile birle\u015fme kabiliyetinin g\u00fcc\u00fcn\u00fc g\u00f6stermektedir. Genel olarak, mumsu m\u0131s\u0131r ni\u015fastas\u0131n\u0131n \u0131\u015f\u0131k ge\u00e7irgenli\u011fi, patates ni\u015fastas\u0131 ve s\u0131radan m\u0131s\u0131r ni\u015fastas\u0131ndan daha iyidir.
\nNi\u015fasta \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda, gran\u00fclleri su emer ve \u015fi\u015fer, kopma ve past\u00f6rizasyon meydana gelir. So\u011futma i\u015flemi s\u0131ras\u0131nda ni\u015fasta molek\u00fclleri yeniden d\u00fczenlemeye u\u011frar ve molek\u00fcler zincirler hidrojen ba\u011f\u0131 ile birle\u015ftirilir, b\u00f6ylece ni\u015fasta molek\u00fclleri susuz kal\u0131r ve b\u00fcz\u00fcl\u00fcr, yap\u0131\u015fkan \u00f6zelli\u011fi azal\u0131r ve su tutma \u00f6zelli\u011fi zay\u0131flar. Sedimantasyon hacmi ne kadar k\u00fc\u00e7\u00fck olursa, ni\u015fastan\u0131n p\u0131ht\u0131la\u015fmas\u0131 ve batmas\u0131 o kadar kolay olur.
\nGenel olarak, adi ni\u015fastan\u0131n p\u0131ht\u0131la\u015fabilirli\u011fi \u00e7ok g\u00fc\u00e7l\u00fc iken, mumsu m\u0131s\u0131r ni\u015fastas\u0131 ve patates ni\u015fastas\u0131n\u0131n p\u0131ht\u0131la\u015fabilirli\u011fi \u00e7ok d\u00fc\u015f\u00fckt\u00fcr. Bunun nedeni, d\u00fcz zincirli ni\u015fastan\u0131n zincir yap\u0131s\u0131na sahip olmas\u0131, \u00e7\u00f6zeltide k\u00fc\u00e7\u00fck uzamsal engellere sahip olmas\u0131, y\u00f6nlendirilmesinin kolay olmas\u0131, bu nedenle yeniden \u00fcretilmesinin kolay olmas\u0131, \u00f6zellikle orta uzunlukta d\u00fcz zincirli ni\u015fastan\u0131n yeniden \u00fcretilmesinin kolay olmas\u0131, patates ni\u015fastas\u0131ndaki d\u00fcz zincirli ni\u015fasta zincirinin daha uzun olmas\u0131, y\u00f6nlendirilmesini zorla\u015ft\u0131rmas\u0131 ve yeniden \u00fcretilmesinin yava\u015f olmas\u0131d\u0131r. Mumsu m\u0131s\u0131r ni\u015fastas\u0131 temelde d\u00fcz zincirli ni\u015fastad\u0131r, dall\u0131 zincirli ni\u015fasta a\u011fa\u00e7 benzeri yap\u0131dad\u0131r, uzay engellerinin \u00e7\u00f6z\u00fcm\u00fcnde, y\u00f6nlendirilmesi kolay de\u011fildir, bu nedenle p\u0131ht\u0131la\u015fmas\u0131 kolay de\u011fildir.
\n3. \u015ei\u015fme g\u00fcc\u00fc ve \u00e7\u00f6z\u00fcn\u00fcrl\u00fck Su ile da\u011f\u0131t\u0131lan ni\u015fasta, \u0131s\u0131t\u0131ld\u0131ktan sonra suyu emecek ve bir macun olu\u015fturmak i\u00e7in \u015fi\u015fecektir, bu yap\u0131\u015ft\u0131rma fenomeni farkl\u0131 ni\u015fasta t\u00fcrlerine ba\u011fl\u0131 olarak de\u011fi\u015fir. Genel olarak, patates ni\u015fastas\u0131 yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131 en d\u00fc\u015f\u00fckt\u00fcr, ancak su emici geni\u015fleme oran\u0131 en b\u00fcy\u00fckt\u00fcr; ve s\u0131radan m\u0131s\u0131r ni\u015fastas\u0131 tam tersidir.
\nPatates ni\u015fastas\u0131 60-60 \u2103 d\u00fc\u015f\u00fck s\u0131cakl\u0131kta 70% veya daha fazla su emici \u015fi\u015fme g\u00fcc\u00fcne sahipken, balmumu m\u0131s\u0131r ni\u015fastas\u0131 68-85 \u2103 aras\u0131nda \u015fi\u015fme g\u00fcc\u00fcnde h\u0131zl\u0131 bir art\u0131\u015f g\u00f6sterir. S\u0131radan m\u0131s\u0131r ni\u015fastas\u0131n\u0131n 25% \u015fi\u015fme g\u00fcc\u00fcne sahip olmas\u0131 i\u00e7in y\u00fcksek s\u0131cakl\u0131\u011f\u0131n 90 \u2103 \u00fczerinde olmas\u0131 gerekir.
\n4. Ayn\u0131 konsantrasyondaki macun viskozite \u00f6zellikleri, mumsu m\u0131s\u0131r ni\u015fastas\u0131 macununun viskozitesi patatesten daha d\u00fc\u015f\u00fck, ancak s\u0131radan m\u0131s\u0131r ni\u015fastas\u0131ndan daha y\u00fcksektir.
\nN\u00f6tre yak\u0131n PH'da mumsu m\u0131s\u0131r ni\u015fastas\u0131 s\u00fct\u00fc, macun viskozitesi daha y\u00fcksek ve daha kararl\u0131d\u0131r, daha y\u00fcksek PH'da veya daha d\u00fc\u015f\u00fck PH'da k\u00fc\u00e7\u00fck, macun viskozite stabilitesi zay\u0131ft\u0131r. Bu, mumsu m\u0131s\u0131r ni\u015fastas\u0131 hamurunun asit ve alkalilere kar\u015f\u0131 zay\u0131f dirence sahip oldu\u011funu g\u00f6sterir.
\n\u015eeker genellikle g\u0131da \u00fcretim s\u00fcrecinde eklenir ve i\u00e7inde kullan\u0131lan ni\u015fasta, i\u00e7indeki \u015fekerden etkilenecektir. Sakkaroz molek\u00fclleri bir dizi hidroksil grubuna sahip oldu\u011fundan suda a\u015f\u0131r\u0131 derecede \u00e7\u00f6z\u00fcn\u00fcr, ni\u015fasta s\u00fct\u00fcnde \u00e7\u00f6z\u00fcnm\u00fc\u015f \u015feker, ni\u015fasta hamurunun genle\u015fme hamur suyunu nispeten azalt\u0131r, b\u00f6ylece ni\u015fasta nispeten az miktarda su hamurundaym\u0131\u015f gibi, gran\u00fcl genle\u015fme zorluklar\u0131, yap\u0131\u015ft\u0131r\u0131lmas\u0131 zor, bu nedenle hamur s\u0131cakl\u0131\u011f\u0131 artar, viskozite de her zaman artar. S\u00fckroz dozaj\u0131n\u0131n artmas\u0131yla, ni\u015fasta gran\u00fcl\u00fcn\u00fcn \u015fi\u015fmesi ve yap\u0131\u015ft\u0131r\u0131lmas\u0131n\u0131n engellenmesi artar ve viskozite belirli bir s\u0131n\u0131ra ula\u015ft\u0131ktan sonra azal\u0131r.
\nSodyum klor\u00fcr\u00fcn varl\u0131\u011f\u0131 mumsu m\u0131s\u0131r ni\u015fastas\u0131n\u0131n yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131n\u0131 art\u0131rm\u0131\u015ft\u0131r. Sakkaroz gibi tuz da su aktivitesini azalt\u0131r, ni\u015fasta molek\u00fclleri ve su molek\u00fclleri aras\u0131ndaki etkile\u015fimi etkiler ve ni\u015fastan\u0131n yap\u0131\u015ft\u0131rma performans\u0131n\u0131 engeller; tuz miktar\u0131 artt\u0131k\u00e7a ni\u015fastay\u0131 yap\u0131\u015ft\u0131rmak daha zor olur ve ni\u015fasta hamuru daha \u00e7abuk p\u0131ht\u0131la\u015f\u0131r.
\nMumsu m\u0131s\u0131r ni\u015fastas\u0131n\u0131n pratik uygulamas\u0131
\nPirin\u00e7 krakerleri: Yap\u0131\u015fkan pirin\u00e7ten yap\u0131lan pirin\u00e7 krakerleri Japonya'da son derece pop\u00fclerdir. Mumsu m\u0131s\u0131r ni\u015fastas\u0131 yap\u0131\u015fkan pirin\u00e7le ayn\u0131 \u015fi\u015fme g\u00fcc\u00fcne sahiptir ve yap\u0131\u015fkan pirincin bir k\u0131sm\u0131n\u0131n yerine kullan\u0131labilir.
\nDolgular ve soslar: Genel olarak, ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra ya\u015flanmas\u0131 ve sertle\u015fmesi kolayd\u0131r, bu da orijinal kaliteyi ve tad\u0131 yok eder. Mumsu m\u0131s\u0131r ni\u015fastas\u0131n\u0131n eskitilmesi kolay de\u011fildir, iyi su tutma ve kararl\u0131 viskoziteye sahiptir, bu nedenle viskoziteyi art\u0131rmak, y\u00fczey organizasyonunu iyile\u015ftirmek ve ya\u015flanmay\u0131 \u00f6nlemek i\u00e7in di\u011fer ni\u015fastalarla birlikte kullan\u0131labilir.
\n\u00d6rne\u011fin, bu\u011fday ni\u015fastas\u0131na 10-15% mumsu m\u0131s\u0131r ni\u015fastas\u0131 eklendi\u011finde, hamurun sert bir cilt filmi tabakas\u0131 \u00fcretmesi kolay de\u011fildir ve su \u00e7\u00f6kelmesini \u00f6nlemek i\u00e7in su tutma \u00f6zelliklerine sahiptir. Mumsu m\u0131s\u0131r ni\u015fastas\u0131 ekmek, puding, soslar ve benzerlerinde kullan\u0131labilir. \u00d6zellikle \u00e7apraz ba\u011fl\u0131 mumsu m\u0131s\u0131r ni\u015fastas\u0131, asitlik veya g\u00fc\u00e7l\u00fc kar\u0131\u015ft\u0131rma ile kar\u015f\u0131la\u015f\u0131ld\u0131\u011f\u0131nda viskoziteyi art\u0131rabilen ve y\u00fcksek viskoziteyi koruyabilen dolgu maddesi olarak kutu i\u00e7eri\u011fi i\u00e7in daha uygundur.<\/p>","protected":false},"excerpt":{"rendered":"

What is the development and utilization of waxy corn starch? Waxy corn is also known as glutinous corn, China’s folk commonly known as sticky corn. Waxy corn has an opaque appearance and a dense, homogeneous texture, like paraffin wax. When you cut the kernel with a knife, the surface of the cut has a wax-like […]<\/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":"\nWhat is the development and utilization of waxy corn starch? - 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\/mumsu-misir-nisastasi\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the development and utilization of waxy corn starch? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is the development and utilization of waxy corn starch? 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Waxy corn is also known as glutinous corn, China’s folk commonly known as sticky corn. Waxy corn has an opaque appearance and a dense, homogeneous texture, like paraffin wax. 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