bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of Water Activity upon Electron‐Radiolysis of Dextran
Authors: Adam S. , Blankenhorn R. , Diehl J. F.
Published: November 2006

Irradiation of drydextran(M̄w = 40000)to doses of 50 kGy (5 Mrad) and dissolution in water yields 5‐deoxy‐xylo‐hexodialdose (83 μ/, G = 0.10) and glucose (47μ/g, G = 0.05). In addition, threotetrodialdose and threonic acid lactone were identified after reduction to the combined product threitol(12μ/g, G = 0.02). With increasing water activity (aw) the formation of the main product 5‐deoxy‐xylo‐hexodialdose decreases continually to result in a yield of 17 μ/g dry material when dextran is irradiated in a 30% aqueous solution (aw = 0.97). In contrast, the formation of threitol exhibits a fairly linear increase with increasing aw, resulting in a yield of 42 μ/g dry material in the 30% solution. The formation of glucose remains constant in the range of O ≦ aw ≦ 0.76 and shows only a minute increase, when irradiated in a 30% aqueous solution. Possible reaction mechanisms responsible for the observed yield shifts are discussed.
Möglichkeiten zur Energieeinsparung beim Eindampfen, mit Beispielen aus der Praxis
Authors: Frank Erich
Published: November 2006

Um das Eindampfen noch wirtschaftlicher als bisher zu ermöglichen, deckt man den Energiebedarf einer Eindampfanlage ganz oder teilweise mit Abwärme, z. B. mit Brüden aus im Grobvakuum ablaufenden Prozessen. Auch Gemische aus Wasserdampf und Luft, z. B. von Trocknern, eignen sich zum Beheizen von Vakuumeindampfanlagen. Eindampfanlagen, die nur ganz geringe Mengen an Dampf und Kühlwasser benötigen sollen, rüstet man mit mechanischer Brüdenkompression aus. Dies bedingt aber kostspielige Investitionen.
Drying of Starch and Flour in the Spiral Drier
Authors: Heß Dieter
Published: November 2006

The Spiral Drier has been designed for the treatment of powdery to fine‐grained products, and the system can also effectively be used for heating and cooling purposes. The principle of short‐time contact drying with definite product residence time and homogenous final moisture content of all particles make for highly economical operation. By overlaying the drying process with pneumatic product conveyance, a simple, place‐saving plant design with few apparatuses and extremely low energy costs is obtained. The characteristics, such as evaporating capacity, heating area loads, specific heat requirements, and energy consumption, are explained on the basis of plants built for starches, starch derivatives, and flours.
Der Einfluß verschiedener Düngergaben auf den Gehalt an stärkefreiem Material in Kartoffeln
Authors: Miča B. , Miča B.
Published: November 2006

Der Einfluß der Lagerung und der Düngung auf den Gehalt an stärkefreien Stoffen in Kartoffeln wurde untersucht. Aus den Ergebnissen geht hervor, daß besonders hohe Düngergaben den Gehalt an stärkefreien Stoffen beeinflussen können. Jeder Eingriff in die Synthese von Kohlenhydraten beeinflußt den Gehalt an stärkefreien Stoffen. Es wäre nötig, die Konstante von Märcker den heute angewendeten Düngergaben anzupassen.
Vergleich der Cyclodextrintransglykosylase‐Erzeugung bei verschiedenen Bacillus macerans‐Stämmen
Authors: László E. , Bánky B. , Szejtli J.
Published: November 2006

Die Produktion von Cyclodextrin‐transglykosylase durch zehn verschiedene Bacillus macerans‐Stämme auf synthetischem Nährboden wurde verglichen. Die im geschüttelten Kolben sich gut vermehrenden sechs Stämme wurden in einem belüfteten Batch Fermenter bei konstantem pH‐Wert weiter untersucht. Als Grundlage für den Vergleich dienten die Geschwindigkeit der spezifischen Vermehrung, der Enzymerzeugung, des Substratverbrauches und der Säurebildung sowie der Zellenertrag und der Aktivitätsertrag.
On the Possibility of alpha‐Glucosidase Activity Determination in the Presence of Glucoamylase
Authors: Kujawski Maciej , Wȩgrzyn Malgorzata
Published: November 2006

The possibility of revealing α‐glucosidase in the presence of glucoamylase was tested experimentally. Three methods for determining its activity are proposed and discussed. In each one the combined substrate, consisting of starch with the addition of maltose was applied.
Carbohydrate Composition of the Millet Varagu
Authors: Paramahans S. V. , Tharanathan R. N.
Published: November 2006

The carbohydrate and lipid composition of varagu millet has been determined. Starch was the major carbohydrate constituent (˜ 72%) of the polished millet. Aqueous alcohol extraction of the millet furnished fructose, galactose, glucose, sucrose, raffinose and an unidentified component. Alkali extraction of the starch‐free residue gave hemicelluloses A and B. Hemicellulose A contained glucose with small amounts of rhamnose, arabinose, xylose and mannose; whereas hemicellulose B was composed of glucose and galactose. The alkali‐insoluble residue represented cellulose or fibre component as it was exclusively composed of glucose. Linoleic acid was the major fatty acid constituent of the free lipids, and palmitic acid was the major fatty acid of the bound lipids.
Starch Lipids and Their Effect on Rice Starch Properties
Authors: Maniñgat C. C. , Juliano B. O.
Published: November 2006

The properties of starch lipids and the effect of defatting on properties of starch granules from eight rice sorts were studied. Content of lipids associated with starch prepared by sodium dodecyl benzene sulfonate (DoBS) extraction of protein from rice flour ranged from 0.03 to 0.44%. Major lipids were free fatty acids and lysophosphatidyl choline. Major fatty acids were linoleic, palmitic, and oleic or myristic acid. Defatting reduced the gelatinization temperature and the gel viscosity of starch. Various methods of starch preparation were compared.
High Resolution Electron Micrographs of Crystalline beta‐Cyclodextrine
Authors: Neumarkt T. , Szejtli J.
Published: November 2006

The electron microscopic picture of thin crystal plates of BCD, obtained at a magnification of 1.5 million, shows a linear structure with a periodicity of 14.5 A. At a magnification of 2 million, structural units, corresponding to cyclodextrin rings, can be observed.
Chemische Reaktionen und Derivatisierungen ungesättigter Zucker Teil 2
Authors: Heyns K. , Feldmann J.
Published: November 2006

Es wird eine zusammenfassende Übersicht über die vielfältigen chemischen Reaktionen dargestellt, die sich bei den Umsetzungen ungesättigter Zucker mit verschiedenartigen Reaktionspartnern ergeben und die zahlreiche interessante Synthesewege für Derivatisierungen ermöglichen.
Processing of Cassava to Gari and Other Foodstuffs
Authors: Meuser F. , Smolnik H.‐D.
Published: November 2006

A new process for Gari‐production has been developed. The single steps have been established by controlling the chemical and physical characteristics of the intermediate and end products. – The roots are peeled mechanically and ground to a mash which is fermented anaerobically. The fermented mash must be washed after fermentation to remove the cyanohydrin. The washed mash is drained mechanically and afterwards dried and/or roasted in a two stage process. The dried product can be ground to any required granulation size. The end products, Gari or Lafun etc., can be stored without any change in taste for more than one year with a water content of less than 12%.
Oxidation of Insoluble Starch Xanthate: Stabilization and Metal Ion Removal
Authors: Wing R. E. , Rayford W. E.
Published: November 2006

Insoluble starch xanthate was oxidized with hydrogen peroxide or other oxidants to give insoluble starch xanthide. The effect of temperature, pH and quantity of hydrogen peroxide for product formation was determined. Insoluble starch xanthide was found to be more stable at room temperature than the xanthate; however, it was still effective in removing heavy metal ions from water.
Purification and Characterization of Extracellular Isoamylase from Flavobacterium sp
Authors: Sato Hélia Harumi , Park Yong K.
Published: November 2006

An extracellular isoamylase from Flavobacterium sp., was purified by fractionation with ammonium sulfate, DEAE‐cellulose, DEAE‐Sephadex A‐50, and CM‐cellulose column chromatography. Single band of the debranching activity of the purified enzyme was detected by polyacrylamide gel electrophoresis. The enzyme efficiently hydrolyzed α‐1,6‐glucosidic linkage of glycogen and amylopectin and formed amylose chains, but did not hydrolyze pullulan. The enzyme released maltotriose from ß‐limit dextrin of waxy maize amylopectin and glycogen, but no detectable maltose and glucose. Action of the isoamylase is similar to other microbial isoamylases but its physical properties are different.
Amylolytic Susceptibility of Native Groundnut and Ragi Starch Granules as Viewed by Scanning Electron Microscopy
Authors: Tharanathan R. N. , Paramahans S. V. , Wankhede D. B.
Published: November 2006

The amylolytic susceptibility, using glucoamylase II from Aspergillus niger and salivary α‐amylase, of groundnut and ragi (finger millet) starch granules was investigated. The rate of hydrolysis was followed by estimating the amounts of glucose and maltose released. The degradation patterns were observed using the scanning electron microscope. This revealed that in groundnut starch attack by both the enzymes was uniform and resulted in several types of pitting, whereas ragi starch, although undergoing greater degradation than groundnut starch, showed only a few corrosions that resulted in little change in surface structures.
A Hypothesis for the Morphological Changes which Occur on Heating Lenticular Wheat Starch in Water
Authors: Bowler P. , Williams M. R. , Angold R. E.
Published: November 2006

A model for the changes in shape of lenticular wheat starch granules during gelatinization and subsequent swelling is proposed. This suggests that swelling occurs, essentially, in the plane of the two major axes only. The swelling is a two stage process; radial expansion to form a flattened disc, followed by tangential expansion to produce a complex puckered granule. The model, based on microscopic observations using a range of techniques, is in agreement with the current views on the structure and biosynthesis of the starch granule, and can be related to the structure of granules extracted from a variety of processed food products.
Multiple Phase Transitions of Starches and Nägeli Amylodextrins
Authors: Donovan J. W. , Mapes C. J.
Published: November 2006

At temperatures above that required for gelatinization, an order‐disorder transition is observed for wheat, maize, waxy maize and potato starches. This transition is the melting of the crystallites in the granules. A second, higher temperature, transition occurs in wheat and maize starches. This also appears to be a melting transition. Potato starch Nägeli amylodextrins show increased thermal stability of the crystalline regions with increasing hydrolysis of the amorphous regions. Extensive hydrolysis lessens the destabilizing effect of the amorphous regions on the crystallites sufficiently that the gelatinization transition occurs to only a small extent, the crystalline regions melting, instead, at temperatures above the gelatinization temperature.
Effect of Gene Dosage at High Amylose Loci on the Properties of the Amylopectin Fractions of the Starches
Authors: Boyer C. D. , Damewood P. A. , Matters G. L.
Published: November 2006

The effect of gene dosage at the amylose‐extender (ae) locus of maize and the rigosus‐a (ra) locus of peas on the amylopectin fraction of endosperm and cotyledon starch were examined. Amylopectin fractions were isolated by gel filtration, butanol complexing and a combination of the two methods. In general, increasing doses of the recessive allele at either locus resulted in amylopectin fractions with iodine spectra with absorption maxima at higher wavelengths and greater absorptivity. Starches from endosperm of differing ae dosage but homozygous waxy were found to contain no amylose by gel filtration. By debranching with pullulanase, these starches were shown to have increasing average chain length with increasing ae dosage. Additional data suggested that increasing dosage at the ae locus (regardless of the genotype at the waxy locus) or the ra locus resulted in amylopectin with increasing linearity. In addition, short chained amylose (approximately 100 glucose units) was observed in all ae genotypes in a homozygous Waxy background and all ra genotypes.
Theoretical Study of the Radiodepolymerization of Starch
Authors: Raffi J. , Michel J. P. , Saint‐Lèbe L.
Published: November 2006

A theoretical study of the depolymerization of starch under the action of gamma radiation is proposed: it allows prediction of the variations of the average degree of polymerization and the mass of water‐soluble products of the sample as a function of parameters of the treatment and the characteristics of the starch.
Verbesserung des ernährungsphysiologischen Wertes von Maisextrudaten unter Verwendung von Kartoffelprotein
Authors: Meuser F. , Köhler F. , Mohr G. , Steyrer W.
Published: November 2006

Der ernährungsphysiologische Wert von Maisprotein kann durch Zusatz von Kartoffelproteinkoagulat und Sojaproteinkonzentrat bei der Herstellung von Extrudaten aus Maisgrits verbessert werden. Die Ergänzungswertigkeit des Kartoffelproteinkoagulats ist größer als die von Sojaproteinkonzentrat. Zusätze von Kartoffelproteinkoagulat oder Sojaproteinkonzentrat, die bis zur Verdoppelung des ursprünglichen Proteingehalts führen, sind möglich und ergeben sensorisch akzeptable Produkte. Durch die Energiedissipation während der Extrusion wird die Enzymsuszeptibilität für Stärke und Protein erhöht. Außerdem werden Trypsininhibitoren weitgehend inaktiviert. Beide Vorgänge erhöhen die Verdaulichkeit der Inhaltsstoffe.
Stärkekörner im Pflanzenreich Mikroskopische und submikroskopische Morphologie und Evolution
Authors: Th. Czaja A.
Published: November 2006

Polarisationsoptisch und quellungsanalytisch geben Stärkekörner im Wasserpräparat eindeutige Reaktionen ohne Aussagen über ihren Chemismus. Diesen liegen erblich konstante Strukturen zugrunde, sogen. Grund‐Bautypen (GrB‐Typen), welche in vielen Fällen ihre systematische Zugehörigkeit direkt erkennen lassen. In manchen Pflanzensippen zeigen Samen andere GrB‐Typen als die vegetativen Organe, es können sogar benachbarte Zellen verschiedene GrB‐Typen besetzen. Die meisten Pteridophyten, Coniferophyten, Ginkgo, Chlamydospermae und ursprüngliche Monokotyledonen zeigen andere Quellungsvorgänge als die übrigen Pflanzen (Pter. GrB‐Typus). Die Vielgestaltigkeit der Stärkekörner ist nicht nur durch die Eigenschaften der polymeren Kohlenhydrate zu erklären, sondern durch die Mitwirkung von sog. “inneren” Substanzen aus dem Substrat der Amyloplasten. Bei den Monokotyledonen und Dikotyledonen besteht zunehmende Tendenz, die Speicherstärke durch andere Speicherstoffe zu ersetzen.
Versorgung mit “sanften” Energien — eine Utopie
Authors: Graefe G.
Published: November 2006

Als reine Utopie, als Weg in die “Diktatur des Puritanismus” haben drei Wissenschaftler der Kernforschungsanlage in Jülich kürzlich das Ziel bezeichnet, das vornehmlich von den “Grünen” für die nächsten 50 Jahre verfochten wird: die Umrüstung unserer Gesellschaft auf eine “sanfte” Energieversorgung.
In vivo Digestion of Banana Starch Granules
Authors: Sugimoto Y. , Fujita S. , Takaya T. , Fuwa H.
Published: November 2006

Approximately 50% of either potato or banana granules ingested by rats fed diets containing the starch granules as the main carbohydrate disappeared in the rat bodies with making corrections for starches in feces and in posthumous contents of the gastro‐intestinal tracts. By scanning electron microscopy starch granules isolated from the digestive tracts of rats showed typical patterns of the enzymatic attack, probably those of α‐amylase attack, on their surface layers and inner portions. SEM observations of the cross‐section of a grain of feces of rats fed with diets containing starch granules of banana and potato revealed that damage of starch granules can be observed without the tedious procedure of separating starch granules from feces.
Automated, Computer Calculated, Qualitative and Quantitative Detailed Analyses of Starch Components and Related Mono‐ and Oligosaccharides
Authors: Kennedy J. F. , Fox J. E. , Skirrow J. C.
Published: November 2006

Liquid chromatographic techniques have been developed to provide a fully automated qualitative and quantitative analysis service for an extensive range of neutral mono‐ and oligosaccharides (DP 2 – 15) with on‐line computer calculation of the data. The service is generally available for the analysis of monosaccharide, oligosaccharide, polysaccharides, glycoproteins etc. in solids, solutions and biological fluids. The application of the analytical methods to industrially important starchy materials, i. e. to the analysis of starch hydrolysates for their oligosaccharides spectra, the expression of the (1 6)‐linkage, amylopectin and amylose contents of starches, the analysis of glucose, fructose and psicose in fructose syrups derived from starches, and the indentification of the less usual components of starchy and starch‐like materials (panose, isopanose, maltotriose, isomaltose, isomaltotriose, etc.) are described.
Pflanzenbauliche Möglichkeiten zur Beeinflussung einiger Qualitätsmerkmale von Kartoffelstärke
Authors: Putz B. , Tegge G.
Published: November 2006

Durch die Untersuchungen sollte festgestellt werden, ob die Qualität von Kartoffelstärke durch acker‐ oder pflanzenbauliche Maßnahmen beeinflußt werden kann. Die Ergebnisse zeigen, daß Stärkekornvolumen und Viskosität am stärksten durch Anbaujahr und Standort beeinflußt werden. Weiterhin wurde ein starker Sorteneinfluß ermittelt, der jedoch vom Anbaujahr oder Standorteinfluß überdeckt werden kann. Die Düngung scheint keinen Einfluß auf die Stärkequalität zu haben. Somit gibt es keine Möglichkeit, eine bestimmte Stärkequalität bereits in der Pflanze zu erzeugen.
Charakterisierung elektrodialysierter Stärkefraktionen nach thermischem Dispergieren
Authors: Čeh M. , Doleček V. , Stropnik Č. , Leskovar S.
Published: November 2006

Sechs native Stärkearten wurden thermisch im Autoklaven bei 120 °C 1 h und 3 h dispergiert und mittels der Elektrodialyse in eine Sol‐ und eine Gelfraktion getrennt. In den isolierten Stärkekomponenten, der Amylose (Sol) und dem Amylopektin(Gel), wurden die Zahlenmittelwerte der Molekulargewichte Mn und die Alkalizahlen bestimmt. Bei verlängertem thermischen Dispergieren wurde in allen isolierten Solen und Gelen ein Abfall des pH‐Wertes, ein Abfall des Molekulargewichtes und ein Anstieg der Alkalizahl festgestellt. Es konnte eine gute Korrelation zwischen den reziproken Werten der Alkalizahlen der isolierten Amylosen und Amylopektine und ihren Molekulargewichten beobachtet werden. Aus den reziproken Werten der Alkalizahlen kann das Molekulargewicht der isolierten Amylosen und Amylopektine bestimmt werden.
New Process for Production of Ultra High Maltose Syrup from Special Genetically Derived Barley
Authors: Goering K. J. , Dehaas B. W. , Chapman D. W. , Eslick R. F. , Gramera R. E.
Published: November 2006

A process has been developed to produce high maltose syrup from waxy barley. Its low pasting temperature and case of hydrolysis allows complete conversion without conventional cooking and with the use of minimal amounts of malt. Since no cooking is involved the protein is not denatured. Part of the recovered protein is undenatured barley gluten with a protein content of 85–90%. Syrups produced in the laboratory and pilot plant runs have ranged between 3–7% glucose, 58–66% maltose, 16–20% maltotriose and 10–18% higher oligosaccharides. These values shift with different treatments.
Production of Maltose from Starch by Simultaneous Action of beta‐Amylase and Flavobacterium Isoamylase
Authors: Sato H. H. , Park Y. K.
Published: November 2006

Debranching isoamylase was prepared by fermentation of Flavobacterium sp., and purified. Soybean ß‐amylase was extracted from defatted soybean meal and purified. 1.6, 4.0, 6.6. and 9.1% DE liquefied corn starch was prepared by bacterial α‐amylase. The mixture of liquefied starch. Flavobacterium isoamylase, and soybean ß‐amylase was incubated at 40 C, pH 6.0, for 46 h. The maximum yield of hydrolysates from 1.6 and 4.0% DE substrates was maltose, and a considerable amount of maltotriose, but no detectable glucose. 6.6 and 9.1% DE substrates also produced largest amounts of maltose with moderate maltotriose, and small amounts of glucose also formed during hydrolysis. With the increase of DE of the substrate the yield of maltose decreased and the yield of glucose and maltotriose increased.
A Note on Determining Amylopectin A‐to‐B Chain Ratios
Authors: Altwell W. A. , Milliken G. A. , Hoseney R. C.
Published: November 2006

The A‐to‐B chain ratio is one method being used to characterize amylopectin. We found it difficult to obtain reproducable A‐to‐B chain ratios. The major problem appears to be related to the series of mathematical steps involved in the calculations rather than variations in the primary data. Small changes inNelsonreducing power gave relatively large differences in A‐to‐B ratios. Determination of the standard deviation in determining reducing power at various glucose concentrations followed by calculation of theoretical A‐to‐B chain ratios and their corresponding 95% confidence internals showed that reducing power must be determined with extreme precision if the A‐to‐B ratios are to be meaningful.
Enzymatische Hydrolyse von hitzekoaguliertem Kartoffelprotein 2. Mitteilung. Einflußparameter
Authors: Mittelbach F. , Berghofer E. , Steyrer W. , Hein W.
Published: November 2006

Für den Erfolg der enzymatischen Hydrolyse von hitzekoagulierten Kartoffelproteinprodukten ist es wesentlich, den Einfluß von Hemmsubstanzen zu verringern bzw. auszuschalten. Dies kann durch die Auswahl geeigneter Enzympräparate oder Anwendung von bestimmten Vorbehandlungsmethoden erfolgen.
Stabilisierung fettlöslicher Vitamine mit beta‐Cyclodextrin
Authors: Szejtli J. , Bolla E.
Published: November 2006

Die Stabilität und Dispergierbarkeit der wichtigsten fettlöslichen Vitamine D3, K3, A und E können durch Cyclodextrin‐Komplexierung wesentlich verbessert werden. Zwei Moleküle ß‐Cyclodextrin bilden eine “Kapsel” für ein Molekül Cholecalciferol. In komplexierter Form werden die Wasserlöslichkeit, die Stabilität gegen Wärmeeinwirkung, Licht, Sauerstoff und Kationen sowie die biologische Wirksamkeit wesentlich verbessert. Vitamin K bildet im Verhältnis 1:1 mit ß‐Cyclodextrin in wäßriger Lösung einen Komplex, jedoch setzt sich das auskristallisierte Produkt aus 3 Molekülen ß‐Cyclodextrin je Molekül Menadion zusammen. Das komplexierte Menadion ist nicht flüchtig und behält seine biologische Wirksamkeit.
Betriebsergebnisse beim Einsatz von Stärkeentwässerungszentrifugen mit Siphontrommeln
Authors: Zeppenfeld K.
Published: November 2006

Die Wirkungsweise der Zentrifuge mit Rotationssiphon wird nochmals erläutert. Die Versuchsergebnisse von 1974 wurden von den Betriebsergebnissen 1978 übertroffen. Durch die Rückspülbarkeit des Filtertuches bleiben die Filtrationseigenschaften über einen längeren Zeitraum konstant. Eine Verkleidung der Einbauten innerhalb der Zentrifuge verbunden mit einer Spülung verhindert Ablagerungen mit Pilzbildung. Ein Zentrifugen‐Stop ist nur nach längeren Zeiträumen erforderlich.
Der Energieaufwand in der Auswasch‐ und Raffinationsstufe bei der Kartoffelstärkefabrikation
Authors: Gladkowski J. , Sroczyński A. , Bielarz H.
Published: November 2006

Ergebnisse über die Untersuchung des Energieaufwandes in der Auswasch‐ und Raffinationsstation bei der Kartoffelstärkegewinnung werden mitgeteilt. Auf Grund der technologischen Daten und des Energieverbrauches wurden optimale Belastungen für Auswasch‐ und Raffinationsapparate, die zur Zeit in der polnischen Kartoffelstärkeindustrie verwendet werden, ermittelt.
Inhibition of Raw Starch Digestion by One Glucoamylase Preparation from Black Aspergillus at High Enzyme Concentration
Authors: Ueda S. , Saha B. C.
Published: November 2006

Raw starch digestion by one glucoamylase preparation from Black Aspergillus was inhibited at relatively high concentration of enzyme. The hydrolysis rate of raw starch, pre‐treated with this abnormal glucoamylase preparation, by normal glucoamylase decreased significantly. The glucoamylase preparation was then separated into glucoamylase I and II by DEAE‐cellulose chromatography. The phenomenon of inhibition was present in glucoamylase I only. Glucoamylase I had a high debranching activity and was very active in raw starch digestion at low enzyme concentration.
Grain Alcohol as Renewable Energy and Automotive Fuel
Authors: Scheller W. A.
Published: November 2006

With the high price of petroleum which came about after oil embargo of 1973 there has been a need to find renewable energy sources. Ethanol made from starch or sugar is a renewable fuel. A program for using 10% ethanol and 90% unleaded gasoline was begun in Nebraska and has now become a program of national interest. This fuel mixture is called Gasohol. Gasohol has been tested in a 3.3 mio. km program and is shown to provide better fuel economy and less pollution than unleaded gasoline. In large plants using maize as raw material ethanol can be produced profitably at 36 cents/l. The byproduct cattle feed is a high protein material for feeding beef and dairy cattle. The ethanol has a value in Gasohol of at least 45 cents/l. When compared to gasoline, Gasohol saves energy. For each liter of ethanol which is blended with 9 l of unleaded gasoline there is a reduction of at least 1.23 l of crude oil usage compared to using only gasoline.
Möglichkeiten und Vorteile der Vakuumreibe in der Kartoffelstärkeindustrie
Authors: Holthuis J. J. , Kerkhoven P. H. , Mulder J.
Published: November 2006

Beim Verreiben von Kartoffeln treten durch Lufteinschlag Oxidationen und als Folge davon unerwünschte Verfärbungen des Kartoffelproteins und der Pülpe ein. Daher werden während der Verarbeitung normalerweise Schwefeldioxid oder Sulfite zugesetzt. Eine Alternativlösung stellt die Verreibung in einem sauerstoffreien Milieu dar. Das vorgestellte Verfahren besteht im wesentlichen aus einem geeigneten Einlauf, einem Umlaufsystem und einer luftdichten Reibe mit Austrag. Die Kartoffeln werden in einem Wasserstrom durch ein U‐förmiges Rohr und über einen Entwässerungsrost in die Vakuumkammer der Reibe eingebracht. Infolge der Luftdruckdifferenz strömt das Gemisch von selbst in die Vakuumreibe, so daß eine Pumpe überflüssig ist. Das Vakuum beeinflußt nicht nur die Qualität des Kartoffeleiweißes günstig, sondern setzt auch die Geräuschentwicklung der Reibe herab.
Enzymatische Hydrolyse von hitzekoaguliertem Kartoffelprotein. 3. Mitteilung. Modell für den enzymatischen Abbau von nicht vorbehandeltem, koaguliertem Kartoffelprotein mit mikrobieller Protease
Authors: Berghofer E. , Hein W. , Klaushofer H. , Steyrer W. , Mittelbach F.
Published: November 2006

Durch Vorversuche wurde aus sieben Proteasepräparaten eines ausgewählt, mit dem Versuche zur Erstellung eines Modells des enzymatischen Abbaues von hitzekoaguliertem Kartoffelprotein durchgeführt wurden. Als Auswahlkriterien bei den Vorversuchen dienten neben der Erhöhung des löslichen Stickstoffanteiles der Geschmack und die funktionellen Eigenschaften der Hydrolysate. Für die Prüfung des Einflusses von Enzymkonzentration, Substratkonzentration und Hydrolysezeit auf die Löslichkeit und den Abbaugrad wurde ein Versuchsplan nachChochranundCoxerstellt und die Berechnungsmethode vonBoxundWilsonverwendet.
Large and Small Starch Granules in Wheat – Are They Really Different?
Authors: Meredith P.
Published: November 2006

Investigations of the starch granules of wheat throughout their development suggest that there are two distinct populations of granules that are initiated at separate stages of kernel development. Work with the Coulter Counter particularly supports this idea, but it is also in agreement with results of light microscopy, electron microscopy and chemical analysis.
Stufenweise Elutionsanalyse thermisch dispergierter Amylose‐ und Wachsmaisstärke
Authors: Čeh M. , Stropnik Č. , Doleček V. , Leskovar S.
Published: November 2006

Die Veränderungen nativer Amylose‐ und Wachsmaisstärke während des thermischen Dispergierens wurden durch Elutionsanalyse verfolgt. Die Verkleisterung der Stärke erfolgte im Brabender‐Viskographen. Die Kleister wurden thermisch dispergiert und zusätzlich mit NaOH‐Lösung behandelt. Durch stufenweise Elution wurde festgestellt, daß Korndesaggregation und Molekülzersetzung der Wachsmaisstärke viel intensiver verlaufen als die der Amylose‐stärke. Das zusätzliche Dispergieren der Amylosestärke in der NaOH‐Lösung verursacht eine Desaggregation der Amylose. Derartige Veränderungen wurden bei Wachsmaisstärke kaum beobachtet. Die Versuche brstätigten frühere Ergebnisse, nach denen ein Abfall der Molekulargewichte bei verlängertem Dispergieren im Autoklaven stattfindet.
Factors Improving the Steeping Process of Corn Grains. Part III. Conditions Favouring Lactic Acid Formation During Corn Steeping and Its Effect
Authors: Roushdi M. , Ghali Y. , Hassanean A.
Published: November 2006

Conditions affecting lactic acid formation were studied. Intact, scratched and presteeped corn grains were used in presence of fresh and old SO2 solution with different concentrations. It was found that low concentrations of old SO2 solution favour lactic acid formation, but low concentrations of fresh SO2 solution and presteeped corn grains gave a higher quantity of lactic acid. Using a high concentration of SO2 solution which inhibits lactic acid formation gave the highest yield of starch with the lowest protein content in the extracted starch.
Biotechnical Problems of Isoglucose Production. Part 4. Production and Characterization of immobilized Glucoamylase
Authors: Holló J. , László E. , Hoschke A.
Published: November 2006

Of the up‐to‐date industrial technologies applied in the starch industry, saccharification is practically the only procedure carried out batchwise with dissolved enzyme. No inexpensive industrial scale Technology has been developed so far for immobilization of enzyme. Therefore, cellulose amine and DEAE‐cellulose were investigated with respect to their application as carriers. For immobilization industrial Aspergillus niger glucoamylase (Miles L‐100) was used and glutaraldehyde and/or p‐benzochinone as binding reagent. In the case of cellulose amine carrier, most favourable binding can be attained with smallest particle‐size. With DEAE‐cellulose, the amount of enzymes bound depends on the swelling of the carrier, and binding can be observed even in the pores of DEAE‐cellulose.
Process for Fructose Enrichment from Fructose Bearing Solutions
Authors: Keller H. W. , Reents A. C. , Laraway J. W.
Published: November 2006

The paper briefly traces the technical development of chromatographic sugar separations by resinous molecular exclusion. The new system (Techni‐SweetTM System) for fructose separation from other sugars is presented in detail with an accompanying economic analysis. Operating results are presented from several pilot plant and commercial installations outlining product parameters and the influence of feed variables. A brief overview of the primary impact and usage of enriched Fructose products from starch hydrolysates in the U. S. is given in summary.
Isolation and Characterization of Native Starch from Cocoa Beans
Authors: Geilinger I. , Amadò R. , Neukom H.
Published: November 2006

This paper describes the isolation and characterization of native starch from fermented cocoa beans. The isolation procedure is based mainly on the mild extraction of compounds soluble in different extractants and flocculation of non‐starch polymeric material at a pH of 2.7. The isolated, egg‐shaped starch granules have a mean size of 4.4 μm, ranging from 1.5 to 8 μm, an amylose content of 30.4%, a gelatinization temperature from 52.5 to 68°C, and a limiting viscosity number of 166.2 ml/g in 1‐N potassium hydroxide solution.
Gelatinization of Rice Starch in Aqueous Urea Solutions
Authors: Hebeish A. , El‐Thalouth I. Abd , Kashouti M. El
Published: November 2006

Addition of urea to starch slurry causes gelatinization of starch at room temperature. The time required for gelatinization, type of gel formed, rheological properties and apparent viscosity of starch suspension in urea solutions were determined. The latter did not decrease significantly after storing for up to 8 weeks whereas that of cooked starch decreased sharply after one week of storage. Suspensions of starch in urea solutions did not show any fermentation and retrogradation during 8 weeks storage. Its is suggested that urea interacts with starch to form adducts or urea starch complexes. The magnitude of the latter and its abundance is dependent on the concentrations of urea and starch. The urea starch complex acquires very high affinity to water thereby causing swelling and gelatinization of starch.
Effect of Chemicals on the Carbohydrate Contents of Pumpkin (Cucurbita pepo) Seeds During Germination
Authors: Kotecha C. C. , Oza J. A. , Vyas D. N.
Published: November 2006

The effect of pre‐soaking treatments of optimum concentration of fertilizers on the carbohydrate contents viz. total sugar, reducing sugars, starch and amylose of Cucurbita pepo (pumpkin) seeds during germination periods up to 12 days were studied. Variations in the contents of carbohydrate during growth periods are explained on the basis of mutual effect of metabolites and of certain related enzymes over and above the effect of method of pre‐soaking treatment and of chemicals on the mitochondrial function. It is also reported that the vegetative growth and the nutritive value of mix treatment are higher than in the other cases studied.
Changes in Properties of Some Maize Cultivars Associated with Artificial Drying at Elevated Temperatures. Part I. Wet Milling Properties
Authors: Wight A. W.
Published: November 2006

The effect of artificial drying at elevated temperature on the wet milling properties of a number of different maize cultivars, harvested at very high (>30%) moisture levels, was studied. The degree of heat damage, assessed by the drop in starch yield on wet milling, varied appreciably according to cultivar, and was considerable for most of the cultivars when dried at 100°C but relatively small for cultivars dried at lower temperatures and for cultivars dried at 100°C from lower (<25%) initial moisture levels. The protein content of the starch fraction, both before and after purification, did not vary greatly according to cultivar or to the drying conditions used.
The Possible Relationship of Starch and Phytoglycogen in Sweet Corn. I. Characterization of Particulate and Soluble Polysaccharides
Authors: Boyer C. D. , Damewood P. A. , Simpson E. K. G.
Published: November 2006

The starch and phytoglycogen fractions from normal and sugary (su) maize have been compared. Little difference was observed between two inbred lines and two su conversions of the lines studied. Less than 1% of the mature normal kernel dry weight was recovered as phytoglycogen. Normal starch had 25 to 30% amylose. Extraction of su endosperm by two methods resulted in different distributions of starch and phytoglycogen. Regardless of purification method used phytoglycogen was shown to be distributed in a soluble fraction and a particulate fraction which also contained some amylose. The observations are consistent with a pattern of conversion of starch (granules) into phytoglycogen in su endosperm.
In vitro Digestion of Hydroxypropyl Derivatives of Wheat Starch. I. Digestibility and Action Pattern Using Porcine Pancreatic alpha‐Amylase
Authors: Wootton M. , Chaudhry M. A.
Published: November 2006

The digestion by Porcine Pancreatic α‐Amylase (PPA) of a number of laboratory prepared hydroxypropyl wheat starches was examined. For the gelatinized starches, digestibility decreased, and the action pattern of the enzyme tended to favour non‐repetitive attack, as degree of substitution increased. In the case of the raw starches digestibility increased with extent of modification. The reaction conditions used to prepare the modified starches had little effect on the digestibility of the gelatinized starch but caused some increase in that of the raw material.
Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the Flour
Authors: Lorenz K.
Published: November 2006

The granules of starch isolated from seeds of Amarantus hypochondriacus were found to be very small in size. They are angular and polygonal in shape. Compared to wheat starch, the starch of A. hypochondriacus has a much lower amylose content, a lower swelling power, a higher solubility, a greater waterbinding capacity, a lower Amylograph viscosity value on cooling after heating of the starch slurry to 35 °C, and a higher gelatinization temperature range.

Breads baked with flour milled from seeds of Amaranth had lower volumes and lower total scores at wheat flour substitution level of 10% or higher. The flavor of the bread was described as nutty and was preferred over the flavor of the white bread control. Farinograph peak times, stabilitites, and departure times decreased with increasing levels of A. hypochondriacus flour in the blend. The farinograph data indicated a need for higher absorptions and shorter mixing times when using flour from A. hypochondriacus as part of a composite flour in bread baking.
Changes in Properties of Some Maize Cultivars Associated with Artificial Drying at Elevated Temperatures. Part II. Protein Solubility and Other Properties in Relation to Milling Quality
Authors: Wight A. W.
Published: November 2006

The effect of artificial drying at elevated temperature on various properties of a number of maize cultivars was investigated and the relationship between these properties and wet milling properties was studied with the object of developing a rapid method for detection of heat damage with regard to milling properties. Some of the properties studied provided an indication of damage though owing to varietal differences and other problems none of these properties appeared to be useful for the development of a method for the detection of this type of damage.
In vitro Digestion of Hydroxypropyl Derivatives of Wheat Starch. II. Effect of Substitution on the Products of Partial Digestion by Porcine Pancreatic alpha‐Amylase
Authors: Wootton M. , Chaudhry M. A.
Published: November 2006

The hydrolysates obtained after partial digestion, by porcine pancreatic α‐amylase, of laboratory prepared hydroxypropyl wheat starches (DS 0‐0.17) were separated into total digest, oligosaccharide and polysaccharide fractions. These fractions were analysed for blue value, reducing value, total carbohydrate and hydroxypropyl group content. It was found that increasing DS caused a decrease in reducing value, an increase in average degree of polymerisation and a greater proportion of oligosaccharide in the hydrolysate. The oligosaccharide fraction contained most of the modifying groups in the total digest and had approximately double the hydroxypropyl content of the undigested starch.
Einfluß von Düngung auf Stärkebildung und Stärkespeicherung beim Buchweizen (Fagopyrum esculentum Moench)
Authors: Czaja A. Th.
Published: November 2006

Untersuchungen haben gezeigt, daß bei Buchweizen (Fagopyrum esculentum) Konkurrenz zwischen der vegetativen Entwicklung und der Samenbildung besteht. Sind die Entwicklungsbedingungen für die Vegetationsorgane günstig, so nehmen sie den Überschuß auf, d. h. Stengel und Blätter erfahren starke Vergrößerung. Die damit verbundene Steigerung der Stärkeproduktion, die an sich nur in den Samen unterzubringen ist, wandert bei nicht ausreichender Samenmenge in die Stengelmarkzellen zur Ablagerung. Die Stärke findet sich nach der Ernte im Stroh wieder und ist somit für die einjährige Pflanze verloren.
Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part 1. Study of Some Induced Carbonyl Derivatives
Authors: Raffi J. , Agnel J. P. , Dauberte B. , d'Urbal M. , Saint‐Lèbe L.
Published: November 2006

The foodstuff from which the studied starches (maize, amylomaize, waxymaize, bread‐wheat, manioc, rice, potato, haricot bean) derive only has a little influence upon the quantities of gamma radioinduced carbonyl derivates: the ratio between the maximal and minimal values found is always lower than 5; the radio‐induced quantities in maize starch do not vary for more than 30% around the average value found for the different starches; the different curves drawn – showing the influence of irradiation dose, atmosphere, water content – have similar shapes.
Amino Acid Patterns in Aqueous By‐Products of Starch Industry
Authors: El‐Saied H. M.
Published: November 2006

The free amino acids in rice steep water (RSW), rice gluten water (RGW), corn steep water (CSW) and corn gluten water (CGW) resulting during the manufacture of starch were determined quantitatively with amino acid analyzer. All samples contained at least 17 free amino acids in variable amounts with exception of CGW which contained high values of them. Dry corn gluten (CG) containing 42,2% protein resulting from CGW was investigated. It contains at least 17 amino acids in considerable amounts, however, it was deficient in cystine, isoleucine and lysine. Solubility fractionation of the protein of corn gluten indicated that zein was the predominant fraction. Glutelin was found in considerable amounts, albumin and globulin in low values.
Study of the Kinetics of the Adsorption of Dialdehyde Starch on Cellulose
Authors: Nedeltcheva M. , Valcheva E. , Bencheva S. , Valchev V.
Published: November 2006

The kinetics of adsorption of dialdehyde starch water solution on sulphite unbleached and bleached coniferous cellulose were studied. The kinetics of adsorption is described by an exponential kinetic equation applied for energetically uniform heterogeneous surfaces. The energy of activation for unbleached cellulose was in the limits from 10.6–27.6, while those of bleached cellulose were from 12.6–20.0 kJ/mol and were not dependent on the initial concentration of the DAS solution but linearly grow with the increase of the adsorbed DAS amount. The studied process was effected by the entropy factors exerting a defining influence on the initial rate, while the energy ones defined the changing of the rate.
Structure of Starch from Mango Seed
Authors: Würsch P. , Hood L. F.
Published: November 2006

Starch was isolated from fresh mango seed kernels. The effect of glucoamylase‐α‐amylase on the granule ultrastructure was evaluated by scanning electron microscope. Amylose and amylopectin were isolated and their molecular structures were studied, using enzymic methods, HPTLC, and gel permeation chromatography. The structure of amylopectin was similar to amylopectin of other starches. The shortest branch chain had 6 glucose units. Amylose had a ß‐amylolysis limit of 77%. In order to improve solution stability during debranching with pullulanase and chromatography, amylose was partially acetylated. The debranchin of the unmodified and modified amyloses produced a 15–25% decline in the limiting viscositiy number and a slight shift in the molecular size distribution. These results are consistent with the concept that a fraction of the amylose molecules have limited branching and that these branched chains contain a significant number of glucose units.
Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part II. Study of Induced Acidities
Authors: Raffi J. , Fréjaville C. , Dauphin J. F. , Dauberte B. , d'Urbal M. , Saint‐Lèbe L.
Published: November 2006

The foodstuff from which the studied starches (maize, amylomaize, waxymaize, manioc, bread‐wheat, potato, rice and haricot bean) derive only has little influence upon the quantities of gamma radio‐induced acids. The ratios r between the maximal and minimal found values are respectively 2.5 and 3.2 for formic acid and total acidity. If r is equal to 13.6 for free acidity, it is only due to the very small values in haricot bean, potato and rice starches.
Physicochemical Properties of Starch of Intermediate‐Amylose and Waxy Rices Differing in Grain Quality
Authors: Merca F. E. , Juliano B. O.
Published: November 2006

Starches from two crops of 7 intermediate‐amylose and 7 waxy milled rices differing in eating qualities were characterized. Among the nonwaxy rice starches, those of softer cooked rice had gelatinization temperature of ≥ 70°C, medium to soft gel (110 mg/2 ml) consistency, low alkali viscograph peak viscosity, and greater Amylograph breakdown and lower Amylograph setback and consistency than low gelatinization temperature starches. Among waxy starches, gels of low gelatinization temperature samples had greater freeze‐thaw stability than gels of high gelatinization temperature samples. A 12% paste gave better differentiation in Amylograph viscosity than 10% paste of intermediate‐amylose milled rice. Water‐extractable substances that suppressed the Amylograph viscosity of milled waxy rices were lipids and polysaccharides.
Changes in Starch and Other Carbohydrates in Baking Ipomoea batatas
Authors: Shen M.‐C. , Sterling C.
Published: November 2006

“Sweet potato” (var. Jersey) and “Yam” (var. Garnet) are mealy (dry) and soggy (moist) varieties, respectively, of Ipomoea batatas Poir. (Convolvulaceae). The raw fleshy roots of both varieties have essentially similar quantities of all measured variables except for cellulose, hemicelluloses, and amylose. On baking, only the amounts of non‐reducing sugars and possibly cellulose appear unchanged, while the reducing sugars increase markedly in both varieties, with those of the yam far exceeding those of the sweet potato. The yam's starch content (particularly the amylose fraction) falls faster and to a lower level; its water‐soluble pectin content increases; and its hemicellulose content is particularly decreased. Scanning electron microscopy (SEM) showed that the cell walls of the raw fleshy roots of both varieties are coated with long parallel fibrils, 0.25–1.5 μm in diameter, which appear to be hemicellulosic.
Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part III. Study of Induced Hydrogen Peroxide
Authors: Raffi J. , Agnel J. P. , Dauberte B. , Saint‐Lébe L.
Published: November 2006

The foodstuff from which the studied starches (maize, waxymaize, amylomaize, manioc, bread‐wheat, potato, rice and haricot bean) derive has only a little influence upon the quantities of gamma radioinduced hydrogen peroxide.
Starch Effluent Concentration
Authors: Pepper D. , Orchard A. C. J.
Published: November 2006

This is a case history on the largest process reverse osmosis plant in the world, for concentration of starch effluent.
Studies on Production of Alcohol from Saccharified Waste Residue from Cassava Starch Processing Industries
Authors: Kunhi A. A. M. , Ghildyal N. P. , Lonsane B. K. , Ahmed S. Y. , Natarajan C. P.
Published: November 2006

A fibrous waste residue (20%) obtained in the manufacture of starch and sago from Cassava poses disposal problems. Fermentation studies for the production of alcohol on saccharified waste revealed that enrichment with mineral salts and nitrogen is essential. Inoculum size of 24.2 · 106 cells per 50ml medium was optimal while highest quantity of alcohol was formed at 96 h of fermentation. Though optimum initial sugar concentration in fermentation medium was found to be about 15%, the saccharified waste needed expensive concentration treatment to raise the sugar concentration to optimum level. Economic considerations suggest the use of saccharified waste without concentration.
Microbial Protein Production and BOD Reduction in Corn Steep Liquor
Authors: Eldin S. M. Badr , Atalla M. M. , El‐Hawaary S.
Published: November 2006

Chemical analysis of corn steep liquor, produced from wet milling of corn grains, revealed the presence of 0.3% total sugars and 1.0% proteins. Aspergillus terreus was found to be the most highly active organism, rapidly converting about 78.57% of the total sugars into fungal mass (24.2 g/l) with 41.65% proteins. Biochemical oxygen demand was reduced by 87.81%.