bluuebunny/crossref_metadata_2025 huggingface dataset:
Darstellung der Carboxymethylstärke
Authors: Čeh M.
Published: November 2006

Synthesis of Carboxymethyl Starch.Maize starch was carboxymethylated by monochloracetic acid in a mixture of 25 % aqueous sodium hydroxide solution and acetone. Using a ratio of starch to monochloracetic acid of 2:1 at 20 °C for 11 h the yield was 60 % (DS 0.59), and at 40 °C 82 % (DS 0.81).

The synthesis of the sodium salt of carboxymethylated starch in aqueous alkali solution without acetone at room temperature gave poor results. Reaction of the substances in solid, ground state resulted in ethers with low solubility in water.

Viscosity measurements of 2% solutions of the sodium salt of carboxymethylated starch in 1 N NaOH without elimination of the electrolytes revealed a correlation between viscosity and degree of substitution only in case when the ethers have been synthesized and isolated by the same method.
Das Verhalten der beiden chromatographisch trennbaren Amyloseanteile bei der oxydativen Behandlung von Kartoffelstärke
Authors: Seidemann J.
Published: November 2006

The Behaviour of the two Separable Amylose Components during Oxidative Treatment of Potato Starch. During oxidative degradation of potato starch by means of sodium persulphate changes in both column and paper chromatography of the components amylose and amylopectin were proved. The fact that in the paper chromatogram one amylose component is degraded to a higher dextrine with a second amylose component as intermediate product has been proved.
Erfahrungen mit bekannten und neuentwickelten Maschinen in der Kartoffelstärkeindustrie
Authors: Holthuis Th. H.
Published: November 2006

Experiences with Known and New Developed Machines in the Potato Starch Industry. With the aid of flowsheets a review is given of the new developments in processing and some new introduced machines, i. e. potato reception and washing installations, a new type of rasp, centrisieves as refining sieves for starch milk, decanters, rotary vacuum filters, and a new drum‐belt press.
Durchstrahlungselektronenmikroskopische Untersuchung des Lösungszustandes technischer Dextrine nach Gefrierätzung
Authors: Azzola F. K.
Published: November 2006

Transmission Electron Microscopic Studies on the Solubilization State of Industrial Dextrins after Freeze‐Etching. The solubilization state of dextrins is discernible after freeze‐etching as a preparation method for transmission electron microscopic investigations. A just disintegrated dextrin on the basis of potato starch is composed of obviously native granula with diameters from 100 to 200 nm. After uncomplete disintegration these granula keep unchanged despite of a ripening process of several months. Only a higher grade of agglomeration of the granula can be observed. However, the granula of a completely disintegrated dextrin subject to a swelling and solvatation process during which the phase boundary between the granula and the water as solvent is disappearing more and more.
Acid‐Modified Wheat Flours. Pasting and Dispersion Properties
Authors: Rankin J. C. , Holzapfel Margaret M. , Russell C. R. , Rist C. E.
Published: November 2006

Acid‐modified (AM) and hydroxyethylated acid‐modified (HEAM) wheat flours were prepared with viscosities suitable for use as tub‐sizing agents and as coating adhesives for paper. The pasting characteristics and dispersion properties of both these flours were compared with those of commercial products now used in such applications. Effects were determined of time, temperature and solids concentration on pasting characteristics, paste viscosity and dispersion properties. Paste viscosity behavior of the modified flours, prepared under dry‐state reaction conditions, was more like that of hypochlorite‐oxidized (HO) starch than either AM or HEAM starches. Dispersibility of the modified flours was comparable to that of AM starch, but it was somewhat lower than dispersibility of HEAM and HO starches. Pastes of modified flours and starches, stored and periodically tested, varied little in dispersibility values for flour dispersions, whereas progressively less dispersible material was found in starch pastes.
Dialdehyde Starch in Paper Coatings Containing Soy Flour‐Isolated Soy Protein Adhesive
Authors: Weakley F. B. , Carr M. E. , Mehltretter C. L.
Published: November 2006

A combination of soy flour and isolated soy protein was investigated as the adhesive in pigmented paper coatings that contained dialdehyde starch (DA) as the insolubilizing agent. A coating formula of 50% solids made up of 8.3 parts soy flour, 8 parts isolated soy protein and 0.5 part DAS per 100 parts of clay exhibited pseudoplastic and thixotropic flow properties characteristic of coating colors containing more costly protein adhesives. Both was pick and wet‐rub resistance of the paper coating were improved and putrefaction retarded by the use of DAS in the formulation. Brightness, was pick and wet‐rub resistance values compared favorably with those of a reference coating containing 12.5 parts of isolated soy protein and 0.5 parts DAS per 100 parts of clay.
Maltose Values of Flours of Indian Wheats in Relation to α‐Amylase Activity and Damaged Starch Contents
Authors: Tara K. A. , Bains G. S.
Published: November 2006

Involvement of damaged starch as the principal cause of maltose formation in 63 straight‐run flours of a number of Indian wheats in relation to liquefaction numbers derived from the falling number test is indicated. Multiple regression analysis of maltose values on damaged starch and liquefaction numbers was found to be statistically highly significant.
Unschädlichmachung der Abwässer durch bessere Ausnutzung des Rohstoffes bei der Kartoffelstärkeerzeugung
Authors: Häusler J. , Malcher J.
Published: November 2006

Neutralization of Waste Waters by Better Exploitation of Raw Material During Production of Potato Starch. Neutralization of fruit juice set free during the production of potato starch can be carried out efficiently in two steps. The first step is based upon the coagulation of protein at 85 °C in acidify medium. The first step of methane fermentation, which is the acid fermentation, is made use of for this process. At this step mainly heterogeneous lactic acid fermentation takes place. Coagulated protein may be efficiently processed into feed thus making the purification of waste water more profitable.

The second step is the methane fermentation as such. Considering the concentration of fruit juice from the separators a maximum load of the fermentation tank of 1.5 kg/m3 of organic matter has to be taken in account. At a higher load the period of fermentation is shortened to an extent that makes anaerobic processes impossible. During fermentation 15.25 m3 of fermentation gas per m3 raw water with a methane content of 54% are produced. This amount of gas should be sufficient for heating of the waste water up to a temperature which is necessary for caogulation.

The fermentation of fruit juice has to be succeeded by a one‐hour period of sedimentation of the mud. Thus, purification is made more effective. With this system the concentration of the fruit juice decreases to an extent which makes it possible to purify it further together with the processing water in a biological activation filter plant.
Papierchromatographischer Trennungen zum Nachweis von nativer und modifizierter Weizenstärke
Authors: Pertot E. , Blinc M.
Published: November 2006

Paperchromatographic Separation as Identification Method of Native and Modified Wheat Starch. The previous experiences with paperchromatographic separation as identification method of native and modified starch samples has been useful in the study of wheat starch. This technique has been applied to the separation and identification of amylose and amylopectine of native and modified wheat starches (treated by phosphate, mineral acids and different temperatures). The results thus obtained were compared with the physico‐chemical characteristics of the same material. The modification procedure and the temperature influence are precisely outlined.

The evaluation of the final data permits one to judge the applied technique favourably, the method can be considered as useful and complementary in the analysis of starch material.
Verarbeitungstechnische Eigenschaften von Inlandmais. 2. Stärkegewinnung
Authors: Kempf W.
Published: November 2006

Processing Properties of Local Maize. 2. Starch Production. Since the results of numerous preliminary tests have clearly demonstrated that compared with oversea maize samples also French yellow maize varieties under certain conditions and in parts even with same satisfactory results proved to be quite suitable as source material for starch manufacturing process, the general quality and analytical composition of all in all 30 different varieties of French yellow maize cultivated in the two Bavarian areas of Weihenstephan and Strassmoos and their extractable recoveries of starch, gluten, germs, fibre and steep‐water dry‐matter as well as their processing properties were determined. From these all in all 30 samples the results of analytical examinations and recovery determinations obtained from only eleven different varieties of French yellow maize cultivated in the Bavarian area of Weihenstephan were compared with the correspondent results obtained from another eleven samples of yellow maize from various French departments as well as from further eight overseas samples of yellow maize and white maize from Argentina, South Africa and U.S.A. and one additional sample of Roumanian yellow maize.
Contribution a l'étude de l'action du rayonnement gamma sur l'amidon. Partie 2. Évolution de certaines caractéristiques biochimiques du grain d'amidon en fonction des conditions d'irradiation
Authors: Tollier Par M. Th. , Guilbot A.
Published: November 2006

Studies on the action of γ‐irradiation on starch. Part 2. Development of certain biochemical characteristics of the starch granule as a function of the irradiation conditions. Corn starch and potato starch were γ‐irradiated at different hydrations with largely varying irradiation dosis. After having outlined before the development of certain physicochemical properties of the starch granule, we have now examined the aspect of the radio‐chemical degradation of the units starch is composed off. The products generating 5 HMF, the COOH groups and the distribution of the modified anhydro‐glucose units in the alcohol‐soluble and the water‐soluble fractions were determined. The results show that the amount of modified anhydro‐glucose units, capable to form 5 HMF upon the action of acid, increases proportionnally to the irradiation dosis but independently on the water content of the irradiated sample. On the other hand, the development of the amount of COOH groups provides evidence for the important protecting role that the water plays in this kind of alteration. When the alcohol‐soluble fraction is expressed as a function of the water‐soluble fraction, but insoluble in alcohol, a linear relationship is obtained, which is independent on the irradiation dosis, on the hydration of the sample and the origin of the treated starch.
Chemical Characteristics and Composition of „Gaz”︁ Gum from Tamarix manifera
Authors: Maleki M. , Djazayeri M.
Published: November 2006

“Gaz” Gum is a natural plant exudate of “Tamarix manifera” and is used as a thickener in the production of a toffee‐type confectionery in Iran. Paper chromatography of its acid hydrolysate revealed the presence of glucose (30%), fructose (10%), mannose, xylose and arabinose. Proximate analysis of the gum showed over 90% carbohydrate, 4% protein and 2% ash in dry matter. The dried whole gum was yellowish in color, produced a colloidal suspension in water and was hygroscopic, sweet taste and sticky when moistened. The alcohol precipitate fraction stained with ruthenium red and with both alcoholic and aqueous solutions of methylene blue.
Carbamoylethyl Wheat Flour as a Wet‐ and Dry‐Strength Agent for Paper
Authors: Smith H. E. , Gordon S. H. , Doane W. M. , Russell C. R.
Published: November 2006

Unbleached kraft paper exhibiting a ten‐ to fifteenfold increase in wet‐tensile strength accompanied by substantial increases in burst, dry‐tensile strength and folding endurance was obtained from the use of hypochlorite‐treated carbamoylethyl wheat flour as a wet‐end additive. Results with bleached kraft pulps were less spectacular but still good. Such variables as pH of the carbamoylethyl wheat flour (CEWF) paste before hypochlorite treatment, pulp type and freeness, drying and curing temperature of the treated paper and the amount of CEWF influence strength properties of paper. A pH of 2 was optimum for treatment of aqueous CEWF pastes with hypochlorite. Unbleached kraft pulp having a Canadian Standard freeness (CSf) of about 500 ml produced paper exhibiting the best overall strength properties. Maximum wet‐ and dry‐tensile strength was imparted to unbleached kraft handsheets dried at 105°C for 15 min. Strength properties increased as level of addition increased from 0.25 to 5%. Addition of CEWF at a 2% level to unbleached kraft furnishes gave handsheets exhibiting wet‐ and dry‐tensile strength as high as 3340 and 10,510m, respectively, as compared with corresponding values of 240 and 6980 m for the control. Hypochlorite‐treated CEWF was comparable to carbamoylethyl starch in imparting wet‐strength properties to unbleached kraft paper.
Die Rolle von Stärkeprodukten bei der Verleimung von Holzwerkstoffen mit Kunstharz‐Leimen
Authors: Plath Lore
Published: November 2006

The Role of Starch Products in Glueing of Wood Materials by Synthetic Resin Adhesives. In the wood processing industry considerable amounts of starch products are used as extender for the glueing with synthetic resin adhesives based on aminoplasts (urea and melamine resins). They are not only useful to reduce the costs for the adhesives but have to fulfil rheological, cross‐linkage regulating and stress belancing actions. The amount of additives, of course, is limited by the quality standards for glueings. By investigation of mathematical‐statistical evaluated plywood glueings the upper limit of the grade of extension has been determined. Furthermore, the possible reduction of prices by various extender/water additions has been calculated. The behaviour of extenders in the glueline can be examined by microscopic investigations of stained microtome sections from glued objects.
Säurehydrolyse von β‐D‐fructofuranosidischen Bindungen
Authors: Szejtli J.
Published: November 2006

Acid Hydrolysis of β‐D‐Fructofuranosyl Bonds. Generally, glycofuranosides are hydrolyzed at a higher rate than the glycopyranosides under identical conditions. The present paper is dedicated to the hydrolysis of β‐D‐fructofuranosides which are containing different aglycone moieties: methyl group, substituted methyl group (in inulin), glucosyl group (in sucrose) and substituted glucosyl group (in raffinose). The energies of activation were between 25.1 and 25.6 kcal/mole and the entropies of activation between 8 and 9.5 entropy units. The values of the reduced rate constants (values extrapolated to pH 0 and 100°C) depend on the size of the aglycone.

The mechanism of splitting of ketofuranosides differs from that of the aldofuranosides and of aldopyranosides. According to the reported data these compounds are hydrolyzed by formation of a tertiary carbeniumcation, i. e. by plitting of the O‐furanosyl bond.
Schwefeldioxidaufnahme bei der Maisquellung. 1. Verteilung in den Fraktionen
Authors: Nierle W.
Published: November 2006

Absorption of SO2 During Swelling of Maize. Part 1. Distribution in Fractions. It has been shown by means of S‐35‐labelled SO2, that protein and germ take up most of SO2 during the swelling of corn. The uptake by the maize kernels is only 6% from the amount solved in swelling water. The swelling process does not change the fatty acids composition of the total lipids of corn. There are only traces of sulfur in the extracted fats.
Schwefeldioxidaufnahme bei der Maisquellung. 2. Technologische Aspekte
Authors: Bergthaller W. , Tegge G.
Published: November 2006

Absorption of SO2 During Swelling of Maize. Part 2. Technological Aspects. Investigations had been made by means of a modified method for practical starch extraction from maize kernels. Already after steeping in 0.8% sulfur dioxide in steeping water a final sulfur dioxide content in the starch lower than 8 mg/kg was observed. Studies in three german starch plants showed that the sulfur dioxide content of products from different process steps before the hydrocyclon station varied. After refining of raw milk this differences could not be observed any longer. Due to a further addition of sulfur dioxide during the refining steps the industrially produced starches contained much more sulfur dioxide than those extracted by the laboratory method. These results have been confirmed by processing industrially steeped maize in the laboratory without further addition of sulfur dioxide during the refining steps.
Suspensible Fine Starch Granules of Immature Sweet Potato. Their characteristics in embraced fatty acids and in chemical and physical properties
Authors: Fujimoto S. , Nagahama T. , Kanie M.
Published: November 2006

Starch granules were separated from whole or peeled tubers of immature sweet potatos harvested on the 40th day after planting, and classified according to their size into two groups, the one being of suspensible fine size (av. 1.7∼1.8 μ), apt to be swept away in industrial starch manufacturing, the other of sedimentary size (av. 4.7 μ).

In comparison with the sedimentary starch granules, both samples of the suspensible granules were shown to have higher amylose contents and less X‐ray diffraction intensities, and to be remarkable for containing such large quantities of embraced fatty acids as those of grain starches. The most part of the embraced fatty acids of the suspensible granules was composed of palmitic acid, the role of which being discussed.
Study on the Faecal Metabolites of Hydroxypropyl Starch in the Rat
Authors: Leegwater D. C. , Speek A. J.
Published: November 2006

Several hydroxypropyl oligoglucoses were detected in the faeces of rats on diets containing hydroxypropyl starches with degrees of substitution varying from 0.025–0.106. The major components were tentatively identified as hydroxypropylmaltose, dihydroxypropylmaltotriose, and dihydroxypropylmaltotetraose. The digestibility of the hydroxypropyl starches was found to decrease with increasing degree of substitution.
Neuere Erfahrungen mit nativer und modifizierter Sorghumstärke
Authors: Blinc M. , Cimerman A. , Pertot E.
Published: November 2006

Recent Experiences on Native and Modified Sorghum Starch. The investigators aimed at characterizing native and modified sorghum starch not only by a number of physicochemical data but also by techniques of paper chromatography in order to gain more insight into the composition of the polysaccharide material. The native starch samples, treated with sodium phosphate and acid and modified by different temperatures yielded useful results on the basis of paper capillary and paper separation analyses which led to a better understanding of their behaviour and enabled further characterization of the sorghum starch material.
Granule Sizes and U.S.P. Starch
Authors: Castelino N. J. , Youngken H. W.
Published: November 2006

Several samples of Corn Starch supplied by four commercial companies were investigated for compliance with the United States Pharmacopeia XVIII specifications for granule size. Non were found to possess granules which exceeded the upper limit of 35 microns specified by the monograph.

Two methods of analysis for measuring the granule sizes are described: 1) a ”︁Variables Sampling Plan for Normally Distributed Lots with Single Specification Limit and with Specified Acceptable Quality Level (AQL), Lot Tolerance Percent Defective Level (LTPD), a and β″; and 2) a ”︁Single‐Sample Fraction‐Defective Plan (AQL, LTPD, α and β Specified)„.

It is suggested that manufacturers consider the use of a Single‐Sample Fraction‐Defective Plan (AQL, LTPD, α and β Specified) in particular for certifying lots which are to be labelled U.S.P. Starch.
Mechanism of Amylolytic Starch Degradation
Authors: Holló J. , László E. , Hoschke A.
Published: November 2006

The molecular mechanism of amylolytic enzymes has been investigated by differrent methods using amylose, pancreatic and Bac. subt.‐a‐amylases and amyloglucosidase. From the data obtained the following conclusions are drawn: The fitting between substrate and enzyme is induced by the C 3 hydroxyl groups of the substrate. In the course of the fitting hydrogen bonds arise between these hydroxyl groups and those of the enzyme molecule which possess the highest cohesion increment. A new theory is proposed for explaining the high catalytic effectivity of amylolytic enzymes.
Bericht über Arbeitsergebnisse mit Dorr‐Oliver‐Apparaturen in der Kartoffelstärkeindustrie
Authors: Caransa A.
Published: November 2006

Report on the Results Obtained with Dorr‐Oliver Equipment in the Potato Starch Industry

Information is disclosed regarding throughput capacity, losses and water consumption of combined D‐O DSM potato pulp screening systems and Dorr‐Clone washing systems. All informations were obtained during the 1971 campaign in France.
Bestimmung niedriger Acetylgehalte in Stärken durch Ultrarot‐Absorptionsmessungen
Authors: Prey V. , Schindlbauer H. , Maday E.
Published: November 2006

Determination of Low Acetyl Contents in Starches by Means of Ultra Red Absorption Measuring

Determination of the acetyl content of low acetylated starches led unvariably to certain discrepancies of results. This is why a procedure based on quantitative ultra red absorption measuring has been elaborated. This new procedure excludes all known sources of error. The carbonyl oscillation of the acetyl group was measured using KBr pressing technique as preparation method. Measured values were in accordance with those of other methods. Thus, the procedure represents a valuable alternative to all prevailing possibilities of determination.
The Determination of the Effective Shear Rate in the Brabender Viscograph and in other Systems of Complex Geometry
Authors: Wood F. W. , Goff T. C.
Published: November 2006

The effective shear rate in the Brabender Viscograph has been determined as 40 sec−1 when used for fluids having equivalent Newtonian viscosities in the range 1–30 poise. This shear rate is close to that used in the mouth and implies that rankings of viscosity derived from Brabender readings will agree with sensory consistency judgements. The instrument can, therefore, be reliably used for quality control and be quoted in purchasing specifications. The methodology described can often be used in other situations for assessing an effective shear rate where the geometry of the system precludes calculation e.g. spreadability determinations and extrusion from metal tubes.
Recovery and Amino Acid Composition of Protein Precipitates Isolated from Rice Starch Processing Liquors
Authors: Hegazi Sayed M. , Foda Mohamed S. , Salem Sayed A. , Eldin Samir M. Badr
Published: November 2006

Precipitates containing 47.7% and 30.5% protein were isolated from rice starch steep and sorter liquors respectively by pH adjustment of these liquors. The pH for protein precipitation from the steep liquor was 7.0 and from the sorter liquor was 5.0. The acid hydrolysates of both precipitates contained at least seventeen amino acids, Glutamic acid and arginine constitute the largest proportions of these acids. Nine essential amino acids were found to be present in variable amounts. The industrial application of this method for the preparation of protein precipitates is discussed.
A Comparision of Starch Granules as Seen by Both Scanning Electron and Ordinary Light Microscopy
Authors: Hall David M. , Sayre Joseph G.
Published: November 2006

Starch being a transparent crystal often give images which are difficult to precisely define with the light microscope due to the diffraction and other effects such as internal structure which may appear as a surface phenomena. The scanning electron microscope (SEM); however, gives only surface detail.

In a effort to differentiate between surface and internal details, the same starch granules have been studied by both ordinary light and scanning electron microscopy. In each case the granules were held in the same configuration as was seen with the light microscope when they were studied by SEM. In this way a direct comparison could be made between granules viewed by each microscopy technique. From such comparisons it is possible to determine the starch details that are actually due to internal features. The results for canna, potato and corn starches are given.
Potato Starch Encapsulation with Polyethylene. I. Catalysis and Polymerization
Authors: Chanzy H. D. , Revol J. F.
Published: November 2006

A process for the encapsulation of individual potato starch granules with polyethylene is described. It involves a thorough dessication of starch followed by a generation of a fine precipitate of VCl3 which adsorbs on the surface of each granule. When this deposit of VCl3 is activated by Al(C2H5)3, the surface of the granule becomes active toward polymerization of ethylene. An encapsulation of each individual granule by polyethylene is obtained when the polymerization occurs in a non solvent. The growth of the encapsulation shell is studied as function of time, temperature, catalyst concentration and moisture content of the starch samples.
Differential Scanning Calorimetry. Study of Amylose and Its Derivatives
Authors: Desai D. H. , Patel C. K. , Patel K. C. , Patel R. D.
Published: November 2006

Glass transition (Tg) and melting (Tm) temperatures of aliphatic and aromatic esters of amylose have been measured. As the chain length of pendent group is increased both Tg and Tm get decreased. An average value of Tg/Tm≃0.8 obtained for these esters, showed that they are moderately less flexible unsymmetrical polymers.

Heat of fusion (ΔHf) for the esters has been calculated. In the case of aliphatic esters, it has been found that as the chain length of pendent group is increased, the heat of fusion is decreased.
Über das Protein in Kartoffel‐, Mais‐ und ReisstärkeHerrn Prof. Dr. Erwin Welte, Direktor des Instituts für Agrikulturchemie der Universität Göttingen, zum 60. Geburtstag gewidmet.
Authors: Lüdtke Max
Published: November 2006

On the Protein in Potato, Maize and Rice Starch

The protein content of potato, maize and rice starch was determined, and 21 amino acids could be identified. With the usual hydrochloric acid hydrolysis to set free the amino acids a portion (residual protein) remains in the dark residue (melanine), and can be isolated only after destruction of the latter, e.g. with sodium chlorite, and analyzed for amino acids.

As shown by the nitrogen determination after Kjeldahl and amino acid analysis potato starch has the lowest, maize starch a mean and rice starch a high content of amino acids. The total amount of nitrogen in the amino acids compared with the Kjeldahl nitrogen is only 83% for potato protein and 80% for maize and rice protein. The residue from hydrolysis can vary substantially.
Detection of Corn Starch Irradiated with Low Doses of Gamma Rays
Authors: Winchester R. V.
Published: November 2006

A modification of the existing thiobarbituric acid test for irradiated starch has been devised which eliminates interference caused by side reactions of the thiobarbituric acid and which does not require a sample of unirradiated starch as a standard for comparison. Doses as low as 10 krad have been successfully detected.
Chemical and Physiological Properties of Glucose Syrup Components
Authors: Birch G. G. , Etheridge I. J.
Published: November 2006

Although glucose syrups are in wide commercial use their constitution is extremely complex and hence the physiological effects of individual components relative to their chemical structures have not been explored. Although the major components of glucose syrups are 1–4 glucosidically linked maltodextrins which may be expected to undergo normal metabolic breakdown, in whole glucose syrups fed to mammals, it is conceivable that differences could occur when glucose syrups are fractionated for different technological purposes.

This paper describes experiments on the fractionation of commercial glucose syrups by two different methods and some physiological effects which are observed when these fractions are fed to both male and female rats. Although these are preliminary experiments in this field they do suggest a sex difference in the metabolism of dietary carbohydrates which accords with earlier work in humans and baboons. All rats used in these experiments were young and grew normally. Their external appearance was healthier than that of rats on a normal 41B diet.
Wärme‐ und Stoffaustausch‐Probleme bei der Herstellung von Lebensmitteln auf Walzentrocknern
Authors: Fritze H.
Published: November 2006

Problems of Heat and Mass Exchange at the Manufacturing of Foodstuffs on Drum Dryers

The drum dryer as contact dryer will be presented by means of several drying characteristics. Bases on these experiences there will be demonstrated possibilities of influencing the heat and mass exchange on the drum dryer in respect to a conserving drying by variation of the operation conditions, as drum speed, feeding temperature and air flow. Especially the exhaust of vapours by means of particular devices, as casing of the drying zone, has an important influence on the evaporation capacity respectively on the heat transmission coefficient. In addition to an improved quality of the final product with the improved process it can be demonstrated a better efficiency by saving of investment by a better exploitation of the available drying surface. Additional vapours exhaustion devices have stood the test on drum dryers with high speed and can be recommended there particularly.
Incidences of Drying and Storing Conditions of Corn (Maize) on its Quality for Starch Industry
Authors: Lasseran J. C.
Published: November 2006

Because of the increasing demand of corn by‐products the starch industry processes larger quantities of corn. The increasing use of combine‐harvesters and hot air dryers set the problem to find out conditions which do not alter the intrinsic value of the kernels and to define new quality criteria. An experimental research programm with a laboratory pilot plant gave the following main results:

Preliminary storage conditions before drying affect the corn quality. When corn is dried in one stage drying affects the starch yield. Classical commercial gradings are not sufficient to estimate the wet‐milling properties, and have to be extended by physico‐chemical tests.
Kinetics and Mechanism of Oxidation of Carbohydrates with Chlorine and its Derivatives
Authors: Patel K. F. , Mehta H. U. , Srivastava H. C.
Published: November 2006

The examination of heterogeneous starch oxidation with hypochlorite in buffered systems showed that the oxidation rate was highest at pH 7. During starch oxidation in unbuffered systems the pH of the solution decreased. The hydroxyl groups of starch take an active part in the oxidation rate which decreased when C‐2 and C‐3 hydroxyls were blocked. Investigation of oxidation with chlorine in light and in heavy water suggests that the formation of protons in the acidic medium and repulsion between anions in the alkaline medium decrease the oxidation rate.
The Stability of Dextran Nitrate
Authors: Dawoud Abdel Fattah , Marawan Ashraf
Published: November 2006

The stability properties of dextran nitrates, prepared by nitric acid alone and by mixed acids, have been determined and their stabilisation has been also attempted. While the stability of the crude dextran nitrates varied appreciably according to the method of preparation, the stabilised forms possessed closely similar stability properties.

The stability of the nitrated α‐D‐glucose polymeric carbohydrate dextran, as previously reported in the case of other α‐D‐glucose polymeric carbohydrate nitrates, is now apparently found much lower than that of the nitrated β‐D‐glucose polymeric carbohydrate cellulose.
Über den Feinbau von Kartoffel‐ und Weizenstärke
Authors: Hölzl J.
Published: November 2006

The submicroscopic radial structure of the starch granule can be explained by folded‐chain crystals better than by microfibrils. Such microfibrils described especially by Sterling and also observed by myself may be artefacts which are caused by steps of carbon coated fracture planes of starch granules.

The partly submicroscopic tangential shell structure of the starch granule is probably caused by a periodical change of higher and lower molecular fractions both of amylose and amylopectin.

This conclusion follows from staining and fluorochroming as well as from phosphoric tungstic acid contrasting experiments in light and electron microscopy. The more crystalline layers consist exceedingly of high molecular fractions. The less tight and more amorphous regions of layers which are easier oxydated (e. g. by periodic acid) and hydrolysed (by a‐amylase) are composed of lower molecular fractions rich in phosphorus and nitrogen containing compounds (especially in wheat starch) and therefore are more hydrophilic and abounding in water.
A New, Heat Stable Bacterial Amylase and its Use in High Temperature Liquefaction
Authors: Madsen G. B. , Norman B. E. , Slott S.
Published: November 2006

A bacterial amylase which is active and stable in starch solutions at temperatures above 100°C has been developed. New liquefaction methods are envisaged because the enzyme is active over broader temperature‐ and pH‐ranges and is less dependent on Ca‐ions.

Pilot plant experiments have been carried out, liquefying wheat and maize starch using reaction times of approx. 2 h at 105°C. The 12–14 DE‐solution could be cooled to 60°C and saccharified without retrogradation. A high temperature treatment was not considered necessary.

In the traditional enzymatic liquefaction procedures the cooling stage to 85°C after high temperature treatment of starch has been very critical. The new enzyme may be added at approx. 100°C, and the risk of retrogradation is therefore greatly reduced.
Struktur und Eigenschaften gepfropfter Kartoffelstärke. III. Mikrostruktur und Bindungsverhältnisse in der Pfropf‐co‐polymer‐Phase
Authors: Gruber E. , Alloush S. , John K. , Schurz J.
Published: November 2006

Structure and Properties of Grafted Potatoe Starch. III. Microstructure and Interchain Bonds in the Graft‐Copolymer‐Phase

Graft copolymers of polyacrylic acid and polymethacrylic acid, grafted according to the Scott‐xanthation process were investigated. By combining different optical methods information could be obtained about interchain bonds in the copolymer phase. From frequency, shape and intensity of different infra‐red absorption bands it could be concluded that there are hydrogen bridges from the carboxylic groups of the side chain polymer to the hydroxyl groups of the backbone‐polysaccharid. These bonds lead to a crystalline copolymer phase which is different from starch and have an influence on the configuration of the polysaccharid chains in solution.
Die Bedeutung der Schaumzerstörung bei der Kartoffelstärkegewinnung
Authors: Malcher J. , Medal K.
Published: November 2006

The Significance of Foam Destruction for Potato Starch Production.

During the production of potato starch destruction of the foam is inevitable at all stages of the process as it will interfere with the recirculation of the processing waters. This also affects the reduction of water consumption (related to the amount of raw material). The application of mechanical means or vapor for foam destruction is limited. Application of defoaming materials with simultaneous recirculation of floating and washing waters, two‐step separation of the fruit juice and rendering innocuous of the starch waste waters by activation has proved to be the most advantageous process.
Enzymic Degradation of Hydroxyethyl Starch. Part I. Influence of the Distribution of Hydroxyethyl Groups on the Enzymic Degradation of Hydroxyethyl Starch
Authors: Yoshida M. , Yamashita T. , Matsuo J. , Kishikawa T.
Published: November 2006

The action of pig pancreas α‐amylase on various samples of hydroxyethyl starches (HES) has been studied. It has been shown that the hydrolysis rates of both 2‐hydroxyethyl starches (2‐HES) and 6‐hydroxyethyl starches (6‐HES) decreased as M. S. or D. S. increased, i. e. the more the unsubstituted anhydroglucose residues the specimen contained, the more rapidly the degradation took place. Further evidences have been obtained indicating that 2‐O‐hydroxyethylanhydroglucose residues played a more significant role on the resistance to α‐amylase action than 6‐O‐hydroxyethyl‐anhydroglucose residues. Thus, each sample of 2‐HES has been more resistant to α‐amylolytic attack than the corresponding specimen of 6‐HES, regardless of the same content of unsubstituted anhydroglucose residues.
Synthese verzweigter Polysaccharide auf AmylosebasisFrau Professor Dr. E. Husemann zum 65. Geburtstag gewidmet
Authors: Pfannemüller B. , Richter G. , Andreß H.
Published: November 2006

Synthesis of Branched Polysaccharides with Amylose as Carrier.

In order the obtain model substances for naturally occurring branched polysaccharides different branching reactions were studied with amylose as carrier: The enzymatic branching with Q‐enzyme (tree structure) as well as the chemical branching through 1,6‐glycosidic linkage and hydrazone linkage (comb‐ and star structure). With Q‐enzyme more or less branched amylopectin‐like substances are obtained. With the chemical branching methods sugars, maltooligomers and — after phosphorolytic synthesis — even longer amylose branches are introduced as side chains.
Einfluß von Schwefeldioxid auf die Lipide stärke‐haltiger Lebensmittel: Mais
Authors: Bolling H. , Kempf W. , Ocker H. D. , Nierle W. , El Bayâ A. W.
Published: November 2006

Influence of Sulfur Dioxide on the Lipids of Starch Containing: Maize.

The present paper shows that sulfur dioxide retards the lipolytic activity during the steeping process of maize. The results show that the hydrolysis of phospholipase A (E.C. 3.1.1.4) which removes one fatty acid from the phospholipide is followed by the phospholipase B (E.C. 3.1.1.5). It is not worthy that the phospholipase A is more affected by SO2 than phospholipase B. However, other lipides, e. g. galactosyldiglycerides and sterol‐containing lipides, showed no observable changes in amount. It is of interest that a relative smaller amount of free fatty acids was extracted with petrolether from maize than the original amount extracted with the same solvent before the storage. Whereas the extracted amount with butanol water did not change markedly. On the basis of this findings it may be concluded that free fatty acids are adsorbed on the starch granules of the maize endosperm.
The Characterization of Starch and its Components. Part 5. Observations on the Quantitative Acid Hydrolysis of Starch and Glycogen
Authors: Banks W. , Greenwood C. T. , Muir D. D.
Published: November 2006

A method and conditions are presented for the quantitative hydrolysis of starch to glucose by acid, in which no significant levels of acid‐catalyzed reversion occur. The relative ease of hydrolysis of the α‐1:6‐bonds in branched glucans is also investigated.
Die Wechselwirkung zwischen Stärke und Reaktivfarbstoffen. Eine neue Untersuchungsmethode in der Stärkeforschung. Teil I. Handelsübliche Farbstoffe, ihre Wechselwirkung mit Stärken und ihre Anwendung in der Stärke‐Mikroskopie
Authors: Stute R.
Published: November 2006

Reaction of Starches with Reactive Dyes. A New Technique for the Investigation of Starches. Part I

Reactive dyes can be used for the microscopical detection of damaged or structurally altered starch granules. Stainings of high intensity and contrast can be obtained. The dyes, e. g. of the Levafix E‐type, are chemically bonded to the starch granules and therefore the stainings are permanent. In contrast to the chemical reaction with starches the sorption properties of reactive dyes are similar to those dyes used up until now in starch staining.
The Kinetics of Amylolysis. Part II. Determination of Reactive and Non‐Reactive Enzyme Substrate Encounters in beta‐Amylolysis
Authors: László E. , Holló J. , Bánky B.
Published: November 2006

The ratio of the reactive and non‐reactive enzyme substrate encounters was determined from the data of measurements obtained at the β‐amylolysis of amylose of DP = 250 labelled with 14C at its non‐reducing chain end, taking into account the self‐inhibiting effect of the inner segments of the amylose chain. During the β‐amylolysis the number of bond splittings was 14.6 per effective enzyme substrate encounters, and only 0.405 when also the inactive encounters are taken into account, under the chosen experimental conditions.

From these values and from the kinetic constants, the actual rate constants of the formation and dissociation of both reactive and inactive enzyme substrate complexes were determined.
Über die Kinetik der Amylolyse. Teil V. Untersuchung der SH‐Gruppen der Weizen‐beta‐Amylase und Nachweis der induzierten Anpassung
Authors: László E. , Holló J. , Hoschke A.
Published: November 2006

In presence of substrate the inhibiting effect of thiol reagents is vastly decreasing. The enzyme molecule undergoes certain structural changes as a cause of „induced adaptation”︁, thus rendering the internal SH‐groups inaccessible. Those free SH‐groups on the surface play no significant role in the reaction catalyzed by the enzyme.

On the Kinetics of Amylolysis. Part V. Examination of the SH‐Groups of Wheat‐β‐Amylase — Proof of Induced Adaptation.

During titration of wheat‐β‐amylase with p‐chlorine mercury benzoate (pCMB) it was stated that the enzyme protein contains four sulfhydryl‐groups (SH‐groups) per molecule two of which are lying freely on the surface, whereas two are „hidden”︁. In absence of substrate thiol reagents instantly react with the SH‐groups. pCMB and N‐ethyl maleinimide cause an almost complete inhibition which is non‐competitive in the case of pCMB as was demonstrated in reaction kinetic tests.
Die Wechselwirkungen zwischen Stärke und Reaktivfarbstoffen. Eine neue Untersuchungsmethode in der Stärkeforschung Teil II. Einflüsse auf die Fixierungsreaktion an Stärken
Authors: Stute R. , Woelk H. U.
Published: November 2006

Reaction of Starches with Reactive Dyes. A New Technique for the Investigation of Starches. Part II. Influence upon the Fixation Reaction. Structural alterations occurring during mechanical damage, during heat‐moisture treatment or during freeze drying can be detected by estimation of the dye binding capacity of starch granules.

In the case of heat‐moisture treatment, the alteration in dye binding capacity is in close correlation with the alteration in the x‐ray pattern. The surface and penetration properties of the starch granules influence the dye binding capacity and therefore alterations of these properties can be measured via estimation of the fixation of reactive dyes.
Solution Properties of Amylose Propionate
Authors: Thakker R. A. , Patel C. K. , Patel R. D.
Published: November 2006

Viscometry, osmometry and light‐scattering techniques have been used to study the solution properties of amylose propionate. The relations amongst the characteristic parameters, i. e., intrinsic viscosity, weight average molecular weight, radius of gyration, and second virial coefficient, have been established.

Several viscosity theories have been applied to estimate the unperturbed dimensions of the polymer molecules in solution. The examination of the hydrodynamic behavior revealed that the polymer molecules assume a flexible coiled configuration. It has been shown that the stiffness of the polymer molecules may be due to the steric repulsions between the neighbouring substituents.
Integrated Starch Wet Milling Process
Authors: Bier Th. H. , Elsken J. C. , Honeychurch R. W.
Published: November 2006

Optimum performance and most efficient operation in the corn wet milling process requires total integration of all equipment. Each item of process equipment relates to the total system, each item has to have specific capabilities to meet the total system requirements. The authors describe with the help of flow sheets and material balances the interdependence of each milling step and equipment with special emphasis on the centrifugal equipment, its design, and performance characteristics.
Diffusion von Wasser in Stärkegelen
Authors: Basler W. , Lechert H.
Published: November 2006

Diffusion of Water in Starch Gels. By the technique of NMR with pulsed field gradients we have studied the diffusion of water in maize starch gels with 50–95% H2O at temperatures between 1 and 47°C. The water molecules showed uniform and unrestricted diffusion of the same activation energy as in bulk water. The coeffizient of self‐diffusion Ds is roughly proportional to the square of the fraction of water and fits continuously to that of bulk water; DS (gel)∼DS (H2O) ∼ (fraction of water)2 The boundaries of the swollen starch grains are no barriers to diffusion.
Studies on the Biosynthesis of Starch Granules. Part 8. A Comparison of the Properties of the Small and the Large Granules in Mature Cereal Starches
Authors: Evers A. D. , Greenwood C. T. , Muir D. D. , Venables C.
Published: November 2006

Starch from four samples of barley and three of wheat has been isolated by two techniques. The total starches were divided into subgroups differing in average granular size, and the relative weights and the amylose‐contents of these sub‐groups were determined. In the normal cultivars, the amylose‐content of the starch was shown to be independent of granule size.
Studies on the Biosynthesis of Starch Granules. Part 9. The Starch Granules from Wrinkled‐Seeded Peas
Authors: Banks W. , Greenwood C. T. , Muir D. D.
Published: November 2006

The nature of the complex granules of wrinkled‐seeded pea starch has been examined, and related to changes in the starch during growth. An earlier hypothesis for the development of pea starch is shown to be untenable in the light of this information, and possible alternative mechanisms for the biogenesis of pea starch are discussed.
Effect of Gamma Rays on Starch Extracted from Irradiated Wheat Flour
Authors: Abd Allah M. A. , Foda Y. H. , El Saadany R.
Published: November 2006

Irradiated starch was more retrograded than the unirradiated samples. The amylose fractions were increased on the expence of the amylopectin fractions of starch under the influence of gamma rays.

Oxidation of starch with periodate ions was enhanced by gamma irradiation as indicated by the formation of greater amounts of formic acid in the irradiated samples. This result indicated that destruction in amylopectin had occured and formed small branched fragments.

The decrease in intrinsic viscosity due to radiation, showed a straight line relation, when plotted versus irradiation doses, with a slope of 5.2 × 10−7. This indicates that a specific slope could be obtained which characterized gamma ray doses on wheat flour.
Fractionation of Corn Syrup
Authors: Jacin H.
Published: November 2006

Corn syrup was fractionated on a cellulose support. An ethanol‐water gradient elution was used. Carbohydrates were determined quantitatively by the phenol‐sulfuric acid method. A normal 43 D. E. corn syrup gave 20 peaks and a materials balance of 92%. A high maltose corn syrup gave 18 peaks and a 99–100% materials balance.