bluuebunny/crossref_metadata_2025 huggingface dataset:
Continuous Production of Glucose from Dextrin by Glucoamylase Immobilized on Porous Silica
Authors: Lee D. D. , Lee Y. Y. , Tsao G. T.
Published: November 2006

Glucoamylase was covalently attached to porous silica particles and investigated for its applicability as an industrial catalyst in the production of glucose from starch hydrolysates. Reactivity at various reaction conditions, as well as enzyme loading, reaction kinetics, diffusional effects, and thermal stability, were determined in laboratory scale experiments. Pilot scale tests on continuous production of glucose were performed in a 1 cubic foot packed column reactor that could produce approximately 1,000 lbs/d glucose at 40°C. The maximum glucose concentration (based on dissolved solids) varied from 87 to 93% depending on the dextrose equivalent (D.E.) and degree of retrogradation of the feed dextrin. In 80 days of continuous operation no appreciable enzyme deactivation was observed. Initial sterilization of the reactor and continuous heat sterilization of the feed stream (120°C, 3–4 min) virtually ensured operation of the immobilized enzyme reactor at low levels of contamination, typical bacteria counts of the product effluent being 30–50/ml. Occasional interruption of the system resulted in much higher levels of microorganisms but did not affect the overall enzyme reactivity.
Untersuchungen an enzymatisch modifizierten verzweigten Polysacchariden I. Sternpolymere aus Glykogen und Amylopektin mit phosphorolytisch verlängerten Zweigen
Authors: Pfannemüller B. , Burchard W. , Franken I.
Published: November 2006

Studies on Enzymatically Modified Branched Polysaccharides. I. Star‐shaped Polymers with Glycogen and Amylopectin Containing Branches Elongated by Phorsphorylase.

Star‐shaped glycogen and amylopectin molecules containing branches elongated with potato phosphorylase are characterized by light scattering and viscosity measurements, iodine binding properties and retrogradation rate in aqueous solution. Suitable methods for the evaluation of number and lengths of newly synthesized branches are discussed. It was found that potato phosphorylase utilizes only 15–20 of the glycogen end groups whereas all of the amylopectin end groups are available for synthesis. An increase in retrogradation rate and dichroic absorption of the iodine complex with decreasing branch lengths was observed as for free amylose.
Fibrillar Growth of Amylose Acetate and Other Polymers
Authors: Gohil R. M. , Patel R. D.
Published: November 2006

Fibrillar crystals of amylose acetate have been grown in different conditions of growth using film formation method of crystal growth. For generalization of fibrillar growth conditions, crystals of cellulose triacetate, polyoxymethylene and polyacrylonitrile have been grown and compared with the fibrillar crystal growth habit of amylose acetate. The type of fibrillar aggregation is dependent on type of solvent, concentration of polymer and crystallization temperature. Various growth stages of features are shown in order to understand their growth mechanismus. It is proposed that the fibrils are the fundamental units of most polymer crystallization processes and fibrous crystal growth is as common as the frequently observed lamellar growth of polymer crystals. The most common features of the fibres are the twisting and branching habit which can be compared with the morphology of fibres of natural polymers.
Einfluß des Rührens und der Auflösungsdauer auf die Genauigkeit der Stärkebestimmung nach Ewers in Getreide und Mühlennachprodukten
Authors: Dudáš F.
Published: November 2006

Influence of Stirring and Dissolving Time on Accuracy of Starch Determination According to Ewers in Cereal and Milling By‐Products.

From chemical analyses and their statistic evaluation it is seen that stirring during starch dissolving is indispensable for accuracy and good reproducibility of results during starch determination. Stirring of the sample according to the commonly applied technique can be recommanded as the most suitable method.

Besides stirring it is most important to keep the exact time for starch dissolving. Even though with wheat fodder flour the highest starch content was found after dissolving time of 18 min, it is recommended not to exceed 15 min as the higher starch content is probably simulated by partly hydrolysis of pentosanes, hemicelluloses and also cellulose which become concentrated in the milling by‐products.
Steam Jet Cooking of Unmodified and Modified Cereal Flours. Evaluation of Paste Properties, Papermaking Uses and Flocculation Activity
Authors: Rankin J. C. , Phillips B. S. , Doane W. M. , Russell C. R.
Published: November 2006

Steam jet cooking of unmodified and modified cereal flours increased paste dispersibility and decreased paste viscosity and paste setback to greater extents than did water bath or amylograph cooking. For modified flours prepared by dry‐state procedures, jet cooking increased paste dispersibility and decreased paste and intrinsic viscosities considerably more for cationic flours than for an acid‐modified flour. Improvements in dispersibility and viscosity properties of modified flours by jet cooking make them more effective in paper and flocculation applications.
Quantitative Bestimmung der Substituenten von Stärkederivaten mit Hilfe der Infrarotspektroskopie
Authors: Klaushofer H. , Berghofer E. , Diesner L.
Published: November 2006

Quantitative Determination of Substituents of Starch Derivatives by means of Infra‐Red Spectroscopy. A process for the infra‐red spectroscopic quantitative determination of the degree of substitution of starch derivatives was developed which may be carried out rapidly. Film technique with the use of an inner standard proved most suitable for this process. Strips of starch films were measured in the IR‐Spectral photometer. If the C=O‐band is characteristic for the starch derivative it is sufficient to record the part spectrum from 2200 to 1500 cm−1. The newly developed process shows good reproducibility and offers a suitable alternative to the chemical methods.
Stereological Analysis of the Contribution Made to Mature Wheat Endosperm Starch by Large and Small Granules
Authors: Hughes C. E. , Briarty L. G.
Published: November 2006

The contribution made to the total starch content of wheat endosperm by small B type granules has, in the past, generally been under‐estimated. Using stereological point‐counting methods on endosperm tissue sections we present a revised figure which is in agreement with data from sieving analyses.
Use of Sweetzyme in Industrial Continuous Isomerization Various Process Alternatives and Corresponding Product Types
Authors: Oestergaard J. , Knudsen S. L.
Published: November 2006

Since Novo's immobilized glucose isomerase, Sweetzyme, was presented at the 26th Starch Convention in Detmold in 1975, a rapid development has taken place. Up‐scaling led to two alternatives for the continuous isomerization process: Fixed‐bed and expanded‐bed.

The most simple way to use the immobilized enzyme in a continuous process is in a fixed‐bed column, where high‐glucose syrup is usually pumped downwards through the enzyme bed. However, the pressure drop over the enzyme bed puts a limit to the capacity of each column, so usually a number of reactors have to be used, connected in series or in parallel. Development of mechanically stronger immobilized products has made it possible to operate even large capacity plants in a convenient manner and with a practical number of reactors.

In the expanded‐bed lay‐out high‐glucose syrup is pumped upwards through the enzyme bed, with sufficient linear velocity to partly lift the enzyme particles and give an expansion of the bed. The enzyme particles with then be moving but will still touch each other. The pressure drop over the expanded‐bed is small, and does not limit reactor capacities. However, good flow distribution at the bottom of the reactor becomes of prevailing importance. For very large columns, a generally applicable design has not been developed as yet.

In a number of countries high‐fructose syrup is today being made industrially by continuous processes, based on Sweetzyme.
Möglichkeiten und Grenzen der Kernresonanz‐lmpuls‐Spektroskopie in der Anwendung auf Probleme der Stärkeforschung und Stärketechnologie
Authors: Lechert H.
Published: November 2006

Possibilities and Limits of Pulsed NMR Spectroscopy for the Investigation of Problems of Starch‐Research and Starch Technology. The time behaviour of nuclear magnetization influenced by HF‐pulses is characterized mostly by the socalled relaxation times which give information on molecular mobility. The proton signals of starch show beside the signals of the starch framework for different water contents and temperature three kinds of water, the relative portions of which can be taken from details of the time functions of the magnetization. The molecules with the lowest mobility belong to the crystal structure of the starch. With increasing mobility the socalled capillary water and at high water contents molecules with very good mobility occur, which are connected with the appearance of a heat of melting.

Changing the water‐ and OH‐protons of the starch against deuterons, the swelling process can be studied by proton resonance experiments on the unexchangable CH‐protons of the starch, carrying out the swelling in D2O. Further, details of retrogradation and freeze thaw phenomena can be studied by this method.
Fractionation of Maize Starch by Gel‐chromatography
Authors: Yamada T. , Taki M.
Published: November 2006

The gel‐chromatographic fractionation of amylose and amylopectin from starch was investigated, and the method was improved in the preparation of starch solution by adopting perchloric acid as solvent. The four types of maize starch e.g. normal‐, waxy‐, amylo‐ and amylo‐waxy‐type, were investigated by this improved gel‐chromatographic method, and the ratios of each fractionated component were estimated.
Thermal Properties of Amylose and Its Derivatives Part I
Authors: Desai D. H. , Patel K. C. , Patel R. D.
Published: November 2006

A study on the thermal analysis of amylose and some of its derivatives viz., amylose‐palmitate, ‐succinate and sodium carboxymethyl amylose (NaCMA) has been carried out. The TG and DTA data have been analyzed using the methods of Chatterjee and Reich. The Chatterjee method adequately explained the initial part of the decomposition, whereas overall activation energy has been obtained by Reich's method. The results indicated that except with amylose succinate the esterification increased the thermal stability of all the amylosic derivatives compared to amylose. NaCMA showed relatively low thermal stability. The following order of stability was noted: amylose palmitate > amylose acetate > amylose propionate > amylose > NaCMA > amylose‐succinate.
Zur Problematik der Ultrafiltration von Weizenstärke‐Prozeßwasser
Authors: Meuser F. , Smolnik H.‐D.
Published: November 2006

On the Problems of Ultrafiltration of Wheat Starch Processing Water. The problem of recovery of soluble substances from process water in wheat starch production compared to the starch production from corn and potatoes are mentioned. Membrane filtration was tested on a pilot scale level to recover the soluble substances of wheat flour. It was found that the flux rates of tested membranes were not affected by their structures. They depend upon the building of a gel type layer near the membrane surface. In the tubular modules the building of that layer could be affected to a certain degree by changing the flow characteristics. Besides the flux rates the retention capacities of different membranes — membranes for ultrafiltration and reverse osmose — were studied. It was found that the chemical oxygen demand (CSB) of the permeate was proportional to CSB of the retentate. With the help of experimental results the cost of membrane filtration in combination with the concentration of the retentate by evaporation compared to the cost of evaporating whole of the process water was estimated. It was concluded from this that the membrane filtration is not economical for the process water of wheat starch plant at present as the cost of equipment is high because large membrane surface is needed as the flux rates are low.
Die thermische Zersetzung von D‐Glucose Teil 1. Die trockene Pyrolyse von D‐Glucose im Stickstoffstrom
Authors: Prey V. , Eichberger W. , Gruber H.
Published: November 2006

Thermal Decomposition of D‐Glucose. Part 1. Dry Pyrolysis of D‐Glucose in the Nitrogen Flow. Dry pyrolysis of D‐glucose was examined by means of a pyrolysis‐gas‐chromatography apparatus. Based on quantitative measurements of the formed reaction water and of volatile organic fragments at different pyrolysis conditions conclusions as to the quality of the polymeric condensation product being formed could be drawn, and possible courses of reaction could be discussed. Results supported the assumption that the polymeric product does not have the character of an oligo‐ or polysaccharide, but that is must be consisting of furan compounds.
A Gel Chromatographic Study of Molecular Weight Distribution in Native Wheat Starch and Its Oxidation Products
Authors: Bruun H. , Henriksnäs H.
Published: November 2006

The distribution of molecular size of the native starch prepared according to a new method and of oxidised products of starch has been investigated with the help of agarose gel filtration. It has been noticed that the curve of the molecular distribution of the native wheat starch (product A) shows a big peak excluded by the gel with M̄W > 2 · 106 comprising about 58% of the sample and a part fractioned by the gel within the area 1 · 104 < M̄W < 2 · 106. Comparative gel filterings of native maize, tapioca and potato starch have shown that the distribution of molecular size of wheat starch (A) most resembles that of maize starch. Tapioca starch and especially potato starch have a somewhat lower percentage of molecules within the part fractioned by the gel than wheat starch (A). Native wheat starch, product B has a somewhat higher percentage of molecules within the area 1 · 105 > M̄W > 2 · 104 than the other native types of starch.

Heat‐treatening and oxidation of native starch causes a decrease or a disappearance of the macromolecular excluded part of the sample and instead increases the molecules within the fractioning area of the gel, M̄W < 2 · 106. The used gel chromatographic method is thus very suitable when investigating the distribution of molecules of oxidised starch products and in product control.
Oat Starch Part 1. Extraction, Purification and Pasting Properties
Authors: Paton D.
Published: November 2006

Starches have been isolated from a wide range of oat cultivars and their cooking behaviour determined with the new Ottawa Starch Viscometer. Gelatinization is typical of cereal starches but cooked granules appear more shear sensitive than corn, wheat or rice starch. The behaviour of oat starches on cooling shows striking differences from most other starches. High viscosity is rapidly developed and the cooled gels are clearer, less firm, more elastic, more adhesive and less susceptible to retrogradation than other cereal starches.
Préparation et caractérisation de produits amylacés polytransformés Partie 2. Caractérisation rhéologique de carboxymethylamidons benzylés
Authors: Abd‐El‐Thalouth Par I. , Schutz R. A. , Colombe L.
Published: November 2006

Preparation and Characterization of Polyfunctional Starch Products. Part 2. Rheological Characterization of Benzylated Carboxymethylstarches. “Higy” and “low” viscosity carboxymethylstarches and their benzylated derivatives were rheologically studied. For the shear rates of 3 to 700 sec−1the rheological behaviour may be described by the power lawT = K Dn, from whichndepends mainly from the volume occupied by the solvated solute.

During benzylation a partial decarboxymethylation and some hydrolysis occured. Carboxymethylstarches treated in the same conditions as for benzylation but without benzylchloride, gave derivatives which were also rheologically characterized for comparison. The benzylated carboxymethylstarches of low viscosity have good sizing properties (paper and textile).
Preparation of 5‐Hydroxymethylfurfural Part II. Dehydration of Fructose in a Tube Reactor Using Polyethyleneglycol as Solvent
Authors: Kuster B. F. M. , Laurens J.
Published: November 2006

A continuous process for the manufacture of 5‐hydroxymethyl furfural (HMF), using a tube reactor and polyethyleneglycol‐600 (PG‐600) as the solvent was studied. The experiments were carried out at elevated temperatures and moderate acidity. Other process parameters were the residence time and the initial concentrations of D‐fructose and water. The best selectivity for HMF was 65%. This selectivity can be obtained using a mixture of PG‐600 and fructose with 50% by weight of fructose, for several combinations of water content, temperature, HCl‐concentration and residence time. No precipitation of humin occurs. The use of PG‐600 as the solvent improves the HMF formation in relation to its breakdown.
The Stereochemical Basis of Bitterness in Sugar Analogues
Authors: Lee C. K.
Published: November 2006

Bitterness of sugars and their derivatives appears to be the result of polar as well as hydrophobic molecular features. It is multifunctional and the ring oxygen atom, the anomeric oxygen atom and the C‐2 hydroxyl group (and possibly the C‐6 hydroxyl group), all of which constitute the most polar and highly reactive “end” of the sugar molecule, together interact to elicit bitterness. The configuration of the substituents on C‐1 and possibly on C‐2 is critical in determining bitterness in many sugars an indeed β‐glycosides and β‐linked disaccharides are more likely to be bitter than α‐linked anomers. Unlike sweetness, no distinct interorbital distances can yet be established for bitterness. However, current hydrogen bond theories of sweetness seem suffice to explain bitterness in most types of sugar analogue.

“Polarisation” of bitter/sweet molecules on taste receptors are also discussed and evidence obtained suggests that at least some of the sweet and bitter receptor sites might be extremely close to one another, and probably within 3–4 Å.
New Starches. Preparation and Properties of Starch and Its Fractions of Two Varieties of Groundnuts
Authors: Wankhede D. B. , Saroja R. , Rao M. R. Raghavendra
Published: November 2006

The isolation and properties of starch and its fractions from two varieties of groundnuts have been investigated. Starch contents were 13.0 and 18.2% on dry basis of defatted flours. Gelatinization temperatures were 62.0°–66.5°–71.0°C and 63.4°–68.2°–73.2°C and iodine affinities were 5.95 and 6.3 for the two varieties, respectively. Starches from both varieties presented single‐staged swelling and solubility behaviour. The amylose content of starch was found to be 30.0% and 28.2%. The molecular weight determinations of amyloses were obtained by gel filtration. The molecular weights of amyloses were approximately 350,000 and 380,000 respectively. The amylopectin fractions from both varieties of groundnuts seem to have molecular weights higher than 20 × 106. Both starches were found to be non‐ionic.
Multiplicity of Glucoamylase of Aspergillus oryzae Part 2. Enzymatic and Physicochemical Properties of Three Forms of Glucoamylase
Authors: Miah M. N. N. , Ueda S.
Published: November 2006

Three forms of glucoamylase of Aspergillus oryzae had optimum pH range between 4.5 to 5.0 at 40°C and optimum temperature range between 40 and 60°C. They were most stable at pH range between 4.0 and 7.0 and temperatures up to 40°C. The molecular weights were 76.000, 38.000 and 38.000, respectively. Hydrolysis activities of the three glucoamylases on different substrates were studied. They differed in their rate of attack on many substrates. Glucoamylase I had strong debranching activity and was highly active in raw corn starch digestion. Glucoamylase II and III had weak debranching activities and could hardly digest raw starch.
Die Hochdruck‐Flüssigkeitschromatographie als Methode zur Untersuchung von Stärkehydrolysaten
Authors: Richter K. , Woelk H. U.
Published: November 2006

High Pressure Liquid Chromatography as Method for the Analysis of Starch Hydrolysates. After a brief discussion of the principles underlying high pressure liquid chromatography, the possibilities of the method for a quantitative analysis of the sugar composition of starch hydrolyzates are explained. By reference to the results of serial analyses, accuracy and reproducibility as well as the time required with the method are outlined.
Bestimmung der Verteilung von Substituenten in den Körnern von Stärkederivaten
Authors: Berghofer E. , Klaushofer H.
Published: November 2006

Determination and Distribution of Substituents in the Granules of Starch Derivatives. Distribution of substituents in phosphate and citrate potato starch was determined by means of scanning electron microscopy and X‐ray microanalysis. With both derivatives an even homogenous derivatisation all over the granule was noticed.
Einsatzmöglichkeiten nicht backfähiger Weizensorten in der Stärkeindustrie
Authors: Kempf W.
Published: November 2006

Application Possibilities of None‐baking Wheat Varieties in Starch Industries. In search of possibilities to utilize none‐baking wheat varieties which are marketed with increasing tendency particular attention was directed to the question whether these varieties can be used as source material in starch industries. At the begin of the investigations the behaviour of five wheat varieties was studied during the washing procedure of their doughs after the traditional and world‐wide applied Martin process. Beside the Martin process also other technical procedure fo the manufacture of wheat starch have been taken into consideration which also are based on wheat flout as source material. However, preferably technical procedures were applied which are based on unmilled wheat as source material.
Neue Erkenntnisse über die Gewinnung von Kartoffelprotein für die menschliche Ernährung
Authors: Wilhelm E. , Kempf W.
Published: November 2006

Novel Experiences in the Recovery of Potato Protein for Human Consumption. First process steps of the production of potato juice are especially important for quality of the obtained potato protein. In order to retain the high physiological value of native potato proteins, activity of the polyphenol oxidases in the potato, which is responsible for oxidation of the sensitive protein components, was carefully eliminated. By means of working in a closed system interference of air oxygen could be inhibited, and without any admixture of foreign substances a heat coagulated protein was produced which had a light colour and a pure neutral taste. Possibilities for use in food were examined. Best results up to now have been obtained with potatoimprovement‐products. A novel developed protein‐dumpling‐formula was neutral in taste.
A Practical Process for the Preparation of Super Slurper, a Starch‐Based Polymer with a Large Capacity to Absorb Water
Authors: Weaver M. O. , Montgomery R. R. , Miller L. D. , Sohns V. E. , Fanta G. F. , Doane W. M.
Published: November 2006

The solid, water‐insoluble sorbent called Super Slurper that swells in water is a base hydrolyzed starch‐polyacrylonitrile graft copolymer in which the nitrile functionality has been converted to a mixture of carboxamide and alkali metal carboxylate. A process for making the polymer in multipound quantities has been developed from laboratory scale‐up studies. This process avoids intermediate isolation steps, permits efficient removal of unreacted monomer, keeps the concentration of extraneous salts low and gives a high solids concentration for the drying step. Variation in drying procedure allows Super Slurper to be made in film, mat, powder or flake form. Shearing the hydrolysis mixture prior to isolation and avoiding extended exposure of isolated product to elevated temperature gives Super Slurper with highest absorptive capacity. All equipment used is common to industrial practice. The cost to make crude drum‐dried flakes is estimated preliminarily at $ 0.32/lb for a 107 lb/year hypothetical plant.
Gamma‐Bestrahlung von Stärke in wäßriger Lösung und in Gegenwart von Sauerstoff. Untersuchung über die Bildung von organischen Peroxyverbindungen
Authors: Stockhausen K. , Bögl W. , Jahn M. , Weise H.‐P.
Published: November 2006

Die Gamma‐Radiolyse von wäßrigen Stärkelösungen in Gegenwart von Sauerstoff führt zur Bildung von Carbonylverbindungen und Peroxiden. Derartige Verbindungen sind als wirksame Mutagene und Toxine bekannt. Die spektrophotometrische Bestimmung des Gehaltes dieser strahleninduzierten Folgeprodukte ergab, daß Carbonylverbindungen mit einer strahlenchemischen Ausbeute von: G (Carbonyl) = 12, 0 und Peroxide mit G (Peroxid) = 3,5 je 100 eV absorbierter Strahlenenergie gebildet werden. Ein Mechanismus, der die Bildung dieser Produkte erklärt, wird vorgeschlagen. Die kombinierte Bestimmung von Carbonylverbindungen und Peroxiden scheint als Indikator für die Bestrahlungskontrolle bei der Strahlensterilisation von stärkehaltigen Nahrungsmitteln und Pharmaka geeignet. Der Zusammenhang zwischen der Bildung von toxischen Folgeprodukten verursacht durch die Anwesenheit von Sauerstoff und der Strahlensterilisation von Lebensmitteln und Pharmaka wird diskutiert.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit. 7. Untersuchung der Wirkung der Hypochloritoxydation auf Amylose mit Hilfe des Abbaues mit β‐Amylase und Bestimmung des Jodbindungsvermögens
Authors: Fischer S. K. , Piller F.
Published: November 2006

Mit Hilfe des Abbaues der hypochloritoxydierten Kartoffelstärke mit β‐Amylase wurde versucht, die Wirkung des Oxydationsmittels auf die Amylose zu untersuchen. Durch Bestimmung des Jodbindungsvermögens der Oxydationsprodukte konnte der Amylosegehalt quantitativ erfaßt werden. Auf Grund der Ergebnisse kann auf stärkeren Abbau der Amylose im Kornverband der Stärke bei der Oxydation mit Hypochlorit geschlossen werden.
Die Ermittlung des Stärke‐ und Trockensubstanzgehaltes in Kartoffelknollen nach Bestimmung des Unterwassergewichtes an Hand modifizierter Tabellenwerte
Authors: Müller K. , Cervenkova I.
Published: November 2006

Aufgrund der großen Bedeutung der Trockensubstanz‐ und Stärkebestimmung in Kartoffeln mit Hilfe des Unterwassergewichtes für Landwirtschaft, Handel und kartoffelverarbeitende Industrie wurden mehrjährige experimentelle Untersuchungen durchgefürhrt, um eine modifizierte, den heutigen Sorten und Anbaubedingungen besser angepaßte Tabelle zur Ermittlung von Daten für spezifisches Gewicht, Trockensubstanz‐ und Stärkegehalt in Kartoffeln zu erarbeiten. Nach dem vorliegendem Versuchsergebnis weichen die von uns ermittelten Werte für Trockensubstanz und Stärke im Bereich niedriger Gehalte erheblich von den empirisch ermittelten Werten älterer Tabellen ab. Mit steigenden Gehalten an Trockensubstanz und Stärke nähern sich die Geraden einander an. Die Differenzbeträge zwischen Trockensubstanz und Stärkegehalten liegen zwischen 5,5 und 6,8%. Die Korrelationskoeffizienten und Regressionsgleichungen wurden ermittelt.
Abwasserverwertung und ‐beseitigung am Beispiel der Kartoffelstärkefabrik Gmünd in Österreich
Authors: Hutterer J.
Published: November 2006

Signifikante Zusammenhänge zwischen Kartoffelsorte und Eigenschaften des Abwassers wurden nicht festgestellt. Das Kartoffelwaschwasser wird in Absetzbecken von Feststoffen befreit (Düngung) und dann der biologischen Oxydation zugeführt.

Das Kartoffelfruchtwasser wird zur Eiweißgewinnung benützt. Die Hitze‐Druckkoagulation wurde im Werk Gmünd erfunden. Das Rest‐Fruchtwasser kann z. B. für die Gewinnung der. Inhaltsstoffe, Verwendung als Mischfutterkomponente oder für die Gewinnung von Biomasse benutzt werden. Im Werk Gmünd wird das Rest‐Fruchtwasser für die düngende Beregnung von etwa 1200 ha landwirtschaftlich genutzter Fläche verwendet.

Das verdünnte Fruchtwasser aus dem Auswaschprozeß wird in Teichen und einem Oxydationsgraben biologisch oxydiert und dann in einen Vorfluter geleitet. Die organisch gewachsenen Anlagen werden laufend verbessert. Die Unternehmensleitung hat ohne Zeitdruck die Möglichkeit, über die weitere Ausgestaltung der Abwasseranlagen zu entscheiden.
Effect of Various Drying Procedures on the Crystallinity of Starch Isolated from Wheat Grains
Authors: Ahmed M. , Lelièvre J.
Published: November 2006

The crystallinities of starch samples isolated from wheat grains and then subjected to freeze‐drying, vacuum‐oven drying or air‐drying have been measured. The results suggest that whereas freeze‐drying maintains starch in its original form with the other methods an increase in polymer order occurs. The increased order probably arises in an annealing process similar to that found in synthetic polymers.
Bestimmung der Dissoziationskonstanten für Amylose‐Einschlußverbindungen
Authors: Szejtli J. , Bánky‐Elöd E.
Published: November 2006

Mit Hilfe einer neuen Methode, die auf der photometrischen Titration der blauen Komplexverbindung zwischen Jod und Amylose beruht, wurden die Dissoziationskonstanten von Amylose‐Einschlußverbindungen bestimmt. In Abhängigkeit von der Konzentration der Gastmoleküle in dem Gemisch ändert sich die Menge an gebundenem Jod. Die Bereitschaft des Gastmoleküls zur Bildung von Amylose‐Einschlußverbindungen wird durch die Dissoziationskonstante charakterisiert.
Starch Xanthide Styrene‐Butadiene Rubbers. Effect of Humidity and Outdoor Weathering
Authors: Buchanan R. A. , McBrien J. , Otey F. H. , Russell C. R.
Published: November 2006

Conventional and starch xanthide (SX) reinforced styrene‐butadiene (SBR) rubbers from several molding compounds and a tire tread compound were compared during 90 days' storage at various controlled humidities and during 1 year's outdoor weathering. For practical compounds, where SX served as a replacement for silica or as a partial replacement for carbon black, there was little difference between conventional and corresponding SX reinforced SBR rubbers. Properly formulated SX reinforced rubbers would prove satisfactory even in demanding applications.
Die Isomerisierung von Hydrol und einige anwendungstechnische Eigenschaften
Authors: Wieg A. J.
Published: November 2006

Hydrol ist ein Nebenprodukt der Dextrose‐Herstellung. Seine Zusammensetzung und die anfallende Menge hängen vom Glucosegehalt, vom DE‐Wert des Stärkehydrolysats sowie von den vorhandenen Verunreinigungen ab. Man kann Hydrol durch eine teilweise Isomerisierung der vorhandenen Glucose in Fructose veredeln. Versuche der kontinuierlichen Isomerisierung von Hydrol mit verschiedenen immobilisierten Glucoseisomerase‐Präparaten werden beschrieben. Man erhält einen nicht kristallisierenden Sirup mit hohem DE‐Wert (85–88%) und mit einer relativen Süße von etwa 75%. Die physikalischen und chemischen Eigenschaften dieses „Isohydrols”︁ werden beschrieben. Das Zuckerspektrum des Isohydrols wurde durch Sandwich‐Dünnschichtchromatographie ermittelt. Die Oligo‐ und Megalosaccharide mit bis zu 18 Glucoseeinheiten wurden quantitativ bestimmt. Zudem wurde auf einige Anwendungsmöglichkeiten für Isohydrol eingegangen. Isohydrol könnte erfolgreich bei der Herstellung von Dauerbackwaren, Fondants, Nougat und auch in Kombination mit Aufschlagmitteln eingesetzt werden. Auch kann Isohydrol die Saccharose bei der Herstellung von Erfrischungsgetränken und Fruchtkonserven, wie Apfelmus, ersetzen. In diesem Zusammenhang fand eine Vorführung verschiedener Produkte, die mit Isohydrol hergestellt waren, statt.
A Novel Type of Corn Starch from a Strain of Maize. Part 3. The Properties of the Starch from Amylo‐waxy Maize and Its Hybrids with Waxy Maize
Authors: Yamada T. , Komiya T. , Akaki M. , Taki M.
Published: November 2006

A pair of hybrids were produced by alternative crossbreeding of waxy maize with amylo‐waxy maize which had double recessive genes, amylose extender (ae) and waxy (wx). Investigation of the starches proved that they did not coincide with waxy starches. Hidden amylose extender genes also participated in the starch produced in the endosperm of hybrid maize. Amylo‐waxy starch looks promising as a new material of food industry.
Studies on Lentil Starch
Authors: Shahen N. , Roushdi M. , Hassan R. A.
Published: November 2006

A general analysis of Egyptian varieties of lentil seeds and some foreign varieties was carried out. The starch was first quantitatively separated and purified from the seeds and its yield was determined. The amylose and amylopectin, viscosity, chain length and glucoamylase effect were determined.
Thermisches Dispergieren von nativen Stärken
Authors: Čeh M. , Stropnik Č. , Leskovar S.
Published: November 2006

Es wurden sechs native Stärken im Brabender‐Viskographen verkleistert und unter genau definierten Bedingungen im Autoklaven bei 120 °C verschieden lange dispergiert. Die so erhaltenen kolloiden Lösungen wurden zusätzlich noch mit NaOH‐Lösungen dispergiert. Wir konnten feststellen, daß bei längerem thermischen Dispergieren die Molekulargewichte und pH‐Werte – mit Ausnahme der Amylosestärke – stark fallen. Durch Laugenzusatz vermindert man in den Kleistern und thermisch dispergierten Lösungen die Molekulargewichte der Stärken noch weiter. Aus den Resultaten unserer Untersuchungen kann man folgern, daß thermisches Dispergieren in der ersten Erwärmungsphase bis 120°C hauptsächlich die assoziierten Moleküle desaggregiert. Bei weiterem Dispergieren bei 120 °C folgt die thermische Degradation der Makromoleküle und hydrolytische Einwirkung der entstandenen Produkte mit sauren Eigenschaften. Dies gilt besonders für die Amylopektinkomponente der Stärke.
Adsorption of Wheat alpha‐Amylase Isoenzymes to Wheat Starch
Authors: Sargeant J. G. , Walker T. S.
Published: November 2006

Two groups of α‐amylase isoenzymes have been identified in germinated wheat, but only one group would adsorb on to undamaged starch granules. This group represented 84.2% of the total α‐amylase activity. The non‐adsorbing isoenzymes were electrophoretically identical to the α‐amylases of immature wheat grain.
Acidimetric Estimation of Xanthate in Starch
Authors: Swanson C. L. , Buchanan R. A.
Published: November 2006

Degree of substitution (DS) of starch xanthate is easily determined by titration with sulfuric acid and sodium hydroxide solutions using a technique designed to minimize interferences from byproducts. Xanthate contents measured by titration agree well with those determined from S‐benzyl derivatives. Standard deviation at the 0.14 DS level was 0.007 with 11 degrees o freedom.
Chromatography of alpha‐, beta‐ and gamma‐Cyclodextrin on Dextran Gel Columns
Authors: Zsadon B. , Szilasi M. , Szejtli J. , Seres G. , Tüdös F.
Published: November 2006

The chromatographic behaviour of α‐, β‐ and γ‐cyclodextrin on strongly cross‐linked dextran gels was found very characteristic. Their elution sequence (1st γ‐, 2nd α‐, 3rd β‐CD) is identical with the sequence of their decreasing solubility. The retention of α‐ and β‐cyclodextrin depends significantly from the temperature, but does not depend in a measurable extent in the case of γ‐cyclodextrin. An adsorption effect is dominating in the first two cases.
Enzymatische Bestimmung von Stärke in Lebensmitteln mit Hilfe der Hexokinase‐Methode
Authors: Beutler H.‐O.
Published: November 2006

Die konventionellen Methoden zur Bestimmung von Stärke in Lebensmitteln – gravimetrische, jodometrische und polarimetrische Verfahren – sind nur bei Standardisierung der Arbeitsbedingungen anwendbar. In vielen Fällen wird die Analyse durch Begleitstoffe gestört. Enzymatische Bestimmungsverfahren erscheinen weniger störanfällig und sind bei geeigneter Probenvorbereitung praktisch bei allen Lebensmitteln anwendbar.

Mit Hilfe von Amyloglucosidase (EC 3.2.1.3.) wird Stärke zu Glucose hydrolysiert, welche schließlich mit Hexokinase und Glucose‐6‐Phosphat‐Dehydrogenase bestimmt wird. Es werden Arbeitsbedingungen zur Probenvorbereitung mit Dimethylsulfoxid (DMSO) diskutiert, wobei jede Stärkeform solubilisiert und damit bestimmbar wird. In Modellmischungen mit verschiedenen Kohlenhydraten werden gute Präzision der Methode und Richtigkeit gemessen. Es besteht bei Abwesenheit von Störsubstanzen (z. B. Rohfaser‐Bestandteile oder Quellstoffe) eine gute Korrelation der enzymatischen Methode zum polarimetrischen Verfahren. In kohlenhydrathaltigen Lebensmitteln komplexer Zusammensetzung versagen herkömmliche Bestimmungsmethoden. In diesen Fällen ist die Anwendung der enzymatischen Methode vorteilhaft.
Zusammenhang zwischen Stärkegehalt und Dichte von Weizenstärkemilch
Authors: Brudzynski A. , Opolska G.
Published: November 2006

Aus reiner Weizenstärke und Wasser wurden verschiedene Stärkesuspensionen hergestellt und das spezifische Gewicht für die jeweilige Stärkekonzentration bestimmt. Zur genauen Kontrolle der einzelnen Stärkekonzentrationen wurden von jeder Suspension vier Trockensubstanzbestimmungen durchgeführt. Die Gewichtsprozente der Stärkesuspensionen wurden in die entsprechende Dichte, Ballinggrade und Baumégrade umgerechnet und in Tabellen zusammengestellt.
Entwicklungstendenzen in der Stärke‐ und Zuckerindustrie in Abhängigkeit vom Rohstoff. Teil 4. Kartoffel
Authors: van der Zaag D. E.
Published: November 2006

In Westeuropa (ca 52° NB) wird der potentielle Stärke‐Ertrag auf rund 17 t ha−1 eingeschätzt. Für Kartoffelfelder die bis Oktober wachsen können, wird der Durchschnittsertrag in den Niederlanden auf ca 8 t ha−1 eingeschätzt. Die grosse Lücke zwischen beiden Erträgen soll sich vor allen Dingen aus der unzulänglichen Wasserversorgung der Vegetation erklären. Auch eine mehr optimale Krautmenge und, wenn möglich, ein besserer Krauttyp werden wahrscheinlich zur Überbrückung dieser Lücke führen können. Vorausgesetzt wird, daß der Stärke‐Ertrag in den kommenden Jahren auf ungefähr 100 kg ha−1 im Jahr anwachsen wird. Der Ertrag an gewinnbarem (koagulierbarem) Eiweiß liegt bei etwa 500 kg ha−1. Etwa die gleiche Menge an N‐Verbindungen wird mit den Fasern für Futterzwecke gewonnen. Es gibt deutliche Hinweise dafür, daß sich die Zuchtwahl hinsichtlich des Stärke‐Ertrags auch positiv auf den Ertrag an koagulierbarem Eiweiß auswirkt. Das Ausgangs‐/Eingangsenergie‐Verhältnis beim Anbau von 1 ha Kartoffeln für die stärkeverarbeitende Industrie beträgt etwa 2,5 und wird wahrscheinlich eher zu‐ als abnehmen.
Zur biotechnischen Erforschung der Herstellung von Glucose‐Fructosesirupen. Teil 3. Kinetische Untersuchungen immobilisierter Glucoamylase
Authors: Holló J. , Hoschke Á. , László E.
Published: November 2006

Beschrieben wird die Herstellung von immobilisierter Glucoamylase. Bisher übliche Methoden werden erläutert, bewertet und einer vergleichbaren Betrachtung unterzogen. Weiterhin werden eine neue Methode der Immobilisierung und die charakteristischen Eigenschaften der entstehenden Produkte vorgestellt. Die Kinetik der immobilisierten Glucoamylase wurde unter verschiedenen Bedingungen in Rührbehältern, Durchflußrührbehältern und Säulenreaktoren bestimmt. Zudem wird die Entwicklung einer optimalen Nutzbarmachung dieser Methode und ihre Anwendung bei der Herstellung von Glucose‐Fructose Sirupen diskutiert.
Entwicklungstendenzen in der Stärke‐ und Zuckerindustrie in Abhängigkeit vom Rohstoff Teil 5. Zuckerrübe
Authors: Winner C.
Published: November 2006

Erträge und Wettbewerbskraft der Zuckerrübe als Rohstoffbasis der Zuckerindustrie werden unter pflanzenbaulichem, energetischem und arbeitswirtschaftlichem Aspekt dargestellt. Es werden einige Vergleiche auch mil den wichtigsten stärkeliefernden Pflanzen (Kartoffel, Weizen, Mais) gezogen. Es werden verschiedene positive Rückwirkungen des Zuckerrübenbaus auf die moderne Land‐ und Feldwirtschaft herausgestellt, die wesentlich zur weiteren Entwicklung und Stabilisierung der Verbundwirtschaft von Rübenanbaubetrieb und Zuckerfabrik beitragen.
Effect of Various lons on the Kinetics of Retrogradation of Concentrated Wheat Starch Gels
Authors: Ciacco C. F. , Fernandes J. L. A.
Published: November 2006

The effect of various ions on the mode and kinetics of concentrated wheat starch gels retrogradation was investigated. The anions SCN‐, I‐, NO, Br−, F− and SO, and the cations K+, Li+ and Na+ were tested at 0,4‐M concentration. Teh results, based on the Avrami theory, indicated that the mechanism of starch crystallization is instantaneous nucleation followed by rod‐like growth of crystals regardless the ion present. The retrogradation rate for the halogens anions increased in the following order: I−, Br−, CI− and F−. The retrogradation rate for the cations increased in the following order: K+, Li+ and Na+. The results obtained were dependent of the charge distribution of the anions studied.
Mehlstaubexplosion in Bremen
Authors: Graefe G.
Published: November 2006

Die Mehlstaubexplosion in der Bremer Rolandsmühle im Februar 1979, die Menschenleben forderte und einen Sachschaden in Höhe von 50 bis 100 Mio. DM verursachte, gibt Veranlassung, auf die Gefährlichkeit von brennbaren, festen Stoffen, insbesondere von Getreide‐, Stärke‐, Futtermittel‐ und Zuckerstaub, aufmerksam zu machen. Die Voraussetzungen für das Zustandekommen von Staubexplosionen und Maßnahmen zur Vermeidung ihrer Gefahren werden aufgezeigt. Auf die “Richtlinien für die Vermeidung der Gefahren durch explosive Atmosphäre” der Berufsgenossenschaft Nahrungsmittel und Gaststätten wird hingewiesen.
Retrogradation of Amylose in Solutions of Enzymatically Liquefied Starch
Authors: Boruch M. , Pierzgalski T.
Published: November 2006

The retrogradation of amylose in solutions of enzymatically liquefied starch was investigated. The retrogradation is a very undesirable phenomenon in the first stage of enzymic starch liquefaction. The occurrence of retrogradation depends on the degree of starch hydrolysis and on the manner of solution preparation. Even at relatively high DE‐values (20 – 30%) retrogradation could occur if the solution was obtained by liquefaction of starch at very low (below 5%) or at very high concentrations (more than 50%). In order to preclude the retrogradation it is necessary to liquefy the starch at an optimum concentration of 20–30% to reach a DE‐value of more than 25%.
Internal Lipid in Rice Starch
Authors: Ito S. , Sato S. , Fujino Y.
Published: November 2006

The starch of a Japanese rice variety contained 0,69% of internal lipid. The ratio of neutral lipid, glycolipid and phospholipid in the total lipid was 37.0: 20.3: 42.7. The principal components of the neutral lipid were free fatty acid and monoglyceride; those of glycolipid were monoglycosylmonoglyceride and diglycosylmonoglyceride; those of phospholipid were lysophosphatidylcholine and lysophosphatidylethanolamine. All were monoacyl lipids, and they constituted more than 90% of the total internal starch lipids. The predominant fatty acid components were palmitic acid and linoleic acid. The component sugars of glycolipids were galactose and glucose, galactose being predominant. Lysophosphatidylcholine and monoglyceride were almost of the α‐type.
Enzymic Digestibility of Modified Starches
Authors: Wootton M. , Chaudhry M. A.
Published: November 2006

Gelatinized unmodified and modified wheat starches were hydrolysed with porcine pancreatic α‐amylase. The digestibility was estimated by increase in reducing power and by decrease in blue value. The digestibility of the starch was considerably reduced by substitution with hydroxypropyl and acetate groups, while crosslinking with phosphate had a lower effect on its digestibility. Etherification with hydroxypropyl groups lowers the digestibility of the starch to a larger extent than esterification with acetate. Substitution with hydroxypropyl and acetate groups increases the degree of random attack by porcine pancreatic α‐amylase on the wheat starch to a larger extent than cross‐linking with phosphate.
The Role of Starch in Urea‐Feeding
Authors: Hollo J. , Fodor L. , Gal S.
Published: November 2006

For partical substitution of the protein requirement of ruminants by urea, the interaction between polyhydroxy compounds (mainly starch) and urea has been investigated. For the study of this interaction, a thermoanalytical method has been developed (Differential Scanning Calorimeter). It has been established that under suitable conditions, a starch‐urea complex is formed, in which the crystalline structure of urea disappears. The product is not hygroscopic and is readily, homogeneously miscible with other feed components. In the course of feeding experiments, hydrolysis in the rumen was found to be retarded, with improved N2 utilization.
Kinetics of Reactions with Amyloglucosidase and their Relevance to Industrial Applications
Authors: Roels J. A. , van Tilburg R.
Published: November 2006

The two types of intramolecular bonds existing in native starch, the α‐1,4 and the α‐1,6 linkage, are shown to have a largely different free enthalpy of hydrolysis. Hence, on incubation of glucose or a dextrin with an enzyme containing α‐1,4 as well as α‐1,6 degrading activities, a situation finally results in which the isomaltose concentration is higher by a factor of six than the maltose concentration. These observations are, in combination with simple mass action law relationships, applied to the modelling of the degradation of dextrins by the enzyme amyloglucosidase. The model is shown to account for the known transient top in DE (dextrose equivalent) on incubation of dextrins with an amyloglucosidase. Furthermore, increasing the dry solids content of the dextrins solution is shown to have a pronounced influence on the DE versus time curves. The influence of the relative activities of the α‐1,4 and the α‐1,6 degradation activities is discussed. The effect of immobilization on the performance of the enzyme is analyzed on a qualitative base.
Versuche zur Glucoseoxidation in Glucose‐Fructose‐Gemischen mittels fixierter Glucoseoxidase und Katalase
Authors: Hartmeier W. , Tegge G.
Published: November 2006

Das Glucoseoxidase‐Katalasesystem aus Aspergillus niger wurde durch Glutardialdehyd an Partikel von zuvor mit Formaldehyd gehärteter Gelatine gebunden. Wirkungs‐ und Stabilitätscharakteristika dieses Enzympräparates werden als Funktion von pH‐Wert, Temperatur und Substratkonzentration dargestellt und im Hinblick auf die eventuelle industrielle Nutzung diskutiert. Basisversuche zur Anwendung der Enzymkombination wurden in vier verschiedenen Reaktortypen durchgeführt. Höchste Glucose‐Umsatzraten ergaben sich, wenn anstelle von konventioneller Belüftung Wasserstoffperoxid zur Sauerstoffversorgung des Systems eingesetzt wurde. Allerdings verursachte das zugegebene Peroxid eine für die technisch‐wirtschaftliche Nutzung zu starke Herabsetzung der Enzymhaltbarkeit. Versuche in einem speziell konstruierten belüfteten Rührreaktor ergaben bei Temperaturen unter 10 °C ermutigende Ergebnisse hinsichtlich der möglichen großtechnischen Anwendung.
Bestimmung der Cyclodextrin‐transglykosylase‐Enzymaktivität mittels 14C‐markiertem Methyl‐α‐D‐glucopyranosid
Authors: László E. , Bänky B. , Szejtli J.
Published: November 2006

Die Umwandlung cyclischer Dextrine in offenkettige Dextrine in Gegenwart von 14C‐markiertem Methyl‐α‐D‐glucopyranosid ist die Grundlage einer neuen Methode zur Bestimmung der Cyclodextrintransglycosylaseaktivität (CTG). Sowohl wegen der disproportionierenden Reaktion als auch wegen der gleichzeitigen Wirkung hydrolytischer Enzyme, die in der Fermentationsflüssigkeit ebenfalls anwesend sind, ist die rasche chromatographische Trennung Vorbedingung für die zuverlässige Bestimmung der in den offenkettigen Dextrinen enthaltenen 14C‐Radioaktivität. Die Methode ist arbeits‐ und zeitaufwendig, jedoch spezifisch für das CTG‐Enzym. Sie wird empfohlen bei Anwesenheit anderer amylolytischer Enzyme, wenn mil anderen Methoden die Aktivität nicht zuverlässig bestimmt werden kann.