bluuebunny/crossref_metadata_2025 huggingface dataset:
Die 13C‐NMR‐Spektroskopie als Aufklärung von Strukturfragen in der Kohlenhydratchemie
Authors: Voß P.
Published: November 2006

Seit der Entdeckung des Phänomens Kernresonanz in Jahre 1945 hat die Bedeutung der magnetischen Kernresonanz‐Spektroskopie im chemischen Laboratorium ständig zugenommen. Während anfangs die 1H‐NMR‐Spektroskopie die hervorragende Rolle spielte, gesellte sich ab Mitte der 60iger Jahre die 13C‐NMR‐Spektroskopie hinzu. Anhand der 1H‐NMR‐Spektroskopie werden der physikalische Hintergrund sowie die Funktionsweise eines NMR‐Gerätes kurz erklärt. Sodann werden mit ausgewählten Beispielen die Meßmethoden Off‐Resonance‐ und Breitbandentkopplung bei der 13C‐NMR‐ Spektroskopie vorgestellt und erläutert.
Studies on the Combined Action of Amylases and Glucose Isomerase on Starch and its Hydrolysates. Part III. Conversion of Starch to Glucose‐Fructose Syrup
Authors: Roushdi M. , Ghali Y. , Attia R. M. , Alaa El‐din M.
Published: November 2006

Glucose syrup was produced by liquefaction of starch using acid, acid‐enzyme, one‐step enzyme and two‐steps enzyme process followed by saccharification by free and immobilized glucoamylase. The effect of D‐glucose concentration and temperature on conversion of glucose syrup by glucose isomerase was studied. 50% glucose concentration and temperature range of 65 – 70°C gave the maximum conversion value to fructose. The isomerization was applied as a pilot plant process. The relative sweetness of glucose‐fructose syrup was calculated and found that the syrup with fructose content of 26% has the same sweetness as sucrose.
Energy Saving in Dryers for the Starch Industry
Authors: Barr D. J.
Published: November 2006

The paper reviews the operation of pneumatic and rotary dryers in the starch industry, and considers the ways in which energy can be saved. These include, careful operation, and direct firing where suitable, but the most effective means of reducing the energy consumption is to keep the exhaust loss to a minimum by recycling gases. This is discussed in detail, and also the use of multi‐stage dryers for heat economy and pollution control, especially in feed drying for the corn industry. Some more advanced ideas for use of dryers for saving energy are also discussed, including the use of boiler flue gases to heat feed dryers, which can be extremely valuable recuperation of energy in a starch plant. Other suggested methods of heat saving are discussed with a view to considering their practical application and making some clear suggestions as to the most cost effective way of minimising energy consumption in drying processes.
Fractionation and Characterization of Dent Corn and Amylomaize Starch Granules
Authors: Cluskey J. E. , Knutson C. A. , Inglett G. E.
Published: November 2006

Starch granules of dent corn and Classes V and VII amylomaizes were fractionated according to size by an aqueous differential sedimentation procedure. The sized fractions were characterized by microscopy and by a modified method for determining their iodine binding capacities. Results show an inverse relationship between granule size and iodine binding capacity in the amylomaizes. Ordinary dent corn does not show this. The percent apparent amylose in the fractions of amylomaize V starch amounted to 40% for the largest size particles and 52% for the smallest ones; for amylomaize VII starch, 46% for the large particles and 70% for the small particles. Dent corn averaged 23% apparent amylose.
Studies on Starch Extracted from Mango Seeds (Mangifira indica) as a New Source of Starch
Authors: Saadany R. M. A. El , Foda Y. H. , Saadany F. M. El
Published: November 2006

The aim of this research was to find a new source of starch that can be used mainly in the industrial field easily and economically. The yield of mango seeds was about 21% of starch. Amylase treatments proved that the extracted product form mango seed was starch. Chemical and physical starch characteristics were determined, and microscopic studies were carried out to study starch molecules and granules. Results indicated that the pure starch was similar in its characteristics to tapioca starch. Viscosity data of the pure mango seed starch were little lower than with the other starches as well as its solubility being higher.
Changes in Some Properties of Starch Granules of Maize Having Amylose‐extender Gene by Amylase Attack
Authors: Kawa Yoshiko I , Fuwa Hidetsugu
Published: November 2006

Properties of residual starch by glucoamylase attack were investigated in starch granules of maize (Zea mays L.) of amylose‐extender (ae) type (commercial “High Amylose‐7”; HA‐7). As increasing extent of hydrolysis, the amylose and amylopectin fractions decreased and low‐molecular‐weight materials were accumulated. Decrease in absorption intensity and sift to a range of shorter wavelength in γmax. of absorption spectra of iodine‐starch complexes were observed. The minified fractions had a peak of about 22 average glucose‐units and were nearly linear chains. It was suggested that the minified materials consisted of portion resisted to amylases in starch granules according to hydrolysis curves by glucoamylase. The fractions concerned to crystalline area of ae starch were suggested from X‐ray diffraction patterns.
Synthesis and 13C‐NMR Spectroscopy of Methylated beta‐Cyclodextrins
Authors: Szejtli J. , Lipták A. , Jodál I. , Fügedi P. , Nánási P. , Neszmélyi A.
Published: November 2006

The methylated analogues of ß‐cyclodextrin dissolve in cold water 10 – 20 times better than ß‐cyclodextrin itself, however, quite unusually on heating they crystallize from the solution. The structure of heptakis‐(2,6‐di‐O‐methyl)‐ and heptakis‐(2,3,6‐tri‐O‐methyl)‐ß‐cyclodextrin was proved by gas‐liquid chromatographic and 1H‐NMR and 13C‐NMR spectroscopic investigations. The corresponding model compounds were synthetized and, according to 13C‐NMR spectroscopic investigations, a part of the so far published NMR assignations have to be corrected.
Saccharides of Developing Wheat Grain Determined by 13C‐NMR Spectroscopy
Authors: Meredith Peter , Dengate Howard N. , Hennessy Wayne , Blunt John W. , Hartshorn M. W. , Munro Murray H.
Published: November 2006

Automated carbon‐13 nuclear magnetic resonance spectroscopy of saccharides from wheat serially harvested through one growing season showed variation of glucose, fructose, sucrose and maltose similar to previous analyses. In a diurnal series glucose and fructose concentrations fluctuated periodically but were relatively unaffected by light and dark. Qualitative 13C‐NMR showed myo‐inositol, glycerol, 1‐kestose, 6‐kestose, and glucofructans with glucose: fructose ratios up to 1:12. With increasing chain length there were increasing proportions of 6–2 over 1–2 linkages. Sugars previously reported but not found here included xylose, arabinose, mannose, galactose, raffinose, fructosyl raffinose, stachyose, melecitose and maltotriose.
The Production and Properties of Glucose Syrups. III. Sweetness of Glucose Syrups and Related Carbohydrates
Authors: Kearsley M. W. , Dziedzic S. Z. , Birch G. G. , Smith P. D.
Published: November 2006

A series of glucose syrups, before and after hydrogenation, were assessed for sweetness at concentrations of 10% and 20%. Only in the cases of 21% D. E. glucose syrup and D‐glucose was there no significant increase in sweetness at 10% after hydrogenation and at 20%, only with D‐glucose. These results contrast with a previous report. Hydrogenation of mono‐ and disaccharides, except D‐glucose and cellobiose, resulted in increased sweetness. Various theories are proposed to explain the results.
Determination of the Optimum Reaction Parameters for the Base‐Catalyzed Preparation of DEAHP‐Starch
Authors: Antal M. , Kuniak L.
Published: November 2006

Middle basic ion‐exchangers were prepared by reaction of starch with 2,3‐epoxypropyldiethylamine (EPDA) in alkaline medium. In this paper is presented influence of other reaction components on the value of starch modification, which is expressed by exchange capacity of prepared ion‐exchanger.
Gegenwärtiger Stand der Futtermittelgesetzgebung unter besonderer Berücksichtigung der Stärke und Stärkeprodukte
Authors: Kempf W. , Meyer D.
Published: November 2006

In dem vorliegenden Beitrag werden die für die Stärkeindustrie besonders wichtigen Bestimmungen des Futtermittelgesetzes vom 2. Februar 1975 und der Futtermittelverordnung vom 16. Juni 1976 sowie der EG‐Richtlinie für Einzelfuttermittel vom 23. November 1976 und der Neufassung des Anhangs vom 10. August 1979 zusammenfassend erläutert. Dabei werden auch die Probleme der Angleichung der nationalen Futtermittelverordnung an die EG‐Richtlinie für Einzelfuttermittel diskutiert, die bis zum Inkrafttreten am 1. Januar 1981 gesetzlich vorgeschrieben ist. In bezug auf die Vorschriften für die Erzeugnisse und Nebenerzeugnisse der Stärkegewinnung, die in dem speziellen Teil der EG‐Richtlinie für Einzelfuttermittel enthalten sind, werden u. a. die Rohstärkegehalte der Quellstärken, die Wassergehalte von Kartoffel‐ und Cassavastärke, die Rohproteingehalte der Kleber und die Gehalte an reduzierenden Zuckern in Dextrose‐Melasse als Beispiele aufgeführt.
Polyethylenimine‐Starch Products: Preparation and Use in Heavy Metal Removal
Authors: Wing R. E. , Rayford W. E.
Published: November 2006

Water‐insoluble crosslinked starch was reacted with ethylenimine to yield polyethylenimine covalently bonded to the starch. Other products were prepared by reacting crosslinked starch containing 3‐chloro‐2‐hydroxypropyl groups with polyethylenimine. The products were evaluated in removal of heavy metal cations and anions from industrial wastewater.
Studies on the Combined Action of Amylases and Glucose Isomerase on Starch and Its Hydrolysates Part II. Immobilization of Glucoamylase
Authors: Ghali Y. , Attia R. M. , Roushdi M. , Alaa El‐Din M.
Published: November 2006

Amberlite IR‐45 resin was used for immobilization of glucoamylase and the factors affecting the binding power of enzyme to resin, pH, buffer concentration and methods used for immobilization were studied and discussed. Also the factors affecting the reaction velocity of immobilized enzyme were in vestigated. The immobilized enzyme has a higher Km value (0.072) and narrow range of optimum temperature (65–70°C) than free enzyme. Optimum pH for immobilized glucoamylase was 5.5–6.5 while it was 4.5 for free enzyme.
Veränderungen des Gehaltes an Pektinstoffen in gekochten Kartoffeln
Authors: Miča B.
Published: November 2006

In den Jahren 1976 – 1978 wurden Glashaus‐ und Feldversuche unter verschiedenen Düngungsbedingungen durchgeführt. In gekochten und in frischen Knollen wurde der Gehalt an Pektinstoffen und der Veresterungsgrad von Pektinstoffen ermittelt. Der Pektinstoffgehalt in gekochten Knollen war von den Düngergaben, der Vegetationsphase, der Sorte und der Lagerungsperiode abhängig. Durch Kochen wurde er sehr stark vermindert. Die Verminderung ist von Sorte, Vegetationsperiode, Lagerungszeit und von der Düngung abhängig. Der Veresterungsgrad der Pektinstoffe ändert sich durch Düngung mit Calcium und Magnesium. Die Ergebnisse von Glashausversuchen unterscheiden sich von denen der Feldversuche. Die zeigen auch die Bedeutung der Änderungen des Pektinstoffgehaltes hinsichtlich der Textur der Kartoffeln.
Computer Control in the Corn Industry – Status and Future
Authors: Simms R. L.
Published: November 2006

In the past few years computer control has become a significant factor in the corn industry. This can be attributed to a) the success of the A. E. Staley Manufactoring Company plant at Lafayette, Indiana (USA), b) the need to better utilize energy and control losses, and c) the steady reduction in the cost of a computer based system. Attitudes of engineering people in the industry is rapidly changing in favour of computer based systems. However, attitudes of production and company management is still conservative. Most new facilities will have computer based instrumentation. There will be an increase in the number of applications in existing plants to make them more efficient. Systems of the future will feature distributed control and a trend from the central control room.
Immobilized Glucose Isomerase on DEAE Cellulose Beads
Authors: Chen L. F. , Gong C. S. , Tsao G. T.
Published: November 2006

Purified glucose isomerase from Actinoplanes missouriensis was immobilized on porous DEAE‐cellulose beads by simple adsorption. The immobilized glucose isomerase retained over 70% of its original activity. The hinderance of immobilized enzyme activity due to pore diffusion and film diffusion was insignificant with the bead size at 35 mesh or smaller. The relative substrate flow rate can be kept at 0.04 cm/s or higher. The optimum pH of the imobilized enzyme did not change, however, the optimum pH range became broader. The broader pH profile indicated that immobilized enzymes are less sensitive to pH change in the substrate. The half life of the immobilized enzyme was at around 1,000 h at 60°C. Cobalt ions are not required for enzyme stability. The cost of using immobilized enzyme on DEAE cellulose beads should be less be than that of the whole cell immobilization system due primarily to the fact that DEAE‐cellulose beads are reusable for immobilization as well as for enzyme purification.
Immobilization of Glucose Isomerase on Radiation‐Modified Gelatine Gel
Authors: Bachman S. , Gebicka L. , Gasyna Z.
Published: November 2006

Whole‐cell glucose isomerase immobilization on radiation‐modified gelatine gel was demonstrated. The enzyme was stabilized within the cells by heat‐treatment at 70°C. The heat‐treated cells were mixed with radiation‐modified gelatine gel and cross‐linked by glutaraldehyde. Immobilized enzyme exhibited 70–75% activity as compared to the free cells. Several properties of immobilized glucose isomerase were studied under various reaction conditions. A continuous isomerization was performed using a column packed with cell granules. It has been found, that the half‐life of the immobilized glucose isomerase amounted to 650 h at 60°C.
Role of the Recessive Amylose‐extender Allele in Starch Biosynthesis of Maize
Authors: Baba T. , Arai Y. , Amano E. , Itoh T.
Published: November 2006

To investigate the role of the recessive amylose extender (ae) allele in starch biosynthesis, four endosperm groups with different doses of ae were harvested at 10, 14, 18, 22, 28 and 36 days after pollination, analyzed by disc‐gel electrophoresis. After incubation with ADP‐glucose and amylose primer multiple forms of starch synthetases were detected. Of the seven major bands, the four slow moving bands were observed only in the presence of ae allele and at limited stages of endosperm development. Appearance of these four bands coincided with the rapid increase of amylose content in the starch. The presence of modified amylopectin synthesized by the enzymes, which were affected by the ae allele, is suggested.
Sprouting of Cereal Grains – Effects on Starch Characteristics
Authors: Lorenz K. , Collins Fort , Kulp K.
Published: November 2006

The production of modified starches from corn, barley and triticale grain was found to be possible by sprouting of grains prior to starch isolation. The extent of modification depends on the time of sprouting. The water binding capacities of starches decreased initially and then increased again with longer sprouting times. Swelling powers decreased while solubilities and enzyme susceptibilities of the starches increased with sprouting. Starches gelatinized at a lower temperature and over a narrower temperature range than starch from ungerminated grains. FN values and amylograph viscosities decreased due to sprouting of grains prior to starch isolation.
On the Possibility of Modifying the Gelatinization Properties of Starch by Lipid Surface Coating
Authors: Eliasson A.‐C. , Larsson K. , Miezis Y.
Published: November 2006

The gelatinization properties of potato starch were modified by coating the surface of the starch granules with lipids by an aqueous dispersion of monoglyceride or an ethanol monoglyceride solution. The volumes of gels were smaller than those of the untreated starch. In the polarizing microscope it was observed that decreased disruption of starch granules in connection with gelatinization occurs with increasing amount of lipids present on the surface. The gelatinization enthalpy and the gelatinization temperature at a low water content measured by DSC (Differential Scanning Calorimetry) were not influenced by the lipid coating. A third endothermic transition, however, was observed for the lipid‐coated starch. Freeze‐drying, used in the preparation of the lipid‐coated starch, was found to lower the gelatinization enthalpy as well as the gelatinization temperature.
Inhibition of Raw Starch Digestion by One Glucoamylase Preparation from Black Aspergillus at High Enzyme Concentration
Authors: Saha B. C. , Ueda S.
Published: November 2006

Raw starch digestion by glucoamylase I (Ab. G‐I) preparation from black Aspergillus was inhibited significantly at relatively high concentration of the enzyme. The properties of this enzyme were studied together with those of another glucoamylase I (Nor. G‐I), also from black Aspergillus. The two glucoamylases do not differ so much in their physico‐chemical properties such as molecular weight, pH and thermal stability, pH and temperature optimum, substrate specificity, debranching activity, isoelectric point etc. The adsorption rate of both enzymes on raw starch increased by the increase of enzyme concentration. The raw starch digestion rate by adsorbed Ab. G‐I, however, was decreased with the increase of concentration of enzyme whereas the same was increased in case of Nor. G‐I. The inhibitory effect was weaker at 60°C or above.
Energiebedarf und Energiefluß in einer Kartoffelstärkefabrik
Authors: Meuser F. , German H. , Knobloch G.
Published: November 2006

Ziel der Arbeit war es, in einer Kartoffelstärkefabrik den Energiefluß sowie den produktbezogenen Energiebedarf zur Herstellung verschiedener Produkte zu ermitteln. In der Fabrik kommen Erdgas und Strom als Energieträger zur Verwendung. Im Verfahrensablauf zur Herstellung von Stärke und Stärkederivaten, Kartoffelprotein sowie Restfruchtwasserkonzentrat werden 77,4% der eingesetzten Energie genutzt. Als Nutzenergie stehen nach der Wandlung zur betrieblichen Nutzung 18,5% als Kraftstrom, 0,2% als Lichtstrom, 46,4% als Dampfwärme und 17,2% als Heizgaswärme zur Verfügung. Diese werden im Verbrauchsbereich für die Stärketrocknung (15,9%), Modifizierung (24,2%), Proteingewinnung (18,2%) und Fruchtwassereindampfung (12,4%) eingesetzt. Der kumulierte produktbezogene Energiebedarf beträgt für Kartoffelprotein 41 900 MJ/t TS, Quell‐Stärke 20 900 MJ/t TS, extrudierte Stärke 17 840 MJ/t TS und getrocknete native Stärke 12 120 MJ/t TS. Die geringste Energieintensität weist Stärke‐Suspension mit 10 120 MJ/t TS auf.
Diffusion Hindrance in Isoglucose Production with Immobilized Enzymes
Authors: Holló J. , László E. , Hoschke Á.
Published: November 2006

The production of glucose‐fructose syrup is currently carried out with the use of immobilized glucose‐isomerase enzymes. Pilot‐plant data are also available on the saccharification of starch by means of immobilized glucoamylase. This renders the elaboration of experimental data and theoretical relationships necessary for the planning and operation of bioreactors. In the case of immobilized enzymes the reaction rate is much effected by diffusion hindrance in the immobilized film, developed on the surface of the catalyst, and in the pores. The kinetics of diffusion hindrance has been determined for glucose‐isomerase enzymes immobilized in different ways (on the surface, enclosed in the gel or by copolymerization). Mass transfer constants, actual surface substrate concentrations, etc., have been solved graphically. Based on the results obtained, optimun operation conditions of the bioreactor have been determined.
International Cooperative Testing of the Alkali Digestibility Values for Milled Rice
Authors: Juliano B. O. , Blakeney A. B. , Butta I. , Castillo D. , Choudhury N. H. , Iwasaki T. , Shibuya N. , Kongseree N. , Lapis E. T. , Murty V. V. S. , Paule C. M. , Perez C. M. , Webb B. D.
Published: November 2006

An international cooperative test involving 11 laboratories showed that comparable results were obtained for alkali digestibility of five milled rice samples by the scoring methods ofLittleet al. andBhattacharyaandSowbhagyaand that 1.7% KOH gave better varietal differentiation of rice starch gelatinization temperature by both methods than 1.1 and 1.4% KOH.
Cereal‐ and Root Starch Modification by Heat‐Moisture Treatment. I. Physico‐Chemical Properties
Authors: Lorenz K. , Kulp K.
Published: November 2006

Effects of heat‐moisture treatment of varied severity on physicochemical parameters of three cereals (barley, triticale and red millet) and two tuber starches (arrowroot, cassava) were studied. The treatment produced restriction in swelling powers of all tested starches; solubilities of cereal starches increased while those of the tuber starches were reduced at 90°C, indicating different types of reorganization of the starch polymers in the two types of granules; enzyme susceptibilities and water‐binding capacities were augmented by the treatment. X‐ray diffraction studies showed decreases in degree of crystallinity of cereal starches and changes of C‐pattern to A‐pattern of tuber starches by the treatment. Effects on pasting properties are also given.
Stufenweise Elutionsanalyse thermisch dispergierter Stärken
Authors: Čeh M. , Stropnik Č. , Doleček V. , Leskovar S.
Published: November 2006

Dr Verlauf der Korndesaggregation und der Abbau der Kleister von Sorghum‐, Weizen‐, Mais‐ und Kartoffelstärke nach dem Dispergieren bei 120°C wurde durch Elutionsanalyse verfolgt. Sorghum‐ und Kartoffelstärke wurden am stärksten abgebaut. Nach dem thermischen Dispergieren der Kleister weisen die Chromatogramme bei geringeren Perchlorsäurekonzentrationen neue Zonen des Iodstärkekomplexes auf. Infolge des Molekülabbaues verringerte sich die Intensität der gefärbten Zonen in den unteren, bzw. mittleren Bereichen des Chromatogrammes, wahrend in den oberen Bereichen neue Zonen mit stärkerer Farbintensität entstanden. Die Chromatogramme der nativen Stärken zeigten mehr gefärbte Zonen als ihre Kleister. Das entspricht den vorangegangenen Molekulargewichts‐bestimmungen, bei denen bei den nativen Stärken niedrigere mittlere Molekulargewichte als bei den dazugehörigen Kleistern gefunden werden.
Storage Stability of Saponified Starch‐g‐Polyacrylonitrile and Related Absorbents
Authors: Fanta G. F. , Bagley E. B. , Burr R. C. , Doane W. M.
Published: November 2006

Use of methanol as a precipitant to isolate saponified starch‐g‐polyacrylonitrile from an aqueous alkaline saponification mixture gives a product with a higher water absorbency and better storage stability than that from precipitation with either ethanol, acetone, or isopropanol. Storage stability of the material is strongly dependent on moisture content of the polymer and is enhanced if excess alkali is neutralized before the product is isolated. Absorbent polymers prepared from flour suffer a greater absorbency loss on storage than starch‐based polymers. Storage stabilities of drum dried‐, freeze dried‐, and tray dried products are also examined.
Kritische Untersuchungen über Bildung und Entwicklung der Triticeen‐Stärkekörner
Authors: Th. Czaja A.
Published: November 2006

Die Bildung der Triticeen‐Stärkekörner wurde kritisch untersucht. Die Bildung der Kleinkörner in den Ovarien verschiedener Gattungen und Arten wurde vom Erscheinen der ersten Antheren an der Spitze der jungen Ähren täglich verfolgt. Zur Zeit der Milchreife der Getreidekörner besitzen die Kleinkörner maximale Durchmesser von 4–6 μm, je nach Art und Gattung. Hierauf beginnt die Umwallung der Kleinkörner mit zusätzlicher Stärkemasse, sukzessive mit dem Auftreten der Narben und der Bestäubung (Befruchtung). Die Weiterentwicklung der Stärkekörner führt zur Bildung der Großstärkekörner der Triticeen.
An Improved Productivity and Stability Test for Immobilized Enzymes with Reference to Glucose Isomerase
Authors: van Tilburg R. , Roels J. A.
Published: November 2006

Commercial preparations of immobilized glucose isomerase have a long productivity half life at normal operating temperatures, i. e. about 50–60 days. Hence, the laboratory assay for the productivity and stability of the product is rather time consuming. The present publication describes a quick test which is carried out at 70°C within 7 days. In this procedure the known temperature dependences of the deactivation rate of the enzyme preparation, of its activity and of the equilibrium constant of the transformation of glucose to fructose are used. Extensive experimental evidence concerning the reliability of the test for the prediction of the behaviour of the product at 60°C is provided. The effect of particle size on initial flow velocity, half life and productivity are discussed. The improved productivity and stability test is a valuable tool to the testing of immobilized glucose isomerase and other immobilized enzymes.
The Effect of pH on the Zeta Potential of Wheat and Potato Starch
Authors: Marsh R. A. , Waight S. G.
Published: November 2006

The facility with which starch is dispersed in aqueous media and the interactions of starch with other components are functions of the surface properties of starch granules. The zeta potentials of wheat and potato starch granules have been measured in the pH range 2 – 10 by microelectrophoresis. Removal of components from the surface of granules using appropriate reagents has enabled us to identify the contributions of the charged groups present on te surface of the granules. Results obtained from micropotentiometric titration of starch suspensions support the conclusions obtained from zeta potential measurements. At their isoelectric points, starch preparations flocculated, indicating that starch suspensions are charge‐stabilized.
Influence of Peptone and Cobalt Levels on Glucose Isomerase Production by Streptomyces fradiae
Authors: Kowser N. , Joseph R.
Published: November 2006

Cobalt chloride in the cultivation medium was necessary for glucose isomerase production by Streptomyces fradiae SCF5. Inclusion of high levels of peptone caused low production of glucose isomerase. Evidence has been provided that peptone affects enzyme production by chelating cobalt ions and making it unavailable at some critical period in the life cycle of the organism for enzyme production.
The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. I. Analytical Characteristics
Authors: Bhuiyan M. Z. , Blanshard J. M. V.
Published: November 2006

Corn grits and mills which had been shown to behave either satisfactorily or otherwise on extrusion were submitted to a detailed analysis both in the form of the raw materials and of the extracted starches. No clear correlation was observed between extrusion behaviour and either protein contents, starch damage, total or free fatty acid content and composition, or the bound water relationships of the starch. However, all satisfactory extracted maize starches had amylose contents > 35%, while those that were unsatisfactory had lower levels.
The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. II. Gelatinization Characteristics of Extracted Starches
Authors: Bhuiyan M. Z. , Blanshard J. M. V.
Published: November 2006

The gelatinization behaviour of 6 starches extracted from corn flours and grits has been studied in relation to their performance in extrusion. It was found that favourable extrusion behaviour correlated with a high amylose content, a significantly lower gelatinization temperature and a more rapid gelatinization process as monitored by small angle light scattering in response to temperature jumps.
The Effect of Extraction Method Upon the Gelatinization Behaviour of Wheat Starch Granules
Authors: Hart P. E. , Blanshard J. M. V.
Published: November 2006

The effect of extraction method on the characteristics of wheat starch has been examined by differential scanning calorimetry, small angle light scattering and X‐ray diffraction. The Banks and Greenwood grain‐steeping method in comparison with the Wolf dough washing method has been found to yield a starch with a lower enthalpy of gelatinization, a wider gelatinization range, a higher gelatinization temperature, a lower summed response time index but no difference in the relative X‐ray crystallinity. Differential extraction of minor lipid components may be responsible.
Behaviour of Cassava Starch in Various Solvents
Authors: Moorthy S. N.
Published: November 2006

Solubilization and gelatinization of cassava starch in various solvents were studied. Solvents of different polarity and water miscibility were taken. Formalin was also used. The results indicated that starch gelatinizes in dimethylsulfoxide (DMSO), ethanediol, glycerol and formalin at varying temperatures. The viscosity of 2% solution in these solvents varies largely. The clarity is almost equal, whereas sol stability is highest in case of formalin. The iodine staining experiment shows that, in formalin solution a reversible complex is formed between starch and formaldehyde.
Stufenweise Elutionsanalyse elektrodialysierter Fraktionen von Wachsmais‐ und Amylosestärke
Authors: Čeh M. , Stropnik Č. , Doleček V. , Leskovar S.
Published: November 2006

Mit der stufenweisen Elutionsanalyse wurden die durch thermisches Disperieren hervorgerufenen Veränderungen in den Sol‐ und Gelfraktionen von Wachsmais‐ und Amylosestärke verfolgt. Die Sol‐ und Gelfraktionen wurden durch Elektrodialyse der Kleister bzw. der Dispersionen, die im Autoklaven bei 120°C hergestellt worden waren, gewonnen. Es wurde festgestellt, daß beim thermischen Dispergieren die Sol‐ und Gelfraktionen des Kleisters der Wachsmaisstärke stark abgebaut werden, zum Unterschied der analogen Fraktionen der Amylosestärke. Laugenzusatz zu den Solfraktionen hat praktisch keinen Einfluß auf das Aussehen der Chromatogramme. Besonders in der Gelfraktion des Amylosestärkekleisters und teilweise auch in der Gelfraktion des Wachsmaisstärkekleisters sind Fragmente zu beobachten, die nach Laugenzusatz desaggregieren. In der Solfraktion des Kleisters der Wachsmaisstärke konnten nur 9% Stärke gefunden werden, während in der Solfraktion nach 3stündigem Dispergieren im Autoklaven ungefähr 45% Stärke vorlagen. In den analogen Solfraktionen der Amylosestärke war kein Anstieg des Stärkegehaltes festzustellen.
Small Diameter Multiple Hydrocyclone for Starch Processing
Authors: Fecske A.
Published: November 2006

The traditional application of small diameter multiple hydrocyclone batteries in the starch industry is the refining of maize, wheat, potato, and manioc starch by countercurrent washing in multistage operation. A new type of multiple hydrocyclone battery for these purposes is discussed. Construction details, internal flow passage, selection of construction material, and some operational characteristics of the battery are taken into consideration as well as its easy, handling. As an example of application of a small diameter hydrocyclone system, a new process alternative for manufacturing of potato starch is presented. The process has a fresh water consumption for starch extraction and refining of 300–350 l/t potatoes or ∼ 1.9 – 2.2 t of water per ton of refined DS starch, due to the unique combination of process stages by adapting a hydrocyclone system, screens, and centrifugal separators.
Buffalo Gourd Root Starch. Part II. Rheologic Behavior, Freeze‐thaw Stability and Suitability for Use in Food Products
Authors: Dreher M. L. , Tinsley A. M. , Scheerens J. C. , Berry J. W.
Published: November 2006

Buffalo gourd (Cucurbita foetidissima HBK) starch was examined for possible food uses through physico‐chemical, rheologic, and organoleptic examination. The gelatinization and rheologic properties of this starch more closely resembled maize starch than those of other root and tuber starches. Detailed studies of pasting behavior revealed: a high initial pasting temperature, a stable gel viscosity throughout the temperature regime, increases in viscosity associated with increased starch concentration, an acid stability similar to that of maize, and substantial increases in final viscosity with the addition of other food ingredients (especially 25% sucrose). Gels subjected to freeze‐thaw conditions underwent a significant degree of retrogradation, suggesting the need for chemical modification prior to acceptable use of this starch in frozen products. Organoleptic evaluations of vanilla and chocolate puddings prepared with buffalo gourd starch indicated their potential consumer acceptance.
Gel Formation of Potato Starch in the Presence of a Surfactant
Authors: Harbitz O.
Published: November 2006

The present study has been focused upon gel formation of potato starch in the presence of the detergent sodium dodecyl sulfate (SDS). Small amounts of SDS (used as a fatty acid substitute) in the solvent result in a slight decrease in the gelatinization temperature of potato starch (as determined by differential scanning calorimetry). Nevertheless, SDS has a large enhancing effect on the gel strength of the starch network after heat treatment. Possible molecular reasons for this effect are discussed.
Wörterbuch „Stärke”︁. Teil 1
Authors: Graefe G. , Tegge G.
Published: November 2006

Nach umfangreicher Vorarbeit durch die Arbeitsgruppe „Terminologie”︁ des Technischen Komitees „Stärke, einschließlich Derivate und Nebenprodukte”︁ der Internationalen Standardisierungsorganisation ISO (WG 10, ISO/TC 93) wurde ein Vokabular wichtiger Begriffe der Stärkechemie und Stärketechnik in englischer und französischer Sprache erstellt. Über den jeweiligen Stand dieser Arbeiten hat G. Graefe in dieser Zeitschrift berichtet [Starch/Stärke 16 (1964), 229‐232 und 381 ‐385; 17 (1965), 263‐268; 23 (1971), 103–111; 27 (1975), 56‐61 und 131–134]. Die zweite und vorerst letzte Auflage des Vokabulars wurde als International Standard ISO 1227‐1979 (E/F) am 1. 6.1979 herausgegeben. Nachfolgend wird die entsprechend den ISO‐Regularien nur in englischer und französischer Sprache vorliegende Fachwortsammlung zusammen mit einer unverbindlichen deutschen Übersetzung einem größeren Interessentenkreis zugänglich gemacht.
Scanning Electron Microscopy of Enzyme‐digested Starch Granules
Authors: Bhat U. Ramadas , Paramahans S. V. , Tharanathan R. N.
Published: November 2006

The study deals with comparison of the susceptibility to fungal glucoamylase and salivary α‐amylase of starch granules from navane, panivaragu, black pepper and black gram. The crude glucoamylase was purified by fractionation and column chromatography to give two pure fractions of which one was used. The rate of amylolysis was followed by estimating the amount of glucose and maltose released. The type and extent of damage of the starch granules were observed by scanning electron microscopy which revealed characteristic degradation patterns in navane and panivaragu, whereas black gram granules were resistant to the attack. Very small‐sized black pepper starch granules did not exhibit any obvious signs of amylolytic attack.
A Kinetic Study of Bread Staling by Differential Scanning Calorimetry. The Effect of Painting Loaves with Ethanol
Authors: Russell P. L.
Published: November 2006

Differential scanning calorimetry (DSC) has been used to follow changes in the rate of development of an endotherm associated with the starch fraction of bread during ageing, as a result of ethanol treatment. Treatment consisted in painting the surface of loaves with ethanol after they had been baked and allowed to cool. DSC data were fitted to Avrami equations. The rate of development of the “staling endotherm” was lower for bread treated with alcohol than for untreated controls. For comparison, crumb compressibility measurements were made. It could be concluded that painting loaves with ethanol led to a reduction in the rate of increase of crumb modulus with storage time. The site of action of the alcohol remains to be established, although one possibility could be the amylose.
Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivo
Authors: Holm J. , Björck I. , Ostrowska S. , Eliasson A.‐C. , Asp N.‐G. , Larsson K. , Lundquist I.
Published: November 2006

Amylose from potatoes was complexed with lysolecithin and oleic acid. The degradation of complexed amylose by hog pancreatic α‐amylase in‐vitro was studied, as well as the in‐vivo absorption in the rat. The presence of a bacterial thermostable α‐amylase in the gelatinization step increased the result of a starch analysis using glucoamylase. Complexed amylose displayed a substantially reduced susceptibility to α‐amylase in‐vitro. However, when adding a large excess of enzyme, the complex was completely hydrolyzed after 3 h. Amylose‐lysolecithin complex disappeared from the gastrointestinal tract within 120 min. The complexed amylose was hydrolyzed and adsorbed to the same extent as free amylose in‐vivo but somewhat slower.
Effect of Sugars, Lipids and Type of Starch on the Mode and Kinetics of Retrogradation of Concentrated Corn Starch Gels
Authors: Germani R. , Ciacco C. F. , Rodriguez‐Amaya D. B.
Published: November 2006

The retrogradation of concentrated gels of three types of corn starch (Normal, Amylose Extender and Waxy) and the influence of certain sugars and lipids on the mode and kinetics of retrogradation were investigated. The lipids tested were triglycerides, hydrogenated babassu oil and hydrogenated vegetable oil. The results based on the Avrami theory indicated that the mechanism of crystallization is instantaneous nucleation followed by a rod‐like growth of crystals, regardless of the type of starch, sugar or lipid used. In general, sugars increased the retrogradation rate while lipids retarded it. The dissacharides were more effective in increasing the velocity of retrogradation than glucose. The results suggested that a relationship exists between the velocity of retrogradation and the number of hydroxyl groups and/or size of the molecule. Among the lipids, the most effective in retarding retrogradation was that with the shortest fatty acid chain.
Saccharid‐Zusammensetzung von Karamel und ihre Veränderung bei der Lagerung
Authors: Linden G. , Lorient D.
Published: November 2006

22 Proben von Karamel verschiedener Marken und Fabrikationsverfahren wurden mit Hilfe der Hochdruck‐Flüssigkeitschromatographie untersucht. Dabei zeigte sich, daß es große Unterschiede in der Zucker‐Zusammensetzung dieser Produkte gibt, d. h. große Unterschiede im Gehalt an Glucose, Fructose und Saccharose; in 15 Proben fehlte Saccharose vollkommen. Diese großen Unterschiede sind verständlich, da während der Lagerung sowohl eine Hydrolyse der Saccharose als auch eine Isomerisierung der Glucose zu Fructose beobachtet wurde.
Adsorption of Glucoamylase on DEAE‐Cellulose
Authors: Jach M. , Sugier H.
Published: November 2006

The adsorption of glucoamylase on DEAE‐cellulose and the properties of the immobilized enzyme in respect to its use in hydrolysis of starch are described.
Physiological Effects of Cyclodextrins on Plants
Authors: Szejtli J.
Published: November 2006

Soaking cereal seeds in β‐cyclodextrin solution for 1–3 days the germination process, development of shoots and roots is retarded strongly but reversibly. Retardation means a strongly reduced growth of the plant; the length of the shoots and roots is only 15–35% of that of the control (water‐soaked) plants in the first 6 days. The roots are not only shorter, but deformed, and their dry substance content is significantly higher. The absorbed cyclodextrin is metabolised in about 5 days, thereafter a more vigorous growing is observed. The height and dry mass of 4 weeks old plants developed from cyclodextrin‐treated seeds under laboratory conditions (in phytotron) are significantly higher than that of the control plants. The cyclodextrin‐treated cereals are more ramified, bearing more ears. In phytotron experiments a surprising crop yield increase was observed. In preliminary plough‐land experiments more modest, nevertheless promising results were obtained. Cyclodextrin‐treatment reduces the sensitivity of the plants against the phytotoxic effect of herbicides. There are various hypotheses for the explanation of the observed phenomena, but neither of them is supported yet with experimental proofs.
Effect of Steeping on the Chemical Structure of Corn Hull Hemicellulose
Authors: Ghali Y. , El‐Sayed O. H. , Farag R. , Ibrahim N. , Bassiyouni A.
Published: November 2006

The corn hull hemicellulose was isolated from unsteeped and for 30 and 60 h steeped grains. The hemicellulose was fractionated by Sephadex G‐100 column chromatography in order to compare the fraction constituents of each hemicellulose. Also the relative percentage and molar ratio of the sugars in each fraction were determined.
Untersuchungen über die Retrogradation der Stärke in konzentrierten Weizenstärkegelen. Teil 1. Herstellung konzentrierter Gele, Einfluß der Stärkekonzentration und Herstellungsbedingungen auf die Retrogradation der Stärke
Authors: Krüsi H. , Neukom H.
Published: November 2006

Es wird ein Verfahren zur Herstellung homogener, konzentrierter Weizenstärkegele beschrieben. Der Einfluß des Stärkegehaltes und der Herstellungsbedingungen auf die Retrogradation wird anhand der Bestimmung der Gelfestigkeit (Avrami‐Analyse) und des Gehaltes an kaltwasserlöslicher Stärke untersucht. Die Zunahme des Stärkegehaltes bewirkte im Bereich zwischen 40 und 55% Stärke‐Trockensubstanz eine erhöhte Gelfestigkeit der frischen Gele, eine beschleunigte Zunahme der Gelhärte sowie einen reduzierten Gehalt an extrahierbarer Stärke. Die Erhitzungszeit beeinflußte die Retrogradation nur wenig. Der Einfluß der Erhitzung (130°C, Standard 100°C)ist konzentrationsabhängig: der Gehalt an löslicher Stärke ist bei 40 bis 50%igen Gelen stark erhöht, die Festigkeit der Gele nimmt jedoch nur bei 50%igen Gelen deutlich zu. Der amperometrisch bestimmte Amylosegehalt der Gelextrakte zeigt, daß beide Stärkekomponenten an der Retrogradation beteiligt sind. Das abnehmende Wasserbindungsvermögen der unlöslichen Stärke (Extraktionsrückstand) während der Lagerung der Gele läßt den Schluß zu, daß die Retrogradation im unlöslichen Teil der Stärke z. T. für die Veränderung der Gelfestigkeit verantwortlich ist. Der Retrogradationsprozeß findet sowohl im Innern als auch an der Oberfläche der gequollenen Körner, als auch in der aus dem Korn diffundierten löslichen Stärke statt.
Influence of the Reactant Concentrations on the Binding Mode of α‐Amylase
Authors: Çörüşlü E. , Pekin B.
Published: November 2006

Carboxymethylcellulose activated to varying extents by cyanogen bromide was used in insolubilizing Bacillus subtilis α‐amylase. The retention of native activities in the resulting derivatives toward soluble starch and the amounts of bound enzyme were determined. The effect of enzyme concentration in the coupling medium on the retention of activity was also investigated. The results are shown to accord with the hypothesis that the enzyme molecules tend to concentrate more on the surface of the carrier than inside the pores as the reactivities of the components in the coupling reaction are increased.
Characteristics of Buckwheat Grain Starch and the Effect of Hydrothermal Processing upon its Chemical Composition, Properties and Structure
Authors: Soral‐Śmietana M. , Fornal Ł. , Fornal J.
Published: November 2006

Studies were made on the effect of hydrothermal processing upon chemical composition, physico‐chemical properties and structure of buck wheat starch. The results showed that buckwheat starch differed from cereal starch, and that steam hydrothermal processing resulted in considerable changes in the chemical composition, properties and structure of this starch.
Effect of Environmental Temperature During Development of Rice Plants on Some Properties of Endosperm Starch
Authors: Asaoka M. , Okuno K. , Sugimoto Y. , Kawakami J. , Fuwa H.
Published: November 2006

Starch granules were isolated from polished grains of rice plants (Oriza sativa L.) grown under controlled temperature conditions. Distribution of isoamylase‐debranched starch materials and unit chain‐length of amylopectin were examined by gel‐filtration on columns. Higher environment temperature decreases amylose concentration in endosperm starches of Japanese rice cultivars. The amylose concentration in the endosperm starch is determined by the environment temperature 5 – 15 days after heading. Interestingly, the higher environment temperature seemed to increase the amount of long B chains and decrease that of short chains of amylopectin. The effect of environment temperature on pasting characteristics of starch by DSC, starch‐granule digestibility by amylases and X‐ray diffractograms of starch was also investigated.
Kochextrusion von Stärken. Vergleich experimenteller Ergebnisse zwischen Laborextrudern und Produktionsextrudern mittels Systemanalyse
Authors: Meuser F. , van Lengerich B. , Reimers H.
Published: November 2006

Ausgehend von einem systemanalytischen Modell zur Betrachtung der Kochextrusion von Stärken sind mit zwei gleichlaufenden Doppelschneckenextrudern mit Schneckendurchmessern von 37 und 120 mm Versuche durchgeführt worden, deren Ziel es war, die Grenzen der Vergleichbarkeit der Arbeitsbedingungen im Hinblick auf definierte Eigenschaftsänderungen an der Stärke festzustellen. Dazu wurden die Wirkungen der Arbeitsvariablen der Extruder auf die spezifischen Energieeinleitungsformen untersucht. Die Versuchsdurchführung erfolgte nach fraktionierten Faktorenversuchsplänen, deren Ergebnisse auf der Grundlage einer polynomischen Regressionsrechnung graphisch dargestellt wurden.

Es zeigte sich, daß mit dem kleineren Extruder die Energieeinleitung variabler als mit dem größeren gestaltet werden konnte. Die kleinere Maschine ermöglichte auch eine erheblich größere mechanische Energieeinleitung in die Stärke als die größere. Letzteres beruhte vor allem auf Unterschieden in der Wärmeübertragung. Aus der höheren Energieeinleitung resultierte zum Beispiel eine größere Löslichkeit der extrudierten Stärke. Eine für beide Extruder vergleichbare Energieeinleitung führte jedoch jeweils zu gleichartigen Eigenschaftsänderungen, so daß für den Bereich der Verwirklichung dieser Voraussetzung ein Vergleich der Wirkungsweise der beiden Maschinen sowie eine Übertragung der Versuchsergebnisse vom kleinen auf den großen Extruder durchgeführt werden konnte. Der Ergebnisvergleich wurde am Beispiel einer modellhaften Produktoptimierung durchgeführt.
Einsatz von Extrudern in der Stärke‐Industrie
Authors: Millauer  , Wledmann W. M.
Published: November 2006

In den letzten Jahren wurde in der Stärke‐Industrie eine Vielzahl von Extrudern, und zwar hauptsächlich 2welligen, installiert. Es werden die verschiedenen Extruder‐Systeme besprochen und ihre Eigenschaften gegeneinander abgewogen. Am Beispiel der 2welligen, gleichläufigen und selbstreinigenden Schnecken wird die Wirkungsweise der Extruder über die Prozeßparameter bei der Kochextrusion erklärt und auf die verfahrenstechnischen Parameter der Stärke im Extruder umgesetzt und gezeigt, wie durch diese Variation der Amylogramm‐Viskositätspeak in einem weiten Bereich stark beeinflußt werden kann. Hierdurch können diese im Extruder – ausgehend direkt von Mehlen und Stärken – gelatiniert bzw. modifiziert werden, wobei sowohl neue Produkte als auch Produkte, welche bereits auf dem Walzentrockner aufbereitet wurden, hergestellt werden.