bluuebunny/crossref_metadata_2025 huggingface dataset:
The Mechanism for the Synthesis of Starch and Its Relationship to Flagellin and to the Newly Proposed Structural Model for DNA. Part II.
Authors: Erlander Stig R.
Published: November 2006

All of the components and enzymes required for the synthesis of starch by the glycogen precursor method have now been shown to exist. In this mechanism, the genetic inducer sucrose stimulates the production of phosphorylase and the Q‐enzyme. These and other enzymes in turn convert sucrose to glycogen. The external branches of the glycogen are then removed by the debranching enzyme isoamylase. The removed branches act as substrates, necessary co‐enzymes, suppliers of adenosine diphosphate glucose (ADPG), and possibly genetic inducers for the production and enzymatic activity of glucosyltransferase. They are converted into ADPG by the D‐enzyme plus other enzymes and then into amylose. Consequently, the percentage of amylose is directly proportional to the degree of debranching of amylopectin, which in turn is determined by how long amylopectin can be retained in the plastid solution before precipitating with isoamylase or other enzymes to form starch.

The ability of the above specialized mechanisms to occur in the same solution is thus a result of selective complexing of enzymes to different polysaccharides and the production of different genetic inducers. Thus the interaction of different inducers with DNA repressors determines the time‐sequence for the production of specific enzymes. The thermal stability of thermophile flagellins and the inability of 6 M guanidinium chloride (GCl) to dissociate mesophile flagellin dimers (Mw = 40,000) or thermophile flagellin trimers (Mw 54,000) supports the conclusion that protein‐amylopectin complexes exist and cannot be readily dissociated. Because hydroxyls are involved in these flagellin aggregates, then the hydroxyls of much larger amylopectin molecules should also be able to form similar stable bonds with proteins.

It is proposed that mutations can be caused by either elimination of active genes by feed‐back mechanisms (permanent repressors) or by chemicals and radiation. New genetic strains of grains produced by radiation for resistance to pests can thus only lead to disaster. Improvement of the soil is the only means for the production of lasting resistant strains.
Refraktometrische Fettbestimmung in Mais und Maisverarbeitungsprodukten
Authors: Stahl H.
Published: November 2006

Refractometric Determination of Crude Fat in Corn and Corn Processing Samples.

The refractometric determination of crude fat in corn and corn wet milling process depends on the usage of the pulverizer mixer B 19. The good to be analysed is ground in the equipment together with the extraction solvent α‐bromnaphthalene.

This solvent is used because of its high refractic index and very low volatility. The solution is separated from the mud and the oil content determined with a refractometer.

The fat content of the samples that were tested was in the range from lower than 1 % up to 50 %. Generally we see no difficulties to stretch this method to other products.
Reaktionen von Cyanamid mit Stärke
Authors: Prietzel Horst
Published: November 2006

Reactions of Cyanamide with Starch.

By the example of starch the ability of cyanamide to react with natural substances is described. Depending on the reaction medium various products are available. The contemporary presence of aldehydes as additional reaction components leads to further possibilities for varying natural substances.

In general it has been stated that the reaction of starch with cyanamide and if necessary other products opens new respectively extended possibilities of application for starches. Essentially the good and natural properties of the starches keep unchanged while they get additional valuable qualities.
Some of the Minor Constituents of Wheat Starch and its Hydrolysates. Part II
Authors: Cornell H. J. , North Altona
Published: November 2006

Lipids were separated from wheat starch hydrolysates by centrifugation and purified by repeated centrifugation in warm acidulated water. Several amino acids were detected after further hydrolysis, and which represented 38% of the total nitrogen of the lipid. The free fatty acids had Iodine Value 96 (Hanus) and Acid Value 207.

After carbon and bentonite treatments under various conditions, syrups were evaluated by U. V. absorption analysis, total (Kjeldahl) and amino (Folin) nitrogen content, and heat resistance. The value of multiple treatment with each of these materials has been shown. Ion exchange treatments demonstrated that further improvements were possible with strongly basic and strongly acidic resins in their active forms.

An investigation of the kinetics of protein hydrolysis indicated that variations in the conditions of hydrolysis under practical conditions, for a given Dextrose Equivalent, would have only a slight bearing on the degree of protein hydrolysis. An evaluation of some syrups supported this theory.
Absorption of Iodine Vapor by Starch Granules Suspended in Potassium Iodide Solution
Authors: Freeman R. S. , Tsao G. T. , Lancaster E. B.
Published: November 2006

The rate of absorption of iodine vapor by 0.05 M KI aqueous solution was measured and also the rate of absorption by starch granules suspended in 0.05 M KI solution. The rate was found faster when starch granules were present. Details of the measurement procedures are given.
Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
Authors: Stevens D. J. , Elton G. A. H.
Published: November 2006

The application of Differential Scanning Calorimetry to the gelatinisation of concentrated starch/water suspensions produced a well‐defined endotherm under suitable conditions. Measurement of the peak area enabled the heat of gelatinisation to be calculated. The method has been applied to the following aspects of gelatinisation: — 1 Intercomparison of different starches, 2) Effect of granule size, 3 Application to wheat flour, 4 Effect of starch damage, 5 Staling of starch gels, 6 Amylose and amylopectin.
Studies on the Starches of Barley Genotypes. A Comparison of the Starches from Normal and High‐Amylose Barley
Authors: Banks W. , Greenwood C. T. , Walker J. T.
Published: November 2006

Starches have been isolated from two barley genotypes, the normal American variety “Glacier (C. I. 9676)” and a mutant with a low mean‐starch‐granule‐size designated “Glacier (Ac 38)”. Iodine titration has confirmed that the mutant has a starch of high amylose‐content.

Both starches have been fractionated to yield their component amylose and amylopectin, and the properties of these fractions examined. The two amylose fractions show very similar properties, but the amylopectin fraction isolated from the starch of “Glacier (Ac 38)” is apparently anomalous with respect to chain‐length, β‐amylolysis limit, and iodine uptake. This behaviour — which is comparable with that exhibited by the amylopectin fractions of the other high amylose‐content starches from pea and maize — has similarly been shown to be due to heterogeneity in the polysaccharide rather than to an increase in the average‐length of the external chains.
Adsorption von Elektrolyten an Kartoffelstärke. Wärmeentwicklung, Sedimentvolumen, Kontraktion
Authors: de Willigen A. H. A. , de Groot P. W.
Published: November 2006

Adsorption of Electrolytes on Potato Starch. Heat Development, Swelling and Contraction. On addition of electrolyte solutions to moist potato starch an adsorption takes place, accompanied by the development of heat and by swelling. In alkali salts both phenomena proceed rapidly, usually within a few minutes, and reversible.

In potassium salts the evolution of heat depends on the anion (in the sequence of the lyotropic series: rhodanid strongly adsorbed with high thermal effect, sulphate weakly adsorbed with hardly any effect). The amount of swelling on the contrary is hardly different in this case, and the amount of contraction is the same. In this respect there is a contrast with earlier research on the adsorption of water in air‐dry starch in which heat development and contraction proved to be proportional.

Calcium hydroxyde is adsorbed in much higher quantities than those of the monovalent cations and this adsorption takes a much longer time (up to 50 minutes).

The adsorption of hydroxyl ions from monovalent hydroxydes is augmented by the addition of neutral salts. The practical combination NaOH‐Na2SO4 is studied.
Chemical Process for Making Dialdehyde Starch
Authors: McGuire T. A. , Mehltretter C. L.
Published: November 2006

A practical, strictly chemical process has been developed for the periodic acid oxidation of starch to dialdehyde starch. In the procedure spent oxidant is converted by alkaline hypochlorite to insoluble sodium paraperiodate, which is recovered in high yield for recycling. The process is suitable for small‐scale production of dialdehyde starches of various carbonyl contents.
Heats of Starch Dehydration by Differential Thermal Analysis
Authors: Collison R. , Grimsby A. Dickson
Published: November 2006

The integral heats of dehydration of samples of wheat starch of varying moisture content have been determined by simultaneous differential thermal analysis (D. T. A.) and thermogravimetric analysis (T. G. A.). The heats are independent of moisture content up to about 1.5 water molecules per anhydroglucose unit. The value of the heat change is consistent with the rupture of two hydrogen bonds for the removal of each water molecule and it is suggested that each water molecule is hydrogen bonded between adjacent starch chains, or between two sites on the same coiled chain. A few results obtained with potato starch suggest a similar pattern of behaviour.
Glucan‐Protein Interactions. Gelatin‐Induced Solubilization of Glycogen in Alcohol‐Water Solutions
Authors: Doyle R. J. , Woodside E. E.
Published: November 2006

In organic solvents, gelatin can induce the solubilization of glycogen and other polysaccharides. It was shown that the solubilization reaction was mediated through polysaccharide‐protein hydrogen bonds. Glycogen‐gelatin binding was influenced by the relative concentration of glycogen to the protein. The induced solubilization of glycogen was partially inhibited by temperatures above 0 °C. Water was shown to inhibit glycogen‐gelatin interactions in acidified methanol, ethanol, n‐propanol and tertiary butanol. In general, it was found that the most hydrophobic alcohols were the best solvents for the glycogen‐gelatin solubilization reaction. The solubility of the glycogen‐gelatin complex was determined and found to be 0.22 mg/ml. The presence of strong acids tended to inhibit complex formation while weak acids promoted the solubilization reaction. A method for the fractionation of gelatin into distinct molecular weight classes was developed by use of a methanol‐phenol solvent system. High molecular weight gelatins were better glycogen solubilizing agents than low molecular weight gelatins.
Protein‐Dialdehyde Starch Glue for Birch Type II Plywood
Authors: Weakley F. B. , Roth W. B. , Mehltretter C. L. , Rist C. E.
Published: November 2006

A hot‐press, protein‐dialdehyde starch glue was used experimentally to prepare plywood from yellow birch veneers. Gluing conditions were similar to those that were previously effective for bonding southern pine veneers to form interior‐type plywood test panels. Yellow birch plywood produced under the conditions so developed met the performance requirements for Type II hardwood plywood. The excellent tack that was obtained with cold‐pressed panels would allow prepressing in mill operations. Further‐more, yellow birch and southern pine veneers were sufficiently compatible with this moderately alkaline glue to permit mixing these species in the same plywood construction. Bleedthrough of glue was not observed in plywood panels having 1/26‐in. birch face veneers. Results indicate that the protein‐dialdehyde starch glue should be useful in the manufacture of birch Type II plywood.
Biochemisch‐technologische Studien über die Naßverarbeitung von Mais 5. Mitteilung. Untersuchung des amylolytischen Enzymsystems des Maises
Authors: Wahl G.
Published: November 2006

Biochemical‐Technological Studies on Wet‐Processing of Maize. Part 5. Examination of the Amylolytic Enzyme System of Maize.

1. Amylolytic activity of the enzyme preparations isolated from the ungerminated maize is limited to the pH‐range from 3.0 to 8.4. Activity reaches its optimum at a pH of 5.2.

2. With starch dispersion the temperature optimum lies in the range of 50 °C, with non‐gelatinized maize starch around 60 °C.

3. A rapid decrease of stability, noticed at 20 °C and pH‐values between 3.5 and 4.7 is attributed to the proteolysis of the enzyme protein. At 50 °C the amylolytic enzymes in aqueous solutions are instable over the entire pH‐range.

4. Complete inactivation is reached by means of SH‐inhibitors (10−2 M iodine acetic acid, 3·10−3 M p‐chlorine mercury benzoic acid) respectively 10−4 M mercury dichloride.

5. SO‐2‐contents of 0.01% increase activity distinctly, at 0.03% complete inactivation takes place because of the pH‐shift to 3.4. With the influence of sulfite an activation is also found to take place at higher amounts.
Über die elektronenmikroskopische Abbildung von Amylosefibrillen und Sternmolekülen aus Glykogen als Jodkomplex
Authors: Bittiger H. , Husemann E. , Pfannemüller B.
Published: November 2006

Electron Microscopic Studies of Amylose Fibrils and Star‐Shaped Molecules Derived from Glycogen in the Form of the Iodine Complex. The amylose‐iodine complex crystallizes in the form of fibrils with uniform diameters of 40 Å. From very diluted solutions single rodlike molecules of the same diameter are obtained. The fibrils are formed at degrees of polymerisation between 500 and 20000. With shorter chainlengths disordered structures appear. An essential condition for the formation of the fibrils is an iodine concentration sufficient for the complete filling of the amylose helices. For the amylose iodine fibrils a model is proposed with folded chains oriented parallel to the fibril axis. Foldlengths of 100 to 200 Å are assumed. The possibility to make amylose chains visible is applied on glycogens with enzymatically extended branches. The molecules appear in the electron microscope in the form of stars.
Properties of Cyclodextrins. Part V. Inclusion Isotherms and Kinetics of Inclusion of Benzoic Acid and m‐Chlorobenzoic Acid on β‐E25 Cyclodextrin‐Epichlorohydrin Resin
Authors: Wiedenhof N. , Trieling A. G.
Published: November 2006

In the previous part of this series (Stärke 21 [1969], 163) it has been shown that β‐E25 resins have affinity for aromatic compounds, e.g. benzoic acid and m‐chlorobenzoic acid. Now it appears that mainly the undissociated acids are involved. The isothermal inclusion of undissociated benzoic acid can be described by a Langmuir isotherm. The isothermal inclusion of undissociated metachlorobenzoic acid follows no Langmuir equation. However, this inclusion can be described by a Freundlich isotherm. The kinetics of sorption of both acids are very complicated. At least three kinetic mechanisms are probably involved.
Zur Mikroskopie der Stärkekörner von gekeimten Kartoffeln
Authors: Seidemann J.
Published: November 2006

On the Microscopy of Starch Granules of Germinated Potatoes. Microscopic examinations of normally germinated as well as germinated and dried potato tubers and of the germs as such showed that the generalized assertion of D. Grebel, according to which a “melting” should be characteristical for the fermentative degradation (germination) of starch, cannot be confirmed. Indeed, the described melting phenomena occurred with single starch granules, the majority of the fermentatively deformed starch granules, however, showed the typical changes (channel formation) as they are to be seen with starch granules of cereals.

With partially dried potato tubers and their germs the starch granules showed changes like those occurring with curcuma starch. Factors that are responsible for this symptom are being discussed.
Über die Beziehungen zwischen dem Unterwasser gewicht der Kartoffel und ihrer analytischen Zusammensetzung
Authors: Kempf W. , Schnegg H.
Published: November 2006

On the Relationship between the Under‐Water Weight of Potatoes and their Analytical Composition. This contribution deals with the relations between the under‐water weight of potatoes and their analytical composition. After explaining the main problems and presenting an introductory literature survey the results of the investigations are discussed. Dealing with the determination of the under‐water weight and its possible error sources, the physical principles of the buoyancy, the calculation of the starch contents based on the specific gravity of the potatoes, the error sources derived from the determination of both the gravity and buoyancy, and the possible faults caused by the dipping liquid are taken into particular consideration. A further part of the contribution describing a modification of the present under‐water weight determination is occupied by the detailed discussion of carrying out the modified under‐water weight determination and the relations between the starch contents estimated by using the classic Ewers method, the present under‐water weight and the modified under‐water weight. Finally, the relations between the starch contents as obtained by the Ewers procedure and the portion of none‐starch substances as well as the relations between the under‐water weight and the starch contents are discussed in particular.
Scanning Electron Microscopy of Wheat Starch. III. Granule Development in the Endosperm
Authors: Evers A. D.
Published: November 2006

Study of A type starch granules from immature wheat endosperm with the scanning electron microscope has led to a developmental sequence being suggested. Evidence is provided which indicates that the initial minute spherical granule becomes a “nucleus” which is progressively surrounded in the equatorial plane by a continually enlarging structure which resembles two lips with a furrow between them. When the lips have completely surrounded the “nucleus” the thickness and diameter of the granule continue to increase in such a way that the furrow becomes shallower and is present in the mature biconvex structure only as a shallow score.
Ein Beitrag zur photometrischen Bestimmung von Kupfer‐ und Eisen‐Spuren in Glucosesirup, Stärke, Vitalkleber und Weizenmehl
Authors: Kessel H. , Wild P.
Published: November 2006

A Contribution to the Photometric Determination of Traces of Copper and Iron in Glucose Syrup, Starches, Vital Wheat Gluten and Wheat Flour. After decomposition of the sample in a mixture of nitric acid‐sulfuric acid‐perchloric acid the amount of copper and iron is determined photometrically with zinc‐diethyl‐dithiocarbaminate and sulfosalicylic acid, respectively. The reproducibility is estimated by means of statistical methods by using characteristic numbers. Systematical errors caused by mutual disturbance of both elements can be avoided by using complexing agents. The methods are especially useful for routine analysis in a control laboratory.
Verwertung von Abfällen der kartoffelverarbeitenden Industrie
Authors: Borud O. J.
Published: November 2006

Utilization of Waste Products in the Potato Processing Industry.

1. Wastes from Norwegian potato starch plants have been analyzed. The composition found is summarized.

2. An alkohol plant has been constructed to utilize the wastes from a potato starch factory. Later on this alkohol plant has been modified to utilize the wastes of a potato flake plant and a potato chips line.

To make profitable use of the wastes, they have to be collected and concentrated. A system for this purpose is indicated. The mash of the alkohol plant is prepared in a continuous tube system. The fermentation and distillation are carried out in a conventional equipment.

3. A pilot plant for the removal of water from potato fruit water by evaporation has been built and tried out. The concentrate from the evaporator was dried in a Rotadisc dryer with waste pulp as carrying material and used in mixed feeding‐stuffs.
Rheologische Untersuchung textiler Stärkekleister
Authors: Ramaszéder K.
Published: November 2006

Rheological Examination of Textile Starch Pastes. In practical application it is known by experience that viscosity of starch pastes is increased by borax and lowered by carbamid. Reasons for these phenomena are not yet fully explained. It was attempted to throw light on the matter by means of appropriate laboratory tests.

As chromatography proved, borax respectively carbamid are bound to potato starch during the process of pasting up by physical and not by chemical power, for both borax and carbamid are separated from the starch in the course of chromatography.

For measuring the viscosity the rotation viscosimeter has shown many advantages over other viscosimeters. Results of chromatography have given some interesting clues as to the starch complexes, so that much more information may be obtained from further tests. As literature on the subject which is available at present does not prove infomative, it is desirable that the reported results will lead attention of both research workers and experts to this interesting and important matter.
Oxidation of Starch Catalyzed by Persulfate
Authors: Harmon R. E. , Gupta S. K. , Johnson J.
Published: November 2006

Oxidation of unmodified corn starch in the presence of persulfates under different conditions has been studied. The method using silver catalyzed persulfate led to a grey colored oxidation product containing equal carbonyl but less carboxyl contents as compared to an industrial oxidized starch sample. Air‐oxidation of starch in the presence of persulfate gave a colorless oxidation product possessing low carboxyl but high carbonyl contents. Irradiation, by ultraviolet light during this oxidation procedure had little effect on the degree of oxidation. Ammonium persulfate was found to be a better oxidant than potassium persulfate.
Studies on Starches of High Amylose‐Content. Part 14. The Fractionation of Amylomaize Starch by Aqueous Leaching
Authors: Banks W. , Greenwood C. T. , Muir D. D.
Published: November 2006

Amylomaize starch is known to contain an anomalous material which does not conform to the classical definitions of either amylose or amylopectin. A detailed study of this polysaccharide has not yet been carried out, principally because of the difficulty of obtaining it in sufficient quantity. This paper presents a rapid and simple method by which the isolation may be achieved.
Biochemisch‐technologische Studien über die Naßverarbeitung von Mais. 7. Mitteilung, Modellversuch zur Bestimmung hydrolytischer Reaktionen durch Maisenzyme während des technischen Maisquellprozesses
Authors: Wahl G.
Published: November 2006

Biochemical‐Technological Studies on Wet‐Processing of Maize. Part 7: Model Test for the Determination of Hydrolytic Reactions by Maize Enzymes during the Technological Maize Steeping Process. In a model test enzymatic activity during the steeping process, which can be derived from the determined activity optima of maize enzymes in connection with the environmental conditions in the maize grain is confirmed.

Amylolytic enzymes are qualified for degradation of maize starch only in the first steeping phase. Here, starch being closely linked to the endosperm protein is more stable than “isolated” maize starch. Proteases act throughout steeping time, but their activity decreases towards the end.

It is supposed that during the steeping of maize degradation takes place mainly in the outer layers of the maize grain. It leads to a loosening of the linkage between endosperm and the germ on the one hand and the fruit hull on the other hand. These might facilitate the separation of the grain constituents. Proteolysis only plays a minor role for the dissolution of the protein matrix enclosing the starch granules.
Fachbibliographie der Stärke‐Dissertationen 2. Nachtrag
Authors: von Seidemann Bearbeitet J.
Published: November 2006

Schon kurze Zeit nach dem Erscheinen der Fachbibliographie und des 1. Nachtrages über insgesamt 386 Dissertationen und Habilitationsschriften auf dem Gesamtgebiet der Stärke und Stärkeprodukte sind 63 weitere Hochschulschriften erschienen, die nachfolgend aufgeführt werden.

In Anlehnung an die bisherigen Zusammenstellungen wurde in der gleichen Weise verfahren; dem Verzeichnis der 63 Titel, die alphabetisch nach Autorennamen geordnet sind, schließt sich ein Sachregister an, um ein schnelles Auffinden bestimmter Arbeiten zu erleichtern.
Die Rolle der Aldehydgruppen in hypochloritoxydierten Stärken
Authors: Prey V. , Siklossy St.
Published: November 2006

The Significance of Aldehyde Groups in Hypochlorite Oxidized Starches.

A colorimetric method for the determination of aldehyde groups with one of the formazan reactions has been found to characterize oxidized starches.
Die Entwicklung hochmolekularer Kohlenhydrate im Maiskorn während des Reifeprozesses
Authors: Cerning Jutta , Guilbot A.
Published: November 2006

Development of High molecular Carbohydrates during the Maturation of the Maize Kernel.

The development of starch, pentosans and cellulose during the formation and the maturation of the maize kernel (variety INRA 260) grown on the same field during two succeding years has been examined. The results make possible to precise the proportion of these carbohydrates in regards to the total dry matter of the kernel at each moment of the maturation. Furthermore when the results are expressed on the 1000 kernel weight, the accumulation of the carbohydrates in the kernel becomes more evident.

The results are not given as a function of the time of maturation, but as a function of a climatic factor, the daily mean temperature added up from flowering. This makes possible to distinguish certain important phases in the formation of the carbohydrates and to compare more easily the results of different years. Furthermore the influence of other climatic factors on this formation can be determined.
Bestrahlung von Stärke. Untersuchung der niedermolekularen Spaltprodukte
Authors: Scherz H.
Published: November 2006

Irradiation of Starch. Study of the low molecular degradation products.

Potato starch was irradiated with 10 MeV electrons. (dose: 5 Mrad). After extraction and separation by twodimensional thin‐layer chromatography 16 substances had been obtained. By colour reaction they could be classified into monosaccharides, deoxycompounds, sugar anhydrides, furan‐ and probably also pyrone compounds. The gaschromatographic separation of the trimethylsilylethers of the substances obtained after reduction of the extract with potassiumboronhydride gave approximately 25 compounds; masspectra were taken of the main peaks.

The position of the carbonyl groups in the individual compound was obtained by reducing the extract with sodiumborondeuterid and by observation of the mass‐shift of the single fragmentations in the mass spectra. Their evaluation revealed the presence of aldoses, deoxysugars, deoxycarbonylsugars and cyclic compounds, probably dihydropyrones and dihydrofuranes.
Studies on Starch Phosphate. Part 2. Isolation of Glucose 3‐Phosphate and Maltose Phosphate by Acid Hydrolysis of Potato Starch
Authors: Tabata S. , Hizukuri S.
Published: November 2006

Three sugar phosphates, 4‐0‐(α‐D‐6‐phosphoglucosyl)‐D‐glucose, glucose 3‐phosphate, and glucose 6‐phosphate, were isolated from the α‐amylase limit phosphodextrin of potato starch by a partial acid hydrolysis and an ion exchange chromatography on Dowex‐1 × 8 formate resin. From the quantitative yields of glucose 3‐phosphate and glucose 6‐phosphate, the distribution of esterified phosphate in potato starch was estimated to be 38% on the C‐3, and 61% on the C‐6 of glucose residues. it was suggested from a kinetic study that approximately 1% of the phosphate in starch existed in a form more labile to acid than glucose 3‐phosphate, possibly as glucose 2‐phosphate.
Untersuchung der Kinetik der Amylolyse
Authors: Holló J. , Làszló E.
Published: November 2006

Examination of the Kinetics of Amylolysis.

A new theory to explain the extraordinarily strong effectiveness of enzymatic hydrolysis has been developed from the kinetic data on the starch hydrolysis catalyzed by acid or respectively by ß‐amylase. According to this theory the ß‐amylase gradually fits itself to the substrate of spiral structure. This adaption induces the development of hydrogen bonds formed in stages between side chains of the enzyme molecule. By this development the space structure of the bond to be split up or the pyranose ring is several times more easily attacked and split up as it is the case with non‐deformed structure.
Die Fraktionen des Kartoffeleiweißes
Authors: Zelenka S. , Šašek A.
Published: November 2006

Fractions of the Potato Protein.

Modern starch technology aims at utilization of potato protein from the fruit water for food stuffs, feeding materials or as a nitrogen source matrix in industrial fermentation. This is done to improve the economic situation of potato starch factories. Scientific knowledge of the matter, however, is still fragmentary. This is why the composition of fruit water protein as to the different fractions has been examined.

It was found that protein fractions of the examined eight species of the world potato sortiment (early, medium early, medium late and late) did not show differences of quality. Quantitative differences, however, were found. For practical utilization of potato protein it is important to state the influence of heating during evaporation of the fruit water. The lowest influence on qualitative properties was found with temperatures up to 60°C.
Vergleichende Betrachtung über die Quellstärkeherstellung auf verschiedenen Walzentrocknern
Authors: Fritze H.
Published: November 2006

Comperative View on the Manufacturing of Pregelatinized Starch on Various Drum Driers.

The manufacturing of pregelatinized starch will be described according to four different drum drying processes and its results will be analysed. There will be compared the following processes using corn starch and corn flour:

1) Twin‐drum sump drier; 2) Single‐drum drier with top applicator rolls and starch slurry feeding only at the first applicator roll; 3) Single drum drier with top applicator rolls and starch slurry feeding at each applicator roll; 4) Single drum drier as item 3), but with superposed starch cooker.

There were analysed especially the drier capacity, the water adsorption, the viscosity, the piled weight and the degree of swelling in relation to the concentration of the fed starch slurry and partially also of the drum velocity. It could be showed, that especially the pregelatination of the starch in a separate cooker before drying is adventageous and thus the physical proporties can be influenced.
Enzymatische Bestimmung von D‐Glucose mit Glucoseoxydase Ersatz des o‐Dianisidin durch Kaliumhexacyanoferrat (II). Mechanisierung der Methode
Authors: Müller H.
Published: November 2006

Enzymatic Determination of D‐Glucose by Means of Glucose Oxydase. Replacement of O‐Dianisidine by Potassium Hexacyanoferrate (II). Mechanization of the Method.

The toxic o‐dianisidine used so far in analyzing D‐glucose by means of glucose oxydase was replaced by potassium hexacyanoferrate (II). Enzymatic analysis was adapted to the new chromogen.

By partial mechanization the time required for analysis was reduced, thereby achieving practicability of this method for application in plant laboratories. Standard deviation amounts to ± 0.3 %, of the absolute value.
Oxidation of Starch by Hydrogen Peroxide in the Presence of UV Light ‐ Part. I
Authors: Harmon Robert E. , Gupta S. K. , Johnson J.
Published: November 2006

Oxidation of starch in the presence of hydrogen peroxide and UV light has been investigated. This new procedure furnished oxidized starch containing significant amounts of carbonyl and carboxyl contents. The use of reagents such as ferrous sulfate or hypochlorite in our hydrogen peroxide oxidation of starch in the presence of UV light did not offer any advantage.
Photosynthese und CO2‐Assimilation der höheren Pflanze
Authors: Mengel K.
Published: November 2006

Photosynthesis and CO2‐Assimilation of the Higher Plants.

(i) The most important vegetable synthesis, photosynthesis, means transfer from energy of light to chemical energy. It is represented by the two universal CO‐enzymes ATP and NADPH, formed in the course of the reaction. Their synthesis is based on the flow of electrons, which takes its course contrary to the electron gradient due to influence of light energy. – (ii) The oxygen set free during reaction originates from the water. – (iii) Today, two different CO2‐acceptors are known: a) ribulose diphosphate and b) enolpyruvate. The latter is to be found especially in tropical gramines. Its efficiency is high as it is still working at relatively low CO2‐concentrations. Its sensitivity to cold is higher than that of the ribulose diphosphate system. – (iv) In both cases, the assimilated C is transferred into glycerophosphoric acid. Its reduction to sugar (triose) calls for the two CO‐enzymes ATP and NADPH formed in the course of photosynthesis.
Die Selbsthydrolyse der Kartoffelstärke. 2. Mitt. Selbsthydrolyse von Kartoffelstärkekörnern in wäßriger Suspension
Authors: Palasinski M. , Schierbaum F.
Published: November 2006

Self Hydrolysis of Starch. Part 2. Self Hydrolysis of Potato Starch Granules in Aqueous Suspension.

Tests with potato starch have shown that self hydrolysis at temperatures below the starting point of irreversible swelling leads to the formation of low molecular, soluble degradation products containing bound phosphoric acid. The rest of starch granules show increased reducing power as well as hydrothermically caused ageing. Approaching the end of self hydrolysis the substrate acts like thin boiling starch.

During self hydrolysis phosphoric acid bound like ester is set free. Speed of self hydrolysis increases with increasing phosphorus content, whereas formation of free phosphate is independent of this factor.
Vergleich einiger charakteristischer physikalisch‐chemischer Daten modifizierter Weizen‐ und Kartoffelstärke
Authors: Blinc M. , Cimerman A. , Pertot E. , Stucin D.
Published: November 2006

Comparison of the Characteristic Physico‐Chemical Data of Modified Wheat and Potato Starches.

A comparison of some physico‐chemical properties of wheat and potato starch has been given with regard to their behaviour before and after treatment by mild modification procedures. In this way a survey of the characteristic data of both starch sorts was obtained, i. g. the swelling and solubility capacities, the viscosity and limiting viscosity, extraction of the starch films, the X‐ray diffraction patterns a. o. which were elucidated and discussed.
Zur Verbesserung der Brotfrischhaltung durch Stärkephosphate
Authors: Seibel W. , Bergthaller W. , Stephan H.
Published: November 2006

On the Improvement of Freshness of Bread by Means of Starch Phosphates.

Basing on previous studies six commercial distarch phosphates have been mixed up in pasted state during dough preparation. The baked wheat products have been investigated with respect to baking quality and bread freshness. Only two of the six distarch phosphates lead to a satisfactory baking result. The freshness of the breads, which have been manufactured with these samples, did not differ significantly from those breads, which have been manufactured by addition of fresh holding substances. Even with increased addition of water and thereby softer doughs no specific effect of the distarch phosphates could be oberserved. Especially the paste preparation proved to be not rational, because it doesn't agree with modern practices of bread production. Thus the use of distarch phosphates as fresh holding substance should not be taken into consideration neither on national nor international basis.
Neuere Untersuchungen über die Lipide der Getreidestärken. Teil II. Die Lipide verschiedener Stärkearten und ihre Bindung an die Amylose
Authors: Acker L. , Becker G.
Published: November 2006

Recent Studies on Lipids of Cereal Starches. Part 2. Lipids of Various Types of Starch and their Bond to Amylose.

By means of butanol/water (65 : 35) the lipids have been extracted from various cereal starches at 70°C. 1.0 respectively 1.3 %. lipids could be obtained from barley resp. oat starch. In every case lysolecithine was the main part (50–60 %). Apart from that, other lysophosphatides as well as free fatty acids were isolated and identified. The lipids bound to starch remain unchanged for a longer term. Apparently, the inclusion into the amylose helix acts as a protection against autoxidation.

The amylose‐lysolecithine‐inclusion compound was prepared in pure form with a lysolecithine content of 10.2%.

Processes for the determination of amylose so far proposed do not take into consideration the special bonding circumstances of lipids in cereal starches. Thus, amylose contents having been determined by these processes are too low.
Reinigung der Phosphorylase aus Kartoffeln
Authors: Franken K.‐D. , Keilich G. , Husemann E.
Published: November 2006

Purification of Phosphorylase from Potatoes.

Phosphorylase (α‐1.4‐glucane: orthophosphate glucosyl transferase E.C.2.4.1.1.) was isolated from potatoes by means of five purification steps with 40 % yield in a concentration of 87 times as strong as the original one with a specific activity of 7.0 E/mg protein. By adding Na2S2O4 and by inactivation of the phenoloxidases by means of NaCN the melanine formation during the purification process was made impossible. α‐Amylase, which is especially irritating with examinations of phosphorolytic degradation was separated by a heat step (50 min, 56 °C, pH 7.0). The phenoloxidases were separated by means of ion‐exchanger chromatography with DEAE‐cellulose (0.1 M KCl). The colourless enzyme, which remains stable for months at 0–5 °C is constant in its molecular weight according to tests with gel‐ permeation‐chromatography (Sephadex G‐200) and in the ultra centrifuge. In the gel‐electrophosphoresis the enzyme moves as a uniform peak.
A Study on the in vitro Digestibility of Hydroxypropyl Starches by Pancreatin
Authors: Leegwater D. C. , Luten J. B.
Published: November 2006

A study was made of the digestibility of hydroxypropyl starches by a relatively large amount of pancreatin. The digestibility was estimated from the reduction of an alkaline ferricyanide solution by the digests. It was found that the digestibility decreased exponentially with increasing degree of substitution.
Schweflige Säure und Stärkehydrolyse
Authors: Nierle W. , Tegge G.
Published: November 2006

Sulfurous Acid and Technical Hydrolysis of Starch.

The decrease of SO2 content which can be observed during the storage of starch sirups is not only based on simple oxidation to sulfate but also on the formation of different organic sulfur compounds. The reaction possibilities for SO2 in technically produced hydrolysates are greater than in pure sugar solutions because of the presence of colored materials, their precursors and amino nitrogen containing compounds. Thus, the amount of analytically ascertained SO2 content is not a satisfactory criterion for the purity of starch sirups. The proposed modification of the starch hydrolysis process by using SO2 in the starch slurry gives a chance to eliminate the formed sulfur compounds extensively. Furthermore the products manufactured in this way show less tendency to discoloration, and higher storage stability especially with increased temperatures.
Versuche zur Trocknung und Verkleisterung von Stärkepräparaten auf einem Walzentrockner
Authors: Blinc M. , Cimerman A. , Pertot E. , Stucin D.
Published: November 2006

Investigations on the Drying and Gelatinization of Starch Preparations by Means of a Drum Dryer.

The investigators tried to carry out effective drying of some native and modified cereal starches on a drum‐dryer in order to get dried and/or pregelatinized products. They had to find appropriate conditions of work in dependency of the nature of the starting material. Dent corn starch, waxy maize starch and high amylose starch were investigated in native, acid‐treated and heat‐treated state. Their physico‐chemical properties after drum‐drying were determined and compared with the data of the corresponding air‐dried materials.
Studies on Carbohydrate Metabolising Enzymes. Part XXVIII. Preparation and some Properties of α‐Amylase Isoenzymes from Malted Rye
Authors: Manners D. J. , Marshall J. J.
Published: November 2006

α‐Amylase was prepared from an extract of malted rye flour by heat treatment to inactivate β‐amylase and other contaminating carbohydrases, followed by continuous electrophoresis. This yielded two isoenzymes which differed considerably in physical properties, although their action patterns appeared to be similar. These findings have been compared with the results of studies on α‐amylase isoenzymes from other sources.
Un test d'irradiation de l'amidon. Mode operatoire, application à différents amidons
Authors: Berger G.
Published: November 2006

Proof for Irradiation of Starch. Working Rules and Application to Various Starches. The test which is proposed for the proof of irradiation of starch is based on the determination of the malonaldehyde – which is formed by irradiation – by means of 2‐thiobarbituric acid. The study was made on the alteration of the aldehyde content of 3 starches (maize starch, pregelatinized maize starch, potato starch) which had been irradiated with 400 Krad and stored at different temperatures. If water content of the sample, storage temperature and duration of storage are known, the original irradiation dose can be calculated by the obtained graphs. These calculations are of variable precision in the specific cases. It is possible to determine the irradiation of maize starch having been stored for three months at 25 °C, provided that the irradiation dose had been of at least 25 Krad.
Starch Graft Polymers. II. Preparation of Graft Polymers Containing Acrylamide and Acrylic Acid and Evaluation as Textile Print Paste Thickeners
Authors: Jones D. A. , Elmquist L. F.
Published: November 2006

Graft copolymers of starch and the vinyl monomers acrylamide (I) and acrylic acid (II) – prepared by γ‐radiation induced grafting reactions – and a graft terpolymer of starch, I and II – prepared by base hydrolysis of a graft copolymer of starch and acrylonitrile (III) — have been evaluated as textile print paste thickeners. Preparation, characterization and evaluation procedures are presented together with results illustrating that starch poly (I) containing 39% poly (I) and starch poly (I, II) containing a mixture of 21% I and 37% II are effective thickeners in this application if used in combination with one another or with commercial thickeners such as algin (sodium alginate).
Enzymatische Direktverzuckerung der Stärke in Zwischenprodukten der Maisstärkeindustrie
Authors: Tegge G. , Seller K.
Published: November 2006

Enzymatic Direct Saccharification of the Starch of Intermediate Products of Maize Starch Industry. A new process for direct enzymatic saccharification of starch in wet‐milled, degermed steeped maize is proposed. Utilization of this product instead of dry‐degermed maize fractions is of advantage as maize germs are obtained in pure form about 50% fat in DS. Moreover, highest possible extraction of soluble maize components by the steeping process and simultaneous optimal loosening of the starch‐gluten structure are achieved.
Verbesserte Flutenrinnen‐Versuchsanlage für die Stärke‐Klebertrennung von Mais
Authors: Lamberty A.
Published: November 2006

Improved Starch Settling Tables Test Plant for the Laboratory Separation of Starch and Gluten of Maize. An apparatus for separation of starch and gluten as part of the laboratory determination of the processing value of maize for wetmilling is described. The apparatus consists of a mobile chassis and a starch settling tables‐plant with collimating equipment which guarantees fast readiness for operation and precise adjustment of the incline of the settling tables and thus high reproducibility of test results.
Phosphatbestimmung in Phosphatstärken
Authors: Kessel H.
Published: November 2006

Determination of Phosphate in Starch Phosphates. The knowledge of the total, free and bound phosphate is needed for an exact characterization of starch phosphates. For the determination of the total amount of phosphate, the decomposition of the sample is carried out with ethylene glycol and sodium peroxide in a micro‐steelcylinder under pressure. The determination of the free phosphate is made by the transformation of the excess of pyrophosphate and metaphosphate into orthophosphate with a separate weighed portion. The photometric determination of phosphorus in both cases takes place with vanadate‐molybdate‐reagent. The bound phosphate corresponds to the difference (Ptotal—Ptree) and is related to the average degree of substitution and esterification of the product.
Studies on the Starches of Dioscorea. D.alata, eatable and D.cinnamomifolia, non eatable
Authors: Rosenthal Feiga R. T. , Pelegrino Sandra L. , Corrêa Anna Maria N.
Published: November 2006

The starches of the species of Dioscorea that have been studied are composed of granules of different sizes and shapes. The average iodine affinity is 4.6% so, the amylose content is not very high. The values of the free‐swelling power and solubility and the quick and progressive solubilization in DMSO suggest a heterogeneous structure, with weak linking forces and a low degree of association inside the granules. The Brabender viscosity curves are very similar to the ones of the bread‐fruit starch, exception made to the cold paste viscosity. The properties of the starches of those species of Dioscorea suggest useful applications.
Facile Preparation of Starch Triacetates
Authors: Mark A. M. , Mehltretter C. L.
Published: November 2006

Commercial high‐amylose corn, ordinary corn and potato starches were fully acetylated by reacting the starches at 123°C for 5 h in fourfold quantities of acetic anhydride to which 11% (w/w starch) of sodium hydroxide catalyst had been added as 50% aqueous solution. Intrinsic viscosities of the starches regenerated from their esters were slightly lower than the values for the corresponding unreacted starches and indicated that only minor degradation hat occurred during acetylation. Amylose obtained by the butanol fractionation of corn starch was also readily acetylated by this procedure. However, commercial potato amylose required removal of the small amount of magnesium sulfate present to achieve both full acetylation (44.8% acetyl) and minimum depolymerization of the starch.
Kinetic Study on the Pyrolysis of Amylose and its Derivatives
Authors: Desai D. H. , Patel C. K. , Patel K. C. , Patel R. D.
Published: November 2006

The kinetics of pyrolysis of amylose, amylose acetate and amylose propionate has been studied using thermogravimetric (TGA) and differential thermal analysis (DTA) in nitrogen atmosphere. Chatterjee, Anderson and Freeman, and Reich methods of analysis have been applied to the TGA and DTA data of these polymers. The Chatterjee method adequately explains the initial stage of pyrolysis of the polymers, while Anderson and Freeman, and Reich methods yield high activation energy in contrast to the experimental evidence.

Thermal analysis showed that the thermal stability of amylose increases when it is substituted. Amylose has been found to decompose before melting, while the esters melt before decomposition. The melting temperature of the esters decreased with increased size of the pendent groups.
Reactivity of Modified Starches with Isocyanates
Authors: Otey F. H. , Westhoff R. P. , Mehltretter C. L.
Published: November 2006

Various substituents were added onto starch by means of esterification or etherification so that their effect on reactivity of starch with isocyanates in a nonpolar solvent could be studied. Maximum reactivity of the modified starches was achieved when the degree of substitution (D.S.) was about 0.7. Cured urethane plastics made from formulations containing 20 % of the starch derivatives demonstrated maximum breaking energy at D.S. 0.7.