bluuebunny/crossref_metadata_2025 huggingface dataset:
In vitro Digestibility of Native Starch Granules of Samai and Sanwa
Authors: Tharanathan R. N. , Paramahans S. V. , Tareen J. A. K.
Published: November 2006

The in vitro digestibility of native samai and sanwa starch granules with glucoamylase and salivary α‐amylase has revealed a range of enzyme degradation patterns on scanning electron microscopy.
Alkali Gelatinization of Flours
Authors: Maher G. G.
Published: November 2006

Flours from 12 different species of grain, pod seed, and tuber plants were gelatinized with aqueous sodium hydroxide at room temperature. Changes in physical appearances and viscosity patterns were noted over a 7‐day quiescent period in graded‐strength alkali solutions in sealed jars. The alkali strength, 0.07–0.85‐N, was sufficient to peptize proteins and hemicelluloses. Color development was strong and rapid and several flours evolved notable amounts of ammonia and perhaps amines. No two flours produced the same viscosity development patterns as time progressed. From the observed visual and viscosity changes, it was apparent that alkali gelatinization of the flours generally was complete within several hours at levels of 2.82‐3.52 meq NaOH/g flour. Some discussion centers on differences between flours, between some species of flours and the starches obtained from those species, and the possible role of other flour constituents on the gelatinization behavior.
Vergleichende Untersuchungen über Standardmethoden zur Phosphorbestimmung
Authors: Wilhelm E. , Tegge G. , Vitte V.
Published: November 2006

Vergleichende Untersuchungen über die Anwendbarkeit von vier ausgewählten Standardmethoden zur Bestimmung des Gesamtphosphorgehaltes in Fleischerzeugnissen, des Gesamtphosphorgehaltes in Maisstärke, des Phosphorgehaltes in Käse sowie des Gesamtphosphorgehaltes in Fruchtsäften wurden an acht Stärkeprodukten mit unterschiedlichen Phosphatgehalten durchgeführt. Die Beurteilung der Ergebnisse erfolgte aufgrund der folgenden Kriterien: 1. Korrelation zwischen zugesetzten und analytisch gefundenen Phosphatgehalten in fünf Maisstärken, 2. Genauigkeit der Ergebnisse, 3. Anwendbarkeit der Methoden auf Stärkeprodukte und 4. Gesamtzeitaufwand der Methoden. Die Methode zur Bestimmung des Gesamtphosphorgehaltes in Maisstärke hatte die beste Korrelation und lieferte die genauesten Ergebnisse. Die Methode für Fleischerzeugnisse und die Methode für Maisstärke ließen sich am besten auf die untersuchten Stärken anwenden. Eine begrenzte Anwendbarkeit wiesen dagegen die beiden übrigen Methoden auf. Die Methoden zur Phosphorbestimmung in Fleischerzeugnissen sowie in Käse erforderten den niedrigsten Gesamtzeitaufwand. Die Methode zur Phosphor‐bestimmung in Maisstärken benötigte dagegen einen höheren Zeitaufwand. Dieser war im wesentlichen auf die unterschiedliche Aufschlußtechnik der Methoden zurückzuführen. Die Methode zur Phosphorbestimmung in Maisstärke erhielt bei drei Kriterien die beste Beurteilung.
A Quantitative Study of Biscuit Microstructure
Authors: Burt D. J. , Fearn T.
Published: November 2006

A simple stereological analysis system was constructed in order to obtain quantitative information on the distribution of the major constituents of a biscuit at different locations within the structure. The biscuits studied were of the semi‐sweet type which were baked using mainly radiant heat and were then humidified, fixed, embedded and sectioned for microscopical examination. The constituents studied (protein, fat, native starch, gelatinized starch and space) were identified by staining and polarized light techniques. Variations of some of the constituents are probably due to the pattern of heat penetration and moisture loss.
Gelatinization of Low Water Content Wheat Starch — Water Mixtures. A Combined Study by Differential Scanning Calorimetry and Light Microscopy
Authors: Burt D. J. , Russell P. L.
Published: November 2006

The effect of heating starch‐water mixtures of low water content (between 50% and 1.5% water) has been observed by the techniques of both birefringence measurement and differential scanning calorimetry. The temperature at which gelatinization was complete, i. e. at which complete loss of birefringence occurred, increased as the water content was reduced. Complete loss of birefringence occurred over the whole of this range of water content. A correlation was established between the loss of birefringence and passage through the M1 DSC endotherm, assigned to the melting of starch crystallites.
Einfluß der Düngung von Kartoffeln auf das Molekulargewicht der Stärke
Authors: Miča B.
Published: November 2006

In den Jahren 1977–1979 wurden an Kartoffeln Feldversuche mit abgestuften N‐, P‐, K‐Gaben und mit Zusatzgaben von Ca und Mg durchgeführt. Der Gehalt an Stärke war von den Düngergaben und von den Bedingungen des Vegetationsjahres abhängig. Der höchste Stärkegehalt wurde bei der Düngung N1P1K1Mg1 und bei den Varianten ohne Ca und Mg unter den Bedingungen der Variante N2P2K2 festgestellt. Das Optimum des Molekulargewichtes lag bei den Varianten N2P2K2 bis N3P2K2. Das höchste Molekulargewicht im Durchschnitt von 3 Jahren wurde bei allen Varianten bei N1P1K1Mg1 festgestellt. Anscheinend geht die Tendenz zur Erhöhung des Molekulargewichtes mit der des Stärkegehaltes einher. Calcium und Magnesium wirkten in enger Verbindung mit den N‐, P‐, K‐Gaben und den Vegetationsjahren.
Verfahren der industriellen Weizenstärkegewinnung auf Rohstoffbasis Weizenkorn
Authors: Kempf W. , Röhrmann C.
Published: November 2006

In dem vorliegenden Beitrag werden von insgesamt 15 verschiedenen Verfahren der industriellen Weizenstärkegewinnung sechs Produktionsprozesse beschrieben. Die Einteilung der 15 Verfahren kann einmal nach den beiden möglichen Ausgangsmaterialien Weizenkorn und Weizenmehl und zum anderen nach der Trenntechnik in mechanische, chemische und fermentative Separation erfolgen. Schließlich ist auch eine Einteilung in bezug auf das Nebenprodukt Weizenkleber dahingehend möglich, daß in Abhängigkeit von der angewandten Verfahrenstechnik Vital‐Kleber oder denaturierter Kleber erhalten wird. In dem vorliegenden Fall ist die Klassifizierung der Produktionsprozesse nach den beiden möglichen Ausgangsmaterialien Weizenkorn und Weizenmehl vorgenommen worden. Von den insgesamt 15 Produktionsprozessen gehen sechs Verfahren von dem Rohstoff Weizenkorn aus

Abschließend wird ein modifiziertes Longford‐Slotter‐Verfahren vorgestellt, nach dem im Laboratorium unvermahlener Weizen unter Zusatz von 0,2% Schwefeldioxid bei einer Temperatur von 37°C 15 h gequollen wird. Nach diesem modifizierten Longford‐Slotter‐Verfahren ist es bei einmaliger diskontinuierlicher Zentrifugation und einmaliger Flutung möglich gewesen, 54% Stärke mit einem Rohproteingehalt von 0,4% zu gewinnen, was einem Wirkungsgrad von knapp 81% entspricht.
Reactivity of Amylose and Amylopectin in Potato Starch
Authors: Steeneken P. A. M.
Published: November 2006

The availability for reaction of amylose and amylopectin in potato starch was investigated by etherifying potato starch in granular form and in solution with diethylaminoethylchloride to a very low degree of substitution. The distribution of ether groups over both starch fractions was subsequently determined. A higher reactivity of amylose with respect to amylopectin was found for granular starch, in contrast with reaction in solution, where both starch fractions show almost equal degree of substitution. This indicates a difference in physical state between amylose and amylopectin in granular potato starch. Furthermore it was shown, that the relative reactivity of the starch fractions can be varied by physical modification of the native starch.
Studies on the Non‐cyclic Products of the Cyclodextrin Glycosyltransferase from Klebsiella pneumoniae M 5 al. Isolation and Characterization of Highly Branched Clusters from Digests with Manioc Starch
Authors: Bender H.
Published: November 2006

49.4% of manioc amylopectin was recovered as non‐cyclic products from 48 h digests of the starch with cyclodextrin glycosyltransferase [1, 4‐α‐D‐glucan: 1, 4‐α‐D‐glucopyranosyltransferase (cyclizing) EC 2.4.1.19] from Klebsiella pneumoniae M 5 al. Highly branched clusters of different sizes (average degree of polymerisation 26.9 ‐ 173) were obtained by fractionation. The extents of β‐amylolysis varied between 16.6 ‐ 23%, indicating that the cyclodextrin glycosyltransferase has left larger parts of unsubstituted (mainly A‐), and the exterior B‐chains. By debranching with pullulanase, and analysis of the linear chains, it was evident that the β‐limit dextrins of the fragments contained populations of longer chains, carrying branching points near the non‐reducing chain ends. From the molar distribution of the chains, calculated from the data obtained by quantitative h.p.l.c., indications of the structure of the branched fragments were obtained

3.5% of the amylopectin was found to be glucose to maltotetraose, indicating that coupling and disproportionation reactions were negligible even in the course of long‐term incubation. The smallest branched saccharides were found to be fragments with 6 D‐glucose residues.
Erfahrungen mit der NIR‐Reflexionsspektroskopie bei der Routine‐Analyse von Stärken, Stärkederivaten und Stärkeverzuckerungsprodukten
Authors: Marihart J.
Published: November 2006

Reflexionsmessungen im Nahen Infrarot‐Bereich sind ohne große Probenvorbereitung durchführbar. Die Anwendung wurde für Routinezwecke aber erst durch die Mikroelektronik möglich, da die Messung im Oberschwingungsbereich von 900‐2 500 nm erfolgt, in dem Bandenzuordnungen äußerst kompliziert sind. Eine neue Gerätegeneration mit diesem Meßprinzip ermöglicht eine halbautomatisierte Analyse einer Vielfalt von Produkten auf eine Reihe von Einzelkomponenten mittels eines Gerätes. Die gespeicherten Eichkurven sind mittels Knopfdruck abrufbar, womit das Gerät bereits für das nächste Produkt justiert ist. Die Analysenzeit beträgt inklusive Manipulation 1 min je Probe. Es wird über die Erfahrungen mit der Meßmethode bei der Analyse von Mais, Stärken, Stärkederivaten und Verzuckerungsprodukten auf deren Inhaltsstoffe wie Wasser, Protein, Stärke sowie Substitutionsgrad (Acetyl‐, Hydroxypropyl‐, Cyanoethyl‐ und Trimethylammonium‐Gruppen) und Abbaugrad (DE‐Wert, Carbonyl‐ und Carboxyl‐Gruppen) berichtet. Die Geräte‐Flexibilität ermöglicht einen breiten Anwendungsbereich, die einfache Bedienbarkeit auch eine Nutzung durch ungelerntes Personal. Alles in allem amortisiert sich das Gerät in spätestens einem Jahr.
Effect of Gamma Irradiation on Whole‐cell Glucose Isomerase
Authors: Bachman S. , Gębicka L.
Published: November 2006

Gamma‐rays induced inactivation of Actinoplanes missouriensis and Streptomyces olivaceus glucose isomerase has been studied. This enzyme exhibits high resistance against ionizing radiation. The D37 value was found to be equal to 131 kGy for Actinoplanes missouriensis cells and 88 kGy for Streptomyces olivaceus cells when irradiated in the dry state in the presence of air. Mg2+ ions do not affect the radiosensitivity of the enzyme in cells, while the addition of Co2+ ions to the cell suspension increases its stability against ionizing radiation.
High Performance Liquid Chromatographic Separation of Oligosaccharides Using Amine Modified Silica Columns
Authors: Nikolov Ž. L. , Jakovljević J. B. , Boškov Ž. M.
Published: November 2006

The separation of seven disaccharides (sucrose, turanose, maltulose, maltose, kojibiose, isomaltose, and gentiobiose) on Zorbax NH2, an amine modified silica column, is described. Optimal conditions for resolution of saccharides present in natural honey, high fructose corn syrup, starch hydrolyzates of DE 17, DE 40, and DE62, and Jerusalem artichoke raw juice on Zorbax‐NH2 or micro Bondapak‐NH2 column are presented.
Einsatz der Hochdruckhomogenisierung zur Stärkegewinnung aus Mais
Authors: Meuser F. , German H.
Published: November 2006

Es wird ein Verfahren vorgestellt, mit dem die Desintegration von Mais nach einer zweistündigen Druckquellung und anschließender Hochdruck homogenisierung gelingt. Die mit dem sogenannten HD‐Verfahren gewonnenen quantitativen und qualitativen Ergebnisse wurden mit denen eines bestehenden Laborverfahrens verglichen. Mit dem HD‐Verfahren wurde gegenüber der konventionellen Technik ein verringertes Korngrößenspektrum im Mahlgut und eine verbesserte Stärkedesintegration aus der Schalen‐Faser‐Fraktion erzielt. Die Bindung der Stärkekörner an Protein‐ und Faserpartikel wurde anhand licht‐ und elektronenmikroskopischer Präparate aufgezeigt. Die Löslichkeit und die rheologischen Eigenschaften der Stärke wurden durch die Hochdruckbehandlung nur wenig beeinflußt. Die Ergebnisse konnten nach Übertragung des Verfahrens auf den halbtechnischen Maßstab bestätigt werden.
Hydrolysis of Cyclodextrin by Aspergillus oryzae α‐Amylase
Authors: Jodái I. , Kandra L. , Harangi J. , Nánási P. , Debrecen  , Szejtli J.
Published: November 2006

The hydrolysis of α‐, β‐ and γ‐cyclodextrins by Aspergillus oryzae α‐amylase was studied at pH 5.2 and 37°C. The kinetic parameters were determined and it was found that the V max value increased markedly in the order α‐, β‐ and γ‐cyclodextrin, but no significant difference was observed in the Km values. The qualitative and quantitative distribution of the hydrolysis products were determined by HPLC. In the case of γ‐cyclodextrin the time course of the kinetic parameters was compared to the qualitative and quantitative distribution of the hydrolysis products.
Alkylation of DEAHP‐Starch with 2‐Chloroethanol
Authors: Antal M. , Antal M. , Toman R.
Published: November 2006

Diethylaminohydroxypropyl (DEAHP) starch ion‐exchangers (OH‐ form) were alkylated with aqueous solutions of 2 ‐chloroethanol. Alkylation on nitrogen resulted in the formation of quarternary ammonium groups in C1‐ form.
Studies on Oat Starch with a Celloscope: Granule Size and Distribution
Authors: Mäkelä M. J. , Laakso S.
Published: November 2006

Detailed granule size distribution in oat starch was determined with a Celloscope. Maximum granule number appeared at a diameter range of 1.9‐2.4 μm and corresponding maximum volume was at 6.0‐7.6 μm. In light of the observed high reproducibility of the Celloscopic technique it was concluded that no aggregation of individual granules occurred at concentrations below 1 mg/ml. The Celloscopic data based on direct counting of granules as a function of their shape‐independent volume. It could be demonstrated that two different average granule sizes, 3.0 and 6.4 ‐ 7.4 μm, can be obtained depending on whether the sizings are based on estimation of the granule's cross‐sectional areas or directly the effective volumes. Only the latter approach was capable of revealing variety‐specific differences in the average granule masses. For rapid starch sizings of samples containing granules from any of the size ranges within the distribution diagram a rapid “coarse” counting method was developed.
Attempts for Determining the Degree of Gelatinization in Starchy Materials
Authors: Abraham T. E. , Kempf W.
Published: November 2006

During the thermal treatment of food and feed materials the most important change taking place is the partial or total gelatinization of starch which is a major constituent of food or feed. The degree of gelatinization depends upon the source material and its moisture content as well as the duration, temperature and pressure at which the material is processed. In this context, it is of general interest to know the degree of starch gelatinization and to develop a simple, relatively specific and economical method to determine the same. There are numerous methods in the literature, and the most popular method is based on its increased susceptibility to enzyme attack, since food materials are heterogeneous mixtures. Attempts have been made to estimate the degree of gelatinization by selective digestion of gelatinized starch using glucoamylase and then by estimation of released glucose colorimetically. By doing this a standard curve is obtained using pure maize starch as well as maize meal, and the degree of gelatinization of an unknown material can be directly read from this graph. The method can be extended to find out the degree of starch gelatinization in pretreated flours, extruded products, baked goods and baby food as well as in cattle feed.
Synthesis and Structure of Methyl‐α‐D‐Glucopyranoside Pentyloxymethyl Ethers
Authors: Staniewski J. , Szymanowski J.
Published: November 2006

Methyl‐α‐D‐glucopyranoside pentyloxymethyl ethers were obtained and their structure was determined. Pure monoisomers were separated from the post‐reaction mixture using column chromatography and then used as reagents in the reaction with pentyloxymethyl chloride.
A Study of Hydroxyethyl Starch. Part III. Comparison of Metabolic Fates between 2‐0‐Hydroxyethyl Starch and 6‐0‐Hydroxyethyl Starch in Rabbits
Authors: Yoshida M. , Minami Y. , Kishikawa T.
Published: November 2006

The blood concentration, renal excretion, and molecular‐size distribution of 6‐O‐hydroxyethyl starch (6‐O‐HES) and 2‐O‐hydroxyethyl starch (2‐O‐HES), which were infused into rabbits, were compared. As a result, 6‐O‐HES showed a more rapid elimination from the body than 2‐O‐HES did, thus indicating that 6‐O‐HES was subjected to the same metabolic changes as 2‐O‐HES was, which had a lower molar substitution of hydroxyethyl groups by 0.2 to 0.3. This result might be attributed to the substitution‐site effect of hydroxyethyl groups on the enzymic degradation of hydroxyethyl starch by α‐amylase.
Ein Jahrhundert Stärkeforschung in Deutschland
Authors: Heyns K.
Published: November 2006

Nach einer kurz zusammenfassenden Darlegung über den Stand der Stärkeforschung um das Jahr 1880 aus den vorliegenden vorangehenden Erkenntnissen des 19. Jahrhunderts wird versucht, die im Anschluß daran abgelaufene weitere Entwicklung während der seither vergangenen 100 Jahre in ihren Schwerpunkten aufzuzeigen. Hierbei ist eine Reihe von unterschiedlichen Problemkreisen zu berücksichtigen, die naturgemäß mit dem Fortschritt der allgemeinen wissenschaftlichen methodischen, analytischen und technologischen Erkenntnisse miteinander in engem Zusammenhang bei der weiteren Entwicklung der Stärkeforschung stehen, nämlich die Morphologie der Stärkekörner und deren Eigenschaften, die Technologie der Stärkegewinnung aus verschiedenen Rohstoffen, der Abbau sowie die Modifizierung der Stärke durch physikalische, chemische oder enzymatische Behandlung (Stärkederivate, Stärkeabbauprodukte, Verzuckerungsprodukte, Folgeprodukte), und die Aufklärung der chemischen Struktur der Stärke. Im Verlauf der letzten Jahrzehnte haben die Erkenntnisse über den chemischen Aufbau von Amylose und Amylopektin im Rahmen der gesamten makromolekularen Polysaccharidchemie und deren niedermolekularen Baugruppen zur Anwendung gezielter Syntheseverfahren geführt, die u. a. bei der Zielsetzung des Einsatzes der Stärke als “nachwachsender Rohstoff” für zukünftige Entwicklungen von Bedeutung sein werden. Für die Stärkeindustrie hat der hier betrachtete Zeitabschnitt der letzten 100 Jahre durch die Stärkeforschung in gleicher Weide zu durchgreifenden technologischen Entwicklungen geführt, die durch optimale Ausführung einzelner Verfahrensschritte den Aufbau von Fabrikationsanlagen mit einer Tagesverarbeitung von mehreren tausend Tonnen Rohstoff ermöglichen.
In vitro Digestibility of Hydroxypropyl Maize, Waxy Maize and High Amylose Maize Starches
Authors: Mohd. Azemi B. M. N. , Wootton M.
Published: November 2006

Hydroxypropyl derivatives of maize, waxy maize and high amylose maize starches were prepared and characterized. The in vitro digestibility of the raw and gelatinized starches and their derivatives was compared using porcine pancreatic α‐amylase. Digestibility of the unmodified starches decreased in the order waxy maize > maize > high amylose maize. Increasing molar substitution (MS) caused a decrease in digestibility for all starch types after gelatinization. Raw maize and high amylose maize starch derivatives showed an initial decrease in digestibility followed by increases at higher MS levels. The digestibility of the raw waxy maize starch derivatives showed a continuing drop as MS increased.
The Pasting Characteristics of Various Sizes of Starch Granule from Wheat
Authors: Dengate H. N. , Meredith P.
Published: November 2006

Starches, of contrasted pasting properties from two bread wheat cultivars, were fractionated on the basis of granule size. Differences in starch hot‐pasting characteristics were observed mainly between large A‐granule fractions (diameter about 23 μm) of the two starches. Less pasting differences were seen between B‐granules (diameter < 10 μm) of the two starches. Examination of immature starches suggested that pasting differences between A‐granules were established during the period of A‐granule early growth, within about 15 days of fertilization, rather than during the later period of grain filling and desiccation. Granule size distribution itself did not determine the differences observed.
A New Method of Estimation of Polyvinyl Alcohol in Mixtures with Carbohydrate Materials
Authors: Harshe S. N. , Mandloi V. , Sharma G.
Published: November 2006

A general method of estimation of polyvinyl alcohol (PVA) has been described. This method can be used to estimate the quantities of partially and fully hydrolyzed PVA. in powders, aqueous solutions and in mixtures with starch, dextrin, CMC or guar gum. This method is based on the colorimetric estimation of coloured complex formed by reacting PVA solutions with a reactive dye and iodine.
Catalytic Transfer Hydrogenation of Glucose‐Fructose Syrups in Alkaline Solution
Authors: van Hengstum A. J. , Kieboom A. P. G. , van Bekkum H.
Published: November 2006

Equimolar mixtures of glucose and fructose were found to undergo quantitative transfer hydrogenation yielding equal amounts of gluconic acid and of hexitols (mannitol and sorbitol). The oxidationreduction occurs in aqueous alkaline medium under nitrogen at room temperature in the presence of Pt/C or Rh/C as the catalyst. Other group VIII metals did not give satisfactory results. Both a stirred batch and a continuous flow column reactor have been applied. The influence of several reaction variables has been studied, leading to the conclusion that the rate‐limiting step ist the dehydrogenation reaction of glucose into gluconic acid and chemisorbed hydrogen. Subsequently, the latter is quickly consumed by coadsorbed fructose under formation of mannitol and sorbitol (in the ratio of 1.5. – 1.9: 1). Alkaline degradation products are found to be of minor importance at temperatures ≦ 25°C.
Recent Trends in European Community and West German Starch Industries
Authors: Kempf W.
Published: November 2006

In this contribution the present situation of starch industries in the European Community and the Federal Republic of Germany described. The production of required source materials as well as the production capacities of maize, wheat and potato starch industries the individual member countries are reported. In this connection, the expected development trends are emphasized which seem to be particular importance with regard to both European Community and West German Wheat Starch Industries. As far as available, informations are given on coefficiency quotients and price calculations as well as on quality standards and quality analysis.
Action of Hydrogen Peroxide in Strongly Alkaline Solutions on Rice Starch
Authors: Hebeish A. , Bayazeed A. , Gawad B. Ib. Abdel , Basily S. K. , El‐Bazza S.
Published: November 2006

Strongly alkaline solutions of H2O2 were found to be very unstable particularly at high temperatures. Efforts were paid to regulate the decomposition of H2O2 in these solutions by incorporation of certain stabilizers, chelating agents and surface active agents. Stabilizers consisting of MgSO4. 7H2O, anionic/nonionic wetting agent, gluconic acid and EDTA could be achieved. The action of NaOH and H202 alone or combinated with this stabilizer formulation was also investigated. The viscosity of rice starch decreased under the influence of either H202 or NaOH, indicating that the starch underwent molecular degradation. However, none of these two agents were able to cause complete dissolution of starch even at a temperature as high as 95°C. Complete dissolution could only be achieved in regulated (stabilized) alkaline solutions of H202 at 95°C.
Production and Measurement of Starch Damage in Flour. Part 2. Damage Produced by Unconventional Methods
Authors: Evers A. D. , Baker G. J. , Stevens D. J.
Published: November 2006

The relationship between two parameters of starch damage namely enzyme susceptibility and amylose extractability was examined in starch and in hard and soft flours ground by three unconventional methods. Variations in the relationship were as great in the starch series as in the flours, demonstrating that the effects of particle properties on the efficiency of one or other method of determination were not responsible. It is suggested that the two parameters are capable of independent variation since, in a single granule complete digestibility arises following a single “once for all” event, while for extractability that event marks the beginning of a process which can be further increased by suitable treatment. Types of starch damage can be defined in terms of ratio between extractability and digestibility and micrographs are presented which display granules afflicted by different types of damage.
Stabilization of Soil Particles to Water: Effect of Cations
Authors: Weaver M. O.
Published: November 2006

Tertiary cationic starch, quaternary cationic starch and cationic starch graft copolymers were each prepared at several levels of cation content. Together with some commercial cationic starches, these materials were assayed by wet sieving to determine their ability to convey water stability to soil. Cations neither increase nor decrease the capacity of starch to stabilize the soil used in this study. Guar, which has excellent stabilizing action (88% soil was retained after wet sieving at treatment level of less than 0.1 g per 100g of soil), behaved similarly: Cation functionality did not influence stabilization. Cationic starch derivatives used as soil stabilizers promised low cost and easy application. However, their low activity, less than onefourth that of synthetics, casts doubt on their use for this purpose.
Some Interferences in the Alkaline Copper Method of Reducing Sugar Analysis
Authors: Çörüş E. , Pekin B.
Published: November 2006

It has been found that boric acid and chloride ions suppress the reducing power of glucose and maltose. While boric acid does not affect the linearity of absorbance versus concentration curves, nonlinearities may occur if chloride is present in the solution to be analyzed. It has also been found that the proper upper limit of the alkaline copper method is 175 μg/ml for glucose, as opposed to the commonly adopted value of 300 μg/ml.
Comparison of Processing Economics of Different Starch Dryers
Authors: Heß D.
Published: November 2006

The comparison refers to native starch with inlet moistures of 33–40% as well as to normal starches with inlet moistures of 12–20%, whereby the outlet moistures vary from 1–12% depending on the application of the products. The difference between the convective heat transfer, as e. g. used in flash dryers as well as in fluidized bed dryers and the contact dryers, e. g. tubular dryer and spiral dryer, is especially pointed out. Beside the important criterion of the specific energy requirement the product quality and the risk of explosion resp. protection of explosion of such plant are mentioned. The data obtained in practice confirm the results. In this connection also the saving of energy by means of special heat exchanger for exhaust gas is considered, that means the heat content of the exhaust air is taken into the fresh air, in order to receive a better energy balance.
Gewinnung von Ethanol aus Weizen. Untersuchungen zum drucklosen Stärkeaufschlußverfahren (DSA‐Verfahren)
Authors: Matzik B. , Genuit A. , Kopp R.
Published: November 2006

Bei der Herstellung von Ethanol aus stärkehaltigen Rohstoffen nach drucklosen Stärkeaufschlußverfahren ist die erreichbare Alkoholausbeute wesentlich vom Zerkleinerungsgrad des Rohstoffes, von der Quellung, der thermischen Behandlung zur Verkleisterung, Lösung und zum enzymatischen Abbau der Stärke sowie von der Art des verwendeten Enzymsystems abhängig. Eine isolierte Betrachtung der einzelnen Prozeßparameter ist infolge ihrer gegenseitigen Abhängigkeit nicht möglich. Von überragender Bedeutung ist dabei das eingesetzte Enzymsystem, das über den Einfluß der anderen Prozeßparameter in erheblichem Umfange zu dominieren vermag. Von den untersuchten Enzympräparaten erwies sich ein aus Rhizopus spec. hergestelltes Präparat hinsichtlich seiner Unempfindlichkeit gegenüber den Prozeßparametern Zerkleinerungsgrad des Rohstoffes und Quellung sowie auch des Energiebedarfes für die thermische Behandlung als deutlich überlegen.
Immobilization of Glucoamylase on Activated Aluminiumoxide
Authors: Krakowiak W. , Jach M. , Korona J. , Sugier H.
Published: November 2006

The adsorption capacity of glucoamylase on unactivated, γ‐irradiation activated and transition metal alumina as well as the catalytic activity and stability of immobilized enzyme were studied.
Properties and Application of a Thermostable Maltogenic Amylase Produced by a Strain of Bacillus Modified by Recombinant‐DNA Techniques
Authors: Outtrup H. , Norman B. E.
Published: November 2006

During a screening programme for amylase producing microorganisms a strain of Bacillus was isolated which produced a maltogenic amylase which had possible industrial potential. Unlike the microbial β‐amylases from B. cereus, B. megaterium, B. polymyxa and B. circulans this enzyme was characterized by being stable at 60–70°C at pH 4.5.‐5.5. Unfortunately the microorganism proved to be difficult to cultivate. Using recombinant‐DNA techniques it was possible to transfer the gene, which coded for the enzyme, to a host organism which was easier to cultivate, thus making industrial production a viable proposition. The enzyme is suitable for producing high maltose syrups from liquefied starch. When used together with an amylopectin debranching enzyme such as pullulanase, more than 75% maltose can be obtained at 30% D. S.
A Polarographic Cyclodextrin Assay Based on Linoleate‐Cyclodextrin Complex Formation in a Lipoxygenase Reaction
Authors: Laakso S. , Leivo P. , Mäkelä M. , Korpela T.
Published: November 2006

A polarographic assay of cyclodextrins in turbid dextrin mixtures is described. The method is based on the ability of cyclodextrins to form complexes with linoleic acid and on the inability of soybean lipoxygenase to oxidize the complexed acid. The degree of complexation is measured with a simple Clark's electrode as a reduced rate of oxygenation of linoleate. Cyclodextrin concentrations down to 0.02–0.04‐mM can be assayed. The method is rapid to carry out because several successive samples can be added into a single lipoxygenase assay mixture. The method was applied to analyses of immobilized cyclodextrins as well as cyclodextrins in complex mixtures of starch and starch degrading enzymes. The conditions for spectrophotometric measurement of the reaction are also described.
Oxidized Glucose Syrup Production, Parameters and Food Applications
Authors: Gallali Y. M. , Birch G. G.
Published: November 2006

This contribution deals with the production, properties and food applications of a novel glucose syrup. For the production of this syrup, two methods are compared and from the obtained results the most suitable preparation process is recommended. In this connection some properties like optical rotation, dextrose equivalents (DE), molecular weight and mineral matter content were determined. Food applications like mineral‐complexing power and rat feeding were investigated. The produced syrup was examined along with conventional types of syrup for its mineral‐complexing properties, and it has been found that oxidized glucose syrup may have an important mineral‐complexing power. The short‐term rat feeding trials have shown no external abnormalities in the animals offered experimental diets. This suggests that oxidized glucose syrup deserves further study as a possible food component.
Some Studies on Starch Gelation
Authors: Ring S. G.
Published: November 2006

The mechanical behaviour of starch gels at small static deformations was investigated. In the concentration range 6 ‐ 30% w/w starch gels behave as Hookean solids with a linear dependence between shear modulus and concentration. At a fixed concentration the shear modulus of starch gel increases in the order potato <maize <pea. The starch gel was considered to be a composite in which swollen gelatinized starch granules reinforce an interpenetrating amylose gel matrix. The factors which influence the mechanical behaviour of this composite are discussed.
Oil‐binding Ability of Gelatinized Prime Starch Granules from Chlorinated Wheat Flour
Authors: Seguchi M.
Published: November 2006

Gelatinized prime starch granules from chlorinated wheat flour were found to bind to rapeseed oil droplets, as was previously observed using non‐gelatinized starch from chlorinated wheat flour. This ability was not lost by pepsin‐digestion, or by treatment with lipid‐extraction solvents. The oil‐binding ability was lost by amylase‐digestion, treatment with sodium dodecyl sulfate (SDS) solution or mechanical treatment by freezing and thawing, which suggests that lipophilic material may complex with higher structure of starch.
Mineral Complexing Properties of Food Carbohydrates
Authors: Cross H. , Pepper T. , Kearsley M. W. , Birch G. G.
Published: November 2006

The complexing of minerals by both low and high molecular weight carbohydrates is now well established and can be demonstrated by, for example, depression of conductivity, alteration of specific rotation, redox potential or techniques such as ligand exchange chroma‐tography. It is likely that mineral complexes will exist in food systems and, in mixtures of sugars such as glucose syrups, a variety of complexes will be present. Recent interest in the hydrogenated carbohydrates shows that these too complex minerals, sometimes better than their unhydrogenated counterparts. The complexing of Cu2+ by hydrogenated glucose syrups, for example, increases as degree of polymerisation decreases and iron salts are also complexed by various simple carbohydrate molecules. Mineral complexing has many consequences for the taste, nutritional value and technological quality of foods. The taste of iron salts is masked for example, by complexing with carbohydrates at high pH, whereas the opposite occurs at low pH. Vitamin C is protected from Cu2+ catalyzed oxidation when the cation is complexed with various carbohydrates or their hydrogenated derivatives. Such results have implications for the design, formulation and storage of food.
Optical and Light Scattering Studies of Starch Granules
Authors: Patel K. C. , Patel P. D. , Patel A. , Patel N. , Patel R. D.
Published: November 2006

Starch samples were extracted from food grains namely Jowar, Cheno, Vatana and Tuwer, and physico‐chemical properties were determined. These samples were examined under polarized light. SALS pattern enabled to determine the size of these starch granules. A comparison has been made between the size determined from the optical microscopy and the SALS technique.
Conversion of Liquified Starch into Glucose Using a Novel Glucoamylase System
Authors: Labout J. J. M.
Published: November 2006

The production of sweeteners from starch by enzymes has been commercially successful for many years. However, the real need for improving the current industrial processes for bioconversion of starch, which is chiefly obtained from the wet milling of corn, into the monosaccharides glucose and fructose still exists. Currently, most starch processing in the corn wet milling industry is achieved by using the enzymes α‐amylase, amyloglucosidase and glucose isomerase. This lecture deals with the production of glucose from dextrins by means of amyloglucosidase systems. The amyloglucosidase preparations commonly applied in industry are mixtures containing various enzymes. The maximum obtainable conversion of dextrins into glucose is determined by the thermodynamic and kinetic behaviour of the enzymes present in the amyloglucosidase mixtures. Therefore, knowledge of the composition and properties of the enzymes may lead to the decision to alter the composition of the enzyme system as a possible means of improving the glucose production process. In the search for various amylolytic components advanced chromatography techniques were applied and the enzymes found were used in saccharification studies.
Determination of Glucoamylase in Culture Filtrates Containing Other Amylolytic Enzymes
Authors: Kuek C. , Kidby D. K.
Published: November 2006

An improved method is proposed for the assay of glucoamylase in the presence of other amylolytic enzymes by using low molecular weight dextran as a more specific substrate. Activity is quantified by the amount of glucose produced as determined by a glucose oxidase‐peroxidase‐chromogen reaction.
Electron Microscopic Study of Cyclodextrin Derivatives
Authors: Hódi K. , Kata M.
Published: November 2006

The importance of cyclodextrin (CD) derivatives and inclusion complexes in drug research is increasing. Numerous modern methods are applied for their investigation, but electron microscopic studies do not appear to have been reported in the literature. Electron microscopic investigations of α‐, β‐ and γ‐CD, dimethyl‐β‐CD, cross‐linked CD and nitroglycerine‐β‐CD inclusion complexes are now described.
Modified Cellulose Products by Bleaching and Its Uses — A Preliminary Study
Authors: Seethanathan P. , Chen Li Fu
Published: November 2006

The reaction of cellulose with hypochlorite at high and low pH was studied, but no apparent use of the resulting product is known. The method outlined here involves treatment of cellulose materials with appropriate amounts of hypochlorite at low pH, resulting in a chemically modified cellulose, which is suitable as a carrier vehicle for a wide variety of active cosmetic, personal care products, and possibly as a food additive.
Studies on Starch from an Indian Crocus
Authors: Craig S. A. S. , Stark J. R. , Dhar D. N. , Tiwari U. K.
Published: November 2006

The molecular properties and granular appearance of a starch from an Indian crocus (Crocus sativus) have been examined by methods involving iodine‐staining, enzymic degradation, gel chromatography and scanning electron microscopy. The granules were relatively small (3 – 15 μm), and had a rough surface and flattened facets indicative of close packing. The amylose content of 27.4% was rather higher than that of many cereal and potato starches but came within the higher end of the range of “normal” values.
Glucose Isomerase and Its Behaviour under Hydrogenation Conditions
Authors: Makkee M. , Kieboom A. P. G. , van Bekkum H.
Published: November 2006

A survey is given of glucose isomerase, its sources, its mechanism of isomerization and its data and properties in three different immobilized forms. In addition, the effect of a number of parameters on the activity of immobilized glucose isomerase has been investigated, e. g. hydrogen pressure, Mg(II) and Ca(II), transition metal ions, borate and sugar alcohols. Immobilized glucose isomerase remains sufficiently active under hydrogenation conditions to maintain D‐glucose and D‐fructose in equilibrium. D‐Glucitol, in contrast to D‐mannitol, has some inhibiting effect on the enzyme action. The D‐glucose/D‐fructose equilibrium constant is independent of the total sugar concentration (between 0.2 – 2.2‐M).
Elektronische Leitsysteme in der Lebensmitteltechnologie
Authors: Kienast J.
Published: November 2006

Komplexe Industrieanlagen manuell zu steuern, wird bei der Größe heutiger Anlagen und bei steigenden Anforderungen an gleichmäßige Produktqualität zunehmend schwieriger. Neben der automatischen Steuerung einzelner Anlagenkomponenten werden daher immer häufiger Systeme eingesetzt, die anlagenübergreifend die Prozeßführung übernehmen. Die Ziele dieser Automatisierung sind u. a.: Rationalisierung, Qualitätssicherung und Betriebskostenoptimierung. Leittechnische Systeme sind hierarchisch aufgebaut: von der Einzelsteuerung jedes Betriebsmittels (z. B. eines Elevators) über die Gruppensteuerung von Anlagenteilen (z. B. Absackung) bis zur Leitebene, die mit Rechnerunterstützung das Zusammenwirken der Anlagenteile steuert. Die Bedienung dieser Systeme geschieht durch einen Dialog des Bedieners mit dem Rechner, der auf einem Bildschirm mehrere Entscheidungsmöglichkeiten — in Klarschrift — einblendet, aus denen der Bediener eine Möglichkeit mittels Tastendruck auswählt. Die Einfachheit dieser „Mensch‐Maschine‐Kommunikation”︁ erlaubt den Einsatz von Personal, das mit der Technik des Leitsystems nicht vertraut sein muß. Die gesamte Bedienung einer Anlage kann mit dieser Technik von einer zentralen Warte aus vorgenommen werden. Der Zentralrechner eines komplexen Leitsystems gestattet dem Betreiber einer Anlage auch die Aufbereitung betriebswirtschaftlicher Daten wie Betriebsstundenermittlung, Siloprotokollierung oder Effektivitätsdaten über Stärkefraktionierung.
Neue Kommunikationstechniken in der Literatur‐Information und Dokumentation auf dem Stärkegebiet
Authors: Klüver M.
Published: November 2006

Informationen und Ergebnisse von Arbeiten über Stärke sowie deren Veröffentlichungen sind in keiner alle Bereiche abdeckenden Fachzeitschrift vereinigt. Für den Stärkefachmann bedeutet dies, daß er ein ganzes Spektrum an einschlägiger Fachliteratur beobachten muß.

Mit Hilfe neuer Kommunikationstechniken haben Online‐Literatur‐Recherchen gegenüber konventionellen Literaturinformationsdiensten mehrere Vorteile: Aktualität, hohe Widerfindungsrate durch präzise Formulierungsmöglichkeiten der Anfrage bei verknüpften Sachverhalten, vor allem aber Zeitersparnis. Sie eröffnen dem Literatursuchenden neue Wege zur schnellen Information über fachübergreifende und ausgesprochen komplexe Themenstellungen, für sehr spezielle Anfragen und zur laufenden Unterrichtung durch die Erstellung von sog. SDI‐ oder Profildiensten.
Some Starch‐derived Products from NRRL
Authors: Mehltretter C. L.
Published: November 2006

An up‐dated review is made of several products derived from corn starch that were prepared at NRRL up to 1974. They include dialdehyde starch, cyanoethylated starch and rigid urethane foams. All of these products are of commercial interest as evidenced by the number of non‐exclusive and exclusive patent rights that have been obtained for them by various companies.
Reaction of Epichlorhydrin with Carbohydrate Polymers. Part II. Starch Reaction Mechanism and Physicochemical Properties of Modified Starch
Authors: Kartha K. P. R. , Srivastava H. C.
Published: November 2006

Detailed mechanistic pathways are described for starch‐epichlorohydrin (ECH) reaction. The mature and extent of side reactions accompanying the cross‐linking reaction as well as the influence of reaction conditions on these have been demonstrated. The influence of degree of crosslinking of starch on its various physicochemical properties such as swelling, solubility, gelatinization, viscosity, iodine complex, crystallinity and granular structure are discussed.
Acetylation of Cassava Starch Using Perchloric Acid Catalysis
Authors: Moorthy S. N.
Published: November 2006

Acetyl and propionyl derivatives of cassava starch were prepared using perchloric acid catalysis. The temperature for obtaining optimum yield and degree of substitution (DS) was 30°C. The clarity and sol stability of the derivatives are improved, while viscosity is reduced.
Effect of Herbicides on Chemical Composition of Potato Tubers and Quality of the Subsequent Chips and Starch
Authors: Leszczyński W. , Lisińska G.
Published: November 2006

Application of 6 different herbicides in potato cultivation resulted in changes of chemical composition of tubers, quality of chips and properties of starch. Sencor, Bladex, Topogard, Afalon and Aresin indicated rather unfavourable effects on chemical composition of the tubers. On one hand they increased the average weight of the tubers, on the other hand they decreased the dry matter (triazines) and starch content (Afalon). They increased the amount of reducing and total sugars (urea) and increased the content of amide nitrogen (triazines and Afalon) and amino acid nitrogen (Bladex). Sencor and Afalon resulted in darker colour of the chips. Afalon, Aresin and Chwastox increased the part of small granules or decreased the amount of large granules in the starch. Afalon and Bladex resulted in changes of phosphorus content, and Chwastox changed the amount of amylose in starch.
Morphology of Cereal Starches Grafted with Polyacrylonitrile
Authors: Patel A. R. , Patel M. R. , Suthar J. N. , Patel K. C. , Patel R. D.
Published: November 2006

Morphological aspects of six cereal starches and their graft copolymers with polyacrylonitriles (PAN) prepared from granular as well as geletinized starches are reported. Scanning electron microscopy showed that grafting is not uniform on the surface but has also occurred in the interior of the granules. The graft copolymers prepared from gelatinized starches maintained the individuality but no resemblance with original shape of the granules.
Studies on the Physico‐chemical Properties of the Starch of Euryale ferox
Authors: Nath B. K. , Chakraborty A. K.
Published: November 2006

The physico‐chemical properties of starch isolated from the seeds of Euryale ferox have been investigated mainly by methylation studies, periodate experiments, absorption measurements, and viscosity measurements. Starch was fractionated into amylose and amylopectin by precipitation technique. The average length of unit chain in amylose and amylopectin was found to be 22 and 380 glucose units, respectively. Starch contains 25% amylose as determined by potentiometric titrations. Other properties of starch, amylose and amylopectin have been described in the present paper.
Structure and Properties of Endosperm Starch and Water Soluble Polysaccharides from Sugary Mutant of Rice (Oryza sativa L.)
Authors: Asaoka M. , Okuno K. , Sugimoto Y. , Yano M. , Omura T. , Fuwa H.
Published: November 2006

Structure and properties of starch and water soluble polysaccharides (WSP) from sugary (su) endosperm of rice were examined. The su starch contained more amylose and had a somewhat higher ratio of the short chains to the long chains of amylopectin than normal starch. The WSP consisted of short α‐1, 4‐chains and their average degree of polymerization was 8.6 glucose units. Susceptibility of the su starch to crude Rh. glucoamylase was higher than that of the normal. The initial and final temperatures and heat of gelatinization of the su starch granules were much lower than those of the normal ones.
Cyclodextrins in Pesticides
Authors: Szejtli J.
Published: November 2006

Many synthetic pesticides (herbicides, insecticides, fungicides, etc.) can be complexed with cyclodextrins. This “molecular encapsulation” frequently results in advantageous modifications of the properties of complexed substances.

The hydrophilicity is strongly reduced, i. e. wettability, rate of dissolution and extent of solubility is enhanced, which generally results in enhanced bioavailability.

Volatile, liquid, and gaseous substances, or substances of intolerable stink can be converted into microcrystalline, stable, well formulable substances.

Incompatible substances can be mixed when at least one of the reacting components is complexed.

The selectivity between herbivorous/non‐herbivorous insects toxicity can be enhanced.

CD‐complexes areper semicronized substances, they are easily dispergable, no electric charging was observed.

Long lasting effect can be ensured (e. g.in soil) because the complexed substances are released only on contacting with water.

Cyclodextrins exert a direct auxin‐like effect on plants therefore phytotoxic effect of pesticides can be reduced,etc.

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