bluuebunny/crossref_metadata_2025 huggingface dataset:
The Reactivity of Native and Autoclaved Starches from Different Origins Towards Acetylation and Cationization
Authors: Vasanthan T. , Sosulski F. W. , Hoover R.
Published: November 2006

Native potato, waxy corn, corn, wheat, filed pea and lentil starches were autoclaved at 15 psi, 121°C for 1min. Scanning electron micrographs of the native and autoclaved starches showed no changes in granular surfaces and shapes. In all starches, the X‐ray intensities at most of the d‐spacings between 3‐18 Å increased upon autoclaving, being more pronounced in potato. The X‐ray patterns of cereals and legumes remained unchanged, while that of tuber (potato) became more cereal‐like. Differential scanning calorimetry of the starch samples revealed that autoclaving increased the gelatinization transition temperatures of wheat but decreased that of potato; the changes observed in waxy corn, corn, field pea and lentil starches were very small. The gelatinization enthalpy of all native starches decreased upon autoclaving while the percentage decrease was highly marked in potato. Image analysis of the native and autoclaved starches revealed changes in the granule size distribution patterns. Also, the population mean area of all native starch granules considerably increased upon autoclaving. Acetyl binding capacity, measured at 5% and 10% acetic anhydride addition levels, was higher in autoclaved than in native starches. Furthermore, autoclaving had no influence on starch cationization, studied at 3% and 6% reagent addition levels. The results indicated that the changes in starch molecular organization caused by autoclaving enhanced its reactivity towards acetylation but not cationization.
Effect of Shear Energy on Size Reduction of Starch Granules in Extrusion
Authors: Zheng Xiaoge , Chiang Win‐Chin , Wang Shaw S.
Published: November 2006

The changes of size and size distribution of starch granules under extrusion conditions have been investigated by using a single screw extruder and an optical microscope coupled with an image analysis system. The mechanical energy input and material processing time were key factors influencing the degree of starch granular size reduction. In a high shear extrusion process (T=40°C), the weight average granular size of extrudate was reduced from ˜12.4μ (raw waxy corn starch) to 1˜2μ, whereas in a low shear extrusion (T=90°C), and granular size was reduced to ˜7μ. Fine particles (±0.5μ) were observed in both extrusion processes. They were 76% (w/w) under a high shear and long processing time conditions and 5% in a low shear and short time process. During the size reduction process, the peaks of size distribution of starch granules shifted from the large size region toward the medium size region and finally to a rather narrowed peak at the small size region when extensive size reduction measures were applied. Extrusion processes can be used to reduce starch granular size effectively.
Untersuchung des Einflusses charakteristischer Merkmale von Weizenprimastärke auf deren Oxidierbarkeit mit Natriumhypochlorit
Authors: Laude Meike , Meuser Friedrich
Published: November 2006

Die Oxidation von Weizenprimastärken mit Natriumhypochlorit in einer dreistufigen Reaktion führte in Abhängigkeit von der analytischen Zusammensetzung, Partikelgrößenverteilung und dem Raffinationsgrad der Stärken zu unterschiedlichen Oxidationsgraden. Außerdem wurde festgestellt, daß vor der Oxidation vorhandene Unterschiede in den viskosen Eigenschaften der Stärken auch nach der Oxidation noch vorkamen. Die Abhängigkeit des unter den Reaktionsbedingungen erzielten Oxidationsgrads vom Protein‐ und Fettgehalt sowie dem Median der Partikelgrößenverteilung konnte mit einer Regressionsgleichung beschrieben werden. Der Proteingehalt beeinflußte den Oxidationsgrad negativ und die Partikelgröße positiv. Alle drei Einflußgrößen überlagerten sich. Der jeweils erreichte Oxidationsgrad wurde gut mit der aufgestellten Gleichung beschrieben.
Complexes of Starch with Low‐molecular Saccharides
Authors: Tomasik P. , Wang Y.‐J. , Jane J. L.
Published: November 2006

The formation of starch complexes with several furanoses and pyranoses has been proved. The formation of these complexes is governed by the swelling and conformational fitness of low‐molecular sugar and glucose units of starch.
Synthesis and Physicochemical Studies of Starch‐Sulphonated Phenol Formaldehyde Cationic Exchangers
Authors: Farag S.
Published: November 2006

A new cationic exchanger was synthesized through a complex system involving reactions of starch or modified starches, phenol and formaldehyde in presence of HCl, followed by sulphonation using sulphuric acid. Major properties of these resins including exchange capacity, swellability, solubility, ability to remove heavy metals were studied and compared with those of sulphonated phenol formaldehyde resin. This was done to signify the importance of the presence of the starch or the modified starches in the backbone of the resin. Tentative mechanisms for the reactions involved in the synthesis of such cation exchangers is also reported.
Immobilization of Aspergillus niger Mycelium on Seeds for Glucoamylase Production
Authors: Fiedurek Jan , Szczodrak Janusz
Published: November 2006

Mycelium of the glucoamylolytic mutant Aspergillus niger C‐58‐III was immobilized on wheat, rye, barley, pea, buckwheat and mustard seeds in repeated‐batch flasks. After every 24th it was possible to obtain culture broth rich in glucoamylase. The highest yield of enzyme (66.4 U × ml−1) was obtained on the mustard carrier. Immobilized cells were successfully reused with high level of enzyme formation being mantained for longer period (192h). Some of the variables influencing the enzymatic activity have been standardized. Enzyme productivity reached in immobilized cells of A. niger was 1.6‐times higher in comparison with free cells.
The Effects of Busan Preservative on Apparent Starch Purity Using the EC Ewers Method
Authors: Kennedy J. F. , Taylor D. W. , Knill C. J.
Published: November 2006

The effect of Busan preservative upon the starch purity values produced by the Ewers polarimetric assay was investigated. The results show that the use of a Busan blank results in a 1.2% underestimation of starch purity. If Busan effects are not compensated for, then a 0.657% underestimation of starch purity results. There is also a reduction in apparent starch purity values due to Busan reacting with some of the hydrochloric acid in the Ewers test. This portion of acid is therefore not available to react with starch in the Ewers test resulting in the loss of about 1% of acid before the test begins. This is important in an analysis where acid concentration is critical to results.
Influence of Extrusion Cooking Conditions on the Efficiency of the Cationization and Carboxymethylation of Potato Starch Granules
Authors: Gimmler Norbet , Lawn Fair , Meuser Friedrich
Published: November 2006

A systems analytical model for the extrusion of starches and flours was modified to determine the optimal extrusion conditions for the cationization and the carboxymethylation of potato starch and to determine the effect of the extrusion conditions, optimal for the reaction yield (R.E.) and the desired degree of substitution (D.S.), on the rheological properties of the derivatives. In order to improve the describability of the postulated functional relationships between the defined system parameters and the R.E. it was decided to measure the heat flow over the length of the processing part of the extruder in order to enable a more precise measure of the specific thermal energy input (STE).

Test run results showed that the STE is highly correlated to the SME. Therefore the initial proposal to substitute the STE for the product temperature in the modified systems analytical model could not be successful. The extension of the working range for these trials to higher SME and mean residence time levels compared to previous studies enabled the production of cationic starch with a maximum R.E.>90% and the production of carboxymethylstarch with a maximum R.E. of about 85%. The modified systems analytical model could not yet be used precisely for the optimization of the R.E. of the derivation of starches. The influence of process parameters and D.S. on rheological properties of the examined derivatives could be described with regression equations.
Investigations of Hydrocyclones for Concentration of Cassava Milk
Authors: Trim David S. , Marder Richard C.
Published: November 2006

The manufacture of cassava starch in medium — scale factories requires large volumes of water and produces equivalent volumes of effluent. The use of hydrocyclones to concentrate starch milk and thereby reduce water consumption in the extraction of cassava starch was investigated. Basic performance data with selected hydrocyclone configurations were obtained in the laboratory and the results showed conclusively that high and efficient levels of starch separation are possible with considerable potential for water conservation and effluent reduction in starch factories.
Determination of the Botanical Origin of Starches Using Iodine Reaction and Fuzzy Set Theory
Authors: Richter Manfred
Published: November 2006

The method of spectrophotometric titration (vȧriant B) of strach polysaccharides with iodine (determination of the extinction of the starch‐iodine complex at two iodine concentrations and four wavelengths, 714nm, 625nm, 555nm and 500nm) is used to obtain 6 R parameters (measured value quotient from two wavelengths) and 6 D parameters (difference of the R parameter at the two iodine concentrations). These parameters are distinguishable depending on the botanical source of the starch. In order to assess the R and D parameters, the scaled measured values of 11 standards (potato, tapioca, pea, bean, maize, wheat, wheat‐B, rye, barley, oat and rice starches) were changed in three linguistical variables “small”, “middle” and “large” and for every starch a IF/THAN rule was formulated. Using a software, which allows the linguistical data to be converted according to the principle of fuzzy set theory and a computer program BOTSTA was devised. The fuzzy sets obtained with this program are dependent on the botanical origin. The program BOTSTA was tested in four German potato starch factories and six european maize starch factories.
Hypochlorite Oxidation of Barley and Potato Starch
Authors: Forssell P. , Hamunen A. , Autio K. , Suortti P. , Poutanen K.
Published: November 2006

The oxidation of barley and potato starches was studied using sodium hypochlorite as oxidant. The degree of oxidation, depolymerization during oxidation and gel formation of barley starch was compared with the properties of potato starch. The effect of oxidation on gelatinization of starches as well as on amylose‐lipid complex of barley starch was also analyzed. Barley starch was not as easily oxidized as potato starch. In both starches depolymerization of amylopectin and amylose occurred during oxidation. Based on the dissociation enthalpy of amylose‐lipid complex, the lipid‐bound amylose in barley starch was readily oxidized. Oxidation decreased the gelling ability of barley starch. At high level of oxidation gel formation by potato starch was much slower and weaker than by barley starch.
Synthesis of 2‐Deoxy‐maltooligosaccharides with Phosphorylase and Their Degradation with Amylases
Authors: Evers Britta , Thiem Joachim
Published: November 2006

By reaction of phosphorylase with D‐glucal and inorganic phosphate instead of the natural substrate α‐D‐glucosyl phosphate novel 2‐deoxy‐maltooligosaccharides could be synthesized. Their properties and characterization by NMR spectroscopy, mass spectrometry and HPLC are described. Under similar conditions, except a higher phosphate concentration, 2‐deoxy‐α‐D‐glucosyl phosphate is obtained. This can also serve for the enzymatic elongation of the primer with 2‐deoxy‐glucosyl residues. The unnatural 2‐deoxy‐maltooligomers could be applied successfully as substrates for the exo‐cleaving enzymes glucoamylase and β‐amylase.
Glucoamylase Research: An Overview
Authors: Pandey Ashok
Published: November 2006

This paper reviews the main features of glucoamylase research describing essentially more recent developments on microorganisms, production and properties of glucoamylases. It is an important industrial enzyme and is widely used in starch saccharification, brewing and distilling industry. Glucoamylase can be derived from a wide variety of sources including plants, animals and microorganisms. Most of the production techniques essentially, however, are based on microbial sources. It is an extracellular enzyme and has got second place (next to proteases) in world's distribution and sales among industrial enzymes. Most of the production of glucoamylase is carried out using liquid fermentation process. Technique of solid state fermentation, however, have also been employed for its production and recently this technique is gaining renewed interest from researchers for its production. The paper also describes aspects related with the purification and characterization of glucoamylase enzyme.
Quantitative Analysis of Chemically Modified Starches by 1H‐NMR Spectroscopy
Authors: De Graaf R. A. , Lammers G. , Janssen L. P. B. M. , Beenackers A. A. C. M.
Published: November 2006

A quantitative 1H‐NMR method for the determination of the Molar Substitution (MS) of acetylated and hydroxypropylated starches was developed and tested for MS ranging from 0.09 to 0.5. Results were checked using the Johnson method and a titration method for hydroxpropylated and acetylated starch, respectively. Hydroxypropylated starch was produced using both a static mixer reactor (SMX type) and a co‐rotating twin screw extruder. Acetylated starch was produced using a counter‐rotating twin screw extruder. Quantitative analysis results of the 1H‐NMR method were in good agreement with traditional analysis methods for all samples tested. Main advantage of the 1H‐NMR method is the considerable time saving as compared to the traditional analysis methods.
Partial Hydrolysis of Waxy Maize Amylopectin by Isoamylase Immobilized on Magnetic Support
Authors: Hisamatsu Makoto , Hirata Masashi , Sakamoto Akiko , Teranishi Katsunori , Yamada Tetsuya
Published: November 2006

Waxy maize amylopectin was treated with Pseudomonas isoamylase immobilized on magnetic supports in order to prepare various kinds of partial hydrolysates. The partial hydrolysates were fractionated by gel chromatography with Toyopearl HW 65F into three divisions according to molecular sizes. High performance anion‐exchange chromatography showed that the smalles division (f‐3) of 7% hydrolysis contained a large number of short‐amylose‐chains consisting of 6∼14 glucosyl residues, indicating that chains existing in the outside of the amylopectin molecules were relatively short.
Fully Biodegradable Lubricated Thermoplastic Starches: Water Desorption on Extruded Samples
Authors: Onteniente Jean Paul , Etienne Florence , Bureau Gilbert , Claude Jean
Published: November 2006

The extrusion of 100mm wide by 500μm thick ribbons was achieved from native wheat starch, glycerol and vegetable oil blends. These ribbons enabled us to measure the variation of water content in our products under strict conditions of temperature and Relative Humidity (RH).

Thus it appeared that the kinetics of water desorption depended on the nature of vegetable oil involved in the extruded formulation. As a consequence, all the vegetable oils did not present the same potentiality to produce hydrophobic starch‐based products. The distortion of these samples during thier conditioning prevented us from characterising the mechanical properties concerning the various extrudates.
Kinetics of Phase Transition of Native, Cross‐linked, and Hydroxypropylated Rice Starches
Authors: Yeh An‐L , Li Jeng‐Yune
Published: November 2006

Kinetics of the phase transition of native and chemically modified rice starches have been investigated by using differential scanning calorimetry (DSC) after isothermal treatment. At the experimental conditions, the phase transition of these starches followed pseudo‐first order kinetics. The kinetic order was not affected by the two chemical modifications used, hydroxypropylation and cross‐linking, while the rate constants were altered. From the Arrhenius plot, peak temperature (Tp) from DSC thermogram appeared to be the turning point for the two steps, swelling and disruption/dissolution, associated in the phase transition of starch granules. When the temperature was below Tp high activation energy was obtained and fell in the range of 61 to 75kcal/mol. Once the temperature was above Tp, the activation energy dropped to be in the range of 10 to 30kcal/mol and the starch became less temperature sensitive.
Gas‐Solid Hydroxyethylation of Potato Starch in a Stirred Vibrating Fluidized Bed Reactor
Authors: Kuipers Norbert J. M. , Stamhuis Eize J. , Beenackers Antonie A. C. C. M.
Published: November 2006

A novel reactor for modifying cohesive C‐powders such as in the gassolid hydroxyethylation of semidry potato starch is characterized, the so‐called stirred vibrating fluidized bed reactor. Good fluidization chracteristics are obtained in this reactor for certain combinations of stirring and vibration parameters. Channeling can be suppressed by stirring in the bed with equidistant flat blades whereas agglomerated are destroyed by vibration of the gas distributor.

Also the complex sorption, diffusion and reaction behaviour of ethylene oxide in semi‐dry starch was investigated. Reaction rate equations were obtained for all four parallel reactions involved: the catalyzed and uncatalyzed hydroxyethylation of starch and the catalyzed and uncatalyzed hydrolysis of ethylene oxide. By combining all results, a pressure‐controlled stirred vibrating fluidized bed reactor could be designed for the gas‐solid hydroxyethylation of potato starch. This process was optimized and compared to the classical slurry process. In our novel reactor the reaction time can be reduced at least by a factor of 10 relative to the slurry process whereas the selectivity is also higher. Products with a high molar substitution can be obtained by this novel process without loss of the granular structure of the starch.
Quantenchemische MNDO‐, AM1‐, und PM3‐Untersuchungen von α‐D‐Glucose‐acetaten, ‐benzoaten und ‐(trichlor)acetaten als Modelle für die entsprechenden Amyloseverbindungen
Authors: Otto A. H. , Schrader S. , Reinisch G.
Published: November 2006

Die Bildungsenthalpien reiner α‐D‐Glucose, sowie deren mono‐, di‐ und tri‐substituierter Derivate (Acetate, Benzoate und (Trichlor)acetate in den Positionen 2, 3 und 6) wurden mit den semiempirischen quantenchemischen Methoden MNDO, AM1 und PM3 bestimmt. Bei der Substitution der ersten Hydroxylgruppe fällt die thermodynamische Wahrscheinlichkeit der Belegung der Positionen in der Folge 6>3>2 (Acetate), 2>6>3 (Benzoate) und 6>2>3 ((Trichlor)acetate). Die Bildung von Glucosemonoacetat erhöht die Reaktivität der beiden anderen OH‐Gruppen bezüglich der Acetylierung. Für die Benzoate und (Trichlor)acetate konnte das nicht festgestellt werden. Zum Vergleich wurden die Bildungsenthalpien für alle unverzweigten Dodecanole und deren Acetate, Benzoate und (Trichlor)acetate berechnet. Für alle betrachteten Verbindungen wurden die Reaktionsenthalpien bei Verwendung der entsprechenden Säurechloride, eines Moleküls Pyridin und unter Bildung von Pyridiniumhydrochlorid ermittelt. Die Reaktivität der Dodecanole ist generell höher als von reiner und substituierter Glucose.

Die Ergebnisse werden mit Hinblick auf präparative Anwendung diskutiert.
Integrated Unstructured Models for the Study of Substrate and Product Inhibitions in Batch Corn Starch Hydrolysate Fermentations
Authors: Converti A. , Del Borghi M.
Published: November 2006

The well‐known phenomena of product inhibition and substrate saturation in alcohol fermentation are studied by means of unstructured models, based on Monod's equation, using the experimental data of batch fermentations of corn starch hydrolysate solutions. The evaluation of the results of fermentations carried out under different starting conditions, through integrated versions of kinetic models derived from that of Monod case by case, contributes to shed light on the inhibitions exerted on productivity either by product or by substrate in this raw material.
Characteristics of Some Fiber Incorporated Cake Preparations and their Dietary Fiber Content
Authors: Sreenath Hassan K. , Sudarshanakrishna Kadambi R. , Prasad Niranjan N. , Santhanam Krishnaswamy
Published: November 2006

The dietary fibers were mainly isolated from seed hull of field beans (Phaseolus vulgaris), waste pulp of pineapple (Ananas camosus) as well as from whole wheat flour and, the fiber yields were 16.8, 2.0 and 7.0g/100g, respectively. These isolated fibers were included in sponge cake preparation by partially replacing all‐purpose flour (maida) by 5% (w/w). Cakes and cake batter were evaluated for pH change, specific gravity, volume, moisture content, and color. The sensory characteristics and volume of the cakes were not altered with the inclusion of isolated fiber in the cake. The sensory quality evaluation showed that the fiber incorporated cakes were acceptable similar to the cake without added fiber. Incorporation of various fibers in the cake preparation increased the total dietary fiber content of the product by 4‐6%.
Staling of Starch‐based Products: A Comparative Study by Firmness and Pulsed NMR Measurements
Authors: Seow C. C. , Teo C. H.
Published: November 2006

A study of the staling of corn starch gel, bread, and rice cup‐cake showed that measurements by pulsed NMR (based on the increase in signal from the solid phase of a system on ageing) gave very highly significant correlations (P < 0.001) with firmness measurements using the Instron Food Testing Instrument. Experimental data from the two methods were fitted into the Avrami equation. Values for the Avrami exponent (n) and the rate constant (k) obtained by compression were in good agreement with the corresponding values derived from NMR measurements. The pulsed NMR method thus offers a rapid and non‐destructive means of monitoring changes at the molecular level which manifest themselves at the macroscopic level as an increase in firmness during ageing of starch gels and starch‐based products.
Towards Understanding Formation and Stability of Cyclodextrin Inclusion Complexes: Computation and Visualization of their Molecular Lipophilicity Patterns[1]
Authors: Lichtenthaler Frieder W. , Immel Stefan
Published: November 2006

Five cyclodextrin inclusion complexes ‐ typical examples for their solid state as well as exemplary „frozen molecular images”︁ of their status in solution ‐ were subjected to a molecular modelling study comprising the computer‐assisted generation of the molecular lipophilicity patterns (MLP's), i. e. thep‐iodoaniline inclusion into α‐CD, the complexes of β‐CD with 1,4‐butanediol, adamantane‐1‐carboxylic acid, and adamantane‐1‐methanol, and the unique 12‐crown‐4 ether inclusion compound of γ‐CD. Based on their solid state structures, the „solvent‐accessible”︁ contact surfaces were generated by the MOLCAD program. Calculation and color‐coded projection of the MLP's onto these surfaces easily allows to locate the hydrophobic and hydrophilic surface regions of CD‐host and guest alike. Their detailed analysis revealed a far‐reaching, mostly complete conformity between the hydrophobic surface areas of the guest and the hydrophobic domains in the CD cavity. This striking tendency to optimize the reciprocal concurrence of lipophilic as well as hydrophilic domains at the guest‐host‐interface may accordingly be concluded to be an important, if not the decisive element in orienting the guest into the cavity and in determining the stability of the complex, particularly in cases where the guest is devoid of polar groups; if these are present, dipole‐dipole alignments and the need for their solvation may diminish the importance of hydrophobic attractions for orienting and stabilizing the guest in the CD cavity.
The Effect of Density on Melt Viscosity Calculations
Authors: Willett J. L.
Published: November 2006

Previous studies of starch viscosity during extrusion have been made without detailed data on the density of starch/water systems, at the temperatures and pressures common to extrusion. Density data are needed to convert the extruder mass output into volumetric output for calculations of shear rates. Earlier studies have assumed constant density, despite changes in temperature, pressure, and moisture content. Using recently published data on starch density, it is shown that density corrections have minimal impact on results compared to the constant density assumption. The power law index remains unchanged, and changes in the consistency are within experimental error. The choice of a reference density is the determining factor in shear rate calculations. Similar results are obtained for low density polyethylene, and, by extension, other polymer melts.
Complex Formation between Sugarligands and Catechol: Studies on the Fluorescence Titration with TNS and Its Effect on the Polyphenol Oxidase‐Catalysed Browning Reaction
Authors: Ohnishi Masatake , Matsubara Tokie
Published: November 2006

Interaction between sugarligands (cyclohepta‐amylose, amylose, and soluble starch) Gn and catechol was investigated by means of the fluorescence‐spectrophotometric titration technique using a flourescent dye TNS, and the effect of the complex formation was examined upon the catechol browning‐reaction caused by polyphenol oxidase (PPO). The results suggest that the browning reaction is inhibited by the formation of the Gn‐catechol inclusion complex. These sugarligands are probably used for regulation in the browning of food materials.
Starch Gelatinization in Sugar Solutions
Authors: Beleia Adelaide , Miller Rebecca A. , Hoseney R. Carl
Published: November 2006

In limited water (<30%), the gelatinization temperature of starch increases as the moisture content decreases. When sugar is dissolved in water, the sugar displaces part of the water. Therefore, the moisture content of a wheat starch granule in a sugar solution is always less than 30%; thus, the gelatinization temperature is increased. When sugar is dissolved in water, the Aw is decreased. This decreased Aw was shown to increase the onset melting point of crystallized dextrins. Thus, the well known effect of sugar increasing the onset temperature of starch gelatinization appears to be a result of the displacement of the water inside the starch granule and the lower Aw.
Nuclear Magnetic Resonance Studies of the Heteropolysaccharides Alginate, Gum arabic and Gum Xanthan
Authors: McIntyre Deane D. , Ceri Howard , Vogel Hans J.
Published: November 2006

One‐ and two‐dimensional 1H and 13C NMR (Nuclear Magnetic Resonance) sprectra were recorded for the industrially important heteropolysaccharides alginate, gum arabic and gum xanthan. The NMR results provided information about the primary structure of these plant derived polysaccharides. Our results are in the main in agreement with those determined previously by methylation analysis and other classical methods.
Neue Konzepte der Reststoffverwertung in der Lebensmittelindustrie ‐ Chancen für die Kartoffelstärkeindustrie
Authors: Laufenberg Günther , Grüß Olaf , Kunz Benno
Published: November 2006

Es gibt große Mengen an verwertbaren Reststoffen und Bestandteilen mit hoher Wertschöpfung in entsorgten Abfallprodukten. Abhängig von der richtigen Technologie können diese in vermarktungsfähige Produkte umgewandelt werden, entweder als Rohstoffe für Sekundärprozesse, als Betriebsstoffe oder als Bestandteile neuer Produkte. Zahlreiche Wertstoffe der Ernährungswirtschaft eignen sich für die Trennung und das Recycling nach dem Ende ihrer Nutzung, wenngleich derzeitige Trennungs‐ und Recycling‐Verfahren nicht unbedingt kostengünstig sind.

Ausgehend von dem ganzheitlichen Konzept der Lebensmittelproduktion wird am Beispiel der Kartoffelstärkeproduktion der Ist‐Zustand in Aufkommen, Mengen und Verwertung dargelegt. Der Soll‐Zustand eines geschlossenen Wertstoffkreislaufes wird durch die Entwicklung multifunktionaler Lebensmittelzutaten realisiert, wobei sich dieses Konzept auf eine Vielzahl von Bereichen der Lebensmittelverarbeitung übertragen läßt. Die Zielsetzungen in diesem Forschungsbereich liegen in der Entwicklung von Verfahren, die auf lange Sicht nachhaltig ihrem Umweltschutzauftrag bei minimalen Kosten gerecht werden.
Wet Milling Characteristics of Waxy Corn Hybrids Obtained from Different Planting Locations
Authors: Singh Navpreet , Buriak Philip , Du Ling , Singh Vijay , Eckhoff Steven R.
Published: November 2006

Starch yield and residual protein content in starch were determined using a laboratory wet milling procedure for three waxy corn hybrids obtained from up to five planting locations, to investigate the effect of planting location and hybrid on starch yield and purity, and to investigate interactions between planting location and hybrid. Starch yield varied significantly with both hybrid and planting location at the 5% probability level. Residual protein content in starch was not significantly affected by planting location, but was significantly affected by hybrid. Relative rankings of hybrids with respect to starch yield and residual protein content in starch were consistent across planting locations, although starch yield and the residual protein content in starch varied with the planting location. Results indicated that hybrids having high starch yield at one location will likely have high starch yields at other planting locations. The same was found true for starch purity.
Structural Aspects of Native and Acid or Enzyme Degraded Amylopectins ‐ a 13C NMR Study
Authors: Falk Heinz , Micura Ronald , Stanek Michael , Wutka Reinhold
Published: November 2006

13C NMR signal assignments were achieved for amylopectin (from waxy maize starch) dissolved in dimethylsulfoxide mainly by comparison with the corresponding amylose spectrum and chemical shift arguments. From these data a branching degree of amylose and amylopectin of 1.4±0.5% and 6.0±0.7% could be estimated. Investigation of acid and enzyme degraded amylopectins by means of this method revealed that cleavage by these methods proceeded in an analogous manner. Thus, viewed from the standpoint of structural aspects they yielded virtually identical products.
Physicochemical Properties of Starches from Purple and Orange Fleshed Sweet Potato Roots at Two Levels of Fertilizer
Authors: Noda Takahiro , Takahata Yasuhiro , Sato Tetsuo , Ikoma Hiroki , Mochida Hideyuki
Published: November 2006

Starch was extracted from purple (Ayamurasaki and Kyushu No. 109) and orange (Kyushu No. 120 and Kyushu No. 122) fleshed sweet potato roots at two levels of NPK‐fertilizer. The physicochemical properties of the isolated starches were compared. Differences in the starch properties, namely average granule size, amylose content, phosphorus content, digestibility by glucoamylase, X‐ray diffraction pattern, amylopecin chain distributions, and gelatinization properties by rapid visco analyzer and differential scanning calorimetry, were observed among these cultivars. On the other hand, higher application of NPK‐fertilizer had little impact on the starch properties. Thus, it was demonstrated that a key factor in altering starch characteristics in the case of sweet potato roots was the difference in cultivars, not the level of fertilizer.
Stärken und ihre Hydrolysate als pharmazeutische Hilfsstoffe. Teil 2: Anwendungsfunktionalität von alpha‐Glucanen in der Pharmazie (1. Abschnitt)
Authors: Schierbaum Friedrich , Vorwerg Waltraud
Published: November 2006

2.1 Polymere alpha‐Glucane in ihren Funktionen als Träger, Stabilisatoren und Plasmaexpander.Unter den funktionellen Aspekten ihres pharmazeutischen Einsatzes werden folgende alpha‐Glucane betrachtet: Alkyl‐ und Carboxymethyl‐Stärkeether, vergleichbare Polymersysteme, Polyacryl‐Stärkeester, physikalische Modifikate, unmodifizierte Stärken, Amylosen und Amylopektine. Stärketypische physikalische Verhaltensweisen wie Inclusion, Koazervation, Amylosekomplexbildung, Retrogradation werden hinsichtlich ihrer möglichen pharmazeutischen Nutzung diskutiert.
Stärken und ihre Hydrolysate als pharmazeutische Hilfsstoffe. Teil 2: Anwendungsfunktionalität von alpha‐Glucanen in der Pharmazie (2. Abschnitt)
Authors: Schierbaum Friedrich , Vorwerg Waltraud
Published: November 2006

2.2 Niedermolekulare alpha‐Glucane in ihren Funktionen als Träger und Stabilisatoren.Unter den funktionellen Aspekten ihres pharmazeutischen Einsatzes werden folgende Gruppen niedermolekularer alpha‐Glucane betrachtet: Maltodextrine, Glucosesirupe, Maltooligosaccharidgemische und Cyclodextrine sowie ihre Derivate. Traditionelle, nicht‐nutritive Anwendungen sowie eigenschaftsspezifische, neue Verwendungsmöglichkeiten und ihre möglichen Vorteile werden diskutiert: Hilfsmittel für Tablettierung, Granulierung, Dragierung, Verkapselung und Trocknung, Retard‐Wirkstoffträger, Inklusionsmittel, Emulsions‐ und Lösungsstabilisator, Viscositätsvermittler, Löslichkeitsvermittler.
Charakterisierung der Stärkedestrukturierung bei der Aufbereitung von bioabbaubaren Polymerwerkstoffen
Authors: Aichholzer Walter , Fritz Hans‐Gerhard
Published: November 2006

Aus extrusionstechnischen Aufbereitungsprozessen hervorgehende thermoplastische Stärkerezepturen (TPS) werden am Institut für Kunststofftechnologie (IKT) der Universität Stuttgart als Grundkomponenten bei der Generierung von biologisch abbaubaren Verbundwerkstoffsystemen eingesetzt. Um die Effizienz des Stärkedestruktierungsprozesses, der auf einem Zweiwellenkneter praktiziert wird, quantifizieren zu können, wurden bild‐ sowie thermoanalytische Meßmethoden entwickelt, mit denen sich sogenannte Stärke‐Destrukturierungsgrade bestimmen lassen. Die innerhalb des Zweischneckenkneters stattfindenden mechanisch‐thermischen Energieumsätze sowie die verifizierten Rezeptur‐ und Prozeßparameter lassen sich in transparenter Weise mit den experimentell bestimmten Destrukturierungsgraden korrelieren und analytisch beschreiben.
Plasticizing Effect of Methyl Glucoside on Starch at Limited Moisture Contents
Authors: Lim Seung‐Taik , Jane Jay‐Iin
Published: November 2006

Thermal transitions of starch are important phenomena occurring during processing or storage of starch‐based materials. Glass transition and melting of starch are highly dependent on the type and content of plasticizer. Water is the most prevalent plasticizer in starch‐containing foods, but it readily vaporized prior to the thermal transition of starch at low moisture contents. Ingredients such as sugars in many intermediate or low moisture foods behave as non‐volatile plasticizers or diluents. In this study, methyl glucoside (methyl α‐D‐glucopyranoside) was examined as a plasticizer of starch in a low moisture range (6‐11%) by using a differential scanning calorimetry. Methyl glucoside addition (5‐10%) to corn starch depressed the onset temperature (5‐10°C) and enthalpy (1‐2J/g) for starch melting and glass transition temperature (5‐10°C). The increased level of addition did not significantly affect the degree of depression of transition temperatures. The endothermic peak for starch melting, however, was changed biphasic by the methyl glucoside addition. New melting peak at high temperature range (200‐210°C) which was not found on the thermogram of corn starch with moisture alone was found on the thermogram of the sample containing methyl glucoside. Although methyl glucoside functioned as a plasticizer, it caused non‐uniform melting and new crystal structure formation at low moisture contents.
Xylanases in Wheat Separation
Authors: Christophersen Claus , Andersen Erik , Jakobsen Tina S. , Wagner Peter
Published: November 2006

Hemicellulases used in the wheat separation process have resulted in better separation, purer fractions, increased plant capacity, reduced processing time etc. In order to further improve enzyme‐treatment in the wheat separation process, monocomponent xylanases were evaluated. A laboratory viscosity model has been set up to evaluate the xylanases. The model showed good correlation (for a commercial hemicellulase preparation used for wheat separation) between viscosity of the wheat flour slurry and the sludge/supernatant ratio after centrifugation of the slurry.

A xylanase (Novozyme 867) with excellent performance in the wheat separation process has been found. The xylanase has high activity towards soluble arabinoxylan and gives a rapid viscosity reduction of wheat flour slurries. The enzyme also has a moderate activity towards insoluble arabinoxylan, but due to the low molecular weight of the solubilized material this was not was found to contribute negatively to the enzymes' performance. The pH and temperature conditions in the wheat separation process were well within the active range of the enzyme.

A pilot plant experiment showed improved yield of gluten and A‐starch, with no apparent negative effect on the gluten quality.
Stärken und ihre Hydrolysate als pharmazeutische Hilfsstoffe. Teil 3: Darstellung und Charakterisierung von Wirkstoff‐Trägersystemen
Authors: Schierbaum Friedrich , Vorwerg Waltraud
Published: November 2006

Die Anwendung der zuvor beschriebenen alpha‐Glucane setzt spezielle, in der Pharmazie eingeführte Techniken der Wirkstoff‐Träger‐Kombination voraus, welche zu den Hauptprodukten „Mechanische Gemische”︁, „Feststoffdispersionen”︁ und „Mikropartikeln”︁ führen. Zu ihrer Charakterisierung verbreitet angewandte Prüfmethoden werden zusammengefaßt dargestellt.

Schlußfolgerungen beziehen sich auf allgemeine Tendenzen künftigen Einsatzes von alpha‐Glucanen und spezieller Stärkeanwendungen in der Pharmazie.
Cationization of Waxy and Normal Corn and Barley Starches by an Aqueous Alcohol Process
Authors: Kweon M. R. , Sosulski F. W. , Bhirud P. R.
Published: November 2006

When an aqueous alcoholic‐alkaline solvent was used, cationization of normal and waxy corn and barley starches was achieved with high degrees of substitution (DS) and reaction efficiency (RE) in the absence of gelatinization inhibitor salts. Ethanol was a more effective solvent than methanol or 2‐propanol, and alcohol concentrations could vary between 35–65%. Maintaining a starch to water ratio of 1:1 (w/w) was critical, but DS values were proportional to the concentration of cationic reagent, 3‐chloro‐2‐hydroxypropyltrimethylammonium chloride. At 50°C, cationization was essentially complete within 6h but nearly the same DS could be achieved in 1h at 70°C.
Comparison of the Brabender Viskograph and the Rapid Visco Analyser. 2. Shear Conditions
Authors: Thiewes Harm J. , Steeneken Peter A. M.
Published: November 2006

Shear degradation of starch suspensions prepared in the Brabender Viskograph and the Rapid Visco Analyser (RVA) was examined by means of dynamic rheological and steady shear measurements. Generally, it is assumed that more shear is induced in the RVA because of its paddle geometry and its higher rotating speed. However, for a selected set of native and modified starches the pasting preparation in the RVA was accompanied with less shear degradation than the treatment in the Brabender Viskograph. This was mainly due to the much shorter time of treatment in the RVA. When starch suspensions in both instruments were cooked using the same temperature‐time profile, comparable rheological properties were obtained for almost all starch samples investigated. This suggests that the shear conditions in both instruments are quite similar. The rheological properties of starch pastes prepared in the Brabender Viskograph and the RVA appear to be largely dependent on the pasting time, and less dependent on the way in which the shear was applied.
The mode of action on Granular Wheat Starch by Bacterial α‐Amylase
Authors: Manelius Robin , Qin Zhu , Åvall Ann‐Kristin , Andtfolk Helena , Bertoft Eric
Published: November 2006

Large (A) and small (B) granules from wheat starch were subjected to α‐amylolysis. The B granules were solubilised faster than the A granules. The solubilised dextrins we separated from the enzyme before a secondary hydrolysis of the products occurred and then characterized. The size‐distribution of the hydrolysis products ranged between a degree of polymerization of 2–500. The dextrins solubilised from the B granules contained somewhat more linear fragments and had smaller average chain length than the corresponding dextrins from the A granules. The composition of the residues of the A granules remained practically unchanged, whereas the B granules contained somewhat less amylose. Both granule types possessed extensive fragmentation of some granules, whereas other granules were virtually untouched by the enzyme.
Fixierung von β‐Cyclodextrinderivaten auf Polyesterfasermaterial
Authors: Ruppert Susanne , Knittel Dierk , Buschmann Hans‐Jürgen , Wenz Gerhard , Schollmeyer Eckhard
Published: November 2006

Es wurden Synthesen zur Derivatisierung von β‐Cyclodextrin durchgeführt mit dem Ziel, den Derivaten bzw. ihren Gemischen partiell hydrophobe Eigenschaften zu verleihen. Aufgrund solcher Eigenschaften ist zu erwarten, daß sie nach Methoden der Dispersionsfärbung auf Polyestergewebe zu verankern sind und daß sie weiterhin aufgrund der unsubstituierten OH‐Gruppen des Cyclodextrin‐Torus wasserfreundliche als auch durch den Hohlraum des Cyclodextrinderivats komplexierende Eigenschaften behalten und somit der Gewebeoberfläche vermitteln. Die erfolgreiche Verankerung am Gewebe sowie die Nachweismethoden (Fluoreszenzeigenschaften komplexierter Farbstoffe, Jodeinlagerung, FT‐IR‐Spektroskopie) werden beschrieben.
Hydrolysis of Various Starches by the Synergistic Action of α‐Amylase and Glucoamylase in Aqueous Two Phase Impeller Agitated Systems
Authors: Karakatsanis A. , Liakopoulou‐Kyriakides M. , Stamatoudis M.
Published: November 2006

Various starches were hydrolyzed by the combination of α‐amylase and glucoamylase in aqueous two phase impeller agitated systems. The reaction products were determined by the chromatometric method of phenol‐sulfuric acid and by HPLC. The effect of temperature on glucose production was studied for these starches in gelatinized and non gelatinized form. It was found that crude corn starch (not in the gelatinized form) at 150rpm and 40°C gives very good results in terms of glucose concentration.
Growth of Candida ingeniosa on Low‐Strength Starch Substrate
Authors: Batič Martin , Adamič Jelisava , Raspor Peter , Grba S.
Published: November 2006

The unconventional amylolytic yeast Candida ingeniosa showed a high degradation efficiency of a starchy substrate. Accumulation of maltose and maltotriose attained its maximal value (0.69 and 1.70gL−1) at constant bioprocess pH 5.0, after 16h of cultivation at 28°C. Maximal amylolytic activity (2.76UmL−1) followed maximal biomass concentration in batch culture. After 56h of incubation, the accumulation of biomass reached up to 1.96gL−1.
Effect of Water‐soluble Non‐Starch Polysaccharides from Taro on Pasting Properties of Starch
Authors: Gaosong Jiang , Ramsden Lawrence , Corke Harold
Published: November 2006

Cold water soluble polysaccharides (CWX) extracted from taro were tested for their influence on the pasting properties of taro starch and 3 other commercial starches (maize, rice and wheat). Addition of taro CWX resulted in increased peak viscosity with maize and rice starch and a decrease in peak viscosity with wheat starch. Cold paste viscosity was decreased in wheat and taro starch, but not in maize and rice starch. Examination of the effect of pH and salt on changes in maize starch viscosity showed no further variation on addition of taro CWX.
Determination of the Temperature of Gelatinization and Energy of Transformation of Starch by Dielectric Dissipation Induced Changes
Authors: Morales‐Sánchez E. , Gómez‐Aldapa C. , Martínez‐Flores H. E. , González‐Hernández J. , Vorobiev Y. , Martínez‐Montes G. , Martínez J. L.
Published: November 2006

In this work we present a new method which allows to determine the structural changes of starches subjected to a thermal process. Using that method, the initial and final gelatinization temperatures and the amount of energy required to induce the thermal changes can be deduced. The method takes the advantage of the dielectric dissipation of electrical energy in the system consisting of a mixture of starch grains and water enclosed in a specially designed sealed cell. AC electrical power at a fixed voltage and frequency is applied to the material to be studied. The magnitude of the electric current is then monitored as the temperature is raised (by Joule effect) up to temperatures of 120°C. The plots of the electric current Vs temperature in all the samples studied yield two distinct extreme values: the onset and the ending temperatures of the gelatinization of the processed samples. Analyzing the current Vs time plots during the gelatinization of starch, we are able to determine the energy required for the transformation process. The method as such, demonstrates to be a useful technique to determine the basic parameters during starch gelatinization and it is much simpler then those known in the field.
Studies on Cyclodextrin Synthesis by Novel Cyclodextrin Glucosyl Transferase
Authors: Slomińska Lucyna , Sobkowiak Barbara
Published: November 2006

In a conventional method of cyclodextrin production starch is first liquefied by a heating method in the presence or absence of an hydrolizing enzyme before cyclodextrin glucosyl transferase (CGTase) is added to induce synthesis of cyclodextrins. The production of cyclodextrins is carried out at below 60°C within a period of 2–3 days. A novel cyclodextrin glucosyl transferase produced by Novo Nordisk A/S which is characterized as a thermostable enzyme with capacity to liquefied starch was tested. Different starches were simultaneously liquefied and converted by CGTase using various experimental reaction conditions. The investigations indicate the influence of the starch source (potato, wheat, corn, tapioca, waxy maize), of the initial starch concentration (5–25%), of the enzyme dosage (0,1–0,75%) and of reaction time (1–24h) on the ratio of created α‐, β‐ and γ‐cyclodextrins.
Influences of Polyols on Thermal and Dynamic Viscoelastic Properties of Rice Starches during Gelatinization
Authors: Lii Cheng‐Yi , Lai Vivian M.‐F. , Liu Ken‐Fen , Chang Wei‐Hsien
Published: November 2006

The thermal and dynamic viscoelastic characteristics of indica (KSS7) and japonica (TNu67) rice starches (starch:water = 1:2) during gelatinization have been investigated in polyol solutions, with DSC and dynamic rheometry. The results indicate that the increments of some critical temperatures (To, Tp, TG′ and TG′max) in the thermograms and rheograms of rice starches are correlated well with the dynamic hydration number of polyol added. This firmly implies the importance of polyol‐water interaction in delaying the initial gelatinization. Polyol‐starch interactions appear to be different for low‐MW polyol and maltodextrin (DE = 8 ∼14) studied. As suggested by the changes in ΔH, tanδ and G′95values, the action from the plasticization of polyol presumably occurs during final gelatinization. These interactions and the plasticization of water and polyol cosolvents depend considerably on the granular structure of starch.
The Dissolution of Cationic Potato Amylopectin
Authors: Larsson Anders , Wall Staffan
Published: November 2006

The dissolution of a cationic potato amylopectin was studied at low dissolution temperatures 50°–97°C. The dissolution was followed by two methods: (1) iodine binding and (2) the flocculation efficiency with nanosized silica particles. The first method gives us information whether the iodine can penetrate the amylopectin structure or not. The second method gives us qualitative information about the size of the amylopectin molecules. At low dissolution temperatures it was found that the molecular weight of the amylopectin (or aggregate size) was larger than those obtained at higher dissolution temperatures. It was also found that the cationic potato starch only containing amylopectin was easier to dissolve than the cationic starch containing both amylose and amylopectin.