bluuebunny/crossref_metadata_2025 huggingface dataset:
Flow Cytometric Determination of Light Scattering and Absorbance Properties of Starch Granules
Authors: Jones Robert J. , Srienc Friedrich , Roessler Jeffrey , Paul St.
Published: November 2006

Treatment of samples of digested endosperm with SDS resulted in a homogenous suspension of single starch granules that was suitable for analysis by flow cytometry without altering their refractive properties. Flow cytometry can be used for more rapid and accurate enumeration of starch granules than can be achieved with a hemocytometer as with the latter the number of starch granules seems to be underestimated. Moreover, flow cytometric analysis based on forward angle light scatter (FALS) and absorbance properties revealed that there are at least three unique subclasses of starch granules that appear during kernel development. The first subclass contained mainly small granules (2–5 μm) whereas the second subclass generally consisted of large granules (> 5 μm). However, within a given size, there were two distinct subpopulations with significantly different absorbance properties. The physiological or physicochemical significants of these subclasses warrant further investigation.
USDA Research on Starch‐Based Biodegradable Plastics
Authors: Doane William M.
Published: November 2006

Research on starch‐based biodegradable plastics began in the 1970's and continues today at the National Center for Agricultural Utilization Research (NCAUR) in Peoria, IL. Technology has been developed for producing extrusion blown films and injection molded articles containing 50% and more of starch. Extrusion processing of compositions containing starch and other natural polymers to provide totally biodegradable plastics is being investigated. Starch grafted with thermoplastic side chains is under commercial development to provide injection molded items with a broad range of compositions and properties. The mechanism of biological degradation and the rate and extent of biodegradation of starch containing plastics in various environments is studied to enhance development and acceptance of biodegradable plastics.
Analysis of the Amylolytic Enzyme System of Clostridium thermosulfurogenes EM1: Purification and Synergistic Action of Pullulanases and Maltohexaose Forming α‐Amylase
Authors: Spreinat Andreas , Antranikian Garabed
Published: November 2006

During growth of C. thermosulfurogenes EM1 on starch, seven forms of pullulanase and one form of α‐amylase were detected after gel electrophoretic separation of proteins. By determining the isoelectric points and N‐terminal sequences of various pullulanase species it was evident that no structural differences exist between these proteins. These pullulanases hydrolyzed α‐1,4‐ and α‐1,6‐linkages in various soluble sugar polymers causing their breakdown to maltose and maltotriose. Unlike these enzymes, the α‐amylase produced by C. thermosulfurogenes EM1 preferentially attacked non‐soluble starch. The main product of hydrolysis was maltohexaose. The combined action of pullulanases and α‐amylase on native starch showed synergistic effect. This synergistic effect was not observed if soluble starch was used as substrate.
Maltodextrin Hydrolysis with Glucoamylase Immobilized in Polyacrylamide Gel
Authors: Yankov D. , Peeva L. , Beschkov V.
Published: November 2006

The immobilization of glucoamylase by entrapping in a polyacrylamide gel has been studied. The optimum values of pH and temperature for the immobilized enzyme have been determinated. The influence of worked off cycles, substrate concentration and initial degree of hydrolysis on the final conversion of starch have been investigated.
Comparative Physico‐chemical and Functional Properties of Cassava Starches Obtained by Conventional and Enzyme‐Integrated Conventional Techniques
Authors: Padmanabhan Sriram , Lonsane B. K.
Published: November 2006

Comparative studies on the physico‐chemical and functional properties of the cassava starches, obtained by conventional and enzyme‐integrated conventional techniques, indicated no adverse chemical modifications and nearly equal X‐ray diffraction patterns as well as granular structure. The starch obtained by enzyme‐integrated technique has 50% lower ash content and nearly double water solubility at room temperature. The swelling power, the swelling volume and the viscosity indices were slightly lower. Better cooking properties of the starch isolated by enzyme‐integrated technique is indicated by its lower set‐back viscosity. The data thus indicate a number of improved properties of cassava starch manufactured by enzyme‐integrated conventional technique.
Extrudates of Cornstarch with Urea and Glycols: Structure/Mechanical Property Relations
Authors: Shogren Randal L. , Swanson Charles L. , Thompson Arthur R.
Published: November 2006

Urea, various glycols and mixtures of these were tested as plasticizers for gelatinized cornstarch. Mixtures of cornstarch, urea and/or triethylene glycol, glycerol or propylene glycol were extruded into ribbons. Mechanical and structural properties of the ribbons were evaluated by tensile testing, DSC and NMR. Flexible ribbons were obtained only when enough urea or glycol was present to lower the glass transition temperature of the starch near or below room temperature. Ribbons containing high levels of urea were rather stiff, reflecting the low mobility of urea. Ribbons containing high levels of glycol were, in contrast, soft and weak. Samples extruded with mixtures of urea and glycols exhibited enhanced elongations at break. All samples became brittle at very low humidities and soft at high humidities.
Characterization of Barley β‐Amylase for Application in Maltose Production
Authors: Thacker Suresh P. , Ramamurthy V. , Kothari Raman M.
Published: November 2006

A simple procedure is devised to extract β‐amylase preparation in a form suitable for commercial applications from germinated barley. α‐Amylase activity in the β‐amylase preparation was negligible to warrant its further purification. This preparation showed enzymatic activity over a broad pH and temperature range, suitable for conversion of starch to high purity maltose.
Continuous Saccharification of Corn Starch in a Membrane Reactor. Part II: Membrane Performance and Reactor Stability
Authors: Sims Kevin A. , Cheryan Munir
Published: November 2006

Fouling of the hollow‐fiber ultrafiltration membrane was not significant. However, there was a considerable difference in the steady‐state permeate flux for each of the solutions studied. The feed solution containing 300 g/L glucose and 33 g/L liquefied starch resulted in the lowest steady‐state flux of 1.48L/m2/h (LMH). Performance of the membrane as a function of transmembrane pressure, and flow rate was also evaluated. At a given transmembrane pressure, flow rate had no effect on permeate flux indicating that the membrane module was operating in the pressure controlled region. Concentration polarization effects were also minimal at the operating conditions studied. At the enzyme concentrations employed in these studies, loss of enzyme activity due to membrane leakage, mechanical shear, thermal inactivation and/or membrane “poisoning” had little effect on reactor stability and glucose production.
Starch‐gum Interactions: Formulations and Functionality Using Amaranth/Corn Starch and CMC
Authors: Sudhakar V. , Singhal R. S. , Kulkarni P. R.
Published: November 2006

Formulations exploiting starch‐gum interactions and using waxy amaranth starch and corn starch (1–5%), and CMC (0–1%) have been worked out. The combinations giving a Brookfield viscosity equivalent to 5% corn starch were found for both the starches. Amaranth starch CMC combinations showed higher viscosities than corn starch‐CMC combinations. However, an efficient synergism was observed for corn starch, as seen from Brabender amylograph peak viscosity values. Freeze‐thaw stability as well as stability under acidic conditions, retort conditions of 15psig/30min and mechanical shear improved admirably on interaction with CMC. No significant differences between corn and/or amaranth starch were observed when studied for functional properties after interaction with CMC. The only exeption was much better freeze‐thaw stability for amaranth starch‐CMC combination. This is explained to be due to inherently good freeze‐thaw stability of waxy amaranth starch.
Isolation, Chemical Modification and Rheological Characterization of Leucaena Gum. Part I: Carboxymethylation
Authors: Kamel M. , Ragheb A. , Haggag K. , Abd El‐Thalout I.
Published: November 2006

Leucaena gum was isolated from leucaena seeds and subjected to chemical modification via carboxymethylation under a variety of conditions. Variables studied include concentration of the etherifying agents and the preparation medium. It was found that the extent of carboxymethylation expressed as DS increases by increasing the concentration of the etherifying agents. Higher DS values were obtained in non‐aqueous medium. The carboxymethylated leucaena derivatives are cold water soluble and can be precipitated by ethanol. Their pastes are characterized by non‐Newtonian pseudoplastic behaviour regardless of the method of preparation or DS of the products. The apparent viscosity at various rates was thouroughly investigated. The effect of storing of these pastes on the rheological properties was also studied.
Oxidation of Maize and Rice Starches Using Sodium Chlorite Along with Formaldehyde
Authors: Hebeish A. , El‐Sisy F. , Abdel‐Hafiz S. A. , Abdel‐Rahman A. A. , El‐Rafie M. H.
Published: November 2006

Maize and rice starches were independently oxidized with sodium chlorite in absence and presence of formaldehyde. The treatment was carried out under different conditions including sodium chlorite and formaldehyde concentrations and duration. Since the treatment involves degradation of starch via oxidation, the treated starch samples were monitored for carboxyl and carbonyl contents as well as apparent viscosity at different rates of shear. Results obtained indicated that with both starches the percent chlorite decomposed increases as the formaldehyde concentration increases within the range studied (0.0–0.3 g/100 starch). The same holds true for the duration of oxidation (15–90min). The apparent viscosity of starch before and after oxidation decreases as the rate of shear increases. Maize starch is more susceptible to oxidation than rice starch. When applied as sizing agents for cotton textiles oxidized starches derived from maize and rice starch display better performance than the unoxidized starch but with the superiority of the sizeability and desizeability of oxidized maize starch.
Molekulare Charakterisierung von Amylosen verschiedenen Ursprungs
Authors: Klingler Rudolf W. , Zimbalski Mario
Published: November 2006

Die Amylosen verschiedener Stärkearten wurden im Hinblick auf ihre Molekülgrößen und ‐verteilung gelchromatographisch unter Einsatz eines dualen Detektors (Differential Refrakto‐/Viskometer) nach unterschiedlichen Verfahren charakterisiert. Die Ergebnisse zeigen, daß die Isolierung von Amylose aus Stärke mittels Fallungsfraktionierungs‐ oder Extraktionsverfahren nicht quantitativ erfolgt. Die so gewonnenen Präparate enthielten Amylopektinreste und/oder waren Subfraktionen des Amyloseanteils der Stärke. Demnach repräsentieren die Präparate nicht das in der nativen Stärke vorliegende Molekülspektrum. Das einfachste und zugleich schonendste Verfahrensprinzip zur Charakterisierung der molekularen Gegebenheiten in nativen Stärken ist die Berechnung der Kenngrößen aus dem Elutionsprofil der Gesamtstärke. Die mittleren Molekülgrößen der Amylose der wichtigsten Stärkearten variieren zwischen ca. 200 und 900 kda, abhängig der Stärkeart, ‐varietät und Bestimmungsmethode.
SAXS Investigations of Structural Changes after Gamma Ray Irradiation of Potato Starch and Starch Suspensions
Authors: Ciesla Krystyna , Zoltowski Tadeusz , Mogilevski Leonid Yu.
Published: November 2006

The products obtained after gamma irradiation with doses 9.1, 18.2, 36.3, 54.5 kGy of native starch and water suspensions of starch were investigated using small‐angle X‐ray scattering (SAXS). Relations between changes in the scattering curves (diminution of the intensity of the reflection related to distance d & 100 A and elevation of scattering curves) connected with destruction of long‐range ordering in starch granules, and the conditions of the irradiation process were observed. Irradiation influences the long‐range ordering more intensively in cases of native starch as compared with water suspensions of starch irradiated.
Factors that Affect the Enzymatic Degradation of Natural Starch Granules ‐Effect of the Size of the Granules
Authors: Franco Celia M. L. , do Rio Preto São José , Ciacco César F.
Published: November 2006

In this study the relationship between the enzymatic susceptibility and the size of the corn and cassava starch granules was studied. The starch granules were separated by size and classified according to their average diameter in: a) larger than 16 urn: b) between 15 and 10 um and c) smaller than 10 um. The starch granules of various sizes were hydrolyzed by bacterial alpha‐amylase and fungal amyloglucosidase. The results showed a relationship between the enzymatic susceptibility and the size of the starch granules: smaller size of the starch granules resulted in a higher percentage of hydrolysis. A basic difference in the mode of action of enzymes on small and large granules was observed. Enzymatic attack on the large granules was characterized by considerable surface corrosion, mainly at the radial axis. For small granules, the enzymatic action occurred on the surface of the granules and was characterized by an erosion with solubilization of the granules. Chemical and physical analysis of the starches suggested that hydrolysis should occur mainly at the amorphous areas of the granules.
Relationship Between Gelatinizing Temperature and Enthalpy of Starch from Gramineous Crops by Differential Scanning Calorimetry
Authors: Fujita S. , Lida T. , Fujiyama G.
Published: November 2006

In this report endosperm starch granules from gramineous crops such as rice, barley, wheat, foxtail millet and proso millet were analyzed by Differential Scanning Calorimetry (DSC) and the relationship between gelatinized temperature and enthalpy were discussed. Peak temperatures (Tp) for gelatinization in these gramineous crops as a whole ranged from 57 to 80°C and enthalpy were distributed from 6.4 to 15.6 J/g. Crops having waxy phenotype, namely, rice, barley, foxtail millet and proso millet show a correlationship between Tp and enthalpy. A crop having no waxy phenotype such as wheat however shows no relationship between these parameters.
Synthesis and Characterization of Starch‐Glycidyl Methacrylate‐Acrylic Acid Cation Exchange Composites
Authors: Abo‐Shosha M. H. , Ibrahim N. A.
Published: November 2006

The synthesis of starch/glycidyl methacrylate/acrylic acid cation exchange composites was achieved by bulk polymerizing of acrylic acid (AA)/glycidyl methacrylate (GMA) mixtures in presence of starch using sodium peroxydisulphate/sodium sulphite initiating redox system. The effect of the concentration of each of sodium peroxydisulphate sodium sulphite, AA and GMA as well as polymerization temperature on the formation of the composites was investigated. Five kinds of composites of different carboxyl contents were prepared and characterized by investigating their potentiometric titrations, durabilities to use, as well as water swellabilities and solubilities.
Characteristics of Introduction of Fatty Acids into Gajutsu (Curcuma zedoaria Roscoe) and Teppǒ‐yuri (Lilium longiflorum Thunb.) Starches
Authors: Kitahara Kanefumi , Suganuma Toshihiko , Fujimoto Shigeo , Nagahama Tomonori
Published: November 2006

Starch granules, normally, contain naturally occurring lipids which are firmly embraced in starch granules and hardly extractable with Et2O. In this paper, the characteristics of introduction of free fatty acids (FFAs) into Gajutsu (Curcuma zedoaria), Teppǒ‐yuri (Lilium longiflorum) and potato starches, being very low in the above “embraced lipids” contents (9.2‐25.6 mg%), were investigated. It was found that the saturated FFAs were more abundantly introduced into them (41.2‐174.7 mg%) than the unsaturated ones (15.9‐46.5 mg%), and the respective starches differed from one another in capacity of introducing each FFA. There was also found some characteristic changes in pasting feature after introduction of FFAs depending upon the respective starches. Furthermore, their Nägeli‐amylodextrins were prepared as a model of their crystalline protion and were subjected to introduction of FFAs. On these results, a possible distributing diagram of the introduced FFAs in a granule of the respective starch was proposed.
The Effect of Water Content on the Compaction Behaviour of Potato Starch
Authors: Ollett Anne‐Louise , Kirby Andrew R. , Clark Sybil A. , Parker Roger , Smith Andrew C.
Published: November 2006

This study compares treatments of the compaction and stress transmission data obtained for potato starch at different water contents in the range 5‐25% (wet weight basis) compacted in a cylindrical geometry. An increase in water content leads to a greater density for a given pressure, approaching zero porosity at the higher water contents. The limiting gradient of the Heckel plot, which is the reciprocal of a generalised deformation stress, falls with increasing water content due to a plasticisation mechanism. Electron microscopy of granules taken from the compacts revelas greater plastic deformation at the higher water contents. The ratio of transmitted to applied stresses shows irregular variation with water content and degree of compaction. At the higher water contents (> 17%) the stress ratio is however relatively independent of compacted height as predicted by the classical semiparticulate analysis.
Effect of the Polymerization Degree, Moisture Content, and Temperature on Kinetics of Hydrolysis of Corn Starch by Alpha‐Amylase
Authors: Danilenko Anatolii N. , Bogomolov Andrei A. , Yuryev Vladimir P. , Dianova Violetta T. , Bogatyrev Andrei N.
Published: November 2006

Effect of the polymerization degree, moisture content, and temperature on kinetics of hydrolysis of corn starch by α‐Amylase was studied. The degree of hydrolysis of the corn starch by α‐amylase at low moisture content was shown to be strongly dependent on the initial starch polymerization degree and the thermodynamic activity of water in the system.
Internal Plasticization of Granular Rice Starch by Hydroxypropylation: Effects on Phase Transitions Associated with Gelatinization
Authors: Seow C. C. , Thevamalar K.
Published: November 2006

The effects of hydroxypropylation on phase transitions associated with gelatinization of granular rice starch were studied by differential scanning calorimetry. At a 1:1 starch/water ratio, a progressive shift of the biphasic gelatinization endotherms to lower temperatures as well as a broadening and shortening of the G endotherm with increasing molar substitution were observed, indicating increased internal plasticization and destabilization of the amorphous regions of the starch granules. The overall enthalpy of gelatinization was also reduced. Hydroxypropyl groups, which are attached to starch molecules primarily in the amorphous regions of the starch granules, behave as flexible side chains. The motion of these side chains creates a large amount of free volume, thereby lowering the glass transition and crystallite melting temperatures associated with starch gelatinization. The modified starch granules may thus be viewed as internally plasticized polymer resins which are more easily gelatinized than the unmodified starch.
Kinetic Studies During Enzyme Hydrolysis of Potato and Cassava Starches
Authors: Gorinstein Shela
Published: November 2006

The hydrolysis of raw potato and cassava starches by bacterial α‐amylase depends on the time of action, temperature and on the specific starch involved. The molecular weight of the trade α‐amylase (Termamyl 60L), determined by SDS‐PAGE, was found to be 55–65 kDa. The properties of α‐amylase such as kinetic parameters, inhibition, stability, and thermostability were studied. The constants Km and maximum reaction rate Vmax for α‐amylase were fitted to Michaelis‐Menten models with these two starches. Differences in response of potato and cassava starches to hydrolysis by Termamyl 60L can explain differences found in Km and Vmax values and inhibition properties.
Characterization of a Maltogenic Amylase of Thermononospora viridis and Application in Branched Cyclodextrin Production
Authors: Muramatsu Yukiko , Takahashi Kosei , Nakamura Nobuyuki
Published: November 2006

Some kinetic characteristics and actions on various cyclodextrins (CDs) of a maltogenic α‐amylase of T. viridis (TVA) were examined to apply in the branched CD production.

Michaelis constants (Km) for hydrolysis of α‐, β‐ and γ‐CDs by the enzyme were 6.5, 7.6 and 10.8 mM, and apparent molecular activities (kθ) for these saccharides were 11.0, 67.2 and 432.8 s−1, respectively. The (kθ) values for various branched CDs were remarkably smaller than those for unbranched CDs.

The TVA cleaved first the ring of maltosyl‐β‐CD, and the branched nonasaccharide formed was immediately degraded to give branched hexa‐ and penta‐saccharides with simultaneous formation of smaller unbranched saccharides. As a minor action, the enzyme released a glucose molecule from the side chain of maltosyl‐β‐CD to give glucosyl‐β‐CD which was readily degraded to smaller saccarides.

The enzyme had an ability to hydrolyze unbranched CDs preferentially in the presence of significant amounts of branched CDs. These characteristics of the enzyme are consistent with its potential industrial use in the branched CD production.
Starch Hydrolysate, an Optimal and Economical Source of Carbon for the Secretion of Citric Acid by Yarrowia lipolytica (DS‐1)
Authors: Shah Deepeak N. , Chattoo Bharat B. , Kothari Raman M. , Hegde Mahabaleshwar V.
Published: November 2006

Using Yarrowia lipolytica (DS‐1), secretion of citric acid is studied as a function of carbon sources such as glucose, fructose, hydrol, sucrose, cane sugar molasses, kerosene (all available commercially) and tapioca starch hydrolysate, invert sucrose and invert cane sugar molasses (all prepared in laboratory). On the basis of their acceptability by DS‐1 for citric and isocitric acid secretion, it is concluded that (a) sucrose and cane sugar molasses (with/without inversion) served as poor carbon sources, (b) fructose, hydrol, impure tapioca starch hydrolysate (96 DE w/w) and invert sucrose served as relatively better carbon sources and (c) purified tapioca starch hydrolysate (96 DE w/w) was the best carbon source to substitute glucose by giving comparable (75%) efficiency of conversion and economical advantage.
Composition and Physico‐chemical Properties of Starch from Cow Cockle (Saponaria vaccaria L.) Seeds
Authors: Biliaderis C. G. , Mazza G. , Przybylski R.
Published: November 2006

Starch isolated from two accessions of cow cockle (Saponaria vaccaria L.) seeds consisted of uniform size polygonal granules 0.3–1.5 μm in diameter, having 18% amylose content and a melting peak temperature 68°C. The intact granules gave the A‐type X‐ray diffraction pattern. The debranched starch exhibited the typical bimodal distribution of amylopectin chains (CL 45 and 12) on Biogel P‐10. Lipids associated with the cow cockle starch preparations, involving surface and internal lipids, included triglycerides (45%), free fatty acids (FFA, 39%), lysophospholipids (10%) and diglycerides (6%). The major fatty acids found in polar and FFA fraction were palmitic, oleic and linoleic acids. Cow cockle starch exhibited similar viscoamylograph viscosity, solubility and swelling profiles to those of rice starch. Concentrated starch gels also showed the typical viscoelastic behavior of non‐waxy cereal starches. In vitro digestibility studies of cow cockle granular starch with B. Subtilis indicated that this starch, compared to rice, is very susceptible to α‐amylolysis presumably because of its small granule size.
Physicochemical Properties of Quercus leucotrichophora (Oak) Starch
Authors: Soni Purshottam L. , Sharma Harshwardhan , Dun Dehran , Gharia Mahendrasinh M.
Published: November 2006

Starch from the seeds of Quercus leucotrichophora was isolated, purified and its physico‐chemical properties were determined. Scanning electron microscopy of the granules show that they are oval to eliptical in shape. Its has high contents of ash, lipids, proteins and lower content of amylose. Its gelatinization temperature is 80–85°C and displays high water binding capacity. It has low swelling power but high solubility. Amylograph study shows 425 B.U. paste viscosity and no thinning inspite of 3 h heating. On cooling starch retrogrades to paste viscosity of 1200 B.U.
Stabilization of Paste Viscosity of Cassava Starch by Heat Moisture Treatment
Authors: Abraham T. Emilia
Published: November 2006

Cassava starch has poor paste stability during prolonged cooking. The starch was modified by heat moisture treatment. A premoistured starch (18–24% moisture) was subjected to heat treatment for 3–16h to bring about paste stability. Different types of heat treatments like moist pressure heating, dry heating and microwave heating was tried. The optimum heat treatment to bring about the paste stability was found to be 18–21% premoistured starch, which was heated at 110°C per 16h. The modified starch granules were intact and had comparatively increased sedimentation volume, oil binding capacity, amylase susceptibility, and decreaced crystallinity, water binding capacity, solubility and paste translucency. The freeze ‐ thaw stability was excellent with modified cassava starch. “Pie filling and Halwa” (an Indian sweetmeat) made from modified cassava starch had good organoleptic properites.
Determination of Amylose by Differential Scanning Calorimetry
Authors: Sievert D. , Holm J.
Published: November 2006

A differential scanning calorimetry (DSC) method for the determination of amylose as its amylose‐L‐α‐lysophosphatidylcholine (LPC) complex is described. Potato amylose/amylopectin mixtures covering the range of 0–95% amylose were heated in the presence of LPC, cooled and then reheated to follow melting of the amylose‐LPC complexes formed during the cooling phase. A linear relationship (r = 0.98) was obtained between the amylose content of the mixtures and the enthalpies of the amylose‐lipid complexes. This linear calibration was used to predict the amylose content of various native starches, rice flours, wheat flour, durum wheat semolina, and lyophilized raw potato on the basis of the melting enthalpy of their amylose‐LPC complexes. Except for the potato samples, amylose contents determined by the DSC method were in good agreement with those obtained from a colorimetric assay.
Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles
Authors: Konik Christine M. , Miskelly Diane M. , Gras Peter W.
Published: November 2006

The starch swelling power tests have been reported to be a promising method for predicting the eating quality of Japanese white salted noodles. The relationships between starch swelling power and noodle eating quality were examined for a range of commercial Australian‐wheat cultivars from two growth seasons. Starch swelling power was found to be dependent on the cultivar, growth site and growth season of the wheat. Analyses of the first season's samples showed highly significant relationships between swelling power and most noodle quality parameters (r2 = 0.16–0.45, p<0.01). the inclusion of wheat protein and wheat softness (PSI) with starch swelling power in multiple regression equations provided improved relationships to most noodle quality parameters (r2 = 0.25–0.62, p<0.01). When tested on data from the second growth season, the predictions were useful, especially for the noodle parameters elasticity and eating quality.
Foam Fractionation of Proteins: Potential for Separations from Dilute Starch Suspensions
Authors: Prokop Aleš , Tanner Robert D.
Published: November 2006

Fundamentals of the separation of proteins from foam are reviewed. Thermodynamic, hydrodynamics and kinetic considerations of foam separation from protein mixtures are discussed as a guidance for operating and design parameters. They are useful for suggesting ways to apply this methodology to the starch industry. particularly in the area of protein (zein) removal from starch particles.
13C‐NMR Study of Interactions between Amylodextrin and Neutral Salts
Authors: Jane Jay‐Lin
Published: November 2006

13C‐Nuclear magnetic resonance (NMR) was used to study interaction between amylodextrin and alkali metal and alkaline‐earth metal salts in aqueous solutions. Ethyl, isopropyl and t‐butyl alcohols were used as model compounds. UC‐NMR spectra of the alcohols in potassium chloride solutions showed that carbon atoms carrying the hydroxyle groups(‐OH) were shifted up‐field, whereas those carbon atoms without the ‐OH groups were shifted down‐field. A secondary or a tertiary hydroxyl carbon was shifted to a greater extent compared with a primary hydroxyl carbon. Potassium thiocyanate was an exception. Instead of causing up‐field shifts on hydroxyl carbons in amylodextrin and in alcohols, potassium thiocyanate caused down‐field shifts of C‐1 and C‐4 of amylodextrin, a chemical shift pattern that resembled those of amylodextrin‐triiodide and other amylodextrin helical complexes.
Selection and Characterization of Endomycopsis fibuligera Strains for One‐step Fermentation of Starch to Ethanol
Authors: Reddy O. V. Sarathi , Basappa S. C.
Published: November 2006

In a step‐wise systematic selection, a strain of Endomycopsis fibuligera NRRL 76 was found to be better than the other strains tested in the production of α‐amylase and glucoamylase as well as ethanol directly from sugary and starchy substrates. Comparatively, the strain tolerated more ethanol. converted more starch to ethanol, produced less biomass and did not assimilate ethanol. There was an interrelationship between qualitative and quantitative production of amylases and ethanol production in batch fermentation with various strains. The constitutive nature of glucoamylase produced. Us lack of catabo‐lite repression and resistance to ethanol inhibition as well as the nature of starch hydrolytic products obtained, appeared to be important characteristic features in the strain for efficient conversion of starch directly to ethanol.

Among a wide range of starchy substrates used in ethanol production by the yeast strains, cassava starch and waxy rice were found to be more suitable.

When the strain NRRL 76 was grown optimally at pH 6.0 and 30C for 1 d under aeration followed by 3d without aeration, the maximum ethanol concentration was 92.0g/L and 73.5 g/L in media containing 300g/L and 200g/L of cassava starch respectively as compared to 73.5g/L and 77.3g/L of ethanol by another promising strain of Schwanniomyces castellii ATCC 26077, under similar set of conditions. This process of NRRL 76 was compared with other one step processes reported in literature and found to be better than the others. The strain also converted high concentrations of cassava starch (up to 400g/L) and also waxy rice (250g/L) to ethanol satisfactorily.
Preparation and Characterization of Some Cationic Starches
Authors: Khalil M. I. , Farag S. , Hashem A.
Published: November 2006

Three types of cationic starches were prepared via reacting starch with 3‐chloro‐2‐hydroxypropyl amine, 1,1,1,n‐Tris(3‐chloro‐2‐hydroxypropyl) amine and glycidyl trimethyl ammonium acetate in presence of sodium hydroxide. The different factors affecting these reactions were investigated. These factors include sodium hydroxide/amine, amine/starch molar ratios, liquor ratio, reaction duration and temperature. The amination extent and amination reaction efficiency percent were traced by estimating the nitrogen content of the aminated starch. Characterization of the prepared cationic starches such as solubility, moisture content, anion‐exchange capacity and metal ions sorption were studied.
Continuous Production of Hydroxypropyl Starch in a Static Mixer Reactor
Authors: Lammers Gerard , Stamhuis Eize J. , Beenackers Antonie A. C. M.
Published: November 2006

A novel type of reactor for the chemical derivatization of starch pastes is presented. The design is based on the application of static mixers. The reactor shows excellent plug flow behaviour with a Peclet number of about 100. The viscosity behaviour of concentrated starch pastes in the static mixer reactor can be described by:

ηapp = Ke[B mstarch +c/T‐DW+(n‐l)Inγ] where: K = 3.063.10−4 Pa‐s., B = 12.03, C = 4.134.103 1/K., D = 2.83.10−23 kg dry starch/kJ and n = 0.494. mstarch is the mass fraction dry starch in the paste.

The reactor was used for the production of hydroxypropyl starch with a molar substitution (MS) of up to 0.5. Propylene oxide conversions of 90% were reached within 9 min of reaction time which compares favourable with conventional production processes. The reactor was modelled as a non‐isotherm plug flow reactor. Experimental results on propylene oxide conversion and MS of the derived starch are in good agreement with model calculations.

Papp = Ke wobei: K = 3,063. 10‐−4 pa.s., B=12,03. C= 4,134, C=4,134, 1‐3I/K., D = 2.83.10−2kg trockene Stärke/kJ, und n = 0,494. mstarch ist die Massenfraktion trockener Stärke in dem Kleister.
Chemical Modification of Guaran Gum. Part 2: Cyanoethylation
Authors: Ragheb A. , Ei‐Thalouth I. Abd , Amer M. Abou , Nassar S. H. , Kamel M.
Published: November 2006

Guar gum was cyanoethylated under a variety of conditions. It is shown that the extent of reaction increases by increasing the acrylo‐concentration nitrile and decreases by increasing the reaction temperature. Cyanoethyl guaran pastes are characterized by non‐Newtonian pseudoplastic behaviour and may be described by the power low T = kDn in which the rheological parameters k and n depend mainly on the type of the derivatives. The apparent viscosity of these derivatives depends on its nitrogen content as well as the rate of shear.
Properties of Starches from Australian Wheats. Part 1: Separation of Starch and Gluten
Authors: Wootton Michael , Mahdar Dedi
Published: November 2006

Starch and gluten were isolated from flours milled from 21 Australian wheat varieties. Relative yields of starch and gluten varied in general accord with flour protein content. Recoveries of total solids (starch plus gluten) ranged from 67.6% to 85.1% amongst the varieties. Significant differences in proximate composition and amylose content were observed between the isolated starches. This was especially so for starch protein content which was significantly correlated with wheat hardness. Potential benefits exist for the starch/gluten industry in selecting wheats on the basis of minimal loss of total solids during the process, and for purity and amylose content of the isolated starch.
Hydrolysis of Tropical Tuber Starches by Bacterial and Pancreatic α‐Amylases
Authors: Valetudie Jean‐Claude , Colonna Paul , Bouchet Brigitte , Gallant Daniel J.
Published: November 2006

Action of porcine pancreatic and Bacillus subtilis α‐amylases on native tuber starches of yam (Dioscorea alata), sweet potato (Ipomea batatas) and tannia (Xanthosoma sagittifolium) was studied in comparison with the well known potato and cassava starches. Large differences in enzymes susceptibilities were observed when studied on 24h. Yam starch was 3.5% hydrolysed with 2,8 μkat amylase/g starch, three times less than potato and tannia starches while sweet potato starch was 53% hydrolysed, two times less than cassava starch. Except yam, level of hydrolysis was higher with porcine pancreatic amylase than with the Bacillus subtilis amylase while initial hydrolysis rate was lesser.

Microscopic observations and image analysis pointed out that the polyhedric shaped granules of tannia, sweet potato and cassava starches were much more damaged than the spherical ones. Pitting occured preferentially on the edges of the granules and the enzymes penetrated into the starch granule by pores and canals of corrosion. Conversely to other starches, hydrolysis of yam starches evidenced greater differences between action of Bacillus subtilis and pancreatic α‐amylases. The enzymes acted by pitting some parts of the granules surface, the number of pores and their size being related to enzyme source.
Development of Starch Based Plastics ‐ A Reexamination of Selected Polymer Systems in Historical Perspective
Authors: Shogren Randal L. , Fanta George F. , Doane William M.
Published: November 2006

Recent patents in the starch‐based plastics area have claimed melted or “destructurized” starch as a new type of material. The term “destructurized starch” has apparently been coined after the physically modified state of starch obtained by the disruption of the granular state, resulting in the loss of order and crystallinity. A brief literature review is presented which shows that, in the 1970's. starch containing low (10–30%) water contents was extruded at elevated temperatures to give a thermoplastic melt exhibiting no residual starch crystallinity. Differential scanning calorimetry studies of starch‐g‐polymethyl acrylate and blends of starch with poly (ethylene‐co‐acrylic acid) are also presented. These data indicate that these materials, prepared in the 1970's, also contain starch which was partially or completely destructurized. Thus, although ideas and uses for destructurized starch in plastic items have proliferated in recent years, completely melted or “destructurized” starch had been conceived and used much earlier.
Properties of Starches from Australian Wheats. Part 2: Some Physico‐chemical Properties
Authors: Wootton Michael , Mahdar Dedi
Published: November 2006

Various physico‐chemical properties of starches isolated from 21 Australian wheat varieties were assessed. Molecular weights varied between the starches and were lower in those from soft wheats. Proportions of small granules were significantly correlated with starch amylose and protein contents; those of large granules correlated negatively with fat content. Granule crystallinity was correlated with hardness of the parent wheats. Gelatinisation temperatures, measured by differential scanning calorimetry, varied between the starches within the range of 46–79°C. Enthalpies of gelatinisation, 4.6–13.3 J/g of dry starch, were correlated with both amylopectin content and wheat hardness. Minimum moisture for gelatinisation, 0.15–0.56 wa‐ter/g of dry starch, was significantly correlated with both amylose and fat contents of the starch.
Purification and Properties of Xylose Isomerase of Streptomyces coelicolor A3 (2)
Authors: Sailaja K. , Joseph Richard
Published: November 2006

The xylose isomerase of Streptomyces coelicolor A3 (2) was purified by conventional techniques to apparent homogeneity. The relative molecular mass of the sub‐unit of the enzyme was determined as 40kDa and the enzyme is composed of 4 such sub‐units. Significantly, the enzyme is optimally active at pH 7.0 and at 70°C, and requires only magnesium as cofactor. Presence of magnesium considerably minimizes inhibition of the enzyme by calcium. These considerations suggest that the present enzyme is more ideal for application in high fructose syrup process. The enzyme has Km = 0.041 M for xylose and 0.2 M for glucose with the corresponding Vmax values being 58.4 and 9.09 mol. min−1 mg−1. Among the various amino acid modifying reagents, acetic anhydride and ethyl dimethyl amino propyl carbodiimide showed the most pronounced effects of reduction and enhancement of catalysis respectively.
Purification and Characterization of a Pullulan‐Hydrolyzing Glucoamylase from Sclerotium rolfsii
Authors: Kelkar Hemant S. , Deshpande Mukund V.
Published: November 2006

The pullulan‐hydrolyzing enzyme from the culture filtrates of Sclerotium rolfsii grown on soluble starch as a carbon source has been purified by ultrafiltration (Amicon, PM‐10), ion‐exchange chromatography (DEAE‐Cellulose DE‐52) and gel filtration chromatography (Bio‐Gel P‐150). The enzyme moved as a single band in non‐denaturing polyacrylamide gel electrophoresis carried out at pH 2.9 and 7.5. The relative molecular mass of the enzyme was estimated to be 64.000 D by SDS‐PAGE and 66.070 D by gel filtration on Bio‐Gel P150. The enzyme hydrolyzed pullulan optimally at 50°C between pH 4.0–4.5, whereas, soluble starch was optimally hydrolyzed at a pH of between 4.0–4.5 and at 65°C. The Michaelis constant (Km) for pullulan was 5.13mg·ml−1 (Vmax 1.0U · mg−1) and for soluble starch, it was 0.6mg · ml−1 (Vmax 8.33 U · mg−1). The enzyme was observed to be a glycoprotein (12–13% carbohydrate by weight) and had a strong affinity for Concanavalin A. The enzyme hydrolyzed α‐D‐glucans in an exo‐manner, which resulted in the release of glucose as the sole product of hydrolysis. Acarbose, a maltotetraose analog, was found to be a potent inhibitor of both pullulan and starch hydrolysis (100% inhibition at 0.06 μM). The enzyme has been characterized as a glucoamylase (1,4‐α‐D‐glucan glucohydrolase, EC 3.2.1.3) showing a significant action on pullulan.
Studies on the Structure of Pea Starches. Part 3: Amylopectin of Smooth Pea Starch
Authors: Bertoft Eric , Qin Zhu , Manelius Robin
Published: November 2006

β‐Limit dextrins were isolated from smooth pea starch. It was shown by gel chromatography that the sample contained smaller limit dextrins with a degree of polymerization (D.P.) of 40–4000 in addition to high‐molecular‐weight material. The smooth pea starch and the β‐limit dextrins were hydrolysed by the α‐amylase of B. amyloliquefaciens and the molecular weight distribution of the reaction mixtures was analysed on Sepharose CL 6B. Initially the reaction was fast, but at later stages branched dextrins with 10–60 were only very slowly hydrolysed further. In addition, linear dextrins with d.p. 2–10 were formed continously. Based on the branched dextrins produced from the β‐limit dextrins a model of the structure of the amylopectin component in smooth pea starch is suggested, in which clusters of defined sizes are regularly interconnected.
Gelatinization and Melting of Starch and Tribochemistry in Extrusion
Authors: Wang Shaw S.
Published: November 2006

Cooking of starch is traditionally achieved by supplying sufficient thermal energy to it as in baking and broiling processes. Whereas in extrusion cooking, both thermal and shear energy are usually present in doing the job. The relative importance of each of the two energy sources are difficult to assess in the process. The interactions between water and the anhydroglucose unit of the starch are discussed. The kinetics of starch conversion to cooked starch at excess or limited water contents are reviewed. Calorie per calorie, shear energy is more efficient in cooking starch than thermal energy. And shear energy alone, without thermal energy input, can cause cooking of starch if the energy level is high enough. In order to capitalize on the effect of shear energy on starch cooking, running the extruder at low temperatures, say lower than 50°C is recommended.
Inorganic Impurities in Cationised Starch Granules
Authors: Backman Rainer , Bruun Henrik H.
Published: November 2006

When cationised starch containing inorganic water‐soluble salts is used in manufacture papermaking, salts that are not retained in the fibre web will accumulate in the white water of the paper machine. When the white water is recirculated, the inorganic salts are carried into the paper machine's process water. The presence of these salts in the process water constitutes a potential detrimental factor in paper‐making.

Point analysis of cross‐sections of granules of dry and wet‐cationised starch with a scanning electron microscope (SEM) and an energy‐dispersive X‐ray microanalyser (EDXA) revealed that the Cl content in dry‐cationised granules was lowest in the central part of the granule (0.8%), higher at the layer under the surface (1.3%) and highest in the surface of the granule (2.5%). The starch sample contained on average (chemical analysis) 1.21% Cl, 0.43% Si and 0.58% Ca. The Cl content in cross sections of starch granules cationised in a water slurry proved to be the same in both the centre and the surface of the granule (0.4%). Chemical analysis of the starch sample revealed no Si and Ca, but 0.2% S.
Dextrinization of Starch with Nitrogen Laser
Authors: Gholap A. V. , Marondeze L. M. , Tomasik P.
Published: November 2006

Cassava and maize starch were irradiated with an ultraviolet beam of light (337.8 nm) obtained from Blumlien flat plate transmission line transversely excited atmospheric pressure nitrogen gas laser. Irradiation was carried out on solid starch with and without addition of either zinc, magnesium or titanium oxide.
Studies on Rye Starch Properties and Modification. Part III: Viscograph Pasting Characteristics of Rye Starches
Authors: Schierbaum Friedrich , Kettlitz Bernd
Published: November 2006

Pasting characteristics of native as well as of physically and chemically modified rye starches have been characterized and compared with the other triticeae starches and starches from maize and potatoes. Normal and pressure viscograph techniques were applied. Additional, ridgelimetry investigation were performed with the gels formed from the viscographically prepared pastes.

Rye as well as wheat and triticale starches exhibit unique, typical gelatinization behaviour, late onset of consistency gain, low but highly stable cooking consistency, consistency gain of the two‐threefold on cooling. Gels are of statistically lower firmness as those of maize starch.

Higher degrees of consitency, good cooking stability and high consistency gain on cooling were achieved after treatment in the pressure viscograph (max. temp. 120°C). Physical treatment like annealing, heat‐moisture treatment, extraction by aqueous solvents, drying procedures result in different but in each case typical change of properties: shift of onset consistency gain, lower maximum consistency values, lower consistency gain on cooling. Gelfirmness will be enhanced in every case.

The pasting characteristics of heat‐moisture treated wheat starch differ from this by remarkably higher consistency values. Possible reasons for this are discussed. Succination (0.7‐2.1%) changes the pasting characteristics towards the potato starch type, lower onset temperatures of consistency gain, very high values in maximum consistency, diminished cooking stability. The gels formed are smooth and turbid. Acetylation (0.7‐2.3%) changes the pasting characteristics towards the maize starch type, maximum consistencies are lower compared with succinated triticeae starches. Ac contents of 0.7% inhibit the formation of rigid gels.
Aluminum and Arsenic(III) Starchates
Authors: Marusza K. , Tomasik P.
Published: November 2006

Reaction of oven‐dried potato starch with either aluminum or arsenic(III) chlorides results in the formation of aluminum and arsenic(III) starchates in which remain OAlCl2 and OAsCl2 as well as OAl(Cl)O and OAs(Cl)O moieties, respectively. The reactions are accompanied by dextrinization of starch leading to compounds slowly hydrolyzing in water.