bluuebunny/crossref_metadata_2025 huggingface dataset:
The Effect of Different Methods of Cationisation on the Starch Granule and Its Gelatinisation Product
Authors: Vihervaara T. , Bruun H. H. , Backman R. , Paakkanen M.
Published: November 2006

The effect on the form and structure of starch granules caused by cationisation using a solvent, by dry cationisation and by cationisation in a water slurry has been studied by means of scanning electron microscopy (SEM). By means of energy‐dispersive X‐ray analysis (EDXA) and electron spectroscopy (ESCA) analyses have been made of the chemical elements in the surface layer and inner part of the cationised granules and in gelatinised products prepared from the cationised granules.

Cationisation does not change the form of the granules. In granules cationised in a water slurry a slight swelling can be observed. Cationisation gives the starch granules a thin shell‐like outer surface. In the case of solvent‐cationised and especially of dry‐cationised granules there are abundant quantities of small particles in the surface of the granules. These are the remains of chemicals added during cationisation.

The ESCA analyses show that the amount of N in the surface layer of solvent‐cationised, dry cationised and water‐cationised granules studied is 3.1, 0.71 and 0.37% (w/w), respectively. In the gelatinised samples prepared from the cationised granules the amount of N in solvent‐ and water‐cationised granules is the same but in dry‐cationised granules it is only half as much, i.e. 0.35% (w/w).

The amount of Cl in the surface layer is for solvent‐, dry‐ and water‐cationised granules 88, 47 and 21% of the N content, respectively. The Cl content in the gelatinised products of solvent‐ and water‐cationised granules is approximately the same as before gelatinisation but in the dry‐cationised product it is 50% less.

Judging from the analyses it would seem that the cationic amino groups are evenly distributed throughout the granule in the case of solvent‐ and water‐cationised granules. In dry‐cationised granules, however, these groups are concentrated to starch molecules in the outer part of the granule.

The significance from the paper‐manufacturing viewpoint of even distribution of the cationic groups throughout the granule, of a low Cl content and of the existence of remains of chemicals in cationic starch is briefly addressed.
Catalytic Properties of a Glucoamylase‐Oxidized Dextrane T40 Conjugate
Authors: Miller E. , Sugier H.
Published: November 2006

The properties of a glucoamylase‐oxidized dextrane T40 conjugate such as kinetic parameters, stability, thermostability and depence of its activity on pH were studied and compared to those of native enzymes.
Scanning Electron Microscope Study on Gelatinization of Starch Granules in Excess Water
Authors: Jing‐ming Liu , Sen‐lin Zhao
Published: November 2006

Morphological changes of starch granules from potato and corn were studied by scanning electron microscopy after they were heated progressively to different temperatures in an excess of water. A honeycomb‐like structure was observed within the granules at the gelatinization temperature. It was believed that formation of this structure caused the irreversible, profound swelling and loss of the polarization crosses. Higher temperatures resulted in further swelling and melting which led to strong deformation of the granules, and ultimately the molten granules connected with each other to form a spongelike structure.
Retrogradation Kinetics of Eight Starches
Authors: Roulet Philippe , Macinnes William M. , Gumy Didier , Würsch Pierre
Published: November 2006

Retrogradation rate and extent were determined by differential scanning calorimetry and rheology measurements on 40% dry matter gels made from pea, modified waxy maize, rice, waxy rice, wheat, manioc, potato and microwaved irradiated potato starches. As a result, each starch retrogrades differently, depending also on the measurement technique. Nevertheless, potato and pea starches seem to be the most sensitive and the waxy and modified waxy types are the least sensitive to retrogradation.
An Enzymatic Assay Method for Bacterial Alpha‐amylase Using a Glucose Determination‐kit and Maltohexaose as the Substrate
Authors: Ohnishi Masatake , Iwata Ken , Hiromi Keitaro
Published: November 2006

Using maltohexaose G6 as a substrate, a convenient analytical method for amylase‐catalyzed hydrolytic reaction was developed by application of an enzymatic assay‐kit (glucose oxidase‐peroxidase) to measurement of glucose, produced on the reaction: G6→G5 + G. The initial velocity was confirmed to be proportional to the initial concentration of amylase, examined, ∼ 100 μm. The new method was found in a good correlation with the Nelson and Somogyi method. Rate assay was also examined: The initial velocity is proportional to the enzyme concentration, ∼ 30 μm. Hence, this enzymatic assay method is recognized to be convenient and useful for the measurement of α‐amylase.
Kinetics of Difructose Dianhydrides Formation under Fructose Crystallization Conditions
Authors: Chu Yi D. , Berglund Kris A.
Published: November 2006

Fructose undergoes dehydration reactions to form difructose dianhydrides during crystallization. Difructose dianhydrides can be incorporated into fructose crystals and inhibit the crystal growth. In this study, the kinetics of difructose dianhydrides formation under industrial crystallization conditions were investigated. Four difructose dianhydrides were detected by HPLC analysis. An empirical second‐order irreversible kinetic model was proposed for the reaction. The extent of reaction increased with increasing temperature and decreasing pH value of the solution. The amount of two of the difructose dianhydrides stopped increasing when the fructose concentration was about 70% or less. On the other hand, the formation of all dimers were retarded when the initial fructose concentration was higher than 80%.
Methods of Starch Analysis
Authors: Mitchell Gordon A.
Published: November 2006

The Ewers method, based on the partial acid hydrolysis of starch, followed by measurement of the optical rotation of the resulting solution, is an official E. C. method and used for determination of starch purity (regulation 2169/86). Short reviews of the evolution of this method, the method based on calcium chloride dissolution followed by optical rotation measurement, and enzymatic methods, have been made. Several of the key parameters of the acid hydrolysis method have been examined, namely solution clarity, clarifier level, degree of hydrolysis, and evolution of optical rotation with time. Results confirm that starches from different plant origins do not behave similarly during acid hydrolysis. The present factors for the respective starches may need some minor refinement. Application of both polarimetric methods and the AFNOR enzymatic method to four different starch types, give mostly acceptable results. For ease of use, the calcium chloride method has advantages over its acid hydrolysis counterpart.
Maltotetraose, A New Saccharide of Tertiary Property
Authors: Kimura T. , Nakakuki T.
Published: November 2006

Maltotetraose, a linear tetramer of α‐D‐glucose, has many potential uses in the food and pharmaceutical industries because of its unique characteristics. A consortium of Nihon Shokuhin Kako Co., Ltd., Kirin Brewery Co., Ltd., Chiyoda Corp. and Yokogawa Electric Corp. has developed a continuous maltotetraose production process which uses an immobilized enzyme bioreactor system. Because maltotetraose syrup is a brand‐new saccharide having low sweetness and resistance to retrogradation, it has begun to be used as a property enhancer for various foods, powdering materials, saccharide for dry milk, liquid diets for the sick and a body reinforcement agent for refreshing drinks. In addition to the properties of nutrition and taste, the tertiary property of organism control has been discovered; that is, feeding with a maltotetraose‐rich corn syrup inhibits the growth of intestinal putrefactive bacteria such as C. perfringens and Enterobacteriaceae.
Immobilised β‐Amylase in the Production of Maltose Syrups
Authors: Deleyn F. , Stouffs R.
Published: November 2006

In order to have a full continuous starch hydrolysates production process, the use of continuous conversions catalysed by immobilised enzymes is necessary. With respect to this, immobilisation of β‐amylase on anion exchange resins and continuous conversion of maltodextrins to maltose syrups is investigated in packed bed column reactors at lab‐scale. It is observed that the type of carrier and the source of the β‐amylase are important parameters for the required capacity of the continuous process. Results show that, from the investigated enzymes, the commercial Spezyme BBA 1500L® β‐amylase preparation immobilised on Duolite A568® as preferred carrier gives the best results in terms of initial performance and stability under realistic conversion conditions (50°C, pH 4.5, 50% d.s. substrate). On basis of the present results, the process is promising in terms of applicability at plant‐scale after optimisation.
Determination of Degree of Substitution of Extruded Benzylated Starch by H‐NMR and UV Spectrometry
Authors: Marsman J. H. , Pieters R. T. , Janssen L. P. B. M. , Beenackers A. A. C. M.
Published: November 2006

A quantitative method for the determination of the degree of substitution (DS) of extruded benzylated starch is developed (DS = 0.01 – 0.40). Sample pretreatment by freezing the product in liquid nitrogen and a methanol extraction of the reaction components (e. g. benzyl chloride, benzyl alcohol) is described. Aqueous formic acid solutions of the starch products were analyzed both with UV analysis (λ = 259 nm.) and with a NMR “coaxial tubing” analysis technique. Both techniques showed similar results with good correlation and a standard deviation < 0.01 DS.
Cyclodextrin from Cassava (Manihot esculenta Crantz) Starch Isolation and Characterization as Bromobenzene and Chloroform Chlathrates
Authors: Raja K. C. M. , Sreedharan V. P. , Prema P. , Ramakrishna S. V.
Published: November 2006

An attempt has been made to prepare β‐cyclodextrin (CD) from cassava starch. Freshly prepared samples of cassava starch from M‐4 variety was treated with Standard cyclodextrin glycosyltransferase and the product obtained was converted to bromobenzene and chloroform chlathrates. The product was identified by non‐chromatographic spectrophotometric assay and by thermal decomposition behaviour. The bromobenzene β‐CD clathrate showed a distinct pattern of thermal degradation compared to that of both pure β‐CD as well as β‐CD chloroform chlathrates. The yield of the product isolated is approximately 10% (w/w) based on starch.
GPC Profile Change of Potato Starch with Extrusion Processing
Authors: Yamada Tetsuya , Suzuki Keizi , Katuzaki Hirotaka , Hisamatsu Makoto , Komiya Takashi
Published: November 2006

Native potato starch (moisture content 15%) was treated by twin screw extruder under four operating conditions with varying barrel temperatures (110°C–230°C). These modified starch samples were compared to native and drum‐dried starch. Starch sample solution for gel chromatography was prepared by the three methods (acidic, alkaline, and neutral methods). They were subjected to gel chromatography on Toyopearl HW‐75, and some difference was found among the three gel chromatographic patterns obtained from the same starch solution. This discrepancy among GPC patterns suggests formation of some types of anhydro‐bonds between chains of amylopectin and or amylose in the extrusion process. Elevating barrel temperature increases degree of depolymerization. The size of fragments formed with the treatment is bigger than that of oligosaccharides but smaller than that of amylose.
Some Commercial Polymer Emulsions and Their Combination with Starch Dispersions for Stabilizing Soil Particles in Water
Authors: Weaver M. O.
Published: November 2006

Starch can be converted to starch‐g‐poly(methyl acrylate) (S‐g‐PMA) latexes in a number of weight proportions, (S to PMA), that will give excellent stabilization of soil particles to water. To extend the study of additives for use as soil stabilizers we treated test soil samples with five different commercial polymer emulsions: three of acrylic type and two of ethylenic (polyethylene) type. Two of the acrylic emulsions, Acrylic DLR and Rhoplex WL92, fully stabilize soil at a treatment level of 0.2 g polymer/100 g soil; this is twice the treatment level required by the S‐g‐PMA latexes for full stabilization (defined as 90% retention of treated soil after wet sieving). The third acrylic emulsion, Rhoplex AC388, did not function as well as DLR or WL92. The two polyethylene emulsions, Mycon HD and Sunkem 301, did not stabilize soil to water as well as DLR or WL92. We examined physical mixtures of Amioca (waxy cornstarch), regular cornstarch, or cationic cornstarch and synthetic polymer emulsions and found that 50% of the acrylic polymers can be replaced with Amioca, and at the 0.2 g/100 g soil treatment level show the same or increased soil retention after wet sieving compared to polymer emulsion alone.
Modification and Characterization of Leucaena glauca Seed Gum by Graft Copolymerization with Acrylonitrile
Authors: Patel M. V. , Raval D. K. , Patel R. G. , Patel V. S.
Published: November 2006

The suitable conditions for graft copolymerization of acrylonitrile on to Leucaena glauca seed gum in aqueous system were investigated using hydrogen peroxide as initiator. For the purpose, a series of reactions have been carried out at different reaction conditions which cover the range of hydrogen peroxide concentration (5–20 mmole/l), acrylonitrile concentration (0.05–0.25 mole/l), backbone concentration (0.00617–0.03086 mole AGU) and polymerization time (30–180 min). The grafting temperature was kept at 85°C for all reactions. The products have been characterized by various methods including viscometry, spectrophotometry and thermometry.
Protoplast Transformation of Alkalophilic Bacillus sp. by Plasmid DNA
Authors: Usami Ron , Kudo Toshiaki , Horikoshi Koki
Published: November 2006

A method for transformation of alkalophilic Bacillus sp. A‐59 (ATCC21591, alkaline amylase producing bacterium) with plasmid DNA was developed. Plasmid pHWl containing a chloramphenicol acetyltransferase gene was used as a vector, because chloramphenicol was the only antibiotic found to be stable at alkaline pH condition. Transformation was carried out by a protoplast method and addition of polyethylene glycol (PEG; final concentration 22.5%) was essential for transformation. Optimum pH values of the media and buffers were slightly higher than those used in transformation of Bacillus subtilis protoplasts. Through optimization of transformation conditions for alkalophilic Bacillus sp., the transformation efficiency was increased to approximately 106 transformants per μg plasmid DNA.
Characteristics and Novel Features of Thermostable α‐Amylase Produced by Bacillus licheniformis M27 under Solid State Fermentation
Authors: Ramesh M. V. , Lonsane B. K.
Published: November 2006

The purified α‐amylase from Bacillus licheniformis M27, produced under solid state fermentation technique, showed novel characteristics as compared to those reported by other workers for the purified α‐amylases from B. licheniformis obtained by submerged fermentation process. Some of the novel features of the characteristics of the enzyme from B. licheniformis M27 include two peaks for pH optima at 6.5–7.0 and 8.5–9.0, gradual loss of activity to about 86% between pH 7.0–7.5 followed by rise to full activity between 7.5–8.5, temperature optimum at 85–90°C at pH 7.0 and 9.0, sharp fall in stability at acidic pH values and the thermostability response which is more similar to the enzyme from other species of Bacillus. The moleculuar weight of the enzyme was found to be 19,500 ± 500 and 56,000 ± 2,000 when determined by gel filtration and SDS PAGE, respectively. The activation energy is 20.4 times lower than that reported for the enzyme from another strain of B. licheniformis. It also showed differences in the contents of amino acids such as serine, proline and methionine.
South American Grain Chenopods and Amaranths: A Comparative Morphology of Starch
Authors: Cortella Alicia R. , Pochettino María L.
Published: November 2006

South American cultivated species of Chenopodium and Amaranthus have been studied. Qualitative optical methods, scanning electron microscopy and quantitative analytical microscopy have been used. Statistical tests have been applied to the results. The comparative study of pseudocereals perisperm starch grain morphology provides important characters for their identification. As a result, starch would be an element of high value in the determination of material recovered from archaeological sites in different preservation conditions or used in food elaboration.
Some Grain Properties of IR36‐based Starch Mutants
Authors: Juliano B. O. , Perez C. M. , Kaushik R. , Khush G. S.
Published: November 2006

Some grain properties of 20 starch mutants that were transferred from mutants of Japanese rices to IR36 (by two backcrosses to IR36) were studied. All had higher apparent amylose content (AC) and gelatinization temperature (GT) than the parent mutants, except the dull mutants, and the 82GF sugary mutant which had no amylose. All had lighter and lower density brown rices than IR36. Sugary 82GF und EM5 had high free sugars, and sugary and EM20 shrunken‐1 had high fat content. Phytoglycogen content of brown rice was 34% for 82GF and 7% for EM5 sugary mutants. Amylose extender mutants had higher lysine in brown rice protein than IR36 parent. Alkali spreading value did not accurately estimate GT of these starch mutants. Milled rice of the two high amylose extender mutants 2064 and EM16 had lower Amylograph peak viscosity but higher cooked rice Instron hardness than IR36 milled rice.
Lipids and Rheological Properties of Starch Part I: The Effect of Fatty Acids, Monoglycerides and Monoglyceride Ethers on Pasting Temperature and Viscosity of Wheat Starch
Authors: Nierle W. , El Bayâ A. W.
Published: November 2006

By addition of saturated fatty acids (C14‐C18) in concentrations of 0.34 and 0.57% gelatinization temperature (GT) of wheat starch is reduced from 82.5°C to 81°C. Oleic acid (C18:1) increases GT. Palmitic and stearic acid (0.57%) cause a little increase of viscosity only, but during heating a slope of viscosity is observed. In contrast to saturated fatty acids monoglyderides increase GT with exception of glycerinmonooleate, which reduces GT. Glycerinmonomyristate and glycerinmonolinoleate increase the initial viscosity. Monoglyceride ethers, first time used for those studies, influence viscosity differently. Rac‐1‐O‐octadecylglycerol reduces GT from 82.5 to 81°C and the final viscosity is lowered remarkable but rac‐1‐O‐[(Z)‐9‐octadecenyl]glycerol causes an increase of GT from 82.5 to 85.5°C. Initial and end viscosity are raised also.
Some Properties and Degradability of Isolated Starch Granules
Authors: Cone John W. , Wolters Mechteldis G. E.
Published: November 2006

Starch granules of 11 starchy feedstuffs were isolated. An isolation procedure is presented. The procedure did not damage the starch granules, as could be proven by scanning electron microscopy. The starch granules were nearly completely defatted by the procedure and only about 0.5% of the original protein remained in the starch, except for rice starch. The content of apparent and real amylose was measured in the isolated starch granules. Degradability of raw materials and isolated starch granules was determined with α‐amylase and rumen fluid. Starch of tapioca and rice was relatively easy to degrade by α‐amylase and rumen fluid, while potato starch was relatively difficult to degrade by α‐amylase. Starches containing a low amount of amylose were found to degrade faster than starches containing a high amount of amylose.
Roboter‐Einsatz zur Prozeßkontrolle bei der Herstellung von Stärkehydrolysaten
Authors: Richter K.
Published: November 2006

Ständig steigende Anforderungen an die Qualität verschiedener Stärkehydrolysate machen in zunehmendem Maße eine verstärkte Prozesskontrolle über die Zuckerspektren erforderlich. In kontinuierlichen Prozessen hergestellte Hydrolysate werden zunehmend als Mischkomponenten zur Herstellung von Produkten mit definierter Zusammensetzung eingesetzt. Auch in diesen Fällen ist die Kenntnis über die Zusammensetzung eine unumgängliche Notwendigkeit zur Herstellung solcher Produkte. Dazu ist eine relativ hohe Datendichte erforderlich, die wirtschaftlich nur durch automatisierte Analysensysteme direkt in den entsprechenden Produktionsbereichen erstellt werden kann.

Über erste Erfahrungen beim Einsatz eines mit der Hochdruckflüssigkeitschromatographie (HPLC) kombinierten Robotersystems wird berichtet. Innerhalb dieses Systems übernimmt der Roboter die sequentielle Entnahme der Proben aus verschiedenen Produktionskanälen, sowie die vollständige Probenaufbereitung (Einwaage, Verdünnung, Mischen) und die Injektion in die HPLC. Die Steuerung der Injektionsfolge wird durch einen, mit dem Roboter kommunizierenden Rechner vorgenommen, der ebenfalls die Auswertung der Chromatogramme sowie das Erstellen der Analysenprotokolle übernimmt. Dieser Rechner übernimmt ebenfalls eine Berechnung der Dextroseäquivalente (DE) aus dem Zuckerspektrum und überprüft die Funktionsfähigkeit der HPLC‐Anlage auf Basis absoluter und relativer Retentionszeiten. Endproduktproben oder Proben höherer Priorität können von der Bedienungsmannschaft direkt an den Roboter übergeben werden. Ohne Unterbrechung des normalen Prozesskontroll‐ und Steuerungsprogrammes können diese vorrangig aufgearbeitet und analysiert werden. Ein solches System bietet den Vorteil, daß nur eine HPLC‐Anlage einschließlich der Auswertungseinheit zur Überwachung mehrerer Produktionskanäle eingesetzt werden muß. Dieses reduziert sowohl die Investitionskosten als auch den Bedienungs‐ und Wartungsaufwand in erheblichem Maße.
Selective Oxidation of D‐Glucose: Chiral Intermediates for Industrial Utilization
Authors: Röper Harald
Published: November 2006

D‐Glucose (“dextrose”) is a building unit of starch, cellulose, sucrose and lactose. For technical and economical reasons D‐glucose is produced on large industrial scale by enzymatic hydrolysis of starch. Main use is for nutrition, as feedstock for sorbitol and HFCS (high fructose corn syrup) and as carbon source for industrial fermentations. For broader industrial use of D‐glucose, problems of selectivity, pH‐ and temperature instability and insolubility in organic solvents have to be overcome. Selective chemical and biotechnical transformations, preferably in water, are necessary and favourable intrinsic properties like biodegradability, biocompatibility and chirality have to be exploited.

This paper will review/preview existing knowledge and experience on possibilities to oxidise selectivity the different hydroxyl functions at positions C1 to C6 of unprotected D‐glucopyranose in water as solvent, using biotechnical catalysts (microbial cells, enzymes) or heterogenous chemical catalysts.

Transformations to the following oxidised D‐glucose derivatives will be covered.

Glucosone (2‐keto‐D‐glucose), 6‐aldehydo‐D‐glucose, D‐gluconic‐acid, D‐glucuronic acid, 2‐keto‐L‐gulonic acid, D‐glucaric acid, 2‐keto‐D‐gluconic acid, 5‐keto‐D‐gluconic acid, 2,5‐diketo‐D‐gluconic acid, L‐ascorbic acid (Vitamin C) and koji acid.

Some of these products are already produced on industrial scale, others show interesting potential to be used as intermediates for different industries and applications areas.
Action of Cyclodextrins on Germinating Seeds and on Micropropagated Plants
Authors: Salminen Lasse , Uosukainen Marjatta , Mattsson Pekka , Korpela Timo
Published: November 2006

Effects of cyclodextrins on germinating barley seeds and on the growth of micropropagated strawberry plants were investigated. Treatment of barley seeds with α‐ or β‐cyclodextrins resulted in a similar delay of germination as reported earlier [1]. The delay of germination occurred with agarose‐immobilized as well as with free cyclodextrins. Since penetration of immobilized cyclodextrins into the seeds is limited, it was concluded that the delay resulted from complexation of growth factors. Soluble cyclodextrins caused a growth retardation with micropropagated strawberry plants and certain morphological changes resembling the ones observed when the action of auxins is enhanced in the respect to cytokinins.
Molecular Weights, Lengths, and Distribution of Side‐chains in α‐D‐Polyglucanes
Authors: Thorn Werner , Mohazzeb Sharbanou
Published: November 2006

Freshly prepared starch (from potatoes P, from maize M) was separated quantitavely into amyloses and amylopectins under mild conditions. Furthermore, glycogen (G) was extracted from livers of rabbits under observation of physiological provisoes (feeding, rapid removal of the organ under anaesthetic and freezing‐stop). The molecular weights, determined by analytical ultracentrifuge.

The side‐chain parts of the amylopectins and of the liver glycogen which were checked by partial enzymatic break‐down into β‐dextrin by β‐amylase (EC 3.2.1.2) and into the basic structure by pullulanase (EC 3.2.1.41) is 64% for P, 62.7% for M, and 65.4% for G. The lengths of the side‐chains, expressed in glucoside residues, are calculated at 12.0 for P and M, and 8.0 for G; the intervals between the side‐chains are 7.0 for P and M, and 4.0 for G. Sources of error with respect to the lengths of and to the intervals between the side‐chains are, firstly, free‐ending, undecomposed side‐chains inside the big molecules which cannot be reached by the two enzymes because fo steric obstruction, and, secondly, the degree of ramification of the basic structures and, consequently, the number of α‐1,4 and α‐1,6‐bound glucoside residues which cannot be split off by pullulanase.
Action of Amylolytic and Pullulytic Enzymes from Various Anaerobic Thermophiles on Linear and Branched Glucose Polymers
Authors: Koch Rainhard
Published: November 2006

A detailed study has been conducted on the action of starch hydrolyzing enzymes from thermophilic anaerobic bacteria belonging to the genera Clostridium, Thermoanaerobacter and Thermobacteroides. The appearance of multiple bands on polyacrylamide gels with amylolytic as well as pullulytic activities was shown to be a general feature of bacteria investigated. Analysis of the hydrolysis products of each protein band clearly demonstrated the capability of these organisms to hydrolyze α‐1,4‐glycosidic bonds in linear oligosaccharides and α‐1,6‐glycosidic linkages in pullulan. Furthermore, the enzyme system of thermophilic bacteria investigated was also capable of attacking the α‐1,6‐linkages in branched oligosaccharides. Due to the action of these thermoactive enzymes with multiple specificity an almost complete hydrolysis of raw starch and maltodextrin could be achieved under the same conditions and in one step.
Purification and Characterization of α‐Amylases of an Alkalopsychrotrophic Micrococcus sp
Authors: Kimura Takuhei , Horikoshi Koki
Published: November 2006

Two amylases of an alkalopsychrotrophic Micrococcus were purified by chromatographies of DEAE‐Toyopearl, Butyl‐Toyopearl and Shodex WS‐2003. Molecular weights and pI values of the purified enzymes, I and II, were 185000 and 125000 by SDS‐PAGE and 4.8 and 4.3 by isoelectric focusing, respectively. Enzyme I had not only amylase but also pullulanase activity. In the presence of Ca2+ ions, other properties of both enzymes were very similar: optimum temperature 55–60°C, optimum pH 7.5–8.0 km value for maltopentaose 0.09 mM. Both amylases were completely inactivated after incubation with EDTA at 30°C and thereafter, could be reactivated by an addition of CaCl2. In the absence of Ca2+ ions, amylase I became thermoresistant, while the thermostability of amylase II decreased. Neither amylase activity of enzyme I nor enzyme II was inhibited by pullulan.
Chemical Characterization of Bromine Oxidized Potato Starch
Authors: Torneport Liz J. , Salomonsson B. Ann Christine , Theander Olof
Published: November 2006

Potato starch was oxidized with a neutral aqueous bromine solution at seven different levels of molar ratios of bromine/starch (1/40–5/1). The molecular weight distribution of the products obtained was analysed by gel permeation chromatography on two different agarose gels, Sepharose CL‐2B and Superose 6. A gradually increased fragmentation of the molecules with increased oxidation level was noticed. Some of the modified samples were debranched and the products obtained were analysed by gel permeation chromatography. For comparison amylose and waxy maize starch were also treated at the 1/20 and 1/5 molar ratios. The results indicate that the amylose is more easily degraded to small fragments than amylopectin during the oxidation process. An enzymatic starch analysis method was applied on the oxidized samples. This method was found suitable for estimating the total content of introduced keto and carboxylic groups into the modified product.
Kinetics of the Diffusion and Chemical Reaction of Ethylene Oxide in Starch Granules in a Gas Solid System
Authors: van Warners A. , Lammers G. , Stamhuis E. J. , Beenackers A. A. C. M.
Published: November 2006

The hydroxyethylation of potato starch was studied in a gas‐solid system. The rate of diffusion of ethylene oxide into the granules, the solubility of ethylene oxide in native starch and the rate of reaction between gaseous ethylene oxide and alkaline starch powder were measured. The partial pressure of ethylene oxide was kept at a constant value close to atmospheric pressure, the temperature was varied between 303 and 323 K.

The ratio of the ethylene oxide concentrations in the starch granules and in the gas phase. mEO, is almost independent of the water content of the granules. The dependence of EO on temperature can be described with the Van 't Hoff equation: mEO = 5.93 · 10−5 exp (33390/RT). The rate of diffusion of ethylene oxide in the granules with a narrow size distribution does not follow Fick's law but it can be described with relaxation controlled diffusion (Case II diffusion). The parameter u of this model, the front velocity, appears to depend on the persentage moisture W, present in the granules.
Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Maltose Syrups
Authors: Nebesny E.
Published: November 2006

Investigations of the potato starch hydrolysis during bacterial α‐amylase liquefaction and saccharification with barley β‐amylase itself and with cooperation with pullulanase were carried out. In adequate conditions at different enzyme dosages hydrolyzates of the maltose content of 60 to about 85% in DS with significantly (6–10 times) lower maltotriose and minimal glucose content could be obtained. Investigations comprised both carbohydrate contents in hydrolyzates changing with hydrolyze course and dextrine molecular structure in hydrolyzates. It was found out that decreasing dextrine molecular weight and the number of branchings was accompanied by characteristic changes of the viscosity of hydrolyzate solutions.
Complexation of Metal Ions by Cyclodextrins
Authors: Szejtli József
Published: November 2006

Organic ligand containing coordination metal ion complexes and the organometallic compounds in which the metal atoms are covalently bound can form regular inclusion complexes with cyclodextrins. Organic ligands for complexation of the metal ions may be also appropriate substituent groups of a chemically modified cyclodextrin. With non‐derivatised cyclodextrins only so‐called Outer Sphere Hydroxo‐complexes are formed. Metallocenes, arenes, rotaxanes, rhodium‐ and platinum‐complexes are the typical metal ion or atom containing guest molecules. These complexes can be utilised as catalysts, enzyme models, siderophores, colour and fluorescence enhancing reagents, drugs, etc.
Effect of Pullulanase and α‐Amylase on Hydrolysis of Waxy Corn Starch
Authors: Sreenath Hassan K. , Bemiller James
Published: November 2006

Using commercial pullulanase, α‐amylase and their mixture, partial hydrolysis of waxy corn starch was characterised for optimising production of maltodextrins free of D‐glucose. Compared to pullulanase or α‐amylase alone, the mixture of these two (simultaneous or successive addition) on the substrate enhanced the efficiency of maltodextrin turnover with low or traces of D‐glucose production in a short time. D‐glucose was removed from dextrins by membrane filtration and the yield of dextrin above DP6 was 60–65%.
Ein Beitrag zur Biosynthese amylosereicher Erbsenstärken
Authors: Haase Norbert U. , Kempf Wolfgang
Published: November 2006

Die Biosynthese der Stärke ist ein komplexer Vorgang, dessen Einzelheiten bislang nicht vollständig erarbeitet worden sind. Erbsen nehmen als Stärkerohstoff eine Sonderstellung ein, da hier Formen mit unterschiedlichen Amylosegehalten vorliegen. In dieser Arbeit wurden von Pal‐ und Markerbsen, deren Stärke 40% bzw. mehr als 60% Amylose enthielt, wahrend der Abreife Proben genommen. Neben einer quantitativen Erfassung der Stärke und Amylose wurde auch die Zuverlässigkeit der Amylosebestimmung geprüft. Darüber hinaus wurden qualitative Analysen der Stärke mittels Gelfiltration vorgenommen. Beide untersuchte Erbsenformen wiesen eine erhöhte Amylosesynthese zum Ende des Pflanzenwuchses auf, wahrend die Amylopektinsynthese zu Beginn der Kornfüllungsphase dominierte. Die amylosereiche Erbsenform zeigte eine nur geringe AP‐Synthese wahrend der Abreife, so daß trotz absolut gleichwertiger Amylosebildung bei Pal‐ und Markerbse der Amylosegehalt der Markerbse deutlich höher war.
Detection of Starch Transformation Under γ‐Irradiation by Small‐angle X‐Ray Scattering
Authors: Ciesla Krystyna , Zoltowski Tadeusz , Mogilevsky Leonid Yu.
Published: November 2006

The small angle X‐ray scattering (SAXS) was used to examine structural changes of starches after γ‐irradiation with 10, 20, 30 kGy doses. The diminution of intensity of small‐angle reflexion relating to 100 A spacing indicates destruction of long‐range ordering in granules after γ‐irradiation. It was observed as well in the case of irradiation of dry pure starches as a starch contained in potatoes. The method suggests possibility of quick identification of irradiated foodstuffs.
Studies on Cross‐linked A. paniculatas (Rajgeera) Starch
Authors: Singhal Rekha S. , Kulkarni Pushpa R.
Published: November 2006

Earlier studies from our laboratories on waxy A. paniculatas starch have shown it to be sensitive to mechanical shear and acidity. Cross‐linking of this starch with phosphorus oxychloride at room temperature for ten min using 5 ml POCI3 per 100 g starch improved the stability under canning conditions, low pH and also mechanical shear. Its paste clarity also improved distinctly. However, it had very poor freeze‐thaw stability indicating it to be unsuitable for frozen foods. Evaluation of this starch in canned tomato soup showed it to be a useful thickener for foods processed under retort conditions.
DSC Investigations on Vital Gluten
Authors: Kersting H. J. , Kempf W.
Published: November 2006

The method of Differential Scanning Calorimetry (DSC) was used to study the thermal behavior of wheat gluten in the temperature range from 30–200 C. The relation between the amount of gluten and the heating rate on the thermal transition effects was the purpose of the present study. Therefore, the amount of gluten and also the heating rate were systematically changed to get informations about the scanning parameters and the corresponding signals.
Starch Functionality in Cookie Systems
Authors: Kulp K. , Olewnik M. , Lorenz K. , Collins Fort
Published: November 2006

To study the function of starch in cookie baking, starch was isolated from a cookie flour and from cookies baked with the flour. Viscograms of starches indicated no detectable changes caused by cookie processing. Swelling power, solubility, gelatinization temperature range and enzyme susceptibility were unchanged by cookie preparation. X‐ray diffraction patterns of starch isolated from cookies showed a strong “A” pattern. The starch was not affected by the baking process. Differential scanning calorimetry showed no apparent differences in phase transition peaks. Starch‐gluten breads produced were of similar volume and quality characteristics. It was concluded that a) starch granules remain in their native condition during cookie baking, b) starch does not form a continuous structure in cookies and c) retrogradation cannot occur during cookie storage.
Physicochemical and Functional Properties of Low DS Cassava Starch Acetates and Citrates
Authors: Agboola S. O. , Akingbala J. O. , Oguntimein G. B.
Published: November 2006

Physicochemical and functional properties of low degree of substitution (DS) cassava starch citrates and acetates were compared with properties of native cassava starch. Substituted starches have lower ash content and pH, but the solubility in water at room temperature was not significantly different from that of the native starch. Swelling power of the substituted starches was dependent on the extent of substitution. Apparent viscosities were generally lower in starch acetates and citrates than the native starch. The substituted starches had better cooking properties in terms of lower setback viscosity, reduced gelatinization time and better stability at low pHs. Substituted starches also have better colour, improved freeze‐thaw stability and better storage characteristics at room temperature compared to native starch.
Highly Phosphorylated Starch
Authors: Marusza Krzysztof , Tomasik Piotr
Published: November 2006

Heating of potato starch with P2O5 in either benzene or pyridine provides the formation of starch phosphates of high degree of substitution. In the most phosphorylated samples each glucose unit carries one moiety of phosphoric acid. The esterification is cross‐linking in its character. Their preparations readily hydrolyse when exposed to the atmospheric moisture. Gels of phosphorylated starch have lower viscosity than gels of unprocessed, untreated starch. Both applied solvents act not as the reaction medium but they also deteriorate the starch matrix.
Determination of the Carbonyl Groups in Oxidized Starches by Sodium Borohydride
Authors: Tihlárik K. , Pašteka M.
Published: November 2006

A method of carbonyl groups determination in starches oxidized with nitrogen tetroxide or sodium has been modified. The carbonyl groups undergo the reduction with sodium meta periodate borohydride, added in known excess in alkaline medium. The unconsumed amount of hydride is then oxidized with sodium periodate in alkaline medium and unconsumed iodate determined iodometrically. A blank test is unavoidable. Standard deviation 0.106% and variation coefficient 6,960% were found from 10 determinations of carbonyl groups in a sample of starch treated with nitrogen tetroxide to low degree of oxidation. Similarly, standard deviation 0,802% and variation coefficient 3,290% of dialdehyde starch, oxidized to high degree of oxidation by sodium metaperiodate, were found.
Examination of Starch‐Water and Cellulose‐Water Interactions With Near Infrared (NIR) Diffuse Reflectance Spectrospocy
Authors: Delwiche Stephen R. , Pitt Ronald E. , Norris Karl H.
Published: November 2006

Starch‐water and cellulose‐water interactions were examined with NIR diffuse reflectance spectroscopy. Samples of native potato, wheat, and corn starches and microcrystalline cellulose (MCC) were equilibrated to water activities (aw) ranging from 0.11 to 0.94 aw. A modified B.E.T. model was applied to the water vapor sorption isotherm (T=25°C) data. NIR spectra (1000 to 2640 nm) revealed no abrupt changes in molecular structure. However, as has been suggested in the literature, there appear to be two species of non‐freezable water whose relative quantities change as aw varies. It is hypothesized that the first species represents water within the monolayer, and the second species represents multilayer water. NIR spectra of starch suggests that some multilayer water is present before the monolayer is completed. Spectra of MCC corroborate the existence of two species of higly associated water. The isotherm model was highly successful in describing sorption behavior over the aw range examined.
Modifications of Tapioca Starch Properties by Polyethylene Glycol (4000) and Polyethylene Glycol (4000) Stearate Additives
Authors: Kumar Velayudhan Nair G. , Bhandari Milind V. , Bhat Ayodhya N.
Published: November 2006

Changes in crystallinity, iodine binding capacity and infrared spectral characteristics of tapioca starch on incorporation of polyethylene glycol (4000) and polyethylene glycol (4000) distearate additives into gelatinised starch have been investigated. A plausible explanation for the appearance of crystallinity for gelatinised starch on incorporation of the additives is given. The additives were also shown to influence the gelatinisation temperature of native tapioca starch. The DSC studies indicating this effect are discussed in detail.
Poly(Acrylic Acid) Starch Composite as a Substitute for Sodium Alginate in Printing Cotton Fabrics with Reactive Dyes
Authors: Hebeish A. , El‐Zairy M. R. , El‐Rafie M. H. , Higazy A. , El‐Sisy F.
Published: November 2006

Poly(acrylic acid)‐starch composites were prepared by polymerizing acrylic acid with maize starch using KMnO4/citric acid as redox initiator system. These composites were used as pastes for printing cotton fabrics with reactive dyes. Results indicate that these composites are of great potential value as thickeners for printing according to the flat screen technique using steam as well as thermal means for dye fixation on the cotton fabric. The colour strength as well as overall fastness properties are comparable, if not superior, to those fabric samples printed using sodium alginate as a thickener.
Alternate Economical Starchy Substrates for the Production of 70% Sorbitol
Authors: Upadhyay Chandrakant M. , Nehete Pramod N. , Shah Deepak N. , Shah Nilesh K. , Shankar Ankleshwar, V. , Kothari Raman M.
Published: November 2006

In view of the soaring prices of corn and tapioca starch, use of their hydrolysate in the production of 70% sorbitol became less remunerative. Therefore, an economical alternative is explored by using hydrolysates of cereal flours, namely, rice (Oryzae sativa), wheat (Triticum aestivum), jowar (Sorghum vulagare) and bajra (Pennisetum typhoideum). A protocol is devised to a) prepare their high DE hydrolysates, b) purify it after saccharification, c) monitor the chemical characteristics of concentrated hydrolysate, as fedstock for Raney nickel catalyzed pressure hydrogenation and d) finally prepare 70% sorbitol. Merits and demerits of hydrolysates of these cereal flours are discussed in terms of operational limitations and percentage recovery, the governing factors for their industrial acceptability. Rice flour hydrolysate appears to be an alternative substrate, operationally and economically.
Distribution and Composition of the Lipids in Starch Fractions from Wheat Flour
Authors: Whattam J. , Cornell H. J.
Published: November 2006

The fine granule starch fraction of a commercially milled, bleached, wheat flour was richer in nitrogen, extractable lipid, and polar lipids (glycolipids and phospholipids) compared with the coarse granule starch, which was richer in triglycerides and its hydrolysis products. The intermediate size starch fraction fell between fine and coarse starch in the level of these components while the “pentosan” fraction was very high in lipid and nitrogen, although it was of similar phosphorus content to the starch fractions.

The total fatty acid content of the fine starch was over 50% higher than that of the coarse starch and both results were higher than the extractable lipid contents of the respective fractions. The results are explained in terms of higher protein and phospholipid content of the fine starch, which may be related to its higher specific surface area.
Properties of Rice Starch from Paddy Stored in Cold and at Room Temperature
Authors: Kumar K. Rajendra , Ali S. Zakiuddin
Published: November 2006

Brabender viscograms of rice flour from aged paddy (stored at room temperature, RT 20°‐33°C for 15 months) of two high amylose finegrain cultivars showed higher paste viscosities than that from the paddy stored at 4°‐6°C (cold) for the same period. The differences were almost eliminated in case of isolated starches. The total amylose content was same for the starches from both aged (RT stored and cold stored) paddy. However, the hot water soluble amylose content was less in starches from „aged”︁ paddy. The number average molecular weight (Mn) as well as the swelling power and solubility of the starches from RT stored (aged) paddy were also less indicating that the aging of rice could partly be associated with the changes in the physicochemical properties of its starch.
Eigenschaften der Stärke aus den gammabestrahlten und bei verschiedenen Temperaturen gelagerten Kartoffelknollen
Authors: Golachowski A.
Published: November 2006

Ein Teil der Knollen wurde mit Gammastrahlen (150 Gy) bestrahlt und ein anderer Teil nicht. Alle Knollen wurden 6 Monate bei +4°C, +7°C und +13°C gelagert. Die Eigenschaften der aus den bestrahlten und gelagerten Knollen gewonnenen Stärke unterscheiden sich nicht nur in den Eigenschaften der aus ungelagerten Knollen gewonnenen Stärke, sondern auch in der aus unbestrahlten Knollen gewonnenen Stärke. Die Größe und Richtung der Veränderungen der Stärkeeigenschaften waren von der Lagerungstemperatur abhängig.
Optimization of the Desizability of Water‐Soluble Sizes. Part VI: Washing‐out Trials on CMS‐Size
Authors: Ibrahim N. A.
Published: November 2006

The present work aims to investigate the efficacy of incorporting certain additives, i.e. NaOH (2 g/l), and/or nonionic surfactant (1 g/l), in the washing bath with a view towards establishing the most appropriate conditions for washing‐out CMS‐size using the long‐liquor desizing treatment. Various washing parameters were studied, and optimum conditions for each treatment process were determined. Analysis of the desized warps for percent size removel has revealed that, for a given set of washing conditions, the rate of dissolution of CMS‐size can be increased and accelerated still further by raising the desizing temperature, by prolonging the desizing time, by minimizing the material‐to‐liquor ratio as well as by avoiding the over‐drying of the CMS‐sized warps. The results further suggest that the higher percentage of removed CMS‐sized observed with mild alkali treatment for 10 min compared with other treatments reflects differences in ability to adsorb on, swell of, diffuse in, and interact with the CMS‐size as well as the sized warps.
Oxidation of D‐Glucose with Oxygen in Alkaline Methanol‐Water Mixtures: A Convenient Method of Producing Crystalline Sodium D‐Arabinonate
Authors: Vuorinen Tapani , Hyppäunen Tapani , Sjöströum Eero
Published: November 2006

D‐Glucose was treated with oxygen in aqueous methanol solution of sodium hydroxide. The oxidation product, sodium D‐arabinonate, crystallized during the treatment and was isolated by centrifugation. The yield of sodium D‐arabinonate was 84% of theoretical of which 88% was obtained as a crystalline product corresponding to a purity of 95%. A process was considered in which the solvent methanol is circulated and the by‐product formic acid is recovered.