bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of Some Anionic Starches on the Stability of Soil Particles in Water
Authors: Weaver M. O. , Otey F. H. , Doane W. M.
Published: November 2006

Three types of polyanionic starch derivatives were prepared : carboxymethyl starch, starch‐g‐poly(acrylic acid) and hydrolyzed starch‐g‐polyacrylonitrile. Each derivative was prepared at five levels of anion content, and the milliequivalent of carboxyl per gram of polymer (meqCOOH/g) was determined. Soil particles were treated with three concentrations of dispersions of each polymer, and stabilization activity was measured by wet sieving. For the specific soil sample used, the polymer with 2.8–2.9 meqCOOH in each class of derivative gave the greatest stabilization at reasonable dosage. On a weight basis, the anionic starches did not stabilize as well as their wholly synthetic counterparts; but on a weight of synthetic moiety and meqCOOH per 100g soil basis, the grafted starches outperformed poly(acrylic acid) and rivaled the performance of hydrolyzed polyacrylonitrile.
Immobilization of Glucoamylase on Silanized Aluminium Oxide
Authors: Krakowiak W. , Sugier H.
Published: November 2006

The possibility of immobilization of glucoamylase (GA) on silanized Al2O3 was examined using adsorption and covalent bonding via glutaric aldehyde. Both methods yield active unsoluble enzymes, which however gradually lose their catalitic activity in cyclic operation. Various agents aiming to improve the stability of immobilized GA were tested. It has beer found that the enzyme bound covalently to the carrier retains its activity to the higher degree while kept in the substrate solution.
Contributions of Starch‐Granule Bound α‐Amylase to Q‐Enzyme from Cotton Leaves
Authors: Chang C. W.
Published: November 2006

Starch granules with tightly bound α‐amylase and a branching enzyme (Q‐enzyme) were isolated from cotton leaves. The activity of α‐amylase was regulated by various concentrations of EDTA and exogenous α‐amylase. Starch granules were incubated for a simultaneous interaction between α‐amylase with its products and a branching enzyme. The increase in bound α‐amylase activity caused an increase in amounts of maltodextrin products, the molecular weights of which ranged from 1,500 to 20,000 daltons. The amounts of branched glucans synthesized by Q‐enzyme also changed in direct proportion to the amounts of maltodextrins and the levels of bound endogenous α‐amylase activity. The absorption spectrum of natural cotton leaf amylopectin was similar to those of the synthesized glucans. Their molecular weights, however, were smaller than those of the natural products in the absence of chain lengthening donor substrate.
Biogas from Effluents of Starch Industries by Anaerobic Treatment
Authors: Zeevalkink J. A. , Maaskant W.
Published: November 2006

This paper deals with the successfull application of anaerobic waste water treatment by the recently developed UASB‐(or Upflow‐) process in a maize starch factory.
Enzymatische Behandlung von Abwassern der Weizenstarkeindustrie
Authors: Wieg A. J.
Published: November 2006

In dem vorliegenden Beitrag wird ein neues Verfahren für die Behandlung von Abwässern aus Weizenstärkefabriken vorgestellt. Das Prinzip dieses Verfahrens beruht auf einer Eindampfung der Abwässer bei gleichzeitiger enzymatischer Behandlung, die ihrerseits das Eindampfen erst ermöglicht. Nach einer Wärmebehandlung werden zunächst die Feststoffe ausgeschieden, bevor die enzymatische Behandlung mit Amylase, Cellulase, Hemicellulase, β‐Glucanase und Pentosanase erfolgt. Nach diesem neuen Verfahren wird ein BSB‐armes Wasser erhalten, das entweder abgeleitet oder rezirkuliert wird. Gleichzeitig können hochwertige Nebenprodukte gewonnen werden.
Darstellung und gezielte Polykondensation von Anhydroalditol‐Bausteinen aus Stärke
Authors: Thiem J. , Lüders H.
Published: November 2006

Mit regioselektiv acylierten Derivaten des 1,4: 3, 6‐Dianhydro‐D‐sorbits (DAS) wurden unterschiedliche oligomere Terephthalsäureester synthetisiert und nachfolgend analytisch beschrieben. Durch Schmelzkondensation von Terephthalsäuredichlorid mit verschiedenen Dianhydrohexit‐Diolderivaten gelang die Herstellung von Polyterephthalaten. Korrespondierende 2, 5‐Diaminoverbindungen waren durch einfache Synthesefolge aus 1,4: 3, 6‐Dianhydro‐hexiten zugänglich und konnten mit dem Bischlorformiat des DAS zu neuartigen Polyurethanen umgesetzt werden. Die Polykondensate wurden durch ihre Polymerparameter charakterisiert.
The Influence of Molar Substitution on the Gelatinization of Hydroxypropyl Maize Starches
Authors: Wootton M. , Manatsathit A.
Published: November 2006

The gelatinization behaviour of hydroxypropyl maize starches of molar substitutions ranging from 0–0.27 was studied using differential scanning calorimetry. Increases in molar substitution up to 0.10 were accompanied by decreases in the enthalpy and in the onset and peak temperatures of the gelatinization endotherm. At higher substitution levels the endotherms obtained were too broad to permit measurement of gelatinization characteristics. The minimum level of moisture required for gelatinization was not significantly affected by substitution with hydroxypropyl groups.
Effect of Gamma Irradiation on Whole‐cell Glucose Isomerase. Part 2. Properties of Irradiated Whole‐cell Glucose Isomerase
Authors: Bachman S. , Gębicka L.
Published: November 2006

Several properties of Actinoplanes missouriensis and Streptomyces olivaceus glucose isomerase have been studied after irradiation the enzyme of the dose of 10 kGy in dry state. The temperature at which the Actinoplanes missouriensis cells show the highest activity decreased by at least five centigrades. Other investigated enzymatic properties have been found to show no significant differences after irradiation.
Inherent Variation in Wheat Starch Pasting due to Cultivar
Authors: Dengate H. N. , Meredith P.
Published: November 2006

Starches isolated from 59 wheat cultivars, of diverse genetic origin but grown in New Zealand, exhibited hot‐pasting peak viscosities ranging from 82 to 269 units when tested by ‘Minipaster’. Each starch was prepared without mechanical damage, without drying, and was pasted at 10% db concentration in the absence of amylase, with pH adjusted to 5.5 before pasting. Two small groups of cultivars were distinguished on the basis of unusual pasting properties, having either high peak viscosity relative to both breakdown and setback viscosities, or high setback viscosity relative to both peak and breakdown viscosities.
A Study of Hydroxyethyl Starch. Long Pursuit of Hydroxyethyl Starch after Consecutive Infusions into Rabbits
Authors: Yoshida M , Amino M. , Kishikawa T.
Published: November 2006

The prolonged metabolism of 14C‐HES (14C‐hydroxyethyl starch) was pursued in rabbits, into which it was consecutively infused. 1) 14C‐HES showed such a prolonged persistence that 17.1 and 13.8% of it remained in rabbits, respectively on the 60th and 120th day. 2) A slower apparent elimination rate of 14C‐HES was obtained in tissues or organs, as compared with that in the blood. 3) 14C‐HES was subjected to urinary and fecal excretion even on the 120th day at a rate of about 10mg/day. 4) 14C‐HES showed almost the same metabolism after a single and consecutive infusions.
Characteristics and Concentrations of α‐Amylase Inhibitor in Phaseolus vulgaris Biotypes
Authors: Hoover R. , Sosulski F.
Published: November 2006

Flours from six legume species (lentil, lima bean, field pea, chickpea, fababean, mung bean) were devoid of α‐amylase inhibitory activity but five biotypes of Phaseolus vulgaris showed activities of 27 to 40 units/mg protein. Air classification of the pin milled flours yielded fine fractions which contained 37% (black bean) to 61% (navy bean) protein and 38 to 66 units of inhibitor activity/mg protein, respectively. The coarse starch fractions were proportionately depleted in protein content and inhibitor activity. The partially purified amylase inhibitor from navy bean was active towards porcine pancreatic α amylase. The optimum pH for inhibition was 5.6 ‐ 5.7, with the inhibitor being most stable at pH 6.9 after 4 h incubation at 37°C. The inhibition was faster at 37°C than at 25°C. Although retaining most of its inhibitory power between 37°C–60°C, the navy bean inhibitor showed a complete loss of activity after 20min at 90°C.
A Study of Hydroxyethyl Starch. Part V. Some Physicochemical and Biological Properties of Hydroxyethyl Starch Isolated from the Blood and Urine, and Limit Hydroxyethyl Starch
Authors: Yoshida M. , Nozaka T. , Kishikawa T.
Published: November 2006

Hydroxyethyl starch (HES) was isolated from blood and urine, and also limit HES was isolated which was obtained by exhaustive degradation of HES by α‐amylase. From the study on their physicochemical properties and molecular‐size distributions, the results were obtained that [η] and molecular substitution (M. S.) of HES isolated from the blood were almost unchanged, while [η] of HES isolated from urine was decreased and M. S. of it was slightly changed. Furthermore, it was calculated that limit HES contained only about 1.5% of higher‐molecular‐weight fractions against the amount of parent HES than those of HES excreted in urine.
Untersuchungen über die Retroaradation der Stärke in konzentrierten Weizenstärkegelen. Einfluß von Stärkeabbauprodukten auf die Retrogradation der Stärke
Authors: Krüsi H. , Neukom H.
Published: November 2006

In der vorliegenden Arbeit wurde der Einfluß von Stärkeabbauprodukten auf die Festigkeit und Retrogradation von 50% igen Weizenstärkegelen untersucht. Die mit Maltodextrinen hergestellten Gele wurden mit 40% igem Alkohol extrahiert und die Extrakte auf die vorhandenen Glucoseoligomeren untersucht. Die Wirkung der zugesetzten Abbauprodukte hängt von ihrem Abbaugrad ab. Schwach abgebaute, säuremodifizierte Stärken sowie Weiß‐ und Gelbdextrine nehmen am Retrogradationsprozeß teil ‐ ebenfalls Maltodextrine mit einem Dextroseäquivalent (DE) <30. Maltodextrine und Glucosesirupe mit einem DE ± 30 wirken als Weichmacher: in Konzentrationen von 5 ‐ 30% (bez. Stärke‐TS) verursachen sie eine verminderte Gelfestigkeit, ohne die Retrogradationsgeschwindigkeit zu beeinflussen. Wichtig für die Wirkung als Weichmacher ist der Gehalt an Maltose und Maltotriose sowie auch Maltotetraose und ‐pentaose. Obwohl die Extrahierbarkeit von Glucoseoligomeren mit einem Polymerisationsgrad (DP) > 6 aus frischen und gelagerten Gelen im Vergleich zu den Oligomeren mit einem DP <6 reduziert war, ist anzunehmen, daß auch Oligomere mit einem DP zwischen 6 und 8 Weichmacherwirkung besitzen. Glucose wirkte erst in Konzentrationen > 26% als Weichmacher, die Retrogradationsgeschwindigkeit war unabhängig von der Konzentration erhöht, Die Resultate werden im Zusammenhang mit der Wirkung von zugesetzten α‐Amylasen auf die Brotfrischaltung diskutiert.
Production and Measurement of Starch Damage in Flour. Part 1. Damage due to Rollermilling of Semolina
Authors: Evers A. D. , Baker G. J. , Stevens D. J.
Published: November 2006

The relationship between two parameters of starch damage namely enzyme susceptibility and amylose extractibility was examined in flours produced from semolinas by roller milling at a wide range of differential speeds and with three types ofroll surface. Results suggest that variation in particle properties are unlikely to account for the inconsistency in the relationship between the parameters.
The Non‐reversibility of Pregelatinization Swelling of Wheat Starch A‐granules in Saline Conditions
Authors: Dengate H. N.
Published: November 2006

Undamaged A‐granule wheat starches, prepared from two cultivars with contrasted pasting characteristics, exhibited differences in the extent of pregelatinization thermal swelling in dilute saline similar to their differences in hot pasting peak viscosity. The granule volume increase from 20°C, determined by a pulse height channelyser linked to a Coulter Counter, was about 1 % up to 40° and about 15% up to 50°C. The swelling was not reversed on cooling from either 40° or 50°C.
Factors Influencing Absorbent Properties of Saponified Starch‐g‐Polyacrylonitrile Isolated by Methanol Precipitation
Authors: Fanta G. F. , Burr R. C. , Doane W. M.
Published: November 2006

The method by which methanol is added to precipitate saponified starch‐g‐polyacrylonitrile (HSPAN) from an alkaline saponification mixture will influence the particle size of the polymer and thus the properties of the absorbent. Slow methanol addition, coupled with thorough mixing to ensure complete absorption of methanol by the reaction mass, will separate individual micron‐sized fragments of HSPAN gel and will yield a product with a small enough particle size to produce a smooth, tree‐flowing gel dispersion when added to water. This product is perhaps more suitable as a thickener than as a water absorbent. More rapid addition of methanol results in incomplete absorption by the reaction mass and causes individual gel fragments to coalesce to form millimeter‐sized chunks of water‐swollen HSPAN. Subsequent dewatering with excess methanol produces a granular product with good absorption properties. Gel‐blocking was reduced by adding either stearic acid or poly(vinyl acetate) to methanol‐precipitated HSPAN.
Do Cultivar, Season and Location of Growth Affect Wheat Starch Pasting?
Authors: Dengate H. N. , Meredith P.
Published: November 2006

The relative contributions of cultivar, year and location to variation in wheat starch pasting properties were determined by pasting 44 undried prime starches, in the absence of amylases, at three concentrations using the “Minipaster”. The pasting parameter chosen for discrimination and the starch concentration used determined which factors appeared to determine variation. Various pasting ratios, intersection points and concentration response expressions were found no more useful in discriminating starches than were the simple pasting parameters usually measured. Overall, analyses of variance showed that cultivar was most important in determining variation in wheat starch pasting properties, and that year and location equally affected variation to a smaller degree. Differences due to year and location could be ascribed to unusual stresses on the growing wheat crop.
Einfluß organischer Düngung auf die Größe der Stärkekörner von Kartoffeln
Authors: Míča B.
Published: November 2006

Der Einfluß von Rindergülle in Kombination mit mineralischen Düngemitteln auf Knollenertrag, Trockensubstanzgehalt, Ertrag und Gehalt an Stärke sowie auf die Qualität der Stärke von Kartoffeln wurde untersucht. Alle Varianten, bei denen der Rindergülle noch N, P, K zugesetzt wurden, waren vom technologischen Standpunkt für die Erzeugung von Stärkekartoffeln mit gutem Knollenertrag und gutem Stärkegehalt geeignet. Die beste Variante war die einer Kombination aus Stroh und Rindergülle mit zugesetzten N‐, P‐, K‐Düngemitteln. Die Problematik der Wahl der besten Variante wird diskutiert.
Composition and Properties of Commercial Native Starches
Authors: Swinkels J. J. M.
Published: November 2006

The physico‐chemical properties of starches depend upon the botanical source from which they are isolated. Important differences between potato, maize, wheat, tapioca and waxy maize starch are reviewed. Special attention is given to production and applications; to composition and properties of the starch granules; to amylose and amylopectin; to gelatinization characteristics; and to the properties of starch pastes and starch films.
The Starches of Dioscorea ballophylla and Amorphophallus campanulatus. Comparison with Tapioca Starch
Authors: Soni P. L. , Sharma H. W. , Dobhal N. P. , Bisen S. S. , Srivastava H. C. , Gharia M. M.
Published: November 2006

Starches from the tubers of Dioscorea ballophylla and Amorphophallus campanulatus were isolated and purified. Scanning electron microscopy of these starches exhibits eliptical, spherical or irregular shapes, respectively, while the shape of tapioca is spherical. Water‐binding capacity of A. campanulatus starch is very high in comparison to D. ballophylla and tapioca starches but the amylose content is significantly less. Gelatinization temperature of both these starches is the same but it is higher when compared to tapioca starch, swelling power and solubilities are less. Paste viscosity characteristics show high peak viscosity for A. campanulatus in comparison to D. ballophylla and tapioca starch.
Amylographic Reproducibility of Defatted Potato Starch by the Re‐Introduction of Lipid
Authors: Goshima G. , Abe M. , Sato N. , Ohashi K. , Tsuge H.
Published: November 2006

It was tried to get the amylographic reproducibility of the defatted potato starch by the re‐addition of the extracted lipid fraction in order to increase the knowledge on starch‐lipid interaction. The starch was defatted with methanol, dried and passed through a 100‐mesh‐sieve. Then, 1.0% fatty acid as sodium salt was re‐introduced to the defatted starch. The surface lipids as well as the internal starch lipids affect several physico‐chemical properties, and the defatting treatment influences the starch granules with respect to morphological and qualitative changes. From the results was concluded that the characteristics of amylographic alteration were caused by the internal starch lipids present in small, but significant amounts, together with the starch surface lipids. From the industrial point of view it seems to be of importance, that the defatting treatment of potato starch leads to more viscose starch pastes.
Action Pattern of Porcine Pancreatic alpha‐Amylase on Hydroxypropyl Derivatives of Maize, Waxy Maize and High Amylose Maize Starches
Authors: Azemi B. M. N. M. , Wootton M.
Published: November 2006

Differences in the action pattern of porcine pancreatic α‐amylase during hydrolysis of maize, waxy maize and high amylose maize starches and their hydroxypropyl derivatives were examined by measuring changes in blue value and reducing value during digestion. Among the unmodified starches, the degree of random attack increased in the order waxy maize < high amylose maize < maize. Increasing substitution with hydroxypropyl groups led to increased random attack for both maize and high amylose maize starches. For waxy maize starches random attack increased up to a molar substitution of 0.07 and subsequently declined.
The Interaction of Endosperm Genotype and Genetic Background. Part I. Differences in Chromatographic Profiles of Starches from Nonmutant and Mutant Endosperms
Authors: Boyer Charles D. , Liu Kang‐Chien
Published: November 2006

The effect of maize endosperm genotype and genetic background on variation of endosperm starch properties has been examined by gel filtration. Nonmutant, and single, double and triple mutant combinations of the endosperm genes amylose‐extender (ae), dull (du), sugary (su), and waxy (wx) in four maize inbred lines were compared. The major effects of endosperm genes on starch properties did not vary as a result of genetic background. Starches from wx endosperms contained no amylose. The mutants ae, du and su resulted in starches with increased amylose content. Genetic background did affect starch properties in predictable ways. For example, the production of amylose in mutant endosperms was higher in the dent inbred background, followed by the sweet corn inbreds. However, the production of low molecular weight amylopectin and intermediate polysaccharide fractions was greatest in a sweet corn inbred background, We conclude that the material included in this study will be valuable in future investigations designed to delineate the interaction of genetic background and endosperm genotype in starch biosynthesis and starch properties.
Einfluß der Stärke auf die Textureigenschaften von Kartoffelknollen
Authors: Miča B.
Published: November 2006

In einem zweijährigen Glashausversuch wurde der Einfluß des Stärkegehaltes auf die Textur von rohen und gekochten Kartoffeln geprüft. Es wurde festgestellt, daß der Gehalt an Stärke nur unter gewissen Bedingungen eine Tendenz zur Beeinflussung der Textur hervorrufen kann. Die physikalischen Eigenschaften der Stärke spielen ebenfalls eine Rolle bezüglich der Textur von Kartoffelknollen. Bezüglich des Einflusses der Stärke auf die Textur der Knollen spielen noch andere Faktoren eine Rolle, die noch überprüft werden müssen.
Transformations of Potato Starch During Oxidation with Hypochlorite
Authors: Boruch M.
Published: November 2006

Five starch samples of different degree of oxidation were obtained with the help of sodium hypochlorite. Apart from that, commercial starch was divided into 3 fractions of differentiated size of grains and the fractions were also subjected to oxidation. The analysis of oxidized starch led to following results:

large grains of starch undergo the oxidation process more easily than small grains, from oxidized starch hydrolysates glucuronic acid amounting to about 75% of carboxyl groups and gluconic acid to about 25% of carboxyl groups, can be separated;

side reaction proceeding during oxidation process is hydrolytic degradation of starch molecules which is shown by the increase of reducing value and the decrease of viscosity of oxidized starch;

in starch oxidized with hypochlorite absence of dialdehyde systems is characteristic in contrast to starch oxidized with periodate;

in the process of oxidation with hypochlorite, starch molecules change their shape and spatial system, which is indicated by the changes of colour complexes with iodine, greater resistance to the action of amylolitic enzymes and greater capacity for forming flexible gels in the form of films.
Starch Losses in Dry Milling of Wheat. The Australian Experience
Authors: Batey I. L. , Ryde North
Published: November 2006

Samples of wheat and flour collected from 18 commercial mills located in all states of Australia have been analyzed for their starch contents. The results ranged from 60.1 to 67.7% and 73.1 to 81.0%, respectively, for the wheats and the corresponding flours. The percentage of the original wheat starch which was recovered in the flour was determined for each mill. These recoveries were in the range 90.9 to 97.1%, with a mean value of 93.7%. The recovery of starch varied considerably amongst samples having the same extraction rate, suggesting that the starch recovery was influenced by other factors such as wheat variety and growing conditions, as well as the extraction rate. With an average starch loss of little more than 6% occurring during a dry‐milling process, it is unlikely that a wet‐milling procedure for whole wheat could economically replace the conventional dry‐milling and starch/gluten washing process for the isolation of starch and protein from wheat.
The Effect of Acrylonitrile on Starch Gelatinization. Morphological Study
Authors: Patel N. , Patel K. C. , Patel R. D.
Published: November 2006

The effect of acrylonitrile on gelatinization temperatures of cereal, pulse and tuber starches has been investigated. Different stages of swelling of starch granules have been shown from the morphology of granules by varying the temperature and time of treatment. The treatment of granules with acrylonitrile along with water lowers the gelatinization temperature of all the three starches.
Isolation and Physico‐chemical Characterization of Coleus Tuber Starch
Authors: Abraham T. E. , Mathew A. G.
Published: November 2006

The physico‐chemical properties of starch isolated from Coleus tuber (Coleus parviflorus) has been investigated. The yield of extracted starch is 14.4% from the raw tuber. The starch behaves like a cereal starch. The granules are 2.5–17.5 um in diameter and show “A” pattern on X‐ray diffraction. The starch exhibits limited two stage swelling and rapid dissolution in DMSO. It has an iodine affinity of 3.63, and the amylose content is 18.18%. The paste viscosity was stable during cooking and has a positive set back unlike cassava starch. The starch was somewhat resistant to amylase attack.
Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
Authors: Wosiacki G. , Cereda M. P.
Published: November 2006

The starch fraction of Pinhão, the seeds of Pinheiro do Paraná (Araucaria angustifolia, Bert, O. Ktze) was easily extracted and represents 21.87% of total weight. The low content of protein, fat and ash accounts for the efficiency of the extraction and purification. Pinhão starch shows an amylose level and strong anionic characteristic similar to corn starch. The round‐shaped granules are smaller than those of cassava and similarly resistent to DMSO solubilization, what suggests a very homogenous granular structure.
A Novel Method of Utilization of Potato Juice
Authors: Baçzkowicz M. , Tomasik P.
Published: November 2006

Potato juice after removal of all proteins by a thermal coagulation, decolorization, aromatization and addition of preservative can be utilized as a liquid detergent. It has excellent washing properties.
Thermolysis of Carbohydrates in Oxygen‐free Atmosphere. Part I. Caramelization of Mono‐ and Disaccharides
Authors: Pałasíński M. , Tomasik P. , Wiejak S.
Published: November 2006

Fructose, glucose, maltose and saccharose were caramelized at 200°C (473 K) without any catalyst. Thermolysis was carried out under nitrogen, carbon dioxide and in the air for comparison. Some rather essential differences could be noted in the course of thermolysis itself as well as in properties of resulting plain caramels.
Some Effects of the Minor Components of Wheat Starch on Glucose Syrup Production
Authors: Bowler P. , Towersey P. J. , Galliard T.
Published: November 2006

The recent increase in demand for vital wheat gluten has led to an expansion of the starch/gluten separation industry, resulting in increased availability of wheat starch. The vast majority of the starch used in the U. K. is derived from N. American maize. The majority of this starch is used for glucose syrup production. In studying possibilities for extending the potential use of starch from the European wheat crop for syrup production, we have investigated the factors which influence the commercially‐important properties of glucose syrups derived from wheat and maize.

In this paper we illustrate the importance of the minor components found in wheat starch preparations, and give details of the techniques used for their selective removal in the laboratory: some of these techniques have potential for industrial application. Procedures for syrup production from these selectively extracted starches are described, together with an assessment of the effects of the minor components on both process and product characteristics. Although both wheat and maize starches contain similar levels of minor components, the effects and fate of these during syrup production differed. However, it was found that with suitable pretreatments to wheat starch, syrups of similar process and product characteristics may be obtained from wheat and maize starches.
Starch Gelatinization in the Presence of Emulsifiers. A Morphological Study of Wheat Starch
Authors: Eliasson A.‐C.
Published: November 2006

Wheat starch was heated in the presence of emulsifiers (sodium dodecyl sulphate, SDS, sodium stearoyl‐lactylate, SSL, and glycerol‐monostearate, GMS) and samples were viewed in the scanning electron microscope after heating at different temperatures. It was found that the typical morphological changes occurring when the large wheat starch granules are heated occurred at lower temperatures in the presence of SDS, and at higher temperatures in the presence of GMS or SSL compared to the control without any added emulsifier. Gel volumes changed in the same way, and the amount of amylose leached from the granules decreased in the presence of emulsifiers.
Retrogradation of Starch in Cooked Wheat
Authors: Jankowski T. , Rha C. K.
Published: November 2006

Retrogradation phenomenon in cooked wheat grain was investigated by means of Differential Scanning Calorimetry (DSC) and mechanical compression tests. The extent of starch retrogradation as measured by endotherm increased with time. More importantly, the onset, peak and conclusion temperatures are dependent on the storage temperature and are significantly lower for grain stored at lower temperatures. The firmness of the grain due to starch crystallization as indicated by the elastic modulus also increased with time and was higher at lower storage temperatures. Lowered storage temperature not only accelerates starch recrystallization and thus firming process of the cooked grain, but also seems to generate a different organization in the ordering of the starch.
Characteristics of Gel‐chromatographic Fractions of Starch in Relation to Rice and Expanded Rice‐Product Qualities
Authors: Chinnaswamy R. , Bhattacharya K. R.
Published: November 2006

Starch from waxy and nonwaxy rices was separated on Sepharose. In nonwaxy rice, the major (void volume) fraction stained a varying shade of blue with iodine depending on the sample. The water‐insoluble amyolose content as estimated in milled rice flour was highly positively correlated with the λmax of the iodine colour as well as with the „amylose”︁ content of the fraction. Debranching with pullulanase showed that the fraction had the dual character of being both amylopectin and amylose. A second fraction was for the most part true amylose. The volume of expanded rice product seemed to increase with average molecular weight of starch. The highest average molecular weight of starch corresponded to analytical values of water‐insoluble amylose as estimated in rice flour and the same corresponded to the greatest expansion volume.
Optimierung der Gewinnung von Maltosesirupen durch verschiedene Enzymkombinationen
Authors: Tegge G. , Richter G. , Richter G.
Published: November 2006

Maltosesirupe sind für die Herstellung einer Reihe von Produkten in der Süßwaren‐oder Backwarenindustrie von Bedeutung. Diese Stärkehydrolysate zeigen vermindertes Bräunungsvermögen, verlangsamen Kristallisationserscheinungen und sind weniger süß, weniger viskos und weniger hygroskopisch als Sirupe mit höherem Glucosegehalt. Die enzymatische Herstellung solcher Produkte wurde hinsichtlich des Einflusses von Substrat‐ und Enzymkonzentration, Reaktionszeit und Calciumzusatz auf die Maltosebildung durch Fungal‐α‐Amylase und Gersten‐β‐Amylase untersucht. Dabei wurde zur Erhöhung des Maltosegehaltes Pullulanase als entzweigendes Enzym eingesetzt; als Substrat wurde handelsübliches Maltodextrin verwendet. Die maltogenen Enzyme zeigten unterschiedliche Substrattoleranz. Hohe Enzymmengen ergaben nicht immer die erwarteten hohen Maltosemengen. Andererseits ließen sich niedrige Enzymkonzentrationen nicht durch verlängerte Reaktionszeiten kompensieren. Unterschiedliche Substrattoleranzen zeigten sich auch beim Einsatz von Gemischen aus maltogenen und entzweigenden Enzymen.
Zur Biotechnologie fructosanhaltiger Pflanzen
Authors: Klaushofer H.
Published: November 2006

Inulin ist seiner chemischen Natur nach ein Polyfructosan. Fructosane (Fructane) stehen, was das Ausmaß ihrer Verbreitung anbelangt, der Stärke kaum nach. Sie sind allerdings nur in wenigen Pflanzen in so großer Menge vorhanden, daß sich deren technische Nutzung lohnt. Die wichtigsten von ihnen sind Topinambur und Zichorie. Das Referat geht zunächst auf die Stellung des Inulins in der homologen Reihe der Fructosane ein. Es wird auf die Bedeutung von Topinambur und Zichorie als landwirtschaftliche Urprodukte und auf die jeweiligen Besonderheiten, soweit sie für ihre Verwendung als technischer Rohstoff von Relevanz sind, hingewiesen. Inulinhaltige Pflanzen haben Bedeutung in Zusammenhang mit der Erzeugung von Fructose bzw. Fructosesirup und als Energiepflanzen (Ethanolproduktion). Zichorie eignet sich vorzugsweise für die Fructose‐(sirup‐)gewinnung, Topinambur vor allem für die Erzeugung von Alkohol, obwohl grundsätzlich beide Produktgruppen sowohl aus Zichorienwurzeln als auch Topinamburknollen gewonnen werden können. Bei der Verwendung inulinhaltiger Rohstoffe für Brennereizwecke ist zu beachten, daß Hefe‐Invertase Polyfructosane höheren Molekulargewichtes bedeutend langsamer spaltet als Inulinase, so daß die Ethanolausbeuten mit S. cerevisiae um so weniger befriedigen, je mehr Inulin in der Maische vorhanden ist. Bei Verwendung von Hefearten, die neben Invertase auch Inulinase produzieren, wie z. B. Kl. fragilis und marxianus, lassen sich aber auch mit derartigen Maischen befriedigende Vergärungen erreichen.
The Conversion of Fructose and Glucose in Acidic Media: Formation of Hydroxymethylfurfural
Authors: van Dam H. E. , Kieboom A. P. G. , van Bekkum H.
Published: November 2006

The effects of several variables on the reactions of fructose and glucose in acidic media have been studied at moderate reaction conditions. Glucose gives rise to the reversible formation of oligosaccharides (reversion products). Fructose was dehydrated into mixtures of hydroxymethylfurfural, levulinic acid, and humines. In addition, substantial reversible dimerisation of fructose occurred in acidic aqueous solutions. The dimerisation equilibrium, which is shifted by a decrease in the water concentration, lowers the concentration of reactive fructose thereby affecting the selectivity of the dehydration process. p‐Toluenesulfonic acid proved to be the most effective catalyst for the formation of HMF from fructose. No specific salt effects were found for the hydrochloric acid catalyzed dehydration of fructose.
Characterization of Endosperm Starch from High‐amylose Mutants of Rice (Oryza sativa L.)
Authors: Asaoka M. , Okuno K. , Sugimoto Y. , Yano M. , Omura T. , Fuwa H.
Published: November 2006

The structure and properties of endosperm starch from high‐amylose mutants of rice were examined. The starch in the mutants was characterized by a higher content of amylose and loosely branched amylopectin with longer chains compared with non‐mutant starch. The starch granules in the mutants showed high temperatures of gelatinization and a type B pattern in X‐ray diffractometry. These properties were similar to those of amylose‐extender (ae) starch of maize. The effect of locations where rice plants were grown on the endosperm starches of one high‐amylose mutant and a non‐mutant was also investigated.
Shear Stress Relaxation of Native and Modified Potato Starch Gels
Authors: Bohlin L. , Eliasson A.‐C. , Mita T.
Published: November 2006

Shear stress relaxation measurements were used to characterize native potato starch gels, and modified gels, such as starch acetate, distarch phosphate, dihydroxypropyl distarch phosphate and lipid coated starch. It was found that cross‐linking and lipid coating greatly increased the stiffness of the gels, which was observed as increased relaxation modulus (G). These gels behaved like viscoelastic solids, which was observed as increased relaxation times (T½) and increased apparent residual moduls (G∞). During ageing, an increase in G and T½ as well as in G∞ was observed for the native starch, the starch acetate and the distarch phosphate. The hydroxypropoyl distarch phosphate and the lipid coated starch were very stable during ageing. To interpret the results in terms of the structure of the starch gel, the gel was described as a composite material, and the stress relaxation results were discussed according to a cooperative theory of flow.
Buffalo Gourd Root Starch. Part IV. Properties of Hydroxypropyl Derivatives
Authors: Butler L. E. , Christianson D. D. , Scheerens J. C. , Berry J. W.
Published: November 2006

The root starch of Cucurbita foetidissima, or buffalo gourd, has physicochemical characteristics intermediate to those of cassava and maize. However, unlike other root starches, buffalo gourd starch pastes retain peak viscosity under application of stress. Nutritional and organoleptic evaluation have shown suitability of this starch for food use. Buffalo gourd starch pastes retrograde when subjected to low temperature storage to a degree similar to that of maize. Stabilization of buffalo gourd starch (DS 0.04, 0.05, 0.06) with propylene oxide protects against the retrogradative response. Rheological examination of hydroxypropylated buffalo gourd starch shows depressed initial pasting temperatures, with increased and sustained viscosity throughout the pasting cycle.
Morphology of Some Legume and Tuber Starches Grafted with Polyacrylonitrile
Authors: Patel A. R. , Patel M. R. , Patel N. R. , Suthar J. N. , Patel K. G. , Patel R. D.
Published: November 2006

Morphological aspects of three legumine and three tuber starches and their graft copolymers with polyacrylnitrile (PAN) prepared from granular and gelatinised states have been reported. Scanning electron microscopy revealed that grafting characteristics of legumine and tuber starches are quite different. In potato starch the hydrolysed S‐g‐PAN product showed that the grafting has occurred in the interior. In case of sweet potato starch a little grafting occurred on the surface of depression while normal grafting might have taken place in the interior through the depression. Little grafting seems to have occurred inside the tapioca starch granules. The grafting on legumine starches has mainly occurred on the surface of granules.
A New Process for Obtaining Inverted Sugar Using Carbon Dioxide
Authors: Esteves A. M. L. , Ferreira V. F. , Paiva L. M. C.
Published: November 2006

It has been found that carbon dioxide gas is an efficient acid‐catalyst to promote hydrolysis of a solution of sucrose. The conditions for this reaction to proceed have been found to be dependent on the partial pressure of the gas.
Physico‐chemical Properties of Native and Malted Finger Millet, Pearl Millet and Foxtail Millet Starches
Authors: Malleshi N. G. , Desikachar H. S. R. , Tharanathan R. N.
Published: November 2006

The physico‐chemical properties of starches isolated from native and malted finger millet, pearl millet and foxtail millet were studied. Malt starches, as compared with native starches, contained a majority of smaller granules, slightly more amylose, and exhibited higher gelatinisation temperature, lower swelling power, higher solubility in water as well as in dimethyl sulfoxide and lower intrinsic viscosity. The in‐vitro digestibility of starches from native and malted millets was more or less similar but it was different for different starches: pearl millet starch was more susceptible whereas finger millet starch was slighly resistant for amylolysis.
Thermolysis of Carbohydrates in Oxygen‐free Atmosphere. Part II. British Gum Formation
Authors: Palasiński M. , Tomasik P. , Wiejak S.
Published: November 2006

Potato starch was heated to 190, 200 and 210°C in oxygen‐free atmosphere (nitrogen and carbon dioxide) and in the air for comparison. The atmosphere has some influence upon the course of the process as well as properties of resulting British gums.
A Rapid Method for the Analysis of Starch
Authors: Holm J. , Björck I. , Drews A. , Asp N.‐G.
Published: November 2006

A rapid enzymic method for starch analysis, especially in cereal products, is presented. One person can analyze 30 samples per day. The method includes a 15 min gelatinization step in a boiling water bath in the presence of a thermostable α‐amylase, a 30 min amyloglucosidase incubation of a subsample, and subsequent determination of glucose with a glucose oxidase/peroxidase reagent. The method was evaluated by analysis of the starch content in various raw and industrially processed wheat samples. The method showed high precision (CV=0.6–1.0%) and accuracy. Some factors which might affect the enzymic availability of starch and thus its recovery in the analysis are evaluated and discussed.
Anaerobic Treatment of Starch Wastewater. Long‐Term Experiments and Prospects
Authors: Zeevaldink J. A. , Jans A. J. M.
Published: November 2006

Shortly after its introduction, anaerobic treatment by the upflow anaerobic sludge blanket (UASB) process gained considerable popularity for the treatment of wastewaters, especially in the starch industry. The UASB concept is briefly intoduced and possibilities and problems associated with its application are reviewed. Subsequently, an impression is given of the results achieved with installations that have operated for some years in starch plants in the Netherlands an in Ireland. These case studies show that the process performs excellently and remains stable even under highly fluctuating loading rates. Furthermore, recent experience with the commissioning of a treatment plant for a wheat starch factory in Ireland has shown that the process can be started up rapidly using active granular sludge from other treatement plants.
The Effect of Pin and Attrition Milling on Starch Damage in Hard Wheat Flours
Authors: Nowakowski D. , Sosulski F. W. , Hoover R.
Published: November 2006

Starch damage of 10.9 and 15.7%, respectively, in break and reduction flours of commercial hard wheats was increased to 16.0 and 28.6%, respectively, by pin milling. Attrition milling and cryofreezing prior to pin milling resulted in less pronounced starch damage, apparently due to reduced heat evolution and mechanical stresses as evidenced by the intensities of the X‐ray diffraction patterns. Pin‐milled flours exhibited chipping and splitting of starch granules as compared to surface abrasions and deep pitting on the granules from attrition‐milled flours. It appeared that the latter flours would be more suitable for air classification of hard wheat flours into protein concentrates and starch fractions.
Characterization of Granular Cold Water‐Soluble Starch
Authors: Jane J. , Craig S. A. S. , Seib P. A. , Hoseney R. C.
Published: November 2006

Granular, cold water soluble (GCWS) wheat and corn starch can be prepared by heating in aqueous alcohol and evaporating the solvents. GCWS starch was characterized by light and electron microscopy, x‐ray diffraction, HPLC, enzymic hydrolysis, the Brabender Amylograph, and differential scanning calorimetry.
Some Properties of Cross‐bonded Phosphate Diester of Waxy Maize Starch
Authors: Ojima T. , Nakamura A. , Yamamoto M.
Published: November 2006

Phosphate diesters of waxy maize starch were prepared by crossbonding reactions using various concentrations of phosphorus oxychloride (POCl3) under conditions of controlled pH and temperature in order to have the modified starch with better functional properties. The waxy maize starch treated with 350 ppm POCl3 (D. B.) showed higher paste viscosity and better heat resistance and acid proofing at a range of pH 3.0–4.0 than the unmodified starch and the other diesters prepared using 250–1,000 ppm POCl3. The viscosity at 25°C of 4% pastes, added salt, sugar and acid simulating a kind of brown sauce and cooked at 95°C for 10 min, containing the diester prepared by either 350 or 1,000 ppm POCl3, was higher and more stable in a refrigerator up to 4 months than that of the unmodified waxy maize starch. Application of the diester (1,000 ppm POCl3) to an effective thickener for “instant Miso soup” was also investigated.
Innovative Biological Systems for Anaerobic Treatment of Grain and Food Processing Wastewaters
Authors: Sutton P. M.
Published: November 2006

The application of two innovative fixed film and suspended growth anaerobic biological systems to the treatment of grain and food processing wastewaters is discussed. A fluidized bed fixed film system and a suspended growth membrane system are described. The technical and economic factors dictating which system is selected for treatment of a specific industrial wastewater are discussed. Case history results from successful operation of full‐scale, demonstration, and pilot‐scale systems treating respectively, soy whey, cheese whey, and wheat flour processing wastewaters are presented.
Physicochemical Properties of Sweet Potato Starches
Authors: Takeda Y. , Tokunaga N. , Takeda C. , Hizukuri S.
Published: November 2006

The physicochemical properties of the starches from three varieties of sweet potatoes were investigated. The crystalline structures of Koganesengan and Minamiyutaka starches were of the A type and that of Norin‐2 starch was of the Ca type. Their amylograms showed pasting temperatures of 73–75°C and maximum viscosities of 500–580 BU. 3‐Methyl‐1‐butanol lowered their pasting temperatures without altering their maximum viscosities. The amylose and organic phosphorus contents of the starches were 17.2–19.0% and 117–139 ppm, respectively. The amyloses comprised branched molecules of average degree of polymerization 3400–4400 with 10–13 chains on average and were hydrolyzed 72–73% by β‐amylase. The main amylopectins had average chain lengths of 21–22, β‐amylolysis limits of 55–56% and organic phosphorus contents of 117–144 ppm, of which 75–81% was attached to C–6 of the glucose residue and the remainder to C–3. Another type of amylopectin (10–15% of the starch), which had higher iodine affinity, was isolated.
Tepary Bean Starch. Part II. Rheological Properties and Suitability for Use in Foods
Authors: Abbas I. R. , Scheerens J. C. , Tinsley A. M. , Berry J. W.
Published: November 2006

Rheological and organoleptic properties of starch from tepary bean (Phaseolus acutifolius var. latifolius) have been investigated. Gelatinization was determined to be a single‐step process. The pasting properties were similar to those reported for other legume starches. It was stable when cooked at 95°C for 15 min and showed a progressive increase in viscosity when cooled to 50°C. At 4 and 6% concentrations (w/w) tepary starch pastes exhibited a type C viscosity pattern whereas at concentrations of 7% and above, pasting behavior resembled a type B pattern. Effects of pH and the influence of sucrose, salt and oil on pasting behavior were also examined. Sensory evaluation of vanilla pudding prepared with tepary starch established its potential consumer acceptance.
Development and Field Confirmation of a Mathematical Model for Amyloglucosidase/Pullulanase Saccharification
Authors: Swanson T. R. , Carroll J. O. , Britto R. A. , Duhart D. J.
Published: November 2006

To formulate a mathematical model for the saccharification of corn starch hydrolysate, we used Response Surface Methodology (RSM), a computer‐supported, experimental‐design technique that defines and quantitates relationships between independent variables and responses (dependent variables). We chose a central‐composite, factorial design to explain the effect of time, initial dry‐substance, amyloglucosidase dosage and pullulanase dosage on dextrose yield, and we determined dextrose yield by High Performance Liquid Chromatography. From regression analysis of the experimental data, coefficients for a Taylor second‐order equation were calculated. To test the validity of the prediction model, we performed verification experiments at the laboratory, pilot‐plant and plant levels. In the field, the model routinely predicted glucose‐yield values with a maximum error of ± 0.2%.
Differential Binding of Concanavilin A to Starch Granules Isolated from Barley and Maize
Authors: McHale R. H.
Published: November 2006

The location of amylose and amylopectin components and/or the degree of branching at the exterior of starch granules may influence the binding of F. I. T. C. labelled Concanavilin A. Waxy Maize starch granules and small starch granules from barley have a higher affinity for lectin than starch granules isolated from normal maize or large starch granules isolated from barley kernels. The binding of Concanavilin A to starch granules is shown to be cooperative and reversible.
Application of Anaerobic Fluidized Bed Reactors in Biological Waste Water Treatment
Authors: Heijnen J. J. , Enger W. A. , Mulder A. , Lourens P. A. , Keijzers A. A. , Hoeks F. W. J. M. M.
Published: November 2006

From pilot experiments (0,3–3,6 m3) and full scale application (300 m3) it is shown that the improved anaerobic fluid bed technology represents a very reliable and compact high‐rate technology for the purification of highly fluctuational industrial wastewater. A two‐stage process (acidification/methanation) appeared to have advantages with respect to process stability as well as purification capacity. On full scale the average purification capacity, reached six months after start‐up, was 28 kg COD/m3 day (based on the volume of the methane reactor), with peaks of 50 kg COD/m3 day. Further increases in capacity may be expected in the future.