bluuebunny/crossref_metadata_2025 huggingface dataset:
Studies on Pyrodextrinization of Corn Starch
Authors: Ueno Y. , Izumi M. , Kato K.
Published: November 2006

During pyrodextrinization of corn starch in the absence of any added catalyst under different experimental conditions, the changes of dextrinization might have two or threes stages and remarkable transformation would begin to occur at 190°C. At higher temperatures, many non‐carbohydrates are found. At lower temperatures, side chains of amylopectin‐like substances might be cleaved to produce the linear parts.
Über die chemische Bindung der Stärkeproteine an ihre Kohlenhydrate
Authors: Lüdtke M.
Published: November 2006

On the Chemical Bonding of Starch Proteins on their Carbohydrates

After acetylation of potato, maize and rice starch there is a residue with a complex of carbohydrate and protein. Hydrolysis with 2‐N HCl produces glucose and maltose; a hydrolysis with 6‐N HCl produces the named amino acids. Also in strong sulfuric acid there is a residue with glucose, maltose and amino acids after hydrolysis. In the residues of the three starches are the same eight amino acids and in rice starch arginine, leucine and histidine besides them. Proline and hydroxiproline are not present. The starch granules are described as tissues.
Changes in Physicochemical Properties of Rice during Storage
Authors: Villareal R. M. , Resurreccion A. P. , Suzuki L. B. , Juliano B. O.
Published: November 2006

The changes in the physicochemical properties of rices which had different amylose contents were studied when the rice was stored at 2°C and 29°C as rough rice, milled rice, defatted milled rice, and as starch. Changes in hardness index, water absorption, stickiness, viscosity, salt‐soluble protein, free fatty acids, and carbonyl compounds during storage are discussed.
Chemische Aspekte der Umweltqualität
Authors: Klein W. , Weisgerber I. , Korte F.
Published: November 2006

Chemical Aspects of Environmental Quality.

A multitude of non‐biological substances are being produced at present in an attempt to provide a steadily increasing world population with better living conditions. This industrial activity causes measurable changes in the material quality of the environment. In order to correct any undesired effects upon the environment as early as possible, it is essential to investigate representative model substances which are suitable for such studies because of their production levels, areas of application, persistence, distribution behavior, degradability and biological activity. The chlorinated hydrocarbons may serve as such model substances. Experiments show, that a complete mineralisation of these organic chemicals in the atmosphere is possible.
Molekulargewichtsbestimmungen von Carboxymethylstärken
Authors: Čeh M. , Stropnik Č. , Leskovar S.
Published: November 2006

Molecular Weight Determinations of Carboxymethyl Starches.

At the synthesis of carbomethylated starches of different degrees of substitution (DS) by monochloracetic acid on starch in alkali solution reacting in the presence of acetone for different periods of reaction time a partial decomposition of the macromolecules takes place. It could be stated that with increasing the substitution degrees the molecular weight of the ethers decreased relatively the most rapidly in the samples of lower substitution degrees. The mean values Mn of the carboxymethylated ethers were determined by a chemical method of work which has been applied also for the determination of molecular weight of native starches. In order to determine the reducing capacities the factor f in dependence of the degree of substitution of the carboxymethyl starches has been calculated.
Einfluß von Sorte und Standort auf die Viskositätseigenschaften von Kartoffelstärke
Authors: Tegge G. , Putz B. , Keitmann H. D.
Published: November 2006

Influence of Sort and Locality on Viscosity Properties of Potato Starch.

Regarding its rheological properties potato starch holds a special position compared with all other starches, which is mainly due to the phosphoric acid, resp. phosphate groups bound ester‐like to the amylopectin. The present work was carried out in order to find out, whether rheological properties of potato starch are also affected by outer influences such as year of cultivation, locality and sort. A marked influence of year of cultivation and locality as well as a less marked influence of the sort on phosphate and ash content of the starches became apparent. Locality exerts the strongest influence on viscosity. An influence of the sort can be stated, but it is mostly obliterated by superimposition.
Ultra Filtration of Potato Juice Results in High Yield of Protein
Authors: Oosten B. J.
Published: November 2006

A description is given of a process to recover potato protein from slightly diluted potato fruit juice. In this process the new technique of Ultra Filtration is applied. Some factors, which can give rise to serious operational problems, are mentioned. The process should help to ascertain the future of the potato starch industry, which is troubled now by severe government regulations on water pollution all over the world.
Reverse Osmosis of Glucose Syrups
Authors: Kearsley M. W.
Published: November 2006

The paper presents data on the osmotic pressure of glucose syrup fractions obtained by reverse osmosis fractionation of a 43% D.E. commercial glucose syrup and membrane performance at different starting solids contents. Details regarding the production of glucose syrup fractions in the range 15–80% D.E. are given. The fractions produced consist of a narrower spectrum of sugars than is found in a commercial syrup of the same D.E. and thus offer new types of syrup to the industrial user of glucose syrups. Reverse osmosis and ultrafiltration seem to offer the only feasible economic means for obtaining specialised sugars from glucose syrups.
Varietal Differences in Surface Ultrastructure of Endosperm Cells and Starch Granules of Rice
Authors: Evers A. D. , Juliano B. O.
Published: November 2006

A study was made of varietal differences in surface ultrastructure of endosperm cells and native and modified starch granules of rices. Scanning electron microscopy of the fracture face of the endosperm verified that opacity in nonwaxy rice was due to the loose arrangement of cell contents. By contrast, the endosperm of waxy rice only showed a mealy portion although it is opaque. Corrosion with HCl resulted in little change in surface structure, whereas α‐amylolysis resulted in varietal differences in corrosion patterns. Waxy granules showed the fastest and most uniform pitting on α‐amylolysis.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit 3. Mikroskopische Charakterisierung oxydierter Stärke
Authors: Prey V. , Fischer S. K. , Klinger St.
Published: November 2006

New Knowledge on Degradation of Starch by Hypochlorite. Part 3. Microscopic Charakterization of Oxidized Starch

The possibility for microscopic characterization of hypochlorite oxidized potato starch was examined. By pre‐treatment with methanol a typical appearance as a function of the degree of oxidation was found.
Transformation of Tapioca Starch by Gamma Irradiation
Authors: El Saadany R. M. A. , El Saadany F. M. , Foda Y. H.
Published: November 2006

Results indicated that gamma irradiation altered the physical and chemical properties of tapioca starch. There was a remarkable decrease in starch viscosity as well as gelatinization temperature and time, swelling capacity, and molecular degradation occured after treating starch with different doses of gamma irradiation. The acidity, reducing sugars and solubility increased when tapioca starch was treated with different doses of gamma irradiation.
Some Methods for the Characterisation of Natural and Dyed Amyloses as Potential Substrates for the Assay of α‐Amylase
Authors: Kennedy J. F.
Published: November 2006

Methods based on ion exclusion and gel permeation chromatography and enzymic degradation are reported for the assessment of the character, purity and amylopectin contents of amylose samples and their suitability for conversion by dyeing with Cibacron® Blue 3 G‐A to give coloured substrates for the assay of α‐amylase. The methods were also applicable to the assessment of the dyed materials. A new method for the estimation of α‐(1→6) linkages in starch samples, based on exhaustive hydrolysis with β‐amylase is reported. The susceptibilities of the free dye and dyed soluble amylose to acid and alkali are described along with their application to the measurement of the dye loading of dyed amyloses.
Detection of Corn Starch Irradiated with Low Doses of Gamma Rays Part IV. Possible Routes of Disappearance of Malonaldehyde from Irradiated Starch
Authors: Winchester R. V.
Published: November 2006

Hydrogen peroxide and malonaldehyde, which are both radiolysis products of starch, appear not to react with each other when mixed into unirradiated starch. Amino acids, when mixed into unirradiated starch containing malonaldehyde, cause the malonaldehyde to disappear at a measurable rate. This suggests that the malonaldehyde reacts with amino acids rather than with the peroxide, and that this is a more likely path for the disappearance of manlonaldehyde from irradiated starch.
Synthesis of Heptakis (2‐O‐methyl)‐β‐cyclodextrin
Authors: Takeo K. , Kuge T.
Published: November 2006

The title compound was prepared by a reaction sequence comprising methylation of heptakis (6‐bromo‐6‐deoxy)‐β‐cyclodextrin by the Kuhn procedure, regeneration of the primary hydroxyl groups from the resulting heptakis(2‐O‐methyl‐6‐bromo‐6‐deoxy)‐β‐dextrin via the 6‐O‐benzoate ester by benzoate exchange and subsequent deesterification. It was proved that the methyl groups in the tetradeca‐O‐methyl ether of β‐dextrin are located 0–2 and 0–6 of the D‐glucose residues.
Influence of Monoglycerides on the Gelatinization and Enzymatic Breakdown of Wheat and Cassava Starch
Authors: van Lonkhuysen H. , Blankestijn J.
Published: November 2006

The influence of monoglycerides on the flocculation and gelatinization of suspensions of wheat starch and cassava starch was studied. The sedimentation volumes of native and gelatinized starch with and without added monoglycerides were measured and the quantity of bound monoglycerides was determined. The sediments were examined by scanning electron microscopy and the rate of enzymatic breakdown by α‐amylase was determined.
Hydrolysis of Native Wheat and Corn Starch Granules by Glucoamylases from Aspergillus Niger and Rhizopus Niveus
Authors: Smith J. S. , Lineback D. R.
Published: November 2006

The action of glucoamylase I and II (α‐1,4‐glucan glucohydrolase, E.C. 3.2.1.3) from Aspergillus niger and the glucoamylase from Rhizopus niveus on native wheat and corn starch granules was followed by using scanning electron microscopy (SEM) and by measuring the glucose released by enzymatic attack. Two distinct patterns of attack were observed. Glucoamylase I and the glucoamylase from R. niveus attacked the granule surface relatively uniformly, resulting in large disclike depressions. Glucoamylase II, while showing some disc‐like depressions, produced small grooves (furrows) in the surface of the granule. Similar patterns were observed for both corn and wheat starch granules, except that attack by glucoamylase I and the glucoamylase from R. niveus on wheat starch granules also developed along the equatorial groove (not easily seen until the granules were exposed to enzyme solutions). Measuring glucose released indicated that hydrolysis by glucoamylase I and by the glucoamylase from R. niveus were nearly equal in extent and were about twice that by glucoamylase II.
Lärm als Umweltproblem
Authors: Jansen G.
Published: November 2006

Noise as an Environmental Problem. Anatomical structure and physiological function of the human ear are described. It is shown that constant noise stress leads to damage of certain parts of the inner ear. These damages proceed characteristically and may be diagnosed relatively early by means of audiometric tests. VDI‐instructions 2058 (sheet 2) prescribes screening‐tests for an earliest possible detection of incipient noise damage.

In addition to ear‐damaging effects of noise there have also been recorded physiological reactions under noise influence. Such disturbances, however, cannot as yet be described as an “Extraaural disease”. On the other hand, the fact that high sound intensities of 100 dB (A) or more are harmless to human health cannot be proved, as an inverse proportional ratio between the amount of vegetative reaction and the floating away of the threshold of audibility (as indication for potential noise deafness) with hypercritical noise exposure was shown to exist.
Studies on Starch Isolated from the Fruits of Annona reticulata (Ramphal)
Authors: Harshe S. N. , Bhagwat M. S.
Published: November 2006

Pulp of Annona reticulata fruits yields about 19% starch. Purification of the crude products was achieved by treatment with sodium hydroxide to remove the other ingredients. The presence of starch was confirmed by treatment with amylolytic enzymes. Microscopic techniques were used to characterize the granular characteristics of the starch. Viscosity data of the purified starch indicate that the starch isolated from the pulp has paste characteristics comparable with those of corn starch. Results of the acid and enzymic hydrolysis of the fibrous material suggest the cellulosic nature of the residual material.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit 4. Quell‐ und Verkleisterungsverhalten oxydierter Stärken
Authors: Prey V. , Fischer S. K. , Klinger St.
Published: November 2006

New Knowledge on Degradation of Starch by Hypochlorite. Part 4. Swelling and Gelatinization Behaviour of Oxidized Starches. The explanation of the course of viscosity (Brabender) at the gelatinization maximum occurring during the investigation of hypochlorite oxidized potato starch was tried.
Interaction of Iron Compounds and Starch Granules
Authors: Chabot J. F. , Hood L. F.
Published: November 2006

The adsorption of several iron compounds by unmodified and modified tapioca, corn and waxy maize starch was studied using transmission electron microscopy and atomic absorption spectrophotometry. Starch was incubated in an iron‐containing solution. After centrifugation the amount of iron remaining in solution was compared to the original concentration to determine the quantity bound by the starch. Only iron in the form of colloidal ferric chloride showed significant binding. Long, cigar shaped structures, probably β‐ferric oxyhydroxide crystals, were seen embedded in the surface of the granule. It is postulated that the oxygen and hydroxide groups surrounding the iron are responsible for binding to the carbohydrate. The study of the interaction of starch and metal compounds may lead to greater insight into methods of fortifying food products.
Adsorption of Amylose Triacetate on Porous Adsorbents
Authors: Nair P. R. M. , Patel K. C. , Patel R. D.
Published: November 2006

Adsorption studies of amylose triacetate from its chloroform solutions on porous adsorbents viz. calcium silicate, aluminium silicate, and cellulose powder have been carried out at 35° ± 0.05°C. The adsorption follows first order kinetics. The adsorption data have been analysed according to the Langmuir and Simha‐Frisch‐Eirich isotherms. Viscosity measurements of supernatant polymer solutions as a function of adsorption time indicate the preferential adsorption of low molecular weight material.
Chemically Defined Medium for Penicillin Production
Authors: El‐Saied Hani M. , El‐Marsafy Mahmoud K. , Darwish Maged M.
Published: November 2006

Corn steep liquor (CSL) is considered an essential constituent in the penicillin inoculum and production media. In the present work, the inoculum medium containing CSL followed by synthetic medium (production medium from which CSL was deleted) of initial pH value 7.3 gave the same penicillin yield as that of the inoculum and production media containing CSL. On the other hand this method for penicillin production gave a bright fermentation broth and the penicillin recovery may be easier.
Morphology of Amylose Acetate Role of Intercrystalline Linkages in Polymers
Authors: Gohil R. M. , Patel R. D.
Published: November 2006

Crystals of amylose acetate have been grown by film formation method of crystal growth. Isolated fibres and fibres present in spherulites showed characteristic twisting and branching habit. Etching of the crystals reveals that some features are observed in a film, and that they are mainly associated on the surface of a film. Various growth stages have been obtained simply by varying concentration of polymer solution at constant temperature. Presence of linkages is found in fibrillar as well as lamellar crystals. Linkages are clearly observed in all growth stages indicating that they may be due to typical growth of features. Evidence obtained for several polymers indicate that linkages are the characteristics of structures grown from concentrated solution as well as from melt. The concentration and location of intercrystalline linkages can be considered to have profound effect on physical properties of polycrystalline material.
Dialdehyde Starch Hydrazones: Preparation and Properties of Cationic Dispersions
Authors: Heath H. D. , Hofreiter B. T. , Borchert P. J. , Schulte M. I. , Neff J. L. , Russell C. R.
Published: November 2006

Cationic dialdehyde starch (DAS) dispersions have been prepared in water at 15% concentration by a new cooking procedure. A stable fluid form of cationic DAS, a wet‐ and dry‐strength agent for paper, should facilitate commercial use. Cationic DAS dispersions of pH 3.0 stored in polyethylene containers at 25°C or below were unchanged after 6 months; other storage conditions were also evaluated. An unexpected benefit of the new preparative conditions was a 40% reduction of cationizing agent, betaine hydrazide hydrochloride, without loss of effectiveness. Further savings may be possible by blending cationic DAS with unmodified starch; wet‐ and dry‐strength improvements were maintained in paper with a blend containing 33% unmodified starch and 67% cationic DAS.
Mechanische Staubabscheider
Authors: Barth M.
Published: November 2006

Mechanical Dust Separators. Due to the Federal Governments issue of its General Administrative Regulation (Technical Instruction for the Preservation of Air Purity — TA‐Luft of August 28, 1974) the dust extraction plant has gained special significance as the limitation of solid matter emission is part of the authorization process for installing a dryer. The present paper deals with the dust extraction systems which today's technology places at disposal.
Etude de l'aldéhyde glycolique formé au cours de l'irradiation gamma de l'amidon de maïs
Authors: Hamidi Par E. , Dauphin J. F.
Published: November 2006

Research of Glycolaldehyde Formed During Gamma Irradiation of Maize Starch. During gamma irradiation of maize starch, glycolaldehyde occurs (5,6 μg/g/Mrad, in oxygen). The influence of several parameters has been determined: irradiation conditions (dose, temperature, surrounding gas), stockage temperature and starch characteristics (moisture, impurities). On the other hand, irradition effects were compared to heat treatment effects.
Chemische und technische Voraussetzungen zur Herstellung von isomerisierten Glucosesirupen
Authors: Gams Th. C.
Published: November 2006

Chemical and Technological Conditions for the Isomerization of Glucose Syrups. The production of enzymatic isomerized glucose syrups has attained not only scientific interest but also economical importance. The influence of different process parameters upon the enzymes and the consequences for the isomerization process strongly influence the economy of the iso‐syrup production. Enzymes, their origin, properties and their application in batch and continuous isomerizations are discussed.
Production and Properties of an Immobilized Glucose Isomerase
Authors: Hupkes J. V. , van Tilburg R.
Published: November 2006

The enzyme glucose isomerase used by Gist‐Brocades for the process of immobilization is derived from a strain of Actinoplanes missouriensis. The intracellular enzyme is fixed to the mycelium and as such immobilized. In the immobilization procedure an enzyme gelatine mixture is sprayed into a cold water‐immiscible organic solvent and the particles so formed are separated and thoroughly washed. Subsequently the so occlused enzyme particles are cross‐linked in a solution of glutaraldehyde. The particles are washed again and finally stored in solution or dried. The immobilized glucose isomerase — MAXAZYME® GI‐IMMOB — consists of spherical brown‐coloured particles. The diameter of the particles is about 1 mm. The enzyme particles can be used in column, batch, continuous feed and stirred tank and fluid bed reactors. The optimal performance conditions e. g. temperature, pH, substrate flux, half, life value and hold up time are described.
Developments in Potato Production for the Starch Industry
Authors: van der Zaag D. E.
Published: November 2006

From the price relationship between potatoes and maize gross margins can be calculated for various prices and yields of these two crops. From this can be concluded that in general potato production for starch can compete with maize for starch production at maize prices about 35 guilders. In the nine EC countries tuber yield per ha increased from 1962 to 1973 annually by almost 3%. In the Netherlands the yield per ha of starch from potatoes used for the starch industry increased from 1960 to 1975 annually also about by 3%. The average yield is now about 7 t/ha. It is estimated that under ideal conditions in the Netherlands the potential yield of starch would be 16 t/ha. Therefore much can be done to improve yield. In the period 1965–1973 in the Netherlands the total cost of potato production for starch increased by about 4% per year. In the last few years this increase was however almost 14% per year. Before 1973 rise in cost of production could be compensated for a large extend by the annual increase in yield per ha. That is not the case with a rise in cost by 14%.
The Reuse of Hyflosupercel (H.F.S.C.) in Corn Syrup Industry
Authors: Roushdi M. , Harras A.
Published: November 2006

A used sample of Hyflosupercel (H.F.S.C.) was separately treated with water, HCl, NaOH and HCl followed by NaOH in order to remove the adsorbed particles of proteins and noncarbohydrate compounds. All treatments did not led to the regeneration of the H.F.S.C. The calcination of the used H.F.S.C. highly increased its capacity for adsorbing the desired organic components from the glucose syrup. The calcinated H.F.S.C. gave a glucose syrup similar to that obtained by treatment with a fresh sample of H.F.S.C.
Charakteristik der Stärke ausgewählter Kartoffelsorten Teil 2. Gehalt an Phosphor, Kalium und Calcium in der Stärke
Authors: Miča B.
Published: November 2006

Characteristics of Starch of Selected Potato Varieties. Part 2. Phosphorus, Potassium and Calcium Content in the Starch. It was found that during storage of potatoes not only changes in starch content and size of the starch granules do occur, but also changes in phosphorus, potassium and calcium content in the starch. The potassium content decreases during storage as a function of temperature. The phosphorus content decreases at +2°C and increases at +10°C. The calcium content increases in the final stage of storage. The phosphorus content in the starch decreases during storage. These results are of special significance with a view to preservation of starch quality.
Application of Cycloamylose Ligand Affine Chromatography for the Analysis of Amylolytic Enzymes
Authors: Hoschke Á. , László E. , Holló J.
Published: November 2006

The investigation of functional groups participating in enzyme‐catalyzed reactions plays a significant role in the study of the molecular mechanism of these reactions. In order to decide whether a given functional group participates in the formation of the enzyme‐substrate complex it should be known whether there are changes in the binding between enzyme and substrate in the course of modification process. This can be done by the affine chromatographic technique. After explaining the preparation of epoxy‐activated agarose the role of the extend of the spacer and cross‐linking density of agarose gel in binding α‐amylase, β‐amylase and glucoamylase is described. Further subjects of the paper are thermodynamic study of the linkage and the effect of functional group modification on the linkage.
Morphology of Amylose Propionate On the Origin of Two Dimensional Spherulites in Polymers
Authors: Gohil R. M. , Patel R. D.
Published: November 2006

Crystals of amylose propionate have been grown from dioxane and aniline at different temperatures. Study of morphology of various growth structures reveals that generation of vertical lamellae is very much common in polymer crystals and orientation of these lamellae on further growth determines the final morphology of resulting growth structures. A probable mechanism for the development of hedrites and two dimensional spherulites has been discussed. Various evidences obtained from the study of cellulose triacetate, polyacrylonitrile, polyoxymethylene and polyethylene support this mechanism and suggest that the development of growth structures follow mainly a common mechanism of growth.
Einige Anwendungsmöglichkeiten der Cyclodextrine in der Arzneimittelindustrie
Authors: Szejtli J.
Published: November 2006

Some Application Possibilities of Cyclodextrins in Pharmaceutical Industries. The amylose and its cyclic derivatives, the cyclodextrins, these or so‐called “host” molecules, are readily form inclusion complexes with other so‐called “guest” molecules. The complex formation is dependent on chemical and geometrical factors and is a result of partly physical partly chemical‐hydrogen bond formation. Some important physical properties of the entrapped molecules are modified on complex forming, e.g.:

— The solubility of some poorly soluble drugs is enhanced, and its resorption from the digestive tract is modified.

— The stability of the entrapped molecules is strongly influenced; e.g. the oxygen absorption of complexed unsaturated fatty acids diminishes, or the decomposition rate of hydrolyzable compounds increases.

— The volatility of the entrapped molecules also at higher temperatures is strongly reduced, while in aqueous solutions (gastric acid, intestinal juice) the guest molecules will be set free.

The internal cavity of the cyclodextrin molecule may be considered as a so‐called “topochemical base”. The rate of such nucleophilic reactions will be enhanced in this cavity in which the nucleophilic attack sensitive part of the reacting molecule is inserted into the cyclodextrin cavity.
Effect of Extrusion‐Cooking on Potato Starch Using a Twin Screw French Extruder
Authors: Mercier C.
Published: November 2006

Potato starch has been processed in a semi‐industrial twin‐screw French extruder (type BC 45, Creusot‐Loire) by courtesy of the C.T.U. The influence of the temperature of extrusion and the moisture content of the starch prior to extrusion has been studied. The water soluble starch increases with increase of both the extrusion temperature and the moisture content of starch prior to extrusion. In contrast, the aqueous ethanol‐soluble carbohydrate fraction with DP < 14 increases with the temperature of extrusion and the decrease of moisture content. The largest amount of soluble oligosaccharides (16%) has been obtained with a temperature of extrusion of 190°C and a moisture content of starch prior to extrusion of 23%.
Untersuchungen an enzymatisch modifizierten verzweigten Polysacchariden. II. Sternpolymere aus Glykogen und Amylopektin als Strukturmodelle für Stärke
Authors: Pfannemüller B. , Potratz Ch.
Published: November 2006

Studies on Enzymatically Modified Branched Polysaccharides. II. Star‐shaped Polymers with Glycogen and Amylopectin as Structure Models for Starch. The number and length of outer chains of amylopectin and glycogen were varied (a) by partial debranching of amylopectin with pullulanase followed by synthesis with potato phosphorylase or, (b) using muscle phosphorylase without previous debranching. The resulting star molecules constructed of amylose chains grafted onto amylopectin or glycogen may be regarded as models for starch and conceivable intermediate products of starch components.
The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the Granule
Authors: Cauvain S. P. , Gough B. M. , Whitehouse M. E.
Published: November 2006

Starch was extracted from wheat by a wet‐grinding process and purified by differential centrifugation followed by shaking with toluene and water. The contrast in pasting, surface and baking properties between dried impure, and dried purified, samples of the starches shows that the surface properties of the granules are profoundly affected by the presence of indigenous “non‐starch material”. These effects can be eliminated by utilizing the non‐dried starch, or by removing such non‐starch material by shaking with toluene prior to drying the granules.
Die thermische Zersetzung von D‐Glucose Teil 2. Die langsame Pyrolyse von D‐Glucose unter Stickstoff und Wasserstoff
Authors: Prey V. , Gruber H.
Published: November 2006

Thermal Decomposition of D‐Glucose. Part 2. Slow Pyrolysis of D‐Glucose under Nitrogen and Hydrogen. Slow, dry pyrolysis of D‐glucose in the quartz tube at pyrolysis temperatures of 300 to 1000°C was examined with regard to the kind of resulting decomposition products. Pyrolysis tests were carried out under nitrogen as well as under hydrogen. It became apparent that especially at higher pyrolysis temperatures a number of technologically interesting products are formed, as e. g. aromativ hydrocarbons and carbonyl compounds, as well as also alcohols with pyrolysis under hydrogen.
Preparation of 5‐Hydroxymethylfurfural Part I. Dehydration of Fructose in a Continuous Stirred Tank Reactor
Authors: Kuster B. F. M. , Van Steen H. J. C. Der
Published: November 2006

A continuous process for the manufacture of 5‐hydroxy methylfurfural (HMF), using a stirred tank reactor with simultaneous reaction and extraction was studied. Methylisobutylketone (MIBK) was used as the extraction agent. The experiments were carried out at elevated temperatures and moderate acidity. Other process parameters were the initial concentration of D‐fructose, the residence time, and the ratio of MIBK and H2O. Though the effect of extraction was limited due to the fact that the formation of HMF was faster than its breakdown, the use of MIBK as a cosolvent appeared to have a beneficial influence on the course of the reaction. The productivity at short residence times is lowered due to the stability of intermediate products.
Measurement of Some Physico‐chemical Properties of Starches by the Adsorption of Acid and Basic Dyes
Authors: Badenhuizen N. P.
Published: November 2006

The relative number of positive and negative charges in starch granules of different species and varieties of plants and after various treatments was investigated by measuring the adsorption of erythrosine B (acid dye) and acridine orange (basic dye). The results showed a high negative correlation. It is assumed that the positive charges are represented by free OH‐groups, the negative charges by H‐bonds and that basically each starch type is characterized by a certain proportion between the two. The samples investigated showed a clear distinction between A‐ and B‐starches, with positivity increasing from the B‐ to the A‐starches and culminating in the waxy types. Positivity was enhanced in laboratory‐isolated samples over their commercial counterparts, and increased during swelling and after defatting.
Gelatinization of Dieffenbachia Starch
Authors: Sterling C.
Published: November 2006

The starch grain of Dieffenbachia seguine has the shape of an elongated, flat rod, one of whose ends is rounded and the other square. Its hilum lies near the rounded end of the grain. The molecules of the central core are parallel to the long axis of the grain while those of the peripheral layer tend to be nearly perpendicular (radial) to that axis. Gelatinization makes evident a fibrillar construction in which the fibrils of the core region are elongated parallel to the long axis of the grain while those of the periphery are crossed, at a low angle to the perpendicular. Presumably the heated starch molecules contract along their long axis, becoming randomly coiled, and thereby cause radial expansion in the core and axial and tangential expansion at the periphery of the starch grain.
Préparation et caractérisation de produits amylacés polytransformés Partie 1. Carboxyméthylamidons benzylés
Authors: Colombe Par L. , Schutz R. A. , Abd‐El‐Thalouth I.
Published: November 2006

Preparation and Characterization of Polyfunctional Starch Products. Part 1. Benzylated Carboxymethylstarches. Carboxymethylstarches of low viscosity (DS = 0,35) and high viscosity (DS = 0,29) were benzylated. Analytical methods were developped to evaluate the degree of substitution of both functional groups. The obtained DS lies between 0,15 and 0,35 for both. Benzylation rate depends on the viscosity of the reaction system. During benzylation a partial decarboxymethylation takes place.
Spezielle Untersuchungen über die enzymatische Isomerisierung von Glucose zu Fructose
Authors: Tegge G. , Hensen C. , Kracht E.
Published: November 2006

Special Investigations on Enzymatic Isomerization of Glucose to Fructose. Research on replaceability of cobalt as co‐factor by magnesium ions in the production of fructose‐containing syrups from aqueous glucose solutions by means of glucoseisomerase showed initial speed of the decisive for the amount of magnesium needed. The more fructose is formed prior to progressive inactivation of the enzyme, the less magnesium ions are needed. The fructose‐coloring matter ratio, however, becomes more favorable with increasing amount of magnesium. Isomerization is only relatively insignificantly affected by sugar decomposition products such as 5‐hydroxymethylfurfural or coloring matter and by technical auxiliary matter such as sulfur dioxide or calcium ions.
Die thermische Zersetzung von D‐Glucose Teil 3. Die Ausbeuten an flüchtigen Produkten und die quantitative Zusammensetzung der Pyrolyseprodukte
Authors: Prey V. , Gruber H.
Published: November 2006

Thermal Decomposition of D‐Glucose. Part 3. Yields of Volatile Products and Quantitative Composition of the Pyrolysis Products. Yields and quantitative composition of product obtained from slow pyrolysis of D‐glucose under nitrogen and hydrogen in the temperature range from 300 to 1000°C were determined. It was found that glucose may be highly extensively transformed into volatile products at sufficiently high pyrolysis temperatures, especially if the pyrolysis is carried out under hydrogen. At higher pyrolysis temperatures a higher content of aromatic carbohydrates and alcohols is gained, extraction of these technologically interesting products, however, is extremely difficult due to the multiplicity of pyrolysis products.
Determination of Chondroitin‐4‐Sulfate through Its Uronic Acid Content
Authors: Zsadon B. , Horváth‐Otta K. , Tüdös F. , Dósa É. , Szejtli J.
Published: November 2006

A standardized new variant of the uronic acid determination based on carbazole reaction is suggested which has been proved for routine analyses. Its relative error is less than ± 2% in case of measuring 50–340 μg chondroitin‐4‐sulfate or the equivalent glucuronic acid. The method is suitable for determining other mucopolysaccharides, polyuronides and uronic acids, too.
Extraction of Pentosans from Wheat Flour with Trichloroacetic Acid Solutions
Authors: Tran A. Heyne , Nordin P.
Published: November 2006

Pentosans were extracted from wheat flour with 15% trichloroacetic acid (TCA) at 2°C. The TCA was extracted with ether and the aqueous solution dialyzed, centrifuged and lyophilized. Subfractions obtained by fractionation on Sepharose 6B and by ammonium sulfate precipitation were analyzed for carbohydrates, protein and hydroxyproline. The pentosans contained a high molecular weight component having only arabinose and galactose as monosaccharides, and 4.4% protein, of which 3% w/w was hydroxyproline.
Improving of Starch Gel Electrophoresis Technique by Gamma Irradiation
Authors: Saadany R. M. A. El , Saadany F. M. El , Foda Y. H.
Published: November 2006

Electrophoresis as well as starch gel technique are considered nowadays the best way of protein fractionation. This research was carried out towards improving that technique by modifying the gel properties by treating starch with gamma irradiation. Results indicated that gamma irradiation modified the starch molecules as its viscosity and its intrinsic viscosity were decreased and molecular breakdown and degradation occurred as well as modified amylose to amylopectin ratio and increased retrograded starch, leading to the improvement of the properties of the produced modified starch gel when compared to control sample.

Protein electrophoresis confirmed this improvement because of the better fractionation of wheat gluten when the modified starch gel was used than with the control, as the modified starch gel was more transparent and flexible and had a longer distance of run than control sample. High molecular weight protein was able to migrate through modified starch gel contrary to unirradiated sample.
Influence of the Processing on the Surface Structure of Potato Granules as Viewed by SEM
Authors: Jericevic D. , Ooraikul B.
Published: November 2006

Formation of the final surface structure of potato granules during the drying cycle of the freezethaw process is observed by scanning electron microscope. The cause of the formation of aggregates, polished cells, cemented granules and shrunken potato cells is discussed. The attention is given to the influence of surface structure on the rate of water penetration into the granules.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit 5. Die Alterung von Kleistern aus oxydierter Stärke
Authors: Fischer S. K. , Piller F.
Published: November 2006

New Knowledge on Degradation of Starch by Hypochlorite. Part 5. Ageing of Pastes from Oxidized Starch. In order to obtain information on storability of pastes from hypochlorite‐oxidized potato starches the changes of viscosity and retrogradation as a function of the degree of oxidation were analized. Apart from a comparison of these results with the pastes of starch dextrines the influence of adding formaldehyde and toluene was investigated.
Effect of Gamma‐Rays on Corn Grains Part I. Influence on Starch Extraction and Quality of By‐Products
Authors: Roushdi M. , Fahmy A. A. , Malek G. S. Abdel
Published: November 2006

In order to study the effect of irradiation of corn grains on the starch extraction and quality of by‐products, the grains were subjected to different doses of gamma‐rays. It was generally found that irradiation led to increase the water absorption during steeping. This increase in the water absorption increases the yield of starch and facilitates the removal of hulls and germ. However, at higher dose (1000 Krad) the yield of starch decreases. The results are discussed on the basis of effect of hydrogen bond protein denaturation, and formation of volatile compounds.
Purification and Properties of Saccharogenic Amylase from Piricularia oryzae
Authors: Yuhki A. , Watanabe T. , Matsuda K.
Published: November 2006

Piricularia oryzae, the pathogenic fungus of rice blast disease, produced a glucoamylase as a sole amylolytic enzyme with little concomitant activity of other related enzymes. The purified enzyme preparation showed a single band on electrophoresis. The enzyme had optimum pH at 6.5 and optimum temperature between 50 and 55°C. It was completely inactivated by heating for 15 min at 60°C. The molecular weight of the enzyme was estimated as about 94,000. The enzyme hydrolyzed various kinds of amylaceous substrates and some malto‐oligosaccharides into glucose. Glucobioses such as isomaltose, nigerose, kojibiose, α,α‐trehalose, β,β‐trehalose as well as phenyl‐α‐glucoside were also hydrolyzed.
Alcoxymethyl Ethers of Glucose and Its Oligomers Part I. Synthesis of Alcoxymethyl Glucose Ethers
Authors: Szymanowski J. , Biniakiewicz D. , Bartosik E.
Published: November 2006

The reaction between glucose and alcoxymethyl chlorides containing from 3 to 12 carbon atoms in alkyl group was investigated. The composition of the reaction products was determined. The influence of reaction parameters on reaction course was discussed.
Accessibilität der Hydroxylgruppen in Stärke für Deuteriumoxid
Authors: Hennig H.‐J.
Published: November 2006

Accessibility of the Hydroxyl Groups in Starch for Deuterium Oxide. Previous measurements of the accessibility of starch yielded contradictionary results. Fore that reason an investigation was carried out by a new method. The OH‐protons could be exchanged more extensive than was predicted by IR‐measurements. The different results are explainable by difficulties in the quantitative evaluation of the IR‐spectra.
Preparation and Properties of Oxidatively and Zinc Coupled Starch Xanthates
Authors: Stout E. I. , Trimnell D. , Doane W. M. , Russell C. R.
Published: November 2006

Conditions for the precipitation of sodium starch xanthate as the zinc salt were determined to be: xanthate degree of substitution greater than 0.02 and zinc ion concentration of 0.005–0.015‐M. As xanthate ion concentration is increased, less zinc is required for complete precipitation of the starch xanthate. Oxidatively crosslinked starch xanthates (starch xanthides) were more stable when washed with dilute acid before drying. Shelf‐life was greatly improved when the moisture content of the samples was less than 5%. Starch xanthides rapidly decompose in water. Pyrolysis of starch xanthides at temperatures of 145 to 215°C liberates carbon disulfide and carbonyl sulfide.
Hydroxyethyl Starch as a Cryoprotective Agent for Human Red Blood Cells The Relation Between the Molecular Properties and the Cryoprotective Effect
Authors: Greenwood C. T. , Muir D. D. , Whitcher H. W.
Published: November 2006

The use of hydroxyethyl starch (HES) as a cryoprotective agent for human erythrocytes is examined in detail. The molecular properties of the HES pertinent to cryoprotection are described and some conditions for the optimal use of HES in this role are defined. In agreement with the results of other workers, HES is shown to afford a considerable amount of protection to human red blood cells during freezing.
Fibrillar Starch in Ultrathin Sections of Potato
Authors: Wetzstein H. Y. , Sterling C.
Published: November 2006

Ultrathin sections of raw potato embedded in Spurr's “low viscosity” resin show radial splitting of the starch grains into long bands, presumably evoked when the resin is expanded by hydrocarbon vapor after sectioning. There are no concentric lamellae of starch in these sections, and no evidence of tangentially extended layers of refolded molecules was found. Thus, the principal units of organization in the starch grain are radially extended starch molecules and/or radial fibrillar clusters of these molecules.
Änderung des Zuckergehaltes ausgewählter Kartoffelsorten während der Lagerung
Authors: Miča B.
Published: November 2006

Change of Sugar Content in Selected Potato Varieties During Storage. Ten Czechoslovakian potato varieties of different vegetation lengths were stored at +2°C and +10°C. Changes of glucose, fructose and saccharose content were examined in the years of 1972–1974. Results show the greatest changes of sugar content to occur in the period of November to January. This period of time is a certain limit in the dynamics of changes of sugar content.

Tubers stored at +10°C show a different speed of change of content and share of the various sugars than tubers stored at +2°C. Influence of variety and year of vegetation is clearly confirmed, the influence of the year of vegetation being greater than that of variety. This leads to the conclusion that the physiological state of the tuber also affects dynamics of sugar transformation significally.
Mikroskopische Untersuchung hypochloritoxydierter Kartoffelstärke
Authors: Fischer S. K.
Published: November 2006

Microscopic Examination of Hypochlorite‐Oxidized Potato Starch. By means of light and scanning‐electron‐microscopy the primary oxidation effect of hypochlorite is proved to affect the interior of the potato starch granule. Electron‐microscopic photos show hollows in the kernel which are brought about by oxidation.
Partial Digestibility of Cooked Amylomaize Starch in Humans and Mice
Authors: Wolf M. J. , Khoo U. , Inglett G. E.
Published: November 2006

A part of ingested high‐amylose starch was indigestible and appeared in feces in both humans and mice. Starch from ordinary corn was not found in feces of either humans or mice. Fecal high‐amylose starch was birefringent, showed no microscopic evidence of enzymic corrosion and had the red polarization color characteristic of high‐amylose starch. The amylose content of fecal starch in both humans and mice was in the range 40 to 49% compared with an initial value of 70% in the amylomaize meal.

Depending on the amount of amylomaize eaten (in baked muffins), human feces contained from 6 to 11% of high‐amylose starch. Approximately 11% of the high‐amylose starch ingested with 70 g of amylomaize meal (in baked muffins) appeared in the stool.
A New Process for the Industrial Production of Wheat Starch and Wheat Gluten
Authors: Dahlberg B. I.
Published: November 2006

The Alfa‐Laval/Raisio system for production of starch and gluten has the following main characteristics:

– Full utilization of the raw material by starting with wheat not with flour and producing products, which are commercially interesting, sending nothing to the sewer.

– Total optimization of the process by control of both dry and wet sections meaning superior products and superior yields.

– Economical benefits on raw material side meaning better process economy and complete independence from flour millers.
The Interrelationship between Agricultural Food Crops for the Production of Sweeteners
Authors: Gramera R. E.
Published: November 2006

Historically, sugar cane and sugar beets were the two major food crops that have furnished extractable sucrose as a basic sweetener need of millions throughout the world. With the revolutionary advances in enzyme technology witnessed since 1967 on corn starch, a new sweetener development is emerging that has a potential to furnish the multitudes with a natural sweetener which for all practical purposes is equivalent to the product obtained upon hydrolysis of sucrose, namely, invert. This enzymatic innovation for the conversion of corn syrup to high fructose corn syrup, is closing the gap between sweeteners from beets and cane and a high fructose syrup or an invert produced not only from corn syrup, but from any agricultural food crop rich in starch such as wheat, rice, potato or tapioca. Sucrose, invert and high fructose syrup now converge to meet the demand in furnishing energy and sweetness to the millions throughout the world.