bluuebunny/crossref_metadata_2025 huggingface dataset:
Neuer Erkenntnisse zur Struktur des Wassers in der Stärke
Authors: Lechert H. , Scoggins W. C. , Basler W. D. , Schwier I.
Published: November 2006

Untersuchungen der Protonen‐ und der Deuteriumresonanzlinien an Wasser in Kartoffelstärkeproben zeigen eine Aufspaltung, die bei etwa 1% des Wertes der statischen Aufspaltung liegt und eine anisotrope Umorientierung der Wassermolekeln andeutet. Diese Einschränkung der Wasserbeweglichkeit erfolgt bis zu einem Wassergehalt von etwa 50% H2O/TS entsprechend einer Wasseraktivität nahe eins. Der weite Bereich dieser Beeinflussung und die geringe Breite der Komponenten insbesondere der D‐Resonanzen legen die Annahme eines weitestgehend einheitlichen Bewegungsmechanismus der Wassermolekeln nahe. Niedrige Selbstdiffusionskoeffizienten und Unempfindlichkeit der Linienformen gegen das Ladungs‐Radius‐Verhältnis sowie paramagnetische Momente eingetauschter lonen scheiden eine translatorische Beweglichkeit als Mittelungsmechanismus über das Stärkekorn aus. Verschiedene Möglichkeiten der Rotation der Wassermolekeln werden für diese Mittelung diskutiert. Die beobachteten Effekte lassen sich durch die Annahme von Tetraedersprüngen des Wasserstoffs in einer Matrix geringer translatorischer Beweglichkeit der Wassermolekeln deuten. Vergleichende Untersuchungen an deuterierter Baumwolle machen eine bevorzugte Orientierung dieser Bewegung längs der Helixachsen wahrscheinlich.
Scanning Electron Microscopy Study of Starch Granule Degradation in Chick‐Pea Cotyledons. Influence of Endogenous Dihydrozeatin and Calcium Chloride on Degradation Processes
Authors: Rodríguez A. , Villalobos N. , Nicolás G. , Martín L.
Published: November 2006

Treatment of excised cotyledons with both endogenous dihydrozeatin (DHZ) and Ca2+ or Ca2+ plus the ionophore A‐23187 produces a similar effect to that of the embryonic axis on the catabolism of starch granules. Under the three kinds of treatment a progressive degradation of the granules occurs from the adaxial to the abaxial zone on the 4th day of incubation and by the 10th day the starch polyhaedrals that are characteristic of seeds on the 10th day of germination are observed.
Crosslinked Starch Entrapped in Agarose‐Beads. An Affinity Matrix for the Preparation of α‐D‐Mannose/α‐D‐Glucose Specific Lectins
Authors: Sawhney S. Y. , Nandedkar U. N. , Bhide S. V. , Kale N. R.
Published: November 2006

A simple biospecific affinity matrix like crosslinked starch entrapped in agarose‐beads is used for the isolation of α‐D‐mannose/α‐D‐glucose specific lectins such as Concanavalin A. pea and lentil. The adsorption capacities of these lectins for crosslinked starch are compared with those of Sephadex G‐50. The purified lectins were found to be identical to those obtained by using Sephadex G‐50 as an affinity matrix, as judged from their electrophoretic patterns (PAGE ‐ pH 4.5, SDS‐PAGE) and hemagglutination of papain treated rabbit erythrocytes.
Modified Starch‐Natural Rubber Blend. Effect of Cyanoethylation of Starch Xanthide on Biodegradability of Vulcanizates
Authors: Hota A. K. , Maiti M. M.
Published: November 2006

Biodegradability of starch xanthide‐ and cyanoethylated starch xanthide ‐ natural rubber vulcanizates ‐ has been studied by subjecting them to field tests. It has been observed that resistance to biodegradation increases with the degree of substitution of starch. Cyanoethyl group as the substituent appears to offer much higher resistance to biodegradation than xanthide groups.
Die Beziehung zwischen dem Gehalt an Stärke und an Kalium in Kartoffelknollen
Authors: Miča B.
Published: November 2006

Die Beziehung zwischen dem Gehalt an Kalium und dem Gehalt an Stärke in Kartoffelknollen wurde untersucht. Es wurde festgestellt, daß bei einer Auswertung die Angaben in Prozent der Frischsubstanz deutlichere Ergebnisse zeigen als die Angaben in Prozent der Trockensubstanz. Die statistische Auswertung zeigt, daß die Beziehung Kalium: Stärke hoch positiv gesichert ist (in % der Frischsubstanz) und daß diese Beziehung dagegen in % der Trockensubstanz negativ hoch gesichert ist.
A Histological and Histochemical Study of Starch Granule Degradation in the Cotyledons of Lens culinaris
Authors: Revilla M. A. , Fernández Tárrago J.
Published: November 2006

The pattern of starch granules degradation and amylase development in cotyledons of Lens culinaris Medik var. Castellana, was investigated by means of fluorescence microscopy and starch film method, respectively. Starch granules degradation in lentil cotyledons during germination started at the peripheral abaxial side and advanced towards the internal adaxial side of the cotyledon. However, amylase activity development took place from the whole periphery towards the center of the cotyledon. These results show the absence of a relationship between the zone of amylase activity and the degradation of starch granules. The absence of an embryonic axis did not affect the location of amylase activity but, on the other hand, did hinder the degradation of starch.
Gelatinisation and Liquefaction of Cassava Flour: Effect of Temperature, Substrate and Enzyme Concentrations
Authors: Vijayagopal K. , Balagopalan C. , Moorthy S. N.
Published: November 2006

The effect of concentration and temperature on the gelatinisation of cassava flour was studied. It was found that at the same temperature, higher concentration of flour led to higher viscosity and early gelatinisation. Increasing concentration also resulted in higher breakdown in viscosity. Temperature increase brought about increase in viscosity. These results showed that viscosity depended both on concentration and temperature. The effect of α‐amylase on gelatinisation and liquefaction of cassava flour was also examined. Three concentrations of the enzyme were tried on three flour concentrations. The amount of enzyme required for liquefaction and the temperature to be used for gelatinisation‐liquefaction in presence of amylase, appeared to be less than previously reported.
The Development and Properties of the of the Potato (Solanum tuberosum L.). The Pattern of Growth in the Field: Bolbography
Authors: Meredith P.
Published: November 2006

A technique is demonstrated for the study of the growth of the population of tubers in a potato crop. Results suggest that many periods of initiations occur and that tubers tend to grow as cohorts of similar size from common initiation events. There is a compaction of the range of tuber sizes during the maturing period in the ground after senescence; this observation may be of commercial importance.
Thermal Properties of Sorghum Starch
Authors: Akingbala J. O. , Gomez M. H. , Rooney L. W. , Sweat V. E.
Published: November 2006

The differential scanning calorimeter (DSC) was used to measure thermal properties of sorghum starch and flour. DSC gelatinization temperatures of 24 nonwaxy sorghum varieties were: To (onset temperature): 71.0 ± 1.0°C; Tp (peak temperature): 75.6 ± 0.9°C and Te (end temperature): 81.1 ± 1.1°C, respectively. The gelatinization energies ranged from 2.51 to 3.96 cal/g. There were no consistent relationships between DSC gelatinization temperatures or gelatinization energies and grain characteristics or physicochemical starch properties. DSC gelatinization temperature for nonwaxy, heterowaxy and waxy sorghum tended to increase as the number of waxy alleles (wx) increased. However, it appeared that at least a difference of two waxy alleles was required before differences in thermal properties of the samples were significant.
Measurement of Dielectric Properties for Moisture Determination of Dextrins
Authors: Boruch M. , Brzeziński S. , Palka A. , Pierzgalski T.
Published: November 2006

Dielectric properties of dextrins were investigated. The experiments performed enabled to determine the relationship between the moisture content of white and yellow dextrins, the capacitance of the measuring capacitor filled up with dextrins and the coefficient of dielectric losses tg ± measured for various frequencies of applied voltage. A measuring capacitor for quick measurement of moisture of powdered materials was constructed. To ensure constant density of material in the measuring region, an electromagnetic vibrator was employed. The sensor was used for moisture determination of white and yellow dextrins. The results obtained showed the linear relationship between the moisture content and the voltmeter readings. Based on this relations, a measuring system for moisture determination of dextrins was designed and built.
The Behaviour and Identification of a Range of Starch and Starch‐Related Oligosaccharides Series on Gel Permeation Chromatography as a Function of Their Molecular Shapes
Authors: Kennedy J. F. , Stevenson D. L. , White C. A.
Published: November 2006

The elution behaviour on gel permeation chromatography of a wide range of oligosaccharides which differ in glycosidic linkage has been investigated using a high resolution column of Bio‐Gel P2 (‐400 mesh). The elution behaviour could be explained on size exclusion mechanisms resulting from the secondary and tertiary structures of oligosaccharides brought about by the nature of the glycosidic linkages concerned. The various series of oligosaccharides followed an order in which starch‐derived materials were more included in the gel than oligosaccharides derived from other polysaccharides. The overall order was cyclomalto‐ < malto‐< (2 → 6) ‐β‐D‐fructo‐ < isomalto < (2 → 1)‐β‐D‐fructo‐ < gentio‐ < cello‐oligosaccharides more specifically cyclo‐ (1 → 4)‐α‐D‐gluco‐ < linear (1 → 4)‐α‐D‐gluco‐ < (2 → 6)‐β‐D‐fructo‐ < (1 → 6)‐α‐D‐gluco‐ < (2 → 1)‐β‐D‐fructo‐ <( 1 → 6)‐β‐D‐gluco‐ < (1 → 4)‐β‐D‐gluco‐oligosaccharides. The particular behaviour of linear malto‐oligosaccharides and the different behaviour of isomaltose makes the method still of great use for the assessment of starch‐derived materials, including branch point residues. Specific size exclusion mechanisms were found not to operate for methyl ether or glycoside derivatives of monosaccharides although Bio‐Gel P2 could be of limited use in methylation analysis and methyl glycoside separations.
A Novel Enzyme Application for Corn Wet Milling
Authors: Caransa A. , Simell M. , Lehmussaari A. , Vaara M. , Vaara T.
Published: November 2006

In corn wet milling the raw material is prepared by means of steeping. Steeping is required in order to:

–obtain the valuable CSL (Corn Steep Liquor),

–soften the kernel and break the cell walls.

SO2 is added to the steepwater to inhibit bacterial growth. Depending on the type of corn, the steeping time in a semi‐continuous steeping system varies from 36 to 60 h, which is substantially longer than all subsequent steps in the process. The corn comprises phytic acid, which to a large extent ends up in the CSL and constitutes an undesirable component. It has now been found that the problem caused by this phenomenon can be avoided by using phytic acid degrading enzymes during steeping. It has further been found, that by adding phytic acid degrading enzymes together with plant cell wall degrading enzymes to the steep liquor, the steeping time can be reduced considerably in a conventional steeping system and even further in a two stage steeping process, whereby the second steeping stage is carried out after course grinding. Also in case conventional steeping times are applied higher starch yields and lower energy consumption may be obtained.
A Kinetic Model of Bacillus stearothermophilus α‐Amylase under Process Conditions
Authors: Henderson W. E. , Teague W. M.
Published: November 2006

A model is presented describing starch hydrolysis by Bacillus stearothermophilus α‐amylase at temperatures of 90 to 115°C and substrate concentrations of 24 to 36% solids. First order kinetics adequately describe both the enzyme decay and starch hydrolysis reactions. Quantitation of temperature, pH, added calcium and substrate concentration interactive effects on the first order rate constants is aided by applying standard statistical techniques of experimental design and data analysis. A method for determining residual α‐amylase activity in liquefact based on the Phadebas® dye release assay, and an osmometry method for determining degree of liquefact hydrolysis are described. Computer implementation of the model allows rapid graphical visualization as well as screening of ideas for improved starch hydrolysis processes.
Saccharification and Fermentation of Whole Barley Ground in the Szego Mill
Authors: Wayman M. , Parekh S. R. , Parekh R. S. , Trass O. , Gandolfi E.
Published: November 2006

Barley, after steeping in water, was ground with ease and efficiency in the Szego mill, and its starch was liquefied, saccharified and fermented to very high yields of ethanol. The Szego mill consists of vertical rollers with helical grooves which rotate within a fixed cylinder, resulting in very fine grinding and a somewhat flaky product. The steeped barley was ground to a fine paste. This was readily liquefied and saccharified by amylolytic enzymes (dual enzyme process), and the resulting sugars were fermented in 24 h by ordinary bakers' yeast Saccharomyces cerevisiae, resulting in over 450 1 ethanol/t of barley. Still shorter time, 12 h, and the same high yield were achieved when liquefied barley starch was simultaneously saccharified by glucoamylase and fermented. Fermentation to ethanol by a glucoamylase‐producing yeast S. diastaticus strain 164 A (from Labatt Brewing Company) enabled the amount of this enzyme required for saccharification to be reduced to about one‐half the normal quantity, but at some cost in slower fermentation and slightly lower ethanol yield.
A Test for Endo‐Amylase Activity in the Presence of Exo‐Amylases
Authors: McHale R. H.
Published: November 2006

Increased hydroxypropylation of potato starch or amylose reduced the susceptibility of these substrates to attack by alpha and betaamylases. By limited hydroxpropyl substitution (molar substitution: 0.18) of starch or amylose, substrates were obtained which were specifically degraded by alpha‐amylase. These modified substrates enabled alpha‐amylase to be determined in the presence of betaamylase in extracts of malted barley.
An Examination of α‐Glucanase Activity from Thermoactinomyces putidus
Authors: Priest F. G. , Stark J. R. , Tabrizi S.
Published: November 2006

Extracellular extracts from a strain of Thermoactinomyces putidus were shown to possess two α‐amylases but there was no limit dextrinase (pullulanase) activity. This was demonstrated despite the fact that initial tests suggested that there may be some action towards pullulan on agar plates containing this substrate and in enzyme digests. The difficulties in using pullulan as a substrate in testing for limit dextrinase are discussed. The α‐amylase was optimal at pH 5.8 and was inactivated by EDTA. It retained 84% of its activity after treatment for 30 min at 60°C in the absence of substrate. These results are considered with respect to the classification of this and other related microorganisms.
Solid State and Solution Properties of Octyl D‐Glucopyranosides
Authors: Straathof A. J. J. , van Bekkum H. , Kieboom A. P. G.
Published: November 2006

The physical properties of the surfactants octyl α‐ and β‐D‐glucopyranoside show some remarkable differences. At 25°C, the β‐anomer is much more soluble in water or diethyl ether than the α‐anomer, but only a slight difference in solubility is observed in 1‐octanol. The α‐anomer, which shows a Krafft‐point at ∼40°C, forms (above this temperature) micelles at half the concentration required for the β‐anomer. Comparison of the transition to the liquid crystal by DSC indicates that the β‐anomer will have a crystal packing which is much less ideal than the crystal packings observed for the α‐anomer.
Kinetics of the Hydroxyethylation of Starch in Aqueous Slurries
Authors: van Warners A. , Stamhuis E. J. , Beenackers A. A. C. M.
Published: November 2006

Kinetic results are presented for the hydroxyethylation of potato starch with ethylene oxide. The reactions were carried out at 303.0 K in alkaline aqueous starch slurries containing sodium sulphate as swelling inhibitor. A new side reaction was discovered: the formation of hydroxyethyl hydrogen sulphate from ethylene oxide and sulphate dianions. Part of the ethylene oxide is hydrolysed to ethylene glycol. Selectivities were determined by analysis of the products hydroxyethyl starch and ethylene glycol. Since hydroxide ions are formed in the production of hydroxyethyl hydrogen sulphate, the rate of formation of this compound could be measured by the amount of acid added to keep the pH constant. The hydrolysis of ethylene oxide towards ethylene glycol can be described by two parallel reactions: (a) by water, and (b) catalyzed by hydroxide ions. The reaction of ethylene oxide with starch is more enhanced by alkali than the base catalyzed reaction of ethylene oxide with water to ethylene glycol, causing the selectivity of the hydroxyethylation to increase from 7 to 68% if the sodium hydroxide dose is increased from zero to 0.060 mole per mole of anhydroglucose units.
The Benefits of Cationic Starches for the Paper Industry
Authors: Nachtergaele W.
Published: November 2006

Cationic starches are widely used as wet end additives in paper making. They provide many benefits, classified into 4 categories: improvement of mechanical strength; better retention of fines and fillers; faster drainage; reduction of waste water pollution.

According to the accepted theory, a 2‐part electrical layer is formed at the solid liquid interface. The zeta potential (existing at the interface between the 2 layers) is one important parameter which influences the retention of most ionic wet‐end chemicals and governs many of the processes involved in making a functional paper product. Practical experiences showed us how to influence the zeta potential in order to obtain the desired benefits. The parameters depending on starch, which have been examined, are: the type of starch (origin), the level of addition and where it is used in the paper making process. Other influences come from the alum content, pH, occurance of shear forces and the presence of dissolved anionic material. Comparative laboratory tests have led to a better understanding of the rather complex interactions on which cationic activity is based. In this paper also the application of cationic starch in surface sizing compared to other starch modifications is discussed. Some important advantages, such as lower waste water pollution and better mechanical strength for the same pick‐up, are claimed.
Comparative Economics of the Production of High Fructose Syrup from Cassava Chips and Cassava Starch
Authors: Ghildyal N. P. , Ramakrishna M. , Lonsane B. K.
Published: November 2006

The higher cost of starch, almost equal to that of cane sugar in International market, necessitates the search for other cheaper raw materials for the production of high fructose syrup at economic cost in countries like India. The direct utilization of cassava chips seems to offer advantages and hence its feasibility was investigated. The comparative economics showed that the gain in lower expenses on cassava chips as compared to cassava starch are completely upset by the higher capital investment on plant and machineries as well as higher expenses on activated carbon and steam. In addition, a number of operational difficulties were encountered with the use of cassava chips. Against the total capital investment of 597.940 and 436.240 US $ for production of 10 t high fructose syrup/d, the cost of production per kg works out to be US $ 0.51 and 0.46, respectively, based on cassava chips and cassava starch. The studies establish that the direct utilization of cassava chips for the production of high fructose syrup does not offer any economic advantage.
Studies on Dioscorea rotundata Starch Properties
Authors: Moorthy S. N. , Nair S. G.
Published: November 2006

Starch from six clonal selections of Dioscorea rotundata was isolated by standard procedure. The yield was between 20–24%. Various properties of these starches were compared. Granule size, 2% viscosity, peak viscosity, clarity, sol stability, total and soluble amylose contents were studied and only small variations were observed in the properties except paste viscosities among the clonal selections. The phosphorus content of Dioscorea starch was found to be three times as much as cassava starch, but low compared to potato starch. The higher gel strength of D. rotundata starch paste compared to cassava gel may be attributed to the phosphate linkages among the starch molecules in the granules.
Starch‐g‐Poly(Methyl Acrylate) Latexes for Stabilizing Soil to Water Erosion: Extending the Range of Polymer Add‐On
Authors: Weaver M. O.
Published: November 2006

Cationic starch‐g‐polymer latexes stabilize soil particles to water. To extend the study of such utility of starch latexes we prepared starch‐g‐poly(methyl acrylate) (S‐g‐PMA) and cationic starch‐g‐poly(methyl acrylate) (CS‐g‐PMA) latexes by the ceric‐initiation procedure, varying the weight ratio of starch or cationic starch to methyl acrylate from (10 to 1) to (1 to 1) in the preparation step. The percent add‐on (percent synthetic polymer in the graft copolymer) ranged from 0.5% to 41% for S‐g‐PMA, and from 4.6% to 43% for CS‐g‐PMA. Application rates required to obtain stable soil are dictated by the amount of PMA in the graft copolymer. For instance, wet sieve testing showed that 10S‐g‐1PMA and 10CS‐g‐1PMA latexes required dose levels of 0.4 g/100 g soil to fully stabilize the test soils. (6–8)S‐g‐1PMA and (6–8)CS‐g‐1PMA latexes gave full stabilization when applied at 0.1 g or 0.2 g/100 g soil rate. Latexes with highest (24.4%–43%) add‐on stabilized soil fully at an application rate of 0.1 g/100 g soil or less. There was no clear advantage of CS‐g‐PMA over S‐g‐PMA.
Effect of Ethanol on Formation of Cyclodextrin from Soluble Starch by Bacillus macerans Cyclodextrin Glucanotransferase
Authors: Shiraishi F. , Kawakami K. , Marushima H. , Kusunoki K.
Published: November 2006

Formation of cyclodextrin (CD) from soluble starch by Bacillus macerans CGTase (cyclodextrin glucanotransferase) was studied experimentally in both systems with and without the addition of ethanol. The yields of α‐, β‐ and γ‐CD after long time reaction were almost independent of initial concentration of starch (5–50 g/l) in both the systems. The α‐CD yield in the presence of ethanol was increased by 1.8–1.9 times of that in the absence of ethanol, while the β‐CD yield was decreased by the amount almost comparable to the increase in α‐CD yield. Initial rates of CD formation were decreased with increasing ethanol concentration, which was remarkable especially for α‐CD.
New Isomerization Technology for High Fructose Syrup Production
Authors: Antrim R. L. , Lloyd N. E. , Hanover East , Auterinen A. L.
Published: November 2006

A modern glucose isomerization system has been developed which differs from conventional immobilized systems which use isomerases such as crosslinked cell‐based products; the latter are discarded after enzyme inactivation. The newer system consists of two separate phases: an inert, regenerable carrier that has a high protein binding capacity, and an enzyme solution containing a pure isomerase protein. This system offers different possibilities for the immobilization: Batch immobilization loading the carrier fully with the enzyme.

Batch immobilization loading the carrier only partly with the enzyme.

Continuous or semi‐continuous loading of the carrier with enzyme during the isomerization process.

The technique of a gradual addition of enzyme to the column during the isomerization process, which is called „on‐column loading”︁, is a flexible system providing several advantages compared to the traditional isomerization technology Initial flow rate according to current needs. Flexible capacity adjustable according to the syrup need of the markets. Few isomerization columns needed for stable and even operation. simple to operate. Uninterrupted operation for up to two years. Low isomerization costs.

This technology has been successfully tested in plant scale in several HFS plants, and one plant has been totally designed to be operated with this technology. this plant has been in operation for more than 1.5 years with the full satisfaction of the user.
Freeze‐Thaw Stability and Refrigerated‐Storage Retrogradation of Starches
Authors: White P. J. , Abbas I. R. , Johnson L. A.
Published: November 2006

A method for the evaluation of freeze‐thaw stability of starch gels is described and compared with refrigerated‐storage retrogradation. Differential scanning calorimetry (DSC) is used to estimate the energy required to break down recrystallized starch molecules after 10 cycles of freezing‐thawing or after storage at 4°C for 1 week. Different DSC properties were observed for different starches. Chemical modification decreased all DSC values for gelatinization except the gelatinization range of all modified starches examined. Rice and wheat starches displayed the lowest energies of gelatinization compared with other native starches studied. Most chemical modifications completely inhibited the recrystallization of starches during storage at 4°C or after 10 cycles of freeze‐thaw. Mira‐Cleer 340® (modified regular maize starch; hydroxypropyl distarch phosphate) had a slight recrystallization value. DSC endotherms for both recrystallization studies occured at considerably lower temperatures than those of the original gelatinization.
Downstream Processing of the Hydrolysate from Cassava Fibrous Waste in the Production of Confectioner's Syrup
Authors: Srikanta S. , Jaleel S. A. , Kunhi A. A. M. , Rehana Fasiha , Ghildyal N. P. , Lonsane B. K. , Karanth N. G.
Published: November 2006

The acid hydrolysis of starch present in cassava fibrous waste results in a formation of brownish yellow hydrolysate due to the use of higher acid concentration than that needed in case of pure starch. Thus, it dictates application of stronger downstream processing unit operations such as deproteinization, clarification and decolouration. Among the various deproteinizing agents evaluated, bentonite and kaolin were found to be the best and their use resulted in the removal of 20% protein and 60–70% red as well as yellow colours. Kaolin was selected based on economic considerations. The data indicated that 5% (w/v) kaolin, 10 min contact time at 25°C and a pH of 1.0–1.5 of the hydrolysate were suitable. For complete decolouration, 0.5% (w/v) activated carbon at 25°C with a contact time of 30 min was needed. Treatment with activated carbon also results in protein removal and is maximum at 40°C. These stronger down‐stream processing unit operations lead to an acceptable product conforming to the standard.
Starch Characteristics of Aphid (Metopolophium dirhodum) Infested Barley
Authors: Lorenz K. , Collins Fort
Published: November 2006

Starch was isolated from barley (cv. Triumph) which had been infested with the rose‐grain aphid Metopolophium dirhodum. Physico‐chemical properties and functional characteristics of the starches and a control starch were studied. Amylograph curves indicated higher residual α‐amylase activity on the control starch than on starch samples isolated from the aphid‐infested samples. The control starch had slightly higher enzyme susceptibilities, lower swelling powers and higher solubilities than starches from aphid‐infested samples. There were no differences in waterbinding between starches.

Breadbaking experiments showed that heavy aphid infestation on barley can affect starch performance, which cannot necessarily be explained based on physico‐chemical data of the starch. Bread volume decreased: the grain became more open and the texture harsh.

This study showed that heavy infestation of barley by M. dirhodum does not only reduce grain weight and protein content, but affects starch properties and functional characteristics as well.
Isolation and Molecular Composition of Starch from Roots of Medicago sativa L.
Authors: Brown G. A. , Volenec J. J.
Published: November 2006

The concentration and molecular composition of starch from alfalfa (Medicago sativa L.) taproots were determined using dimethyl sulfoxide (DMSO) extraction and gel permeation chromatography. Three 24‐h extractions with 90% (v/v) DMSO were required to solubilize an average of 97% of the starch from freeze‐dried root tissues. Amylopectin comprised approximately 80% of starch isolated from alfalfa roots. The relative proportions of amylose and amylopectin were similar among three diverse alfalfa germplasms and one cultivar even through starch concentrations ranged from 20 to 410 g kg−1 dry weight. Elution profiles of debranched starches from alfalfa taproots contained two pools of low molecular weight chains with degrees of polymerization similar to debranched starches from maize (Zea mays L.), and potato (Solanum tuberosum L.). The molecular composition of starches from these alfalfa germplasms was similar to that commonly observed for most starches from cereals and tubers.
Physicochemical and Functional Properties of Dry and Wet Milling Products of Red Cowpeas
Authors: Ningsanond S. , Ooraikul B.
Published: November 2006

Physicochemical and functional properties of dry‐ and wet‐milled red cowpea flour, protein and starch were evaluated. Bulk density of drymilled red cowpea protein was lower than that of wet‐milled protein isolate. Dry‐milled starch was darker than wet‐milled starch. Gelatinization temperature of starch (64–68–74°C) was quite similar to that of mung bean starch. At water to red cowpea starch ratios of 3:1 and 2:1, DSC thermograms showed a single endotherm with To of 68.5–69.0°C, Tp of 73.0–73.5°C, Tm of 79.5–80.0°C, and –ΔH of 4.0–4.6 cal/g starch. Pasting properties of red cowpea starch showed a type C amylogram, similar to mung bean starch. By mixing various quantities of red cowpea starch to tapioca starch pasting properties of the latter could be varied. Water and oil absorptions of cowpea flours increased with the increase in protein contents, as did their emulsifying activity and foaming properties. Emulsion and foam stabilities were quite similar among all the red cowpea products, except for protein isolate which were considerably lower, likely due to a greater degree of protein denaturation during precipitation and drying of the isolate. Composite flours made from mixing wheat and red cowpea flours exhibited dough mixing properties indicative of their potential use in baked products.
Synthesis and Characterization of Hypochlorite Oxidized Starches
Authors: Hebeish A. , El‐Thalouth I. Abd , Refai R. , Dokki A. Ragheb
Published: November 2006

Egyptian rice and maize starches were treated with sodium hypochlorite at different concentrations. The oxidized starches so obtained were monitored for carboxyl content and rheological properties. In addition, the extent and rate of the oxidation reaction was assessed by investigating the chlorine consumption. Results indicated that the extent and rate of oxidation of rice starch, expressed as chlorine consumption, are much higher than those of maize starch. The opposite holds true for the carboxyl content. Pastes of rice and maize starches before and after oxidation exhibit non‐Newtonian thixotropic behaviour but their apparent viscosity decreases by increasing the hypochlorite concentration. At any event, however, the apparent viscosity of rice starch is substantially higher than that of maize starch. Storing the pastes for 24 h adversely affect the apparent viscosity particularly with oxidized starches prepared using higher hypochlorite concentrations.
Material Characterization Studies of Maltodextrin Samples for the Use of Wall Material
Authors: Raja K. C. M. , Sankarikutty B. , Sreekumar M. , Jayalekshmy A. , Narayanan C. S.
Published: November 2006

A few samples of maltodextrins procured commercially were studied in detail for some of their specific physicochemical qualities. In addition to the Dextrose Equivalent value (DE) the samples were analysed for their cold water solubility and clarity, percent age of cold water solubles, and total hydrolyzable carbohydrates. Samples were also analyzed for their hygroscopicity at different relative humidities varying from 40 to 95%. The carbohydrate profile was studied using HPLC and X‐ray diffraction pattern were taken and compared. When samples were tried for flavour encapsulation it could be noticed that samples considerably differed in their encapsulation behaviour.
In vitro Degradation of Starch Granules by α‐Amylase Isomers from Mature Triticale
Authors: Salomonsson Lennart , Heneen Waheeb K. , Larsson‐Raznikiewicz Märtha , Carlsson Marianne , Karlsson Roland
Published: November 2006

Starch granules and α‐amylases (green, α‐I, and germination, α‐II) were isolated from a triticale line with a high frequency of kernel shrivelling. The isolated starch granules were treated with the α‐amylase ismomers for different periods of time. Degradation of the starch granules was followed by analyses of reducing sugar produced, and by scanning electron microscopy. About similar degrees of starch degradation were observed after treatment with α‐I‐ and α‐II‐amylases. After a few hours, the degrading effects of the enzymes were manifested as holes or craters on the surface of starch granules and as erosion and dilation of the equatorial groove. These features were also characteristic of starch granules present in shrivelled kernels. Amylase treatments for a longer time caused more profound degradation, leading to collapse and fragmentation of the starch granules. The lack of such effects in shrivelled kernels means that amylases are not the sole factor in the formation of kernel cavities associated with shrivelling. The occurrence of mitotically aberrant and degenerating cells, already existing at early stages of endosperm development, and disparity between the processes that determine kernel size and kernel filling potential are also of relevance in this connection.
Isolation and Characterization of Starch‐Iodine Positive Material Formed During Saccharification of Corn Starch
Authors: Brumm P. J. , Hebeda R. E. , Teague W. M.
Published: November 2006

The increasing sophistication of customers has put pressure on corn wet‐millers to improve product quality. One quality requirement is that glucose and corn syrups be free of material stained blue or green by iodine, i.e. free starch. Observations from a number of corn wet milling plants indicate that liquified corn starch may test negative for free starch but yield a positive iodine test after saccharification. Such dextrose hydrolyzates are difficult to process into product and often fail to meet customer specifications. The problem has been traced to small (0.2 to 1.0 μm) particles which are present in the starch supply. The particles exhibit an iodine spectrum similar to that of gelatinized corn starch. Enzymatic degradation of the particles was compared to that of gelatinized and non‐gelatinized starch, and lipid‐amylose complexes; the behavior of the particles most closely resembled nongelatinized starch. Extended liquefaction reduces, but does not eliminate the problem. Cellulase, hemicellulase, amylase, and proteasewere tested as adjuncts to normal glucoamylase products; none of these were effective in assisting hydrolsis of the particles under saccharification conditions. The particles can be completely eliminated by microporous filtration of liquefact or dextrose hydrolyzate.
Preparation and Calcium Complexation of Oxidized Polysaccharides. Part I: Oxidation of Maltodextrins and Starch with Alkaline Sodium Hypochlorite
Authors: Floor M. , Kieboom A. P. G. , van Bekkum H.
Published: November 2006

The oxidation of maltodextrins and starch with aqueous alkaline sodium hypochloride has been studied. At an oxidant level of 3 moles hypochlorite per anhydroglucose unit at pH 8–9, a C2, C3‐glycol‐cleaved dicarboxy polysaccharide was obtained containing up to 45% ring‐opened glucose units. Hydrolysis of the oxidation products yielded (apart from glucose) erythronic and glyoxylic acids, but no glucuronic acid evidencing the absence of C6‐oxidation. The average degree of polymerization of the products ranged from 14 to 87 and indicated severe chain degradation during the oxidation. The products were shown to be effective calcium complexing agents and behaved as regular polyelectrolytes with identical complexing sites.
Comparative Levels of Waxy Gene Product of Endosperm Starch Granules of Different Rice Ecotypes
Authors: Villareal C. P. , Juliano B. O.
Published: November 2006

Starches of 40 rice varieties from different ecosystems and 2 amylose extender mutants were analyzed for their predominant waxy gene allele (Wxa or Wxb) through the amount of Wx gene product (60‐kdal polypeptide) by SDS‐polyacrylamide gel electrophoresis. Nonwaxy rices carrying the Wxa and Wxb alleles were clearly differentiated by two distinct regression equations correlating AC and the amount of Wx gene product. Indica, samba, and tropical upland rices hat the Wxa allele and contained about three times as much Wx gene protein at the same AC as japonica and long‐grain US rices carrying the Wxb allele. Indica‐japonica, bulu, and basmati‐type rices showed selection for either Wxa or Wxb. Identification of the predominant Wx allele provides an alternative method for classifying nonwaxy rice grains into indica or japonica type, and complements the embryo isozyme classification. Results of the two methods are generally consistent.
Verfahren zur Herstellung von Stärke, Protein und Fasern aus Hafer
Authors: Wilhelm E. , Kempf W. , Lehmussaari A. , Caransa A.
Published: November 2006

Alternative Rohstoffe für neue Stärkeproduktionsprozesse haben größere Bedeutung erlangt, seit hochwertige Nebenprodukte immer entscheidender für die Wirtschaftlichkeit des gesamten Produktionsprozesses geworden sind. Hafer als Rohstoff enthält nicht nur Feinkornstärke mit neuen, technisch interessanten Eigenschaften, sondern auch Proteine, Lipide, Fasern, β‐Glucane und andere wertvolle Nebenprodukte für die moderne menschliche Ernährung ebenso wie für verschiedene industrielle Verwendungszwecke. Feinkornstärken mit eng begrenztem Partikelgrößenbereich sind von besonderem Interesse für die Produktion von feinen graphischen Papieren, für technische und kosmetische Puder und bieten Vorteile für biologisch besser abbaubare Kunststoffe, Folien und andere Produkte. In dem Beitrag wird ein Verfahren zur Fraktionierung von Hafer in Stärke, Protein und Fasern vorgestellt, das auf der Basis von Labor‐ und Technikumsversuchen und einer Serie von Produktions‐Testläufen mit 30 t Hafer in einer Pilotanlage entwickelt worden ist.
Effect of Storage Temperature on Some Rehydrating Properties of Potato Granules
Authors: Hoover R. , Hadziyev D.
Published: November 2006

The Swelling Power (SP), Water Binding Capacity (WBC) and rate of rehydration of Add‐Back (A–B) and Freeze‐Thaw (F–T) potato granules treated with 0.2% monoglyceride decreased during the initial 14 weeks of storage by an average of 25.5 (F–T) and 27.3% (A–B) at 4°C and by 11.1 (F–T) and 12.0% (A–B) at 25°C. However, the moisture content showed an opposite trend, increasing by 5.9 (F–T) and 7.5% (A–B) at 4°C and by 3.6 (F–T) and 4.9% (A–B) at 25°C. Storage beyond 14 weeks at 4°C resulted in increases in SP, WBC and rate of rehydration and decreases in moisture content. However, such a trend was not observed at 25°C. The percentage decreases in SP (during the initial 14 weeks) of treated granules (A–B and F–T) were lower than those of untreated granules by an average of 11.0% at 4°C and 10.5% at 25°C. The extent of starch matrix‐cell wall separation and the intensity of the “V” diffraction pattern of an X‐ray analysis increased during storage, with greater increases being found at 4°C.
Polymer‐Water Interaction of Maltodextrins. Part I: Water Vapour Sorption and Desorption of Maltodextrin Powders
Authors: Radosta S. , Schierbaum F. , Reuther F. , Anger H.
Published: November 2006

Polymer‐water interactions of a low DE maltodextrin and its Pn fractions are investigated by water vapour sorption and desorption measurements. The interpretation of the isotherms was done by the application of the three parameter Guggenheim‐Anderson‐de Boer equation and by the Flory‐Huggins theory. The polymer‐water interactions of the maltodextrin and its fractions exhibit strong dependence on Pn. The monolayer water content, the water uptake up to aw 0.95, the hysteresis effect, the water content of the transition powder‐gel under sorption conditions and the ability to form gels decrease with decreasing Pn. The water uptake above aw 0.95, the monolayer sorption enthalpy and solubility increase with decreasing Pn. The participation of molecular different fractions of the maltodextrin in polymer‐water interaction depends on the polymer concentration. Shelf live conditions for the maltodextrin are derived.
Solvent Effect on Starch Matrix. Part I: Non‐extrathermodynamic Considerations
Authors: Bâczkowicz M. , Tomasik P.
Published: November 2006

Potato starch was treated with various non‐aqueous solvents at temperatures not higher than 100°C. The solvents widely differ from one another by their polarity, acidity, basicity and donocity. The effect of solvents is documented by some different properties of starch (dextrins) resulting from such treatment.
Use of Red Cowpea in the Manufacture of Some Food Products
Authors: Ningsanond S. , Ooraikul B.
Published: November 2006

Cowpea flour, starch and protein were successfully used as substituents in a wide range of food products, either as protein supplements or alternative ingredients. Acceptable soft buns were produced from ingredients in which wheat flour was substituted at the level of 10%, by weight, with dry‐ or wet‐dehulled cowpea flour, or 20% with dry‐milled cowpea protein fraction. Protein‐fortified cookies of satisfactory sensory quality could be produced by replacing up to 50%, by weight, of wheat flour in the recipe with either dry‐ or wetdehulled cowpea flour, or up to 35% with cowpea protein fraction. Acceptable emulsion‐type sausage was produced by replacing 5%, by weight, of its lean pork with dry‐milled cowpea starch or protein fraction, or wet‐dehulled cowpea flour, or 10% with dry‐dehulled cowpea flour. Transparent noodles produced from wet‐milled red cowpea starch had similar quality to those from mung bean starch. When, cowpea flour or protein fraction was used as a substituent in the products, protein content of the products could increase by 4–72%.
Beitrag zur Erfassung einiger rheologischer Eigenschaften von Weizenkleber
Authors: Weipert Dorian
Published: November 2006

Die Produktion des Weizentrockenklebers ist in den letzten Jahren stark angestiegen und es werden neue Märkte und Anwendungen für den Vitalgluten gesucht. Um seine wichtigsten funktionellen Eigenschaften zu bestimmen, bedient man sich der Rheometrie. Einige Möglichkeiten der imitierenden und fundamentalen Rheometrie zur Erfassung der Viskosität und Elastizität der rehydratisierten und in unterschiedlichen Lösungsmitteln dispergierten und gelösten modifizierten Kleber und Trockenkleber werden aufgezeigt und diskutiert. Derartige Messungen gestatten eine Differenzierung von Trockenklebern untereinander, wie auch die Beurteilung und Abstufung der Lösungsmittel hinsichtlich ihrer Modifizierungseigenschaften. Die optimale und standardisierte Vorbereitung der Probe und die Durchführung der Messung bleiben eine unerläßliche Forderung für die Gewinnung von reproduzierbaren und aussagekräftigen Meßdaten.
Investigations on the Laboratory Scale Separation of Mung Bean Starch
Authors: Zhu Jian Hua , Haase Norbert U. , Kempf Wolfgang
Published: November 2006

Mung bean starch is used as a high‐grade raw material for noodle production in the food industry. Until now the applied separation techniques are often less efficient. Therefore, investigations were carried out on the laboratory scale to give first informations about the development of new separation techniques. The raw materials were flour and whole kernels. In both cases it was possible to produce a pure starch with a protein content less than 0.2% in dry matter. Physical and chemical investigations of the isolated starch pointed to the qualification of mung bean starch in different application fields, especially in view of the high viscosity.
Processing of Cassava Starch for Adhesive Production
Authors: Agboola Samson O. , Akingbala John O. , Oguntimein Gbekeloluwa B.
Published: November 2006

The processing of cassava (Manihot utilissima Pohl) root IITA variety TMS 50395 into starch by varying the steeping period and the effect of these processing methods on the suitability of cassava starch produced for adhesive formulation were investigated. Out of the three processing methods, the one without steeping gave the best starch for adhesive production in terms of the physico‐chemical properties such as swelling power. pH, cooking properties, yield, ease of extraction and cost of starch processing. 20% Potassium hydroxide were found to produce the best adhesive product based on the total solids content, pH, colour and applicability.
Production of Ethanol From Maize by Zymomonas mobilis
Authors: Kanta R. C. , Neelgund Y. F.
Published: November 2006

Maize (Zea mays Ganga‐5, hybrid variety) was used as a substrate for ethanol production by batch fermentation using Zymomonas mobilis. 20% solids concentration, 72 h of duration, pH 5.5 and 30°C were found most effective in yielding maximum alcohol and proved optimum for highest fermentation efficiency.
Effect of Ammonia on Cereals
Authors: Bączkowicz M. , Tomasik P. , Zawadzki W.
Published: November 2006

All wheat, rye and corn flours, rice, oat flakes, buckwheat as well as beans were thermolyzed in the atmosphere of ammonia. Results were not uniform and clearly dependent on physical and chemical properties of material processed. Both wheat and rye flours are particularly sensitive to modification with ammonia. They give products of the aroma of fresh mushrooms. This aroma turns into aroma of freshly fried meat on suspending of these products in water in order to prepare a thickener to sauces and soups.
Carboxymethylation of Maize Starch
Authors: Khalil M. I. , Hashem A. , Hebeish A.
Published: November 2006

Maize starch was reacted with monochloroacetic acid in presence of sodium hydroxide. The reaction involved is known as carboxymethylation. The latter was carried out under a variety of conditions. For every set of conditions carboxymethylation was studied with respect to the extent expressed as degree of substitution (DS) and reaction efficiency (RE). Results indicated that starch:water ratio of 1:2.5 constitutes the optimal material to liquor ratio. Increasing sodium hydroxide concentration up to 8N causes significant enhancement in DS and R. E. while higher concentrations bring about sharp decrement. DS increases as the monochloroacetic acid concentration increases; opposite trend was observed with respect to RE. Increasing duration (0.5–3 h) and temperature (60–70°C) acts in favour of both DS and RE. DS is also governed by the reaction medium. Water and organic solvents were used independently as well as in admixture of solvent/water. It was found that the highest DS is achieved with isopropyl alcohol and the least with water. The DS follows the order: isopropanol > cyclohexane > dimethyl formamide > methanol > acetone > water. Isopropanol: water mixture (80:20) constitutes the most favourable medium for the carboxymethylation reaction under the conditions used.