bluuebunny/crossref_metadata_2025 huggingface dataset:
Beitrag zur Kenntnis der Verteilung von Amylose und Amylopektin in Stärkekörnern
Authors: Kassenbeck P.
Published: November 2006

Bei der mit Thiosemicarbazid umgesetzten Dialdehydstärke tritt ein gleichzeitiger Fixier‐ und Kontrastiereffekt erst bei der nachträglichen Behandlung mit Silbernitrat auf. Die Fixierung wird auf die durch freiwerdende Protonen begünstigte Bildung interchenarer Acetalbrücken zurückgeführt, die vornehmlich in den dichter gepackten und daher weniger oxydierten, nicht‐kristallinen Strukturbereichen der Stärke auftreten. Bei Behandlung der Ultradünnschnitte in OsO4 und Wasserdampf bei Temperaturen zwischen 50 – 60°C werden die Acetalbrücken reversibel gespalten, wobei die freigesetzten Aldehydgruppen spontan mit OsO4 reagieren. In derart behandelten Schnitten beobachtet man radial orientierte fibrilläre Strukturen. In den amorphen Bereichen hingegen wird die Feinstruktur der Amylose bereits bei der Perjodatoxydation zerstört, und die Abbauprodukte bilden feinste, durch Silber kontrastierte Präzipitate. Die kristalline Fraktion des Amylopektins kann ihrerseits durch Nachkontrastierung mit PWS (Phosphor‐Wolframsäure) elektronenmikroskopisch dargestellt werden. – Am Beispiel der im Verlauf der Teigverarbeitung in den Stärkekörnern auftretenden Strukturmodifikationen wird die Anwendung der Methode demonstriert.
Stärkecitrate – Produktion und anwendungs‐technische Eigenschaften
Authors: Klaushofer H. , Berghofer E. , Steyrer W.
Published: November 2006

Es wird über ein Verfahren berichtet, nach welchem in einer Trockenreaktion Knollen‐ und Getreidestärken mit mehrbasischen organischen Säuren verestert werden können. Wird Citronensäure als Reaktionspartner verwendet, wird die jeweilige native Stärke mit einer konzentrierten Lösung, in der die Citronensäure in einer dem eingestellten pH‐Wert entsprechenden Salzform vorliegt, innig vermischt. Die Säure wird in Konzentrationen zwischen 5 und 40%, bezogen auf Trockensubstanz, eingesetzt. Der pH‐Wert des Reaktionsgemisches liegt normalerweise zwischen 4,0 und 6,5. Das Gemisch wird zunächst bei einer unterhalb der Verkleisterungstemperatur der Stärke liegenden Temperatur getrocknet und anschließend einer Hitzebehandlung unterworfen, die 1 bis 5 h dauert und bei welcher Temperaturen zwischen 110 und 140°C eingehalten werden müssen. Nach dem Erhitzen wird der nicht umgesetzte Anteil der Säure mit Wasser ausgewaschen und das entstandene Stärkederivat getrocknet. Aus dem Waschwasser kann die Citronensäure zurückgewonnen und neuerlich eingesetzt werden. Auf diese Weise wird erreicht, daß durch den Produktionsprozeß keine Abwasserprobleme auftreten. Im Referat wird gezeigt, daß unter geeigneten Reaktionsbedingungen Produkte mit hoher Gefrier‐Taustabilität und/oder Säure‐ und Scherstabilität erhalten werden können. Die in‐vitro‐Verdaulichkeit der Citratstärken nimmt mit steigendem Veresterungsgrad ab, und zwar bei Kartoffelstärkederivaten mehr als bei Maisstärkederivaten. Die gefundenen Werte für die Verdaulichkeit liegen jedoch günstiger als die nach demselben Verfahren bei 8 Handelsprodukten erhaltenen.
Untersuchungen über den Einfluß von Umwelt, Sorte und Düngung auf die Korngröße der Kartoffelstärke
Authors: Putz B. , Tegge G. , Kempf W.
Published: November 2006

Am Knollenmaterial mehrerer Kartoffelanbauversuche mit unterschiedlicher Zielsetzung wurde der Einfluß acker‐ und pflanzenbaulicher Faktoren auf die Korngrößenzusammensetzung der Stärke untersucht. Dabei zeigte sich, daß der Jahres‐ und der Standorteinfluß für die Ausbildung der Korngröße von ausschlaggebender Bedeutung sind. Innerhalb eines Standortes konnten daneben ein sortenspezifischer Einfluß und eine etwas geringere Bedeutung der organischen und mineralischen Düngung für die Ausbildung der Stärkekorngrößen nachgewiesen werden. Eine Stickstoffsteigerung wirkte sich erst ab 160 kg Reinstickstoff je ha in einer Erhöhung des Anteils an großen Stärkekörnern aus. Da in Übereinstimmung mit der Literatur festgestellt werden konnte, daß große Kartoffelknollen einen höheren Anteil an großen Stärkekörnern enthalten als kleine, wird für den Anbau von Stärkekartoffeln die Empfehlung gegeben, alle Maßnahmen durchzuführen, die einen optimalen Ertrag bei einem höchstmöglichen Anteil an großen Knollen gewöhrleisten.
The Crystal Structures of A‐, B‐ and C‐Polymorphs of Amylose and Starch
Authors: Sarko A. , Wu H.‐C. H.
Published: November 2006

The crystal structures of the A‐, B‐ and C‐polymorphs of amylose have been determined through a combination of fiber x‐ray diffraction analysis and computer‐based structure refinement. The three structures correspond to the naturally occurring A‐, B‐ and C‐starches. A‐ and B‐structures differ in the crystalline packing of the helices and the water content. The C‐structure is a mixture of A‐ and B‐unit cells and, therefore, intermediate between the A‐ and B‐forms in packing density.
The Density of Wheat Starch Granules: A Tracer Dilution Procedure for Determining the Density of an Immiscible Dispersed Phase
Authors: Dengate H. N. , Baruch D. W. , Meredith P.
Published: November 2006

A new method for the determination of the hydrated density of starch granules is presented. The method is based on dilution of a high molecular weight dye. Both mechanical damage and increased temperature lower the hydrated density. Treatment with toluene‐acetone and dry heating had significant effects on the density of damaged but not on intact granules. The method should have wide application to other biological materials and solvent systems.
Studies on Starch Granules
Authors: Nikuni Z.
Published: November 2006

In X‐ray diffractometric studies on starch granules of many kinds of plant species, we found a variety of intermediate C‐type patterns. In particular, specimens of sweet potato starch granules varied from nearly the A‐type pattern to nearly the B‐type pattern. In these studies, we also found that spheroids of short chain amylodextrin showed very sharp diffraction patterns and that we could form amylodextrin spheroids with various types of X‐ray diffraction patterns by varying the conditions of recrystallization. Then we showed that the X‐ray patterns and physical properties of many kinds of cereal and root starches varied to some extent depending on the environmental conditions prevailing during the growth period.

We examined the formation and the growth of starch granules in corn endosperm and the inner structures of these granules from the beginning to the end of their maturation by electron microscopic observations. We proved also, the appositive growth of starch granules using radio‐active carbon dioxide. Then we tried to form starch granules in vitro. But the spheroids obtained from solutions of starch components were entirely different from natural starch granules. From the findings in these experiments, an ultramacromolecular concept of the starch granule is proposed.
Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
Authors: Maniñgat C. C. , Juliano B. O.
Published: November 2006

Analysis of milled rice samples differing in alkali digestibility pattern, apparent solubility on cooking, and gel consistency showed that the alkali digestibility pattern is not a reliable indicator for differentiating indica and japonica rices. Apparent solubility was shown to be better related to amylose content than to alkali digestibility pattern, but hard gel‐consistency samples had lower solubility values and hotwater soluble amylose than other high amylose rices. The samples with hard gel consistency also had alkali digestibility pattern B. The KOH concentration of 1.7% was verified as the most sensitive for initial screening of rices differing widely in gelatinization temperature.
Thermal Properties of Amylose and Its Derivatives. Part II
Authors: Desai D. H. , Patel K. C. , Patel R. D.
Published: November 2006

The effect of nature of substituent groups on the stability and mode of decomposition of amylose derivatives has been studied. Kinetics of decomposition of amylose phenyl acetate, amylose tosylate and amylose phthalate have been investigated using the thermogravimetry (TG) and differential thermal analysis (DTA) in nitrogen atmosphere. TG data are analyzed using the methods of Chatterjee, and Anderson and Freeman while DTA data are analysed using the method of Reich. TG thermograms of all the amylose derivatives studied show the characteristic sigmoidal curves and the evaluation of kinetic parameters from them indicates that the major decomposition reaction follows almost first order kinetics. The nature of substituent groups in amylose derivatives plays an important role on the stability and following order of stability has been noted: amylose palmitate > amylose acetate > amylose propionate > amylose phenylacetate > amylose benzoate > amylose > NaCMA > amylose succinate > amylose phthalate > amylose tosylate.
Some Anomalies in Starch Chemistry Are They Due to Granule Structure ?
Authors: Goering K. J.
Published: November 2006

The small granule starch from cow cockle, pigweed, catch fly and several varieties of dasheens was examined. Although the data suggested that absence of pasting peak, the cooking stability and lack of set‐back may be associated with granule size it must due to granule structure since these characteristics were not observed with small granule barley starches. An examination of the “chunk” starch from pigweed indicates that the small granules are cemented together with non‐granular starch.
Ultrastructural Changes in Potatoes During Potato Granule Process as Viewed by SEM
Authors: Moledina K. H. , Fedec P. , Hadziyev D. , Ooraikul B.
Published: November 2006

Scanning electron microscopy (SEM) was used to study the microscopic changes as well as to obtain information on surface structure of potato cells as affected by the Add‐Back (A – B) and the Freeze‐Thaw (F – T) processes for potato granule production. This SEM information was then related to other data on granule processing and end‐product quality. A comparison of the two types of the processes and product was made.
The Simultaneous Isomerization and Hydrogenation of Glucose in Alkali Solutions
Authors: Pijnenburg H. C. M. , Kuster B. F. M. , van der Baan H. S.
Published: November 2006

The kinetics of the simultaneous isomerization and hydrogenation of glucose are studied, and the experimental results are described with a simplified reaction model. By simulating the course of the reactions with a computer the rate constants were determined, and the energies of activation were calculated. From an Arrhenius plot the apparent isomerization activation energies were deduced. Under the experimental conditions a yield of 27% mannitol was obtained starting from glucose. Higher yields can be obtained at low temperatures and low catalyst concentrations.
Beeinflussung der Aktivität der Stärkephosphorylase aus Vicia‐faba‐Kotyledonen durch Lysolecithin
Authors: de Fekete M. A. R. , Vieweg G. H.
Published: November 2006

Die Aktivität der Phosphorylase I aus V. faba‐Kotyledonen wird während der Amylose‐ und Amylopektinsynthese durch Lysolecithin verringert. Die Phosphorolyse der Amylose wird ebenfalls gehemmt. Lysolecithin hat dagegen nur einen geringen Einfluß auf den Abbau des Amylopektins. Die Syntheseleistungen der Phosphorylase I sind unterschiedlich, wenn man steigende Mengen an Amylopektin oder Lysolecithin‐Amylopektin‐Komplex als Primer anbietet. Die Umsätze waren in den Proben mit dem Komplex niedriger als in denen, die nur Amylopektin enthielten. Die Berechnung der je nichtreduzierende Endgruppe übertragenen Glucosereste ergab, daß Lysolecithin keinen Einfluß auf die Anknüpfung von 6–7 Glucoseresten je nichtreduzierende Endgruppe ausübt.
Degradation of Starch Granules by alpha‐Amylases of Fungi
Authors: Takaya T. , Sugimoto Y. , Imo E. , Tominaga Y. , Nakatani N. , Fuwa H.
Published: November 2006

The action of three preparations of α‐amylase of fungi on normal maize starch granules and on various starch granules was studied. Time courses of the enzymatic reaction were followed quantitatively and qualitatively. Namely, the extent of hydrolysis was followed by measuring the amount of total carbohydrates solubilized and glucose released. Soluble carbohydrates were separated and located by paper chromatography, and starch granules attacked by enzymes were observed by means of a scanning electron microscope.
Water Binding Capacity of Commercial Produced Native and Modified Starches
Authors: Wootton M. , Bamunuarachchi A.
Published: November 2006

The water binding capacities of five cereal and three tuberous starches, as well as fourteen modified wheat starches were determined using a Differential Scanning Calorimetry technique. Of the native starches, the tuberous ones had the highest moisture binding capacities. The influence of amylose/amylopectin ratio on water binding capacity was examined using waxy maize, normal maize and high amylose maize starches and increases in amylose level were found to result in reduced water binding. Chemical modification caused a reduction in the water binding capacity of wheat starch presumably as a result of blocking water binding sites on the starch molecules. Pregelatinized wheat starch showed a higher water binding capacity than wheat starch as a consequence of the disruption of the internal structure of the granule.
Einfluß des Verhältnisses von Stärke zu anderen Inhaltsstoffen auf den Geschmack von Kartoffeln
Authors: Miča B.
Published: November 2006

Der Einfluß des Verhältnisses von Gesamtstickstoff, Eiweißstickstoff, Asche, Kalium, Phosphor, Zuckern und freien Aminosäuren zu Stärke auf den Geschmack von gekochten Kartoffeln wurde untersucht. Es wurde festgestellt, daß das Verhältnis von Gesamtstickstoff, Kalium und Zuckern zu Stärke den Geschmack am meisten beeinflußt. Von besonderer Bedeutung sind diesbezüglich auch die Kartoffelsorte und die Lagerungstemperatur.
Steeping of Wheat at Various Temperatures – Effects on Physicochemical Characteristics of the Starch
Authors: Lorenz K. , Kulp K.
Published: November 2006

Wheat prior to isolation of starch by wet‐milling and a commercial starch sample were steeped at various temperatures (10° to 50°C.) in water. An extended steeping (72 h) increased the gelatinization temperature. In starches steeped for a limited period (24 h) a slight loss of amylose and decrease in solubility occurred as steeping temperatures increased. Water‐binding capacities, however, remained virtually identical, decreased somewhat with higher steeping temperatures. The data show that time rather than temperature of steeping is critical in preserving native properties of wheat starch granules.
A New Hydrocyclone Process for the Separation of Starch and Gluten from Wheat Flour
Authors: Verberne P. , Zwitserloot W.
Published: November 2006

A batter of wheat flour and recirculation water is directly introduced into a hydrocyclone system in which the prime starch is separated and washed out in countercurrent with fresh water. Agglomeration of the gluten takes place spontaneously in the hydrocyclones. The gluten agglomerates come free in the overflow of the system and can be separated easily by screening. The working of the hydrocyclones is not influenced by the presence of the gluten agglomerates. The total waste water stream is approx. 2 m3 per t of processed wheat flour.
Entwicklungstendenzen in der Stärke‐ und Zuckerindustrie in Abhängigkeit vom Rohstoff. Teil 3. Weizen
Authors: Brandenburger H.
Published: November 2006

Weichweizen ist eine Getreideart mit einer hohen assimilatorischen Leistung und einem hohen genetischen Ertragspotential. Bei keiner anderen Art ist der Ertrag und die Qualität so manipulierbar, daß der wissenschaftlich‐technische Fortschritt voll wirksam werden kann. Anbau und Ernte sind so mechanisierbar, daß die Produktionskosten – gemessen an anderen Fruchtarten – immer günstig liegen. Weizen ist in der Lagerung und Aufbereitung problemlos. Es gibt keine technischen Schwierigkeiten. Weizen ist als Massenproduzent von Assimilationsprodukten eine Pflanze mit Zukunft. Die Ernährung der Weltbevölkerung wird wesentlich von dieser Getreideart bestimmt, aber auch die Versorgung der Rohstoffindustrie mit Stärkeprodukten für technische Zwecke wird an Bedeutung gewinnen.
Comparative Susceptibility to Amylases of Starch Granules of Several Single Endosperm Mutants and Their Double‐Mutant Combinations with Opaque‐2 in Four Inbred Lines of Maize
Authors: Fuwa H. , Glover D. V. , Sugimoto Y. , Nishimura R. , Tanaka M.
Published: November 2006

The relative susceptibility of starch granules of single mutants and double‐mutant combinations of maize and their normal counterparts to Rhizopus glucoamylase and pancreatin was compared and the relative degradation of starch granules followed by scanning electron microscopy. Starch granules of distinct endosperm mutants were resistant to the action of amylases whilst others showed pin holes on the surface and pores into the inner layers. Starch granules of the sugary, brittle, shrunken, and waxy mutants tended to be digested faster than those of their normal counterparts. The opaque‐2 mutant which improves nutritional quality of endosperm proteins did not change the susceptibility of starch granules to degradation by amylases.
Variation in Amyloplast Size, Relative Numbers and Carbohydrate Composition During Endosperm Development in Sweet Corn
Authors: Duffus C. M. , Jennings P. H.
Published: November 2006

The fractionation of immature sweet corn endosperm amyloplasts into seven size classes throughout kernel development is described. The numbers in each size class, expressed as a percentage of the total, have been followed throughout development. In addition, the amylose content of the different size classes has been determined and in each case expressed as a percentage of their α‐glucan content. The increase observed in percent amylose content of total amyloplast α‐glucan during kernel maturation may be due both to changes in the relative numbers of the different size classes as well as to changes in their amylose content.
Application Possibilities of Potato Starch Process Water in Agriculture
Authors: Drent J.
Published: November 2006

The potato starch industry in the northeastern part of The Netherlands produces at present a very large amount of waste water. Research work is performed to solve the environmental problems resulting from discharge of this water into the canals. The development of a new starch washing procedure resulted in a considerably reduced water production and an economic production of potato protein. Land disposal is one of the possible means to purify the remaining process water.

As in this water the elements K, N and P are present, in principle it can be used as fertilizer. The experimental results described in this paper demonstrate that sprinkling process water of the potato starch industry, with a mean yearly dose of 10 mm adjusted to an optimum utilization of the nutrient elements, gives a normal yield of agricultural crops and so saves fertilizer. Analyses of the quality of ground‐ and surface waters on the experimental fields show that the soil can completely purify such a small dose of process water. Model calculations indicate that the yearly costs will be Hfl. 2 per m3 process water and Hfl. 2.60 per t potatoes when the total water production is 1.3 m3 per t potatoes.
Immobilization of Glucose Isomerase in Microbial Cells. Part 1. Preparation of Cell Granules and their Enzyme Retentivities
Authors: Tsumura N. , Kasumi T. , Ishikawa M.
Published: November 2006

An immobilization method for glucose isomerase in microbial cells was demonstrated, in which cells derived from Streptomyces sp. were aggregated with chitosan and cross‐linked with bifunctional reagents. Enzyme retentivity of the product was investigated in relation to the enzyme activity change during cell treatment. The reaction conditions with glutaraldehyde, i.e. the reagent concentration, reaction time and pH of the reaction solution were examined. The effect of gelatin glue addition to cell granule formation on the binding toughness of the product was also investigated. Swelling capacity of the granule was observed to be restrained by cross‐linking. A continuous isomerization performance using a colum packed with cell granules was carried out.
Inclusion Chromatography of Amino Acids on beta‐Cyclodextrin‐Polymer Gel Beds
Authors: Zsadon B. , Szilasi M. , Tüdös F. , Fenyvesi É. , Szejtli J.
Published: November 2006

The cyclodextrin‐polymer produced by cross‐linking β‐cyclodextrin in the form of regular beads proved to be well utilizable for fractionating mixtures of amino acids, especially for separating aromatic amino acids from non‐aromatic amino acids and from each other by inclusion chromatography. The relative elution volumes of natural amino acids and HETP (height equivalents of the theoretical plates) values determined on β‐cyclodextrinpolymer gel beds are given.
Experience with Empirical Methods for Evaluating Pressure Drop Properties of Immobilized Glucose Isomerase
Authors: Norsker O. , Gibson K. , Zittan L.
Published: November 2006

An important and often critical factor in the design and operation if fixed bed reactors is the ability of the catalyst material to resist bed pressure drop. Most immobilized enzyme products are compressible when exposed to pressure. In a fixed bed column the pressure drop will increase progressively with bedheigth. Moreover, deformation of the particles may continue with time, so this factor has to be taken into consideration, too.

This paper deals with the prediction of pressure drop over an bed of immobilized glucose isomerase by simulating different locations in larger columns by the help of smaller lab‐apparatus. The experimental data are submitted to empirical numerical analysis and compared with results from pilot plant columns (2–3 m bedheight). The laboratory apparatus and correlations outlined in the paper provide a convenient and relatively quick method for evaluating mechanical properties of enzyme preparations relevant for their use in industrial reactors.
Immobilization of Glucose Isomerase in Microbial Cells. Part 2. Properties of Immobilized Glucose Isomerase in Cell Granule Preparations
Authors: Kasumi T. , Tsumura N. , Kobayashi T.
Published: November 2006

Some properties of immobilized glucose isomerase in whole cell preparations were investigated. Immobilized glucose isomerase showed a similar velocity pattern to the native free enzyme. But the reaction system of immobilized enzyme was thought to be influenced by diffusion. The immobilized enzyme was much superior to the free enzyme in heat and pH stability and resistance to the inhibitory effect of several metal ions. In continuous process immobilized glucose isomerase showed a considerable durability. Decrease of activity of the immobilized enzyme column was approximately expressed by an exponential function of time.
Fractionation of Wheat Starch on the Basis of Hydrated Density
Authors: Dengate H. N. , Baruch D. W. , McKenzie J. , Simmons L. D. , Meredith P. , Morrison W. R.
Published: November 2006

From two bread wheat cultivars having contrasted pasting properties, hydrated starch granules were separated into two fractions by flotation. These fractions were indistinguishable on the basis of granule size but were distinguished by their amylose contents and hot‐pasting peak heights. Fractionation could not be obtained on dry starch, nor on wet starch from which water had been expelled by centrifugation in solvent of high density. This suggests that all sizes of granules of both cultivars could be reduced to the same level of hydration of 42% dry starch basis. The range of hydrated density was 1.305 ‐ 1.315 g/cm3 which suggests differences between the fractions of only 4% water. Two models are developed to explain the mechanism of fractionation and the differences found between cultivars.
Phospholipids in Starch Granules
Authors: Thomas W.
Published: November 2006

The determination of phospholipids in the starches of various plants showed a non‐uniform distribution. Potato starch contains lecithin, serine and lysoserinecephalin, and the starch of beans contains additional lysolecithin. In pea starches on lecithin occurs, but ethanolamin and lysoethanolaminecephalin in wrinkled peas and smooth green seeds. The phospholipids of rice starch are lysolecithin as well as ethanolamine‐ and lysoethanolaminecephalin. The leaves of maize contain ethanolamine‐and lysoethanolaminecephalin in their starch. The same lipids and additional lecithin and lysolecthin are the components in the starch of the endosperm starch.
Rapid Protein Determination
Authors: Sepp R.
Published: November 2006

Various analytical systems with a testing time of less than 60 min and a capacity of several samples per hour have been reviewed. Usefulness of different approaches is discussed under headings of equipment capability (e. g. speed, capacity, adaptability, versatility, interference factors), equipment economy (cost of investment, chemicals and labour) and equipment reliability (officiality, sensitivity, accuracy and precision). None of the systems for rapid protein determination has been found at the same time to be rapid, universally applicable, cheap or accurate. Different instruments may be relevant at different occasions.
On the Relationship between Specific Volume and Crystallinity of Starch
Authors: Nara S.
Published: November 2006

Specific volumes of starch, crystalline portion and amorphous portion are discussed and the crystallinity is calculated from the specific volume. The specific volume of starch is calculated from the density by extrapolation of the moisture content zero. The specific volumes of the amorphous portion seem to be almost the same as that of cellulose. One is 0.673 for potato, waxy corn and waxy rice and the other is 0.684 for sweet potato, tapioca, wheat and corn. The crystallinities of the starches calculated from the specific volumes with a special equation are reported.
Factors Improving the Steeping Process of Corn Grains. Part I. Effect of Steeping Process, Artificial Drying, Scratching and Storage
Authors: Roushdi M. , Ghali Y. , Hassanean A.
Published: November 2006

It was found that the steeping of corn grains by using the usual counter‐current system is more efficient for leaching protein than the continuous system. Artificial drying of corn grains at higher temperature decreases starch recovery and increases starch loss in byproducts. The scratching of presteeped corn grains reduced the steeping period by 40%. Storage of corn grains for a long period (9 months) reduced starch recovery by about 3%.
High Rate Biological Treatment of Starch Plant Wastes
Authors: Stavenger P. L.
Published: November 2006

The Oxitron biological process using the fluid bed reactor concept makes possible high rate treatment of high strength, high carbohydrate waste streams. It is expected that the process will have significant economic advantage over conventional suspended growth processes with biomass, and show capital cost reductions of 30%, and reduction of land area requirements by at least 80%. Operating costs are expected to be comparable to conventional suspended growth systems.
Density Determinations of Some Polysaccharide Dispersions
Authors: El‐Saied H. M.
Published: November 2006

Digital oscillator densimeter technique was used for measuring the density of the dispersions of glycogen, starch, dextrin, amylopectin and amylose in different concentrations at 40°C in the presence of distilled water as a reference.
Purification and Characterization of a Thermostable alpha‐Amylase from Bacillus licheniformis
Authors: Chiang J. P. , Alter J. E. , Sternberg M.
Published: November 2006

The heat stability of a bacterial α‐amylase is important for industrial starch utilization. Although extensive studies have been done on heat stable α‐amylase from various bacterial species little is known about the α‐amylases of Bacillus licheniformis. In order to get better understanding of thermostable amylases produced by different strains of B. licheniformis and provide information how to utilize the enzyme in starch processing, studies on purification and characterization of a commercial heat stable bacterial α‐amylase from B. licheniformis BLM 1777 are reported.
Characteristics of alpha‐Amylase K, a Novel Amylase from a Strain of Bacillus subtilis
Authors: Kennedy J. F. , White C. A.
Published: November 2006

α‐Amylase K is a novel thermostable α‐amylase from Bacillus subtilis which produces maltohexaose from starch. Various methods showed the existance of two forms which did not differ significantly in action and which may therefore be isoenzymes. α‐Amylase K is stable at 60°C in the presence of additional calcium chloride with 80% activity remaining after 6d. It is completely deactivated after 10 min at 90°C and inhibited by tris‐(hydroxymethyl)‐aminomethane above pH 5.0. The purified α‐amylase K fractions are less thermostable than the original enzyme solution. α‐Amylase K is stable to freeze drying but reconstituted enzyme solution was less active at at pH‐values below of 5.8.
Process Computer Control for Corn Wet Milling
Authors: Simms R. L.
Published: November 2006

The use of process computers in the corn wet milling industry has been limited to a few individual process steps and some batch processing. Advancing technology, higher labor costs, necessary energy management, and other factors demand that process computer control be considered on both new and existing facilities. The Lafayette, Indiana corn plant recently completed represents, to our knowledge, the first corn plant to extensively utilize a computer for process control. The reasons behind management's decision to utilize process computer control, the system description, and the expected results are discussed.
A Study of the Boundary Conditions for the Gel Formation of Alginates of Polyvalent Metals
Authors: Yuryev V. P. , Grinberg N. V. , Braudo E. E. , Tolstoguzov V. B.
Published: November 2006

A method has been developed to determine the boundary conditions of gelation in the water‐soluble acid polyelectrolyte‐polyvalent metal salt system. In the case of sodium alginate‐polyvalent metal chloride system, at chloride concentrations below 0.15mol/l, the gelation capacity increases in the series: Ca2+ <Sr2+ <Ba2+ <Cu2+ < La3+. The constants of ion exchange, resulting in the formation of intermolecular bonds, have been calculated. The gelation capacity of the sodium alginate‐calcium chloride system decreases in the presence of urea and chlorides of alkali metals.
The Effect of Calcium Ions on the Hydrolysis of Starch
Authors: Sukan G. , Kearsley M. W. , Birch G. G.
Published: November 2006

The ability of raw and dioxan extracted maize and potato starches to bind calcium is shown to influence thein vitrodigestibility of the starches using pancreatic α‐amylase. Thein vitrodigestibility of commercial and fractionated glucose syrups in the presence of calcium is also described. Whilst the extraction process improves the digestibility of both maize and potato starches the addition of calcium lowers the digestibility of raw maize starch. Both raw and extracted potato starch digestibility are increased by the addition of calcium however. When raw and extracted maize and potato starches are converted to glucose syrups by an acid hydrolysis no differences are found in the reducing capacities of the syrup produced.
Anisotrope Lichtstreuung durch eine Anhäufung von Stärkekörnern
Authors: Merchant J. L. , Blanshard J. M. V.
Published: November 2006

Das Problem der {Correlation zwischen den “experimentellen”, unter Anwendung der Stein‐Rhodes‐Gleichung errechneten Lichtstreuungs‐Durchmessern und den für einzelne Stärkekörner beobachteten Radien wurde für Weizen‐ und Tapiokastärken erneut überprüft. Dazu wurde der berechnete “experimentelle” Streuungs‐Durchmesser mil einem “theoretischen” Streuungs‐Durchmesser verglichen. Dieser wurde aus einem Intensitätsprofil errechnet, welches unter Anwendung der Stein‐Rhodes‐Gleichung auf die Korngrößenverteilung der Anhäufung ermittelt worden war. Die Übereinstimmung zwischen diesen beiden Parametern weist darauf hin, daß es überflüssig ist, im Kornzentrum einen isotropen Bereich zu postulieren.
Isolation and Characterization of Unusual Bacterial Amylases
Authors: Boyer E. W. , Ingle M. B. , Mercer G. D.
Published: November 2006

The thermoacidophilic amylases produced by Bacillus acidocaldarius strains have very acid pH optima as expected but the temperature optima are not much higher than that of Bacillus amyloliquefaciens which is a mesophile and they are not as high as that of Bacillus licheniformis which is a facultative thermophile. Alkaline amylases produced by Bacillus alcalophilus subsp. halodurans strains which are insensitive to sequestering agents and stable at high temperatures, expand the range of potential amylase uses to conditions of high alkalinity. Comparison of the pH and temperature profiles of different Bacillus species amylases demonstrates that amylases have evolved in a single genus in such a way that they can function optimally at almost any pH value and temperature. The properties of these amylases reflect extensive microbial adaptation and demonstrate the wide variety of enzymes potentially available for biochemical processing.
Struktur und Eigenschaften von Maltodextrin‐Hydrogelen
Authors: Braudo E. E. , Belavtseva E. M. , Titova E. F. , Plashchina I. G. , Krylov V. L. , Tolstoguzov V. B. , Schierbaum F. R. , Richter M. , Berth G.
Published: November 2006

Die von Kartoffelstärke‐Maltodextrinen mil niedrigem DE‐Wert gebildeten Hydrogele wurden hinsichtlich Feinstruktur sowie ihres thermischen und mechanischen Verhaltens mittels folgender Methoden charakterisiert: Durchlicht‐Elektronenmikroskopie, Schmelztemperaturbestimmung, Differentialkalorimetrie und Bestimmung des Kriechverhaltens. Die Ergebnisse führen zu der Schlußfolgerung, daß die schwachen, instabilen Strukturen der Maltodextrin‐Hydrogele durch Verknüpfung der Strukturelemente mittels sekundärer Bindungskräfte gebildet werden.
Role of Starch in Bread Formation
Authors: Dennett K. , Sterling C.
Published: November 2006

Characteristics of starch grains from wheat, potato, tapioca, rice, maize, waxy maize, and high‐amylose maize were assessed for their effects on the properties of a “synthetic” wheat gluten‐starch bread system. Statistically significant negative correlations existed between amylose content and fractional volume increase, crumb penetration (tenderness), and crumb hydration capacity. Significant positive correlations were found between fractional volume increase and crumb penetration and between crumb hydration capacity and crumb soluble amylose. Gelatinized wheat starch was most uniformly oriented in fibrous strands of crumb and in films about the walls of gas cells.
Substantial Rise of Gelatinization Temperature of Starch by Adding Hydroxide
Authors: Oosten B. J.
Published: November 2006

The initial gelatinization temperatures of several corn starch suspensions in alkaline sulphate solutions were determined. In trying to correlate the data, an unexpected effect of the hydroxide concentration upon the gelatinization temperature was discovered. Subsequent experiments did reveal substantial rises of the gelatinization temperatures after having added hydroxide to the starch suspensions in salt solutions. Rises as great as 25 °C have been measured. The results of further experiments indicate that this hydroxide effect is common to all starches suspended in solutions of an inorganic salt.
Action Pattern and Substrate Specificity of alpha‐Amylase K, a Novel Amylase from a Strain of Bacillus subtilis
Authors: Kennedy J. F. , White C. A. , Riddiford C. L.
Published: November 2006

The action pattern of α‐amylase K on amylopectin, glycogen and a number of starches is reported. It was found that the predominant component of the hydrolysis mixture was maltohexaose under most conditions with varying amounts of maltoheptaose, maltopentaose and maltotriose being present depending on the time of hydrolysis. Michaelis constants and maximum rates of reaction were determined for a number of substrates which indicated that the enzyme was most active against amylopectin. Conditions for large scale industrial use of the enzyme, including high substrate concentration and the absence of buffer from the hydrolysis mixture are discussed. A thin layer chromatographic technique for the rapid separation and identification of the hydrolysis products (up to maltodecaose) is reported.
Fortification of Bread with Potato Products
Authors: Knorr D.
Published: November 2006

The supplementarity of potatoes for cereal proteins which are poor in lysine is attested by the historical fact that bread and potatoes have sustained people through adverse nutritional circumstances such as the two World Wars. This review summarizes the state of the art of breadmaking with potato products. Traditionally used bread additives such as cooked potatoes, potato starch, potato flour, potato flakes, potato water, etc. as well as unconventional ones such as potato protein concentrates recovered from potato processing plant wastes are discussed.
Quantitative Bestimmung von Citronensaure in Citratstärken
Authors: Klaushofer H. , Berghofer E. , Pieber R.
Published: November 2006

Es werden ein kolorimetrisches und ein titrimetrisches Verfahren zur Bestimmung der esterartig gebundenen Citronensäure in Citratstärken beschrieben. Beide Verfahren liefern vergleichbare Ergebnisse. Dem titrimetrischen Verfahren wird wegen des geringeren Aufwandes und der rascheren Durchführbarkeit der Vorzug gegeben.
Carbohydrate Composition of Nut Shells and Some Other Agricultural Residues
Authors: Sinner M. , Puls J. , Dietrichs H.
Published: November 2006

Twelfe lignocellulosic by‐products of agriculture were analyzed for carbohydrates using acid hydrolysis followed by quantitative borate complex ion exchange chromatography. Hydrolysis residues represented 17% to 21% of the starting materials for corn cobs and cereal straws, for nut and seed shells 23% (pistachio‐nut) to 60% (brasilnut). The carbohydrates in the hydrolysis were made up of 28% (peanut shells) to 52% (walnut, pistachio‐nut shells) xylose, 39% (walnut shells) to 61% (cereal straws) glucose, and in addition arabinose(0.1–6%),4‐0‐methylglucuronic acid, galactose(l–3%), rhamnose (0.1–1%), and mannose (0–0.6%) were present.
Gelatinization, Pasting Characteristics and Cooking Behaviour of Egyptian Rice Varieties in Relation to Amylose and Protein Contents
Authors: El‐Saied H. M. , El‐Attar W. , Ahmed E. A. , Roushdi M.
Published: November 2006

Gelatinization and pasting characteristics of milled powder of shortgrain rice varieties gave Amylograms which generally exhibited lower gelatinization temperatures and longer gelatinization times than long‐grain varieties. Galatinization temperatures and peak viscosities were independent of amylose and protein contents; the drop in viscosity at 94 °C generally was negatively correlated with protein content but positively correlated with amylose content. The maximum volume‐expansion ratio and water absorption ratio for short‐grain varieties were lower than with the long‐grain varieties, and the two ratios were also related to the amylose content. Apparently cooking period was the principle factor for controlling the degree of cooking.
Einfluß von abgestuften N‐, P‐, K‐Gaben und Zusatzgaben von Ca und Mg auf den Stärke‐und Zuckergehalt von Kartoffeln
Authors: Miča B.
Published: November 2006

In den Jahren 1976 bis 1978 wurden Gefäßversuche mit Kartoffeln durchgeführt. Dabei wurden Düngergaben von N, P, K in Verbindung mit Ca und Mg in bestimmten Abstufungen zugesetzt. Aus den Ergebnissen geht hervor, daß die Zugabe von Calcium und Magnesium in Verbindung mit hohen Stickstoffgaben eine sehr bedeutsame Rolle spielt. Calcium und Magnesium verminderten den Ertrag an Knollen. Die chemische Zusammensetzung der Knollen wurde dagegen bei hohen N‐, P‐, K‐Gaben besonders durch Magnesium günstig beeinflußt. Optimale Düngungsbedingungen für den Ertrag an Knollen und an Stärke wurden ermittelt.
Die Verwendung synthetischer Amylosen als Bezugssubstanzen bei der gelchromato‐graphischen Molekulargewichtsbestimmung von Stärken
Authors: Praznik W. , Ebermann R.
Published: November 2006

Molekular sehr einheitliche Amylosen wurden aus Maltoheptaose und Glucose‐1‐phosphat mit Kartoffelphosphorylase aufgebaut. Die Syntheseprodukte wurden durch β‐Amylaseabbau, Endgruppenbestimmung, Messung des osmotischen Drucks und der Lichtstreuung, Viskositätsmessung und Fällungsfraktionierung charakterisiert. Dabei ergaben sich ein vollständiger Abbau durch β‐Amylase und ein Pw/Pn‐Verhältnis von 1,00 bis 1,15, was angenähert einer Poisson‐Verteilung entspricht. Aufgrund dieser Eigenschaften sind die synthetischen Amylosen als Eichsubstanzen für die gelchromatographische Molekulargewichtsbestimmung sehr geeignet. Die Ergebnisse wurden mit der Eichung mittels Dextranfraktionen verglichen.
Effect of Surfactants on Starch in a Model System
Authors: Kim Y. J. , Robinson R. J.
Published: November 2006

Molecular conformation of amylose in the presence of surfactants was studied. The intrinsic viscosity of neutral, aqueous salt amylose solutions decreased slightly, indicating that surfactants enter into the helical cavity of amylose molecules. Helical conformation of amylose is the most important factor in binding surfactants by starch. The amylose‐surfacant complex seriously impedes β‐amylolytic degradation of amylose. It was demonstrated by thin‐layer chromatography that amylose‐surfactant complexes were mainly responsible for the decreased maltose production. Studies of iodine‐staining properties, potentiometric titration, and β‐amylolysis showed that the loss of blue color results from surfactants occupying some of the helical cavity of amylose molecule that otherwise would be filled by iodine. The degree of insolubility of amylose‐surfactant complex in water varied from one surfactants to another.
Glucoamylase Produced by Submerged Culture of Aspergillus oryzae
Authors: Saha B. C. , Mitsue T. , Ueda S.
Published: November 2006

Aspergillus oryzae grown in wheat bran submerged culture produced three forms of glucoamylase, designated as glucoamylase I, II and III. They were obtained in the ratio of 51: 3: 1. Glucoamylase I readily hydrolyzed soluble starch to above 90% and had a strong debranching activity. Glucoamylase II and III hydrolyzed soluble starch to about 75% and had weak debranching activity. Glucoamylase I was further purified by rechromatography, gel filtration, preparative isoelectric focusing on carrier ampholyte and again gel filtration. Glucoamylase I was fairly stable at pH‐range between 5.5 to 7.0 and temperature up to 40°C. The limit of hydrolysis of soluble starch was 80% and the liberated product was only glucose.
Determination of Amylase Activity in Corn Using a Chromogenic Substrate
Authors: Párkány‐Gyárfás A. , Vámos‐Vigyázó L.
Published: November 2006

Amylase activity in corn was determined with the Phadebas Amylase Test. Substrate concentration was varied between 1 and 6 tablets in a reaction volume of 10 ml. Reaction rate varied with substrate concentration according to a sigmoidal curve. The apparent kinetic parameters Vmax and Km were established. In the reaction volume of 10 ml 2 tablets of the Phadebas Amylase Test yielded a linear relationship between reaction rate and concentration of the enzyme extract. The substrate was attacked by a β‐amylase enzyme preparation as well. Amylase activity was found to be highest at 50 °C.
Application Possibilities of a Novel Immobilized Glucoamylase
Authors: Rugh S. , Nielsen T. , Poulsen P. B.
Published: November 2006

A novel immobilized glucoamylase has been developed, which is suited to act in some new processes, e. g. if the saccharification has to be stopped at a certain DE, if limited reactor capacity makes a short residence time necessary, or if the enzyme is unwanted in the product. Application of this enzyme in complete saccharification of starch has been investigated. Max. obtainable DX at 30% DS has been around 94% with this enzyme, where with the same substrate a DX of 96.0 – 96.5% has been obtained with AMG. In addition to this lower degree of hydrolysis, a process with this enzyme has appeared more dependent on the DE of the substrate. The necessary prefiltrations and the problem of retrogradation have been the limiting factors for using low DE maltodextrins. Potential applications of this enzyme which could have economical interest today include treatment of syrup for adjustment or control of carbohydrate spectra, e. g. for production of high conversion syrups or for reduction of oligosaccharide content in raffinate syrups.
Crosslinked Cationic and Anionic Starches: Preparation and Use in Heavy Metal Removal
Authors: Rayford W. E. , Wing R. E.
Published: November 2006

Crosslinked starch was reacted with epichlorohydrin to give the 3‐chloro‐2‐hydroxypropyl ether. The chloro group of this starch product was treated with various amines to yield water insoluble starches containing a high degree of substitution of anionic, cationic or chelating groups. These products were evaluated and conditions determined for the most effective binding of copper and cadmium.
Stability and Kinetic Properties of a Magnetic Immobilized alpha‐Amylase K
Authors: Kennedy J. F. , White C. A.
Published: November 2006

The properties of α‐amylase K immobilized on hydrous titanium(IV)oxide coated magnetic iron oxide are reported and compared with the previously reported properties of the soluble form of the enzyme. The optimum pH was increased on immobilization but the addition calcium chloride caused a decrease. Compared to the soluble form the immobilized enzyme is less stable at 60 °C in calcium enriched buffers but more stable in calcium free buffers. The temperature‐activity profile has a plateau between 40 °C and 60 °C attributable to a comformational change above 60 °C to a more active form. The action pattern in the hydrolysis of soluble starch was found to be unaffected by immobilization. Parameters affecting the amount of bound activity were studied. The magnetic recovery of the immobilized enzyme was complete.
Dynamische Entwicklung der Stärkeforschung und Stärkeindustrie in Japan
Authors: Kempf W.
Published: November 2006

Unter Bezugnahme auf zwei Vortrags‐ und Besichtigungsreisen durch Japan in den Jahren 1962 und 1978 wird die dynamische Entwicklung aufgezeigt, die in diesen 16 Jahren in der japanischen Stärkeforschung und japanischen Stärkeindustrie stattgefunden hat. Dabei werden die jährlichen Produktionszahlen und wichtigsten Einsatzgebiete von Kartoffel‐, Süßkartoffel‐, Mais‐ und Weizenstärke mitgeteilt. Die gleichen Angaben werden auch für die Stärkeverzuckerungsprodukte gemacht, von denen die großtechnische Herstellung und Vermarktung von Isoglucose besondere Erwähnung finden. Auf dem Gebiet der Stärkeforschung werden die enormen Investitionen hervorgehoben, die insbesondere in jüngster Zeit verstärkt vorgenommen worden sind. In diesem Zusammenhang wird festgestellt, daß die großen Fortschritte, die in der japanischen Stärkeforschung und japanischen Stärkeindustrie zu verzeichnen sind, im wesentlichen auf zwei Faktoren zurückzuführen sein dürften, bei denen es sich einmal um die unbeschränkt erscheinenden Finanzierungsmöglichkeiten von Staat und Wirtschaft und zum anderen um die außerordentlich stark ausgeprägte Arbeitsdisziplin der Japaner handelt. Diese großen Fortschritte, die sowohl die japanische Stärkeforschung als auch die japanische Stärkeindustrie insbesondere in der letzten Dekade erzielt haben, sind nicht nur sehr beeindruckend, sondern deprimierend im Hinblick auf die doch sehr begrenzten Möglichkeiten in der Bundesrepublik Deutschland.