bluuebunny/crossref_metadata_2025 huggingface dataset:
Phasenzustand, Struktur und mechanische Eigenschaften des gelartigen Systems Wasser ‐ Gelatine ‐ Dextran
Authors: Tolstogusov V. B. , Belkina V. P. , Ja. Gulov V. , Ja. Grinberg V. , Titova E. F. , Belavzeva E. M.
Published: November 2006

State of Phase, Structure and Mechanical Properties of the Gelatinous System Water‐Gelatin‐Dextran. Increasing use of water‐protein‐polysaccharide systems as plasma replacing liquids and synthetical food has led to an examination of the thermodynamic compatibility of polymers in an aqueous medium. In the examination of the state of phase of the system water‐gelatin‐dextran self‐association of gelatin was shown to be the main reason for its incompatibility with dextran. At low dextran concentrations the gelatinous system is monophasic but it proceeds to a two‐phase state at higher concentration of dextran. The monophasic system shows lower, the two‐phase system a higher flexibility than the gelatin‐gel of the same concentration.
Modifizierte Stärken als Bestandteile von Lebensmitteln
Authors: Graefe G.
Published: November 2006

Modified Starches as Ingredients of Food. During the past ten years the starch industry has made considerable progress in the improvement of the properties of modified food starches. Modified starches with a relatively low degree of substitution were found to have certain properties valuable to modern food technology which are not present in native starches. To prove that they are safe and pose no hazards to health the experts of the european starch industry in a yoint effort prepared for the Joint FAO/WHO Expert Committee on Food Additives (JEC) comprehensive monographies on modified food starches which are of particular interest to food manufacturers. On the basis of the biological and toxicological findings obtained from these tests, the JEC recently announced for all major modified food starches that they are toxicologically safe and may be used in foods without limitation by ADI values and without quantity restrictions.
Einfluß des Rührens und der Auflösungsdauer auf die Genauigkeit der Stärkebestimmung nach Ewers
Authors: Dudáš F.
Published: November 2006

The Influence of Stirring and Solution Time on Accuracy of Starch Determination According to Ewers. Statistic evalution of chemical starch determination in potatoes shows that stirring of the sample during solution of starch and an exact keeping of solution time are both indispensable conditions for a good reproducibility of results. Stirring of the sample according to the conventional method is recommended as the most suitable process. With different procedures results are lower, more varying and less reproducible. Furthermore, the tests show that the period of solution of starch in potatoes is longer than with pure potato starch, where starch granules are isolated and thus easier accessible for the hydrochloric acid.
On the Interaction of Some Proteins with Sulfonated Dextran in an Aqueous Medium
Authors: Gurov A. N. , Wajnerman E. S. , Tolstoguzov V. B.
Published: November 2006

It is common knowledge that most of vegetable proteins are precipitated in the vicinity of the isoelectric point. This circumstance hampers their being processed into food. The present work shows that interaction of some proteins with sulfonated dextran improves the solubility of those proteins in a wide range of pH values.
Experiences with the DDS‐Krøyer Direct Hydrolysis Process
Authors: Bos C. , Nørr N. J.
Published: November 2006

A commercial plant operating in Copenhagen, Denmark, producing dextrose monohydrate and glucose syrup based on the DDS‐Krøyer maize grits direct hydrolysis process has been successfully in operation for the past 3 years. Some of the difficulties encountered and subsequent rectifications are described in this paper.
Effect of Gamma Irradiation on Egyption Sweet Potato Starch
Authors: Raouf  , El Saadany M. A. , Fatah Abd El , El Safti A. , Farag  , El Saadany M.
Published: November 2006

Results showed that treatment of sweet potato starch with different doses of gamma irradiation caused increase in starch acidity and reducing sugars as well as molecular degradation, occurred as a result of the marked decrease in viscosity and intrinsic viscosity and water absorption while the solubility increased.
Potato Starch Encapsulation with Polyethylene. II. Morphology of the Encapsulated Granules
Authors: Chanzy H. D. , Revol J. F.
Published: November 2006

The morphology of the polyethylene encapsulation shell, grown on potato starch granules was studied by electron and optical microscopy. It has the classical nascent polyethylene texture composed of the intertwinement of worm‐like, constant diameter polyethylene particles. A new feature is the occurrence of a large number of cracks which divide the polyethylene shell into blocks linked together by microfibrils. These cracks are caused by the curvature of the initial starch granules. They are responsible for the limited protection of the granule towards external chemical reagents.
Messungen der magnetischen Relaxationszeiten der Protonen in nativen Stärken mit verschiedenen Wassergehalten
Authors: Hennig H. J. , Lechert H.
Published: November 2006

Measurements of the magnetic relaxation times of the protons in native starches with different water contents. The magnetic relaxation times T1 and T2 of the protons of some samples of native starches have been studied to get an idea of the mobility of the water molecules being adsorbed or connected to the starch by capillary condensation. The measurement of T2 in all starches shows two ranges of mobility above water contents of about 15%. The residence probability in the two ranges of different mobility could be estimated. The longitudinal relaxation time T1 showed uniform behaviour. The results are in correspondence with the results of other methods of investigation.
Studies on the Starch of Dioclea violacea
Authors: Rosenthal F. R. T. , Pelegrino S. L. , Mello A. P. , Silva S. M. O.
Published: November 2006

The seeds of Dioclea violacea contain almost 50% of starch (dry basis). This starch presents some rounded granules, and other of oval or irregular shape, measuring 22–55 μ in lenght and 21–52 μ in width. It contains approximately 27.5% of amylose and its temperature of gelatinization is very similar to that of corn starch. The X‐ray diffraction diagrams of this starch show a C type crystalline structure, with curves similar to those of corn starch (A type). The starch shows restricted swelling, and forms thick, non‐cohesive pastes, sufficiently stable under the action of different agents. Owing to its chemical composition, the gelatinized pastes show great tendency towards retrogradation and result in the formation of an opaque and rigid gel. Its characteristics are those common in the starches of a great number of leguminosae, and ressemble, in some aspects, those of corn starch.
Über einige aktuelle theoretische und praktische Probleme der Stärkeenzymologie
Authors: Holló J.
Published: November 2006

Some Actual Theoretical and Practical Problems of Starch Enzymology. Some recent results of traditional starch research carried out in our institute have been presented. In the field of theoretical research, the probability of splitting in the case of exo‐enzymes (amyloglucosidase, β‐amylase) and α‐amylase as an endo‐enzyme has been studied. Based on theoretical research, some enymological problems of industrial concern have also be investigated; such as isoamylase and β‐amylase degradation of starch carried out for the preparation of maltite; the splitting with isoamylase and glucose isomerization for the preparation of invert sugar and examination of immobilized amyloglucosidase.

With these examples it should be demonstrated that successful results can be attained both in theoretical basic research and applied research only by close cooperation between these two fields.
New Developments in French Potato Starch Industry. Stone Removal Through Dense Medium Process, Environmental Protection
Authors: Ansart M.
Published: November 2006

The French potato starch industry received a tremendous impetus since the beginning of the 19th century. At that time it consisted of not less than 550 plants. At the beginning of the 20th century it became greatly concentrated leading to a final number of five potato starch factories. The simultaneously increased production capacity has enabled the French potato starch industry to rise to the number two position among the potato starch producing nations of Western Europe.

Closely connected with this concentration is a simultaneous modernization of the whole agriculture. All the five starch factories are located in the areas with vast cultivation plains where extensively mechanized agricultural operations are prevalent.

However, as a result of this mechanization the deliveries of potatoes contain much larger amounts of earth and stones. For this reason a new process for the separation of stones is currently being tested, in order to reduce the up to now necessary amount of washing water by means of an enriched mud and to improve the effect of potato washing at the same time.

The five French potato starch factories are equipped with total‐continous and total‐automatic machines, and they produce a high‐quality potato starch. The concentration to large production units, however, has led in places to an increase of waste water amounts. According to official calculations the raining of potato fruit juice on large areas as well as use of aired ponds have led to a 90% superior purification. Protein recovery in connection with a decrease in waste water volumes will make it possible to even surpass the official standard of purification of 95%, approaching a purification effect of 100% in an already predictable period of time.
Detection of Corn Starch Irradiated with Low Doses of Gamma Rays. Part II. Disappearance of Malonaldehyde from Starches of Various Moisture Contents
Authors: Winchester R. V.
Published: November 2006

Using the thiobarbituric acid test for malonaldehyde, irradiated starch can be detected qualitatively for up to a year after irradiation. If the moisture content of the starch is known, the dose can be determined quantitatively, if below 75 krad, for up to four months after irradiation, and doses between 75 and 200 krad can be determined up to four weeks after irradiation. Decreasing production of malonaldehyde with increased moisture content is ascribed to preferential radilysis of the water rather than the starch, with formation of hydrogen peroxide. A possible route for the disappearance of malonaldehyde by reaction with hydrogen peroxide is suggested.
Unfallverhütungsvorschrift 112 “Silos und Bunker”. Auslegungsmöglichkeiten des § 7
Authors: Witthaus P. O.
Published: November 2006

Regulation of Accident Prevention No. 112 “Silos and Bunkers”. Possibilities of Interpretation of § 7. It does not only correspond to the practise but with the interpretation of the competent special committee that the enumeration of the necessary protective measures in $ 7 of the accident prevention regulation No. 112 should be considered alternatively.
5‐Hydroxymethylfurfural als chemische und technologische Indikatorsubstanz bei der sauren Stärkehydrolyse
Authors: Tegge G.
Published: November 2006

5‐Hydroxymethylfurfural as a Chemical and Technological Indicator Substance in Acid Starch Hydrolysis. From the point of view of yield the formation of 5‐hydroxymethylfurfural (HMF) is of no great importance in acid starch hydrolysis. As the percentual decomposition of glucose compared to HMF remains almost constant within the range of technological conditions, whereas with different reaction conditions highly varying amounts of coloring matter and HMF will occur, HMF has to continue reacting differentially.

Following a characterization of the chemical individual HMF, its formation and decomposition at various pH‐values, it is shown that in the technological process the HMF‐amount of starch hydrolysates is strongly dependant on production conditions. Especially compensation of high temperatures by means of increased acid concentrations as well as improving turbulence in the pasting phase will lead to a substantial decrease in the formation of HMF. Contents of coloring matter and protein are much less influenced, which makes HMF‐content a true chemical‐technological indicator.

Participation of HMF in the formation of coloring matter in starch hydrolyzates obviously is only important in the high‐acid range. Discolorations of hydrolyzates in the pH‐range around 5 do not coincide with changes in the HMF‐content as is the case in the acid range of formation of HMF.
Fractionation of the Glucoamylase System from Black‐koji Mold and the Effects of Adding Isoamylase and Alpha‐amylase on Amylolysis by the Glucoamylase Fractions
Authors: Ueda S. , Ohba R. , Kano S.
Published: November 2006

The glucoamylase system of black koji mold was fractionated into four kinds of glucoamylase by using the corn starch adsorption technique supplement by DEAE‐cellulose column chromatography. One of these fractions, referred to as glucoamylase I, had a strong debranching activity and is highly active in raw starch digestion.

The raw waxy corn starch digestion by glucoamylase I was accelerated by adding α‐amylase or isoamylase. The raw non‐waxy corn starch digestion by glucoamylase I was accelerated by α‐amylase but not so much by isoamylase as by α‐amylase.

On the other hand, another fraction, referred to as glucoamylase II, had very weak debranching activity and was most feeble in the digestion of raw starch. The raw waxy corn starch digestion by glucoamylase II was very weak, but was accelerated extremely by adding isoamylase, but not by α‐amylase.
Damaged Starch Contents of Wheat Whole Meals in Relation to Maltose Values and Water Absorption
Authors: Sharma H. , Bains G. S.
Published: November 2006

Mean values of damaged starch of 49 samples of wheat whole meals determined by the A.A.C.C., Stewart and the colorimetric method of Williams and Fegol were: 11.4%, 9.96% and 1.44 (O.D.), respectively. Statistically high significant positive correlations between the values of different methods (+ 0.80 to + 0.91), maltose values v. damaged starch (+ 0.89 to + 0.94) and between damaged starch and absorption (+ 0.58 to + 0.74) were obtained. Regression analysis of maltose on damaged starch and of absorption on damaged starch and protein contents of whole meals were statistically highly significant.
Lagerung von Kartoffeln in kontrollierter Atmosphäre
Authors: Hansen H.
Published: November 2006

Storage of potatoes in controlled atmosphere. The interim results obtained from trials with CA‐storage are reported. Storage atmospheres with low O2 and increased CO2 contents largely inhibit the sprout growth of potatoes kept at a temperature of 9 °C so that chemical sprout suppressants may possibly be dispensable.

Storage atmospheres with too high a CO2 content cause an intense rise of the saccharose content and lead to increased decay. With tolerable storage atmospheres these disadvantages can be avoided.

The remaining questions shall be answered in further trials which shall also help to bring CA‐storage to perfection for its application in practice.
Continuous Isomerization of Glucose to Fructose on a Commercial Basis
Authors: Schnyder B. J.
Published: November 2006

Immobilized glucose isomerase has been used to make more than 500,000 metric tons of high fructose corn syrups in the United States. These syrups have found wide application as high quality sweeteners to replace sucrose.

A commercial process is described for the continuous enzymatic conversion of glucose to fructose. The use of immobilized glucose isomerase in a multiple bed reactor system is an economical method for making fructose. A comparison between immobilized glucose isomerase in a batch versus a continuous process shows the continuous process has the following advantages:

Lower enzyme usage and cost for converting glucose to fructose.

Lower capital equipment and labor costs.

Better and easier process control.

Lower refining costs and improved product quality.

Both the continuous isomerization process and the immobilization technique described are developments of Clinton Corn Processing Company, a Division of Standard Brands, Inc.
Pektingewinnung aus Kartoffelpülpe und ihre mögliche Bedeutung für die Kartoffelstärkeindustrie
Authors: Abousteit O. , Kempf W.
Published: November 2006

The winning of pectin from potato pulp and its possible importance for the potato starch industrie. The present paper shows the winning of pectin or pectin‐starch fraction from the relativly worthless potato starch pulp wich is a byproduct of starch production from potato. This pectin can be utilized in the food and technical industrie. For the winning of potato pectin the optimal conditions are: pH 3,3, pressure 2 atü and temp. 134 °C for 1 h. During the reaction a partialy spliting of the undesirable acetylgroups occurs. A less contaminated pectin with starch can by yielded when the hydrolyses is carried out under gentle conditions, normal pressure, pH 3,0 and temp. max. 60 °C through 10 h.
Modification of Rice Starch by Gamma Irradiation to Produce Soluble Starch of Low Viscosity for Industrial Purposes
Authors: El Saadany R. M. A. , El Saadany F. M. , Foda Y. H.
Published: November 2006

Because starch of low viscosity is important for industrial purposes this research was carried out to study the possibility of producing this sort of starch by treating rice starch with γ‐irradiation. Results indicated that when rice starch was modified by γ‐irradiation, the reducing power increased and degradation as well as molecular breakdown occured followed by sharp decrease of its viscosity, specific viscosity and intrisinc viscosity. Results showed that starch became more soluble by treating with γ‐irradiation and lost its resistance to water as its swelling capacity decreased. All these changes were proportional to the doses of γ‐irradiation.
Influence of Phytates on Protease and Dextrinogenic Amylase Formation
Authors: El‐Saied H. M.
Published: November 2006

Phytates occurring in corn steep liquor (CSL) as an additional stimulatory factor for protease and dextrinogenic amylase formation was elaborated. Other products that contain a considerable amount of phytic acid phosphorus and low nitrogen content – comparing with CSL – such as corn steep precipitate (CSP), wheat bran, rice bran, and defatted one were successful replacers for CSL in protease and amylase production.
A Comparison of the Crystallinity of Spherical and Lenticular Starch Granules Isolated from Wheat Grains
Authors: Lelievre J.
Published: November 2006

The proportion of polysaccharide chain segments that are in a ordered state has been compared in spherical and lenticular starch granules. The spherical type of particle was found to possess a more ordered structure. It is suggested that this variation in polymer arrangement may partly occount for differences in certain properties of the two forms of granule.
Detection of Corn Starch Irradiated with Low Doses of Gamma Rays Part III. Positive Identification of Malonaldehyde in Irradiated Starch by Isolation and Characterization as the Thiobarbiturate Derivative
Authors: Stewart A. B. , Winchester R. V.
Published: November 2006

Malonaldehyde, not previously identified unequivocally, has been characterized as a radiolysis product of starch. The elemental composition, i.r. and n.m.r. spectra of the thiobarbiturate derivative are identical to these of the same derivative made from authentic malonaldehyde.
Untersuchungen über den Einfluß der Verarbeitungsbedingungen auf die Qualität von tiefgefrorenen Pommes frites
Authors: Spieß W. E. L. , Gutschmidt J. , Putz B.
Published: November 2006

Examination on the Influence of Processing Conditions on the Quality of Deep‐Freeze French Fried Potatoes. In order to test qualification of German potato varieties for manufacturing of deep‐freeze French fried potatoes and the influence of processing conditions on the quality of this product, potatoes of 1971 to 1973 harvests from the regions of Rain and Soltau were examined in a 3‐year large scale test; in particular the varieties of Bintje, Datura and Hansa were chosen. The stored potatoes – after washing and peeling – were cut, blanched (whitened), pre‐fried and finally frozen. After one year of deep‐freeze storing the products were taken out, fried again and subjected to quality analysis.

Colour and taste tests as well as apparent consistency have led to the result that the varieties of Bintje and Datura from both regions of cultivation are suitable for the production of French fried potatoes, whereas the variety of Hansa cannot be recommended for the production of deep‐freeze French fried potatoes. Various technological process modifications have not led to any significant improvement of the quality of French fried potatoes compared to the conventional processing method.
Gel and Molecular Properties of Waxy Rice Starch
Authors: Perdon A. A. , Juliano B. O.
Published: November 2006

The differences in the physicochemical properties of starch (amylopectin) from waxy rices from the Philippines, Japan, and Thailand differing in processed rice quality were investigated. Samples of waxy rice starch showed final birefringence end‐point temperature (BEPT) between 58 and 78°C. None of the samples showed BEPT values between 70 and 72°C. The gel viscosity values (measured with a Wells‐Brookfield viscometer) of samples with BEPT values above 70°C were higher than those of samples with BEPT values below 70°C. Sedimentation coefficient and intrinsic viscosity were positively correlated and showed a U‐shaped relationship with BEPT with minima at a BEPT of about 68°C. Differences in viscosity properties were mainly due to differences in the molecular weight of amylopectin, since the samples studied had similar mean chain lengths. BEPT was a useful index of amylopectin molecular weight in the waxy rice starch samples studied.
Evaluation of Various Brands of Corn Steep Liquor for Penicillin Production
Authors: El‐Marsafy M. , Abdel‐Akher M. , El‐Saied H.
Published: November 2006

A comparative study was carried out to evaluate eight different brands of corn steep liquor available from foreign and local sources in penicillin fermentation medium. The effect of various methods of corn steep liquor production on its use in the medium was investigated. The effect of the storage conditions of corn steep liquor on its use in the medium was also studied. The results of the chemical analysis and penicillin activity of the different brands of corn steep liquor were compared.
The Developing Starch Granule Part I. The Starch Content of Cereal Grains during their Development
Authors: Jenkins L. D. , Meredith P. , Loney D. P.
Published: November 2006

When fertilization of developing cereal grains occurs, the pericarp (ovary wall) already contains starch granules. Hence the starch content of developing grains of wheat, triticale, rye, oats and barley commences at 30 or 40% of the dry weight. It increases only to 60 or 70% at ripeness when the pericarp has degenerated to bran layers and the endosperm is filled with stored starch granules and protein. All these cereals showed similar patterns of starch increase, with an inflexion at 40 to 50% starch due to degeneration of pericarp starch before endosperm deposition.

In wheats and triticale there was a second inflexion at 50 to 60% starch caused by endosperm cells proliferating faster than they filled with starch granules. The rise and fall of rate of starch deposition coincided with the rise and fall of percentage of metabolic (non‐storage) protein in the grain, calculated from total amino acid analyses. In the mature grain about 8% of the dry matter is not associated with starch and thus is non‐endosperm tissues. About 70% of the remaining dry matter (endosperm) is starch. We suggest that fluctuations of metabolites and enzymes result from development or breakdown of groups of cells constituting distinct tissues in the grain.
A Pulsed NMR Study of Some Aspects of Starch Gelatinization
Authors: Lelievre J. , Mitchell J.
Published: November 2006

Spin‐spin relaxation times of protons in starch suspensions are reported. Values were found to change markedly upon gelatinization. This behaviour is attributed to an increase in the mobility and hydration of polymer chains. It is suggested that the change in relaxation time reflects the properties of a small number of protons in the system and that the bulk of the water is not bound in any fundamental sense.
The Action of Fenton's Reagent on Dextran
Authors: Ahrgren L. , de Belder A. N.
Published: November 2006

The action of various proportions of Fe(II) ions and hydrogen peroxide on dextran has been studied. The formation of keto‐groups and carboxyl‐groups was monitored likewise the depolymerisation. Least depolymerisation occurred when the reaction was performed at pH 6. The oxidation and depolymerisation levels are reached rapidly (15 min) and alter little during the first three hours.
Multiple Forms of Glucoamylase of Rhizopus Species
Authors: Ueda S. , Kano S.
Published: November 2006

The glucoamylase system of Rhizopus sp. was fractionated into two kinds of glucoamylase by using the corn starch adsorption technique supplemented by CM‐cellulose chromatography. One of these fractions, referred to as glucoamylase I, has a strong debranching activity and is highly active in raw starch digestion.

The raw waxy corn starch digestion by glucoamylase I was accelerated by adding a‐amylase from Rhizopus sp. or from Aspergillus oryzae. The raw non‐waxy corn starch digestion by glucoamylase I was more difficult than the raw waxy corn starch digestion, which was also accelerated by adding α‐amylase from Aspergillus oryzae.

On the other hand, another fraction, referred to as glucoamylase II, has a weak debranching activity and can not be adsorbed on raw starch. The raw waxy corn starch digestion by glucoamylase II was very weak, but was accelerated by adding α‐amylase from Rhizopus sp.
Internationale Normung von Begriffen und Definitionen auf dem Stärkegebiet 6. Mitteilung
Authors: Graefe G.
Published: November 2006

International Standardization of Terms and Definitions Associated with Starch. Part 6. As a result of the sixth meeting of the „Terminology”︁ group (SC 1/WG 1) of Technical Committee 93 (TC 93) of the International Standardization Organization (ISO) held in Paris on October 22 and 23, 1974, a list was compiled giving definitions in English and French fo another 27 terms. The French version (a), the English version (b) and an unofficial German version (c), supplemented by alphabetic indices, are presented for discussion.

It is planned to submit these terms and definitions to the „P”︁ members of TC 93 for acceptance and to incorporate them as third supplement in International Standard 1227. The „Terminology”︁ group has thus terminated its work for the time being.
Starch Graft Copolymers for Water Treatment
Authors: Burr R. C. , Fanta G. F. , Doane W. M. , Russell C. R. , Jones D. A.
Published: November 2006

Graft polymers produced by the reaction of starch with cationic, anionic and nonionic acrylic monomers show considerable potential as flocculating agents for treatment of industrial and municipal wastewaters, for beneficiation of mineral ores and for retention of clay in filled paper. Performance of the polymers depends on the nature of the system being treated and on the structure of the starch grafts. Percent add‐on, grafting frequency, molecular weight of grafted chains and ionic charge are important variables in starch graft polymer structure that influence performance. Effectiveness of the polymers as flocculants has been demonstrated in laboratory tests and in on‐site trials. Methods of preparation have been developed and the various polymers characterized.
Zur Bestimmung der Scherbeständigkeit von Stärkekleistern
Authors: Klaushofer H. , Berghofer E. , Neugeschwandtner E.
Published: November 2006

On Determination of Shearing Stability of Starch Pastes. Test conditions for the shearing stability test of starch pastes are not sufficiently outlined in existing publications. In the present paper, first of all a determination of optimum parameters (type of paste production, type of stirrer, stirring time, stirrer revolutions, viscosity measurement etc.) for a shearing stability test was attempted. It became apparent that shearing treatment of 5 min by means of a blade stirrer at a number of stirrer revolutions of 1800 r.p.m. with a 5% paste concentration is sufficient to determine shearing stability of a starch paste.

For viscosity measurement which as well as pasting and shearing stress is carried out a 95 °C, a Brookfield viscosimeter is used. Provided measuring conditions (type of spindle, spindle revolutions) are kept constant before and after shearing stress, shearing stability can be expressed as remaining viscosity as a percentage of the initial viscosity.

Furthermore, reproducibility of paste production as well as that of the whole shearing stability test were determined. Finally, a test was carried out as to wether there is a connection between shearing and heat stability of paste. Values obtained from 11 commercial products made such a connection between the two criteria apparent.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit
Authors: Prey V. , Fischer S. K.
Published: November 2006

New knowledges on the degradation of starch by means of hypochlorite. Stepwise alteration and stabilization of the pH‐value at the various steps (2‐step and 3‐step‐oxidation) as well as the continuous alteration of the pH‐value during the oxidation of starches result in a considerable decrease of aldehyde contents in the reaction products. The degree of oxidation and the technical properties (viscosity) of the products were satisfactory.
Adding Rice Starch to Hard Wheat Flour for Improving its Dough Properties and Baking Quality
Authors: El Saadany R. M. A. , Foda Y. H. , El Saadany F. M.
Published: November 2006

Results show that the addition of rice starch to hard wheat flour improves the dough properties and baking quality as demonstrated by the tests and the readings of Farinograph, Extensograph and Amylograph as well as increases the reducing sugars, acidity and the volume of the produced bread. Experiments proved that best results were observed when rice starch was added to hard wheat flour at 6 to 8%.
Einige Probleme der Herstellung fructosehaltiger Sirupe aus Stärke
Authors: Holló J. , László E. , Hoschke A.
Published: November 2006

Some Problems on the Production of Fructose Containing Sirups from Starch. A method has been developed for the simultaneous application of saccharification with amyloglucosidase and isomerization with glucose isomerase. The procedure was tested with dissolved enzymes in pilot plant scale. Further research was conducted for the continuous application of glucose isomerase bound to DEAE cellulose and simultaneous continuous application of intracellularly fixed glucose isomerase and continuous application of intracellularly fixed glucose isomerase and dissolved amyloglucosidase and/or immobilized glucose isomerase and amyloglucosidase. Technological and economic parameters of the individual procedures have been compared.
Solution Properties of Amylose Sulfate
Authors: Patel K. S. , Patel C. K. , Patel K. C. , Patel R. D.
Published: November 2006

Viscosity behaviour of amylose sulfate, a strong polyelectrolyte, in water has been examined in a low concentration range. The effect of added salts on the viscosity of amylose sulfate solution is also reported. Isoionic dilution experiments have been carried out to determine the degree of ionization of the polyelectrolyte. The experimental results showed that a) the polymer is a strong electrolyte, b) the amylose backbone chain is more flexible than the cellulose backbone chain, c) the polyion size increases on dilution, d) the degree of free ions is dependent on the polyelectrolyte concentration, and e) Katchalsky cylinderical cell model is adequate for amylose sulfate chains.
Enzymatische Direktverzuckerung von Kartoffelreibsel. Orientierende Ergebnisse von Pilot‐Versuchen
Authors: Tegge G. , Lamberty A.
Published: November 2006

Enzymatic Saccharification of Grated Potatoes. Preliminary Results of Pilot Tests. From the aspect of producing sweet carbohydrates from import‐independent, storable source materials grated potatoes were dried, and there inherent starch was saccharified by means of amylolytic enzymes thus evading its expensive isolation. The use of a decanter apparatus turned out to be inevitable in order to produce a sufficiently pure grated material by removing the fruit juice. In spite of considerable purity of the substrate, thorough pasting by means of a special jet apparatus and liquefaction by highly temperature‐stable bacteria‐alpha‐amylase sufficiently high degrees of degradation for dextrose production could not be reached during the succeeding final saccharification by glucoamylase. Purification of the hydrolysate turned out to be extremely difficult due to imperfect flocculability of colloidal nitrogen compounds.
Assay of α‐Amylase Inhibitor Activity in Legumes
Authors: Marshall J. J. , Lauda C. M.
Published: November 2006

Factors affecting the activity of phaseolamin, the α‐amylase inhibitor from the kidney bean, Phaseolus vulgaris, are discussed, and a protocol for assay of the inhibitor activity is described. The levels of α‐amylase inhibitor activity in a number of legumes are reported.
Kaltquellfähige Kartoffelstärke‐Derivate
Authors: Wolf F. , Mallon H.‐J.
Published: November 2006

Cold‐Swelling Potato Starch Derivatives. By means of reaction with ethyl cyanide as well as grafting polymerization of acrylic acid ester on potato starch followed by saponification of reaction products cold‐soluble respective cold‐swelling potato starch derivatives were produced. The intrinsic viscosity as demanded by many fields of application is to be found especially with aqueous solutions of potassium salts of partially saponified acrylic nitrile‐potato starch grafting polymerizates.
Production of High Fructose Syrup by Glucose Isomerase Immobilized on Phenol‐Formaldehyde Resin
Authors: Yokote Y. , Kimura K. , Samejima H.
Published: November 2006

An immobilized glucose isomerase which is active and stable in concentrated glucose solution has been developed. The enzyme has been immobilized to Duolite A7 resin simply by adsorption. Industrial application of this immobilized enzyme for the continuous production of high fructose syrup is quite promising because the immobilized enzyme having enough mechanical strength against the pressure of column flow, is active over broad ranges of both temperature and pH and is less dependent on Mg and Coions.

Long‐run continuous experiments in column system have been carried out, isomerizing 45% of glucose with flow rate of SV 1 at 60°C. A gradual decrease of activity was observed after 25 d operation and the half‐life was calculated to be 36 d. One liter of the immobilized enzyme in column isomerized 288 kg of glucose in a month. The values of kinetic parameters of the immobilized enzyme in column operation varied with flow rates and approached to those of the native enzyme when they were assayed at the flow rate approaching to SV 0.
Das neue Lebensmittel‐ und Bedarfsgegenständegesetz und seine Auswirkungen auf Stärke und Stärkeerzeugnisse
Authors: Schroeter K. A.
Published: November 2006

The New Food and Commodities Law and its Consequences for Starch and Starch Products. A survey of the most important innovations brought about by the new food and commodities law („Lebensmittel‐ und Bedarfsgegenständegesetz”︁, LMBG) in the field of food is given. The new term of additive, the prohibition of additives and its exceptions are elucidated. Consequences of the law for starch and starch products are presented.
Bestimmung der Molekulargewichtsverteilung in nativen Stärken durch Gelchromatographie
Authors: Ebermann R. , Praznik W.
Published: November 2006

Determination of the Distribution of Molecular Weights in Native Starches by Gel Chromatography. The distribution of the molecular weights of polysaccharides in corn, potatoe and rice starch were investigated by fractionation of starch polysaccharides in a gel chromatographic system. The amylopectin component of the dispersed starch was excluded from the gel. Therefore the conclusion is likely that the molecular weight of amylopectin is higher than 20 × 106.

The gel columns were calibrated by chromatography of dextran fractions of known molecular weight. By comparison of the elution volumes of dextran fractions of know molecular weight with the elution volumes of amylose fractions it was possible to determine their molecular weights. From curves of molecular distribution the amount of amylose as percentage of total amylose can be determined. The average molecular weight of potatoe amylose (M̄w 50%) is about 400 000 whereas it amounts to 100 000–200 000 in the case of rice and corn starch. The amylose of a “High Amylose Starch” (about 75% amylose) has a molecular weight of 50 000.
Studies on Starch Phosphates. Part 3. On the Esterified Phosphates in Some Cereal Starches
Authors: Tabata S. , Nagata K. , Hizukuri S.
Published: November 2006

Some cereal starches were investigated whether glucose phosphate residues were in the polysaccharides. Significant amounts (6–15 ppm, as P) of glucose 6‐phosphate were found in the acid hydrolysates of corn, waxy corn, rice and waxy rice starches. After the extensive action of bacterial α‐amylase on these starches phosphorylated oligosaccharide (α‐LPD) was recovered in reasonable yield by a DEAE‐Sephadex column chromatography. The α‐LPDs prepared from two sources of waxy rice starch contained 81.8 and 94,3% of P0 at the 6th position of glucose residues and the rest of P0 at the 2nd and/or 3rd positions of glucose residues. All these results show that these starches have glucose phosphate residues. In wheat starch, however, no evidence for the presence of glucose phosphate residues has been obtained.
Studies on Hydroxyethyl Starch. Part 3. The Preparation of 2‐Hydroxyethyl Ethers of Glucose
Authors: Thewlis B. H.
Published: November 2006

Samples of 2‐O‐(2‐hydroxyethyl)‐D‐glucose, 3‐O‐(2‐hydroxyethyl)‐D‐glucose, and 6‐O‐(2‐hydroxyethyl)‐D‐glucose were made by allowing glucose derivatives containing suitable blocking groups to react with 2‐bromo‐ethanol, followed by removal of the blocking groups.
Toxische Schwermetalle — Analytik und Bedeutung für die Stärkeindustrie
Authors: Ocker H. D.
Published: November 2006

Toxic Heavy Metals — Analytics and Importance to Starch Industries. In order to set limits concerning the maximal tolerable content of toxic heavy metals such as mercury, lead, cadmium and arsenic in food and feed‐stuff, the Federal Government ist preparing laws dealing with this matter. The present phase of this legislation is being explained.

The analytical problems arising in connection with the determination of toxic heavy metals in food, particularly grain products are being outlined with emphasis on measurements by atom adsorptions photometry.

Finally a survey of the present state of grain contamination by heavy metals is given, with special consideration to the grain most important for the starch industry.
Adsorption of α‐Amylase from Streptomyces aureofaciens on Cross‐linked Starches
Authors: Hostinová E. , Zelinka J.
Published: November 2006

The extracellular α‐amylase from Streptomyces aureofaciens is adsorbed on modified starches, which are cross‐linked with epichlorhydrine or with phosphorus oxichloride. The affinity of the amylase towards the cross‐linked starch is influenced by the presence of soluble substrates, pH medium and accompanying proteins.
Starch‐Degrading Enzymes, Old and New
Authors: Marshall J. J.
Published: November 2006

Recent advances in starch enzymology, from the author's Laboratory and elsewhere, are reviewed.
Neuere Aspekte auf dem Gebiet der Konformationsanalyse von Kohlenhydraten
Authors: Paulsen H.
Published: November 2006

New Aspects in the Area of Conformational Analysis of Carbohydrates. Besides steric effects, polar effects have to be taken into account as well in the consideration of conformational equilibria of carbohydrates. This includes the anomeric effect, the reverse anomeric effect, the exo‐anomeric effect, and 1,3‐diaxial interactions. The magnitude of these effects is demonstrated on the basis of conformational equilibria. Theories of the anomeric effect are discussed and related X‐ray data are referred to.
Amino Acid Patterns of Different Brands of Corn Steep Liquor
Authors: El‐Saied Hani M. , Hegazi Sayed M. , El‐Marsafy Mahmoud K.
Published: November 2006

The free amino acids as well as the total amino acid content of Russian corn steep liquor (CSL), French CSL, British CSL, Italian CSL, German dried version of CSL, and Egyptian CSL were identified. The free amino acids and those obtained after the acid hydrolysis in each sample were almost the same. Alanine was the predominant free amino acid found. The major amino acids were arginine, aspartic acid, histidine, glutamic acid, glycine, leucine, lysine, serine and valine with the exception of Italian CSL and German dried CSL, while phenylalanine, methionine, tyrosine, proline as well as cystine were present in lesser amounts. The relation between the amino acid constituents of the different brands of CSL and their penicillin activity were discussed.
Lagerzeitabhängige Veränderungen von Kapazität und Leitfähigkeit bei Weißbrotkrumen
Authors: Zaussinger A. , Knorr D. , Weiss J.
Published: November 2006

Changes in Capacity and Conductivity of Wheat Bread Crumbs Depending on Storage Times. The present paper describes a method for tracing changes depending on storage time in bread crumbs of wheat bread (toast bread) by means of measuring electric parameters. Comparing results thus obtained with data obtained from tests carried out simultaneously in order to gather sensoric and mechanical texture parameters, significant conformity of the course depending on storage time shows high suitability of the method. The method allows interpretation of relativ changes.
Phasengleichgewichte in Wasser/Eiweiß/Polysaccharid‐Systemen. 1. Systeme Wasser/Casein/saures Polysaccharid
Authors: Antonov Ju. , Grinberg W. Ja. , Tolstogusow W. B.
Published: November 2006

Phase Equilibrium in Water/Protein/Polysaccharide Systems. Part 1. Systems Water/Casein/ Acid Polysaccharide. Taking as examples the most important protein matters, albumins, globulins, glutelins and prolamins as well as acid and neutral polysaccharides the incompatibility of protein and polysaccharides in aqueous media was shown to be a general phenomenon. Unlike synthetic polymers incompatibility of protein and polysaccharides only occurs under certain conditions. Taking into account specific intermolecular interactions makes it possible to predict the conditions for liquid phase layering for any concrete system by means of simple thermodynamic considerations.

Incompatibility can be defined by elimination of the possibility of complex formation between protein and polysaccharides and by the raising of selfassociation of at least one polymer. Phase equilibrium in the systems water/casein/alginate, water/casein/carboxymethylcellulose, water/casein/gummi arabicum were thoroughly examined and isothermic phase diagrams of these systems were given. Furthermore, the ways for regulation of compatibility of casein and acid polysaccharides were discussed.
Untersuchung des Quellverhaltens von Stärke mit Hilfe der Kernresonanz‐Impuls‐Spektroskopie
Authors: Hennig H. J. , Lechert H. , Goemann W.
Published: November 2006

Examination of the Swelling Mechanism of Starch by Pulsed NMR‐Method.

The present paper deals with a new method for studies of the swelling mechanism of starch and the properties of the starch molecules in starch gels by pulsed NMR‐method. Before the measurement the starch is treated in D2O until all exchangeable OH‐protons are replaced by deuterons. The swelling is carried out in D2O and is observed by measurering the proton resonance of the CH‐protons of the starch molecules, which allows the determination of the mobility of these molecules. The method is explained by some examples especially by the dependence of the swelling behaviour of potatoe starch on the heating rate which shows the influence of aging on the swelling.
Erfahrungen mit Dekantern bei der Entwässerung von Maiskleber
Authors: Hoepke C. H. , Huster H.
Published: November 2006

Experiences in Dehydratation of Maize Gluten with Decanters.

The present report is to outline a new technique for continuous dewatering of maize gluten by means of centrifugal decanters. On the basis of the test results obtained from experimental work carried out for more than 2 years, the range of application of the process is demonstrated.
Production of Glucose from Maize Grits on Commercial Scale
Authors: van Twisk P. , Meltzer B. W. , Cormack R. H.
Published: November 2006

An industrial process is described whereby maize grits are used as raw material for the production of glucose syrup and dextrose. Glucose syrup is produced by means of a single‐enzyme system which eliminates many disadvantages associated with a double‐enzyme system. Chemical analysis of the syrup and protein residue as well as a gel chromatogram of the syrup is also presented in the paper.
The Rǒle of Starch in Baked Goods. Part 1. The Structure of Wafer Biscuit Sheets and its Relation to Composition
Authors: Stevens D. J.
Published: November 2006

The scanning electron microscope (SEM) has been used to study the structure of wafer biscuit sheets and its relation to ingredient composition. The starch component of flour was found to be completely gelatinized by the baking process, and was primarily responsible for the structural integrity of the wafer. Aerating agents were shown to produce microholes within the main structure, and different forms of aeration gave textural changes which were related to structural differences.
Kontinuierliche Mengen‐ und Dichtemessung von Stärkesuspensionen
Authors: Kempf W. , Friedrich I. , Hoepke C.‐H. , Veldkamp J. , Vierhuf J. , Bradtmöller W.
Published: November 2006

Continuous Volume and Density Measurement of Starch Suspensions.

This contribution deals with continuous volume and density measurements of starch suspensions. After a foreword as introduction and presentation of the problem range the inductive volume, radiometric density and gravimetric density measurements are discussed in three different chapters. In each of these chapters first the principal of the measuring system as well as the construction and operation of the measurement unit tested are described. A detailed report on the performance of the tests finally is followed by the discussion of the results which can be summarized as follows:

Apart from restrictions and difficulties demonstrated in detail no apparatus trouble did occur. Refered to the obtained test data all measurement units are to be evaluated as absolutely suitable for continuous volume and density measurements as absolute measurements. With regard to the inductive volume measurements the sediments amounted on the average less than 1,0% thus remaining within the measuring tolerance of ±1,25% as indicated by the manufacturing company. Also the radiometric density measurements on the average resulted in maximum divergences of only ±0,10% with the radiometric density measurement unit I and of likewise only ±0,15% with the radiometric density measurement unit II, thus again remaining within the measuring tolerance of ±1,0% of the measuring result as given by the two manufacturers. The observed divergences of the gravimetric density measurements as result of sediments in the measuring section stayed after one‐week test period within the error limit of ±1,0% as limited by the manufacturing company. The determined measuring accuracy, therefore also was fully sufficient provided that the measuring divice was carefully rinsed once a week.