bluuebunny/crossref_metadata_2025 huggingface dataset:
Beobachtungen über die Viskositätseigenschaften niedrig substituierter Stärkeacetate
Authors: Koubek Ivan
Published: November 2006

Observations on Viscosity Properties of Low‐Substituted Starch Acetates. It was shown that with low‐substituted starches dispersibility in water increases with increasing content of acetyl groups and increasing temperature. This fact becomes evident in lower temperatures at the beginning of pasting and at maximum of „viscosity”︁‐graph. This has confirmed and extended earlier observations. Viscosity of starch acetate pastes is lower in cold as well as in hot state as that of native starch paste. Viscosity decreases down to an acetyl content of 2.36% and it changes only unnoticeably above that point. The decreasing gel forming ability can be expressed by the ratio of paste viscosities in cold and hot state.

The rotation viscosimeter Rheotest proved well applicable for studies of viscosity and rheological properties of starch and of low‐substituted acetates.
Starch Damage
Authors: Lelievre J.
Published: November 2006

Damaged starch granules are produced during flour milling. Such material absorbs more water and is more susceptible to enzymic degradation than unmodified starch. In the present study, X‐ray diffraction measurements were used in an attempt to give a physical explanation of this phenomenon. It is proposed that the effect of milling may be partly attributed to the conversion of starch into a more amorphous form.
Einfluß von Spurennährstoffen auf den Stärkegehalt von Kartoffeln und die Qualität von Kartoffelstärke
Authors: Miča B.
Published: November 2006

The influence of Trace Element Fertilizers on Starch Content of Potatoes and Quality of Potato Starch. The influence of added trace element fertilizers on starch content and yield of potatos was examined, and among other things the size of starch granules was determined. The trace element fertilizers influence the increase in tuber weight and starch yield and they do not impair starch quality which is expressed in granule size. Boron, manganese and zinc have an optimum effect at certain amounts, whereas copper does not show favourable effects on sand cultures.
The Fractionation of Glucose Syrups by Reverse Osmosis
Authors: Birch G. G. , Kearsley M.
Published: November 2006

Glucose syrups, which are clear, aqueous solutions of malto‐oligosaccharides and maltodextrins, are ideal materials for processing by reverse osmosis or ultrafiltration techniques. Hence membrane filtration methods, in their widest sense, can be used to achieve molecular separation of glucose syrup components without any particular technological difficulty.

This paper presents details of the pilot‐scale fractionation of 43% D. E. acid‐converted glucose syrup by passage through ‘loose’ and ‘tight’ cellulose acetate membranes, and changes of D. E. and sugar spectrum likely to be achieved on the basis of current knowledge. The very low protein concentrations encountered in commercial glucose syrups minimise difficulties of concentration polarisation which arise in many other applications. Viscosity problems do not arise below 30% w/v operating concentrations and the fractionation of glucose syrup by reverse osmosis appears to be more straightforward than its concentration by the same technique. Fractionation of glucose syrup by reverse osmosis offers a means for the manufacture of several new types of syrup, and enables entire groups of sugars to be eliminated under selected conditions. Products in the range 43–80% D. E. or 15–43% D.E. can be obtained using suitable combinations of different membranes, and the latter type by a single membrane filtration. Thus reverse osmosis may take its place as a unit operation of glucose syrup manufacture in the future.
Synthesis and Some Properties of Panulose. A New Keto‐Oligosaccharide
Authors: Kainuma K. , Sugawara‐Hata K. , Suzuki S.
Published: November 2006

During the studies on the transformation of oligosaccharides in alkaline solution, we obtained a new keto‐trisaccharide. This oligosaccharide was obtained by the Lobry de Bruyne‐Alberda van Ekenstein transformation of panose. The new saccharide was separated from panose by paper chromatography and cellulose column chromatography using the solvent system containing boric acid. The trisaccharide contains one mole of fructose moiety in its structure. The results of the partial hydrolysis by acids and enzymes suggested the structure of 62‐α‐glucosyl maltulose 0‐α‐D‐glucopyranosyl‐(1→6)‐0‐α‐D‐Glucopyranosyl‐(1→4)‐D‐Fructosel. The novel saccharide was named panulose, as this was obtained by the isomerization of panose.
Spezielle Fragen bei der Anwendung von Stärke in der Papierindustrie
Authors: Thomin W. H. , Heuten G.
Published: November 2006

Special Problems of Starch Application in Paper Industry. Starting from the importance of the paper industry in economic life of industrial countries the application of special starch products for the three important fields of paper production, i.e. beater sizing, surface sizing and paper coating is outlined.

For beater sizing ionogen starches are increasingly applied, which save milling, improve starch retention and lead to optimum strength values for the manufactured paper.

For surface sizing starch products of low viscous flowing properties are used. They influence mainly strength properties on the paper surface as a continuation of beater sizing.

By means of paper coating the unevenness of the paper surface is equalized. Pigmented suspensions containing special starches as binding agents are applied in the paper in special coating units.

Distribution of starch in the manufactured paper may be visualized under a microscope, e.g. after tests in a pilot plant, by means of microtome cuts and iodine staining.
Paper Strengthening by Starch Xanthate‐Alkyl Diepoxide Adducts
Authors: Maher G. G. , Russell C. R. , Rist C. E.
Published: November 2006

The reaction between starch xanthate and alkyl diepoxide formed gels in concentrated solution (6–8%) or turbid suspensions in dilute solution (0.1–1,0%); the gelling varied with the nature of the epoxide. The gel or suspension was dispersed and added to wood pulp suspension and therefrom paper products of improved strength characteristics were formed. Also the reaction was conducted in the presence of paper furnish. Handsheets made from furnish containing a 2.5% additive level based on fiber content had burst, folding endurance, and wet and dry breaking length values 1.6, 4.6, 4.2 and 1.4 times, respectively, those of control papers. Improvement in properties was somewhat independent of the xanthate's degree of substitution but dependent on the reaction time (either separate from or in presence of fiber) and the order of addition of epoxide and xanthate.
Studies in the Isomerization of d‐Glucose
Authors: Scallet B. L. , Shieh K. , Ehrenthal I. , Slapshak L.
Published: November 2006

We have reported the discovery of a new, potent d‐glucose‐isomerizing enzyme of high temperature stability which is capable of producing a high proportion of d‐fructose from d‐glucose. It appears that this enzyme will be of value in the commercial production of d‐fructose‐containing syrups prepared from d‐glucose solutions derived by hydrolysis of starch.
Factors Affecting the Catalytic Hydrogenation of D‐Glucose. Part IV. Effect of Solvent‐Catalyst Concentration at High Pressure, Temperature and pH 8 and the Re‐use of Catalyst
Authors: Abdel Akher M. , Raouf M. S. , Ghali J. , Roushdi M.
Published: November 2006

In ethanolic solution the rate of hydrogenation of glucose was highly increased. When the hydrogenation was carried out in aqueous solution at pH 8, 170 °C and 60 at pressure the time required for complete hydrogenation decreased from 6 to 1 h. The re‐use of catalyst was also investigated.
Evolution de la microflore de deux échantillons d'amidon aprés irradiation gamma
Authors: Fretton Par R. , Fretton J. , Delattre J. M. , Beerens H.
Published: November 2006

Change of Microflora of Two Starch Samples by Gamma Irradiation. Starch is the basic component of a larger number of manufactured food commodities. The disinfection of such a powder by 60Co is considered here. Gamma irradiation of two starch samples with various contamination admits of the assumption that, in most cases, good radio‐pasteurization can be obtained with 300 krad. The radio‐pasteurization doses (varying from 300 to 600 krad) are a function of the initial contamination. Irradiation effects are spectacular with moulds. Activation of spores of some Clostridium species leads us to recommend an irradiation level higher than 200 krad. The most resistant organisms to gamma irradiation are the aerobic and anaerobic sporulated bacteria. The thermophilic forms are the most important. Spores of Bacillus chiefly Bacillus licheniformis and Bacillus brevis are the most encountered bacteria. At room temperature stocking irradiated starch has little effect upon the number of revivable survivors.
Gel and Molecular Properties of Nonwaxy Rice Starch
Authors: Juliano B. O. , Perdon A. A.
Published: November 2006

A study of the factors that determine the gel consistency values of nonwaxy milled rice and rice starch showed that these values (in mm) were correlated negatively with the corresponding gel viscosities as measured with a Wells‐Brookfield viscometer. In 6 IRRI rice varieties and an intermediate amylose variety, C 4–63 G, amylopectin contributed more to gel viscosity than did the amylose fraction of the starch. Differences in gel viscosity were observed only at starch concentration of 40 mg in 2 ml 0.2‐N KOH or higher and were not simply related to differences in the intrinsic viscosity [η] of starch. However, gel consistency of starch was significantly correlated negatively with [η] of amylopectin. Gel viscosity was higher in KOH than in potassium acetate but the difference in viscosity was greater for the starch and amylopectin than for amylose.
Charakteristik der Stärke ausgewählter Kartoffelsorten Teil 1. Änderung des Stärkegehalts und der Stärkekorngröße während der Lagerung
Authors: Micâr B.
Published: November 2006

Characteristics of Starch of Selected Potato Varieties. Part 1. Change of Starch Content and Starch Granule Size During Storage. Selected varieties of potatoes of the Czechoslovakian assortment were tested as to their contents of dry matter and starch, as well as to quality of their starch in three‐years storage tests. Potatoes were stored in airconditioned boxes at temperatures of + 2 and + 10 °C. Analyses were carried out after harvesting and after storage. It was found that the content of dry matter was higher near the end of storage time. This increase was depending on temperature. Yet, related to dry matter the starch content had not diminished near the end of storage time. During storage of potatoes changes in the share of individual starch granule sizes do also occur. Larger granules were degraded to smaller ones, thereby increasing the latter's share. Higher temperature would also lead to an increase in these changes.

The tests were supposed to show, wether during potato storage a change in size of starch granules takes place, and wether storage temperature may influence this change. Work on this problem will be continued.
Amylose Content of Rice and Quality of Fermented Cake
Authors: Perdon A. A. , Juliano B. O.
Published: November 2006

The use of aged milled rice with an intermediate amylose content (20–25%) in the preparation of fermented rice cake yielded a steamed cake with a greater volume and an optimum softness as compared with similar cakes prepared from rice with a lower or higher amylose content. Aging of the rice decreased gas (CO2) retention during fermentation, but improved gas retention and cake volume during steaming.
Sweetzyme — A New Immobilized Glucose Isomerase
Authors: Zittan L. , Poulsen P. B. , Hemmingsen St. H.
Published: November 2006

The enzymatic isomerization of glucose to fructose is attracting significant attention from scientific as well as industrial quarters. In recent years, high fructose syrups (“isosyrups”) produced by enzymatic isomerization of high DE‐syrups have been introduced successfully, primarily in the U.S.A.

A decisive factor for the ability of isosyrups to compete is enzyme costs. The development of immobilized glucose isomerase makes multiple use of the enzyme possible and thus makes the economy of the isomerization process more attractive.

Sweetzyme is the trade name of an immobilized glucose isomerase. The enzyme is presently being marketed for batch/re‐use isomerization. A special quality suited for continuous column plug‐flow isomerization is under development. The properties of the two qualities and conditions for use in batch and column isomerization processes are described.
Ausbeutebestimmung im Laboratorium. Eine Methode zur quantitativen Mehlbeurteilung in der Weizenstärkeindustrie
Authors: Schäfer R.
Published: November 2006

Yield Determination in Laboratory. A Method for Quantitative Flour Evaluation in Wheat Starch Industries. Because of fast rising world‐market prices for wheat the problem of the yield determination of starch from wheat flour should be taken into special consideration. Earlier methods have not been changed in principle but the results can be found much faster than before. The modified method gives the chance to watch the extractability of flour as well as the findings with regard to the quality of wet gluten. It covers the flour‐water mixing process, the extraction of gluten wet and dry, the cut between 1st‐grade and 2nd‐grade starch, and the amount of solubles.
Enzymatic Debranching of Starches from Maize of Various Genotypes in High Concentration of Dimethylsulphoxide
Authors: Mercier C. , Kainuma K.
Published: November 2006

The activity of two debranching enzymes has been studied in DMSO/water mixtures, using waxymaize starch as a substrate. Action was unaffected in digests containing up to 40% of DMSO for Pseudomonas isoamylase and 20% for Enterobacter aerogenes pullulanase. When normal maize was submitted to isoamylase action in 40% DMSO, the polysaccharide was completely debranched. In contrast, a water insoluble polysaccharide, amylomaize, under these conditions, still contained some branched material, tentatively attributed to the presence of α‐maltosyl stubs on the branched intermediate fraction. The results show that these debranching enzymes can be used in dimethylsulphoxide solution to study the fine structure of water‐insoluble, highly branched polysaccharides.
Some Physico‐chemical Properties of Fermented Cassava Starch („Polvilho Azedo”︁)
Authors: Nakamura I. M. , Park Y. K.
Published: November 2006

This work intended to give some contribution to the study of the “polvilho azedo”, a fermented cassava starch that is obtained by a rudimentary and empirical process, and to make it better known. A comparative study showed that in addition to giving the characteristic flavor to the cassava starch, the fermentation causes some changes on its physico‐chemical properties: The fermented starch is more soluble and easily swells in water, and when its aqueous suspension is heated, the paste formed is less viscous than that of the non‐fermented cassava starch.
Technique de dilution isotopique pour le dosage de quelques produits carbonylés de faible poids moléculaire formés au cours de l'irradiation gamma de l'amidon de maïs marqué
Authors: Michél Par J. P. , Rigouard M. , Berger G. , Saint‐Lèbe L.
Published: November 2006

Isotopic Dilution for Quantitative Determination of Some Low Molecular Weight Carbonyl Compounds Formed During Gamma Irradiation of Labelled Maïze U (14C) Starch. Gamma‐induced glycolaldehyde, glyoxal, glyceraldehyde and hydroxymethylfurfural in maïze starch were quantitatively estimated by isotopic dilution from U (14C) starch. The experimental procedure was described and concentrations of individual compounds expressed as a function of dose (0 to 4.5 Mrad). The highest value was found for glycolaldehyde (9.1 μg/g/Mrad) with a few small traces of hydroxymethylfurfural.
An Improved Method for the Preparation of Schardinger β‐Dextrin on a Industrial Scale by Cyclodextrin Glycosyl Transferase of an Alkalophilic Bacillus Sp. (ATCC 21783)
Authors: Matzuzawa M. , Kawano M. , Nakamura N. , Horikoshi K.
Published: November 2006

The formation of Schardinger ß‐dextrin from starch by an alkalophilic Bacillus sp. (ATCC 21783) has been studied. Factors affecting the yield of cyclodextrins include the type, concentration, and dispersion of the starch; the time of the enzymolysis, the amount of enzyme used. A method for the preparation of Schardinger ß‐dextrin on a industrial scale without using precipitants was devised. The final yield of ß‐cyclodextrin was 3.6 kg from 15 kg of potato starch.
Moisture Requirements for Gelatinisation of Rice
Authors: Priestley R. J.
Published: November 2006

The extent of gelatinisation achieved by heating rice at various moisture contents was determined by an X‐Ray diffraction technique and a method involving the differential alkali solubility of amylose in raw and gelatinised starch. The results obtained by these methods agreed closely (γ = 0.980) confirming that the alkali solubilisation technique gave a measure of starch crystallinity. Above 20% moisture content the extent of gelatinization was governed by the amount of water present. Gelatinisation was not completed unless the moisture content exceeded 40%, which corresponds to the typical moisture level of rice which has been soaked and steamed as in the parboiling process.
Fibrils of Starch in Potato and Curcuma
Authors: Sterling C.
Published: November 2006

Both potato starch and Curcuma zedoaria starch are composed in large part of radially organized, linear fibrils. The fibrils (at most 0.1 μm wide) become evident at the initial stages of gelatinization. The originally linear molecules in the fibrils probably assume the shapes of random coils when gelatinization is complete.
Potentiometrische Molekulargewichtsbestimmungen von Stärken
Authors: Čeh M. , Stropnik Č. , Leskovar S.
Published: November 2006

Potentiometric Determination of Molecular Weights of Starches.

The volumetric method of Hassid for sugar determination in plant materials, which is based on the oxidation of sugars by means of alkaline potassium hexacynoferrate (III) solution and retitration of the Fe2+ ions with cerium sulphate solution, was modified to determine the molecular weights Mn of native starches. Potentiometric titrations yielded well reproducible results. There was a good correlation between the molecular weights of six native starches and their alkali numbers.
Thermal Behaviour of Amylose‐g‐Poly (Styrene) Graft Copolymer
Authors: Gohil R. M. , Patel C. K. , Patel K. C. , Patel R. D.
Published: November 2006

The graft copolymer amylose‐g‐poly (styrene) was prepared by Fe2+‐H2O2initiation method. Thermal analyses of grafted samples having different styrene content have been carried out in nitrogen atmosphere. Thermal stability of amylose has been found to increase when it is grafted.ChatterjeeandFreeman‐Andersonmethods have been applied to TG‐data (Thermogravimetric Data). TG showed that degradation occurred through two distinct steps. DTA (Differential Thermal Analysis) of all samples having different degrees of grafting indicated that graft copolymers decompose before melting. From the DSC (Differential Scanning Calorimeter) study it is revealed that TG of graft copolymers is independent of the degree of grafting.
Untersuchung gefriergetrockneter Stärkekleister und Stärkeschwämme im Rasterelektronenmikroskop
Authors: Berghofer E. , Klaushofer H.
Published: November 2006

Examination of Freeze‐Dried Starch Pastes and Starch Sponges by Means of Scanning Electron Microscope.

Pastes of potato and corn starch as well as various starch derivatives were examined by means of scanning electron microscope (SEM). As preparation method freeze fixation followed by freeze‐drying were used. Special attention was directed to changes occuring in pastes after slow freezing and defrosting.

Sample preparation which is more complex for the SEM than for light microscope has the advantage of its picture giving more accurate information on paste structure than those obtained by light microscopy. On the one hand, tests confirm results obtained by other authors on the structure of starch pastes by means of light microscopic photography, furthermore, new information was gathered especially regarding non‐frozen pastes and pastes of starch derivatives.

Illustrations of starch sponges as obtained by means of SEM are far more expressive than those obtained by conventional methods.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit. 2. Zusammenhang zwischen Aldehydgehalt und Farbstoffbildung bei der Trocknung oxydierter Stärken
Authors: Prey V. , Fischer S. K.
Published: November 2006

New Knowledge on Degradation of Starch by Hypochlorite. Part 2. Correlation between Aldehyde Content and Colour Formation during Drying of Oxidized Starches.

By means of a standardized drying method yellowing of the hyplochlorite oxidized starch was proved to be directly dependent of the aldehyde content. Based on this method statements on storage life of oxidation products might be made.
Cowpea as Potential Crop for Starch
Authors: Arora S. K. , Das B.
Published: November 2006

Twenty‐two promising strains of cowpea [Vigna unguiculata (L.) Walp] were selected for the present study. The starch content in the seed varied from 50.66 to 67% while on per seed basis variation was from 36.21 to 98.96 mg/seed; total soluble sugars from 13.75 to 19.75%, mineral matter from 3.12 to 4.60%. The amylose content was in the range of 20.88 to 48.72% while amylopectin varied from 11.42 to 36.58%. The protein content of the seed varied from 17.94 to 27.56%. Starch content of the seed was significantly and negatively correlated with protein and mineral matter content. A genetic manipulation of the breeding material can bring about high starch varieties, which will be at the expense of protein content.
Rheological Properties and Bread Quality of Wheat and Rice Starch Composite Flours
Authors: Seyam Abdel‐Monem , Kidman F. C.
Published: November 2006

Rice starch was added to wheat flour to form different rice composite flours. The rheological characteristics of different mixtures showed a decrease in the farinograph absorption and an increase in mechanical tolerance index when rice starch was added at 40% level. Dough stability, development time, arrival time and over‐all farinograph profile scores were decreased. Extensograph data showed an increase in dough deadness and a drop in dough extensibility. Although dough rheology data indicated that the addition of rice starch weakened the dough, bread of acceptable quality was obtained when rice starch was added at 25% level. This should be of interest for development countries where rice is a native crop.
Starch Retrogradation and Starch Damage in Parboiled Rice and Flaked Rice
Authors: Ali S. Zakiuddin , Bhattacharya K. R.
Published: November 2006

The equilibrium moisture content attained on soaking in water (EMC‐S) of parboiled paddy was very high immediately after steaming and fell appreciably on storage, demonstrating starch retrogradation. The extent of retrogradation was dependent on the temperature of storage as well as the moisture content. It was maximum at about 25% moisture when stored at room temperature. Roasting of soaked raw paddy raised its EMC‐S due to gelatinization. When stored at room temperature there was progressive retrogradation above 18% moisture. Flaking of roasted paddy and of moist milled rice, both raw and parboiled, also raised the EMC‐S. This appeared to be caused by mechanical damage of starch granules. Flaked rice, too, showed retrogradation. — These results confirmed that many properties of parboiled rice are due to starch retrogradation while those of roasted and flaked rice are due to absence of retrogradation.
Starch Xanthide in Pilot Paper Machine Trials
Authors: Hamerstrand G. E. , Carr M. E. , Hofreiter B. T. , Russell C. R.
Published: November 2006

Starch xanthate, an inexpensive water‐soluble derivative of starch, was oxidatively converted to the insoluble xanthide and evaluated on a pilot paper machine as a wet‐ and dry‐strength additive for unbleached kraft paper. Pilot data are compared with data reported previously that were obtained in laboratory evaluations. Differences observed in xanthide effectiveness on scale‐up from laboratory to pilot evaluations are described, and the variables responsible identified.
The Symba Process
Authors: Skogman H.
Published: November 2006

In processing potatoes, wheat, tapioca, maize or other raw materials containing starch, considerable amounts of valuable substances are unavoidably lost into the waste‐streams. The Symba process permits utilisation of these wastes. It converts starch and other carbohydrates into Candida and Torula yeast by the symbiotic growth of two yeasts, Endomycopsis fibuliger and Candida utilis, on these materials. Endomycopsis produces the amylases which break down the starch into sugars. Candida utilis being unable to feed on starch, quickly “steals” the sugar, thereby growing and producing a yeast product which consists mainly of Candida utilis. By this symbiotic action most of the carbohydrates in the starchy waste streams are utilised. The process could be applied for waste waters from the manufacture of many different products. The first commercial plant was built in Sweden at a factory processing potatoes — mostly in the form of potato granules and “French Fries”. Waste streams as well as solid wastes from the factory are treated, streams are purified to 90%.
Milk Protein‐Amylose Interaction in Solution
Authors: Jones M. G. , Wilson K.
Published: November 2006

A technique based upon the amylose “blue value” has been used to investigate the possibility of complex formation between amylose and various milk proteins. However the results have been shown to be ambiguous, since iodine is taken up by both amylose and protein when they are in admixture. Whilst iodimetric titration is suitable for the evaluation of the amylose‐complexing ability of food emulsifiers it cannot reliably be used for the analysis of starch or amylose mixtures in which protein is present, unless account is taken of the amount of iodine made unavailable to the polysaccharide by the protein.
Pancreatic Alpha Amylase Hydrolysis Products of Modified and Unmodified Tapioca Starches
Authors: Conway R. L. , Hood L. F.
Published: November 2006

Three gelatinized tapioca starches [unmodified (A), hydroxypropyl distarch phosphate (B) and hydroxypropyl starch (C)] were hydrolyzed by hog pancreatic α‐amylase (EC 3.2.1.1 α‐1,4‐glucan 4‐glucanohydrolase). Oligosaccharide constituents of the hydrolyzates were separated by thinlayer chromatography and quantified by spectrodensitometry. Glucose, maltose, maltotriose and maltotetraose were identified by cochromatography. Hydrolyzates from starches B and C had lesser amounts of the lower molecular weight oligosaccharides (G1—G4) than did those from starch A. The products of hydrolysis varied quantitatively with the degree of hydrolysis.
The Interaction of the Amylose‐Extender and Waxy Mutants of Maize (Zea Mays L.) Fine Structure of Amylose‐Extender Waxy Starch
Authors: Boyer C. D. , Garwood D. L. , Shannon J. C.
Published: November 2006

Investigations into the nature of the effect of the amylose‐extender (ae) mutant of maize (Zea mays L.) on amylopectin structure were conducted by studying the fine structure of amylose‐extender waxy (ae wx) starch. Approximately 59.6% of the starch from ae wx endosperms was converted to maltose by β‐amylase. This starch contained 21% apparent amylose and had a λmax of 580 for the iodine‐starch complex. Fractionation of ae wx starch on Sepharose 4B‐200 gave an elution profile with a single peak characteristic of amylopectin. From these observations we concluded that ae wx starch consisted of an altered amylopectin, with iodine binding properties such that an apparent amylose content of 21% was measured.

The fine structures of ae wx and waxy (wx) starches were determined. Pullulanase‐debranched chains of whole starches and β‐limit dextrins were fractionated by gel permeation. The amylopectin of ae wx was shown to be a loosely branched amylopectin with an average internal chain length of 52 glucose units compared with a length of 30 glucose units for wx. The ae wx outer chains were longer than those of wx and fewer in number per mg of starch. These characterizations demonstrate that ae wx starch has a unique structure which is similar to the anomalous amylopectin reported in ae starch.
Neutral Lipids Present in Starch of Uruchi and Mochi Rice
Authors: Fujino Y. , Miyazawa T.
Published: November 2006

The total lipid contents of rice starch were 1.30 and 0.92%, and the ratios of neutral lipid to polar lipid were 56:44, and 77:23 in the case of Urichi and Mochi, respectively. The main classes of neutral lipids were free fatty acids, triglycerides, free sterols and sterolesters. The major components of free fatty acids and triglycerides were linoleic, palmitic and oleic acids. Among the component fatty acids of rice starch triglycerides, palmitic acid occupied almost exclusively 1‐C and 3‐C positions, 2‐C position was rich in linoleic acid, and oleic acid was equally distributed in 1‐C, 2‐C and 3‐C positions. The fatty acids in Uruchi triglycerides were symmetrically distributed in 1‐C and 3‐C positions, but Mochi triglycerides were of asymmetrical distribution. There was no appreciable difference in the sterol compositions of free sterols and sterolesters.
Natural Germination Phenomena Applied to the Corn Steeping Process
Authors: Kempher J. M.
Published: November 2006

A long term study was made to relate corn quality with processing problems. Hundreds of samples were taken from process streams under widely varying process conditions and examination revealed visual evidence of misdirection of products. Steeped corn was dissected and many variations in water content and distribution were found. Corn grading methods were compared with process results and, in general, real damage was greater than reported. Various qualities of corn were tested under germinating conditions versus soaking in water, steepwater and steepwater distillates and comparisons made of water content and distribution. An hypothesis was formed which endeavors to explain how corn quality affects the mechanics of component separation.
Etude de la partie soluble dans l'eau des radiodextrines formées par irradiation gamma de l'amidon de maïs
Authors: Berger Par G. , Agnel J. P. , Saint‐Lèbe L.
Published: November 2006

Study of Water Soluble Dextrins Formed by Gamma Irradiation of Maize Starch. The respective influences of various irradiation parameters and of starch and its storage characteristics on the quantities of water soluble ridiodextrins are studied. The proposed theory takes into account the variations of the quantities and the sizes of the molecules as a function of irradiation dose and starch moisture. The dextrins are chemically characterized and a weight balance of water soluble already identified radiolysis products has been possible and therefore done.
Etude des mécanismes de formation de quelques produits identifiés après irradiation gamma de l'amidon de maïs
Authors: Berger Par G. , Dauphin J. F. , Michel J. P. , Enrico G. , Agnel J. P. , Seguin F. , Saint‐Lèbe L.
Published: November 2006

Studies of the Formation Processes of Some Identified Radiolysis Products after Gamma Irradiation of Maize Starch. From the variations in the concentrations of different starch radiolysis products, studied as function of starch water content and of oxygen pressure, it has been possible to suggest different formation processes.

The initied break of the COC linkages as well as the further rearrangement of the radicals formed or their reactions with water and oxygen explain the observed rearrangements. Water generally has a protector effect, which can be interpreted as an inhibition of primary radical transformation. As for oxygen, its fixation on a carbon radical may account for the generally stimulating action of this gas.
The Action of alpha‐Amylase on Dyed and Natural Amyloses
Authors: Kennedy J. F.
Published: November 2006

The products of the action of α‐amylase upon Amylose‐Cibacron Blue 3G‐A, a dyed form of amylose in current use for the assay of α‐amylase, have been examined by gel permeation chromatography and colorimetric assay using a converted Jeol JLC—6AH carbohydrate analyser. Comparison of the product profiles with those obtained for the hydrolysis of the parent amylose under identical conditions indicated a modified action pattern of the α‐amylase upon the dyed amylose. These observations are discussed with particular reference to the use of Amylose‐Cibacron Blue 3G‐A for assay of α‐amylase in clinical specimens.
Solution Behaviour of Amylose Sulfate in Salt Solutions
Authors: Patel K. S. , Patel C. K. , Patel R. D.
Published: November 2006

Solution properties of sodium amylose sulfate (NaAS) in salt solutions have been studied by light scattering and viscometry techniques. The molecular weight is correlated with radius of gyration and second virial coefficient. The Mark‐Houwink relations have been established for the polymer in salt solutions of varying ionic strenth an at several temperatures. The applicability of the current solution theories has been discussed in light of the unperturbed dimensions. The stiffness parameters of the chains have been determined and compared with other polymers.
High Fructose Corn Syrup. A Case History of Innovation
Authors: Casey J. P.
Published: November 2006

High fructose corn syrup, or isomerized corn syrup as it is sometimes called, qualifies as a major innovation because this new product is having a revolutionary effect on the important sweetener business. The history of high fructose corn syrup is particularly interesting because of the varied research lessons it teaches. This article traces and analyzes the sequence of events in the development of high fructose corn syrup from the time of the basic discovery and conception of product to the time of commerciallization.
Gelatinisation of Starch in Cowpeas (Vigna unguiculata)
Authors: Priestley R. J. , Avumatsodo K. V.
Published: November 2006

The course of gelatinisation was followed during the cooking of cowpeas. Dry cowpeas were only gelatinised to the extent of 60% after 5 h cooking but pre‐soaking in tap water enabled gelatinisation to be completed in this time. Soaking in polyphosphate solutions and a “kawe” solution resulted in similar marked improvement in gelatinisation rate.
Immobilisation of α‐Amylase on Polyaromatic and Titanium Compounds Incorporating a Magnetic Material
Authors: Kennedy J. F. , Barker S. A. , White C. A.
Published: November 2006

Three methods of preparing immobilised α‐amylase on supports which incorporate magnetic properties have been developed. The use of diazotized 1,3‐diaminobenzene coated on magnetic iron oxide, which was itself either uncoated or coated with hydrous titanium (IV) oxide, was found to result in higher bound activities of the immobilised enzyme. The immobilised enzyme prepared from diazotized 1,3‐diaminobenzene coated magnetic iron oxide support showed excellent stability towards freeze drying. A preparation of immobilised enzyme using magnetic iron coated with hydrous titanium (IV) oxide resulted in a greater thermostability. This support can be prepared in situ, overcoming the problem of loss of activity of the freeze dried immobilised enzyme.
Evaluation des carbonyles formés au cours de I'irradiation gamma de I'amidon de maïs
Authors: Michel Par J. P. , Rigouard M. , Berger G. , Saint‐Lèbe L.
Published: November 2006

Evaluation of Carbonyl Compounds Formed During Gamma Irradiation of Maize Starch. Changes in the levels of radioinduced carbonyl compounds were analysed as a function of irradiation conditions (dose, dose rate, temperature, atmosphere), starch properties (water content) and post irradiation treatments (storage, autoclaving). The percentages of identified and unknown carbonyl fractions were respectively 40 and 60 %. The half unknown fraction was linked on the radiodextrins (polysaccharides formed during irradiation of starch).
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit 6. Enzymatischer Abbau von oxydierter Stärke
Authors: Fischer S. K. , Piller F.
Published: November 2006

New Knowledge on Degradation of Starch by Hypochlorite. Part 6. Enzymatic Degradation of Oxidized Starch. For the detection of structural changes in hypochlorite‐oxidized potato starch starches of variously high degrees of oxidation were enzymatically degraded by amyloglucosidase and a mixture of α‐ and β‐amylase. As a function of the number of functional groups, and, therefore, of the degree of oxidation an increased number of non‐degradable glucose units (GU's) was traced in the starch molecule. According to the results, not only the GU with a functional group but also the two neighbouring GU's were not affected by enzymatic degradation.
Crosslinking of Starch Xanthate IV. Epoxy Resin and Diepoxide Thickeners for Xanthate and Starch
Authors: Maher George G.
Published: November 2006

Aqueous solutions of starch xanthate (of varying degree of substitution), butanediol dixanthate or alkali‐gelatinized starch were reacted with a diepoxide, such as butanediol diglycidyl ether to get viscous gels. Epoxy resins were likewise reacted with xanthate to form viscous media. Alkaligelatinized starch of varying alkali ratio content similarly produced gels with diepoxides. Solids were precipitated from the gels and their compositions were deduced from their elemental contents and infrared spectra.
Diffusion of Gases in Amylose Acetate
Authors: Patel V. M. , Patel K. C. , Patel R. D.
Published: November 2006

Diffusion of helium, oxygen, nitrogen and carbondioxide in amylose acetate in the temperature range 30°–60°C has been reported. The Arrhenius parameters have been evaluated and the solubility of the gases in the polymer has been discussed in terms of condensing tendency of the gases studied.
Some Human Physiological Responses to the Consumption of Glucose Syrups and Related Carbohydrates
Authors: Birch G. G. , Kearsley M. W.
Published: November 2006

Although the chemical composition of glucose syrups determines their physiological response, such effects may be difficult to establish using conventional methods. Experimental design, and especially carbohydrate loading, are important factors in any attempt to distinguish physiological response in relation to chemical structure. This paper presents details of changes in blood chemistry after ingestion of different carbohydrates at different loadings by human subjects over short time periods. Similarly, psychophysical aspects of glucose syrups and related carbohydrates are investigated in relation to chemical structure.
Scanning Electron Microscopy of Saponified Starch‐g‐Polyacrylonitrile
Authors: Fanta G. F. , Baker F. L. , Burr R. C. , Doane W. M. , Russell C. R.
Published: November 2006

A series of starch‐g‐polyacrylonitrile (PAN) copolymers was prepared by ceric ammonium nitrate initiation, the only differences being in the degree of swelling and gelatinization of starch granules. This variable was governed by the temperature at which starch‐water slurries were heated before graft polymerization. Graft copolymers were then saponified with sodium hydroxide to convert the nitrile substituents of PAN to sodium carboxylate and carboxamide. Comparison of scanning electron micrographs of each starch‐g‐PAN copolymer with those of the corresponding saponified product showed particles which retain the outward appearance of graft polymerized starch granules. Since starch is soluble in alkali and PAN is also rendered soluble on alkaline saponification, a crosslinking reaction either during graft polymerization or during base saponification is proposed to account for the observation that granules are not totally disrupted or dissolved.
Substituent Distribution in Hydroxyethyl Starch
Authors: Merkus H. G. , Mourits J. W. , De Galan L. , De Jong W. A.
Published: November 2006

The substituent distribution of hydroxyethyl starch has been determined at various degrees of substitution (MS = 0.03–1.9) by capillary gas chromatography of the silylated hydrolysate. In the monosubstituted derivatives 70–80% of the hydroxyethyl groups is attached to the C2 atom. The ratio of C3 to C6 monohydroxyethylated products changes from 2 to 0.2 when increasing the MS from 0.03 to 1.9. At high MS (around 2) the disubstituted products consist for about 50% of 2‐hydroxyethoxyethyl derivative, which indicates a strong preference for the consecutive reaction of the newly formed hydroxyl group of 2 hydroxyethyl‐anhydroglucose. The distribution of mono‐ and polysubstituted products is in agreement with a model of consecutive reactions with average relative rate constants for mono‐, di‐ and higher substitution of 1.30, 1.05 and 0.85 respectively.
Interaction of Hydrochloric Acid with Cyclodextrin
Authors: Szejtli J.
Published: November 2006

The first order rate constant for the hydrochloric acid catalyzed hydrolysis of β‐cyclodextrin increases during the reaction, because the α‐1,14‐bonds present in the macrocycle and in linear dextrins (formed by opening of the macrocycles) are split at different rates. The activation energy for hydrolysis of the glycosidic bond of maltose is 30,5 kcal/mole, while the opening of the cyclodextrin macroring is characterized with a value of 34,2 kcal/mole. At lower temperatures and higher HCl concentrations a rather stable crystalline HCl‐cyclodextrin complex is formed with good yield. This complex contains 1,8 molecules of HCl per cyclodextrin unit. After storage at room temperature for one year it still retains 1 mole of HCl. Storing the product in sealed vials for one year leads to no change in the composition.
Production and Physicochemical Properties of Hydrogenated Glucose Syrups
Authors: Kearsley M. W. , Birch G. G.
Published: November 2006

An obvious and as yet little explored alternative to glucose syrups, for use in foods, is a series of hydrogenated derivatives of the commercial glucose syrups. Sorbitol is already widely used in the food industry and like maltitol offers certain metabolic advantages in foods for diabetics. It is relatively easy to produce a series of partially or totally hydrogenated glucose syrups based on this form of modification. This paper presents details of the production of some hydrogenated glucose syrups and a selection of their physicochemical properties.
The Importance of Hydrogenation in the Processing of Carbohydrates
Authors: Haidegger E.
Published: November 2006

After a brief introduction the importance of hydrogenation products like sorbitol, xylitol, mannitol, polyol mixtures and hydrogenated glucose syrup is discussed. Then the theoretical aspects of hydrogenation and the various hydrogenation technologies are described. Finally, a comparison is made between the discontinuous low pressure CRS (Chemical Recycling Systems) process and the continuous hydrogenation technology under high pressure developed earlier by the author.
Practical Process Conditions for the Use of Immobilized Glucose Isomerase
Authors: Delft J. V. Hupkes
Published: November 2006

The present world‐wide rush into the production of high fructose corn syrups has increased the demand for the enzym glucose isomerase for the isomerization process. Economics have forced producers of these sweeteners to use the immobilized enzyme in a continuous process. The most suitable way of performing continuous isomerization turned out to be a process in a fixed‐bed column. However, a downflow mode of the substrate through the enzyme bed required special properties of the beads, especially when using very high enzyme beds.

Practical process conditions are described for the use of immobilized Maxazyme glucose isomerase in a continuous fixed‐bed column operation procedure, e. g. pH, temperature, concentration of activators, quality of the substrate and enzyme bed dimensions. Special attention is paid to compressibility of the enzyme particles and the characteristical pressure drop of this product. Improvements are described for the production of this immobilized enzyme, which make it possible to use Maxazyme Gl‐Immob in columns up to 5 m bed height.
The Lipids of Various Sizes of Wheat Starch Granules
Authors: Meredith P. , Dengate H. N. , Morrison W. R.
Published: November 2006

Starches have been prepared from two wheat cultivars having contrasted hot‐pasting characteristics. The granules have been separated by successive sedimendations into several size classes and their lipid compositions determined. In agreement with previous work, the lipid is mainly lysophosphatidylcholines of palmitic and linoleic acids in nearly equal quantities. The saturated acid predominates in the smallest granules. The amounts of lipid per granule tend to be proportional to the granule surface areas of the larger granules but proportional to the volumes of the smaller granules. There was no distinction between contents or types of lipid in the two cultivars, suggesting that their contrasted pasting qualities were not a function of lipid composition.
Cyclodextrinpolymere
Authors: Szejtli J. , Fenyvesi É. , Zsadon B.
Published: November 2006

Makromolekulare Cyclodextrine sind entweder Homopolymere oder Copolymere, die bis zu einem bestimmten Molekulargewicht wasserlöslich sind. Bei höherem Polymerisationsgrad erfolgt Vernetzung, und es entsteht eine Gelstruktur. Für die Charakterisierung der Polymere dienen die physikalischen Eigenschaften, wie Wasserbindungsvermögen, Dichte, Gelbettvolumen, Korngröße sowie mechanische Stabilität der Gelpartikel, Molekulargewicht und Farbstoffbindungskapazität bzw. Sorptionsisotherme. Polymerisierte Cyclodextrine sind sowohl für chromatographische Trennungen als auch zur Stabilisierung, Anreicherung und Reinigung von Substanzen geeignet, und sie können bestimmte Reaktionen katalysieren.
On the Relationship between Regain and Crystallinity of Starch
Authors: Nara S.
Published: November 2006

A formula for the relationship between regain and crystallinity of starch is given. Accessibility of crystalline portion of starch is in the range of that of cellulose. The saturated moisture state shows six molecules of water per glucose residue. The sorption cannot take place at the inside of crystalline portion of starch.
Susceptibility of Various Starch Granules to Amylases as Seen by Scanning Electron Microscope
Authors: Fuwa H. , Sugimoto Y. , Tanaka M. , Glover D. V.
Published: November 2006

Starch granules were observed by a scanning electron microscope in order to provide information concerning the types and extent of damage of the surface and internal structure of starch granules attacked by amylases. Granules resistant to the action of amylases, namely, potato, yamanoimo, and high‐amylose maize starches showed shapes and surfaces similar to the intact granules after the action of either Rhizopus glucoamylase or crystalline bacterial α‐amylase. Granules susceptible to amylases, namely, normal, waxy, soft starch, and soft starch opaque‐2 maize starches showed numerous pin holes on the surface layer and pores penetrated into the inner layers of the granules during the attack with amylases. In the case of α‐amylolysis, it is apparent that once the enzyme has penetrated into the inner layers of a granule, the layers are more readily attacked than the peripheral layers.
Studies on the Gelatinization of Starches. Part 2. Effect of Lower Alcohols on the Gelatinization of Cereal Starches
Authors: Hizukuri S. , Takeda C.
Published: November 2006

The effect of lower alcohols (methyl to amyl alcohol) on the gelatinization of cereal starches was studied by means of amylography and the determination of degree of gelatinization by glucoamylase digestion and iodine affinity. The straight chain primary alcohols other than methyl alcohol considerably decreased the transition temperature of the amylograms of these starches with the increase of molecular weight. The characteristic modification of the amylograms by these alcohols was inferred to be due to the exchange of the alcohols for the lipids in the amylose‐lipids complex of starch.