bluuebunny/crossref_metadata_2025 huggingface dataset:
Modification of Corn Starch and Fine Flour by Acid and Gamma Irradiation. Part 2. Effect of Gamma Irradiation and Acid Treatment on the Chemical Structure of Starch and the Distribution of Protein Fractions
Authors: Ghali Y. , Gabr S. , Ibrahim N. , Aziz H.
Published: November 2006

The effect of γ‐irradiation and dextrinization on the chain length of the starch molecule was studied. The chain length was decreased from 30.0 to 5.4 G. U. after dextrinization in presence of hydrochlorid acid. The average chain length of the irradiated starch was affected depending on the doses. The results showed that splitting of glucosidic linkage by irradiation occured beside other transformations in the structure of the starch. The formation of little amounts of dialdehyde by irradiation has been proved. Results showed the presence of a fraction containing a monosaccharide and different amino acids. This is partial proof for the presence of a glucoprotein type. In case of irradiation of the fine flour with 700 krad, the percentages of the protein fractions were not affected. In case of acid dextrinized fine flour, there is an increase in the water‐soluble fraction and a decrease in the alkali fraction. Irradiation of fine flour with 700 krad decreased the amylase activity to about half the value.
Anreicherung und Gewinnung von Fructose aus lsosirup oder Invertzucker
Authors: Tegge G.
Published: November 2006

Für die Anreicherung oder Reingewinnung von Fructose aus Glucose‐Fructosegemischen kommen grundsätzlich eine Vielzahl von Verfahren in Betracht. Im einzelnen handelt es sich dabei um Ausfällung der Fructose als Metallfructosat, abwechselnde Kristallisation von Glucose und Fructose in Gegenwart von Alkohol, chromatographische Trennung auf vorzugsweise mit Calcium beladenen Kationenaustauschern, Abtrennung der Glucose als Glucose‐Natriumchlorid‐Doppelverbindung, Komplexierung der Fructose mit freien oder an Anionenaustauscher gebundenen Boraten oder anderen komplexierenden Verbindungen und die Oxidation der Glucose mittels Glucoseoxidase. Die Fructosekomplexierung mit Borsäure und Natriumtetraborat wird aufgrund eigener Versuche erläutert und Versuche zur Boratabtrennung durch Anionenaustauscher beschrieben. Abschließend werden eigene Erfahrungen mit der Gluconsäureabtrennung aus Fructose‐Glucon‐säuregemischen, die durch enzymatische Oxidation der Glucose in Fructose‐Glucoselösungen erhalten wurden, mitgeteilt. Ein daraus resultierender Verfahrensvorschlag wird diskutiert.
Chemische Reaktionen und Derivatisierungen ungesättigter Zucker
Authors: Heyns K. , Feldmann J. , Heyns K. , Feldmann J.
Published: November 2006

Es wird eine zusammenfassende Übersicht über die vielfältigen chemischen Reaktionen dargestellt, die sich bei den Umsetzungen ungesättigter Zucker mit verschiedenartigen Reaktionspartnern ergeben und die zahlreiche interessante Synthesewege für Derivatisierungen ermöglichen.
Zur Reduktion von Schwefeldioxid‐Restmengen in Getreidestärken
Authors: Wilhelm E. , Kempf W.
Published: November 2006

Neue wirtschaftlich anwendbare Verfahren zur weitgehenden Eliminierung von Schwefeldioxid aus Stärkeprodukten werden beschrieben. Auswaschversuche zeigen, daß ein Teil des Schwefeldioxids in Stärkeprodukten chemisch gebunden vorliegt. Mit weniger als der stöchiometrisch berechneten Menge Natronlauge oder Wasserstoffsuperoxid in wäßriger Lösung kann der SO2‐Gehalt in Maisstärken auf Werte unter 20 ppm vermindert werden. Die Wasserstoffperoxid‐Methode ist wegen der günstigeren Prozeßbedingungen den anderen vorzuziehen.
Studies on Varagu Starch
Authors: Paramahans S. V. , Wankhede D. B. , Tharanathan R. N.
Published: November 2006

Starch has been isolated from the millet varagu in 63% yield. Study of the physical properties revealed: moderate swelling and low solubility power in water; extensive solubility in dimethyl sulfoxide, probably indicative of easy solvent penetration due to labile and heterogeneous bonding forces within the granule. Brabender amylogram indicated little retrogradation on cooling, owing to strong bonding between the linear and branched molecules of starch. The amylose content of the starch was 24% as determined by paper chromatographic fractionation and “Blue value” method.
Inclusion Complexes of Free Fatty Acids with Amylose
Authors: Davies Terry , Miller David Cyril , Procter Alan Arthur
Published: November 2006

Spherocrystallite formation was observed when maize starch was gelatinized at temperatures greater than 120°C and the resultant paste stored at 75 – 95°C for defined time periods. Although the spherocrystals were of similar dimensions to native maize starch granules, and exhibited birefringent properties, Electron Microscope studies indicated quite different texture and morphology. Further evidence showed that the particles were formed from inclusion complexes of naturally occurring free fatty acids with the linear component of maize starch. Similar observations were made when the starch gelatinization was carried out at about 95°C in the presence of a specific α‐amylase enzyme followed by similar storage conditions.
The Production and Properties of Glucose Syrups I. Production of Glucose Syrups by Enzymatic Hydrolysis of Starch
Authors: Kearsley M. W. , Satti S. H. , Tregaskis I.
Published: November 2006

Certain metal ions are shown to influence the enzymic hydrolysis of maize starch. Amyloglucosidase was not affected by the metal ions but á‐ and ß‐amylase were affected by varying degrees. Calcium ions produced a positive effect with both fungal and bacterial α‐amylases but no effect with ß‐amylase, whilst zinc, ferric and lead ions produced negative effects or no effect. A simultaneous enzymic hydrolysis (using α‐ and ß‐amylases) and catalytic hydrogenation showed enzyme inhibition by the nickel catalyst. High hydrogen pressure (100 at) had little effect on the enzymes. The hydrolysis and hydrogenation of the starch fraction of milled whole defatted maize was also shown to be feasible.
Steeping of Starch at Various Temperatures‐Effects on Functional Properties
Authors: Lorenz K. , Kulp K.
Published: November 2006

Functionality of wheat starches steeped at various time and temperature conditions was studied in bread, cake and pie filling systems. Treatment at 50°C reduced the bread volume. Crumb softness in breads increased with duration and temperature of the treatment. Addition of 3–10% (flour basis) treated starch (40°C for 3 days) reduced firmness of breads. Cakes with starches treated at 25°C and 40°C up to 3 days were acceptable; starch treatment at 50°C caused collapse of cakes. The consistencies of pie fillings are increased by starch treatment at 25°C. Starches treatment at higher temperatures (40–50°C) caused high initial consistencies of fillings which were reduced during storage.
Enthalpy Change of Amylose Triiodide Complex Formation
Authors: Handa T. , Yajima H. , Yamamura T. , Ishii T. , Aikawa H.
Published: November 2006

The enthalpy change (ΔH) of amylose‐triiodide complex formation under the presence of excess KI was directly determined by calorimetric measurement at 25°C for amylose with a degree of polymerization of 50,150 and 2500. The Δ H depended of the degree of saturation for bound triiodide ions. The average number of created hydrogen bonds per glucose residue through the coloring process was estimated on the basis of the following consideration: The heat of evolution comes from excess energy as the difference between energy from the overdone conformational change of amylose lattice due to the cooperative formation of hydrogen bonds and the energy required for the intrinsic electronic change of bound iodide ions. As a result, the number of created hydrogen bonds increased with the DP.
The Production and Properties of Glucose Syrups. II. Physiological Properties of Glucose Syrups
Authors: Kearsley M. W. , Birch G. G. , Tabiri J. N. , Dudbridge M. J.
Published: November 2006

The study indicates that when gum arabic, fat and protein are taken in conjunction with glucose syrup, changes in blood glucose profiles occur compared with glucose syrup alone. With gum arabic the effect is greatest in the 21% D.E. syrup, 30 min post ingestion (causing an elevation of blood glucose) and thereafter the effect is confined to the higher D. E. syrups. Added protein produces an elevated blood glucose peak and fat a decreased peak. Smaller loadings (10 g instead of 50 g) of different D.E. syrups showed no significant differences in blood glucose profiles.
Zur Wirksamkeit verschiedener Metallsalzinitiatoren auf die Pfropfpolymerisation von Acrylnitril auf Kartoffelstärke
Authors: Wolf F. , Mallon H.‐J. , Gerlach H.
Published: November 2006

Zur Ermittlung der Wirksamkeit von Cer(IV)‐, Eisen(II)‐,Eisen(III)‐und Manganverbindungen als Initiatoren für die Pfropfpolymerisation von Acrylnitril auf Kartoffelstärke wurden vergleichende Untersuchungen durchgeführt. Es wird gezeigt, daß die Viskosität wäßriger Kaliumsalzlösungen der verseiften Acrylnitril‐Kartoffel‐stärke‐Pfropfpolymerisate wesentlich vom verwendeten Initiator abhängt.
Enzymatische Hydrolyse von hitzekoaguliertem Kartoffelprotein 1. Mitteilung. Literaturübersicht
Authors: Berghofer E. , Mittelbach F. , Steyrer W. , Klaushofer H.
Published: November 2006

Die vorliegende Übersicht befaßt sich mit den in der Literatur angegebenen Möglichkeiten zur Verbesserung funktioneller Eigenschaften von hitzekoaguliertem Kartoffelprotein durch Behandlung mit Proteasen und den dabei auftretenden Problemen. Da Kartoffelprotein in dieser Hinsicht noch wenig untersucht ist, wurden aus Analogiegründen auch andere Proteine pflanzlicher und tierischer Herkunft mit geringer Wasserlöslichkeit in die Betrachtung miteinbezogen.
A New System for the Production of Starch and Protein from Potato
Authors: Holm F.
Published: November 2006

This article describes a technical system for the manufacture of starch, protein and fiber concentrates from potatoes without addition of process water. Because of a gentle drying, the excellent physical characteristics of the potato protein are maintained and make it applicable in foods. Chemical composition of the starch and protein has been examined. There seems to be good possibilities for application of the products. Calculations indicate a favorable economy using existing spray drying plants, which are idle in the potato season. Spray drying results in an increased energy consumption but this seems to be balanced by a larger product yield/t potatoes, the saving of waste water installations and the excellent physical and nutritional properties of the protein.
Phase Transitions of Amylose‐Lipid Complexes in Starches: A Calorimetric Study
Authors: Kugimiya M. , Donovan J. W. , Wong R. Y.
Published: November 2006

When heated with an excess of water, maize and wheat starches show irreversible endothermic gelatinization in the temperature range 65–75 °C. In addition, a second reversible endothermic transition near 100 °C is observed for these starches, but not for potato starch or waxy maize starch. This transition can be reduced or eliminated by extraction of the starches with methanol. The X‐ray powder diffraction pattern of the material in starch which undergoes the 100 °C transition is the same as that of a helical amylose‐lipid complex. The amylose‐palmitic acid complex shows similar endothermic transitions near 100 °C, as does a complex formed between starch and lysolecithin. Accordingly, these transitions are disordering transitions of amylose‐lipid complexes. These complexes can be formed in an exothermic reaction when starch is gelatinized in the presence of lipid.
Experimental Study of the Radiodepolymerization of Starch
Authors: Michel J. P. , Raffi J. , Saint‐Lèbe L.
Published: November 2006

The radiodepolymerization of starch is studied by means of investigating the variations of intrinsic viscosity and of the rate of water‐soluble products. The experimental results corroborate the theoretical laws proposed in an earlier paper. Special study of watersoluble products shows how the theoretical laws can be used to investigate the chemical functions radioinduced on the chains of dextrins.
Application of Membrane Filtration in the Potato Starch Industry
Authors: Meindersma G. W.
Published: November 2006

In the modern potato starch factory, apart from starch, protein and protamylasse are extracted from the potato juice which is liberated in the course of the process. From the energy saving point of view concentration of the potato juice is highly desirable. Depending on the process hyperfiltration or ultrafiltration appear to be suitable for this purpose.
Experimental Study of the Depolymerization of Starch under the Combined Action of Protons and Gamma Radiation
Authors: Michel J. P. , Raffi J. , Saint‐Lèbe L. , Huchette M. , Flèche G.
Published: November 2006

Depolymerization of starch under the combined action of protons and gamma radiation (60Co) is studied by means of investigating the variations of intrinsic viscosity and the rate of water‐soluble products. Experimental results corroborate the theoretical laws proposed in an earlier paper. The utilization field and the limits of this theory were studied and the industrial applications in the field of dextrinification are discussed.
Acetylation of Potato Starch to a Low Degree of Substitution
Authors: Jetten W. , Stamhuis E. J. , Joosten G. E. H.
Published: November 2006

The results of a kinetic investigation of the base‐catalyzed acetylation of potato starch slurries by vinylacetate are reported. Simultaneously with the reaction part of the vinylacetate is hydrolyzed, which reaction is also catalyzed by bases. The acetylation reaction is accompanied by a consecutive base‐catalyzed hydrolysis of primarily formed acetylated potato starch. The acetylation reaction can be accelerated by addition of sodium acetate. A linear relationship is found between rate of reaction and amount of sodiumhydroxide “adsorbed” by the starch phase.
Untersuchungen über die Filtration von Stärke‐Rohhydrolysaten
Authors: Tegge G. , Richter G.
Published: November 2006

Nach einer kurzen Beschreibung früherer Versuche über den Einfluß der Betriebsparameter bei der sauren Stärkehydrolyse auf die Bildung von Farbstoffen wird über Filtrationsprobleme bei säurehydrolysierten Rohsäften berichtet. Es wurde gefunden, daß sowohl der pH‐Wert als auch die Reaktionstemperatur während der Stärkekonvertierung von erheblicher Bedeutung sind. Die kürzesten Filtrationszeiten traten bei Säften auf, die bei hohen Reaktionstemperaturen hergestellt wurden. Der optimale pH‐Wert für die Filtration ist nicht konstant, sondern er hängt vom DE‐Wert ab. Die Verkürzung der Reaktionszeit hatte keinen Einfluß auf die Filtration.
DSC‐Untersuchungen an Stärke Teil I. Möglichkeiten thermoanalytischer Methoden zur Stärkecharakterisierung
Authors: Eberstein K. , Höpcke R. , Kleve  , Konieczny‐Janda G. , Stute R.
Published: November 2006

Die Differential Scanning Calorimetry (DSC) wurde angewendet zur Charakterisierung der Vorgänge bei der Verkleisterung von Stärken und der Reorganisation von Stärkepolymeren (Retrogradation). Besonderer Wert wurde dabei auf die Optimierung des Meßverfahrens gelegt. Aufgrund einer spez. Detektoranordnung des verwendeten Kalorimeters wird eine hohe kalorische Empfindlichkeit, bezogen auf das Probenvolumen, erzielt. Dadurch konnten neben den bekannten endothermen Umwandlungsenthalpien bei der Verkleisterung einiger Stärken weitere Peaks aufgelöst werden, die der Desintegration des Amylose‐Lipid‐Komplexes zugeschrieben werden. In Mischungen aus Amylose und Amylopektin werden unter bestimmten Umständen deren Retrogradationsprodukte als diskrete Peaks beobachtet, die sich in ihrer Umwandlungstemperatur deutlich unterscheiden. Zum Schluß wird auf die Verkleisterung bei limitierten Wassergehalten eingegangen. Die Untersuchungen bestätigen kürzlich veröffentlichte Ergebnisse. Die Differential Scanning Calorimetry ist damit zu einer nützlichen analytischen Methode gereift, mit der Fragen der Säarkechemie beantwortet werden können.
Starch‐Based Ion Exchange Materials in Paper: Preparation and Use in Heavy Metal Removal
Authors: Radosevich J. A. , Wing R. E.
Published: November 2006

Seven starch‐based ion exchange materials were incorporated into handsheets, and the sheets were examined for both physical and heavy metal removal properties. Standard TAPPI methods and atomic absorption spectroscopy were used to examine these properties. Handsheets containing 20 to 50% by weight of the starch product yielded acceptable physical and functional properties.
Factors Improving the Steeping Process of Corn Grains. Part II. Effect of Enzyme Addition
Authors: Roushdi M. , Ghali Y. , Hassanean A.
Published: November 2006

The effect of addition of proteolytic enzymes to the steeping liquor of corn grains was studied to reduce the steeping period and to obtain starch of low protein content. For this purpose the intact, scratched and broken corn grains were steeped in presence of Alcalase and Neutrase enzymes. It was found that the steeping period decreased by about 50% in case of broken grains, while steeping intact or scratched corn grains in presence of the enzymes gave no effect.
Some Structural Characteristics of Starches of Maize Having a Specific Genetic Background
Authors: Ikawa Y. , Glover D. V. , Sugimoto Y. , Fuwa H.
Published: November 2006

Distribution of starch components of maize (Zea mays L.) and their properties were investigated by gel filtration after debranching and by exhaustive hydrolysis of starch‐granules with glucoamylase. Based on the results, relationship between genotypes and properties of starch components were discussed.

The sugary‐1 (su1), sugary‐2 (su2), and dull (du) mutants produced high amylose maize, while amylopectin of su2 was normal type and those of su1 and du were novel type. In the double‐mutant combinations, the waxy (wx) gene decreased amylose content. Starches of du su1 or du su2 possessed greatest amount of amylose among starches examined. Contents of amylose, intermediate fraction (Fr.) and longer branches of amylopectin increased in most cases when the amylose‐extender (ae) gene was introduced. Starches of ae possessed longer average chain‐lengths of amylopectin than that of normal. In ae du starches, however, elongation of the amylopectin chain and increase of the intermediate Fr. did not occur. Exhaustive degradation of starch‐granules by glucoamylase showed that ae starches were more resistant to amylase.
Neue Erkenntnisse bei der Glucoseoxidation mit immobilisierter Glucoseoxidase
Authors: Hartmeier W.
Published: November 2006

Aufbauend auf früheren Ergebnissen, gibt die vorliegende Arbeit weitere Aspekte für eine wirtschaftlich‐technische Nutzung des immobilisierten Glucoseoxidase‐Katalasesystems zur Glucoseoxidation. Versuche zur kontinuierlichen Reaktionsführung verliefen negativ, weil die Umsatzraten unzureichend und die technischen Schwierigkeiten bei der Zurückhaltung der Enzympartikel im Reaktor nicht voll beherrschbar waren. Bei der auf ansatzweise Reaktionsführung mit wiederholter Enzymanwendung ausgerichteten Versuchen ergab es sich als besonders wichtig, daß optimale Sauerstoffversorgung und Einhaltung tiefer Temperaturen um 2°C gewährleistet sind. Verschiedene Reaktoren wurden auf ihre Eignung hin untersucht und klassifiziert. Die Aussichten zur großtechnischen Nutzung des immobilisierten Glucoseoxidase‐Katalasesystems werden als gut beurteilt.
Bedeutung der EG‐Agrarmarktregelungen für die Stärkeindustrie
Authors: von Blittersdorff W. , Bahr J.
Published: November 2006

Die Bedeutung der Stärke, aus jährlich nachwachsenden Rohstoffen hergestellt, als Rohstoff für die chemisch‐technische Industrie, wird zunehmend anerkannt. Intensive Forschungsarbeiten werden unternommen, um den Anwendungsbereich von Stärkeprodukten, die teilweise petrochemische Rohstoffe ersetzen können, in diesem Bereich zu erweitern. In der EG sind Rahmenbedingungen notwendig, die der Stärkeindustrie insoweit den Bezug ihrer Rohstoffe zum Weltmarktpreisniveau ermöglichen. Die EG‐Kommission trägt dieser Notwendigkeit mit ihren Vorschlägen zur Reform der Stärkeregelungen Rechnung. Die Wettbewerbsgleichheit der EG‐Stärkeindustrie und ihrer Abnehmerindustrien im chemisch‐technischen Bereich zur Drittlandskonkurrenz würde mit diesen Vorschlägen wieder hergestellt. Demgegenüber scheint das Stärkederivat Isoglucose auch weiterhin das Stiefkind der EG‐Agrarmarktregelungen zu bleiben. Eine dem Süßungsmittelmarkt der Vereinigten Staaten von Amerika vergleichbare Entwicklung bleibt der Isoglucose im Bereich der EG untersagt. Diese Entwicklung steht im Widerspruch zu der von der EG selbst favorisierten Weiterentwicklung der Bio‐Technologie, deren Ziel es ist, die Einsatzmöglichkeiten von Agrarstoffen im chemisch‐technischen Bereich zu erweitern.
Some Effects of Starch Lipids on the Thermal and Rheological Properties of Wheat Starch
Authors: Eliasson A.‐C. , Carlson T. L.‐G. , Larsson K.
Published: November 2006

Thermal and rheological properties of starches from two different wheat varieties were examined in relation to differences in surface distribution of lipids in the starch granules. The lipids present on the outside of the granules were extracted by isopropanol and the lipids in the amylose lipid complexes were extracted by water‐saturated butanol. These amylose lipid complexes influence both the thermal properties of the starch, measured by differential scanning calorimetry, and the viscosity of the starch. The starch with the greatest amount of lipids extractable by water‐saturated butanol began to gelatinize at a higher temperature and the gelatinization enthalpy was lower. Furthermore the viscosity began to increase at a higher temperature and the maximum viscosity was achieved at a higher temperature for this starch.
Präparative Methoden zur Herstellung von höheren Maltooligomeren und ihre Verknüpfung mit aliphatischen Diaminen
Authors: Emmerling W. N. , Pfannemüller B.
Published: November 2006

Mit dem Ziel, neue Anwendungsgebiete für Stärke zu finden, untersuchten wir verschiedene Wege, Oligo‐ und Polysaccharide mit synthetischen Produkten, insbesondere Polymeren zu verknüpfen. Als ein relativ einfaches und in Bezug auf die Partner vielfach variierbares Verfahren erweist sich die Kopplung über Amidbindung. Ausgehend von Amylose, setzt sich der Syntheseweg aus folgenden Schritten zusammen: 1. Herstellung von Maltooligomeren definierter Länge; 2. Einführung von Aldonsäurelacton‐Endgruppen; 3. Addition der Lactone an Träger mit Aminogruppen; 4. Enzymatische Verlängerung der gebundenen Oligosaccharide zu beliebig langen Amyloseketten. Verfahren, die in größerem präparativen Maßstab anwendbar sind, werden beschrieben und am Beispiel der aliphatischen Amine als Träger angewendet.
Characterization of Starch from Maize Endosperm Mutants
Authors: Yeh J. Y. , Garwood D. L. , Shannon J. C.
Published: November 2006

Some maize endosperm mutants have branched‐chain starch components with long exterior chains which make the blue‐value procedure for estimating amylose content questionable. Gel filtration was used to estimate starch composition of normal, high‐amylose, waxy and other maize endosperm mutants. Loosely‐branched polymers appeared responsible for the apparent amylose content. In some mutants high and intermediate loosely branched polysaccharides were found in addition to amylose. The sweet corn background of some endosperm genotypes influenced the types of polymers produced compared to the dent backgrounds used by previous researchers.
Gaschromatographic Analysis of the Substitution Pattern of Hydroxyethyl Starch
Authors: Larm O. , Larsson K. , Theander O.
Published: November 2006

The substitution parameters, molar substitution (MS) and degree of substitution (DS) for commercial O‐(2‐hydroxyethyl) derivatives (HES) of starch have been determined by measuring the relative amounts of glucose and its O‐(2‐hydroxyethyl) derivatives in hydrolysates of HES. The monomers in the hydrolysate were estimated by conversion to per‐O‐ethylated alditols which were analysed by gas chromatography. The identity of the monosubstituted derivatives was confirmed by their mass spectra and by synthesis of model compounds. Disubstituted monomers were identified by their mass spectra while trisubstituted components were not separated.
Purification of Cyclodextrin‐Glycosyltransferase Enzyme by Affinity Chromatography
Authors: László E. , Bánky B. , Seres G. , Szejtli J.
Published: November 2006

Cyclodextrin‐glycosyltransferase (CGT) enzyme can be separated by affinity chromatography from hydrolytic enzymes with high efficiency and simultaneously a 113 fold purification has been achieved. The affine gel contained α‐cyclodextrin coupled to Sepharose 6B. This is a one step method for purification and concentration of the CGT enzyme content of the fermentation broths of Bac. macerans with 90–92% yield. The enzyme proved to be homogeneous by gel electrophoresis; molecular mass is 79000 Dalton.
Characterization of Potato Starch and Its Monoglyceride Complexes
Authors: Hoover R. , Hadziyev D.
Published: November 2006

Native potato starch granules and those complexed below the gelatinization temperature with 1‐(C8 to C18)‐monoglycerides were compared for solubility, swelling power (SP), viscosity, heat stability and water binding capacity (WBC). X‐ray diffraction analysis proved that complexes were true clathrates (inclusion) compounds. Clathrate stability was a function of monoglyceride chain length. The presence of clathrates in granules decreased solubility by up to 90% and SP up to 10‐times, while WBC dropped from 0.39 to as low as 0.25 g water/g starch. Endotherm characteristics were given for gelatinization, most perfect crystallite, and clathrate fusions. Enthalpies per mole glucose units of 15.4 kcal/mole for native starch and 27.5 for clathrate were obtained irrespective of monoglyceride chain length.
Studies on the Accessibility of Starch by Deuteration
Authors: Nara S. , Takeo H. , Komiya T.
Published: November 2006

Cellulose and the various starches were dried in vacuum line apparatus, deuterated in liquid deuterium oxide, and dried in the same apparatus. Their accessibility was determined by measurement of the maximum absorbance (a) and the integral absorbance (b) at the wave number of each OH and OD group band on the infrared spectra, and crystallinity was calculated from accessibility. Crystallinity of cellulose showed the reasonable values of 0.66 for (a) and 0.71 for (b). Crystallinity of starches was considerable lower than those by means of the X‐ray diffraction. There are inaccessible regions (so called crystalline fractions) in the starch granules which are not able to be deuterated and, moreover, neither to contain nor to absorb moisture inside. The reason why crystallinity was so low might be attributed to dehydration in the amorphous region at high vacuum.
The Evaluation of Activated Carbon in the Purification of Starch‐based Sweeteners
Authors: van Asbeck T. M. W. , Gouwerok M. , Polman E.
Published: November 2006

Activated carbon is used in the manufacture of starch‐based sweeteners such as glucose syrup, dextrose and isoglucose (HFCS) for purification and decolorization of these products. In this contribution the main production processes for activated carbon, that is steam activation and chemical activation are viewed, and the adsorptive properties of the resulting carbons are explained, based on standard adsorption tests (benzene adsorption, molasses number). Then the correlation between these properties and the aspects, that are important in the purification of starch‐based sweeteners is established. With the help of results from laboratory tests on glucose syrup using activated carbons with different adsorptive properties, their specific qualities are demonstrated, and criteria for the selection of an activated carbon are discussed. Finally some practical aspects of the application of activated carbon are viewed.
Determination of Amylose: Amylopectin Ratios of Starches
Authors: Sargeant J. G.
Published: November 2006

A method has been developed for the determination of amylose: amylopectin ratios of starches which offers an alternative to iodimetric methods. Starches solubilized in dimethylsulphoxide were debranched with isoamylase and the resulting linear components quantitated by gel permeation chromatography on a column of Sepharose CL‐6B.
Pentosan‐Gehalt von Kartoffelknollen
Authors: Míča B.
Published: November 2006

In den Jahren 1976 – 1978 wurden Kartoffeln im Glashaus mit unterschiedlichem Düngungsschema angebaut. In diesem Aufsatz wird über den Pentosangehalt der Kartoffeln berichtet. Der Gehalt der Kartoffeln an Pentosanen ist hoch gesichert vom Vegetationsjahr abhängig. Weiterhin steht ein erhöhter Gehalt an Pentosanen anscheinend mit verminderten N‐, P‐, K‐Gaben im Zusammenhang. Die Wirkung des Zusatzes von Ca und Mg steht in enger Beziehung mit den Hautnährstoffelementen (N, P, K). Zwischen den N‐, P‐, K‐Gaben und dem Verhältnis von Pentosanen zu Stärke scheint es keine direkte Beziehung zu geben.
Modern Chromatographic Methods for the Analysis of Carbohydrate Mixtures
Authors: Brobst K. M. , Scobell H. D.
Published: November 2006

Three types of chromatographic methods for the analysis of sugar mixtures are reviewed: HPLC methods and improved separations through the use of cation exchange resins in the silver form; the GLC separation of sugars as their TMS derivatives and application to sugar mixtures not readily amenable to analysis by HPLC; GLC separation of the TMS derivatives of sugar oximes. Thus if both HPLC and GLC equipment are available, the method of choice may largely depend on the nature of the sample.
Comparative Studies on the in vitro alpha‐Amylolysis of Different Wheat Starch Products
Authors: Mormann J. E. , Amadò R. , Neukom H.
Published: November 2006

The time dependent α‐amylolytic degradation of different wheat starch products was investigated in vitro. Starch digests were analysed by gel filtration chromatography and measurement of reducing end groups. The hydrolytic activity of crystalline porcine pancreatic α‐amylase was compared to that of human salivary α‐amylase in cell‐free pooled saliva. With conditions similar to those of the human oral cavity wheat starch solutions, whole wheat bread and wheat starch biscuit were hydrolyzed rapidly to mainly maltose, maltotriose and limit dextrins. The distribution of the main degradation products was different depending on the source of the α‐amylase. Independent of the enzyme source the rate of hydrolysis decreased from wheat starch solution to bread and biscuit.
Der Energieaufwand bei der Entwässerung und Trocknung von Kartoffelstärke und ‐pülpe
Authors: Gladkowski J. , Sroczyński A. , Bielarz H.
Published: November 2006

In dem vorliegenden Bericht, der die Berichtsreihe über den Energieaufwand in der Kartoffelstärkefabrikation abschließt, werden Versuchsergebnisse zur Ermittlung der energetisch optimalen Arbeitsbedingungen des Vakuumdrehfilters und des pneumatischen Trockners in der Fabrik besprochen. Außerdem werden die Versuchsergebnisse zur mechanischen Entwässerung von Kartoffelpülpe und Pülpetrocknung im Trommeltrockner und im pneumatischen Trockner mitgeteilt.
Die Stärkekörner der Kartoffelpflanze im Laufe ihrer Individualentwicklung
Authors: Th. Czaja A.
Published: November 2006

Die Stärkekörner der Speicherknollen der Kartoffelpflanzen‐Kleinkörner (⊘ bis 20 μm), Normalkörner (⊘ 21 bis 40 μm) und Großkörner (41 μm und darüber) sind im Gegensatz zu den in den Stengelorganen (Zuleitung und Ableitung) anzutreffenden Stärkekörnern typische Speicherstärkekörner, welche durch Züchtung und lange Kultur der Kartoffelpflanze stark beeinflußt worden sind. Das geht besonders deutlich aus dem Quellungsbild und den polarisations‐optischen Analysen hervor. Die Struktur der Stärkekörner über 41 μm zeigt häufig starke Störungen des typischen Aufbaues, d. h. des kristallinen Gefüges wie auch der Schichtung. Diese Stärkekörner zeigen häufig Sprünge oder verzweigte Risse, so daß sie in mehrere Stücke zerfallen. Daraus kann man folgern, daß Versuche, die Körnergröße noch weiter zu steigern und noch größere Körner mit festem Gefüge zu erzeugen, mit den bisher angewendeten Methoden wie Selektion und Düngung kaum Aussicht auf Erfolg haben.
Studies on Isolation and Physicochemical Properties of Starch from Moth Bean (Phaseolus aconitifolius)
Authors: Wankhede D. B. , Ramteked R. S.
Published: November 2006

Starch has been isolated and purified from the moth bean. The yield was about 33.5% of starch from the whole legume seeds. The amylose content of the starch was found to be 26.4%. The gelatinization temperature range was 62–72 °C. The starch exhibited single stage swelling and low solubility pattern. The extensive solubility in dimethylsulfoxide may be attributed to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with amylolytic enzymes have been studied. The starch was found to be non‐ionic.
Steeping of Poor Quality Wheat. Effects on Physicochemical Properties and Functional Characteristics of the Starch
Authors: Al‐Jawad N. , Lorenz K.
Published: November 2006

Wheat of poor baking quality was steeped at temperatures ranging from 5° to 50°C, prior to starch isolation. Physicochemical properties of starch – susceptibility to α‐amylase, Amylograph viscosity, and solubility in dimethylsulfoxide – and functional properties – bread and cake baking performance and thickening power – were determined.

Starch yield increased as the steeping temperature increased. The susceptibility of starches to α‐amylase increased significantly as the steeping temperature of grain increased above 40 °C. Amylograph consistency of starches increased due to temperature of steeping. Increasing the steeping temperature of grain increased starch solubility in dimethyl sulfoxide.

Bread baking performance of starches was not significantly affected by the various treatment temperatures and bread of satisfactory quality was obtained. Cakes of very good characteristics were produced with all starches. The thickening power of starches in fillings stored at room and refrigeration temperatures was higher initially for starches isolated at higher temperature. The consistency decreased upon storage in all fillings. Starch with acceptable functional properties could be obtained from a wheat of poor baking quality.
The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch
Authors: Evans I. D. , Haisman D. R.
Published: November 2006

The gelatinization behaviour of potato starch in an excess of water or solutions of sugars, other organic hydroxy compounds, or various inorganic salts was studied. The distribution of water and solutes between the external phase and the starch granules was measured by refractometry and a dye exclusion technique. When the limited water uptake of native starch granules is taken into account, the cooperative nature of gelatinization and the effect of water content on gelatinization behaviour can be explained solely on the basis of the Flory theory of polymer melting. Following the same argument, the effect of many solutes can be approximately described by the derived relationship between initial gelatinization temperature, water activity of the system and volume fraction of water in the granules.
On Ultrastructural and Nutritional Aspects of Some Tropical Tuber Starches
Authors: Gallant D. J. , Bewa H. , Buy Q. H. , Bouchet B. , Szylit O. , Sealy L.
Published: November 2006

Type A starches (Manihot utilissima, Dioscorea dumetorum and Colocasia antiquorum) and type B starches (Canna edulis, Dioscorea alata and Dioscorea cayenensis) are investigated. Results show that the degradation of the pure tuber starch as compared with that of feeds made from a particular starch is more or less the same. However, type A starches are more rapidly degraded by bacterial α‐amylase. The susceptibility to attack is compared to the nutritional efficiency of the feeds using axenic and holoxenic chickens. Comparison of the degree of degradation of the starch granules in the crop as well as in the feces (by in vitro and in vivo studies) is made by scanning electron microscopy. Type A starches show always a higher susceptibility to α‐amylase attack. The feed efficiency tested on chicken and digestibility of tuber starches in the sheep rumen and in the chicken crop increase as their ease of degradation by bacterial α‐amylase (in vitro) increases.
The Metabolic Fate of Hydrogenated Glucose Syrups
Authors: Kearsley M. W. , Birch G. G. , Lian‐Loh R. H. P.
Published: November 2006

The physiological response to the ingestion of glucose and glucose syrups is well documented in the literature. More recently, hydrogenated glucose syrups have become available but little is known of their physiological effect in man although sorbitol (hydrogenated glucose) has been used for many years in diabetic foods. Some metabolic effects of maltitol (hydrogenated maltose), which is a major component in hydrogenated syrups, have been described but the results obtained are equivocal. Our present work concerns physiological studies of hydrogenated glucose syrups and maltitol in animals and human subjects. In rats it has been shown that maltitol is utilized in some quantity by the gut microflora as shown by differences between conventional and germ‐free animals. Intravenously injected maltitol is excreted almost quantitatively in the urine producing no significant rise in blood glucose. This contrasts sharply with intravenously injected maltose which induces a significant blood glucose rise and of which less than 10% is excreted in the urine. In human subjects hydrogenated glucose syrup may be tolerated at levels between 80 and 120g per day without diarrhoea. Our studies indicate that although after an oral dose maltitol and hydrogenated glucose syrup induce lowered blood glucose and serum insulin peak values, compared with glucose, total influx of the three carbohydrates shows no difference. This may have importance regarding the use of maltitol and hydrogenated glucose syrup in diabetic foods. Long term feeding trials with human subjects, using maltitol and hydrogenated glucose syrup as the sole dietary carbohydrates, show that some adaption to the carbohydrates occurs during the trial as judged by elevated blood glucose and serum insulin peak values at the end of the trial compared with initial values.
Effect of the Enzymatic Removal of Endosperm Cell Wall on the Gelatinization Properties of Aged and Unaged Rice Flours
Authors: Shibuya N. , Iwasaki T.
Published: November 2006

Endosperm cell walls of the milled rice flour derived from aged and unaged rice were degraded and removed selectively using several commercial enzymes. Amylography of these cell wall degraded flours showed that the distinct difference between the gelatinization properties of aged rice flour and unaged rice flour had disappeared after the removal of the cell wall. The possible role of “structure‐maintaining components” in the formation of the characteristic cooking properties of the aged rice during storage is discussed based on these results and also on the microscopic observation of the gelatinization process of the flour.
Synergistic Digestibility of Several Native Starches by Amylolytic Enzymes
Authors: Wankhede D. B. , Ramteke R. S.
Published: November 2006

Because of the generally restricted amylolytic susceptibility of native starches by single enzyme system, the synergistic effect of the amylolytic enzymes that might enhance the digestibility of raw starches were explored. It was observed that glucoamylase‐I hydrolysed the native starches to a limited extent (∼27.5 to 35.6%) even after prolonged incubation of 60 h. On the other hand, pullulanase accelerated the raw starch digestion almost twofold with glucoamylase‐I. Similarly, glucoamylase‐II and pullulanase combined system enhanced the digestibility of raw starches considerably. In addition, the synergistic digestibility of raw starches by human salivary α‐amylase and pullulanase and β‐amylase and pullulanase were studied in detail.
Technologische Aspekte der Ethanolgewinnung
Authors: Misselhorn K.
Published: November 2006

Die Herstellung von Ethanol als Energieträger aus nachwachsenden Rohstoffen wird seit einigen Jahren häufig diskutiert. Der Aufsatz gibt einen Überblick über den heutigen Stand der Technik und hat sein Schwergewicht bei den Verfahrensstufen zur Verarbeitung stärkehaltiger Rohstoffe, die sich in der Vergangenheit durch besonderen Energiebedarf auszeichneten und bei denen moderne Entwicklungen zu Fortschritten in dieser Hinsicht geführt haben. Der spezifische Energiebedarf des Gesamtprozesses läßt sich mit etwa 7 MJ/1 absoluter Alkohol angeben, wenn die entstehende Schlempe nicht eingedampft werden muß. Bei der Kombination eines solchen Betriebes mit einer Biogasanlage läßt sich für Getreideschlempen ein Rückgewinn von Heizenergie aus dem Faulgas in der Größe von 3–5 MJ/1 absoluter Alkohol errechnen. Beim heutigen Stand der Technik bleibt dann noch ein Bedarf an fossiler Energie von 2–4 MJ/1 absoluter Alkohol, das entspricht 10–20% des unteren Heizwertes des hergestellten Ethanols.
Studies on the Two Forms of Amyloglucosidase of Aspergillus niger van Tieghem
Authors: Ramasesh N. , Sreekantiah K. R. , Murthy V. S.
Published: November 2006

Two isoenzymes of amyloglucosidase, designated as AG‐I and AG‐II, elaborated exocellularly by a strain of Aspergillus niger van Tieghem, were separated and purified to homogeneity. The enzymes, produced in a selective medium, were separated and purified on a column of DEAE‐Sephadex A‐50. The molecular weights of AG‐I and AG‐II were found to be 69, 810 and 89,130 respectively. The two enzymes were glycoproteins and differed in their carbohydrate contents, pH and temperature stabilities and optima for activity. Their activation energies and Km values also varied. AG‐II, had a higher molecular weight, carbohydrate content, increased acid tolerance and was synthesized earlier to AG‐I (when the pH of the medium was acidic). Hg and Ag salts caused partial inhibition of their activities.
Studies on Starches from Nigerian Sorghum
Authors: Stark J. R. , Aisien A. O. , Palmer G. H.
Published: November 2006

Two varieties of white Nigerian sorghum have been examined for total lipid, protein and carbohydrate content. The levels of sucrose, raffinose, fructose and glucose in the ungerminated grain were measured and the starches have been isolated and purified. Amylose to amylopectin ratios, solubility properties, gelatinization temperatures and the size distribution of the granules were analyzed. Fractionation and chemical analyses of the large and small granules has revealed that the amylose to amylopectin ratios of both types of granules were similar.
Retrogradation of Some Starch Mixtures
Authors: Rosario R. R. Del , Pontiveros C. R.
Published: November 2006

Retrogradation tendencies of starch from local materials at two storage temperatures (10 and 30°C) were investigated. The kinetics of the crystallization process were studied using the Avrami equation. The values for the Avrami exponent and rate constant differ greatly at the two storage temperatures and for the various starches. The behavior of 50:50 (w/w) binary mixtures of starch on retrogradation was also investigated. The starches when combined were found not to behave independently of each other; rather, an interaction between the two starches combined was observed.
Chelating Agents Immobilized on Polysaccharides: Preparation and Use in Heavy Metal Removal
Authors: Bulman R. A.
Published: November 2006

Methods for immobilizing diethylenetriaminepentaacetic acid (DTPA) on polysaccharides are described. DTPA immobilized on cellulose and on starch through 1,6‐diaminohexane, or through the p‐aminobenzyl moiety, bound heavy metal cations and removed them from solution. The binding capacity of the starch‐1,6‐diaminohexane DTPA conjugate was greater than that of the other forms of immobilized DTPA.
Rheological Characteristics of Pectin and Sodium Carboxymethyl Cellulose
Authors: Foda Y. H. , Allah M. A. Abd , Ahmed A. K. , El‐Minyawi M. A. , El‐Gedaily A. A.
Published: November 2006

The dynamic viscosities of pectin and sodium carboxymethyl cellulose (SCMC) were determined in the presence of 60 and 70% sugar concentration. The effect of dissolving citric acid, after or before the complete dissolution of pectin and sodium carboxymethyl cellulose on the dynamic viscosity were also investigated.
Reverse Osmosis Saves Energy and Water in Corn Wet Milling
Authors: Cicuttini A. , Kollacks W. A. , Rekers C. J. N.
Published: November 2006

The production of high purity starch from corn by the wet milling process requires the addition of considerable volumes of water, which subsequently must be removed by energy intensive processes including pressing, evaporation and drying. To reduce the process energy requirement, the water added for starch washing should be reduced, since this would result in a corresponding reduction in the steepwater to be evaporated. However, this also lowers starch quality. To overcome this problem, a tubular membrane reverse osmosis system was installed to produce a high purity process water from an intermediate stream (a starch‐protein suspension). This permeate replaces a large part of the fresh make‐up water added for starch washing. Each liter of water separated via reverse osmosis with a primary energy input of about 100 joule reduces the energy use of the triple effect steepwater evaporator by 1 300 joule.
Enzyme Engineering in Starch Industry
Authors: Holló J. , László E. , Hoschke Å.
Published: November 2006

One of the fundamental tasks of enzyme engineering is the production of biospecific enzymes. By determination of the thermodynamic parameters of ES complex formation the affinity chromatography binding of some vitally important enzymes of the starch industry has been increased nearly to the tenfold.

A wide range of most various products for the starch industry can be obtained by enzyme engineering, through controlled product formation. Of the currently applied methods, chemical modification of the active centre seems to be the most practical solution. For this purpose, substrate‐binding functional groups catalyzing product formation have been determined by specific protein reagents, reaction kinetic methods, as well as by application of an immobilized substrateanalogue. By a kinetic method based on product distribution we performed the active centre mapping of the individual enzymes. From changes in the energy map due to modification of the functional groups the positions of the individual amino acid side chains in the active centre have been determined.

With knowledge of these results the ratio for products formed in the case of individual amylolytic enzymes could be modified. This promising technique has been named by us „enzyme surgery”︁. With knowledge of the role and reactivity of the functional groups, controlled and planned enzymeimmobilization can be carried out.
Cyclodextrine — Alte Bekannte in neuem Gewande
Authors: Cramer F.
Published: November 2006

Die Schlüssel‐Schloß‐Spezifität der Enzyme ist seit Emil Fischer's Tagen in der Diskussion. Für diese Spezifität werden die Stereochemie, die Wechselwirkung spezifischer Gruppen, schwache Wechselwirkungen, hydrophobe Bindungen oder Reaktionsgeschwindigkeiten diskutiert. Aber selbst, nachdem die vollständige dreidimensionale Struktur vieler Enzyme bekannt ist, ist es noch immer äußerst schwierig, diese hohe Spezifität wirklich zu verstehen. In dieser Situation haben sich die Cyclodextrine als brauchbare Modelle für enzymähnliche Wechselwirkungen bewährt. Die Cyclodextrine bilden stereospezifische Komplexe, sie können deshalb zur Trennung von Enantiomeren benutzt werden. Sie zeigen hydrophobe Wechselwirkungen, dadurch daß ihre innere Oberfläche von hydrophoben Gruppen bedeckt ist. Die dielektrischen Eigenschaften im Innern des Hohlraumes sind verschieden von der äußeren Lösung. Die Geschwindigkeitskonstanten der Komplexbildung sind ähnlich wie bei Enzymen. Manche chemischen Übertragungsreaktionen werden durch Cyclodextrine stark beschleunigt. Cyclodextrine haben deshalb in den letzten 30 Jahren als Modelle für Enzymspezifität, für enzymatische Katalyse, für schwache Wechselwirkungen oder für Hohlräume in Lösung gedient. In diesem Sinne sind sie ideale Modelle, modellhafte Modelle: paradigmatische Modelle.