bluuebunny/crossref_metadata_2025 huggingface dataset:
Variability of Starch and Sugar Contents in Grains of Sorghum Forages and its Correlation with Tannin and Mineral Matter Content
Authors: Arora S. K. , Luthra Y. P.
Published: November 2006

Ninteen promising strains of fodder sorghum were selected for the present study. The starch content in the seed varied from 42.68 to 68.31%, total sugars from 3.13 to 7.81%, mineral matter from 1.12 to 4.09%. The amylose content was approximately in the range of 12 — 13% and amylose : amylopectin ratio was 1:4 to 1:10. The tannin content ranged from 0.23 to 3.73 mg/g of seed and it was high in non sweet varieties and low in sweet varieties. There was not much difference in the sugar content of sweet and non sweet varieties. The protein content of the seed varied from 8.31 to 14.41%. Starch content of seed was significantly negatively correlated with tannin and mineral matter content of the seed (−0.595 and −0.491) but tannin content was positively correlated with mineral matter content and was significant ( + 0.581). A genetic manipulation of breeding material can bring about high amylose and protein varieties.
Die Bindung flüchtiger Aromastoffe an Stärke
Authors: Maier H. G. , Bauer A.
Published: November 2006

The Binding of volatile Aroma Compounds by Starch. The sorption of volatile aliphatic alcohols, aldehydes, ketones, esters, amines, of some aromatic and heteroaromatic compounds by starch, amylose, amylopectin, dextrin and glucose was investigated with gravimetric, IR‐ and UV‐spectrophotometric methods. Dry starch swells with ethanol and n‐butylamin to a great extent, with ethyl acetate to a very small one, with n‐hexane not at all. Humid starch sorbs greater amounts of aroma compounds, depending of the water content. The most aroma compounds may be bound by hydrogen bonds. Inclusion is found by drying under suitable conditions. The sorbed amounts by amylose and amylopectin do not differ very much. A very tight binding is observed after mixing aroma compounds with amylose, not with amylopectin. Dextrin and especially glucose are sorbing smaller amounts than starch in water containing systems.
Microscopic Effects of Ultrasound on the Structure of Potato Starch Preliminary Study
Authors: Gallant D. , Degrois M. , Sterling C. , Guilbot A.
Published: November 2006

This preliminary study has related the nature of rupture in starch grains, induced by ultrasound, to the ambient atmosphere, the concentration of the suspension, the frequency and the time of irradiation. It has been tentatively concluded that principally mechanical effects have been induced under conditions that would promote vaporous cavitation (280 KHz, 15 W/cm2). In an atmosphere of hydrogen, many deep conical pits are produced. In an atmosphere of air or oxygen, deep pitting is somewhat less pronounced than in hydrogen but injury to other parts of the surface is greater. Virtually no effect is produced in vacuo, and under carbon dioxide the effect is very weak. The extent of damage increases with time of radiation and decreases with increasing concentration of starch in the suspension. It is suggested that damage produced by ultrasound indicates a primarily radial structure of submicroscopic units in the starch grain. Explanations proposed for the effects observed must be tested in further experiments.
Chemical Structure of Barley Starches. I. A Study of the Properties of the Amylose and Amylopectin from Barley Starches Showing a wide Variation in Brabender Cooking Viscosity Curves
Authors: Dehaas Bernice W. , Goering K. J.
Published: November 2006

The starches from two barley varieties showing extreme differences in cooking viscosity were fractionated. The amylose and amylopectin from the variety showing a high cooking viscosity, Nupana, are larger than those from the low cooking viscosity variety, Titan. Although no substantial differences were observed in the yields and chain length in the debranched amylopectins, there is evidence that the Titan amylopectin branches contain a block to β‐amylase action. This would account for the low beta‐limit on the Titan amylopectin.

The breaking of H‐bonding on heating should allow the starch fractions more freedom to expand and accounts for the fact that the starch having the largest fractions exhibits the greatest viscosity. The molecular size of amylose as estimated by the use of the polarograph suggests that the use of limiting viscosity for this purpose should be used with caution.
Determination of Damaged Starch Content of Flours of Indian Wheats
Authors: Tara K. A. , Bains G. S.
Published: November 2006

Results are compared of the four methods used for the determination of damaged starch contents of 63 experimentally milled straight grade flours of a number of Indian wheats. The A. A. C. C. and the Stewart methods gave comparable values, but those of the Williams and Fegol colorimetric method were notably high and of the Farrand method lower.
Studies on Hydroxyethyl Starch. Part 1. A review of the chemistry of hydroxyethyl starch, with reference to its use as a blood plasma volume expander
Authors: Banks W. , Greenwood C. T. , Muir D. D.
Published: November 2006

The uses of hydroxyethyl starch have been recently extended by the proposals for its employment as a blood plasma volume expander and cryoprotective agent. These potential pharmacological uses for the derivative demand that its chemistry and biochemistry be thoroughly understood. This review examines the methods of preparing hydroxyethyl starch, the chemical composition of the product, its physical properties and the factors governing its resistance to starch‐degrading enzymes.
Möglichkeiten einer Standardisierung von Viskositätsmessungen zur vergleichenden Beurteilung der rheologischen Eigenschaften und des rheologischen Verhaltens der Stärke
Authors: Kempf W. , Kalender G.
Published: November 2006

Possible Standardization of Viscosity Measuring Procedures for a Comparative Valuation of the Rheological Properties and Behaviour of Starches. As generally known, in both starch research and starch industries numerous different apparatus for viscosity measurement are used which produce rheological data by the scale and measuring systems of the instruments applied. However, the test‐data obtained can not be compared on principle because of those different scale and measuring systems fixed to each instrument. Furthermore, no suitable procedure as standardized method is availably up to now.

The standardization of suitable methods on the other side presupposes that the apparatus for viscosity measurement themselves produce reproducible results when uniform working directions are used. For that reason the viscosities of various potato, maize, rice and wheat starches were determined under different test conditions by utilizing the Brabender viscograph, Rotovisco instrument and Hoeppler falling‐ball viscosimeter in order to establish optimum conditions for the reproducibility of results obtained. Thereby those three apparatus for viscosity measurement were selected in particular under technological aspects of application.

As result of the comprehensive investigations it seems to be quite possible to criticize and review comparatively the rheological properties and the rheological behaviour of starches with regard to their importance in the special field of technical application, if the existance of suitable and also standardized methods guarantees a sufficient reproducibility of the test‐data.
Der Verlauf des Stärkeabbaues bei der Mälzung und während des Maischens in der Bierbrauerei
Authors: Holló J. , László E.
Published: November 2006

The Course of Starch Degradation During Malting and Mashing in the Brewery. The photometric iodine titration method was successfully applied to examine starch degradation during malting and mashing in the brewery. By this method the apparent degree of degradation as well as the changes in heterodispersity corresponding to the respective molecular weight of the starch were determined. During germination of the barley heterodispersity of starch changes but slightly. Starch degradation takes place mainly during the preparation of the malt mash. In the final part of the amylolytic period only a small amount of non degraded starch remains in the draff. During enzymatic mashing the characteristic values of the malt mash are not reached till in the last periods of the mashing process. Total degradation takes place only after swelling and gelatinization. This can be attributed to the different effect of the added α‐amylase preparation.
Physicochemical Studies on Starches. Part 63. The Molecular Size and Shape of Amylopectin
Authors: Banks W. , Geddes R. , Greenwood C. T. , Jones I. G.
Published: November 2006

Light‐scattering, viscosity and ultracentrifugal techniques have been applied to a number of amylopectin samples. These measurements have confirmed the very large size of the macromolecule, and shown that such values are real, and are not due to aggregation resulting from hydrogen‐bonding. The hydrodynamic behaviour of amylopectin has been compared with that of the closely‐related glycogen. The difference between the two has been shown to be due to the much more flexible, coil‐like nature of the amylopectin. An examination has been made of the factors governing the extension of amylopectin as the pH is varied, and it is shown that under appropriate solvent conditions a “coil‐to‐helix” transformation may be observed. The conformation of the amylopectin molecule is discussed, and the concept that the macromolecule is a two‐dimensional entity is proposed.
Struktur und Eigenschaften gepfropfter Kartoffelstärke. I. Morphologie und Löslichkeit
Authors: Gruber E. , Alloush S. , John K. , Schurz J.
Published: November 2006

Structure and Properties of Grafted Potatoe Starch. I. Morphology and Solubility. Potatoe starch, which had been grafted with poly (acrylic compounds) by the Scott‐xanthation‐process was investigated. The graft layer on the surface and in the outer shell of the granule could be made visible by electron microscopy. Swelling of grafted granules was studied and the disolution process elucidated by different methods. As a result a model for a grafted starch‐granule is proposed, consisting of an ungrafted amylose core which is surrounded by a thick shell of amylo‐pectin‐graft‐copolymer.
Reaction between Cross‐Linked Starch and Iodine
Authors: Collison R. , Ogundiwin J. O.
Published: November 2006

A sample of potato starch was cross‐linked with phosphorus oxychloride and its reaction with iodine compared with that of the parent starch using an amperometric titration method. Both starches had a similar iodine binding capacity but differed considerably in the rate of reaction with iodine. With the parent starch equilibrium was reached within a few seconds, whereas the cross‐linked starch required up to 30 minutes.
Complexes of Starch and its Related Materials with Organic Compounds. Part VII. Circular Dichroism of Inclusion Compounds of Cyclodextrins in Aqueous Solutions
Authors: Takeo K. , Kuge T.
Published: November 2006

The formation of inclusion complexes of cyclodextrins (α‐, β‐, and γ‐dextrins) with iodine, triiodide ion, p‐nitrophenolate anion and congo red has been investigated in aqueous solutions by circular dichroism and optical rotatory dispersion. It was found that the intensity of the induced circular dichroism observed in the dextrin complexes markedly changes with the combination of the host dextrins and the guest molecules, reflecting the different degrees of interaction between them due to different cavity diameters of the host dextrins. It was confirmed that the dextrins can indeed form inclusion complexes with the guest molecules examined in aqueous solutions.
Amino Acid Pattern and Nutritional Evaluation of Precipitates from Aqueous By‐Products of Starch Industry
Authors: Salem Sayed A. , Hegazi Sayed M. , Foda Mohamed Salah , Eldin Samir M. Badr
Published: November 2006

Precipitates containing 43% protein were obtained from corn steep liquor by pH adjustments in the range of 6 to 7. From the sorter liquor of the starch manufacture materials containing up to 65% protein were produced by adjusting the pH‐value around 5. Chemical analysis showed that at least 19 amino acids were present. The essential amino acids leucine, iso‐leucine, cystine, methionine, tyrosine, phenylalanine, lysine, threonine and valine were present in variable amounts. The economic application of pH‐adjustment methods for production of proteins and their use for human nutrition is discussed.
Verarbeitungstechnische Eigenschaften von Inlandmais. 3. Direktverzuckerung
Authors: Tegge G.
Published: November 2006

Processing Properties of Local Maize. 3. Direct Saccharification. The corn grits obtained by dry degermination of 15 grades of corn grown in West Germany were subjected to direct enzymatic saccharification. In comparison with two overseas corn grades, the suitability for hydrolysis of the starch contained in the lowfat grit products has been investigated. Two‐step enzymatic hydrolysis with bacterial alpha‐amylase and glucoamylase was preceded by a steeping extraction with SO2 water to remove undesired soluble corn components.

Although from the technological point of view results cannot be regarded as optimum, it was demonstrated that the starch of domestic corn grades is as suitable for hydrolysis or even more suitable than overseas grades. It was also found that the lowfat products of the medium‐early grades permit a larger starch turnover and, consequently, larger sugar yields than that of the medium‐late grades although the average starch content of the latter was higher.
Schwefeldioxidaufnahme bei der Maisquellung. 3. Einfluß auf die Mikroflora
Authors: Spicher G.
Published: November 2006

Absorption of SO2 During Swelling of Maize. 3. Influence on the Microflora. In order to gain insight into the micro‐biological conditions during maize starch production the change in micro‐biological germ content of the following products has been examined in three different plants: – Maize before entering the steep tanks and after the end of the steeping process, – Starch suspension before and after the hydrocyclone station as well as before entering the centrifuge, – Wet starch during its discharge from the centrifuge and before entering the drier, – Dry starch after discharge from the drier.

It was shown that the number of microorganism remaining in the starch does not solely depend on piloting of the steeping process. Increase of germ number respectively infections at certain stages of production seem to be essential causes for micro‐biological contamination of maize starch. Place and degree of this increase of germ number depend on the respective technological pattern.
Glucoamylase Entrapped into Cellulosic Fibres. Properties and Use
Authors: Corno C. , Galli G. , Morisi F. , Bettonte M. , Stopponi A.
Published: November 2006

The properties of glucoamylase entrapped into cellulosic fibres were studied. The immobilized enzyme was prepared by wet spinning of an emulsion obtained by mixing an enzymic acqueous solution and an organic cellulose triacetate solution. Parameters affecting glucoamylase‐fibres activity and a potential application of immobilized enzyme in converting starch to glucose were investigated.
Viscosity Stabilization of Tapioca Starch
Authors: Srivastava H. C. , Patel M. M.
Published: November 2006

Two samples of Tapioca starch of different viscosities have been crosslinked with sodium trimetaphosphate, epichlorohydrin, and phosphorus oxychloride. Of these crosslinking agents, epichlorohydrin is the most efficient, requiring only 0.01 to 0.15% of the reagent on the weight of starch. It is noted that tapioca starch having initially a high viscosity requires less amount of the crosslinking agent for stabilization of its paste viscosity as compared to the starch sample having low initial viscosity.
Dégradation in vitro de l'amidon par le suc pancréatique. Etude par microscopie électronique à transmission et à balayage
Authors: Gallant D. , Derrien A. , Aumaitre A. , Guilbot A.
Published: November 2006

In vitro degradation of starch. Studies by transmission and scanning electron microscopy

Starch granules of various botanical origins (potato, manioc, wheat, corn, waxy‐maize, and amylomaize) were subjected to hydrolysis by piglet pancreatic juice. All starch granules are more or less damaged, however the kind of attack is particular for each starch species, i. e. one observes either exocorrosion alone, or accompanied by endocorrosion at preferential sites. In some cases randomly distributed pits appear. The present work shows various kinds of starch damage by means of photomicrographs, obtained by transmission and scanning microscopy and an attempt is made to relate the observations to the structure of each starch species.
Starch Graft Polymers. III. Preparation of Graft Polymers Containing Acrylamide, Acrylic Acid and β‐Methacryloyloxyethyltrimethylammonium Monomethyl Sulfate and Evaluation as Flocculants for Bauxite Ore Red Mud Suspensions
Authors: Jones D. A. , Elmquist L. F.
Published: November 2006

Graft co‐ and terpolymers of starch and the vinyl monomers acrylamide (I), acrylic acid (II), acrylonitrile (III) and β‐methacryloyloxyethyltrimethylammonium monomethyl sulfate (IV) were prepared and evaluated as flocculants for bauxite ore red mud suspensions. Starch‐poly (III) was base hydrolyzed to starch poly (I, II) before evaluation. Products containing poly (I), (II), and (IV) were prepared by γ‐radiation induced grafting while that containing poly (III) was prepared by ceric (Ce+14) ion initiated grafting. Preparation, characterization and evaluation procedures are presented together with results illustrating that starch poly (II) containing 38% poly (II) is an effective flocculant for domestic bauxite ore red mud suspensions.
Versuche zur Quellung des Kartoffelstärkekorns
Authors: Gruber E. , John K. , Schurz J.
Published: November 2006

Depending on the nature of the swelling agents the potato starch granules swell differently. The way of reaction depends on the hydrolizing, solvatizing, and hydrogen‐linksplitting capacity of the solvent. The differences are explained by a new more detailed structure model of the starch grain. This model consists of a combination of different concepts, taking into account a core‐shell structure, density layers, and cristalline micells.
Pore Size in Potato Starch
Authors: Sterling Clarence
Published: November 2006

Silver crystals were produced in native potato starch by reduction from silver nitrate solution. The size of crystals ranged from less than 0.5 nm to 75 nm, in two distinct types of distribution. Considerations of nucleation and growth support the possibility that crystal size is an index of pore size. A model of free space distribution in the swollen starch grain relates lamellation of the grain to variations in the density of the starch substance.
Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch Granules
Authors: Gough B. M. , Pybus J. N.
Published: November 2006

The effect of metal cations on the swelling and gelatinization behaviour of large wheat starch granules has been studied by observing their behaviour in the presence of 24 different chlorides in aqueous solutions.

With most salts, increasing concentration results in gelatinization temperatures being first raised, then depressed, and then raised again. Increasing salt concentration may also cause the initial loss of anisotropy to occur at the granule surface instead of at the hilum, and result in an apparent solution of starch rather than swollen granules. The gelatinization phenomena have been classified into three major types, and these are described in detail.

It is suggested that both water and partially hydrated salts can act as gelling agents for starch granules, and that the interplay of these two agencies can explain the observed complex relation between gelatinization temperature and salt concentration.
Solution Properties of Amylose Acetate‐g‐Poly (Styrene)
Authors: Patel C. M. , Patel V. M.
Published: November 2006

A study on light scattering, viscosity and osmometry of amylose acetate‐g‐poly(styrene) fractions having different styrene content has been carried out. The results have been analyzed in terms of the application of the theories of light scattering, viscosity and osmometry to branched copolymers, and are found to be consistent with the expected trend.
Polyacrylonitrile Distribution in Grafted Starch Granules Determined by Scanning Electron Microscopy
Authors: Fanta George F. , Baker F. L. , Burr Robert C. , Doane W. M. , Russell C. R.
Published: November 2006

The location of polyacrylonitrile (PAN) within the starch granule matrix was determined for‐two wheat starch‐PAN graft copolymers which contained 22% and 44% grafted PAN. Granules of graft copolymer (which closely resembled ungrafted starch in appearance) were fractured by ballmilling. The milled copolymer was then heated under reflux in dilute hydrochloric acid to remove the starch moiety, and the fracture surfaces in the remaining PAN (which was inert to these conditions) were examined with a scanning electron microscope. Areas in the grafted granules which contained little or no PAN thus appeared as voids in the fracture surfaces. Micrographs suggested that granules of low add‐on graft copolymer were largely surface grafted. In the higher add‐on product, grafting had taken place throughout most of the granule interior; however, small areas in the centers of some granules still contained little or no PAN.
Identification et dosage des sucres de faible poids moléculaire formés au cours de l'irradiation de l'amidon de maïs
Authors: Berger Par G. , Agnel J. P. , Saint‐Lèbe L.
Published: November 2006

Sugars Formed During Irradiation of Maize Starch. Identification and Determination

Sugars of low molecular weight formed during irradiation of maize starch were identified and determined by ion exchanger chromotography. The following sugars were found: one disaccharide (maltose), hexoses (glucose, mannose, galactose, fructose), pentoses (arabinose, xylose, ribose), and one tetrose (erythrose). There remains a slight uncertainty in the cases of mannose and erythrose.

The influence of irradation conditions (dosis, atmosphere, temperature), of starch properties (bumidity, impurities, glucosidic bonds), and of storage conditions was examined. By the results it was made possible to propose a hypothesis on the kind of sugar formation and on the role of water in this process, which takes the observed differences into consideration satisfactorily.

Irradiation effects have been compared to those given by heating.
Über die Nachweisbarkeitsgrenze für Amylose und Amylopektin in Gemischen. Chromatographische Untersuchungen
Authors: Seidemann J.
Published: November 2006

On the Limit of Detectability of Amylose and Amylopectin in Mixtures. Chromatographic Tests

Detection of smaller amounts of amylopectin in amylose by column chromatography as well as by paper chromatographic capillary analysis is rather difficult. In the latter test procedure a faint detectability of amylopectin is reached only at a 6:4 amyloselamylopectin ratio. By column chromatography amylopectin can already be traced at a 8:2 amyloselamylopectin ratio. The intenser blue colour of the amylose‐iodine complex covers the amylopectin in particular zones on the Al2O3‐column and on the paper chromatographs, whereas amylose in smaller amounts can be traced without difficulty in amylopectin preparations.

The question, wether the v3‐zone which appears at a higher intensity with amylopectin is identical with the one that appears during degradation of starch and amylose by thermal process, acid hydrolysis, fermentation or oxydation, has yet to be solved.
Studies on the Biosynthesis of Starch Granules. Part 6. Properties of the Starch Granules of Normal Barley, and Barley with Starch of High Amylose‐Content, During Growth
Authors: Banks W. , Greenwood C. T. , Muir D. D.
Published: November 2006

The granular morphology of two types of barley starch, widely different in amylose‐content, has been investigated during the period of starch accumulation. The pattern by which the granules were laid down was markedly different, despite the previously observed similarities in the changes in the ratio and nature of the starch components.
A Study of Starch Granule Size and Distribution in 29 Barley Varieties
Authors: Goering K. J. , Fritts D. H. , Eslick R. F.
Published: November 2006

The starch granule size and distribution has been determined on 29 different samples of barley. There is a wide range in the ratio of small to large granules which varies from a minimum of 5.5:1 to a maximum of 37:1. Small granules were separated from large granules in four varieties and the average weight of the granules determined. From these values the actual percentage of small granules in the original barley starch was determined. Small granule starch may account for from 6.2–30.6% of total starch weight in the varieties examined.
The Size Distribution Among Starch Granules in Wheat Endosperm
Authors: Evers A. D.
Published: November 2006

Starch granules of less than 10 μm in diameter have been separated from a sample of Cappelle Desprez wheat by a micro‐sieving technique. These smaller granules were found to contribute some 30% of the total weight of the starch.
Schwefeldioxidaufnahme bei der Maisquellung. Ergebnisse von Betriebsversuchen
Authors: Bergthaller W.
Published: November 2006

The results of these tests demonstrated moreover that the low sulfur dioxide contents of the starch which had been achieved in laboratory extraction methods are not achieved by industrial process, even with an elimination of sulfur dioxide during the refining steps. The reason for these differences may be seen in the fact that during industrial processing a starch‐water‐ratio has to be checked for of technological, ecological and economical reasons, which is impossible to achieve during laboratory tests.

Adsorption of SO2 During Swelling of Maize. Results of Plant Tests.

During investigations in four German starch plants the already experienced results could nearly be fully confirmed even without an addition of sulfur dioxide during the refining steps. At a high variability of the plant results a general mean value of 23,7 mg SO2/kg had been found for dried starch. In these investigations the highest test value for the sulfur dioxide content was still at almost 47 mg/kg. By comparison, with unaltered processing the general mean value of three plants came to 46,6 mg SO2kg.
Einsatzmöglichkeiten von Schnelltests für die Rohstoffbewertung in der Maisstärkeindustrie
Authors: Kempf W.
Published: November 2006

Application Possibilities of Rapid Tests for Rating of Source Material in Maize Starch Industries.

This contribution describes the results of semi‐technical trials and analytical examinations as well as of all significant combinations and calculations, and compares the starch yields or the recoveries on the one side with the results of analytical examinations and further test procedures on the other side.
Synthesen verzweigter MonosaccharideHerrn Professor K. Heyns zum 65. Geburtstag gewidmet.
Authors: Paulsen H.
Published: November 2006

Syntheses of Branched‐Chain Monosaccharides

The occurence and the significance of branchedchain sugars is described. A method is outlined for the synthesis of complex branched‐chain sugars with functionalized side‐chain, which fo the first time makes the class of these substances accessible. The synthesis of L‐streptose, D‐hamamelose, D‐aldgarose is described. By the synthesis of D‐aldgarose interesting stereochemical problems and, whose solutions are discussed.
Starch as a Source of Sweetners. The Actual Situation in the United States of America
Authors: Whistler Roy L.
Published: November 2006

It is apparent that in the USA a significant trend is underway in the sweetener field. An economic process has now been developed to commercially hydrolyze a starch slurry to D‐glucose with glucoamylase enzyme and to convert the D‐glucose to a mixture of approximately equal parts of D‐glucose and D‐fructose with isomerase enzyme. Apart from isomerase converted corn syrups, the other sugars derived from starch, such as corn syrups and sugars and crystalline dextrose as well as maltose, maltotriose and maltitol are important sweetners.
α‐(1→4)‐D‐Glucans. Part XXII. The Iodine Staining Properties of Linear Maltosaccharides
Authors: Manners D. J. , Stark J. R.
Published: November 2006

Maltosaccharides of degree of polymerisation (DP) 6‐22 have been isolated in a chromatographically pure form, and their iodine staining properties studied under standard conditions. In the range DP 6 to DP 13, there is a logarithmic increase in the intensity of absorption of the iodine complexes; thereafter the relationship is almost linear. A plot of the reciprocals of wavelength of maximum absorption and DP indicates that there are three separate linear sections corresponding to DP 6–11, 12–18 and 18–22. Ammonium sulphate causes an increase in the intensity of absorption and wavelength of maximum absorption in all cases.
A Proposition for a Unified Method of Glucoamylase Activity Determination in Microbial Material
Authors: Kujawski M. , Zajac A.
Published: November 2006

A unified method for glucoamylase activity GA determination in microbial material is presented and proposed. The method based on the enzyme action on a 2% soluble starch solution, 30 min 30°C at pH 4.5, and successive determination of the produced glucose by means of glucose oxidase‐peroxidase reagent. The suggested method is simple and facilitates serial analysis. The reproducibility of the assay is very good; the standard deviation from the mean is ± 2%. α‐Amylase present in the tested preparations in the amount up to 0.1 SKB units per 1 ml has no influence on the result of determination. The unit of glucoamylase activity (GA) has been defined as the amount of enzyme, which, in described conditions, will liberate 1 μmol of glucose from starch in the course of one minute.
Fibrillar Structure of Starch. Evidence for Crossed Fibrils from Incipient Gelatinization
Authors: Sterling C.
Published: November 2006

By being brought to the threshold of gelatinization through careful heating in water, grains of native potato starch often were induced to swell differentially. At 55°C, radial elements (sectors) of the interior of these grains contracted centrifugally and expanded tangentially while the rigid exterior remained mostly unswollen and therefore was burst open due to the swelling of the interior. Evidence from the light microscope, the polarizing microscope, and the scanning electron microscope showed clearly the presence of radially oriented and near radial, crossed fibrillar elements, each of which traversed many lamellae, in the ungelatinized region. No ‘core’ was evident in the burst starch grain, nor was there any separation of lamellae.
An Improved Synthesis of 6‐Deoxy‐Analogues of Cyclodextrins and Amylose. Further Interpretations of the Proton Magnetic Resonance Spectra of the Peracetates of Cyclodextrins and Amylose
Authors: Takeo K. , Sumimoto T. , Kuge T.
Published: November 2006

A convenient procedure for the synthesis of 6‐deoxy‐analogues of cyclodextrins and amylose was developed. Selective bromination of primary hydroxyl groups in these compounds, and subsequent reductive debromination of the 2,3‐di‐O‐acetates lead to the corresponding 6‐deoxy‐derivatives after deacetylation. The conformation of the 2,3‐di‐O‐acetates of 6‐bromo‐6‐deoxy‐ and 6‐deoxy‐analogues of the dextrins and amylose was investigated by PMR‐spectroscopy. Furthermore, the chemical shift changes due to the modification at the C‐6 position was studied for the ring and acetyl‐methyl protons.
Versuche zur Verbesserung der Verarbeitungseigenschaften von Maismahlprodukten
Authors: Hersiczky A.
Published: November 2006

Studies on the Improvement of Processing Properties of Maize Milling Products. Maize milling products of various granule sizes were pre‐hydrolyzed in different ways by means of mineral acids and/or α‐amylases in order to determine extractability of the starch for further saccharification. The pre‐hydrolysates were examined regarding their filterability, their colour intensity and their DE‐value. It was found that higher protein contents are disadvantageous for filtering speed and colour intensity of hydrolysates when mineral acids are used. Extraction of starch in form of pre‐hydrolysates was more successful with larger fractions than with finegrained fractions.
An Approach to Understanding Creaminess
Authors: Wood Francis W.
Published: November 2006

Creaminess is a textural attribute present in many foods but at present it is not possible to describe it in rheological terms. This work has been specifically designed to increase our understanding of creaminess in soups.

Panels have shown that a soup is only considered creamy when it has a completely smooth mouthfeel and when the viscosity exceeds a threshold value of 50 cps. It has been observed that a maximum creamy sensation is obtained when a certain degree of sliminess is also present. Soups have been formulated using a range of 13 starches and gums and their contributions to the creamy an slimy mouthfeel determined using quantitative sensory panels. Rheological measurements have shown that the sensory sliminess score is linearly related to the pseudoplasticity constant.
Quelques composés volatils formés au cours de I'irradiation gamma de I'amidon de maïs
Authors: Berger G. , Agnel J. P. , Saint‐Lèbe Et L.
Published: November 2006

Some Volatile Compounds Formed During Gamma Irradiation of Corn Starch. Acetaldehyde, methanol, acetone, small amounts of methyl formate and various quantities of ethanol were found in 60Co irradiated maize starch, using gas chromatography coupled with mass spectrometry.

Influences of dose, temperature, atmosphere composition, water and impurities content, were investigated respectively for the first three substances.

Irradiation effects were compared to heat treatment effects and concentration changes were followed during storage.
Determination of Cereal Alpha Amylase Using a Commercially Available Dye‐labelled Substrate
Authors: Barnes W. C. , Blakeney A. B.
Published: November 2006

A new analytical method for the determination of α‐amylase in cereals and cereal products has been developed. The new method is based on the colorimetric measurement of the products released from a commercially available cross linked dye‐labelled starch substrate. This substrate is resistant to β‐amylase, but readily attacked by α‐amylase. The new method is quantitative, and measures cereal α‐amylase in milli International Enzyme Units. Also, the method is simple, rapid, and gives excellent correlations with viscometric and iodine achromatic point methods.
Struktur und Eigenschaften gepfropfter Kartoffelstärke. IV. Fließverhalten von Lösungen
Authors: Gruber E. , Rahman A. , Schurz I.
Published: November 2006

Structure and Properties of Grafted Potatoe Starch. IV. Flow Properties of Solutions. Solutions of graft copolymers of starch‐poly acrylic acid and starch polyacrylamid have lower viscosities than solutions of ungrafted starch. By grafting the coil density of the dissolved macromolecules is increased and the limiting viscosity number and the concentration dependence of viscosity decreases. The graft copolymers demand higher concentrations to give networksolutions than native starch does. Mixtures of starch and polyacrylic acid or polyacrylamid resp. show some diminution of viscosity in comparsion with starch. From this it is concluded, that the macromolecules of the synthetic polymer may penetrate into the coils of the polysaccharid molecules effecting contraction of the latter.
Continuous Decolorization with Granular Activated Carbon. Interpretation of Pilot Plant Data
Authors: Heroes D. V. , Thorp G. W.
Published: November 2006

The Laboratory isotherm is a relatively simple method to evaluate the feasability of an activated carbon treatment. The main design parameters however (contact time and carbon saturation rate) need to be determined by pilot tests. This contribution describes the pilot equipment and interpretation of pilot plant data.
Studies on Starches of High Amylose Content. Part 17. A Review of Current Concepts
Authors: Banks W. , Greenwood C. T. , Muir D. D.
Published: November 2006

This review deals with the starches of high amylose‐content from genotypes of pea, maize and barley. These starches are distinguished by abnormal granular forms and by the presence of unusual starch material. A critical review of our work in this field is presented, and we emphasize that each starch‐type is unique. Current and future problems are discussed.
Statisches Mischen. Eine neuartige Mischmethode
Authors: Schütz G.
Published: November 2006

Static Mixing. A New Mixing Method. As an introduction, the term of static mixing as well as differences between static and dynamic mixing are explained. Construction and function of a typical static mixer, the Sulzer‐mixer, are illustrated. This is especially elucidated by means of sectional view pictures which were taken during the mixing process. Examples are given for the numerous possibilities of application with brief mentioning of their respective limits.
Isolation and Some Properties of Amylase from Streptomyces hygroscopicus SF‐1084
Authors: Hidaka H. , Koaze Y. , Yoshida K. , Niwa T. , Shomura T. , Niida T.
Published: November 2006

After screening about three thousands of Streptomyces strains from soils, a strain of Streptomyces hygroscopicus SF‐1084, which gave the highest amylase production was isolated and some properties of the amylase were studied. Amylase production media were examined and a medium which consisted of glucose 2%, corn starch 5.5%, corn meal 1%, wheat germ 0.5%, soy bean meal 1.4%, KH2PO4 0.2% adjusted to pH 7.0 was used to produce the amylase. Amylase production by 30 l jar fermenter was reached at 1500 u/ml in 110 h culture. The amylase was purified from broth filtrate by the method of ammonium sulfate precipitation, DEAE‐sephadex A‐50 column chromatography and Sephadex G‐150 gelfiltration to get single band on a polyacrylamide disc gel electrophoresis.

It is shown that the SF‐1084 amylase produced 88% maltose from amylose and 80% maltose from amylopectin in 48 h saccharification. From the pattern of blue value and reducing value, the amylase is supposed to have endogenous action on starch and the activity is not inhibited by PCNB (pentachloronitrobenzene); the SF‐1084 amylase does not belong to β‐amylase. The optimum pH of the amylase was 5 to 6 and the optimum temperature was 50 to 55 °C. The amylase was fairly thermostable and the residual activity after incubation at 90 °C for 15 min and 100 °C for 15 min were revealed more than 50% and 30% respectively.
Spezielle Probleme bei der Chips‐Herstellung
Authors: Putz B. , Gehse M.
Published: November 2006

Special Problems of Chips Manufacturing. This investigation deals with the problems manufacturing potato chips referring to the quality. A manufacturer of chips has realized some experiments in order to enlarge the spectrum of potato varieties, which are suitable for producing chips of good quality. Beside the results of these experiments some other problems have been solved, for example the degree of damage.

Two of the most important characteristics of chips quality are the colour and the oil content. It is reported about tests showing that within the single classes of specific gravity the dry matter content, and depending on this dry matter content, the reducing sugar content is spreading very much within one potato variety. The data from these experiments show a correlation between dry matter content and chips colour within one variety. The increasing of dry matter content implies brightening up of the chips colour. Furthermore it is reported about the important correlation between dry matter content and relation of starch to nonstarch material and the quality characteristics like oil content and yield of chips. The influence of the manufacturing process on the quality characteristics has been examined.
A Novel Method for the Preparation of Hydroxyethyl Starch for the Cryoprotection of Human Red Blood Cells
Authors: Greenwood C. T. , Muir D. D. , Whitcher H. W.
Published: November 2006

A novel method for the preparation of hydroxyethyl starch for the cryoprotection of human red blood cells presented. By retaining the granular structure of the starch throughout a series of heterogeneous reactions, hydroxyethyl starch can be produced which contains low levels of salts and other impurities, and which is highly effective as a cryoprotective agent. It is suggested that hydroxyethyl starch with a very versatile range of properties may be prepared by simple modification of the basic procedures.
The Developing Starch Granule Part II. The Role of Amylose and Amylopectin in the Amylograph Pasting Properties of Flour and Starch of Developing and Mature Wheats of Diverse Genetic Origins
Authors: Loney D. P. , Jenkins L. D. , Meredith P.
Published: November 2006

Wheat cultivars bred in Australia generally give flours and starches that form thicker pastes in the Amylograph, compared with those from cultivars bred in New Zealand. This is an inherent property of the starch granule, not a function of amylase activities. It is postulated that pasting strength of wheat flours is partly a function of their amylopectin contents and that from determinations of total starch and of blue value a prediction of pasting strength can be made. This prediction has been tested in several series of mature and developing wheats. Observations of developing grains suggest that linear and branched polymers are formed, deposited and catabolised independently.
Kernresonanzuntersuchungen zum Einfluß der technischen Aufarbeitung auf die Wasserbindungsfähigkeit von Kartoffelstärke
Authors: Hennig H. J. , Lechert H. , Krische B.
Published: November 2006

Nuclear Resonance Investigations Regarding the Influence of the Preparation on the Water Binding Capacity of Potato Starch. In a preceding paper we stated that an increased content of more tightly bound water has been observed in a sample of industrial potato starch in comparison with a sample of starch which has been isolated under carefully controlled conditions. Now it can be shown that the conditions of drying and also the size of the starch granules have no influence on the above mentioned difference, in spite of the fact that the portion of more tightly bound water distinctly depends on the granule size. The differences in the behaviour of the bound water can be explained by the ion content of the water used during the isolation of the starch. The mechanism of this effect, however, is not yet clear.
Zucker und Zuckeralkohole Technologie und technologisch wichtige Eigenschaften
Authors: Graefe G.
Published: November 2006

Sugars and Sugar Alcohols. Technology and Technological Important Properties. Following a brief historical introduction the main sugars and sugar alcohols are reviewed. Sugar production and consumption are then discussed with special reference to sucrose and starch‐derived sugars. This is followed by some remarks on the technology of sugars and sugar alcohols manufacture and on their chief technological properties.
Elektronenmikroskopischer Beitrag zur Kenntnis der Feinstruktur der Weizenstärke
Authors: Kassenbeck P.
Published: November 2006

Electron Microscope Contribution to the Study of Fine Structure of Wheat Starch. Electron microscope investigations of the fine structure of wheat starch granules were carried out using a combined fixation and staining technique. It was found that amylose is particularly concentrated in the nucleus. Uranophilic layers seem to indicate the presence of protein in the outermost surface regions of the starch granules. The radial orientation of the helicoidal unit chains of amylo‐pectin could be confirmed. In both tangential and radial sectioning directions characteristic features of hexagonal structure are shown.
Integrated Starch Plant for Alternative Processing of Maize and Potatoes
Authors: Caransa A.
Published: November 2006

The emphasis of this paper is on the starch plant, in order to indicate how a great portion of the wet‐milling equipment and all the dryers are used for two raw materials. The flowsheet for maize is the standard Dorr Oliver flowsheet. The primary separation of starch and gluten takes place in a merco separator. The same machine is applied for the separation of the effluent from the crude potato starch milk. The maize gluten concentration takes place in a gluten concentrator. The same machine is used for the recovery of the starch from the overflow of the first stage of starch washing when producing potato starch. The 7‐stage fibre washing system is used for both maize starch and potato starch. The starch washing systems is used for both starches too.
Spectrophotometric Estimation of Amylopectin by Double‐Wavelength Method
Authors: Sanyal M.
Published: November 2006

A method based on the difference of absorbances at two wavelengthes (740 and 550 nm) for the estimation of amylopectin based on the colourimetric determination of the purple iodide complex has been reported. The method gives more accurate results compared to the conventional single wavelength method and is applicable up to 1.0 mg/10 ml of amylopectin with an accuracy of ± 0.01 mg/10 ml.
Der Einfluß des Polymerisationsgrades von Oligosacchariden auf die Wasserdampfsorption und ihre Hysterese
Authors: Nirkko P. , Gál S. , Giovanoli R. , Signer R.
Published: November 2006

The Influence of the Degree of Polymerization of Oligosaccharides on Water Vapor Sorption and its Hysteresis. For freeze‐dried amorphous oligosaccharide preparations as well as commercial glucose and maltose sorption and desorption isotherms were taken in non‐crystalline state. Water content showed linear increase with the degree of polymerization. The slope of this dependance was steeper at greater water activities. Only at the lowest water activity of 0.072 water content is not dependent on the degree of polymerization. Hysteresis of the lower sugars and oligosaccharides examined is very distinct.
On the Amylolytic Proteins of Rye An Electrofocusing Study with Liquid Column and Gel Slab
Authors: Möttönen K.
Published: November 2006

Proteins of rye flour extracts were fractionated between pH 3 and 10 applying the electrofocusing technique both in liquid column and gel slab. The extracts for the gel study were heated to 60, 70, 90 and 100°C to study the heat inactivation of the amylolytic activity. The protein content of the fractions was determined using the UV‐absorption at 280 nm. The amylolytic activity of the column factions was studied using agar‐plate diffusion test and the activity in the gel slabs was revealed by incubation at pH 4.7 in Lintner‐starch and limit dextrin solutions, respectively, followed by iodine staining.

The heat treatment was found to cause displacement of the isoelectric points of the protein fractions as detected with Coomassie‐blue staining of the gel slabs. Amylolytic activity was frequently discovered after Lintner‐starch incubation without any counterpart after that in limit dextrin. Limit dextrin treatment again independently exhibited blur zones or colour strengthening. On an α‐1,6‐glucanase activity was speculated.
Inclusion Complexes of Unsaturated Fatty Acids with Amylose and Cyclodextrin
Authors: Szejtli J. , Bánky‐Elöd E.
Published: November 2006

The best method for determination of the composition of amylose‐fatty acid complexes comprises acid hydrolysis, followed by solvent exrtaction of the fatty acids. The fatty acid content of a cyclodextrin complex can be directly titrated with alcoholic alkali. The complexes were prepared in aqueous solution, and some influences of reaction parameters were observed. A higher fatty acid concentration resulted in every case in a higher fatty acid content of the complex.

By washing the complex with dioxane or petroleum ether only the fatty acid adsorbed on its surface was removed. By using ethanol the fatty acid could be removed from the complex. The fraction of the fatty acid mixture incorporated into amylose is enriched in saturated fatty acids. The unsaturated fatty acids included into the complexes are practically completely protected against oxidation.