bluuebunny/crossref_metadata_2025 huggingface dataset:
Preparation and Utilization of Some lon‐Exchange Starches
Authors: Khalil M. I. , Farag S.
Published: November 2006

Five types of cationic starches were prepared via reacting methylolated poly (acrylamide)‐starch graft copolymer with different aminating agents. These aminating agents include ammonia, ethylamine, diethylamine, triethylamine and ethylene diamine. The different factors affecting these reactions were investigated. These factors include liquor ratio, amine / methylol molar ratio, type of aminating agent, reaction duration and temperature. The amination extent and amination reaction efficiency % were traced by estimating the nitrogen content of the aminated starches. Characterization of the prepared cationic starches such as solubility, anion‐exchange capacity, heavy metal anion removal, and metal ions sorption were studied. Heavy metal anion removal efficiency % depends on the cationic starch used as well as the removed anion. The removal efficiency % of dichromate anion > removal efficiency % of ferricyanide anion irrespective the cationic starch used. The removal efficiency % of both anions follow the order: ammonia derivative > triethylamine derivative > ethyl amine derivative > ethylene diamine derivative > diethyl amine derivative.

The metal ion sorption behaviour of the cationic starches follow the order: Pb++ > Cd++ > Zn++ > Cu++ > Co++

The sorption efficiency % of any metal ion depends on the used cationic starch. The sorption efficiency % of all metal ions on different cationic starches follow the order: ammonia derivative > triethylamine derivative > ethylamine derivative > ethylene diamine derivative > diethylamine derivative. The prepared cationic starch bearing primary amino group acquires the highest metal ion sorption efficiency % irrespective the sorbed metal ion.
Isolation and Properties of Starch from Wild Yam from Zimbabwe
Authors: Nkala D. , Sibanda S. , Tomasik P. , Palasiński M.
Published: November 2006

Wild Yam (Dioscorea dumetorum) was collected during the wet as well as dry season in the bush of Zimbabwe. Starch from its tubers was isolated in behavioral conditions and properties were determined such as size of granules, content of water, amylose, phosphorus, proteins and lipids, characteristics of gelation of its gels and thermal properties (TG, DTG, DTA).
Dicarboxy‐Starch by Sodium Hypochlorite/Bromide Oxidation and Its Calcium Binding Properties
Authors: Besemer Arie C. , van Bekkum Herman
Published: November 2006

Various aspects of the glycolic oxidation of the glucose units of starch with stoichiometric amounts of sodium hypochlorite applying sodium bromide as the catalyst have been investigated. The main objective of the study was to optimize the reaction conditions for the preparation of dicarboxy‐starch and to establish the calcium sequestering capacity of the material.

The products, polycarboxylates, are obtained in high yields (90‐95%) and they have a sequestering capacity up to 1.4 mmole Ca/g, which is somewhat higher than that of the materials obtained in a non‐catalyzed oxidation. This result is attributed to the facts that the reaction with sodium bromide may be carried out at higher pH (>9) than the non‐catalyzed reaction and that a relatively low concentration of hypochlorite throughout the process could be maintained. In this way the decomposition of hypochlorous acid/hypochlorite, especially occurring at high concentration of hypochlorous acid at lower pH (6‐8) is prevented.

Other advantages of this procedure are the colourless appearance of the materials and the higher reaction rate. The feasibility for largescale preparation follows from the results of a few exploratory experiments, including an electrochemical preparation.
Anthology of Starch Granule Morphology by Scanning Electron Microscopy
Authors: Jane Jay‐Lin , Kasemsuwan Tunyawat , Leas Sharon , Zobel Henzy , Robyt John F.
Published: November 2006

Scanning electron micrographs of the granules of 54 starches obtained from a wide variety of plant sources, consisting of roots and tubers, grains, maize, peas and beans, fruits and nuts, and small granule starches, are presented as a comparative study of their sizes and morphologies. All micrographs are presented at a magnification of 1500X with the addition of micrographs of 600X for the very large granules and micrographs of 10,000X for the very small granules.
Rapid Visco‐Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus and A cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums
Authors: Bahnassey Yousria A. , Breene William M.
Published: November 2006

The Rapid Visco‐Analyzer (RVA) 20min test was used to study the effects of different levels of konjac flour, guar, gellan, xanthan and locust bean gums on starch cooking properties. Wheat, corn, waxy corn, tapioca and A. hypochondriacus and A. cruentus starches were affected to different degrees by different levels of the gums. Peak viscosity increased at the higher gum concentrations, especially with locust bean gum at the 0.4 g level. The increase in viscosity was more pronounced with wheat and corn starches than with waxy corn and tapioca starches which consist mostly of highly branched amylopectin thus preventing close physical association between molecules. Amaranth starches showed much lower viscosity with all the gums than the other starches. Peak viscosity, time to reach the peak and maximum setback viscosity were affected by the gums. The increase in viscosity of starch/hydrocolloid systems is due to the release of amy‐lose and low molecular weight amylopectin which promotes the formation of polymer complexes and significantly adds to the viscosity of the system.
Effect of pH on Preparation and Performance of Physically Immobilized Amyloglucosidase on DEAE‐Cellulose
Authors: Arasaratnam Vasanthy , Murugapoopthy Thiagarajah , Balasubramanium Kandiah
Published: November 2006

This study was to optimize the pH for immobilization as well as for repeated saccharification of dextrinized starch by physically immobilized amyloglucosidase on DEAE‐cellulose. Immobilization activity yield for physical immobilization of amyloglucosidase on DEAE‐cellulose was high at neutral pH values. Activity of immobilized amyloglucosidase increased as pH decreased and was high at pH 4.0 under our experimental conditions. However, for the repeated batchwise saccharification of dextrinized starch, pH 4.5 was optimal as both degree of saccharification (85%) and enzyme retentivity(72%) of immobilized enzyme were high at the end of third cycle.
Particle Size Distribution in Wheat Starch and Its Importance in Processing
Authors: Cornell Hugh J. , Hoveling Albert W. , Chryss Andrew , Rogers Michael
Published: November 2006

The sedimentation balance is useful for the determination of specific surface area but requires relatively large amounts of sample. There is imprecision for large granule starches suspended in water and small granule starches require long settling times. Both these problems could be alleviated by the use of dispersing liquids with different viscosity and density to water.

The laser beam scattering apparatus used (Mastersizer X, Model MSX025A, Malvern Instruments Ltd., Malvern, U.K.) used only small amounts (10‐20 mg) of starch and as the mixture is stirred continuously, it can give rapid results on products having a wide range of particle size. The instrument generates particle size distribution data enabling it to compare different botanical varieties of starch and to assess starch processing, especially the efficiency of centrifugal operations.

Extraction of further quantities of protein and other nitrogenous substances from large granule wheat starch can be achieved by incubation of the starch with dilute sodium hydroxide at pH 12. After 48 h, the protein content of the starch was reduced by 60%. Impurities remaining in the starch may consist almost solely of lipids such as lysolecithins, enabling the starch to be classified as ‘Gluten‐free’ in most countries.
Improved Method for the Determination of the Total Adipyl Content in Acetylated Adipyl Cross‐linked Starches
Authors: Sanders Peter , Brunt Kommer
Published: November 2006

An improved gas chromatographic determination of the adipyl content in acetylated adipyl cross‐linked starches using pimelic acid as internal standard is described.

The modifications provide an analytical protocol in which the amount of organic solvent (ethyl acetate) needed for each determination was reduced tenfold and the capacity of the analysis was increased threefold.

Compared to the original method the accuracy of the improved determination is the same, but the repeatability is about three times better. The standard deviation based on 55 independent duplicates, is 13 ppm adipic acid. The adipic acid concentration in the analyzed samples varied from 0–1630 ppm.
Modelling of Continuous Corn Starch Hydrolysate Fermentations in Immobilised Cell Reactors
Authors: Converti A.
Published: November 2006

Corn starch hydrolysate has been fermented by two different strains of Saccharomyces cerevisiae and Saccharomyces oviformis, either in batch or in continuous modes, using both suspended‐cell and en‐trapped‐cell systems, provided with different porous supports, namely a commercial synthetic sponge, crushed almond skins and alginate beads. The present results demonstrate that starch hydrolysate is an excellent substrate for alcohol fermentation, whether out of the presence of growth factors for the yeast or in absence of inhibiting substances.

A semi‐empirical kinetic model, previously proposed for comparing the results of continuous fermentations of various substrates in different reactors, is now successfully extended to the study of different porous supports for cell entrapment in a fixed‐bed column. The best results in terms of ethanol productivity (7.8 gp/1h, referred to the whole reactor volume) are obtained entrapping the yeast cells within the spongy matrix.
Tryptophan Residues of Bacillus Cycloamylose Glucanotransferase: Effect of Modification with N‐Bromosuccini‐mide on the Enzyme‐catalysed Synthesis of Cyclomaltoheptaose from Maltotriose
Authors: Ohnishi Masatake , Abe Masea , Azuma Toru , Kubota Michio , Rokushika Soji
Published: November 2006

Cycloamylose glucanotransferase(cyclomalto‐oligosaccharide glu‐canotransferase, CGTase), obtained from Bacillus stearotheromophilus, was found to catalyze the synthesis of cyclomalto‐oligosaccharides from maltotriose (G3) as a substrate. The synthetic reaction is one of the CGTase‐catalysed reactions, so called “cyclisation”. A main saccharide produced by the cyclisation reaction under the experimental conditions employed was confirmed to be cyclomaltoheptaose CG7.

The kinetic parameters, the Michaelis constant Km and the molar activity k0 were evaluated for the cyclisation reaction. Modification of tryptophan residues with N‐bromosuccinimide (NBS) was found to effect on Km, but not on k0 of the cyclisation reaction, suggesting that the tryptophan residue (Trp97) carries an essential role in the binding (disproportionation process) of maltotriose.
Cycloamylose Glucanotransferase‐catalyzed Cyclisation for a Substrate Maltose. Modification with N‐Bromosuccimide on the Tryptophan Residues
Authors: Ohnishi Masatake , Azuma Toru , Kubota Michio
Published: November 2006

Cycloamylose glucanotransferase (CGTase, EC 2.4.1.19) from Bacillus stearothermophilus was found to catalyze the production of cyclomalto‐oligosaccharides from maltose (G2) as a substrate. This synthesis reaction, called “cyclisation” is one of the four CGTase‐catalyzed reactions: disproportionation, coupling, hydrolysis, and cyclisation. On the reaction time‐course observed by using the fluorescence method, a lag‐phase was found prior to the production of cyclomalto‐oligosaccharides. The lag‐time may be referred to a reaction “disproportionation”.

Based on the linear portion of the reaction curves, the kinetic parameters, the Michaelis constant Km and the molar activity k0, were evaluated for the G2 cyclisation. Modification of tryptophan residues with N‐bromosuccinimide gives not so much effect on the Km and k0 values for cyclisation. However, an effect was found on the lag‐time, suggesting that the Trp residue (Trp97) carries an essential role in the disproportionation process.
The Effect of Low Levels of Sulphite on the Swelling and Solubility of Starches
Authors: Paterson Lorna A. , Hashim Dzulkifly B. Mat , Hill Sandra E. , Mitchell John R. , Blanshard John M. V.
Published: November 2006

The effect of low levels of sulphite on the swelling volume and release of polysaccharide from a range of starches pasted at 95°C and 121°C has been investigated. In all cases the addition of 0.01% sulphite enhanced the release of polysaccharide on heating at 95°C and for potato, cassava and sago starches the measured volume showed a marked reduction. In the case of rice and wheat starches, sulphite only had a large effect on the swollen volume at pasting temperatures of 121°C, whereas, even at this temperature, maize was little affected. The addition of the polar antioxidant propyl gallate completely nullified the sulphite effect, with the exception of potato starch, suggesting that sulphite could act by promoting oxidative reductive de‐polymerisation of the polysaccharide. The effect of 0.01% sodium chloride was also investigated. It was found to have a similar effect to sulphite in the case of potato starch but did not influence the swelling volume or solubility of the other starches.
Relationships between Physical Starch Properties and Yellow Alkaline Noodle Quality
Authors: Konik Christine M. , Mikkelsen Lene M. , Moss Ray , Gore Peter J.
Published: November 2006

Physical properties of starch were found to be significantly correlated with the eating quality of yellow alkaline noodles. Starch was isolated from 23 Australian wheats and analysed for granule size distribution, swelling power, and viscosity measurements with a Rapid Visco Analyzer. Most starch parameters were found to be highly correlated with noodle smoothness and firmness. These relationships were improved when wheat protein content, grain hardness, and wheat Falling Number were added in multiple regression equations. Swelling power and viscosity measurements were also performed on the corresponding flour (60% extraction) and meal samples. Their relationships to noodle quality were generally better than the corresponding starch results. This outcome is of potential benefit to wheat breeders seeking a small scale test to select wheats for their suitability for making yellow alkaline noodles.
Amylose Content and Chain Profile of Amylopectin from Normal, High Amylose and Waxy Barleys
Authors: Salomonsson Ann‐Christine , Sundberg Birgitta
Published: November 2006

The amylose content and the chain profile of amylopectin from normal, waxy and high amylose barley starches were determined after enzymatic debranching and gel permeation chromatography and the degree of branching of the amylopectin was analysed by 1H‐n.m.r. spectroscopy. The normal barley starch contained around 30%, the high amylose around 40% and the waxy starch 9% amylose. The amylopectin of the high amylose starches had longer chains than those of the normal or waxy starches, especially in the molecular weight interval 5,400‐8,000, but less of those below 2,400 in molecular weight. The chain length of amylopectin from high amylose barley was on average 5 units longer than those of normal or waxy barleys.
Composition of Corn Hull Dietary Fiber
Authors: Sugawara Masayoshi , Suzuki Tetsuya , Totsuka Atsushi , Takeuchi Masayasu , Ueki Kunimasa
Published: November 2006

The corn hull dietary fiber was decomposed into their components such as cellulose, hemicellulose‐A, ‐B, ‐C, ‐other and lignin by the Siegel method, and their contents were 16%, 1%, 57%, 14% and 2%, respectivity. The components of ordinary corn fiber were insoluble in water, but several decomposed fractions were able to dissolved. The solubility in water of hemicellulose‐B was well and of hemicellulose A was slightly, but other fractions were insoluble. Hemicellulose‐A, ‐B, ‐C and ‐other fractions were made up of about 30% of arabinose and 50% of xylose. Uronic acid contents and solubility in water of each hemicellulose fraction were mutually related.
Starch Complexing by Enzymatically Prepared 2‐Monoglycerides Compared to Effects by 1‐lsomers
Authors: Millqvist A. , Adlercreutz P. , Mattiasson B. , Miezis Y. , Larsson K.
Published: November 2006

In order to evaluate whether there are differences with regard to functionality in starch gel modification between 1‐and 2‐monoglycerides, the gelatinisation of potato starch in the presence of monolaurin, monopalmitin and monoolein has been examined. When the temperature was increased by 1°C/min from 20°C to 80°C there was a significant difference in gel volume between samples containing 1‐monolaurin and 2‐monolaurin, showing that the enzymatically prepared 2‐isomers are more effective in the starch complexing reaction. The surface activity as evident from equilibrium spreading pressures also showed clear differences between these isomers. The gelatinisation of starch in the presence of monopalmitin and monoolein did not show a corresponding difference between the two isomers.
Effect of pH, Temperature and Reaction Time on Calcium Binding by Hydroxypropyl Rice Starches
Authors: Islam M. Nurul , Azemi B. M. N. Mohd.
Published: November 2006

Calcium binding by both native and hydroxypropyl starches was studied in aqueous media under different pH, temperature and reaction times at various calcium: starch ratios. Calcium binding was markedly influenced by pHs and temperatures of the reaction mixture. Reaction times did not show marked influence on calcium binding. Maximum calcium binding was observed in alkaline pH and at lower temperature. Most of the calcium bound within the first 20 minutes. Thus, alkaline pH and lower temperature is more favourable for calcium binding by both native and hydroxypropyl rice starches compared to acidic pH and higher temperatures.
Characterization of Starch Granules in Maize Using Microspectrophotometry
Authors: Wasiluk Karen R. , Fulcher R. Gary , Jones Robert J. , Gengenbach Burle G.
Published: November 2006

Starch granule‐associated proteins and protein aggregates not associated with starch granules were visualized by staining with acid fuchsin. Based on fluorescence intensity, it was observed that non‐granule‐associated proteins could be removed from starch granule preparations by treatment with a modification of the Osborne‐Mendel fractionation method without affecting the apparent level of granule‐associated proteins. Moreover, fluorescence microscopy with direct spectrophotometric measurement of the proteins confirmed the presence of major subpopulations of granules differing in size and acid fuchsin‐induced fluorescence. Treatment of stained granules with 1.0% SDS dramatically reduced fluorescence intensity, indicating the removal of granule‐associated proteins.
Gelatinization of Starches inside Cotyledon Cells of Kidney Beans
Authors: Fujimura Tomoko , Kugimiya Masayuki
Published: November 2006

In order to examine the gelatinization of starches inside cotyledon cells of legumes, cells were separated from kidney beans without gelatinizing starches. The solubility and swelling power of starches inside cells during gelatinization were extremely low, compared to those of isolated starches from kidney beans. The loss of birefringence of starches inside cells was also low. Differential scanning calorimetric thermogram of cells showed a biphasic endothermic transition with peaks at about 71 and 83°C, while that of isolated starches showed a single endothermic transition with a peak at about 71°C. The rupture of cells in advance resulted in the disappearance of the higher‐temperature endotherm. The gelatinization of starches inside cells of kidney beans was suppressed as well as those of adzuki and faba beans.
Effects of Cationization on Functional Properties of Pea and Corn Starches
Authors: Yook C. , Sosulski F. , Saskatoon P. R. Bhirud
Published: November 2006

Amylography, scanning electron microscopy and storage tests demonstrated that native pea starches were highly resistant to granule disintegration during heating in dilute slurries, resulting in low hot paste viscosity, high retrogradation and syneresis. Cationization at degrees of substitution of 0.02 to 0.05 reduced the pasting and gelatinization temperatures, increased peak viscosities and set‐back on cooling but eliminated syneresis after storage at 4°C and − 15°C. The principal effects of cationization were to promote rapid granule dispersion at low pasting temperatures, yielding a molecular dispersion of amylose and amylopectin on heating to 95°C. On cooling, the gel structures were firm and the cationic groups controlled the realignment of starch chains during low temperature storage.
Oxidation of Starch by Thermochemical Processing
Authors: Wing Robert E.
Published: November 2006

The oxidation of starches of different amylose content with several oxidants has been investigated to maximize carboxyl content, increase water solubility and give products with new and novel properties. Methods of preparation studied were ambient‐batch, jet cooking, jet cooking‐drum drying, and drum drying alone. Other variables evaluated were reaction pH, jet cooking temperature, and oxidant concentration. Hypochlorite was the most effective oxidant and gave the highest carboxyl content in all preparation methods. Oxidized starches prepared by jet cooking and/or drum drying were of low viscosity and water soluble. SEM's of commercial oxidized starch showed intact granular structure, whereas samples prepared by instantaneous high temperature procedures showed complete gelatinization. Gel permeation chromatography showed structural depolymerization of the starches when high temperature processing was used. Copper binding capacity was evaluated on selected samples.
Investigations on High Amylose Corn Starch Films. Part 3: Stress Strain Behaviour
Authors: Bader Herbert G. , Göritz Dietmar
Published: November 2006

By autoclaving a watery high amylose corn starch suspension, homogenous and isotrope films were obtained with different processing parameters. The films were used for investigations on the stress strain behavior. A systematical dependence on the water content and the relationship between native lipids and the starch chains was observed. Especially for films obtained from defatted corn starch, a clear transition was obtained, depending on the water content, from a brittle behavior far below the glass transition temperature TG with a very high Youngsmodulus to a ductile failure behavior above TG. The results led to a microscopical model for the native high amylose corn starch films, which in addition outlines the very interesting possibility of controlling in detail changes of the macroscopic stress strain behavior through variations on a molecular scale.
Plastification Behaviour of Different Native Starches
Authors: Endres Hans‐Josef , Kammerstetter Heribert , Hobelsberger Marco
Published: November 2006

Based on physical and thermal conservation laws a quantitative variable is introduced, which allows evaluation of the thermomechanical starch plastification much more independent of the transformation procedure. By that method, a comparison of plastification behaviour during extrusion of native potato, maize and wheat starch without any additives is realized for the first time. The complete energetical balance of the extrusion process supplemented by microscopical investigations leads to an essential better understanding of thermomechanical proceedings during extrusion of starch or compounding of other polymers.

After optimization of extruder and screw configuration the resulting data for the energy needed for the plastification of starch, i.e. for the transformation of native starch granules into a thermoplastic melt by extrusion, have been measured under constant conditions. On these adequat extrusion conditions the native, laminated starch granules of all three used starches have been destroyed completely during its plastification by extrusion. The specific energy input needed for the plastification of potato starch was about 650 kJ/kg, for maize 380 and for wheat starch 435 kJ/kg. In comparison of these results the energy input for melting of polyethylene high density was about 585 kJ/kg under same conditions.
Physicochemical Characteristics and Functional Properties of Starch from a High β‐Glucan Waxy Barley
Authors: Lorenz Klaus , Collins Fort
Published: November 2006

The physicochemical properties and functional characteristics of starch from a high β‐glucan waxy barley were compared with those of starches isolated from normal and high amylose barleys. Amylose content of the starches ranged from 1.9 to 34.8%. There was no relationship between amylose content and water binding capacity and gelatinization temperature of the starches. Amylose content and swelling power as well as enzyme susceptibility were negatively correlated. Waxy barley starches had a lower solubility than amylose‐containing starches. High amylose barley starch registered no swelling in the Amylograph. Amylose content in starch proved to be very important for good bread‐ and cake baking quality. Waxy starches did not produce acceptable breads and cakes.

The starch from the high β‐glucan barley variety “Shonkin” will be suitable as a thickening agent, but not as an ingredient in bakery products.
Oxidation of Potato Starch by Hydrogen Peroxide
Authors: Parovuori Petteri , Hamunen Antti , Forssell Pirkko , Autio Karin , Poutanen Kaisa
Published: November 2006

Potato starch was oxidized by hydrogen peroxide in alkaline and acidic reaction conditions with copper, iron and tungstate catalysts in order to introduce carboxyl and carbonyl groups to the starch molecule. Carbonyl contents up to 6.6 per 100 glucose units could be obtained, whereas carboxyl content remained low (up to 1.4). Starch yields in the alkaline and acidic reactions were 90 and 99%, respectively. The molecular weight decreased markedly with the degree of oxidation, and was dependent on the catalyst used. Rheological measurements revealed that when the molecular weight of the moderately oxidized starch was high, a very firm gel (G' = 40kPa) was obtained with 25% starch concentration. When the degree of oxidation increased, the storage modulus G' decreased. The more the oxidized starch contained carbonyl groups, the higher was the gelatinization temperature.
Complexes of Oppositely Charged Ionic Starches
Authors: Willett Julious L.
Published: November 2006

Polyelectrolyte complexes (PECs) have been prepared by mixing solutions of carboxymethyl starch and diethylethylamino starch at ionic substituent mixing ratios of 0.2, 0.5, and 0.8. The complexes were insoluble in water, although they did swell to some extent. Interactions between ionic groups were examined using turbidity measurements and FTIR spectroscopy. Supernatant turbidity was the lowest when the mixing ratio was equal to 0.5. The degree of carboxylate neutralization as measured by FTIR increased with mixing ratio. Complex formation was completely suppressed when NaCl was present in concentrations greater than approximately 0.10m. These results indicate that complex formation was due to ionic crosslinks between the oppositely charged starch molecules.
Standardization of Methodology for Chemical Functions in Starch Dervatives. Part 1
Authors: Mitchell G. , Wijnberg A. C.
Published: November 2006

At a plenary meeting of the International Standard Organization, Technical Committee 93 (ISO TC/93) in 1986, it was agreed that International Standards be developed for the determination of functional groups in starch derivatives, especially those intended for use in food.

The secretariat of the Work Group 3, WG3, charged with this task is the Nederlands Normalisatie Instituut (NNI). The functional groups studied are acetyl, carboxyl, adipyl, hydroxypropyl and carboxymethyl, even though the last named is not used in food.

Following a screening of all available methods, an enzymatic technique for determining acetyl groups was developed, and subjected to collaborative testing, with a successful outcome. The well known titration method for carboxyl content has also been validated in another collaborative exercise. Draft International Standards have been made of these two methods so they can be voted on by members of ISO and the European Committee for Standardization (CEN) in a parallel process.

Work on the other functions is proceeding and will be reported as Part 2 of this paper.
Surface Energy of Extruded and Jet Cooked Starch
Authors: Lawton J. W.
Published: November 2006

Contact angles of water and other liquids were measured on films and extruded ribbons of normal, high amylose and waxy cornstarch using a Chan dynamic contact angle analyzer. The contact angles were then used to calculate the critical surface energy of the starch via a Zisman plot. Attempts were also made to use the contact angles to calculate the surface energy of starch via the harmonic‐mean method. No differences were found for the critical surface energy due to starch type. Using a composite of all contact angles for the three different starches, an average critical surface energy of 40 dynes/cm was calculated. This value was close to the literature value of 39 dynes/cm found for starch. The surface energy of starch, calculated from the harmonic‐mean method, was more variable and ranged from 35‐42 dynes/cm. The harmonic‐mean method not only calculates the surface energy, but it also estimates the polar and non‐polar components of surface energy. The estimate calculated for the polar portion for the surface energy of starch was too low for a polar solid like starch. Values for the polar component range from 0.3 to 10 dynes/cm. A theoretical argument is made for the surface energy of starch being greater than the 39 dynes/cm now reported in the literature.
Starch Ferrates
Authors: Tomasik Piotr , Jane Jay‐Lin , Spence K. , Andernegg J. W.
Published: November 2006

Ferric chloride forms with starch inclusion complex which can be readily hydrolyzed into the starch‐Fe(O)OH complex. Contrary to it carbonyl iron powder reacts with starch paste at 37°C to give starch ferrałłe. Structure assignments were made based on measurements of aqueous solubility and water binding capacity as well as interpretation of results of differential scanning calorimetry and X‐ray photoelectron spectra of prepared compounds.
Facile Route to Anionic Starches. Succinylation, Maleination and Phthalation of Corn Starch on Extrusion
Authors: Tomasik P. , Wang Y. J. , Jane Jay‐Lin
Published: November 2006

Corn starch can be acylated on extrusion with succinic, maleic and phthalic anhydrides as well as with butane tetraioic dianhydride in the presence of carbonate buffer. Such reaction mixtures containing 30% moisture gave highly hydrophobic products of low or moderate water binding capacity.
Biofragmentation of Acetylated Starch by the α‐Amylase of Aspergillus oryzae
Authors: Coma Véronique , Copinet Alain , Couturier Yves , Prudhomme Jean‐Claude
Published: November 2006

Various partially acetylated starches obtained by two different processes were tested for their biofragmentability, using the α‐amylase of Aspergillus oryzae. The measure of percentage of biofragmentation and calculation of catalytic efficiency show that, one the one hand, the process and, on the other hand, the substitution degree of acetylation have a great influence on the biofragmentation or enzymatic susceptibility of starch substrates. So, the percentages of biofragmentation obtained after 9h of incubation are between about 55 and 100% for all tested substrates. A complementary study by HPLC method with refractometry detector is in accordance with the precedent results.
Über ein unerwartetes Phänomen bei der Substitutionsgradbestimmung von Stärkefettsäureestern mit zwei unterschiedlichen Substituenten
Authors: Otto A. H.
Published: November 2006

Es wird gezeigt, daß die Bestimmung der Verseifungszahl kein universelles Verfahren zur Ermittlung des Durchschnittssubstitutionsgrades (DS) von Stärkeestern mit zwei verschiedenen Estergruppen ist. Bei ungünstiger Zusammensetzung der zu untersuchenden Verbindungen kann diese Methode vollständig versagen.

Es wird empfohlen, vor der Analyse eine Abschätzung der zu erwartenden Zusammensetzung vorzunehmen und gegebenenfalls auf alternative Verfahren zur DS‐Bestimmung auszuweichen.
Synthesis and Processing of Graft Copolymers Prepared from Cereal Flour and Methyl Acrylate
Authors: Patil Damodar R. , Mn Crookston, , Fanta George F.
Published: November 2006

Ceric‐initiated graft polymerizations of methyl acrylate onto corn and wheat flour were carried out in a 2‐gallon reactor to provide pound quantities of these polymers for characterization and processing. Conversions of monomer to poly(methyl acrylate) (PMA) were nearly quantitative, although considerable homopolymer was formed along with grafted PMA. The resulting polymers were extrusion processed into plastic ribbons, and films were also prepared from these polymers by extrusion blowing. Tensile properties of the products were determined. Comparison of the preparation and properties of PMA‐grafted flour with our earlier research on starch‐g‐PMA revealed some important differences between the two polymerization systems. Graft polymerizations onto flour required a higher concentration of ceric initiator to give a near quantitative conversion of monomer to polymer and yielded a higher percentage of ungrafted homopolymer. Also, extruded ribbons obtained from PMA‐grafted flour generally exhibited lower UTS, higher % elongation and higher tear strength than extrudates prepared from PMA‐grafted starch. In contrast to our findings with PMA‐grafted starch, flour‐g‐PMA could be processed into continuous extrusion films, even though flour was graft polymerized in the granular state and was not dissolved/dispersed in water prior to graft polymerization. The percent shrinkage of extrusion blown flour‐g‐PMA at room temperature and 100% relative humidity was less than that observed for analogous starch‐based films.
Production and Characterization of Branched Oligosaccharides from Liquefied Starch by the Action of B. Licheniformis Amylase
Authors: Lee Sung‐Joon , Yoo Sang‐Ho , Kim Myo‐Jung , Kim Jung‐Wan , Seok Ho‐Moon , Park Kwan‐Hwa
Published: November 2006

A branched oligosaccharides (BOS) mixture was produced from liquefied starch solution using a maltogenic amylase of Bacillus licheniformis (BLMA). The BOS mixture was produced by both α‐1,4‐bond hydrolyzing and α‐1,6‐transglycosylation activities of BLMA, and it contained 58.3% of various branched oligosaccharides. Small branched oligosaccharides such as isomaltose, isopanose, and panose were identified in the mixture by various analyses including high performance ion‐chromatography (HPIC). Major branched DP4 and DP5 molecules in the mixture were determined as 62‐O‐α‐maltosylmaltose, 63‐O‐α‐maltosyl‐maltotriose and 62‐O‐α‐maltotriosyl‐maltose, respectively. Time course study of BOS production suggested that the hydrolysis and transglycosylation reactions catalyzed by BLMA were coupled. BLMA was likely to transfer a sugar moiety hydrolyzed from a non‐reducing end of maltooligosaccharide, mainly maltose, to another moiety of sugar via the formation of α‐1,6‐linkage. Immobilization of BLMA was attempted as an effort to achieve a continuous process for BOS production. the immobilized enzyme showed improved thermal stability and slight loss of enzyme activity was observed during repeated usage.
Depolymerization of Molten‐Moisturized‐Starch Molecules by Shearing‐Force under High Temperature
Authors: Fujio Y. , Igura N. , Hayakawa I.
Published: November 2006

Potato, corn and wheat starch containing 20% moisture were treated with a flow tester under heated and heated‐sheared conditions. Then heated and heated‐sheared starch specimens were prepared from three kinds of intact starches. Small amount of glucose was detected in water‐soluble fractions of heated and heated‐sheared specimens in spite of almost no detection in intact starches. By viscometry, the viscometric molecular weight of intact potato, intact corn and intact wheat starch with 20% moisture were 104kDa, 527kDa and 605kDa, respectively. While for heated specimens their molecular weights were depolymerized into 986kDa, 34kDa and 511kDa, respectively, and for heated‐sheared specimens, they were significantly depolymerized into 539kDa, 169kDa and 279kDa, respectively. Those facts were also supported from gel filtration profiles. As the results from glucose formation, viscometric molecular‐weight depolymerization and gelfiltration profiles, the considerable depolymerization in melt starchmolecules is yielded by the physical shearing‐force on starch melt despite starch varieties.
Legume and Cereal Starches — Why Differrences in Digestibility? Part 1: Isolation and Composition of Legume (Greengram and Bengalgram) Starches
Authors: Madhusudhan Basavaraj , Tharanathan Rudrapatnam N.
Published: November 2006

A range of starch granule populations varying in size and shape characteristics was isolated from greengram (CG) and Bengalgram (BG) flours. All the starches were non‐ionic and exhibited single state swelling with hihg solubility in water, but extensive solubility in DMSO. The starch content of the different populations varied from 40‐80%, whereas the protein and lipid contents of the isolates I to III were lower than those of the isolate IV. Their amylose content ranged between 32‐46%. Brabender viscograms indicated low values for peak and setback viscosities in the case of BG starch compared to GG starch. Fatty acid analysis of the lipid fractions indicated predominance of palmitic acid. GG starch exhibited a slightly higher in vitro digestibility than BG starch.
Distribution of Nitrogen in the Cationized Potato Starch Granule
Authors: Hamunen Antti
Published: November 2006

The distribution of a cationic reagent in the potato starch granule derivatized by reaction with 1,2‐epoxypropyl trimethylammonium chloride was studied by ESCA spectroscopy. It was possible to detect and quantify the contents of nitrogen derived from proteinous material and nitrogen derived from the cationizing reagent on the surfaces of starch preparations.

The results show that the differences in nitrogen distribution between cationic starches prepared by different (dry or wet) methods are negligible. According to the result it seems that the cationization takes place more easily in the amorphous material of the inner parts of the granule than in the crystalline amylopectin layer of the surface.
Synthesis of Alkyl Fructosides
Authors: de Goede Antonius T. J. W. , van Rantwijk Fred , van Bekkum Herman
Published: November 2006

The anomeric alkylation of D‐fructose is efficiently catalyzed by mild acid catalysts. Degradation of fructose is negligible under the conditions applied.
Studies on the Carbohydrate Content of Breadfruit (Artocarpus communis Forst) From South‐Western Nigeria
Authors: Adewusi Steve R. A. , Udio J. , Osuntogun Bolanle A.
Published: November 2006

The proximate composition of the peel, pulp and core of breadfruit revealed that the highest moisture, ash, protein, fat and crude fibre contents can be found in the core while the pulp contained the highest levels of carbohydrate, starch, nitrogen free extract and organic matter. Total free and reducing sugars were highest in the core and lowest in the peel. Sucrose, glucose and fructose followed a similar pattern as the reducing sugars while the flatus‐producing oligosaccharides raffinose (0.1%) and stachyose (0.05%) were present in the core. Only raffinose was present (0.05%) in both the peel and the pulp. Extracted starch from the breadfruit pulp was 58% of the total starch content on dry weight basis with minimal levels of ash, fat, protein and 98.6% starch. The extracted starch was 98% pure and contained only 2.3% damaged starch. The starch swelling and solubility properties showed a two‐stage pattern while the Brabender amylograms showed patterns very typical of starches from most normal non‐waxy cereals. The kinetics of carbohydrate breakdown under different storage conditions showed a biphasic first order, slow in the first 8h and thereafter accelerated. Carbohydrate breakdown as an indicator of fruit deterioration was highest when breadfruit was stored at room temperature, while there was only a little difference in those stored in water, formaldehyde solution or in the refrigerator.
Physical Properties of Starch from Two Genotypes of Amaranthus cruentus of Agricultural Significance in China
Authors: Wu Huaixiang , Yue Shaoxian , Sun Hongliang , Corke Harold
Published: November 2006

Starches were isolated from the two genotypes of Amaranthus cruentus most widely cultivated in China, R104 and K112. These starches, plus a corn starch standard were mixed with either distilled water or a 1% NaCl solution and characterized for gelatinization parameters by Differential Scanning Calorimetry (DSC), pasting properties using a Rapid Visco‐Analyzer (RVA), and texture of the cooled gels. Significant findings were: 1. A. cruentus starches had higher gelatinization temperature and higher endothermic energy than corn starch; 2. Wide differences in pasting properties were found between the two A. cruentus genotypes, although the waxy line R104 had lower hot‐paste viscosity and set‐back than K112; 3. The pasting properties (peak viscosity and set‐back), of K112 were similar to those of corn starch. 4. In 1% NaCl solution, compared to distilled water, corn starch set‐back decreased while that of the A. cruentus starches increased. Where Amaranthus starch is to be used in food processing applications, careful selection of genotype is necessary to achieve desired functionality.
Gelatinization of Sweet Potato, Tania and Yam Tuber Starches
Authors: Valetudie Jean‐Claude , Guadeloupe La , Colonna Paul , Bouchet Brigitte , Gallant Daniel J.
Published: November 2006

Morphological changes that occur in starch granules of sweet potato, tania and yam tubers from native to cooked states, were studied both by electron microscopy and differential scanning calorimetry. In the first stages of heating, the same event was observed in all samples: a central cavity appeared at hilum level of the starch granules just before granule expansion started. Differences in gelatinization behaviour between these three starches were enhanced by mechanism by which amylose leached out. In the sweet potato starch granules, amylose was released through micropores formed in the starch granules during the phase of expansion whereas in tania starch granules, both micropores and pin‐holes were observed. In yam starch granules, amylose escaped only by pin‐holes formed across the starch granules. When cooking was achieved, spongy‐like structures were observed in cooked sweet potato parenchyma cells while folded gelatinized granules remained in yam. In cooked tania tuber, both types of cell contents were observed. Sweet potato, tania and yam starches presented DSC endotherms at 72.7, 69.9 and 74.4°C with enthalpy change of 13.6, 12.9 and 20.9J/g, respectively.
Effect of Starch Induced Bacterial Growth and Amylase Production in Bacillus subtilis
Authors: Ensari N. Yavuz , Otludil Birol , Aytekin M. Cetin
Published: November 2006

The amylases produced by a Bacillus subtilis were purified from three different media which occurred nonstarch, starched and after eight hours shocked by starch media. Purified enzymes were compared each other Km, purification steps, thermal stability, pH and bacterial growth. In shocked medium, bacterial growth and amylase production are much more than in starched medium. The enzyme was stable at 65°C in three media. Km values were found different in three media where maltose inhibited the amylase activity. This inhibition is a competitive inhibition.
Gelatinization Properties of Navy Bean Starch
Authors: Lee James J. , Uebersax Mark A. , Zabik Mary E. , Steffe James F.
Published: November 2006

Gelatinization properties of navy bean (Phaseolus vulgaris) starch under different combinations of concentration (6, 8, 10 and 12%) and cooking temperature (75, 85 and 95°C) were studied using a rotational viscometer. The torque response due to swelling and/or breakdown of starch granules approached equilibrium after either a gradual increase or a relatively rapid increase to a peak followed by a decline during cooking. For every condition, the difference between the final torque values obtained for the rapid and the slow heating processes was not significant. In general, the viscosity of the paste increased as the starch concentration and/or cooking temperature increased. However, cooking temperature of 75°C did not cause a significant gelatinization or swelling of starch granules in pastes of 6 or 8% concentration. Maximum final viscosity values were obtained at 85°C for all starch concentrations except for a maxium at 95°C for 6%. Thixotropic breakdown was observed at 10 and 12% concentrations during initial shearing at 85 and 95°C. The threshold concentration for singnificant viscosity effects in this study was in the range of about 8 to 10% or 95°C. The calculated activation energy (14.5 Kcal.g−1 mole−1) of navy bean starch gelatinization was similar to values reported for rough rice and rice starches.
Microscop of Rice Starch Granules During Cooking
Authors: Rani M. R. Sandhya , Bhattachrya K. R.
Published: November 2006

Starch from five cultivars of rice was pasted in the Brabender viscograph and then held at 95°C for 60min. Granules were examined by light and scanning electron microscopy. In concentrated (12%) pastes, low‐amylose rice starch showed total granule disintegration after 60min of cooking at 95°C, but highamylose granules showed only marginal disorganization. Waxy starch granules were disintegrated even at 70°C. In dilute (1%) pastes, on the other hand, granules swelled without appreciable disruption, apparently more in low than in high amylose starch. Clearly low amylose starch granules were weak and fragile and so swelled as well disintegrated easily, while high amylose rice starch was relatively strong and rigid and so resisted swelling as well as disintegration. This relative regidity/fragility of starch granules seemed to be the key to differences in rice quality.
Sedimentation Field Flow Fractionation Combined with Multi Angle Laser Light Scattering Applied for Characterization of Starch Polymers
Authors: Hanselmann R. , Ehrat M. , Widmer H. M.
Published: November 2006

Sedimentation Field Flow Fractionation in combination with multi angle laser light scattering was applied to fully destructured potato and waxy corn starches to investigate the molecular weight and radius distributions of the starch components. In a range of radii betwen 50 and 500nm, information could be obtained about the influence of the medium conditions on the distributions. The averages of molecular weight and particle radius were found to decrease when holding the solution at a given temperature for an extended period of time (from 20min up to 60min) and when the temperature was increased (from 160°C up to 175°C). The molecular weight and radii of gyration of the dissolved starch species typically panged from 106 to 109 daltons and 50nm‐500nm respectively. Changes in the distributions due to different conditions during the dissolution process where also recognized by changes in the shape of the distribution curve. Thus the applied technique gave satisfactory results in a high molecular weight region where SEC fails.