bluuebunny/crossref_metadata_2025 huggingface dataset:
Studies on the Application of Pullulanase in Starch Saccharification Process
Authors: Slomińska L. , Mączyński M.
Published: November 2006

Pullulanase belongs to direct debranching enzymes which separate α‐1,6‐links directly by splitting side chains of various length. In connention with the enzyme research a specific trade product of thermostable, acidophilic pullulanase of Bacillus species was investigated. Investigations have been carried out with the aim of improving saccharification of liquified potato starch by simultaneous application of glucoamylase and pullulanase. The results of the investigations carried out until now can be summarized by increasing the effectiveness of saccharification process, reduction of reaction time and increasing of substrate concentration.
Beziehung zwischen Sorte und Umweltbedingungen zum Trockensubstanz‐ und Stärkegehalt von Kartoffeln
Authors: Miča B.
Published: November 2006

Der Einfluß verschiedener Faktoren (Sorte, Standort usw.) auf den Trockensubstanz‐ und Stärkegehalt von Kartoffeln wurde untersucht. Der Anteil der einzelnen Faktoren an der Variabilität des Gehaltes an Trockensubstanz und Stärke betrug: magnified image

Aus den Ergebnissen geht weiter hervor, daß die Witterung auf die Variabilität des Stärkegehaltes einen größeren Einfluß auf dem geprüften Standort ausüben kann.
Stufenweise Elutionsanalyse der Fraktionen von thermisch dispergierter Amylose‐, Kartoffel‐ und Wachsmaisstärke
Authors: Čeh M. , Stropnik Č. , Leskovar S.
Published: November 2006

Mit der stufenweisen Elutionsanalyse und Bestimmung der Zahlenmittelwerte der Molekülmassen konnten die Veränderungen in den Amylosen und Amylopektinen verfolgt werden, die aus Dispersionen von Amylose‐, Kartoffel‐ und Wachsmaisstärke mittels n‐Butanol, bzw. Methanol hergestellt worden waren. Die Dispersionen wurden durch ein‐, bzw. dreistündiges Dispergieren der Kleister bei 120 °C gewonnen. Die Trennung der Amylosen und Amylopektine konnte nicht durchgeführt werden, nur bei Wachsmaisstärke kam es zu einer teilweisen Trennung. Dies ist den milden Verkleisterungsbedingungen im Brabender‐Viskographen zuzuschreiben.

Mit der stufenweise Elutionsanalyse konnte festgestellt werden, daß sich die Amylose und das Amylopektin bei verlängertem thermischen Dispergieren des Kleisters von Amylosestärke praktisch nicht mehr verändern, was im Einklang mit den Zahlenmittelwerten der Molekülmassen steht. Bei den analog ausgeführten Versuchen mit Kartoffelstärkekleister war jedoch ein Abbau der Amylose und des Amylopektins zu beobachten. In den Dispersionen der Wachsmaisstärke wurden die Moleküle der Amylose soweit abgebaut, daß sie nach dreistündigem thermischen Dispergieren mit n‐Butanol praktisch keinen Komplex mehr bildeten. Relativ große Verluste traten beim Isolieren der gefällten Konstituenten auf.

Es läßt sich feststellen, daß die isolierten Amylosen aus Kartoffelstärke als Substrat bei der Bestimmung der α‐Amylaseaktivität im menschlichen Serum und Urin sowie in anderen biologischen Materialien geeignet sind.
Synthesis of Glucoamylase by Somatic Diploids of Aspergillus niger in Submerged Culture Conditions
Authors: Ilczuk Z. , Fiedurek J.
Published: November 2006

Out of twelve forced heterocaryons of A. niger, in nine cases somatic diploids were obtained comprising a total of 107 strains. All were initially examined with respect to general amylase activity in test‐tube microcultures. Over 21% of all diploid recombinants reached a higher coefficient of amylase activity than the parent haploid highly active in this respect. Four most active diploids selected from this group were examined with regard to glucoamylase synthesis. Also in this case diploids were characterized by a certain predominance in their activity over the initial prototrophic haploid strain (maximally about 16%).
Einfluß der Art der Energieübertragung auf strukturelle und funktionelle Merkmale von Stärke
Authors: Klingler R. W. , Meuser F. , Niediek E. A.
Published: November 2006

Der Einfluß der Art der Energieübertragung auf strukturelle und funktionelle Merkmale von Stärke wurde untersucht. Dazu wurde die Veränderung der molekularen Struktur und funktionellen Eigenschaften der Stärke durch Schwingmahlung, Walzentrocknung und Extrusion festgestellt. Die Ergebnisse wurden im Hinblick auf verfahrensspezifische Merkmale miteinander verglichen.

Es konnte gezeigt werden, daß sowohl durch Schwingmahlung als auch Extrusion Haupt‐ und Nebenvalenzbindungen von Stärke aufgelöst werden. Dagegen kommt bei der Walzentrocknung kein Molekülabbau vor. Aus den Veränderungen im molekularen Bereich resultiert eine Zunahme der Stärke. Davon sind jedoch Amylose und Amylopektin nicht gleichartig betroffen.

Die Unterschiede in der Veränderung der Molekülstruktur hängen von der Wirkung der Energieübertragungsvorgänge ab. Die mechanische Energieübertragung spielt für den Molekülabbau bei der Extrusion und Schwingmahlung eine herausragende Rolle. Die von der molekularen Struktur abhängenden funktionellen Eigenschaften der modifizierten Stärken werden deshalb verfahrensspezifisch ausgebildet. Die Extrusion besitzt im Hinblick auf die Ausbildung diester Eigenschaften die größte Flexibilität. Da mit ihr jedoch weder eine ausschließlich mechanische noch thermische Energieübertragung möglich ist, kann beispielsweise kein Extrudat mit dem Wasserbindevermögen einer walzengetrockneten Stärke hergestellt werden.
Effect of Popping on the Properties of Some Millet Starches
Authors: Muralikrishna G. , Malleshi N. G. , Desikachar H. S. R. , Tharanathan R. N.
Published: November 2006

Starches were isolated from popped bajra (Pearl millet), ragi (Finger millet) and Navane (Foxtail millet). Popping resulted in complete loss of birefringence characteristics of starch granules, increased solubility in DMSO, low cold paste and setback viscosity and lower relative viscosity in KOH. Popped starches in comparison to native starches exhibited higher susceptibility to in vitro enzymatic digestibility.
Über den Einsatz natürlicher Binder bei der Papierherstellung und ‐veredlung
Authors: Bergmann W.
Published: November 2006

Bindemittel werden bei der Papierherstellung zum Zwecke der Gefügeverfestigung und bei der Papierveredlung – hier im engeren Sinne der Papierstreicherei – zum Zwecke der Verhaftung der auf die Papieroberfläche aufgetragenen Pigmente mit sich selbst und der Papieroberfläche eingesetzt. Mit „natürlichen Bindemitteln”︁ sind diejenigen gemeint, die pflanzlichen oder tierischen Ursprungs sind und in Form von kolloiden Lösungen zum Einsatz kommen. Damit ist eine deutliche Abgrenzung zu den heute dominierenden Kunststoffdispersionen gegeben. Von den natürlichen Bindemitteln steht die Stärke in der wirtschaftlichen Bedeutung im Vordergrund. Zur Verfestigung des Papiergefüges werden der Papiermasse z. B. kationaktive Stärken zugesetzt. In der Papiermaschine kann mit Hilfe der Leimpresse eine Imprägnierung bzw. Oberflächen‐Veredlung des Papieres erfolgen. Der Einsatz von abgebauten Stärken steht hierbei im Vordergrund. Bei der Papierstreicherei werden auf die Oberfläche des Papieres feinteilige Pigmente mit dem Ziel aufgetragen, eine glattere, besser bedruckbare Papieroberfläche zu erhalten. Die Pigmente müssen mit Bindemitteln auf dem Papier gehalten werden. Obwohl der Einsatz von Stärke im Vergleich zu Kunststoffdispersionen für diesen Zweck von der reinen Bindewirkung her wirtschaftlicher ist, dominiert hier die Kunststoffdispersion. Der Grund hierfür sind Probleme bei der Bedruckbarkeit gestrichener stärkehaltiger Papieroberflächen. Neben der verringerten Druckfarbenannahme treten auch Migrationserscheinungen der Stärke beim Trocknen der Striche auf. Bei marktgerechten Preisen für technische Stärken sollte es möglich sein, daß in Zusammenarbeit zwischen der Papier‐ und Stärkeindustrie bestehende Probleme gelöst oder verringert werden, um – im Interesse für beide Industrien – in Zukunft zu einem erhöhten Stärkeeinsatz in der Papierindustrie zu kommen.
On the Degradation of Potato Starch During Acid Modification and Hypochlorite Oxidation
Authors: Ali S. Z. , Kempf W.
Published: November 2006

Potato starch (35–40% slurry) was (i) acid modified with hydrochloric acid (0.5‐N, 50°C, upto 4.5 h) and (ii) oxidized using sodium hypochlorite (7.5 to 70 mg Cl2/g starch, 38°C, 2.5 h). Starch degradation over the treatment range was followed by: the number average molecular weight (Mn), alkali fluidity number (AFN), iodine binding capacity (IBC), ash and sodium content of the resultant acid modified starch; and carboxyl content, Mn, AFN, ash and sodium content of oxidized starch.
Further Methods for the Characterization of Natural Amyloses as Potential Substrates for the Assay of α‐Amylase
Authors: Kennedy J. F. , White C. A. , Stevenson D. L. , Gutlin K.
Published: November 2006

Improved methods have been devised for the assessment of amylose samples and their suitability for conversion by dyeing with Cibacron Blue 3G‐A to give insoluble coloured substrates for the assay of α‐amylase. The new methods reported herein are based on: the determination of oligosaccharide component composition of water soluble fractions and enzymatic hydrolysates using gel permeation chromatography with Bio‐Gel P‐2 media; gel permeation chromatography to assess molecular weight distributions; and enzymic degradation using α‐amylase (1,4‐α‐D‐glucan glucanohydrolase, EC 3.2.1.1) and β‐amylase (1,4‐α‐D‐glucan maltohydrolase, EC 3.2.1.2).
Waxy Gene Factor and Residual Protein of Rice Starch Granules
Authors: Villareal C. P. , Juliano B. O.
Published: November 2006

Residual protein of rice starch granules prepared from milled rice by protein extraction with sodium dodecylbenzene sulfonate or alkaline protease treatment was related to amylose content. SDS‐polyacrylamide disc gel electrophoresis confirmed that the major protein in nonwaxy starch granules was the Wx gene product with subunit molecular weight of about 60,000 daltons. The Wx gene product was absent in waxy starch granules.
Effect of Food Ingredients on the Viscosity of Phosphate Monoesters of Corn Starch
Authors: Schirmer M. A. , Toledo M. C. F. , Reyes F. G. R.
Published: November 2006

The influence of sodium chloride, sucrose and pH on the pasting characteristics of corn starch phosphate monoesters (SPM) with different degrees of substitution (D.S.) were investigated. The SPM with D.S. of 0.055 showed a marked decrease of the initial viscosity with an increase of sucrose concentration up to 55%. The opposite effect was observed for the SPM with D.S. of 0.113 and 0.147. All the SPM presented a higher final viscosity with an increase of sucrose concentration. A significant decrease of the initial viscosity and of all other pasting characteristics of the initial viscosity and of all other pasting characteristics was noted in the presence of sodium chloride. The phosphated starches were not stable in acidic medium and showed some reduction of their pasting characteristics in alkaline medium.
Neue Methode zur Aschebestimmung in Stärkehydrolysaten durch Leitfähigkeitsmessung
Authors: Tegge G. , Richter G.
Published: November 2006

In der Zuckerindustrie wird der Aschegehalt in Roh‐ und Weißzucker seit Anfang des 20. Jahrhunderts mit Hilfe Konduktometrischer Verfahren bestimmt; in der Stärkeverzuckerungsindustrie wird dagegen immer noch die zeitaufwendige und arbeitsintensive gravimetrische Sulfataschebestimmung durchgeführt. In dieser Arbeit wird eine weitere konduktometrische Methode vorgestellt, bei der durch Messen der Leitfähigkeit in höher konzentrierten Hydrolysatlösungen der Sulfataschegehalt indirekt bestimmt wird. Die Untersuchungen zeigen, daß sich bei der Messung der spezifischen Leitfähigkeit in den Hydrolysatproben bei der einer Trockensubstanz von 27–30% (refraktometrisch) ein Leitfähigkeitsmaximum einstellt, das gegenüber Mineralstoffgehalt, Ionenzusammensetzung und Viskosität des Nichtleiters unempfindlich is. Hieraus wurden Diagramme entwickelt, aus denen der Sulfataschegehalt ermittelt werden kann. Im Vergleich zur gravimetrischen Sulfataschebestimmung ist die konduktometrische Methode zeitsparender, einfacher in der Durchführung und zuverlässiger in der Reproduzierbarkeit der Ergebnisse.
Comparative Evaluation of Immobilized Glucoamylases
Authors: László E. , Holló J.
Published: November 2006

Immobilized enzymes are used today in various industrial technologies, and further widespread application may by expected in the years to come. An essential precondition to this is to compare methods described in the literature for a given enzyme and recently developed immobilization techniques from aspects of economic efficiency. Comparison may be drawn on the basis of results reported in scientific papers. The study of various immobilized enzymes led to the conclusion that only material expenses can be accepted as comparative fundamental data. On the basis of this, immobilized enzymes may be described by calculation and comparison of the following three characteristic values: 1. Specific material costs of immobilization; 2. initial productivity of unit volume of the reactor, or total product formation of the immobilized enzyme applied for one half‐life; 3. costs of enzymes in unit product formation. Applicability of the method is presented in the evaluation of amyloglucosidase enzymes.
Rheological Studies on Potato Starch Pastes at Low Concentrations. Part I. Pasting Characteristics
Authors: Janas P. , Tomasik P.
Published: November 2006

A novel approach is demonstrated to the determination of pasting characteristics. Using a rotatory viscometer measurements are carried out at constant torque and varying angular speed of rotation. Applied device allows application of low torque, and in consequence studies of starch pastes at low concentrations became available. A model is proposed for characteristics of pastes which involves two parameters independent of measurement conditions.
Rheological Studies on Potato Starch Pastes at Low Concentrations. Part II. Rheological Properties of Starch Pastes
Authors: Janas P. , Tomasik P.
Published: November 2006

Measurements carried out on starch pastes of low concentrations point to the reasons of unstability of such pastes. They undergo rheodestruction, rheopexy and seasoning. Method is proposed of determination of real flow curves of starch pastes from hysteresis.
Scanning Electron Microscopy Study on Starch Granules in Lentil Cotyledons
Authors: Revilla M. A. , Tárrago J. F.
Published: November 2006

Scanning Electron Microscopy was used to analyze the surface changes taking place in the starch granules of lentil cotyledons during germination. In the initial germination phases, the granules exhibited a smooth surface and their interior was compact. As time progressed, the deposition of membrane‐like material onto surface of the granules was seen to increase, and at 10 days their interior could be described as compartmentalized. After this it was possible to observe starch fragments with polyaedral shapes; these are thought to have originated in the interior of the granules and to have dispersed throughout the cell during their endogenous degradation.
An Investigation of Starch/Surfactant Interactions Using Viscosimetry and Differential Scanning Calorimetry
Authors: Evans I. D.
Published: November 2006

Viscosity measurements at 60°C and differential scanning calorimetry were used to investigate the behaviour of starch/surfactant mixtures. Preparation temperature proved to dramatically modify the rheological effects observed with wheat starch and the amylose‐complexing emulsifiers but was a less important variable with the more hydrophilic detergent species examined. The latter also caused quite large viscosity enhancements with waxy maize starch, effects not observed, or expected, with the emulsifiers. When 0.2‐M sodium chloride was present, however, the derergents were found to behave like the emulsifiers. To account for these differences it is suggested that the detergent species are able to complex with amylopectin molecules as well as with amylose, unlike the emulsifiers which, as previously thought, only seem to complex with amylose. Calorimetry experiments did not give direct evidence, in terms of observable transitions, for the occurence of amylopectin/surfactant complexes with any of the examined surfactants. Analysis of the enthalpies associated with the several transitions observed however did provide substantial support for the suggested hypothesis.
Graft Copolymers of Starch and Polyacrylonitrile. Effect of Source
Authors: Patel A. R. , Patel M. R. , Patel N. R. , Patel K. C. , Patel R. D.
Published: November 2006

Graft copolymers of tuber and legume starches with polyacrylonitrile (PAN) have been prepared. Molecular weight, frequency of grafting, and adsorbencies of saponified products have been investigated. Yield and add‐on of granular graft copolymers are dependent on the source of starch. Parameters for gelatinized graft copolymers are almost constant. Yield, add‐on, molecular weight and adsorbencies are different for the granular graft copolymer of garden pea starch. On pretreatment up to 70°C, these parameters are comparable with those of other starch graft copolymers.
Einsatzmöglichkeiten von Kartoffelprotein in der Papierindustrie
Authors: Wilhelm E. , Kempf W.
Published: November 2006

Spezialpapiere für moderne Selbst‐Durchschreibverfahren enthalten sogenannte Distanzhalter, um die mit Mikrokapseln beschichteten Oberflächen gegen unbeabsichtigte Farbbildung zu schützen. Koaguliertes Kartoffelprotein wurde nach unterschiedlichen Verfahren modifiziert, auf die geeignete Partikelgröße gebracht und auf seine Verwendbarkeit als Distanzhalter in Durchschreibpapieren geprüft. Die Modifizierung des Proteinkoagulats zielte vor allem auf einen erhöhten Weißgehalt, auf eine reduzierte Wasseraufnahme und die Einstellung der erforderlichen Druckstabilität ab. Laboratoriums‐und Technikumsergebnisse wurden zur Entwicklung eines technischen Verfahrens in Zusammenarbeit mit einem Kartoffelstärke‐ und einem Papierhersteller verwendet. Seit der letzten Kampagne wurden größere Proteinchargen auf einer Pilotanlage verarbeitet. Mit einer kombinierten Vermahlung und Windsichtung wurde das modifizierte Protein mit einem Durchsatz von 400 kg/h im Korngrößenbereich 10 bis 30 μm mit einer Ausbeute von 79% erhalten. Ein Verfahren zur Herstellung von Durchschreibpapieren mit Protein als Distanzhalter wurde anhand von Schreibintensitäts‐ und Rollentests auf die Verfärbungsneigung Geprüft. Daneben wurden die Funktion und der Ablauf des Durchschreibverfahrens anhand von Rasterelektronenmikroskop‐Aufnahmen kontrolliert. Neben den technischen Vorteilen sprechen vor allem die niedrigen Kosten für den Einsatz von Kartoffelprotein als Distanzhallter.
Factors Affecting, and Prediction of, the Low Temperature Precipitation of Commercial Low DE Maltodextrins
Authors: Kennedy J. F. , Noy R. J. , Stead J. A. , White C. A.
Published: November 2006

The storage stability of 50% w/w maldodextrin solutions required for clinical feed preparations has been further studied. The presence of inorganic ions has been shown to have an adverse effect whilst the addition of D‐glucose and surfactants have a limited degree of improvement in the storage stability. The use of citric acid to adjust the pH of the product to pH 3.0 to 3.5 provides a valuable stabilization effect (compared with the similar use of hydrochloric acid). Further rapid methods to evaluate the long term stability (which includes osmolarity measurement, iodine binding capacity and methanol precipitation/titration) are described and the results obtained compared to the existing information on the staling of bread and retrogradation of starch and amylose solutions.
Effect of the Reversion of Aspergillus niger Auxotrophic Mutants to Prototrophic Forms on their Glucoamylolytic Activity
Authors: Ilczuk Z. , Fiedurek J.
Published: November 2006

Prototrophic revertants were obtained from 4 auxotrophic mutants A. niger, 2 of which originated from amylolytically highly active prototroph A. niger C, whereas 2 from weakly active prototrophs A. niger 23 and 71. A hundred of revertants randomly chosen from each group were initially evaluated with respect to total amylolytic activity. Ten revertants which in this respect reached the highest indices were closely studied in regard to the synthesis of glucoamylase. All of them showed a distinct increase in the activity of this enzyme in relation to their ancestor both auxotrophic and prototrophic. In the case of revertants, derivatives of A. niger C prototroph, maximal glucoamylase activity increased over 40%. Among the derivatives of A. niger 71 prototroph the increase in glucoamylase activity exceeded many times the level of glucoamylase activity of its prototrophic ancestor.
Annealing and Glass Transition of Starch
Authors: Yost D. A. , Hoseney R. C.
Published: November 2006

The enthalpy of the order‐disorder transition of starch increased as the starch hydration period was increased from 1 h to 24 h. This was explained as the exothermic heat of hydration cancelling part of the endothermic heat of melting. Annealing of starch was shown to occur at 3 to 8°K below the Tm of starch. This would suggest that the Tg and Tm of starch does not occur at the same temperature.
Comparison of Enzymic Saccharification of Starch and Cellulose from Technological and Economic Aspects
Authors: Réczey K. , László E. , Holló J.
Published: November 2006

Enzymatic saccharification of starch in the case of both pure starch and starchy raw materials is a long adopted technology successfully applied on industrial scale for many years. On the other hand, a feasible procedure for enzymatic saccharification of the other glucose polymer, cellulose, has been realized so far only on pilot‐plant scale. A particularly difficult problem is the enzymatic saccharification of cellulosic substances encrusted with lignin. The first step in starch and cellulose saccharification is pretreatment and digestion of the raw material. In the case of starch, this is solved by liquefaction in the presence of thermostable alpha‐amylase in a jet cooker. As a result, starch undergoes partial degradation and liquefaction. In the case of cellulose, the most economical method of pretreatment seems to be “steam‐explosion”, although this does not involve liquefaction either, i. e., saccharification proceeds still in heterogeneous phase. Comparison is made of the energy requirements of digestion of the raw materials and costs of enzymatic saccharification for both substrates.
Einfluß von Calcium auf Gehalt und Ertrag an Trockensubstanz und Stärke bei Kartoffeln
Authors: Miča B. , Brod Havličkuv
Published: November 2006

In dreijährigen Glashausversuchen mit der späten Kartoffelsorte Kamyk wurden Gaben und verschiedene Anwendungsarten von Calcium geprüft. Es wurde festgestellt, daß das Knollengewicht von der Höhe der Calciumgabe hoch gesichert beeinflußt wird. Calcium verminderte den Trockensubstanzgehalt, der Stärkegehalt wurde dagegen durch Calcium erhöht. Der Ertrag an Trockensubstanz und an Stärke wurde ebenfalls beeinflußt. Dazu tragen neben dem Knollenertrag auch der Gehalt an Trockensubstanz und an Stärke bei. Ca‐Düngung erhöhte auch den Gehalt an reduzierenden Zuckern in Abhängigkeit von der Art der Anwendung.
Physicochemical Studies of Starch Isolated from Forest Tubers Stephania glabra and Pueraria thomsonii
Authors: Soni P. L. , Sharma H. W. , Bisen S. S. , Srivastava H. C. , Gharia M. M.
Published: November 2006

Starches from the tubers of S. glabra and P. thomsonii were isolated, purified and characterized. Scanning electron microscopy of the granules of both starches showed that they were spherical in shape while some were polygonal. P. thomsonii starch had low protein and phosphorus, a comparable amount of fat, higher content of amylose and lower water binding capacity than S. glabra starch. Gelatinization temperature, swelling power and solubility of P. thomsonii starch was lesser than S. glabra starch. At all reference points Brabender viscosity of the P. thomsonii starch was higher than S. glabra starch. Being fragile in character the viscosity of S. glabra starch fell precipitously with the time of heating.
Heat‐Burst Calorimetry of Heated Starch
Authors: Yost D. A. , Burkhard R. K. , Hoseney R. C.
Published: November 2006

Differential scanning calorimetry of starch at different moisture contents have been reported to give a lower ΔH value with lower water content. This should not be true if the melting of starch crystals is solely responsible for the Δ H. Granule swelling and denaturation of the starch, grouped together and called ‘mixing’, could be responsible for the decrease in enthalpy change. ‘Mixing’ could not be measured in a differential scanning calorimeter because the water is added outside the instrument. Therefore, heat‐burst calorimetry was used to determine if a thermal transition occurs when water is added to starch that had been heated. No thermal event was found. The results suggest that the enthalpy of gelatinization may not be dependent upon the water content of the sample. The reported changes may have been due to formation of the lipid‐amylose complex and annealing of crystals during the DSC measurement.
Variation in the Composition and Physical Properties of Barley Starches
Authors: Morrison W. R. , Scott D. C. , Karkalas J.
Published: November 2006

Amylose and lysophospholipid contents, swelling factor, and dimensions of large A‐type and small B‐type granules were measured in 21 waxy, normal and high‐amylose starches. Amylose and lipid contents were highly correlated, and both were inversely related to swelling factor. Susceptibility of the starch granules to amyloglucosidase was a function of specific surface area, and was not affected by amylose or lipid content. Environmental (climatic and edaphic) effects seen in 16 samples of Triumph barley starch were generally small (coeff. variation < 10%) and not related to weather statistics, except for lysophospholipid content which was positively correlated with accumulated temperature and solar radiation during the grain‐filling period and inversely related to swelling factor.
Ultrastructure of Starch Grain Breakdown in Cotyledon Cells of Germinating Lentil Seeds
Authors: Revilla M. A. , Fernández Tárrago J.
Published: November 2006

Fine structural changes associated with the breakdown of starch grains in the storage parenchyma cells of the cotyledons of Lens culinaris seeds during germination are described. In the initial germination phases each starch grain is found inside a double membrane. In more advanced states of germination (8–12 days) the starch grains show erosion from within, leading to the formation of a central cavity surrounded by irregular starch fragments. During this process the starch grain maintains its external shape. Following this it was possible to observe starch fragments dispersed throughout the cytoplasm.
Inulinhaltige Pflanzen als Rohstoffquelle. Biochemische und pflanzenphysiologische Aspekte
Authors: Beck R. H. F. , Praznik W.
Published: November 2006

Das Vorkommen und die physiko‐chemischen Eigenschaften von Inulin werden eingangs behandelt. Klassische und moderne Inulinbestimmungsmethoden werden gegenübergestellt. Für die Erfassung der molekularen Verteilung und Zusammensetzung von Inulin wird eine HPLC‐ und eine GPC‐Methode angewendet. Je nach pflanzlicher Herkunft erhält man unterschiedliche Kohlenhydratverteilungsmuster. Die Verwertbarkeit dieser pflanzlichen Kohlenhydrate zur Fructose‐ oder alkoholproduktion steht im engen Zusammenhang mit deren Zusammensetzung. So ist Inulin durch Invertase nur äußerst langsam spaltbar, Inulooligosaccharide werden jedoch relativ rasch gespalten. Für die Fructoseproduktion sind langkettige Inuline von Vorteil, da sie nach Hydrolyse nur geringe Mengen kristallisationshemmender Glucose ergeben. Für die Vergärung sind kurzkettige, von Mikroorganismen leicht verwertbare Oligosaccharide günstig. Als Beispiel für hochmolekulare Inuline werden Dahlie und Zichorie gebracht. Topinamburinulin hingegen besitzt besonders zu späten Erntezeitpunkten (Spätherbst und Frühjahr) eine Zusammensetzung mit einem hohen Anteil an niedermolekularen Oligosacchariden, die sich für die Alkoholproduktion (Biosprit) eignen.
A Note on the Gelatinization of Starch
Authors: Hoseney R. C. , Zeleznak K. J. , Yost D. A.
Published: November 2006

A number of explanations for the melting behavior of starch in excess and limited water have been offered, none of which appears to be totally satisfactory. Most explanations do not account for the fact that gelatinization starts at the hilum and proceeds to the exterior of the granule. In limited water, starch gives two melting peaks with the differential scanning calorimeter. This has been explained on the basis of the granule limiting water to the crystallites. However, it was found that amylopectin crystallized from soluble material also gave a two‐peak melting pattern in low water very similar to that found with total starch. Thus, the granule structure is not responsible for the two‐peak melting of starch.
Thermolysis of Carbohydrates in Oxygen‐free Atmosphere. Part III. Thermal Gravimetric and Differential Thermal Analysis of Starch
Authors: Tomasik P. , Bączkowicz M. , Wiejak S.
Published: November 2006

Thermal analysis (TG, DTG and DTA) was carried out on wheat, rye and maize starch at low rate of temperature increase. The measurements are conducted in the air as well as under argon. Results are discussed together with those formerly published for potato starch. Differences in behaviour of starch depend on its origin and atmosphere applied.
A Pilot Scale Study for Banana Starch Production
Authors: Chiang Been Huang , Chu Wei Chung , Chu Chung Liang
Published: November 2006

Banana starch production was studied in pilot plant scale. Immersion the green banana in hot water at 70°C for 5 to 6 min could facilitate the peeling process. Low temperature milling decreased viscosity of the resulting starch suspension. Addition of 0.5‐N NaOH solution during milling, and left the milled banana paste overnight before screening could improve the efficiency of starch extraction. Remilling the pomace of 1st screening step could increase yield. The studied process procedure resulted a yield for banana starch of 70%. The purity of the product was approximately 94%.
Physical Properties of Starches Isolated from Yellow Corn, Sorghum, Sordan and Pearl Millet
Authors: Allah M. A. Abd , Mahmoud R. M. , El‐Kalyoubi M. H. , Arab A. A. Abou
Published: November 2006

Water‐binding capacity, swelling power and solubility, amylograph viscosity, relative, specific, reduced and intrinsic viscosities of starches isolated from yellow corn, sorghum (Giza 3 and 114), Sordan 79 and pearl millet were investigated. Yellow corn and pearl millet starches were characterized by their higher water binding capacities. Pearl millet starch showed higher initial transition temperatures (about 91°C) to be gelatinized than the other starch which gelatinized at initial transition temperature ranging from 66 to 70°C. Differences in maximum viscosities expressed as Brabender units were also ranging from 780 to 185 BU. On the other hand, slight differences in intrinsic viscosity were observed.
Degradation of Maize Hulls with Water in a Flow Reactor
Authors: Köll P. , Balarezo S. , Lenhardt H.
Published: November 2006

Maize hull hemicelluloses can be extracted almost quantitatively by simple water treatment (“prehydrolysis”) in a flow reactor at 165–180°C. Severe decomposition of pentosans is thus avoided. Concomitant solubilized starch can be separated from hemicelluloses by degradation with glucoamylase as was shown on an analytical scale. The obtained xylan (yields around 25%) is partly depolymerized and about 50% of original arabinose present in the side chains are split of. Nevertheless the isolated product, which is well soluble in water, is still highly branched and shows a DPw of 37 to 54.
Studies on Chemical Modifications in Heat‐processed Starch and Wheat Flour
Authors: Theander O. , Westerlund E.
Published: November 2006

1,6‐Anhydro‐β‐D‐glucopyranose (levoglucosan) and oligosaccharides with these end units were present in 80% aqueous ethanol extracts from heat‐processed starch and wheat flour. Evidence was adduced that the 1,6‐anhydro‐D‐glucose units react further with starch and starch fragmentation products by external trans‐glycosidation reactions to give branched structures, resistant to amylolytic enzymes. High performance liquid chromatography (HPLC), 13‐carbon nuclear magnetic resonance (13C‐NMR) and gas‐liquid chromatography (GLC) were invaluable tools for fractionation, identification and quantification of 1,6‐anhydrosaccharides, respectively. The analytical dietary fibre value comprising non‐starch polysaccharides and Klason lignin, increased with the extent of oven‐heating and extrusion cooking of wheat flour. This increase seemed to originate from mainly three types of reactions, namely: (1) chemical modification of starch to enzyme‐resistant glucan structures by external transglycosidation, (2) polymers formed by the Maillard reaction and analysed as Klason lignin, and (3) strong retrogradation of part of the starch (“resistant starch”). Another effect was that the water soluble part of the arabinoxylan in wheat flour increased.
Thermolysis of Carbohydrates in Oxygen‐free Atmosphere Part IV. Thermal Gravimetric and Differential Thermal Analysis of Mono‐ and Disaccharides
Authors: Tomasik P. , Wiejak S. , Baczkowicz M.
Published: November 2006

Thermal analysis (TG, DTG and DTA) was carried out on all α‐D‐(+)‐glucose, D(−)‐fructose, β‐D(+)‐maltose and (+)‐sucrose at low rate of the temperature increase. The measurements are conducted in the air as well as under argon and carbon dioxide. The role of atmosphere in the thermolysis of sugar is evident.
Mercaptolysis of Dialdehyde Starch and Related Compounds with Mercaptoacetic Acid
Authors: Abdel‐Akher M.
Published: November 2006

Dialdehyde starch, dialcohol starch, dicarboxyl starch and other related dialdehydes, underwent mercaptolysis readily with mercaptoacetic acid. The products were isolated and purified in good yield. The products having free carboxyl groups were titrated with standard base and form brucine, anilide and pyridinium derivatives. The mixtures of mercaptals were fractionated on T. L. C. and by chemical means.
Bedingungen für die Bildung von Trockensubstanz und Stärke bei zwei Arten von Stärkekartoffelsorten
Authors: Miča B. , Vokál B.
Published: November 2006

Es wurden Feldversuche mit zwei Typen von Stärkekartoffelsorten durchgeführt (Kamýk, Boubin). Es wurde festgestellt, daß eine Krautvernichtung nicht günstig ist. Sie vermindert den Knollenertrag, den Gehalt an Trockensubstanz und an Stärke und erhöht den Anteil an kleinen Knollen. Die Düngung sollte sich nach dem Typ der Sorte richten. Beim Stengeltyp können höhere (120 kg N) Gaben angewendet werden. Die P‐Gaben sollten sich von 50 kg P aufwärts nach dem Gehalt von P im Boden richten. Beim Blattyp genügen 100–120 kg N und 50 kg P.
Stärkegewinnung aus konserviertem Kartoffelreibsel
Authors: Schwardt E. , Kempf W.
Published: November 2006

Im Verlauf der industriellen Stärkegewinnung entsteht Kartoffelreibsel, das durch Zusatz einer 1,2%igen Natriumhydrogensulfitlösung konserviert werden kann. Weder extreme Temperaturschwankungen noch Lagerungsdauer von 6 Monaten und mehr beeinträchtigen die Haltbarkeit des konservierten Reibsels. Nach der Lagerung kann das Reibsel in den Prozeßablauf eingeschleust und die Stärke ausgewaschen werden. Die Qualität dieser Stärke unterscheidet sich von der Qualität aus unbehandeltem Reibsel gewonnener Kartoffelstärke durch einen niedrigeren pH‐Wert sowie eine geringfügig verminderte Heißviskosität der Stärkekleister. Der für Kartoffelstärke charakteristische Verlauf des Brabender‐Viskogramms bleibt jedoch voll erhalten.
New Starch Derivatives for the Coating Industry
Authors: Nachtergaele W. , van Der Meeren J.
Published: November 2006

Continuous enzyme conversion in a jet cooker offers a lot of benefits compared to batch conversion. The starch has improved binding properties and a better overall performance. Gelpermeation chromatography shows a more favourable molecular weight distribution for the continuous enzyme converted starch. Wheat starch is a valuable binder in paper coating compared to maize starch and potato starch, when the conversion happens in the right way; continuous jet cooking gives the best results.

Modified starches, such as Mylbond AC, an esterified starch, are very suitable as cobinder in topcoat applications. They show excellent binding properties and react faster with insolubilizers than oxidized enzyme converted starch, as shown by DSC measurements.
On the Structure of Native Starch — An Analogue to the Quartz Structure
Authors: Eliasson A.‐C. , Larsson K. , Andersson S. , Hyde S. T. , Nesper R. , Von Schnering H.‐G.
Published: November 2006

The branching geometry of amylopectin according to chemical degradation studies has been combined with the knowledge of packing arrangement of double helices. The structural organization of the polyglucan chains in the crystalline amylopectin units can be described by an infinite periodic minimal surface, and it is closely related to the structure of high‐quartz with space group P6422. An important feature of the molecular packing is that the van der Waals distance between double helices is very similar to the length of a linkage formed by the α‐1,6‐glucoside branching. The physical properties of starch are finally discussed in relation to the proposed structure.
Automatisierung einer Stärkefabrik mit Teleperm M®
Authors: Wocker M.
Published: November 2006

Wirtschaftlichkeit des Betriebes und Qualität der Produkte fordern für den Betrieb einer modernen Stärkefabrik ein leistungsfähiges Automatisierungssystem. Die Automatisierung erfordert eine gute Prozeßtransparenz, einfache Bedienung, Flexibilität und leichte Anpassungsfähigkeit bei Änderungen im Prozeß. Durch das Siemens‐Automatisierungesystem Teleperm M® konnten der Prozeß der Stärkegewinnung richtungsweisend automatisiert und bedeutende Vorteile für die Betriebspraxis erreicht werden.
Changes in the Molecular Composition of Maize Starch During Kernel Development
Authors: Praznik W. , Schillinger H. , Beck R. H. F.
Published: November 2006

The starch of two normal‐maize varieties, Dea MF 15 and Amethyste, was investigated from the very beginning of kernel development till harvest ripeness. The molecular weight distribution of amylose and amylopectin was determined with synthetic amylosecalibrated low‐pressure gel permeation chromatography. Polymerization processes of amylose during the first steps of kernel development was noticed, whereas slight depolymerization appeared at the end of the investigation. Kernel parameters such as dry matter, soluble carbohydrates, and spike weight could be correlated with the weight average degree of polymerization of amylose by linear multiple correlation. A change in the amylopectin distribution was noticed, also tending to higher molecular weights during ripening. Significant differences in the amylose and amylopectin distribution of both maize varieties allow to postulate a variety specifity of starches.
Xerophytic Gourd Root Starches. Part V: Structural Characteristics, Gelatinization Properties and Rheologic Behavior of Coyote Gourd Starch (Cucurbita digitata Gray)
Authors: Mohammadi I. N. , Dreher M. L. , Scheerens J. C. , Berry J. W.
Published: November 2006

As part of a continuing study of xerophytic cucurbit starches, coyote gourd (Cucurbita digitata Gray) root starch and starch components have been examined. Coyote gourd amylose and amylopectin fractions were highly susceptible to β‐amylolysis; average degree of polymerization and average unit chain lengths of the latter material intimated the large size and multiply‐branched asymmetrical structure of the molecules. The isolated granules were small, spherical or irregular in shape and birefringent. Crystalline regions of native granules evinced a B‐type diffraction pattern which was altered to that of the C‐type by treatment with moist heat. Gelatinization characteristics, restricted swelling and low solubility of the subject material suggested a highly organized granule architecture. Gelatinized suspensions formed stiff opaque gels upon cooling which were resistant to deformation. A strong degree of association among granule components was also evident in the rheologic behavior of the material. In general, the effects of suspension concentration, acidity and sucrose upon the rheologic performance of this material were predictable from known behavior of standard starches; the addition of salt or oil resulted in increased pasting temperatures and had variable influence upon suspension viscosities.
Optical Interference Studies on Single Starch Granules
Authors: Chandrashekar A. , Savitri A. , Somashekar K.
Published: November 2006

Studies on the optical interference by potato, sorghum, wheat, pigeon pea and cowpea starch granules indicated that the potato granule was ordered mostly on the centre of the granule and that the molecular arrangement of the birefringent portion was perpendicular to the radial. This was more so with the legume starches where the entire granule was ordered. Cereal starches had birefringent material on the periphery and non‐birefringent material in the centre and in this case, the birefringent material was radially arranged.
Mobility of Water in Starch Powders Determined by Nuclear Magnetic Resonance
Authors: Richardson S. J. , Baianu I. C. , Steinberg M. P.
Published: November 2006

The molecular mobility of water in corn starch powders (71 to 96% solids) was determined by deuterium (2H) and oxygen‐17 (17O) high‐field Nuclear Magnetic Resonance (NMR) spectroscopy, in deuterium (D2O) and oxygen‐17 enriched water (H217O), respectively. The NMR transverse relaxation rate (R2) was related to both the concentration and activity of water (aw). The concentration plot showed two regions of water mobility; trapped and monolayer water. The water activity plot showed two linear regions of water mobility; Region A, from 0.99 to 0.23 aw, and Region B, from 0.23 to 0.11 aw. The linear relationship in Region A between water mobility, as measured by R2and water activity is hypothesized to be due to the hydrophobic nature of the starch granules which results in diffusion limited water motion. Relaxation rates for2H and17O at high awwere compared with one another and literature data.
Attempts to Simplify the Methods of Determination of Potato Starch Granularity
Authors: Leszczyński W.
Published: November 2006

The potato starch granularity was examined using a sedimentation balance avoiding the determinations of specific gravity of the granules for each starch sample. Distilled water was used as the liquid phase. It was found that the stipulated values of specific gravity of the granules, i. e. 1,56 and 1,59 g/cm3 can be accepted when methanol is used as the liquid phase. Substitution of methanol for the distilled water resulted in slight errors in the determinations. However, when starch was kept in water for 2 and 4 h then the results showed large discrepancies.
Xerophytic Cucurbit Root Starches. Part VI: Preliminary Investigation of Starches from Apodanthera undulata Gray, Marah gilensis Greene and Maximowiczia lindheimeri Gray
Authors: Scheerens J. C. , McGriff T. L. , Mohammadi I. N. , Dreher M. L. , Berry J. W.
Published: November 2006

The root starches of Apodanthera undulata Gray, Marah gilensis Greene and Maximowiczia lindheimeri Gray were quantified, isolated and characterized to expand knowledge concerning potentially useful products from xerophytes. Apodanthera roots contained relatively high levels of starch (20.5%) whereas starch levels in the other two species were 8.2 and 9.5%, resp. Starch isolated from Apodanthera manifested physical, physico‐chemical and rheologic properties which closely resembled those of the potentially commercial Cucurbita foetidissima and Cucurbita digitata root starches. Granules were composed of approximately 26% amylose, were of medium size, were round, oval, or truncated in shape; and were moderately resistant to gelatinization, swelling and solubilization. Suspensions displayed high initial pasting temperatures. The pastes were resistant to collapse and developed only a modest level of set‐back upon cooling. Starch from Maximowiczia also resembled Cucurbita starches for most parameters but exhibited a higher resistance to granule hydration and disintegration than any of its counterparts. Granules of Marah starch were somewhat larger than those of other starches within this group and their equilibrium moistures were high. They offered little resistance to gelatinization, were more free‐swelling and soluble than other subject materials, and in suspension they displayed a relatively low initial pasting temperature. Furthermore, Marah pastes were more highly viscous than those of other subject materials during the pasting cycle and suffered regain as they cooled.
Hysteretic Effect of Step by Step Heating on the Restriction of Gelatinization of Legume Starch
Authors: Minagawa K. , Ohkura T. , Goshima G. , Miwa Y. , Tsuge H.
Published: November 2006

The restriction of gelatinization of the legume starches, which were isolated from Phaseolus vulgaris species, was studied in terms of enzymatic digestion, light microscopic observation, measurements of X‐ray diffraction, viscosity, swelling power and solubility, when the legume starch slurries were heated in step by step manner at a given rate from moderate temperature up to 90°C. Three legume starches tested showed a remarkable restriction of gelatinization, although these phenomena were not always observed in the legume starch slurry alone. Such restriction of gelatinization, however, was not observed in the waxy starch or starches which contain few amylose fractions. The formation of starch‐lipid complex was ruled out as a cause because the defat treatment did not reduce the restricted gelatinization of legume starch and high amylose corn starch. From the data presented, it was suggested that physical modification of starch slurry containing amylose fraction induced the hysteretic, mutual alteration of the starch macromolecules.
In vitro Digestibility of Starch from Native and Germinated Pigeon Pea (Cajanus cajan L.)
Authors: Savitri A. , Chandrashekar A. , Desikachar H. S. R.
Published: November 2006

The in vitro digestibility of native and germinated pigeon pea starches both in raw and cooked forms were investigated. The rate of digestibility (glucoamylase) was different for the two raw starches. There was a preferential utilization of low molecular weight ‘amyloses’ in the germinated samples, during in vitro enzymatic digestion of the raw granule. On acid hydrolyses, germinated samples produced lower molecular weight fragments than did raw starch, though the rate of reducing sugar released was not different. It may therefore be concluded that the size of the „amylopectin”︁ molecule is smaller in germinated starch. The easy availability of low molecular weight „amyloses”︁ may also influence the greater susceptibility of germinated starches to amylolysis even after cooking.
Tepary Bean Starch Part III: In vitro Digestibility
Authors: Abbas I. R. , Scheerens J. C. , Berry J. W.
Published: November 2006

In vitro digestibility of starch from tepary bean, Phaseolus acutifolius var. latifolius, was determined in comparison with tepary bean flour and maize starch. The extent of sample hydrolysis by α‐amylase was measured as mg reducing sugar (maltose) released per 100 mg substrate. After 2 h incubation at 37°C, values obtained for tepary starch, tepary flour and maize starch treated in various ways were as follows: raw 8.0, 8.6 and 25.6; freeze dried 2.6, 3.2 and 17.8; autoclaved 7.4, 5.7 and 27.7; cooked (15 min) 81.7, 23.1 and 87.8; resp. Raw tepary starch was more resistant to hydrolysis than maize starch due, perhaps, to differences in granule structure and amylose content. Freeze‐drying and autoclaving slightly decreased digestibility of both tepary starch and flour. Cooking greatly increased susceptibility to hydrolysis for each substrate. The rate of increase was reduced after 15 min exposure to enzymes, and no appreciable difference was found between cooked tepary and maize starches.