bluuebunny/crossref_metadata_2025 huggingface dataset:
Suspension Studies on Granular Starch Slurries
Authors: Christiansen L. R. , Tsao G. T.
Published: November 2006

An inspection of the required impeller speed to maintain minimum suspension of granular starch in baffled vessels was carried out. The types of impellers studied are the marine propeller, the straight blade turbine and the pitched blade turbine. The study shows that the impeller off‐bottom distance is an important parameter for all types of impeller studied.
Pullulanase Responsible for Digesting Raw Starch
Authors: Ueda S. , Ohba R.
Published: November 2006

In a previous publication (Stärke 27 [1975], 123) the fractionation of glucoamylase from Rhizopus sp. into two fractions, glucoamylase I and glucoamylase II, was reported. Referring to the interaction of these two fractions with pullulanase the following observations were made:

Pullulanase accelerated the raw waxy corn starch digestion by glucoamylase I of Rhizopus sp.

Glucoamylase II was less active on the raw starch digestion than glucoamylase I, and pullulanase could not accelerate the raw waxy corn starch digestion by glucoamylase II.

Intracellular and extracellular pullulanases had the same acclerating activity on the raw starch digestion by glucoamylase I or II.

Pullulanase had a less acclerating activity on the raw non waxy corn starch digestion than raw waxy corn starch digestion. From this fact, it was suggested that the amylose in raw non waxy corn starch may hinder the raw starch digestion by glucoamylase.
A Novel Type of Corn Starch from a Strain of Maize. Part. 1. Breeding of a Strain of Maize, and Identification of the Starch as New Species Named “Amylo‐Waxy”
Authors: Taki M. , Hisamatsu M. , Yamada T.
Published: November 2006

Amylo‐maize was crossfertilized with waxy‐maize, and bred F1‐ and F2‐seeds were investigated based on phenotype in genetics and on physical and chemical properties of starch. It was elucidated that F1‐seeds became normal‐type, but F2‐seeds were assorted into 4 types, that were normal, amylo, waxy and a novel one. Analysis of all kernels of F2 showed the ratios of the above 4 types to be 9:3:3:1. From the results, the genotypes of endosperm concerned with starch formation were deduced as (Ae ‐ ‐, Wx ‐ ‐), (ae ae ae, Wx ‐ ‐), (Ae ‐ ‐, wx wx wx), (ae ae ae, wx wx wx) respectively. The novel type was named “amylo‐waxy” from its properties that the prepared starch was composed of amylopectin only as waxy, but its iodine stained color reaction was as blue as in amylose.
Bestimmung der absoluten Viskositäten der Wachsmaisstärke in der Verkleisterungsphase
Authors: Čeh M. , Stropnik Č.
Published: November 2006

Determinations of Absolute Viscosities in the Pasting Phase of Waxy Maize Starch.

The characteristic data of swelling for a 6% suspension of waxy maize starch were determined in Haake‐Rotovisko apparatus at three different rates of stirring velocity. The swelling and pasting of the starch were carried out in the same test vessel. The viscogrammes of waxy maize starch displayed essential differences in comparison with potato, maize and wheat starch. The characteristic differences in the viscogrammes of waxy maize starch are due to the high amylopectin content. In consequence of the structural viscosities of the waxy maize starch paste the maximum viscosities Vmax are dependent on the changes of the shear rate D, while the corresponding maximum temperature Tmax shows only little dependence of stirring velocity.
The Developing Starch Granule Part IV. Sucrose Synthase, Sucrase, and Starch Synthesis in Developing Wheat Grains
Authors: Meredith P. , Jenkins L. D.
Published: November 2006

Developing wheat grains of three cultivars have been serially harvested and analyses made for sucrose synthase, sucrase, and amylase, and rate of starch deposition. The sucrose synthase and sucrase are demonstrated to be separate reactions but of similar activity through most of development. However, the sucrase of very early development stages appears to be another enzyme, of much higher activity. The synthase utilizes UDP(1)‐glucose more effectively than ADP(1)‐glucose. The time relationship between the synthase and an amylase with respect to starch synthesis has been determined.
Degradation of Corn Starch under the Influence of Gamma Irradiation
Authors: Saadany R. M. A. El , Saadany F. M. El , Foda Y. H.
Published: November 2006

Irradiation of corn (maize) starch with different doses of gamma irradiation ranging from 1 × 105 rad to 1 × 106 rad resulted in the increase of starch acidity and reducing power. Molecular degradation was observed as a result of marked decrease in starch viscosity and intrinsic viscosity as well as swelling capacity. The gelatinization time and temperature of the irradiated starch became shorter than in the control sample. Internal changes in the irradiated starch occured as a result of lowering the number of glucose unit per segment in the irradiated starch molecules. All changes were proportional to the doses of gamma irradiation used.
High‐Amylose Starch Xanthides in Rubber. The Effect of Coupling Agent and Filler on Properties of Starch Reinforced Styrene‐Butadiene Rubbers
Authors: Katz H. C. , Kwolek W. F. , Buchanan R. A. , Doane W. M. , Russell C. R.
Published: November 2006

Xanthides of starches with low (0,28%) and high (55, 68, and 82%) amylose content incorporated into vulcanizates of styrene‐butadiene (SBR) latex solids and compounded with or without resorcinol‐formaldehyde in combination with γ‐aminopropyltriethoxysilane show significant differences in mechanical properties in the dry state and after immersion in water. Although the rate of water absorption is slower and the percentage deterioration of modulus, tensile strength, and set at break is lower for the high‐amylose starch xanthide filled vulcanizates, the actual values for dry modulus and tensile strength are inferior to those for the low amylose starches. When used to replace carbon black filler, favorable dry mechanical properties are obtained with 28 and 55% amylose xanthides.
Möglichkeiten des Einsatzes der Ultrafiltration und der reversiblen Osmose zur Gewinnung und Aufarbeitung löslicher Inhaltsstoffe aus Prozeßwässern der Stärkeindustrie
Authors: Meuser F. , Smolnik H.‐D.
Published: November 2006

Possibilities for the Use of Ultra Filtration and Reverse Osmosis for Extraction and Processing of Soluble Constituents from Process Water in Starch Industries. The theoretical principles of ultra filtration and reversible osmosis are explained and the units which are in practical use are described (flat membrane units, hollow fibre units, and tubular membrane units). A comparison shows that tubular membrane units can be used successfully for the processing of process water in starch factories in view of reduction of water pollution and recovery of dissolved solids. Separation of organic substances from wheat flour extract and potato fruit water is done in similar way. COD (chemical oxygen demand) of the permeate is directly proportional to the COD of the concentrate. It is pointed out that application of membrane filtration for isothermal, selective and continuous separation of dissolved solids is restricted by the short life and low flux rate of the membranes.
Chemical Modification of Maltotriose
Authors: Takeo K. , Kuge T.
Published: November 2006

Hot acetylation of maltotriose with acetic anhydride and sodium acetate led to the formation of an anomerically unsubstituted maltotriose decaacetate (2.8% yield) in amorphous form in addition to the principal product, β‐maltotriose hendecaacetate (80% yield). The structure of the decaacetate was elucidated by chemical reactions and n.m.r. spectroscopy. α‐Maltotriose hendecaacetate and deca‐O‐acetyl‐α‐maltotriosyl chloride were prepared to facilitate the structural assignment. From measurement of the optical rotation, it was assumed that the decaacetate is a mixture of both anomers in a constant proportion. The decaacetate was also obtained either by treatment of the β‐hendecaacetate with hydrogen bromide in acetic acid followed by warm aqueous sodium acetate or by the reaction of the β‐hendecaacetate with piperidine in tetrahydrofuran.
Low Pressure Gel Chromatographic Separation of Oligosaccharides
Authors: Wight A. W.
Published: November 2006

A method is described for the separation and analysis of oligosaccharides by gel chromatography, using Bio‐Gel P‐2, 200–400 mesh and Bio‐Gel P‐4, 200–400 mesh. Resolution of malto‐oligosaccharides containing up to 13 glucose residues was obtained on both the P‐2 and the P‐4 columns. This resolution is slightly lower than that obtainable using the finer minus 400 mesh gel. However, when the two columns were connected in series, resolution of oligomers containing up to 15 glucose residues was obtained. This resolution is comparable to that obtainable on a single P‐2 minus 400 mesh column. Improved resolution of lower oligomers was obtained by recycle gel chromatography on the P‐2 column. Some of the practical difficulties associated with the operation of a minus 400 mesh gel column were avoided as high pressure is not required to operate the 200–400 mesh gel columns.
Polymer Distribution in Grafted Starch Granules by Scanning Electron Microscopy
Authors: Fanta G. F. , Baker F. L. , Stolp J. A. , Burr R. C. , Doane W. M.
Published: November 2006

The location of grafted polymer within the starch granule matrix was determined by scanning electron microscopy for two wheat starch graft copolymers prepared by 60Co‐initiated graft polymerization of a mixture of acrylamide and N,N,N‐trimethylaminoethyl metacrylate methyl sulfate (TMAEMA‐MS). For a graft copolymer containing 16% synthetic polymer, prepared by the simultaneous irradiation of a starch‐monomer mixture, grafting took place throughout most of the granule interior. However, a graft copolymer containing 31% synthetic polymer, prepared by reaction of preirradiated starch with a water solution of monomers, was grafted largely near the granule surface. In contrast to starch‐g‐poly(acrylamide‐co‐TMAEMA‐MS) prepared by simultaneous irradiation, irradiation of a starch‐styrene mixture gave predominantly surface grafting. All graft copolymers had the outward appearance of starch granules, and this appearance was retained even after removal of the starch moiety by hydrolysis. The size distribution of wheat starch granules, as determined by Coulter counter measurements, was not greatly altered by graft polymerization of acrylamide‐TMAEMA‐MS; however, graft polymerization of styrene onto corn starch significantly increased granule size.
Einfluß von Sorte, Knollengröße, spezifischem Gewicht und Düngung auf die Viskositätseigenschaften von Kartoffelstärke
Authors: Putz B. , Tegge G.
Published: November 2006

Influence of Sort, Tuber Size, Specific Weight and Fertilizing on Viscosity Properties of Potato Starch. From the example of three different potato cultivation tests the sort is shown to have a highly significant influence on ash and phosphorous acid content as well as viscosity properties of potato starch in case the environmental factors of year of cultivation and locality are not taken into consideration. Tuber size and specific weight, however, do not take effect. Moreover, it became apparent that starch quality cannot be influenced by way of fertilizing — be it organic or mineral. Hence the recommendation for cultivation of starch potatoes to adjust fertilizing to optimum yield with highest possible starch content is given.
Production of Glucose Syrup from Maize Grits with Special Reference to Gel Chromatographic Analysis
Authors: van Twisk P. , Wight A. W.
Published: November 2006

When considering the use of maize grits instead of maize starch as raw material for the enzymic conversion of starch to glucose syrup a few important aspects have to be considered, especially economic factors, nature of the raw material and control of reaction conditions. In connection with the last‐mentioned of these, it was found that gel chromatographic analysis was a very useful analytical aid in following the course of hydrolysis under different reaction conditions.
Kernmagnetische Resonanzuntersuchungen zur Rolle der Wasserbindung für die Struktur des nativen Stärkekorns
Authors: Hennig H.‐J.
Published: November 2006

NMR‐Investigations of the Role of Water for the Structure of Native Starch Granules. The signals of the proton and deuteron magnetic resonance from water molecules sorbed on native starch contain a splitting, caused from water molecules in ordered regions. This splitting could not maintained from retrogradated crystalline amylose. The water molecules are ordered more uniform in potato starch then in wheat starch, which is related to the difference in the crystalline structures. The proton resonance of potato starch contains two further components from water molecules in amorphous regions and on the ions respectively. From the deuteron resonance and their dependence on temperature first insights were obtained into the processes occuring by simultaneous treatment with heat and moisture.
Irradiation gamma d'échantillons d'amidon contaminés par des sporulés anaérobies
Authors: Fretton Par R. , Delattre J. M. , Beerens H.
Published: November 2006

Gamma Irradiation of Starch Samples Contaminated with Anaerobic Germs. Of the starch samples examined only a small part contained spores of mesophilic Clostridia. None of the samples showed signs of presence of rigidly thermophilic varieties and of Clostridium botulinum or Clostridium perfringens. 14 groups of germs were isolated from the dry products of starch industry. At least one germ group showed an activation phenomenon and a probable survival rate of 300% at 75 krad. This is true for the germ group which appears most frequently with starch and can be identified as Clostridium sporogenes. Gamma irradiation does not neutralize lysozyme dependence of the Clostridium perfringens germ which has this property. With a few reservations the standards for germ content which have been set for Bacillus spores can be also used for Clostridium spores.
Production of Potato Starch with Negligible Water Pollution
Authors: Osten B. J. , Webb J. S.
Published: November 2006

Part I describes the way KSH approach the water pollution problem in potato starch plants and outlines the ICI Deep Shaft effluent treatment process and its role in solving the problem.

Part II describes how the Deep Shaft at the Emlichheim plant of KSH/Emsland‐Stärke was built and discusses its performance.
Effects of Germination of Wheat, Oats, and Pearl Millet on Alpha‐Amylase Activity and Starch Degradation
Authors: Lineback D. R. , Ponpipom S.
Published: November 2006

Hard red winter wheat, oats, and pearl millet were germinated at 15°C for periods up to 14 days. Endosperm areas in kernels fractured with a razor blade and starches isolated from the malted flours were examined with a scanning electron microscope to determine the morphology of starch granules and the nature of α‐amylolytic attack on granules. Free sugars content, damaged starch content, and α‐amylase activity of the flours were determined to establish relationships between physical changes in the cereal grains and formation of α‐amylase during germination.

Starch granules in the three cereals were degraded during germination by α‐amylase accompanied by production of free sugars and increases in the damaged starch of flours milled from the germinated grains. The cementing material embedding starch granules in endosperms of wheat and oats decreased and disappeared during germination; these changes were not obvious in germinated millet endosperm. Amorphous‐appearing material seemed to cover starch granules in the endosperm of wheat and oats during later stages of germination, but were not observed in the isolated starch granules.

Although wheat starch granules had the highest α‐amylase activity, this enzymic degradation was less than expected. Enzymic attack was evidenced as channels or pits on the surfaces of wheat and millet starch granules. Compound oat starch granules were relatively resistant to enzymic attack and no evidence of erosion of the granule surface was observed; small granula were released from the compound granules during germination. The most extensive degradation was obtained with millet starch, appearing as discrete holes leading to the interior of the granule. Concentric shells were visible in the interior of wheat and millet starch granules, but were not observed in oat starch granules.
Interaction of Proteins with Dextransulfate in Aqueous Medium Part 2. Nonequilibrium Phenomena
Authors: Gurov A. N. , Wajnerman E. S. , Tolstoguzov V. B.
Published: November 2006

The character of phase transformations and composition of the phases obtained during interaction of proteins precipitating in the vicinity of the isoelectric point with dextransulfate was investigated with the aid of nephelometric measurements and chemical analysis. Clearly expressed hysteresis of the acid‐base nephelometric titration which is not observed in the presence of 7‐M of urea was revealed. Composition of the phases obtained is determined by the system prehistory. The soluble protein‐dextransulfate complexes are highly stable to precipitation and destruction under action of the low molecular salts.
Multiplicity of Glucoamylase of Aspergillus oryzae Part 1. Separation and Purification of Three Forms of Glucoamylase
Authors: Miah M. N. N. , Ueda S.
Published: November 2006

The glucoamylase system of Aspergillus oryzae cultured on wheat bran was separated into 3 active fractions by (NH4)2SO4, rivanol and ethanol precipitation followed by ion exchange chromatography on DEAE‐Sephadex A‐25. One of these fractions, referred to as glucoamylase I was purified by further chromatography on hydroxyapatite gel and Sephadex G‐200. The other two fractions referred to as glucoamylase II and III were purified by further gel filtration on Sephadex G‐200. The purified glucoamylases were found to be homogeneous on 7.5% polyacrylamide gel electrophoresis and isoelectric focusing by carrier ampholites.
The Developing Starch Granule Part V. Techniques for Description of Size Distribution of Granules
Authors: Meredith P. , Baruch D. W. , Jenkins L. D.
Published: November 2006

Size distributions of starch granules can be determined by microscopes, sieves, sedimentation methods, and Coulter Counter. Data obtained form discontinuous relative or cumulative expressions of weight or number distributed according to particle diameter or volume. Using a hypothetical example, the permitted transformations of data are described as a basis for comparison of results by several analytical methods. The definition of bimodality of size distribution and the precision of distributive analyses are briefly considered.
Zur Differenzierung und Systematisierung der Stärkekörner
Authors: Seidemann J.
Published: November 2006

On the Differentiation and Systematics of Starch Granules. The possibilities of differentiation and systematization of starch granules by using microscopical methods have been reported. It was shown that their shape and size as well as their physico‐chemical properties, i. e. swelling range and appearance in polarized light, could serve as characteristics for definite plant families or sorts respectively. A corresponding proposal for differentiation and systematization is presented and discussed.
A New Hydrocyclone Process for the Production of Potato Starch with Lowest Fresh Water Consumption
Authors: Verberne P.
Published: November 2006

A drastic reduction of fresh water consumption for extraction and refining of potato starch was reached in a new process. The undiluted potato rasp is pumped directly into a closed system of pumps and hydrocyclones in which the starch is separated from the fibres and washed out with fresh water. The fresh water consumption is reduced to about 200 l/t of potatoes. Quality and yield of starch are the same as in conventional processes.
Studies on Pyrodextrinization of Corn Starch Part II. A Scanning Electron Microscopic Study
Authors: Ueno Y. , Izumi M. , Kato K.
Published: November 2006

A scanning electron microscopic (SEM) study of dextrin prepared in the range of 120°C to 210°C revealed cracks on the surface of some granules and burst granules indicating a gush of hot inner gas and the heat expansion on the surface. And, fused granules appeared in the dextrin prepared at higher temperature (230°C). Furthermore, the damaged granules in the dextrin were determined by rapid differential‐staining method with Safranine OK 70: 100 and Direct Sky Blue 5B. The staining affinities of the granules have no relation to cracks, cavities, pin‐holes and other physical appearances observed by SEM.
Alcoxymethyl Ethers of Glucose and Its Oligomers Part II. Composition and Structure of Alcoxymethyl Glucose Ethers
Authors: Biniakiewicz D. , Szymanowski J. , Owsiana S.
Published: November 2006

Dodecoxymethyl glucose ethers were separated by TLC and column chromatography and the main components were identified. The fraction of monododecoxymethyl glucose ethers was separated into positional isomers. The reactivity of hydroxyl groups of glucose in the reaction with dodecoxymethyl chloride was investigated.
Gewinnung von Kartoffelstärke unter Verwendung des Abwassers als Düngemittel
Authors: Olsson G.
Published: November 2006

Extraction of Potato Starch Utilizing Wastewater as Fertilizer. In Sweden the method of washing out the starch from the potato rasp with the undiluted fruit juice of the potato has been developed to higher yields of undiluted fruit juice. By concentration on a specially constructed vacuum filter followed by adding of water to the filter cake, the remaining fruit juice can be forced out, so that only about 0.03% N is left in the starch after filtration. This means that from the fruit juice of the potato about 20% remain in the pulp and about 78% in the fruit juice. The fruit juice is spread by vehicles in portions of 2.5–3 mm, what corresponds to about 100 kg N and 150 kg potassium/ha. The required area is about 130 ha/1000t of commercial starch. It was possible to reduce the amount of wash water to 50–100l/t of potatoes by recycling.
Continuous Countercurrent Separation of Saccharides with Inorganic Adsorbents
Authors: Bieser H. J. , De Rosset A. J.
Published: November 2006

Large‐scale separation of saccharides is possible through the combination of suitable inorganic adsorbents and continuous countercurrent processing. Advantages of such a separation process are gained through the development of highly selective adsorbents and the efficient use of the adsorbent bed. Development of an adsorptive separation process proceeds through three steps: screening of adsorbents for sorption equilibria and kinetics, feasability testing in bench‐scale continuous units, and process optimization in large pilot plants. For the extraction of either fructose or glucose from mixtures of saccharides such as high fructose corn syrup or invert sugar, suitable inorganic adsorbents have been developed and tested. Unit behavior and test data were obtained for the extraction of fructose or glucose, indicating that product purities of 95 wt‐% and higher are possible at product recoveries of 90% and higher.
New Ways of Granular Activated Carbon Application in the Corn Sweetener Purification
Authors: Heroes D. V. , Bailey C.
Published: November 2006

Adsorption on granular activated carbon is a well established means of decolorising corn sweeteners. The handling and reactivation of the activated carbon has a major impact on the performance and operating cost of the system. As an indication, investment and operating costs are compared for granular and powdered carbon. Then a new approach, aiming specifically at more flexibility and a better operating and cost control of the granular carbon handling and reactivation is presented.
Optimized Water Routing in Corn Wet Milling
Authors: Bonnyay L. , Brook Oak
Published: November 2006

Presently two methods are practiced to route the process water in a corn wet milling system. Each method will be discussed how it accomplishes the removal of soluble solids from the final‐starch product. Subsequently, a modified method of water routing will be presented. It is an improved counter washing system and offers higher soluble removal efficiencies. The three different means of water routing will be compared quantitatively, and it will be shown that the modified water routing offers the following benefits:

Reduced Fresh Water Requirement

Reduced Fuel Requirement

Easier Process Control

Improved Gluten Yield
Rate of Starch‐Hydrolysis by Bacterial Amylase
Authors: El‐Saied H. M. , Ghali Y. , Gabr S.
Published: November 2006

The rates of starch‐hydrolysis by different bacterial amylases were compared using the digital oscillator densimeter technique. Reaction rates of amylase determined by this method were evaluated using the standard method for amylase activity.
Study on Relative Crystallinity of Moist Potato Starch
Authors: Nara Sh. , Mori A. , Komiya T.
Published: November 2006

The relative crystallinity of various moist potato starches were measured by X‐ray diffractometer. The diffraction patterns showed to become sharp with increasing of the amount of sorption moisture. Both areas of crystallinity portion were proportionally correlated with the amount of moisture. On the assumption that crystallinity of cellulose is 70%, that of native potato starch was showed to be 24%.
The Rapid Enzymatic Determination of Starch Damage in Flours from Sound and Rain Damaged Wheat
Authors: Barnes W. C.
Published: November 2006

A starch damage analytical method for use on wheat flours has been developed which is rapid, simple in operation, analytically precise, and is independent of any α‐amylase present in flour, as when milled from rain damaged wheat. The new method is based on the use of an analytical grade fungal α‐amylase enzyme, which is shown to be free of contaminating amyloglucosidases, and α‐glucosidases which produce glucose rather than maltose. The level of analytical α‐amylase per starch damage determination was obtained by reference to thin layer chromatography of the hydrolysates so as to obtain maltose as the principal reducing sugar. This ensured that adequate but not excess analytical α‐amylase was present, as the undamaged starch granules are some what susceptible to α‐amylase.
Insoluble Starch Xanthate: Preparation, Stabilization, Scaleup and Use
Authors: Wing R. E. , Jasberg B. K. , Navickis L. L.
Published: November 2006

The addition of magnesium sulfate to xanthation mixtures of crosslinked starch aided isolation, scaleup and room‐temperature product stability on storage. Pilot‐plant scaleup of laboratory‐developed procedures also yielded water‐insoluble products effective in removing heavy metals from water. Several different processing methods are presented to show the ease of preparation and use of the products.
Recent Advances of Starch Science and Starch Technology in Japan
Authors: Suzuki S.
Published: November 2006

Since 1950 there has been a dramatic progress in rationalization of the production of sweet potato and potato starch in Japan. This enabled dextrose industry by enzymatic process to develop rapidly due to the succes of enzymatic liquefaction and saccharafication. Isomerization of glucose to fructose has been studied, and the immobilization of isomerases prompted its products on industrial scale in 1970. Another advance is the development of effective methods of producing high purity maltose. A malto‐hexaose forming amylase was discovered in 1971 and attempts are being made for its pharmaceutical utilization. Saccharification of cellulose by cellulase has been studied. Conversion of starch to other polysaccharides is another example for the numerous Japanese activities.
Crystal Structure of Hydrated Potato Starch
Authors: Cleven R. , van Den Berg C. , van der Plas L.
Published: November 2006

The X‐ray diffraction pattern of Nägeli‐treated potato starch was examined and changes in the diffraction pattern of native potato starch were measured for hydrations ranging from 0 to 50%. The fine structure of the diffraction pattern revealed many lines of very weak intensity, superimposed on a “basic structure” with hexagonal unit cell. It is suggested that that a “superstructure” exists in fully hydrated potato starch. A packing arrangement of hydrated potato starch is proposed in which every string of six helical macromolecular chains encloses a cylindrical cavity filled with water structured like cubic ice.
Entwicklungstendenzen in der Stärke‐ und Zuckerindustrie in Abhängigkeit vom Rohstoff. Teil 1. Einführung
Authors: Kempf W.
Published: November 2006

Im ersten Teil der Einführung zu dem Symposium werden die auf die Erde eingestrahlte Sonnenenergie und ihr Einfluß auf die Photosynthese diskutiert sowie Möglichkeiten einer verbesserten Ausnutzung überschüssiger Sonnenenergie für eine gesteigerte Assimilationsleistung der Pflanze aufgezeigt. Über im Bereich der Möglichkeiten liegende Ertragssteigerungen von Getreide im allgemeinen und von Weizen im besonderen sowie über eine parallel dazu verlaufende mögliche Steigerung der Stärkeproduktion wird im zweiten Teil der Einführung berichtet, wobei gleichzeitig auch die Gewinnung und Vermarktung der Nebenerzeugnisse berücksichtigt werden. Unter Bezugnahme auf die neuen Entwicklungen auf dem Gebiet der Enzymtechnologie wird im dritten Teil auf die Möglichkeiten eingegangen, unter Einsatz immobilisierter Enzyme als Biokatalysatoren Stärke in eine große Anzahl sogenannter Agrochemikalien als Rohstoffe für die chemisch‐technische Industrie umzuwandeln. Im vierten und letzten Teil werden unter Berücksichtigung dieser Gesichtspunkte die weiteren 4 Einzelbeiträge als Versuch dargestellt, Entwicklungen in der Stärke‐ und Zuckerindustrie unter besonderer Berücksichtigung des jeweils in Betracht kommenden Rohstoffs aufzuzeigen, die im Bereich der Möglichkeiten liegen.
Studies of the Dynamics of the Gelatinization of Starch Granules Employing a Small Angle Light Scattering System
Authors: Marchant J. L. , Blanshard J. M. V.
Published: November 2006

Although the effects of water and sugars upon starch gelatinization have been studied at a physicochemical level, little work has been performed on the time dependence of the component processes of gelatinization. It has been shown using a temperature jump technique and monitoring changes by small angle light scattering that the rate of loss of birefringence of 23% w/w wheat starch suspensions in water depends on the size of the temperature jump.

Two processes, one fast and one slow are present, the fast predominating in temperature jumps of 8°C, while slower changes are evident in jumps of 2–4°C. The behaviour of wheat starches reflects their different pretreatments. The results have been interpreted in terms of there being a mutual interdependence between the energy relationships governing the stability of the crystallites and the conformation of the chains in the amorphous regions. A semi‐cooperative view of the gelatinization process is proposed.
Studies on the Thermophilic Amylolytic Enzymes of a Strain of Aspergillus niger
Authors: Ramachandran N. , Sreekantiah K. R. , Murthy V. S.
Published: November 2006

A laboratory isolate of Aspergillus niger elaborated considerable quantities of exocellular amylolytic enzymes. The enzymes exhibited a highly thermophilic nature. The culture filtrate exhibited two pH optima for dextrinogenic and one for saccharifying activity. Electrophoretic studies of the culture filtrate revealed three major proteins, two exhibiting α‐amylase and one amyloglucosidase activity.
O‐Carboxymethylstarch Amine Polyampholytes as Papermaking Additives
Authors: Cheng W. C. , Carr M. E.
Published: November 2006

Xanthated starch amine (XSA) polyampholytes, containing cationic amine and anionic xanthate substituents, improve both wet and dry strengths of paper when they are applied before formation of paper web. However, neither cationic starch amines nor starch xanthates, when applied individually, give the wet‐strength property. The potential for ampholytic starches, in general, to affect this important property was investigated. Multivalent cations (Fe+3, Al+3) improved the paper wet strength independently of carboxymethylstarch amine derivates.
Entwicklungstendenzen in der Stärke‐ und Zuckerindustrie in Abhängigkeit vom Rohstoff. Teil 2. Mais
Authors: Moal J. , Raillard D.
Published: November 2006

Durch Fortschritte in der Maiszüchtung konnte das Ertragspotential von 1970–1976 um jährlich 1,2% erhöht werden, eine Tendenz, die bis 1985 anhalten wird. Durch Verbesserung frühreifer Sorten wird es möglich sein, die Anbaufläche zu vergrößern. Die frühen Sorten werden aber Flint‐Zahn‐ oder Flint‐Mais sein und die Stärkeindustrie bei der Verarbeitung vor Probleme stellen. Die Produktionskosten werden ansteigen. Die Landwirtschaft wird jedoch schwerlich eine Frucht finden, die sich in der Fruchtfolge so gut eignet wie der Mais. Dank der Fortschritte in der Chemie ist allerdings die Gestaltung der Fruchtfolge weniger problematisch geworden. Für die Herstellung von Stärke und Zucker können durchaus auch andere Pflanzen als Mais, z. B. Weizen, Interesse gewinnen. Diesbezüglich können politische Entscheidungen weitreichende Folgen haben. Beispielsweise kann eine Öffnung des EG‐Marktes für Maniok eine Gefahr für europäische Stärkepflanzen bedeuten. Trotzdem kann man davon ausgehen, daß in den nächsten 5–10 Jahren in der EG 3,5–4 Millionen ha Körnermais angebaut werden.
Alpha‐Amylase from Streptomyces aureofaciens — Purification and Properties
Authors: Hostinová E. , Zelinka J.
Published: November 2006

The amylase from a chlortetracycline‐producing strain of Streptomyces aureofaciens was purified by different treatments until it was found to be homogeneous. The molecular weight of the enzyme was about 40000, the pH‐optimum was in the range of 4,6–5,3 and the optimal temperature was around 40°C. The activity was not influenced by Ca‐ions. The enzyme cleaved substrates in an endomechanism producing glucose, maltose and maltotriose in α‐configuration as main products. It was decided to be α‐amylase, 1,4‐α‐D‐Glucan glucanohydrolase, EC 3.2.1.1.
Kinetics of the Hydrogenation of Fructose with Raney‐Nickel
Authors: Pijnenburg H. C. M. , Kuster B. F. M. , van der Baan H. S.
Published: November 2006

The kinetics of the hydrogenation of fructose have been studied at different conditions. The initial hydrogen consumption rate is independent of the fructose concentration and can be described as a function of the hydrogen pressure. The relations can be understood assuming that hydrogen and fructose are adsorbed on different type of active sites according to a Langmuir‐Hinshelwood model, that a reaction between adsorbed species of atomic hydrogen and fructose is rate controlling, and that the reaction is retarded by adsorption of a product formed during the reaction.
Charakterisierung mechanisch modifizierter Stärke
Authors: Meuser F. , Klingler R. W. , Niediek E. A.
Published: November 2006

Es wird gezeigt, daß die mechanische Beanspruchung der Stärke in Form einer plastischen Stärkekornverformung in optimaler Weise deren physikalische und chemische Eigenschaften verändert. Die zur Verformung notwendigen Energiebeträge sind zwar klein, können aber mit den z. Z. bekannten Werkzeugen nicht gezielt und daher nur mit schlechtem Wirkungsgrad übertragen werden. Trotz hoher Energieverluste wird aber schon durch kurze Beanspruchungszeiten die Assoziation und Polymerisation der Stärkemoleküle weitreichend verändert. Es werden hauptsächlich Nebenvalenzbindungen aufgelöst. Daneben verläuft ein Abbau von Hauptvalenzbindungen beider Stärkekonstituenten, von dem das Amylopektin stärker als die Amylose betroffen ist.

Die Abnahme der Wasserstoffbrückenbindungen zwischen benachbarten Stärkepolymeren und die dadurch bedingte Zunahme freier OH‐Gruppen sowie der Abbau der Polymere durch Auflösung von Hauptvalenzbindungen führt zu einem veränderten Verhalten der Stärke gegenüber Wasser. In Bezug auf die Anwendung wird besonders herausgestellt, daß mit den mechanisch modifizierten Stärken homogene und stabile Pasten hergestellt werden können, die keine Gelbildung zeigen und eine hohe Gefrierstabilität haben. Außerdem werden die Enzymsuszeptibilität verbessert sowie die Bildung von Adsorptions‐ und Inklusionskomplexen gefördert.
Modification of the Simplified Amylose Test for Milled Rice
Authors: Perez C. M. , Juliano B. O.
Published: November 2006

A simplified method of amylose assay with undefatted milled rice and iodine color development in acetate buffer solution shows interference of amylopectin‐iodine complex and residual lipid. These interferences can be reduced by replacing amylose for the standard curve with undefatted check rice samples whose amylose content has been determined on cold‐ethanol defatted samples at pH 10.2. A constant difference due to residual lipids was noted in the amylose content for nonwaxy samples.
Characteristics of the Starch in the Tubers of Dropwort (Filipendula vulgaris)
Authors: Lempläinen T. , Turku  , Henriksnäs H.
Published: November 2006

The yield, isolation and properties of starch and its fractions from dropwort (Filipendula vulgaris) have been investigated. The starch content of tubers ranged from 9.5 to 14.0%. The size of starch granules was 2 to 12 μm. Fertilization seems to increase their size. The granules stained relatively faintly. The polarization cross was strong and centric. Thr amylose content of starch was 27 to 32%, and the molecular weight, corresponding to 50% of the starch components. was about 106. Gelatinization properties were fof wheat type.
Liquefaction, Saccharification and Isomerization of Starches from Sources Other than Maize
Authors: Aschengreen N. H. , Helwiig Nielsen B. , Rosendal P. , Østergaard J.
Published: November 2006

Examination of the suitability of a number of starches for the production of fructose syrup is described. In addition to maize starch, starch from wheat, potatoes and tapioca has been examined. Liquefaction, saccharification and purification were performed in pilot scale, whereas the produced syrups were isomerized in laboratory scale. The liquefactions were performed with Termamyl® in a jet cooker process. Saccharification with Amyloglucosidase Novo 150 L under standard conditions gave good DX values. After purification the syrups were isomerized in laboratory columns with Sweetzyme®. The results ‐ activity and productivity of Sweetzyme ‐ were for all syrups as good as or better than those obtained with dextrose solutions.
Studies on Wheat Steep Liquor Produced During Starch Production
Authors: Abdul Nour B. A. , Salem S. A. , Ai‐Attiyah S. S. , Ai‐Anni M. S.
Published: November 2006

Chemical analysis of wheat steeping liquor, produced from soaking of wheat grains revealed the presence of 1% total soluble solids with 7,15% proteins. A method was devised to obtain large amounts of precipitates with protein content up to 9,84%. Glutamic acid and lysine constitute the largest proportions of the amino acids. Nine essential amino acids were found. The raw wheat steeping liquor and the supernatant resulting after separation of the protein were used as a growth medium for the production of fodder yeast Candida tropicalis.
Study on the Heat of Wetting of Starch
Authors: Nara S.
Published: November 2006

The integral heat and the differential heat of sorption have been calculated from the heat of wetting of starch and informations related to the structure of starch and to its affinity for water are given. The relationship between the moisture content and the heats o f wetting of the starches decrease exponentially with increasing of sorption water. The heats of crystallinization of the starches of tubers and roots are lower than those of cereal starches. The crystallinity depending on the integral net heat of sorption of dry corn starch is the same as that of wheat, higher than those of sweet potato and tapioca, and lower than that of cellulose. The differential net heat of sorption shows two proportional decays according to the increasing amount of moisture.
Ampholytic Starch Wet‐End Additives
Authors: Carr M. E. , Hofreiter B. T.
Published: November 2006

A series of starch polyampholytes, containing oppositely charged groups, was synthesized, characterized, and evaluated as wet‐end additives for strengthening unbleached kraft paper. In preparation of the polyampholytes, native corn starch was substituted first with quaternary ammonium groups and then with either phosphate, phosphonate, sulfate, sulfonate or carboxylate groups, by conventional etherification and esterification procedures. In no instance was the wet and dry strength of the paper appreciably greater than that of paper treated with the parent cationic starch. Although present work does not discount the possibility that polyionic crosslinked starch additives can develop wet strength, the work suggests that XSA polyampholytes undergo side reactions, which are believed to result in starch‐to‐starch and/or starch‐to‐cellulose covalent bonding.
Thermisch modifizierte Stärke als Substrat für die Stärkeverzuckerung mittels Glucoamylase
Authors: Sroczyśki A. , Boruch M. , Pierzgalski T.
Published: November 2006

Die thermische Modifizierung von Stärke erfolgte durch rasches Erhitzen bis zu 200 °C und anschließendes rasches Abkühlen. Dieser Prozeß wurde in einer pneumatischen Apparatur durchgeführt. Als Ergebnis des thermischen Verfahrens wurde eine gequollene Stärke erhalten, die bereits bei Raumtemperatur verkleistert. Die Viskosität des Kleisters der gequollenen Stärke ist erheblich geringer als die von nativer Stärke. Der Kleister ist ein gutes Substrat für die Verzuckerung zu Glucose mittels Glucoamylase.
Starch‐Polyvinyl Alcohol Films –Effect of Various Plasticizers
Authors: Westhoff R. P. , Kwolek W. F. , Otey F. H.
Published: November 2006

Various polyols were evaluated as plasticizers for starch‐polyvinyl alcohol films. Glycol glycoside, an experimental polyol made from starch and ethylene glycol, and sorbitol were highly effective plasticizers alone and in combination with small amounts of glycerol. Glycol glycoside is an especially attractive plasticizer because of its low production cost. Glucose and sucrose performed well in combination with glycerol or sorbitol.
The Starch of the Fababean (Vicia faba). Comparison with Wheat and Corn Starch
Authors: Lorenz K.
Published: November 2006

Fababean starch (Vicia faba) was prepared by air‐classifying a fababean flour, but then required repeated water extractions to reduce the protein content to a level comparable to that found in laboratory‐prepared corn‐ and wheat starches. Scanning electron microscopy of the fababean starch showed oval or irregularly shaped granules which were larger in average particle size than those of corn starch. Fababean starch had a higher amylose content, gelatinization temperature range and water‐binding capacity, but a lower swelling power and solubility at 90 °C compared to wheat‐ and corn starch. Amylograph viscosities were in‐between values recorded for the other 2 starches at each reference point. The observed differences in physico‐chemical characteristics between the cereal starches and the legume starch were not large.
Oat Starch: Some Recent Developments
Authors: Paton D.
Published: November 2006

Starches from Canadian oat varieties have been examined. Iodine affinity, solubility and λmzx of the iodine complex are lower than those found for other cereal starches. Swelling power, limiting viscosity number and hot paste cooling curves are all higher than for other cereal starches. Gel chromatography reveals a fraction of molecular weight between amylose and amylopectin and which is present in greater amount than that found in wheat starch. The β‐amylase digestion limit is lower than that found for wheat and corn and may suggest a more branched structure for oat starches.
Application of Differential Scanning Calorimetry to Starch Gelatinization. I. Commercial Native and Modified Starches
Authors: Wootton M. , Bamunuarachchi A.
Published: November 2006

Differential scanning calorimetry has been used to examine the gelatinization behaviour of native starches and modified wheat starches. The results indicated that the shape of the endotherms varied between native starches and also between modified wheat starches. Substitution appeared to decrease both the gelatinization energy and gelatinization peak temperature while the cross‐linked starches also displayed lower gelatinization energies but slightly higher peak temperatures. Oxidation, dextrinisation and acid cut wheat starches all posses lower gelatinization energies but higher peak temperatures than unmodified wheat starch.
A Study of the Amylose‐Monoglyceride Complex by Raman Spectroscopy
Authors: Carlson T. L.‐G. , Larsson K. , Dinh‐Nguyen N. , Krog N.
Published: November 2006

The interaction between monostearin and amylose in an aqueous environment has been studied by Raman spectroscopy. A perdeuterated lipid was used to follow the C‐D stretching vibrations. The hydrocarbon chain conformation inside the amylose helix seems to be ordered as in the crystalline state, and the geometry of the amylose V‐form of this complex corresponds to nearly three turns of the helix per hydrocarbon chain. The maximal amount of monoglyceride in the complex (1: 5 monoglyceride: amylose) obtained experimentally, indicates that not the whole chain is in the average involved in complex formation.
Improving of Egyptian Rice by Means of Gamma Irradiation
Authors: El Saadany R. M. A. , Foda Y. H. , El Saadany F. M.
Published: November 2006

Gamma irradiation caused reduction in cooking time with rice grains. Improvement in texture, flavor and appearance was observed. Irradiation caused degradation of starch molecules followed by decrease of viscosity of rice starch. Irradiated rice became more soluble, and its swelling capacity was decreased. These changes enhanced the extent of softening upon cooking and shortened cooking time. Degradation of the thin protein film that covers rice starch granules due to irradiation is confirmed by the increase of free amino groups in the rice flour extract. This leads to a quicker penetration of water to the inner part of rice grains.
Modification of Corn Starch and Fine Flour by Acid and Gamma Irradiation. Part 1. Chemical Investigation of the Modified Products
Authors: Ghali Y. , Ibrahim N. , Gabr S. , Aziz H.
Published: November 2006

Fine flour from corn and the isolated starch were dextrinized in the presence of acid and irradiated with y‐rays. Starch irradiated with high doses of y‐rays was highly modified while fine flour was less affected. The irradiated starch was reduced with sodium borohydride and then hydrolysed. Erythritol and other compounds were identified in the hydrolysate. It was concluded that the C2‐C3 bonds in the intermediate glucose units are probably broken by irradiation. Such hypothesis was confirmed by periodate oxidation, hydrolysis with α‐amylase and ferricyanide number determination of the irradiated starch.
Stability of Bacterial alpha‐Amylase in the Starch Liquefaction Process
Authors: Rosendal P. , Nielsen B. H. , Lange N. K.
Published: November 2006

Nowadays, starch is normally liquefied by an all enzymatic process at a high temperature. In 1973 a new α‐amylase was introduced which was more heat‐stable than the products so far used. It is produced by a strain of Bacillus licheniformis. Since then, this enzyme has been recommended for use in a single dosagejet cooking process, operating at 105 °C for a few min followed by a 90–95 °C dextrinization period. This process is easy and energywise more economic than earlier processes. This lecture deals with the stability of this enzyme, depending on: Temperature, pH, starch dry substance and salt content. A formula for the calculation of stability is given, as a function of these parameters. The degree of hydrolysis, very often measured as Dextrose Equivalent (DE), can for a given process be estimated also by a formula. Results from pilot plant trials confirming the laboratory investigations are presented. Based on the stability data it is possible to estimate optimum design parameters for the use of this enzyme in individual processes, thus minimizing enzyme cost.