bluuebunny/crossref_metadata_2025 huggingface dataset:
Analytische Probleme und Anwendungsmöglichkeiten der enzymatischen Stärkebestimmung
Authors: Meuser F. , Kempf W.
Published: November 2006

Analytical Problems and Possibilities for Application of Enzymatic Starch Determination.

Enzymatic starch determination by amyloglucosidase is applied to the products of the starch manufacturing process, and critically examined as to their possibility to provide standardized analytical conditions. Moreover, hydrolytic properties of four amyloglucosidase preparations have been verified.
Scanning Electron Microscopy of Wheat Starch. IV. Digestion of large Granules by Glucoamylase of Fungal (Aspergillus niger) Origin)
Authors: Evers A. D. , Gough B. M. , Pybus J. N.
Published: November 2006

Starch granules attacked by glucoamylase of fungal origin show a pattern of erosion which is different from that resulting from wheat alpha‐amylase attack. The glucoamylase pattern, which is characterised by a relatively uniform erosion of the surface is discussed in comparison with that of alpha‐amylase and possible reasons for the differences are suggested.
Damaged Starch Determination in Wheat Flours in Relation to Dough Water Absorption
Authors: Dodds N. J. H.
Published: November 2006

Four methods (three enzymatic and one non‐enzymatic) for damaged starch determination have been applied to 51 flours of known moisture and protein contents and known water absorption. The three enzyme methods for damaged starch give results in substantial agreement and in conjunction with the other parameters predict dough water absorption by multiple regression equations more closely than does a colorimetric method.
Wirtschaftliche Bewertung der direkten enzymatischen Herstellung von Stärkeverzuckerungsprodukten aus trocken vermahlenem Mais
Authors: Holt N.
Published: November 2006

Economical Evaluation of the Direct Enzymatic Manufacturing of Starch Saccharification Products from Dry‐milled Maize. Dry degermed maize can be used as starting material for the production of glucose syrups, glucose sugar, and dextrose monohydrate. The conversion of starch, contained in maize, into soluble carbohydrates takes place by means of amylases, which act specifically and selectively on starch, while protein and cellulose are not effected. Dry degermed maize can be manufactured at a lower cost than an equivalent quantity of refined starch. Therefore it is possible to produce hydrolysis products at a lower cost price, with maize flour as raw material.

The investment and operating costs for a “wet milling‐traditional hydrolysis plant” are compared with the corresponding costs for a “dry milling‐enzymatic hydrolysis plant”.
Der Einfluß verschiedener Faktoren auf den Gehalt an stärkefreiem Material in Kartoffeln
Authors: Mičac. B.
Published: November 2006

The Influence of Various Factors on the Content of Starch‐free Substance in Potatoes. The influence of Substances containing nitrogen, phosphorus and potassium, which are present in potatoes because of various manuring conditions, on the total content of starch‐free matter in potatoes has been examined. It was found that those manuring conditions, which change the content of substances containing nitrogen, also influence the content of starch‐free substances. The effect of phosphorus is considerably less perceptible. The least influence on the content of starch‐free substances is exerted by potassium. The amount of starch‐free substance is steadily decreasing during the whole course of the vegetation period.
Untersuchungen über die Herstellung von Phosphorsäureestern der Stärke. 1. Mitteilung. Einfluß der Phosphatzugabe und der Hitzebehandlungszeit auf den Phosphatgehalt und das rheologische Verhalten
Authors: Bergthaller W.
Published: November 2006

Studies on the Preparation of Phosphoric Acid Esters of Starch. Part 1. Influence of Addition of Phosphate and Time of Heat Treatment on Phosphate Content and Rheological Behaviour. The influence of the addition of phosphate and time of heat treatment on phosphate content and rheological behaviour of the treated maize starch have been studied. Addition of phosphate was made into a starch‐water suspension. Heat treatment was applied after fine‐milling at 120°C. Addition of phosphate as well as time of heat treatment were found to impart significant changes to the phosphate content (α = 5%). Regarding the results of correlation and regression analysis a close linear compendency was found to exist between time of heat treatment at a given addition of phosphate and the phosphate content of the final product. Furthermore, data of the regression analysis showed that the esterification becomes linear 14.6 times faster with an increase of the addition of phosphate from 1 gr. to 20 gr. per 100 gr. starch.

With respect to rheological behaviour, a sufficiently certified influence (α = 5%) could only be proved for the addition of phosphate. From the increase of addition of phosphate resulted an increase of viscosity of about 800 Brabender units with both maximum and final viscosity. Gel stability as well as gelatinization temperature were only subject to minor changes.
Geringe Abwasserbelastung durch vollständige Nutzung der Kartoffeltrockensubstanz bei der Stärkegewinnung
Authors: Malcher J.
Published: November 2006

Low Waste Water Load by Complete Exploitation of the Potato Dry Substance During Starch Production. As a result of mechanized harvesting processes for potatoes, special attention has to be paid in potato starch factories to the neutralization of flotation and washing waters. This means consequent recirculation as well as continuous pull‐out of mud and suspended matter before decomposition of the organic material.

The main source for pollution of starch waste waters is the biologically valuable fruit juice of the potato. An extensive separation and utilization of this substance leads to considerable relief of the waste water. A number of possibilities for utilization as a function of the processing capacity are discussed in detail. Apart from using it as feed either directly or after fermentation and acetone butanol fermentation, the use of fermented and de‐proteinized fruit water concentrate is of importance in technological microbiology, in methane fermentation and feed granulation.

Additional purification of the mixed and pre‐purified waste waters in activation filter plants, biological ponds or by sprinkling become substantially more easy by two‐step separation by means of suitable.
The Characterization of Starch and Its Components. Part 3. The Technique of Semi‐Micro, Differential, Potentiometric, Iodine Titration, and the Factors Affecting It
Authors: Banks W. , Greenwood C. T. , Muir D. D.
Published: November 2006

An improved apparatus for the semi‐micro, differential, potentiometric titration of starch and its components with iodine is described. The necessary experimental manipulations are given in detail. The factors affecting the measurement — the amount of dimethylsulphoxide present, the buffer concentration, the method of dissolving the starch, the defatting procedure used on the starch, and the temperature of measurement — are critically examined.

The new technique results in values of iodine binding capacity for starches which are 5‐ 15% higher than previous measurements. The significance of this finding is discussed.
Fibrillar Structure in Lintnerized Potato Starch by Scanning Electron Microscopy
Authors: Davis C. Sterling
Published: November 2006

A study of Lintnerized potato starch has been made with the scanning electron microscope. All fracture faces, etched with the dilute acid solution, show a radial fibrillar system as the structural foundation of the starch grain. No evidence of isodiametric granules was found. Ringlike areas, corresponding to tangentially fractured concentric lamellae of the grain, are not uncommon and are made evident by a change in slope of the fracture face at these rings. The fibrillar system, centered at the middle of a ring, radiates outward from that point and traverses the ring without obvious interruption. The longest fibrillar ridge had a length of 14 μm.
Hydrolysis of Dialdehyde Starch with Sulfurous Acid
Authors: Wilham C. A. , McGuire T. A. , Mehltretter C. L.
Published: November 2006

A systematic investigation of the sulfurous acid hydrolysis of dialdehyde starch (DAS) was made in which temperature, time and concentration of reagents were varied. Optimum yields of apparent D‐erythrose and of glyoxal of 78 and 81 % of theory were obtained by hydrolyzing 1.8% of DAS in water containing 14.7 moles of sulfur dioxide per mole of DAS for 1.33 hr at 100.0C. Increased reversion and degradation at higher concentrations of DAS and at higher temperatures of hydrolysis rapidly decreased the yields of apparent D‐erythrose and glyoxal.
Heats of Dehydration of Starch Gels
Authors: Collison R. , Dickson A.
Published: November 2006

Integral heats of dehydration have been measured by simultaneous differential thermal analysis (D.T.A.) and thermogravimetric analysis (T.G.A.) for gels of wheat starch. The results are interpreted on the basis that removal of water involves three structural changes: (a) Breakdown of starch‐water interaction (endothermic); (b) Breakdown of water‐water interaction (endothermic); (c) Increase in starch‐starch interaction (exothermic). On balance, the overall process is endothermic.

It has also been shown qualitatively that the formation of gels from starch and water is an endothermic process. It is suggested that the energy required to disrupt the structure of the starch granules during gelation is greater than the energy released by increased starch hydration.
Amylose Complexing Effect of Food Grade Emulsifiers
Authors: Krog N.
Published: November 2006

In order to evaluate the ability of food emulsifiers to form complexes with starch components, especially amylose, two methods have been compared. The amylose complexing effect of 22 different food emulsifiers are compared by a gravimetric determination of the precipitated amylose‐emulsifier complex followed by an iodometric measurement of remaining amylose in solution. The best complexing activity of the non‐ionic emulsifiers was shown by distilled monoglycerides (monoester content minimum 90%) made on the basis of fully hydrogenated lard. As regards ionic‐active emulsifiers stearoyl‐lactylate and its corresponding calcium and sodium salts also gave a good complexing effect. As a relative figure for the ability to react with amylose a “Complexing Index” has been calculated for each type of emulsifier.
Artefacts au cours de la préparation de coupes de grains d'amidon. Etude par microscopie photonique et électronique
Authors: Gallant D. , Guilbot A.
Published: November 2006

Artefacts During the Preparation of Sections of Starch Granules. Studies under Light and Electron Microscope.

Dark bands which are usually observed in ultrathin sections of starch granules, „coloured”︁ or not, have been considered by some authors as marking the presence of protidic substances, by others as artefacts of sectioning, on account of the diversity of their shapes and the frequency of their appearance.

Examinations under light microscope show that this phenomenon appears effectively, during the sectioning of the inclusion block, when the ultrathin section of starch comes into contact with the surface of water in the collecting tank and then swells.

The examination under electron microscope of ultrathin sections shadowed with gold, allows us to show that these dark bands are the consequence of surface folding of the cut starch grains. The measurements of electron density show that there are folds like S or double folds like S, and that electron transmission across the sample follows a logarithmic rule.

A discussion leads to think that these artefacts are the consequence of a defective permeation of starch with the inclusion material and the result of starch water affinity. We must definitely leave out that dark bands should be a manifestation of protidic material.
The Conformation of Amylose in Dilute Solution
Authors: Banks W. , Greenwood C. T.
Published: November 2006

The hydrodynamic behaviour of amylose in dilute solution has been examined in detail. Evidence for, and against, the existence in aqueous solution of a conformation which is predominantly helical in character is critically discussed. Proper interpretation of the solution behaviour of amylose shows that the molecule is a statistical, or random, coil having no helical content in neutral, aqueous solution. In such solutions, the presence of complexing agents causes a coil‐to‐helical in character is critically discussed. Proper interpretation of the solution behaviour of in the presence of salt represents a change from random coil to helix, and not as hitherto suggested, a helix‐to‐coil transition.
Absolute und relative Verkleisterungscharakteristik von Stärken. Teil I. Absolute Viskositätsmessung nach dem Searle‐Prinzip
Authors: Winkler S. , Luckow G. , Donie H.
Published: November 2006

The Absolute and the Relative Gelatinization Characteristics of Starches. Part 1. Absolute Viscosity Measurings (Searle Principle).

The rheometric conditions for executing absolute measurings of gelatinization characteristics of potato, maize and wheat starches without change of the preparation container are explained, and the results of coaxial cylinder measurings by “Rotovisko” at the absolute viscograms of the starch pastes are discussed.

For absolute measurings of starch viscosities the preparation of the starch dispersions from the suspension of starch granules from the beginning of the swelling process to the formation of the homogeneous phase in turbulent current conditions is necessary; relative viscosities of the preparation phase show the swelling characteristics of the starches.

By comparing different instruments of the same type their accuracy of measuring is traced at the absolute viscograms throughout the whole gelatinization range as a function of the rate of shear, and a comparison of starch viscosities by the gelatinization maxima of the absolute viscograms is proposed.
A Pulse Bed Granular Carbon System for Refining Glucose
Authors: Conlee J. K.
Published: November 2006

A new pulse bed granular carbon system was installed to refine corn syrup (glucose). The system reduces costs, minimizes pollution, improves product quality and permittes capacity expansion through conversion of an existing powdered carbon refining process without adding more labor.
Reaction of Hexamethylphosphorus Triamide with Starch Studies on a new phosphorus starch derivative
Authors: Rosenthal Feiga R. T. , de Araújo Vania M. R. H.
Published: November 2006

On studying the reaction between hexamethylphosphorus triamide and starch, several reaction media were tried aiming to a medium in which derivatives with a low degree of substitution would be obtained. The greatest yield (phosphorus content up to 0.7%) was achieved by refluxing the mixture in organic solvents. The granules of the derivatives so obtained were quite modified. They swell in cold water, are insoluble in organic solvents, are strongly anionic and their gelatinization temperatures decrease with the increase in the degree of substitution. Their pastes, either when cold or hot, present similar viscosity values.
Über die Technologie der Verarbeitung von Maisgrits zu Stärke
Authors: Jahn F.
Published: November 2006

On the Technology of Processing of Maize Grits to Starch.

At the production of maize products of a low fat content, such as corn flakes or brewery grits, there results on principle a very fatty maize grit of a farinaceous structure in a quantity of 12 to 30 % which is hard to sell. From these waste grits there can be manufactured a quality starch, which complies with the quality designations with regard to protein, fat, ash, and viscosity.

The process newly developed and applied for a patent was tested in an existing factory. By means of an intensive steeping the steeping time can be reduced to 1/4 to 1/3 of the normal maize steeping time. The steeping water is separated free of starch by means of a special decanter. The fat content of the steeped maize grit reduces thereby down to 1/8 of the original value. The steeped maize grit is ground and the resulting milk is treated further like in a normal starch factory, at which the separation of husks and germs is eliminated.

The process enables maize mills to process also soft sorts of maize such as a German maize. In this case there results at the dry grinding a high yield of fine, fatty waste grits. Without further processing to starch the grinding of soft sorts of maize would, therefore, be uneconomical.
Oxidation of Starch by Hydrogen Peroxide in the Presence of UV Light‐Part II
Authors: Harmon Robert E. , Gupta S. K. , Johnson J.
Published: November 2006

Various reaction variables in the hydrogen peroxide oxidation of starch in the presence of UV light have been investigated. Higher carboxyl and carbonyl contents of oxystarches were obtained under acidic than under alkaline conditions. Extent of oxidation was found to increase with time. Increasing the concentration of hydrogen peroxide results in an increase in the carboxyl and carbonyl contents. Apparently, air has no effect on the degree of oxidation whereas, oxygen seems to accelerate it.
A Model for the Structure of Hydroxypropyl Starches
Authors: Leegwater D. C.
Published: November 2006

The exponential relation between degree of substitution (DS) and reducing power of pancreatin digests of hydroxypropyl starches, found in an earlier study, is explained by means of a statistical model. The model is based on the assumption that the hydroxypropyl groups are distributed at random over the starch molecules. It is shown that in that case the reducing power of the pancreatin digests is a function of (1 – DS)j. In this equation j is a constant; from the available data its numerical value was estimated to be 5.3. This result is interpreted as an indication that the pancreatic enzymes act only upon α(1→4) glucosidic chains containing five or more glucopyranose units.
Charakterisierung der Phosphorylase aus Kartoffeln durch Ultrazentrifuge und Gelpermeationschromatographie
Authors: Franken K.‐D. , Keilich G. , Husemann E.
Published: November 2006

Characterization of Potato Phosphorylase by Ultracentrifugation and Gel Permeation Chromatography. Potato phosphorylase was characterized by ultracentrifugation and gel permeation chromatography. The sedimentation constant was determined by sedimentation transport measurements at protein concentrations of 2 to 20 mg/ml. Using the equation of Scholtan the molecular weight of phosphorylase was found to be 200 000. The same value was obtained by gel permeation chromatography.

In all experiments the phosphorylase behaved as a homogeneous component, whereas the measurements of sedimentation equilibrium showed a concentration dependence of the molecular weight indicating dissoziation of the phosphorylase protein into two components with a molecular weight of each 90 000. As the dissoziation of the phosphorylase into two subunits didn't bring about either an inactivation or a change of the specific activity the existence of an enzymatically active protein with a molecular weight of 90 000 is to be assumed.
The Effect of some Nitrate Salts on the Thermal Behaviour of Amylose
Authors: Desai D. H. , Patel C. K. , Patel K. C. , Patel R. D.
Published: November 2006

In the course of a series of thermo‐analytical investigations on amylose, attention has been focused on the acid salt catalysts. Studies on the sequence and nature of the chemical changes occuring in amylose during heating have been carried out by using differential thermal analysis (DTA) and thermogravimetric analysis (TGA).

A strongly exothermic reaction, with some nitrate salts, was observed accompained by a rapid weight loss, not characteristic of any one of the substances in the mixtures. The exothermic decomposition could be explained as an oxidative attack of NO2on amylose, the former being produced by thermal decomposition of the nitrate salt. The kinetic parameters obtained from DTA are in accord with the results derived from TGA for the catalytic decomposition of amylose.
Absolute und relative Verkleisterungscharakteristik von Stärken. Teil II. Die relative Viskositätsmessung mit dem Schrägflügelkörper und der Einfluß amylolytischer Enzyme auf das Viskogramm
Authors: Winkler S. , Luckow G. , Donie H.
Published: November 2006

The Absolute and the Relative Gelatinization Characteristics of Starches.

Part. 2. Relative Measuring of Viscosity by Special Wing Stirrer and the Influence of Amylolytic Enzymes on the Viscogram. The procedure of relative viscosity measurings of starches in the steeping and gelatinization phase by means of a special wing stirrer are described and the measuring results are discussed regarding the viscograms of potato, maize and wheat starch. Examples are given for the viscosimetric measuring of enzyme action. Especially the influence of α‐ and β‐amylase, of amyloglucosidase and papain on the relative viscograms of potato, maize and wheat starch is examined.
Versuche zur Verbesserung der Filtration von Stärkesirup
Authors: Hersiczky A.
Published: November 2006

Experiments for Improvement of the Filtration of Starch Syrup. Possibilities for the improvement of starch syrup filtration according to these experimental results do not primarily depend on the type of plant which is used but on composition and the amount of suspended matter in syrups to be filtered. It was found that products of discontinually operating reactors are inhomogeneous. Even in products of 40 DE unsoluted starch could be traced. Laboratory tests have shown that a change of filtration rate of starch hydrolysates in the range below 46 DE is greater than in the range over 46 DE.

A connection was found to exist between the degree of degradation and the electro‐kinetic properties. Moreover, it was found that the amount of filtration inhibiting matter cannot be reduced to a level below 5 vol.‐%. For the removal of these gel‐like components a gel separation unit for continual operation was constructed with a maximum capacity of 10 000 l/h. In practical application the apparatus removed 94% of the suspended matter extracted from the upper, middle and lower regions of the tank. Thus, the output of the filter station increased to 30 from 20 tons per day.
Study of the Crosslinking Reaction between Epichlorohydrin and Starch
Authors: Kuniak L. , Marchessault R. H.
Published: November 2006

The crosslinking of starch with epichlorohydrin under homogeneous and heterogeneous conditions has been studied with a particular view of measuring the extent of the side reaction wherein epichlorohydrin is substituted on the starch as a monoether derivative. The extent of this reaction, compared to the diether crosslink, was found to be strongly dependent on the reaction conditions (temperature, time, mole ratio of all reactants) and depending on these from 5 – 25 % of the applied epichlorohydrin is bound in the resulting product as a glycerol monoether substituent. The degree of swelling of the crosslinked starch was shown to be linearly dependent on the molar ratio of water to starch in the reaction mixture.

It is shown that starch crosslinking proceeds with remarkable efficiency when epichlorohydrin is applied in the vapour phase. When crosslinking is performed under conditions which maintain the native granule structure the extent of monoether formation is about the same as for homogeneous crosslinking conditions.
Methoden zur Bestimmung des Wassergehaltes der Produkte des Naßvermahlungsprozesses unter Berücksichtigung ihres Einflusses auf die Ausbeuteberechnung
Authors: Meuser F. , Kempf W.
Published: November 2006

Methods for Determination of Water Content in Products of Wet Milling Process with Regard to their Influence on the Field Calculation. The Karl‐Fischer‐Titration (KF) of water as described is applicable to all products of wet‐milling processes. The water content of starch hydrolysates including dextrose may be determined in the same way if pyridine is used instead of methanol as extraction solvent. The results obtained by KF‐titration proved to be in sufficient accord with the determination of water content by the oven‐drying‐method at 105°C. The oven‐drying‐method at 130°C seemed to be less suitable because losses of nonaqueous volatile compounds particularly of raw materials are not to be avoided and therefore may effect the results. By this too low dry‐substances of raw materials are obtained, which result into high recoveries when the outputs of wet‐milling‐processes are calculated. The differences between the starch recoveries as obtained in laboratory scale proved to be relatively small (max. 0,6%), however they may be of some importance within the total balance of wet‐mills.
Die rheologische Charakterisierung der Stärkegele
Authors: Djaković Lj. , Dokić P.
Published: November 2006

Rheological characterization of starch gels is a complicated problem as the measured values represent only an apparent viscosity. They depend on shearing stress respectively shearing rate and thus also on the type of viscosimeter used. Moreover starch gels are thixotropic, which brings about additional difficulties in measuring procedures and reproducibility of measured values.

This paper has pointed out the possibilities of rheological characterization of starch gels by the parameters of rheological equations, as well as by the coefficients of thixotropy. Following the values of these parameters and coefficients it is possible to examine the changes in starch gels, caused by different factors (concentration changes, ageing, chemical modifications etc.).
Interaction of Potato Starch with Different Ligands
Authors: Osman‐Ismail F. , Solms J.
Published: November 2006

The formation of complexes of potato starch with 1‐hexanol, 1‐octanol, 1‐decanol, decanal, capric acid, stearic acid, oleic acid, linoleic acid, l‐menthone, l‐menthol and β‐pinene was investigated under equilibrium conditions. Binding parameters were calculated using an equation after Scatchard. The complexes were also examined with X‐ray diffraction measurements. Two types of binding take place, namely inclusion governed by helix formation and interactions with the surface of the helix or with other parts of the macromolecule. The binding constants and the stoichiometric compositions of the complexes were related to the molecular structure of the ligands.
Verarbeitungstechnische Eigenschaften von Inlandmais. 1. Trockenvermahlung
Authors: Bolling H. , Zwingelberg H.
Published: November 2006

Processing Poperties of Local Maize. 1. Dry Milling. The latest statistical informations published by the German Government indicate that about 600.000 t corn were harvested in 1971. That means 51,1 dz per unit of cultivated area with an increase of 20% per year in the corn production.

The total amount of corn is used for animal feeding in Germany. Some products derived from maize from types US‐Yellow and Plata are used for cereal breakfast, starch manufacture and in brewing‐industry in other european countries. There is little, if any, available information about physical qualities of corn varieties grown in Germany. Thus, it has been felt of great importance to fill this gap.

This work was carried out on 15 varities grown at different localities. The samples were milled into grits, semolina, meal, flour and germs on a Standard‐Corn‐Laboratory‐Mill. The milling products were analysed for their fat content. In general the yield of semolina with a low fat content may be affected by the variety as well as by locality. Some of the German varieties showed higher fractions of low fat content than US‐Yellow did.
Characterization of Colombian Maize Starches
Authors: De Buckle T. S. , Casabianca E. M. , Cárdenas O. S.
Published: November 2006

Starch from 18 different Colombian maize varieties was extracted and characterized. Microscopic examination showed that most of the granules were larger than those reported for North American maize starches. Iodine binding capacities corresponded to those of normal maize starch. Limiting viscosity numbers demonstrated a significant increase beginning with Series 300 and gelatinization temperatures showed a tendency to decrease with increasing cultivation altitudes. Pasting curves of starches extracted from Opaque‐2 maize were considerably different from their respective parent hybrids.
Complexes of Starch and its Related Materials with Organic Compounds. Part VIII. Measurement of the Heats of Complex Formation of Cyclodextrins in Aqueous Solutions by Microcalorimeter
Authors: Takeo K. , Kuge T.
Published: November 2006

Calorimetric studies have been made on the complex formation of cyclodextrins with triiodide ion or p‐nitrophenolate anion in aqueous solutions by using microcalorimeter. The heats of complex formation of α‐, β‐, and γ‐dextrin, respectively with both the guest compounds were obtained and marked differences in magnitude of the reaction heats were observed for the three dextrins. The association process of the dextrins with the guest compounds in aqueous solutions was briefly discussed with respect to the points of stoichiometry and thermodynamics.
Damaged Starch and Protein Contents in Relation to Water Absorption of Flours of Indian Wheats
Authors: Tara K. A. , Bains G. S. , Finney P. L.
Published: November 2006

The investigation has shown damaged starch to be a significant factor in the high water absorption by 63 straight‐run flours of a number of varieties of Indian wheats. A significantly high positive correlation (r = + 0.81 to + 0.87) was obtained between water absorption and damaged starch contents compared to a value of + 0.50 for water absorption and protein content. The prediction of water absorption from damaged starch and protein contents is discussed.
Studies on Tamarind Kernel Polysaccharides. Part II. Fractionation and Examination of Minor Component Polysaccharides
Authors: Srivastava H. C. , Krishnamurthy T. N.
Published: November 2006

Tamarind kernel powder has been fractionated by aqueous extraction and by complexing with copper to afford three fractions I—III. Fraction I contains sizable amounts of proteinous matter whereas fractions II and III are almost pure polysaccharides. Methylation of fraction III followed by hydrolysis produces 2,3,5‐tri‐O‐methyl‐L‐arabinose (1 mole); 2,3,4‐tri‐O‐methyl‐D‐xylose (1 mole); 2,3,4,6‐tetra‐O‐methyl‐D‐galactose (1 mole); 2,3,6‐tri‐O‐methyl‐D‐glucose (1 mole); 3,4‐di‐O‐methyl‐D‐xylose (1 mole); and 2,3‐di‐O‐methyl‐D‐glucose (3 moles). The structure of the polysaccharides is discussed in the light of the above results.
Studies on Tamarind Kernel Polysaccharide Part III. Structure of a Dextrin
Authors: Srivastava H. C. , Krishnamurthy T. N.
Published: November 2006

Tamarind kernel polysaccharide (TKP), isolated by fractionation of tamarind kernel powder, was heated at 153°C for 5 h in presence of 0.074% hydrochloric acid. The resulting product was fractionated to yield a homogeneous dextrin which on hydrolysis produced D‐xylose, D‐galactose and D‐glucose in the molar ratio of 2:1:10. Methylation of the dextrin followed by hydrolysis yielded 2,3,4‐tri‐O‐methyl‐D‐xylose (2 moles); 2,3,4,6‐tetra‐O‐methyl‐D‐glucose (1 mole); 2,3,4,6‐tetra‐O‐methyl‐D‐galactose (1 mole); 2,3,4‐tri‐O‐methyl‐D‐glucose (1 mole); 2,3,6‐tri‐O‐methyl‐D‐glucose (4 moles); 2,3‐di‐O‐methyl‐D‐glucose (4 moles); and 2‐O‐methyl‐D‐glucose (trace amounts). Upon oxidation of the dextrin with sodium metaperiodate, 1.4 moles of the oxidant was consumed with concomitant liberation of 0.38 mole of formic acid. Reduction of the oxopolysaccharide with sodium borohydride followed by acid hydrolysis of the polyol produced erythritol, glycerol and ethylene glycol in the molar ratio of 8:3:2.

The above results suggest that the main reaction during dextrinization of TKP is that of hydrolysis. The side branches of the polymer are hydrolyzed to a greater extent than its backbone. Transglycosidation, which is the predominant reaction in starch dextrinization, takes place only to a small extent.
Beseitigung von Geruchsbelästigungen, verursacht durch Trockner in der Maisstärkeindustrie
Authors: Runge H.
Published: November 2006

Elimination of Odors caused by Dryers in the Corn Starch Industry. The rotary tube dryer is suited for drying pressed hulls. The vapors emitted by the dryer are odorless. Subsequent mixing with steepwater depends essentially on the absorption power of the material. This is best when the hulls, upon leaving the first dryer, still show sufficient moisture and when the inlet moisture at the second dryer — adjusted by dry material recycling — is kept below 35% H2O. The vapors produced when drying the hulls mixed with steepwater emit a distinct odor which can be eliminated by burning the vapors at temperatures above 800 °C, for instance in the furnace of a boiler. The decrease in efficiency during steam generation accounts for about 0.5 to 0.8%. To avoid that the temperature in the boiler falls below the dew point, it is recommended to heat the vapors emitted by the dryer on their way to the boiler furnace. A steam‐heated heat exchanger should be used if washing of the vapors was necessary as otherwise the heating system will be encrusted quickly.
Preparation of Amylose‐g‐Poly (Styrene)
Authors: Patel C. M. , Patel V. M.
Published: November 2006

A study on the grafting of styrene on amylose has been made using H2O2 as an initiator and Cr3+, Fe2+, Co2+, Cu2+, Zn2+, and Ag+ ions as catalyst. It has been shown that with Fe2+ ions maximum grafting yield was obtained. The optimum conditions for the preparation of amylose‐g‐poly (styrene) have been set up.
Struktur und Eigenschaften gepfropfter Kartoffelsärke. II. Molekularer Aufbau der Propf‐co‐polymer‐Phase
Authors: Gruber E. , Alloush S. , Schurz J.
Published: November 2006

Structure and Properties of Grafted Potatoe Starch. II. Molecular Structure of the Graft‐Co‐polymer Phase

The copolymer molecules of potatoe starch, which had been grafted with poly‐(acrylic) acid and poly(methacrylic) acid resp. by the Scott‐xanthation‐process, consist of a backbone of amylopectin and of side chains of the synthetic polymer. There are always twice as many basic units of the side chain polymer in a molecule as there are anhydroglucose units. In solution the molecules are sphere‐like in shape and they show a relatively high coil density. For an explanation it is proposed, that the amylopectin backbone serves as a matrix for the propagation of the grafting polymerisation reaction. The side chains are lined up along the backbone and they remain attached to it, fixed by weak bonds.
Characterization of Amylose‐g‐Poly (Styrene)
Authors: Patel C. M. , Patel V. M.
Published: November 2006

Characterization of amylose‐g‐poly(styrene) has been carried out employing ultraviolet, differentional thermal analysis, infrared, nuclear magnetic resonance and solubility techniques. It has been concluded that amylose‐g‐poly(styrene) is a true graft copolymer.
Separation of Erythrose and Glyoxal by Countercurrent Liquid‐Liquid Extraction
Authors: Wise C. S. , Mehltretter C. L.
Published: November 2006

A countercurrent liquid‐liquid extraction procedure is described for the separation of erythrose and glyoxal obtained by sulfurous acid hydrolysis of dialdehyde starch.
The Fine Structure of Corn Starches of Various Amylose‐Percentage: Waxy, Normal and Amylomaize
Authors: Mercier Ch.
Published: November 2006

The fine structure of high‐amylose corn starches has been studied after dispersion of the starch and fractionation into their components amylose and amylopectin. The resulting amylopectin fraction reported in the literature possesses anomalous properties with regard to the waxy and normal amylopectin. However, the experimental results obtained by different authors for determining the structure lead to controversal explanations.

Therefore, using an enzymic method, which permits the direct examination of the constitutive chains of the starch, the fine structure of the amylopectin of an amylomaize starch (64% amylose) has been investigated and compared with those of waxy and normal starches. The pullulanase – debranched chains are fractionated by gel permeation and their linearity are checked under the action of β‐amylase. The inner chains of the amylopectin fraction are studied after debranching of the β‐limit dextrins. The results show the identity between amylopectins from waxy and normal starches. The amylopectin fraction of amylomaize has its own structure with longer inner chains than those of waxy‐maize amylopectin.
Cationic Aminoethyl Cereal Flours. Semicommercial Production
Authors: Rankin J. C. , Lancaster E. B. , Phillips B. S. , McClendon J. C.
Published: November 2006

Both soft white wheat and yellow corn flours were reacted with ethylenimine by a continuous, dry process capable of making up to 300 pounds of cationic aminoethyl cereal flour per hour. When either cationic flour was evaluated as a wet‐end paper additive, each was equivalent to a high‐quality commercial cationic corn starch in improving dry‐strength properties of paper and increasing pigment retention. Laboratory storage of the flour products for 1/2 year did not change their effectiveness. Estimates based on a plant producing 15 million pounds of cationic flour a year indicate that the cost‐to‐make is about 10 cents per pound.
Analysis of an Acid Hydrolysate of a Low‐Substituted Hydroxypropyl Starch
Authors: Leegwater D. C. , Marsman J. W. , MacKor A.
Published: November 2006

The major components, besides glucose, of an acid hydrolysate of a low‐substituted hydroxypropyl starch (DS 0.07) were identified by proton magnetic resonance (PMR) analysis of their peracetates as 6‐0‐[2‐(RS)‐hydroxypropyl]‐D‐glucopyranose, 2‐0‐[2‐(RS)‐hydroxypropyl]‐D‐glucopyranose, 1,2‐0‐[2,1‐(R)‐propylene]‐α‐D‐glucopyranose, 1,2‐0‐[2,1‐(S)‐propylene]‐α‐D‐glucopyranose, and 1,2‐0‐[2,1‐(R)‐propylene]‐α‐D‐glucofuranose. The analytical data indicated that in the product examined over 80% of the hydroxypropyl groups were attached to C‐2 of the glucose moiety and about 7% to C‐6.
Absorption of lodine into Starch Granules in Aqueous Suspension
Authors: Lee Y. Y. , Tsao George T.
Published: November 2006

The rate of iodine absorption by granular starch suspended in KI solution is examined. The rate controlling step is found to be the intraparticle diffusion of iodine. The process agrees well with a core‐shrinking model. The apparent diffusivity of iodine in granular starch is determined to be (6.8 ± 0.5) × 10−8 cm2/sec at 25°C.
Viehfutterfabrikation aus Kartoffelfruchtwasser als Problem des Umweltschutzes und der Ernährung
Authors: De Willigen A. H. A.
Published: November 2006

Fodder Production from Potato Fruit Juice as a Problem of Environmental Protection and Nutrition

Fodder manufacture from potato fruit juice is not a permanent solution for the effluent problem of the starch industry. The cost of processing of the bio‐industry wastes caused by this fodder are higher than those of destruction in the starch industry itself.

Use of the nitrogenous substances for human food should be increased, for which they are well suitable. The protein should be marketed in wet form under its own name.
A Study on Chain Transfer and Grafting of Amylose‐g‐Poly(Styrene)
Authors: Patel C. M. , Patel C. K. , Patel K. C. , Patel R. D.
Published: November 2006

Amylose‐g‐poly(styrene) has been prepared by Fe2+‐ H2O2 initiation method. Evaluation of chain transfer constant and analysis of the kinetic data indicated a decrease in the extent of the termination of homopolymer and graft copolymer radicals. It also showed an increase in yield of the graft copolymer.
Theoretische und praktische Probleme der Herstellung von Kinder‐Nährzucker
Authors: Holló J. , László E. , Tóth Zs.
Published: November 2006

Theoretical and Practical Problems of the Production of Children's Nutrition Sugar

A new technology for the production of nutrition sugar, a carbohydrate component of baby‐food, was developed. According to the classical technology starch is degraded by malt. Application of industrial amylase preparations led to a simpler and more economic technology. During the examination of the action pattern of α‐amylase of Bac. subtilis it was found by means of 14C‐marked starch that the splitting probabilities of terminal bonds are different from those of the interior bonds. The content of maltooligosaccharides in the product met the demands for nutrition sugar. On the basis of our tests nutrition sugar was produced on half‐technical scale. This nutrition sugar consisted to 65% of glucose, maltose and maltotriose, to 20% of maltotetraose, pentaose and hexaose, and to 15% of maltobeptaose and higher glucose polymers.
Einfluß der Klärmittel und ihrer Menge auf die Bestimmung des Stärkegehalts von Getreide und Mühlennachprodukten
Authors: Dudáš F.
Published: November 2006

The Influence of Clarifying Agents and Their Amounts on Determination of Starch Content of Cereals and Milling By‐Products

Based on chemical analyses and statistical evaluation the clarifying agent after Carrez in amounts of 3 to 5 ml is recommended for starch determination according to Ewers in barley groats. Results obtained with same amounts of sodium and ammonium molybdate come very close to those obtained with this clarifying agent. Lead acetates and phosphotungstic acid as proposed at times proved to be inept.

For feed products and bran the clarifying agent after Carrez and both molybdates are recommended in amounts of 5 ml or more. Sodium molybdate should be preferred to ammonium molybdate. Once again phosphotungstic acid proved least effective as a clarifying agent. It lead to significantly low values.
A Study of the Kinetics of Retrogradation in a Starch‐based Dough made from Dehydrated Yam (Dioscorea rotundata L. Poir)
Authors: Brennan J. G. , Sodah‐Ayernor G.
Published: November 2006

Changes in the physical characteristics of reconstituted, dehydrated yam (Dioscorea rotundata) flour, during storage at different temperatures, were followed by rheological tests and X‐ray studies. The rate of change of these characteristics was found to be temperature dependent, decreasing with increase in storage temperature. X‐ray patterns obtained were typical of those expected with tuber starches. When quantified the X‐ray results agreed well with the rheological data obtained. The rates of change observed were many times faster than those reported for wheat doughs, a phenomenon not yet satisfactorily explained.
Kernresonanzuntersuchungen an Wasser in Stärkegelen bei 295 K
Authors: Basler W. , Lechert H.
Published: November 2006

Wide‐Line NMR of Water in Starch Gels at 295 K

The purpose of this work was to decide if it is possible to detect bound and free water in starch gels for T > 0°C by wide‐line NMR at various RF‐levels. Therefore, we measured the longitudinal (T1) and transverse (T2) relaxation of the water protons in maize starch gels of different water concentrations at 295 K by pulsed and wide‐line NMR.

The absorbed water showed single‐phase behaviour at all water concentrations. A separation into bound and free water was not seen. The determination of bound water by wide‐line NMR is shown to be a pure effect of RF‐saturation which can be calculated by the T1 and T2 values we measured.
Scanning Electron Microscopy Studies of Wheat, Potato and Corn Starch during Gelatinization
Authors: Hill R. D. , Dronzek B. L.
Published: November 2006

The gelatinization of a commercial wheat and potato starch and two types of corn starch (Amaizo Amylomaize VII and Amaizo Amioca Pearl starch) was examined by the scanning electron microscope. Concomitantly, the loss of birefringence in the wheat, potato and corn starch was followed with the light microscope. Swelling and deformation of the starch granules observed in the scanning electron microscope correlated with the loss of birefringence in the light microscope. The gelatinization range of the starches was detected with the scanning scope. Swelling of the wheat starch granules was first observed in the larger A‐type granules. Amylomaize VII retained granular structure until approximately 95 °C even though birefringence changes were observed as low as 69°C. Some evidence of structural changes were evident at 83°C. Amioca Pearl underwent structural changes at approximately 68°C and abruptly lost granular structure at approximately 71 °C.
Modification of Starch by Hydrogen Chloride and Heat
Authors: Ghali Y. , Youssef A. , Said T.
Published: November 2006

A sample of starch was exposed to HCl vapours in a closed dessicator for 48 hr. The acid starch was then heated for 30 min at 100°C. It has been found that transglucosidation occurs in both acid and heated starch samples.
Preparation of Trimethylsilyl Derivatives of Polysaccharides
Authors: Harmon R. E. , De K. K. , Gupta S. K.
Published: November 2006

Trimethylsilyl derivatives of starch, amylose, amylopectin, and glycogen have been prepared by using hexamethyldisilazane as the silylating reagent and formamide as solvent. The degree of silylation ranged from 0.9 to 2.2 and is believed to be dependent on the structure and solubility of the polysaccharide. An important property of these trimethylsilyl derivatives is their complete solubility in common organic solvents like benzene, toluene, chloroform, etc.
Structure of Starch Granules. Part 3. Some Considerations on Leguminosae and Tuberosae
Authors: Rosenthal F. R. T. , Nakamura T. , Espindola A. M. C. , Jochimek M. R.
Published: November 2006

It is considered that the granules of Leguminosae and Tuberosae starches generally present crystalline structures with X‐ray diffraction patterns of the C type. The results obtained by the authors with starches from different species and from different varieties of a single botanical species were compared with those obtained using solubilization techniques, as with dimethylsulfoxide or by enzymatic action and the conclusions arrived at are different, in some cases, from the generally established concepts.
Instability of Solutions of Amylose‐Iodine Complex in Concentrated Calcium Chloride
Authors: Dintzis F. R.
Published: November 2006

Low concentrations of amylose‐iodine complex, in general, are insoluble in aqueous concentrated calcium chloride. However, lightly substituted hydroxyethyl amylose‐iodine complex is soluble and stable in aqueous concentrated calcium chloride for at least a few days. The color stability of some iodine complexes of derivatized amylose and starch is observed to be time dependent.
Starch Xanthide in Handsheets and Machine‐Made Papers
Authors: Lauterbach G. E. , Jones E. J. , Swanson J. W. , Hofreiter B. T. , Rist C. E.
Published: November 2006

Starch xanthide, an internal adhesive for paper, imparts high levels of wet strength along with improved dry strength. Laboratory quantities of starch xanthide, degree of substitution of 0.12, were prepared and used in handsheets to evaluate incorporation procedures. The quality of these handsheets was compared with that of machine‐made papers containing starch xanthide formed by a continuous process. Results showed that starch xanthide should be produced as a disperse system of insoluble particles and that large coagulated particles are less effective than small ones in changing the properties of paper. Rapid blending of starch xanthate and acidified sodium hypochlorite crosslinking reagent improves the performance of the resulting starch xanthide dispersions and reduces the amount of oxidant needed. Starch xanthide dispersions at a concentration of 0.125 %, to avoid premature coagulation, are best added after alum has been blended with pulp fibers. Up to 10 % starch xanthide was incorporated in handsheets made from a number of pulps.