bluuebunny/crossref_metadata_2025_split huggingface dataset:
Wörterbuch „Stärke”︁. Teil 2
Authors: Graefe G. , Tegge G. 
Published: November 2006

AbstractNach umfangreicher Vorarbeit durch die Arbeitsgruppe „Terminologie”︁ des Technischen Komitees „Stärke, einschließlich Derivate und Nebenprodukte”︁ der Internationalen Standardisierungsorganisation ISO (WG 10, ISO/TC 93) wurde ein Vokabular wichtiger Begriffe der Stärkechemie und Stärketechnik in englischer und französischer Sprache erstellt. Über den jeweiligen Stand dieser Arbeiten hat G. Graefe in dieser Zeitschrift berichtet [Starch/Stärke 16 (1964), 229–232 und 381–385; 17 (1965), 263–268; 23 (1971), 103–111; 27 (1975), 56–61 und 131–134]. Die zweite und vorerst letzte Auflage des Vokabulars wurde als International Standard ISO 1227–1979 (E/F) am 1. 6. 1979 herausgegeben. Nachfolgend wird die entsprechend den ISO‐Regularien nur in englischer und französischer Sprache vorliegende Fachwortsammlung zusammen mit einer unverbindlichen deutschen Übersetzung einem größeren Interessentenkreis zugänglich gemacht.
Chemische Modifizierung der Stärkeoberfläche. Einbau von Stärke in kovalente und thermoreversible Netzwerke aus synthetischen Polymeren
Authors: Pfannemüller B. , Emmerling W. N. 
Published: November 2006

AbstractUm für die Stärke ein neues Anwendungsgebiet zu erschließen, wurden Methoden untersucht, die zu einer besseren Verträglichkeit der Stärke mit synthetischen Polymeren führen. Es werden präparative Wege beschrieben, die eine dichte Belegung der Stärkeoberfläche mit synthetischen Ketten über Urethanbindung erlauben, wobei die Kornstruktur erhalten bleibt. Die Eigenschaften der mit Polyethylenoxid verschiedener Länge beschichteten Stärke werden hinsichtlich ihrer Eignung zur Ausbildung eines thermoreversiblen Netzwerks untersucht. Weitere Untersuchungen befassen sich mit Stärke als Füllstoff in einem covalenten Netzwerk von synthetischen Polymeren.
The Development of Enzymes During Germination and Seedling Growth in Nigerian Sorghum
Authors: Aisien A. O. , Palmer G. H. , Stark J. R. 
Published: November 2006

AbstractThe levels of enzymes responsible for the enzymic modification of sorghum endosperm have been followed during germination and seedling growth. Sorghum β‐glucanase was shown to be inactive towards barley β‐glucan. Gibberellic acid does not appear to control the levels of α‐amylase. In contrast to barley, the synthesis of this enzyme occurs in the embryo but it subsequently acts on the starch granules in the endosperm. Limit dextrinase, on the other hand appears to be present in the endosperm as a zymogen. Proteases were also examined during germination and seedling growth. Amino acid‐releasing enzymes develop in the embryo and are absent from the endosperm, whereas endoproteases can be detected in the embryo and to a greater extent in the endosperm. Amylolytic attack on endosperm starch in sorghum is very extensive during the early stages of grain growth. The significance of these results to the malting properties of sorghum is discussed.
Reduction of Residual Toluene Content in beta‐Cyclodextrin through Preparing Inclusion Complexes
Authors: Gerlóczy A. , Fónagy A. , Szejtli J. 
Published: November 2006

Abstractβ‐Cyclodextrin, which is utilized mainly for inclusion complexation of flavors or drugs, may contain traces of organic solvent if solvent was applied during enzymic conversion to facilitate the separation and to improve the yield of the product. Maximum 10 ppm is the tolerated toluene content, however, generally no more than 3 ppm was found in a series of batches. β‐Cyclodextrin samples were prepared with 10,20 and 100 ppm 3H‐labelled toluene inclusion, and from these artificially contaminated samples drug or flavor complexes were prepared. The complex preparation process reduced the toluene content to 9–62% of that of the starting level. Assuming that 2 ppm toluene is the residual contamination in the complex, 1 g β‐cyclodextrin/d consumption means an accumulated intake of 22 mg toluene in 30 years.
Changes in Starch Granule Size Distribution and Starch Gelatinization Properties During Development and Maturation of Wheat, Barley and Rye
Authors: Karlsson R. , Olered R. , Eliasson A.‐C. 
Published: November 2006

AbstractChanges in starch granule size distribution of wheat, rye and barley during the development were followed with a Coulter Counter. Changes in starch gelatinization properties were determined by DSC‐measurements. The “large granules” are laid down in the earliest stage of development and increase in size during the ripening period, even after the appearance of the “small granules”. In the mature grains the proportion of small granules is larger in wheat and rye than in barley. The gelatinization temperature is lower for the mature starch than for starch from an early stage of development. The enthalpy for the gelatinization of the starch increases during development which indicates that the structure of starch granules changes as a result of ripening. The content of amylose‐lipid complexes in the starch increases during development, partly depending on the increasing proportion of “small granules”.
DSC‐Untersuchungen an Stärken. Teil II. Untersuchungen an Stärke‐Lipid‐Komplexen
Authors: Stute R. , Konieczny‐Janda G. 
Published: November 2006

AbstractStärke‐Lipid‐Komplexe liegen in nativen Stärken, insbesondere Cerealienstärken vor. Diese Komplexe, sowohl mit den natürlich vorhandenen Lipiden als auch mit zugesetzten Emulgatoren, spielen eine wichtige Rolle bei der Verarbeitung bzw. Verwendung von Stärken und Mehlen, beispielsweise in Backprozessen. Mit Hilfe der programmierbaren Differential‐Raster‐Kalorimetrie (DSC) können Stärke‐Lipid‐Komplexe, d. h. insbesondere Amylose‐Lipid‐Komplexe sehr gut nachgewiesen und charakterisiert werden. Amylopektin‐Lipid‐Komplexe konnten bisher mit Hilfe der DSC nicht nachgewiesen werden. Die Bildung und thermische Stabilität der Komplexe mit Fettsäuren ist abhängig von der Kettenlänge bzw. von deren Sättigungsgrad. Die thermische Stabilität der Amylose‐Komplexe nimmt mit steigender Kettenlänge bei gesättigten Fettsäuren zu und mit steigendem Grad an Ungesättigtheit der komplexbil‐denden Fettsäuren ab. Im Temperaturbereich zwischen 70–100°C, d. h. Temperaturen wie sie in Stärkepasten u. a. auch bei deren Verarbeitung vorliegen, erleiden die Komplexe typische Umlagerungen, über die ausführlich berichtet wird.
Phosphorus and Amylose Branching in Rice Starch Granules
Authors: Hizukuri S. , Shirasaka K. , Juliano B. O. 
Published: November 2006

AbstractPhosphorus content of rice starch granules prepared by DoBS extraction of milled rice protein was lowest and was mainly 6‐phosphoglucose for 2 waxy rices. For 6 nonwaxy rices it was highest and predominantly phospholipid P based on choline content. Defatting with water‐saturated butanol reduced both choline and P content of nonwaxy rice starch. Once recrystallized amylose of 7 rices had 72–84% β‐amylolysis limit, DP 532–793 glucose units per reducing end, CL 101–157 glucose units per nonreducing end and 3.4–7.5 branches/molecule.
Development Changes in Fine Structure of Starches of Several Endosperm Mutants of Maize
Authors: Inouchi N. , Glover D. V. , Takaya T. , Fuwa H. 
Published: November 2006

AbstractDistribution of components of maize starches from several endosperm mutants sampled at three stages of development were investigated by gel filtration after debranching by isoamylase. The waxy (wx) starches consisted of only amylopectin, and the distribution of components did not change during development. In other starches: normal, amylose‐extender (ae), dull (du), sugary‐1 (su1) and sugary‐2 (su2) starches, amylose contents increased during the 20–35 days after pollination (DAP) period of development. The ae, du, su1 and su2 mutants produced high‐amylose starches, while amylopectin of su2 was normal type and those of ae, du and su1 were novel type, and ae starches possessed longer average chain‐lengths of amylopectin. Phytoglycogens were prepared from su1 kernels during development and their characteristics were compared with those of su1 starches. The characteristics of phytoglycogens did not change during the developmental phase studied and the average chain‐lengths of phytoglycogens were shorter than those of amylopectin of su1 starches at each stage of development.
Die Verarbeitung von Kartoffeln zu Rohstoffen für die chemisch‐technische Industrie
Authors: Kempf W. 
Published: November 2006

AbstractNach Beschreibung der Ausgangssituation wird die Entwicklung von Anbau, Ernte und Ertrag von Kartoffeln von 1976 bis 1981 in der Europäischen Gemeinschaft und in der Bundesrepublik Deutschland mitgeteilt. Es werden Probleme nachwachsender Rohstoffe unter Berücksichtigung von Trendberechnungen der Ertragszuwachsraten sowie der Erntemengen der wichtigsten Stärkepflanzen bis zum Jahre 2000 erörtert. Dabei wird auf die Vor‐ und Nachteile eingegangen, die bei der Auswahl der Rohstoffe für die Stärkeindustrie entscheidend sind. Nach Mitteilung der Entwicklung von Kartoffelverarbeitung und Stärkeproduktion in der Bundesrepublik Deutschland von 1976 bis 1981 folgt eine kurze Darstellung der industriellen Produktion von Kartoffelstärke. Hinsichtlich der Möglichkeiten des Einsatzes von Kartoffelstärke als additiver Rohstoff für die chemisch‐technische Industrie wird auf Stärkepolymerisate, Stärkemodifikationen und Stärkeverzuckerungsprodukte näher eingegangen.Kartoffelstärke ist als additiver Rohstoff für die chemische und technische Industrie nicht annähernd in der Lage, die sich ständig steigernden Erdöl‐ und Energieprobleme zu lösen. Mit Sicherheit kann sie jedoch zu deren Lösung einen angemessenen Beitrag leisten.
Einfluß der Düngung auf die Viskosität von Kartoffelstärke
Authors: Miča B. 
Published: November 2006

AbstractIn dreijährigen Feldversuchen mit abgestuften N‐, P‐, K‐ und °Calcium‐ und Magnesium‐Gaben mit der Kartoffelsorte Radka wurde festgestellt, daß der Gehalt an Stärke in den einzelnen Vegetationsphasen von den Ca‐ und Mg‐Gaben in Verbindung mit den N‐, P‐, K‐Gaben beeinflußt wird. Die Viskosität ist auch von der Zugabe an Calcium und/oder Magnesium abhängig. Die Zugabe beider Zusatznährstoffe wirkt jedoch auch in Verbindung mit den N‐, P‐, K‐Gaben. Der höchste Stärkegehalt wurde unter den Bedingungen der Variante N1P1K1 · Mg1 festgestellt. Die höchste Viskosität wurde dagegen bei der Variante N3P2K2 · Ca1 beobachtet.
Enzymatic Conversion of Starch in Twin‐Screw HTST‐Extruder
Authors: Hakulin S. , Linko Y.‐Y. , Linko P. , Seiler K. , Seibel W. 
Published: November 2006

AbstractWheat starch was liquefied to DE 25–30 employing heat stable α‐amylase and twin‐screw Werner & Pfleiderer Continua 58 HTST‐extruder. Most significant reduction in batch saccharification time was obtained when starch was liquefied as a slurry containing 60% water at 120°C mass temperature, feed rate 1 500 g min−1, screw rotation rate 250 min−1, and 0.9% (w/w, d.s.) Novo Termamyl 120 L α‐amylase was added immediately after initiation of gelatinization in the extruder. Saccharification was carried out at 60°C employing 0.36% (w/w, d.s.) Novo glucoamylase 150 L to reach a DE 96 in 22 h. Best total conversion was, however, obtained when also saccharification was initiated in the extruder by adding glucoamylase just before the die element, after lowering mass temperature to 60°C, and by allowing the saccharification to continue at 60°C after extrusion processing to reach a DE 94 in 5 h and DE 97 in 21 h.
Kritische Betrachtung der Bestimmung des Trockensubstanz‐ und Stärkegehaltes von Kartoffeln
Authors: Putz B. 
Published: November 2006

AbstractDie Bestimmung des Unterwassergewichtes ist immer noch die heute gängigste Methode zur Feststellung des Trockensubstanz‐ bzw. Stärkegehaltes von Kartoffeln. Neben dem Vertrauensbereich der Methode wurde der Einfluß der Knollengröße, der Knollenzahl sowie der Heterogenität der Probe untersucht. Daneben erfolgte eine kritische Betrachtung der üblichen Umrechnungstabellen sowie der möglichen Fehler bei der Umrechnung vom Unterwassergewicht auf den Trockensubstanz‐ und Stärkegehalt der Knollen. Die gesamte Untersuchung hat gezeigt, daß als Berechnungsgrundlage das Unterwassergewicht in Gramm besser geeignet erscheint als die Umrechnung der Werte in % Trockensubstanz bzw. % Stärke.
Interrelations of Starch and Fungal α‐Amylase in Breadmaking
Authors: Maninder K. , Jørgensen O. B. 
Published: November 2006

AbstractThe interrelation of starch in flour and fungal α‐amylase in breadmaking was investigated using a low protein and a high protein flour. Loaf volume and bread quality were improved by the fungal α‐amylase supplements. Gel chromatography for elution of DMSO soluble starch fraction and the results of amylose and amylopectin contents revealed somewhat similar situation in the fresh bread which differed from the elution profiles of soluble fractions of 3 and 5 day old loaves prepared with and without α‐amylase supplements. Decreased recovery of starch in the DMSO soluble fractions indicated some degree of retrogradation. The higher amylose contents of the 5 day old bread crumb soluble starch fraction indicated a change in amylose and amylopectin ratio.
Confectioner's Syrup from Tapioca Processing Waste
Authors: Ahmed S. Y. , Ghildyal N. P. , Kunhi A. A. M. , Lonsane B. K. 
Published: November 2006

AbstractThe possibility to produce confectioner's syrup from tapioca processing waste by acid hydrolysis was explored at different substrate as well as acid concentrations, pressures and times. Syrup for confectioner's use can be effectively produced at various combinations of the parameters though severe hydrolysis conditions have to be employed as compared to the commercial starch. Economic considerations demand the use of waste slurry of 20% concentration with 4% sulphuric acid and the hydrolysis at 15 Pa for 15 min. The problem of disposal of the waste could be solved by gainfully utilizing it for the production of syrup meeting required standards.
Effect of Some Anionic Starches on the Stability of Soil Particles in Water
Authors: Weaver M. O. , Otey F. H. , Doane W. M. 
Published: November 2006

AbstractThree types of polyanionic starch derivatives were prepared : carboxymethyl starch, starch‐g‐poly(acrylic acid) and hydrolyzed starch‐g‐polyacrylonitrile. Each derivative was prepared at five levels of anion content, and the milliequivalent of carboxyl per gram of polymer (meqCOOH/g) was determined. Soil particles were treated with three concentrations of dispersions of each polymer, and stabilization activity was measured by wet sieving. For the specific soil sample used, the polymer with 2.8–2.9 meqCOOH in each class of derivative gave the greatest stabilization at reasonable dosage. On a weight basis, the anionic starches did not stabilize as well as their wholly synthetic counterparts; but on a weight of synthetic moiety and meqCOOH per 100g soil basis, the grafted starches outperformed poly(acrylic acid) and rivaled the performance of hydrolyzed polyacrylonitrile.
Immobilization of Glucoamylase on Silanized Aluminium Oxide
Authors: Krakowiak W. , Sugier H. 
Published: November 2006

AbstractThe possibility of immobilization of glucoamylase (GA) on silanized Al2O3 was examined using adsorption and covalent bonding via glutaric aldehyde. Both methods yield active unsoluble enzymes, which however gradually lose their catalitic activity in cyclic operation. Various agents aiming to improve the stability of immobilized GA were tested. It has beer found that the enzyme bound covalently to the carrier retains its activity to the higher degree while kept in the substrate solution.
Contributions of Starch‐Granule Bound α‐Amylase to Q‐Enzyme from Cotton Leaves
Authors: Chang C. W. 
Published: November 2006

AbstractStarch granules with tightly bound α‐amylase and a branching enzyme (Q‐enzyme) were isolated from cotton leaves. The activity of α‐amylase was regulated by various concentrations of EDTA and exogenous α‐amylase. Starch granules were incubated for a simultaneous interaction between α‐amylase with its products and a branching enzyme. The increase in bound α‐amylase activity caused an increase in amounts of maltodextrin products, the molecular weights of which ranged from 1,500 to 20,000 daltons. The amounts of branched glucans synthesized by Q‐enzyme also changed in direct proportion to the amounts of maltodextrins and the levels of bound endogenous α‐amylase activity. The absorption spectrum of natural cotton leaf amylopectin was similar to those of the synthesized glucans. Their molecular weights, however, were smaller than those of the natural products in the absence of chain lengthening donor substrate.
Enzymatische Behandlung von Abwassern der Weizenstarkeindustrie
Authors: Wieg A. J. 
Published: November 2006

AbstractIn dem vorliegenden Beitrag wird ein neues Verfahren für die Behandlung von Abwässern aus Weizenstärkefabriken vorgestellt. Das Prinzip dieses Verfahrens beruht auf einer Eindampfung der Abwässer bei gleichzeitiger enzymatischer Behandlung, die ihrerseits das Eindampfen erst ermöglicht. Nach einer Wärmebehandlung werden zunächst die Feststoffe ausgeschieden, bevor die enzymatische Behandlung mit Amylase, Cellulase, Hemicellulase, β‐Glucanase und Pentosanase erfolgt. Nach diesem neuen Verfahren wird ein BSB‐armes Wasser erhalten, das entweder abgeleitet oder rezirkuliert wird. Gleichzeitig können hochwertige Nebenprodukte gewonnen werden.
Darstellung und gezielte Polykondensation von Anhydroalditol‐Bausteinen aus Stärke
Authors: Thiem J. , Lüders H. 
Published: November 2006

AbstractMit regioselektiv acylierten Derivaten des 1,4: 3, 6‐Dianhydro‐D‐sorbits (DAS) wurden unterschiedliche oligomere Terephthalsäureester synthetisiert und nachfolgend analytisch beschrieben. Durch Schmelzkondensation von Terephthalsäuredichlorid mit verschiedenen Dianhydrohexit‐Diolderivaten gelang die Herstellung von Polyterephthalaten. Korrespondierende 2, 5‐Diaminoverbindungen waren durch einfache Synthesefolge aus 1,4: 3, 6‐Dianhydro‐hexiten zugänglich und konnten mit dem Bischlorformiat des DAS zu neuartigen Polyurethanen umgesetzt werden. Die Polykondensate wurden durch ihre Polymerparameter charakterisiert.
The Influence of Molar Substitution on the Gelatinization of Hydroxypropyl Maize Starches
Authors: Wootton M. , Manatsathit A. 
Published: November 2006

AbstractThe gelatinization behaviour of hydroxypropyl maize starches of molar substitutions ranging from 0–0.27 was studied using differential scanning calorimetry. Increases in molar substitution up to 0.10 were accompanied by decreases in the enthalpy and in the onset and peak temperatures of the gelatinization endotherm. At higher substitution levels the endotherms obtained were too broad to permit measurement of gelatinization characteristics. The minimum level of moisture required for gelatinization was not significantly affected by substitution with hydroxypropyl groups.
Effect of Gamma Irradiation on Whole‐cell Glucose Isomerase. Part 2. Properties of Irradiated Whole‐cell Glucose Isomerase
Authors: Bachman S. , Gębicka L. 
Published: November 2006

AbstractSeveral properties of Actinoplanes missouriensis and Streptomyces olivaceus glucose isomerase have been studied after irradiation the enzyme of the dose of 10 kGy in dry state. The temperature at which the Actinoplanes missouriensis cells show the highest activity decreased by at least five centigrades. Other investigated enzymatic properties have been found to show no significant differences after irradiation.
Inherent Variation in Wheat Starch Pasting due to Cultivar
Authors: Dengate H. N. , Meredith P. 
Published: November 2006

AbstractStarches isolated from 59 wheat cultivars, of diverse genetic origin but grown in New Zealand, exhibited hot‐pasting peak viscosities ranging from 82 to 269 units when tested by ‘Minipaster’. Each starch was prepared without mechanical damage, without drying, and was pasted at 10% db concentration in the absence of amylase, with pH adjusted to 5.5 before pasting. Two small groups of cultivars were distinguished on the basis of unusual pasting properties, having either high peak viscosity relative to both breakdown and setback viscosities, or high setback viscosity relative to both peak and breakdown viscosities.
A Study of Hydroxyethyl Starch. Long Pursuit of Hydroxyethyl Starch after Consecutive Infusions into Rabbits
Authors: Yoshida M , Amino M. , Kishikawa T. 
Published: November 2006

AbstractThe prolonged metabolism of 14C‐HES (14C‐hydroxyethyl starch) was pursued in rabbits, into which it was consecutively infused. 1) 14C‐HES showed such a prolonged persistence that 17.1 and 13.8% of it remained in rabbits, respectively on the 60th and 120th day. 2) A slower apparent elimination rate of 14C‐HES was obtained in tissues or organs, as compared with that in the blood. 3) 14C‐HES was subjected to urinary and fecal excretion even on the 120th day at a rate of about 10mg/day. 4) 14C‐HES showed almost the same metabolism after a single and consecutive infusions.
Characteristics and Concentrations of α‐Amylase Inhibitor in Phaseolus vulgaris Biotypes
Authors: Hoover R. , Sosulski F. 
Published: November 2006

AbstractFlours from six legume species (lentil, lima bean, field pea, chickpea, fababean, mung bean) were devoid of α‐amylase inhibitory activity but five biotypes of Phaseolus vulgaris showed activities of 27 to 40 units/mg protein. Air classification of the pin milled flours yielded fine fractions which contained 37% (black bean) to 61% (navy bean) protein and 38 to 66 units of inhibitor activity/mg protein, respectively. The coarse starch fractions were proportionately depleted in protein content and inhibitor activity. The partially purified amylase inhibitor from navy bean was active towards porcine pancreatic α amylase. The optimum pH for inhibition was 5.6 ‐ 5.7, with the inhibitor being most stable at pH 6.9 after 4 h incubation at 37°C. The inhibition was faster at 37°C than at 25°C. Although retaining most of its inhibitory power between 37°C–60°C, the navy bean inhibitor showed a complete loss of activity after 20min at 90°C.
A Study of Hydroxyethyl Starch. Part V. Some Physicochemical and Biological Properties of Hydroxyethyl Starch Isolated from the Blood and Urine, and Limit Hydroxyethyl Starch
Authors: Yoshida M. , Nozaka T. , Kishikawa T. 
Published: November 2006

AbstractHydroxyethyl starch (HES) was isolated from blood and urine, and also limit HES was isolated which was obtained by exhaustive degradation of HES by α‐amylase. From the study on their physicochemical properties and molecular‐size distributions, the results were obtained that [η] and molecular substitution (M. S.) of HES isolated from the blood were almost unchanged, while [η] of HES isolated from urine was decreased and M. S. of it was slightly changed. Furthermore, it was calculated that limit HES contained only about 1.5% of higher‐molecular‐weight fractions against the amount of parent HES than those of HES excreted in urine.