bluuebunny/crossref_metadata_2025_split huggingface dataset:
New Developments in French Potato Starch Industry. Stone Removal Through Dense Medium Process, Environmental Protection
Authors: Ansart M. 
Published: November 2006

AbstractThe French potato starch industry received a tremendous impetus since the beginning of the 19th century. At that time it consisted of not less than 550 plants. At the beginning of the 20th century it became greatly concentrated leading to a final number of five potato starch factories. The simultaneously increased production capacity has enabled the French potato starch industry to rise to the number two position among the potato starch producing nations of Western Europe.Closely connected with this concentration is a simultaneous modernization of the whole agriculture. All the five starch factories are located in the areas with vast cultivation plains where extensively mechanized agricultural operations are prevalent.However, as a result of this mechanization the deliveries of potatoes contain much larger amounts of earth and stones. For this reason a new process for the separation of stones is currently being tested, in order to reduce the up to now necessary amount of washing water by means of an enriched mud and to improve the effect of potato washing at the same time.The five French potato starch factories are equipped with total‐continous and total‐automatic machines, and they produce a high‐quality potato starch. The concentration to large production units, however, has led in places to an increase of waste water amounts. According to official calculations the raining of potato fruit juice on large areas as well as use of aired ponds have led to a 90% superior purification. Protein recovery in connection with a decrease in waste water volumes will make it possible to even surpass the official standard of purification of 95%, approaching a purification effect of 100% in an already predictable period of time.
Detection of Corn Starch Irradiated with Low Doses of Gamma Rays. Part II. Disappearance of Malonaldehyde from Starches of Various Moisture Contents
Authors: Winchester R. V. 
Published: November 2006

AbstractUsing the thiobarbituric acid test for malonaldehyde, irradiated starch can be detected qualitatively for up to a year after irradiation. If the moisture content of the starch is known, the dose can be determined quantitatively, if below 75 krad, for up to four months after irradiation, and doses between 75 and 200 krad can be determined up to four weeks after irradiation. Decreasing production of malonaldehyde with increased moisture content is ascribed to preferential radilysis of the water rather than the starch, with formation of hydrogen peroxide. A possible route for the disappearance of malonaldehyde by reaction with hydrogen peroxide is suggested.
Unfallverhütungsvorschrift 112 “Silos und Bunker”. Auslegungsmöglichkeiten des § 7
Authors: Witthaus P. O. 
Published: November 2006

AbstractRegulation of Accident Prevention No. 112 “Silos and Bunkers”. Possibilities of Interpretation of § 7. It does not only correspond to the practise but with the interpretation of the competent special committee that the enumeration of the necessary protective measures in $ 7 of the accident prevention regulation No. 112 should be considered alternatively.
5‐Hydroxymethylfurfural als chemische und technologische Indikatorsubstanz bei der sauren Stärkehydrolyse
Authors: Tegge G. 
Published: November 2006

Abstract5‐Hydroxymethylfurfural as a Chemical and Technological Indicator Substance in Acid Starch Hydrolysis. From the point of view of yield the formation of 5‐hydroxymethylfurfural (HMF) is of no great importance in acid starch hydrolysis. As the percentual decomposition of glucose compared to HMF remains almost constant within the range of technological conditions, whereas with different reaction conditions highly varying amounts of coloring matter and HMF will occur, HMF has to continue reacting differentially.Following a characterization of the chemical individual HMF, its formation and decomposition at various pH‐values, it is shown that in the technological process the HMF‐amount of starch hydrolysates is strongly dependant on production conditions. Especially compensation of high temperatures by means of increased acid concentrations as well as improving turbulence in the pasting phase will lead to a substantial decrease in the formation of HMF. Contents of coloring matter and protein are much less influenced, which makes HMF‐content a true chemical‐technological indicator.Participation of HMF in the formation of coloring matter in starch hydrolyzates obviously is only important in the high‐acid range. Discolorations of hydrolyzates in the pH‐range around 5 do not coincide with changes in the HMF‐content as is the case in the acid range of formation of HMF.
Fractionation of the Glucoamylase System from Black‐koji Mold and the Effects of Adding Isoamylase and Alpha‐amylase on Amylolysis by the Glucoamylase Fractions
Authors: Ueda S. , Ohba R. , Kano S. 
Published: November 2006

AbstractThe glucoamylase system of black koji mold was fractionated into four kinds of glucoamylase by using the corn starch adsorption technique supplement by DEAE‐cellulose column chromatography. One of these fractions, referred to as glucoamylase I, had a strong debranching activity and is highly active in raw starch digestion.The raw waxy corn starch digestion by glucoamylase I was accelerated by adding α‐amylase or isoamylase. The raw non‐waxy corn starch digestion by glucoamylase I was accelerated by α‐amylase but not so much by isoamylase as by α‐amylase.On the other hand, another fraction, referred to as glucoamylase II, had very weak debranching activity and was most feeble in the digestion of raw starch. The raw waxy corn starch digestion by glucoamylase II was very weak, but was accelerated extremely by adding isoamylase, but not by α‐amylase.
Damaged Starch Contents of Wheat Whole Meals in Relation to Maltose Values and Water Absorption
Authors: Sharma H. , Bains G. S. 
Published: November 2006

AbstractMean values of damaged starch of 49 samples of wheat whole meals determined by the A.A.C.C., Stewart and the colorimetric method of Williams and Fegol were: 11.4%, 9.96% and 1.44 (O.D.), respectively. Statistically high significant positive correlations between the values of different methods (+ 0.80 to + 0.91), maltose values v. damaged starch (+ 0.89 to + 0.94) and between damaged starch and absorption (+ 0.58 to + 0.74) were obtained. Regression analysis of maltose on damaged starch and of absorption on damaged starch and protein contents of whole meals were statistically highly significant.
Lagerung von Kartoffeln in kontrollierter Atmosphäre
Authors: Hansen H. 
Published: November 2006

AbstractStorage of potatoes in controlled atmosphere. The interim results obtained from trials with CA‐storage are reported. Storage atmospheres with low O2 and increased CO2 contents largely inhibit the sprout growth of potatoes kept at a temperature of 9 °C so that chemical sprout suppressants may possibly be dispensable.Storage atmospheres with too high a CO2 content cause an intense rise of the saccharose content and lead to increased decay. With tolerable storage atmospheres these disadvantages can be avoided.The remaining questions shall be answered in further trials which shall also help to bring CA‐storage to perfection for its application in practice.
Continuous Isomerization of Glucose to Fructose on a Commercial Basis
Authors: Schnyder B. J. 
Published: November 2006

AbstractImmobilized glucose isomerase has been used to make more than 500,000 metric tons of high fructose corn syrups in the United States. These syrups have found wide application as high quality sweeteners to replace sucrose.A commercial process is described for the continuous enzymatic conversion of glucose to fructose. The use of immobilized glucose isomerase in a multiple bed reactor system is an economical method for making fructose. A comparison between immobilized glucose isomerase in a batch versus a continuous process shows the continuous process has the following advantages:

Lower enzyme usage and cost for converting glucose to fructose.
Lower capital equipment and labor costs.
Better and easier process control.
Lower refining costs and improved product quality.
Both the continuous isomerization process and the immobilization technique described are developments of Clinton Corn Processing Company, a Division of Standard Brands, Inc.
Pektingewinnung aus Kartoffelpülpe und ihre mögliche Bedeutung für die Kartoffelstärkeindustrie
Authors: Abousteit O. , Kempf W. 
Published: November 2006

AbstractThe winning of pectin from potato pulp and its possible importance for the potato starch industrie. The present paper shows the winning of pectin or pectin‐starch fraction from the relativly worthless potato starch pulp wich is a byproduct of starch production from potato. This pectin can be utilized in the food and technical industrie. For the winning of potato pectin the optimal conditions are: pH 3,3, pressure 2 atü and temp. 134 °C for 1 h. During the reaction a partialy spliting of the undesirable acetylgroups occurs. A less contaminated pectin with starch can by yielded when the hydrolyses is carried out under gentle conditions, normal pressure, pH 3,0 and temp. max. 60 °C through 10 h.
Modification of Rice Starch by Gamma Irradiation to Produce Soluble Starch of Low Viscosity for Industrial Purposes
Authors: El Saadany R. M. A. , El Saadany F. M. , Foda Y. H. 
Published: November 2006

AbstractBecause starch of low viscosity is important for industrial purposes this research was carried out to study the possibility of producing this sort of starch by treating rice starch with γ‐irradiation. Results indicated that when rice starch was modified by γ‐irradiation, the reducing power increased and degradation as well as molecular breakdown occured followed by sharp decrease of its viscosity, specific viscosity and intrisinc viscosity. Results showed that starch became more soluble by treating with γ‐irradiation and lost its resistance to water as its swelling capacity decreased. All these changes were proportional to the doses of γ‐irradiation.
Influence of Phytates on Protease and Dextrinogenic Amylase Formation
Authors: El‐Saied H. M. 
Published: November 2006

AbstractPhytates occurring in corn steep liquor (CSL) as an additional stimulatory factor for protease and dextrinogenic amylase formation was elaborated. Other products that contain a considerable amount of phytic acid phosphorus and low nitrogen content – comparing with CSL – such as corn steep precipitate (CSP), wheat bran, rice bran, and defatted one were successful replacers for CSL in protease and amylase production.
A Comparison of the Crystallinity of Spherical and Lenticular Starch Granules Isolated from Wheat Grains
Authors: Lelievre J. 
Published: November 2006

AbstractThe proportion of polysaccharide chain segments that are in a ordered state has been compared in spherical and lenticular starch granules. The spherical type of particle was found to possess a more ordered structure. It is suggested that this variation in polymer arrangement may partly occount for differences in certain properties of the two forms of granule.
Detection of Corn Starch Irradiated with Low Doses of Gamma Rays Part III. Positive Identification of Malonaldehyde in Irradiated Starch by Isolation and Characterization as the Thiobarbiturate Derivative
Authors: Stewart A. B. , Winchester R. V. 
Published: November 2006

AbstractMalonaldehyde, not previously identified unequivocally, has been characterized as a radiolysis product of starch. The elemental composition, i.r. and n.m.r. spectra of the thiobarbiturate derivative are identical to these of the same derivative made from authentic malonaldehyde.
Untersuchungen über den Einfluß der Verarbeitungsbedingungen auf die Qualität von tiefgefrorenen Pommes frites
Authors: Spieß W. E. L. , Gutschmidt J. , Putz B. 
Published: November 2006

AbstractExamination on the Influence of Processing Conditions on the Quality of Deep‐Freeze French Fried Potatoes. In order to test qualification of German potato varieties for manufacturing of deep‐freeze French fried potatoes and the influence of processing conditions on the quality of this product, potatoes of 1971 to 1973 harvests from the regions of Rain and Soltau were examined in a 3‐year large scale test; in particular the varieties of Bintje, Datura and Hansa were chosen. The stored potatoes – after washing and peeling – were cut, blanched (whitened), pre‐fried and finally frozen. After one year of deep‐freeze storing the products were taken out, fried again and subjected to quality analysis.Colour and taste tests as well as apparent consistency have led to the result that the varieties of Bintje and Datura from both regions of cultivation are suitable for the production of French fried potatoes, whereas the variety of Hansa cannot be recommended for the production of deep‐freeze French fried potatoes. Various technological process modifications have not led to any significant improvement of the quality of French fried potatoes compared to the conventional processing method.
Gel and Molecular Properties of Waxy Rice Starch
Authors: Perdon A. A. , Juliano B. O. 
Published: November 2006

AbstractThe differences in the physicochemical properties of starch (amylopectin) from waxy rices from the Philippines, Japan, and Thailand differing in processed rice quality were investigated. Samples of waxy rice starch showed final birefringence end‐point temperature (BEPT) between 58 and 78°C. None of the samples showed BEPT values between 70 and 72°C. The gel viscosity values (measured with a Wells‐Brookfield viscometer) of samples with BEPT values above 70°C were higher than those of samples with BEPT values below 70°C. Sedimentation coefficient and intrinsic viscosity were positively correlated and showed a U‐shaped relationship with BEPT with minima at a BEPT of about 68°C. Differences in viscosity properties were mainly due to differences in the molecular weight of amylopectin, since the samples studied had similar mean chain lengths. BEPT was a useful index of amylopectin molecular weight in the waxy rice starch samples studied.
Evaluation of Various Brands of Corn Steep Liquor for Penicillin Production
Authors: El‐Marsafy M. , Abdel‐Akher M. , El‐Saied H. 
Published: November 2006

AbstractA comparative study was carried out to evaluate eight different brands of corn steep liquor available from foreign and local sources in penicillin fermentation medium. The effect of various methods of corn steep liquor production on its use in the medium was investigated. The effect of the storage conditions of corn steep liquor on its use in the medium was also studied. The results of the chemical analysis and penicillin activity of the different brands of corn steep liquor were compared.
The Developing Starch Granule Part I. The Starch Content of Cereal Grains during their Development
Authors: Jenkins L. D. , Meredith P. , Loney D. P. 
Published: November 2006

AbstractWhen fertilization of developing cereal grains occurs, the pericarp (ovary wall) already contains starch granules. Hence the starch content of developing grains of wheat, triticale, rye, oats and barley commences at 30 or 40% of the dry weight. It increases only to 60 or 70% at ripeness when the pericarp has degenerated to bran layers and the endosperm is filled with stored starch granules and protein. All these cereals showed similar patterns of starch increase, with an inflexion at 40 to 50% starch due to degeneration of pericarp starch before endosperm deposition.In wheats and triticale there was a second inflexion at 50 to 60% starch caused by endosperm cells proliferating faster than they filled with starch granules. The rise and fall of rate of starch deposition coincided with the rise and fall of percentage of metabolic (non‐storage) protein in the grain, calculated from total amino acid analyses. In the mature grain about 8% of the dry matter is not associated with starch and thus is non‐endosperm tissues. About 70% of the remaining dry matter (endosperm) is starch. We suggest that fluctuations of metabolites and enzymes result from development or breakdown of groups of cells constituting distinct tissues in the grain.
A Pulsed NMR Study of Some Aspects of Starch Gelatinization
Authors: Lelievre J. , Mitchell J. 
Published: November 2006

AbstractSpin‐spin relaxation times of protons in starch suspensions are reported. Values were found to change markedly upon gelatinization. This behaviour is attributed to an increase in the mobility and hydration of polymer chains. It is suggested that the change in relaxation time reflects the properties of a small number of protons in the system and that the bulk of the water is not bound in any fundamental sense.
The Action of Fenton's Reagent on Dextran
Authors: Ahrgren L. , de Belder A. N. 
Published: November 2006

AbstractThe action of various proportions of Fe(II) ions and hydrogen peroxide on dextran has been studied. The formation of keto‐groups and carboxyl‐groups was monitored likewise the depolymerisation. Least depolymerisation occurred when the reaction was performed at pH 6. The oxidation and depolymerisation levels are reached rapidly (15 min) and alter little during the first three hours.
Multiple Forms of Glucoamylase of Rhizopus Species
Authors: Ueda S. , Kano S. 
Published: November 2006

AbstractThe glucoamylase system of Rhizopus sp. was fractionated into two kinds of glucoamylase by using the corn starch adsorption technique supplemented by CM‐cellulose chromatography. One of these fractions, referred to as glucoamylase I, has a strong debranching activity and is highly active in raw starch digestion.The raw waxy corn starch digestion by glucoamylase I was accelerated by adding a‐amylase from Rhizopus sp. or from Aspergillus oryzae. The raw non‐waxy corn starch digestion by glucoamylase I was more difficult than the raw waxy corn starch digestion, which was also accelerated by adding α‐amylase from Aspergillus oryzae.On the other hand, another fraction, referred to as glucoamylase II, has a weak debranching activity and can not be adsorbed on raw starch. The raw waxy corn starch digestion by glucoamylase II was very weak, but was accelerated by adding α‐amylase from Rhizopus sp.
Internationale Normung von Begriffen und Definitionen auf dem Stärkegebiet 6. Mitteilung
Authors: Graefe G. 
Published: November 2006

AbstractInternational Standardization of Terms and Definitions Associated with Starch. Part 6. As a result of the sixth meeting of the „Terminology”︁ group (SC 1/WG 1) of Technical Committee 93 (TC 93) of the International Standardization Organization (ISO) held in Paris on October 22 and 23, 1974, a list was compiled giving definitions in English and French fo another 27 terms. The French version (a), the English version (b) and an unofficial German version (c), supplemented by alphabetic indices, are presented for discussion.It is planned to submit these terms and definitions to the „P”︁ members of TC 93 for acceptance and to incorporate them as third supplement in International Standard 1227. The „Terminology”︁ group has thus terminated its work for the time being.
Starch Graft Copolymers for Water Treatment
Authors: Burr R. C. , Fanta G. F. , Doane W. M. , Russell C. R. , Jones D. A. 
Published: November 2006

AbstractGraft polymers produced by the reaction of starch with cationic, anionic and nonionic acrylic monomers show considerable potential as flocculating agents for treatment of industrial and municipal wastewaters, for beneficiation of mineral ores and for retention of clay in filled paper. Performance of the polymers depends on the nature of the system being treated and on the structure of the starch grafts. Percent add‐on, grafting frequency, molecular weight of grafted chains and ionic charge are important variables in starch graft polymer structure that influence performance. Effectiveness of the polymers as flocculants has been demonstrated in laboratory tests and in on‐site trials. Methods of preparation have been developed and the various polymers characterized.
Zur Bestimmung der Scherbeständigkeit von Stärkekleistern
Authors: Klaushofer H. , Berghofer E. , Neugeschwandtner E. 
Published: November 2006

AbstractOn Determination of Shearing Stability of Starch Pastes. Test conditions for the shearing stability test of starch pastes are not sufficiently outlined in existing publications. In the present paper, first of all a determination of optimum parameters (type of paste production, type of stirrer, stirring time, stirrer revolutions, viscosity measurement etc.) for a shearing stability test was attempted. It became apparent that shearing treatment of 5 min by means of a blade stirrer at a number of stirrer revolutions of 1800 r.p.m. with a 5% paste concentration is sufficient to determine shearing stability of a starch paste.For viscosity measurement which as well as pasting and shearing stress is carried out a 95 °C, a Brookfield viscosimeter is used. Provided measuring conditions (type of spindle, spindle revolutions) are kept constant before and after shearing stress, shearing stability can be expressed as remaining viscosity as a percentage of the initial viscosity.Furthermore, reproducibility of paste production as well as that of the whole shearing stability test were determined. Finally, a test was carried out as to wether there is a connection between shearing and heat stability of paste. Values obtained from 11 commercial products made such a connection between the two criteria apparent.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit
Authors: Prey V. , Fischer S. K. 
Published: November 2006

AbstractNew knowledges on the degradation of starch by means of hypochlorite. Stepwise alteration and stabilization of the pH‐value at the various steps (2‐step and 3‐step‐oxidation) as well as the continuous alteration of the pH‐value during the oxidation of starches result in a considerable decrease of aldehyde contents in the reaction products. The degree of oxidation and the technical properties (viscosity) of the products were satisfactory.
Adding Rice Starch to Hard Wheat Flour for Improving its Dough Properties and Baking Quality
Authors: El Saadany R. M. A. , Foda Y. H. , El Saadany F. M. 
Published: November 2006

AbstractResults show that the addition of rice starch to hard wheat flour improves the dough properties and baking quality as demonstrated by the tests and the readings of Farinograph, Extensograph and Amylograph as well as increases the reducing sugars, acidity and the volume of the produced bread. Experiments proved that best results were observed when rice starch was added to hard wheat flour at 6 to 8%.
Einige Probleme der Herstellung fructosehaltiger Sirupe aus Stärke
Authors: Holló J. , László E. , Hoschke A. 
Published: November 2006

AbstractSome Problems on the Production of Fructose Containing Sirups from Starch. A method has been developed for the simultaneous application of saccharification with amyloglucosidase and isomerization with glucose isomerase. The procedure was tested with dissolved enzymes in pilot plant scale. Further research was conducted for the continuous application of glucose isomerase bound to DEAE cellulose and simultaneous continuous application of intracellularly fixed glucose isomerase and continuous application of intracellularly fixed glucose isomerase and dissolved amyloglucosidase and/or immobilized glucose isomerase and amyloglucosidase. Technological and economic parameters of the individual procedures have been compared.