bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Production and Properties of Glucose Syrups. III. Sweetness of Glucose Syrups and Related Carbohydrates
Authors: Kearsley M. W. , Dziedzic S. Z. , Birch G. G. , Smith P. D. 
Published: November 2006

AbstractA series of glucose syrups, before and after hydrogenation, were assessed for sweetness at concentrations of 10% and 20%. Only in the cases of 21% D. E. glucose syrup and D‐glucose was there no significant increase in sweetness at 10% after hydrogenation and at 20%, only with D‐glucose. These results contrast with a previous report. Hydrogenation of mono‐ and disaccharides, except D‐glucose and cellobiose, resulted in increased sweetness. Various theories are proposed to explain the results.
Determination of the Optimum Reaction Parameters for the Base‐Catalyzed Preparation of DEAHP‐Starch
Authors: Antal M. , Kuniak L. 
Published: November 2006

AbstractMiddle basic ion‐exchangers were prepared by reaction of starch with 2,3‐epoxypropyldiethylamine (EPDA) in alkaline medium. In this paper is presented influence of other reaction components on the value of starch modification, which is expressed by exchange capacity of prepared ion‐exchanger.
Gegenwärtiger Stand der Futtermittelgesetzgebung unter besonderer Berücksichtigung der Stärke und Stärkeprodukte
Authors: Kempf W. , Meyer D. 
Published: November 2006

AbstractIn dem vorliegenden Beitrag werden die für die Stärkeindustrie besonders wichtigen Bestimmungen des Futtermittelgesetzes vom 2. Februar 1975 und der Futtermittelverordnung vom 16. Juni 1976 sowie der EG‐Richtlinie für Einzelfuttermittel vom 23. November 1976 und der Neufassung des Anhangs vom 10. August 1979 zusammenfassend erläutert. Dabei werden auch die Probleme der Angleichung der nationalen Futtermittelverordnung an die EG‐Richtlinie für Einzelfuttermittel diskutiert, die bis zum Inkrafttreten am 1. Januar 1981 gesetzlich vorgeschrieben ist. In bezug auf die Vorschriften für die Erzeugnisse und Nebenerzeugnisse der Stärkegewinnung, die in dem speziellen Teil der EG‐Richtlinie für Einzelfuttermittel enthalten sind, werden u. a. die Rohstärkegehalte der Quellstärken, die Wassergehalte von Kartoffel‐ und Cassavastärke, die Rohproteingehalte der Kleber und die Gehalte an reduzierenden Zuckern in Dextrose‐Melasse als Beispiele aufgeführt.
Polyethylenimine‐Starch Products: Preparation and Use in Heavy Metal Removal
Authors: Wing R. E. , Rayford W. E. 
Published: November 2006

AbstractWater‐insoluble crosslinked starch was reacted with ethylenimine to yield polyethylenimine covalently bonded to the starch. Other products were prepared by reacting crosslinked starch containing 3‐chloro‐2‐hydroxypropyl groups with polyethylenimine. The products were evaluated in removal of heavy metal cations and anions from industrial wastewater.
Studies on the Combined Action of Amylases and Glucose Isomerase on Starch and Its Hydrolysates Part II. Immobilization of Glucoamylase
Authors: Ghali Y. , Attia R. M. , Roushdi M. , Alaa El‐Din M. 
Published: November 2006

AbstractAmberlite IR‐45 resin was used for immobilization of glucoamylase and the factors affecting the binding power of enzyme to resin, pH, buffer concentration and methods used for immobilization were studied and discussed. Also the factors affecting the reaction velocity of immobilized enzyme were in vestigated. The immobilized enzyme has a higher Km value (0.072) and narrow range of optimum temperature (65–70°C) than free enzyme. Optimum pH for immobilized glucoamylase was 5.5–6.5 while it was 4.5 for free enzyme.
Veränderungen des Gehaltes an Pektinstoffen in gekochten Kartoffeln
Authors: Miča B. 
Published: November 2006

AbstractIn den Jahren 1976 – 1978 wurden Glashaus‐ und Feldversuche unter verschiedenen Düngungsbedingungen durchgeführt. In gekochten und in frischen Knollen wurde der Gehalt an Pektinstoffen und der Veresterungsgrad von Pektinstoffen ermittelt. Der Pektinstoffgehalt in gekochten Knollen war von den Düngergaben, der Vegetationsphase, der Sorte und der Lagerungsperiode abhängig. Durch Kochen wurde er sehr stark vermindert. Die Verminderung ist von Sorte, Vegetationsperiode, Lagerungszeit und von der Düngung abhängig. Der Veresterungsgrad der Pektinstoffe ändert sich durch Düngung mit Calcium und Magnesium. Die Ergebnisse von Glashausversuchen unterscheiden sich von denen der Feldversuche. Die zeigen auch die Bedeutung der Änderungen des Pektinstoffgehaltes hinsichtlich der Textur der Kartoffeln.
Computer Control in the Corn Industry – Status and Future
Authors: Simms R. L. 
Published: November 2006

AbstractIn the past few years computer control has become a significant factor in the corn industry. This can be attributed to a) the success of the A. E. Staley Manufactoring Company plant at Lafayette, Indiana (USA), b) the need to better utilize energy and control losses, and c) the steady reduction in the cost of a computer based system. Attitudes of engineering people in the industry is rapidly changing in favour of computer based systems. However, attitudes of production and company management is still conservative. Most new facilities will have computer based instrumentation. There will be an increase in the number of applications in existing plants to make them more efficient. Systems of the future will feature distributed control and a trend from the central control room.
Immobilized Glucose Isomerase on DEAE Cellulose Beads
Authors: Chen L. F. , Gong C. S. , Tsao G. T. 
Published: November 2006

AbstractPurified glucose isomerase from Actinoplanes missouriensis was immobilized on porous DEAE‐cellulose beads by simple adsorption. The immobilized glucose isomerase retained over 70% of its original activity. The hinderance of immobilized enzyme activity due to pore diffusion and film diffusion was insignificant with the bead size at 35 mesh or smaller. The relative substrate flow rate can be kept at 0.04 cm/s or higher. The optimum pH of the imobilized enzyme did not change, however, the optimum pH range became broader. The broader pH profile indicated that immobilized enzymes are less sensitive to pH change in the substrate. The half life of the immobilized enzyme was at around 1,000 h at 60°C. Cobalt ions are not required for enzyme stability. The cost of using immobilized enzyme on DEAE cellulose beads should be less be than that of the whole cell immobilization system due primarily to the fact that DEAE‐cellulose beads are reusable for immobilization as well as for enzyme purification.
Immobilization of Glucose Isomerase on Radiation‐Modified Gelatine Gel
Authors: Bachman S. , Gebicka L. , Gasyna Z. 
Published: November 2006

AbstractWhole‐cell glucose isomerase immobilization on radiation‐modified gelatine gel was demonstrated. The enzyme was stabilized within the cells by heat‐treatment at 70°C. The heat‐treated cells were mixed with radiation‐modified gelatine gel and cross‐linked by glutaraldehyde. Immobilized enzyme exhibited 70–75% activity as compared to the free cells. Several properties of immobilized glucose isomerase were studied under various reaction conditions. A continuous isomerization was performed using a column packed with cell granules. It has been found, that the half‐life of the immobilized glucose isomerase amounted to 650 h at 60°C.
Role of the Recessive Amylose‐extender Allele in Starch Biosynthesis of Maize
Authors: Baba T. , Arai Y. , Amano E. , Itoh T. 
Published: November 2006

AbstractTo investigate the role of the recessive amylose extender (ae) allele in starch biosynthesis, four endosperm groups with different doses of ae were harvested at 10, 14, 18, 22, 28 and 36 days after pollination, analyzed by disc‐gel electrophoresis. After incubation with ADP‐glucose and amylose primer multiple forms of starch synthetases were detected. Of the seven major bands, the four slow moving bands were observed only in the presence of ae allele and at limited stages of endosperm development. Appearance of these four bands coincided with the rapid increase of amylose content in the starch. The presence of modified amylopectin synthesized by the enzymes, which were affected by the ae allele, is suggested.
Sprouting of Cereal Grains – Effects on Starch Characteristics
Authors: Lorenz K. , Collins Fort , Kulp K. 
Published: November 2006

AbstractThe production of modified starches from corn, barley and triticale grain was found to be possible by sprouting of grains prior to starch isolation. The extent of modification depends on the time of sprouting. The water binding capacities of starches decreased initially and then increased again with longer sprouting times. Swelling powers decreased while solubilities and enzyme susceptibilities of the starches increased with sprouting. Starches gelatinized at a lower temperature and over a narrower temperature range than starch from ungerminated grains. FN values and amylograph viscosities decreased due to sprouting of grains prior to starch isolation.
On the Possibility of Modifying the Gelatinization Properties of Starch by Lipid Surface Coating
Authors: Eliasson A.‐C. , Larsson K. , Miezis Y. 
Published: November 2006

AbstractThe gelatinization properties of potato starch were modified by coating the surface of the starch granules with lipids by an aqueous dispersion of monoglyceride or an ethanol monoglyceride solution. The volumes of gels were smaller than those of the untreated starch. In the polarizing microscope it was observed that decreased disruption of starch granules in connection with gelatinization occurs with increasing amount of lipids present on the surface. The gelatinization enthalpy and the gelatinization temperature at a low water content measured by DSC (Differential Scanning Calorimetry) were not influenced by the lipid coating. A third endothermic transition, however, was observed for the lipid‐coated starch. Freeze‐drying, used in the preparation of the lipid‐coated starch, was found to lower the gelatinization enthalpy as well as the gelatinization temperature.
Inhibition of Raw Starch Digestion by One Glucoamylase Preparation from Black Aspergillus at High Enzyme Concentration
Authors: Saha B. C. , Ueda S. 
Published: November 2006

AbstractRaw starch digestion by glucoamylase I (Ab. G‐I) preparation from black Aspergillus was inhibited significantly at relatively high concentration of the enzyme. The properties of this enzyme were studied together with those of another glucoamylase I (Nor. G‐I), also from black Aspergillus. The two glucoamylases do not differ so much in their physico‐chemical properties such as molecular weight, pH and thermal stability, pH and temperature optimum, substrate specificity, debranching activity, isoelectric point etc. The adsorption rate of both enzymes on raw starch increased by the increase of enzyme concentration. The raw starch digestion rate by adsorbed Ab. G‐I, however, was decreased with the increase of concentration of enzyme whereas the same was increased in case of Nor. G‐I. The inhibitory effect was weaker at 60°C or above.
Energiebedarf und Energiefluß in einer Kartoffelstärkefabrik
Authors: Meuser F. , German H. , Knobloch G. 
Published: November 2006

AbstractZiel der Arbeit war es, in einer Kartoffelstärkefabrik den Energiefluß sowie den produktbezogenen Energiebedarf zur Herstellung verschiedener Produkte zu ermitteln. In der Fabrik kommen Erdgas und Strom als Energieträger zur Verwendung. Im Verfahrensablauf zur Herstellung von Stärke und Stärkederivaten, Kartoffelprotein sowie Restfruchtwasserkonzentrat werden 77,4% der eingesetzten Energie genutzt. Als Nutzenergie stehen nach der Wandlung zur betrieblichen Nutzung 18,5% als Kraftstrom, 0,2% als Lichtstrom, 46,4% als Dampfwärme und 17,2% als Heizgaswärme zur Verfügung. Diese werden im Verbrauchsbereich für die Stärketrocknung (15,9%), Modifizierung (24,2%), Proteingewinnung (18,2%) und Fruchtwassereindampfung (12,4%) eingesetzt. Der kumulierte produktbezogene Energiebedarf beträgt für Kartoffelprotein 41 900 MJ/t TS, Quell‐Stärke 20 900 MJ/t TS, extrudierte Stärke 17 840 MJ/t TS und getrocknete native Stärke 12 120 MJ/t TS. Die geringste Energieintensität weist Stärke‐Suspension mit 10 120 MJ/t TS auf.
Diffusion Hindrance in Isoglucose Production with Immobilized Enzymes
Authors: Holló J. , László E. , Hoschke Á. 
Published: November 2006

AbstractThe production of glucose‐fructose syrup is currently carried out with the use of immobilized glucose‐isomerase enzymes. Pilot‐plant data are also available on the saccharification of starch by means of immobilized glucoamylase. This renders the elaboration of experimental data and theoretical relationships necessary for the planning and operation of bioreactors. In the case of immobilized enzymes the reaction rate is much effected by diffusion hindrance in the immobilized film, developed on the surface of the catalyst, and in the pores. The kinetics of diffusion hindrance has been determined for glucose‐isomerase enzymes immobilized in different ways (on the surface, enclosed in the gel or by copolymerization). Mass transfer constants, actual surface substrate concentrations, etc., have been solved graphically. Based on the results obtained, optimun operation conditions of the bioreactor have been determined.
International Cooperative Testing of the Alkali Digestibility Values for Milled Rice
Authors: Juliano B. O. , Blakeney A. B. , Butta I. , Castillo D. , Choudhury N. H. , Iwasaki T. , Shibuya N. , Kongseree N. , Lapis E. T. , Murty V. V. S. , Paule C. M. , Perez C. M. , Webb B. D. 
Published: November 2006

AbstractAn international cooperative test involving 11 laboratories showed that comparable results were obtained for alkali digestibility of five milled rice samples by the scoring methods ofLittleet al. andBhattacharyaandSowbhagyaand that 1.7% KOH gave better varietal differentiation of rice starch gelatinization temperature by both methods than 1.1 and 1.4% KOH.
Cereal‐ and Root Starch Modification by Heat‐Moisture Treatment. I. Physico‐Chemical Properties
Authors: Lorenz K. , Kulp K. 
Published: November 2006

AbstractEffects of heat‐moisture treatment of varied severity on physicochemical parameters of three cereals (barley, triticale and red millet) and two tuber starches (arrowroot, cassava) were studied. The treatment produced restriction in swelling powers of all tested starches; solubilities of cereal starches increased while those of the tuber starches were reduced at 90°C, indicating different types of reorganization of the starch polymers in the two types of granules; enzyme susceptibilities and water‐binding capacities were augmented by the treatment. X‐ray diffraction studies showed decreases in degree of crystallinity of cereal starches and changes of C‐pattern to A‐pattern of tuber starches by the treatment. Effects on pasting properties are also given.
Stufenweise Elutionsanalyse thermisch dispergierter Stärken
Authors: Čeh M. , Stropnik Č. , Doleček V. , Leskovar S. 
Published: November 2006

AbstractDr Verlauf der Korndesaggregation und der Abbau der Kleister von Sorghum‐, Weizen‐, Mais‐ und Kartoffelstärke nach dem Dispergieren bei 120°C wurde durch Elutionsanalyse verfolgt. Sorghum‐ und Kartoffelstärke wurden am stärksten abgebaut. Nach dem thermischen Dispergieren der Kleister weisen die Chromatogramme bei geringeren Perchlorsäurekonzentrationen neue Zonen des Iodstärkekomplexes auf. Infolge des Molekülabbaues verringerte sich die Intensität der gefärbten Zonen in den unteren, bzw. mittleren Bereichen des Chromatogrammes, wahrend in den oberen Bereichen neue Zonen mit stärkerer Farbintensität entstanden. Die Chromatogramme der nativen Stärken zeigten mehr gefärbte Zonen als ihre Kleister. Das entspricht den vorangegangenen Molekulargewichts‐bestimmungen, bei denen bei den nativen Stärken niedrigere mittlere Molekulargewichte als bei den dazugehörigen Kleistern gefunden werden.
Storage Stability of Saponified Starch‐g‐Polyacrylonitrile and Related Absorbents
Authors: Fanta G. F. , Bagley E. B. , Burr R. C. , Doane W. M. 
Published: November 2006

AbstractUse of methanol as a precipitant to isolate saponified starch‐g‐polyacrylonitrile from an aqueous alkaline saponification mixture gives a product with a higher water absorbency and better storage stability than that from precipitation with either ethanol, acetone, or isopropanol. Storage stability of the material is strongly dependent on moisture content of the polymer and is enhanced if excess alkali is neutralized before the product is isolated. Absorbent polymers prepared from flour suffer a greater absorbency loss on storage than starch‐based polymers. Storage stabilities of drum dried‐, freeze dried‐, and tray dried products are also examined.
Kritische Untersuchungen über Bildung und Entwicklung der Triticeen‐Stärkekörner
Authors: Th. Czaja A. 
Published: November 2006

AbstractDie Bildung der Triticeen‐Stärkekörner wurde kritisch untersucht. Die Bildung der Kleinkörner in den Ovarien verschiedener Gattungen und Arten wurde vom Erscheinen der ersten Antheren an der Spitze der jungen Ähren täglich verfolgt. Zur Zeit der Milchreife der Getreidekörner besitzen die Kleinkörner maximale Durchmesser von 4–6 μm, je nach Art und Gattung. Hierauf beginnt die Umwallung der Kleinkörner mit zusätzlicher Stärkemasse, sukzessive mit dem Auftreten der Narben und der Bestäubung (Befruchtung). Die Weiterentwicklung der Stärkekörner führt zur Bildung der Großstärkekörner der Triticeen.
An Improved Productivity and Stability Test for Immobilized Enzymes with Reference to Glucose Isomerase
Authors: van Tilburg R. , Roels J. A. 
Published: November 2006

AbstractCommercial preparations of immobilized glucose isomerase have a long productivity half life at normal operating temperatures, i. e. about 50–60 days. Hence, the laboratory assay for the productivity and stability of the product is rather time consuming. The present publication describes a quick test which is carried out at 70°C within 7 days. In this procedure the known temperature dependences of the deactivation rate of the enzyme preparation, of its activity and of the equilibrium constant of the transformation of glucose to fructose are used. Extensive experimental evidence concerning the reliability of the test for the prediction of the behaviour of the product at 60°C is provided. The effect of particle size on initial flow velocity, half life and productivity are discussed. The improved productivity and stability test is a valuable tool to the testing of immobilized glucose isomerase and other immobilized enzymes.
The Effect of pH on the Zeta Potential of Wheat and Potato Starch
Authors: Marsh R. A. , Waight S. G. 
Published: November 2006

AbstractThe facility with which starch is dispersed in aqueous media and the interactions of starch with other components are functions of the surface properties of starch granules. The zeta potentials of wheat and potato starch granules have been measured in the pH range 2 – 10 by microelectrophoresis. Removal of components from the surface of granules using appropriate reagents has enabled us to identify the contributions of the charged groups present on te surface of the granules. Results obtained from micropotentiometric titration of starch suspensions support the conclusions obtained from zeta potential measurements. At their isoelectric points, starch preparations flocculated, indicating that starch suspensions are charge‐stabilized.
Influence of Peptone and Cobalt Levels on Glucose Isomerase Production by Streptomyces fradiae
Authors: Kowser N. , Joseph R. 
Published: November 2006

AbstractCobalt chloride in the cultivation medium was necessary for glucose isomerase production by Streptomyces fradiae SCF5. Inclusion of high levels of peptone caused low production of glucose isomerase. Evidence has been provided that peptone affects enzyme production by chelating cobalt ions and making it unavailable at some critical period in the life cycle of the organism for enzyme production.
The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. I. Analytical Characteristics
Authors: Bhuiyan M. Z. , Blanshard J. M. V. 
Published: November 2006

AbstractCorn grits and mills which had been shown to behave either satisfactorily or otherwise on extrusion were submitted to a detailed analysis both in the form of the raw materials and of the extracted starches. No clear correlation was observed between extrusion behaviour and either protein contents, starch damage, total or free fatty acid content and composition, or the bound water relationships of the starch. However, all satisfactory extracted maize starches had amylose contents > 35%, while those that were unsatisfactory had lower levels.
The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. II. Gelatinization Characteristics of Extracted Starches
Authors: Bhuiyan M. Z. , Blanshard J. M. V. 
Published: November 2006

AbstractThe gelatinization behaviour of 6 starches extracted from corn flours and grits has been studied in relation to their performance in extrusion. It was found that favourable extrusion behaviour correlated with a high amylose content, a significantly lower gelatinization temperature and a more rapid gelatinization process as monitored by small angle light scattering in response to temperature jumps.
The Effect of Extraction Method Upon the Gelatinization Behaviour of Wheat Starch Granules
Authors: Hart P. E. , Blanshard J. M. V. 
Published: November 2006

AbstractThe effect of extraction method on the characteristics of wheat starch has been examined by differential scanning calorimetry, small angle light scattering and X‐ray diffraction. The Banks and Greenwood grain‐steeping method in comparison with the Wolf dough washing method has been found to yield a starch with a lower enthalpy of gelatinization, a wider gelatinization range, a higher gelatinization temperature, a lower summed response time index but no difference in the relative X‐ray crystallinity. Differential extraction of minor lipid components may be responsible.
Behaviour of Cassava Starch in Various Solvents
Authors: Moorthy S. N. 
Published: November 2006

AbstractSolubilization and gelatinization of cassava starch in various solvents were studied. Solvents of different polarity and water miscibility were taken. Formalin was also used. The results indicated that starch gelatinizes in dimethylsulfoxide (DMSO), ethanediol, glycerol and formalin at varying temperatures. The viscosity of 2% solution in these solvents varies largely. The clarity is almost equal, whereas sol stability is highest in case of formalin. The iodine staining experiment shows that, in formalin solution a reversible complex is formed between starch and formaldehyde.
Stufenweise Elutionsanalyse elektrodialysierter Fraktionen von Wachsmais‐ und Amylosestärke
Authors: Čeh M. , Stropnik Č. , Doleček V. , Leskovar S. 
Published: November 2006

AbstractMit der stufenweisen Elutionsanalyse wurden die durch thermisches Disperieren hervorgerufenen Veränderungen in den Sol‐ und Gelfraktionen von Wachsmais‐ und Amylosestärke verfolgt. Die Sol‐ und Gelfraktionen wurden durch Elektrodialyse der Kleister bzw. der Dispersionen, die im Autoklaven bei 120°C hergestellt worden waren, gewonnen. Es wurde festgestellt, daß beim thermischen Dispergieren die Sol‐ und Gelfraktionen des Kleisters der Wachsmaisstärke stark abgebaut werden, zum Unterschied der analogen Fraktionen der Amylosestärke. Laugenzusatz zu den Solfraktionen hat praktisch keinen Einfluß auf das Aussehen der Chromatogramme. Besonders in der Gelfraktion des Amylosestärkekleisters und teilweise auch in der Gelfraktion des Wachsmaisstärkekleisters sind Fragmente zu beobachten, die nach Laugenzusatz desaggregieren. In der Solfraktion des Kleisters der Wachsmaisstärke konnten nur 9% Stärke gefunden werden, während in der Solfraktion nach 3stündigem Dispergieren im Autoklaven ungefähr 45% Stärke vorlagen. In den analogen Solfraktionen der Amylosestärke war kein Anstieg des Stärkegehaltes festzustellen.