bluuebunny/crossref_metadata_2025_split huggingface dataset:
Heats of Starch Dehydration by Differential Thermal Analysis
Authors: Collison R. , Grimsby A. Dickson 
Published: November 2006

AbstractThe integral heats of dehydration of samples of wheat starch of varying moisture content have been determined by simultaneous differential thermal analysis (D. T. A.) and thermogravimetric analysis (T. G. A.). The heats are independent of moisture content up to about 1.5 water molecules per anhydroglucose unit. The value of the heat change is consistent with the rupture of two hydrogen bonds for the removal of each water molecule and it is suggested that each water molecule is hydrogen bonded between adjacent starch chains, or between two sites on the same coiled chain. A few results obtained with potato starch suggest a similar pattern of behaviour.
Glucan‐Protein Interactions. Gelatin‐Induced Solubilization of Glycogen in Alcohol‐Water Solutions
Authors: Doyle R. J. , Woodside E. E. 
Published: November 2006

AbstractIn organic solvents, gelatin can induce the solubilization of glycogen and other polysaccharides. It was shown that the solubilization reaction was mediated through polysaccharide‐protein hydrogen bonds. Glycogen‐gelatin binding was influenced by the relative concentration of glycogen to the protein. The induced solubilization of glycogen was partially inhibited by temperatures above 0 °C. Water was shown to inhibit glycogen‐gelatin interactions in acidified methanol, ethanol, n‐propanol and tertiary butanol. In general, it was found that the most hydrophobic alcohols were the best solvents for the glycogen‐gelatin solubilization reaction. The solubility of the glycogen‐gelatin complex was determined and found to be 0.22 mg/ml. The presence of strong acids tended to inhibit complex formation while weak acids promoted the solubilization reaction. A method for the fractionation of gelatin into distinct molecular weight classes was developed by use of a methanol‐phenol solvent system. High molecular weight gelatins were better glycogen solubilizing agents than low molecular weight gelatins.
Protein‐Dialdehyde Starch Glue for Birch Type II Plywood
Authors: Weakley F. B. , Roth W. B. , Mehltretter C. L. , Rist C. E. 
Published: November 2006

AbstractA hot‐press, protein‐dialdehyde starch glue was used experimentally to prepare plywood from yellow birch veneers. Gluing conditions were similar to those that were previously effective for bonding southern pine veneers to form interior‐type plywood test panels. Yellow birch plywood produced under the conditions so developed met the performance requirements for Type II hardwood plywood. The excellent tack that was obtained with cold‐pressed panels would allow prepressing in mill operations. Further‐more, yellow birch and southern pine veneers were sufficiently compatible with this moderately alkaline glue to permit mixing these species in the same plywood construction. Bleedthrough of glue was not observed in plywood panels having 1/26‐in. birch face veneers. Results indicate that the protein‐dialdehyde starch glue should be useful in the manufacture of birch Type II plywood.
Biochemisch‐technologische Studien über die Naßverarbeitung von Mais 5. Mitteilung. Untersuchung des amylolytischen Enzymsystems des Maises
Authors: Wahl G. 
Published: November 2006

AbstractBiochemical‐Technological Studies on Wet‐Processing of Maize. Part 5. Examination of the Amylolytic Enzyme System of Maize.1. Amylolytic activity of the enzyme preparations isolated from the ungerminated maize is limited to the pH‐range from 3.0 to 8.4. Activity reaches its optimum at a pH of 5.2.2. With starch dispersion the temperature optimum lies in the range of 50 °C, with non‐gelatinized maize starch around 60 °C.3. A rapid decrease of stability, noticed at 20 °C and pH‐values between 3.5 and 4.7 is attributed to the proteolysis of the enzyme protein. At 50 °C the amylolytic enzymes in aqueous solutions are instable over the entire pH‐range.4. Complete inactivation is reached by means of SH‐inhibitors (10−2 M iodine acetic acid, 3·10−3 M p‐chlorine mercury benzoic acid) respectively 10−4 M mercury dichloride.5. SO‐2‐contents of 0.01% increase activity distinctly, at 0.03% complete inactivation takes place because of the pH‐shift to 3.4. With the influence of sulfite an activation is also found to take place at higher amounts.
Über die elektronenmikroskopische Abbildung von Amylosefibrillen und Sternmolekülen aus Glykogen als Jodkomplex
Authors: Bittiger H. , Husemann E. , Pfannemüller B. 
Published: November 2006

AbstractElectron Microscopic Studies of Amylose Fibrils and Star‐Shaped Molecules Derived from Glycogen in the Form of the Iodine Complex. The amylose‐iodine complex crystallizes in the form of fibrils with uniform diameters of 40 Å. From very diluted solutions single rodlike molecules of the same diameter are obtained. The fibrils are formed at degrees of polymerisation between 500 and 20000. With shorter chainlengths disordered structures appear. An essential condition for the formation of the fibrils is an iodine concentration sufficient for the complete filling of the amylose helices. For the amylose iodine fibrils a model is proposed with folded chains oriented parallel to the fibril axis. Foldlengths of 100 to 200 Å are assumed. The possibility to make amylose chains visible is applied on glycogens with enzymatically extended branches. The molecules appear in the electron microscope in the form of stars.
Properties of Cyclodextrins. Part V. Inclusion Isotherms and Kinetics of Inclusion of Benzoic Acid and m‐Chlorobenzoic Acid on β‐E25 Cyclodextrin‐Epichlorohydrin Resin
Authors: Wiedenhof N. , Trieling A. G. 
Published: November 2006

AbstractIn the previous part of this series (Stärke 21 [1969], 163) it has been shown that β‐E25 resins have affinity for aromatic compounds, e.g. benzoic acid and m‐chlorobenzoic acid. Now it appears that mainly the undissociated acids are involved. The isothermal inclusion of undissociated benzoic acid can be described by a Langmuir isotherm. The isothermal inclusion of undissociated metachlorobenzoic acid follows no Langmuir equation. However, this inclusion can be described by a Freundlich isotherm. The kinetics of sorption of both acids are very complicated. At least three kinetic mechanisms are probably involved.
Zur Mikroskopie der Stärkekörner von gekeimten Kartoffeln
Authors: Seidemann J. 
Published: November 2006

AbstractOn the Microscopy of Starch Granules of Germinated Potatoes. Microscopic examinations of normally germinated as well as germinated and dried potato tubers and of the germs as such showed that the generalized assertion of D. Grebel, according to which a “melting” should be characteristical for the fermentative degradation (germination) of starch, cannot be confirmed. Indeed, the described melting phenomena occurred with single starch granules, the majority of the fermentatively deformed starch granules, however, showed the typical changes (channel formation) as they are to be seen with starch granules of cereals.With partially dried potato tubers and their germs the starch granules showed changes like those occurring with curcuma starch. Factors that are responsible for this symptom are being discussed.
Über die Beziehungen zwischen dem Unterwasser gewicht der Kartoffel und ihrer analytischen Zusammensetzung
Authors: Kempf W. , Schnegg H. 
Published: November 2006

AbstractOn the Relationship between the Under‐Water Weight of Potatoes and their Analytical Composition. This contribution deals with the relations between the under‐water weight of potatoes and their analytical composition. After explaining the main problems and presenting an introductory literature survey the results of the investigations are discussed. Dealing with the determination of the under‐water weight and its possible error sources, the physical principles of the buoyancy, the calculation of the starch contents based on the specific gravity of the potatoes, the error sources derived from the determination of both the gravity and buoyancy, and the possible faults caused by the dipping liquid are taken into particular consideration. A further part of the contribution describing a modification of the present under‐water weight determination is occupied by the detailed discussion of carrying out the modified under‐water weight determination and the relations between the starch contents estimated by using the classic Ewers method, the present under‐water weight and the modified under‐water weight. Finally, the relations between the starch contents as obtained by the Ewers procedure and the portion of none‐starch substances as well as the relations between the under‐water weight and the starch contents are discussed in particular.
Scanning Electron Microscopy of Wheat Starch. III. Granule Development in the Endosperm
Authors: Evers A. D. 
Published: November 2006

AbstractStudy of A type starch granules from immature wheat endosperm with the scanning electron microscope has led to a developmental sequence being suggested. Evidence is provided which indicates that the initial minute spherical granule becomes a “nucleus” which is progressively surrounded in the equatorial plane by a continually enlarging structure which resembles two lips with a furrow between them. When the lips have completely surrounded the “nucleus” the thickness and diameter of the granule continue to increase in such a way that the furrow becomes shallower and is present in the mature biconvex structure only as a shallow score.
Ein Beitrag zur photometrischen Bestimmung von Kupfer‐ und Eisen‐Spuren in Glucosesirup, Stärke, Vitalkleber und Weizenmehl
Authors: Kessel H. , Wild P. 
Published: November 2006

AbstractA Contribution to the Photometric Determination of Traces of Copper and Iron in Glucose Syrup, Starches, Vital Wheat Gluten and Wheat Flour. After decomposition of the sample in a mixture of nitric acid‐sulfuric acid‐perchloric acid the amount of copper and iron is determined photometrically with zinc‐diethyl‐dithiocarbaminate and sulfosalicylic acid, respectively. The reproducibility is estimated by means of statistical methods by using characteristic numbers. Systematical errors caused by mutual disturbance of both elements can be avoided by using complexing agents. The methods are especially useful for routine analysis in a control laboratory.
Verwertung von Abfällen der kartoffelverarbeitenden Industrie
Authors: Borud O. J. 
Published: November 2006

AbstractUtilization of Waste Products in the Potato Processing Industry.1. Wastes from Norwegian potato starch plants have been analyzed. The composition found is summarized.2. An alkohol plant has been constructed to utilize the wastes from a potato starch factory. Later on this alkohol plant has been modified to utilize the wastes of a potato flake plant and a potato chips line.To make profitable use of the wastes, they have to be collected and concentrated. A system for this purpose is indicated. The mash of the alkohol plant is prepared in a continuous tube system. The fermentation and distillation are carried out in a conventional equipment.3. A pilot plant for the removal of water from potato fruit water by evaporation has been built and tried out. The concentrate from the evaporator was dried in a Rotadisc dryer with waste pulp as carrying material and used in mixed feeding‐stuffs.
Rheologische Untersuchung textiler Stärkekleister
Authors: Ramaszéder K. 
Published: November 2006

AbstractRheological Examination of Textile Starch Pastes. In practical application it is known by experience that viscosity of starch pastes is increased by borax and lowered by carbamid. Reasons for these phenomena are not yet fully explained. It was attempted to throw light on the matter by means of appropriate laboratory tests.As chromatography proved, borax respectively carbamid are bound to potato starch during the process of pasting up by physical and not by chemical power, for both borax and carbamid are separated from the starch in the course of chromatography.For measuring the viscosity the rotation viscosimeter has shown many advantages over other viscosimeters. Results of chromatography have given some interesting clues as to the starch complexes, so that much more information may be obtained from further tests. As literature on the subject which is available at present does not prove infomative, it is desirable that the reported results will lead attention of both research workers and experts to this interesting and important matter.
Oxidation of Starch Catalyzed by Persulfate
Authors: Harmon R. E. , Gupta S. K. , Johnson J. 
Published: November 2006

AbstractOxidation of unmodified corn starch in the presence of persulfates under different conditions has been studied. The method using silver catalyzed persulfate led to a grey colored oxidation product containing equal carbonyl but less carboxyl contents as compared to an industrial oxidized starch sample. Air‐oxidation of starch in the presence of persulfate gave a colorless oxidation product possessing low carboxyl but high carbonyl contents. Irradiation, by ultraviolet light during this oxidation procedure had little effect on the degree of oxidation. Ammonium persulfate was found to be a better oxidant than potassium persulfate.
Studies on Starches of High Amylose‐Content. Part 14. The Fractionation of Amylomaize Starch by Aqueous Leaching
Authors: Banks W. , Greenwood C. T. , Muir D. D. 
Published: November 2006

AbstractAmylomaize starch is known to contain an anomalous material which does not conform to the classical definitions of either amylose or amylopectin. A detailed study of this polysaccharide has not yet been carried out, principally because of the difficulty of obtaining it in sufficient quantity. This paper presents a rapid and simple method by which the isolation may be achieved.
Biochemisch‐technologische Studien über die Naßverarbeitung von Mais. 7. Mitteilung, Modellversuch zur Bestimmung hydrolytischer Reaktionen durch Maisenzyme während des technischen Maisquellprozesses
Authors: Wahl G. 
Published: November 2006

AbstractBiochemical‐Technological Studies on Wet‐Processing of Maize. Part 7: Model Test for the Determination of Hydrolytic Reactions by Maize Enzymes during the Technological Maize Steeping Process. In a model test enzymatic activity during the steeping process, which can be derived from the determined activity optima of maize enzymes in connection with the environmental conditions in the maize grain is confirmed.Amylolytic enzymes are qualified for degradation of maize starch only in the first steeping phase. Here, starch being closely linked to the endosperm protein is more stable than “isolated” maize starch. Proteases act throughout steeping time, but their activity decreases towards the end.It is supposed that during the steeping of maize degradation takes place mainly in the outer layers of the maize grain. It leads to a loosening of the linkage between endosperm and the germ on the one hand and the fruit hull on the other hand. These might facilitate the separation of the grain constituents. Proteolysis only plays a minor role for the dissolution of the protein matrix enclosing the starch granules.
Fachbibliographie der Stärke‐Dissertationen 2. Nachtrag
Authors: von Seidemann Bearbeitet J. 
Published: November 2006

AbstractSchon kurze Zeit nach dem Erscheinen der Fachbibliographie und des 1. Nachtrages über insgesamt 386 Dissertationen und Habilitationsschriften auf dem Gesamtgebiet der Stärke und Stärkeprodukte sind 63 weitere Hochschulschriften erschienen, die nachfolgend aufgeführt werden.In Anlehnung an die bisherigen Zusammenstellungen wurde in der gleichen Weise verfahren; dem Verzeichnis der 63 Titel, die alphabetisch nach Autorennamen geordnet sind, schließt sich ein Sachregister an, um ein schnelles Auffinden bestimmter Arbeiten zu erleichtern.
Die Entwicklung hochmolekularer Kohlenhydrate im Maiskorn während des Reifeprozesses
Authors: Cerning Jutta , Guilbot A. 
Published: November 2006

Development of High molecular Carbohydrates during the Maturation of the Maize Kernel.The development of starch, pentosans and cellulose during the formation and the maturation of the maize kernel (variety INRA 260) grown on the same field during two succeding years has been examined. The results make possible to precise the proportion of these carbohydrates in regards to the total dry matter of the kernel at each moment of the maturation. Furthermore when the results are expressed on the 1000 kernel weight, the accumulation of the carbohydrates in the kernel becomes more evident.The results are not given as a function of the time of maturation, but as a function of a climatic factor, the daily mean temperature added up from flowering. This makes possible to distinguish certain important phases in the formation of the carbohydrates and to compare more easily the results of different years. Furthermore the influence of other climatic factors on this formation can be determined.
Bestrahlung von Stärke. Untersuchung der niedermolekularen Spaltprodukte
Authors: Scherz H. 
Published: November 2006

Irradiation of Starch. Study of the low molecular degradation products.Potato starch was irradiated with 10 MeV electrons. (dose: 5 Mrad). After extraction and separation by twodimensional thin‐layer chromatography 16 substances had been obtained. By colour reaction they could be classified into monosaccharides, deoxycompounds, sugar anhydrides, furan‐ and probably also pyrone compounds. The gaschromatographic separation of the trimethylsilylethers of the substances obtained after reduction of the extract with potassiumboronhydride gave approximately 25 compounds; masspectra were taken of the main peaks.The position of the carbonyl groups in the individual compound was obtained by reducing the extract with sodiumborondeuterid and by observation of the mass‐shift of the single fragmentations in the mass spectra. Their evaluation revealed the presence of aldoses, deoxysugars, deoxycarbonylsugars and cyclic compounds, probably dihydropyrones and dihydrofuranes.
Studies on Starch Phosphate. Part 2. Isolation of Glucose 3‐Phosphate and Maltose Phosphate by Acid Hydrolysis of Potato Starch
Authors: Tabata S. , Hizukuri S. 
Published: November 2006

AbstractThree sugar phosphates, 4‐0‐(α‐D‐6‐phosphoglucosyl)‐D‐glucose, glucose 3‐phosphate, and glucose 6‐phosphate, were isolated from the α‐amylase limit phosphodextrin of potato starch by a partial acid hydrolysis and an ion exchange chromatography on Dowex‐1 × 8 formate resin. From the quantitative yields of glucose 3‐phosphate and glucose 6‐phosphate, the distribution of esterified phosphate in potato starch was estimated to be 38% on the C‐3, and 61% on the C‐6 of glucose residues. it was suggested from a kinetic study that approximately 1% of the phosphate in starch existed in a form more labile to acid than glucose 3‐phosphate, possibly as glucose 2‐phosphate.
Untersuchung der Kinetik der Amylolyse
Authors: Holló J. , Làszló E. 
Published: November 2006

Examination of the Kinetics of Amylolysis.A new theory to explain the extraordinarily strong effectiveness of enzymatic hydrolysis has been developed from the kinetic data on the starch hydrolysis catalyzed by acid or respectively by ß‐amylase. According to this theory the ß‐amylase gradually fits itself to the substrate of spiral structure. This adaption induces the development of hydrogen bonds formed in stages between side chains of the enzyme molecule. By this development the space structure of the bond to be split up or the pyranose ring is several times more easily attacked and split up as it is the case with non‐deformed structure.
Die Fraktionen des Kartoffeleiweißes
Authors: Zelenka S. , Šašek A. 
Published: November 2006

Fractions of the Potato Protein.Modern starch technology aims at utilization of potato protein from the fruit water for food stuffs, feeding materials or as a nitrogen source matrix in industrial fermentation. This is done to improve the economic situation of potato starch factories. Scientific knowledge of the matter, however, is still fragmentary. This is why the composition of fruit water protein as to the different fractions has been examined.It was found that protein fractions of the examined eight species of the world potato sortiment (early, medium early, medium late and late) did not show differences of quality. Quantitative differences, however, were found. For practical utilization of potato protein it is important to state the influence of heating during evaporation of the fruit water. The lowest influence on qualitative properties was found with temperatures up to 60°C.
Vergleichende Betrachtung über die Quellstärkeherstellung auf verschiedenen Walzentrocknern
Authors: Fritze H. 
Published: November 2006

Comperative View on the Manufacturing of Pregelatinized Starch on Various Drum Driers.The manufacturing of pregelatinized starch will be described according to four different drum drying processes and its results will be analysed. There will be compared the following processes using corn starch and corn flour:1) Twin‐drum sump drier; 2) Single‐drum drier with top applicator rolls and starch slurry feeding only at the first applicator roll; 3) Single drum drier with top applicator rolls and starch slurry feeding at each applicator roll; 4) Single drum drier as item 3), but with superposed starch cooker.There were analysed especially the drier capacity, the water adsorption, the viscosity, the piled weight and the degree of swelling in relation to the concentration of the fed starch slurry and partially also of the drum velocity. It could be showed, that especially the pregelatination of the starch in a separate cooker before drying is adventageous and thus the physical proporties can be influenced.
Enzymatische Bestimmung von D‐Glucose mit Glucoseoxydase Ersatz des o‐Dianisidin durch Kaliumhexacyanoferrat (II). Mechanisierung der Methode
Authors: Müller H. 
Published: November 2006

Enzymatic Determination of D‐Glucose by Means of Glucose Oxydase. Replacement of O‐Dianisidine by Potassium Hexacyanoferrate (II). Mechanization of the Method.The toxic o‐dianisidine used so far in analyzing D‐glucose by means of glucose oxydase was replaced by potassium hexacyanoferrate (II). Enzymatic analysis was adapted to the new chromogen.By partial mechanization the time required for analysis was reduced, thereby achieving practicability of this method for application in plant laboratories. Standard deviation amounts to ± 0.3 %, of the absolute value.
Oxidation of Starch by Hydrogen Peroxide in the Presence of UV Light ‐ Part. I
Authors: Harmon Robert E. , Gupta S. K. , Johnson J. 
Published: November 2006

AbstractOxidation of starch in the presence of hydrogen peroxide and UV light has been investigated. This new procedure furnished oxidized starch containing significant amounts of carbonyl and carboxyl contents. The use of reagents such as ferrous sulfate or hypochlorite in our hydrogen peroxide oxidation of starch in the presence of UV light did not offer any advantage.
Photosynthese und CO2‐Assimilation der höheren Pflanze
Authors: Mengel K. 
Published: November 2006

Photosynthesis and CO2‐Assimilation of the Higher Plants.(i) The most important vegetable synthesis, photosynthesis, means transfer from energy of light to chemical energy. It is represented by the two universal CO‐enzymes ATP and NADPH, formed in the course of the reaction. Their synthesis is based on the flow of electrons, which takes its course contrary to the electron gradient due to influence of light energy. – (ii) The oxygen set free during reaction originates from the water. – (iii) Today, two different CO2‐acceptors are known: a) ribulose diphosphate and b) enolpyruvate. The latter is to be found especially in tropical gramines. Its efficiency is high as it is still working at relatively low CO2‐concentrations. Its sensitivity to cold is higher than that of the ribulose diphosphate system. – (iv) In both cases, the assimilated C is transferred into glycerophosphoric acid. Its reduction to sugar (triose) calls for the two CO‐enzymes ATP and NADPH formed in the course of photosynthesis.