bluuebunny/crossref_metadata_2025_split huggingface dataset:
O‐Carboxymethylstarch Amine Polyampholytes as Papermaking Additives
Authors: Cheng W. C. , Carr M. E. 
Published: November 2006

AbstractXanthated starch amine (XSA) polyampholytes, containing cationic amine and anionic xanthate substituents, improve both wet and dry strengths of paper when they are applied before formation of paper web. However, neither cationic starch amines nor starch xanthates, when applied individually, give the wet‐strength property. The potential for ampholytic starches, in general, to affect this important property was investigated. Multivalent cations (Fe+3, Al+3) improved the paper wet strength independently of carboxymethylstarch amine derivates.
Entwicklungstendenzen in der Stärke‐ und Zuckerindustrie in Abhängigkeit vom Rohstoff. Teil 2. Mais
Authors: Moal J. , Raillard D. 
Published: November 2006

AbstractDurch Fortschritte in der Maiszüchtung konnte das Ertragspotential von 1970–1976 um jährlich 1,2% erhöht werden, eine Tendenz, die bis 1985 anhalten wird. Durch Verbesserung frühreifer Sorten wird es möglich sein, die Anbaufläche zu vergrößern. Die frühen Sorten werden aber Flint‐Zahn‐ oder Flint‐Mais sein und die Stärkeindustrie bei der Verarbeitung vor Probleme stellen. Die Produktionskosten werden ansteigen. Die Landwirtschaft wird jedoch schwerlich eine Frucht finden, die sich in der Fruchtfolge so gut eignet wie der Mais. Dank der Fortschritte in der Chemie ist allerdings die Gestaltung der Fruchtfolge weniger problematisch geworden. Für die Herstellung von Stärke und Zucker können durchaus auch andere Pflanzen als Mais, z. B. Weizen, Interesse gewinnen. Diesbezüglich können politische Entscheidungen weitreichende Folgen haben. Beispielsweise kann eine Öffnung des EG‐Marktes für Maniok eine Gefahr für europäische Stärkepflanzen bedeuten. Trotzdem kann man davon ausgehen, daß in den nächsten 5–10 Jahren in der EG 3,5–4 Millionen ha Körnermais angebaut werden.
Alpha‐Amylase from Streptomyces aureofaciens — Purification and Properties
Authors: Hostinová E. , Zelinka J. 
Published: November 2006

AbstractThe amylase from a chlortetracycline‐producing strain of Streptomyces aureofaciens was purified by different treatments until it was found to be homogeneous. The molecular weight of the enzyme was about 40000, the pH‐optimum was in the range of 4,6–5,3 and the optimal temperature was around 40°C. The activity was not influenced by Ca‐ions. The enzyme cleaved substrates in an endomechanism producing glucose, maltose and maltotriose in α‐configuration as main products. It was decided to be α‐amylase, 1,4‐α‐D‐Glucan glucanohydrolase, EC 3.2.1.1.
Kinetics of the Hydrogenation of Fructose with Raney‐Nickel
Authors: Pijnenburg H. C. M. , Kuster B. F. M. , van der Baan H. S. 
Published: November 2006

AbstractThe kinetics of the hydrogenation of fructose have been studied at different conditions. The initial hydrogen consumption rate is independent of the fructose concentration and can be described as a function of the hydrogen pressure. The relations can be understood assuming that hydrogen and fructose are adsorbed on different type of active sites according to a Langmuir‐Hinshelwood model, that a reaction between adsorbed species of atomic hydrogen and fructose is rate controlling, and that the reaction is retarded by adsorption of a product formed during the reaction.
Charakterisierung mechanisch modifizierter Stärke
Authors: Meuser F. , Klingler R. W. , Niediek E. A. 
Published: November 2006

AbstractEs wird gezeigt, daß die mechanische Beanspruchung der Stärke in Form einer plastischen Stärkekornverformung in optimaler Weise deren physikalische und chemische Eigenschaften verändert. Die zur Verformung notwendigen Energiebeträge sind zwar klein, können aber mit den z. Z. bekannten Werkzeugen nicht gezielt und daher nur mit schlechtem Wirkungsgrad übertragen werden. Trotz hoher Energieverluste wird aber schon durch kurze Beanspruchungszeiten die Assoziation und Polymerisation der Stärkemoleküle weitreichend verändert. Es werden hauptsächlich Nebenvalenzbindungen aufgelöst. Daneben verläuft ein Abbau von Hauptvalenzbindungen beider Stärkekonstituenten, von dem das Amylopektin stärker als die Amylose betroffen ist.Die Abnahme der Wasserstoffbrückenbindungen zwischen benachbarten Stärkepolymeren und die dadurch bedingte Zunahme freier OH‐Gruppen sowie der Abbau der Polymere durch Auflösung von Hauptvalenzbindungen führt zu einem veränderten Verhalten der Stärke gegenüber Wasser. In Bezug auf die Anwendung wird besonders herausgestellt, daß mit den mechanisch modifizierten Stärken homogene und stabile Pasten hergestellt werden können, die keine Gelbildung zeigen und eine hohe Gefrierstabilität haben. Außerdem werden die Enzymsuszeptibilität verbessert sowie die Bildung von Adsorptions‐ und Inklusionskomplexen gefördert.
Modification of the Simplified Amylose Test for Milled Rice
Authors: Perez C. M. , Juliano B. O. 
Published: November 2006

AbstractA simplified method of amylose assay with undefatted milled rice and iodine color development in acetate buffer solution shows interference of amylopectin‐iodine complex and residual lipid. These interferences can be reduced by replacing amylose for the standard curve with undefatted check rice samples whose amylose content has been determined on cold‐ethanol defatted samples at pH 10.2. A constant difference due to residual lipids was noted in the amylose content for nonwaxy samples.
Characteristics of the Starch in the Tubers of Dropwort (Filipendula vulgaris)
Authors: Lempläinen T. , Turku  , Henriksnäs H. 
Published: November 2006

AbstractThe yield, isolation and properties of starch and its fractions from dropwort (Filipendula vulgaris) have been investigated. The starch content of tubers ranged from 9.5 to 14.0%. The size of starch granules was 2 to 12 μm. Fertilization seems to increase their size. The granules stained relatively faintly. The polarization cross was strong and centric. Thr amylose content of starch was 27 to 32%, and the molecular weight, corresponding to 50% of the starch components. was about 106. Gelatinization properties were fof wheat type.
Liquefaction, Saccharification and Isomerization of Starches from Sources Other than Maize
Authors: Aschengreen N. H. , Helwiig Nielsen B. , Rosendal P. , Østergaard J. 
Published: November 2006

AbstractExamination of the suitability of a number of starches for the production of fructose syrup is described. In addition to maize starch, starch from wheat, potatoes and tapioca has been examined. Liquefaction, saccharification and purification were performed in pilot scale, whereas the produced syrups were isomerized in laboratory scale. The liquefactions were performed with Termamyl® in a jet cooker process. Saccharification with Amyloglucosidase Novo 150 L under standard conditions gave good DX values. After purification the syrups were isomerized in laboratory columns with Sweetzyme®. The results ‐ activity and productivity of Sweetzyme ‐ were for all syrups as good as or better than those obtained with dextrose solutions.
Studies on Wheat Steep Liquor Produced During Starch Production
Authors: Abdul Nour B. A. , Salem S. A. , Ai‐Attiyah S. S. , Ai‐Anni M. S. 
Published: November 2006

AbstractChemical analysis of wheat steeping liquor, produced from soaking of wheat grains revealed the presence of 1% total soluble solids with 7,15% proteins. A method was devised to obtain large amounts of precipitates with protein content up to 9,84%. Glutamic acid and lysine constitute the largest proportions of the amino acids. Nine essential amino acids were found. The raw wheat steeping liquor and the supernatant resulting after separation of the protein were used as a growth medium for the production of fodder yeast Candida tropicalis.
Study on the Heat of Wetting of Starch
Authors: Nara S. 
Published: November 2006

AbstractThe integral heat and the differential heat of sorption have been calculated from the heat of wetting of starch and informations related to the structure of starch and to its affinity for water are given. The relationship between the moisture content and the heats o f wetting of the starches decrease exponentially with increasing of sorption water. The heats of crystallinization of the starches of tubers and roots are lower than those of cereal starches. The crystallinity depending on the integral net heat of sorption of dry corn starch is the same as that of wheat, higher than those of sweet potato and tapioca, and lower than that of cellulose. The differential net heat of sorption shows two proportional decays according to the increasing amount of moisture.
Ampholytic Starch Wet‐End Additives
Authors: Carr M. E. , Hofreiter B. T. 
Published: November 2006

AbstractA series of starch polyampholytes, containing oppositely charged groups, was synthesized, characterized, and evaluated as wet‐end additives for strengthening unbleached kraft paper. In preparation of the polyampholytes, native corn starch was substituted first with quaternary ammonium groups and then with either phosphate, phosphonate, sulfate, sulfonate or carboxylate groups, by conventional etherification and esterification procedures. In no instance was the wet and dry strength of the paper appreciably greater than that of paper treated with the parent cationic starch. Although present work does not discount the possibility that polyionic crosslinked starch additives can develop wet strength, the work suggests that XSA polyampholytes undergo side reactions, which are believed to result in starch‐to‐starch and/or starch‐to‐cellulose covalent bonding.
Thermisch modifizierte Stärke als Substrat für die Stärkeverzuckerung mittels Glucoamylase
Authors: Sroczyśki A. , Boruch M. , Pierzgalski T. 
Published: November 2006

AbstractDie thermische Modifizierung von Stärke erfolgte durch rasches Erhitzen bis zu 200 °C und anschließendes rasches Abkühlen. Dieser Prozeß wurde in einer pneumatischen Apparatur durchgeführt. Als Ergebnis des thermischen Verfahrens wurde eine gequollene Stärke erhalten, die bereits bei Raumtemperatur verkleistert. Die Viskosität des Kleisters der gequollenen Stärke ist erheblich geringer als die von nativer Stärke. Der Kleister ist ein gutes Substrat für die Verzuckerung zu Glucose mittels Glucoamylase.
Starch‐Polyvinyl Alcohol Films –Effect of Various Plasticizers
Authors: Westhoff R. P. , Kwolek W. F. , Otey F. H. 
Published: November 2006

AbstractVarious polyols were evaluated as plasticizers for starch‐polyvinyl alcohol films. Glycol glycoside, an experimental polyol made from starch and ethylene glycol, and sorbitol were highly effective plasticizers alone and in combination with small amounts of glycerol. Glycol glycoside is an especially attractive plasticizer because of its low production cost. Glucose and sucrose performed well in combination with glycerol or sorbitol.
The Starch of the Fababean (Vicia faba). Comparison with Wheat and Corn Starch
Authors: Lorenz K. 
Published: November 2006

AbstractFababean starch (Vicia faba) was prepared by air‐classifying a fababean flour, but then required repeated water extractions to reduce the protein content to a level comparable to that found in laboratory‐prepared corn‐ and wheat starches. Scanning electron microscopy of the fababean starch showed oval or irregularly shaped granules which were larger in average particle size than those of corn starch. Fababean starch had a higher amylose content, gelatinization temperature range and water‐binding capacity, but a lower swelling power and solubility at 90 °C compared to wheat‐ and corn starch. Amylograph viscosities were in‐between values recorded for the other 2 starches at each reference point. The observed differences in physico‐chemical characteristics between the cereal starches and the legume starch were not large.
Oat Starch: Some Recent Developments
Authors: Paton D. 
Published: November 2006

AbstractStarches from Canadian oat varieties have been examined. Iodine affinity, solubility and λmzx of the iodine complex are lower than those found for other cereal starches. Swelling power, limiting viscosity number and hot paste cooling curves are all higher than for other cereal starches. Gel chromatography reveals a fraction of molecular weight between amylose and amylopectin and which is present in greater amount than that found in wheat starch. The β‐amylase digestion limit is lower than that found for wheat and corn and may suggest a more branched structure for oat starches.
Application of Differential Scanning Calorimetry to Starch Gelatinization. I. Commercial Native and Modified Starches
Authors: Wootton M. , Bamunuarachchi A. 
Published: November 2006

AbstractDifferential scanning calorimetry has been used to examine the gelatinization behaviour of native starches and modified wheat starches. The results indicated that the shape of the endotherms varied between native starches and also between modified wheat starches. Substitution appeared to decrease both the gelatinization energy and gelatinization peak temperature while the cross‐linked starches also displayed lower gelatinization energies but slightly higher peak temperatures. Oxidation, dextrinisation and acid cut wheat starches all posses lower gelatinization energies but higher peak temperatures than unmodified wheat starch.
A Study of the Amylose‐Monoglyceride Complex by Raman Spectroscopy
Authors: Carlson T. L.‐G. , Larsson K. , Dinh‐Nguyen N. , Krog N. 
Published: November 2006

AbstractThe interaction between monostearin and amylose in an aqueous environment has been studied by Raman spectroscopy. A perdeuterated lipid was used to follow the C‐D stretching vibrations. The hydrocarbon chain conformation inside the amylose helix seems to be ordered as in the crystalline state, and the geometry of the amylose V‐form of this complex corresponds to nearly three turns of the helix per hydrocarbon chain. The maximal amount of monoglyceride in the complex (1: 5 monoglyceride: amylose) obtained experimentally, indicates that not the whole chain is in the average involved in complex formation.
Improving of Egyptian Rice by Means of Gamma Irradiation
Authors: El Saadany R. M. A. , Foda Y. H. , El Saadany F. M. 
Published: November 2006

AbstractGamma irradiation caused reduction in cooking time with rice grains. Improvement in texture, flavor and appearance was observed. Irradiation caused degradation of starch molecules followed by decrease of viscosity of rice starch. Irradiated rice became more soluble, and its swelling capacity was decreased. These changes enhanced the extent of softening upon cooking and shortened cooking time. Degradation of the thin protein film that covers rice starch granules due to irradiation is confirmed by the increase of free amino groups in the rice flour extract. This leads to a quicker penetration of water to the inner part of rice grains.
Modification of Corn Starch and Fine Flour by Acid and Gamma Irradiation. Part 1. Chemical Investigation of the Modified Products
Authors: Ghali Y. , Ibrahim N. , Gabr S. , Aziz H. 
Published: November 2006

AbstractFine flour from corn and the isolated starch were dextrinized in the presence of acid and irradiated with y‐rays. Starch irradiated with high doses of y‐rays was highly modified while fine flour was less affected. The irradiated starch was reduced with sodium borohydride and then hydrolysed. Erythritol and other compounds were identified in the hydrolysate. It was concluded that the C2‐C3 bonds in the intermediate glucose units are probably broken by irradiation. Such hypothesis was confirmed by periodate oxidation, hydrolysis with α‐amylase and ferricyanide number determination of the irradiated starch.
Stability of Bacterial alpha‐Amylase in the Starch Liquefaction Process
Authors: Rosendal P. , Nielsen B. H. , Lange N. K. 
Published: November 2006

AbstractNowadays, starch is normally liquefied by an all enzymatic process at a high temperature. In 1973 a new α‐amylase was introduced which was more heat‐stable than the products so far used. It is produced by a strain of Bacillus licheniformis. Since then, this enzyme has been recommended for use in a single dosagejet cooking process, operating at 105 °C for a few min followed by a 90–95 °C dextrinization period. This process is easy and energywise more economic than earlier processes. This lecture deals with the stability of this enzyme, depending on: Temperature, pH, starch dry substance and salt content. A formula for the calculation of stability is given, as a function of these parameters. The degree of hydrolysis, very often measured as Dextrose Equivalent (DE), can for a given process be estimated also by a formula. Results from pilot plant trials confirming the laboratory investigations are presented. Based on the stability data it is possible to estimate optimum design parameters for the use of this enzyme in individual processes, thus minimizing enzyme cost.
Die 13C‐NMR‐Spektroskopie als Aufklärung von Strukturfragen in der Kohlenhydratchemie
Authors: Voß P. 
Published: November 2006

AbstractSeit der Entdeckung des Phänomens Kernresonanz in Jahre 1945 hat die Bedeutung der magnetischen Kernresonanz‐Spektroskopie im chemischen Laboratorium ständig zugenommen. Während anfangs die 1H‐NMR‐Spektroskopie die hervorragende Rolle spielte, gesellte sich ab Mitte der 60iger Jahre die 13C‐NMR‐Spektroskopie hinzu. Anhand der 1H‐NMR‐Spektroskopie werden der physikalische Hintergrund sowie die Funktionsweise eines NMR‐Gerätes kurz erklärt. Sodann werden mit ausgewählten Beispielen die Meßmethoden Off‐Resonance‐ und Breitbandentkopplung bei der 13C‐NMR‐ Spektroskopie vorgestellt und erläutert.
Studies on the Combined Action of Amylases and Glucose Isomerase on Starch and its Hydrolysates. Part III. Conversion of Starch to Glucose‐Fructose Syrup
Authors: Roushdi M. , Ghali Y. , Attia R. M. , Alaa El‐din M. 
Published: November 2006

AbstractGlucose syrup was produced by liquefaction of starch using acid, acid‐enzyme, one‐step enzyme and two‐steps enzyme process followed by saccharification by free and immobilized glucoamylase. The effect of D‐glucose concentration and temperature on conversion of glucose syrup by glucose isomerase was studied. 50% glucose concentration and temperature range of 65 – 70°C gave the maximum conversion value to fructose. The isomerization was applied as a pilot plant process. The relative sweetness of glucose‐fructose syrup was calculated and found that the syrup with fructose content of 26% has the same sweetness as sucrose.
Energy Saving in Dryers for the Starch Industry
Authors: Barr D. J. 
Published: November 2006

AbstractThe paper reviews the operation of pneumatic and rotary dryers in the starch industry, and considers the ways in which energy can be saved. These include, careful operation, and direct firing where suitable, but the most effective means of reducing the energy consumption is to keep the exhaust loss to a minimum by recycling gases. This is discussed in detail, and also the use of multi‐stage dryers for heat economy and pollution control, especially in feed drying for the corn industry. Some more advanced ideas for use of dryers for saving energy are also discussed, including the use of boiler flue gases to heat feed dryers, which can be extremely valuable recuperation of energy in a starch plant. Other suggested methods of heat saving are discussed with a view to considering their practical application and making some clear suggestions as to the most cost effective way of minimising energy consumption in drying processes.
Fractionation and Characterization of Dent Corn and Amylomaize Starch Granules
Authors: Cluskey J. E. , Knutson C. A. , Inglett G. E. 
Published: November 2006

AbstractStarch granules of dent corn and Classes V and VII amylomaizes were fractionated according to size by an aqueous differential sedimentation procedure. The sized fractions were characterized by microscopy and by a modified method for determining their iodine binding capacities. Results show an inverse relationship between granule size and iodine binding capacity in the amylomaizes. Ordinary dent corn does not show this. The percent apparent amylose in the fractions of amylomaize V starch amounted to 40% for the largest size particles and 52% for the smallest ones; for amylomaize VII starch, 46% for the large particles and 70% for the small particles. Dent corn averaged 23% apparent amylose.
Studies on Starch Extracted from Mango Seeds (Mangifira indica) as a New Source of Starch
Authors: Saadany R. M. A. El , Foda Y. H. , Saadany F. M. El 
Published: November 2006

AbstractThe aim of this research was to find a new source of starch that can be used mainly in the industrial field easily and economically. The yield of mango seeds was about 21% of starch. Amylase treatments proved that the extracted product form mango seed was starch. Chemical and physical starch characteristics were determined, and microscopic studies were carried out to study starch molecules and granules. Results indicated that the pure starch was similar in its characteristics to tapioca starch. Viscosity data of the pure mango seed starch were little lower than with the other starches as well as its solubility being higher.
Changes in Some Properties of Starch Granules of Maize Having Amylose‐extender Gene by Amylase Attack
Authors: Kawa Yoshiko I , Fuwa Hidetsugu 
Published: November 2006

AbstractProperties of residual starch by glucoamylase attack were investigated in starch granules of maize (Zea mays L.) of amylose‐extender (ae) type (commercial “High Amylose‐7”; HA‐7). As increasing extent of hydrolysis, the amylose and amylopectin fractions decreased and low‐molecular‐weight materials were accumulated. Decrease in absorption intensity and sift to a range of shorter wavelength in γmax. of absorption spectra of iodine‐starch complexes were observed. The minified fractions had a peak of about 22 average glucose‐units and were nearly linear chains. It was suggested that the minified materials consisted of portion resisted to amylases in starch granules according to hydrolysis curves by glucoamylase. The fractions concerned to crystalline area of ae starch were suggested from X‐ray diffraction patterns.
Synthesis and 13C‐NMR Spectroscopy of Methylated beta‐Cyclodextrins
Authors: Szejtli J. , Lipták A. , Jodál I. , Fügedi P. , Nánási P. , Neszmélyi A. 
Published: November 2006

AbstractThe methylated analogues of ß‐cyclodextrin dissolve in cold water 10 – 20 times better than ß‐cyclodextrin itself, however, quite unusually on heating they crystallize from the solution. The structure of heptakis‐(2,6‐di‐O‐methyl)‐ and heptakis‐(2,3,6‐tri‐O‐methyl)‐ß‐cyclodextrin was proved by gas‐liquid chromatographic and 1H‐NMR and 13C‐NMR spectroscopic investigations. The corresponding model compounds were synthetized and, according to 13C‐NMR spectroscopic investigations, a part of the so far published NMR assignations have to be corrected.
Saccharides of Developing Wheat Grain Determined by 13C‐NMR Spectroscopy
Authors: Meredith Peter , Dengate Howard N. , Hennessy Wayne , Blunt John W. , Hartshorn M. W. , Munro Murray H. 
Published: November 2006

AbstractAutomated carbon‐13 nuclear magnetic resonance spectroscopy of saccharides from wheat serially harvested through one growing season showed variation of glucose, fructose, sucrose and maltose similar to previous analyses. In a diurnal series glucose and fructose concentrations fluctuated periodically but were relatively unaffected by light and dark. Qualitative 13C‐NMR showed myo‐inositol, glycerol, 1‐kestose, 6‐kestose, and glucofructans with glucose: fructose ratios up to 1:12. With increasing chain length there were increasing proportions of 6–2 over 1–2 linkages. Sugars previously reported but not found here included xylose, arabinose, mannose, galactose, raffinose, fructosyl raffinose, stachyose, melecitose and maltotriose.