bluuebunny/crossref_metadata_2025_split huggingface dataset:
Labeling of Starch Granules by Bombardment with Tritium Atoms
Authors: Nordin P. , Moser H. , Rao G. , Giri N. , Liang T. 
Published: November 2006

AbstractStarch granules were labeled by exposure to tritium atoms produced by thermal dissociation of tritium gas at a tungsten filament. Activity was shown by α‐amylase etching experiments to be confined to the surface of the granule. Dextrins and low molecular weight compounds could be partially resolved on Sephadex G‐75. The dextrin produced during tritiation had an elution volume corresponding to dextrin of 20–35 glucose units and was hydrolyzeable by α‐amylase. Labeled starch was hydrolyzed first with ß‐amylase and the limit dextrin hydrolyzed further with α‐amylase. A comparison of the specific activities of the maltoses produced by the two enzymes demonstrated that labeling was more heavily concentrated in outer brunches than in inner branches. Amylose obtained from labeled potato starch was purified by crystallization and on DEAE‐Sephadex columns. The ion‐exchange purified potato amylose was hydrolyzed with ß‐amylase with 50% of the activity retained in maltose. Tritium was found to be concentrated at the nonreducing ends of the amylose molecules. These results suggest that starch molecules are organized in granules with nonreducing ends oriented to the surface.
Production of Levoglucosan by Pyrolysis of Carbohydrates Pyrolysis in Hot Inert Gas Stream
Authors: Lakshmanan C. M. , Hoelscher H. E. 
Published: November 2006

AbstractStarch pyrolysis was carried out in a hot gas stream to establish optimum conditions for the production of levoglucosan. Helium, nitrogen, and steam were used. Steam was most effective and convenient because of its high heat capacity and because it is easily condensed. Yields of levoglucosan increased as pressures decreased. The effect of temperature, feed weight, gas flow rate, reduced air pressure, and catalyst on the yield of levoglucosan is reported. Optimum operating conditions for the acid‐catalyzed process were established. A maximum yield of 44.5% levoglucosan was obtained from cornstarch.
Zur Frage der Verwendung von Natriumdisulfit statt schwefliger Säure bei der Maisstärkeproduktion
Authors: Maslennikova T. N. 
Published: November 2006

AbstractSodium disulphite (Na2S2O5) has a less active effect on the extraction of corn colloids. The crude protein content of the colloids amounts to a total of 35%.On the Question of Using Sodium Disulphite instead of Sulphurous Acid in Corn Starch Production.
Comparative examinations have been carried out on the composition of extracts, which had been abtained by steeping of corn in sulphurous acid, sodium disulphite solution and water, respectively.
It was found that the presence of chemical reagents in the solution used for the steeping of corn, increases the diffusion of extractive substances (especially of the high‐molecular ones) from the corn kernel into the steeping water. The most active reagent in this action is sulphurous acid because of its reducing properties and its faculty of increasing the permeability of the cell walls.
A certain difference in the effect of sulphurous acid and sodium disulphite solution on the colloidal matter of the corn kernel has been found. The highest total amount of colloidal matter extracted from the corn kernel occurred in the presence of sulphur dioxide. About 50% of the dry matter of the colloids (calculated as crude protein) consists of nitrogenous substances.

Test data show that some more high‐molecular non‐nitrogenous substances are extracted from the corn in the presence of sodium disulphite (= sodium pyrosulphite or sodium metabisulphite).
It has been found that the positive effect of lactic acid during evaporation of the extracts consists not only in the formation of soluble lactates, but also in the fact that the high molecular nitrogenous substances are degraded to low‐molecular substances which do not precipitate during thickening of the extract.
Results of the technological testing of sodium disulphite showed that during the manufacturing of starch from corn it is possible to replace sulphur dioxide by this reagent in the steeping process according to the technological structure of the plant.
Rationeller Trocknerbau für die Stärkeindustrie
Authors: Klamroth K. 
Published: November 2006

Economical Methods of Constructing Drying Equipment for the Starch Industry.As the conditions that must be met in drying starch are well known, certain types of dryers are generally accepted in the starch industry. The various dryer designs and their operating criteria are discussed. The main subject of this paper ist the modern methods now employed in constructing dryers. Drying plants are composed of standardized assembly parts allowing manifold possibilities of combination and making the plant highly adaptable to requirements. The standardized assembly parts of the Flash Dryer and of a new type of contact dryer, the Solidaire, are presented. The system of preassembled units permits a differentiated allocation of tasks within the engineering divisions of machinery and equipment manufacturers. When handling a project the process engineer, with preassembled units at his disposal, will need only a minimum of creative design capacity for those parts which require adaptation to given conditions. The engineering division is thus free to dedicate itself to development work. The construction of a drying plant is standardized by a program of construction phases for which the impulse is given from the sales division. This way of handling projects has its bearing on prices and delivery periods to the advantage of both customers and manufacturers.
Studies on the Origin of Amylose and Amylopectin in Starch Granules. I. The Use of Polytoma uvella as a Source of NDPG‐Glucosyltransferases and some Properties of the Enzymes
Authors: McCracken D. A. , Badenhuizen N. P. 
Published: November 2006

AbstractThe alga Polytoma uvella was found to be a good source of both soluble and starch‐bound NDPG‐glucosyltransferase. The properties of the enzymes were similar to those of transferases from other plant sources, but differed in some respects. ADPG and UDPG acted as glucose donors, while maltose was inactive as glucose acceptor. Acetone preparations of the soluble enzyme were stable, but β‐amylase could not be completely removed without inactivating the transferase. They also contained oligosaccharides of the maltose series.
Das Vorkommen gewisser cyclischer Peptide im Maisquellwasser
Authors: Dansi A. , Pozzo A. Dal , Mariotti V. , Bonferoni B. , Piccioni M. 
Published: November 2006

On the Presence of Some Cyclic Peptides in Corn Steep Water.Two industrial corn by‐products obtained by two different processes (distillers' dried solubles and corn steep liquor) show interesting biological properties which led to well known practical uses. During an investigation concerning the possible active substances in both products, cyclic peptides were isolated. It was moreover observed that at least some of these types of peptides are natural products existing in the original corn as well as in other cereals.
Properties of Starch Films and their Improvement
Authors: Takahashi Reiji , Nakamura Atsushi 
Published: November 2006

AbstractThe tensile strengths and elongations of starch films prepared from various unmodified and modified starches were measured. These properties were improved by addition of urea and polyvinyl alcohol to the starch paste.The results obtained were as follows.
The heating temperature greatly affected the tensile strength and elongation of various unmodified starches. Potato starch gave the best film.
Introduction of hydroxyethyl groups into corn starch had unexpectedly little affect on the properties of the films.
A combination of hydroxyethylation and acid‐modification slightly improved the properties of the films.
No film could be obtained after combinations of hydroxyethylation and hypochlorite‐oxidation, pyrodextrinization or α‐amylase‐dextrinization. However, addition of urea to these modified starches resulted in good films.
On addition of urea the elongation of starch films increased and the pastes adhered uniformly to water repellent surfaces.
A film with the best properties was prepared from a mixture of 67% acid‐modified hydroxyethyl starch, 13% urea and 20% polyvinyl alcohol.
Carbohydrate‐Concanavalin A Interactions A Note on Recent Studies
Authors: Doyle R. J. 
Published: November 2006

AbstractA large number of biologically important systems can be studied by use of the carbohydrate complexing protein, concanavalin A. Carbohydrate‐concanavalin A interactions have proven useful in examining the structure and functions of isolated carbohydrate‐containing compounds and to study the surface properties of cell membranes. Present knowledge concerning the carbohydrate binding site of concanavalin A is reviewed. Based on current data, it was suggested that an accurate model to account for concanavalin A‐carbohydrate complex formation could not be constructed.
The Properties and Solution Behaviour of Synthetic Glycogen with Long External‐Chains
Authors: Banks W. , Greenwood C. T. , Khan K. M. 
Published: November 2006

AbstractSynthetic glycogen with long external chain‐lengths has been prepared from glycogen and glucose‐1‐phosphate by the action of potato phosphorylase. Samples having external chains of average lengths of 9.7, 12.1, and 37.8 glucose units (original glycogen = 7.5 glucose units) have been prepared. The iodine‐binding characteristics, the behaviour on β‐amylolysis, and the dependence of sedimentation coefficient on concentration have been investigated. Results are consistent with the concept that the synthetic samples have a few exceedingly long external chains with the remainder the same length as in native glycogen. The significance of these results is discussed.
The Mechanism for the Synthesis of Starch and Its Relationship to the Newly Proposed Structural Model for DNA. Part I.
Authors: Erlander Stig R. 
Published: November 2006

AbstractThe physical and chemical properties of starch and glycogen can be explained on the basis that glycogen is converted into amylose and amylopectin by a debranching enzyme (isoamylase) which removes the external α‐1,6‐linked branches of the glycogen. This precursor glycogen exists in all corn endosperm examined: ae high amylose, normal dent, waxy, and sweet corn. Analyses of amylopectins show that they behave as statistical condensation polymers (the model‐V of Erlander and French) which have been debranched. Further support for the mechanism is given by the fact that the chain length and degree of branching of the interior part of all amylopectins is essentially the same as that of its precursor glycogen. Any mechanism for starch synthesis must, however, consider the complexing of enzymes because both amylopectin and glycogen behave as if they were strongly complexed to proteins. Thus proteases can destroy these complexes and viscosity differences of various barley geneotype starches can be correlated to protein content. Acid hydrolysis studies on corn amylopectins suggest that the type of protein complexed with amylopectin changes with both endosperm maturity and corn variety. Amylose synthesis from debranched chains can be correlated with the ability of chromosomes to regulate when and in what sequence an enzyme is synthesized. The proposed model for desoxyribonucleic acid (DNA) – which is a hollow cylinder with the bases on the outside – can explain how these regulators (genetic repressors and inducers) can function. „Proofs”︁ for the Watson‐Crick model such as X‐ray analyses, hypochromism, and molecular dimensions are shown to be erroneous.
Analytische Probleme und Anwendungsmöglichkeiten der enzymatischen Stärkebestimmung
Authors: Meuser F. , Kempf W. 
Published: November 2006

Analytical Problems and Possibilities for Application of Enzymatic Starch Determination.Enzymatic starch determination by amyloglucosidase is applied to the products of the starch manufacturing process, and critically examined as to their possibility to provide standardized analytical conditions. Moreover, hydrolytic properties of four amyloglucosidase preparations have been verified.
Scanning Electron Microscopy of Wheat Starch. IV. Digestion of large Granules by Glucoamylase of Fungal (Aspergillus niger) Origin)
Authors: Evers A. D. , Gough B. M. , Pybus J. N. 
Published: November 2006

AbstractStarch granules attacked by glucoamylase of fungal origin show a pattern of erosion which is different from that resulting from wheat alpha‐amylase attack. The glucoamylase pattern, which is characterised by a relatively uniform erosion of the surface is discussed in comparison with that of alpha‐amylase and possible reasons for the differences are suggested.
Damaged Starch Determination in Wheat Flours in Relation to Dough Water Absorption
Authors: Dodds N. J. H. 
Published: November 2006

AbstractFour methods (three enzymatic and one non‐enzymatic) for damaged starch determination have been applied to 51 flours of known moisture and protein contents and known water absorption. The three enzyme methods for damaged starch give results in substantial agreement and in conjunction with the other parameters predict dough water absorption by multiple regression equations more closely than does a colorimetric method.
Wirtschaftliche Bewertung der direkten enzymatischen Herstellung von Stärkeverzuckerungsprodukten aus trocken vermahlenem Mais
Authors: Holt N. 
Published: November 2006

AbstractEconomical Evaluation of the Direct Enzymatic Manufacturing of Starch Saccharification Products from Dry‐milled Maize. Dry degermed maize can be used as starting material for the production of glucose syrups, glucose sugar, and dextrose monohydrate. The conversion of starch, contained in maize, into soluble carbohydrates takes place by means of amylases, which act specifically and selectively on starch, while protein and cellulose are not effected. Dry degermed maize can be manufactured at a lower cost than an equivalent quantity of refined starch. Therefore it is possible to produce hydrolysis products at a lower cost price, with maize flour as raw material.The investment and operating costs for a “wet milling‐traditional hydrolysis plant” are compared with the corresponding costs for a “dry milling‐enzymatic hydrolysis plant”.
Der Einfluß verschiedener Faktoren auf den Gehalt an stärkefreiem Material in Kartoffeln
Authors: Mičac. B. 
Published: November 2006

AbstractThe Influence of Various Factors on the Content of Starch‐free Substance in Potatoes. The influence of Substances containing nitrogen, phosphorus and potassium, which are present in potatoes because of various manuring conditions, on the total content of starch‐free matter in potatoes has been examined. It was found that those manuring conditions, which change the content of substances containing nitrogen, also influence the content of starch‐free substances. The effect of phosphorus is considerably less perceptible. The least influence on the content of starch‐free substances is exerted by potassium. The amount of starch‐free substance is steadily decreasing during the whole course of the vegetation period.
Untersuchungen über die Herstellung von Phosphorsäureestern der Stärke. 1. Mitteilung. Einfluß der Phosphatzugabe und der Hitzebehandlungszeit auf den Phosphatgehalt und das rheologische Verhalten
Authors: Bergthaller W. 
Published: November 2006

AbstractStudies on the Preparation of Phosphoric Acid Esters of Starch. Part 1. Influence of Addition of Phosphate and Time of Heat Treatment on Phosphate Content and Rheological Behaviour. The influence of the addition of phosphate and time of heat treatment on phosphate content and rheological behaviour of the treated maize starch have been studied. Addition of phosphate was made into a starch‐water suspension. Heat treatment was applied after fine‐milling at 120°C. Addition of phosphate as well as time of heat treatment were found to impart significant changes to the phosphate content (α = 5%). Regarding the results of correlation and regression analysis a close linear compendency was found to exist between time of heat treatment at a given addition of phosphate and the phosphate content of the final product. Furthermore, data of the regression analysis showed that the esterification becomes linear 14.6 times faster with an increase of the addition of phosphate from 1 gr. to 20 gr. per 100 gr. starch.With respect to rheological behaviour, a sufficiently certified influence (α = 5%) could only be proved for the addition of phosphate. From the increase of addition of phosphate resulted an increase of viscosity of about 800 Brabender units with both maximum and final viscosity. Gel stability as well as gelatinization temperature were only subject to minor changes.
Geringe Abwasserbelastung durch vollständige Nutzung der Kartoffeltrockensubstanz bei der Stärkegewinnung
Authors: Malcher J. 
Published: November 2006

AbstractLow Waste Water Load by Complete Exploitation of the Potato Dry Substance During Starch Production. As a result of mechanized harvesting processes for potatoes, special attention has to be paid in potato starch factories to the neutralization of flotation and washing waters. This means consequent recirculation as well as continuous pull‐out of mud and suspended matter before decomposition of the organic material.The main source for pollution of starch waste waters is the biologically valuable fruit juice of the potato. An extensive separation and utilization of this substance leads to considerable relief of the waste water. A number of possibilities for utilization as a function of the processing capacity are discussed in detail. Apart from using it as feed either directly or after fermentation and acetone butanol fermentation, the use of fermented and de‐proteinized fruit water concentrate is of importance in technological microbiology, in methane fermentation and feed granulation.Additional purification of the mixed and pre‐purified waste waters in activation filter plants, biological ponds or by sprinkling become substantially more easy by two‐step separation by means of suitable.
The Characterization of Starch and Its Components. Part 3. The Technique of Semi‐Micro, Differential, Potentiometric, Iodine Titration, and the Factors Affecting It
Authors: Banks W. , Greenwood C. T. , Muir D. D. 
Published: November 2006

AbstractAn improved apparatus for the semi‐micro, differential, potentiometric titration of starch and its components with iodine is described. The necessary experimental manipulations are given in detail. The factors affecting the measurement — the amount of dimethylsulphoxide present, the buffer concentration, the method of dissolving the starch, the defatting procedure used on the starch, and the temperature of measurement — are critically examined.The new technique results in values of iodine binding capacity for starches which are 5‐ 15% higher than previous measurements. The significance of this finding is discussed.
Fibrillar Structure in Lintnerized Potato Starch by Scanning Electron Microscopy
Authors: Davis C. Sterling 
Published: November 2006

AbstractA study of Lintnerized potato starch has been made with the scanning electron microscope. All fracture faces, etched with the dilute acid solution, show a radial fibrillar system as the structural foundation of the starch grain. No evidence of isodiametric granules was found. Ringlike areas, corresponding to tangentially fractured concentric lamellae of the grain, are not uncommon and are made evident by a change in slope of the fracture face at these rings. The fibrillar system, centered at the middle of a ring, radiates outward from that point and traverses the ring without obvious interruption. The longest fibrillar ridge had a length of 14 μm.
Hydrolysis of Dialdehyde Starch with Sulfurous Acid
Authors: Wilham C. A. , McGuire T. A. , Mehltretter C. L. 
Published: November 2006

AbstractA systematic investigation of the sulfurous acid hydrolysis of dialdehyde starch (DAS) was made in which temperature, time and concentration of reagents were varied. Optimum yields of apparent D‐erythrose and of glyoxal of 78 and 81 % of theory were obtained by hydrolyzing 1.8% of DAS in water containing 14.7 moles of sulfur dioxide per mole of DAS for 1.33 hr at 100.0C. Increased reversion and degradation at higher concentrations of DAS and at higher temperatures of hydrolysis rapidly decreased the yields of apparent D‐erythrose and glyoxal.
Heats of Dehydration of Starch Gels
Authors: Collison R. , Dickson A. 
Published: November 2006

AbstractIntegral heats of dehydration have been measured by simultaneous differential thermal analysis (D.T.A.) and thermogravimetric analysis (T.G.A.) for gels of wheat starch. The results are interpreted on the basis that removal of water involves three structural changes: (a) Breakdown of starch‐water interaction (endothermic); (b) Breakdown of water‐water interaction (endothermic); (c) Increase in starch‐starch interaction (exothermic). On balance, the overall process is endothermic.It has also been shown qualitatively that the formation of gels from starch and water is an endothermic process. It is suggested that the energy required to disrupt the structure of the starch granules during gelation is greater than the energy released by increased starch hydration.
Amylose Complexing Effect of Food Grade Emulsifiers
Authors: Krog N. 
Published: November 2006

AbstractIn order to evaluate the ability of food emulsifiers to form complexes with starch components, especially amylose, two methods have been compared. The amylose complexing effect of 22 different food emulsifiers are compared by a gravimetric determination of the precipitated amylose‐emulsifier complex followed by an iodometric measurement of remaining amylose in solution. The best complexing activity of the non‐ionic emulsifiers was shown by distilled monoglycerides (monoester content minimum 90%) made on the basis of fully hydrogenated lard. As regards ionic‐active emulsifiers stearoyl‐lactylate and its corresponding calcium and sodium salts also gave a good complexing effect. As a relative figure for the ability to react with amylose a “Complexing Index” has been calculated for each type of emulsifier.
Artefacts au cours de la préparation de coupes de grains d'amidon. Etude par microscopie photonique et électronique
Authors: Gallant D. , Guilbot A. 
Published: November 2006

Artefacts During the Preparation of Sections of Starch Granules. Studies under Light and Electron Microscope.Dark bands which are usually observed in ultrathin sections of starch granules, „coloured”︁ or not, have been considered by some authors as marking the presence of protidic substances, by others as artefacts of sectioning, on account of the diversity of their shapes and the frequency of their appearance.Examinations under light microscope show that this phenomenon appears effectively, during the sectioning of the inclusion block, when the ultrathin section of starch comes into contact with the surface of water in the collecting tank and then swells.The examination under electron microscope of ultrathin sections shadowed with gold, allows us to show that these dark bands are the consequence of surface folding of the cut starch grains. The measurements of electron density show that there are folds like S or double folds like S, and that electron transmission across the sample follows a logarithmic rule.A discussion leads to think that these artefacts are the consequence of a defective permeation of starch with the inclusion material and the result of starch water affinity. We must definitely leave out that dark bands should be a manifestation of protidic material.