bluuebunny/crossref_metadata_2025_split huggingface dataset:
Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles
Authors: Konik Christine M. , Miskelly Diane M. , Gras Peter W. 
Published: November 2006

AbstractThe starch swelling power tests have been reported to be a promising method for predicting the eating quality of Japanese white salted noodles. The relationships between starch swelling power and noodle eating quality were examined for a range of commercial Australian‐wheat cultivars from two growth seasons. Starch swelling power was found to be dependent on the cultivar, growth site and growth season of the wheat. Analyses of the first season's samples showed highly significant relationships between swelling power and most noodle quality parameters (r2 = 0.16–0.45, p<0.01). the inclusion of wheat protein and wheat softness (PSI) with starch swelling power in multiple regression equations provided improved relationships to most noodle quality parameters (r2 = 0.25–0.62, p<0.01). When tested on data from the second growth season, the predictions were useful, especially for the noodle parameters elasticity and eating quality.
Foam Fractionation of Proteins: Potential for Separations from Dilute Starch Suspensions
Authors: Prokop Aleš , Tanner Robert D. 
Published: November 2006

AbstractFundamentals of the separation of proteins from foam are reviewed. Thermodynamic, hydrodynamics and kinetic considerations of foam separation from protein mixtures are discussed as a guidance for operating and design parameters. They are useful for suggesting ways to apply this methodology to the starch industry. particularly in the area of protein (zein) removal from starch particles.
13C‐NMR Study of Interactions between Amylodextrin and Neutral Salts
Authors: Jane Jay‐Lin 
Published: November 2006

Abstract13C‐Nuclear magnetic resonance (NMR) was used to study interaction between amylodextrin and alkali metal and alkaline‐earth metal salts in aqueous solutions. Ethyl, isopropyl and t‐butyl alcohols were used as model compounds. UC‐NMR spectra of the alcohols in potassium chloride solutions showed that carbon atoms carrying the hydroxyle groups(‐OH) were shifted up‐field, whereas those carbon atoms without the ‐OH groups were shifted down‐field. A secondary or a tertiary hydroxyl carbon was shifted to a greater extent compared with a primary hydroxyl carbon. Potassium thiocyanate was an exception. Instead of causing up‐field shifts on hydroxyl carbons in amylodextrin and in alcohols, potassium thiocyanate caused down‐field shifts of C‐1 and C‐4 of amylodextrin, a chemical shift pattern that resembled those of amylodextrin‐triiodide and other amylodextrin helical complexes.
Selection and Characterization of Endomycopsis fibuligera Strains for One‐step Fermentation of Starch to Ethanol
Authors: Reddy O. V. Sarathi , Basappa S. C. 
Published: November 2006

AbstractIn a step‐wise systematic selection, a strain of Endomycopsis fibuligera NRRL 76 was found to be better than the other strains tested in the production of α‐amylase and glucoamylase as well as ethanol directly from sugary and starchy substrates. Comparatively, the strain tolerated more ethanol. converted more starch to ethanol, produced less biomass and did not assimilate ethanol. There was an interrelationship between qualitative and quantitative production of amylases and ethanol production in batch fermentation with various strains. The constitutive nature of glucoamylase produced. Us lack of catabo‐lite repression and resistance to ethanol inhibition as well as the nature of starch hydrolytic products obtained, appeared to be important characteristic features in the strain for efficient conversion of starch directly to ethanol.Among a wide range of starchy substrates used in ethanol production by the yeast strains, cassava starch and waxy rice were found to be more suitable.When the strain NRRL 76 was grown optimally at pH 6.0 and 30C for 1 d under aeration followed by 3d without aeration, the maximum ethanol concentration was 92.0g/L and 73.5 g/L in media containing 300g/L and 200g/L of cassava starch respectively as compared to 73.5g/L and 77.3g/L of ethanol by another promising strain of Schwanniomyces castellii ATCC 26077, under similar set of conditions. This process of NRRL 76 was compared with other one step processes reported in literature and found to be better than the others. The strain also converted high concentrations of cassava starch (up to 400g/L) and also waxy rice (250g/L) to ethanol satisfactorily.
Preparation and Characterization of Some Cationic Starches
Authors: Khalil M. I. , Farag S. , Hashem A. 
Published: November 2006

AbstractThree types of cationic starches were prepared via reacting starch with 3‐chloro‐2‐hydroxypropyl amine, 1,1,1,n‐Tris(3‐chloro‐2‐hydroxypropyl) amine and glycidyl trimethyl ammonium acetate in presence of sodium hydroxide. The different factors affecting these reactions were investigated. These factors include sodium hydroxide/amine, amine/starch molar ratios, liquor ratio, reaction duration and temperature. The amination extent and amination reaction efficiency percent were traced by estimating the nitrogen content of the aminated starch. Characterization of the prepared cationic starches such as solubility, moisture content, anion‐exchange capacity and metal ions sorption were studied.
Continuous Production of Hydroxypropyl Starch in a Static Mixer Reactor
Authors: Lammers Gerard , Stamhuis Eize J. , Beenackers Antonie A. C. M. 
Published: November 2006

AbstractA novel type of reactor for the chemical derivatization of starch pastes is presented. The design is based on the application of static mixers. The reactor shows excellent plug flow behaviour with a Peclet number of about 100. The viscosity behaviour of concentrated starch pastes in the static mixer reactor can be described by:ηapp = Ke[B mstarch +c/T‐DW+(n‐l)Inγ] where: K = 3.063.10−4 Pa‐s., B = 12.03, C = 4.134.103 1/K., D = 2.83.10−23 kg dry starch/kJ and n = 0.494. mstarch is the mass fraction dry starch in the paste.The reactor was used for the production of hydroxypropyl starch with a molar substitution (MS) of up to 0.5. Propylene oxide conversions of 90% were reached within 9 min of reaction time which compares favourable with conventional production processes. The reactor was modelled as a non‐isotherm plug flow reactor. Experimental results on propylene oxide conversion and MS of the derived starch are in good agreement with model calculations.Papp = Ke wobei: K = 3,063. 10‐−4 pa.s., B=12,03. C= 4,134, C=4,134, 1‐3I/K., D = 2.83.10−2kg trockene Stärke/kJ, und n = 0,494. mstarch ist die Massenfraktion trockener Stärke in dem Kleister.
Chemical Modification of Guaran Gum. Part 2: Cyanoethylation
Authors: Ragheb A. , Ei‐Thalouth I. Abd , Amer M. Abou , Nassar S. H. , Kamel M. 
Published: November 2006

AbstractGuar gum was cyanoethylated under a variety of conditions. It is shown that the extent of reaction increases by increasing the acrylo‐concentration nitrile and decreases by increasing the reaction temperature. Cyanoethyl guaran pastes are characterized by non‐Newtonian pseudoplastic behaviour and may be described by the power low T = kDn in which the rheological parameters k and n depend mainly on the type of the derivatives. The apparent viscosity of these derivatives depends on its nitrogen content as well as the rate of shear.
Properties of Starches from Australian Wheats. Part 1: Separation of Starch and Gluten
Authors: Wootton Michael , Mahdar Dedi 
Published: November 2006

AbstractStarch and gluten were isolated from flours milled from 21 Australian wheat varieties. Relative yields of starch and gluten varied in general accord with flour protein content. Recoveries of total solids (starch plus gluten) ranged from 67.6% to 85.1% amongst the varieties. Significant differences in proximate composition and amylose content were observed between the isolated starches. This was especially so for starch protein content which was significantly correlated with wheat hardness. Potential benefits exist for the starch/gluten industry in selecting wheats on the basis of minimal loss of total solids during the process, and for purity and amylose content of the isolated starch.
Hydrolysis of Tropical Tuber Starches by Bacterial and Pancreatic α‐Amylases
Authors: Valetudie Jean‐Claude , Colonna Paul , Bouchet Brigitte , Gallant Daniel J. 
Published: November 2006

AbstractAction of porcine pancreatic and Bacillus subtilis α‐amylases on native tuber starches of yam (Dioscorea alata), sweet potato (Ipomea batatas) and tannia (Xanthosoma sagittifolium) was studied in comparison with the well known potato and cassava starches. Large differences in enzymes susceptibilities were observed when studied on 24h. Yam starch was 3.5% hydrolysed with 2,8 μkat amylase/g starch, three times less than potato and tannia starches while sweet potato starch was 53% hydrolysed, two times less than cassava starch. Except yam, level of hydrolysis was higher with porcine pancreatic amylase than with the Bacillus subtilis amylase while initial hydrolysis rate was lesser.Microscopic observations and image analysis pointed out that the polyhedric shaped granules of tannia, sweet potato and cassava starches were much more damaged than the spherical ones. Pitting occured preferentially on the edges of the granules and the enzymes penetrated into the starch granule by pores and canals of corrosion. Conversely to other starches, hydrolysis of yam starches evidenced greater differences between action of Bacillus subtilis and pancreatic α‐amylases. The enzymes acted by pitting some parts of the granules surface, the number of pores and their size being related to enzyme source.
Development of Starch Based Plastics ‐ A Reexamination of Selected Polymer Systems in Historical Perspective
Authors: Shogren Randal L. , Fanta George F. , Doane William M. 
Published: November 2006

AbstractRecent patents in the starch‐based plastics area have claimed melted or “destructurized” starch as a new type of material. The term “destructurized starch” has apparently been coined after the physically modified state of starch obtained by the disruption of the granular state, resulting in the loss of order and crystallinity. A brief literature review is presented which shows that, in the 1970's. starch containing low (10–30%) water contents was extruded at elevated temperatures to give a thermoplastic melt exhibiting no residual starch crystallinity. Differential scanning calorimetry studies of starch‐g‐polymethyl acrylate and blends of starch with poly (ethylene‐co‐acrylic acid) are also presented. These data indicate that these materials, prepared in the 1970's, also contain starch which was partially or completely destructurized. Thus, although ideas and uses for destructurized starch in plastic items have proliferated in recent years, completely melted or “destructurized” starch had been conceived and used much earlier.
Properties of Starches from Australian Wheats. Part 2: Some Physico‐chemical Properties
Authors: Wootton Michael , Mahdar Dedi 
Published: November 2006

AbstractVarious physico‐chemical properties of starches isolated from 21 Australian wheat varieties were assessed. Molecular weights varied between the starches and were lower in those from soft wheats. Proportions of small granules were significantly correlated with starch amylose and protein contents; those of large granules correlated negatively with fat content. Granule crystallinity was correlated with hardness of the parent wheats. Gelatinisation temperatures, measured by differential scanning calorimetry, varied between the starches within the range of 46–79°C. Enthalpies of gelatinisation, 4.6–13.3 J/g of dry starch, were correlated with both amylopectin content and wheat hardness. Minimum moisture for gelatinisation, 0.15–0.56 wa‐ter/g of dry starch, was significantly correlated with both amylose and fat contents of the starch.
Purification and Properties of Xylose Isomerase of Streptomyces coelicolor A3 (2)
Authors: Sailaja K. , Joseph Richard 
Published: November 2006

AbstractThe xylose isomerase of Streptomyces coelicolor A3 (2) was purified by conventional techniques to apparent homogeneity. The relative molecular mass of the sub‐unit of the enzyme was determined as 40kDa and the enzyme is composed of 4 such sub‐units. Significantly, the enzyme is optimally active at pH 7.0 and at 70°C, and requires only magnesium as cofactor. Presence of magnesium considerably minimizes inhibition of the enzyme by calcium. These considerations suggest that the present enzyme is more ideal for application in high fructose syrup process. The enzyme has Km = 0.041 M for xylose and 0.2 M for glucose with the corresponding Vmax values being 58.4 and 9.09 mol. min−1 mg−1. Among the various amino acid modifying reagents, acetic anhydride and ethyl dimethyl amino propyl carbodiimide showed the most pronounced effects of reduction and enhancement of catalysis respectively.
Purification and Characterization of a Pullulan‐Hydrolyzing Glucoamylase from Sclerotium rolfsii
Authors: Kelkar Hemant S. , Deshpande Mukund V. 
Published: November 2006

AbstractThe pullulan‐hydrolyzing enzyme from the culture filtrates of Sclerotium rolfsii grown on soluble starch as a carbon source has been purified by ultrafiltration (Amicon, PM‐10), ion‐exchange chromatography (DEAE‐Cellulose DE‐52) and gel filtration chromatography (Bio‐Gel P‐150). The enzyme moved as a single band in non‐denaturing polyacrylamide gel electrophoresis carried out at pH 2.9 and 7.5. The relative molecular mass of the enzyme was estimated to be 64.000 D by SDS‐PAGE and 66.070 D by gel filtration on Bio‐Gel P150. The enzyme hydrolyzed pullulan optimally at 50°C between pH 4.0–4.5, whereas, soluble starch was optimally hydrolyzed at a pH of between 4.0–4.5 and at 65°C. The Michaelis constant (Km) for pullulan was 5.13mg·ml−1 (Vmax 1.0U · mg−1) and for soluble starch, it was 0.6mg · ml−1 (Vmax 8.33 U · mg−1). The enzyme was observed to be a glycoprotein (12–13% carbohydrate by weight) and had a strong affinity for Concanavalin A. The enzyme hydrolyzed α‐D‐glucans in an exo‐manner, which resulted in the release of glucose as the sole product of hydrolysis. Acarbose, a maltotetraose analog, was found to be a potent inhibitor of both pullulan and starch hydrolysis (100% inhibition at 0.06 μM). The enzyme has been characterized as a glucoamylase (1,4‐α‐D‐glucan glucohydrolase, EC 3.2.1.3) showing a significant action on pullulan.
Studies on the Structure of Pea Starches. Part 3: Amylopectin of Smooth Pea Starch
Authors: Bertoft Eric , Qin Zhu , Manelius Robin 
Published: November 2006

Abstractβ‐Limit dextrins were isolated from smooth pea starch. It was shown by gel chromatography that the sample contained smaller limit dextrins with a degree of polymerization (D.P.) of 40–4000 in addition to high‐molecular‐weight material. The smooth pea starch and the β‐limit dextrins were hydrolysed by the α‐amylase of B. amyloliquefaciens and the molecular weight distribution of the reaction mixtures was analysed on Sepharose CL 6B. Initially the reaction was fast, but at later stages branched dextrins with 10–60 were only very slowly hydrolysed further. In addition, linear dextrins with d.p. 2–10 were formed continously. Based on the branched dextrins produced from the β‐limit dextrins a model of the structure of the amylopectin component in smooth pea starch is suggested, in which clusters of defined sizes are regularly interconnected.
Gelatinization and Melting of Starch and Tribochemistry in Extrusion
Authors: Wang Shaw S. 
Published: November 2006

AbstractCooking of starch is traditionally achieved by supplying sufficient thermal energy to it as in baking and broiling processes. Whereas in extrusion cooking, both thermal and shear energy are usually present in doing the job. The relative importance of each of the two energy sources are difficult to assess in the process. The interactions between water and the anhydroglucose unit of the starch are discussed. The kinetics of starch conversion to cooked starch at excess or limited water contents are reviewed. Calorie per calorie, shear energy is more efficient in cooking starch than thermal energy. And shear energy alone, without thermal energy input, can cause cooking of starch if the energy level is high enough. In order to capitalize on the effect of shear energy on starch cooking, running the extruder at low temperatures, say lower than 50°C is recommended.
Inorganic Impurities in Cationised Starch Granules
Authors: Backman Rainer , Bruun Henrik H. 
Published: November 2006

AbstractWhen cationised starch containing inorganic water‐soluble salts is used in manufacture papermaking, salts that are not retained in the fibre web will accumulate in the white water of the paper machine. When the white water is recirculated, the inorganic salts are carried into the paper machine's process water. The presence of these salts in the process water constitutes a potential detrimental factor in paper‐making.Point analysis of cross‐sections of granules of dry and wet‐cationised starch with a scanning electron microscope (SEM) and an energy‐dispersive X‐ray microanalyser (EDXA) revealed that the Cl content in dry‐cationised granules was lowest in the central part of the granule (0.8%), higher at the layer under the surface (1.3%) and highest in the surface of the granule (2.5%). The starch sample contained on average (chemical analysis) 1.21% Cl, 0.43% Si and 0.58% Ca. The Cl content in cross sections of starch granules cationised in a water slurry proved to be the same in both the centre and the surface of the granule (0.4%). Chemical analysis of the starch sample revealed no Si and Ca, but 0.2% S.
Dextrinization of Starch with Nitrogen Laser
Authors: Gholap A. V. , Marondeze L. M. , Tomasik P. 
Published: November 2006

AbstractCassava and maize starch were irradiated with an ultraviolet beam of light (337.8 nm) obtained from Blumlien flat plate transmission line transversely excited atmospheric pressure nitrogen gas laser. Irradiation was carried out on solid starch with and without addition of either zinc, magnesium or titanium oxide.
Studies on Rye Starch Properties and Modification. Part III: Viscograph Pasting Characteristics of Rye Starches
Authors: Schierbaum Friedrich , Kettlitz Bernd 
Published: November 2006

AbstractPasting characteristics of native as well as of physically and chemically modified rye starches have been characterized and compared with the other triticeae starches and starches from maize and potatoes. Normal and pressure viscograph techniques were applied. Additional, ridgelimetry investigation were performed with the gels formed from the viscographically prepared pastes.Rye as well as wheat and triticale starches exhibit unique, typical gelatinization behaviour, late onset of consistency gain, low but highly stable cooking consistency, consistency gain of the two‐threefold on cooling. Gels are of statistically lower firmness as those of maize starch.Higher degrees of consitency, good cooking stability and high consistency gain on cooling were achieved after treatment in the pressure viscograph (max. temp. 120°C). Physical treatment like annealing, heat‐moisture treatment, extraction by aqueous solvents, drying procedures result in different but in each case typical change of properties: shift of onset consistency gain, lower maximum consistency values, lower consistency gain on cooling. Gelfirmness will be enhanced in every case.The pasting characteristics of heat‐moisture treated wheat starch differ from this by remarkably higher consistency values. Possible reasons for this are discussed. Succination (0.7‐2.1%) changes the pasting characteristics towards the potato starch type, lower onset temperatures of consistency gain, very high values in maximum consistency, diminished cooking stability. The gels formed are smooth and turbid. Acetylation (0.7‐2.3%) changes the pasting characteristics towards the maize starch type, maximum consistencies are lower compared with succinated triticeae starches. Ac contents of 0.7% inhibit the formation of rigid gels.
Aluminum and Arsenic(III) Starchates
Authors: Marusza K. , Tomasik P. 
Published: November 2006

AbstractReaction of oven‐dried potato starch with either aluminum or arsenic(III) chlorides results in the formation of aluminum and arsenic(III) starchates in which remain OAlCl2 and OAsCl2 as well as OAl(Cl)O and OAs(Cl)O moieties, respectively. The reactions are accompanied by dextrinization of starch leading to compounds slowly hydrolyzing in water.
Preparation and Utilization of Some lon‐Exchange Starches
Authors: Khalil M. I. , Farag S. 
Published: November 2006

AbstractFive types of cationic starches were prepared via reacting methylolated poly (acrylamide)‐starch graft copolymer with different aminating agents. These aminating agents include ammonia, ethylamine, diethylamine, triethylamine and ethylene diamine. The different factors affecting these reactions were investigated. These factors include liquor ratio, amine / methylol molar ratio, type of aminating agent, reaction duration and temperature. The amination extent and amination reaction efficiency % were traced by estimating the nitrogen content of the aminated starches. Characterization of the prepared cationic starches such as solubility, anion‐exchange capacity, heavy metal anion removal, and metal ions sorption were studied. Heavy metal anion removal efficiency % depends on the cationic starch used as well as the removed anion. The removal efficiency % of dichromate anion > removal efficiency % of ferricyanide anion irrespective the cationic starch used. The removal efficiency % of both anions follow the order: ammonia derivative > triethylamine derivative > ethyl amine derivative > ethylene diamine derivative > diethyl amine derivative.The metal ion sorption behaviour of the cationic starches follow the order: Pb++ > Cd++ > Zn++ > Cu++ > Co++The sorption efficiency % of any metal ion depends on the used cationic starch. The sorption efficiency % of all metal ions on different cationic starches follow the order: ammonia derivative > triethylamine derivative > ethylamine derivative > ethylene diamine derivative > diethylamine derivative. The prepared cationic starch bearing primary amino group acquires the highest metal ion sorption efficiency % irrespective the sorbed metal ion.
Isolation and Properties of Starch from Wild Yam from Zimbabwe
Authors: Nkala D. , Sibanda S. , Tomasik P. , Palasiński M. 
Published: November 2006

AbstractWild Yam (Dioscorea dumetorum) was collected during the wet as well as dry season in the bush of Zimbabwe. Starch from its tubers was isolated in behavioral conditions and properties were determined such as size of granules, content of water, amylose, phosphorus, proteins and lipids, characteristics of gelation of its gels and thermal properties (TG, DTG, DTA).