bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Metabolic Fate of Hydrogenated Glucose Syrups
Authors: Kearsley M. W. , Birch G. G. , Lian‐Loh R. H. P. 
Published: November 2006

AbstractThe physiological response to the ingestion of glucose and glucose syrups is well documented in the literature. More recently, hydrogenated glucose syrups have become available but little is known of their physiological effect in man although sorbitol (hydrogenated glucose) has been used for many years in diabetic foods. Some metabolic effects of maltitol (hydrogenated maltose), which is a major component in hydrogenated syrups, have been described but the results obtained are equivocal. Our present work concerns physiological studies of hydrogenated glucose syrups and maltitol in animals and human subjects. In rats it has been shown that maltitol is utilized in some quantity by the gut microflora as shown by differences between conventional and germ‐free animals. Intravenously injected maltitol is excreted almost quantitatively in the urine producing no significant rise in blood glucose. This contrasts sharply with intravenously injected maltose which induces a significant blood glucose rise and of which less than 10% is excreted in the urine. In human subjects hydrogenated glucose syrup may be tolerated at levels between 80 and 120g per day without diarrhoea. Our studies indicate that although after an oral dose maltitol and hydrogenated glucose syrup induce lowered blood glucose and serum insulin peak values, compared with glucose, total influx of the three carbohydrates shows no difference. This may have importance regarding the use of maltitol and hydrogenated glucose syrup in diabetic foods. Long term feeding trials with human subjects, using maltitol and hydrogenated glucose syrup as the sole dietary carbohydrates, show that some adaption to the carbohydrates occurs during the trial as judged by elevated blood glucose and serum insulin peak values at the end of the trial compared with initial values.
Effect of the Enzymatic Removal of Endosperm Cell Wall on the Gelatinization Properties of Aged and Unaged Rice Flours
Authors: Shibuya N. , Iwasaki T. 
Published: November 2006

AbstractEndosperm cell walls of the milled rice flour derived from aged and unaged rice were degraded and removed selectively using several commercial enzymes. Amylography of these cell wall degraded flours showed that the distinct difference between the gelatinization properties of aged rice flour and unaged rice flour had disappeared after the removal of the cell wall. The possible role of “structure‐maintaining components” in the formation of the characteristic cooking properties of the aged rice during storage is discussed based on these results and also on the microscopic observation of the gelatinization process of the flour.
Synergistic Digestibility of Several Native Starches by Amylolytic Enzymes
Authors: Wankhede D. B. , Ramteke R. S. 
Published: November 2006

AbstractBecause of the generally restricted amylolytic susceptibility of native starches by single enzyme system, the synergistic effect of the amylolytic enzymes that might enhance the digestibility of raw starches were explored. It was observed that glucoamylase‐I hydrolysed the native starches to a limited extent (∼27.5 to 35.6%) even after prolonged incubation of 60 h. On the other hand, pullulanase accelerated the raw starch digestion almost twofold with glucoamylase‐I. Similarly, glucoamylase‐II and pullulanase combined system enhanced the digestibility of raw starches considerably. In addition, the synergistic digestibility of raw starches by human salivary α‐amylase and pullulanase and β‐amylase and pullulanase were studied in detail.
Technologische Aspekte der Ethanolgewinnung
Authors: Misselhorn K. 
Published: November 2006

AbstractDie Herstellung von Ethanol als Energieträger aus nachwachsenden Rohstoffen wird seit einigen Jahren häufig diskutiert. Der Aufsatz gibt einen Überblick über den heutigen Stand der Technik und hat sein Schwergewicht bei den Verfahrensstufen zur Verarbeitung stärkehaltiger Rohstoffe, die sich in der Vergangenheit durch besonderen Energiebedarf auszeichneten und bei denen moderne Entwicklungen zu Fortschritten in dieser Hinsicht geführt haben. Der spezifische Energiebedarf des Gesamtprozesses läßt sich mit etwa 7 MJ/1 absoluter Alkohol angeben, wenn die entstehende Schlempe nicht eingedampft werden muß. Bei der Kombination eines solchen Betriebes mit einer Biogasanlage läßt sich für Getreideschlempen ein Rückgewinn von Heizenergie aus dem Faulgas in der Größe von 3–5 MJ/1 absoluter Alkohol errechnen. Beim heutigen Stand der Technik bleibt dann noch ein Bedarf an fossiler Energie von 2–4 MJ/1 absoluter Alkohol, das entspricht 10–20% des unteren Heizwertes des hergestellten Ethanols.
Studies on the Two Forms of Amyloglucosidase of Aspergillus niger van Tieghem
Authors: Ramasesh N. , Sreekantiah K. R. , Murthy V. S. 
Published: November 2006

AbstractTwo isoenzymes of amyloglucosidase, designated as AG‐I and AG‐II, elaborated exocellularly by a strain of Aspergillus niger van Tieghem, were separated and purified to homogeneity. The enzymes, produced in a selective medium, were separated and purified on a column of DEAE‐Sephadex A‐50. The molecular weights of AG‐I and AG‐II were found to be 69, 810 and 89,130 respectively. The two enzymes were glycoproteins and differed in their carbohydrate contents, pH and temperature stabilities and optima for activity. Their activation energies and Km values also varied. AG‐II, had a higher molecular weight, carbohydrate content, increased acid tolerance and was synthesized earlier to AG‐I (when the pH of the medium was acidic). Hg and Ag salts caused partial inhibition of their activities.
Studies on Starches from Nigerian Sorghum
Authors: Stark J. R. , Aisien A. O. , Palmer G. H. 
Published: November 2006

AbstractTwo varieties of white Nigerian sorghum have been examined for total lipid, protein and carbohydrate content. The levels of sucrose, raffinose, fructose and glucose in the ungerminated grain were measured and the starches have been isolated and purified. Amylose to amylopectin ratios, solubility properties, gelatinization temperatures and the size distribution of the granules were analyzed. Fractionation and chemical analyses of the large and small granules has revealed that the amylose to amylopectin ratios of both types of granules were similar.
Retrogradation of Some Starch Mixtures
Authors: Rosario R. R. Del , Pontiveros C. R. 
Published: November 2006

AbstractRetrogradation tendencies of starch from local materials at two storage temperatures (10 and 30°C) were investigated. The kinetics of the crystallization process were studied using the Avrami equation. The values for the Avrami exponent and rate constant differ greatly at the two storage temperatures and for the various starches. The behavior of 50:50 (w/w) binary mixtures of starch on retrogradation was also investigated. The starches when combined were found not to behave independently of each other; rather, an interaction between the two starches combined was observed.
Chelating Agents Immobilized on Polysaccharides: Preparation and Use in Heavy Metal Removal
Authors: Bulman R. A. 
Published: November 2006

AbstractMethods for immobilizing diethylenetriaminepentaacetic acid (DTPA) on polysaccharides are described. DTPA immobilized on cellulose and on starch through 1,6‐diaminohexane, or through the p‐aminobenzyl moiety, bound heavy metal cations and removed them from solution. The binding capacity of the starch‐1,6‐diaminohexane DTPA conjugate was greater than that of the other forms of immobilized DTPA.
Rheological Characteristics of Pectin and Sodium Carboxymethyl Cellulose
Authors: Foda Y. H. , Allah M. A. Abd , Ahmed A. K. , El‐Minyawi M. A. , El‐Gedaily A. A. 
Published: November 2006

AbstractThe dynamic viscosities of pectin and sodium carboxymethyl cellulose (SCMC) were determined in the presence of 60 and 70% sugar concentration. The effect of dissolving citric acid, after or before the complete dissolution of pectin and sodium carboxymethyl cellulose on the dynamic viscosity were also investigated.
Reverse Osmosis Saves Energy and Water in Corn Wet Milling
Authors: Cicuttini A. , Kollacks W. A. , Rekers C. J. N. 
Published: November 2006

AbstractThe production of high purity starch from corn by the wet milling process requires the addition of considerable volumes of water, which subsequently must be removed by energy intensive processes including pressing, evaporation and drying. To reduce the process energy requirement, the water added for starch washing should be reduced, since this would result in a corresponding reduction in the steepwater to be evaporated. However, this also lowers starch quality. To overcome this problem, a tubular membrane reverse osmosis system was installed to produce a high purity process water from an intermediate stream (a starch‐protein suspension). This permeate replaces a large part of the fresh make‐up water added for starch washing. Each liter of water separated via reverse osmosis with a primary energy input of about 100 joule reduces the energy use of the triple effect steepwater evaporator by 1 300 joule.
Enzyme Engineering in Starch Industry
Authors: Holló J. , László E. , Hoschke Å. 
Published: November 2006

AbstractOne of the fundamental tasks of enzyme engineering is the production of biospecific enzymes. By determination of the thermodynamic parameters of ES complex formation the affinity chromatography binding of some vitally important enzymes of the starch industry has been increased nearly to the tenfold.A wide range of most various products for the starch industry can be obtained by enzyme engineering, through controlled product formation. Of the currently applied methods, chemical modification of the active centre seems to be the most practical solution. For this purpose, substrate‐binding functional groups catalyzing product formation have been determined by specific protein reagents, reaction kinetic methods, as well as by application of an immobilized substrateanalogue. By a kinetic method based on product distribution we performed the active centre mapping of the individual enzymes. From changes in the energy map due to modification of the functional groups the positions of the individual amino acid side chains in the active centre have been determined.With knowledge of these results the ratio for products formed in the case of individual amylolytic enzymes could be modified. This promising technique has been named by us „enzyme surgery”︁. With knowledge of the role and reactivity of the functional groups, controlled and planned enzymeimmobilization can be carried out.
Cyclodextrine — Alte Bekannte in neuem Gewande
Authors: Cramer F. 
Published: November 2006

AbstractDie Schlüssel‐Schloß‐Spezifität der Enzyme ist seit Emil Fischer's Tagen in der Diskussion. Für diese Spezifität werden die Stereochemie, die Wechselwirkung spezifischer Gruppen, schwache Wechselwirkungen, hydrophobe Bindungen oder Reaktionsgeschwindigkeiten diskutiert. Aber selbst, nachdem die vollständige dreidimensionale Struktur vieler Enzyme bekannt ist, ist es noch immer äußerst schwierig, diese hohe Spezifität wirklich zu verstehen. In dieser Situation haben sich die Cyclodextrine als brauchbare Modelle für enzymähnliche Wechselwirkungen bewährt. Die Cyclodextrine bilden stereospezifische Komplexe, sie können deshalb zur Trennung von Enantiomeren benutzt werden. Sie zeigen hydrophobe Wechselwirkungen, dadurch daß ihre innere Oberfläche von hydrophoben Gruppen bedeckt ist. Die dielektrischen Eigenschaften im Innern des Hohlraumes sind verschieden von der äußeren Lösung. Die Geschwindigkeitskonstanten der Komplexbildung sind ähnlich wie bei Enzymen. Manche chemischen Übertragungsreaktionen werden durch Cyclodextrine stark beschleunigt. Cyclodextrine haben deshalb in den letzten 30 Jahren als Modelle für Enzymspezifität, für enzymatische Katalyse, für schwache Wechselwirkungen oder für Hohlräume in Lösung gedient. In diesem Sinne sind sie ideale Modelle, modellhafte Modelle: paradigmatische Modelle.
In vitro Digestibility of Native Starch Granules of Samai and Sanwa
Authors: Tharanathan R. N. , Paramahans S. V. , Tareen J. A. K. 
Published: November 2006

AbstractThe in vitro digestibility of native samai and sanwa starch granules with glucoamylase and salivary α‐amylase has revealed a range of enzyme degradation patterns on scanning electron microscopy.
Alkali Gelatinization of Flours
Authors: Maher G. G. 
Published: November 2006

AbstractFlours from 12 different species of grain, pod seed, and tuber plants were gelatinized with aqueous sodium hydroxide at room temperature. Changes in physical appearances and viscosity patterns were noted over a 7‐day quiescent period in graded‐strength alkali solutions in sealed jars. The alkali strength, 0.07–0.85‐N, was sufficient to peptize proteins and hemicelluloses. Color development was strong and rapid and several flours evolved notable amounts of ammonia and perhaps amines. No two flours produced the same viscosity development patterns as time progressed. From the observed visual and viscosity changes, it was apparent that alkali gelatinization of the flours generally was complete within several hours at levels of 2.82‐3.52 meq NaOH/g flour. Some discussion centers on differences between flours, between some species of flours and the starches obtained from those species, and the possible role of other flour constituents on the gelatinization behavior.
Vergleichende Untersuchungen über Standardmethoden zur Phosphorbestimmung
Authors: Wilhelm E. , Tegge G. , Vitte V. 
Published: November 2006

AbstractVergleichende Untersuchungen über die Anwendbarkeit von vier ausgewählten Standardmethoden zur Bestimmung des Gesamtphosphorgehaltes in Fleischerzeugnissen, des Gesamtphosphorgehaltes in Maisstärke, des Phosphorgehaltes in Käse sowie des Gesamtphosphorgehaltes in Fruchtsäften wurden an acht Stärkeprodukten mit unterschiedlichen Phosphatgehalten durchgeführt. Die Beurteilung der Ergebnisse erfolgte aufgrund der folgenden Kriterien: 1. Korrelation zwischen zugesetzten und analytisch gefundenen Phosphatgehalten in fünf Maisstärken, 2. Genauigkeit der Ergebnisse, 3. Anwendbarkeit der Methoden auf Stärkeprodukte und 4. Gesamtzeitaufwand der Methoden. Die Methode zur Bestimmung des Gesamtphosphorgehaltes in Maisstärke hatte die beste Korrelation und lieferte die genauesten Ergebnisse. Die Methode für Fleischerzeugnisse und die Methode für Maisstärke ließen sich am besten auf die untersuchten Stärken anwenden. Eine begrenzte Anwendbarkeit wiesen dagegen die beiden übrigen Methoden auf. Die Methoden zur Phosphorbestimmung in Fleischerzeugnissen sowie in Käse erforderten den niedrigsten Gesamtzeitaufwand. Die Methode zur Phosphor‐bestimmung in Maisstärken benötigte dagegen einen höheren Zeitaufwand. Dieser war im wesentlichen auf die unterschiedliche Aufschlußtechnik der Methoden zurückzuführen. Die Methode zur Phosphorbestimmung in Maisstärke erhielt bei drei Kriterien die beste Beurteilung.
A Quantitative Study of Biscuit Microstructure
Authors: Burt D. J. , Fearn T. 
Published: November 2006

AbstractA simple stereological analysis system was constructed in order to obtain quantitative information on the distribution of the major constituents of a biscuit at different locations within the structure. The biscuits studied were of the semi‐sweet type which were baked using mainly radiant heat and were then humidified, fixed, embedded and sectioned for microscopical examination. The constituents studied (protein, fat, native starch, gelatinized starch and space) were identified by staining and polarized light techniques. Variations of some of the constituents are probably due to the pattern of heat penetration and moisture loss.
Gelatinization of Low Water Content Wheat Starch — Water Mixtures. A Combined Study by Differential Scanning Calorimetry and Light Microscopy
Authors: Burt D. J. , Russell P. L. 
Published: November 2006

AbstractThe effect of heating starch‐water mixtures of low water content (between 50% and 1.5% water) has been observed by the techniques of both birefringence measurement and differential scanning calorimetry. The temperature at which gelatinization was complete, i. e. at which complete loss of birefringence occurred, increased as the water content was reduced. Complete loss of birefringence occurred over the whole of this range of water content. A correlation was established between the loss of birefringence and passage through the M1 DSC endotherm, assigned to the melting of starch crystallites.
Einfluß der Düngung von Kartoffeln auf das Molekulargewicht der Stärke
Authors: Miča B. 
Published: November 2006

AbstractIn den Jahren 1977–1979 wurden an Kartoffeln Feldversuche mit abgestuften N‐, P‐, K‐Gaben und mit Zusatzgaben von Ca und Mg durchgeführt. Der Gehalt an Stärke war von den Düngergaben und von den Bedingungen des Vegetationsjahres abhängig. Der höchste Stärkegehalt wurde bei der Düngung N1P1K1Mg1 und bei den Varianten ohne Ca und Mg unter den Bedingungen der Variante N2P2K2 festgestellt. Das Optimum des Molekulargewichtes lag bei den Varianten N2P2K2 bis N3P2K2. Das höchste Molekulargewicht im Durchschnitt von 3 Jahren wurde bei allen Varianten bei N1P1K1Mg1 festgestellt. Anscheinend geht die Tendenz zur Erhöhung des Molekulargewichtes mit der des Stärkegehaltes einher. Calcium und Magnesium wirkten in enger Verbindung mit den N‐, P‐, K‐Gaben und den Vegetationsjahren.
Verfahren der industriellen Weizenstärkegewinnung auf Rohstoffbasis Weizenkorn
Authors: Kempf W. , Röhrmann C. 
Published: November 2006

AbstractIn dem vorliegenden Beitrag werden von insgesamt 15 verschiedenen Verfahren der industriellen Weizenstärkegewinnung sechs Produktionsprozesse beschrieben. Die Einteilung der 15 Verfahren kann einmal nach den beiden möglichen Ausgangsmaterialien Weizenkorn und Weizenmehl und zum anderen nach der Trenntechnik in mechanische, chemische und fermentative Separation erfolgen. Schließlich ist auch eine Einteilung in bezug auf das Nebenprodukt Weizenkleber dahingehend möglich, daß in Abhängigkeit von der angewandten Verfahrenstechnik Vital‐Kleber oder denaturierter Kleber erhalten wird. In dem vorliegenden Fall ist die Klassifizierung der Produktionsprozesse nach den beiden möglichen Ausgangsmaterialien Weizenkorn und Weizenmehl vorgenommen worden. Von den insgesamt 15 Produktionsprozessen gehen sechs Verfahren von dem Rohstoff Weizenkorn ausAbschließend wird ein modifiziertes Longford‐Slotter‐Verfahren vorgestellt, nach dem im Laboratorium unvermahlener Weizen unter Zusatz von 0,2% Schwefeldioxid bei einer Temperatur von 37°C 15 h gequollen wird. Nach diesem modifizierten Longford‐Slotter‐Verfahren ist es bei einmaliger diskontinuierlicher Zentrifugation und einmaliger Flutung möglich gewesen, 54% Stärke mit einem Rohproteingehalt von 0,4% zu gewinnen, was einem Wirkungsgrad von knapp 81% entspricht.
Reactivity of Amylose and Amylopectin in Potato Starch
Authors: Steeneken P. A. M. 
Published: November 2006

AbstractThe availability for reaction of amylose and amylopectin in potato starch was investigated by etherifying potato starch in granular form and in solution with diethylaminoethylchloride to a very low degree of substitution. The distribution of ether groups over both starch fractions was subsequently determined. A higher reactivity of amylose with respect to amylopectin was found for granular starch, in contrast with reaction in solution, where both starch fractions show almost equal degree of substitution. This indicates a difference in physical state between amylose and amylopectin in granular potato starch. Furthermore it was shown, that the relative reactivity of the starch fractions can be varied by physical modification of the native starch.
Studies on the Non‐cyclic Products of the Cyclodextrin Glycosyltransferase from Klebsiella pneumoniae M 5 al. Isolation and Characterization of Highly Branched Clusters from Digests with Manioc Starch
Authors: Bender H. 
Published: November 2006

Abstract49.4% of manioc amylopectin was recovered as non‐cyclic products from 48 h digests of the starch with cyclodextrin glycosyltransferase [1, 4‐α‐D‐glucan: 1, 4‐α‐D‐glucopyranosyltransferase (cyclizing) EC 2.4.1.19] from Klebsiella pneumoniae M 5 al. Highly branched clusters of different sizes (average degree of polymerisation 26.9 ‐ 173) were obtained by fractionation. The extents of β‐amylolysis varied between 16.6 ‐ 23%, indicating that the cyclodextrin glycosyltransferase has left larger parts of unsubstituted (mainly A‐), and the exterior B‐chains. By debranching with pullulanase, and analysis of the linear chains, it was evident that the β‐limit dextrins of the fragments contained populations of longer chains, carrying branching points near the non‐reducing chain ends. From the molar distribution of the chains, calculated from the data obtained by quantitative h.p.l.c., indications of the structure of the branched fragments were obtained3.5% of the amylopectin was found to be glucose to maltotetraose, indicating that coupling and disproportionation reactions were negligible even in the course of long‐term incubation. The smallest branched saccharides were found to be fragments with 6 D‐glucose residues.
Erfahrungen mit der NIR‐Reflexionsspektroskopie bei der Routine‐Analyse von Stärken, Stärkederivaten und Stärkeverzuckerungsprodukten
Authors: Marihart J. 
Published: November 2006

AbstractReflexionsmessungen im Nahen Infrarot‐Bereich sind ohne große Probenvorbereitung durchführbar. Die Anwendung wurde für Routinezwecke aber erst durch die Mikroelektronik möglich, da die Messung im Oberschwingungsbereich von 900‐2 500 nm erfolgt, in dem Bandenzuordnungen äußerst kompliziert sind. Eine neue Gerätegeneration mit diesem Meßprinzip ermöglicht eine halbautomatisierte Analyse einer Vielfalt von Produkten auf eine Reihe von Einzelkomponenten mittels eines Gerätes. Die gespeicherten Eichkurven sind mittels Knopfdruck abrufbar, womit das Gerät bereits für das nächste Produkt justiert ist. Die Analysenzeit beträgt inklusive Manipulation 1 min je Probe. Es wird über die Erfahrungen mit der Meßmethode bei der Analyse von Mais, Stärken, Stärkederivaten und Verzuckerungsprodukten auf deren Inhaltsstoffe wie Wasser, Protein, Stärke sowie Substitutionsgrad (Acetyl‐, Hydroxypropyl‐, Cyanoethyl‐ und Trimethylammonium‐Gruppen) und Abbaugrad (DE‐Wert, Carbonyl‐ und Carboxyl‐Gruppen) berichtet. Die Geräte‐Flexibilität ermöglicht einen breiten Anwendungsbereich, die einfache Bedienbarkeit auch eine Nutzung durch ungelerntes Personal. Alles in allem amortisiert sich das Gerät in spätestens einem Jahr.
Effect of Gamma Irradiation on Whole‐cell Glucose Isomerase
Authors: Bachman S. , Gębicka L. 
Published: November 2006

AbstractGamma‐rays induced inactivation of Actinoplanes missouriensis and Streptomyces olivaceus glucose isomerase has been studied. This enzyme exhibits high resistance against ionizing radiation. The D37 value was found to be equal to 131 kGy for Actinoplanes missouriensis cells and 88 kGy for Streptomyces olivaceus cells when irradiated in the dry state in the presence of air. Mg2+ ions do not affect the radiosensitivity of the enzyme in cells, while the addition of Co2+ ions to the cell suspension increases its stability against ionizing radiation.
High Performance Liquid Chromatographic Separation of Oligosaccharides Using Amine Modified Silica Columns
Authors: Nikolov Ž. L. , Jakovljević J. B. , Boškov Ž. M. 
Published: November 2006

AbstractThe separation of seven disaccharides (sucrose, turanose, maltulose, maltose, kojibiose, isomaltose, and gentiobiose) on Zorbax NH2, an amine modified silica column, is described. Optimal conditions for resolution of saccharides present in natural honey, high fructose corn syrup, starch hydrolyzates of DE 17, DE 40, and DE62, and Jerusalem artichoke raw juice on Zorbax‐NH2 or micro Bondapak‐NH2 column are presented.