bluuebunny/crossref_metadata_2025_split huggingface dataset:
Purification and Properties of Inulinase from Arthrobacter globiformis S64—1
Authors: Haraguchi K. , Hayashi K. , Kasumi T. 
Published: November 2006

AbstractA bacterium, Arthrobacter globiformis S64—1, produced an inulinase in the culture broth. The enzyme was purified 442‐fold by DEAE‐Toyopearl chromatographies. It showed maximal activity at 40°C and pH 6.5. The enzyme activity was inhibited strongly by Hg2+, Fe3+, Cu2+ and EDTA. The molecular weight of the enzyme was estimated to be 100,000 by SDS‐PAGE. The isoelctric point of the enzyme was estimated to be 4.8 by isoelectric focusing on a polyacrylamide gel. The enzyme degraded inulin through an exo‐type reaction.
Dibenzalsorbitol as an Example of Sucrochemistry from Sorbitol
Authors: Flèche Guy 
Published: November 2006

AbstractWhereas its renewable source, vegetal carbon will trend more and more to be considered as a starting raw material for organic synthesis. Although cellulose is proportional the first in volume, starch shows the most industrial development to versatile polymers and molecules due to chemical and biochemical conversions. However, chemistry of saccharides and polyols is made tedious because of the polyfunctionality. This last point leads to a specific reactional strategy built up with protection of reactional groups. Time‐consuming and uneconomical steps have sometimes dissuaded industrial researchers from developing new molecules. So, development of new synthetic routs and catalysts with specific separation tools will open the door to a new generation of products comming from sucrochemistry, with better yields and improved selectivity. In order to illustrate this new way, acetalisation of sorbitol with benzaldehyde has been chosen. An inverse phase transfer catalysis (PTC) is used and comparison with a traditional catalysis is made. After reviewing different operational factors, emphasize is put on the highest selectivity obtained with a PTC.
Glucose Production from Maltohexaose as a Substrate by the Bacterial Alpha‐amylase‐catalyzed Reaction. Its Time Courses Obtained by a Theoretical and an Experimental Approaches
Authors: Iwata Ken , Ohnishi Masatake , Hiromi Keitaro 
Published: November 2006

AbstractBased on the subsite structure of an α‐amylase from Bacillus subtilis, production of glucose from a substrate maltohexaose in the amylase‐catalyzed reaction was theoretically predicted as a function of time. The theoretical time course was found consistent with the experimental results, which were obtained by the determination of a product glucose with a commercial assay‐kit. Hence, glucose, product from a substrate maltohexaose, will be a useful probe for the amylase‐catalyzed reaction.
Cereal Grains: A Study of Their α‐1,4‐α‐1,6 Glucopolysaccharide Composition
Authors: Curá José A. , Krisman Clara R. 
Published: November 2006

AbstractThe glucopolysaccharides containing α‐1,4 and α‐1,6 linkages present in the endosperm of mature cereal seeds (corn, wheat and rice) were fractionated according to their branching degree. An already published method [19] was used to specifically estimate the α‐1,6 linked glucoses involved in the branching points. The following features were found:a) Starches from different tissues vary in their relative amount of amylose and amylopectin. b) Amylose is present either as a strictly linear or additionally as a lowly branched polysaccharide. c) Amylopectins with a rather wide range of branching degrees were detected. A redefinition of the starch α‐1,4—α‐1,6 glucopolysaccharides based on their λmax and percentages of glucoses in branching points was introduced. A linear correspondence between brauching points and the maximum absorption (λmax) in the presence of Krisman's iodine reagent was obtained.
Eigenschaften und Anwendungsmöglichkeiten von Erbsenstärken. Teil 1: Eigenschaften
Authors: Stute R. 
Published: November 2006

AbstractWährend Erbsen und Erbsenmehle seit Jahrtausenden Bestandteil der menschlichen Ernährung sind, bemüht man sich erst seit wenigen Jahren um die Gewinnung von Erbsenstärken. Besonders interessant ist der im Vergleich zu den üblichen Stärken höhere und einen Bereich von 30% bis über 90% abdeckende Amylosegehalt der Erbsenstärke. Industriell hergestellt wird bisher nur die glatte, rund‐ovale Körner aufweisende Palerbsenstärke (Amylosegehalt 32–37%). Bei den Markerbsen (Amylosegehalt >46%) sind viele der technischen Schwierigkeiten bei der Stärkegewinnung auf die Form und den Aufbau der Stärkekörner zurückzuführen. Typisch für Erbsenstärken sind eine höhere Säure‐, Enzym‐ und Scherstabilität und ein erhöhtes Gelbildungsvermögen. Trotz eines nur wenig verschiedenen Amylosegehaltes bestehen gerade auch in bezug auf diese Eigenschaften sowie bezüglich Viskosität und Gelbildung große Unterschiede zwischen den bisher industriell in Kanada bzw. Dänemark hergestellten Palerbsenstärken.
Eigenschaften und Anwendungsmöglichkeiten von Erbsenstärke Teil 2: Anwendungsmöglichkeiten
Authors: Stute R. 
Published: November 2006

AbstractDie Anwendungsmöglichkeiten von Erbsenstärken ergeben sich weitgehend aus ihren spezifischen Eigenschaften. Wie viele Stärken mit einer Kornstruktur vom C‐Typ besitzen diese Stärken ein begrenztes Quellvermögen, das parallel läuft mit einer erhöhten Scher‐, Enzym‐ und Säurestabilität. Darüber hinaus liegt auf Grund des im Vergleich zu anderen industriell hergestellten Stärken höheren Amylosegehaltes eine deutlich erhöhte Gelbildungsneigung vor. Auf Basis dieser charakteristischen Eigenschaften zeichnen sich die folgenden Anwendungen ab:

Die Herstellung von Gelen (z. B. Puddingen), für die im Vergleich zu Maisstärke 50% weniger Stärke benötigt wird.
Die Verwendung im Extruder zur Herstellung extrudierter Produkte oder Instant‐Stärken, wobei der bei anderen Stärken auftretende signifikante Viskositätsverlust bei Erbsenstärken nicht auftritt.
Für die Herstellung von Quellstärken oder von Frucht‐ und Gemüseflocken, die nach Rehydratation eine pülpige Textur aufweisen und die eine beträchtliche Stabilität auch noch bei Kochtemperatur besitzen.
Für die Herstellung von pülpigen Produkten unter Anwendung der Schwammtechnologie (Einfrieren, Auftauen). So hergestellte Produkte verlieren auch nach längerer Kochzeit ihre pülpige Textur nicht.
Für die Produktion von Quellstärken mit gelbildenden Eigenschaften, die als solche oder für die Herstellung verschiedener Instant‐Desserts mit einer flanartigen Textur Verwendung finden können.
Auf Grund der Tatsache, daß Erbsenstärken sich deutlich von den traditionellen Stärken (Mais, Weizen, Kartoffel, Tapioka) unterscheiden, ist es sehr wahrscheinlich, daß weitere Anwendungen gefunden werden, doch wie bei allen neuen Rohstoffen können neue Einsatzmöglichkeiten nur über entsprechend intensiv betriebene Anwendungstests gefunden werden, was erfahrungsgemäß einiger Zeit bedarf.
Physico‐Chemical Characteristics of Starches from Sal (Shorea robusta) and Dhupa (Vateria indica) Seeds
Authors: Tharanathan R. N. , Reddy G. Changala , Muralikrishna G. 
Published: November 2006

AbstractPure, white starches were isolated in ∼30% yields from defatted sal and dhupa meals. Both starches consisted of granules of varying size and shape characteristics, and contained considerable amounts of protein and lipid constituents. C 18:1, C 16:0 and C 18:0 were the major fatty acids present in both free and bound lipid fractions; whereas the latter in addition contained C 18:2 (∼20%). Both starches exhibited two‐stage swelling in water; for sal starch the solubility was markedly lower but its swelling power was considerably higher. In DMSO the sal starch was readily soluble but not dhupa starch (only ∼20% solubility). The hot paste viscosity as well as set back viscosity of dhupa starch was much higher in comparison to those by sal starch. Very highly purified sal starch virtually exhibited no hot paste viscosity, and behaved like amylopectin‐rich material. The latter had only 1.5% amylose as against of ∼24% in original sal starch. X‐Ray powder patterns revealed sal starch to be of A‐type and dhupa starch to be of B‐type. Both the starch granules were susceptible for in vitro attack by human salivary α‐amylase.
Untersuchungen zur Amylosebestimmung in proteinreichen Stärkerohstoffen, insbesondere Erbsen
Authors: Haase Norbert U. , Kempf Wolfgang 
Published: November 2006

AbstractDie beabsichtigte Nutzung amylosereicher Stärkearten erfordert verschiedene Formen der Amylosebestimmung. Neben exakten Laboratoriumsverfahren sind dabei einfach durchführbare Tests relevant. Da die Leguminosenstärken diesbezüglich kaum untersucht worden sind, wurde zunächst die Genauigkeit der amperometrischen Iodtitration überprüft. Daran schloß sich die Entwicklung einer vereinfachten Aufarbeitung an. Für Routinekontrollen wurde die Eignung eines adaptierten Schnelltests im Vergleich zu Ergebnissen der Iodtitration ermittelt.
5‐Hydroxymethylfurfural (HMF). A Review Focussing on its Manufacture
Authors: Kuster B. F. M. 
Published: November 2006

AbstractThe acid‐catalysed dehydration of hexoses results in the formation of 5‐hydroxymethylfurfural (HMF). Fructose and inulin are especially good starting materials. A review is given of the many methods to produce HMF. The reaction kinetics are dealt with in the sections: raw material, hydrolysis and reversion, catalysts, reaction temperature and time, the concentration and the risk of polymerization and the solvent and HMF stability. Manufacturing processes are illustrated for fructose as the starting material: aqueous systems with homogeneous acid catalysis or those using ion‐exchangers as catalyst, systems using dimethyl sulfoxide as the solvent and those using other organic solvents. A short treatment is given on processes starting with glucose, work up procedures and the formation of levulinic acid and otherin situ‐formed HMF‐derivatives.
Systemanalytische Betrachtung der Derivatisierung von Stärke mit einem Kochextruder als Reaktor
Authors: Meuser Friedrich , Gimmler Norbert , Oeding Jens 
Published: November 2006

AbstractEs wird eine methodische Vorgehensweise vorgestellt, mit der die systemanalytische Untersuchung des Einflusses der Extrusionsbedingungen auf den Verlauf der Derivatisierung von Kartoffelstärke zu kationischer Stärke und zu Carboxymethylstärke untersucht wird. Die Vorgehensweise lehnt sich an eine für die Extrusion von Stärke und stärkehaltige Rohstoffe entwickelte systemanalytische Betrachtung des Extrusionsvorgangs an. Mit Hilfe von Regressionsrechnungen wird gezeigt, daß auch bei der Derivatisierung der Stärke ein funktionaler Zusammenhang zwischen den Prozeß‐ und den wichtigsten Systemparametern (Produkttemperatur, spezifische mechanische Energieeinleitung, mittlere Verweilzeit) besteht. Mit diesen drei Systemparametern allein kann jedoch der Zusammenhang zwischen den Systemparametern und den Strukturparametern, wobei hier insbesondere der Wirkungsgrad der chemischen Reaktion (R. E.) als bedeutender Strukturparameter untersucht wurde, nicht beschrieben werden. Eine Korrelationsrechnung mit dem Wassergehalt als viertem Systemparameter resultierte in einer hinreichend genauen Beschreibung der funktionalen Beziehung zwischen den Systemparametern und der R. E., von welcher der Substitutionsgrad direkt abhängt. Diese vierdimensionale Abhängigkeit läßt sich jedoch graphisch nicht darstellen. Deshalb wurde die weiterführende systemanalytische Betrachtung zunächst unter der Voraussetzung eines konstanten Wassergehalts durchgeführt. Im Sinne des beschriebenen systemanalytischen Modells wurde als exemplarische physikalisch‐chemische Eigenschaft der durch Extrusion hergestellten Derivate die Kaltkleisterviskosität (KKV) in die Betrachtung miteinbezogen. Mit dem Ziel, Extrusionsbedingungen zu finden, die eine maximale R. E. ermöglichen, wurde die graphische Darstellung der Abhängigkeit der R. E. von den Systemparametern über das untersuchte Versuchsfeld hinaus extrapoliert. Kontrollversuche zeigten jedoch, daß die erhaltenen Regressionsgleichungen die Verhältnisse außerhalb des untersuchten Bereiches nicht hinreichend genau beschrieben.
Gelatinization of Starch During Preparation of Indian Unleaved Flat Breads
Authors: Sidhu Jiwan S. , Seibel Wilfried , Meyer Dietrich 
Published: November 2006

AbstractThe comparison of starch granule deformation and extent of starch gelatinization in a few common Indian unleavened flat breads (Chapati, Parontha and Poorie) was made. The starch granule swelling was evaluated by scanning electron as well as polarized light microscopy. The peak viscosity in Haake rotary viscosimeter and hydration capacity were used for comparing the extent of starch gelatinization in crust and crumb of these baked products. Although a few of the starch granules on the outside of crust, maintained a weak outline those in the crumb area gave only a matrix of gelatinized starch. The extent of starch gelatinization was reflected by the related increase in hydration capacity of these products. However, the peak viscosity values were found to be inversely related to the extent of starch gelatinization. As compared to crumb, a higher extent of browning was observed in the crust. Water absorption, type of cereal, mode and efficiency of heat transfer were found to control the extent of starch gelatinization in these baked products.
Glucoamylase Biosynthesis by Cells of Aspergillus niger C58‐III Immobilized in Sintered Glass and Pumice Stones
Authors: Fiedurek J. , Lobarzewski J. 
Published: November 2006

AbstractA simple method of A. niger C58‐III cell immobilization is described. This strain produces extracellular glucoamylase. According to the proposed method A. niger spores were first immobilized by adsorption in sintered glass Rasching rings (RR) or pumice stones (PS). Growing out from spores, A. niger cells produced extracellular glucoamylase. This technique facilitates the culture growth in a filamentous spongy structure of the supports with a continuous accumulation of biomass. After every 24 h it was possible to obtain culture liquid rich in glucoamylase. This procedure can be repeated 30 times using the same sample of immobilized A. niger culture without any loss of glucoamylase activity in the liquid medium. In a 96 h period immobilized A. niger cells produced 300 units × ml−1 whereas a shake culture of this fungus produced only 186 units × ml−1.
Rheological Behaviour of Thixotropic Starch and Gelatin Gels
Authors: Djaković L. J. , Sovilj V. , Milošević S. 
Published: November 2006

AbstractThixotropic behaviour of starch, gelatin and mixed starch/gelatin gels was investigated by different rheological methods by means of the rotational viscosimeter with coaxial cylinders. Influence of different factors (gel composition, preparation temperature, gel age, homogenization and viscosimeter rotor acceleration) on the coefficients of thixotropy and parameters of the flow equation was considered. The recovery of destructed gels was followed by Doherty‐Hurd method, but also a modified method was developed and applied for determination of some specificities in the rheological behaviour of starch and gelatin gels.
Physicochemical Properties of Canna edulis Starch — Comparison with Maize Starch
Authors: Soni Purshottam L. , Sharma Harshwardhan , Srivastava Harish C. , Gharia Mahendrasinh M. 
Published: November 2006

AbstractStarch from the rhizomes of Canna edulis was isolated, purified and its physico‐chemical properties are compared with maize starch. Scanning electron microscopy of the granules show that they are oval to eliptical in shape. It has low contents of lipids, ash and proteins, and has significantly higher content of amylose. It displays low water‐binding capacity and gelatinization temperature. Swelling and solubility are higher when compared with maize starch. Brabender viscosity of C. edulis starch is more than three times higher than maize starch and has shown no thinning. It retrogrades more than maize starch.
Fine Structure of Mung Bean Starch: An Improved Method of Fractionation
Authors: Oates C. G. 
Published: November 2006

AbstractLaboratory isolated mung bean starch was fractionated into its amylose and amylopectin components using a modified procedure. The resulting products were shown to be both homogeneous and more susceptible to the hydrolyzing enzymes commonly used for structural analysis. The fine structure of the fractions was investigated using hydrolytic enzymes, chemical analysis and gel filtration chromatography. Differences in amylose/amylopectin fractions isolated by the modified and conventional extraction procedures were apparent. The unit chain length of amylopectin, DPn and limiting viscosity number of amylose were all lower for samples isolated by the modified method. In contrast the enzymatic hydrolysis of both the amylose and amylopectin fractions was improved for the material extracted by the modified method, low levels of branching and a unit chain distribution by gel filtration chromatography of the two overlapping populations with average degree of polymerization of 42 and 14 was obtained.
Production of Low Substituted Cassava Starch Acetates and Citrates
Authors: Agboola S. O. , Akingbala J. O. , Oguntimein G. B. 
Published: November 2006

AbstractStarch acetates and citrates were prepared by treating starch with sodium hydroxide at room temperature with and without 1% concentrated sulphuric acid (per dry weight of starch) as catalyst. Starch acetates were obtained by varying the reaction time (2h, 4h, 6h and 8h) while starch citrates were obtained using citric acid monohydrate conentrations of 5, 10, 15 and 20% (per dry weight of starch). The yields of acetylated starches were greater than those of the starch citrates. Use of catalyst significantly increased the rate and extent of acetylation. Also there were progressive increases in the acetyl values of the catalysed reaction with time. Citrate substitution in catalysed and uncatalysed reactions were not significantly different at citric acid concentrations higher than 10%.
Investigation on Changes in Physical and Technological Properties of Water Soluble Sizing Agents During the Ultrafiltration Process. Part I: Ultrafiltration of Hydroxy Propyl Starch
Authors: Bayazeed A. , Trauter J. 
Published: November 2006

AbstractThe effect of ultrafiltration (UF) operation on the stability of a sizing agent based on starch has been studied. Hydroxypropyl starch (HPS) has been used as a water soluble modified starch. The investigation was carried out in two categories:
effect of UF time (the concentration of the solution was kept constant by recirculating the permeate), and
raising the concentration by discharging the permeate.
The changes in the HPS solution properties were assessed by investigating the rheological properties (apparent viscosity as a function of filtration time, temperature and activation energy of flow) and molecular properties (Infra‐Red spectroscopy (IR), number of average molecular weight (Mn) and molecular weight distribution). The investigation was carried out on HPS solutions before, after and during the ultra‐filtration process. The results indicated that some degradation takes place during UF process.
Glucose Production from Treated Sago Starch Granules by Raw Starch Digesting Amylase from Penicillium brunneum
Authors: Haska Nadirman , Ohta Yoshiyuki 
Published: November 2006

AbstractSeveral microorganisms have been found to produce raw starch digesting amylase. We have isolated Penicillium brunneum from sago palm tree at a sago processing site, which was used as a source of starch digesting amylase. All the raw starch digesting enzymes were effective for cereal starches, but root starches and sago starch were resistant to the enzyme reaction.Treatment of sago starch by heating to temperature below gelatinization temperature at lower pHs resulted in an increase in the ability of enzyme to digest sago starch granules. Heating to 60°C at pH 2.0 resulted in a conversion rate of sago starch granules to glucose near to the conversion rate of raw corn starch to glucose. At higher concentration, the degree of hydrolysis of treated sago starch granules was about 275% as compared to that of untreated sago starch granules.Addition of the enzyme in large amount or small portion at various time intervals was found effective in the hydrolysis of treated sago starch granules.
Starch Properties of the Sweet Potato, Diploid Ipomoea trifida (H. B. K.) Don. and Tetraploid Hybrids
Authors: Shiotani I. , Nishimura A. , Yamanaka S. , Taki M. , Yamada T. 
Published: November 2006

AbstractStarch properties were studied of two sweet potato cultivars (Tamayutaka and Minamiyutaka, both 2n=6x=90), two diploid (2n=2x=30) clonal strains of Ipomoea trifida (H. B. K.) Don. and their three tetraploid (2n=4x=60) hybrids (A200, A201 and A202). Starch size, iodine‐absorption spectra, amylose contents in GPC analysis, pasting properties and X‐ray powder diffraction patterns of the starches were investigated. The two I. trifida strains had smaller starch granules than those of the cultivars. The wavelength of maximum absorption and the extinction coefficients at 550, 600 and 650 nm were quite similar to each other among the cultivars and diploid strains. Amylose contents of 27% and 29% in the diploid strains were higher than those of the two cultivars. Amylose ratios of the two amylose subfractions were also compared among the starches. Starches of the diploid strains showed higher pasting temperatures and lower viscosities than the sweet potato starches. A Cb pattern of X‐ray diffraction was shown by the cultivars while the diploid strains showed a Ca pattern. Starches of the tetraploid hybrids exhibited the properties rather close to the respective sweet potato parents.
Rheological Studies on Potato Starch Pastes at Low Concentrations. Part III: Simplified Measurements of Absolute Characteristics of Pasting
Authors: Janas Piotr 
Published: November 2006

AbstractResults of measurements of pasting characteristics of starch which are carried out in the rotatory viscometer with co‐axial cylinders may be expressed in absolute viscosity units. The measurements can significantly be simplified if the rotor of the construction presented in this paper is applied. The rotor may play the role of a stirrer and the measurement cylinder at the same time. The work conditions (stirring ‐ measurement) may be alternated, without any additional manipulations in the measurement system, only by a change of a angular velocity of the rotor. The rotor of the construction presented here can be also useful in rheology measurements of dispersion which sedimentates.
Comparative Efficiency of Techniques for Recovery of Ethanol from Pulpy Substrate Fermented in Solid Phase
Authors: Jaleel S. A. , Srikanta S. , Ghildyal N. P. , Lonsane B. K. 
Published: November 2006

AbstractThe recovery of ethanol from fermented pulp of tapioca fibrous residues by hydraulic pressing in three stages with interstage water addition lead to 79.68% relative recovery but the concentration of the ethanol in the pooled extract was nearly 60.53% of that present in the fermented pulp. The lower concentration of ethanol in extract obtained by percolation technique and poor extraction efficiency associated with other recovery processes are unacceptable from economic point of view.