bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparative Physico‐chemical and Functional Properties of Cassava Starches Obtained by Conventional and Enzyme‐Integrated Conventional Techniques
Authors: Padmanabhan Sriram , Lonsane B. K. 
Published: November 2006

AbstractComparative studies on the physico‐chemical and functional properties of the cassava starches, obtained by conventional and enzyme‐integrated conventional techniques, indicated no adverse chemical modifications and nearly equal X‐ray diffraction patterns as well as granular structure. The starch obtained by enzyme‐integrated technique has 50% lower ash content and nearly double water solubility at room temperature. The swelling power, the swelling volume and the viscosity indices were slightly lower. Better cooking properties of the starch isolated by enzyme‐integrated technique is indicated by its lower set‐back viscosity. The data thus indicate a number of improved properties of cassava starch manufactured by enzyme‐integrated conventional technique.
Extrudates of Cornstarch with Urea and Glycols: Structure/Mechanical Property Relations
Authors: Shogren Randal L. , Swanson Charles L. , Thompson Arthur R. 
Published: November 2006

AbstractUrea, various glycols and mixtures of these were tested as plasticizers for gelatinized cornstarch. Mixtures of cornstarch, urea and/or triethylene glycol, glycerol or propylene glycol were extruded into ribbons. Mechanical and structural properties of the ribbons were evaluated by tensile testing, DSC and NMR. Flexible ribbons were obtained only when enough urea or glycol was present to lower the glass transition temperature of the starch near or below room temperature. Ribbons containing high levels of urea were rather stiff, reflecting the low mobility of urea. Ribbons containing high levels of glycol were, in contrast, soft and weak. Samples extruded with mixtures of urea and glycols exhibited enhanced elongations at break. All samples became brittle at very low humidities and soft at high humidities.
Characterization of Barley β‐Amylase for Application in Maltose Production
Authors: Thacker Suresh P. , Ramamurthy V. , Kothari Raman M. 
Published: November 2006

AbstractA simple procedure is devised to extract β‐amylase preparation in a form suitable for commercial applications from germinated barley. α‐Amylase activity in the β‐amylase preparation was negligible to warrant its further purification. This preparation showed enzymatic activity over a broad pH and temperature range, suitable for conversion of starch to high purity maltose.
Continuous Saccharification of Corn Starch in a Membrane Reactor. Part II: Membrane Performance and Reactor Stability
Authors: Sims Kevin A. , Cheryan Munir 
Published: November 2006

AbstractFouling of the hollow‐fiber ultrafiltration membrane was not significant. However, there was a considerable difference in the steady‐state permeate flux for each of the solutions studied. The feed solution containing 300 g/L glucose and 33 g/L liquefied starch resulted in the lowest steady‐state flux of 1.48L/m2/h (LMH). Performance of the membrane as a function of transmembrane pressure, and flow rate was also evaluated. At a given transmembrane pressure, flow rate had no effect on permeate flux indicating that the membrane module was operating in the pressure controlled region. Concentration polarization effects were also minimal at the operating conditions studied. At the enzyme concentrations employed in these studies, loss of enzyme activity due to membrane leakage, mechanical shear, thermal inactivation and/or membrane “poisoning” had little effect on reactor stability and glucose production.
Starch‐gum Interactions: Formulations and Functionality Using Amaranth/Corn Starch and CMC
Authors: Sudhakar V. , Singhal R. S. , Kulkarni P. R. 
Published: November 2006

AbstractFormulations exploiting starch‐gum interactions and using waxy amaranth starch and corn starch (1–5%), and CMC (0–1%) have been worked out. The combinations giving a Brookfield viscosity equivalent to 5% corn starch were found for both the starches. Amaranth starch CMC combinations showed higher viscosities than corn starch‐CMC combinations. However, an efficient synergism was observed for corn starch, as seen from Brabender amylograph peak viscosity values. Freeze‐thaw stability as well as stability under acidic conditions, retort conditions of 15psig/30min and mechanical shear improved admirably on interaction with CMC. No significant differences between corn and/or amaranth starch were observed when studied for functional properties after interaction with CMC. The only exeption was much better freeze‐thaw stability for amaranth starch‐CMC combination. This is explained to be due to inherently good freeze‐thaw stability of waxy amaranth starch.
Isolation, Chemical Modification and Rheological Characterization of Leucaena Gum. Part I: Carboxymethylation
Authors: Kamel M. , Ragheb A. , Haggag K. , Abd El‐Thalout I. 
Published: November 2006

AbstractLeucaena gum was isolated from leucaena seeds and subjected to chemical modification via carboxymethylation under a variety of conditions. Variables studied include concentration of the etherifying agents and the preparation medium. It was found that the extent of carboxymethylation expressed as DS increases by increasing the concentration of the etherifying agents. Higher DS values were obtained in non‐aqueous medium. The carboxymethylated leucaena derivatives are cold water soluble and can be precipitated by ethanol. Their pastes are characterized by non‐Newtonian pseudoplastic behaviour regardless of the method of preparation or DS of the products. The apparent viscosity at various rates was thouroughly investigated. The effect of storing of these pastes on the rheological properties was also studied.
Oxidation of Maize and Rice Starches Using Sodium Chlorite Along with Formaldehyde
Authors: Hebeish A. , El‐Sisy F. , Abdel‐Hafiz S. A. , Abdel‐Rahman A. A. , El‐Rafie M. H. 
Published: November 2006

AbstractMaize and rice starches were independently oxidized with sodium chlorite in absence and presence of formaldehyde. The treatment was carried out under different conditions including sodium chlorite and formaldehyde concentrations and duration. Since the treatment involves degradation of starch via oxidation, the treated starch samples were monitored for carboxyl and carbonyl contents as well as apparent viscosity at different rates of shear. Results obtained indicated that with both starches the percent chlorite decomposed increases as the formaldehyde concentration increases within the range studied (0.0–0.3 g/100 starch). The same holds true for the duration of oxidation (15–90min). The apparent viscosity of starch before and after oxidation decreases as the rate of shear increases. Maize starch is more susceptible to oxidation than rice starch. When applied as sizing agents for cotton textiles oxidized starches derived from maize and rice starch display better performance than the unoxidized starch but with the superiority of the sizeability and desizeability of oxidized maize starch.
Molekulare Charakterisierung von Amylosen verschiedenen Ursprungs
Authors: Klingler Rudolf W. , Zimbalski Mario 
Published: November 2006

AbstractDie Amylosen verschiedener Stärkearten wurden im Hinblick auf ihre Molekülgrößen und ‐verteilung gelchromatographisch unter Einsatz eines dualen Detektors (Differential Refrakto‐/Viskometer) nach unterschiedlichen Verfahren charakterisiert. Die Ergebnisse zeigen, daß die Isolierung von Amylose aus Stärke mittels Fallungsfraktionierungs‐ oder Extraktionsverfahren nicht quantitativ erfolgt. Die so gewonnenen Präparate enthielten Amylopektinreste und/oder waren Subfraktionen des Amyloseanteils der Stärke. Demnach repräsentieren die Präparate nicht das in der nativen Stärke vorliegende Molekülspektrum. Das einfachste und zugleich schonendste Verfahrensprinzip zur Charakterisierung der molekularen Gegebenheiten in nativen Stärken ist die Berechnung der Kenngrößen aus dem Elutionsprofil der Gesamtstärke. Die mittleren Molekülgrößen der Amylose der wichtigsten Stärkearten variieren zwischen ca. 200 und 900 kda, abhängig der Stärkeart, ‐varietät und Bestimmungsmethode.
SAXS Investigations of Structural Changes after Gamma Ray Irradiation of Potato Starch and Starch Suspensions
Authors: Ciesla Krystyna , Zoltowski Tadeusz , Mogilevski Leonid Yu. 
Published: November 2006

AbstractThe products obtained after gamma irradiation with doses 9.1, 18.2, 36.3, 54.5 kGy of native starch and water suspensions of starch were investigated using small‐angle X‐ray scattering (SAXS). Relations between changes in the scattering curves (diminution of the intensity of the reflection related to distance d & 100 A and elevation of scattering curves) connected with destruction of long‐range ordering in starch granules, and the conditions of the irradiation process were observed. Irradiation influences the long‐range ordering more intensively in cases of native starch as compared with water suspensions of starch irradiated.
Factors that Affect the Enzymatic Degradation of Natural Starch Granules ‐Effect of the Size of the Granules
Authors: Franco Celia M. L. , do Rio Preto São José , Ciacco César F. 
Published: November 2006

AbstractIn this study the relationship between the enzymatic susceptibility and the size of the corn and cassava starch granules was studied. The starch granules were separated by size and classified according to their average diameter in: a) larger than 16 urn: b) between 15 and 10 um and c) smaller than 10 um. The starch granules of various sizes were hydrolyzed by bacterial alpha‐amylase and fungal amyloglucosidase. The results showed a relationship between the enzymatic susceptibility and the size of the starch granules: smaller size of the starch granules resulted in a higher percentage of hydrolysis. A basic difference in the mode of action of enzymes on small and large granules was observed. Enzymatic attack on the large granules was characterized by considerable surface corrosion, mainly at the radial axis. For small granules, the enzymatic action occurred on the surface of the granules and was characterized by an erosion with solubilization of the granules. Chemical and physical analysis of the starches suggested that hydrolysis should occur mainly at the amorphous areas of the granules.
Relationship Between Gelatinizing Temperature and Enthalpy of Starch from Gramineous Crops by Differential Scanning Calorimetry
Authors: Fujita S. , Lida T. , Fujiyama G. 
Published: November 2006

AbstractIn this report endosperm starch granules from gramineous crops such as rice, barley, wheat, foxtail millet and proso millet were analyzed by Differential Scanning Calorimetry (DSC) and the relationship between gelatinized temperature and enthalpy were discussed. Peak temperatures (Tp) for gelatinization in these gramineous crops as a whole ranged from 57 to 80°C and enthalpy were distributed from 6.4 to 15.6 J/g. Crops having waxy phenotype, namely, rice, barley, foxtail millet and proso millet show a correlationship between Tp and enthalpy. A crop having no waxy phenotype such as wheat however shows no relationship between these parameters.
Synthesis and Characterization of Starch‐Glycidyl Methacrylate‐Acrylic Acid Cation Exchange Composites
Authors: Abo‐Shosha M. H. , Ibrahim N. A. 
Published: November 2006

AbstractThe synthesis of starch/glycidyl methacrylate/acrylic acid cation exchange composites was achieved by bulk polymerizing of acrylic acid (AA)/glycidyl methacrylate (GMA) mixtures in presence of starch using sodium peroxydisulphate/sodium sulphite initiating redox system. The effect of the concentration of each of sodium peroxydisulphate sodium sulphite, AA and GMA as well as polymerization temperature on the formation of the composites was investigated. Five kinds of composites of different carboxyl contents were prepared and characterized by investigating their potentiometric titrations, durabilities to use, as well as water swellabilities and solubilities.
Characteristics of Introduction of Fatty Acids into Gajutsu (Curcuma zedoaria Roscoe) and Teppǒ‐yuri (Lilium longiflorum Thunb.) Starches
Authors: Kitahara Kanefumi , Suganuma Toshihiko , Fujimoto Shigeo , Nagahama Tomonori 
Published: November 2006

AbstractStarch granules, normally, contain naturally occurring lipids which are firmly embraced in starch granules and hardly extractable with Et2O. In this paper, the characteristics of introduction of free fatty acids (FFAs) into Gajutsu (Curcuma zedoaria), Teppǒ‐yuri (Lilium longiflorum) and potato starches, being very low in the above “embraced lipids” contents (9.2‐25.6 mg%), were investigated. It was found that the saturated FFAs were more abundantly introduced into them (41.2‐174.7 mg%) than the unsaturated ones (15.9‐46.5 mg%), and the respective starches differed from one another in capacity of introducing each FFA. There was also found some characteristic changes in pasting feature after introduction of FFAs depending upon the respective starches. Furthermore, their Nägeli‐amylodextrins were prepared as a model of their crystalline protion and were subjected to introduction of FFAs. On these results, a possible distributing diagram of the introduced FFAs in a granule of the respective starch was proposed.
The Effect of Water Content on the Compaction Behaviour of Potato Starch
Authors: Ollett Anne‐Louise , Kirby Andrew R. , Clark Sybil A. , Parker Roger , Smith Andrew C. 
Published: November 2006

AbstractThis study compares treatments of the compaction and stress transmission data obtained for potato starch at different water contents in the range 5‐25% (wet weight basis) compacted in a cylindrical geometry. An increase in water content leads to a greater density for a given pressure, approaching zero porosity at the higher water contents. The limiting gradient of the Heckel plot, which is the reciprocal of a generalised deformation stress, falls with increasing water content due to a plasticisation mechanism. Electron microscopy of granules taken from the compacts revelas greater plastic deformation at the higher water contents. The ratio of transmitted to applied stresses shows irregular variation with water content and degree of compaction. At the higher water contents (> 17%) the stress ratio is however relatively independent of compacted height as predicted by the classical semiparticulate analysis.
Effect of the Polymerization Degree, Moisture Content, and Temperature on Kinetics of Hydrolysis of Corn Starch by Alpha‐Amylase
Authors: Danilenko Anatolii N. , Bogomolov Andrei A. , Yuryev Vladimir P. , Dianova Violetta T. , Bogatyrev Andrei N. 
Published: November 2006

AbstractEffect of the polymerization degree, moisture content, and temperature on kinetics of hydrolysis of corn starch by α‐Amylase was studied. The degree of hydrolysis of the corn starch by α‐amylase at low moisture content was shown to be strongly dependent on the initial starch polymerization degree and the thermodynamic activity of water in the system.
Internal Plasticization of Granular Rice Starch by Hydroxypropylation: Effects on Phase Transitions Associated with Gelatinization
Authors: Seow C. C. , Thevamalar K. 
Published: November 2006

AbstractThe effects of hydroxypropylation on phase transitions associated with gelatinization of granular rice starch were studied by differential scanning calorimetry. At a 1:1 starch/water ratio, a progressive shift of the biphasic gelatinization endotherms to lower temperatures as well as a broadening and shortening of the G endotherm with increasing molar substitution were observed, indicating increased internal plasticization and destabilization of the amorphous regions of the starch granules. The overall enthalpy of gelatinization was also reduced. Hydroxypropyl groups, which are attached to starch molecules primarily in the amorphous regions of the starch granules, behave as flexible side chains. The motion of these side chains creates a large amount of free volume, thereby lowering the glass transition and crystallite melting temperatures associated with starch gelatinization. The modified starch granules may thus be viewed as internally plasticized polymer resins which are more easily gelatinized than the unmodified starch.
Kinetic Studies During Enzyme Hydrolysis of Potato and Cassava Starches
Authors: Gorinstein Shela 
Published: November 2006

AbstractThe hydrolysis of raw potato and cassava starches by bacterial α‐amylase depends on the time of action, temperature and on the specific starch involved. The molecular weight of the trade α‐amylase (Termamyl 60L), determined by SDS‐PAGE, was found to be 55–65 kDa. The properties of α‐amylase such as kinetic parameters, inhibition, stability, and thermostability were studied. The constants Km and maximum reaction rate Vmax for α‐amylase were fitted to Michaelis‐Menten models with these two starches. Differences in response of potato and cassava starches to hydrolysis by Termamyl 60L can explain differences found in Km and Vmax values and inhibition properties.
Characterization of a Maltogenic Amylase of Thermononospora viridis and Application in Branched Cyclodextrin Production
Authors: Muramatsu Yukiko , Takahashi Kosei , Nakamura Nobuyuki 
Published: November 2006

AbstractSome kinetic characteristics and actions on various cyclodextrins (CDs) of a maltogenic α‐amylase of T. viridis (TVA) were examined to apply in the branched CD production.Michaelis constants (Km) for hydrolysis of α‐, β‐ and γ‐CDs by the enzyme were 6.5, 7.6 and 10.8 mM, and apparent molecular activities (kθ) for these saccharides were 11.0, 67.2 and 432.8 s−1, respectively. The (kθ) values for various branched CDs were remarkably smaller than those for unbranched CDs.The TVA cleaved first the ring of maltosyl‐β‐CD, and the branched nonasaccharide formed was immediately degraded to give branched hexa‐ and penta‐saccharides with simultaneous formation of smaller unbranched saccharides. As a minor action, the enzyme released a glucose molecule from the side chain of maltosyl‐β‐CD to give glucosyl‐β‐CD which was readily degraded to smaller saccarides.The enzyme had an ability to hydrolyze unbranched CDs preferentially in the presence of significant amounts of branched CDs. These characteristics of the enzyme are consistent with its potential industrial use in the branched CD production.
Starch Hydrolysate, an Optimal and Economical Source of Carbon for the Secretion of Citric Acid by Yarrowia lipolytica (DS‐1)
Authors: Shah Deepeak N. , Chattoo Bharat B. , Kothari Raman M. , Hegde Mahabaleshwar V. 
Published: November 2006

AbstractUsing Yarrowia lipolytica (DS‐1), secretion of citric acid is studied as a function of carbon sources such as glucose, fructose, hydrol, sucrose, cane sugar molasses, kerosene (all available commercially) and tapioca starch hydrolysate, invert sucrose and invert cane sugar molasses (all prepared in laboratory). On the basis of their acceptability by DS‐1 for citric and isocitric acid secretion, it is concluded that (a) sucrose and cane sugar molasses (with/without inversion) served as poor carbon sources, (b) fructose, hydrol, impure tapioca starch hydrolysate (96 DE w/w) and invert sucrose served as relatively better carbon sources and (c) purified tapioca starch hydrolysate (96 DE w/w) was the best carbon source to substitute glucose by giving comparable (75%) efficiency of conversion and economical advantage.
Composition and Physico‐chemical Properties of Starch from Cow Cockle (Saponaria vaccaria L.) Seeds
Authors: Biliaderis C. G. , Mazza G. , Przybylski R. 
Published: November 2006

AbstractStarch isolated from two accessions of cow cockle (Saponaria vaccaria L.) seeds consisted of uniform size polygonal granules 0.3–1.5 μm in diameter, having 18% amylose content and a melting peak temperature 68°C. The intact granules gave the A‐type X‐ray diffraction pattern. The debranched starch exhibited the typical bimodal distribution of amylopectin chains (CL 45 and 12) on Biogel P‐10. Lipids associated with the cow cockle starch preparations, involving surface and internal lipids, included triglycerides (45%), free fatty acids (FFA, 39%), lysophospholipids (10%) and diglycerides (6%). The major fatty acids found in polar and FFA fraction were palmitic, oleic and linoleic acids. Cow cockle starch exhibited similar viscoamylograph viscosity, solubility and swelling profiles to those of rice starch. Concentrated starch gels also showed the typical viscoelastic behavior of non‐waxy cereal starches. In vitro digestibility studies of cow cockle granular starch with B. Subtilis indicated that this starch, compared to rice, is very susceptible to α‐amylolysis presumably because of its small granule size.
Physicochemical Properties of Quercus leucotrichophora (Oak) Starch
Authors: Soni Purshottam L. , Sharma Harshwardhan , Dun Dehran , Gharia Mahendrasinh M. 
Published: November 2006

AbstractStarch from the seeds of Quercus leucotrichophora was isolated, purified and its physico‐chemical properties were determined. Scanning electron microscopy of the granules show that they are oval to eliptical in shape. Its has high contents of ash, lipids, proteins and lower content of amylose. Its gelatinization temperature is 80–85°C and displays high water binding capacity. It has low swelling power but high solubility. Amylograph study shows 425 B.U. paste viscosity and no thinning inspite of 3 h heating. On cooling starch retrogrades to paste viscosity of 1200 B.U.
Stabilization of Paste Viscosity of Cassava Starch by Heat Moisture Treatment
Authors: Abraham T. Emilia 
Published: November 2006

AbstractCassava starch has poor paste stability during prolonged cooking. The starch was modified by heat moisture treatment. A premoistured starch (18–24% moisture) was subjected to heat treatment for 3–16h to bring about paste stability. Different types of heat treatments like moist pressure heating, dry heating and microwave heating was tried. The optimum heat treatment to bring about the paste stability was found to be 18–21% premoistured starch, which was heated at 110°C per 16h. The modified starch granules were intact and had comparatively increased sedimentation volume, oil binding capacity, amylase susceptibility, and decreaced crystallinity, water binding capacity, solubility and paste translucency. The freeze ‐ thaw stability was excellent with modified cassava starch. “Pie filling and Halwa” (an Indian sweetmeat) made from modified cassava starch had good organoleptic properites.
Determination of Amylose by Differential Scanning Calorimetry
Authors: Sievert D. , Holm J. 
Published: November 2006

AbstractA differential scanning calorimetry (DSC) method for the determination of amylose as its amylose‐L‐α‐lysophosphatidylcholine (LPC) complex is described. Potato amylose/amylopectin mixtures covering the range of 0–95% amylose were heated in the presence of LPC, cooled and then reheated to follow melting of the amylose‐LPC complexes formed during the cooling phase. A linear relationship (r = 0.98) was obtained between the amylose content of the mixtures and the enthalpies of the amylose‐lipid complexes. This linear calibration was used to predict the amylose content of various native starches, rice flours, wheat flour, durum wheat semolina, and lyophilized raw potato on the basis of the melting enthalpy of their amylose‐LPC complexes. Except for the potato samples, amylose contents determined by the DSC method were in good agreement with those obtained from a colorimetric assay.