bluuebunny/crossref_metadata_2025_split huggingface dataset:
Viscosity Stabilization of Tapioca Starch
Authors: Srivastava H. C. , Patel M. M. 
Published: November 2006

AbstractTwo samples of Tapioca starch of different viscosities have been crosslinked with sodium trimetaphosphate, epichlorohydrin, and phosphorus oxychloride. Of these crosslinking agents, epichlorohydrin is the most efficient, requiring only 0.01 to 0.15% of the reagent on the weight of starch. It is noted that tapioca starch having initially a high viscosity requires less amount of the crosslinking agent for stabilization of its paste viscosity as compared to the starch sample having low initial viscosity.
Dégradation in vitro de l'amidon par le suc pancréatique. Etude par microscopie électronique à transmission et à balayage
Authors: Gallant D. , Derrien A. , Aumaitre A. , Guilbot A. 
Published: November 2006

In vitro degradation of starch. Studies by transmission and scanning electron microscopyStarch granules of various botanical origins (potato, manioc, wheat, corn, waxy‐maize, and amylomaize) were subjected to hydrolysis by piglet pancreatic juice. All starch granules are more or less damaged, however the kind of attack is particular for each starch species, i. e. one observes either exocorrosion alone, or accompanied by endocorrosion at preferential sites. In some cases randomly distributed pits appear. The present work shows various kinds of starch damage by means of photomicrographs, obtained by transmission and scanning microscopy and an attempt is made to relate the observations to the structure of each starch species.
Starch Graft Polymers. III. Preparation of Graft Polymers Containing Acrylamide, Acrylic Acid and β‐Methacryloyloxyethyltrimethylammonium Monomethyl Sulfate and Evaluation as Flocculants for Bauxite Ore Red Mud Suspensions
Authors: Jones D. A. , Elmquist L. F. 
Published: November 2006

AbstractGraft co‐ and terpolymers of starch and the vinyl monomers acrylamide (I), acrylic acid (II), acrylonitrile (III) and β‐methacryloyloxyethyltrimethylammonium monomethyl sulfate (IV) were prepared and evaluated as flocculants for bauxite ore red mud suspensions. Starch‐poly (III) was base hydrolyzed to starch poly (I, II) before evaluation. Products containing poly (I), (II), and (IV) were prepared by γ‐radiation induced grafting while that containing poly (III) was prepared by ceric (Ce+14) ion initiated grafting. Preparation, characterization and evaluation procedures are presented together with results illustrating that starch poly (II) containing 38% poly (II) is an effective flocculant for domestic bauxite ore red mud suspensions.
Versuche zur Quellung des Kartoffelstärkekorns
Authors: Gruber E. , John K. , Schurz J. 
Published: November 2006

AbstractDepending on the nature of the swelling agents the potato starch granules swell differently. The way of reaction depends on the hydrolizing, solvatizing, and hydrogen‐linksplitting capacity of the solvent. The differences are explained by a new more detailed structure model of the starch grain. This model consists of a combination of different concepts, taking into account a core‐shell structure, density layers, and cristalline micells.
Pore Size in Potato Starch
Authors: Sterling Clarence 
Published: November 2006

AbstractSilver crystals were produced in native potato starch by reduction from silver nitrate solution. The size of crystals ranged from less than 0.5 nm to 75 nm, in two distinct types of distribution. Considerations of nucleation and growth support the possibility that crystal size is an index of pore size. A model of free space distribution in the swollen starch grain relates lamellation of the grain to variations in the density of the starch substance.
Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch Granules
Authors: Gough B. M. , Pybus J. N. 
Published: November 2006

AbstractThe effect of metal cations on the swelling and gelatinization behaviour of large wheat starch granules has been studied by observing their behaviour in the presence of 24 different chlorides in aqueous solutions.With most salts, increasing concentration results in gelatinization temperatures being first raised, then depressed, and then raised again. Increasing salt concentration may also cause the initial loss of anisotropy to occur at the granule surface instead of at the hilum, and result in an apparent solution of starch rather than swollen granules. The gelatinization phenomena have been classified into three major types, and these are described in detail.It is suggested that both water and partially hydrated salts can act as gelling agents for starch granules, and that the interplay of these two agencies can explain the observed complex relation between gelatinization temperature and salt concentration.
Solution Properties of Amylose Acetate‐g‐Poly (Styrene)
Authors: Patel C. M. , Patel V. M. 
Published: November 2006

AbstractA study on light scattering, viscosity and osmometry of amylose acetate‐g‐poly(styrene) fractions having different styrene content has been carried out. The results have been analyzed in terms of the application of the theories of light scattering, viscosity and osmometry to branched copolymers, and are found to be consistent with the expected trend.
Polyacrylonitrile Distribution in Grafted Starch Granules Determined by Scanning Electron Microscopy
Authors: Fanta George F. , Baker F. L. , Burr Robert C. , Doane W. M. , Russell C. R. 
Published: November 2006

AbstractThe location of polyacrylonitrile (PAN) within the starch granule matrix was determined for‐two wheat starch‐PAN graft copolymers which contained 22% and 44% grafted PAN. Granules of graft copolymer (which closely resembled ungrafted starch in appearance) were fractured by ballmilling. The milled copolymer was then heated under reflux in dilute hydrochloric acid to remove the starch moiety, and the fracture surfaces in the remaining PAN (which was inert to these conditions) were examined with a scanning electron microscope. Areas in the grafted granules which contained little or no PAN thus appeared as voids in the fracture surfaces. Micrographs suggested that granules of low add‐on graft copolymer were largely surface grafted. In the higher add‐on product, grafting had taken place throughout most of the granule interior; however, small areas in the centers of some granules still contained little or no PAN.
Identification et dosage des sucres de faible poids moléculaire formés au cours de l'irradiation de l'amidon de maïs
Authors: Berger Par G. , Agnel J. P. , Saint‐Lèbe L. 
Published: November 2006

Sugars Formed During Irradiation of Maize Starch. Identification and DeterminationSugars of low molecular weight formed during irradiation of maize starch were identified and determined by ion exchanger chromotography. The following sugars were found: one disaccharide (maltose), hexoses (glucose, mannose, galactose, fructose), pentoses (arabinose, xylose, ribose), and one tetrose (erythrose). There remains a slight uncertainty in the cases of mannose and erythrose.The influence of irradation conditions (dosis, atmosphere, temperature), of starch properties (bumidity, impurities, glucosidic bonds), and of storage conditions was examined. By the results it was made possible to propose a hypothesis on the kind of sugar formation and on the role of water in this process, which takes the observed differences into consideration satisfactorily.Irradiation effects have been compared to those given by heating.
Über die Nachweisbarkeitsgrenze für Amylose und Amylopektin in Gemischen. Chromatographische Untersuchungen
Authors: Seidemann J. 
Published: November 2006

On the Limit of Detectability of Amylose and Amylopectin in Mixtures. Chromatographic TestsDetection of smaller amounts of amylopectin in amylose by column chromatography as well as by paper chromatographic capillary analysis is rather difficult. In the latter test procedure a faint detectability of amylopectin is reached only at a 6:4 amyloselamylopectin ratio. By column chromatography amylopectin can already be traced at a 8:2 amyloselamylopectin ratio. The intenser blue colour of the amylose‐iodine complex covers the amylopectin in particular zones on the Al2O3‐column and on the paper chromatographs, whereas amylose in smaller amounts can be traced without difficulty in amylopectin preparations.The question, wether the v3‐zone which appears at a higher intensity with amylopectin is identical with the one that appears during degradation of starch and amylose by thermal process, acid hydrolysis, fermentation or oxydation, has yet to be solved.
Studies on the Biosynthesis of Starch Granules. Part 6. Properties of the Starch Granules of Normal Barley, and Barley with Starch of High Amylose‐Content, During Growth
Authors: Banks W. , Greenwood C. T. , Muir D. D. 
Published: November 2006

AbstractThe granular morphology of two types of barley starch, widely different in amylose‐content, has been investigated during the period of starch accumulation. The pattern by which the granules were laid down was markedly different, despite the previously observed similarities in the changes in the ratio and nature of the starch components.
A Study of Starch Granule Size and Distribution in 29 Barley Varieties
Authors: Goering K. J. , Fritts D. H. , Eslick R. F. 
Published: November 2006

AbstractThe starch granule size and distribution has been determined on 29 different samples of barley. There is a wide range in the ratio of small to large granules which varies from a minimum of 5.5:1 to a maximum of 37:1. Small granules were separated from large granules in four varieties and the average weight of the granules determined. From these values the actual percentage of small granules in the original barley starch was determined. Small granule starch may account for from 6.2–30.6% of total starch weight in the varieties examined.
Schwefeldioxidaufnahme bei der Maisquellung. Ergebnisse von Betriebsversuchen
Authors: Bergthaller W. 
Published: November 2006

AbstractThe results of these tests demonstrated moreover that the low sulfur dioxide contents of the starch which had been achieved in laboratory extraction methods are not achieved by industrial process, even with an elimination of sulfur dioxide during the refining steps. The reason for these differences may be seen in the fact that during industrial processing a starch‐water‐ratio has to be checked for of technological, ecological and economical reasons, which is impossible to achieve during laboratory tests.Adsorption of SO2 During Swelling of Maize. Results of Plant Tests.During investigations in four German starch plants the already experienced results could nearly be fully confirmed even without an addition of sulfur dioxide during the refining steps. At a high variability of the plant results a general mean value of 23,7 mg SO2/kg had been found for dried starch. In these investigations the highest test value for the sulfur dioxide content was still at almost 47 mg/kg. By comparison, with unaltered processing the general mean value of three plants came to 46,6 mg SO2kg.
Einsatzmöglichkeiten von Schnelltests für die Rohstoffbewertung in der Maisstärkeindustrie
Authors: Kempf W. 
Published: November 2006

Application Possibilities of Rapid Tests for Rating of Source Material in Maize Starch Industries.This contribution describes the results of semi‐technical trials and analytical examinations as well as of all significant combinations and calculations, and compares the starch yields or the recoveries on the one side with the results of analytical examinations and further test procedures on the other side.
Synthesen verzweigter MonosaccharideHerrn Professor K. Heyns zum 65. Geburtstag gewidmet.
Authors: Paulsen H. 
Published: November 2006

Syntheses of Branched‐Chain MonosaccharidesThe occurence and the significance of branchedchain sugars is described. A method is outlined for the synthesis of complex branched‐chain sugars with functionalized side‐chain, which fo the first time makes the class of these substances accessible. The synthesis of L‐streptose, D‐hamamelose, D‐aldgarose is described. By the synthesis of D‐aldgarose interesting stereochemical problems and, whose solutions are discussed.
Starch as a Source of Sweetners. The Actual Situation in the United States of America
Authors: Whistler Roy L. 
Published: November 2006

AbstractIt is apparent that in the USA a significant trend is underway in the sweetener field. An economic process has now been developed to commercially hydrolyze a starch slurry to D‐glucose with glucoamylase enzyme and to convert the D‐glucose to a mixture of approximately equal parts of D‐glucose and D‐fructose with isomerase enzyme. Apart from isomerase converted corn syrups, the other sugars derived from starch, such as corn syrups and sugars and crystalline dextrose as well as maltose, maltotriose and maltitol are important sweetners.
α‐(1→4)‐D‐Glucans. Part XXII. The Iodine Staining Properties of Linear Maltosaccharides
Authors: Manners D. J. , Stark J. R. 
Published: November 2006

AbstractMaltosaccharides of degree of polymerisation (DP) 6‐22 have been isolated in a chromatographically pure form, and their iodine staining properties studied under standard conditions. In the range DP 6 to DP 13, there is a logarithmic increase in the intensity of absorption of the iodine complexes; thereafter the relationship is almost linear. A plot of the reciprocals of wavelength of maximum absorption and DP indicates that there are three separate linear sections corresponding to DP 6–11, 12–18 and 18–22. Ammonium sulphate causes an increase in the intensity of absorption and wavelength of maximum absorption in all cases.
A Proposition for a Unified Method of Glucoamylase Activity Determination in Microbial Material
Authors: Kujawski M. , Zajac A. 
Published: November 2006

AbstractA unified method for glucoamylase activity GA determination in microbial material is presented and proposed. The method based on the enzyme action on a 2% soluble starch solution, 30 min 30°C at pH 4.5, and successive determination of the produced glucose by means of glucose oxidase‐peroxidase reagent. The suggested method is simple and facilitates serial analysis. The reproducibility of the assay is very good; the standard deviation from the mean is ± 2%. α‐Amylase present in the tested preparations in the amount up to 0.1 SKB units per 1 ml has no influence on the result of determination. The unit of glucoamylase activity (GA) has been defined as the amount of enzyme, which, in described conditions, will liberate 1 μmol of glucose from starch in the course of one minute.
Fibrillar Structure of Starch. Evidence for Crossed Fibrils from Incipient Gelatinization
Authors: Sterling C. 
Published: November 2006

AbstractBy being brought to the threshold of gelatinization through careful heating in water, grains of native potato starch often were induced to swell differentially. At 55°C, radial elements (sectors) of the interior of these grains contracted centrifugally and expanded tangentially while the rigid exterior remained mostly unswollen and therefore was burst open due to the swelling of the interior. Evidence from the light microscope, the polarizing microscope, and the scanning electron microscope showed clearly the presence of radially oriented and near radial, crossed fibrillar elements, each of which traversed many lamellae, in the ungelatinized region. No ‘core’ was evident in the burst starch grain, nor was there any separation of lamellae.
An Improved Synthesis of 6‐Deoxy‐Analogues of Cyclodextrins and Amylose. Further Interpretations of the Proton Magnetic Resonance Spectra of the Peracetates of Cyclodextrins and Amylose
Authors: Takeo K. , Sumimoto T. , Kuge T. 
Published: November 2006

AbstractA convenient procedure for the synthesis of 6‐deoxy‐analogues of cyclodextrins and amylose was developed. Selective bromination of primary hydroxyl groups in these compounds, and subsequent reductive debromination of the 2,3‐di‐O‐acetates lead to the corresponding 6‐deoxy‐derivatives after deacetylation. The conformation of the 2,3‐di‐O‐acetates of 6‐bromo‐6‐deoxy‐ and 6‐deoxy‐analogues of the dextrins and amylose was investigated by PMR‐spectroscopy. Furthermore, the chemical shift changes due to the modification at the C‐6 position was studied for the ring and acetyl‐methyl protons.
Versuche zur Verbesserung der Verarbeitungseigenschaften von Maismahlprodukten
Authors: Hersiczky A. 
Published: November 2006

AbstractStudies on the Improvement of Processing Properties of Maize Milling Products. Maize milling products of various granule sizes were pre‐hydrolyzed in different ways by means of mineral acids and/or α‐amylases in order to determine extractability of the starch for further saccharification. The pre‐hydrolysates were examined regarding their filterability, their colour intensity and their DE‐value. It was found that higher protein contents are disadvantageous for filtering speed and colour intensity of hydrolysates when mineral acids are used. Extraction of starch in form of pre‐hydrolysates was more successful with larger fractions than with finegrained fractions.
An Approach to Understanding Creaminess
Authors: Wood Francis W. 
Published: November 2006

AbstractCreaminess is a textural attribute present in many foods but at present it is not possible to describe it in rheological terms. This work has been specifically designed to increase our understanding of creaminess in soups.Panels have shown that a soup is only considered creamy when it has a completely smooth mouthfeel and when the viscosity exceeds a threshold value of 50 cps. It has been observed that a maximum creamy sensation is obtained when a certain degree of sliminess is also present. Soups have been formulated using a range of 13 starches and gums and their contributions to the creamy an slimy mouthfeel determined using quantitative sensory panels. Rheological measurements have shown that the sensory sliminess score is linearly related to the pseudoplasticity constant.
Quelques composés volatils formés au cours de I'irradiation gamma de I'amidon de maïs
Authors: Berger G. , Agnel J. P. , Saint‐Lèbe Et L. 
Published: November 2006

AbstractSome Volatile Compounds Formed During Gamma Irradiation of Corn Starch. Acetaldehyde, methanol, acetone, small amounts of methyl formate and various quantities of ethanol were found in 60Co irradiated maize starch, using gas chromatography coupled with mass spectrometry.Influences of dose, temperature, atmosphere composition, water and impurities content, were investigated respectively for the first three substances.Irradiation effects were compared to heat treatment effects and concentration changes were followed during storage.
Determination of Cereal Alpha Amylase Using a Commercially Available Dye‐labelled Substrate
Authors: Barnes W. C. , Blakeney A. B. 
Published: November 2006

AbstractA new analytical method for the determination of α‐amylase in cereals and cereal products has been developed. The new method is based on the colorimetric measurement of the products released from a commercially available cross linked dye‐labelled starch substrate. This substrate is resistant to β‐amylase, but readily attacked by α‐amylase. The new method is quantitative, and measures cereal α‐amylase in milli International Enzyme Units. Also, the method is simple, rapid, and gives excellent correlations with viscometric and iodine achromatic point methods.
Struktur und Eigenschaften gepfropfter Kartoffelstärke. IV. Fließverhalten von Lösungen
Authors: Gruber E. , Rahman A. , Schurz I. 
Published: November 2006

AbstractStructure and Properties of Grafted Potatoe Starch. IV. Flow Properties of Solutions. Solutions of graft copolymers of starch‐poly acrylic acid and starch polyacrylamid have lower viscosities than solutions of ungrafted starch. By grafting the coil density of the dissolved macromolecules is increased and the limiting viscosity number and the concentration dependence of viscosity decreases. The graft copolymers demand higher concentrations to give networksolutions than native starch does. Mixtures of starch and polyacrylic acid or polyacrylamid resp. show some diminution of viscosity in comparsion with starch. From this it is concluded, that the macromolecules of the synthetic polymer may penetrate into the coils of the polysaccharid molecules effecting contraction of the latter.
Continuous Decolorization with Granular Activated Carbon. Interpretation of Pilot Plant Data
Authors: Heroes D. V. , Thorp G. W. 
Published: November 2006

AbstractThe Laboratory isotherm is a relatively simple method to evaluate the feasability of an activated carbon treatment. The main design parameters however (contact time and carbon saturation rate) need to be determined by pilot tests. This contribution describes the pilot equipment and interpretation of pilot plant data.
Studies on Starches of High Amylose Content. Part 17. A Review of Current Concepts
Authors: Banks W. , Greenwood C. T. , Muir D. D. 
Published: November 2006

AbstractThis review deals with the starches of high amylose‐content from genotypes of pea, maize and barley. These starches are distinguished by abnormal granular forms and by the presence of unusual starch material. A critical review of our work in this field is presented, and we emphasize that each starch‐type is unique. Current and future problems are discussed.
Statisches Mischen. Eine neuartige Mischmethode
Authors: Schütz G. 
Published: November 2006

AbstractStatic Mixing. A New Mixing Method. As an introduction, the term of static mixing as well as differences between static and dynamic mixing are explained. Construction and function of a typical static mixer, the Sulzer‐mixer, are illustrated. This is especially elucidated by means of sectional view pictures which were taken during the mixing process. Examples are given for the numerous possibilities of application with brief mentioning of their respective limits.
Isolation and Some Properties of Amylase from Streptomyces hygroscopicus SF‐1084
Authors: Hidaka H. , Koaze Y. , Yoshida K. , Niwa T. , Shomura T. , Niida T. 
Published: November 2006

AbstractAfter screening about three thousands of Streptomyces strains from soils, a strain of Streptomyces hygroscopicus SF‐1084, which gave the highest amylase production was isolated and some properties of the amylase were studied. Amylase production media were examined and a medium which consisted of glucose 2%, corn starch 5.5%, corn meal 1%, wheat germ 0.5%, soy bean meal 1.4%, KH2PO4 0.2% adjusted to pH 7.0 was used to produce the amylase. Amylase production by 30 l jar fermenter was reached at 1500 u/ml in 110 h culture. The amylase was purified from broth filtrate by the method of ammonium sulfate precipitation, DEAE‐sephadex A‐50 column chromatography and Sephadex G‐150 gelfiltration to get single band on a polyacrylamide disc gel electrophoresis.It is shown that the SF‐1084 amylase produced 88% maltose from amylose and 80% maltose from amylopectin in 48 h saccharification. From the pattern of blue value and reducing value, the amylase is supposed to have endogenous action on starch and the activity is not inhibited by PCNB (pentachloronitrobenzene); the SF‐1084 amylase does not belong to β‐amylase. The optimum pH of the amylase was 5 to 6 and the optimum temperature was 50 to 55 °C. The amylase was fairly thermostable and the residual activity after incubation at 90 °C for 15 min and 100 °C for 15 min were revealed more than 50% and 30% respectively.