bluuebunny/crossref_metadata_2025_split huggingface dataset:
Viscosity and Flow Properties of Cooked Milled Rice Slurries
Authors: Siscar‐Lee J. J. H. , Juliano B. O. , Baños Los , Tsuji S. , Chikubu S. , Faure J. 
Published: November 2006

AbstractThe applicability of a microcone plate viscometer for measuring some rheological properties of cooked milled rice slurries was studied on milled rices differing in cooked rice texture properties. Viscosity and flow parameters of 10 or 12.5% boiled milled rice slurries were estimated by Power Law Model with a Wells‐Brookfield RVTCP microcone plate viscometer with 2.4 cm diam. 1.565° cone at 25°C and compared with data from other methods. Cooking of the sample was critical in obtaining reproducible results. Selected pairs of samples of similar amylose contents differing in cooked‐rice texture properties by sensory and instrument methods differed also in Power Law parameters flow behavior index n and consistency coefficient m. Apparent viscosity at 10 and 20 rpm may be used to index m, but not n. Differences in m and apparent viscosity were not always those predicted by other texture indexes. Alkali spreading value at adjusted KOH concentrations may be useful in texture differentiation among rices with similar values in 1:7% KOH.
Changes of Relative Crystallinity of Potato Starch Under Gamma Irradiation
Authors: Cieśla Krystyna , Gwardys Ewa , Z̊öltowski Tadeusz 
Published: November 2006

AbstractIndices of relative crystallinity of starch samples after gamma irradiation in dry form or in potatoes have been determined by differential and integral methods and compared with those calculated for corresponding reference samples. In the case of dry samples, the diminution of relative crystallinity was observed after gamma ray irradiation. In the case of starch samples extracted from irradiated potatoes, the influence of drying conditions was additionally observed. The diminution of relative crystallinity seems to be accompanied by destruction of long‐range ordering as observed by SAXS experiment.
Preparation and Characterization of Cationexchange Starches Containing Carboxyl Groups
Authors: Khalil M. I. , Farag S. , Hebeish A. 
Published: November 2006

AbstractRice starch was first crosslinked using epichlorohydrin. The crosslinked starch was then subjected independently, to graft polymerization with acrylonitrile (AN) and cyanoethylation reactions. The poly (AN)‐starch graft copolymer and the cyanoethyl starch so obtained were treated with sodium hydroxide to effect conversion of the cyanide groups of the modified starches into carboxyl groups via alkaline hydrolysis. It was found that the alkaline treatment results in decrement in the nitrogen content and increment in the carboxyl content. The magnitude of both contents is determined by sodium hydroxide concentration as well as duration and temperature of the treatment. It was also found that beside conversion of the cyanide groups to carboxyl groups, alkaline hydrolysis brings about cleavage of ether linkage of the copolymer and the cyanoethyl starch. This was evidenced by large difference observed between the sum of the substituents before and after hydrolysis. In this regard, cleavage of the ether linkage is greater with cyanoethyl starch than the poly (AN)‐starch graft copolymer. The potential value of the hydrolyzed modified starches to serve as cation exchanger was assessed through measurements of critical properties such as durability, swellability, pKa values and ion exchange capacity.
Investigation on Changes in Physical and Technological Properties of Water Soluble Sizing Agents During the Ultrafiltration Process. Part II: Ultrafiltration of Carboxy Methyl (Potato) Starch
Authors: Bayazeed A. , Trauter J. 
Published: November 2006

AbstractThe present work was undertaken to achieve two aims
the recoverability of carboxy methyl starch (CMS) from the diluted solutions (desizing solutions) by using the ultra‐filtration (UF) technique,
the extent of changes in the physical and mechanical properties of CMS as sizing agent after the UF recovery.
In order to investigate the effect of UF recovery on CMS properties, the diluted CMS solution was subjected to two UF cycles during the recovery, and the end product of each cycle was intensively examined. The investigations are included: the characteristic UF factors (rejection “R”, and flux of permeate “V”), viscosity, average molecular weights, molecular weight distribution (MWD), and the mechanical properties (adhesive force, weaving properties as abrasion percent AG “dust and fluff”, and clinging factor TK). The obtained results showed that:
The efficiency of the UF recovery of CMS is higher in the second than the first UF cycle.
The viscosity of CMS is:

lower after than before the first UF cycle,
higher after than before the second UF cycle.

The average molecular weight determinations are indicated the occurrence of degradation in CMS molecules.
The MWD are shifted towards unity after the UF recovery.
The changes in the mechanical properties of CMS after the UF recovery are:

Adhesion force decreased.
Abrasion % (dust and fluff) decreased.
Clinging factor TK increased.
Corn Starch (α1,4‐α1,6) Glucopolysaccharides ‐ Correlation Between Amylose: Amylopectin Ratios and Physical Properties of the Grains
Authors: Krisman Clara R. , Alfredo Curá J. 
Published: November 2006

AbstractThe starch components from corn inbreads and hybrids, mature seeds of commercial interest, were fractionated according to their branching degree. The amount and structural properties of them was determined, allowing a better definition of the polysaccharides present in each fraction. The methodology used allowed the visualization of the introduction of some traits if they result in a structural change of the starch components. It is, therefore, suggested that it is possible to predict the endosperm type related to hardness. A linear correspondence was obtained between amylose % and % of endosperm type floury or horny.
Reaction of Some Polysaccharides with Biogenic α‐Amino Acids
Authors: Bαczkowicz Matgorzata , Sikora Marek , Tomasik Piotr , Zawadzki Włodzimierz 
Published: November 2006

AbstractPotato starch, cellulose and shells of cocoa seeds were thermolyzed with several biogenic α‐amino acids. It was found that the reaction proceeds slowly (more readily with cellulose than with potato starch) and within some hours of the reaction aromas are developed which resemble either secondary food or flower aromas. Their nature depends on all polysaccharide applied, α‐amino acid used and duration of the process. α‐Amino acids detriorate the structure of polysaccharide. In the case of potato starch 96–98% water soluble dextrins are obtained.
Solubility Behavior of Granular Corn Starches in Methyl Sulfoxide (DMSO) as Measured by High Performance Size Exclusion Chromatography
Authors: Jackson David S. 
Published: November 2006

AbstractThe extent of corn starch dispersibility and the relative molecular solubility of amylose and amylopectin in methyl sulfoxide (DMSO) were determined. Granular corn starches with <l, 25, 53, and 70% amylose were dispersed in 0–100% DMSO (in water) solutions at 30°C for 30 min. Maximum dispersibility for all starches (98%) was obtained when 90% DMSO/10% water was used; regular (normal) dent corn starch was equally dispersed in solutions with 88–94% DMSO. Molecular solubility, the presence of individual molecules of amylose and amylopectin, of starches was also measured (after centrifugation and filtration) by high performance size‐exclusion chromatography (HPSEC). Starches were dispersed in 90% DMSO and heated for 10 min at temperatures of 35–120ºC. At low temperatures, high coefficients of variation resulted from additional DMSO solubilization after treatment. At 120ºC, 70% amylose starch was >90% solubilized, while waxy starch was only 47% solubilized. When starches were treated for 18–89 h in 90ºC DMSO, solubility stopped increasing after 67 h. High amylose starch (70%) was mostly solubilized, but 53% amylose, waxy and regular starches could only be fully solubilized after exposure to shear. Amylopectin molecules appeared more susceptible to shear induced depolymerization than amylose. The percent amylopectin in the high amylose starches reflected that as determined by iodine binding analysis and the manufacturer; while the percent amylopectin in regular starch was too low (manufacturers: 75%, HPSEC: 65%). Undispersed components were mostly amylopectin. Since amylose is fully solubilized, however, the HPSEC can be used to quickly determine percent amylose in starch.
Carbohydrates of Red Gram dhal in Varieties Having Differences in Cooking Time
Authors: Nagaraja G. M. , Salimath P. V. 
Published: November 2006

AbstractTwelve varieties of red gram with varying cooking times were studied for chemical make‐up and carbohydrate profile. Water‐soluble polysaccharides and pectic complexes were isolated from a easy‐cooking (HY‐3C) and a difficult‐cooking (GS‐1) variety of red gram and their chemical composition was studied. Content of xylose, mannose and uronic acid was more in difficult‐cooking variety. The pectic complex obtained from both the varieties was subjected to chromatography on DEAE‐cellulose. Fractionation profile and composition of the isolated fractions were different and were mainly due to xylose and mannose. Starches were isolated from these two varieties and their physicochemical characteristics showed that the solubility and swelling power of starches in water and solubility in DMSO were more in easycooking variety. Brabender viscograph studies of the flours showed linear relationship between viscosity and cooking time. Poor‐cooking varieties showed higher viscosity.
Latentiation of Chemotherapeutic Agents. Part I: Synthesis of Oxidized Starch Imine Derivatives and Antimalarials
Authors: Ferreira Elizabeth I. , Cruz Maria L. , Korolkovas Andrejus 
Published: November 2006

AbstractWith the purpose of obtaining animalarial prodrugs, oxidized starch derivatives with antimalarials were prepared. Imines with one drug, sulfonamide or pyrimidine, were synthesized and submitted to usual spectrometric analysis, IR. UV and 1H NMR. With these analysis it was concluded that the following compounds were obtained: derivatives of sulfamethoxazole(ML7), sulfisoxazole(ML8) sulfameter(ML11) and trimethoprim(ML13). Only sulfameter derivative was curative in 100% of mice infected with Plasmodium berghei at 50 mg/weight kg dosis.
Molecular Weight Characterization and Gelling Properties of Acid‐Modified Maize Starches
Authors: Pessa Erkki , Suortti Tapani , Autio Karin , Poutanen Kaisa 
Published: November 2006

AbstractThe reduction in the molecular weight distribution during acid hydrolysis of ordinary and waxy maize starch occured in two stages: first amylopectin degraded to intermediate high molecular weight polysac‐charides, secondly, these were further hydrolyzed. The amylose moiety of ordinary and high‐amylose starch was not affected very much by the hydrolysis conditions used (0.1–1 M HCI, 40°C, 0.3–4 h), but the gelling properties of starch weakened. The amylopectin degradation products, probably branched dextrins, were shown to hinder the gel formation of amylose in the starch pastes.
Poly(Acrylic Acid)‐Starch Composites. A Key for Improving Sizeability and Desizeability of Starch from Cotton Textiles
Authors: Hebeish A. , El‐Rafie M. H. , Higazy A. , Ramadan M. A. 
Published: November 2006

AbstractMaize and rice starches were independently polymerized with acrylic acid (AA) using potassium permanganate/citric acid initiation system. The dependence of total conversion (grafting and homopolymerization) on AA, potassium permanganate and citric acid concentrations, time and temperature of polymerization and rate of stirring were studied. Based on the results appropriate conditions for preparation of poly(AA)‐starch composites were established. While the total conversion increased by increasing AA concentration from 10% to 30%, based on weight of starch (ows), maximum total conversion occured upon using 0,2% potassium permanganate along with 0.025% citric acid, ows, for 10 min at 40°C and stirring rate of 300 r. p. m. It was further disclosed that: (a) the total conversion for maize starch is higher than rice starch, (b) the apparent viscosity of the composite increases by increasing AA concentration from 10% to 30% and polymerization temperature from 30°C to 50°C, (c) for 10% AA concentration the composite consists of 97.67 starch and 2.33% poly‐(AA) of which 1.36% is grafted whereas for 30% AA concentration the composite consists of 79.3% starch and 20.7% poly(AA) of which 3.2% is grafted, (d) the sizeability of native starches is considerably improved after polymerization with AA and (e) size removal from cotton fabric with the composites to ca. 80% while wize removal from cotton fabric sized with native starches amounts to ca. 20%.
Structural Characteristics of Hydroxypropyl Potato Starch Granules Depending on Their Molar Substitution
Authors: Kim H. R. , Hermansson A.‐M. , Eriksson C. E. 
Published: November 2006

AbstractThe structural changes of potato starch granules, caused by hydroxy‐propylation, were studied using light microscopy. The starch samples used consisted of a native potato starch, hydroxypropyl potato starches with varying molar substitution (M. S.) and a hydroxypropyl and cross‐linked potato starch. The structural characteristics of the samples were evaluated by comparing the colour intensities of thin sections of samples stained with iodine and Schiff's reagent. The manner of loss of birefringence of samples in 5 M aqueous urea under polarized light was observed as well. The results obtained by three different methods were found to be similar to each other, suggesting that the central region of the potato starch granule is where hydroxy‐propylation mainly takes place or where hydroxypropyl groups are mainly distributed. The results can provide an explanation for the altered pasting properties of hydroxypropyl potato starches depending on their M. S.
A Kinetic Study of the Hydrolysis of Maltodextrin by Soluble Glucoamylase
Authors: Nagy E. , Bélafi‐Bakó K. , Szabó L. 
Published: November 2006

AbstractThe hydrolysis of maltodextrin with lower average degree of polymerization oligosaccharides was studied using purified glucoamylase enzyme. According to the experimental results a complex kinetic model of the reaction was developed by taking into account the concentration changes of the different reacting oligosaccharide species up to maltoheptaose. The values of the Michaelis‐Menten constants, Km,n (from Km,2 up to Km,7) were determined by the Line‐weaver‐Burk method, while the maximal reaction rate, vmax,n (vmax,2 ‐ vmax,7) was obtained by parameter estimation from the experimental concentration of oligosaccharides versus time curves obtained by maltodextrin hydrolysis.
The Modification of Starch by High Pressure. Part I: Air‐ and Oven‐dried Potato Starch
Authors: Kudta Ewa , Tomasik Piotr 
Published: November 2006

AbstractAir and oven‐dried potato starch was compressed at 0.8–1.2 × 109 Pa for 60 to 600s. Structural studies have shown that observed changes are both pressure and time dependent. The amylopectin shell of starch grains is the component which suffers most essential but rather random damage. The high pressure of 1 × 109 Pa seems to cause some repolymerization of dextrin formed first under compression. The 1.2 × 109 Pa pressure causes further damage of the structure with ordering of the molecules into more crystal‐like matter. The compression of the air‐dried starch provide the formation of hard solid gels.
Identification and Quantitation of Hydroxypropylation of Starch by FTIR
Authors: Forrest Brad 
Published: November 2006

AbstractFTIR spectrocopy was used to detect hydroxypropylation in modified starches. Use of derivative difference spectroscopy enabled development of a method for estimating the degree of substitution. Infra‐red spectra of a hydroxypropylated starch, and its unmodified precursor are acquired. The second derivative of the difference spectrum between the two is calculated, and the area of the peak centred at 2974cm−1 is estimated. This yields hydroxypropyl value after comparison with a calibration curve.
Alkali Extraction of Starch from Corn Flour
Authors: Mistry A. H. , Schmidt S. J. , Eckhoff S. R. , Sutherland J. W. 
Published: November 2006

AbstractThe alkali steeping process was tested for extraction of starch from degerminated yellow corn flour. The effect of three process parameters, alkali concentration (0.1 and 0.4%), steep temperature (25 and 55°C) and steep time (30 and 90min) were evaluated for their effect on yield, protein and sodium contents of starch. Two‐level full factorial design was used to investigate the process. The experimental results indicated that starch yield increased with increasing steep temperature and at low alkali concentration. All main effects and interactions were found to have significant effect on protein content in the extracted starch. The sodium content of the starch was effected by the three main effects and the three two‐factor interaction effects. Conditions were identified that simultaneously produced a high starch yield, low protein and sodium contents were 0.1% alkali steep at 55°C for 30 min.
Synthesis and Characterization of Starch‐N‐methylol Acrylamide‐Methacrylic Acid Cation Exchange Composites
Authors: Abo‐Shosha M. H. , Ibrahim N. A. 
Published: November 2006

AbstractStarch‐N‐methylol acrylamide methacrylic acid cation exchange composites were synthesized by polymerizing of highly concentrated aqueous mixtures of methacrylic acid and N‐methylol acrylamide with starch using ammonium peroxydisulphate, as an initiator, alone and with different reductants, viz. sodium thiosulphate, sodium pyrosulphite and glucose. Sodium thiosulphate proved to be the best reductant that can produce the composite at the lowest solidification time with the highest insoluble yield and carboxyl content. Factors affecting the process such as temperature, redox system concentration and concentrations of monomers were reported. Four kinds of cation exchange composites, of different nitrogen and carboxyl contents, were prepared. These composites were characterized by potentio‐metric titrations, water solubility and swellability, as well as durability to use.
Properties of Sweet Potato Starches from Different Tissue Zones
Authors: Noda T. , Takahata Y. , Nagata T. 
Published: November 2006

AbstractSweet potato starches prepared from the peel (P), cambium (C), and inner‐tissue (IT) were tested for physicochemical properties. The average granule sizes of the IT starches were tended to be larger than those of the P and C starches. Amylose contents of starches from the different tissue zones did not differ significantly. The onset and peak temperatures (To, Tp) of the P starches determined by differential scanning calorimetry (DSC) were somewhat high. The C starches were readily digested by the four glucoamylases.
Determination of the Carbonyl Groups in Oxidized Polysaccharides by Hydroxylammonium Formate
Authors: Tihlérik K. , Pašteka M. 
Published: November 2006

AbstractOximation method for determination of carbonyl groups in starch and pectic acid oxidized with nitrogen dioxide was modified. As oximation agent hydroxylammonium formiate in 2‐methoxyethanol was used. The unconsumed amount of the agent applied in known excess was determined by titration with perchloric acid solution in 2‐methoxyethanol. Thymol blue indicator was used. Blank determination is unavoidable. The standard deviation 0.180 and variation coefficient 7,950 were found from 10 determinations of carbonyl groups in sample of starch treated with nitrogen dioxide to high degree of oxidation and standard deviation 0,122 and variation coefficient 6.210 of pectic acid, oxidized to lower degree of oxidation with nitrogen dioxide were found.
Starch‐Derived Products for Detergents
Authors: Koch Helmut , Beck Roland , Röper Harald 
Published: November 2006

AbstractRecent developments in the formulation of detergents have been driven by a strong consumer demand for natural and biodegradable products. Detergent manufacturers responded to this demand with corresponding products and advertising slogans such as “fully biodegradable”, “natural” or even “double natural” to oust their competitors. In a detergent formulation, starch‐ derived products can in principle be used for the following purposes: as the hydrophilic head group in surfactants, as the starting material for (poly)carboxylate co‐builders and as the backbone of bleaching activators. Non‐ionic classical surfactants can be replaced by alkylpolyglucosides (APGs), a class of products completely based on renewable resources such as glucose and fatty alcohols derived from natural fatty acids. Sodium tripolyphosphate (STPP), the product responsible for the eutrophication of surface waters, can be substituted by a combination of an inorganic zeolite and highly oxidised starch (dicarboxylic starch) or by citrate. Acetylated polyols derived from hydrogenated carbohydrates such as sorbitol can take over the function of the petrochemically‐based tetraacetyl ethylene diamine (TAED) used as activator to allow perborate bleaching at lower washing temperatures.
Studies on Sweet Potatoes. Part II: Isolation and Characterization of Starch
Authors: Madhusudhan B. , Susheelamma N. S. , Tharanathan R. N. 
Published: November 2006

AbstractBy differential sedimentation and centrifugation steps four starch isolates were recovered from sun dried sweet potato flour. The granules in these isolates were of different size, shape and population characteristics, and were anionic in nature. They showed a single stage swelling with 30 to 35% solubility in water and only ∼30% solubility in DMSO even after 72h. Their starch content varied from ∼48 to 88%. The presence of thermostable amylases in sweet potato resulted in considerable decrease in Brabender viscosity values as amylographic studies in the presence of HgCl2 showed significant increase in peak (PV) and setback (SBV) viscosities. The starch isolate I had 25% higher PV as compared to the isolate II but retrogradation was much low in this. Susceptibility to glucoamylase digestion showed a decreasing trend from the isolate I to the IV on solid basis, but comparable on starch basis.
Effect of Heat Damage on the Baking Quality of Starch Extracted from Wheat
Authors: Lorenz K. , Collins Fort , Kulp K. , Every D. , Larsen N. 
Published: November 2006

AbstractEight wheat samples of four cultivars, grown in different regions of New Zealand, were heated at 75‐110°C in order to heat‐damage them. Untreated wheat samples were used as controls. The wheats were then milled to give white flours. Starches were isolated from the treated and untreated flour samples. The baking potentials of the starches were estimated from remix baking tests using a starch gluten system. Heat‐damage to wheats had a significant adverse effect on the baking performance of starches isolated from these wheats. This effect was not as large as the effect on gluten quality. Heat‐damage caused no apparent alterations in starch physicochemical parameters as measured by scanning electron microscopy, Amylograph pasting, gelatinization ranges, X‐ray diffraction, swelling power and solubility, and water hydration capacity.