bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Media Composition on the Production of alpha‐Amylase and Amyloglucosidase by a Strain of Aspergillus niger
Authors: Ramachandran N. , Sreekantiah K. R. , Sreenivasa Murthy V. 
Published: November 2006

AbstractThe nature of thermophilic amylolytic enzymes produced by a strain of Aspergillus niger Van Tieghem was influenced by media composition. While glucose, maltose, dextrin and soluble starch induced the production of amyloglucosidase, pectin and sodium polypectate almost exclusively induced the formation of α‐amylase. Alkali ions suppressed the formation of amyloglucosidase. NH4NO3, (NH4)2HPO4 and (NH4)2C4H4O6 served as good inorganic nitrogen sources, while casein, groundnut protein and corn steep liquor served to a similar capacity as nitrogen sources from organic material. Deletion of the growth factors pyridoxine‐hydrochloride and inositol suppressed enzyme production, while the absence of riboflavin had the opposite effect.
Preparation and Physicochemical Properties of Starches and Their Fractions from Finger Millet (Eleusine coracana) and Foxtail Millet (Setaria italica)
Authors: Wankhede D. B. , Shehnaz A. , Raghavendra Rao M. R. 
Published: November 2006

AbstractThe isolation and physicochemical properties of starches and their fractions from different varieties of finger millets and foxtail millets have been studied. Starches from all the millets exhibited single stage swelling and low solubility. The Brabender viscosities decreased considerably during cooking. Purna starch had the tendency to retrograde considerably during cooling. Native millet starches were susceptible to glucoamylase attack. Amylose content of the millet starches ranged from 15,5 to 17,5%. Successive leeching of starches with water and alkali yielded different amylose components having different molecular weights and β‐amylolysis limit, suggesting the heterogeneity of total amyloses.
Simplified Determination of Amylose in Milled Rice
Authors: Sowbhagya C. M. , Bhattacharya K. R. 
Published: November 2006

AbstractPrevious defatting is essential for correct determination of amylose content in rice by colorimetric iodine method. Since no simplified method of defatting of flour is satisfactory, a simple method involving defatting in liquid phase has been developed. The flour is dispersed in diluted alkali, and the dispersion is shaken successively with petroleum ether and carbon tetrachloride. The aqueous solution is pipetted from top for colour development. The method gives results essentially identical to that given by defatted flour. The colour is developed and read at about pH 7.5 and at 630 nm.
Cold Gelatinization of Starch
Authors: Lindqvist I. 
Published: November 2006

AbstractThe cold gelatinization of starch and the subsequent leaching with water has been studied by a spectrophotometric difference method. It has been proved that the gel formation can only take place if amylose has first leached out of the starch granules and that amylopectin is the predominant gel forming component of starch.
Degradation of Starch Granules by Alpha‐Amylase of Streptomyces precox NA‐273
Authors: Takaya T. , Sugimoto Y. , Fuwa H. , Wako K. 
Published: November 2006

AbstractThe action of purified α‐amylase of Streptomyces precox NA‐273 on starch granules of normal maize and potato was studied. The hydrolysis was followed by measuring total soluble carbohydrates and glucose released. Patterns of degradation were observed by scanning electron microscopy (SEM). The main soluble product was maltose, small amounts of glucose and higher oligosaccharides were always observed. By SEM, attack started small pits on the surfaces of maize starch granules, pits increased in number and in size, and pores penetrated into the inner portions of the granules toward the center. The enzyme seemed to degrade the inner portion of starch granules better than the well‐known general α‐amylases.
Ethanol aus Biomasse als zukünftiger Kraftstoff für Automobile
Authors: Bernhardt W. , Menrad H. , König A. 
Published: November 2006

AbstractVon den zur Zeit diskutierten Alternativkraftstoffen scheinen die Alkohole Methanol und Ethanol die günstigsten Voraussetzungen für einen zukünftigen Einsatz als Kraftstoff für Automobile zu bieten. In Ländern mit Kohle‐, Erdgas‐ oder Holzvorkommen und hochentwickelter industrieller Technologie wird Methanol die günstigste Lösung darstellen, während in Ländern mit intensivem Pflanzenwuchs und einer mehr landwirtschaftlich ausgerichteten Wirtschaft Ethanol der Kraftstoff der Zukunft sein wird. Über Möglichkeiten der Herstellung von Methanol aus Kohle, Erdgas und städtischen Abfällen ist schon oft berichtet worden. Man weiß jedoch verhältnismäßig wenig über die Herstellung von Ethanol aus Pflanzen, sog. Biomasse. Aus der Sicht der Automobilindustrie wird die zukünftige wirtschaftliche Bedeutung von Ethanol aus Biomasse als Kraftstoff für Automobile beleuchtet.
Application of Differential Scanning Calorimetry to Starch Gelatinization. II. Effect of Heating Rate and Moisture Level
Authors: Wootton M. , Bamunuarachchi A. 
Published: November 2006

AbstractThe influence of heating rate on the gelatinization of wheat starch and starch/water ratio on the gelatinization of wheat, maize, waxy maize and amylomaize starches was examined. More rapid heating resulted in a lowering of the onset temperature of gelatinization for wheat starch from 52 °C at 8°C/min to 46 °C at 32 °C/min. A linear relationship was observed between moisture content and gelatinization energy for starch/water ratios between 1 :2 and 2:1. This allowed calculation of the minimum level of water necessary to initiate gelatinization of each starch. These levels were in excess of the water binding capacity for each starch and were 0.45, 0.45, 0.47 and 0.52 g water/g of wheat, maize, waxy maize and amylomaize starches respectively.
Fluoro‐ and Chlorodeoxy Derivatives of Starches
Authors: Srivastava H. C. , Srivastava V. K. 
Published: November 2006

AbstractTreatment of 6‐O‐p‐tolylsulfonyl starch with anhydrous potassium fluoride in boiling 1,2‐dihydroxyethane afforded deoxyfluorostarches (D. S. Fluorine 0.18). Reaction of starch with hydrofluoric acid in dimethyl sulfoxide at −30 °C gave deoxyfluorostarches of high fluorine content (D. S. Fluorine 0.91). Chlorodeoxystarches have been prepared by the reaction of corn starch with (chloromethylene) dimethylimminium chloride in N, N′‐dimethyl‐formamide.
On the Possibility of Dietary Fiber Formation by Interaction in the Intestine between Starch and Lipids
Authors: Larsson K. , Miezis Y. 
Published: November 2006

AbstractPotato starch gels were exposed to monoolein solubilized in bile acid micelles and in the form of a cubic aqueous phase, in order to similate the situation occurring in the intestine. The gels were degraded by pancreatic amylase, and this process was followed by colorimetric determination of dextrose equivalents (DE). A reduction in DE‐values after 1 h of about 20% was observed in the starch gels first exposed to lipids compared to the situation when amylase was added directly to the same starch gel. This difference can be accounted for if it is assumed that the whole amylose fraction forms the helical amylose‐lipid complex, which is relatively stable against enzymatic degradation. The possibilities for such complexing reactions in vivo, corresponding to formation of dietary fiber from pure starch and fat in the food, are discussed.
Die Wirkung von Glucoseisomerase auf Oligosaccharide in Stärkehydrolysaten
Authors: Boruch M. , Nebesny E. 
Published: November 2006

AbstractBei der Untersuchung der Glucoseisomerisierung mittels Glucoseisomerase wurde beobachtet, daß die Glucoseisomerase unter besonderen Bedingungen nicht nur auf Glucose, sondern auch auf die in Starkehydrolysaten befindlichen Oligosaccharide wirkt. Es wurde festgestellt, daß Glucoseisomerase geringe Mengen von Matose in ein unbekanntes Ketodisaccharid umwandelt und Ketoseeinheiten in Molekülen von Maltooligosacchariden bildet. Eine besonders intensive Wirkung von Glucoseisomerase auf Maltose und Maltooligosaccharide läßt sich in glucosearmen und glucosefreien Lösungen beobachten.
An Automatic Viscometer for the Analysis of Speciality Starches
Authors: Poyser I. R. , Wright R. G. 
Published: November 2006

AbstractAn automatic viscometer is described, that will determine the viscosity of starches more rapidly, and with less labour than is possible by conventional techniques. An accurately prepared slurry of the sample is poured into the instrument, where it is pumped under pressure through an electrically heated tube, which gels the starch. Viscosity is measured by a commercially available viscometer. The temperatures of gellation and measurement are thermostatically controlled. The instrument can receive samples at the rate one every 10 min, and the viscosity value of each sample is available within 7 min. Measurements can be carried out at either constant shear rate, or constant shear stress, and the results are displayed on a pen recorder.
Rapid Determination of Dextrose Equivalent by Cryoscopy
Authors: Fitton M. G. 
Published: November 2006

AbstractThis paper describes the development of a novel method for determination of Dextrose Equivalent of Malto‐dextrins and glucose syrups. The new method uses depression of freezing point as a measure of the number of molecules in solution; Dextrose Equivalent is also a measure of the number of molecules in solution. The advantages of the cryoscopic method are its inherent rapidity (2 min per determination), its precision and the fact that previous expertise is not required.
Resorption, Metabolism and Toxicity Studies on the Peroral Application of beta‐Cyclodextrin
Authors: Szejtli J. , Sebestyén G. 
Published: November 2006

AbstractIt is probable that only an insignificant amount of β‐cyclodextrin is absorbed in unchanged form from the intestinal tract. The oral administration of the conversion mixture (38% β‐cyclodextrin, 2.8% α‐cyclodextrin, the rest partially decomposed starch) to rats and dogs, as well as the crystalline β‐cyclodextrin (97%) at doses of 200, 400 and 600 mg/kg of bodyweight daily, according to the clinico‐biochemical tests has not caused significant changes. The pathological and histopathological studies performed after a 6 months treatment have not proved any observable changes. β‐Cyclodextrin proved not to be embryotoxic and teratogenic. The chromosoma test performed on rats treated for 6 months has not increased the incidence of spontaneous aberration and no change relating to mutation could be observed, either.
Conversion of Glucose into Gluconic Acid by Means of Immobilized Glucose Oxidase
Authors: Richter G. , Heinecker H. 
Published: November 2006

AbstractThe properties of a glucose oxidase from Aspergillus niger var., immobilized by different methods were studied in a batch process. Dependencies between formation of gluconic acid and concentration of enzyme and glucose, supply with oxygen, pH‐value and temperature were determined and the optimal parameters of reaction fixed. In this connexion consideration of the oxygen demand of the system was of special importance. Different “oxygen carriers” (pure oxygen, air, hydrogen peroxide) were used and their influences investigated not only on glucose oxidase but also on catalase, which is a conclusive fact in the reaction process. This led to very informative experiences on stability, re‐usability and productivity of the carrier bound enzyme system. The results obtained should be applied to develop a continuous process for gluconic acid production and an enzyme preparation adapted to this process.
Technische Herstellung von Fructose
Authors: Lauer K. 
Published: November 2006

AbstractEin in ernährungsphysiologischer Hinsicht interessanter Zucker ist der Fruchtzucker (D‐Fructose, Laevulose). Die großtechnische Herstellung erfolgte über Jahrzehnte aus Saccharose nach dem sogenannten Calcium‐Fructosat‐Verfahren. Ein entscheidender Fortschritt wurde erzielt, als es gelang, mit Hilfe von lonenaustauschern auf chromatographischem Wege die Trennung von Fruchtzucker und Traubenzucker durchzuführen. Es wird über die Entwicklung und die zehnjährige Erfahrung mit einer Großanlage berichtet.
Beitrag zur mechanischen Entwässerung von Kartoffelpülpe
Authors: Kempf W. 
Published: November 2006

AbstractIn der Bundesrepublik Deutschland werden jährlich etwa 600000 t Kartoffeln zu Stärke verarbeitet. Dabei fallen große Mengen an Kartoffelpülpe an, die wirtschaftlich nur sehr begrenzt verwertet werden können. Ihr dominierender Verwendungszweck besteht darin, sie entweder sofort oder aber vorwiegend nach vorausgegangener Trocknung als Futtermittel einzusetzen. Zu diesem Zweck wird die Kartoffelpülpe zunächst mechanisch vorentwässert und anschließend bevorzugt in Stromtrocknern getrocknet. Bei der mechanischen Vorentwässerung von Kartoffelpülpe werden selbst in modernsten Pülpepressen und unter Anwendung extrem hoher Drucke lediglich Trockensubstanzgehalte von max. 25% erreicht. Um den mechanischen Entwässerungseffekt zu erhöhen und dadurch die Energiekosten bei der anschließenden thermischen Dehydratation zu senken, wurde versucht, wahlweise durch eine chemische oder enzymatische Vorbehandlung die Kartoffelpülpe weitestgehend aufzuschließen. Bei Verwendung von Kieselgur konnte der Entwässerungseffekt um rund 5% von durchschnittlich 26% auf durchschnittlich 31% gesteigert werden, während der Einsatz von Calciumchlorid eine Erhöhung des Gehaltes an Trockensubstanz (TS) um rund 11% von durchschnittlich 29% auf durchschnittlich 40% ergab. Unter den gewählten Bedingungen konnte auch durch Einsatz pektolytisch wirksamer Enzyme in flüssiger Form eine um 10% verbesserte TS‐Ausbeute erzielt werden.
Darstellung von Methyl‐beta‐D‐fructopyranosid, Methyl‐alpha‐D‐fructofuranosid und Methyl‐beta‐D‐fructofuranosid
Authors: Voß Peter 
Published: November 2006

AbstractEin Methyl‐D‐fructosid‐Gemisch, das bei der Behandlung von D‐Fructose mit H+‐haltigem wasserfreiem Methanol entsteht, läßt sich auf einfache Weise an einem stark basischen Ionenaustauscher auftrennen. So konnten Methyl‐β‐D‐fructopyranosid, Methyl‐α‐D‐fructofuranosid und Methyl‐β‐D‐fructofuranosid rein isoliert werden. Der Verlauf der Fischer‐Reaktion der D‐Fructose läßt sich bequem gaschromatographisch nach der Trimethylsilylierung von Reaktionsgemischen verfolgen. Es bilden sich zuerst in einer kinetisch kontrollierten Reaktion hauptsächlich die furanoiden Methyl‐D‐fructoside; nach der Äquilibrierung ist das Methyl‐β‐D‐fructopyranosid der thermodynamisch stabilere Hauptbestandteil.
Simplified Economical Cassava Starch Process
Authors: Caransa A. 
Published: November 2006

AbstractIn consultation with the Royal Tropical Institute in Amsterdam (The Netherlands) a simplified cassava starch flowsheet was developed. The equipment is suitable for skid‐mounting which would make it possible to move the plant to another harvesting site, when desired. After peeling, washing and desintegration of the tubers the fruit‐water is removed in solid bowl centrifuges. The fibers are removed on a small battery of DSM‐screens; pre‐dewatering of the fibers takes place only when local circumstances require this. The crude, screened starch milk is degritted, concentrated and purified in a counter‐current hydrocyclones washing system with a small amount of fresh water. The entire system is suitable for cleaning in place and has been designed for continuous operation.
Effect of Embraced Lipid on the Gelatinization of Rice Starch
Authors: Ohashi Kazuji , Goshima Gisho , Kusada Harufumi , Tsuge Haruhito 
Published: November 2006

AbstractQuantitative evalution of starch‐lipid interaction was attempted by means of amylography, the degree of gelatinization, iodine affinity, iodine color intensity, solubility and swelling power using isolated non‐defatted, defatted, and re‐embraced or impregnated starch with fatty acids, whose starch was isolated from non‐glutinous rice. The data obtained support that characteristics of rice starch are greatly affected by a trace amount of embraced lipid. The saturated amount of lipid in the rice starch might be reasonably deduced to be about 1 % or less. This value estimated from set back and maximum viscosity in amylography is in good agreement with the data obtained already.
Effect of Chemicals on the Carbohydrate Contents of Lagenaria vulgaris Seeds During Germination
Authors: Oza J. A. , Kotecha C. C. , Vyas D. N. 
Published: November 2006

AbstractThe effect of soaking treatment of fertilizers and growth regulators on the carbohydrate contents of Lagenaria vulgaris seeds during germination was studied. The carbohydrate contents of the seeds after soaking treatment at the optimum pH of the medium were also determined. From the results it is concluded that the contents of carbohydrate are affected differently and the effect is much pronounced after second day of germination. Variations in the contents of carbohydrate are explained by the effect of chemicals and of metabolites on the related enzymes. Results are discussed in relation to nutritive value.
Raw Starch Digestion by Bacillus polymyxa beta‐Amylase
Authors: Ueda S. , Marshall J. J. 
Published: November 2006

AbstractUnlike plant ß‐amylases, Bacillus polymyxa ß‐amylase digests raw starch at a significant rate. The action of this bacterial ß‐amylase on raw starch is stimulated greatly by the presence of the debranching enzyme pullulanase.
Application of Differential Scanning Calorimetry to Starch Gelatinization. III. Effect of Sucrose and Sodium Chloride
Authors: Wootton M. , Bamunuarachchi A. 
Published: November 2006

AbstractThe influence of sucrose and salt on the gelatinization endotherm of wheat starch was examined using differential scanning calorimetry. Sucrose was found to decrease gelatinization energy (– ΔHG) and to increase peak temperature (Tp) as its concentration was increased. Onset and conclusion temperatures (T0 and Tc) were not affected by sucrose level. The effect of salt on the endotherm was more complex. A decrease in – ΔHG occurred as the level of this solute in the aqueous phase was raised to 6% but further increases in salt caused it to rise again. Salt levels up to 9% caused increases in T0 and Tp. With further rises in solute level, T0 then decreased and Tp remained relatively constant. Tc rose slowly as salt concentration increased.
Composition of Starch and Protein of Milled Rice as Related to Cooking Process
Authors: El‐Saied Hani Mohamed , El‐Attar Wafaa Mohamed , Ahmed El‐Sayed Abdel‐Gawal , El‐Shirbeeny Ahmed E. 
Published: November 2006

AbstractRice is a principal source of carbohydrate and protein. An increase in protein content has been reported to be accompanied by a reduction in the amounts of all essential amino acids. However, a study for 16 varieties indicated that not all the essential amino acids were affected. Although some correlation has been reported on the relationship between the protein or amylose and certain cooking quality characteristics, there is lack of data concerning the changes on the protein and amylose contents. The study deals with the changes of starch and protein composition which accompany cooking process at several degrees of cooking the rice.
Changes in the Bifringent Characteristics of Cereal Starch Granules at Different Temperatures and Water Activities
Authors: Marchant J. L. , Blanshard J. M. V. 
Published: November 2006

AbstractSmall angle light scattering has been used to study the major and abrupt changes in birefringence that occur on gelatinization. The effects of annealing and added solutes can be readily followed. In addition, more subtle modifications which reflect changes in order in the granules can be examined. This has been exemplified by the gelatinization behaviour under conditions of reduced water activity. These results are compared with those of other authors using the equation developed by Flory to describe the effect of diluent upon the order/disorder transition in polymers.
Theoretical Study of the Depolymerization of Starch under the Combined Action of Protons and Gamma Radiation
Authors: Raffi J. , Michel J. P. , Saint‐Lèbe L. 
Published: November 2006

AbstractA theoretical study of the depolymerization of starch under the combined action of protons and gamma radiation is proposed. It allows prediction of the variations of the average degree of polymerization and the mass of water‐soluble products of the sample as a function of the parameters of the treatment and the characteristics of the starch; the main interest of this combined treatment is to allow independent variations of these two values.
Effect of Water Content on the Gelatinization of Wheat Starch
Authors: Eliasson A.‐C. 
Published: November 2006

AbstractThe influence of water content on the gelatinization of wheat starch was examined by differential scanning calorimetry. Three endothermic transitions were observed when starch was heated to 140 °C with 35 to 80% (w/w) water. The temperature of the second and third endotherms and the enthalpies of the first and second endotherms vary with water content.
Use of the Brabender Amylograph to Determine the Gelatinization Temperature of Corn Starch
Authors: Oosten B. J. 
Published: November 2006

AbstractNames and definitions in the field of starch analyses by gelatinization temperature are very confusing. A new name is introduced as an attempt to overcome this. It is shown that the Brabender Amylograph cannot reveal the initial gelatinization temperature of corn starch suspensions. However, the apparatus is very suitable to determine the effects of electrolytes on the gelatinization temperature of starch suspensions with compositions as encountered in making starch derivatives. The measured data can be fitted to mathematical equations.
Über die Phosphorsäure der Kartoffelstärke
Authors: Palasiński M. 
Published: November 2006

AbstractKartoffelstärke enthält chemisch gebundene Ortho‐Phosphorsäure (30 bis 175 mg% P). Von den physikalisch‐chemischen Eigenschaften der Kartoffelstärke, die von der Phosphorsäure bestimmt werden, sind Ionenaustausch und Selbsthydrolyse die wichtigsten. Die Fähigkeit der Kartoffelstärke zum Ionenaustausch ermöglicht die Darstellung der Salze von reinen Estern der Amylophosphorsäure (Kationenstärken). Natrium‐, Kalium‐, Ammonium‐, Calcium‐ und Magnesium‐Stärken unterscheiden sich in ihren rheologischen Eigenschaften. Die Wasserstoffionen der sogenannten Wasserstoffstärke können die hydrolytische Spaltung der Kartoffelsärke bewirken. Dabei laufen zwei Prozesse ab, und zwar die Spaltung der glucosidischen Bindungen und die Spaltung der Esterbindung zwischen der Phosphorsäure und der Glucoseeinheit. Die Geschwindigkeit der Selbsthydrolyse ist von der Wasserstoffionen‐Konzentration abhängig. Die Selbsthydrolyse von Wasserstoffstärke ermöglicht die Herstellung von Stärkeabbauprodukten mit unterschiedlichen anwendungstechnischen Eigenschaften ohne Verwendung von Chemikalien und/oder Enzympräparaten.
Simplified Determination of Water‐Insoluble Amylose Content of Rice
Authors: Shanthy A. P. , Sowbhagya C. M. , Bhattacharya K. R. 
Published: November 2006

AbstractThe traditional “starch‐iodine blue value” of rice gives the hot‐water‐soluble amylose content of rice, but previous defatting is essential for its correct determination as amylose by iodine colorimetry. Since defatting of flour is laborious and time‐consuming, the hot‐water extract of rice flour is defatted by shaking with petroleum ether. Colour is then developed with iodine and read at 630 nm against an amylose standard. Subtracting the above value from the total amylose content gives the insoluble amylose content.