bluuebunny/crossref_metadata_2025_split huggingface dataset:
Experimental Study of the Depolymerization of Starch under the Combined Action of Protons and Gamma Radiation
Authors: Michel J. P. , Raffi J. , Saint‐Lèbe L. , Huchette M. , Flèche G. 
Published: November 2006

AbstractDepolymerization of starch under the combined action of protons and gamma radiation (60Co) is studied by means of investigating the variations of intrinsic viscosity and the rate of water‐soluble products. Experimental results corroborate the theoretical laws proposed in an earlier paper. The utilization field and the limits of this theory were studied and the industrial applications in the field of dextrinification are discussed.
Acetylation of Potato Starch to a Low Degree of Substitution
Authors: Jetten W. , Stamhuis E. J. , Joosten G. E. H. 
Published: November 2006

AbstractThe results of a kinetic investigation of the base‐catalyzed acetylation of potato starch slurries by vinylacetate are reported. Simultaneously with the reaction part of the vinylacetate is hydrolyzed, which reaction is also catalyzed by bases. The acetylation reaction is accompanied by a consecutive base‐catalyzed hydrolysis of primarily formed acetylated potato starch. The acetylation reaction can be accelerated by addition of sodium acetate. A linear relationship is found between rate of reaction and amount of sodiumhydroxide “adsorbed” by the starch phase.
Untersuchungen über die Filtration von Stärke‐Rohhydrolysaten
Authors: Tegge G. , Richter G. 
Published: November 2006

AbstractNach einer kurzen Beschreibung früherer Versuche über den Einfluß der Betriebsparameter bei der sauren Stärkehydrolyse auf die Bildung von Farbstoffen wird über Filtrationsprobleme bei säurehydrolysierten Rohsäften berichtet. Es wurde gefunden, daß sowohl der pH‐Wert als auch die Reaktionstemperatur während der Stärkekonvertierung von erheblicher Bedeutung sind. Die kürzesten Filtrationszeiten traten bei Säften auf, die bei hohen Reaktionstemperaturen hergestellt wurden. Der optimale pH‐Wert für die Filtration ist nicht konstant, sondern er hängt vom DE‐Wert ab. Die Verkürzung der Reaktionszeit hatte keinen Einfluß auf die Filtration.
DSC‐Untersuchungen an Stärke Teil I. Möglichkeiten thermoanalytischer Methoden zur Stärkecharakterisierung
Authors: Eberstein K. , Höpcke R. , Kleve  , Konieczny‐Janda G. , Stute R. 
Published: November 2006

AbstractDie Differential Scanning Calorimetry (DSC) wurde angewendet zur Charakterisierung der Vorgänge bei der Verkleisterung von Stärken und der Reorganisation von Stärkepolymeren (Retrogradation). Besonderer Wert wurde dabei auf die Optimierung des Meßverfahrens gelegt. Aufgrund einer spez. Detektoranordnung des verwendeten Kalorimeters wird eine hohe kalorische Empfindlichkeit, bezogen auf das Probenvolumen, erzielt. Dadurch konnten neben den bekannten endothermen Umwandlungsenthalpien bei der Verkleisterung einiger Stärken weitere Peaks aufgelöst werden, die der Desintegration des Amylose‐Lipid‐Komplexes zugeschrieben werden. In Mischungen aus Amylose und Amylopektin werden unter bestimmten Umständen deren Retrogradationsprodukte als diskrete Peaks beobachtet, die sich in ihrer Umwandlungstemperatur deutlich unterscheiden. Zum Schluß wird auf die Verkleisterung bei limitierten Wassergehalten eingegangen. Die Untersuchungen bestätigen kürzlich veröffentlichte Ergebnisse. Die Differential Scanning Calorimetry ist damit zu einer nützlichen analytischen Methode gereift, mit der Fragen der Säarkechemie beantwortet werden können.
Starch‐Based Ion Exchange Materials in Paper: Preparation and Use in Heavy Metal Removal
Authors: Radosevich J. A. , Wing R. E. 
Published: November 2006

AbstractSeven starch‐based ion exchange materials were incorporated into handsheets, and the sheets were examined for both physical and heavy metal removal properties. Standard TAPPI methods and atomic absorption spectroscopy were used to examine these properties. Handsheets containing 20 to 50% by weight of the starch product yielded acceptable physical and functional properties.
Factors Improving the Steeping Process of Corn Grains. Part II. Effect of Enzyme Addition
Authors: Roushdi M. , Ghali Y. , Hassanean A. 
Published: November 2006

AbstractThe effect of addition of proteolytic enzymes to the steeping liquor of corn grains was studied to reduce the steeping period and to obtain starch of low protein content. For this purpose the intact, scratched and broken corn grains were steeped in presence of Alcalase and Neutrase enzymes. It was found that the steeping period decreased by about 50% in case of broken grains, while steeping intact or scratched corn grains in presence of the enzymes gave no effect.
Some Structural Characteristics of Starches of Maize Having a Specific Genetic Background
Authors: Ikawa Y. , Glover D. V. , Sugimoto Y. , Fuwa H. 
Published: November 2006

AbstractDistribution of starch components of maize (Zea mays L.) and their properties were investigated by gel filtration after debranching and by exhaustive hydrolysis of starch‐granules with glucoamylase. Based on the results, relationship between genotypes and properties of starch components were discussed.The sugary‐1 (su1), sugary‐2 (su2), and dull (du) mutants produced high amylose maize, while amylopectin of su2 was normal type and those of su1 and du were novel type. In the double‐mutant combinations, the waxy (wx) gene decreased amylose content. Starches of du su1 or du su2 possessed greatest amount of amylose among starches examined. Contents of amylose, intermediate fraction (Fr.) and longer branches of amylopectin increased in most cases when the amylose‐extender (ae) gene was introduced. Starches of ae possessed longer average chain‐lengths of amylopectin than that of normal. In ae du starches, however, elongation of the amylopectin chain and increase of the intermediate Fr. did not occur. Exhaustive degradation of starch‐granules by glucoamylase showed that ae starches were more resistant to amylase.
Neue Erkenntnisse bei der Glucoseoxidation mit immobilisierter Glucoseoxidase
Authors: Hartmeier W. 
Published: November 2006

AbstractAufbauend auf früheren Ergebnissen, gibt die vorliegende Arbeit weitere Aspekte für eine wirtschaftlich‐technische Nutzung des immobilisierten Glucoseoxidase‐Katalasesystems zur Glucoseoxidation. Versuche zur kontinuierlichen Reaktionsführung verliefen negativ, weil die Umsatzraten unzureichend und die technischen Schwierigkeiten bei der Zurückhaltung der Enzympartikel im Reaktor nicht voll beherrschbar waren. Bei der auf ansatzweise Reaktionsführung mit wiederholter Enzymanwendung ausgerichteten Versuchen ergab es sich als besonders wichtig, daß optimale Sauerstoffversorgung und Einhaltung tiefer Temperaturen um 2°C gewährleistet sind. Verschiedene Reaktoren wurden auf ihre Eignung hin untersucht und klassifiziert. Die Aussichten zur großtechnischen Nutzung des immobilisierten Glucoseoxidase‐Katalasesystems werden als gut beurteilt.
Bedeutung der EG‐Agrarmarktregelungen für die Stärkeindustrie
Authors: von Blittersdorff W. , Bahr J. 
Published: November 2006

AbstractDie Bedeutung der Stärke, aus jährlich nachwachsenden Rohstoffen hergestellt, als Rohstoff für die chemisch‐technische Industrie, wird zunehmend anerkannt. Intensive Forschungsarbeiten werden unternommen, um den Anwendungsbereich von Stärkeprodukten, die teilweise petrochemische Rohstoffe ersetzen können, in diesem Bereich zu erweitern. In der EG sind Rahmenbedingungen notwendig, die der Stärkeindustrie insoweit den Bezug ihrer Rohstoffe zum Weltmarktpreisniveau ermöglichen. Die EG‐Kommission trägt dieser Notwendigkeit mit ihren Vorschlägen zur Reform der Stärkeregelungen Rechnung. Die Wettbewerbsgleichheit der EG‐Stärkeindustrie und ihrer Abnehmerindustrien im chemisch‐technischen Bereich zur Drittlandskonkurrenz würde mit diesen Vorschlägen wieder hergestellt. Demgegenüber scheint das Stärkederivat Isoglucose auch weiterhin das Stiefkind der EG‐Agrarmarktregelungen zu bleiben. Eine dem Süßungsmittelmarkt der Vereinigten Staaten von Amerika vergleichbare Entwicklung bleibt der Isoglucose im Bereich der EG untersagt. Diese Entwicklung steht im Widerspruch zu der von der EG selbst favorisierten Weiterentwicklung der Bio‐Technologie, deren Ziel es ist, die Einsatzmöglichkeiten von Agrarstoffen im chemisch‐technischen Bereich zu erweitern.
Some Effects of Starch Lipids on the Thermal and Rheological Properties of Wheat Starch
Authors: Eliasson A.‐C. , Carlson T. L.‐G. , Larsson K. 
Published: November 2006

AbstractThermal and rheological properties of starches from two different wheat varieties were examined in relation to differences in surface distribution of lipids in the starch granules. The lipids present on the outside of the granules were extracted by isopropanol and the lipids in the amylose lipid complexes were extracted by water‐saturated butanol. These amylose lipid complexes influence both the thermal properties of the starch, measured by differential scanning calorimetry, and the viscosity of the starch. The starch with the greatest amount of lipids extractable by water‐saturated butanol began to gelatinize at a higher temperature and the gelatinization enthalpy was lower. Furthermore the viscosity began to increase at a higher temperature and the maximum viscosity was achieved at a higher temperature for this starch.
Präparative Methoden zur Herstellung von höheren Maltooligomeren und ihre Verknüpfung mit aliphatischen Diaminen
Authors: Emmerling W. N. , Pfannemüller B. 
Published: November 2006

AbstractMit dem Ziel, neue Anwendungsgebiete für Stärke zu finden, untersuchten wir verschiedene Wege, Oligo‐ und Polysaccharide mit synthetischen Produkten, insbesondere Polymeren zu verknüpfen. Als ein relativ einfaches und in Bezug auf die Partner vielfach variierbares Verfahren erweist sich die Kopplung über Amidbindung. Ausgehend von Amylose, setzt sich der Syntheseweg aus folgenden Schritten zusammen: 1. Herstellung von Maltooligomeren definierter Länge; 2. Einführung von Aldonsäurelacton‐Endgruppen; 3. Addition der Lactone an Träger mit Aminogruppen; 4. Enzymatische Verlängerung der gebundenen Oligosaccharide zu beliebig langen Amyloseketten. Verfahren, die in größerem präparativen Maßstab anwendbar sind, werden beschrieben und am Beispiel der aliphatischen Amine als Träger angewendet.
Characterization of Starch from Maize Endosperm Mutants
Authors: Yeh J. Y. , Garwood D. L. , Shannon J. C. 
Published: November 2006

AbstractSome maize endosperm mutants have branched‐chain starch components with long exterior chains which make the blue‐value procedure for estimating amylose content questionable. Gel filtration was used to estimate starch composition of normal, high‐amylose, waxy and other maize endosperm mutants. Loosely‐branched polymers appeared responsible for the apparent amylose content. In some mutants high and intermediate loosely branched polysaccharides were found in addition to amylose. The sweet corn background of some endosperm genotypes influenced the types of polymers produced compared to the dent backgrounds used by previous researchers.
Gaschromatographic Analysis of the Substitution Pattern of Hydroxyethyl Starch
Authors: Larm O. , Larsson K. , Theander O. 
Published: November 2006

AbstractThe substitution parameters, molar substitution (MS) and degree of substitution (DS) for commercial O‐(2‐hydroxyethyl) derivatives (HES) of starch have been determined by measuring the relative amounts of glucose and its O‐(2‐hydroxyethyl) derivatives in hydrolysates of HES. The monomers in the hydrolysate were estimated by conversion to per‐O‐ethylated alditols which were analysed by gas chromatography. The identity of the monosubstituted derivatives was confirmed by their mass spectra and by synthesis of model compounds. Disubstituted monomers were identified by their mass spectra while trisubstituted components were not separated.
Purification of Cyclodextrin‐Glycosyltransferase Enzyme by Affinity Chromatography
Authors: László E. , Bánky B. , Seres G. , Szejtli J. 
Published: November 2006

AbstractCyclodextrin‐glycosyltransferase (CGT) enzyme can be separated by affinity chromatography from hydrolytic enzymes with high efficiency and simultaneously a 113 fold purification has been achieved. The affine gel contained α‐cyclodextrin coupled to Sepharose 6B. This is a one step method for purification and concentration of the CGT enzyme content of the fermentation broths of Bac. macerans with 90–92% yield. The enzyme proved to be homogeneous by gel electrophoresis; molecular mass is 79000 Dalton.
Characterization of Potato Starch and Its Monoglyceride Complexes
Authors: Hoover R. , Hadziyev D. 
Published: November 2006

AbstractNative potato starch granules and those complexed below the gelatinization temperature with 1‐(C8 to C18)‐monoglycerides were compared for solubility, swelling power (SP), viscosity, heat stability and water binding capacity (WBC). X‐ray diffraction analysis proved that complexes were true clathrates (inclusion) compounds. Clathrate stability was a function of monoglyceride chain length. The presence of clathrates in granules decreased solubility by up to 90% and SP up to 10‐times, while WBC dropped from 0.39 to as low as 0.25 g water/g starch. Endotherm characteristics were given for gelatinization, most perfect crystallite, and clathrate fusions. Enthalpies per mole glucose units of 15.4 kcal/mole for native starch and 27.5 for clathrate were obtained irrespective of monoglyceride chain length.
Studies on the Accessibility of Starch by Deuteration
Authors: Nara S. , Takeo H. , Komiya T. 
Published: November 2006

AbstractCellulose and the various starches were dried in vacuum line apparatus, deuterated in liquid deuterium oxide, and dried in the same apparatus. Their accessibility was determined by measurement of the maximum absorbance (a) and the integral absorbance (b) at the wave number of each OH and OD group band on the infrared spectra, and crystallinity was calculated from accessibility. Crystallinity of cellulose showed the reasonable values of 0.66 for (a) and 0.71 for (b). Crystallinity of starches was considerable lower than those by means of the X‐ray diffraction. There are inaccessible regions (so called crystalline fractions) in the starch granules which are not able to be deuterated and, moreover, neither to contain nor to absorb moisture inside. The reason why crystallinity was so low might be attributed to dehydration in the amorphous region at high vacuum.
The Evaluation of Activated Carbon in the Purification of Starch‐based Sweeteners
Authors: van Asbeck T. M. W. , Gouwerok M. , Polman E. 
Published: November 2006

AbstractActivated carbon is used in the manufacture of starch‐based sweeteners such as glucose syrup, dextrose and isoglucose (HFCS) for purification and decolorization of these products. In this contribution the main production processes for activated carbon, that is steam activation and chemical activation are viewed, and the adsorptive properties of the resulting carbons are explained, based on standard adsorption tests (benzene adsorption, molasses number). Then the correlation between these properties and the aspects, that are important in the purification of starch‐based sweeteners is established. With the help of results from laboratory tests on glucose syrup using activated carbons with different adsorptive properties, their specific qualities are demonstrated, and criteria for the selection of an activated carbon are discussed. Finally some practical aspects of the application of activated carbon are viewed.
Determination of Amylose: Amylopectin Ratios of Starches
Authors: Sargeant J. G. 
Published: November 2006

AbstractA method has been developed for the determination of amylose: amylopectin ratios of starches which offers an alternative to iodimetric methods. Starches solubilized in dimethylsulphoxide were debranched with isoamylase and the resulting linear components quantitated by gel permeation chromatography on a column of Sepharose CL‐6B.
Pentosan‐Gehalt von Kartoffelknollen
Authors: Míča B. 
Published: November 2006

AbstractIn den Jahren 1976 – 1978 wurden Kartoffeln im Glashaus mit unterschiedlichem Düngungsschema angebaut. In diesem Aufsatz wird über den Pentosangehalt der Kartoffeln berichtet. Der Gehalt der Kartoffeln an Pentosanen ist hoch gesichert vom Vegetationsjahr abhängig. Weiterhin steht ein erhöhter Gehalt an Pentosanen anscheinend mit verminderten N‐, P‐, K‐Gaben im Zusammenhang. Die Wirkung des Zusatzes von Ca und Mg steht in enger Beziehung mit den Hautnährstoffelementen (N, P, K). Zwischen den N‐, P‐, K‐Gaben und dem Verhältnis von Pentosanen zu Stärke scheint es keine direkte Beziehung zu geben.
Modern Chromatographic Methods for the Analysis of Carbohydrate Mixtures
Authors: Brobst K. M. , Scobell H. D. 
Published: November 2006

AbstractThree types of chromatographic methods for the analysis of sugar mixtures are reviewed: HPLC methods and improved separations through the use of cation exchange resins in the silver form; the GLC separation of sugars as their TMS derivatives and application to sugar mixtures not readily amenable to analysis by HPLC; GLC separation of the TMS derivatives of sugar oximes. Thus if both HPLC and GLC equipment are available, the method of choice may largely depend on the nature of the sample.
Comparative Studies on the in vitro alpha‐Amylolysis of Different Wheat Starch Products
Authors: Mormann J. E. , Amadò R. , Neukom H. 
Published: November 2006

AbstractThe time dependent α‐amylolytic degradation of different wheat starch products was investigated in vitro. Starch digests were analysed by gel filtration chromatography and measurement of reducing end groups. The hydrolytic activity of crystalline porcine pancreatic α‐amylase was compared to that of human salivary α‐amylase in cell‐free pooled saliva. With conditions similar to those of the human oral cavity wheat starch solutions, whole wheat bread and wheat starch biscuit were hydrolyzed rapidly to mainly maltose, maltotriose and limit dextrins. The distribution of the main degradation products was different depending on the source of the α‐amylase. Independent of the enzyme source the rate of hydrolysis decreased from wheat starch solution to bread and biscuit.
Der Energieaufwand bei der Entwässerung und Trocknung von Kartoffelstärke und ‐pülpe
Authors: Gladkowski J. , Sroczyński A. , Bielarz H. 
Published: November 2006

AbstractIn dem vorliegenden Bericht, der die Berichtsreihe über den Energieaufwand in der Kartoffelstärkefabrikation abschließt, werden Versuchsergebnisse zur Ermittlung der energetisch optimalen Arbeitsbedingungen des Vakuumdrehfilters und des pneumatischen Trockners in der Fabrik besprochen. Außerdem werden die Versuchsergebnisse zur mechanischen Entwässerung von Kartoffelpülpe und Pülpetrocknung im Trommeltrockner und im pneumatischen Trockner mitgeteilt.
Die Stärkekörner der Kartoffelpflanze im Laufe ihrer Individualentwicklung
Authors: Th. Czaja A. 
Published: November 2006

AbstractDie Stärkekörner der Speicherknollen der Kartoffelpflanzen‐Kleinkörner (⊘ bis 20 μm), Normalkörner (⊘ 21 bis 40 μm) und Großkörner (41 μm und darüber) sind im Gegensatz zu den in den Stengelorganen (Zuleitung und Ableitung) anzutreffenden Stärkekörnern typische Speicherstärkekörner, welche durch Züchtung und lange Kultur der Kartoffelpflanze stark beeinflußt worden sind. Das geht besonders deutlich aus dem Quellungsbild und den polarisations‐optischen Analysen hervor. Die Struktur der Stärkekörner über 41 μm zeigt häufig starke Störungen des typischen Aufbaues, d. h. des kristallinen Gefüges wie auch der Schichtung. Diese Stärkekörner zeigen häufig Sprünge oder verzweigte Risse, so daß sie in mehrere Stücke zerfallen. Daraus kann man folgern, daß Versuche, die Körnergröße noch weiter zu steigern und noch größere Körner mit festem Gefüge zu erzeugen, mit den bisher angewendeten Methoden wie Selektion und Düngung kaum Aussicht auf Erfolg haben.
Studies on Isolation and Physicochemical Properties of Starch from Moth Bean (Phaseolus aconitifolius)
Authors: Wankhede D. B. , Ramteked R. S. 
Published: November 2006

AbstractStarch has been isolated and purified from the moth bean. The yield was about 33.5% of starch from the whole legume seeds. The amylose content of the starch was found to be 26.4%. The gelatinization temperature range was 62–72 °C. The starch exhibited single stage swelling and low solubility pattern. The extensive solubility in dimethylsulfoxide may be attributed to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with amylolytic enzymes have been studied. The starch was found to be non‐ionic.
Steeping of Poor Quality Wheat. Effects on Physicochemical Properties and Functional Characteristics of the Starch
Authors: Al‐Jawad N. , Lorenz K. 
Published: November 2006

AbstractWheat of poor baking quality was steeped at temperatures ranging from 5° to 50°C, prior to starch isolation. Physicochemical properties of starch – susceptibility to α‐amylase, Amylograph viscosity, and solubility in dimethylsulfoxide – and functional properties – bread and cake baking performance and thickening power – were determined.Starch yield increased as the steeping temperature increased. The susceptibility of starches to α‐amylase increased significantly as the steeping temperature of grain increased above 40 °C. Amylograph consistency of starches increased due to temperature of steeping. Increasing the steeping temperature of grain increased starch solubility in dimethyl sulfoxide.Bread baking performance of starches was not significantly affected by the various treatment temperatures and bread of satisfactory quality was obtained. Cakes of very good characteristics were produced with all starches. The thickening power of starches in fillings stored at room and refrigeration temperatures was higher initially for starches isolated at higher temperature. The consistency decreased upon storage in all fillings. Starch with acceptable functional properties could be obtained from a wheat of poor baking quality.
The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch
Authors: Evans I. D. , Haisman D. R. 
Published: November 2006

AbstractThe gelatinization behaviour of potato starch in an excess of water or solutions of sugars, other organic hydroxy compounds, or various inorganic salts was studied. The distribution of water and solutes between the external phase and the starch granules was measured by refractometry and a dye exclusion technique. When the limited water uptake of native starch granules is taken into account, the cooperative nature of gelatinization and the effect of water content on gelatinization behaviour can be explained solely on the basis of the Flory theory of polymer melting. Following the same argument, the effect of many solutes can be approximately described by the derived relationship between initial gelatinization temperature, water activity of the system and volume fraction of water in the granules.
On Ultrastructural and Nutritional Aspects of Some Tropical Tuber Starches
Authors: Gallant D. J. , Bewa H. , Buy Q. H. , Bouchet B. , Szylit O. , Sealy L. 
Published: November 2006

AbstractType A starches (Manihot utilissima, Dioscorea dumetorum and Colocasia antiquorum) and type B starches (Canna edulis, Dioscorea alata and Dioscorea cayenensis) are investigated. Results show that the degradation of the pure tuber starch as compared with that of feeds made from a particular starch is more or less the same. However, type A starches are more rapidly degraded by bacterial α‐amylase. The susceptibility to attack is compared to the nutritional efficiency of the feeds using axenic and holoxenic chickens. Comparison of the degree of degradation of the starch granules in the crop as well as in the feces (by in vitro and in vivo studies) is made by scanning electron microscopy. Type A starches show always a higher susceptibility to α‐amylase attack. The feed efficiency tested on chicken and digestibility of tuber starches in the sheep rumen and in the chicken crop increase as their ease of degradation by bacterial α‐amylase (in vitro) increases.