bluuebunny/crossref_metadata_2025_split huggingface dataset:
Leistungssteigerung von Stärke‐Zentrifugen durch Siphon‐Trommel
Authors: Zeppenfeld K. 
Published: November 2006

AbstractCapacity Increase of Starch Centrifuges by means of Siphon Drum. The operating method of a centrifuge drum with rotation siphons is described as the thus possible increase of filtration output. In addition, the use of the siphon drum when centrifuging maize starch are commented on. Due to the rotation siphon at the centrifuge drum and by means of a liquid sucking device to be swung into the siphon, the liquid level in the rotation siphon can be lowered to such an extent that below the filter cloth a considerable suction effect is caused. Thus the filtration speed may be increased by 50 to 300% according to the product and the capacity of the centrifuge is considerably increased due to the thus possible shorter cycle times. In the case of maize starch the filtration output can due to the rotation siphon be increased by the 1.7 to 2 fold.The overflow process used at present reconvey a considerable part of the starch milk into the preceding process. In order to avoid this, the discharge process was taken up. For this process the drum is filled but once up to rim as quickly as possible. After a short sedimentation time the liquid descharge device is swung into the drum and the clarified liquid is discharged within a short time. Subsequently, the siphon drum causes a very quick dry sucking of the starch layer in the drum, so the centrifuge may after a short time be discharged.
Glucoseisomerase. Neue Möglichkeiten für die Stärke‐ und Lebensmittelindustrie
Authors: Geyer H. U. 
Published: November 2006

AbstractGlucoseisomerase. A lecture is given about an enzyme, which convertsD‐glucose intoD‐fructose up to 50%. The glucoseisomerase is obtained from STREPTOMYCES, The enzyme is activ under plant conditions, i. e. at high substrate concentrations (> 30% ds), high temperature (> 60 °C) and at pH‐conditions which prevent formation ofD‐psicose. Correlations are presented between degree of isomerisation (I.D.), temperature, pH, substrate concentration, enzyme‐substrate ratio, Co‐factors and the effects of the processing conditions on the formation of colour as well as methods to avoid colour formation. The preceeding enzymatic steps with α‐amylase and gluco‐amylase are now linked by means of glucoseisomerase to the production of carbohydrates with 100% relative sweetness out of wheat, potatoes, corn etc.
Factors Affecting the Catalytic Hydrogenation of D‐Glucose. Part I. Effect of Type of Catalyst and Concentrations of both Glucose and Catalyst
Authors: Abdel Akher M. , Ghali J. , Raouf M. S. , Roushdi M. 
Published: November 2006

AbstractThe effect of five different types of catalyst and the concentration both of glucose and catalyst on the rate of the catalytic hydrogenation of glucose has been investigated.
European Maize Source Material for Wet‐Milling Industries. Activities of the Technical Committee of the E. C. Maize Starch Industries
Authors: Beaux Y. , Lasseran J. C. , Kempf W. , Guilbot A. 
Published: November 2006

AbstractEuropean maize wet‐milling industries process 3.2 million t of maize per year. For this supply the world market share decreases progressively to the E. C. market's advantage. Manufacturers have not always a long experience of such maize, the quality of which is variable.The increasing number of cultivated varieties, the changes of maturity conditions according to years, and the evolution of the harvesting‐drying‐preserving sequence towards an industrialisation, emphasize the variations of E. C. maize wet‐milling quality.The immediate care of manufacturers is therefore to have available simple and rapid methods for the appreciation of this quality. Then, these methods will have to be applied to the determination of good conditions of maize production for this industry.Ensuing french studies, a concerted research program has been developed since the beginning of 1973 on the basis of the previous remarks. The coordination of these studies is undertaken by a Technical Committee of E. C. Maize Starch Industry grouping research institutes, i. e. I. T. C. F. (Technical Institute for Cereals and Forages, France), I.N.R.A. (National Institute of Agronomic Research, France), F.R.I.C.I. (Federal Research Institute of Cereal Industry, Germany), professional associations, i.e. A.G.P.M. (General Maize Growers Association, France), A.A.M. (Association of the Maize Starch Industries of the E.C., Belgium), and a representative of manufacturers for each member country.The work done in 1973 represents the preliminary phase of these studies, and was carried out on samples from 1972 harvest, crop year abnormaly unfavourable for maize growing. The results obtained are therefore mostly on a methodology level, and the main purpose of the 1974 research program is to confirm and complete these informations.
Factors Affecting the Catalytic Hydrogenation of D‐Glucose. Part III. Effect of pH‐Value and Promotors
Authors: Abdel Akher M. , Raouf M. S. , Ghali J. , Roushdi M. 
Published: November 2006

AbstractThe rate of hygrogenation was highly increased by carrying out the reaction at pH 8. Addition of some metals and metal salts, especially calcium sulphate, highly increased the rate of hydrogenation at pH 6.8.
Kriterien zur Qualitätsbeurteilung von Trockenkartoffelerzeugnissen für die menschliche Ernährung
Authors: Bergthaller W. , Putz B. , Fehn K. H. , Schilling M. 
Published: November 2006

AbstractCriterions to evaluate the quality of dried potato products for human consumption. The swelling properties of dried potatoes were tested. In the first part of this work the importance of starch and dry matter for the swelling behavior of dried potatoes is reported. To evaluate these experiments the correlation coefficient is used. 140 samples of dried potatoes were tested. Continuing the test series dried potatoes manufactured from one potato variety, what is devided into different classes of specific gravity were examined. The used physical conditions for estimating the swelling behaviour are the “swelling number” and the “rehydration value”.The central point of the second part is a theory to explain the phenomena of swelling for itself. This theory tries to answer the basic question how to influence the swelling behaviour of dried potatoes. The results of these experiments are interpertated by the postulation that two reaction typs estimate the swelling of dried potatoes:

The first reaction depends on the surface and is exothermic.
The second reaction does not depend on the surface and is endothermic.
Characteristics and “Fodal”‐Factor of Mango Seed Kernel Starch
Authors: Abd‐Allah M. A. , Foda Y. H. , Hamed M. G. E. 
Published: November 2006

AbstractStarch prepared from mango seed kernels is characterized by a low protein and fat content. Infrared studies proved the presence of amine and carboxyl groups of amino acids at wave numbers of 1485 and 1650 cm−1 respectively, whereas the phosphate group had been detected at 1150 cm−1.The contents of amylose and amylopectin were 39.9 and 60.1 respectively, reducing value was 1.54 and the alkali number was 10.10. The percentage of soluble material associated with starch was 2.11, whereas the percentage of branching of the mango seed kernel starch was 4.23. The glucose residues per end group were 23.62 and those per a segment were 11.81. Corn starch showed approximately the same values, whereas rice starch showed different results.The intrinsic viscosity was 1.72, 1.83 and 1.33 for mango seed kernel, corn and rice starches respectively, and the corresponding “Fodal” factors were 0.947, 0.983, and 0.992. X‐ray analysis indicates that mango seed kernel starch possesses an “A” type of X‐ray diffraction diagram.
Stufenweise Elutionsanalyse von Carboxymethylstärke
Authors: Čeh M. , Stropnik Č. 
Published: November 2006

AbstractGradual Elution Analysis of Carboxymethyl Starch. Paperchromatographic elution separation with perchloric acid solutions of different molarities were carried out with synthesized carboxymethylated starches (CMS) of the following degrees of substitution (DS): 0,30, 0,58, 1,09 and 2,17.On the basis of occurring coloured sections in comparison with those of native starch it could be stated that the native starch is subjected during the CMS‐synthesis to a partial degradation. A comparison of the chromatograms of the starch ethers indicates for higher DS a change into violet colours, a fading of these colour intensities and an arising of new coloured sections which were separated by lower concentrations of perchloric acid. Already at a degree of substitution of 2,17 any coloured sections are lacking. Induced carboxymethyl‐groups in the course of the synthesis prevent the formation of the iodine complex of amylose and the amylopectin‐iodine reaction.At defined conditions of the CMS‐synthesis the paperchromatographic elution separation makes it possible to evaluate the approximate degree of substitution of starch on the basis of the occurring coloured sections and colour shades.
Cationic and Nonionic Starch Graft Polymers for Filler Retention
Authors: Heath H. D. , Hofreiter B. T. , Ernst A. J. , Doane W. M. , Hamerstrand G. E. , Schulte M. I. 
Published: November 2006

AbstractGraft co‐ and terpolymers were prepared by free radical polymerizations of vinyl monomers onto ω‐irradiated starch by a prototype commercial process. Products with graft contents of up to 46%, by weight, were obtained by grafting acrylamide and quaternary amine‐containing esters of methacrylic acid to starch. The graft polymers were evaluated on a pilot fourdrinier paper machine as filler retention aids and compared with several commercial flocculants. Drainage rate increased markedly with one of the starch graft terpolymers that was cationic. Since the number of starch graft polymers prepared was limited, the results reported, although excellent, are not necessarily optimal. Further studies are needed to establish the relationships of graft content and terpolymer compositions to retention and drainage.
Carbohydrates in the Brewing Industry
Authors: Maiden A. M. 
Published: November 2006

AbstractThe brewing of beer, which has been carried out in the United Kingdom for about 2,000 years, has been under some kind of legal restrictions for about the last 500 years. Initially this was because of the nutritional importance of beer in the daily diet, but for the last 300 years for revenue‐raising purposes. These restrictions have influenced the raw materials and techniques used in British breweries and also the strength of the beer. For the last 90 years U.K. brewers have been free to use the raw materials of their choice, subject only to restrictions guarding public health and the revenue from the Beer Tax. The techniques used in brewing are briefly surveyed and contrasted with those used by the maize wet‐milling industry. The nature of the carbohydrate raw materials other than malt used by brewers in the United Kingdom is discussed.
The Hydrogenolysis of Commercial Corn Glucose Syrup
Authors: Akher M. Abdel , Ghali J. , Raouf M. S. , Roushdi M. 
Published: November 2006

AbstractHydrogenolysis of corn syrup was carried out at 170°C and 60 at pressure. After 3 h 92.3% of the glucose content of the syrup was converted into sorbitol.
Zucker und Zuckeraustauschstoffe im neuen Lebensmittelrecht
Authors: Franck R. 
Published: November 2006

AbstractSugars and Sugar Substitutes in the New Food Legislation. In chemistry, sugar substitutes are sugar‐like substances of sweet taste having a caloric value which do not involve an effect upon carbohydrate metabolism or at least do so to a lesser degree than ordinary sugar (saccharose). Examples of such substances are above all fructose and the polyalcohols, sorbitol, xylitol and mannitol. The new Act on Foods and Articles of Daily Use of August 15, 1974, has placed sugar substitutes except fructose on the same level as the so‐called “additives” which means that from the legal aspect, they are considered as additives and require special approval if they are to be added to foods.If sugar substitutes are not administered by the common enteral way of nutrition but parenterally, the question is raised whether in such a case they have to be considered as foods or drugs. It can be seen from the Foods Act of August 15, 1974, as well as from the Drugs Act in its current version that any type of enteral nutrition is subject to the provisions of food legislation. In contrast to this, parenteral nutrition is applied immediately to the circulatory system without involving the alimentary tract. For this reason it has to be considered as drug like solutions for infusion. The importance of sugar substitutes is explained by means of examples for various forms of the application.
Bewertung der Eigenschaften von Kartoffelstärken
Authors: Čeh M. , Stropnik Č. 
Published: November 2006

AbstractEvaluation of Potato Starch Properties. Different potato starches were studied by determination of their consistency curves with a Brabender viscosigraph, their absolute viscosity values and the ranges of swelling temperatures of the starch grains. Gradual elution analyses for comparison were carried out, and a simple potentiometric method was introduced in order to determine the average number of molecular weights Mn. Between different potato starches essential differences of the physical and colloidalchemical properties could be revealed in spite of the fact that their quality corresponded to didacted standards. The physical and colloidal‐chemical changes of the starches may be ascribed to prolonged or inadequate storage. At the evaluation of the starch qualities the existing standards are no longer satisfactory. The starches should be classified especially by viscographic measurements and determinations of the average number of molecular weigths.
A Modified Analysis Method of Starch Determination by Iodine Spectrophotometry
Authors: Nedeltscheva M. , Stoilkov G. , Popova S. 
Published: November 2006

AbstractBased on the Paloheimo‐Vainio method and making use of the contemporary iodine spectrophotometry, an improved method for quantitative starch determination is obtained. Certain optical iodine‐dextrine complex characteristics are examined. The principal factors are established, which influence the molar extinction coefficient, and the kinetics of complex formation is studied. The concentration interval is specified where Lambert‐Beer's law is valid. The high level of accuracy obtained and the short analysis time make the proposed modified method applicable both for industrial and for precise laboratory investigations.
Fractionation of Starch by Gel Filtration on Agarose Beads
Authors: Ebermann R. , Schwarz R. 
Published: November 2006

AbstractA chromatographical system consisting of a Sephadex G 200 column and an agarose 2B or 4B column was used for fractionation of native starches. Fractionation of the amylose and amylopectin components was achieved, and the amylose part of starch was subfractionated according to its molecular weight. The molecular weight of amylopectin is beyond the fractionation limit of the agarose and seems to be higher than 20 × 106.
Suspension Studies on Granular Starch Slurries
Authors: Christiansen L. R. , Tsao G. T. 
Published: November 2006

AbstractAn inspection of the required impeller speed to maintain minimum suspension of granular starch in baffled vessels was carried out. The types of impellers studied are the marine propeller, the straight blade turbine and the pitched blade turbine. The study shows that the impeller off‐bottom distance is an important parameter for all types of impeller studied.
Pullulanase Responsible for Digesting Raw Starch
Authors: Ueda S. , Ohba R. 
Published: November 2006

AbstractIn a previous publication (Stärke 27 [1975], 123) the fractionation of glucoamylase from Rhizopus sp. into two fractions, glucoamylase I and glucoamylase II, was reported. Referring to the interaction of these two fractions with pullulanase the following observations were made:

Pullulanase accelerated the raw waxy corn starch digestion by glucoamylase I of Rhizopus sp.
Glucoamylase II was less active on the raw starch digestion than glucoamylase I, and pullulanase could not accelerate the raw waxy corn starch digestion by glucoamylase II.
Intracellular and extracellular pullulanases had the same acclerating activity on the raw starch digestion by glucoamylase I or II.
Pullulanase had a less acclerating activity on the raw non waxy corn starch digestion than raw waxy corn starch digestion. From this fact, it was suggested that the amylose in raw non waxy corn starch may hinder the raw starch digestion by glucoamylase.
A Novel Type of Corn Starch from a Strain of Maize. Part. 1. Breeding of a Strain of Maize, and Identification of the Starch as New Species Named “Amylo‐Waxy”
Authors: Taki M. , Hisamatsu M. , Yamada T. 
Published: November 2006

AbstractAmylo‐maize was crossfertilized with waxy‐maize, and bred F1‐ and F2‐seeds were investigated based on phenotype in genetics and on physical and chemical properties of starch. It was elucidated that F1‐seeds became normal‐type, but F2‐seeds were assorted into 4 types, that were normal, amylo, waxy and a novel one. Analysis of all kernels of F2 showed the ratios of the above 4 types to be 9:3:3:1. From the results, the genotypes of endosperm concerned with starch formation were deduced as (Ae ‐ ‐, Wx ‐ ‐), (ae ae ae, Wx ‐ ‐), (Ae ‐ ‐, wx wx wx), (ae ae ae, wx wx wx) respectively. The novel type was named “amylo‐waxy” from its properties that the prepared starch was composed of amylopectin only as waxy, but its iodine stained color reaction was as blue as in amylose.
Bestimmung der absoluten Viskositäten der Wachsmaisstärke in der Verkleisterungsphase
Authors: Čeh M. , Stropnik Č. 
Published: November 2006

Determinations of Absolute Viscosities in the Pasting Phase of Waxy Maize Starch.The characteristic data of swelling for a 6% suspension of waxy maize starch were determined in Haake‐Rotovisko apparatus at three different rates of stirring velocity. The swelling and pasting of the starch were carried out in the same test vessel. The viscogrammes of waxy maize starch displayed essential differences in comparison with potato, maize and wheat starch. The characteristic differences in the viscogrammes of waxy maize starch are due to the high amylopectin content. In consequence of the structural viscosities of the waxy maize starch paste the maximum viscosities Vmax are dependent on the changes of the shear rate D, while the corresponding maximum temperature Tmax shows only little dependence of stirring velocity.
The Developing Starch Granule Part IV. Sucrose Synthase, Sucrase, and Starch Synthesis in Developing Wheat Grains
Authors: Meredith P. , Jenkins L. D. 
Published: November 2006

AbstractDeveloping wheat grains of three cultivars have been serially harvested and analyses made for sucrose synthase, sucrase, and amylase, and rate of starch deposition. The sucrose synthase and sucrase are demonstrated to be separate reactions but of similar activity through most of development. However, the sucrase of very early development stages appears to be another enzyme, of much higher activity. The synthase utilizes UDP(1)‐glucose more effectively than ADP(1)‐glucose. The time relationship between the synthase and an amylase with respect to starch synthesis has been determined.
Degradation of Corn Starch under the Influence of Gamma Irradiation
Authors: Saadany R. M. A. El , Saadany F. M. El , Foda Y. H. 
Published: November 2006

AbstractIrradiation of corn (maize) starch with different doses of gamma irradiation ranging from 1 × 105 rad to 1 × 106 rad resulted in the increase of starch acidity and reducing power. Molecular degradation was observed as a result of marked decrease in starch viscosity and intrinsic viscosity as well as swelling capacity. The gelatinization time and temperature of the irradiated starch became shorter than in the control sample. Internal changes in the irradiated starch occured as a result of lowering the number of glucose unit per segment in the irradiated starch molecules. All changes were proportional to the doses of gamma irradiation used.
High‐Amylose Starch Xanthides in Rubber. The Effect of Coupling Agent and Filler on Properties of Starch Reinforced Styrene‐Butadiene Rubbers
Authors: Katz H. C. , Kwolek W. F. , Buchanan R. A. , Doane W. M. , Russell C. R. 
Published: November 2006

AbstractXanthides of starches with low (0,28%) and high (55, 68, and 82%) amylose content incorporated into vulcanizates of styrene‐butadiene (SBR) latex solids and compounded with or without resorcinol‐formaldehyde in combination with γ‐aminopropyltriethoxysilane show significant differences in mechanical properties in the dry state and after immersion in water. Although the rate of water absorption is slower and the percentage deterioration of modulus, tensile strength, and set at break is lower for the high‐amylose starch xanthide filled vulcanizates, the actual values for dry modulus and tensile strength are inferior to those for the low amylose starches. When used to replace carbon black filler, favorable dry mechanical properties are obtained with 28 and 55% amylose xanthides.
Möglichkeiten des Einsatzes der Ultrafiltration und der reversiblen Osmose zur Gewinnung und Aufarbeitung löslicher Inhaltsstoffe aus Prozeßwässern der Stärkeindustrie
Authors: Meuser F. , Smolnik H.‐D. 
Published: November 2006

AbstractPossibilities for the Use of Ultra Filtration and Reverse Osmosis for Extraction and Processing of Soluble Constituents from Process Water in Starch Industries. The theoretical principles of ultra filtration and reversible osmosis are explained and the units which are in practical use are described (flat membrane units, hollow fibre units, and tubular membrane units). A comparison shows that tubular membrane units can be used successfully for the processing of process water in starch factories in view of reduction of water pollution and recovery of dissolved solids. Separation of organic substances from wheat flour extract and potato fruit water is done in similar way. COD (chemical oxygen demand) of the permeate is directly proportional to the COD of the concentrate. It is pointed out that application of membrane filtration for isothermal, selective and continuous separation of dissolved solids is restricted by the short life and low flux rate of the membranes.
Chemical Modification of Maltotriose
Authors: Takeo K. , Kuge T. 
Published: November 2006

AbstractHot acetylation of maltotriose with acetic anhydride and sodium acetate led to the formation of an anomerically unsubstituted maltotriose decaacetate (2.8% yield) in amorphous form in addition to the principal product, β‐maltotriose hendecaacetate (80% yield). The structure of the decaacetate was elucidated by chemical reactions and n.m.r. spectroscopy. α‐Maltotriose hendecaacetate and deca‐O‐acetyl‐α‐maltotriosyl chloride were prepared to facilitate the structural assignment. From measurement of the optical rotation, it was assumed that the decaacetate is a mixture of both anomers in a constant proportion. The decaacetate was also obtained either by treatment of the β‐hendecaacetate with hydrogen bromide in acetic acid followed by warm aqueous sodium acetate or by the reaction of the β‐hendecaacetate with piperidine in tetrahydrofuran.