bluuebunny/crossref_metadata_2025_split huggingface dataset:
Measurement of Some Physico‐chemical Properties of Starches by the Adsorption of Acid and Basic Dyes
Authors: Badenhuizen N. P. 
Published: November 2006

AbstractThe relative number of positive and negative charges in starch granules of different species and varieties of plants and after various treatments was investigated by measuring the adsorption of erythrosine B (acid dye) and acridine orange (basic dye). The results showed a high negative correlation. It is assumed that the positive charges are represented by free OH‐groups, the negative charges by H‐bonds and that basically each starch type is characterized by a certain proportion between the two. The samples investigated showed a clear distinction between A‐ and B‐starches, with positivity increasing from the B‐ to the A‐starches and culminating in the waxy types. Positivity was enhanced in laboratory‐isolated samples over their commercial counterparts, and increased during swelling and after defatting.
Gelatinization of Dieffenbachia Starch
Authors: Sterling C. 
Published: November 2006

AbstractThe starch grain of Dieffenbachia seguine has the shape of an elongated, flat rod, one of whose ends is rounded and the other square. Its hilum lies near the rounded end of the grain. The molecules of the central core are parallel to the long axis of the grain while those of the peripheral layer tend to be nearly perpendicular (radial) to that axis. Gelatinization makes evident a fibrillar construction in which the fibrils of the core region are elongated parallel to the long axis of the grain while those of the periphery are crossed, at a low angle to the perpendicular. Presumably the heated starch molecules contract along their long axis, becoming randomly coiled, and thereby cause radial expansion in the core and axial and tangential expansion at the periphery of the starch grain.
Préparation et caractérisation de produits amylacés polytransformés Partie 1. Carboxyméthylamidons benzylés
Authors: Colombe Par L. , Schutz R. A. , Abd‐El‐Thalouth I. 
Published: November 2006

AbstractPreparation and Characterization of Polyfunctional Starch Products. Part 1. Benzylated Carboxymethylstarches. Carboxymethylstarches of low viscosity (DS = 0,35) and high viscosity (DS = 0,29) were benzylated. Analytical methods were developped to evaluate the degree of substitution of both functional groups. The obtained DS lies between 0,15 and 0,35 for both. Benzylation rate depends on the viscosity of the reaction system. During benzylation a partial decarboxymethylation takes place.
Spezielle Untersuchungen über die enzymatische Isomerisierung von Glucose zu Fructose
Authors: Tegge G. , Hensen C. , Kracht E. 
Published: November 2006

AbstractSpecial Investigations on Enzymatic Isomerization of Glucose to Fructose. Research on replaceability of cobalt as co‐factor by magnesium ions in the production of fructose‐containing syrups from aqueous glucose solutions by means of glucoseisomerase showed initial speed of the decisive for the amount of magnesium needed. The more fructose is formed prior to progressive inactivation of the enzyme, the less magnesium ions are needed. The fructose‐coloring matter ratio, however, becomes more favorable with increasing amount of magnesium. Isomerization is only relatively insignificantly affected by sugar decomposition products such as 5‐hydroxymethylfurfural or coloring matter and by technical auxiliary matter such as sulfur dioxide or calcium ions.
Die thermische Zersetzung von D‐Glucose Teil 3. Die Ausbeuten an flüchtigen Produkten und die quantitative Zusammensetzung der Pyrolyseprodukte
Authors: Prey V. , Gruber H. 
Published: November 2006

AbstractThermal Decomposition of D‐Glucose. Part 3. Yields of Volatile Products and Quantitative Composition of the Pyrolysis Products. Yields and quantitative composition of product obtained from slow pyrolysis of D‐glucose under nitrogen and hydrogen in the temperature range from 300 to 1000°C were determined. It was found that glucose may be highly extensively transformed into volatile products at sufficiently high pyrolysis temperatures, especially if the pyrolysis is carried out under hydrogen. At higher pyrolysis temperatures a higher content of aromatic carbohydrates and alcohols is gained, extraction of these technologically interesting products, however, is extremely difficult due to the multiplicity of pyrolysis products.
Determination of Chondroitin‐4‐Sulfate through Its Uronic Acid Content
Authors: Zsadon B. , Horváth‐Otta K. , Tüdös F. , Dósa É. , Szejtli J. 
Published: November 2006

AbstractA standardized new variant of the uronic acid determination based on carbazole reaction is suggested which has been proved for routine analyses. Its relative error is less than ± 2% in case of measuring 50–340 μg chondroitin‐4‐sulfate or the equivalent glucuronic acid. The method is suitable for determining other mucopolysaccharides, polyuronides and uronic acids, too.
Extraction of Pentosans from Wheat Flour with Trichloroacetic Acid Solutions
Authors: Tran A. Heyne , Nordin P. 
Published: November 2006

AbstractPentosans were extracted from wheat flour with 15% trichloroacetic acid (TCA) at 2°C. The TCA was extracted with ether and the aqueous solution dialyzed, centrifuged and lyophilized. Subfractions obtained by fractionation on Sepharose 6B and by ammonium sulfate precipitation were analyzed for carbohydrates, protein and hydroxyproline. The pentosans contained a high molecular weight component having only arabinose and galactose as monosaccharides, and 4.4% protein, of which 3% w/w was hydroxyproline.
Improving of Starch Gel Electrophoresis Technique by Gamma Irradiation
Authors: Saadany R. M. A. El , Saadany F. M. El , Foda Y. H. 
Published: November 2006

AbstractElectrophoresis as well as starch gel technique are considered nowadays the best way of protein fractionation. This research was carried out towards improving that technique by modifying the gel properties by treating starch with gamma irradiation. Results indicated that gamma irradiation modified the starch molecules as its viscosity and its intrinsic viscosity were decreased and molecular breakdown and degradation occurred as well as modified amylose to amylopectin ratio and increased retrograded starch, leading to the improvement of the properties of the produced modified starch gel when compared to control sample.Protein electrophoresis confirmed this improvement because of the better fractionation of wheat gluten when the modified starch gel was used than with the control, as the modified starch gel was more transparent and flexible and had a longer distance of run than control sample. High molecular weight protein was able to migrate through modified starch gel contrary to unirradiated sample.
Influence of the Processing on the Surface Structure of Potato Granules as Viewed by SEM
Authors: Jericevic D. , Ooraikul B. 
Published: November 2006

AbstractFormation of the final surface structure of potato granules during the drying cycle of the freezethaw process is observed by scanning electron microscope. The cause of the formation of aggregates, polished cells, cemented granules and shrunken potato cells is discussed. The attention is given to the influence of surface structure on the rate of water penetration into the granules.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit 5. Die Alterung von Kleistern aus oxydierter Stärke
Authors: Fischer S. K. , Piller F. 
Published: November 2006

AbstractNew Knowledge on Degradation of Starch by Hypochlorite. Part 5. Ageing of Pastes from Oxidized Starch. In order to obtain information on storability of pastes from hypochlorite‐oxidized potato starches the changes of viscosity and retrogradation as a function of the degree of oxidation were analized. Apart from a comparison of these results with the pastes of starch dextrines the influence of adding formaldehyde and toluene was investigated.
Effect of Gamma‐Rays on Corn Grains Part I. Influence on Starch Extraction and Quality of By‐Products
Authors: Roushdi M. , Fahmy A. A. , Malek G. S. Abdel 
Published: November 2006

AbstractIn order to study the effect of irradiation of corn grains on the starch extraction and quality of by‐products, the grains were subjected to different doses of gamma‐rays. It was generally found that irradiation led to increase the water absorption during steeping. This increase in the water absorption increases the yield of starch and facilitates the removal of hulls and germ. However, at higher dose (1000 Krad) the yield of starch decreases. The results are discussed on the basis of effect of hydrogen bond protein denaturation, and formation of volatile compounds.
Purification and Properties of Saccharogenic Amylase from Piricularia oryzae
Authors: Yuhki A. , Watanabe T. , Matsuda K. 
Published: November 2006

AbstractPiricularia oryzae, the pathogenic fungus of rice blast disease, produced a glucoamylase as a sole amylolytic enzyme with little concomitant activity of other related enzymes. The purified enzyme preparation showed a single band on electrophoresis. The enzyme had optimum pH at 6.5 and optimum temperature between 50 and 55°C. It was completely inactivated by heating for 15 min at 60°C. The molecular weight of the enzyme was estimated as about 94,000. The enzyme hydrolyzed various kinds of amylaceous substrates and some malto‐oligosaccharides into glucose. Glucobioses such as isomaltose, nigerose, kojibiose, α,α‐trehalose, β,β‐trehalose as well as phenyl‐α‐glucoside were also hydrolyzed.
Alcoxymethyl Ethers of Glucose and Its Oligomers Part I. Synthesis of Alcoxymethyl Glucose Ethers
Authors: Szymanowski J. , Biniakiewicz D. , Bartosik E. 
Published: November 2006

AbstractThe reaction between glucose and alcoxymethyl chlorides containing from 3 to 12 carbon atoms in alkyl group was investigated. The composition of the reaction products was determined. The influence of reaction parameters on reaction course was discussed.
Accessibilität der Hydroxylgruppen in Stärke für Deuteriumoxid
Authors: Hennig H.‐J. 
Published: November 2006

AbstractAccessibility of the Hydroxyl Groups in Starch for Deuterium Oxide. Previous measurements of the accessibility of starch yielded contradictionary results. Fore that reason an investigation was carried out by a new method. The OH‐protons could be exchanged more extensive than was predicted by IR‐measurements. The different results are explainable by difficulties in the quantitative evaluation of the IR‐spectra.
Preparation and Properties of Oxidatively and Zinc Coupled Starch Xanthates
Authors: Stout E. I. , Trimnell D. , Doane W. M. , Russell C. R. 
Published: November 2006

AbstractConditions for the precipitation of sodium starch xanthate as the zinc salt were determined to be: xanthate degree of substitution greater than 0.02 and zinc ion concentration of 0.005–0.015‐M. As xanthate ion concentration is increased, less zinc is required for complete precipitation of the starch xanthate. Oxidatively crosslinked starch xanthates (starch xanthides) were more stable when washed with dilute acid before drying. Shelf‐life was greatly improved when the moisture content of the samples was less than 5%. Starch xanthides rapidly decompose in water. Pyrolysis of starch xanthides at temperatures of 145 to 215°C liberates carbon disulfide and carbonyl sulfide.
Hydroxyethyl Starch as a Cryoprotective Agent for Human Red Blood Cells The Relation Between the Molecular Properties and the Cryoprotective Effect
Authors: Greenwood C. T. , Muir D. D. , Whitcher H. W. 
Published: November 2006

AbstractThe use of hydroxyethyl starch (HES) as a cryoprotective agent for human erythrocytes is examined in detail. The molecular properties of the HES pertinent to cryoprotection are described and some conditions for the optimal use of HES in this role are defined. In agreement with the results of other workers, HES is shown to afford a considerable amount of protection to human red blood cells during freezing.
Fibrillar Starch in Ultrathin Sections of Potato
Authors: Wetzstein H. Y. , Sterling C. 
Published: November 2006

AbstractUltrathin sections of raw potato embedded in Spurr's “low viscosity” resin show radial splitting of the starch grains into long bands, presumably evoked when the resin is expanded by hydrocarbon vapor after sectioning. There are no concentric lamellae of starch in these sections, and no evidence of tangentially extended layers of refolded molecules was found. Thus, the principal units of organization in the starch grain are radially extended starch molecules and/or radial fibrillar clusters of these molecules.
Änderung des Zuckergehaltes ausgewählter Kartoffelsorten während der Lagerung
Authors: Miča B. 
Published: November 2006

AbstractChange of Sugar Content in Selected Potato Varieties During Storage. Ten Czechoslovakian potato varieties of different vegetation lengths were stored at +2°C and +10°C. Changes of glucose, fructose and saccharose content were examined in the years of 1972–1974. Results show the greatest changes of sugar content to occur in the period of November to January. This period of time is a certain limit in the dynamics of changes of sugar content.Tubers stored at +10°C show a different speed of change of content and share of the various sugars than tubers stored at +2°C. Influence of variety and year of vegetation is clearly confirmed, the influence of the year of vegetation being greater than that of variety. This leads to the conclusion that the physiological state of the tuber also affects dynamics of sugar transformation significally.
Mikroskopische Untersuchung hypochloritoxydierter Kartoffelstärke
Authors: Fischer S. K. 
Published: November 2006

AbstractMicroscopic Examination of Hypochlorite‐Oxidized Potato Starch. By means of light and scanning‐electron‐microscopy the primary oxidation effect of hypochlorite is proved to affect the interior of the potato starch granule. Electron‐microscopic photos show hollows in the kernel which are brought about by oxidation.
Partial Digestibility of Cooked Amylomaize Starch in Humans and Mice
Authors: Wolf M. J. , Khoo U. , Inglett G. E. 
Published: November 2006

AbstractA part of ingested high‐amylose starch was indigestible and appeared in feces in both humans and mice. Starch from ordinary corn was not found in feces of either humans or mice. Fecal high‐amylose starch was birefringent, showed no microscopic evidence of enzymic corrosion and had the red polarization color characteristic of high‐amylose starch. The amylose content of fecal starch in both humans and mice was in the range 40 to 49% compared with an initial value of 70% in the amylomaize meal.Depending on the amount of amylomaize eaten (in baked muffins), human feces contained from 6 to 11% of high‐amylose starch. Approximately 11% of the high‐amylose starch ingested with 70 g of amylomaize meal (in baked muffins) appeared in the stool.
A New Process for the Industrial Production of Wheat Starch and Wheat Gluten
Authors: Dahlberg B. I. 
Published: November 2006

AbstractThe Alfa‐Laval/Raisio system for production of starch and gluten has the following main characteristics:
– Full utilization of the raw material by starting with wheat not with flour and producing products, which are commercially interesting, sending nothing to the sewer.
– Total optimization of the process by control of both dry and wet sections meaning superior products and superior yields.
– Economical benefits on raw material side meaning better process economy and complete independence from flour millers.
The Interrelationship between Agricultural Food Crops for the Production of Sweeteners
Authors: Gramera R. E. 
Published: November 2006

AbstractHistorically, sugar cane and sugar beets were the two major food crops that have furnished extractable sucrose as a basic sweetener need of millions throughout the world. With the revolutionary advances in enzyme technology witnessed since 1967 on corn starch, a new sweetener development is emerging that has a potential to furnish the multitudes with a natural sweetener which for all practical purposes is equivalent to the product obtained upon hydrolysis of sucrose, namely, invert. This enzymatic innovation for the conversion of corn syrup to high fructose corn syrup, is closing the gap between sweeteners from beets and cane and a high fructose syrup or an invert produced not only from corn syrup, but from any agricultural food crop rich in starch such as wheat, rice, potato or tapioca. Sucrose, invert and high fructose syrup now converge to meet the demand in furnishing energy and sweetness to the millions throughout the world.
Beitrag zur Kenntnis der Verteilung von Amylose und Amylopektin in Stärkekörnern
Authors: Kassenbeck P. 
Published: November 2006

AbstractBei der mit Thiosemicarbazid umgesetzten Dialdehydstärke tritt ein gleichzeitiger Fixier‐ und Kontrastiereffekt erst bei der nachträglichen Behandlung mit Silbernitrat auf. Die Fixierung wird auf die durch freiwerdende Protonen begünstigte Bildung interchenarer Acetalbrücken zurückgeführt, die vornehmlich in den dichter gepackten und daher weniger oxydierten, nicht‐kristallinen Strukturbereichen der Stärke auftreten. Bei Behandlung der Ultradünnschnitte in OsO4 und Wasserdampf bei Temperaturen zwischen 50 – 60°C werden die Acetalbrücken reversibel gespalten, wobei die freigesetzten Aldehydgruppen spontan mit OsO4 reagieren. In derart behandelten Schnitten beobachtet man radial orientierte fibrilläre Strukturen. In den amorphen Bereichen hingegen wird die Feinstruktur der Amylose bereits bei der Perjodatoxydation zerstört, und die Abbauprodukte bilden feinste, durch Silber kontrastierte Präzipitate. Die kristalline Fraktion des Amylopektins kann ihrerseits durch Nachkontrastierung mit PWS (Phosphor‐Wolframsäure) elektronenmikroskopisch dargestellt werden. – Am Beispiel der im Verlauf der Teigverarbeitung in den Stärkekörnern auftretenden Strukturmodifikationen wird die Anwendung der Methode demonstriert.
Stärkecitrate – Produktion und anwendungs‐technische Eigenschaften
Authors: Klaushofer H. , Berghofer E. , Steyrer W. 
Published: November 2006

AbstractEs wird über ein Verfahren berichtet, nach welchem in einer Trockenreaktion Knollen‐ und Getreidestärken mit mehrbasischen organischen Säuren verestert werden können. Wird Citronensäure als Reaktionspartner verwendet, wird die jeweilige native Stärke mit einer konzentrierten Lösung, in der die Citronensäure in einer dem eingestellten pH‐Wert entsprechenden Salzform vorliegt, innig vermischt. Die Säure wird in Konzentrationen zwischen 5 und 40%, bezogen auf Trockensubstanz, eingesetzt. Der pH‐Wert des Reaktionsgemisches liegt normalerweise zwischen 4,0 und 6,5. Das Gemisch wird zunächst bei einer unterhalb der Verkleisterungstemperatur der Stärke liegenden Temperatur getrocknet und anschließend einer Hitzebehandlung unterworfen, die 1 bis 5 h dauert und bei welcher Temperaturen zwischen 110 und 140°C eingehalten werden müssen. Nach dem Erhitzen wird der nicht umgesetzte Anteil der Säure mit Wasser ausgewaschen und das entstandene Stärkederivat getrocknet. Aus dem Waschwasser kann die Citronensäure zurückgewonnen und neuerlich eingesetzt werden. Auf diese Weise wird erreicht, daß durch den Produktionsprozeß keine Abwasserprobleme auftreten. Im Referat wird gezeigt, daß unter geeigneten Reaktionsbedingungen Produkte mit hoher Gefrier‐Taustabilität und/oder Säure‐ und Scherstabilität erhalten werden können. Die in‐vitro‐Verdaulichkeit der Citratstärken nimmt mit steigendem Veresterungsgrad ab, und zwar bei Kartoffelstärkederivaten mehr als bei Maisstärkederivaten. Die gefundenen Werte für die Verdaulichkeit liegen jedoch günstiger als die nach demselben Verfahren bei 8 Handelsprodukten erhaltenen.
Untersuchungen über den Einfluß von Umwelt, Sorte und Düngung auf die Korngröße der Kartoffelstärke
Authors: Putz B. , Tegge G. , Kempf W. 
Published: November 2006

AbstractAm Knollenmaterial mehrerer Kartoffelanbauversuche mit unterschiedlicher Zielsetzung wurde der Einfluß acker‐ und pflanzenbaulicher Faktoren auf die Korngrößenzusammensetzung der Stärke untersucht. Dabei zeigte sich, daß der Jahres‐ und der Standorteinfluß für die Ausbildung der Korngröße von ausschlaggebender Bedeutung sind. Innerhalb eines Standortes konnten daneben ein sortenspezifischer Einfluß und eine etwas geringere Bedeutung der organischen und mineralischen Düngung für die Ausbildung der Stärkekorngrößen nachgewiesen werden. Eine Stickstoffsteigerung wirkte sich erst ab 160 kg Reinstickstoff je ha in einer Erhöhung des Anteils an großen Stärkekörnern aus. Da in Übereinstimmung mit der Literatur festgestellt werden konnte, daß große Kartoffelknollen einen höheren Anteil an großen Stärkekörnern enthalten als kleine, wird für den Anbau von Stärkekartoffeln die Empfehlung gegeben, alle Maßnahmen durchzuführen, die einen optimalen Ertrag bei einem höchstmöglichen Anteil an großen Knollen gewöhrleisten.
The Crystal Structures of A‐, B‐ and C‐Polymorphs of Amylose and Starch
Authors: Sarko A. , Wu H.‐C. H. 
Published: November 2006

AbstractThe crystal structures of the A‐, B‐ and C‐polymorphs of amylose have been determined through a combination of fiber x‐ray diffraction analysis and computer‐based structure refinement. The three structures correspond to the naturally occurring A‐, B‐ and C‐starches. A‐ and B‐structures differ in the crystalline packing of the helices and the water content. The C‐structure is a mixture of A‐ and B‐unit cells and, therefore, intermediate between the A‐ and B‐forms in packing density.
The Density of Wheat Starch Granules: A Tracer Dilution Procedure for Determining the Density of an Immiscible Dispersed Phase
Authors: Dengate H. N. , Baruch D. W. , Meredith P. 
Published: November 2006

AbstractA new method for the determination of the hydrated density of starch granules is presented. The method is based on dilution of a high molecular weight dye. Both mechanical damage and increased temperature lower the hydrated density. Treatment with toluene‐acetone and dry heating had significant effects on the density of damaged but not on intact granules. The method should have wide application to other biological materials and solvent systems.
Studies on Starch Granules
Authors: Nikuni Z. 
Published: November 2006

AbstractIn X‐ray diffractometric studies on starch granules of many kinds of plant species, we found a variety of intermediate C‐type patterns. In particular, specimens of sweet potato starch granules varied from nearly the A‐type pattern to nearly the B‐type pattern. In these studies, we also found that spheroids of short chain amylodextrin showed very sharp diffraction patterns and that we could form amylodextrin spheroids with various types of X‐ray diffraction patterns by varying the conditions of recrystallization. Then we showed that the X‐ray patterns and physical properties of many kinds of cereal and root starches varied to some extent depending on the environmental conditions prevailing during the growth period.We examined the formation and the growth of starch granules in corn endosperm and the inner structures of these granules from the beginning to the end of their maturation by electron microscopic observations. We proved also, the appositive growth of starch granules using radio‐active carbon dioxide. Then we tried to form starch granules in vitro. But the spheroids obtained from solutions of starch components were entirely different from natural starch granules. From the findings in these experiments, an ultramacromolecular concept of the starch granule is proposed.