bluuebunny/crossref_metadata_2025_split huggingface dataset:
Enthalpy ‐ Entropy and Frequency Factor ‐ Activation Energy Compensation Relations for Diffusion in Starch and Potato Tissue
Authors: Özilgen M. 
Published: November 2006

AbstractDiffusion of water in hydrated starch, hydrated starch plus sucrose, and diffusion of glucose, potassium, magnesium and ascorbic acid in potato tissue, i.e. a major natural source of starch, were analyzed with Eyring's diffusion theory and the compensation relations. The results implied that there may be an isokinetic temperature for the diffusion of water in amioca (amylopectin, one of the major macromolecular components of starch) and hylon 7 (native corn starch). Having an isokinetic temperature may imply that diffusional jump occurs via formation of similar activated complexes. Although the compensation relations were satisfied, there was no isokinetic temperature with diffusion of water in hylon 7 plus sucrose and diffusion of glucose, potassium, magnesium and ascorbic acid in potato tissue, therefore the compensation relations with these two system were considered only as empirical correlations for estimating the diffusivities.
Chemical Modification, Cross‐Linking and Characterization of Some Starch Hydrogels
Authors: Aggour Y. A. 
Published: November 2006

AbstractModified starch hydrogels were prepared via the reaction of starch with acrylamide (AAm), under certain conditions and cross‐linking with N,N'‐methylenebisacrylamide (MBA Am). Rheological measurements of different ratios gels shows that both increasing of cross‐linker or substrate concentration, lead to increase the elasticity of the gels. The molecular weight between two entangelement points (Me), was calculated from plateau modulus (Gp) values. The effectiveness of the cross‐linker was calculated by comparison between the number of elastically effective points rheologically [ne(r)] and that obtained from theoretical values [ne(t)]. The effectiveness has a maximum value 5.76% at the higher substrate concentration of 25% (w/w) gels. Swelling of different gels were studied in pure water and in different salt solution. The curves show shrinking of the gels, however no collapsing occurs with increasing the concentration of salts. The maximum water absorption capacity were 140 g/g for 15/3 gels. the structure of the gels were interpreted with the guide of 13 C NMR spectrometry.
13C CP/MAS NMR Spectroscopy of Native and Acid Modified Starches
Authors: Singh Vasudeva , Ali S. Zakiuddin , Divakar S. 
Published: November 2006

Abstract13CP/MAS NMR spectroscopic studies of some starches from cereals (wheat, maize and finger millet), pulses (green gram, chick pea), tuber (potato) and root (tapioca), and their respective acid (HCI, HNO3) modified starches were carried out. While cereal starches exhibited a triplet signal for their anomeric carbons, pulse, tuber and root starches showed doublets. Line width changes in signals indicated that debranching in the above modified starches led to narrowing of C6 signals (more pronounced in the case of potato and tapioca starches) and were consistent with the release of branching strains. Potato starch, both native and modified, was found to be different from other starches as inferred from the chemical shift values for their anomeric carbons and line shape. The dihedral angle (ϕ′2) calculated from chemical shift values for C1 and conformation of dihedral angel (x) as predicted from chemical shift of C6 are discussed with respect to structural organization.
Effects of Reaction Medium on Grafting of Acrylonitrile Onto Sodium Salt of Partially Carboxymethylated Amylose
Authors: Patel Bipin K. , Patel Chandrakant P. , Trivedi Harikrishna C. 
Published: November 2006

AbstractThe grafting of acrylonitrile (AN) onto sodium salt of partially carboxymethylated amylose (Na‐PCMA) using ceric ammonium nitrate (CAN) as an initiator has been studied in water/solvent mixtures. The solvents used include methanol, ethanol, propanol, butanol, acetone and carbon tetrachloride. The results have been discussed. The effect of reaction medium on the molecular weight of grafted PAN has also been studied. The chain transfer constants (Cs) for solvents like methanol, ethanol, propanol, butanol, acetone and carbon tetrachloride have been evaluated at 30°C by the help of Mayo's equation.
Semitechnical Methods for the Isolation of Wrinkled Pea Protein
Authors: Wiege B. , Lindhauer M. G. , Bergthaller W. 
Published: November 2006

AbstractIsoelectric precipitation and ultrafiltration were tested as semitechnical methods for the isolation of wrinkled pea protein. By aqueous extraction of wrinkled pea flour followed by centrifugation approximately 90% of the total protein could be isolated. Using isoelectric precipitation at pH 4,4 and centrifugation by means of a separator, followed by washing and defatting steps, 65% of the protein contained in the flour were isolated from the extracted protein solution. The crude protein content of this fraction proved to be 83% in dry matter (D.M.). Ultra‐and diafiltration with a plate and frame process unit were used as alternative methods of protein separation. By diafiltration at optimized process conditions, i.e. temperature, pressure and degree of concentration, a crude protein content of 82% D.M. was achieved in the concentrate. The yield of the native final product was 83%.
Isolation and Partial Properties of Cyclomaltodextrin Glucanotransferase‐producing Alkaliphilic Bacillus spp. from a Deep‐sea Mud Sample
Authors: Georganta G. , Kaneko T. , Nakamura N. , Kudo T. , Horikoshi K. 
Published: November 2006

AbstractCyclomaltodextrin glucanotranferase (CGTase) producing alkaliphilic bacteria were isolated from deep‐sea bottom mud samples. Isolates no. 3–22 and no. 1–7 were identified as an alkaliphilic Bacillus sp. and an alkaliphilic Bacillus subtilis strain from their taxonomic characteristics, respectively. Isolate no. 3–22 grew at 4°C whereas isolate no. 1–7 did not. The crude enzymes of both strains showed activity in both broad temperature and broad pH (5–9) ranges, Isolate no. 3–22 produced the main product. β‐cyclodextrin (β‐CD), and minor products, α‐ and γ‐CDs from starch. On the other hand, isolate no. 1–7 produced the main product, β‐CD, and the minor product, γ‐CD from starch; no α‐CD was detected.
Preparation and Characterization of Starch/Methylelnebisacrylamide/Dimethylaminoethyl Methacrylate Anion Exchange Composite
Authors: Ibrahim N. A. , Abo‐Shosha M. H. 
Published: November 2006

AbstractStarch/methylenebisacrylamide/dimethylaminoethyl methacrylate anion exchange composite was prepared by polymerizing aqueous mixture of dimethylaminoethyl methacrylate (DMAEMA) / methylenebisacrylamide (MBA) in presence of starch using ammonium peroxydisulphate/sodium thiosulphate redox system. The effects of the concentrations of each of ammonium peroxydisulphate, sodium thiosulphate, MBA and DMAEMA as well as the polymerization temperature on the synthesis were investigated. Polymerization conditions were chosen to prepare an anion exchange composite having amino and MBA‐nitrogen contents of 145 and 72 meq/100g, respectively. Potentiometric titration showed that this composite is a weak base anion exchanger of a pKb of 7. Water solubility and swellability as well as durability of this composite were investigated.
Comparative Starch Synthase Activity of Indica and Japonica Developing Rice Grain
Authors: Villareal C. P. , Juliano Los Baños B. O. 
Published: November 2006

AbstractDeveloping grain of japonica rice had higher specific activity of granule‐bound starch synthase than indica rice at the same growth stage, with indica‐japonica hybrid having intermediate synthase activity. All were of similar amylose content in the mature grain. It supports an earlier speculation that for japonica rice to synthesize the same amount of amylose in its starch granule with a lower level of bound starch synthase, it must have a more efficient enzyme than indica.
Subcloning and Nucleotide Sequencing of the pul Gene of Thermus sp. AMD‐33
Authors: Sashihara Nobuhiro , Nakamura Nobuyuki , Horikoshi Koki 
Published: November 2006

AbstractThe entire sequence of a thermostable pullulanase gene pul of Thermus sp. AMD‐33 was determined. A single open reading frame of 2.154 bp was found which encodes a protein with a molecular mass of 80.327. Pullulanse purified from an E. coli transformant harbouring the plasmid encoded pul gene had a molecular mass of 81.000 as determined by SDS‐PAGE. The plasmid‐encoded enzyme was inhibited by pCMB, however, the activity was recovered after treatment with 2‐mercaptoethanol. The N‐terminal region was almost identical to that deduced from the DNA sequence. No signal peptide‐like sequence could be detected. Amino acid sequence analysis revealed that 4 regions out of the 6 regions which are characteristically found in amylases were conserved in the plasmid‐borne pullulanase. but no amylase activity could be detected.
Untersuchungen an Kartoffelpulpe als Ballaststoffquelle. Zum Einfluß Von pektolytischen und cellulolytischen Enzymen
Authors: Dongowski Gerhard 
Published: November 2006

AbstractEs wird der Einfluß einer Behandlung mit verschiedenen pektolytischen und cellulolytischen Enzympräparaten auf die Wasserabtrennbarkeit und die Zusammensetzung von Kartoffelpulpe untersucht. Im Gegensatz zu Pektinesterase, Pektatlyase oder Cellulase zeigen Pectinex Ultra SP‐L und Pektinase/Cellulase‐Kombinationen eine starke Wirkung auf die Kartoffelpulpe. Je nach eingesetztem Enzymprä;parat sind der Gehalt an Pektin, Stärke und Protein sowie die Wasserbindungskapazität verändert. Die eintretenden Änderungen in der übermolekularen Struktur des Gewebes von Kartoffelpulpe wurden rasterelektronenmikroskopisch untersucht. Besonders durch eine kombinierte Wirkung von Pektinasen und Cellulasen wird die biologisch gewachsene Überstruktur teilweise oder weitgehend zerstört. Der Stärkegehalt der Püpepräparate bleibt auch nach intensiver Behandlung mit zellwandabbauenden Enzymen verhältnismäßig hoch.
Graft Copolymerization of Acrylonitrile Onto Sodium Salt of Partially Carboxymethylated Starch Using Ce4+ Amine System as Redox Initiator
Authors: Patel B. K. , Sinha V. K. , Patel C. P. , Trivedi H. C. 
Published: November 2006

AbstractGraft copolymerization of acrylonitrile onto Sodium salt of partially carboxymethylated starch using ceric ammonium nitrate(CAN) has been carried out in the presence of triethylamine, diethylamine, ammonia and pyridine. The percentage of grafting varied with the nature and concentration of the amines. All the amines with exception of diethylamine have been found to suppress grafting. The relative reactivity of different amines towards grafting has been determined and found to follow the order: DEA > TEA > ammonia > pyridine.
Endosperm α 1,4—α 1,6 Glucopolysaccharides Utilization During Germination of Sweet Corn and Other Maize Genotypes
Authors: Pagano Eduardo A. , Krisman Clara R. 
Published: November 2006

AbstractThe quantity variations and the structural changes of the α 1,4 —α 1,6 glucopolysaccharides contained in the endosperm of sweet corn, waxy and amylose extender maize genotypes, were studied during early germination. The α 1,4 —α 1,6 glucopolysaccharides were fractionated according to their branching degree.The results obtained showed that: the degradation pattern of the α 1,4 —α 1,6 glucopolysaccharides was similar for the different corn genotypes studied. In addition, soluble dextrins or partial degradation products were not detected, but reducing sugars were accumulated. Furthermore, the structure of the remaining polysaccharides was similar to those present in the non germinating seed.These results led us to propose that once a polysaccharide molecule was used as the substrate by degradative enzymes during germination, that molecule was totally degraded.
α 1,4 — α 1,6 Glucopolysaccharides Contained in Developing Maize Kernels
Authors: Curá J. Alfredo , Tolmasky Diana S. , Reid Alejandro , Salerno Juan C. , Krisman Clara R. 
Published: November 2006

AbstractCorn grains with different filling times were fractionated in order to obtain their α 1,4 — α 1,6 glucopolysaccharide composition and structure. Sugary, waxy, flint and several hybrids were the varieties analyzed.There is an increase in the total content of polysaccharides, as the grain is completed. But, no differences in composition and structure were detected between the first sample analyzed (15th day after pollination) and the last one, which corresponds to the complete grain filling period.The methodology developed by us, allowed us to observe that the introduction of su character on the hybrids (F x S and S x F) has influence on the final polysaccharide structure. Also, in the F x W hybridα 1,4 — α 1,6 glucans, their structural characteristics were different from those of F or W pure.
Characterization and Chemical Modification of Amylose Complexes
Authors: Kubik Stefan , Wulff Günter 
Published: November 2006

AbstractComplexes of amylose with various organic guest molecules have been studied by means of c. d. spectroscopy and microcalorimetry in aqueous solution. From the results the structure of the complexes and the mechanism of their formation are deduced. It is concluded that amylose can adjust its helix conformation to the shape and structure of the guest molecule included. Investigations about intramolecular and intermolecular crosslinking of amylose indicate that the complexing behaviour of amylose can be manipulated specifically.
Alcohol Fermentation from Sago Starch Granules Using Raw Sago Starch Digesting Amylase from Penicillium brunneum No. 24 and Saccharomyces cerevisiae No. 33
Authors: Haska Nadirman , Ohta Yoshiyuki 
Published: November 2006

AbstractTreatment of the sago starch granules before incubation with the enzyme by heating to below gelatinization temperature at low pH condition was effective in improving the hydrolysis. Glucose could be produced from treated (at 60C. pH 2.0) sago starch granules using the raw sago starch digesting amylase from our strain. Alcohol fermentation from the treated sago starch granules using the raw sago starch digesting amylase from Penicillium brunneum and a strain of yeast, Saccharomyces cerevisiae No. 33 could produce ethanol under incubation conditions of 35C, pH 4.8. Addition of yeast and an extra half dose of enzyme after 24 h enzyme reaction was sufficient to continue starch hydrolysis during fermentation. This condition resulted in a conversion of sago starch to ethanol at a rate of about 44% in 72 h culture time.
Studies on the Structure of Pea Starches. Part 2: α‐Amylolysis of Granular Wrinkled Pea Starch
Authors: Bertoft Eric , Manelius Robin , Qin Zhu 
Published: November 2006

AbstractWrinkled pea starch, separated into fractions containing intact granules and fragmented granules together with small intact granules, respectively, was hydrolysed by the α‐amylase of Bacillus amyloliquefaciens in a column. The solubilisation rate was similar for both fractions and occurred in three stages: initially increasing, then slowly decreasing, and finally it was very slow. The mixtures of solubilised dextrins had DP (degree of polymerization) 2–100 and their compositions changed as the solubilisation proceeded through the different stages. The products were mostly linear and the composition of the granular residues indicated that amylose preferentially solubilised. Scanning electron microscopy could hardly reveal the site of the attack even though 20% of the granules had been solubilised. It is suggested that the enzyme attacked amylose chains in an amorphous state, whereas chain residues with DP 50–300 remained in the crystalline parts within the granules.
Alkylpolyglucoside ‐ Technologie und Eigenschaften
Authors: Biermann Manfred , Schmid Karl , Schulz Paul 
Published: November 2006

AbstractObwohl oberflächenaktive Kohlenhydratverbindungen seit langer Zeit bekannt sind, ist ihre großtechnische Herstellung erst seit wenigen Jahren aktuell geworden. Aus der Gruppe der bekannten Kohlenhydrattenside werden sich die langkettigen Alkylpolyglucoside in naher Zukunft als großvolumige Leittenside durchsetzen.Die Entwicklung der Zuckertensidchemie generell, und speziell die der Herstellverfahren für Alkylpolyglucoside, werden skizziert und die entscheidenden Produkt‐ und Verfahrensverbesserungen beschrieben, die eine unter ökonomischen und qualitativen Gesichtspunkten marktgerechte, großtechnische Alkylpolyglucosidherstellung ermöglichen.Eine Zusammenfassung der relevanten anwendungstechnischen Leistungsmerkmale der Alkylpolyglucoside vervollständigt das Bild dieser hautmilden, ökologisch und toxikologisch sehr günstig bewerteten Tensidklasse.
Studies on the Properties of Starch of Diploid Ipomoea trifida (H. B. K.) Don. Strains
Authors: Asante S. A. , Yamada T. , Hisamatsu M. , Shiotani I. 
Published: November 2006

AbstractStarches of six diploid Ipomoea trifida (H. B. K.) DON. clonal strains were examined. Granule size, granule traits obtained by scanning electron microscopy (SEM), X‐ray diffraction patterns and differential scanning calorimetry (DSC) parameters of starches of the diploid strains were compared with those of two sweet potato cultivars. The granule sizes of the diploids were definitely smaller than those of cultivars. SEM showed that starches of the diploid strains were composed of predominantly angular granules having crater‐like impressions. Starches of both the diploids and the cultivars showed typical X‐ray diffraction patterns (C type) with diffuse maximum peak around 18.5° 26, but in the case of diploid strain “H3–28”, distinctive sharp peaks suggesting some differences in crystal structure were observed. DSC parameters, namely, onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and enthalpy of gelatinization (Δ) obtained from starch‐water mixtures (ratio 1:3) were higher in the diploid starches compared to those of the two cultivars. Significant correlation coefficients were found between the gelatinization parameters and mean granule diameter of the starches studied.
Der Einsatz von Stärke bei der Modifizierung synthetischer Kunststoffe
Authors: Fritz H.‐G. , Widmann B. 
Published: November 2006

AbstractSynthetische Kunststoffe wurden unter Verwendung von Stärken modifiziert und neue Verbundwerkstoffe entwickelt, deren resultierende Eigenschaftsprofile Anwendungen zulassen, die dem Ausgangspolymeren verschlossen bleiben. Drei unterschiedliche Kategorien von Verbundwerkstoffen wurden auf einem gleichsinnig drehenden, dicht kämmenden Doppelschneckenextruder hergestellt und hinsichtlich ihrer physikalischen und mechanischen Eigenschaften charakterisiert. Die erste Kategorie umfaßt Werkstoffe, bei denen die Stärke in ihrer natürlichen granulären Erscheinungsform als funktioneller Füllstoff genutzt wird. Das Eigenschaftsprofil hängt dabei ent‐scheidend von den Wechselwirkungen zwischen Stärkekornoberfläche und Matrixpolymer ab, und kann durch ein Organosilancoating der Stärke signifikant verbessert werden. Die anderen beiden Kategorien basieren auf der Verwendung von destrukturierter Stärke, die durch mechanisch/thermische Desintegration der makroskopischen Stärkekörner unter Zugabe von Plastifikatoren und Weichmachern im Extruder erzeugt wird. Die so erzeugte entstandene, thermoplastisch verarbeitbare Formmasse kann im Einzelfall direkt als Werkstoff Verwendung finden. Der bedeutendere Anwendungsbereich für thermoplastische Stärken (TPS) ergibt sich jedoch im Verbund mit Polymeren in Form von Legierungen und Blends. In Kombination mit Ethylencopolymeren entstehen Verbundwerkstoffe, bei denen die TPS trotz ihres höheren Anteils in Form kleinster, diskret verteilter Partikeln in der, die kontinuierliche Phase bildenden Polymermatrix eingelagert ist. Die resultierenden Eigenschaften solcher Blends hängen dabei entscheidend von der sich ausbildenden Mikrostruktur und Morphologie ab.
Biosensor for Determination of Starch
Authors: Vrbová E. , Pecková J. , Marek M. 
Published: November 2006

AbstractBiosensor for determination of starch was prepared by fixing a carrier with immobilized enzyme system on the tip of a Clark‐type oxygen sensor. Enzymes amyloglucosidase, mutarotase, glucose oxidase and catalase were co‐immobilized either on the partially hydrolyzed nylon net or on the activated collagen membrane. In both cases the covalent bond was made in the presence of glutaraldehyde and cyclohexyl isocyanide. The prepared biosensors were compared from the viewpoint of a specific activity of the immobilized amyloglucosidase, of a linear response area of the biosensor to the substrate concentration, of the pH and temperature of the reaction mixture and of the biosensor stability. Biosensors prepared were used for the determination of starch in the samples of cultivaiting media for the monensin production.
A Simplified Method for Measurement of Lactic Acid and Sulfur Dioxide in Corn Wet Milling Steep Water
Authors: Shandera Donald L. , Jackson David S. 
Published: November 2006

AbstractA rapid HPLC method for measurement of lactic acid in corn wet milling steep water was developed. This technique is also suitable for simultaneous analysis of sulfur dioxide (sulfurous acid). Lactic acid and sulfur dioxide were analyzed using a Shodex Ionpak KC‐811 HPLC column with a Waters 410 refractive index detector within 11 min. In preparing steep water for laboratory batch steeps, lactic acid from 85% syrup must be diluted to 10% (w/w) and heated at 95°C for 24 h to obtain free lactic acid. Steep water solubles, developed as steep time increases, did not interfere with the analysis. Duplicated injections (64) of steep water gave an average coefficient of variation of less than 4% between duplicates for both lactic acid and sulfur dioxide. Coefficients of variation for pure sulfur dioxide and lactic acid solutions were less (2.2% and 0.2%, respectively). This HPLC method is rapid, precise, and suitable for automation.
Isolation and Partial Characterization of a Polysaccharide Gum from Cryptocarya wightiana Bark
Authors: Tharanathan R. N. , Susheelamma N. S. , Reddy G. Changala , Joseph Cibia 
Published: November 2006

AbstractThe present investigation describes the isolation and partial characterization of a gummy polysaccharide derived from the bark powder of Cryptocarya wightiana tree. The isolated polysaccharide is highly viscous, exhibits ‘pituity’ characteristics, and is composed of arabinose and xylose in 6:1 ratio, respectively. Preliminary fractionation by precipitation with alcohol gave four fractions of varying compositional and viscosity characteristics. The major fraction (58%) was composed of arabinose and xylose in 5:1 ratio, respectively, together with an unidentified peak (∼21%) coeluting at the ascending part of the arabinose peak. The gum has potential applications both in food and non‐food industries.
Molecular Depolymerization of Moist Sweet Potato Starch Melt by Shearing Force under an Elevated Temperature
Authors: Fujio Y. , Igura N. , Hayashi N. , Haykawa I. 
Published: November 2006

AbstractSweet potato starch (SPS) with 20 or 25% moisture was heated and then fused at 150°C for 15 min under pressurization at 30–500 Kg/cm2. At the same time, the heated SPS melt was extruded through a capillary tube under specified pressure in order to give shearing force. Thus, intact SPS, heated SPS and heated sheared SPS specimen were prepared and examined. The heated and heated sheared SPS did not contain any pyrolysis products because their spectrum profiles were the same as that of intact SPS. By heating and shearing, the intact SPS molecule was depolymerized into small molecules including a few amount of glucose. This finding was revealed by means of molecular weight estimation by viscometry and by gel filtration. The shearing toward SPS melt markedly stimulated the depolymerization while the effect of only heating on depolymerization of SPS was modulate in comparison with heated shearing. Water solubilities of intact SPS, heated SPS and heated sheared SPS with 20% moisture were 0.07, 3.5 and 51.5% respectively, and also the degrees of gelatinization of 1.8% for intact starch increased markedly to 29% for heated SPS and 80–95% (depending on the pressure at extrusion) for heated sheared SPS.