bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Extrusion Cooking Conditions on the Efficiency of the Cationization and Carboxymethylation of Potato Starch Granules
Authors: Gimmler Norbet , Lawn Fair , Meuser Friedrich 
Published: November 2006

AbstractA systems analytical model for the extrusion of starches and flours was modified to determine the optimal extrusion conditions for the cationization and the carboxymethylation of potato starch and to determine the effect of the extrusion conditions, optimal for the reaction yield (R.E.) and the desired degree of substitution (D.S.), on the rheological properties of the derivatives. In order to improve the describability of the postulated functional relationships between the defined system parameters and the R.E. it was decided to measure the heat flow over the length of the processing part of the extruder in order to enable a more precise measure of the specific thermal energy input (STE).Test run results showed that the STE is highly correlated to the SME. Therefore the initial proposal to substitute the STE for the product temperature in the modified systems analytical model could not be successful. The extension of the working range for these trials to higher SME and mean residence time levels compared to previous studies enabled the production of cationic starch with a maximum R.E.>90% and the production of carboxymethylstarch with a maximum R.E. of about 85%. The modified systems analytical model could not yet be used precisely for the optimization of the R.E. of the derivation of starches. The influence of process parameters and D.S. on rheological properties of the examined derivatives could be described with regression equations.
Investigations of Hydrocyclones for Concentration of Cassava Milk
Authors: Trim David S. , Marder Richard C. 
Published: November 2006

AbstractThe manufacture of cassava starch in medium — scale factories requires large volumes of water and produces equivalent volumes of effluent. The use of hydrocyclones to concentrate starch milk and thereby reduce water consumption in the extraction of cassava starch was investigated. Basic performance data with selected hydrocyclone configurations were obtained in the laboratory and the results showed conclusively that high and efficient levels of starch separation are possible with considerable potential for water conservation and effluent reduction in starch factories.
Determination of the Botanical Origin of Starches Using Iodine Reaction and Fuzzy Set Theory
Authors: Richter Manfred 
Published: November 2006

AbstractThe method of spectrophotometric titration (vȧriant B) of strach polysaccharides with iodine (determination of the extinction of the starch‐iodine complex at two iodine concentrations and four wavelengths, 714nm, 625nm, 555nm and 500nm) is used to obtain 6 R parameters (measured value quotient from two wavelengths) and 6 D parameters (difference of the R parameter at the two iodine concentrations). These parameters are distinguishable depending on the botanical source of the starch. In order to assess the R and D parameters, the scaled measured values of 11 standards (potato, tapioca, pea, bean, maize, wheat, wheat‐B, rye, barley, oat and rice starches) were changed in three linguistical variables “small”, “middle” and “large” and for every starch a IF/THAN rule was formulated. Using a software, which allows the linguistical data to be converted according to the principle of fuzzy set theory and a computer program BOTSTA was devised. The fuzzy sets obtained with this program are dependent on the botanical origin. The program BOTSTA was tested in four German potato starch factories and six european maize starch factories.
Hypochlorite Oxidation of Barley and Potato Starch
Authors: Forssell P. , Hamunen A. , Autio K. , Suortti P. , Poutanen K. 
Published: November 2006

AbstractThe oxidation of barley and potato starches was studied using sodium hypochlorite as oxidant. The degree of oxidation, depolymerization during oxidation and gel formation of barley starch was compared with the properties of potato starch. The effect of oxidation on gelatinization of starches as well as on amylose‐lipid complex of barley starch was also analyzed. Barley starch was not as easily oxidized as potato starch. In both starches depolymerization of amylopectin and amylose occurred during oxidation. Based on the dissociation enthalpy of amylose‐lipid complex, the lipid‐bound amylose in barley starch was readily oxidized. Oxidation decreased the gelling ability of barley starch. At high level of oxidation gel formation by potato starch was much slower and weaker than by barley starch.
Synthesis of 2‐Deoxy‐maltooligosaccharides with Phosphorylase and Their Degradation with Amylases
Authors: Evers Britta , Thiem Joachim 
Published: November 2006

AbstractBy reaction of phosphorylase with D‐glucal and inorganic phosphate instead of the natural substrate α‐D‐glucosyl phosphate novel 2‐deoxy‐maltooligosaccharides could be synthesized. Their properties and characterization by NMR spectroscopy, mass spectrometry and HPLC are described. Under similar conditions, except a higher phosphate concentration, 2‐deoxy‐α‐D‐glucosyl phosphate is obtained. This can also serve for the enzymatic elongation of the primer with 2‐deoxy‐glucosyl residues. The unnatural 2‐deoxy‐maltooligomers could be applied successfully as substrates for the exo‐cleaving enzymes glucoamylase and β‐amylase.
Glucoamylase Research: An Overview
Authors: Pandey Ashok 
Published: November 2006

AbstractThis paper reviews the main features of glucoamylase research describing essentially more recent developments on microorganisms, production and properties of glucoamylases. It is an important industrial enzyme and is widely used in starch saccharification, brewing and distilling industry. Glucoamylase can be derived from a wide variety of sources including plants, animals and microorganisms. Most of the production techniques essentially, however, are based on microbial sources. It is an extracellular enzyme and has got second place (next to proteases) in world's distribution and sales among industrial enzymes. Most of the production of glucoamylase is carried out using liquid fermentation process. Technique of solid state fermentation, however, have also been employed for its production and recently this technique is gaining renewed interest from researchers for its production. The paper also describes aspects related with the purification and characterization of glucoamylase enzyme.
Quantitative Analysis of Chemically Modified Starches by 1H‐NMR Spectroscopy
Authors: De Graaf R. A. , Lammers G. , Janssen L. P. B. M. , Beenackers A. A. C. M. 
Published: November 2006

AbstractA quantitative 1H‐NMR method for the determination of the Molar Substitution (MS) of acetylated and hydroxypropylated starches was developed and tested for MS ranging from 0.09 to 0.5. Results were checked using the Johnson method and a titration method for hydroxpropylated and acetylated starch, respectively. Hydroxypropylated starch was produced using both a static mixer reactor (SMX type) and a co‐rotating twin screw extruder. Acetylated starch was produced using a counter‐rotating twin screw extruder. Quantitative analysis results of the 1H‐NMR method were in good agreement with traditional analysis methods for all samples tested. Main advantage of the 1H‐NMR method is the considerable time saving as compared to the traditional analysis methods.
Partial Hydrolysis of Waxy Maize Amylopectin by Isoamylase Immobilized on Magnetic Support
Authors: Hisamatsu Makoto , Hirata Masashi , Sakamoto Akiko , Teranishi Katsunori , Yamada Tetsuya 
Published: November 2006

AbstractWaxy maize amylopectin was treated with Pseudomonas isoamylase immobilized on magnetic supports in order to prepare various kinds of partial hydrolysates. The partial hydrolysates were fractionated by gel chromatography with Toyopearl HW 65F into three divisions according to molecular sizes. High performance anion‐exchange chromatography showed that the smalles division (f‐3) of 7% hydrolysis contained a large number of short‐amylose‐chains consisting of 6∼14 glucosyl residues, indicating that chains existing in the outside of the amylopectin molecules were relatively short.
Fully Biodegradable Lubricated Thermoplastic Starches: Water Desorption on Extruded Samples
Authors: Onteniente Jean Paul , Etienne Florence , Bureau Gilbert , Claude Jean 
Published: November 2006

AbstractThe extrusion of 100mm wide by 500μm thick ribbons was achieved from native wheat starch, glycerol and vegetable oil blends. These ribbons enabled us to measure the variation of water content in our products under strict conditions of temperature and Relative Humidity (RH).Thus it appeared that the kinetics of water desorption depended on the nature of vegetable oil involved in the extruded formulation. As a consequence, all the vegetable oils did not present the same potentiality to produce hydrophobic starch‐based products. The distortion of these samples during thier conditioning prevented us from characterising the mechanical properties concerning the various extrudates.
Kinetics of Phase Transition of Native, Cross‐linked, and Hydroxypropylated Rice Starches
Authors: Yeh An‐L , Li Jeng‐Yune 
Published: November 2006

AbstractKinetics of the phase transition of native and chemically modified rice starches have been investigated by using differential scanning calorimetry (DSC) after isothermal treatment. At the experimental conditions, the phase transition of these starches followed pseudo‐first order kinetics. The kinetic order was not affected by the two chemical modifications used, hydroxypropylation and cross‐linking, while the rate constants were altered. From the Arrhenius plot, peak temperature (Tp) from DSC thermogram appeared to be the turning point for the two steps, swelling and disruption/dissolution, associated in the phase transition of starch granules. When the temperature was below Tp high activation energy was obtained and fell in the range of 61 to 75kcal/mol. Once the temperature was above Tp, the activation energy dropped to be in the range of 10 to 30kcal/mol and the starch became less temperature sensitive.
Gas‐Solid Hydroxyethylation of Potato Starch in a Stirred Vibrating Fluidized Bed Reactor
Authors: Kuipers Norbert J. M. , Stamhuis Eize J. , Beenackers Antonie A. C. C. M. 
Published: November 2006

AbstractA novel reactor for modifying cohesive C‐powders such as in the gassolid hydroxyethylation of semidry potato starch is characterized, the so‐called stirred vibrating fluidized bed reactor. Good fluidization chracteristics are obtained in this reactor for certain combinations of stirring and vibration parameters. Channeling can be suppressed by stirring in the bed with equidistant flat blades whereas agglomerated are destroyed by vibration of the gas distributor.Also the complex sorption, diffusion and reaction behaviour of ethylene oxide in semi‐dry starch was investigated. Reaction rate equations were obtained for all four parallel reactions involved: the catalyzed and uncatalyzed hydroxyethylation of starch and the catalyzed and uncatalyzed hydrolysis of ethylene oxide. By combining all results, a pressure‐controlled stirred vibrating fluidized bed reactor could be designed for the gas‐solid hydroxyethylation of potato starch. This process was optimized and compared to the classical slurry process. In our novel reactor the reaction time can be reduced at least by a factor of 10 relative to the slurry process whereas the selectivity is also higher. Products with a high molar substitution can be obtained by this novel process without loss of the granular structure of the starch.
Quantenchemische MNDO‐, AM1‐, und PM3‐Untersuchungen von α‐D‐Glucose‐acetaten, ‐benzoaten und ‐(trichlor)acetaten als Modelle für die entsprechenden Amyloseverbindungen
Authors: Otto A. H. , Schrader S. , Reinisch G. 
Published: November 2006

AbstractDie Bildungsenthalpien reiner α‐D‐Glucose, sowie deren mono‐, di‐ und tri‐substituierter Derivate (Acetate, Benzoate und (Trichlor)acetate in den Positionen 2, 3 und 6) wurden mit den semiempirischen quantenchemischen Methoden MNDO, AM1 und PM3 bestimmt. Bei der Substitution der ersten Hydroxylgruppe fällt die thermodynamische Wahrscheinlichkeit der Belegung der Positionen in der Folge 6>3>2 (Acetate), 2>6>3 (Benzoate) und 6>2>3 ((Trichlor)acetate). Die Bildung von Glucosemonoacetat erhöht die Reaktivität der beiden anderen OH‐Gruppen bezüglich der Acetylierung. Für die Benzoate und (Trichlor)acetate konnte das nicht festgestellt werden. Zum Vergleich wurden die Bildungsenthalpien für alle unverzweigten Dodecanole und deren Acetate, Benzoate und (Trichlor)acetate berechnet. Für alle betrachteten Verbindungen wurden die Reaktionsenthalpien bei Verwendung der entsprechenden Säurechloride, eines Moleküls Pyridin und unter Bildung von Pyridiniumhydrochlorid ermittelt. Die Reaktivität der Dodecanole ist generell höher als von reiner und substituierter Glucose.Die Ergebnisse werden mit Hinblick auf präparative Anwendung diskutiert.
Integrated Unstructured Models for the Study of Substrate and Product Inhibitions in Batch Corn Starch Hydrolysate Fermentations
Authors: Converti A. , Del Borghi M. 
Published: November 2006

AbstractThe well‐known phenomena of product inhibition and substrate saturation in alcohol fermentation are studied by means of unstructured models, based on Monod's equation, using the experimental data of batch fermentations of corn starch hydrolysate solutions. The evaluation of the results of fermentations carried out under different starting conditions, through integrated versions of kinetic models derived from that of Monod case by case, contributes to shed light on the inhibitions exerted on productivity either by product or by substrate in this raw material.
Characteristics of Some Fiber Incorporated Cake Preparations and their Dietary Fiber Content
Authors: Sreenath Hassan K. , Sudarshanakrishna Kadambi R. , Prasad Niranjan N. , Santhanam Krishnaswamy 
Published: November 2006

AbstractThe dietary fibers were mainly isolated from seed hull of field beans (Phaseolus vulgaris), waste pulp of pineapple (Ananas camosus) as well as from whole wheat flour and, the fiber yields were 16.8, 2.0 and 7.0g/100g, respectively. These isolated fibers were included in sponge cake preparation by partially replacing all‐purpose flour (maida) by 5% (w/w). Cakes and cake batter were evaluated for pH change, specific gravity, volume, moisture content, and color. The sensory characteristics and volume of the cakes were not altered with the inclusion of isolated fiber in the cake. The sensory quality evaluation showed that the fiber incorporated cakes were acceptable similar to the cake without added fiber. Incorporation of various fibers in the cake preparation increased the total dietary fiber content of the product by 4‐6%.
Staling of Starch‐based Products: A Comparative Study by Firmness and Pulsed NMR Measurements
Authors: Seow C. C. , Teo C. H. 
Published: November 2006

AbstractA study of the staling of corn starch gel, bread, and rice cup‐cake showed that measurements by pulsed NMR (based on the increase in signal from the solid phase of a system on ageing) gave very highly significant correlations (P < 0.001) with firmness measurements using the Instron Food Testing Instrument. Experimental data from the two methods were fitted into the Avrami equation. Values for the Avrami exponent (n) and the rate constant (k) obtained by compression were in good agreement with the corresponding values derived from NMR measurements. The pulsed NMR method thus offers a rapid and non‐destructive means of monitoring changes at the molecular level which manifest themselves at the macroscopic level as an increase in firmness during ageing of starch gels and starch‐based products.
Towards Understanding Formation and Stability of Cyclodextrin Inclusion Complexes: Computation and Visualization of their Molecular Lipophilicity Patterns[1]
Authors: Lichtenthaler Frieder W. , Immel Stefan 
Published: November 2006

AbstractFive cyclodextrin inclusion complexes ‐ typical examples for their solid state as well as exemplary „frozen molecular images”︁ of their status in solution ‐ were subjected to a molecular modelling study comprising the computer‐assisted generation of the molecular lipophilicity patterns (MLP's), i. e. thep‐iodoaniline inclusion into α‐CD, the complexes of β‐CD with 1,4‐butanediol, adamantane‐1‐carboxylic acid, and adamantane‐1‐methanol, and the unique 12‐crown‐4 ether inclusion compound of γ‐CD. Based on their solid state structures, the „solvent‐accessible”︁ contact surfaces were generated by the MOLCAD program. Calculation and color‐coded projection of the MLP's onto these surfaces easily allows to locate the hydrophobic and hydrophilic surface regions of CD‐host and guest alike. Their detailed analysis revealed a far‐reaching, mostly complete conformity between the hydrophobic surface areas of the guest and the hydrophobic domains in the CD cavity. This striking tendency to optimize the reciprocal concurrence of lipophilic as well as hydrophilic domains at the guest‐host‐interface may accordingly be concluded to be an important, if not the decisive element in orienting the guest into the cavity and in determining the stability of the complex, particularly in cases where the guest is devoid of polar groups; if these are present, dipole‐dipole alignments and the need for their solvation may diminish the importance of hydrophobic attractions for orienting and stabilizing the guest in the CD cavity.
The Effect of Density on Melt Viscosity Calculations
Authors: Willett J. L. 
Published: November 2006

AbstractPrevious studies of starch viscosity during extrusion have been made without detailed data on the density of starch/water systems, at the temperatures and pressures common to extrusion. Density data are needed to convert the extruder mass output into volumetric output for calculations of shear rates. Earlier studies have assumed constant density, despite changes in temperature, pressure, and moisture content. Using recently published data on starch density, it is shown that density corrections have minimal impact on results compared to the constant density assumption. The power law index remains unchanged, and changes in the consistency are within experimental error. The choice of a reference density is the determining factor in shear rate calculations. Similar results are obtained for low density polyethylene, and, by extension, other polymer melts.
Complex Formation between Sugarligands and Catechol: Studies on the Fluorescence Titration with TNS and Its Effect on the Polyphenol Oxidase‐Catalysed Browning Reaction
Authors: Ohnishi Masatake , Matsubara Tokie 
Published: November 2006

AbstractInteraction between sugarligands (cyclohepta‐amylose, amylose, and soluble starch) Gn and catechol was investigated by means of the fluorescence‐spectrophotometric titration technique using a flourescent dye TNS, and the effect of the complex formation was examined upon the catechol browning‐reaction caused by polyphenol oxidase (PPO). The results suggest that the browning reaction is inhibited by the formation of the Gn‐catechol inclusion complex. These sugarligands are probably used for regulation in the browning of food materials.
Starch Gelatinization in Sugar Solutions
Authors: Beleia Adelaide , Miller Rebecca A. , Hoseney R. Carl 
Published: November 2006

AbstractIn limited water (<30%), the gelatinization temperature of starch increases as the moisture content decreases. When sugar is dissolved in water, the sugar displaces part of the water. Therefore, the moisture content of a wheat starch granule in a sugar solution is always less than 30%; thus, the gelatinization temperature is increased. When sugar is dissolved in water, the Aw is decreased. This decreased Aw was shown to increase the onset melting point of crystallized dextrins. Thus, the well known effect of sugar increasing the onset temperature of starch gelatinization appears to be a result of the displacement of the water inside the starch granule and the lower Aw.
Nuclear Magnetic Resonance Studies of the Heteropolysaccharides Alginate, Gum arabic and Gum Xanthan
Authors: McIntyre Deane D. , Ceri Howard , Vogel Hans J. 
Published: November 2006

AbstractOne‐ and two‐dimensional 1H and 13C NMR (Nuclear Magnetic Resonance) sprectra were recorded for the industrially important heteropolysaccharides alginate, gum arabic and gum xanthan. The NMR results provided information about the primary structure of these plant derived polysaccharides. Our results are in the main in agreement with those determined previously by methylation analysis and other classical methods.
Neue Konzepte der Reststoffverwertung in der Lebensmittelindustrie ‐ Chancen für die Kartoffelstärkeindustrie
Authors: Laufenberg Günther , Grüß Olaf , Kunz Benno 
Published: November 2006

AbstractEs gibt große Mengen an verwertbaren Reststoffen und Bestandteilen mit hoher Wertschöpfung in entsorgten Abfallprodukten. Abhängig von der richtigen Technologie können diese in vermarktungsfähige Produkte umgewandelt werden, entweder als Rohstoffe für Sekundärprozesse, als Betriebsstoffe oder als Bestandteile neuer Produkte. Zahlreiche Wertstoffe der Ernährungswirtschaft eignen sich für die Trennung und das Recycling nach dem Ende ihrer Nutzung, wenngleich derzeitige Trennungs‐ und Recycling‐Verfahren nicht unbedingt kostengünstig sind.Ausgehend von dem ganzheitlichen Konzept der Lebensmittelproduktion wird am Beispiel der Kartoffelstärkeproduktion der Ist‐Zustand in Aufkommen, Mengen und Verwertung dargelegt. Der Soll‐Zustand eines geschlossenen Wertstoffkreislaufes wird durch die Entwicklung multifunktionaler Lebensmittelzutaten realisiert, wobei sich dieses Konzept auf eine Vielzahl von Bereichen der Lebensmittelverarbeitung übertragen läßt. Die Zielsetzungen in diesem Forschungsbereich liegen in der Entwicklung von Verfahren, die auf lange Sicht nachhaltig ihrem Umweltschutzauftrag bei minimalen Kosten gerecht werden.
Wet Milling Characteristics of Waxy Corn Hybrids Obtained from Different Planting Locations
Authors: Singh Navpreet , Buriak Philip , Du Ling , Singh Vijay , Eckhoff Steven R. 
Published: November 2006

AbstractStarch yield and residual protein content in starch were determined using a laboratory wet milling procedure for three waxy corn hybrids obtained from up to five planting locations, to investigate the effect of planting location and hybrid on starch yield and purity, and to investigate interactions between planting location and hybrid. Starch yield varied significantly with both hybrid and planting location at the 5% probability level. Residual protein content in starch was not significantly affected by planting location, but was significantly affected by hybrid. Relative rankings of hybrids with respect to starch yield and residual protein content in starch were consistent across planting locations, although starch yield and the residual protein content in starch varied with the planting location. Results indicated that hybrids having high starch yield at one location will likely have high starch yields at other planting locations. The same was found true for starch purity.
Structural Aspects of Native and Acid or Enzyme Degraded Amylopectins ‐ a 13C NMR Study
Authors: Falk Heinz , Micura Ronald , Stanek Michael , Wutka Reinhold 
Published: November 2006

Abstract13C NMR signal assignments were achieved for amylopectin (from waxy maize starch) dissolved in dimethylsulfoxide mainly by comparison with the corresponding amylose spectrum and chemical shift arguments. From these data a branching degree of amylose and amylopectin of 1.4±0.5% and 6.0±0.7% could be estimated. Investigation of acid and enzyme degraded amylopectins by means of this method revealed that cleavage by these methods proceeded in an analogous manner. Thus, viewed from the standpoint of structural aspects they yielded virtually identical products.