bluuebunny/crossref_metadata_2025_split huggingface dataset:
Verarbeitungstechnische Eigenschaften von Inlandmais. 2. Stärkegewinnung
Authors: Kempf W. 
Published: November 2006

AbstractProcessing Properties of Local Maize. 2. Starch Production. Since the results of numerous preliminary tests have clearly demonstrated that compared with oversea maize samples also French yellow maize varieties under certain conditions and in parts even with same satisfactory results proved to be quite suitable as source material for starch manufacturing process, the general quality and analytical composition of all in all 30 different varieties of French yellow maize cultivated in the two Bavarian areas of Weihenstephan and Strassmoos and their extractable recoveries of starch, gluten, germs, fibre and steep‐water dry‐matter as well as their processing properties were determined. From these all in all 30 samples the results of analytical examinations and recovery determinations obtained from only eleven different varieties of French yellow maize cultivated in the Bavarian area of Weihenstephan were compared with the correspondent results obtained from another eleven samples of yellow maize from various French departments as well as from further eight overseas samples of yellow maize and white maize from Argentina, South Africa and U.S.A. and one additional sample of Roumanian yellow maize.
Contribution a l'étude de l'action du rayonnement gamma sur l'amidon. Partie 2. Évolution de certaines caractéristiques biochimiques du grain d'amidon en fonction des conditions d'irradiation
Authors: Tollier Par M. Th. , Guilbot A. 
Published: November 2006

AbstractStudies on the action of γ‐irradiation on starch. Part 2. Development of certain biochemical characteristics of the starch granule as a function of the irradiation conditions. Corn starch and potato starch were γ‐irradiated at different hydrations with largely varying irradiation dosis. After having outlined before the development of certain physicochemical properties of the starch granule, we have now examined the aspect of the radio‐chemical degradation of the units starch is composed off. The products generating 5 HMF, the COOH groups and the distribution of the modified anhydro‐glucose units in the alcohol‐soluble and the water‐soluble fractions were determined. The results show that the amount of modified anhydro‐glucose units, capable to form 5 HMF upon the action of acid, increases proportionnally to the irradiation dosis but independently on the water content of the irradiated sample. On the other hand, the development of the amount of COOH groups provides evidence for the important protecting role that the water plays in this kind of alteration. When the alcohol‐soluble fraction is expressed as a function of the water‐soluble fraction, but insoluble in alcohol, a linear relationship is obtained, which is independent on the irradiation dosis, on the hydration of the sample and the origin of the treated starch.
Chemical Characteristics and Composition of „Gaz”︁ Gum from Tamarix manifera
Authors: Maleki M. , Djazayeri M. 
Published: November 2006

Abstract“Gaz” Gum is a natural plant exudate of “Tamarix manifera” and is used as a thickener in the production of a toffee‐type confectionery in Iran. Paper chromatography of its acid hydrolysate revealed the presence of glucose (30%), fructose (10%), mannose, xylose and arabinose. Proximate analysis of the gum showed over 90% carbohydrate, 4% protein and 2% ash in dry matter. The dried whole gum was yellowish in color, produced a colloidal suspension in water and was hygroscopic, sweet taste and sticky when moistened. The alcohol precipitate fraction stained with ruthenium red and with both alcoholic and aqueous solutions of methylene blue.
Carbamoylethyl Wheat Flour as a Wet‐ and Dry‐Strength Agent for Paper
Authors: Smith H. E. , Gordon S. H. , Doane W. M. , Russell C. R. 
Published: November 2006

AbstractUnbleached kraft paper exhibiting a ten‐ to fifteenfold increase in wet‐tensile strength accompanied by substantial increases in burst, dry‐tensile strength and folding endurance was obtained from the use of hypochlorite‐treated carbamoylethyl wheat flour as a wet‐end additive. Results with bleached kraft pulps were less spectacular but still good. Such variables as pH of the carbamoylethyl wheat flour (CEWF) paste before hypochlorite treatment, pulp type and freeness, drying and curing temperature of the treated paper and the amount of CEWF influence strength properties of paper. A pH of 2 was optimum for treatment of aqueous CEWF pastes with hypochlorite. Unbleached kraft pulp having a Canadian Standard freeness (CSf) of about 500 ml produced paper exhibiting the best overall strength properties. Maximum wet‐ and dry‐tensile strength was imparted to unbleached kraft handsheets dried at 105°C for 15 min. Strength properties increased as level of addition increased from 0.25 to 5%. Addition of CEWF at a 2% level to unbleached kraft furnishes gave handsheets exhibiting wet‐ and dry‐tensile strength as high as 3340 and 10,510m, respectively, as compared with corresponding values of 240 and 6980 m for the control. Hypochlorite‐treated CEWF was comparable to carbamoylethyl starch in imparting wet‐strength properties to unbleached kraft paper.
Die Rolle von Stärkeprodukten bei der Verleimung von Holzwerkstoffen mit Kunstharz‐Leimen
Authors: Plath Lore 
Published: November 2006

AbstractThe Role of Starch Products in Glueing of Wood Materials by Synthetic Resin Adhesives. In the wood processing industry considerable amounts of starch products are used as extender for the glueing with synthetic resin adhesives based on aminoplasts (urea and melamine resins). They are not only useful to reduce the costs for the adhesives but have to fulfil rheological, cross‐linkage regulating and stress belancing actions. The amount of additives, of course, is limited by the quality standards for glueings. By investigation of mathematical‐statistical evaluated plywood glueings the upper limit of the grade of extension has been determined. Furthermore, the possible reduction of prices by various extender/water additions has been calculated. The behaviour of extenders in the glueline can be examined by microscopic investigations of stained microtome sections from glued objects.
Säurehydrolyse von β‐D‐fructofuranosidischen Bindungen
Authors: Szejtli J. 
Published: November 2006

AbstractAcid Hydrolysis of β‐D‐Fructofuranosyl Bonds. Generally, glycofuranosides are hydrolyzed at a higher rate than the glycopyranosides under identical conditions. The present paper is dedicated to the hydrolysis of β‐D‐fructofuranosides which are containing different aglycone moieties: methyl group, substituted methyl group (in inulin), glucosyl group (in sucrose) and substituted glucosyl group (in raffinose). The energies of activation were between 25.1 and 25.6 kcal/mole and the entropies of activation between 8 and 9.5 entropy units. The values of the reduced rate constants (values extrapolated to pH 0 and 100°C) depend on the size of the aglycone.The mechanism of splitting of ketofuranosides differs from that of the aldofuranosides and of aldopyranosides. According to the reported data these compounds are hydrolyzed by formation of a tertiary carbeniumcation, i. e. by plitting of the O‐furanosyl bond.
Schwefeldioxidaufnahme bei der Maisquellung. 1. Verteilung in den Fraktionen
Authors: Nierle W. 
Published: November 2006

AbstractAbsorption of SO2 During Swelling of Maize. Part 1. Distribution in Fractions. It has been shown by means of S‐35‐labelled SO2, that protein and germ take up most of SO2 during the swelling of corn. The uptake by the maize kernels is only 6% from the amount solved in swelling water. The swelling process does not change the fatty acids composition of the total lipids of corn. There are only traces of sulfur in the extracted fats.
Schwefeldioxidaufnahme bei der Maisquellung. 2. Technologische Aspekte
Authors: Bergthaller W. , Tegge G. 
Published: November 2006

AbstractAbsorption of SO2 During Swelling of Maize. Part 2. Technological Aspects. Investigations had been made by means of a modified method for practical starch extraction from maize kernels. Already after steeping in 0.8% sulfur dioxide in steeping water a final sulfur dioxide content in the starch lower than 8 mg/kg was observed. Studies in three german starch plants showed that the sulfur dioxide content of products from different process steps before the hydrocyclon station varied. After refining of raw milk this differences could not be observed any longer. Due to a further addition of sulfur dioxide during the refining steps the industrially produced starches contained much more sulfur dioxide than those extracted by the laboratory method. These results have been confirmed by processing industrially steeped maize in the laboratory without further addition of sulfur dioxide during the refining steps.
Suspensible Fine Starch Granules of Immature Sweet Potato. Their characteristics in embraced fatty acids and in chemical and physical properties
Authors: Fujimoto S. , Nagahama T. , Kanie M. 
Published: November 2006

AbstractStarch granules were separated from whole or peeled tubers of immature sweet potatos harvested on the 40th day after planting, and classified according to their size into two groups, the one being of suspensible fine size (av. 1.7∼1.8 μ), apt to be swept away in industrial starch manufacturing, the other of sedimentary size (av. 4.7 μ).In comparison with the sedimentary starch granules, both samples of the suspensible granules were shown to have higher amylose contents and less X‐ray diffraction intensities, and to be remarkable for containing such large quantities of embraced fatty acids as those of grain starches. The most part of the embraced fatty acids of the suspensible granules was composed of palmitic acid, the role of which being discussed.
Study on the Faecal Metabolites of Hydroxypropyl Starch in the Rat
Authors: Leegwater D. C. , Speek A. J. 
Published: November 2006

AbstractSeveral hydroxypropyl oligoglucoses were detected in the faeces of rats on diets containing hydroxypropyl starches with degrees of substitution varying from 0.025–0.106. The major components were tentatively identified as hydroxypropylmaltose, dihydroxypropylmaltotriose, and dihydroxypropylmaltotetraose. The digestibility of the hydroxypropyl starches was found to decrease with increasing degree of substitution.
Neuere Erfahrungen mit nativer und modifizierter Sorghumstärke
Authors: Blinc M. , Cimerman A. , Pertot E. 
Published: November 2006

AbstractRecent Experiences on Native and Modified Sorghum Starch. The investigators aimed at characterizing native and modified sorghum starch not only by a number of physicochemical data but also by techniques of paper chromatography in order to gain more insight into the composition of the polysaccharide material. The native starch samples, treated with sodium phosphate and acid and modified by different temperatures yielded useful results on the basis of paper capillary and paper separation analyses which led to a better understanding of their behaviour and enabled further characterization of the sorghum starch material.
Granule Sizes and U.S.P. Starch
Authors: Castelino N. J. , Youngken H. W. 
Published: November 2006

AbstractSeveral samples of Corn Starch supplied by four commercial companies were investigated for compliance with the United States Pharmacopeia XVIII specifications for granule size. Non were found to possess granules which exceeded the upper limit of 35 microns specified by the monograph.Two methods of analysis for measuring the granule sizes are described: 1) a ”︁Variables Sampling Plan for Normally Distributed Lots with Single Specification Limit and with Specified Acceptable Quality Level (AQL), Lot Tolerance Percent Defective Level (LTPD), a and β″; and 2) a ”︁Single‐Sample Fraction‐Defective Plan (AQL, LTPD, α and β Specified)„.It is suggested that manufacturers consider the use of a Single‐Sample Fraction‐Defective Plan (AQL, LTPD, α and β Specified) in particular for certifying lots which are to be labelled U.S.P. Starch.
Mechanism of Amylolytic Starch Degradation
Authors: Holló J. , László E. , Hoschke A. 
Published: November 2006

AbstractThe molecular mechanism of amylolytic enzymes has been investigated by differrent methods using amylose, pancreatic and Bac. subt.‐a‐amylases and amyloglucosidase. From the data obtained the following conclusions are drawn: The fitting between substrate and enzyme is induced by the C 3 hydroxyl groups of the substrate. In the course of the fitting hydrogen bonds arise between these hydroxyl groups and those of the enzyme molecule which possess the highest cohesion increment. A new theory is proposed for explaining the high catalytic effectivity of amylolytic enzymes.
Bericht über Arbeitsergebnisse mit Dorr‐Oliver‐Apparaturen in der Kartoffelstärkeindustrie
Authors: Caransa A. 
Published: November 2006

Report on the Results Obtained with Dorr‐Oliver Equipment in the Potato Starch IndustryInformation is disclosed regarding throughput capacity, losses and water consumption of combined D‐O DSM potato pulp screening systems and Dorr‐Clone washing systems. All informations were obtained during the 1971 campaign in France.
Bestimmung niedriger Acetylgehalte in Stärken durch Ultrarot‐Absorptionsmessungen
Authors: Prey V. , Schindlbauer H. , Maday E. 
Published: November 2006

Determination of Low Acetyl Contents in Starches by Means of Ultra Red Absorption MeasuringDetermination of the acetyl content of low acetylated starches led unvariably to certain discrepancies of results. This is why a procedure based on quantitative ultra red absorption measuring has been elaborated. This new procedure excludes all known sources of error. The carbonyl oscillation of the acetyl group was measured using KBr pressing technique as preparation method. Measured values were in accordance with those of other methods. Thus, the procedure represents a valuable alternative to all prevailing possibilities of determination.
The Determination of the Effective Shear Rate in the Brabender Viscograph and in other Systems of Complex Geometry
Authors: Wood F. W. , Goff T. C. 
Published: November 2006

AbstractThe effective shear rate in the Brabender Viscograph has been determined as 40 sec−1 when used for fluids having equivalent Newtonian viscosities in the range 1–30 poise. This shear rate is close to that used in the mouth and implies that rankings of viscosity derived from Brabender readings will agree with sensory consistency judgements. The instrument can, therefore, be reliably used for quality control and be quoted in purchasing specifications. The methodology described can often be used in other situations for assessing an effective shear rate where the geometry of the system precludes calculation e.g. spreadability determinations and extrusion from metal tubes.
Recovery and Amino Acid Composition of Protein Precipitates Isolated from Rice Starch Processing Liquors
Authors: Hegazi Sayed M. , Foda Mohamed S. , Salem Sayed A. , Eldin Samir M. Badr 
Published: November 2006

AbstractPrecipitates containing 47.7% and 30.5% protein were isolated from rice starch steep and sorter liquors respectively by pH adjustment of these liquors. The pH for protein precipitation from the steep liquor was 7.0 and from the sorter liquor was 5.0. The acid hydrolysates of both precipitates contained at least seventeen amino acids, Glutamic acid and arginine constitute the largest proportions of these acids. Nine essential amino acids were found to be present in variable amounts. The industrial application of this method for the preparation of protein precipitates is discussed.
A Comparision of Starch Granules as Seen by Both Scanning Electron and Ordinary Light Microscopy
Authors: Hall David M. , Sayre Joseph G. 
Published: November 2006

AbstractStarch being a transparent crystal often give images which are difficult to precisely define with the light microscope due to the diffraction and other effects such as internal structure which may appear as a surface phenomena. The scanning electron microscope (SEM); however, gives only surface detail.In a effort to differentiate between surface and internal details, the same starch granules have been studied by both ordinary light and scanning electron microscopy. In each case the granules were held in the same configuration as was seen with the light microscope when they were studied by SEM. In this way a direct comparison could be made between granules viewed by each microscopy technique. From such comparisons it is possible to determine the starch details that are actually due to internal features. The results for canna, potato and corn starches are given.
Potato Starch Encapsulation with Polyethylene. I. Catalysis and Polymerization
Authors: Chanzy H. D. , Revol J. F. 
Published: November 2006

AbstractA process for the encapsulation of individual potato starch granules with polyethylene is described. It involves a thorough dessication of starch followed by a generation of a fine precipitate of VCl3 which adsorbs on the surface of each granule. When this deposit of VCl3 is activated by Al(C2H5)3, the surface of the granule becomes active toward polymerization of ethylene. An encapsulation of each individual granule by polyethylene is obtained when the polymerization occurs in a non solvent. The growth of the encapsulation shell is studied as function of time, temperature, catalyst concentration and moisture content of the starch samples.
Differential Scanning Calorimetry. Study of Amylose and Its Derivatives
Authors: Desai D. H. , Patel C. K. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractGlass transition (Tg) and melting (Tm) temperatures of aliphatic and aromatic esters of amylose have been measured. As the chain length of pendent group is increased both Tg and Tm get decreased. An average value of Tg/Tm≃0.8 obtained for these esters, showed that they are moderately less flexible unsymmetrical polymers.Heat of fusion (ΔHf) for the esters has been calculated. In the case of aliphatic esters, it has been found that as the chain length of pendent group is increased, the heat of fusion is decreased.
Über das Protein in Kartoffel‐, Mais‐ und ReisstärkeHerrn Prof. Dr. Erwin Welte, Direktor des Instituts für Agrikulturchemie der Universität Göttingen, zum 60. Geburtstag gewidmet.
Authors: Lüdtke Max 
Published: November 2006

AbstractOn the Protein in Potato, Maize and Rice StarchThe protein content of potato, maize and rice starch was determined, and 21 amino acids could be identified. With the usual hydrochloric acid hydrolysis to set free the amino acids a portion (residual protein) remains in the dark residue (melanine), and can be isolated only after destruction of the latter, e.g. with sodium chlorite, and analyzed for amino acids.As shown by the nitrogen determination after Kjeldahl and amino acid analysis potato starch has the lowest, maize starch a mean and rice starch a high content of amino acids. The total amount of nitrogen in the amino acids compared with the Kjeldahl nitrogen is only 83% for potato protein and 80% for maize and rice protein. The residue from hydrolysis can vary substantially.
Detection of Corn Starch Irradiated with Low Doses of Gamma Rays
Authors: Winchester R. V. 
Published: November 2006

AbstractA modification of the existing thiobarbituric acid test for irradiated starch has been devised which eliminates interference caused by side reactions of the thiobarbituric acid and which does not require a sample of unirradiated starch as a standard for comparison. Doses as low as 10 krad have been successfully detected.
Chemical and Physiological Properties of Glucose Syrup Components
Authors: Birch G. G. , Etheridge I. J. 
Published: November 2006

AbstractAlthough glucose syrups are in wide commercial use their constitution is extremely complex and hence the physiological effects of individual components relative to their chemical structures have not been explored. Although the major components of glucose syrups are 1–4 glucosidically linked maltodextrins which may be expected to undergo normal metabolic breakdown, in whole glucose syrups fed to mammals, it is conceivable that differences could occur when glucose syrups are fractionated for different technological purposes.This paper describes experiments on the fractionation of commercial glucose syrups by two different methods and some physiological effects which are observed when these fractions are fed to both male and female rats. Although these are preliminary experiments in this field they do suggest a sex difference in the metabolism of dietary carbohydrates which accords with earlier work in humans and baboons. All rats used in these experiments were young and grew normally. Their external appearance was healthier than that of rats on a normal 41B diet.
Wärme‐ und Stoffaustausch‐Probleme bei der Herstellung von Lebensmitteln auf Walzentrocknern
Authors: Fritze H. 
Published: November 2006

Problems of Heat and Mass Exchange at the Manufacturing of Foodstuffs on Drum DryersThe drum dryer as contact dryer will be presented by means of several drying characteristics. Bases on these experiences there will be demonstrated possibilities of influencing the heat and mass exchange on the drum dryer in respect to a conserving drying by variation of the operation conditions, as drum speed, feeding temperature and air flow. Especially the exhaust of vapours by means of particular devices, as casing of the drying zone, has an important influence on the evaporation capacity respectively on the heat transmission coefficient. In addition to an improved quality of the final product with the improved process it can be demonstrated a better efficiency by saving of investment by a better exploitation of the available drying surface. Additional vapours exhaustion devices have stood the test on drum dryers with high speed and can be recommended there particularly.
Incidences of Drying and Storing Conditions of Corn (Maize) on its Quality for Starch Industry
Authors: Lasseran J. C. 
Published: November 2006

AbstractBecause of the increasing demand of corn by‐products the starch industry processes larger quantities of corn. The increasing use of combine‐harvesters and hot air dryers set the problem to find out conditions which do not alter the intrinsic value of the kernels and to define new quality criteria. An experimental research programm with a laboratory pilot plant gave the following main results:Preliminary storage conditions before drying affect the corn quality. When corn is dried in one stage drying affects the starch yield. Classical commercial gradings are not sufficient to estimate the wet‐milling properties, and have to be extended by physico‐chemical tests.
Kinetics and Mechanism of Oxidation of Carbohydrates with Chlorine and its Derivatives
Authors: Patel K. F. , Mehta H. U. , Srivastava H. C. 
Published: November 2006

AbstractThe examination of heterogeneous starch oxidation with hypochlorite in buffered systems showed that the oxidation rate was highest at pH 7. During starch oxidation in unbuffered systems the pH of the solution decreased. The hydroxyl groups of starch take an active part in the oxidation rate which decreased when C‐2 and C‐3 hydroxyls were blocked. Investigation of oxidation with chlorine in light and in heavy water suggests that the formation of protons in the acidic medium and repulsion between anions in the alkaline medium decrease the oxidation rate.
The Stability of Dextran Nitrate
Authors: Dawoud Abdel Fattah , Marawan Ashraf 
Published: November 2006

AbstractThe stability properties of dextran nitrates, prepared by nitric acid alone and by mixed acids, have been determined and their stabilisation has been also attempted. While the stability of the crude dextran nitrates varied appreciably according to the method of preparation, the stabilised forms possessed closely similar stability properties.The stability of the nitrated α‐D‐glucose polymeric carbohydrate dextran, as previously reported in the case of other α‐D‐glucose polymeric carbohydrate nitrates, is now apparently found much lower than that of the nitrated β‐D‐glucose polymeric carbohydrate cellulose.