bluuebunny/crossref_metadata_2025_split huggingface dataset:
Die Selbsthydrolyse der Kartoffelstärke. 2. Mitt. Selbsthydrolyse von Kartoffelstärkekörnern in wäßriger Suspension
Authors: Palasinski M. , Schierbaum F. 
Published: November 2006

Self Hydrolysis of Starch. Part 2. Self Hydrolysis of Potato Starch Granules in Aqueous Suspension.Tests with potato starch have shown that self hydrolysis at temperatures below the starting point of irreversible swelling leads to the formation of low molecular, soluble degradation products containing bound phosphoric acid. The rest of starch granules show increased reducing power as well as hydrothermically caused ageing. Approaching the end of self hydrolysis the substrate acts like thin boiling starch.During self hydrolysis phosphoric acid bound like ester is set free. Speed of self hydrolysis increases with increasing phosphorus content, whereas formation of free phosphate is independent of this factor.
Vergleich einiger charakteristischer physikalisch‐chemischer Daten modifizierter Weizen‐ und Kartoffelstärke
Authors: Blinc M. , Cimerman A. , Pertot E. , Stucin D. 
Published: November 2006

Comparison of the Characteristic Physico‐Chemical Data of Modified Wheat and Potato Starches.A comparison of some physico‐chemical properties of wheat and potato starch has been given with regard to their behaviour before and after treatment by mild modification procedures. In this way a survey of the characteristic data of both starch sorts was obtained, i. g. the swelling and solubility capacities, the viscosity and limiting viscosity, extraction of the starch films, the X‐ray diffraction patterns a. o. which were elucidated and discussed.
Zur Verbesserung der Brotfrischhaltung durch Stärkephosphate
Authors: Seibel W. , Bergthaller W. , Stephan H. 
Published: November 2006

On the Improvement of Freshness of Bread by Means of Starch Phosphates.Basing on previous studies six commercial distarch phosphates have been mixed up in pasted state during dough preparation. The baked wheat products have been investigated with respect to baking quality and bread freshness. Only two of the six distarch phosphates lead to a satisfactory baking result. The freshness of the breads, which have been manufactured with these samples, did not differ significantly from those breads, which have been manufactured by addition of fresh holding substances. Even with increased addition of water and thereby softer doughs no specific effect of the distarch phosphates could be oberserved. Especially the paste preparation proved to be not rational, because it doesn't agree with modern practices of bread production. Thus the use of distarch phosphates as fresh holding substance should not be taken into consideration neither on national nor international basis.
Neuere Untersuchungen über die Lipide der Getreidestärken. Teil II. Die Lipide verschiedener Stärkearten und ihre Bindung an die Amylose
Authors: Acker L. , Becker G. 
Published: November 2006

Recent Studies on Lipids of Cereal Starches. Part 2. Lipids of Various Types of Starch and their Bond to Amylose.By means of butanol/water (65 : 35) the lipids have been extracted from various cereal starches at 70°C. 1.0 respectively 1.3 %. lipids could be obtained from barley resp. oat starch. In every case lysolecithine was the main part (50–60 %). Apart from that, other lysophosphatides as well as free fatty acids were isolated and identified. The lipids bound to starch remain unchanged for a longer term. Apparently, the inclusion into the amylose helix acts as a protection against autoxidation.The amylose‐lysolecithine‐inclusion compound was prepared in pure form with a lysolecithine content of 10.2%.Processes for the determination of amylose so far proposed do not take into consideration the special bonding circumstances of lipids in cereal starches. Thus, amylose contents having been determined by these processes are too low.
Reinigung der Phosphorylase aus Kartoffeln
Authors: Franken K.‐D. , Keilich G. , Husemann E. 
Published: November 2006

Purification of Phosphorylase from Potatoes.Phosphorylase (α‐1.4‐glucane: orthophosphate glucosyl transferase E.C.2.4.1.1.) was isolated from potatoes by means of five purification steps with 40 % yield in a concentration of 87 times as strong as the original one with a specific activity of 7.0 E/mg protein. By adding Na2S2O4 and by inactivation of the phenoloxidases by means of NaCN the melanine formation during the purification process was made impossible. α‐Amylase, which is especially irritating with examinations of phosphorolytic degradation was separated by a heat step (50 min, 56 °C, pH 7.0). The phenoloxidases were separated by means of ion‐exchanger chromatography with DEAE‐cellulose (0.1 M KCl). The colourless enzyme, which remains stable for months at 0–5 °C is constant in its molecular weight according to tests with gel‐ permeation‐chromatography (Sephadex G‐200) and in the ultra centrifuge. In the gel‐electrophosphoresis the enzyme moves as a uniform peak.
A Study on the in vitro Digestibility of Hydroxypropyl Starches by Pancreatin
Authors: Leegwater D. C. , Luten J. B. 
Published: November 2006

AbstractA study was made of the digestibility of hydroxypropyl starches by a relatively large amount of pancreatin. The digestibility was estimated from the reduction of an alkaline ferricyanide solution by the digests. It was found that the digestibility decreased exponentially with increasing degree of substitution.
Schweflige Säure und Stärkehydrolyse
Authors: Nierle W. , Tegge G. 
Published: November 2006

Sulfurous Acid and Technical Hydrolysis of Starch.The decrease of SO2 content which can be observed during the storage of starch sirups is not only based on simple oxidation to sulfate but also on the formation of different organic sulfur compounds. The reaction possibilities for SO2 in technically produced hydrolysates are greater than in pure sugar solutions because of the presence of colored materials, their precursors and amino nitrogen containing compounds. Thus, the amount of analytically ascertained SO2 content is not a satisfactory criterion for the purity of starch sirups. The proposed modification of the starch hydrolysis process by using SO2 in the starch slurry gives a chance to eliminate the formed sulfur compounds extensively. Furthermore the products manufactured in this way show less tendency to discoloration, and higher storage stability especially with increased temperatures.
Versuche zur Trocknung und Verkleisterung von Stärkepräparaten auf einem Walzentrockner
Authors: Blinc M. , Cimerman A. , Pertot E. , Stucin D. 
Published: November 2006

Investigations on the Drying and Gelatinization of Starch Preparations by Means of a Drum Dryer.The investigators tried to carry out effective drying of some native and modified cereal starches on a drum‐dryer in order to get dried and/or pregelatinized products. They had to find appropriate conditions of work in dependency of the nature of the starting material. Dent corn starch, waxy maize starch and high amylose starch were investigated in native, acid‐treated and heat‐treated state. Their physico‐chemical properties after drum‐drying were determined and compared with the data of the corresponding air‐dried materials.
Studies on Carbohydrate Metabolising Enzymes. Part XXVIII. Preparation and some Properties of α‐Amylase Isoenzymes from Malted Rye
Authors: Manners D. J. , Marshall J. J. 
Published: November 2006

Abstractα‐Amylase was prepared from an extract of malted rye flour by heat treatment to inactivate β‐amylase and other contaminating carbohydrases, followed by continuous electrophoresis. This yielded two isoenzymes which differed considerably in physical properties, although their action patterns appeared to be similar. These findings have been compared with the results of studies on α‐amylase isoenzymes from other sources.
Un test d'irradiation de l'amidon. Mode operatoire, application à différents amidons
Authors: Berger G. 
Published: November 2006

AbstractProof for Irradiation of Starch. Working Rules and Application to Various Starches. The test which is proposed for the proof of irradiation of starch is based on the determination of the malonaldehyde – which is formed by irradiation – by means of 2‐thiobarbituric acid. The study was made on the alteration of the aldehyde content of 3 starches (maize starch, pregelatinized maize starch, potato starch) which had been irradiated with 400 Krad and stored at different temperatures. If water content of the sample, storage temperature and duration of storage are known, the original irradiation dose can be calculated by the obtained graphs. These calculations are of variable precision in the specific cases. It is possible to determine the irradiation of maize starch having been stored for three months at 25 °C, provided that the irradiation dose had been of at least 25 Krad.
Starch Graft Polymers. II. Preparation of Graft Polymers Containing Acrylamide and Acrylic Acid and Evaluation as Textile Print Paste Thickeners
Authors: Jones D. A. , Elmquist L. F. 
Published: November 2006

AbstractGraft copolymers of starch and the vinyl monomers acrylamide (I) and acrylic acid (II) – prepared by γ‐radiation induced grafting reactions – and a graft terpolymer of starch, I and II – prepared by base hydrolysis of a graft copolymer of starch and acrylonitrile (III) — have been evaluated as textile print paste thickeners. Preparation, characterization and evaluation procedures are presented together with results illustrating that starch poly (I) containing 39% poly (I) and starch poly (I, II) containing a mixture of 21% I and 37% II are effective thickeners in this application if used in combination with one another or with commercial thickeners such as algin (sodium alginate).
Enzymatische Direktverzuckerung der Stärke in Zwischenprodukten der Maisstärkeindustrie
Authors: Tegge G. , Seller K. 
Published: November 2006

AbstractEnzymatic Direct Saccharification of the Starch of Intermediate Products of Maize Starch Industry. A new process for direct enzymatic saccharification of starch in wet‐milled, degermed steeped maize is proposed. Utilization of this product instead of dry‐degermed maize fractions is of advantage as maize germs are obtained in pure form about 50% fat in DS. Moreover, highest possible extraction of soluble maize components by the steeping process and simultaneous optimal loosening of the starch‐gluten structure are achieved.
Verbesserte Flutenrinnen‐Versuchsanlage für die Stärke‐Klebertrennung von Mais
Authors: Lamberty A. 
Published: November 2006

AbstractImproved Starch Settling Tables Test Plant for the Laboratory Separation of Starch and Gluten of Maize. An apparatus for separation of starch and gluten as part of the laboratory determination of the processing value of maize for wetmilling is described. The apparatus consists of a mobile chassis and a starch settling tables‐plant with collimating equipment which guarantees fast readiness for operation and precise adjustment of the incline of the settling tables and thus high reproducibility of test results.
Phosphatbestimmung in Phosphatstärken
Authors: Kessel H. 
Published: November 2006

AbstractDetermination of Phosphate in Starch Phosphates. The knowledge of the total, free and bound phosphate is needed for an exact characterization of starch phosphates. For the determination of the total amount of phosphate, the decomposition of the sample is carried out with ethylene glycol and sodium peroxide in a micro‐steelcylinder under pressure. The determination of the free phosphate is made by the transformation of the excess of pyrophosphate and metaphosphate into orthophosphate with a separate weighed portion. The photometric determination of phosphorus in both cases takes place with vanadate‐molybdate‐reagent. The bound phosphate corresponds to the difference (Ptotal—Ptree) and is related to the average degree of substitution and esterification of the product.
Studies on the Starches of Dioscorea. D.alata, eatable and D.cinnamomifolia, non eatable
Authors: Rosenthal Feiga R. T. , Pelegrino Sandra L. , Corrêa Anna Maria N. 
Published: November 2006

AbstractThe starches of the species of Dioscorea that have been studied are composed of granules of different sizes and shapes. The average iodine affinity is 4.6% so, the amylose content is not very high. The values of the free‐swelling power and solubility and the quick and progressive solubilization in DMSO suggest a heterogeneous structure, with weak linking forces and a low degree of association inside the granules. The Brabender viscosity curves are very similar to the ones of the bread‐fruit starch, exception made to the cold paste viscosity. The properties of the starches of those species of Dioscorea suggest useful applications.
Facile Preparation of Starch Triacetates
Authors: Mark A. M. , Mehltretter C. L. 
Published: November 2006

AbstractCommercial high‐amylose corn, ordinary corn and potato starches were fully acetylated by reacting the starches at 123°C for 5 h in fourfold quantities of acetic anhydride to which 11% (w/w starch) of sodium hydroxide catalyst had been added as 50% aqueous solution. Intrinsic viscosities of the starches regenerated from their esters were slightly lower than the values for the corresponding unreacted starches and indicated that only minor degradation hat occurred during acetylation. Amylose obtained by the butanol fractionation of corn starch was also readily acetylated by this procedure. However, commercial potato amylose required removal of the small amount of magnesium sulfate present to achieve both full acetylation (44.8% acetyl) and minimum depolymerization of the starch.
Kinetic Study on the Pyrolysis of Amylose and its Derivatives
Authors: Desai D. H. , Patel C. K. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractThe kinetics of pyrolysis of amylose, amylose acetate and amylose propionate has been studied using thermogravimetric (TGA) and differential thermal analysis (DTA) in nitrogen atmosphere. Chatterjee, Anderson and Freeman, and Reich methods of analysis have been applied to the TGA and DTA data of these polymers. The Chatterjee method adequately explains the initial stage of pyrolysis of the polymers, while Anderson and Freeman, and Reich methods yield high activation energy in contrast to the experimental evidence.Thermal analysis showed that the thermal stability of amylose increases when it is substituted. Amylose has been found to decompose before melting, while the esters melt before decomposition. The melting temperature of the esters decreased with increased size of the pendent groups.
Reactivity of Modified Starches with Isocyanates
Authors: Otey F. H. , Westhoff R. P. , Mehltretter C. L. 
Published: November 2006

AbstractVarious substituents were added onto starch by means of esterification or etherification so that their effect on reactivity of starch with isocyanates in a nonpolar solvent could be studied. Maximum reactivity of the modified starches was achieved when the degree of substitution (D.S.) was about 0.7. Cured urethane plastics made from formulations containing 20 % of the starch derivatives demonstrated maximum breaking energy at D.S. 0.7.
Darstellung der Carboxymethylstärke
Authors: Čeh M. 
Published: November 2006

AbstractSynthesis of Carboxymethyl Starch.Maize starch was carboxymethylated by monochloracetic acid in a mixture of 25 % aqueous sodium hydroxide solution and acetone. Using a ratio of starch to monochloracetic acid of 2:1 at 20 °C for 11 h the yield was 60 % (DS 0.59), and at 40 °C 82 % (DS 0.81).The synthesis of the sodium salt of carboxymethylated starch in aqueous alkali solution without acetone at room temperature gave poor results. Reaction of the substances in solid, ground state resulted in ethers with low solubility in water.Viscosity measurements of 2% solutions of the sodium salt of carboxymethylated starch in 1 N NaOH without elimination of the electrolytes revealed a correlation between viscosity and degree of substitution only in case when the ethers have been synthesized and isolated by the same method.
Das Verhalten der beiden chromatographisch trennbaren Amyloseanteile bei der oxydativen Behandlung von Kartoffelstärke
Authors: Seidemann J. 
Published: November 2006

AbstractThe Behaviour of the two Separable Amylose Components during Oxidative Treatment of Potato Starch. During oxidative degradation of potato starch by means of sodium persulphate changes in both column and paper chromatography of the components amylose and amylopectin were proved. The fact that in the paper chromatogram one amylose component is degraded to a higher dextrine with a second amylose component as intermediate product has been proved.
Erfahrungen mit bekannten und neuentwickelten Maschinen in der Kartoffelstärkeindustrie
Authors: Holthuis Th. H. 
Published: November 2006

AbstractExperiences with Known and New Developed Machines in the Potato Starch Industry. With the aid of flowsheets a review is given of the new developments in processing and some new introduced machines, i. e. potato reception and washing installations, a new type of rasp, centrisieves as refining sieves for starch milk, decanters, rotary vacuum filters, and a new drum‐belt press.
Durchstrahlungselektronenmikroskopische Untersuchung des Lösungszustandes technischer Dextrine nach Gefrierätzung
Authors: Azzola F. K. 
Published: November 2006

AbstractTransmission Electron Microscopic Studies on the Solubilization State of Industrial Dextrins after Freeze‐Etching. The solubilization state of dextrins is discernible after freeze‐etching as a preparation method for transmission electron microscopic investigations. A just disintegrated dextrin on the basis of potato starch is composed of obviously native granula with diameters from 100 to 200 nm. After uncomplete disintegration these granula keep unchanged despite of a ripening process of several months. Only a higher grade of agglomeration of the granula can be observed. However, the granula of a completely disintegrated dextrin subject to a swelling and solvatation process during which the phase boundary between the granula and the water as solvent is disappearing more and more.
Acid‐Modified Wheat Flours. Pasting and Dispersion Properties
Authors: Rankin J. C. , Holzapfel Margaret M. , Russell C. R. , Rist C. E. 
Published: November 2006

AbstractAcid‐modified (AM) and hydroxyethylated acid‐modified (HEAM) wheat flours were prepared with viscosities suitable for use as tub‐sizing agents and as coating adhesives for paper. The pasting characteristics and dispersion properties of both these flours were compared with those of commercial products now used in such applications. Effects were determined of time, temperature and solids concentration on pasting characteristics, paste viscosity and dispersion properties. Paste viscosity behavior of the modified flours, prepared under dry‐state reaction conditions, was more like that of hypochlorite‐oxidized (HO) starch than either AM or HEAM starches. Dispersibility of the modified flours was comparable to that of AM starch, but it was somewhat lower than dispersibility of HEAM and HO starches. Pastes of modified flours and starches, stored and periodically tested, varied little in dispersibility values for flour dispersions, whereas progressively less dispersible material was found in starch pastes.
Dialdehyde Starch in Paper Coatings Containing Soy Flour‐Isolated Soy Protein Adhesive
Authors: Weakley F. B. , Carr M. E. , Mehltretter C. L. 
Published: November 2006

AbstractA combination of soy flour and isolated soy protein was investigated as the adhesive in pigmented paper coatings that contained dialdehyde starch (DA) as the insolubilizing agent. A coating formula of 50% solids made up of 8.3 parts soy flour, 8 parts isolated soy protein and 0.5 part DAS per 100 parts of clay exhibited pseudoplastic and thixotropic flow properties characteristic of coating colors containing more costly protein adhesives. Both was pick and wet‐rub resistance of the paper coating were improved and putrefaction retarded by the use of DAS in the formulation. Brightness, was pick and wet‐rub resistance values compared favorably with those of a reference coating containing 12.5 parts of isolated soy protein and 0.5 parts DAS per 100 parts of clay.
Maltose Values of Flours of Indian Wheats in Relation to α‐Amylase Activity and Damaged Starch Contents
Authors: Tara K. A. , Bains G. S. 
Published: November 2006

AbstractInvolvement of damaged starch as the principal cause of maltose formation in 63 straight‐run flours of a number of Indian wheats in relation to liquefaction numbers derived from the falling number test is indicated. Multiple regression analysis of maltose values on damaged starch and liquefaction numbers was found to be statistically highly significant.
Unschädlichmachung der Abwässer durch bessere Ausnutzung des Rohstoffes bei der Kartoffelstärkeerzeugung
Authors: Häusler J. , Malcher J. 
Published: November 2006

AbstractNeutralization of Waste Waters by Better Exploitation of Raw Material During Production of Potato Starch. Neutralization of fruit juice set free during the production of potato starch can be carried out efficiently in two steps. The first step is based upon the coagulation of protein at 85 °C in acidify medium. The first step of methane fermentation, which is the acid fermentation, is made use of for this process. At this step mainly heterogeneous lactic acid fermentation takes place. Coagulated protein may be efficiently processed into feed thus making the purification of waste water more profitable.The second step is the methane fermentation as such. Considering the concentration of fruit juice from the separators a maximum load of the fermentation tank of 1.5 kg/m3 of organic matter has to be taken in account. At a higher load the period of fermentation is shortened to an extent that makes anaerobic processes impossible. During fermentation 15.25 m3 of fermentation gas per m3 raw water with a methane content of 54% are produced. This amount of gas should be sufficient for heating of the waste water up to a temperature which is necessary for caogulation.The fermentation of fruit juice has to be succeeded by a one‐hour period of sedimentation of the mud. Thus, purification is made more effective. With this system the concentration of the fruit juice decreases to an extent which makes it possible to purify it further together with the processing water in a biological activation filter plant.
Papierchromatographischer Trennungen zum Nachweis von nativer und modifizierter Weizenstärke
Authors: Pertot E. , Blinc M. 
Published: November 2006

AbstractPaperchromatographic Separation as Identification Method of Native and Modified Wheat Starch. The previous experiences with paperchromatographic separation as identification method of native and modified starch samples has been useful in the study of wheat starch. This technique has been applied to the separation and identification of amylose and amylopectine of native and modified wheat starches (treated by phosphate, mineral acids and different temperatures). The results thus obtained were compared with the physico‐chemical characteristics of the same material. The modification procedure and the temperature influence are precisely outlined.The evaluation of the final data permits one to judge the applied technique favourably, the method can be considered as useful and complementary in the analysis of starch material.