bluuebunny/crossref_metadata_2025_split huggingface dataset:
Thermal Properties of Sorghum Starch
Authors: Akingbala J. O. , Gomez M. H. , Rooney L. W. , Sweat V. E. 
Published: November 2006

AbstractThe differential scanning calorimeter (DSC) was used to measure thermal properties of sorghum starch and flour. DSC gelatinization temperatures of 24 nonwaxy sorghum varieties were: To (onset temperature): 71.0 ± 1.0°C; Tp (peak temperature): 75.6 ± 0.9°C and Te (end temperature): 81.1 ± 1.1°C, respectively. The gelatinization energies ranged from 2.51 to 3.96 cal/g. There were no consistent relationships between DSC gelatinization temperatures or gelatinization energies and grain characteristics or physicochemical starch properties. DSC gelatinization temperature for nonwaxy, heterowaxy and waxy sorghum tended to increase as the number of waxy alleles (wx) increased. However, it appeared that at least a difference of two waxy alleles was required before differences in thermal properties of the samples were significant.
Measurement of Dielectric Properties for Moisture Determination of Dextrins
Authors: Boruch M. , Brzeziński S. , Palka A. , Pierzgalski T. 
Published: November 2006

AbstractDielectric properties of dextrins were investigated. The experiments performed enabled to determine the relationship between the moisture content of white and yellow dextrins, the capacitance of the measuring capacitor filled up with dextrins and the coefficient of dielectric losses tg ± measured for various frequencies of applied voltage. A measuring capacitor for quick measurement of moisture of powdered materials was constructed. To ensure constant density of material in the measuring region, an electromagnetic vibrator was employed. The sensor was used for moisture determination of white and yellow dextrins. The results obtained showed the linear relationship between the moisture content and the voltmeter readings. Based on this relations, a measuring system for moisture determination of dextrins was designed and built.
The Behaviour and Identification of a Range of Starch and Starch‐Related Oligosaccharides Series on Gel Permeation Chromatography as a Function of Their Molecular Shapes
Authors: Kennedy J. F. , Stevenson D. L. , White C. A. 
Published: November 2006

AbstractThe elution behaviour on gel permeation chromatography of a wide range of oligosaccharides which differ in glycosidic linkage has been investigated using a high resolution column of Bio‐Gel P2 (‐400 mesh). The elution behaviour could be explained on size exclusion mechanisms resulting from the secondary and tertiary structures of oligosaccharides brought about by the nature of the glycosidic linkages concerned. The various series of oligosaccharides followed an order in which starch‐derived materials were more included in the gel than oligosaccharides derived from other polysaccharides. The overall order was cyclomalto‐ < malto‐< (2 → 6) ‐β‐D‐fructo‐ < isomalto < (2 → 1)‐β‐D‐fructo‐ < gentio‐ < cello‐oligosaccharides more specifically cyclo‐ (1 → 4)‐α‐D‐gluco‐ < linear (1 → 4)‐α‐D‐gluco‐ < (2 → 6)‐β‐D‐fructo‐ < (1 → 6)‐α‐D‐gluco‐ < (2 → 1)‐β‐D‐fructo‐ <( 1 → 6)‐β‐D‐gluco‐ < (1 → 4)‐β‐D‐gluco‐oligosaccharides. The particular behaviour of linear malto‐oligosaccharides and the different behaviour of isomaltose makes the method still of great use for the assessment of starch‐derived materials, including branch point residues. Specific size exclusion mechanisms were found not to operate for methyl ether or glycoside derivatives of monosaccharides although Bio‐Gel P2 could be of limited use in methylation analysis and methyl glycoside separations.
A Novel Enzyme Application for Corn Wet Milling
Authors: Caransa A. , Simell M. , Lehmussaari A. , Vaara M. , Vaara T. 
Published: November 2006

AbstractIn corn wet milling the raw material is prepared by means of steeping. Steeping is required in order to:

–obtain the valuable CSL (Corn Steep Liquor),

–soften the kernel and break the cell walls.

SO2 is added to the steepwater to inhibit bacterial growth. Depending on the type of corn, the steeping time in a semi‐continuous steeping system varies from 36 to 60 h, which is substantially longer than all subsequent steps in the process. The corn comprises phytic acid, which to a large extent ends up in the CSL and constitutes an undesirable component. It has now been found that the problem caused by this phenomenon can be avoided by using phytic acid degrading enzymes during steeping. It has further been found, that by adding phytic acid degrading enzymes together with plant cell wall degrading enzymes to the steep liquor, the steeping time can be reduced considerably in a conventional steeping system and even further in a two stage steeping process, whereby the second steeping stage is carried out after course grinding. Also in case conventional steeping times are applied higher starch yields and lower energy consumption may be obtained.
A Kinetic Model of Bacillus stearothermophilus α‐Amylase under Process Conditions
Authors: Henderson W. E. , Teague W. M. 
Published: November 2006

AbstractA model is presented describing starch hydrolysis by Bacillus stearothermophilus α‐amylase at temperatures of 90 to 115°C and substrate concentrations of 24 to 36% solids. First order kinetics adequately describe both the enzyme decay and starch hydrolysis reactions. Quantitation of temperature, pH, added calcium and substrate concentration interactive effects on the first order rate constants is aided by applying standard statistical techniques of experimental design and data analysis. A method for determining residual α‐amylase activity in liquefact based on the Phadebas® dye release assay, and an osmometry method for determining degree of liquefact hydrolysis are described. Computer implementation of the model allows rapid graphical visualization as well as screening of ideas for improved starch hydrolysis processes.
Saccharification and Fermentation of Whole Barley Ground in the Szego Mill
Authors: Wayman M. , Parekh S. R. , Parekh R. S. , Trass O. , Gandolfi E. 
Published: November 2006

AbstractBarley, after steeping in water, was ground with ease and efficiency in the Szego mill, and its starch was liquefied, saccharified and fermented to very high yields of ethanol. The Szego mill consists of vertical rollers with helical grooves which rotate within a fixed cylinder, resulting in very fine grinding and a somewhat flaky product. The steeped barley was ground to a fine paste. This was readily liquefied and saccharified by amylolytic enzymes (dual enzyme process), and the resulting sugars were fermented in 24 h by ordinary bakers' yeast Saccharomyces cerevisiae, resulting in over 450 1 ethanol/t of barley. Still shorter time, 12 h, and the same high yield were achieved when liquefied barley starch was simultaneously saccharified by glucoamylase and fermented. Fermentation to ethanol by a glucoamylase‐producing yeast S. diastaticus strain 164 A (from Labatt Brewing Company) enabled the amount of this enzyme required for saccharification to be reduced to about one‐half the normal quantity, but at some cost in slower fermentation and slightly lower ethanol yield.
A Test for Endo‐Amylase Activity in the Presence of Exo‐Amylases
Authors: McHale R. H. 
Published: November 2006

AbstractIncreased hydroxypropylation of potato starch or amylose reduced the susceptibility of these substrates to attack by alpha and betaamylases. By limited hydroxpropyl substitution (molar substitution: 0.18) of starch or amylose, substrates were obtained which were specifically degraded by alpha‐amylase. These modified substrates enabled alpha‐amylase to be determined in the presence of betaamylase in extracts of malted barley.
An Examination of α‐Glucanase Activity from Thermoactinomyces putidus
Authors: Priest F. G. , Stark J. R. , Tabrizi S. 
Published: November 2006

AbstractExtracellular extracts from a strain of Thermoactinomyces putidus were shown to possess two α‐amylases but there was no limit dextrinase (pullulanase) activity. This was demonstrated despite the fact that initial tests suggested that there may be some action towards pullulan on agar plates containing this substrate and in enzyme digests. The difficulties in using pullulan as a substrate in testing for limit dextrinase are discussed. The α‐amylase was optimal at pH 5.8 and was inactivated by EDTA. It retained 84% of its activity after treatment for 30 min at 60°C in the absence of substrate. These results are considered with respect to the classification of this and other related microorganisms.
Solid State and Solution Properties of Octyl D‐Glucopyranosides
Authors: Straathof A. J. J. , van Bekkum H. , Kieboom A. P. G. 
Published: November 2006

AbstractThe physical properties of the surfactants octyl α‐ and β‐D‐glucopyranoside show some remarkable differences. At 25°C, the β‐anomer is much more soluble in water or diethyl ether than the α‐anomer, but only a slight difference in solubility is observed in 1‐octanol. The α‐anomer, which shows a Krafft‐point at ∼40°C, forms (above this temperature) micelles at half the concentration required for the β‐anomer. Comparison of the transition to the liquid crystal by DSC indicates that the β‐anomer will have a crystal packing which is much less ideal than the crystal packings observed for the α‐anomer.
Kinetics of the Hydroxyethylation of Starch in Aqueous Slurries
Authors: van Warners A. , Stamhuis E. J. , Beenackers A. A. C. M. 
Published: November 2006

AbstractKinetic results are presented for the hydroxyethylation of potato starch with ethylene oxide. The reactions were carried out at 303.0 K in alkaline aqueous starch slurries containing sodium sulphate as swelling inhibitor. A new side reaction was discovered: the formation of hydroxyethyl hydrogen sulphate from ethylene oxide and sulphate dianions. Part of the ethylene oxide is hydrolysed to ethylene glycol. Selectivities were determined by analysis of the products hydroxyethyl starch and ethylene glycol. Since hydroxide ions are formed in the production of hydroxyethyl hydrogen sulphate, the rate of formation of this compound could be measured by the amount of acid added to keep the pH constant. The hydrolysis of ethylene oxide towards ethylene glycol can be described by two parallel reactions: (a) by water, and (b) catalyzed by hydroxide ions. The reaction of ethylene oxide with starch is more enhanced by alkali than the base catalyzed reaction of ethylene oxide with water to ethylene glycol, causing the selectivity of the hydroxyethylation to increase from 7 to 68% if the sodium hydroxide dose is increased from zero to 0.060 mole per mole of anhydroglucose units.
The Benefits of Cationic Starches for the Paper Industry
Authors: Nachtergaele W. 
Published: November 2006

AbstractCationic starches are widely used as wet end additives in paper making. They provide many benefits, classified into 4 categories: improvement of mechanical strength; better retention of fines and fillers; faster drainage; reduction of waste water pollution.According to the accepted theory, a 2‐part electrical layer is formed at the solid liquid interface. The zeta potential (existing at the interface between the 2 layers) is one important parameter which influences the retention of most ionic wet‐end chemicals and governs many of the processes involved in making a functional paper product. Practical experiences showed us how to influence the zeta potential in order to obtain the desired benefits. The parameters depending on starch, which have been examined, are: the type of starch (origin), the level of addition and where it is used in the paper making process. Other influences come from the alum content, pH, occurance of shear forces and the presence of dissolved anionic material. Comparative laboratory tests have led to a better understanding of the rather complex interactions on which cationic activity is based. In this paper also the application of cationic starch in surface sizing compared to other starch modifications is discussed. Some important advantages, such as lower waste water pollution and better mechanical strength for the same pick‐up, are claimed.
Comparative Economics of the Production of High Fructose Syrup from Cassava Chips and Cassava Starch
Authors: Ghildyal N. P. , Ramakrishna M. , Lonsane B. K. 
Published: November 2006

AbstractThe higher cost of starch, almost equal to that of cane sugar in International market, necessitates the search for other cheaper raw materials for the production of high fructose syrup at economic cost in countries like India. The direct utilization of cassava chips seems to offer advantages and hence its feasibility was investigated. The comparative economics showed that the gain in lower expenses on cassava chips as compared to cassava starch are completely upset by the higher capital investment on plant and machineries as well as higher expenses on activated carbon and steam. In addition, a number of operational difficulties were encountered with the use of cassava chips. Against the total capital investment of 597.940 and 436.240 US $ for production of 10 t high fructose syrup/d, the cost of production per kg works out to be US $ 0.51 and 0.46, respectively, based on cassava chips and cassava starch. The studies establish that the direct utilization of cassava chips for the production of high fructose syrup does not offer any economic advantage.
Studies on Dioscorea rotundata Starch Properties
Authors: Moorthy S. N. , Nair S. G. 
Published: November 2006

AbstractStarch from six clonal selections of Dioscorea rotundata was isolated by standard procedure. The yield was between 20–24%. Various properties of these starches were compared. Granule size, 2% viscosity, peak viscosity, clarity, sol stability, total and soluble amylose contents were studied and only small variations were observed in the properties except paste viscosities among the clonal selections. The phosphorus content of Dioscorea starch was found to be three times as much as cassava starch, but low compared to potato starch. The higher gel strength of D. rotundata starch paste compared to cassava gel may be attributed to the phosphate linkages among the starch molecules in the granules.
Starch‐g‐Poly(Methyl Acrylate) Latexes for Stabilizing Soil to Water Erosion: Extending the Range of Polymer Add‐On
Authors: Weaver M. O. 
Published: November 2006

AbstractCationic starch‐g‐polymer latexes stabilize soil particles to water. To extend the study of such utility of starch latexes we prepared starch‐g‐poly(methyl acrylate) (S‐g‐PMA) and cationic starch‐g‐poly(methyl acrylate) (CS‐g‐PMA) latexes by the ceric‐initiation procedure, varying the weight ratio of starch or cationic starch to methyl acrylate from (10 to 1) to (1 to 1) in the preparation step. The percent add‐on (percent synthetic polymer in the graft copolymer) ranged from 0.5% to 41% for S‐g‐PMA, and from 4.6% to 43% for CS‐g‐PMA. Application rates required to obtain stable soil are dictated by the amount of PMA in the graft copolymer. For instance, wet sieve testing showed that 10S‐g‐1PMA and 10CS‐g‐1PMA latexes required dose levels of 0.4 g/100 g soil to fully stabilize the test soils. (6–8)S‐g‐1PMA and (6–8)CS‐g‐1PMA latexes gave full stabilization when applied at 0.1 g or 0.2 g/100 g soil rate. Latexes with highest (24.4%–43%) add‐on stabilized soil fully at an application rate of 0.1 g/100 g soil or less. There was no clear advantage of CS‐g‐PMA over S‐g‐PMA.
Effect of Ethanol on Formation of Cyclodextrin from Soluble Starch by Bacillus macerans Cyclodextrin Glucanotransferase
Authors: Shiraishi F. , Kawakami K. , Marushima H. , Kusunoki K. 
Published: November 2006

AbstractFormation of cyclodextrin (CD) from soluble starch by Bacillus macerans CGTase (cyclodextrin glucanotransferase) was studied experimentally in both systems with and without the addition of ethanol. The yields of α‐, β‐ and γ‐CD after long time reaction were almost independent of initial concentration of starch (5–50 g/l) in both the systems. The α‐CD yield in the presence of ethanol was increased by 1.8–1.9 times of that in the absence of ethanol, while the β‐CD yield was decreased by the amount almost comparable to the increase in α‐CD yield. Initial rates of CD formation were decreased with increasing ethanol concentration, which was remarkable especially for α‐CD.
New Isomerization Technology for High Fructose Syrup Production
Authors: Antrim R. L. , Lloyd N. E. , Hanover East , Auterinen A. L. 
Published: November 2006

AbstractA modern glucose isomerization system has been developed which differs from conventional immobilized systems which use isomerases such as crosslinked cell‐based products; the latter are discarded after enzyme inactivation. The newer system consists of two separate phases: an inert, regenerable carrier that has a high protein binding capacity, and an enzyme solution containing a pure isomerase protein. This system offers different possibilities for the immobilization: Batch immobilization loading the carrier fully with the enzyme.Batch immobilization loading the carrier only partly with the enzyme.Continuous or semi‐continuous loading of the carrier with enzyme during the isomerization process.The technique of a gradual addition of enzyme to the column during the isomerization process, which is called „on‐column loading”︁, is a flexible system providing several advantages compared to the traditional isomerization technology Initial flow rate according to current needs. Flexible capacity adjustable according to the syrup need of the markets. Few isomerization columns needed for stable and even operation. simple to operate. Uninterrupted operation for up to two years. Low isomerization costs.This technology has been successfully tested in plant scale in several HFS plants, and one plant has been totally designed to be operated with this technology. this plant has been in operation for more than 1.5 years with the full satisfaction of the user.
Freeze‐Thaw Stability and Refrigerated‐Storage Retrogradation of Starches
Authors: White P. J. , Abbas I. R. , Johnson L. A. 
Published: November 2006

AbstractA method for the evaluation of freeze‐thaw stability of starch gels is described and compared with refrigerated‐storage retrogradation. Differential scanning calorimetry (DSC) is used to estimate the energy required to break down recrystallized starch molecules after 10 cycles of freezing‐thawing or after storage at 4°C for 1 week. Different DSC properties were observed for different starches. Chemical modification decreased all DSC values for gelatinization except the gelatinization range of all modified starches examined. Rice and wheat starches displayed the lowest energies of gelatinization compared with other native starches studied. Most chemical modifications completely inhibited the recrystallization of starches during storage at 4°C or after 10 cycles of freeze‐thaw. Mira‐Cleer 340® (modified regular maize starch; hydroxypropyl distarch phosphate) had a slight recrystallization value. DSC endotherms for both recrystallization studies occured at considerably lower temperatures than those of the original gelatinization.
Downstream Processing of the Hydrolysate from Cassava Fibrous Waste in the Production of Confectioner's Syrup
Authors: Srikanta S. , Jaleel S. A. , Kunhi A. A. M. , Rehana Fasiha , Ghildyal N. P. , Lonsane B. K. , Karanth N. G. 
Published: November 2006

AbstractThe acid hydrolysis of starch present in cassava fibrous waste results in a formation of brownish yellow hydrolysate due to the use of higher acid concentration than that needed in case of pure starch. Thus, it dictates application of stronger downstream processing unit operations such as deproteinization, clarification and decolouration. Among the various deproteinizing agents evaluated, bentonite and kaolin were found to be the best and their use resulted in the removal of 20% protein and 60–70% red as well as yellow colours. Kaolin was selected based on economic considerations. The data indicated that 5% (w/v) kaolin, 10 min contact time at 25°C and a pH of 1.0–1.5 of the hydrolysate were suitable. For complete decolouration, 0.5% (w/v) activated carbon at 25°C with a contact time of 30 min was needed. Treatment with activated carbon also results in protein removal and is maximum at 40°C. These stronger down‐stream processing unit operations lead to an acceptable product conforming to the standard.
Starch Characteristics of Aphid (Metopolophium dirhodum) Infested Barley
Authors: Lorenz K. , Collins Fort 
Published: November 2006

AbstractStarch was isolated from barley (cv. Triumph) which had been infested with the rose‐grain aphid Metopolophium dirhodum. Physico‐chemical properties and functional characteristics of the starches and a control starch were studied. Amylograph curves indicated higher residual α‐amylase activity on the control starch than on starch samples isolated from the aphid‐infested samples. The control starch had slightly higher enzyme susceptibilities, lower swelling powers and higher solubilities than starches from aphid‐infested samples. There were no differences in waterbinding between starches.Breadbaking experiments showed that heavy aphid infestation on barley can affect starch performance, which cannot necessarily be explained based on physico‐chemical data of the starch. Bread volume decreased: the grain became more open and the texture harsh.This study showed that heavy infestation of barley by M. dirhodum does not only reduce grain weight and protein content, but affects starch properties and functional characteristics as well.
Isolation and Molecular Composition of Starch from Roots of Medicago sativa L.
Authors: Brown G. A. , Volenec J. J. 
Published: November 2006

AbstractThe concentration and molecular composition of starch from alfalfa (Medicago sativa L.) taproots were determined using dimethyl sulfoxide (DMSO) extraction and gel permeation chromatography. Three 24‐h extractions with 90% (v/v) DMSO were required to solubilize an average of 97% of the starch from freeze‐dried root tissues. Amylopectin comprised approximately 80% of starch isolated from alfalfa roots. The relative proportions of amylose and amylopectin were similar among three diverse alfalfa germplasms and one cultivar even through starch concentrations ranged from 20 to 410 g kg−1 dry weight. Elution profiles of debranched starches from alfalfa taproots contained two pools of low molecular weight chains with degrees of polymerization similar to debranched starches from maize (Zea mays L.), and potato (Solanum tuberosum L.). The molecular composition of starches from these alfalfa germplasms was similar to that commonly observed for most starches from cereals and tubers.
Physicochemical and Functional Properties of Dry and Wet Milling Products of Red Cowpeas
Authors: Ningsanond S. , Ooraikul B. 
Published: November 2006

AbstractPhysicochemical and functional properties of dry‐ and wet‐milled red cowpea flour, protein and starch were evaluated. Bulk density of drymilled red cowpea protein was lower than that of wet‐milled protein isolate. Dry‐milled starch was darker than wet‐milled starch. Gelatinization temperature of starch (64–68–74°C) was quite similar to that of mung bean starch. At water to red cowpea starch ratios of 3:1 and 2:1, DSC thermograms showed a single endotherm with To of 68.5–69.0°C, Tp of 73.0–73.5°C, Tm of 79.5–80.0°C, and –ΔH of 4.0–4.6 cal/g starch. Pasting properties of red cowpea starch showed a type C amylogram, similar to mung bean starch. By mixing various quantities of red cowpea starch to tapioca starch pasting properties of the latter could be varied. Water and oil absorptions of cowpea flours increased with the increase in protein contents, as did their emulsifying activity and foaming properties. Emulsion and foam stabilities were quite similar among all the red cowpea products, except for protein isolate which were considerably lower, likely due to a greater degree of protein denaturation during precipitation and drying of the isolate. Composite flours made from mixing wheat and red cowpea flours exhibited dough mixing properties indicative of their potential use in baked products.