bluuebunny/crossref_metadata_2025_split huggingface dataset:
Raw‐starch Digestion by Chalara paradoxa Immobilized in Calcium Alginate Gels
Authors: Monma Mitsuru , Kagei Norio , Kainuma Keiji 
Published: November 2006

AbstractThe spores of raw starch digesting fungus Chalara paradoxa were entrapped in calcium‐alginate beads and preincubated in growth medium. The fungus devoloped a mycelium layer below and on the gel bead surface so that nutrition and oxygen in this area had direct contact with mycelia. The fungus on the bead could produce amylase and could digest raw corn starch continuously for 40 d with corn steep liquor as a nitrogen source.
Affinity Purification of Amylases on Cyclodextrin‐Sepharose Columns
Authors: Subbaramiah K. , Sharma R. 
Published: November 2006

AbstractThe relative affinity of α‐ and β‐cyclodextrin columns for amylases were evaluated. While both α‐ and β‐cyclodextrin columns bound α‐amylase, there was no affinity binding of β‐amylase. These columns can be used to separate α‐amylase from β‐amylase enzyme present in higher plants.
Raw Starch Digestion by α‐Amylase and Glucoamylase from Chalara paradoxa
Authors: Monma Mitsura , Yamamoto Yoshihiro , Kagei Norio , Kainuma Keiji 
Published: November 2006

AbstractGlucoamylase and α‐amylase of Chalara paradoxa were separated by hydrophobic column chromatography using butyl‐Toyopearl 650M. The α‐amylase showed the highest activity at pH 5.5 and 45°C, and was stable in the pH range of 5.5–6.5 and at temperatures lower than 40°C. The glucoamylase showed the highest activity at pH 5.0 and 45°C, and was stable in the pH range of 4.0–7.5 and at temperatures lower than 45°C. The molecular mass of the α‐amylase and glucoamylase estimated by SDS polyacrylamide gel electrophoresis was 80,000 and 68,000, respectively. Both glucoamylase and α‐amylase could digest more effectively raw rice starch and raw corn starch than raw sago starch and raw potato starch. 2% raw rice starch in 10 ml solution was digested by more than 90% by 100 units of each amylase. When these amylases were used combined, raw corn starch was more effectively digested than they were used singly. This cooperative action in raw corn starch digestion was also observed when. C. paradoxa α‐amylase and R. niveus glucoamylase were combined.
Starch as Stilt Material in Carbonless Copy Paper ‐ New Developments
Authors: Nachtergaele W. , van Nuffel J. 
Published: November 2006

AbstractFor several reasons, calibrated wheat starch is by far the best performing stilt material in carbonless copy paper. Due to its size selection and its nice globular shape, it gives excellent stilt functionality at relatively low doses compared to native wheat starch. Less binder is needed and better copy quality obtained. It also has better runability properties than calibrated cellulose powder.For high speed running coating machines, involving a very intensive drying, a thermo‐resistant calibrated wheat starch has been developed. This starch assures that also in the future, starch will stay the best performing stilt material for carbonless copy paper. Besides the classical advantages, such as better copy quality, the thermoresistant wheat starch offers some extra advantages, e. g. lower binder consumption.
Polymer‐Water Interaction of Maltodextrins. Part II: NMR Study of Bound Water in Liquid Maltodextrin‐Water Systems
Authors: Radosta S. , Schierbaum F. , Yuriev W. P. 
Published: November 2006

AbstractThe NMR relaxation times T1 and T2 for starch polysaccharides in solution were employed for the characterization of bound and free water. The “Solomon equations” were taken for the calculation of the amount of bound water in maltodextrin‐water systems. The amount of monomolecular bound water in maltodextrin solutions and gels is independent on the state in the same order of magnitude as estimated for maltodextrin powders from water vapour sorption isotherms. With increasing temperature between 1°C and 60°C a slight decrease of bound water was found.
Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Conversion Starch Syrups
Authors: Nebesny E. 
Published: November 2006

Abstract35% DS potato starch slurry liquefied with bacterial α‐amylase to 13,6 DE was saccharified with a combination of fungal α‐amylase and glucoamylase at different enzyme dosages ratios. Saccharification was carried out 44 h at 55°C and pH 5.0. DE‐value, carbohydrate compositions, molecular structure of dextrins and viscosity at 35°C were investigated in starch hydrolyzate samples taken after 4, 8, 20, 32 and 44 h. In dependence on the ratio of enzyme dosages of fungal α‐amylase to glucoamylase and on hydrolysis (DE) progress, changes in carbohydrate composition, decrease of molecular weight and number of dextrin branchings were observed and in dependence on them viscosity of hydrolyzate solutions decreased.
Use of the Rapid‐Visco‐Analyzer to Measure Starch Pasting Properties. Part I: Effect of Sugars
Authors: Deffenbaugh L. B. , Walker C. E. 
Published: November 2006

AbstractThe Rapid Visco‐Analyzer (RVA) was used to measure the effects of dextrose, sucrose, corn syrup solids and polydextrose on maize, tapioca and wheat starch pasting properties. The addition of 1 part sugar: 1 part starch tended to decrease peak viscosity, whereas peak viscosity increased at higher sugar concentrations (up to 4 parts sugar: 1 part starch). Time to onset of viscosity increase and time to peak viscosity increased as sugar concentrations increased. Dextrose, sucrose and corn syrup solids increased the maximum setback viscosity, of the starches, but polydextrose reduced setback viscosity. As the molecular weights of the sugars increased, the effects generally increased for maize and tapioca starches but not for wheat starch. Pasting property parameters measured in the RVA concurred with data obtained using other viscometers or by other techniques previously reported. The RVA is useful as an alternative tool for studying starch pasting properties and the effects of food ingredients on starch performance.
Kochextrusion von Stärke mit Hydrokolloiden
Authors: Kuhn M. , Elsner G. , Gräber S. 
Published: November 2006

AbstractBei der Kochextrusion von Maisstärke mit den Hydrokolloiden Xanthan, Gummi arabicum, Johannisbrotkernmehl und Carrageen zeigte das System aus Maisstärke mit Xanthan bei Xanthan‐Anteilen von 5–30% herausragende Eigenschaften. Bisher war zwar in der Lösung eine Interaktion von Xanthan mit Galactomannan über die β‐1,4‐verknüpften Polysaccharid‐Hauptketten beschrieben worden. Jetzt zeigte sich, daß auch unter den Bedingungen der Kochextrusion eine kooperative Verknüpfung der β‐1,4‐D‐Glucanketten des Xanthans mit den α‐1,4‐D‐Glucanketten der Stärke erfolgen kann. Hinweise darauf ergaben Messungen des Drucks und des Drehmoments während der Kochextrusion in Abhängigkeit vom Xanthangehalt. Weiterhin zeigen Kochextrudate aus Maisstärke mit Xanthan ein auffallend hohes Wasserbindevermögen und interessantes Viskositätsverhalten, so daß derartige Produkte die Funktion einer neuen Klasse von Hydrokolloiden erfüllen.
Production and Properties of Starch Phosphates Produced by the Extrusion Process
Authors: Salay Elisabete , Ciacco Cesar F. 
Published: November 2006

AbstractCorn starch was phosphated on a Brabender single screw extruder at different extrusion temperatures, sodium tripolyphosphate (STP) concentration and pH of the medium. The highest degree of substitution (DS) was obtained at extrusion temperature of 200°C, STP concentration equal or superior of 1.4g/100mL of water and pH of 8.5. The DS was related to paste clarity while the extrusion process, to the water absorption index and water solubility index, independently of the DS.
Behaviour of Oxidized Starches Towards Cyanoethylation
Authors: El‐Thalouth I. Abd , Ragheb A. , Refai R. , Hebeish A. 
Published: November 2006

AbstractStarch of different molecular sizes brought about by oxidation of maize and rice starches were cyanoethylated under identical conditions. The degree of cyanoethylation, expressed as % N, was found to depend mainly on the molecular size of starch irrespective of its kind. As the molecular size decreases the degree of cyanoethylation increases. Cyanoethyl starches are water soluble and can be precipitated by ethanol. It was also found that the rheological properties are determined by the nitrogen content of cyanoethyl starch. When the latter acquires low nitrogen content, it exhibits non‐Newtonianpseudoplastic behaviour. On the other hand, cyanoethyl starches with higher nitrogen content are characterized by non‐Newtonianthixotropic. At constant rate of shear, the apparent viscosity of cyanoethyl starches is directly related to its molecular size. Storing of pastes prepared from these cyanoethyl starches for 7 d exerts considerable influence on rheological properties and apparent viscosity of these derivatives.
Utilisation of Amaranthus paniculatas (Rajgeera) Starch in Salad Dressing
Authors: Singhal Rekha S. , Kulkarni Pushpa R. 
Published: November 2006

AbstractStudies on utilisation of Amarantus paniculatas starch in salad dressings showed it to be more stable than corn starch. This is attributed to waxy nature of A. paniculatas starch.
Oxidized Starch as a Hardening Agent in the Gelatin‐Immobilization of Living Yeast Cells
Authors: De Alteriis Elisabetta , Parascandola Palma , Scardi Vincenzo 
Published: November 2006

AbstractPeriodate‐oxidized starch (oxystarch) was shown to be a good substitute for formaldehyde or glutaraldehyde as hardening agents in an immobilization procedure of microbial cells within gelatin. In fact, contrary to both aldehydes, oxystarch has no antimicrobial activity so that the immobilized cells retain their viability. Cell loading and mechanical stability of the immobilizates make them suitable for operations in continuous bioreactors.
Quinoa (Chenopodium quinoa) Starch — Physico‐chemical Properties and Functional Characteristics
Authors: Lorenz K. 
Published: November 2006

AbstractStarch was isolated from quinoa (Chenopodium quinoa) for a study of physico‐chemical properties, functional characteristics and a comparison with starches from wheat, barley, wild rice, amaranth and potatoes. Quinoa starch granules range in size from 0.6 to 2.0 μm and are found within the cells of the seed as single entities or as compound structures of spherical or oblong aggregates. Quinoa starch exhibited a higher Amylograph viscosity, a greater waterbinding capacity and a greater swelling power compared to wheat‐ or barley starch. The gelatinization temperature range of quinoa starch was slightly higher than that of wheat‐ or barley starch. Amylose content was lower. As a thickening agent for fillings, quinoa starch performed better than other starches in the study. However, breads and cakes baked with quinoa starch were of poor quality. Volumes were lower, the grain non‐uniform with thick cell walls and the texture dense and compact. The overall performance of quinoa starch in baked goods was similar to that of other non‐cereal starches (amaranth‐ and potato starch).
Use of the Rapid Visco‐Analyzer to Measure Starch Pasting Properties part II: Effects of Emulsifiers and Sugar‐Emulsifier Interactions
Authors: Deffenbaugh Lynn B. , Walker C. E. 
Published: November 2006

AbstractThe Rapid Visco‐Analyzer (RVA) was used to study the effects of sucrose ester (SE) emulsifiers and a propylene glycol ester (PGE) emulsifier on starch cooking properties. Maize, tapioca and wheat starches were affected to different degrees by F‐160 SE with a hydrophil‐lipophil balance (HLB) of 15. Up to a concentration of 0.05 parts emulsifier to 1 part starch, the F‐160 SE increased peak viscosity, time to peak and maximum setback viscosity of the starches. These data suggested that the SE functioned by forming a clathrate complex with the starch molecules. When cooking properties of maize starch were studied in the presence of SEs with HLB 6, 11 and 15, the effects of the SE did not appear to be directly related to HLB. The PGE did not appear to form a clathrate complex with wheat starch, as indicated by a decrease in peak viscosity and time to peak. Cooking properties of the starches were also measured in the presence of sugars (dextrose, sucrose, corn syrup solids and polydextrose) at a level of 2 parts sugar to 1 part starch, plus emulsifiers at a ratio of 0.02:1. Peak viscosity, time to peak and maximum setback viscosity were affected synergistically in the presence of both sugar and emulsifier as compared to additive effects of the two ingredients acting alone. Although reaction mechanisms could not be defined from the data obtained, the RVA proved useful for quickly demonstrating the effects of multiple ingredients on starch cooking properties.
Synthesis of Poly(Methacrylic Acid‐)Starch Graft Copolymers Using Mn‐IV‐Acid System
Authors: Khalil M. I. , Mostafa Kh. M. , Hebeish A. 
Published: November 2006

AbstractWhen starch was treated with KMnO4 solution, MnO2 was deposited overall the starch. The amount of MnO2 deposited relied on the KMnO4 concentration. Subjecting the MnO2‐containing starch to a solution consisting of monomer (methacrylic acid, MAA) and acid (citric, tartaric, oxalic or sulphuric acid) resulted in formation of poly(MAA)‐starch graft copolymer. The magnitude of grafting, expressed as meq. ‐COOH/100 g starch, was determined by amount of MnO2 deposited, MAA concentration, temperature and duration of polymerization as well as kind and concentration of the acid. Incorporation of cations such as Fe+3, Cu+2 and Li+1 had a significant effect on grafting. The highest extent and rate of grafting were obtained with citric acid and the least with sulphuric acid; tartaric acid stood in‐mid‐way position. The magnitude of grafting increased as the acid concentration increased till a certain concentration beyond which grafting levelled off. Similar trend was observed when the magnitude of grafting was related to the amount of MnO2 deposited. The extent and rate of grafting increased by raising the polymerization temperature from 30° to 50°C then decreased by raising the temperature further from 60° to 70°C. On the other hand, grafting enhanced significantly by addition of Fe+3, Cu+2 or Li+1 and followed the order Fe+3 > Cu+2 > Li+1. A tentative mechanism for grafting of starch with MAA using MnO2‐acid system was elucidated.
The Role of Starch in Biodegradable Thermoplastic Materials
Authors: Röper Harald , Koch Helmut 
Published: November 2006

AbstractThe increasing garbage mountain is more and more recognized as an ecological threat. Space for landfills is limited and additional incineration capacities require high capital investments and pose additional envrironmental problems. In the FRG from total annual 14 million t of household waste, 700,000 t are non‐degradable plastic materials (polyolefines, polystyrene and polyvinylchloride), especially for packaging. Different strategies are being followed to reduce the 5% plastics in household waste: prevention, recycling, chemical valorization, thermic utilization (incineration) and use of degradable polymers. The latter are reviewed in detail: chemical modification of classical polymers into photo‐ and chemo‐degradable materials, physical mixing of 6–20% granular starch with polyethylene or polypropylene, coprocessing of more than 50% disintegrated starch with hydrophilic polymers like polyacrylate or polyvinylalcohol to biodegradable films for agricultural mulch or carrying bags, thermoplastic extruded starch with plasticiser containing more than 90% starch for blister packaging and disposables for fast food and finally biodegradable polyesters like poly‐hydroxybutyric acid (PHB) and polylactic acid, produced by fermentation processes.
Preparation, Characterisation, and Rheological Behaviour of Starch‐Sodium Trimetaphosphate Hydrogels
Authors: Kulicke W.‐M. , Aggour Y. A. , Elsabee M. Z. 
Published: November 2006

AbstractIonic biopolymer hydrogels were prepared by the cross‐linking of starches with sodium trimetaphosphate in alkaline medium at 40°C for 2 hours. The swelling capacity is relatively high — up to 310 g H20/g polymer. Salt solutions have a marked influence, and result in shrinkage but not in a total collapse. The effect of both the cross‐linker and substrate concentrations on the swelling and rheological properties was investigated. The influence of temperature and NaOH concentration on the rheological behaviour suggests that they are both significant in determining the gel properties because of the readiness of the diester phosphate bonds to undergo hydrolysis. The molecular weight between two entanglement points (Me) and the effectiveness of cross‐linking [ne(r)/ne(t)] were estimated from the observed Gp′ values, and those calculated from complete conversion of the cross‐linker. The effectiveness of cross‐linking lay between 0.2 and 2.74% for 10% wlw gels, and reached a maximum of 48.1% at the higher substrate concentration of 20% wlw. 13C‐NMR signals from the anhydroglucose units became broader and decreased in intensity with rising cross‐linker concentration due to the restricted motion arising from the additional bonding.
Polymer‐Water Interaction of Maltodextrins. Part III: Non‐freezable Water in Maltodextrin Solutions and Gels
Authors: Radosta S. , Schierbaum F. 
Published: November 2006

AbstractThe non‐freezability of a portion of the water in maltodextrin solutions and gels was taken as a measure for polymer‐water interactions. The amount of non‐freezable water was determined by measuring the melting enthalpy of freezable water in dependence on polymer concentration by means of DSC. The amount of non‐freezable water or the water binding capacity of the maltodextrins depends on their mean molecular mass and distribution of molecular masses. The higher the P̄n the higher is the amount of non‐freezable water at high polymer concentrations. The aggregation of polysaccharide molecules does not change the amount of non‐freezable water. The gelation in connection with phase separation effects only a weak change in the mobility of free freezable water. Overriding and accidental physical and chemical variables of influence are discussed with respect to the totality of polymer‐water interactions in maltodextrins.
Supramolecular Structure of Legume Starches Revealed by X‐Ray Scattering
Authors: Gernat Ch. , Radosta S. , Damaschun G. , Schierbaum F. 
Published: November 2006

AbstractThe X‐ray wide‐angle scattering patterns of legume starches are attributed to the C‐type in contrast to the A‐ and B‐type of cereal and root starches. Starting from the question if this C‐pattern is to be considered as a mixed A‐ and B‐type or as an independent X‐ray wide‐angle diffractogram. examinations have been performed with starches from Vicia faba and Pisum sativum in comparison with pure A‐ and B‐type starches from maize and potato. The phase proportions in the crystalline parts of the C‐starches were calculated by means of a linear regression method. The pea starch is composed of 38.6% type B and 61.4% type A, and for the starch of bean we calculated 17.0% type B and 83.0% type A. By these results as well as by the high values for the correlation coefficients it is proved that the starch C‐polymorph is a mixture of A‐ and B‐unit cells. The legume starches consist of starch granules of pure A‐type as well as of pure B‐type in varying relations.
Carboxymethylation of Starch and Oxidized Starches
Authors: Hebeish A. , Khalil M. I. , Hashem A. 
Published: November 2006

AbstractResearch was designed to tailor polymeric materials for specific utilization, namely sizing of cotton textiles by making use of maize starch and rice starch. Hence both starches were subjected independently to oxidation with potassium persulphate to obtain starches with different molecular sizes. The original starches and the oxidized starches were then partially carboxymethylated with monochloroacetic acid under the catalytic influence of sodium hydroxide. In this way the molecular structure of starch, i.e., the molecular weight of the polymeric backbone and substituents present thereon, could be controlled. Results signify the following: (a) persulphate oxidation yields mixed type (acidic/reducing) of oxidized starch since the latter contains both carbonyl and carboxyl groups; (b) the extent of oxidation relies on the severity of the conditions used but it is certain that maize starch is more susceptible towards oxidation than rice starch due mainly to structural differences; (c) oxidation of starch prior to carboxymethylation enhances the amenability of starch to carboxymethylation regardless of the kind of starch used and; (d) when applied as sizing agents, carboxymethyl starches derived from oxidized starches proved to be the best and the original starches the least while oxidized starches stood in mid‐way position.
Enzymatic Evaluation for the Degree of Starch Retrogradation in Foods and Foodstuffs
Authors: Tsuge Haruhito , Hishida Mayumi , Iwasaki Hiroaki , Watanabe Satoshi , Goshima Gisho 
Published: November 2006

AbstractThe simple, enzymatic evaluation procedure for the degree of starch retrogradation, which is applicable to the complex foods in the food industry, was proposed. This procedure includes the digestion of gelatinized starch by Bacillus subtilis α‐amylase, which can only attack the gelatinized starch, and then the residual non‐digestible starch was determined colorimetrically with iodine. The presence of considerable amounts of ingredients, i.e. 30% sucrose, 20% NaCl or 30% casein did not interfere with the determination. However, the values were positively biased by the presence of more than 0.5% of lecithin. Preliminary digestion by 0.2% actinase E® for 16 h at 37°C and subsequent dialysis against large volume of distilled water were adopted to avoid the erroneous results due to the interference with ingredients.
One‐Dimensional Nuclear Magnetic Resonance Studies of Starch and Starch Products
Authors: McIntyre Deane D. , Ho Clinton , Vogel Hans J. 
Published: November 2006

AbstractThe use of one‐dimensional Nuclear Magnetic Resonance (NMR) spectroscopy as applied to structural studies of starch, starch products and glycogen is reviewed. Proton, carbon‐13 and phosphorus‐31 NMR spectra of a range of starches and starch products are described. These spectra, particularly carbon‐13 NMR spectra, permit one to obtain structural information regarding these molecules. From the proton NMR spectra, which can be obtained with greater sensitivity, it is possible to determine the DP (degree of polymerization, the average number of glucose units per molecule) and the degree of branching (the proportion of glucose units which are (1→6) linked) without recourse to chemical or enzymatic methods. Moreover, the anomer distribution of the reducing sugars can be determined by 1H or 13C NMR. Finally, some examples of the application of NMR to follow the time course of enzymatic digestion and sugar anomerization are discussed, as is the solid‐state NMR of starch and glycogen. The phosphorus‐31 NMR spectra provide information about the nature of the phosphate groups in potato starch.
Alkanosulfonylated Starches
Authors: Barabasz Wieslaw , Chociej Jecek , Tomasik Piotr 
Published: November 2006

AbstractSyntheses of alkanosulfonylated starches are presented with alkane moiety being 1‐propyl‐, 1‐butyl‐, 1‐octyl, 1‐decyl‐ and 1‐octadecyl. Some properties of these compounds are described and results of their biological screening against Escherichia coli, Bacillus subtilis, Aspergillus niger and Aspergillus flavus are given.