bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bedingungen für die Bildung von Trockensubstanz und Stärke bei zwei Arten von Stärkekartoffelsorten
Authors: Miča B. , Vokál B. 
Published: November 2006

AbstractEs wurden Feldversuche mit zwei Typen von Stärkekartoffelsorten durchgeführt (Kamýk, Boubin). Es wurde festgestellt, daß eine Krautvernichtung nicht günstig ist. Sie vermindert den Knollenertrag, den Gehalt an Trockensubstanz und an Stärke und erhöht den Anteil an kleinen Knollen. Die Düngung sollte sich nach dem Typ der Sorte richten. Beim Stengeltyp können höhere (120 kg N) Gaben angewendet werden. Die P‐Gaben sollten sich von 50 kg P aufwärts nach dem Gehalt von P im Boden richten. Beim Blattyp genügen 100–120 kg N und 50 kg P.
Stärkegewinnung aus konserviertem Kartoffelreibsel
Authors: Schwardt E. , Kempf W. 
Published: November 2006

AbstractIm Verlauf der industriellen Stärkegewinnung entsteht Kartoffelreibsel, das durch Zusatz einer 1,2%igen Natriumhydrogensulfitlösung konserviert werden kann. Weder extreme Temperaturschwankungen noch Lagerungsdauer von 6 Monaten und mehr beeinträchtigen die Haltbarkeit des konservierten Reibsels. Nach der Lagerung kann das Reibsel in den Prozeßablauf eingeschleust und die Stärke ausgewaschen werden. Die Qualität dieser Stärke unterscheidet sich von der Qualität aus unbehandeltem Reibsel gewonnener Kartoffelstärke durch einen niedrigeren pH‐Wert sowie eine geringfügig verminderte Heißviskosität der Stärkekleister. Der für Kartoffelstärke charakteristische Verlauf des Brabender‐Viskogramms bleibt jedoch voll erhalten.
New Starch Derivatives for the Coating Industry
Authors: Nachtergaele W. , van Der Meeren J. 
Published: November 2006

AbstractContinuous enzyme conversion in a jet cooker offers a lot of benefits compared to batch conversion. The starch has improved binding properties and a better overall performance. Gelpermeation chromatography shows a more favourable molecular weight distribution for the continuous enzyme converted starch. Wheat starch is a valuable binder in paper coating compared to maize starch and potato starch, when the conversion happens in the right way; continuous jet cooking gives the best results.Modified starches, such as Mylbond AC, an esterified starch, are very suitable as cobinder in topcoat applications. They show excellent binding properties and react faster with insolubilizers than oxidized enzyme converted starch, as shown by DSC measurements.
On the Structure of Native Starch — An Analogue to the Quartz Structure
Authors: Eliasson A.‐C. , Larsson K. , Andersson S. , Hyde S. T. , Nesper R. , Von Schnering H.‐G. 
Published: November 2006

AbstractThe branching geometry of amylopectin according to chemical degradation studies has been combined with the knowledge of packing arrangement of double helices. The structural organization of the polyglucan chains in the crystalline amylopectin units can be described by an infinite periodic minimal surface, and it is closely related to the structure of high‐quartz with space group P6422. An important feature of the molecular packing is that the van der Waals distance between double helices is very similar to the length of a linkage formed by the α‐1,6‐glucoside branching. The physical properties of starch are finally discussed in relation to the proposed structure.
Automatisierung einer Stärkefabrik mit Teleperm M®
Authors: Wocker M. 
Published: November 2006

AbstractWirtschaftlichkeit des Betriebes und Qualität der Produkte fordern für den Betrieb einer modernen Stärkefabrik ein leistungsfähiges Automatisierungssystem. Die Automatisierung erfordert eine gute Prozeßtransparenz, einfache Bedienung, Flexibilität und leichte Anpassungsfähigkeit bei Änderungen im Prozeß. Durch das Siemens‐Automatisierungesystem Teleperm M® konnten der Prozeß der Stärkegewinnung richtungsweisend automatisiert und bedeutende Vorteile für die Betriebspraxis erreicht werden.
Changes in the Molecular Composition of Maize Starch During Kernel Development
Authors: Praznik W. , Schillinger H. , Beck R. H. F. 
Published: November 2006

AbstractThe starch of two normal‐maize varieties, Dea MF 15 and Amethyste, was investigated from the very beginning of kernel development till harvest ripeness. The molecular weight distribution of amylose and amylopectin was determined with synthetic amylosecalibrated low‐pressure gel permeation chromatography. Polymerization processes of amylose during the first steps of kernel development was noticed, whereas slight depolymerization appeared at the end of the investigation. Kernel parameters such as dry matter, soluble carbohydrates, and spike weight could be correlated with the weight average degree of polymerization of amylose by linear multiple correlation. A change in the amylopectin distribution was noticed, also tending to higher molecular weights during ripening. Significant differences in the amylose and amylopectin distribution of both maize varieties allow to postulate a variety specifity of starches.
Xerophytic Gourd Root Starches. Part V: Structural Characteristics, Gelatinization Properties and Rheologic Behavior of Coyote Gourd Starch (Cucurbita digitata Gray)
Authors: Mohammadi I. N. , Dreher M. L. , Scheerens J. C. , Berry J. W. 
Published: November 2006

AbstractAs part of a continuing study of xerophytic cucurbit starches, coyote gourd (Cucurbita digitata Gray) root starch and starch components have been examined. Coyote gourd amylose and amylopectin fractions were highly susceptible to β‐amylolysis; average degree of polymerization and average unit chain lengths of the latter material intimated the large size and multiply‐branched asymmetrical structure of the molecules. The isolated granules were small, spherical or irregular in shape and birefringent. Crystalline regions of native granules evinced a B‐type diffraction pattern which was altered to that of the C‐type by treatment with moist heat. Gelatinization characteristics, restricted swelling and low solubility of the subject material suggested a highly organized granule architecture. Gelatinized suspensions formed stiff opaque gels upon cooling which were resistant to deformation. A strong degree of association among granule components was also evident in the rheologic behavior of the material. In general, the effects of suspension concentration, acidity and sucrose upon the rheologic performance of this material were predictable from known behavior of standard starches; the addition of salt or oil resulted in increased pasting temperatures and had variable influence upon suspension viscosities.
Optical Interference Studies on Single Starch Granules
Authors: Chandrashekar A. , Savitri A. , Somashekar K. 
Published: November 2006

AbstractStudies on the optical interference by potato, sorghum, wheat, pigeon pea and cowpea starch granules indicated that the potato granule was ordered mostly on the centre of the granule and that the molecular arrangement of the birefringent portion was perpendicular to the radial. This was more so with the legume starches where the entire granule was ordered. Cereal starches had birefringent material on the periphery and non‐birefringent material in the centre and in this case, the birefringent material was radially arranged.
Mobility of Water in Starch Powders Determined by Nuclear Magnetic Resonance
Authors: Richardson S. J. , Baianu I. C. , Steinberg M. P. 
Published: November 2006

AbstractThe molecular mobility of water in corn starch powders (71 to 96% solids) was determined by deuterium (2H) and oxygen‐17 (17O) high‐field Nuclear Magnetic Resonance (NMR) spectroscopy, in deuterium (D2O) and oxygen‐17 enriched water (H217O), respectively. The NMR transverse relaxation rate (R2) was related to both the concentration and activity of water (aw). The concentration plot showed two regions of water mobility; trapped and monolayer water. The water activity plot showed two linear regions of water mobility; Region A, from 0.99 to 0.23 aw, and Region B, from 0.23 to 0.11 aw. The linear relationship in Region A between water mobility, as measured by R2and water activity is hypothesized to be due to the hydrophobic nature of the starch granules which results in diffusion limited water motion. Relaxation rates for2H and17O at high awwere compared with one another and literature data.
Attempts to Simplify the Methods of Determination of Potato Starch Granularity
Authors: Leszczyński W. 
Published: November 2006

AbstractThe potato starch granularity was examined using a sedimentation balance avoiding the determinations of specific gravity of the granules for each starch sample. Distilled water was used as the liquid phase. It was found that the stipulated values of specific gravity of the granules, i. e. 1,56 and 1,59 g/cm3 can be accepted when methanol is used as the liquid phase. Substitution of methanol for the distilled water resulted in slight errors in the determinations. However, when starch was kept in water for 2 and 4 h then the results showed large discrepancies.
Xerophytic Cucurbit Root Starches. Part VI: Preliminary Investigation of Starches from Apodanthera undulata Gray, Marah gilensis Greene and Maximowiczia lindheimeri Gray
Authors: Scheerens J. C. , McGriff T. L. , Mohammadi I. N. , Dreher M. L. , Berry J. W. 
Published: November 2006

AbstractThe root starches of Apodanthera undulata Gray, Marah gilensis Greene and Maximowiczia lindheimeri Gray were quantified, isolated and characterized to expand knowledge concerning potentially useful products from xerophytes. Apodanthera roots contained relatively high levels of starch (20.5%) whereas starch levels in the other two species were 8.2 and 9.5%, resp. Starch isolated from Apodanthera manifested physical, physico‐chemical and rheologic properties which closely resembled those of the potentially commercial Cucurbita foetidissima and Cucurbita digitata root starches. Granules were composed of approximately 26% amylose, were of medium size, were round, oval, or truncated in shape; and were moderately resistant to gelatinization, swelling and solubilization. Suspensions displayed high initial pasting temperatures. The pastes were resistant to collapse and developed only a modest level of set‐back upon cooling. Starch from Maximowiczia also resembled Cucurbita starches for most parameters but exhibited a higher resistance to granule hydration and disintegration than any of its counterparts. Granules of Marah starch were somewhat larger than those of other starches within this group and their equilibrium moistures were high. They offered little resistance to gelatinization, were more free‐swelling and soluble than other subject materials, and in suspension they displayed a relatively low initial pasting temperature. Furthermore, Marah pastes were more highly viscous than those of other subject materials during the pasting cycle and suffered regain as they cooled.
Hysteretic Effect of Step by Step Heating on the Restriction of Gelatinization of Legume Starch
Authors: Minagawa K. , Ohkura T. , Goshima G. , Miwa Y. , Tsuge H. 
Published: November 2006

AbstractThe restriction of gelatinization of the legume starches, which were isolated from Phaseolus vulgaris species, was studied in terms of enzymatic digestion, light microscopic observation, measurements of X‐ray diffraction, viscosity, swelling power and solubility, when the legume starch slurries were heated in step by step manner at a given rate from moderate temperature up to 90°C. Three legume starches tested showed a remarkable restriction of gelatinization, although these phenomena were not always observed in the legume starch slurry alone. Such restriction of gelatinization, however, was not observed in the waxy starch or starches which contain few amylose fractions. The formation of starch‐lipid complex was ruled out as a cause because the defat treatment did not reduce the restricted gelatinization of legume starch and high amylose corn starch. From the data presented, it was suggested that physical modification of starch slurry containing amylose fraction induced the hysteretic, mutual alteration of the starch macromolecules.
In vitro Digestibility of Starch from Native and Germinated Pigeon Pea (Cajanus cajan L.)
Authors: Savitri A. , Chandrashekar A. , Desikachar H. S. R. 
Published: November 2006

AbstractThe in vitro digestibility of native and germinated pigeon pea starches both in raw and cooked forms were investigated. The rate of digestibility (glucoamylase) was different for the two raw starches. There was a preferential utilization of low molecular weight ‘amyloses’ in the germinated samples, during in vitro enzymatic digestion of the raw granule. On acid hydrolyses, germinated samples produced lower molecular weight fragments than did raw starch, though the rate of reducing sugar released was not different. It may therefore be concluded that the size of the „amylopectin”︁ molecule is smaller in germinated starch. The easy availability of low molecular weight „amyloses”︁ may also influence the greater susceptibility of germinated starches to amylolysis even after cooking.
Tepary Bean Starch Part III: In vitro Digestibility
Authors: Abbas I. R. , Scheerens J. C. , Berry J. W. 
Published: November 2006

AbstractIn vitro digestibility of starch from tepary bean, Phaseolus acutifolius var. latifolius, was determined in comparison with tepary bean flour and maize starch. The extent of sample hydrolysis by α‐amylase was measured as mg reducing sugar (maltose) released per 100 mg substrate. After 2 h incubation at 37°C, values obtained for tepary starch, tepary flour and maize starch treated in various ways were as follows: raw 8.0, 8.6 and 25.6; freeze dried 2.6, 3.2 and 17.8; autoclaved 7.4, 5.7 and 27.7; cooked (15 min) 81.7, 23.1 and 87.8; resp. Raw tepary starch was more resistant to hydrolysis than maize starch due, perhaps, to differences in granule structure and amylose content. Freeze‐drying and autoclaving slightly decreased digestibility of both tepary starch and flour. Cooking greatly increased susceptibility to hydrolysis for each substrate. The rate of increase was reduced after 15 min exposure to enzymes, and no appreciable difference was found between cooked tepary and maize starches.
Modern Process for the Production of Sorghum Starch
Authors: Caransa A. , Bakker W. G. M. 
Published: November 2006

AbstractIn a limited number of countries, in the U.S.A., Latin America and Africa, sorghum is considered to be a potential raw material for starch production. Given the availability of sorghum in Sudan, a modern sorghum starch plant with a processing capacity of 150 metr. t/d of sorghum has been started up in that country in 1986. This plant, which also produces glucose syrup, is one of five agricultural projects sponsored by an international body. Given the fact that sorghum is not always available, the plant has been designed to process corn as an alternate feed stock. In this article we shall discuss the technological process. We have to add the fact that given the raw material situation in Sudan all data given in the paper, though obtained during continuous full scale operation, are based on a limited amount of sorghum processed. Apart from discussing the process the paper also deals with the quality of all products produced in the starch plant.
Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice
Authors: Perez C. M. , Juliano B. O. , Pascual C. G. , Novenario V. G. 
Published: November 2006

AbstractWashing and cooking of waxy and nonwaxy milled rice and rice flour resulted in extraction of lipids, and carbohydrates, principally starch and nonstarch polysaccharides. Lipids, nonstarch polysaccharides and amylose contributed to hardening of waxy rice (IR 29) starch gel consistency in H2O. Lipids extracted were mainly nonstarch lipids, principally free fatty acids. Nonstarch polysaccharides extracted in cold water were rich in glucose, galactose and arabinose, but those extracted in hot water were mainly glucans. Hot water extractable starch was more in waxy than in nonwaxy rice but complexed less with IR 29 amylopectin.
Effectiveness of Jet‐Cooked Pearl Cornstarch as a Controlled Release Matrix
Authors: Wing R. E. , Maiti S. , Doane W. M. 
Published: November 2006

AbstractThe effectiveness of non‐chemically modified pearl cornstarch as an encapsulating matrix for active agents such as herbicides is reported. Aqueous gelatinization of pearl cornstarch at high temperatures followed by active agent addition, drying and grinding yielded encapsulated products showing slow release of active agent. Efficiency of encapsulation and rate of release of the herbicide butylate varied with temperature and concentration of starch during steam‐jet cooking, amount of butylate incorporated and method of drying. Retrogradation is the major factor influencing efficiency of encapsulation and rate of active agent release.
Bestimmung der Substitutionsmuster von chemisch modifizierten Stärken
Authors: Mischnick‐Lübbecke P. , König W. A. , Radeloff M. 
Published: November 2006

AbstractEs werden Methoden zur Untersuchung oxidierter Stärken, Stärkeether und Stärkeester hinsichtlich Substitutionsgrad und Substituentenverteilung beschrieben. Während oxidierte Stärken direkt hydrolysiert und die Hydrolyseprodukte als Trimethylsilylderivate untersucht wurden, ließen sich Stärkeether mit der klassischen Methylierungsanalyse analysieren bzw. nach Permethylierung reduktiv abbauen. Die Methylierung der Stärkeester unter Erhalt der Acylgruppen erfolgte mit Methyltriflat mit anschließendem hydrolytischen oder reduktivem Abbau. Alle Abbauprodukte wurden acetyliert und mittels kombinierter Gaschromatographie‐Massenspektrometrie untersucht.
Thermodynamics of the Process of Adsorption of Phosphate Starch on Cellulose
Authors: Nedelcheva M. , Sokolova J. 
Published: November 2006

AbstractSubject of this study is the adsorption of phosphate starch (PHS) on cotton cellulose and unbleached pulp from coniferous wood at temperature of 0.20, 40 and 60°C. resp., and concentration of the PHS solutions ranging from 0,030 to 2,00 g/l. It was found that with an increase of temperature the quantity of adsorbed PHS decreases. Adsorption equilibrium is described by the adsorption isotherm of Langmuir. The equilibrium constants, isosteric heats, standard affinity and entropy of the process are defined. It was established that the desorption of PHS of sulphate unbleached pulp of coniferous wood was 46.5%.
A Study of Native and Chemically Modified Potato Starch. Part I: Analysis and Enzymic Availability in vitro
Authors: Östergård K. , Björck I. , Gunnarsson A. 
Published: November 2006

AbstractThe availability of native and chemically modified potato starch to α‐amylase was studied in vitro (distarch phosphate, acetylated distarch phosphate and hydroxypropyl distarch phosphate). Enzyme availability was also related to results obtained during analysis of starch and dietary fibre, The degree of substitution (DS) was determined by 1HNMR spectroscopy and the substitution sites were evaluated by gasliquid chromatography and mass spectrometry.Substitution with acetyl‐ and hydroxypropyl groups reduced the availability of drum‐dried starch derivatives to α‐amylase. In contrast, the susceptibility of raw starch increased after introduction of hydroxypropyl groups. Cross‐linking with phosphate only had but minor effects on enzyme availability. The recovery of starch during analysis depended on (a) degree of hydrolysis to glucose (b) whether or not the substitution groups were removed. The lowest yields were observed when analyzing substituted derivatives after boiling and enzymic hydrolysis (60‐70%). Enzymically unavailable starch was not recovered as dietary fibre when using an enzymic gravimetric assay.
Stärkederivate in der Rollengummierung
Authors: Marihart J. 
Published: November 2006

AbstractWiederanfeuchtbare gummierte Papierklebestreifen als Schachtelverschluß haben sich neben Selbstklebebändern auf Kunststoffbasis, Klammern, Dispersionsklebstoffen und Hot‐Melts einen wesentlichen Platz erhalten. Aus wirtschaftlichen Gründen rentiert sich die Verwendung von gummierten Klebestreifen erst bei höheren Stückzahlen an zu verklebenden Kartons. Bei den verwendeten Stärkederivaten handelt es sich um Essigsäureester, Propoxether und Cyanoethylstärken auf Basis Kartoffelstärke. Für Cyanoethylstärken wird die Klebkraft in Abhängigkeit vom Substitutionsgrad, der Viskosität sowie der Menge an Feuchthaltemittel beschrieben. Der Energieverbrauch ist wesentlich von der Trockensubstanz des zu verarbeitenden aufbereiteten Klebstoffes abhängig. Diese wird beeinflußt von der Art der Derivatisierung und dem Substitutionsgrad vor allem über die Verkleisterungstemperatur. Anwendungstechnisch bedeutend ist neben der Klebkraft (gemessen nach FIPAGO‐Norm) die Rollneigung.
Cereal Starches Within the European Community – Agricultural Production, Dry and Wet Milling and Potential Use in Industry
Authors: Munck L. , Rexen F. , Pedersen L. Haastrup 
Published: November 2006

AbstractThe increasing surplus production of cereals in the EC has greatly stimulated the interest for new outles for cereals. The main part of the 98 million tons of starch produced in cereals in the EC today remains in the grain and is used for food and feed ‐ only a minor part finds application in industry. The total EC production of native starch is only about 4 million of which 1.3 million t is used in non‐food industries. However, there are still numerous not yet fully explored potential applications which will be discussed. A prerequisite for substantial increase in utilization of starch products within the EC is an improvement of the competitiveness towards competing raw materials, mainly petro‐derived. One step towards this goal might be to breed and “industry‐adapted” cereal crop with a high content of starch of a special quality. A study performed by Carlsberg Research Center has shown that starch content is positively correlated with grain yield which is in accordance with the fact that it is “cheaper” for the plant to produce starch than protein or fat. The study also showed that starch content and starch composition can vary widely, not only between species but also within varieties of the same species. Also agronomical and meteorological factors have influence. For instance, it was found that rain (water) applied to leaves will reduce starch content compared to plants given same amount of water to the roots. Also improvements in the processing of grain may increase competitiveness of starch. New dry and wet milling techniques will be discussed.