bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dicarboxy‐Starch by Sodium Hypochlorite/Bromide Oxidation and Its Calcium Binding Properties
Authors: Besemer Arie C. , van Bekkum Herman 
Published: November 2006

AbstractVarious aspects of the glycolic oxidation of the glucose units of starch with stoichiometric amounts of sodium hypochlorite applying sodium bromide as the catalyst have been investigated. The main objective of the study was to optimize the reaction conditions for the preparation of dicarboxy‐starch and to establish the calcium sequestering capacity of the material.The products, polycarboxylates, are obtained in high yields (90‐95%) and they have a sequestering capacity up to 1.4 mmole Ca/g, which is somewhat higher than that of the materials obtained in a non‐catalyzed oxidation. This result is attributed to the facts that the reaction with sodium bromide may be carried out at higher pH (>9) than the non‐catalyzed reaction and that a relatively low concentration of hypochlorite throughout the process could be maintained. In this way the decomposition of hypochlorous acid/hypochlorite, especially occurring at high concentration of hypochlorous acid at lower pH (6‐8) is prevented.Other advantages of this procedure are the colourless appearance of the materials and the higher reaction rate. The feasibility for largescale preparation follows from the results of a few exploratory experiments, including an electrochemical preparation.
Anthology of Starch Granule Morphology by Scanning Electron Microscopy
Authors: Jane Jay‐Lin , Kasemsuwan Tunyawat , Leas Sharon , Zobel Henzy , Robyt John F. 
Published: November 2006

AbstractScanning electron micrographs of the granules of 54 starches obtained from a wide variety of plant sources, consisting of roots and tubers, grains, maize, peas and beans, fruits and nuts, and small granule starches, are presented as a comparative study of their sizes and morphologies. All micrographs are presented at a magnification of 1500X with the addition of micrographs of 600X for the very large granules and micrographs of 10,000X for the very small granules.
Rapid Visco‐Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus and A cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums
Authors: Bahnassey Yousria A. , Breene William M. 
Published: November 2006

AbstractThe Rapid Visco‐Analyzer (RVA) 20min test was used to study the effects of different levels of konjac flour, guar, gellan, xanthan and locust bean gums on starch cooking properties. Wheat, corn, waxy corn, tapioca and A. hypochondriacus and A. cruentus starches were affected to different degrees by different levels of the gums. Peak viscosity increased at the higher gum concentrations, especially with locust bean gum at the 0.4 g level. The increase in viscosity was more pronounced with wheat and corn starches than with waxy corn and tapioca starches which consist mostly of highly branched amylopectin thus preventing close physical association between molecules. Amaranth starches showed much lower viscosity with all the gums than the other starches. Peak viscosity, time to reach the peak and maximum setback viscosity were affected by the gums. The increase in viscosity of starch/hydrocolloid systems is due to the release of amy‐lose and low molecular weight amylopectin which promotes the formation of polymer complexes and significantly adds to the viscosity of the system.
Effect of pH on Preparation and Performance of Physically Immobilized Amyloglucosidase on DEAE‐Cellulose
Authors: Arasaratnam Vasanthy , Murugapoopthy Thiagarajah , Balasubramanium Kandiah 
Published: November 2006

AbstractThis study was to optimize the pH for immobilization as well as for repeated saccharification of dextrinized starch by physically immobilized amyloglucosidase on DEAE‐cellulose. Immobilization activity yield for physical immobilization of amyloglucosidase on DEAE‐cellulose was high at neutral pH values. Activity of immobilized amyloglucosidase increased as pH decreased and was high at pH 4.0 under our experimental conditions. However, for the repeated batchwise saccharification of dextrinized starch, pH 4.5 was optimal as both degree of saccharification (85%) and enzyme retentivity(72%) of immobilized enzyme were high at the end of third cycle.
Particle Size Distribution in Wheat Starch and Its Importance in Processing
Authors: Cornell Hugh J. , Hoveling Albert W. , Chryss Andrew , Rogers Michael 
Published: November 2006

AbstractThe sedimentation balance is useful for the determination of specific surface area but requires relatively large amounts of sample. There is imprecision for large granule starches suspended in water and small granule starches require long settling times. Both these problems could be alleviated by the use of dispersing liquids with different viscosity and density to water.The laser beam scattering apparatus used (Mastersizer X, Model MSX025A, Malvern Instruments Ltd., Malvern, U.K.) used only small amounts (10‐20 mg) of starch and as the mixture is stirred continuously, it can give rapid results on products having a wide range of particle size. The instrument generates particle size distribution data enabling it to compare different botanical varieties of starch and to assess starch processing, especially the efficiency of centrifugal operations.Extraction of further quantities of protein and other nitrogenous substances from large granule wheat starch can be achieved by incubation of the starch with dilute sodium hydroxide at pH 12. After 48 h, the protein content of the starch was reduced by 60%. Impurities remaining in the starch may consist almost solely of lipids such as lysolecithins, enabling the starch to be classified as ‘Gluten‐free’ in most countries.
Improved Method for the Determination of the Total Adipyl Content in Acetylated Adipyl Cross‐linked Starches
Authors: Sanders Peter , Brunt Kommer 
Published: November 2006

AbstractAn improved gas chromatographic determination of the adipyl content in acetylated adipyl cross‐linked starches using pimelic acid as internal standard is described.The modifications provide an analytical protocol in which the amount of organic solvent (ethyl acetate) needed for each determination was reduced tenfold and the capacity of the analysis was increased threefold.Compared to the original method the accuracy of the improved determination is the same, but the repeatability is about three times better. The standard deviation based on 55 independent duplicates, is 13 ppm adipic acid. The adipic acid concentration in the analyzed samples varied from 0–1630 ppm.
Modelling of Continuous Corn Starch Hydrolysate Fermentations in Immobilised Cell Reactors
Authors: Converti A. 
Published: November 2006

AbstractCorn starch hydrolysate has been fermented by two different strains of Saccharomyces cerevisiae and Saccharomyces oviformis, either in batch or in continuous modes, using both suspended‐cell and en‐trapped‐cell systems, provided with different porous supports, namely a commercial synthetic sponge, crushed almond skins and alginate beads. The present results demonstrate that starch hydrolysate is an excellent substrate for alcohol fermentation, whether out of the presence of growth factors for the yeast or in absence of inhibiting substances.A semi‐empirical kinetic model, previously proposed for comparing the results of continuous fermentations of various substrates in different reactors, is now successfully extended to the study of different porous supports for cell entrapment in a fixed‐bed column. The best results in terms of ethanol productivity (7.8 gp/1h, referred to the whole reactor volume) are obtained entrapping the yeast cells within the spongy matrix.
Tryptophan Residues of Bacillus Cycloamylose Glucanotransferase: Effect of Modification with N‐Bromosuccini‐mide on the Enzyme‐catalysed Synthesis of Cyclomaltoheptaose from Maltotriose
Authors: Ohnishi Masatake , Abe Masea , Azuma Toru , Kubota Michio , Rokushika Soji 
Published: November 2006

AbstractCycloamylose glucanotransferase(cyclomalto‐oligosaccharide glu‐canotransferase, CGTase), obtained from Bacillus stearotheromophilus, was found to catalyze the synthesis of cyclomalto‐oligosaccharides from maltotriose (G3) as a substrate. The synthetic reaction is one of the CGTase‐catalysed reactions, so called “cyclisation”. A main saccharide produced by the cyclisation reaction under the experimental conditions employed was confirmed to be cyclomaltoheptaose CG7.The kinetic parameters, the Michaelis constant Km and the molar activity k0 were evaluated for the cyclisation reaction. Modification of tryptophan residues with N‐bromosuccinimide (NBS) was found to effect on Km, but not on k0 of the cyclisation reaction, suggesting that the tryptophan residue (Trp97) carries an essential role in the binding (disproportionation process) of maltotriose.
Cycloamylose Glucanotransferase‐catalyzed Cyclisation for a Substrate Maltose. Modification with N‐Bromosuccimide on the Tryptophan Residues
Authors: Ohnishi Masatake , Azuma Toru , Kubota Michio 
Published: November 2006

AbstractCycloamylose glucanotransferase (CGTase, EC 2.4.1.19) from Bacillus stearothermophilus was found to catalyze the production of cyclomalto‐oligosaccharides from maltose (G2) as a substrate. This synthesis reaction, called “cyclisation” is one of the four CGTase‐catalyzed reactions: disproportionation, coupling, hydrolysis, and cyclisation. On the reaction time‐course observed by using the fluorescence method, a lag‐phase was found prior to the production of cyclomalto‐oligosaccharides. The lag‐time may be referred to a reaction “disproportionation”.Based on the linear portion of the reaction curves, the kinetic parameters, the Michaelis constant Km and the molar activity k0, were evaluated for the G2 cyclisation. Modification of tryptophan residues with N‐bromosuccinimide gives not so much effect on the Km and k0 values for cyclisation. However, an effect was found on the lag‐time, suggesting that the Trp residue (Trp97) carries an essential role in the disproportionation process.
The Effect of Low Levels of Sulphite on the Swelling and Solubility of Starches
Authors: Paterson Lorna A. , Hashim Dzulkifly B. Mat , Hill Sandra E. , Mitchell John R. , Blanshard John M. V. 
Published: November 2006

AbstractThe effect of low levels of sulphite on the swelling volume and release of polysaccharide from a range of starches pasted at 95°C and 121°C has been investigated. In all cases the addition of 0.01% sulphite enhanced the release of polysaccharide on heating at 95°C and for potato, cassava and sago starches the measured volume showed a marked reduction. In the case of rice and wheat starches, sulphite only had a large effect on the swollen volume at pasting temperatures of 121°C, whereas, even at this temperature, maize was little affected. The addition of the polar antioxidant propyl gallate completely nullified the sulphite effect, with the exception of potato starch, suggesting that sulphite could act by promoting oxidative reductive de‐polymerisation of the polysaccharide. The effect of 0.01% sodium chloride was also investigated. It was found to have a similar effect to sulphite in the case of potato starch but did not influence the swelling volume or solubility of the other starches.
Relationships between Physical Starch Properties and Yellow Alkaline Noodle Quality
Authors: Konik Christine M. , Mikkelsen Lene M. , Moss Ray , Gore Peter J. 
Published: November 2006

AbstractPhysical properties of starch were found to be significantly correlated with the eating quality of yellow alkaline noodles. Starch was isolated from 23 Australian wheats and analysed for granule size distribution, swelling power, and viscosity measurements with a Rapid Visco Analyzer. Most starch parameters were found to be highly correlated with noodle smoothness and firmness. These relationships were improved when wheat protein content, grain hardness, and wheat Falling Number were added in multiple regression equations. Swelling power and viscosity measurements were also performed on the corresponding flour (60% extraction) and meal samples. Their relationships to noodle quality were generally better than the corresponding starch results. This outcome is of potential benefit to wheat breeders seeking a small scale test to select wheats for their suitability for making yellow alkaline noodles.
Amylose Content and Chain Profile of Amylopectin from Normal, High Amylose and Waxy Barleys
Authors: Salomonsson Ann‐Christine , Sundberg Birgitta 
Published: November 2006

AbstractThe amylose content and the chain profile of amylopectin from normal, waxy and high amylose barley starches were determined after enzymatic debranching and gel permeation chromatography and the degree of branching of the amylopectin was analysed by 1H‐n.m.r. spectroscopy. The normal barley starch contained around 30%, the high amylose around 40% and the waxy starch 9% amylose. The amylopectin of the high amylose starches had longer chains than those of the normal or waxy starches, especially in the molecular weight interval 5,400‐8,000, but less of those below 2,400 in molecular weight. The chain length of amylopectin from high amylose barley was on average 5 units longer than those of normal or waxy barleys.
Composition of Corn Hull Dietary Fiber
Authors: Sugawara Masayoshi , Suzuki Tetsuya , Totsuka Atsushi , Takeuchi Masayasu , Ueki Kunimasa 
Published: November 2006

AbstractThe corn hull dietary fiber was decomposed into their components such as cellulose, hemicellulose‐A, ‐B, ‐C, ‐other and lignin by the Siegel method, and their contents were 16%, 1%, 57%, 14% and 2%, respectivity. The components of ordinary corn fiber were insoluble in water, but several decomposed fractions were able to dissolved. The solubility in water of hemicellulose‐B was well and of hemicellulose A was slightly, but other fractions were insoluble. Hemicellulose‐A, ‐B, ‐C and ‐other fractions were made up of about 30% of arabinose and 50% of xylose. Uronic acid contents and solubility in water of each hemicellulose fraction were mutually related.
Starch Complexing by Enzymatically Prepared 2‐Monoglycerides Compared to Effects by 1‐lsomers
Authors: Millqvist A. , Adlercreutz P. , Mattiasson B. , Miezis Y. , Larsson K. 
Published: November 2006

AbstractIn order to evaluate whether there are differences with regard to functionality in starch gel modification between 1‐and 2‐monoglycerides, the gelatinisation of potato starch in the presence of monolaurin, monopalmitin and monoolein has been examined. When the temperature was increased by 1°C/min from 20°C to 80°C there was a significant difference in gel volume between samples containing 1‐monolaurin and 2‐monolaurin, showing that the enzymatically prepared 2‐isomers are more effective in the starch complexing reaction. The surface activity as evident from equilibrium spreading pressures also showed clear differences between these isomers. The gelatinisation of starch in the presence of monopalmitin and monoolein did not show a corresponding difference between the two isomers.
Effect of pH, Temperature and Reaction Time on Calcium Binding by Hydroxypropyl Rice Starches
Authors: Islam M. Nurul , Azemi B. M. N. Mohd. 
Published: November 2006

AbstractCalcium binding by both native and hydroxypropyl starches was studied in aqueous media under different pH, temperature and reaction times at various calcium: starch ratios. Calcium binding was markedly influenced by pHs and temperatures of the reaction mixture. Reaction times did not show marked influence on calcium binding. Maximum calcium binding was observed in alkaline pH and at lower temperature. Most of the calcium bound within the first 20 minutes. Thus, alkaline pH and lower temperature is more favourable for calcium binding by both native and hydroxypropyl rice starches compared to acidic pH and higher temperatures.
Characterization of Starch Granules in Maize Using Microspectrophotometry
Authors: Wasiluk Karen R. , Fulcher R. Gary , Jones Robert J. , Gengenbach Burle G. 
Published: November 2006

AbstractStarch granule‐associated proteins and protein aggregates not associated with starch granules were visualized by staining with acid fuchsin. Based on fluorescence intensity, it was observed that non‐granule‐associated proteins could be removed from starch granule preparations by treatment with a modification of the Osborne‐Mendel fractionation method without affecting the apparent level of granule‐associated proteins. Moreover, fluorescence microscopy with direct spectrophotometric measurement of the proteins confirmed the presence of major subpopulations of granules differing in size and acid fuchsin‐induced fluorescence. Treatment of stained granules with 1.0% SDS dramatically reduced fluorescence intensity, indicating the removal of granule‐associated proteins.
Gelatinization of Starches inside Cotyledon Cells of Kidney Beans
Authors: Fujimura Tomoko , Kugimiya Masayuki 
Published: November 2006

AbstractIn order to examine the gelatinization of starches inside cotyledon cells of legumes, cells were separated from kidney beans without gelatinizing starches. The solubility and swelling power of starches inside cells during gelatinization were extremely low, compared to those of isolated starches from kidney beans. The loss of birefringence of starches inside cells was also low. Differential scanning calorimetric thermogram of cells showed a biphasic endothermic transition with peaks at about 71 and 83°C, while that of isolated starches showed a single endothermic transition with a peak at about 71°C. The rupture of cells in advance resulted in the disappearance of the higher‐temperature endotherm. The gelatinization of starches inside cells of kidney beans was suppressed as well as those of adzuki and faba beans.
Effects of Cationization on Functional Properties of Pea and Corn Starches
Authors: Yook C. , Sosulski F. , Saskatoon P. R. Bhirud 
Published: November 2006

AbstractAmylography, scanning electron microscopy and storage tests demonstrated that native pea starches were highly resistant to granule disintegration during heating in dilute slurries, resulting in low hot paste viscosity, high retrogradation and syneresis. Cationization at degrees of substitution of 0.02 to 0.05 reduced the pasting and gelatinization temperatures, increased peak viscosities and set‐back on cooling but eliminated syneresis after storage at 4°C and − 15°C. The principal effects of cationization were to promote rapid granule dispersion at low pasting temperatures, yielding a molecular dispersion of amylose and amylopectin on heating to 95°C. On cooling, the gel structures were firm and the cationic groups controlled the realignment of starch chains during low temperature storage.
Oxidation of Starch by Thermochemical Processing
Authors: Wing Robert E. 
Published: November 2006

AbstractThe oxidation of starches of different amylose content with several oxidants has been investigated to maximize carboxyl content, increase water solubility and give products with new and novel properties. Methods of preparation studied were ambient‐batch, jet cooking, jet cooking‐drum drying, and drum drying alone. Other variables evaluated were reaction pH, jet cooking temperature, and oxidant concentration. Hypochlorite was the most effective oxidant and gave the highest carboxyl content in all preparation methods. Oxidized starches prepared by jet cooking and/or drum drying were of low viscosity and water soluble. SEM's of commercial oxidized starch showed intact granular structure, whereas samples prepared by instantaneous high temperature procedures showed complete gelatinization. Gel permeation chromatography showed structural depolymerization of the starches when high temperature processing was used. Copper binding capacity was evaluated on selected samples.
Investigations on High Amylose Corn Starch Films. Part 3: Stress Strain Behaviour
Authors: Bader Herbert G. , Göritz Dietmar 
Published: November 2006

AbstractBy autoclaving a watery high amylose corn starch suspension, homogenous and isotrope films were obtained with different processing parameters. The films were used for investigations on the stress strain behavior. A systematical dependence on the water content and the relationship between native lipids and the starch chains was observed. Especially for films obtained from defatted corn starch, a clear transition was obtained, depending on the water content, from a brittle behavior far below the glass transition temperature TG with a very high Youngsmodulus to a ductile failure behavior above TG. The results led to a microscopical model for the native high amylose corn starch films, which in addition outlines the very interesting possibility of controlling in detail changes of the macroscopic stress strain behavior through variations on a molecular scale.
Plastification Behaviour of Different Native Starches
Authors: Endres Hans‐Josef , Kammerstetter Heribert , Hobelsberger Marco 
Published: November 2006

AbstractBased on physical and thermal conservation laws a quantitative variable is introduced, which allows evaluation of the thermomechanical starch plastification much more independent of the transformation procedure. By that method, a comparison of plastification behaviour during extrusion of native potato, maize and wheat starch without any additives is realized for the first time. The complete energetical balance of the extrusion process supplemented by microscopical investigations leads to an essential better understanding of thermomechanical proceedings during extrusion of starch or compounding of other polymers.After optimization of extruder and screw configuration the resulting data for the energy needed for the plastification of starch, i.e. for the transformation of native starch granules into a thermoplastic melt by extrusion, have been measured under constant conditions. On these adequat extrusion conditions the native, laminated starch granules of all three used starches have been destroyed completely during its plastification by extrusion. The specific energy input needed for the plastification of potato starch was about 650 kJ/kg, for maize 380 and for wheat starch 435 kJ/kg. In comparison of these results the energy input for melting of polyethylene high density was about 585 kJ/kg under same conditions.
Physicochemical Characteristics and Functional Properties of Starch from a High β‐Glucan Waxy Barley
Authors: Lorenz Klaus , Collins Fort 
Published: November 2006

AbstractThe physicochemical properties and functional characteristics of starch from a high β‐glucan waxy barley were compared with those of starches isolated from normal and high amylose barleys. Amylose content of the starches ranged from 1.9 to 34.8%. There was no relationship between amylose content and water binding capacity and gelatinization temperature of the starches. Amylose content and swelling power as well as enzyme susceptibility were negatively correlated. Waxy barley starches had a lower solubility than amylose‐containing starches. High amylose barley starch registered no swelling in the Amylograph. Amylose content in starch proved to be very important for good bread‐ and cake baking quality. Waxy starches did not produce acceptable breads and cakes.The starch from the high β‐glucan barley variety “Shonkin” will be suitable as a thickening agent, but not as an ingredient in bakery products.