bluuebunny/crossref_metadata_2025_split huggingface dataset:
Solution Properties of Amylose Sulfate
Authors: Patel K. S. , Patel C. K. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractViscosity behaviour of amylose sulfate, a strong polyelectrolyte, in water has been examined in a low concentration range. The effect of added salts on the viscosity of amylose sulfate solution is also reported. Isoionic dilution experiments have been carried out to determine the degree of ionization of the polyelectrolyte. The experimental results showed that a) the polymer is a strong electrolyte, b) the amylose backbone chain is more flexible than the cellulose backbone chain, c) the polyion size increases on dilution, d) the degree of free ions is dependent on the polyelectrolyte concentration, and e) Katchalsky cylinderical cell model is adequate for amylose sulfate chains.
Enzymatische Direktverzuckerung von Kartoffelreibsel. Orientierende Ergebnisse von Pilot‐Versuchen
Authors: Tegge G. , Lamberty A. 
Published: November 2006

AbstractEnzymatic Saccharification of Grated Potatoes. Preliminary Results of Pilot Tests. From the aspect of producing sweet carbohydrates from import‐independent, storable source materials grated potatoes were dried, and there inherent starch was saccharified by means of amylolytic enzymes thus evading its expensive isolation. The use of a decanter apparatus turned out to be inevitable in order to produce a sufficiently pure grated material by removing the fruit juice. In spite of considerable purity of the substrate, thorough pasting by means of a special jet apparatus and liquefaction by highly temperature‐stable bacteria‐alpha‐amylase sufficiently high degrees of degradation for dextrose production could not be reached during the succeeding final saccharification by glucoamylase. Purification of the hydrolysate turned out to be extremely difficult due to imperfect flocculability of colloidal nitrogen compounds.
Assay of α‐Amylase Inhibitor Activity in Legumes
Authors: Marshall J. J. , Lauda C. M. 
Published: November 2006

AbstractFactors affecting the activity of phaseolamin, the α‐amylase inhibitor from the kidney bean, Phaseolus vulgaris, are discussed, and a protocol for assay of the inhibitor activity is described. The levels of α‐amylase inhibitor activity in a number of legumes are reported.
Kaltquellfähige Kartoffelstärke‐Derivate
Authors: Wolf F. , Mallon H.‐J. 
Published: November 2006

AbstractCold‐Swelling Potato Starch Derivatives. By means of reaction with ethyl cyanide as well as grafting polymerization of acrylic acid ester on potato starch followed by saponification of reaction products cold‐soluble respective cold‐swelling potato starch derivatives were produced. The intrinsic viscosity as demanded by many fields of application is to be found especially with aqueous solutions of potassium salts of partially saponified acrylic nitrile‐potato starch grafting polymerizates.
Production of High Fructose Syrup by Glucose Isomerase Immobilized on Phenol‐Formaldehyde Resin
Authors: Yokote Y. , Kimura K. , Samejima H. 
Published: November 2006

AbstractAn immobilized glucose isomerase which is active and stable in concentrated glucose solution has been developed. The enzyme has been immobilized to Duolite A7 resin simply by adsorption. Industrial application of this immobilized enzyme for the continuous production of high fructose syrup is quite promising because the immobilized enzyme having enough mechanical strength against the pressure of column flow, is active over broad ranges of both temperature and pH and is less dependent on Mg and Coions.Long‐run continuous experiments in column system have been carried out, isomerizing 45% of glucose with flow rate of SV 1 at 60°C. A gradual decrease of activity was observed after 25 d operation and the half‐life was calculated to be 36 d. One liter of the immobilized enzyme in column isomerized 288 kg of glucose in a month. The values of kinetic parameters of the immobilized enzyme in column operation varied with flow rates and approached to those of the native enzyme when they were assayed at the flow rate approaching to SV 0.
Das neue Lebensmittel‐ und Bedarfsgegenständegesetz und seine Auswirkungen auf Stärke und Stärkeerzeugnisse
Authors: Schroeter K. A. 
Published: November 2006

AbstractThe New Food and Commodities Law and its Consequences for Starch and Starch Products. A survey of the most important innovations brought about by the new food and commodities law („Lebensmittel‐ und Bedarfsgegenständegesetz”︁, LMBG) in the field of food is given. The new term of additive, the prohibition of additives and its exceptions are elucidated. Consequences of the law for starch and starch products are presented.
Bestimmung der Molekulargewichtsverteilung in nativen Stärken durch Gelchromatographie
Authors: Ebermann R. , Praznik W. 
Published: November 2006

AbstractDetermination of the Distribution of Molecular Weights in Native Starches by Gel Chromatography. The distribution of the molecular weights of polysaccharides in corn, potatoe and rice starch were investigated by fractionation of starch polysaccharides in a gel chromatographic system. The amylopectin component of the dispersed starch was excluded from the gel. Therefore the conclusion is likely that the molecular weight of amylopectin is higher than 20 × 106.The gel columns were calibrated by chromatography of dextran fractions of known molecular weight. By comparison of the elution volumes of dextran fractions of know molecular weight with the elution volumes of amylose fractions it was possible to determine their molecular weights. From curves of molecular distribution the amount of amylose as percentage of total amylose can be determined. The average molecular weight of potatoe amylose (M̄w 50%) is about 400 000 whereas it amounts to 100 000–200 000 in the case of rice and corn starch. The amylose of a “High Amylose Starch” (about 75% amylose) has a molecular weight of 50 000.
Studies on Starch Phosphates. Part 3. On the Esterified Phosphates in Some Cereal Starches
Authors: Tabata S. , Nagata K. , Hizukuri S. 
Published: November 2006

AbstractSome cereal starches were investigated whether glucose phosphate residues were in the polysaccharides. Significant amounts (6–15 ppm, as P) of glucose 6‐phosphate were found in the acid hydrolysates of corn, waxy corn, rice and waxy rice starches. After the extensive action of bacterial α‐amylase on these starches phosphorylated oligosaccharide (α‐LPD) was recovered in reasonable yield by a DEAE‐Sephadex column chromatography. The α‐LPDs prepared from two sources of waxy rice starch contained 81.8 and 94,3% of P0 at the 6th position of glucose residues and the rest of P0 at the 2nd and/or 3rd positions of glucose residues. All these results show that these starches have glucose phosphate residues. In wheat starch, however, no evidence for the presence of glucose phosphate residues has been obtained.
Studies on Hydroxyethyl Starch. Part 3. The Preparation of 2‐Hydroxyethyl Ethers of Glucose
Authors: Thewlis B. H. 
Published: November 2006

AbstractSamples of 2‐O‐(2‐hydroxyethyl)‐D‐glucose, 3‐O‐(2‐hydroxyethyl)‐D‐glucose, and 6‐O‐(2‐hydroxyethyl)‐D‐glucose were made by allowing glucose derivatives containing suitable blocking groups to react with 2‐bromo‐ethanol, followed by removal of the blocking groups.
Toxische Schwermetalle — Analytik und Bedeutung für die Stärkeindustrie
Authors: Ocker H. D. 
Published: November 2006

AbstractToxic Heavy Metals — Analytics and Importance to Starch Industries. In order to set limits concerning the maximal tolerable content of toxic heavy metals such as mercury, lead, cadmium and arsenic in food and feed‐stuff, the Federal Government ist preparing laws dealing with this matter. The present phase of this legislation is being explained.The analytical problems arising in connection with the determination of toxic heavy metals in food, particularly grain products are being outlined with emphasis on measurements by atom adsorptions photometry.Finally a survey of the present state of grain contamination by heavy metals is given, with special consideration to the grain most important for the starch industry.
Adsorption of α‐Amylase from Streptomyces aureofaciens on Cross‐linked Starches
Authors: Hostinová E. , Zelinka J. 
Published: November 2006

AbstractThe extracellular α‐amylase from Streptomyces aureofaciens is adsorbed on modified starches, which are cross‐linked with epichlorhydrine or with phosphorus oxichloride. The affinity of the amylase towards the cross‐linked starch is influenced by the presence of soluble substrates, pH medium and accompanying proteins.
Neuere Aspekte auf dem Gebiet der Konformationsanalyse von Kohlenhydraten
Authors: Paulsen H. 
Published: November 2006

AbstractNew Aspects in the Area of Conformational Analysis of Carbohydrates. Besides steric effects, polar effects have to be taken into account as well in the consideration of conformational equilibria of carbohydrates. This includes the anomeric effect, the reverse anomeric effect, the exo‐anomeric effect, and 1,3‐diaxial interactions. The magnitude of these effects is demonstrated on the basis of conformational equilibria. Theories of the anomeric effect are discussed and related X‐ray data are referred to.
Amino Acid Patterns of Different Brands of Corn Steep Liquor
Authors: El‐Saied Hani M. , Hegazi Sayed M. , El‐Marsafy Mahmoud K. 
Published: November 2006

AbstractThe free amino acids as well as the total amino acid content of Russian corn steep liquor (CSL), French CSL, British CSL, Italian CSL, German dried version of CSL, and Egyptian CSL were identified. The free amino acids and those obtained after the acid hydrolysis in each sample were almost the same. Alanine was the predominant free amino acid found. The major amino acids were arginine, aspartic acid, histidine, glutamic acid, glycine, leucine, lysine, serine and valine with the exception of Italian CSL and German dried CSL, while phenylalanine, methionine, tyrosine, proline as well as cystine were present in lesser amounts. The relation between the amino acid constituents of the different brands of CSL and their penicillin activity were discussed.
Lagerzeitabhängige Veränderungen von Kapazität und Leitfähigkeit bei Weißbrotkrumen
Authors: Zaussinger A. , Knorr D. , Weiss J. 
Published: November 2006

AbstractChanges in Capacity and Conductivity of Wheat Bread Crumbs Depending on Storage Times. The present paper describes a method for tracing changes depending on storage time in bread crumbs of wheat bread (toast bread) by means of measuring electric parameters. Comparing results thus obtained with data obtained from tests carried out simultaneously in order to gather sensoric and mechanical texture parameters, significant conformity of the course depending on storage time shows high suitability of the method. The method allows interpretation of relativ changes.
Phasengleichgewichte in Wasser/Eiweiß/Polysaccharid‐Systemen. 1. Systeme Wasser/Casein/saures Polysaccharid
Authors: Antonov Ju. , Grinberg W. Ja. , Tolstogusow W. B. 
Published: November 2006

AbstractPhase Equilibrium in Water/Protein/Polysaccharide Systems. Part 1. Systems Water/Casein/ Acid Polysaccharide. Taking as examples the most important protein matters, albumins, globulins, glutelins and prolamins as well as acid and neutral polysaccharides the incompatibility of protein and polysaccharides in aqueous media was shown to be a general phenomenon. Unlike synthetic polymers incompatibility of protein and polysaccharides only occurs under certain conditions. Taking into account specific intermolecular interactions makes it possible to predict the conditions for liquid phase layering for any concrete system by means of simple thermodynamic considerations.Incompatibility can be defined by elimination of the possibility of complex formation between protein and polysaccharides and by the raising of selfassociation of at least one polymer. Phase equilibrium in the systems water/casein/alginate, water/casein/carboxymethylcellulose, water/casein/gummi arabicum were thoroughly examined and isothermic phase diagrams of these systems were given. Furthermore, the ways for regulation of compatibility of casein and acid polysaccharides were discussed.
Untersuchung des Quellverhaltens von Stärke mit Hilfe der Kernresonanz‐Impuls‐Spektroskopie
Authors: Hennig H. J. , Lechert H. , Goemann W. 
Published: November 2006

Examination of the Swelling Mechanism of Starch by Pulsed NMR‐Method.The present paper deals with a new method for studies of the swelling mechanism of starch and the properties of the starch molecules in starch gels by pulsed NMR‐method. Before the measurement the starch is treated in D2O until all exchangeable OH‐protons are replaced by deuterons. The swelling is carried out in D2O and is observed by measurering the proton resonance of the CH‐protons of the starch molecules, which allows the determination of the mobility of these molecules. The method is explained by some examples especially by the dependence of the swelling behaviour of potatoe starch on the heating rate which shows the influence of aging on the swelling.
Erfahrungen mit Dekantern bei der Entwässerung von Maiskleber
Authors: Hoepke C. H. , Huster H. 
Published: November 2006

Experiences in Dehydratation of Maize Gluten with Decanters.The present report is to outline a new technique for continuous dewatering of maize gluten by means of centrifugal decanters. On the basis of the test results obtained from experimental work carried out for more than 2 years, the range of application of the process is demonstrated.
Production of Glucose from Maize Grits on Commercial Scale
Authors: van Twisk P. , Meltzer B. W. , Cormack R. H. 
Published: November 2006

AbstractAn industrial process is described whereby maize grits are used as raw material for the production of glucose syrup and dextrose. Glucose syrup is produced by means of a single‐enzyme system which eliminates many disadvantages associated with a double‐enzyme system. Chemical analysis of the syrup and protein residue as well as a gel chromatogram of the syrup is also presented in the paper.
The Rǒle of Starch in Baked Goods. Part 1. The Structure of Wafer Biscuit Sheets and its Relation to Composition
Authors: Stevens D. J. 
Published: November 2006

AbstractThe scanning electron microscope (SEM) has been used to study the structure of wafer biscuit sheets and its relation to ingredient composition. The starch component of flour was found to be completely gelatinized by the baking process, and was primarily responsible for the structural integrity of the wafer. Aerating agents were shown to produce microholes within the main structure, and different forms of aeration gave textural changes which were related to structural differences.
Kontinuierliche Mengen‐ und Dichtemessung von Stärkesuspensionen
Authors: Kempf W. , Friedrich I. , Hoepke C.‐H. , Veldkamp J. , Vierhuf J. , Bradtmöller W. 
Published: November 2006

Continuous Volume and Density Measurement of Starch Suspensions.This contribution deals with continuous volume and density measurements of starch suspensions. After a foreword as introduction and presentation of the problem range the inductive volume, radiometric density and gravimetric density measurements are discussed in three different chapters. In each of these chapters first the principal of the measuring system as well as the construction and operation of the measurement unit tested are described. A detailed report on the performance of the tests finally is followed by the discussion of the results which can be summarized as follows:Apart from restrictions and difficulties demonstrated in detail no apparatus trouble did occur. Refered to the obtained test data all measurement units are to be evaluated as absolutely suitable for continuous volume and density measurements as absolute measurements. With regard to the inductive volume measurements the sediments amounted on the average less than 1,0% thus remaining within the measuring tolerance of ±1,25% as indicated by the manufacturing company. Also the radiometric density measurements on the average resulted in maximum divergences of only ±0,10% with the radiometric density measurement unit I and of likewise only ±0,15% with the radiometric density measurement unit II, thus again remaining within the measuring tolerance of ±1,0% of the measuring result as given by the two manufacturers. The observed divergences of the gravimetric density measurements as result of sediments in the measuring section stayed after one‐week test period within the error limit of ±1,0% as limited by the manufacturing company. The determined measuring accuracy, therefore also was fully sufficient provided that the measuring divice was carefully rinsed once a week.
Studies on Pyrodextrinization of Corn Starch
Authors: Ueno Y. , Izumi M. , Kato K. 
Published: November 2006

AbstractDuring pyrodextrinization of corn starch in the absence of any added catalyst under different experimental conditions, the changes of dextrinization might have two or threes stages and remarkable transformation would begin to occur at 190°C. At higher temperatures, many non‐carbohydrates are found. At lower temperatures, side chains of amylopectin‐like substances might be cleaved to produce the linear parts.
Über die chemische Bindung der Stärkeproteine an ihre Kohlenhydrate
Authors: Lüdtke M. 
Published: November 2006

On the Chemical Bonding of Starch Proteins on their CarbohydratesAfter acetylation of potato, maize and rice starch there is a residue with a complex of carbohydrate and protein. Hydrolysis with 2‐N HCl produces glucose and maltose; a hydrolysis with 6‐N HCl produces the named amino acids. Also in strong sulfuric acid there is a residue with glucose, maltose and amino acids after hydrolysis. In the residues of the three starches are the same eight amino acids and in rice starch arginine, leucine and histidine besides them. Proline and hydroxiproline are not present. The starch granules are described as tissues.
Changes in Physicochemical Properties of Rice during Storage
Authors: Villareal R. M. , Resurreccion A. P. , Suzuki L. B. , Juliano B. O. 
Published: November 2006

AbstractThe changes in the physicochemical properties of rices which had different amylose contents were studied when the rice was stored at 2°C and 29°C as rough rice, milled rice, defatted milled rice, and as starch. Changes in hardness index, water absorption, stickiness, viscosity, salt‐soluble protein, free fatty acids, and carbonyl compounds during storage are discussed.
Chemische Aspekte der Umweltqualität
Authors: Klein W. , Weisgerber I. , Korte F. 
Published: November 2006

Chemical Aspects of Environmental Quality.A multitude of non‐biological substances are being produced at present in an attempt to provide a steadily increasing world population with better living conditions. This industrial activity causes measurable changes in the material quality of the environment. In order to correct any undesired effects upon the environment as early as possible, it is essential to investigate representative model substances which are suitable for such studies because of their production levels, areas of application, persistence, distribution behavior, degradability and biological activity. The chlorinated hydrocarbons may serve as such model substances. Experiments show, that a complete mineralisation of these organic chemicals in the atmosphere is possible.
Molekulargewichtsbestimmungen von Carboxymethylstärken
Authors: Čeh M. , Stropnik Č. , Leskovar S. 
Published: November 2006

Molecular Weight Determinations of Carboxymethyl Starches.At the synthesis of carbomethylated starches of different degrees of substitution (DS) by monochloracetic acid on starch in alkali solution reacting in the presence of acetone for different periods of reaction time a partial decomposition of the macromolecules takes place. It could be stated that with increasing the substitution degrees the molecular weight of the ethers decreased relatively the most rapidly in the samples of lower substitution degrees. The mean values Mn of the carboxymethylated ethers were determined by a chemical method of work which has been applied also for the determination of molecular weight of native starches. In order to determine the reducing capacities the factor f in dependence of the degree of substitution of the carboxymethyl starches has been calculated.
Einfluß von Sorte und Standort auf die Viskositätseigenschaften von Kartoffelstärke
Authors: Tegge G. , Putz B. , Keitmann H. D. 
Published: November 2006

Influence of Sort and Locality on Viscosity Properties of Potato Starch.Regarding its rheological properties potato starch holds a special position compared with all other starches, which is mainly due to the phosphoric acid, resp. phosphate groups bound ester‐like to the amylopectin. The present work was carried out in order to find out, whether rheological properties of potato starch are also affected by outer influences such as year of cultivation, locality and sort. A marked influence of year of cultivation and locality as well as a less marked influence of the sort on phosphate and ash content of the starches became apparent. Locality exerts the strongest influence on viscosity. An influence of the sort can be stated, but it is mostly obliterated by superimposition.
Ultra Filtration of Potato Juice Results in High Yield of Protein
Authors: Oosten B. J. 
Published: November 2006

AbstractA description is given of a process to recover potato protein from slightly diluted potato fruit juice. In this process the new technique of Ultra Filtration is applied. Some factors, which can give rise to serious operational problems, are mentioned. The process should help to ascertain the future of the potato starch industry, which is troubled now by severe government regulations on water pollution all over the world.
Reverse Osmosis of Glucose Syrups
Authors: Kearsley M. W. 
Published: November 2006

AbstractThe paper presents data on the osmotic pressure of glucose syrup fractions obtained by reverse osmosis fractionation of a 43% D.E. commercial glucose syrup and membrane performance at different starting solids contents. Details regarding the production of glucose syrup fractions in the range 15–80% D.E. are given. The fractions produced consist of a narrower spectrum of sugars than is found in a commercial syrup of the same D.E. and thus offer new types of syrup to the industrial user of glucose syrups. Reverse osmosis and ultrafiltration seem to offer the only feasible economic means for obtaining specialised sugars from glucose syrups.
Varietal Differences in Surface Ultrastructure of Endosperm Cells and Starch Granules of Rice
Authors: Evers A. D. , Juliano B. O. 
Published: November 2006

AbstractA study was made of varietal differences in surface ultrastructure of endosperm cells and native and modified starch granules of rices. Scanning electron microscopy of the fracture face of the endosperm verified that opacity in nonwaxy rice was due to the loose arrangement of cell contents. By contrast, the endosperm of waxy rice only showed a mealy portion although it is opaque. Corrosion with HCl resulted in little change in surface structure, whereas α‐amylolysis resulted in varietal differences in corrosion patterns. Waxy granules showed the fastest and most uniform pitting on α‐amylolysis.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit 3. Mikroskopische Charakterisierung oxydierter Stärke
Authors: Prey V. , Fischer S. K. , Klinger St. 
Published: November 2006

New Knowledge on Degradation of Starch by Hypochlorite. Part 3. Microscopic Charakterization of Oxidized StarchThe possibility for microscopic characterization of hypochlorite oxidized potato starch was examined. By pre‐treatment with methanol a typical appearance as a function of the degree of oxidation was found.