bluuebunny/crossref_metadata_2025_split huggingface dataset:
Agronomic Factors Related to the Quality of Wheat for the Starch Industry. Part I: Sprout Damage
Authors: Kelfkens M. , Hamer R. J. 
Published: November 2006

AbstractThe wheat starch industry in the Netherlands processes about 300.000 t of wheat annually. However, only a small percentage of this wheat is grown in the Netherlands although it has been demonstrated that Dutch wheat varieties can also be successfully processed. Climatological and cultural aspects can however negatively affect Dutch wheat quality. Due to climatological conditions the Dutch wheat regularly suffers from sprout damage. It is for this reason that the effects of sprout damage on processing quality and quality of gluten and starch have been investigated using a pilot scale gluten starch separating system. Low levels of sprout damage appeared to have no effect on gluten yield and even improved the gluten coagulation. In baking tests also no effect of sprout damage on gluten quality could be detected. On the other hand, low levels of sprout damage may lead to a lower starch yield and starch has low viscosity characteristics, limiting its scope of application. Also the amount of solubles in the waste water was increased. These findings lead to a further definition of requirements of wheat for the starch industry, enabling future selection of wheat on the basis of more accurate criteria.
Agronomic Factors Related to the Quality of Wheat for the Starch Industry. Part II: Nitrogen Fertilisation and Overall Conclusions
Authors: Kelfkens M. , Hamer R. J. 
Published: November 2006

AbstractIn the N.W.‐European wheat growing system high levels of nitrogen fertiliser are applied. Especially late nitrogen applications are thought to increase the amount of soluble proteins, leading to extra losses and wastage. On the other hand, protein content is the most important factor determining gluten yield. The effects of fertilisation on processing quality have been investigated using a pilot separator. Samples from fertilisation trials show a high correlation between gluten yield and protein content of the flour. This relation is variety dependent, due to differences in water‐soluble proteins. For both varieties the percentage of water‐soluble proteins appeared to decrease with increasing N‐fertilisation levels. At low protein contents of the flour the coagulation of the gluten is adversely influenced. Using soft bread wheats, this may cause severe difficulties during separation. At high fertilisation levels the amount of solubles in the waste water increased slightly. ‐ A review on research results is made, showing the criteria for wheat for the starch industry.
Preparation and Characterization of Anion‐Exchange Starches
Authors: Khalil M. I. , Waly A. , Farag S. , Hebeish A. 
Published: November 2006

AbstractTreatment of poly (glycidyl methacrylate (GMA))‐starch graft copolymer containing 270 m.eq.epoxy groups/100 g sample with ethylenediamine was carried out under different conditions. Results indicated that three reactions are likely to occur during this treatment, namely amination, crosslinking and hydrolysis. The highest amine content could be achieved upon using amine/epoxy molar ration of 2.5 and material to liquor ratio 1:3, at 90°C for 180 min. The dependence of the amination percent on the type and nature of the amine was also studied. The values of amination percent for the different types of amine follows the order: O‐phenylene‐diamine > m‐phenylenediamine > p‐phenylenediamine > ethylenediamine; whereas studying the nature of the amine brings about the order: diethylamine derivative > ethylamine derivative > ethanolamine derivative > triethylamine derivative. Evaluation of the different reaction products (aminated copolymers) for their anion exchange properties was made. The capacity of the anion exchangers relied on the inital epoxy content of the copolymer and type and nature of the amine used. On the other hand, heavy metal anions and dye removal efficiency followed the order: diethylamine derivative > ethylenediamine derivative > triethylamine derivative > p‐phenylenediamine > derivative > ethylamine derivative. The pH‐metric titration curves revealed that triethylamine derivative behaves as a strong base while the other exchangers as weak bases. Other properties such as pKb value, durability, solubility, etc. indicated that the synthesized products can be regarded as anion exchangers with acceptable properties.
A New Bacillus licheniformis Alpha‐Amylase Capable of Low pH Liquefaction
Authors: Antrim Richard L. , Solheim Barbara A. , Solheim Leif , Auterinen Anna‐L. , Cunefare Jerry , Karppelin Sinikka 
Published: November 2006

AbstractA new alpha‐amylase has been developed capable of catalyzing industrial scale liquefaction of starch at lower than conventional pH levels. Low pH liquefaction results in significant cost savings and less complex operations for a starch processor. Liquefaction studies in a pilot scale jet cooker demonstrated that, surprisingly, commercial starch slurries taken from different sources vary greatly as to ease of liquefaction at lower than conventional pH values. Apparently low levels of stabilizing or destabilizing factors exist in commercial starch slurries which affect the stability of alpha‐amylase during high temperature (103–107°C) liquefaction.
Expression of the CGTase Gene of Alkalophilic Bacillus No. 38‐2 in Various Hosts
Authors: Georganta Georgia , Kaneko Takahiro , Kudo Toshiaki , Horikoshi Koki 
Published: November 2006

AbstractWe compared the expression level of cyclomaltodextrin glucanotransferase (CGTase) gene of alkalophilic Bacillus species No. 38‐2 in various hosts. Plasmid pEAP85, a new excretion vector, containing tac promoter for expression was constructed. CGTase gene was introduced into a new excretion vector pEAP85 and a shuttle vector pHY300PLK and plasmids pCS8, pEAP85‐CGT and pKG‐1 were constructed. Escherichia coli carrying pEAP85‐CGT excretes 70% (350 U/ml culture) of total CGTase (500 U/ml) into the culture broth. This amount was higher than that produced by the original Bacillus species. Bacillus subtilis carrying pGK‐1 produced very low level of CGTase(< 0.1 U/ml).
Recent Advances in Knowledge of Starch Structure
Authors: Imberty Anne , Buléon Alain , Tran Vinh , Péerez Serge 
Published: November 2006

AbstractThree dimensional models of crystalline zones and amorphous branching zones of starch granules are reviewed. In crystallites of both A and B starch, double helices are found in pairs, and all chains are packed in parallel arrays. The pairing of double helices is identical in both polymorphs and corresponds to the interaction between double helices that has the lowest energy. The differences between A and B starch arise from water content and the manner in which these pairs are packed in the respective crystals. A transition from B starch to the A form can be accomplished by rearrangement of the pairs of double helices. The 1–6 linked amylopectin branch points occur in amorphous regions, but actually promote the formation of ordered double helices.
Purification of Barley Starch by Protein Extraction
Authors: Schulman Alan H. , Kammiovirta Kari 
Published: November 2006

AbstractPreparation of pure starch samples requires gentle extraction from the endosperm matrix, followed by removal of contaminating endosperm proteins. Published techniques for removal of these proteins include protease treatment or centrifugation through CsCI. We present a simple method to remove proteins from starch, exploiting the solubility of the major groups of endosperm proteins in aqueous, saline, and alcoholic solvents. The data show that the purity of the starch and retention of B‐granules is similar to conventional techniques. Denaturing polyacry‐lamide gel electrophoresis reveals very few proteins retained with the starch. One major protein has an apparent MW of 54000 and probably corresponds to the “waxy” protein, granule‐bound starch synthase.
Amylase, β‐Glucanase and Protease Activities from a Mutant of Bacillus subtilis
Authors: Yin X. S. , Li Y. X. , Stark J. R. 
Published: November 2006

AbstractEnzymes in the shake culture of a mutant of Bacillus subtilis developed mainly during the stationary phase of growth. Extracellular α‐amylase and protease activities increased and then declined to relatively low levels after 48 h of incubation while the β‐glucanase activity remained high. The production of extracellular proteolytic activity commenced only when the low molecular weight nitrogen source in the medium was completely consumed. Enzymes were fractionated by ionexchange chromatography and the molecular weights of β‐glucanase, α‐amylase, protease I and protease II were estimated by gel filtration to be 1.3 × 104, 3.2 × 104, 6.3 × 103 and 2.0 × 104, respectively. The β‐glucanase and α‐amylase showed maximum activities at around pH 7, but the two proteases had different pH optima (pH 6–7 and 8.5, respectively). The presence of proteolytic activity in the enzyme preparation had a significant effect on the stability of the β‐glucanase and the α‐amylase at 65°C.
Examination of Starch‐Water and Cellulose‐Water Interactions With Near Infrared (NIR) Diffuse Reflectance Spectroscopy
Authors: Delwiche Stephen R. , Pitt Ronald E. , Norris Karl H. 
Published: November 2006

AbstractStarch‐water and cellulose‐water interactions were examined with NIR diffuse reflectance spectroscopy. Samples of native potato, wheat, and corn starches and microcrystalline cellulose (MCC) were equilibrated to water activities (aw) ranging from 0.11 to 0.94 aw. A modified B.E.T. model was applied to the water vapor sorption isotherm (T=25°C) data. NIR spectra (1000 to 2640 nm) revealed no abrupt changes in molecular structure. However, as has been suggested in the literature, there appear to be two species of non‐freezable water whose relative quantities change as aw varies. It is hypothesized that the first species represents water within the monolayer, and the second species represents multilayer water. NIR spectra of starch suggests that some multilayer water is present before the monolayer is completed. Spectra of MCC corroborate the existence of two species of highly associated water. The isotherm model was highly successful in describing sorption behavior over the aw range examined.
The Efficiency of Hydrocyclones for the Separation of Different Starches
Authors: van Esch Frans 
Published: November 2006

AbstractSince many years the starch industry uses hydrocyclones to purify starch. The starch is washed countercurrently with water in a number of washing stages. For a good washing effect, in each stage a separation of starch and impurities must be obtained. Different methods can be used to describe the efficiency of separation. As most suitable, the reduced grade efficiency is chosen. This efficiency is quantified for different starches: maize, potato, rice, wheat. From the measured efficiencies, relative sizes for washing batteries are calculated. The results correlate well with existing plant practices. The influence of starch damage on the separation efficiency was also investigated. Damaged starch appears more difficult to separate.
Zum thermischen Verhalten von Glucanen. Teil 1: Thermoanalytische Untersuchungen an Stärken und stärkehaltigen Systemen
Authors: Gloyna Dieter , Schreck Swetlana , Schierbaum Fritz , Westphal Günther 
Published: November 2006

AbstractDas thermische Verhalten nativer, z.T. entfetteter Stärken und Quellstärken sowie ihrer Hauptbestandteile Amylose und Amylopektin wird bis 300°C mittels Derivatographie unter Ausschluß von Wechselwirkungen mit Nichtkohlenhydratkomponenten sowie in aminosäure‐ bzw, proteinhaltigen Modellgemischen und Getreidemehlen untersucht. Charakteristisch für die Thermolyse der reinen Polysaccharide ab 200°C sowohl unter anaeroben als auch aeroben Bedingungen ist der dominierende endotherme Charakter, wobei native Stärke, Amylose und Amylopektin sich untereinander im Derivatogramm bezüglich Thermolysebeginn. Massenverlust und Reaktionswärme unterscheiden. Die botanische Herkunft ist dagegen ohne spezifischen Einfluß. Die Quellstärken zeigen gegenüber den entsprechenden nativen, entfetteten Stärken ein verändertes thermisches Verhalten, das auf Unterschiede in den übermolekularen Strukturen zurückgeführt werden kann. Bei Stärke‐Aminosäure‐ und Stärke‐Proteingemischen sowie bei Getreidemehlen wird ein deutlich ausgeprägter exothermer Charakter der Hauptabbaustufe nachgewiesen. Dies wird durch aktive Mitwirkung des Proteins bei der Thermolyse des Mehlbestandteils Stärke erklärt. Sauerstoff beeinflußt während der Thermolyse die Reaktionsgeschwindigkeit des Hauptabbauprozesses. Bei der Mehlthermolyse bewirkt er eine Erhöhung, bei der Thermolyse von Nativstärke eine Verminderung der Geschwindigkeit. Bei Sauerstoffanwesenheit wird der exotherme bzw. endotherme Charakter des Hauptabbaus in jedem Fall um ein Vielfaches erhöht.
Effect of the Degree of Phosphorylation on the Crystallinity of Native Potato Starch
Authors: Muhrbeck Per , Svensson Erik , Eliasson Ann‐Charlotte 
Published: November 2006

AbstractX‐ray diffraction technique, combined with digital image processing was used to compare the crystallinity of native starch from a number of potato varieties, differing in the degree of phosphorylation. The crystallinity was found to decrease linearily with an increased degree of phosphorylation. Based on earlier observations of the gelatinization enthalpies, it was assumed that the C‐6 phosphates, which have an orientation out of the α‐helices disturb the crystallization of the amylopectin during the starch synthesis. The C‐3 phosphates, which are located in the interior parts of the α‐helices, are not believed to interfere with the crystal structure.
DSC Characteristics of Gelatinization of Starches of Single‐, Double‐, and Triple‐Mutants and Their Normal Counterpart in the Inbred Oh43 Maize (Zea mays L.) Background
Authors: Inouchi N. , Glover D. V. , Sugimoto Y. , Fuwa H. 
Published: November 2006

AbstractStarch granules were isolated from mature kernels of single‐, double‐, and triple‐mutants of endosperm starch modifying genes [waxy(wx), dull(du), amylose extender(ae), sugary‐2(su2)] and their normal counterpart in the inbred Oh43 maize (Zea mays L.) background. Gelatinization characteristics of the starch granules were investigated by means of differential scanning calorimetry (DSC). The onset, peak, and conclusion temperatures of gelatinization (To, Tp, and Tc, respectively) and the heat of gelatinization (ΔH) of starch were determined from the DSC thermograms.The Tc of wx was higher than normal starch, and the ΔH of wx was larger than normal starch. The Tp and Tc values of ae starch were the highest. The To, Tp, and Tc values of su2 starch were low. The noticeable effects of each of the wx, ae, and su2 genes on To, Tp, Tc and ΔH were observed in starches of their respective mutant combinations. Apparent epistatic effects of the genes for gelatinization temperature were observed. Pronounced effect of the heating rate on gelatinization temperature of su2 mutant were lower than other mutant starches and were affected by the heating rate.
DSC Characteristics of Retrograded Starches of Single‐, Double‐, and Triple‐Mutants and Their Normal Counterpart in the Inbred Oh43 Maize (Zea mays L.) Background
Authors: Inouchi N. , Glover D. V. , Sugimoto Y. , Fuwa H. 
Published: November 2006

AbstractStarch granules were isolated from mature kernels of single‐, double‐, and triple‐mutants of starch modifying genes [waxy(wx), dull(du), amylose extender(ae), sugary‐2(su2)] and their normal counterpart in the inbred Oh43 maize (Zea mays L.) background. Gelatinization characteristics of retrograded starches were investigated by means of differential scanning calorimetry (DSC). The thermograms of the retrograded starch shifted to lower temperature ranges and were broader compared with the native starch.The heat of gelatinization (ΔH) of the retrograded starch increased with increasing storage duration. The maximum value of the ΔH reached for each mutant and mutant combination was somewhat characteristic of the genotype and associated with duration of storage.
Purification and Characterization of Bacillus acidopullulyticus Pullulanase for Enzymatic Starch Modification
Authors: Lappalainen Arja , Niku‐Paavola Marja‐Leena , Suortti Tapani , Poutanen Kaisa 
Published: November 2006

AbstractThe pullulanase (EC 3.2.1.41) of Bacillus acidopullulyticus was purified using anion exchange chromatography and preparative isoelectric focusing. The purified preparation migrated as a single protein band upon SDS gel electrophoresis and its molecular weight was estimated to be 102,000. Two main activity bands having pl‐values 5.0 and 5.2 were detected by analytical isoelectric focusing. The enzyme was purified 4‐fold with the yield 38% by this two‐step purification procedure. The purified pullulanase showed maximal activity at 50°C and pH 5 and was slightly activated by Ca2+. It was stable at 50°C but totally lost its activity at 60ºC in one hour. This purified pullulanase efficiently hydrolyzed the α‐1,6‐glucosidic bonds of pullulan and gelatinized starch.
Overall Performance Evaluation and Functional Analysis of Egyptian Starch Manufacturing Plants
Authors: El‐Halwagi M. M. , Hefny M. A. El , Aziz H. A. Talaat , Sorour M. H. , Abulnour A. G. , El‐Defrawy N. M. H. 
Published: November 2006

AbstractThe present paper outlines the approach and principal results of a full‐fledged performance evaluation and functional analysis program conducted at the Egyptian Starch and Glucose Company that has been wholly documented elsewhere [12]. The ultimate goal of the program is to come up with well‐defined and appropriate courses of action to improve products quality, plant productivity and overall economy. The paper also reports the results of additional computer work that has been undertaken to enhance the applicability of the results. The adopted methodology for applying the developed computer material balance (MASSBAL) in the evaluation program and in analysing the impacts of stepwise improvements in the individual plant sectors of concern is also presented.
Prediction of Degradability of Starch by Gelatinization Enthalpy as Measured by Differential Scanning Calorimetry
Authors: Wolters Mechteldis G. E. , Cone John W. 
Published: November 2006

AbstractIt was investigated whether the degradability of starch could be predicted by differential scanning calorimetry (DSC). Degradation of potato starch with a varying degree of gelatinization. of isolated starch of different origins, and of raw materials differing in origin and technological treatment was determined with α‐amylase and bovine ruminal fluid. Gelatinization enthalpy and the gelatinization temperature of starch were determined by DSC.There was a good correlation between gelatinization enthalpy measured by DSC and degradation with α‐amylase and ruminal fluid for potato starches with varying degrees of gelatinization and for isolated starch granules of different origins. For raw materials of different origins there was a good correlation between gelatinization enthalpy and degradation with α‐amylase, whereas the correlation between gelatinization enthalpy and degradation with ruminal fluid was poor. There was a good correlation between gelatinization enthalpy and degradation with both α‐amylase and ruminal fluid for (technologically treated) raw materials of one and the same origin. There was no relation between starch degradation and gelatinization temperature.
A Spectrophotometric Method for the Determination of Iodine Binding Capacity for Starch and Its Components
Authors: Karve M. S. , Kale N. R. 
Published: November 2006

AbstractA spectrophotometric method for the determination of iodine binding capacity (IBC) for amylose, amylopectin and starch on a microscale is developed. It is based on the observation that free iodine (I3) can be determined fairly accurately by recording the absorbance at 286 nm. By using a constant volume titration method, bound iodine is calculated by subtracting the free iodine from the total iodine. A plot of free iodine vs bound iodine shows an inflection, which on extrapolation gives the bound iodine. The IBC values obtained by this method are in good agreement with those obtained by conventional potentiometric and amperometric methods.
Screening of α‐Amylase Suitable for Evaluating the Degree of Starch Retrogradation
Authors: Tsuge Haruhito , Tatsumi Eizo , Ohtani Naoko , Nakazima Akiko 
Published: November 2006

AbstractTo estimate the degrees of starch retrogradation in the complex foods, an enzymatic method using α‐amylase from Bacillus subtilis was proposed in the previous report (Tsuge, H. et al.: Starch/Stärke 42 (1990), 213–216). However, actual digestibility of the enzyme for the native starch granules was not checked at that time. A comparative study to see the digestibility of native starch granules was carried out using four different α‐amylase preparations and digestion of retrograded wheat starch was tested by two α‐amylase preparations. Pancreas α‐amylase preparation digested some native starch granules to a great extent, while Aspergillus oryzae enzyme did not digest native starch granules virtually. In conclusion, α‐amylase preparation from A. oryzae was an ideal enzyme as the tool to distinguish between raw and gelatinized starches. It was justified for the use of A. oryzae enzyme as well as B. subtilis α‐amylase to evaluate the retrograded starch contents in the complex foods.
Enzymes as a Processing Aid in the Separation of Wheat Flour into Starch and Gluten
Authors: Weegels P. L. , Marseille J. P. , Hamer R. J. 
Published: November 2006

AbstractA pilot system for the separation of wheat flour into starch and gluten was used to study the effect of four enzyme preparations as processing aids. Technical enzyme preparations with hemicellulase, cellulase or protease activities appear to improve gluten yield, protein recovery in gluten and gluten coagulation in a flour with intermediate processing properties. With these enzymes similar results were obtained compared to a flour with good processing properties without the use of enzymes. The use of enzymes did not adversely affect protein content, baking quality and rheological properties of the gluten. The proportion of soluble proteins, however, increased when the protease was used.The yield of starch was slightly increased by the action of the cellulase and hemicellulase, but was significantly decreased with the protease. Starch purity as determined by its protein content was not affected. Based on these results it is concluded that some cellulases and hemicellulases can act as important processing aids for gluten/ starch separation.
Pyrolysis Mass Spectrometry (PyMS) and Degradability of Starch Granules
Authors: Cone John W. , Tas Albert C. , Wolters Mechteldis G. E. 
Published: November 2006

AbstractThe degradation of isolated starch granules of different origin and of different mixtures of potato starch was determined with α‐amylase and rumen fluid from a cow. There was a rather constant order in degree of degradability of the different starches. Degradation of mixtures of native potato starch and unsealed potato starch showed that there was a linear correlation between degradation and degree of unsealing. Principal component regression on pyrolysis data from starches of different origin enabled a ranking according to the enzymic degradability. For potato starches with different degrees of unsealing this ranking was not possible. The results on the different potato starches show that differences in degradability between different starch samples are not necessarily caused by chemical properties but likely also by physical properties.