bluuebunny/crossref_metadata_2025_split huggingface dataset:
Untersuchungen über die Retroaradation der Stärke in konzentrierten Weizenstärkegelen. Einfluß von Stärkeabbauprodukten auf die Retrogradation der Stärke
Authors: Krüsi H. , Neukom H. 
Published: November 2006

AbstractIn der vorliegenden Arbeit wurde der Einfluß von Stärkeabbauprodukten auf die Festigkeit und Retrogradation von 50% igen Weizenstärkegelen untersucht. Die mit Maltodextrinen hergestellten Gele wurden mit 40% igem Alkohol extrahiert und die Extrakte auf die vorhandenen Glucoseoligomeren untersucht. Die Wirkung der zugesetzten Abbauprodukte hängt von ihrem Abbaugrad ab. Schwach abgebaute, säuremodifizierte Stärken sowie Weiß‐ und Gelbdextrine nehmen am Retrogradationsprozeß teil ‐ ebenfalls Maltodextrine mit einem Dextroseäquivalent (DE) <30. Maltodextrine und Glucosesirupe mit einem DE ± 30 wirken als Weichmacher: in Konzentrationen von 5 ‐ 30% (bez. Stärke‐TS) verursachen sie eine verminderte Gelfestigkeit, ohne die Retrogradationsgeschwindigkeit zu beeinflussen. Wichtig für die Wirkung als Weichmacher ist der Gehalt an Maltose und Maltotriose sowie auch Maltotetraose und ‐pentaose. Obwohl die Extrahierbarkeit von Glucoseoligomeren mit einem Polymerisationsgrad (DP) > 6 aus frischen und gelagerten Gelen im Vergleich zu den Oligomeren mit einem DP <6 reduziert war, ist anzunehmen, daß auch Oligomere mit einem DP zwischen 6 und 8 Weichmacherwirkung besitzen. Glucose wirkte erst in Konzentrationen > 26% als Weichmacher, die Retrogradationsgeschwindigkeit war unabhängig von der Konzentration erhöht, Die Resultate werden im Zusammenhang mit der Wirkung von zugesetzten α‐Amylasen auf die Brotfrischaltung diskutiert.
Production and Measurement of Starch Damage in Flour. Part 1. Damage due to Rollermilling of Semolina
Authors: Evers A. D. , Baker G. J. , Stevens D. J. 
Published: November 2006

AbstractThe relationship between two parameters of starch damage namely enzyme susceptibility and amylose extractibility was examined in flours produced from semolinas by roller milling at a wide range of differential speeds and with three types ofroll surface. Results suggest that variation in particle properties are unlikely to account for the inconsistency in the relationship between the parameters.
The Non‐reversibility of Pregelatinization Swelling of Wheat Starch A‐granules in Saline Conditions
Authors: Dengate H. N. 
Published: November 2006

AbstractUndamaged A‐granule wheat starches, prepared from two cultivars with contrasted pasting characteristics, exhibited differences in the extent of pregelatinization thermal swelling in dilute saline similar to their differences in hot pasting peak viscosity. The granule volume increase from 20°C, determined by a pulse height channelyser linked to a Coulter Counter, was about 1 % up to 40° and about 15% up to 50°C. The swelling was not reversed on cooling from either 40° or 50°C.
Factors Influencing Absorbent Properties of Saponified Starch‐g‐Polyacrylonitrile Isolated by Methanol Precipitation
Authors: Fanta G. F. , Burr R. C. , Doane W. M. 
Published: November 2006

AbstractThe method by which methanol is added to precipitate saponified starch‐g‐polyacrylonitrile (HSPAN) from an alkaline saponification mixture will influence the particle size of the polymer and thus the properties of the absorbent. Slow methanol addition, coupled with thorough mixing to ensure complete absorption of methanol by the reaction mass, will separate individual micron‐sized fragments of HSPAN gel and will yield a product with a small enough particle size to produce a smooth, tree‐flowing gel dispersion when added to water. This product is perhaps more suitable as a thickener than as a water absorbent. More rapid addition of methanol results in incomplete absorption by the reaction mass and causes individual gel fragments to coalesce to form millimeter‐sized chunks of water‐swollen HSPAN. Subsequent dewatering with excess methanol produces a granular product with good absorption properties. Gel‐blocking was reduced by adding either stearic acid or poly(vinyl acetate) to methanol‐precipitated HSPAN.
Do Cultivar, Season and Location of Growth Affect Wheat Starch Pasting?
Authors: Dengate H. N. , Meredith P. 
Published: November 2006

AbstractThe relative contributions of cultivar, year and location to variation in wheat starch pasting properties were determined by pasting 44 undried prime starches, in the absence of amylases, at three concentrations using the “Minipaster”. The pasting parameter chosen for discrimination and the starch concentration used determined which factors appeared to determine variation. Various pasting ratios, intersection points and concentration response expressions were found no more useful in discriminating starches than were the simple pasting parameters usually measured. Overall, analyses of variance showed that cultivar was most important in determining variation in wheat starch pasting properties, and that year and location equally affected variation to a smaller degree. Differences due to year and location could be ascribed to unusual stresses on the growing wheat crop.
Einfluß organischer Düngung auf die Größe der Stärkekörner von Kartoffeln
Authors: Míča B. 
Published: November 2006

AbstractDer Einfluß von Rindergülle in Kombination mit mineralischen Düngemitteln auf Knollenertrag, Trockensubstanzgehalt, Ertrag und Gehalt an Stärke sowie auf die Qualität der Stärke von Kartoffeln wurde untersucht. Alle Varianten, bei denen der Rindergülle noch N, P, K zugesetzt wurden, waren vom technologischen Standpunkt für die Erzeugung von Stärkekartoffeln mit gutem Knollenertrag und gutem Stärkegehalt geeignet. Die beste Variante war die einer Kombination aus Stroh und Rindergülle mit zugesetzten N‐, P‐, K‐Düngemitteln. Die Problematik der Wahl der besten Variante wird diskutiert.
Composition and Properties of Commercial Native Starches
Authors: Swinkels J. J. M. 
Published: November 2006

AbstractThe physico‐chemical properties of starches depend upon the botanical source from which they are isolated. Important differences between potato, maize, wheat, tapioca and waxy maize starch are reviewed. Special attention is given to production and applications; to composition and properties of the starch granules; to amylose and amylopectin; to gelatinization characteristics; and to the properties of starch pastes and starch films.
The Starches of Dioscorea ballophylla and Amorphophallus campanulatus. Comparison with Tapioca Starch
Authors: Soni P. L. , Sharma H. W. , Dobhal N. P. , Bisen S. S. , Srivastava H. C. , Gharia M. M. 
Published: November 2006

AbstractStarches from the tubers of Dioscorea ballophylla and Amorphophallus campanulatus were isolated and purified. Scanning electron microscopy of these starches exhibits eliptical, spherical or irregular shapes, respectively, while the shape of tapioca is spherical. Water‐binding capacity of A. campanulatus starch is very high in comparison to D. ballophylla and tapioca starches but the amylose content is significantly less. Gelatinization temperature of both these starches is the same but it is higher when compared to tapioca starch, swelling power and solubilities are less. Paste viscosity characteristics show high peak viscosity for A. campanulatus in comparison to D. ballophylla and tapioca starch.
Amylographic Reproducibility of Defatted Potato Starch by the Re‐Introduction of Lipid
Authors: Goshima G. , Abe M. , Sato N. , Ohashi K. , Tsuge H. 
Published: November 2006

AbstractIt was tried to get the amylographic reproducibility of the defatted potato starch by the re‐addition of the extracted lipid fraction in order to increase the knowledge on starch‐lipid interaction. The starch was defatted with methanol, dried and passed through a 100‐mesh‐sieve. Then, 1.0% fatty acid as sodium salt was re‐introduced to the defatted starch. The surface lipids as well as the internal starch lipids affect several physico‐chemical properties, and the defatting treatment influences the starch granules with respect to morphological and qualitative changes. From the results was concluded that the characteristics of amylographic alteration were caused by the internal starch lipids present in small, but significant amounts, together with the starch surface lipids. From the industrial point of view it seems to be of importance, that the defatting treatment of potato starch leads to more viscose starch pastes.
Action Pattern of Porcine Pancreatic alpha‐Amylase on Hydroxypropyl Derivatives of Maize, Waxy Maize and High Amylose Maize Starches
Authors: Azemi B. M. N. M. , Wootton M. 
Published: November 2006

AbstractDifferences in the action pattern of porcine pancreatic α‐amylase during hydrolysis of maize, waxy maize and high amylose maize starches and their hydroxypropyl derivatives were examined by measuring changes in blue value and reducing value during digestion. Among the unmodified starches, the degree of random attack increased in the order waxy maize < high amylose maize < maize. Increasing substitution with hydroxypropyl groups led to increased random attack for both maize and high amylose maize starches. For waxy maize starches random attack increased up to a molar substitution of 0.07 and subsequently declined.
The Interaction of Endosperm Genotype and Genetic Background. Part I. Differences in Chromatographic Profiles of Starches from Nonmutant and Mutant Endosperms
Authors: Boyer Charles D. , Liu Kang‐Chien 
Published: November 2006

AbstractThe effect of maize endosperm genotype and genetic background on variation of endosperm starch properties has been examined by gel filtration. Nonmutant, and single, double and triple mutant combinations of the endosperm genes amylose‐extender (ae), dull (du), sugary (su), and waxy (wx) in four maize inbred lines were compared. The major effects of endosperm genes on starch properties did not vary as a result of genetic background. Starches from wx endosperms contained no amylose. The mutants ae, du and su resulted in starches with increased amylose content. Genetic background did affect starch properties in predictable ways. For example, the production of amylose in mutant endosperms was higher in the dent inbred background, followed by the sweet corn inbreds. However, the production of low molecular weight amylopectin and intermediate polysaccharide fractions was greatest in a sweet corn inbred background, We conclude that the material included in this study will be valuable in future investigations designed to delineate the interaction of genetic background and endosperm genotype in starch biosynthesis and starch properties.
Einfluß der Stärke auf die Textureigenschaften von Kartoffelknollen
Authors: Miča B. 
Published: November 2006

AbstractIn einem zweijährigen Glashausversuch wurde der Einfluß des Stärkegehaltes auf die Textur von rohen und gekochten Kartoffeln geprüft. Es wurde festgestellt, daß der Gehalt an Stärke nur unter gewissen Bedingungen eine Tendenz zur Beeinflussung der Textur hervorrufen kann. Die physikalischen Eigenschaften der Stärke spielen ebenfalls eine Rolle bezüglich der Textur von Kartoffelknollen. Bezüglich des Einflusses der Stärke auf die Textur der Knollen spielen noch andere Faktoren eine Rolle, die noch überprüft werden müssen.
Transformations of Potato Starch During Oxidation with Hypochlorite
Authors: Boruch M. 
Published: November 2006

AbstractFive starch samples of different degree of oxidation were obtained with the help of sodium hypochlorite. Apart from that, commercial starch was divided into 3 fractions of differentiated size of grains and the fractions were also subjected to oxidation. The analysis of oxidized starch led to following results:
large grains of starch undergo the oxidation process more easily than small grains, from oxidized starch hydrolysates glucuronic acid amounting to about 75% of carboxyl groups and gluconic acid to about 25% of carboxyl groups, can be separated;
side reaction proceeding during oxidation process is hydrolytic degradation of starch molecules which is shown by the increase of reducing value and the decrease of viscosity of oxidized starch;
in starch oxidized with hypochlorite absence of dialdehyde systems is characteristic in contrast to starch oxidized with periodate;
in the process of oxidation with hypochlorite, starch molecules change their shape and spatial system, which is indicated by the changes of colour complexes with iodine, greater resistance to the action of amylolitic enzymes and greater capacity for forming flexible gels in the form of films.
Starch Losses in Dry Milling of Wheat. The Australian Experience
Authors: Batey I. L. , Ryde North 
Published: November 2006

AbstractSamples of wheat and flour collected from 18 commercial mills located in all states of Australia have been analyzed for their starch contents. The results ranged from 60.1 to 67.7% and 73.1 to 81.0%, respectively, for the wheats and the corresponding flours. The percentage of the original wheat starch which was recovered in the flour was determined for each mill. These recoveries were in the range 90.9 to 97.1%, with a mean value of 93.7%. The recovery of starch varied considerably amongst samples having the same extraction rate, suggesting that the starch recovery was influenced by other factors such as wheat variety and growing conditions, as well as the extraction rate. With an average starch loss of little more than 6% occurring during a dry‐milling process, it is unlikely that a wet‐milling procedure for whole wheat could economically replace the conventional dry‐milling and starch/gluten washing process for the isolation of starch and protein from wheat.
The Effect of Acrylonitrile on Starch Gelatinization. Morphological Study
Authors: Patel N. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractThe effect of acrylonitrile on gelatinization temperatures of cereal, pulse and tuber starches has been investigated. Different stages of swelling of starch granules have been shown from the morphology of granules by varying the temperature and time of treatment. The treatment of granules with acrylonitrile along with water lowers the gelatinization temperature of all the three starches.
Isolation and Physico‐chemical Characterization of Coleus Tuber Starch
Authors: Abraham T. E. , Mathew A. G. 
Published: November 2006

AbstractThe physico‐chemical properties of starch isolated from Coleus tuber (Coleus parviflorus) has been investigated. The yield of extracted starch is 14.4% from the raw tuber. The starch behaves like a cereal starch. The granules are 2.5–17.5 um in diameter and show “A” pattern on X‐ray diffraction. The starch exhibits limited two stage swelling and rapid dissolution in DMSO. It has an iodine affinity of 3.63, and the amylose content is 18.18%. The paste viscosity was stable during cooking and has a positive set back unlike cassava starch. The starch was somewhat resistant to amylase attack.
Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
Authors: Wosiacki G. , Cereda M. P. 
Published: November 2006

AbstractThe starch fraction of Pinhão, the seeds of Pinheiro do Paraná (Araucaria angustifolia, Bert, O. Ktze) was easily extracted and represents 21.87% of total weight. The low content of protein, fat and ash accounts for the efficiency of the extraction and purification. Pinhão starch shows an amylose level and strong anionic characteristic similar to corn starch. The round‐shaped granules are smaller than those of cassava and similarly resistent to DMSO solubilization, what suggests a very homogenous granular structure.
Thermolysis of Carbohydrates in Oxygen‐free Atmosphere. Part I. Caramelization of Mono‐ and Disaccharides
Authors: Pałasíński M. , Tomasik P. , Wiejak S. 
Published: November 2006

AbstractFructose, glucose, maltose and saccharose were caramelized at 200°C (473 K) without any catalyst. Thermolysis was carried out under nitrogen, carbon dioxide and in the air for comparison. Some rather essential differences could be noted in the course of thermolysis itself as well as in properties of resulting plain caramels.
Some Effects of the Minor Components of Wheat Starch on Glucose Syrup Production
Authors: Bowler P. , Towersey P. J. , Galliard T. 
Published: November 2006

AbstractThe recent increase in demand for vital wheat gluten has led to an expansion of the starch/gluten separation industry, resulting in increased availability of wheat starch. The vast majority of the starch used in the U. K. is derived from N. American maize. The majority of this starch is used for glucose syrup production. In studying possibilities for extending the potential use of starch from the European wheat crop for syrup production, we have investigated the factors which influence the commercially‐important properties of glucose syrups derived from wheat and maize.In this paper we illustrate the importance of the minor components found in wheat starch preparations, and give details of the techniques used for their selective removal in the laboratory: some of these techniques have potential for industrial application. Procedures for syrup production from these selectively extracted starches are described, together with an assessment of the effects of the minor components on both process and product characteristics. Although both wheat and maize starches contain similar levels of minor components, the effects and fate of these during syrup production differed. However, it was found that with suitable pretreatments to wheat starch, syrups of similar process and product characteristics may be obtained from wheat and maize starches.
Starch Gelatinization in the Presence of Emulsifiers. A Morphological Study of Wheat Starch
Authors: Eliasson A.‐C. 
Published: November 2006

AbstractWheat starch was heated in the presence of emulsifiers (sodium dodecyl sulphate, SDS, sodium stearoyl‐lactylate, SSL, and glycerol‐monostearate, GMS) and samples were viewed in the scanning electron microscope after heating at different temperatures. It was found that the typical morphological changes occurring when the large wheat starch granules are heated occurred at lower temperatures in the presence of SDS, and at higher temperatures in the presence of GMS or SSL compared to the control without any added emulsifier. Gel volumes changed in the same way, and the amount of amylose leached from the granules decreased in the presence of emulsifiers.
Retrogradation of Starch in Cooked Wheat
Authors: Jankowski T. , Rha C. K. 
Published: November 2006

AbstractRetrogradation phenomenon in cooked wheat grain was investigated by means of Differential Scanning Calorimetry (DSC) and mechanical compression tests. The extent of starch retrogradation as measured by endotherm increased with time. More importantly, the onset, peak and conclusion temperatures are dependent on the storage temperature and are significantly lower for grain stored at lower temperatures. The firmness of the grain due to starch crystallization as indicated by the elastic modulus also increased with time and was higher at lower storage temperatures. Lowered storage temperature not only accelerates starch recrystallization and thus firming process of the cooked grain, but also seems to generate a different organization in the ordering of the starch.
Characteristics of Gel‐chromatographic Fractions of Starch in Relation to Rice and Expanded Rice‐Product Qualities
Authors: Chinnaswamy R. , Bhattacharya K. R. 
Published: November 2006

AbstractStarch from waxy and nonwaxy rices was separated on Sepharose. In nonwaxy rice, the major (void volume) fraction stained a varying shade of blue with iodine depending on the sample. The water‐insoluble amyolose content as estimated in milled rice flour was highly positively correlated with the λmax of the iodine colour as well as with the „amylose”︁ content of the fraction. Debranching with pullulanase showed that the fraction had the dual character of being both amylopectin and amylose. A second fraction was for the most part true amylose. The volume of expanded rice product seemed to increase with average molecular weight of starch. The highest average molecular weight of starch corresponded to analytical values of water‐insoluble amylose as estimated in rice flour and the same corresponded to the greatest expansion volume.
Optimierung der Gewinnung von Maltosesirupen durch verschiedene Enzymkombinationen
Authors: Tegge G. , Richter G. , Richter G. 
Published: November 2006

AbstractMaltosesirupe sind für die Herstellung einer Reihe von Produkten in der Süßwaren‐oder Backwarenindustrie von Bedeutung. Diese Stärkehydrolysate zeigen vermindertes Bräunungsvermögen, verlangsamen Kristallisationserscheinungen und sind weniger süß, weniger viskos und weniger hygroskopisch als Sirupe mit höherem Glucosegehalt. Die enzymatische Herstellung solcher Produkte wurde hinsichtlich des Einflusses von Substrat‐ und Enzymkonzentration, Reaktionszeit und Calciumzusatz auf die Maltosebildung durch Fungal‐α‐Amylase und Gersten‐β‐Amylase untersucht. Dabei wurde zur Erhöhung des Maltosegehaltes Pullulanase als entzweigendes Enzym eingesetzt; als Substrat wurde handelsübliches Maltodextrin verwendet. Die maltogenen Enzyme zeigten unterschiedliche Substrattoleranz. Hohe Enzymmengen ergaben nicht immer die erwarteten hohen Maltosemengen. Andererseits ließen sich niedrige Enzymkonzentrationen nicht durch verlängerte Reaktionszeiten kompensieren. Unterschiedliche Substrattoleranzen zeigten sich auch beim Einsatz von Gemischen aus maltogenen und entzweigenden Enzymen.
Zur Biotechnologie fructosanhaltiger Pflanzen
Authors: Klaushofer H. 
Published: November 2006

AbstractInulin ist seiner chemischen Natur nach ein Polyfructosan. Fructosane (Fructane) stehen, was das Ausmaß ihrer Verbreitung anbelangt, der Stärke kaum nach. Sie sind allerdings nur in wenigen Pflanzen in so großer Menge vorhanden, daß sich deren technische Nutzung lohnt. Die wichtigsten von ihnen sind Topinambur und Zichorie. Das Referat geht zunächst auf die Stellung des Inulins in der homologen Reihe der Fructosane ein. Es wird auf die Bedeutung von Topinambur und Zichorie als landwirtschaftliche Urprodukte und auf die jeweiligen Besonderheiten, soweit sie für ihre Verwendung als technischer Rohstoff von Relevanz sind, hingewiesen. Inulinhaltige Pflanzen haben Bedeutung in Zusammenhang mit der Erzeugung von Fructose bzw. Fructosesirup und als Energiepflanzen (Ethanolproduktion). Zichorie eignet sich vorzugsweise für die Fructose‐(sirup‐)gewinnung, Topinambur vor allem für die Erzeugung von Alkohol, obwohl grundsätzlich beide Produktgruppen sowohl aus Zichorienwurzeln als auch Topinamburknollen gewonnen werden können. Bei der Verwendung inulinhaltiger Rohstoffe für Brennereizwecke ist zu beachten, daß Hefe‐Invertase Polyfructosane höheren Molekulargewichtes bedeutend langsamer spaltet als Inulinase, so daß die Ethanolausbeuten mit S. cerevisiae um so weniger befriedigen, je mehr Inulin in der Maische vorhanden ist. Bei Verwendung von Hefearten, die neben Invertase auch Inulinase produzieren, wie z. B. Kl. fragilis und marxianus, lassen sich aber auch mit derartigen Maischen befriedigende Vergärungen erreichen.
The Conversion of Fructose and Glucose in Acidic Media: Formation of Hydroxymethylfurfural
Authors: van Dam H. E. , Kieboom A. P. G. , van Bekkum H. 
Published: November 2006

AbstractThe effects of several variables on the reactions of fructose and glucose in acidic media have been studied at moderate reaction conditions. Glucose gives rise to the reversible formation of oligosaccharides (reversion products). Fructose was dehydrated into mixtures of hydroxymethylfurfural, levulinic acid, and humines. In addition, substantial reversible dimerisation of fructose occurred in acidic aqueous solutions. The dimerisation equilibrium, which is shifted by a decrease in the water concentration, lowers the concentration of reactive fructose thereby affecting the selectivity of the dehydration process. p‐Toluenesulfonic acid proved to be the most effective catalyst for the formation of HMF from fructose. No specific salt effects were found for the hydrochloric acid catalyzed dehydration of fructose.