bluuebunny/crossref_metadata_2025_split huggingface dataset:
Studies on the Relationship Between Water‐satured State and Crystallinity by the Diffraction Method for Moistened Potato Starch
Authors: Nara S. , Komiya T. 
Published: November 2006

AbstractCrystallinity was measured by X‐ray diffraction method and water‐saturated state was determined by means of the moisture contents calculated from the crystallinity for moistened cellulose and potato starch. In the X‐ray diffractograms the upper areas which were separated by the straight line joined the points of intensity at 37° and 4° (8°) of diffraction angle was the relative reflection area in the crystalline and amorphous portions, and the lower area was the background of the non‐relative reflection area. The upper area separated by the smooth curve joined the minimum intensity at 4° to 37° of diffraction angle corresponded to the crystalline portion and the lower area to the amorphous one. The ratio of the crystalline portion to sum of the crystalline and amorphous portions was considered to be crystallinity. Crystallinity of the air‐dried and the moisture‐saturated (28%) samples of cellulose were 0.68 and 0.71, resp. The crystallinity of the air‐dried and water‐saturated (49%) samples of potato starch were 0.24 and 0.32, resp.
Developmental Changes in Starch Properties of Several Endosperm Mutants of Maize
Authors: Inouchi N. , Glover D. V. , Sugimoto Y. , Fuwa H. 
Published: November 2006

AbstractThe properties of starches during development of several endosperm mutants of maize were investigated. Starch contents of normal and waxy (wx) kernels were higher than those of dull (du), sugary‐2 (su2), and amylose‐extender (ae) kernels, and in general the greater increase in starch contents occurred earlier in kernel development. The normal, du, su2, and ae mutants in that order, respectively, increased the apparent amylose concentration of the starches as measured by the “blue value” method. Within each of these genotypes, absorption intensity increased and λ max. of absorption curves shifted to a longer wavelength region with increasing maturity. Waxy starches did not change in either of these properties at any of the developmental stages. Few detectable differences were observed in X‐ray diffraction intensity, gelatinization temperature, heat of gelatinization, and the photopastegrams within these genotypes during development. Exhaustive degradation of starch granules by glucoamylase showed that ae starches were more resistant to amylase than the other starches. Except for wx, the starches tended to be more resistant to amylase with increasing maturity.
Effects of Organic Molecules on the Gelatinization Temperature of Starch
Authors: Oosten B. J. 
Published: November 2006

AbstractThe effects of organic molecules on the gelatinization temperature of starch in water seem to stem from the electron polarizability of those organic molecules. The same fundamental characteristic is the basis of the explanation for the effects of anions on the gelatinization temperature. The proposed hypothesis is capable to explain the familiar phenomena which arise from the interactions between starch and electrolytes.
Determination of Functional Groups in Glucose Isomerase
Authors: Hoschke Á , Balogh K. , László E. , Holló J. 
Published: November 2006

AbstractFollowing the introduction and widespread application of immobilized glucose isomerase for the industrial production of isosyrup (HFCS), the most significant challenge facing experts is to solve the problem of increasing the fructose content. In addition to well‐known procedures another approach may be the changing of the equilibrium of the enzymatic reaction by modifying the active centre of the enzyme. Histidyl‐, ϵ‐amino‐, arginyl‐, tyrosyl‐ and tryptophyl‐ amino acid side chains in the active centre have been modified by means of selective protein reagents. The results were evaluated by kinetic methods and the role of functional groups of amino side chains has been determined. A new hypothesis is proposed for the mechanism of enzymatic reactions.
A High Yield of Amylase from Aspergillus niger by the Effect of Gamma Irradiation
Authors: El‐Saadany R. M. A. , Salem F. A. , El‐Manawaty H. K. 
Published: November 2006

AbstractWhen irradiated rice starch was used as a media for Aspergillus niger a noticeable increase of amylase production was observed. Molecular degradation of starch molecules did occure, and an increase in starch acidity and solubility was noticed, whereas a marked decrease in viscosity as well as swelling capacity was observed. Gelatinization time and temperature of irradiated starch became shorter or lower resp. These results showed that internal changes in irradiated starch molecules and an alteration in its molecular configuration occured. They may affect the pathway of the growth of the fungi Aspergillus niger. When the amount of amylase was determined by measuring enzyme activity, it was observed that amylases in the irradiated media were higher than in the control media.
Einsatz der Hochdruckhomogenisierung zur Auflösung der Zellstruktur von Stärkekartoffeln
Authors: Meuser F. , Wittig J. , Huster H. 
Published: November 2006

AbstractZusammenfassend kann über das neue Hochdruckaufschluß‐Verfahren festgestellt werden, daß es gegenüber der Zerkleinerung mit Reiben eine spezifischere Auflösung der Zellstruktur der Kartoffeln bewirkt, den Anteil an gebundener Stärke in der Pülpe weiter absenkt und den Lufteinschlag in das Reibsel weitgehend verhindert. Daraus resultiert eine höhere Stärkeausbeute und die Möglichkeit, helleres Protein mit einem erheblich herabsetzbaren SO2,‐Verbrauch gewinnen zu können. Daneben bietet das Verfahren weitere Vorteile, die darin bestehen, daß der Prozeßablauf vollautomatisch gesteuert und das Schichtpersonal für die Reibenbelegung eingespart werden kann. Das gesamte System kann einem “Clean in Place” ausgesetzt werden.
Zucker aus Stärke ‐Rückschau und Ausblick
Authors: Tegge G. 
Published: November 2006

AbstractDie Entwicklung der Stärkeverzuckerung, ihr rasches Fortschreiten durch politische Ereignisse und die Parallelen der Entwicklung der Rübenzuckerindustrie zu Beginn des 19. Jahrhunderts werden beschrieben. Die Stärkezuckerfabrikation bis zum Beginn ihrer Ausübung in industriellen Maßstäben wurde bald im breiteren Rahmen durchgeführt und in die Hände erfahrener Chemiker übergeleitet. Die damit verbundene Industrialisierung zeigte eine Reihe bemerkenswerter Grundlagenkenntnisse. In den 40iger Jahren des vorigen Jahrhunderts tauchten die Druckkonvertierung und die indirekte Beheizung auf. Auch waren zahlreiche Filtrationsverfahren entwickelt worden. Weitere Verbesserungen zeigten sich in der Verdampfer‐ und Entfärbungsarbeit mit Knochenkohle. Die wirtschafliche Entwicklung in Deutschland, in den USA und in der EG wird aufgezeigt und mit Neuentwicklungen wie kontinuierliche Verzuckerung, verbesserte Steuerungstechniken und bestimmte Enzym‐Verfahren in Verbindung gebracht. Abschließend wird eine kurze statistische Betrachtung angestellt und vorausgesagt, daß eine wesentliche Ausweitung der Stärkeverzuckerung von landwirtschaftlichen Strukturen und insbesondere von der Verwendung als Basis für chemische Syntheseprodukte abhängt.
Zentrifugalseparatoren in der Biotechnologie
Authors: Hemfort H. , Kohlstette W. 
Published: November 2006

AbstractBioprodukte sind Erzeugnisse lebender Zellen. Ihre Produktion erfolgt in Fermentern. Zur anschließenden Aufbereitung und Isolierung werden gewöhnlich eine Reihe von Methoden der mechanischen Trenntechnik kombiniert. Die Zentrifugation und Filtration haben neben Ultrafiltration, Reverse‐Osmose, Kristallisation, Dialyse u. a. entscheidende Funktion in diesen Prozessen. Zentrifugalseparatoren haben ein breites Anwendungsfeld bei der Ernte der Mikroorganismen und bei der notwendigen Phasentrennung gefunden. Die für die verschiedenen Entwicklungsstufen biotechnologischer Prozesse typischen Ablaufdiagramme werden beschrieben und die dazugehörenden Zentrifugenanlagen gezeigt (z. B. zur Hefe‐, Mononatriumglutamat‐, Einzellerprotein‐Gewinnung, zur Waschmittelenzyme‐, Glucoseisomerase‐ und Antibiotika‐Gewinnung). Auf die Gewinnung von Bioprodukten aus manipulierten Zellen wird hingewiesen.
Steeping of Barley Starch. Effects on Physicochemical Properties and Functional Characteristics
Authors: Lorenz K. , Collins Fort , Kulp K. 
Published: November 2006

AbstractStarches isolated from 3 barley varieties (Glacier, High‐amylose Glacier, Waxy Compana) were steeped at 25°, 40° and 50°C for 1 and 3 days. Enzyme susceptibilities, water binding capacities, swelling powers, solubilities and gelatinization temperatures were determined. The extent of change in physicochemical properties due to steeping varied with type of barley starch. Generally, gelatinization temperature increased and the range narrowed as the temperature and the duration of incubation at a specific temperature increased. Swelling power was inversely related while solubility was directly related to amylose content. The treatment had little effect on swelling powers but restricted solubilities. Steeping of Glacier and Highamylose Glacier barley starches produced a more pronounced V‐pattern indicating increased amylose‐lipid interaction. Cakes baked with Glacier barley starches treated at 25° and 40°C up to 3 days were acceptable; starch treatment at 50°C caused collapse of cakes. Starch treatment caused high initial consistencies of fillings which were reduced during storage.
A Comparison of the Molecular Properties of Sorghum Starches of Different Origins
Authors: Craig S. A. S. , Stark J. R. 
Published: November 2006

AbstractThe molecular properties of three sorghum starches and their components have been compared by methods involving iodine staining, enzymic degradation and gel chromatography. The starches from the red and chalky varieties were very similar in properties and in amylose to amylopectin ratio, but differed in their molecular weight distribution profiles. The waxy sorghum starch was fractionated by the thymol‐butanol method to yield a small quantity of amylose. The three starch samples were all resistant to dissolution in boiling water but when subjected to physical damage the granules became partly soluble in cold water and almost totally soluble in boiling water.
A Study of Hydroxyethyl Starch. Part II. Degradation‐Sites of Hydroxyethyl Starch by Pig Pancreas α‐Amylase
Authors: Yoshida M. , Kishikawa T. 
Published: November 2006

AbstractThe degradation sites of hydroxyethyl starch (HES) by pig pancreas α‐amylase were determined by gas liquid chromatography. As a result, it was confirmed that HES could be hydrolyzed by α‐amylase only at the glucosidic bond of unsubstituted glucose residues, but not at the bond of 2‐0‐, 3‐0‐, and 6‐0‐hydroxyethylglucose residues. Furthermore, it was suggested that the enzymic degradation rate of HES could be well determined by measuring the reducing power.
Wheat Starch Pasting Measured with a “Minipaster”
Authors: Dengate H. N. , Meredith P. 
Published: November 2006

AbstractA Minipaster apparatus, based on a Haake Rotary Viscometer, was developed to investigate thermal pasting of aqueous starch suspensions, and to study the effects of varying heating rate, holding time and holding temperature, and of varying starch concentration. Comparison has been made with a Brabender Visco‐amylograph. Attention is drawn to the marked serial dependence of the simple pasting parameters, peak viscosity temperature, peak viscosity, breakdown viscosity and setback viscosity. Relative breakdown and setback, and various ratios of pasting parameters are not markedly superior to the simple parameters as discriminants between starches.
100 Jahre Institut für Stärke‐ und Kartoffeltechnologie
Authors: Kempf W. 
Published: November 2006

AbstractIn dem vorliegenden Beitrag wird über die geschichtliche Entwicklung des Instituts für Stärke‐ und Kartoffeltechnologie in Detmold sowie seiner Vorgänger in Berlin und Detmold in den vergangenen 100 Jahren berichtet, nachdem im Jahre 1883 in dem an der Berliner Invalidenstraße gelegenen Gebäude der Landwirtschaftlichen Hochschule das Laboratorium des Vereins der Stärkeinteressenten in Deutschland gegründet worden war, das 14 Jahre später in den Neubau des Instituts für Gärungsgewerbe in der Seestraße verlegt wurde. Dabei werden die politischen, militärischen und wirtschaftlichen Ereignisse aufgezählt, welche die wechselvolle Entwicklung des Instituts in den folgenden Jahrzehnten besonders nachhaltig beeinflußt haben, sowie die Persönlichkeiten genannt, die für den Aufbau und Ausbau des Instituts von entscheidender Bedeutung gewesen sind. Von diesen verdienen die bisherigen neun Leiter besondere Erwähnung, deren Arbeiten, Leistungen und Erfolge stellvertretend für sämtliche Mitarbeiterinnen und Mitarbeiter beschrieben werden.
Some Properties of the Stem and Pollen Starches of Rice
Authors: Blakeney A. B. , Matheson N. K. 
Published: November 2006

AbstractStarch was isolated from rice stems, pollen and grain. The stem starches in all varieties were similar and their amylose contents were not correlated with those of the endosperm starches. However, the amylose content of the pollen starches reflected that of the endosperm starches.
Purification of a Bacillus thermoglucosidius Exo‐oligo‐1, 6‐glucosidase by a Simple and Rapid Four‐step Method
Authors: Suzuki Y. , Kano Y. , Nishimura N. 
Published: November 2006

AbstractA p‐nitrophenyl‐α‐D‐glucopyranoside‐hydrolyzing exo‐oligo‐ 1,6‐glucosidase (dextrin 6‐α‐glucanohydrolase, EC. 3.2.1.10) of a thermophile Bacillus thermoglucosidius was purified to an electrophoretically homogeneous form with a yield of 47% by a rapid and simple four‐step procedure including the enzyme desorption from immunoadsorbents by 3‐M NaSCN. Its specific activity was 421 μmol p‐nitrophenyl‐α‐D‐glucopyranoside hydrolyzed/min/mg protein at 60° C and pH 6.8. The aminoterminal amino acid of the enzyme was determined as methionine.
Synthesis of Amylases by Mixed Cultures of Different Strains of Moulds
Authors: Fiedurek J. , Llczuk Z. , Paszczynski A. 
Published: November 2006

AbstractTwenty mould strains belonging to 13 species were used to determine the effect of mixed cultures on the synthesis of amylases. In test‐tube microcultures on a rotary shaker 110 pairs of combinations of these strains were studied. In 73 cases they dominated in their amylolytic activity over the weaker strain components in the culture, and in 21 cases also over stronger amylolytic components. Among six strain pairs selected for a more accurate evaluation all showed a higher glucoamylase activity in mixed cultures in comparison with an amylolytically less active component of the culture, and in four cases also in relation to a more active component.
Corn Hull Hydrolysis Using Glucoamylase and Sulfuric Acid
Authors: Osborn D. , Chen L. F. 
Published: November 2006

AbstractCorn hull from a wet milling process contains 23% starch, 38% hemicellulose, 11% cellulose, 11.8% protein, 1.2% ash, and minor constituents. The starch fraction can be completely hydrolyzed by glucoamylase after the hull is heated with steam for 5 min. The hemicellulose fraction of destarched hull can be further hydrolyzed by sulfuric acid with a solid‐acid ratio of about 30 to 1 and a liquidsolid ratio of about 3 to 1. A process based upon the above findings yields 49 lb. of fermentable sugar (xylose + glucose) per 100 lb. of dry corn hull. The product does not inhibit yeast fermentation.
Glucose Isomerase Immobilized on SiO2‐Carrier with High Productivity
Authors: Weidenbach G. , Bonse D. , Richter G. 
Published: November 2006

AbstractSubject is a glucose isomerase immobilized on a SiO2‐carrier of defined structure which achieves a productivity of 1: 22000 (22 t TS [42% fructose] per kg enzyme) on standard process conditions. The process parameters (degree of isomerization, temperature, pH‐value, cofactors) as well as inhibitors will be discussed with regard to activity and productivity. The process example shows, that reactors only with a very small column volume are needed because of the high productivity in the isomerization plant. The process is suited for a large‐scale production of isoglucose (HFS).
Highly Soluble β‐Cyclodextrin Derivatives
Authors: Szejtli J. 
Published: November 2006

Abstractβ‐Cyclodextrin is an inclusion complexing agent produced on industrial scale. The low solubility of its complexes is a serious disadvantage in many cases. Substituted β‐Cyclodextrin derivatives are characterized by much higher solubility. Among methylated derivatives the heptakis‐di‐O‐methyl‐β‐Cyclodextrin deserves special attention. In its aqueous solutions many poorly soluble or practically insoluble compounds can be dissolved, whereas the solubility enhancement factor is between 3 and 1 200 depending on the substance. Aqueous injectable solutions can be prepared from highly lipophilic compounds, enzymatic reaction rate of lipophilic substrates can be strongly accelerated, biological absorption of drugs or fat‐soluble vitamins can be enhanced and vaccine production can be augmented up to 100‐fold. Methylated cyclodextrins are able to act as solvents by forming watersoluble inclusion complexes and as phase‐transfer catalysts at free radical polymerization. Low molecular cyclodextrin‐polymers with molecular weight between 2 000 and 10 000 behave similarly. They are very well soluble, retaining their complexing ability. On account of the macromolecular character the diffusion of dissolved and complexed substances is considerably decelerated. By including into a chiral cavity the entrapped molecules become optically active oriented, and therefore their reactions are sterically controlled.
Kinetics of the Benzylation of Potato Starch
Authors: Free H. W. Homan , Joosten G. E. H. , Roelfsema W. A. , Stamhuis E. J. 
Published: November 2006

AbstractThe formation of benzyl ethers of potato starch by etherification with benzyl chloride is base catalyzed and is therefore carried out at high pH. In a suspension of starch granules the rate of starch ether formation is found not to be linearly related to the concentration of hydroxyl ions in the water phase of the suspension. At the same pH widely different rates of reaction can be observed, to be due to the tendency of the starch granules to “absorb” hydroxyl ions when electrolytes are added to the suspension. The rate of formation of the benzyl ether of starch is found to be linearly related to the amount of hydroxyl ions “absorbed” by the starch. The rate of the side reaction leading to benzyl alcohol turned out to be higher in the presence of starch than in water of the same pH.
Cooperative Test on Amylography of Milled‐Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature
Authors: Juliano B. O. , Perez C. M. , Alyoshin E. P. , Romanov V. B. , Bean M. M. , Nishita K. D. , Blakeney A. B. , Welsh L. A. , Delgado L. L. , El Bayâ A. W. , Fossati G. , Kongseree N. , Mendes F. P. , Brilhante S. , Suzuki H. , Tada M. , Webb B. D. 
Published: November 2006

AbstractAn ICC cooperative test on Amylograph viscosity of milled‐rice flour involving 11 laboratories and 4 contrasting rice samples was undertaken to determine the reproducibility of the method. The highest contribution to total variance was from sample followed by laboratory and then sample x laboratory. Only 2 of 9 laboratories showed similar peak viscosities on the samples, only 3 of 8 laboratories had similar cooked paste final viscosities, but none of 7 laboratories had similar cooled paste final viscosities using preground flour and a common method. Use of individual mills to prepare flour for the common method and use of laboratory method with preground flours increased variance due to laboratory and reduced the contribution of sample. Final gelatinization temperature of starch may be readily estimated from the apparent temperature of 20 BU intercept of the Amylograph curve of 20% preground paste from the results of 5 laboratories with 700 g · cm cartridge.
Technological Potential of Some Starch Degrading Yeasts
Authors: Guerzoni M. E. , Lambertini P. , Lercker G. , Marchetti R. 
Published: November 2006

AbstractThe possibility of obtaining lipids for alimentary or pharmaceutical use from starch degrading oleaginous yeasts was considered. The yeast strains, belonging to different species, were selected on the basis of two purposes: (a) microbial conversion of starch in fat material for human consumption; b) production of useful and rare single lipidic fractions such as phospholipids or unusual fatty acids. We worked with two groups of yeasts characterized by two patterns of lipid composition when grown on starch: one capable of accumulating high amounts of total lipids, up to 60–70% of dry weight, and the other capable of synthesizing a large amount of phospholipids. In the first group the phospholipids/triglycerides ratio was only slightly affected by the cultural conditions; in the second group this relationship was not only strongly influenced by the carbon/nitrogen ratio and nitrogen source but also by the rate of starch hydrolysis. In fact the amylase induction phase of the strains was found to be one of the most important factors determining the composition of the lipidic fraction. In the study of regulatory mechanisms controlling the synthesis of the phospholipids and triglycerides in the cells, mutants altered in the lipids biosynthesis and producing increased amounts of phospholipids were also employed.
Rheological Properties of Certain Processed Rice Products
Authors: Chinnaswamy R. , Unnikrishnan K. R. , Bhattacharya K. R. 
Published: November 2006

AbstractTwo popular rice products, namely expanded rice and flaked rice, are prepared from parboiled rice. As about 90% dry weight of milled rice is starch, the behaviour of rice and its products reflects largely the behaviour of its starch. The above precooked rice products which undergo a high degree of thermal and/or mechanical treatment during processing have a high degree of gelatinization and display therefore properties like those of pregelatinized starch. Both expanded rice and flaked rice have high water binding capacity and cold‐swelling properties. Under suitable moisture conditions they undergo retrogradation and show reduced hydration and viscosity. Normal steam‐parboild rice shows much lower viscosity because of a comparatively low degree of starch gelatinization during processing and its subsequent retrogradation. Rheologically the cold slurry of these products indicates a thixotropic system demonstrating time dependent thinning. Further, a dependence on slurry concentration and degree of processing and a yield value behind a certain concentration were also apparent. The cold swelling properties of flaked rice and expanded rice show potential use of their flour as a possible subsitute for pregelatinized starch in food and other industries.
Carbohydrate Make Up of Green, Fully Ripened Pods and Seeds of Leucaena leucocephala
Authors: Arora S. K. , Joshi U. N. 
Published: November 2006

AbstractThe chemical composition of the green, fully ripened pods and seeds of Leucaena leucocephala shows some variation in their nutrient contents in different genotypes. Green pods are a rich source of protein and well comparable with the protein content of leguminous seeds. The structural carbohydrate varies significantly. Green pods are of dual importance to supply fibre and nutrients. The empty fully ripened pods are fibrous. The seeds, besides having rich protein content, have 20 – 25% galactomannan gum which has the potential to be used as a laxative and in vegetable soups. Mimosine content is higher in the green pods, but it is thermolabile.