bluuebunny/crossref_metadata_2025_split huggingface dataset:
Measurement of Starch Properties During Staling of Arabic Bread
Authors: Sidhu Jiwan S. , Caceres P. G. , Behbehani Montaha 
Published: November 2006

AbstractThe DSC and X‐ray diffraction data showed that the starch crystallinity increased in Arabic bread (khaboos) samples during the storage period. The appearance of crystalline regions during ageing as shown by X‐ray diffraction data could serve as an indication of the extent of staling that was observed in these khaboos samples. The information obtained from scanning electron microscopy could not be used for assessing the extent of staling of Arabic bread, but showed interesting differences in the gelatinization behaviour of starch granules in the crumb and crust areas. The crust areas, when viewed under the scanning electron microscope, show intact small as well as large starch granules. The limited amount of water available in the crust area of khaboos may be responsible for the incomplete gelatinization of starch granules.
Naßklassierung von Stärke — eine physikalische Beeinflussungsmöglichkeit der technologisch wichtigen Eigenschaften von Stärke
Authors: Bickert Götz , Stahl Werner , Witt Willi 
Published: November 2006

AbstractDa die Anforderungen an eine scharfe Klassierung von Stärke durch bekannte Verfahren nicht erfüllt werden, wurde eine Klassiermethode zur Gegenstromtrennung im Zentrifugalfeld entwickelt. Mit diesem neuartigen Verfahren können enge Stärkefraktionen gewonnen werden, die sich in ihren viskosen Eigenschaften, ihrer Zusammensetzung (Asche, Protein, Fett) und anderen relevanten Stärkeeigenschaften unterscheiden. Die Korngröße, bei der die Trennung erfolgt, kann bei diesem Zentrifugalverfahren durch eine Variation der Betriebsparameter (Durchsatz und Drehzahl der Zentrifuge) beeinflußt und mittels einer angegebenen Gleichung bestimmt werden. Die Qualität der Klassierung hängt von Stoffeigenschaften (Stärke‐ und Pentosananteil in der Suspension) und Betriebsparametern (Wasserverhältnis) ab. Nach der Vorstellung eines typischen Klassierergebnisses (Grobgut 3%< 10μm; Feingut 70%< 10μm) werden der Einfluß der Betriebsparameter auf die Klassierung sowie die Eigenschaften der Produkte diskutiert.
Effect of Aqueous Ethanol Cationization on Functional Properties of Normal and Waxy Starches
Authors: Kweon M. R. , Sosulski F. W. , Han H. S. 
Published: November 2006

AbstractCationic starch ethers of normal and waxy corn, normal and waxy barley and normal pea starch were prepared by an aqueous alcoholic process for evaluation of their functional properties as compared to the native starch controls. The native starches exhibited a wide range in average granule size (10–21 μm diameter), amylose content (0–34%) and swelling power (13–31). Cationization to degrees of substitution (DS) of 0.030–0.035 with 3‐chloro‐2‐hydroxypropyltrimethylammonium chloride resulted in marked increases in swelling power of all starches, with little corresponding increases in starch solubility. Cationization also decreased the onset of endothermic transitions and pasting temperatures quite substantially, and promoted the development of sharp peak viscosities in the amylographs of all normal and waxy starches, including that of pea starch. Final cold viscosities of the cationic starches exhibited positive setbacks, and the cooked starch gels, after storage for 7 days at 4°C and −15°C, showed no syneresis. All cationic starches except for waxy corn were more susceptible to α‐amylase hydrolysis than native control starches. The general improvement in functional properties, especially in the waxy corn, waxy barley and pea starches, due to the aqueous alcoholic‐alkaline cationization process would greatly enhance their industrial applications.
Starches in Semidilute Aqueous Solution
Authors: Aberle T. , Burchard W. 
Published: November 2006

AbstractNine starches from different plants were studied in the semidilute concentration regime. The amylose content varied between 0% (waxy starch) and 76%. The applied concentration range of 5 to 30% (w/v) corresponds to typical concentrations used for thickeners in food and non‐food industries. With the exception of the amylose rich starches the maximum concentration was at least 4 times larger than the overlap concentration. Up to a certain concentration a common master curve was found for all starches but at high concentrations this master curve was superimposed by association and aggregation phenomena. The aggregation is promoted by the presence of amylose. The onset of aggregation is shifted to lower concentrations when the amylose content in the starches was high. The aggregation proceeds in time. It could be followed by dynamic light scattering and quantitatively be evaluated. The time dependent ageing of the solutions and the finally formed gels gave evidence for a liquid‐solid phase separation that is kinetically hampered by the presence of the branched amylopectin.
Preparation and Characterization of Carboxymethyl Starch (CMS) Products and Their Utilization in Textile Printing
Authors: Ragheb A. A. , El‐Sayiad H. S. , Hebeish A. 
Published: November 2006

AbstractStarch and oxidized starches of different molecular sises were carboxymethylated under identical conditions. The degree of substitution (DS) of the so obtained. CMS samples increases by decreasing the molecular sise of starch which, indeed, is a manifestation of higher extents of oxidation. The latter was effected using different sodium hypochlorite concentrations and the extent of oxidation was expressed as chlorine consumption. Pastes of these CMS samples exhibit pseudoplastic behaviour and their apparent viscosity decreases as the extent of oxidation increases, when used as thickeners in printing polyester fabric with disperse dyes, these pastes bring about prints the colour strength (K/S) of which are comparable with these for conventional thickeners, namely commercial CMS and sodium alginate. Mixing of sodium alginate with the prepared CMS samples increases the efficiency of the latter to act as the thickening agent. The highest K/S is obtained with CMS derived from starch oxidized using 1.25g active chlorine/1. Mean while, the colour fastness properties of the prints towards rubbing, washing and perspiration are nearly equal to those fabrics printed using the conventional thickeners such as sodium alginate or commercial CMS.
Interference of Cyclodextrins with Amylolytic Activity Assays of Cyclodextrin Glycosyltransferases
Authors: Pedersen Lars Haastrup , Christensen Hans J. S. , Mathiesen Flemming , Larsen Kim L. , Zimmermann Wolfgang 
Published: November 2006

AbstractCyclodextrin glycosyltransferases (CGTases) catalyse the cyclisation of starch dextrins to cyclodextrins and concomitantly show amylolytic activity which is commonly determined by the starch‐iodine assay. In the present study it was found that cyclodextrins interfere with this assay. Adding cyclodextrins in concentrations ranging from 0.01mM to 0.6mM to starch‐iodine complex solution resulted in a significant decrease in absorbance at 600nm due to α‐ and β‐cyclodextrin competing with starch in the iodine complex formation. The largest reduction was caused by α‐cyclodextrin. Therefore, the use of the starch‐iodine assay will result in an overestimation of the amylolytic activity of CGTases – particularly when the enzyme has a high α‐cyclodextrin production activity. In contrast, determination of the amylolytic activity by measurement of released reducing sugars with CuSO4/bicinchonate was not disturbed by cyclodextrins.
The Effect of Acid Hydrolyis on Native Starch Granule Structure
Authors: Jenkins Paul J. , Donald Athene M. 
Published: November 2006

AbstractA study has been made of the effect of hydrolysis on the structure of three types of starch and their subsequent gelatinisation behaviour. The techniques utilised are simultaneous small and wide angle X‐ray scattering (SAXS and WAXS respectively) using a synchrotron source, and differential scanning calorimetry. By fully fitting the small angle scattering curve to identify the behaviour of the different regions within the starch granule, it is possible to understand how the SAXS peak can get less pronounced upon hydrolysis, while the WAXS peaks get more intense. The breadth of the DSC gelatinisation endotherm also increases with extent of hydrolysis. All three findings can be related to the preferential destruction of the amorphous background region during the hydrolysis process.
Effects of Additions of Konjac and Curdlan to Corn Starch on Solubility of Extrudates
Authors: Hirata Takeshi , Bhatnagar Sandeep , Hanna Milford A. 
Published: November 2006

AbstractTo obtain water resistance in extruded corn starch, additions of polysaccharides konjac and curdlan were examined. Solubility of extrudates increased as the starch moisture content decreased. Solubility of extruded starch with 3% curdlan added was 38% of that of control. On the other hand, in case of addition of konjac, solubility of extrudates was increased regardless of additive amount. Solubility of extrudates was linearly related to expansion ratio, specific volume, swelling power and shear strength. It was suggested that the structure of extrudates with addition of curdlan were tight and more resistant to absorption of water than the control. Solubility of ground extrudates was linearly related to that of intact extrudates. Extrudates with addition of curdlan exhibited rigid surface and internal structures.
Kinetics and Modelling of the Enzyme Hydrolysis of Maltose with Free and Immobilized Glucoamylase
Authors: Yankov Dragomir , Beschkov V. , Rouleau Denis 
Published: November 2006

AbstractThe kinetics of the maltose hydrolysis by means of free and immobilized in polyacrylamide gel glucoamylase has been investigated. The kinetic constants in the Michaelis‐Menten's equation have been determined. In the case of immobilized enzyme two different methods have been used, the one giving intrinsic constant values and the other – affected by the diffusion resistances. The obtained kinetic parameters were compared with these determined for free enzyme system.A mathematical model of the process has been constructed. The inhibition effect of the product and the reversibility of the reaction have been taken into account. The model has been solved using already determined kinetics parameters. Very good correlation between calculated and experimental data was found.
Statistical Evaluation of an International Collaborative Study Concerning the Improved Gas Chromatographic Determination of Adipate in Starch
Authors: Brunt Kommer , Mitchell Gordon A. 
Published: November 2006

AbstractRecently an improved gas chromatographic method to determine the total and free adipate content of acetylated cross‐linked starches has been developed. Within the auspices of an ISO/TC 93 work group, these protocols were validated in 1993 by an international collaborative study. Statistical evaluation is essential to confirm validation, but the recommended protocols to apply have evolved with time. When the test was first done, the Dutch Normalisation protocol NEN 6303 (1988) based on ISO 5725 (1986) was current. However, in 1994 a revised ISO 5725 was issued, which should now be the preferred version of statistics. A study of the respective protocols shows that they differ in respect to the criteria applied for outlier detection and removal. When making an evaluation with each of the statistical protocols, somewhat different values for reproducibility and repeatability are obtained.Applying the latest version of ISO 5725, the validation of the international collaborative study gave the following results: (1) for the total adipate determination the repeatability (r) and reproducibility (R) are respectively 60 and 120ppm adipic acid, and (2) for the free adipate determination the repeatability (r) and the reproducibility (R) are respectively 10.1 and 55.4ppm adipic acid.
Biodegradable Films Made from Low Density Polyethylene (LDPE), Ethylene Acrylic Acid (EAA), PolyCaprolactone (PCL) and Wheat Starch for Food Packaging Applications: Part 3
Authors: Arvanitoyannis Ioannis , Psomiadou Eleni , Biliaderis Costas G. , Ogawa Hiromasa , Kawasaki Norioki , Nakayama Atsuyoshi 
Published: November 2006

AbstractThe mechanical properties and gas/water permeabilities of extrudates of low density polyethylene (LDPE), wheat starch and ethylene acrylic acid (EAA) or polycaprolactone (PCL) were studied after their conditioning at various relative humidities. Satisfactory agreement was found between the experimental values, pertaining the mechanical properties, and estimates obtained by applying several semiempirical equations. The presence of starch contents (> 30%) or PCL had an adverse effect on the mechanical properties of LDPE/starch blends, whereas EAA acted as a compatibilizer by increasing the percentage elongation of the blends. Gas permeability and water vapour transmission rate increased proportionally to the starch/PCL content in the blend. Several theoretical and semiempirical calculation were also applied for gas permeability and possible interpretations were provided for the occasionally observed deviations between the experimental and the theoretical values.
Experiences with a Reverse Osmosis Pilot Plant for the Concentration of Potato Fruit Water in the Potato Starch Industry
Authors: Rüffer Hans , Kremser Ulrich , Seekamp Meinhard 
Published: November 2006

AbstractThe potato as an agricultural raw material contains 76% potato fruit water with a solid content of 5%. Protein separation, evaporation, agricultural application and aerobic/anaerobic wastewater treatment are able to use one part of these solids. Reverse osmosis for concentration of potato fruit water increases the percentage of reusable contents. A high tendency to biofouling on cellulose acetate membranes however requires microbiological and pH‐control of the incoming, foamfree potato fruit water as well as daily cleaning and disinfection of the membranes. Because of the special fruit water composition the rejections of inorganics are higher than expected. Estimations of total costs show that the reverse osmosis in combination with the other steps of starch process increases the economy.
Initial Phase Solubilization of Normal Corn Starch by Methyl Sulfoxide (DMSO): Evidence from Scanning Electron Microscopy and Size Exclusion Chromatography
Authors: Mua John P. , Rosowski James R. , Jackson David S. 
Published: November 2006

AbstractInitial structure and solubility changes of normal corn and starch granules, dispersed in varying methyl sulfoxide (DMSO) concentrations were investigated by scanning electron microscopy (SEM) and high‐performance size exclusion chromatography (HPSEC). Larger granules from starches held for 6 or 15min and air dried showed increased surface etching with increasing DMSO concentration (0–70%): smaller granules showed surface peeling at 70% DMSO. At 90% DMSO, larger granules fractures into smaller pieces, while smaller granules showed full surface erosion. At 100% DMSO, large chunks eroded off both large and small granules. With 100% DMSO, a sheet‐like layer formed over a mass of ruptured granules during drying, suggesting that in the absence of water, DMSO dissolves part of the granule, forming a viscous solution which may limit further DMSO granule dispersion. Granules processed with critical‐point drying showed additional evidence of attack. HPSEC polymer solubility increased with DMSO concentration (0–90%). At 100% DMSO, however, there was no measured solubility. Similar solubilities for starches held at 6 or 15min (0–90% DMSO) suggest that DMSO may require an external force such as heat to facilitate polymer solubility. More amylopectin of a lower molecular weight was solubilized at 6min, while more amylose was solubilized at 15min. This suggests that granule surfaces were mostly composed of amylopectin under development, while amylose was mostly confined to amorphous regions inside the granule.
Preparation of Amphoteric Starches During Aqueous Alcoholic Cationization
Authors: Kweon M. R. , Sosulski F. W. , Bhirud P. R. 
Published: November 2006

AbstractUse of an aqueous alcoholic‐alkaline solvent allowed cationization and phosphorylation to be combined in simultaneous or sequential processes in the production of amphoteric starch. Degrees of substitution required by the paper industry were obtained in normal corn, pea and barley starches, and in waxy corn and barley starches without the need for drying and heating the cationic starches to complete the phosphorylation reaction. The amphoteric starches had increased welling power, lower gelatinization temperatures, improved paste consistency and stability, and increased α‐amylase digestibility than native controls, while gel syneresis after cold storage was eliminated.
Structural Change of Potato Starch Granules by Ball‐mill Treatment
Authors: Tamaki Shinji , Hisamatsu Makoto , Teranishi Katsunori , Yamada Tetsuya 
Published: November 2006

AbstractMolecular change of potato starch granule by ball‐mill treatment was investigated. Starch granule still retained its whole figure after 320h, treatment, but its surface changed extremely rough. Water absorption activity extremely increased by 10h treatment. Amylase susceptivity of starch increased according to treatment time. X‐ray diffraction pattern lost its peak and enthalpy on DSC decreased 70% after 20h treatment. Iodine color reaction value decreased 30% and λ max shifted hypso‐chromic 15nm in the both cases of debranched and non‐debranched samples after 20h treatment, and this indicates amylose was also degraded by the treatment. However, the peak of amylose decreased 10% and the peak of amylopectin decreased 10% on each GPC of branched and non‐debranched samples after 20h treatment. GPC (Toyopearl HW‐65) of 320h treated sample shows only one peak, but its debranched sample shows similar pattern to that of non‐treated sample on HPAEC. 13C‐solid state NMR spectra suggest that total disruption frequency is fairly low after long this treatment.
Comparison Between Amylose‐free and Amylose Containing Potato Starches
Authors: Visser Richard G. F. , Suurs Luc C. J. M. , Bruinenberg Peter M. , Bleeker Ido , Jacobsen Evert 
Published: November 2006

AbstractThis paper describes the comparison of potato amylose‐free starches obtained by two different approaches: mutation induction of the gene encoding the key‐enzyme in amylose biosynthesis Granule Bound Starch Synthase (GBSS) and antisense inhibition of the expression of GBSS, with that of normal amylose containing potato starch. One of the most prominent differences between the amylose‐free and amylose‐containing starches was their phenotype after staining with iodine. The amylose‐free starch obtained via mutation induction stained completely red whereas the amylose‐free starch obtained by the antisense approach always had a very small dark‐blue staining core in a further entirely red staining granule. Amylose‐containing starch stained blue with iodine. Differences were also observed with regard to the absence of GBSS protein and activity in the amylose‐free potatoes. Furthermore the lambda max and the blue value of the amylose‐free starches was markedly different as would be expected since they almost completely lacked (< 0.1%) amylose in both types of amylose‐free starches. Determination of a number of different chemical parameters including particle size distribution, ion content, as well as phosphate levels of the starch indicated that these were not different in the amylose‐free containing starches as compared to the normal amylose containing starches. The absence of amylose resulted in improved gel stability and paste clarity of gels even after prolonged durations at 5°C and at room temperature.
Some Physicochemical Properties of Amylose‐free Potato Starch
Authors: Visser Richard G. F. , Suurs Luc C. J. M. , Steeneken P. A. M. , Jacobsen Evert 
Published: November 2006

AbstractIn this paper some physico‐chemical characteristics of amylose‐free potato starch are described and compared to those from amylose containing potato starches. The availability of these high‐amylopection or amylose‐free starches has opened up new possibilities to assess the relationship between structural characteristics and physico‐chemical properties of potato starch. At the same time it should be possible to determine more precisely the role of the amylose in the starch on several properties and characteristics. In all different analyses it was clear that amylose‐free starch displayed unique properties. Not only was the response to heating much faster; it also occurred at much higher temperatures as demonstrated by viscographs, differential scanning calorimetry and swelling experiments. Rheological analyses demonstrated that gels formed from amylose‐free starch were less rigid, smoother and shorter. The breaking of amylose‐free gels furthermore required much less strength than that of amylose‐containing gels. This aspect was also evident when threads were made from both starches; amylose‐free threads were much shorter before breaking than threads made from amylose‐containing starch.
Effect of Cross Linking on Functional Properties of Cationic Corn Starch
Authors: Quan Y. , Kweon M. R. , Sosulski F. W. 
Published: November 2006

AbstractNative corn starch was cross linked with phosphorus oxychloride (POCl3) before and after cationization to DS 0.04 in an aqueous ethanolic‐alkaline solvent with no adverse effects on the cationization reaction rate. Cross linking at six levels of POCl3 (7.5–120μ1/50g starch) demonstrated that the gelatinization temperatures of cationic starch increased but enthalpies of gelatinization (ΔH) decreased in proportion to the amount of added POCl3. Amylograph viscosities increased with level of POCl3 up to a maximum of 45μl POCl3 and then decreased markedly at higher concentrations of POCl3. At 30–45μl POCl3, the amylograph viscosities of cationic corn starch increased very rapidly and remained uniformly high throughout the rest of the heating and cooling cycle. At this level of cross linking and cationization, the modified starch could be used industrially as an adhesive or in paper manufacture at more dilute concentrations and with less energy input for mixing the slurry than would be required for cationic starches which exhibit high peak viscosities but negative setbacks on cooling.
Effect of Fiber Degrading Enzymes on Wet Milling and Starch Properties of Different Types of Sorghums an Maize
Authors: Moheno‐Pérez Jorge A. , Almeida‐Dominguez Helbert D. , Serna‐Saldivar Sergio O. 
Published: November 2006

AbstractA factorial experiment (4 × 2 × 2) was carried out to study the effect of a fiber degrading enzyme complex on starch yield, SO2 steeping time and starch properties of normal red sorghum (RS), heterowaxy (WHWx) and waxy (WWx) white sorghums compared to regular yellow maize (YM). Starch yields and total starch recovery for the sorghums ranged from 53–64% and 70–85%, respectively. Sorghum starch recovery values were significantly lower (p < 0.05) than maize (66% starch yield and 88% recovery). However, the WWx yielded more starch with lower protein and ash contents (P < 0.05) than the RS and WHWx sorghums. In the RS, the fiber degrading enzymes reduced steep time while owing the same starch recovery. The WWx starch required lower temperature to initiate gelatinization and had higher peak viscosities and lower retrogradation than the other starches. The WHWx starch had intermediate viscoamylograph properties between the regular and waxy starches.