bluuebunny/crossref_metadata_2025_split huggingface dataset:
Transformation of Tapioca Starch by Gamma Irradiation
Authors: El Saadany R. M. A. , El Saadany F. M. , Foda Y. H. 
Published: November 2006

AbstractResults indicated that gamma irradiation altered the physical and chemical properties of tapioca starch. There was a remarkable decrease in starch viscosity as well as gelatinization temperature and time, swelling capacity, and molecular degradation occured after treating starch with different doses of gamma irradiation. The acidity, reducing sugars and solubility increased when tapioca starch was treated with different doses of gamma irradiation.
Some Methods for the Characterisation of Natural and Dyed Amyloses as Potential Substrates for the Assay of α‐Amylase
Authors: Kennedy J. F. 
Published: November 2006

AbstractMethods based on ion exclusion and gel permeation chromatography and enzymic degradation are reported for the assessment of the character, purity and amylopectin contents of amylose samples and their suitability for conversion by dyeing with Cibacron® Blue 3 G‐A to give coloured substrates for the assay of α‐amylase. The methods were also applicable to the assessment of the dyed materials. A new method for the estimation of α‐(1→6) linkages in starch samples, based on exhaustive hydrolysis with β‐amylase is reported. The susceptibilities of the free dye and dyed soluble amylose to acid and alkali are described along with their application to the measurement of the dye loading of dyed amyloses.
Detection of Corn Starch Irradiated with Low Doses of Gamma Rays Part IV. Possible Routes of Disappearance of Malonaldehyde from Irradiated Starch
Authors: Winchester R. V. 
Published: November 2006

AbstractHydrogen peroxide and malonaldehyde, which are both radiolysis products of starch, appear not to react with each other when mixed into unirradiated starch. Amino acids, when mixed into unirradiated starch containing malonaldehyde, cause the malonaldehyde to disappear at a measurable rate. This suggests that the malonaldehyde reacts with amino acids rather than with the peroxide, and that this is a more likely path for the disappearance of manlonaldehyde from irradiated starch.
Synthesis of Heptakis (2‐O‐methyl)‐β‐cyclodextrin
Authors: Takeo K. , Kuge T. 
Published: November 2006

AbstractThe title compound was prepared by a reaction sequence comprising methylation of heptakis (6‐bromo‐6‐deoxy)‐β‐cyclodextrin by the Kuhn procedure, regeneration of the primary hydroxyl groups from the resulting heptakis(2‐O‐methyl‐6‐bromo‐6‐deoxy)‐β‐dextrin via the 6‐O‐benzoate ester by benzoate exchange and subsequent deesterification. It was proved that the methyl groups in the tetradeca‐O‐methyl ether of β‐dextrin are located 0–2 and 0–6 of the D‐glucose residues.
Influence of Monoglycerides on the Gelatinization and Enzymatic Breakdown of Wheat and Cassava Starch
Authors: van Lonkhuysen H. , Blankestijn J. 
Published: November 2006

AbstractThe influence of monoglycerides on the flocculation and gelatinization of suspensions of wheat starch and cassava starch was studied. The sedimentation volumes of native and gelatinized starch with and without added monoglycerides were measured and the quantity of bound monoglycerides was determined. The sediments were examined by scanning electron microscopy and the rate of enzymatic breakdown by α‐amylase was determined.
Hydrolysis of Native Wheat and Corn Starch Granules by Glucoamylases from Aspergillus Niger and Rhizopus Niveus
Authors: Smith J. S. , Lineback D. R. 
Published: November 2006

AbstractThe action of glucoamylase I and II (α‐1,4‐glucan glucohydrolase, E.C. 3.2.1.3) from Aspergillus niger and the glucoamylase from Rhizopus niveus on native wheat and corn starch granules was followed by using scanning electron microscopy (SEM) and by measuring the glucose released by enzymatic attack. Two distinct patterns of attack were observed. Glucoamylase I and the glucoamylase from R. niveus attacked the granule surface relatively uniformly, resulting in large disclike depressions. Glucoamylase II, while showing some disc‐like depressions, produced small grooves (furrows) in the surface of the granule. Similar patterns were observed for both corn and wheat starch granules, except that attack by glucoamylase I and the glucoamylase from R. niveus on wheat starch granules also developed along the equatorial groove (not easily seen until the granules were exposed to enzyme solutions). Measuring glucose released indicated that hydrolysis by glucoamylase I and by the glucoamylase from R. niveus were nearly equal in extent and were about twice that by glucoamylase II.
Lärm als Umweltproblem
Authors: Jansen G. 
Published: November 2006

AbstractNoise as an Environmental Problem. Anatomical structure and physiological function of the human ear are described. It is shown that constant noise stress leads to damage of certain parts of the inner ear. These damages proceed characteristically and may be diagnosed relatively early by means of audiometric tests. VDI‐instructions 2058 (sheet 2) prescribes screening‐tests for an earliest possible detection of incipient noise damage.In addition to ear‐damaging effects of noise there have also been recorded physiological reactions under noise influence. Such disturbances, however, cannot as yet be described as an “Extraaural disease”. On the other hand, the fact that high sound intensities of 100 dB (A) or more are harmless to human health cannot be proved, as an inverse proportional ratio between the amount of vegetative reaction and the floating away of the threshold of audibility (as indication for potential noise deafness) with hypercritical noise exposure was shown to exist.
Studies on Starch Isolated from the Fruits of Annona reticulata (Ramphal)
Authors: Harshe S. N. , Bhagwat M. S. 
Published: November 2006

AbstractPulp of Annona reticulata fruits yields about 19% starch. Purification of the crude products was achieved by treatment with sodium hydroxide to remove the other ingredients. The presence of starch was confirmed by treatment with amylolytic enzymes. Microscopic techniques were used to characterize the granular characteristics of the starch. Viscosity data of the purified starch indicate that the starch isolated from the pulp has paste characteristics comparable with those of corn starch. Results of the acid and enzymic hydrolysis of the fibrous material suggest the cellulosic nature of the residual material.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit 4. Quell‐ und Verkleisterungsverhalten oxydierter Stärken
Authors: Prey V. , Fischer S. K. , Klinger St. 
Published: November 2006

AbstractNew Knowledge on Degradation of Starch by Hypochlorite. Part 4. Swelling and Gelatinization Behaviour of Oxidized Starches. The explanation of the course of viscosity (Brabender) at the gelatinization maximum occurring during the investigation of hypochlorite oxidized potato starch was tried.
Interaction of Iron Compounds and Starch Granules
Authors: Chabot J. F. , Hood L. F. 
Published: November 2006

AbstractThe adsorption of several iron compounds by unmodified and modified tapioca, corn and waxy maize starch was studied using transmission electron microscopy and atomic absorption spectrophotometry. Starch was incubated in an iron‐containing solution. After centrifugation the amount of iron remaining in solution was compared to the original concentration to determine the quantity bound by the starch. Only iron in the form of colloidal ferric chloride showed significant binding. Long, cigar shaped structures, probably β‐ferric oxyhydroxide crystals, were seen embedded in the surface of the granule. It is postulated that the oxygen and hydroxide groups surrounding the iron are responsible for binding to the carbohydrate. The study of the interaction of starch and metal compounds may lead to greater insight into methods of fortifying food products.
Adsorption of Amylose Triacetate on Porous Adsorbents
Authors: Nair P. R. M. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractAdsorption studies of amylose triacetate from its chloroform solutions on porous adsorbents viz. calcium silicate, aluminium silicate, and cellulose powder have been carried out at 35° ± 0.05°C. The adsorption follows first order kinetics. The adsorption data have been analysed according to the Langmuir and Simha‐Frisch‐Eirich isotherms. Viscosity measurements of supernatant polymer solutions as a function of adsorption time indicate the preferential adsorption of low molecular weight material.
Chemically Defined Medium for Penicillin Production
Authors: El‐Saied Hani M. , El‐Marsafy Mahmoud K. , Darwish Maged M. 
Published: November 2006

AbstractCorn steep liquor (CSL) is considered an essential constituent in the penicillin inoculum and production media. In the present work, the inoculum medium containing CSL followed by synthetic medium (production medium from which CSL was deleted) of initial pH value 7.3 gave the same penicillin yield as that of the inoculum and production media containing CSL. On the other hand this method for penicillin production gave a bright fermentation broth and the penicillin recovery may be easier.
Morphology of Amylose Acetate Role of Intercrystalline Linkages in Polymers
Authors: Gohil R. M. , Patel R. D. 
Published: November 2006

AbstractCrystals of amylose acetate have been grown by film formation method of crystal growth. Isolated fibres and fibres present in spherulites showed characteristic twisting and branching habit. Etching of the crystals reveals that some features are observed in a film, and that they are mainly associated on the surface of a film. Various growth stages have been obtained simply by varying concentration of polymer solution at constant temperature. Presence of linkages is found in fibrillar as well as lamellar crystals. Linkages are clearly observed in all growth stages indicating that they may be due to typical growth of features. Evidence obtained for several polymers indicate that linkages are the characteristics of structures grown from concentrated solution as well as from melt. The concentration and location of intercrystalline linkages can be considered to have profound effect on physical properties of polycrystalline material.
Dialdehyde Starch Hydrazones: Preparation and Properties of Cationic Dispersions
Authors: Heath H. D. , Hofreiter B. T. , Borchert P. J. , Schulte M. I. , Neff J. L. , Russell C. R. 
Published: November 2006

AbstractCationic dialdehyde starch (DAS) dispersions have been prepared in water at 15% concentration by a new cooking procedure. A stable fluid form of cationic DAS, a wet‐ and dry‐strength agent for paper, should facilitate commercial use. Cationic DAS dispersions of pH 3.0 stored in polyethylene containers at 25°C or below were unchanged after 6 months; other storage conditions were also evaluated. An unexpected benefit of the new preparative conditions was a 40% reduction of cationizing agent, betaine hydrazide hydrochloride, without loss of effectiveness. Further savings may be possible by blending cationic DAS with unmodified starch; wet‐ and dry‐strength improvements were maintained in paper with a blend containing 33% unmodified starch and 67% cationic DAS.
Mechanische Staubabscheider
Authors: Barth M. 
Published: November 2006

AbstractMechanical Dust Separators. Due to the Federal Governments issue of its General Administrative Regulation (Technical Instruction for the Preservation of Air Purity — TA‐Luft of August 28, 1974) the dust extraction plant has gained special significance as the limitation of solid matter emission is part of the authorization process for installing a dryer. The present paper deals with the dust extraction systems which today's technology places at disposal.
Etude de l'aldéhyde glycolique formé au cours de l'irradiation gamma de l'amidon de maïs
Authors: Hamidi Par E. , Dauphin J. F. 
Published: November 2006

AbstractResearch of Glycolaldehyde Formed During Gamma Irradiation of Maize Starch. During gamma irradiation of maize starch, glycolaldehyde occurs (5,6 μg/g/Mrad, in oxygen). The influence of several parameters has been determined: irradiation conditions (dose, temperature, surrounding gas), stockage temperature and starch characteristics (moisture, impurities). On the other hand, irradition effects were compared to heat treatment effects.
Chemische und technische Voraussetzungen zur Herstellung von isomerisierten Glucosesirupen
Authors: Gams Th. C. 
Published: November 2006

AbstractChemical and Technological Conditions for the Isomerization of Glucose Syrups. The production of enzymatic isomerized glucose syrups has attained not only scientific interest but also economical importance. The influence of different process parameters upon the enzymes and the consequences for the isomerization process strongly influence the economy of the iso‐syrup production. Enzymes, their origin, properties and their application in batch and continuous isomerizations are discussed.
Production and Properties of an Immobilized Glucose Isomerase
Authors: Hupkes J. V. , van Tilburg R. 
Published: November 2006

AbstractThe enzyme glucose isomerase used by Gist‐Brocades for the process of immobilization is derived from a strain of Actinoplanes missouriensis. The intracellular enzyme is fixed to the mycelium and as such immobilized. In the immobilization procedure an enzyme gelatine mixture is sprayed into a cold water‐immiscible organic solvent and the particles so formed are separated and thoroughly washed. Subsequently the so occlused enzyme particles are cross‐linked in a solution of glutaraldehyde. The particles are washed again and finally stored in solution or dried. The immobilized glucose isomerase — MAXAZYME® GI‐IMMOB — consists of spherical brown‐coloured particles. The diameter of the particles is about 1 mm. The enzyme particles can be used in column, batch, continuous feed and stirred tank and fluid bed reactors. The optimal performance conditions e. g. temperature, pH, substrate flux, half, life value and hold up time are described.
Developments in Potato Production for the Starch Industry
Authors: van der Zaag D. E. 
Published: November 2006

AbstractFrom the price relationship between potatoes and maize gross margins can be calculated for various prices and yields of these two crops. From this can be concluded that in general potato production for starch can compete with maize for starch production at maize prices about 35 guilders. In the nine EC countries tuber yield per ha increased from 1962 to 1973 annually by almost 3%. In the Netherlands the yield per ha of starch from potatoes used for the starch industry increased from 1960 to 1975 annually also about by 3%. The average yield is now about 7 t/ha. It is estimated that under ideal conditions in the Netherlands the potential yield of starch would be 16 t/ha. Therefore much can be done to improve yield. In the period 1965–1973 in the Netherlands the total cost of potato production for starch increased by about 4% per year. In the last few years this increase was however almost 14% per year. Before 1973 rise in cost of production could be compensated for a large extend by the annual increase in yield per ha. That is not the case with a rise in cost by 14%.
The Reuse of Hyflosupercel (H.F.S.C.) in Corn Syrup Industry
Authors: Roushdi M. , Harras A. 
Published: November 2006

AbstractA used sample of Hyflosupercel (H.F.S.C.) was separately treated with water, HCl, NaOH and HCl followed by NaOH in order to remove the adsorbed particles of proteins and noncarbohydrate compounds. All treatments did not led to the regeneration of the H.F.S.C. The calcination of the used H.F.S.C. highly increased its capacity for adsorbing the desired organic components from the glucose syrup. The calcinated H.F.S.C. gave a glucose syrup similar to that obtained by treatment with a fresh sample of H.F.S.C.
Charakteristik der Stärke ausgewählter Kartoffelsorten Teil 2. Gehalt an Phosphor, Kalium und Calcium in der Stärke
Authors: Miča B. 
Published: November 2006

AbstractCharacteristics of Starch of Selected Potato Varieties. Part 2. Phosphorus, Potassium and Calcium Content in the Starch. It was found that during storage of potatoes not only changes in starch content and size of the starch granules do occur, but also changes in phosphorus, potassium and calcium content in the starch. The potassium content decreases during storage as a function of temperature. The phosphorus content decreases at +2°C and increases at +10°C. The calcium content increases in the final stage of storage. The phosphorus content in the starch decreases during storage. These results are of special significance with a view to preservation of starch quality.
Application of Cycloamylose Ligand Affine Chromatography for the Analysis of Amylolytic Enzymes
Authors: Hoschke Á. , László E. , Holló J. 
Published: November 2006

AbstractThe investigation of functional groups participating in enzyme‐catalyzed reactions plays a significant role in the study of the molecular mechanism of these reactions. In order to decide whether a given functional group participates in the formation of the enzyme‐substrate complex it should be known whether there are changes in the binding between enzyme and substrate in the course of modification process. This can be done by the affine chromatographic technique. After explaining the preparation of epoxy‐activated agarose the role of the extend of the spacer and cross‐linking density of agarose gel in binding α‐amylase, β‐amylase and glucoamylase is described. Further subjects of the paper are thermodynamic study of the linkage and the effect of functional group modification on the linkage.
Morphology of Amylose Propionate On the Origin of Two Dimensional Spherulites in Polymers
Authors: Gohil R. M. , Patel R. D. 
Published: November 2006

AbstractCrystals of amylose propionate have been grown from dioxane and aniline at different temperatures. Study of morphology of various growth structures reveals that generation of vertical lamellae is very much common in polymer crystals and orientation of these lamellae on further growth determines the final morphology of resulting growth structures. A probable mechanism for the development of hedrites and two dimensional spherulites has been discussed. Various evidences obtained from the study of cellulose triacetate, polyacrylonitrile, polyoxymethylene and polyethylene support this mechanism and suggest that the development of growth structures follow mainly a common mechanism of growth.
Einige Anwendungsmöglichkeiten der Cyclodextrine in der Arzneimittelindustrie
Authors: Szejtli J. 
Published: November 2006

AbstractSome Application Possibilities of Cyclodextrins in Pharmaceutical Industries. The amylose and its cyclic derivatives, the cyclodextrins, these or so‐called “host” molecules, are readily form inclusion complexes with other so‐called “guest” molecules. The complex formation is dependent on chemical and geometrical factors and is a result of partly physical partly chemical‐hydrogen bond formation. Some important physical properties of the entrapped molecules are modified on complex forming, e.g.:

— The solubility of some poorly soluble drugs is enhanced, and its resorption from the digestive tract is modified.
— The stability of the entrapped molecules is strongly influenced; e.g. the oxygen absorption of complexed unsaturated fatty acids diminishes, or the decomposition rate of hydrolyzable compounds increases.
— The volatility of the entrapped molecules also at higher temperatures is strongly reduced, while in aqueous solutions (gastric acid, intestinal juice) the guest molecules will be set free.
The internal cavity of the cyclodextrin molecule may be considered as a so‐called “topochemical base”. The rate of such nucleophilic reactions will be enhanced in this cavity in which the nucleophilic attack sensitive part of the reacting molecule is inserted into the cyclodextrin cavity.
Effect of Extrusion‐Cooking on Potato Starch Using a Twin Screw French Extruder
Authors: Mercier C. 
Published: November 2006

AbstractPotato starch has been processed in a semi‐industrial twin‐screw French extruder (type BC 45, Creusot‐Loire) by courtesy of the C.T.U. The influence of the temperature of extrusion and the moisture content of the starch prior to extrusion has been studied. The water soluble starch increases with increase of both the extrusion temperature and the moisture content of starch prior to extrusion. In contrast, the aqueous ethanol‐soluble carbohydrate fraction with DP < 14 increases with the temperature of extrusion and the decrease of moisture content. The largest amount of soluble oligosaccharides (16%) has been obtained with a temperature of extrusion of 190°C and a moisture content of starch prior to extrusion of 23%.
Untersuchungen an enzymatisch modifizierten verzweigten Polysacchariden. II. Sternpolymere aus Glykogen und Amylopektin als Strukturmodelle für Stärke
Authors: Pfannemüller B. , Potratz Ch. 
Published: November 2006

AbstractStudies on Enzymatically Modified Branched Polysaccharides. II. Star‐shaped Polymers with Glycogen and Amylopectin as Structure Models for Starch. The number and length of outer chains of amylopectin and glycogen were varied (a) by partial debranching of amylopectin with pullulanase followed by synthesis with potato phosphorylase or, (b) using muscle phosphorylase without previous debranching. The resulting star molecules constructed of amylose chains grafted onto amylopectin or glycogen may be regarded as models for starch and conceivable intermediate products of starch components.
The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the Granule
Authors: Cauvain S. P. , Gough B. M. , Whitehouse M. E. 
Published: November 2006

AbstractStarch was extracted from wheat by a wet‐grinding process and purified by differential centrifugation followed by shaking with toluene and water. The contrast in pasting, surface and baking properties between dried impure, and dried purified, samples of the starches shows that the surface properties of the granules are profoundly affected by the presence of indigenous “non‐starch material”. These effects can be eliminated by utilizing the non‐dried starch, or by removing such non‐starch material by shaking with toluene prior to drying the granules.
Die thermische Zersetzung von D‐Glucose Teil 2. Die langsame Pyrolyse von D‐Glucose unter Stickstoff und Wasserstoff
Authors: Prey V. , Gruber H. 
Published: November 2006

AbstractThermal Decomposition of D‐Glucose. Part 2. Slow Pyrolysis of D‐Glucose under Nitrogen and Hydrogen. Slow, dry pyrolysis of D‐glucose in the quartz tube at pyrolysis temperatures of 300 to 1000°C was examined with regard to the kind of resulting decomposition products. Pyrolysis tests were carried out under nitrogen as well as under hydrogen. It became apparent that especially at higher pyrolysis temperatures a number of technologically interesting products are formed, as e. g. aromativ hydrocarbons and carbonyl compounds, as well as also alcohols with pyrolysis under hydrogen.
Preparation of 5‐Hydroxymethylfurfural Part I. Dehydration of Fructose in a Continuous Stirred Tank Reactor
Authors: Kuster B. F. M. , Van Steen H. J. C. Der 
Published: November 2006

AbstractA continuous process for the manufacture of 5‐hydroxy methylfurfural (HMF), using a stirred tank reactor with simultaneous reaction and extraction was studied. Methylisobutylketone (MIBK) was used as the extraction agent. The experiments were carried out at elevated temperatures and moderate acidity. Other process parameters were the initial concentration of D‐fructose, the residence time, and the ratio of MIBK and H2O. Though the effect of extraction was limited due to the fact that the formation of HMF was faster than its breakdown, the use of MIBK as a cosolvent appeared to have a beneficial influence on the course of the reaction. The productivity at short residence times is lowered due to the stability of intermediate products.