bluuebunny/crossref_metadata_2025_split huggingface dataset:
Characterization of Endosperm Starch from High‐amylose Mutants of Rice (Oryza sativa L.)
Authors: Asaoka M. , Okuno K. , Sugimoto Y. , Yano M. , Omura T. , Fuwa H. 
Published: November 2006

AbstractThe structure and properties of endosperm starch from high‐amylose mutants of rice were examined. The starch in the mutants was characterized by a higher content of amylose and loosely branched amylopectin with longer chains compared with non‐mutant starch. The starch granules in the mutants showed high temperatures of gelatinization and a type B pattern in X‐ray diffractometry. These properties were similar to those of amylose‐extender (ae) starch of maize. The effect of locations where rice plants were grown on the endosperm starches of one high‐amylose mutant and a non‐mutant was also investigated.
Shear Stress Relaxation of Native and Modified Potato Starch Gels
Authors: Bohlin L. , Eliasson A.‐C. , Mita T. 
Published: November 2006

AbstractShear stress relaxation measurements were used to characterize native potato starch gels, and modified gels, such as starch acetate, distarch phosphate, dihydroxypropyl distarch phosphate and lipid coated starch. It was found that cross‐linking and lipid coating greatly increased the stiffness of the gels, which was observed as increased relaxation modulus (G). These gels behaved like viscoelastic solids, which was observed as increased relaxation times (T½) and increased apparent residual moduls (G∞). During ageing, an increase in G and T½ as well as in G∞ was observed for the native starch, the starch acetate and the distarch phosphate. The hydroxypropoyl distarch phosphate and the lipid coated starch were very stable during ageing. To interpret the results in terms of the structure of the starch gel, the gel was described as a composite material, and the stress relaxation results were discussed according to a cooperative theory of flow.
Buffalo Gourd Root Starch. Part IV. Properties of Hydroxypropyl Derivatives
Authors: Butler L. E. , Christianson D. D. , Scheerens J. C. , Berry J. W. 
Published: November 2006

AbstractThe root starch of Cucurbita foetidissima, or buffalo gourd, has physicochemical characteristics intermediate to those of cassava and maize. However, unlike other root starches, buffalo gourd starch pastes retain peak viscosity under application of stress. Nutritional and organoleptic evaluation have shown suitability of this starch for food use. Buffalo gourd starch pastes retrograde when subjected to low temperature storage to a degree similar to that of maize. Stabilization of buffalo gourd starch (DS 0.04, 0.05, 0.06) with propylene oxide protects against the retrogradative response. Rheological examination of hydroxypropylated buffalo gourd starch shows depressed initial pasting temperatures, with increased and sustained viscosity throughout the pasting cycle.
Morphology of Some Legume and Tuber Starches Grafted with Polyacrylonitrile
Authors: Patel A. R. , Patel M. R. , Patel N. R. , Suthar J. N. , Patel K. G. , Patel R. D. 
Published: November 2006

AbstractMorphological aspects of three legumine and three tuber starches and their graft copolymers with polyacrylnitrile (PAN) prepared from granular and gelatinised states have been reported. Scanning electron microscopy revealed that grafting characteristics of legumine and tuber starches are quite different. In potato starch the hydrolysed S‐g‐PAN product showed that the grafting has occurred in the interior. In case of sweet potato starch a little grafting occurred on the surface of depression while normal grafting might have taken place in the interior through the depression. Little grafting seems to have occurred inside the tapioca starch granules. The grafting on legumine starches has mainly occurred on the surface of granules.
A New Process for Obtaining Inverted Sugar Using Carbon Dioxide
Authors: Esteves A. M. L. , Ferreira V. F. , Paiva L. M. C. 
Published: November 2006

AbstractIt has been found that carbon dioxide gas is an efficient acid‐catalyst to promote hydrolysis of a solution of sucrose. The conditions for this reaction to proceed have been found to be dependent on the partial pressure of the gas.
Physico‐chemical Properties of Native and Malted Finger Millet, Pearl Millet and Foxtail Millet Starches
Authors: Malleshi N. G. , Desikachar H. S. R. , Tharanathan R. N. 
Published: November 2006

AbstractThe physico‐chemical properties of starches isolated from native and malted finger millet, pearl millet and foxtail millet were studied. Malt starches, as compared with native starches, contained a majority of smaller granules, slightly more amylose, and exhibited higher gelatinisation temperature, lower swelling power, higher solubility in water as well as in dimethyl sulfoxide and lower intrinsic viscosity. The in‐vitro digestibility of starches from native and malted millets was more or less similar but it was different for different starches: pearl millet starch was more susceptible whereas finger millet starch was slighly resistant for amylolysis.
Thermolysis of Carbohydrates in Oxygen‐free Atmosphere. Part II. British Gum Formation
Authors: Palasiński M. , Tomasik P. , Wiejak S. 
Published: November 2006

AbstractPotato starch was heated to 190, 200 and 210°C in oxygen‐free atmosphere (nitrogen and carbon dioxide) and in the air for comparison. The atmosphere has some influence upon the course of the process as well as properties of resulting British gums.
A Rapid Method for the Analysis of Starch
Authors: Holm J. , Björck I. , Drews A. , Asp N.‐G. 
Published: November 2006

AbstractA rapid enzymic method for starch analysis, especially in cereal products, is presented. One person can analyze 30 samples per day. The method includes a 15 min gelatinization step in a boiling water bath in the presence of a thermostable α‐amylase, a 30 min amyloglucosidase incubation of a subsample, and subsequent determination of glucose with a glucose oxidase/peroxidase reagent. The method was evaluated by analysis of the starch content in various raw and industrially processed wheat samples. The method showed high precision (CV=0.6–1.0%) and accuracy. Some factors which might affect the enzymic availability of starch and thus its recovery in the analysis are evaluated and discussed.
Anaerobic Treatment of Starch Wastewater. Long‐Term Experiments and Prospects
Authors: Zeevaldink J. A. , Jans A. J. M. 
Published: November 2006

AbstractShortly after its introduction, anaerobic treatment by the upflow anaerobic sludge blanket (UASB) process gained considerable popularity for the treatment of wastewaters, especially in the starch industry. The UASB concept is briefly intoduced and possibilities and problems associated with its application are reviewed. Subsequently, an impression is given of the results achieved with installations that have operated for some years in starch plants in the Netherlands an in Ireland. These case studies show that the process performs excellently and remains stable even under highly fluctuating loading rates. Furthermore, recent experience with the commissioning of a treatment plant for a wheat starch factory in Ireland has shown that the process can be started up rapidly using active granular sludge from other treatement plants.
The Effect of Pin and Attrition Milling on Starch Damage in Hard Wheat Flours
Authors: Nowakowski D. , Sosulski F. W. , Hoover R. 
Published: November 2006

AbstractStarch damage of 10.9 and 15.7%, respectively, in break and reduction flours of commercial hard wheats was increased to 16.0 and 28.6%, respectively, by pin milling. Attrition milling and cryofreezing prior to pin milling resulted in less pronounced starch damage, apparently due to reduced heat evolution and mechanical stresses as evidenced by the intensities of the X‐ray diffraction patterns. Pin‐milled flours exhibited chipping and splitting of starch granules as compared to surface abrasions and deep pitting on the granules from attrition‐milled flours. It appeared that the latter flours would be more suitable for air classification of hard wheat flours into protein concentrates and starch fractions.
Characterization of Granular Cold Water‐Soluble Starch
Authors: Jane J. , Craig S. A. S. , Seib P. A. , Hoseney R. C. 
Published: November 2006

AbstractGranular, cold water soluble (GCWS) wheat and corn starch can be prepared by heating in aqueous alcohol and evaporating the solvents. GCWS starch was characterized by light and electron microscopy, x‐ray diffraction, HPLC, enzymic hydrolysis, the Brabender Amylograph, and differential scanning calorimetry.
Some Properties of Cross‐bonded Phosphate Diester of Waxy Maize Starch
Authors: Ojima T. , Nakamura A. , Yamamoto M. 
Published: November 2006

AbstractPhosphate diesters of waxy maize starch were prepared by crossbonding reactions using various concentrations of phosphorus oxychloride (POCl3) under conditions of controlled pH and temperature in order to have the modified starch with better functional properties. The waxy maize starch treated with 350 ppm POCl3 (D. B.) showed higher paste viscosity and better heat resistance and acid proofing at a range of pH 3.0–4.0 than the unmodified starch and the other diesters prepared using 250–1,000 ppm POCl3. The viscosity at 25°C of 4% pastes, added salt, sugar and acid simulating a kind of brown sauce and cooked at 95°C for 10 min, containing the diester prepared by either 350 or 1,000 ppm POCl3, was higher and more stable in a refrigerator up to 4 months than that of the unmodified waxy maize starch. Application of the diester (1,000 ppm POCl3) to an effective thickener for “instant Miso soup” was also investigated.
Innovative Biological Systems for Anaerobic Treatment of Grain and Food Processing Wastewaters
Authors: Sutton P. M. 
Published: November 2006

AbstractThe application of two innovative fixed film and suspended growth anaerobic biological systems to the treatment of grain and food processing wastewaters is discussed. A fluidized bed fixed film system and a suspended growth membrane system are described. The technical and economic factors dictating which system is selected for treatment of a specific industrial wastewater are discussed. Case history results from successful operation of full‐scale, demonstration, and pilot‐scale systems treating respectively, soy whey, cheese whey, and wheat flour processing wastewaters are presented.
Physicochemical Properties of Sweet Potato Starches
Authors: Takeda Y. , Tokunaga N. , Takeda C. , Hizukuri S. 
Published: November 2006

AbstractThe physicochemical properties of the starches from three varieties of sweet potatoes were investigated. The crystalline structures of Koganesengan and Minamiyutaka starches were of the A type and that of Norin‐2 starch was of the Ca type. Their amylograms showed pasting temperatures of 73–75°C and maximum viscosities of 500–580 BU. 3‐Methyl‐1‐butanol lowered their pasting temperatures without altering their maximum viscosities. The amylose and organic phosphorus contents of the starches were 17.2–19.0% and 117–139 ppm, respectively. The amyloses comprised branched molecules of average degree of polymerization 3400–4400 with 10–13 chains on average and were hydrolyzed 72–73% by β‐amylase. The main amylopectins had average chain lengths of 21–22, β‐amylolysis limits of 55–56% and organic phosphorus contents of 117–144 ppm, of which 75–81% was attached to C–6 of the glucose residue and the remainder to C–3. Another type of amylopectin (10–15% of the starch), which had higher iodine affinity, was isolated.
Tepary Bean Starch. Part II. Rheological Properties and Suitability for Use in Foods
Authors: Abbas I. R. , Scheerens J. C. , Tinsley A. M. , Berry J. W. 
Published: November 2006

AbstractRheological and organoleptic properties of starch from tepary bean (Phaseolus acutifolius var. latifolius) have been investigated. Gelatinization was determined to be a single‐step process. The pasting properties were similar to those reported for other legume starches. It was stable when cooked at 95°C for 15 min and showed a progressive increase in viscosity when cooled to 50°C. At 4 and 6% concentrations (w/w) tepary starch pastes exhibited a type C viscosity pattern whereas at concentrations of 7% and above, pasting behavior resembled a type B pattern. Effects of pH and the influence of sucrose, salt and oil on pasting behavior were also examined. Sensory evaluation of vanilla pudding prepared with tepary starch established its potential consumer acceptance.
Development and Field Confirmation of a Mathematical Model for Amyloglucosidase/Pullulanase Saccharification
Authors: Swanson T. R. , Carroll J. O. , Britto R. A. , Duhart D. J. 
Published: November 2006

AbstractTo formulate a mathematical model for the saccharification of corn starch hydrolysate, we used Response Surface Methodology (RSM), a computer‐supported, experimental‐design technique that defines and quantitates relationships between independent variables and responses (dependent variables). We chose a central‐composite, factorial design to explain the effect of time, initial dry‐substance, amyloglucosidase dosage and pullulanase dosage on dextrose yield, and we determined dextrose yield by High Performance Liquid Chromatography. From regression analysis of the experimental data, coefficients for a Taylor second‐order equation were calculated. To test the validity of the prediction model, we performed verification experiments at the laboratory, pilot‐plant and plant levels. In the field, the model routinely predicted glucose‐yield values with a maximum error of ± 0.2%.
Differential Binding of Concanavilin A to Starch Granules Isolated from Barley and Maize
Authors: McHale R. H. 
Published: November 2006

AbstractThe location of amylose and amylopectin components and/or the degree of branching at the exterior of starch granules may influence the binding of F. I. T. C. labelled Concanavilin A. Waxy Maize starch granules and small starch granules from barley have a higher affinity for lectin than starch granules isolated from normal maize or large starch granules isolated from barley kernels. The binding of Concanavilin A to starch granules is shown to be cooperative and reversible.
Application of Anaerobic Fluidized Bed Reactors in Biological Waste Water Treatment
Authors: Heijnen J. J. , Enger W. A. , Mulder A. , Lourens P. A. , Keijzers A. A. , Hoeks F. W. J. M. M. 
Published: November 2006

AbstractFrom pilot experiments (0,3–3,6 m3) and full scale application (300 m3) it is shown that the improved anaerobic fluid bed technology represents a very reliable and compact high‐rate technology for the purification of highly fluctuational industrial wastewater. A two‐stage process (acidification/methanation) appeared to have advantages with respect to process stability as well as purification capacity. On full scale the average purification capacity, reached six months after start‐up, was 28 kg COD/m3 day (based on the volume of the methane reactor), with peaks of 50 kg COD/m3 day. Further increases in capacity may be expected in the future.
Enzymic Hydrolysis and Industrial Importance of Barley β‐Glucans and Wheat Flour Pentosans
Authors: McCleary B. V. , Gibson T. S. , Allen H. , Gams T. C. 
Published: November 2006

AbstractMixed linkage β‐glucane and pentosanes (mainly arabinoxylanes) are the major endosperm cell‐wall polysaccharides of barely and wheat respectively. These polysaccharides, although minor components of the whole grain, significantly affect the industrial utilization of these cereals. The modification of barley corns during malting requires the dissolution of the β‐glucane in the cell‐wall of the starch endosperm. High β‐glucane concentration in wort and beer effect the rate of filtration and can also lead to precipitate or gel formation in the final product. In a similar manner, pentosane is thought to cause filtration problems with wheat starch hydrolysates by increasing viscosity and by producing gelatinous precipitate which blocks filters. Ironically, it is this same viscosity building and water binding capacity which is considered to render pentosanes of considerable value in dough development and bread storage (anti‐staling functions). In the current paper, some aspects of the beneficial and detrimental effects of pentosanes and β‐glucane in the industrial utilization of wheat and barley are discussed. More specifically, enzymic methods for the preparation, analysis and identification of these polysaccharides and for the removal of their functional properties, are described in detail.
Vergleichende Kernresonanzuntersuchungen der Wasserbindungsverhältnisse von Stärke und rohen Kartoffelstücken während der Trocknung
Authors: Kuhn K. , Kruschak W. , Lechert H. 
Published: November 2006

AbstractBei der Hitze‐Feucht‐Behandlung von nativer Stärke beobachtet man bei Temperaturen um 60°C eine reversible Quellung, die sich durch das Auftreten zum Teil isotrop orientierter Wasserbeweglichkeiten auszeichnet. Dabei kann das Wasser entweder nur die äußere Amylopektinschicht lockern oder aber auch in das Innere des Stärkekorns vordringen und sich in weniger fest gebundener Form mit der Amylose assoziieren.Dieses Verhalten ist offenbar von ausschlaggebender Bedeutung bei der Warmlufttrocknung von Kartoffeln.Neben dem Austrocknen der Randschichten des Trocknungsgutes, was eine Verringerung des Selbstdiffusionskoeffizienten in diesen Bereichen zur Folge hat und wodurch der Wasseraustritt erschwert wird, läßt sich eine weitere Einflußgröße auf die Trocknungsgeschwindigkeit beobachten, die eng mit dem oben erwähnten Verhalten der Stärke gekoppelt ist. Schon zu Beginn der Trocknung beobachtet man, daß das Wasser in der Zelle an Beweglichkeit zunimmt (Mobilisierung) und daraufhin in die Mitte der Kartoffel transportiert wird. Wenn das Trocknungsgut etwa eine Temperatur von 50–60°C erreicht hat, beginnt die Stärke zu quellen und Wasser wird dadurch immobilisiert. Zum Teil wird es auch in die bestehenden Strukturen eingeschlossen und bleibt dort relativ beweglich. Diese Vorgänge lassen sich mit der Kernresonanzspektroskopie verfolgen. Mit ihr sind Aussagen über unterschiedliche Beweglichkeiten von Wasser und dessen Mengenverhältnissen zugänglich.Die Immobilisierung des Wassers läßt sich durch das Absinken des aw‐Wertes der Hitze‐Feucht behandelten Stärkeproben, als auch durch ihre verringerte Austrocknungsgeschwindigkeit nachweisen.
Alkaline Degradation of Monosaccharides Part VII. A Mechanistic Picture
Authors: De Bruijn J. M. , Kieboom A. P. G. , van Bekkum H. 
Published: November 2006

AbstractRecent data on the alkaline degradation of monosaccharides have been used to develop a mechanistic picture of the alkaline degradation of monosaccharides. It appears that the degradation of monosaccharides themselves, particularly ketoses, is directed by the reaction conditions. So, the extent of retro‐aldolization of ketoses largely determines the amount of lactic acid formed whereas the benzilic acid rearrangement/α‐dicarbonyl cleavage/aldolization ratio of α‐dicarbonyls further influences the composition of the C1‐C6 acid part of products as well as the total amount of oligomeric products.
Herstellung und Anwendung von Zuckerkulör aus Stärkeprodukten
Authors: Smolnik H.‐D. 
Published: November 2006

AbstractZuckerkulöre sind stark dunkelbraune bis schwarze sirupartige Flüssigkeiten oder pulverförmige Produkte, die zur Färbung von Lebensmitteln verwendet werden. Sie werden nach speziellen Verfahren durch kontrollierte Hitzeeinwirkung auf handelsübliche Zuckerarten hergestellt. Zur Beschleunigung der Karamelisation können zugelassene technische Hilfsstoffe eingesetzt werden.Aufgrund ihrer funktionellen Eigenschaften werden sie zweckmäßigerweise in 4 Klassen eingeteilt: magnified image Als Ausgangsmaterial für die Herstellung dienen vorwiegend Stärkeabbauprodukte wie Stärkezucker oder Glucosesirup. In der Bundesrepublik Deutschland belaufen sich Herstellung und Verbrauch auf etwa 10000 t/Jahr.
X‐Ray Diffraction of Starches Isolated from Yellow Corn, Sorghum, Sordan and Pearl Millet
Authors: Allah M. A. Abd , Foda V. H. , Mahmoud R. M. , Arab A. A. Abou 
Published: November 2006

AbstractX‐ray analysis of starch isolated from yellow corn, sorghum (Giza 3 and 114) sordan 79 and pearl millet was carried out. The calculated “d” spacing reinforced the pattern of diffraction as “A” type. The general pattern of the X‐ray diffraction of the tested samples showed symmetric configuration with a specified diffracting angle for each sample. While no significant difference between the “d” spacing of the two types of sorghum Giza 3 and 114 was noticed, a sharp diffraction angle at “d” spacing of 5.9111 Å was observed in sordan 79.
Dehydration Artefacts in Gelatinized Starches
Authors: Bowler P. , Evers A. D. , Sargent J. 
Published: November 2006

AbstractScanning electron microscopy of swollen starch granule systems is valuable for interpretation of structural changes, but the results obtained must be interpreted with caution. The two major drying systems used, solvent exchange and lyophilization, both produce artefacts but of different types. The presence of pores on specimens prepared by lyophilization has often been interpreted as a true feature of the granule structure, but our experience suggests that this is incorrect. Furthermore, we consider that the fibrillar structure present in preparations of lyophilized starch solubles results from ice crystal formation effectively concentrating, in the remainder of the solution, solute which is subsequently preserved as a dry web.
Acceptor Molecule of Granular‐bound Starch Synthase from Sweet‐potato Roots
Authors: Baba T. , Yoshii M. , Kainuma K. 
Published: November 2006

AbstractIn order to elucidate acceptor molecule of starch synthase bound to starch granules, the enzyme from sweet‐potato roots was reacted with ADP‐ and UDP‐[14C]‐glucose, and the reaction products were structurally characterized. The radioactivity of the products was released as [14C]‐maltose by β‐amylase. The [14C]‐glucose incorporation was found to be mostly in amylopectin component. However, approximately 30 and 20% of total radioactivity transferred from ADP‐ and UDP‐[14C]‐glucose, respectively, were also present in a molecule with a lower molecular weight than that of amylose component. The radioactivity was incorporated into the much longer unit‐chains of amylopectin than into the usual chains. These results indicate that starch synthase bound to sweet‐potato starch granules transfers glucose from ADP‐ and UDP‐glucose into specific outer chains of amylopectin component, and that the incorporation of the glucose into a short‐chain amylose molecule is simultaneously catalyzed by the starch synthetase.
Bestimmung der funktionellen Carbamoylgruppe in Carbamatstärken und Carbamatphosphatstärken
Authors: Kessel H. 
Published: November 2006

AbstractCarbamatstärken sind Ester der Carbamidsäure. Sie enthalten, gebunden an die Glucoseeinheiten der Molekülkette, Carbamoyl als funktionelle Gruppe. CONH2 ist durch Hydrolyse vom Stärkemolekül abspaltbar. Das dabei äquivalent freigesetzte Ammoniak wird mit Wasserdampf in vorgelegte Borsäure destilliert und mit 0,05‐M Schwefelsäure titrimetrisch bestimmt. Aus dem Analysenergebnis kann der durchschnittliche Substitutionsgrad und Veresterungsgrad des Derivates berechnet werden.Die Wirksamkeit der Analysenmethode wird an zwei Urethanen, einer Carbamatstärke und einer Carbamatphosphatstärke dargelegt, die Reproduzierbarkeit durch den Wiederholstreubereich gekennzeichnet.