bluuebunny/crossref_metadata_2025_split huggingface dataset:
Buckwheat (Fagopyrum esculentum) Starch – Physico‐chemical Properties and Functional Characteristics
Authors: Lorenz K. , Dilsaver W. 
Published: November 2006

AbstractStarch was isolated from buckwheat (Fagopyrum exculentum) for determination of physico‐chemical properties and functional characteristics. SEM studies showed granules of buckwheat starch to be round or polygonal in shape and smaller than wheat starch granules in average particle size. X‐ray diffraction showed a pattern typical of that of cereal starches. Determinations of swelling power, solubility, water binding, enzyme suspectibility, gelatinization temperature and Amylograph consistency of untreated, defatted and enzyme‐inactivated buckwheat starch produced values which were within the range of those reported in the literature for cereal starches. Buckwheat starch performed satisfactorily in fillings, but did not produce cakes of acceptable quality.
Physical Characterization of Amylose‐Fatty Acid Complexes in Starch Granules and in Solution
Authors: Bulpin P. V. , Welsh E. J. , Morris E. R. 
Published: November 2006

AbstractPrevious differential scanning calorimetry studies of native starch have shown an endotherm at ∼ 100°C on heating, which is attributed to melting of an amylose‐lipid complex. In the present work we have shown that this transition is fully reversible (ΔH ≈ 0.4 ± 0.1 cal g−1 on heating and cooling) and displays substantial thermal hysteresis (Tm≈76°C on cooling). On removal of lipid by extraction with methanol the transition is lost, but re‐appears on addition of sodium palmitate to de‐fatted granules. Closely similar thermal behaviour, including hysteresis, is observed on addition of palmitate to amylose. Further evidence of complex formation between amylose and palmitate is the almost total disappearance of high resolution 1H n.m.r. signal, indicating loss of conformational mobility by the polysaccharide chain. Formation of the complex is also accompanied by a large reduction in optical activity. Using an established correlation between D‐line optical rotation and the dihedral angles between adjacent residues we have compared the observed optical rotation with values calculated for specific ordered structures of amylose. The measured optical rotation values indicate adoption in solution of a novel right‐handed V‐amylose structure (calculated [α] D=104°; found = 100±5°) rather than the expected left‐handed form characterized in the solid state (calculated [α] D=157°). Analysis of optical rotatory dispersion curves shows that in each case the changes in optical rotation on complex formation arise predominantly from changes in the intensity of the known polysaccharide backbone transition at 161 nm.
A Novel Debranching Enzyme for Application in the Glucose Syrup Industry
Authors: Norman B. E. 
Published: November 2006

AbstractSome of the properties of a novel, microbial, amylopectin debranching enzyme are described. The enzyme belongs to the class of debranching enzymes known as pullulanases (EC 3.2.1.41) and is characterized by being stable at higher temperatures and lower pH's than previously described enzymes of this type. The novel debranching enzyme can be used together with Aspergillus niger glucoamylase to improve the efficiency of starch conversion to glucose or together with cereal ß‐amylases to increase the maltose level in high maltose syrups. Examples of these applications are given. It is expected that the enzyme will gain widespread acceptance in the glucose syrup industry.
Evolution of Crystallinity and Specific Gravity of Potato Starch versus Water Ad‐ and Desorption
Authors: Buléon A. , Bizot H. , Delage M. M. , Multno J. L. 
Published: November 2006

AbstractInterrelation between water vapour sorption hysteresis on native potato starch and X‐ray diffraction structure analysis has been investigated. The crystallinity appears to be significantly dependent on water content and is modified by the ad‐sorption state. The dependence has been specifically studied for (100) reflexion intensity which increases largely and linearly with hydration and is constantly larger in desorption. The specific gravity measurements obtained by gas comparison and liquid pycnometry have shown significantly higher values in adsorption than in desorption. The facts presented here show the importance:

– of water as a necessary compound for the building up of crystalline structure of B starch and
– of the mobility of α‐D‐glucosidic chains to account for the hysteresis in all three properties studied when observed at equal water content.
Einfluß der Extrusionsparameter auf funktionelle Eigenschaften von Weizenstärke
Authors: Meuser F. , Lengerich B. V. , Köhler F. 
Published: November 2006

AbstractDie funktionellen Eigenschaften nativer Stärken können unter den Bedingungen der Kochextrusion in Abhängigkeit von den Arbeitsvariablen verändert werden. Mit Hilfe der systemanalytischen Betrachtungsweise läßt sich der Einfluß der Variablen auf die Stärkeeigenschaften differenzieren. Dazu wird ein Modell vorgeschlagen, welches die Extrusion nach beeinflussenden und beeinflußten Größen untergliedert sowie diese in funktionale Beziehungen zueinander stellt. Die systemanalytischen Beziehungen konnten mittels der Ergebnisse des experimentellen Versuchsansatzes quantitativ anhand von Regressionsgleichungen dargestellt werden. Damit ist es möglich, bei Kenntnis der Arbeitsvariablen und der Systemgrößen entweder die sich ergebenden Stärkeeigenschaften abzuschätzen oder bei Vorgabe dieser Eigenschaften die erforderlichen Extrusionsbedingungen festzulegen.
Cyclodextrins in Food, Cosmetics and Toiletries
Authors: Szejtli J. 
Published: November 2006

AbstractStabilization of food flavours and fragrances seems to be the biggest market for cyclodextrins in the 80′‐es. Possible or already realized applications of CDs are reported in:– Stabilization of flavours for food products,– Elimination of undesirable tastes and odours,– Preparation of antifungal complexes for foods and toiletries,– Stabilization of fragrances, dyes and reduction of foaming in foods, cosmetics and toiletries,– Improvement of quality, stability and storability of foods,etc.
Carbohydrate Make‐up of Minor Millets
Authors: Muralikrishna G. , Paramahans S. V. , Tharanathan R. N. 
Published: November 2006

AbstractStarchy and non‐starchy carbohydrates of samai, sanwa and panivaragu have been isolated and characterized. Starch isolated exhibited single stage swelling, moderate solubility in water, but a very high solubility in DMSO, and non‐ionic character similar to several starches from Leguminoseae. Treatment with mild alkali resulted in the separation of big‐hexagonal, and small‐spherical granules. Considerable retrogradation of the linear amylose fraction was observed. Hemicellulose A was shown to be a non‐cellulosic glucan, whereas hemicellulose B was composed of hexoses, pentoses and uronic acids in varying proportions. The alkali‐insoluble residues were exclusively composed of glucose and thus constituted the fibre fraction.
Some Aspects of the Continuous Production of Low‐acetylated Potato Starch
Authors: Joosten G. E. H. , Stamhuis E. J. , Roelfsema W. A. 
Published: November 2006

AbstractExperiments are carried out on the acetylation of potato starch by vinylacetate in suspension in various types of continuous flow reactors. The reactors used were a cascade of four mixing vessels, each of equal size, a cascade of 4 mixers of increasing size, and a tubular reactor. The percentage of the vinylacetate which is bound to the starch under optimum conditions varies with the reactor type used. The product quality, as measured by the variation in viscosity of a starch acetate solution with time, is found to be lower for the starch acetates produced in the cascade reactors than for batchwise produced material of the same DS. This is shown to be due to the variation in DS of the individual starch granules. Starch acetates produced in the tubular reactor have a quality comparable to the acetates produced batch‐wise. An approximate design for a commercial acetylation plant is presented.
Resonanz‐Raman‐Spektroskopie an Amylose‐Iodkomplexen
Authors: Pfannemüller B. , Ziegast G. 
Published: November 2006

AbstractAn Iodkomplexen von synthetischen Amylosen (DP 20–200) und von reinen Maltooligomeren (DP 3–18) wurden Resonanz‐Raman‐Messungen durchgeführt, um zu prüfen, ob es Hinweise für eine DP‐abhängige bevorzugte Sequenzlänge der Polyiodkette oder für eine Änderung der gebundenen Iodspezies gibt. Im Bereich von DP 20–200 wurden identische Ramanspektren erhalten mit Signalen bei 162, 112, 52 und 24 cm−1. Das Hauptsignal für den Amylose‐Iodkomplex, das in der Nähe des langwelligen Absorptionsmaximums resonanzverstärkt wird, ist noch im Ramanspektrum der Maltooctaose nachzuweisen. Es wird nicht mehr beobachtet bei linearer Maltohexaose, ist aber deutlich sichtbar bei α‐Cyclodextrin. Eine Änderung der gebundenen Iodspezies mit der Länge der Polyiodkette läßt sich aus den Ramanspektren nicht ableiten. Das I2/KI‐Verhältnis der zur Komplexierung verwendeten Iodlösung hat auf die Ramanspektren keinen Einfluß. Die Ergebnisse sprechen mehr für eine Polyiodkette im Sinne des Elektronengas‐Modells von Cramer [1, 2] als für eine Polyiodkette, die aus diskreten Iodspezies mit regelmäßigen Abständen zwischen den Untereinheiten aufgebaut ist.
Versuche zur Aufklärung der Struktur von Citratstärken. 2. Mitteilung. Strukturmodelle einzelner Citronensäureester der Amylose und des Amylopektins
Authors: Bleier J. , Klaushofer H. 
Published: November 2006

AbstractAusgehend von einem aus Wollfaden hergestellten Clustermodell des Amylopektins im Maßstab 1; 10 Mio. und einem aus den Bestandteilen eines Molekülbausatzes hergestellten Amylose‐Modell werden einige sterisch mögliche Citronensäureester der Stärke in zweidimensionaler Abbildung dargestellt und wurde die Frage des Vorkommens von Triestern in Citratstärken diskutiert.
Effect of High Doses of Gamma Rays on Corn Grains. Part II. Influence on Some Physical and Chemical Properties of Starch and Its Fractions
Authors: Roushdi M. , Harras A. , El‐Meligi A. , Bassim M. 
Published: November 2006

AbstractSolubility, swelling power, viscosity, alkali number and ferricyanide number were estimated in the starch isolated from both irradiated air‐dried and moist corn grains. An increase in solubility, alkali number and ferricyanide number and decrease in relative viscosity were found in starch isolated from irradiated air‐dried as well as moist corn grains as the dose level was raised. The swelling power increased up to 2 megarad, then decreased rapidly. Infrared analysis revealed an additional absorption band which arises from a new methylene group at 5 megarad. An increase in amylose percentage concomitant with a decrease in amylopectin percentage was found as the radiation dose was increased up to 2 megarad. Above 2 megarad, the opposite was found. The chain length of amylose and amylopectin showed a progressive decrease as the irradiation dosage was raised.
Colorimetric Method of Estimation of Polyvinyl Alcohol in Mixtures with Starch, Dextrin, Carboxy Methyl Cellulose and Gum
Authors: Harshe S. N. , Mandloi V. S. , Sharma G. K. 
Published: November 2006

AbstractPolyvinyl alcohol (PVA) finds extensive applications in several industries, especially in the textile industry for sizing of warp yarns and for finishing of fabrics. A suitable method has been described to estimate PVA colorimetrically using sulphuric acid‐iodine as the complexing reagent. This method can be used to estimate very accurately the amount of PVA in powders, commercial aqueous PVA solutions and in mixtures with starch, dextrin, carboxy methyl cellulose or guar gum in powders or pastes since PVA is very expensive.
Regeneration of a Strong Acid Cation Exchange Resin for Deionizing Corn Syrup Solutions
Authors: Sauer C. A. , Brown T. 
Published: November 2006

AbstractThe influence of regenerant flowrate and concentration on regeneration capacity of cation exchange resins used in refining corn syrups was investigated. A strong acid exchange resin (Duolite C‐26®) was examined over a range of resin compositions. Co‐current regeneration was modeled using hydrochloric acid at dosages ranging from 64 to 256 g/I (4 – 16 lb/cu. ft.). Resin beds exhausted with large amounts of calcium (and other divalent ions) are best regenerated at high acid concentrations and low regenerant flowrates. Resin beds with large amounts of sodium and/or other monovalent ions are most efficently regenerated at low acid concentrations. Flowrate has little influence on regeneration with large amounts of sodium. Syrup deionized prior to isomerization typically has a lower divalent ion content than syrup deionized after isomerization. This suggests that two separate procedures may be necessary in order to most effectively use the regenerant.
The Influence of Molar Substitution on the Water Binding Capacity of Hydroxypropyl Maize Starches
Authors: Wootton M. , Manatsathit A. 
Published: November 2006

AbstractHydroxypropyl maize starches of molar substitution ranging from 0–0.27 were prepared and their water binding capacities determined using differential scanning calorimetry. Water binding capacity decreased initially from 0.39 g water/g dry unmodified maize starch to 0.36 g water/g dry starch of molar substitution 0.07. Further increases in molar substitution caused water binding capacity to increase to 0.45 g water/g dry starch of molar substitution 0.27.
Determination of the Optimum Reaction Parameters for the Autocatalytic Preparation of DEAHP‐Starch
Authors: Antal M. , Kuniak Ľ. 
Published: November 2006

AbstractMiddle basic ion‐exchangers were prepared by reaction of 2,3‐epoxypropyldiethylamine (EPDA) with starch in the presence of water without base catalyst, i.e. by the autocatalytic reaction. In this paper, we report on the influence of individual reaction components on the degree of starch modification, which is expressed by the exchange capacity of ion‐exchanger prepared.
Purification of α‐D‐Glucose‐1‐phosphate
Authors: Hokse H. 
Published: November 2006

AbstractA method is described for the purification of α‐D‐glucose‐1‐phosphate. The compound can be isolated from reaction mixtures containing carbohydrate, inorganic phosphate and glucose‐1‐phosphate by a one step chromatographic proces using an anion‐exchange resin with potassiumacetate as eluting buffer. Glucose‐1‐phosphate can than be precipitated directly from the potassiumacetate solution by the addition of ethanol, because potassiumacetate is very soluble in ethanol and ethanol‐water mixtures.
Enzymatische Prozesse bei der Verarbeitung von Kartoffeln
Authors: Richter G. , Grosser D. 
Published: November 2006

AbstractDie enzymatisch abbaubaren Bestandteile der Kartoffel – Stärke, Eiweiß, Faser‐ und Pektinstoffe – werden einleitend vorgestellt, und besonders wird die Anwendung von Amylasen (bakterielle α‐Amylase, Glucoamylase) bei der Verflüssigung und Verzuckerung reiner Kartoffelstärke, bei der enzymatischen Direktverzuckerung und in der Kartoffelbrennerei beschrieben.Einsatzgebiete für bakterielle α‐Amylase sind auch die Gewinnung diätetisch wirksamer Kartoffelsäfte und ein relativ neues Verfahren, mit dessen Hilfe Abfälle aus der Kartoffelprodukte‐Herstellung (Chips, Pommes Frites) so aufgearbeitet werden, daß sie optimale Ergebnisse in der Schweinemast gewährleisten bzw.einer Alkoholgewinnungsanlage zugeführt werden können.Sonstige Erfahrungen, z. B. bei der Behandlung von Kartoffelpülpe, einem der Abfallprodukte der Kartoffelstärkeherstellung, mit Pektinasen, Cellulasen und Amylasen sowie eine Darstellung der Möglichkeiten zur Modifizierung von Kartoffeleiweiß, bilden den Abschluß des Artikels.
Physico‐Chemical Properties of Defatted Heat‐Moisture Treated Starches
Authors: Lorenz K. , Kulp K. 
Published: November 2006

AbstractPhysico‐chemical properties of wheat‐ and potato starch, defatted before or after heat‐moisture treatment, were compared with those of untreated starches. Effects on waterbinding capacity, swelling power, solubility, enzyme susceptibility, gelatinization temperature range, viscograph consistency and on functional properties such as cake baking performance and thickening power are reported.X‐ray diffraction patterns of samples defatted before heating appeared slightly sharper than those of non‐defatted, then heat‐moisture treated samples. Defatting of wheat starch combined with heat‐moisture treatment caused less reduction in relative crystallinity than heat‐moisture treatment alone, enzyme susceptibility was reduced, viscograph consistencies increased and cake baking performance and thickening power of the starches improved. Defatting of potato starch combined with heat treatment had some positive effects on enzyme susceptibility, solubility and thickening power.
Gelatinization Properties of Different Size Classes of Wheat Starch Granules Measured with Differential Scanning Calorimetry
Authors: Eliasson A.‐C. , Karlsson R. 
Published: November 2006

AbstractThe particle size distributions of wheat starch fractions, obtained after a sedimentation procedure, were characterized with a Coulter Counter. DSC‐measurements of the starch samples showed that the small granules gelatinized within a broader temperature interval than the large granules. The gelatinization onset temperature of the small granules was lower, whereas the gelatinization peak temperature was higher compared to the large granules. The gelatinization enthalpy was independent of the particle size distribution. The enthalpy of the endothermic transition due to the amylose‐lipid complex was found to be greatest for the small granules.
Thermische Effekte bei der Benetzung von Pektinen mit Methanol
Authors: Ignatov G. , Markova N. 
Published: November 2006

AbstractIn der vorliegenden Arbeit wurde die Benetzungswärme von Pektinen mit verschiedenem Veresterungsgrad durch Methanol unter Verwendung eines Mikrokalorimeters untersucht. Es wurde gezeigt, daß zwischen der Anzahl der methoxylierten Carboxylgruppen und der bei der Benetzung von Pektinen mit Methanol freigemachten Wärme eine strenge Proportionalität besteht. Die freigemachte Wärme liegt um eine Größenordnung höher als diejenige, die bei der Benetzung mit den übrigen aliphatischen Alkoholen erhalten wird. Der Exoeffekt ist auf physikalische Adsorption zurückzuführen; es wurde keine zusätzliche Veresterung beobachtet. Die spezifische Wechselwirkung zwischen Methanol und Pektinen erlaubt es, letztere als Adsorptionsmittel für Methanol aus wäßrigen Methanol/Ethanolmischungen zu verwenden.
Anaerobic‐Aerobic Biological Treatment of Starch Industry Waste Waters
Authors: Frostell B. 
Published: November 2006

AbstractA full scale plant for anaerobic‐aerobic treatment of potato starch waste water was evaluated. In the paper, results are given from the first campaign 1977 – 1978 as well as from a follow‐up period in the campaign 1981 – 1982. BOD5‐reductions of 98 – 99% were generally obtained during the first campaign, together with a substantial reduction in nitrogen and phosphorus. During the 1981– 1982 campaign BOD5‐reductions were 90–98%.Results are also presented for pilot‐scale investigations on anaerobic‐aerobic treatment of a wheat starch industry waste water and a bourbon distillery waste water. Very high overall reductions in COD ( > 90%) and BOD5 (97 – 99%) could be obtained. Introduction of a denitrification stage in the pilot test with bourbon distillery waste water resulted in nitrogen reductions of 95%.
Physico‐chemical Properties of Black Pepper Starch
Authors: Bhat U. Ramadas , Tharanathan R. N. 
Published: November 2006

AbstractUnusually small‐sized (2 ‐ 2.5 μ) starch granules were isolated from black pepper (Piper nigrum) in 25 – 38% yield. The granules having an amylose content of 18% were non‐ionic in nature and exhibited low solubility and low swelling power in water, but high solubility in DMSO. The amylogram peak viscosity of the starch was about 530 B. U. with a very little set back (∼ 550 B. U.) on cooling, indicating a stable linear molecule very strongly associated with amylopectin. X‐ray power pattern revealed the starch granules to be of A‐type.
Die Bedeutung der Agrarmarktregelungen für die Stärkeindustrie der Europäischen Gemeinschaft aus italienischer Sicht
Authors: Palmieri E. Pedrini 
Published: November 2006

AbstractDie Stärkeindustrie hat eine erhebliche agrarpolitische Bedeutung, die im Rahmen verstärkter Überlegungen zur Erzeugung und Nutzung nachwachsender Rohstoffe beträchtlich erweitert werden könnte. Voraussetzung dafür ist jedoch die Wettbewerbsfähigkeit. Die gemeinschaftliche Agrarpolitik bietet insbesondere der Maisstärkeindustrie unsichere Bedingungen für eine wirtschaftliche Vorsorgestrategie. Bei den gegebenen politischen Konstellationen ist eine weitsichtige Politik für die Stärkeindustrie in der Gemeinschaft erschwert, und zwar hinsichtlich der Handelsbeziehungen EG – USA für Agrarprodukte. Zu diesem Komplex gehört auch die Isoglucose, eines der wichtigsten neuen Produkte der Stärkeindustrie und Ausgangspunkt für vielversprechende Technologien, das aber von der EG als Bedrohung aktueller landwirtschaftlicher Strukturen angesehen wird. Gerade die Differenzierung des landwirtschaftlichen Angebotes kann aber, zusammen mit neuen biotechnologischen Verfahren, die Voraussetzungen für weitreichende Beziehungen zwischen Energie‐ und Ernährungspolitik einerseits und natürlichen Rohstoffquellen andererseits schaffen. Die EG‐Agrarpolitik muß sich mit diesem Sachverhalt auseinandersetzen, wenn sie die Funktionsfähigkeit des gemeinsamen Agrarmarktes erhalten will.
Alkali Gelatinization of Starches
Authors: Maher G. G. 
Published: November 2006

AbstractGrain starches, chemically or genetically modified grain starches, tuber starches, and some from other botanical sources were treated at room temperature in media containing a constant amount of water and sodiumhydroxide. Appearances and viscosities of the mixtures were noted during a 7‐day quiescent period. The point of complete gelatinization of the starch was deducible from the viscosity changes, as well as from visual observations. Although there were some noticeable differences between the starches, an NaOH to starch ratio of 3.5 to 3.8 meq/g should assure complete gelatinization within several hours or less. This alkali: starch ratio is compared to previous ratios expressed in the literature. A slight dependency of the ratio upon the starch concentration is indicated. The birefringence endpoint temperature ranges of the starches were determined, and other implications from the experiments with the 21 materials are discussed.
Versuche zur Aufklärung der Struktur von Citratstärken. 3. Mitteilung. Ergebnisse von Abbauversuchen mit amylolytischen Enzymen
Authors: Klaushofer H. , Bleier J. 
Published: November 2006

AbstractCitratstärken verschiedenen Veresterungsgrades wurden mit Amyloglucosidase abgebaut und die durch Ionenaustauschchromatographie erhaltenen Esterfraktionen näher untersucht. Der von einem weitporigen Anionenaustauscher eluierbare Anteil der freie Carboxylgruppen tragenden Bestandteile des Hydrolysates eines Stärke‐typs wurde einem weiteren amylolytischen Abbau mit Pullulanase, α‐Amylase und Amyloglucosidase unterworfen. Das dabei erhaltene Estergemisch wurde gelchromatographisch aufgetrennt, und die Fraktionen wurden auf ihren Polymerisationsgrad und Citronensäuregehalt hin untersucht. Die Hauptfraktion mit DP = 3 dürfte mit Sicherheit aus Maltotriose‐Estern bestehen. Hochmolekulare Ester (mit DP bis 60), deren Anteil etwa 2% des Stärkemoleküls ausmacht, enthalten etwa 20% der Gesamtcitronensäure in esterartiger (verseifbarer) Bindung. Eine Reihe nicht gelöster Fragen wie das Vorkommen von Triestern und schwerverseifbaren Esterbindungen und die Zunahme an freier Citronensäure während der Enzymbehandlung sowie die Ursachen der Diskrepanz der Ergebnisse der enzymatischen und Cu‐titrimetischen Bestimmung der Citronensäure werden diskutiert.