bluuebunny/crossref_metadata_2025_split huggingface dataset:
Isolation and Physicochemical Properties of Starch from Winged Bean (Psophocarpus tetragonolobus)
Authors: Umadevi S. , Wankhede D. B. 
Published: November 2006

AbstractPreparation and physicochemical properties of winged bean starch have been studied. Gelatinization temperature range was 60–70°C and it exhibited single stage swelling and low solubility. The extensive solubility in dimethylsulfoxide may be due to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with human salivary α‐amylase and glucoamylase was studied. The starch was found to be non‐ionic. The amylose content was 38.5%.
Gamma‐Irradiated Cationic Starches: Paper Surface‐Sizing Agents
Authors: Hofreiter B. T. , Heath H. D. , Schulte M. I. , Phillips B. S. 
Published: November 2006

AbstractCationic starches, precisely depolymerized by gamma‐irradiation (60Co), were dispersed in mild alkali and evaluated as surface sizes for bond paper on a pilot paper machine. The irradiated products had excellent dispersion properties, were well retained on fibers when sized wastepaper (broke) was repulped and had an ability to enhance paper properties that was comparable to that of starch‐based materials used commercially. A yellow corn flour, cationized by an essentially dry reaction process recently developed at this Center, was also radiolyzed and evaluated as a size. This latter product was unique in that all drying steps were eliminated in the preparation of a cationic ceral product of reduced viscosity.
The Starch of Wild Rice (Zizania aquatica)
Authors: Lorenz K. 
Published: November 2006

AbstractStarch was isolated from wild rice (Zizania aquatica) for a study of physico‐chemical properties, functional characteristics and a comparison with wheat starch. The starch is very small in granular size (2 – 7μ) and angular and polygonal in shape. The granules exhibit an A‐type pattern on X‐ray diffraction. Amylose content of wild rice starch is only about 2%. The gelatinization temperature range is higher than that of wheat starch. Waterbinding capacity, swelling power and enzyme susceptibility of wild rice starch were higher and solubilities lower than those of wheat starch. Viscosities were higher than those of wheat starch at equal concentrations. Wild rice starch performed better than wheat starch in fillings stored for several days at room temperature and under refrigeration.
Photochemical Grafting of Vinyl Monomers onto Starch
Authors: Hérold R. , Fouassier J.‐P. 
Published: November 2006

AbstractA general study of the UV light‐induced grafting of vinyl monomers upon potato starch is reported. A large variety of monomers with hydrophilic and hydrophobic properties and of initiators of free radicals was used. The best conditions of the grafting reaction were determined and several parameters were investigated: temperature, oxygen, initiator concentration, additives. Percentage of grafting‐time conversion curves, percentage of homopolymer, rate of grafting were obtained. For a given monomer, the most efficient photoinitiator can be selected.
Some Properties of Normal‐ and Waxy‐Type Starches of Amaranthus hypochondriacus L
Authors: Sugimoto Y. , Yamada K. , Sakamoto S. , Fuwa H. 
Published: November 2006

AbstractStarch granules were prepared from seeds of two types of Amaranthus hypochondriacus L., which are native to Nepal. The perisperm of one type of seeds stained reddish‐brown with iodine solution and that of the other blue. Starch granules had round shape of about 1 μm diameter. X‐ray diffraction diagrams were very similar each other and identical with the corresponding ones of rice and maize starches (A‐type). Amylose contents and distribution of average chain‐lengths of amylopectin were determined by gel filtration for isoamylase‐debranched starches. Amylose content was about 14% and 0%, resp. Both types of Amaranthus starches had typical amylopectin nearly identical with those of rice and maize starches. Starch‐granule digestibility by amylases and pasting characteristics of the Amaranthus starches were similar to those of fine starch granules.
Preparation of Starch Esters of Herbicides and Their Evaluation as Slow‐Release Agents
Authors: McGuire T. A. , Wing R. E. , Doane W. M. 
Published: November 2006

AbstractA number of starch esters of various herbicides were prepared from an activated pregelatinized starch and the acid chlorides of the respective herbicides. Picloram was released from aqueous suspensions of the ester, to which nonsterile soil was added, in sufficient amount to inhibit lettuce growth. Application of the suspensions to a sterile soil at a rate equivalent to 5 kg picloram/ha was phytotoxic to lettuce for at least three seedings over 48 days. Similar results were obtained by incorporating the solid herbicide ester directly into nonsterile soil. In nonsterile soil, pregelatinized starch picloram esters hydrolyze more readily than unmodified starch picloram esters.
Isolation and Physico‐chemical Properties of Starch Extracted from Yam, Elephant (Amorphophallus campanulatus)
Authors: Wankhede D. B. , Sajjan S. Umadevi 
Published: November 2006

AbstractThe Isolation and physico‐chemical properties of the yam, elephant starch have been investigated. The yield of extracted starch was about 80%. The starch exhibited single stage swelling and moderate solubility in water and low resistance to solubilization by DMSO. The amylose content of the starch was found to be 24.5%. The viscosity decreased considerably during cooking at 90°C. The amylolytic susceptibility of the native and gelatinized starch with human salivary α‐amylase und glucoamylase have also been investigated.
International Cooperative Testing on the Amylose Content of Milled Rice
Authors: Juliano B. O. , Perez C. M. , Blakeney A. B. , Castillo T. , Kongseree N. , Laignelet B. , Lapis E. T. , Murty V. V. S. , Paule C. M. , Webb B. D. 
Published: November 2006

AbstractAn international cooperative test was undertaken to determine the reproducibility of the revised simplified amylose assay in nine laboratories.
Effect of Gamma Rays on Corn Grains. Part III. Effect of Post‐Irradiation Storage on Some Technological Properties of Corn Grains and Fatty Acids
Authors: Roushdi M. , Fahmi A. A. , Sarhan M. A. 
Published: November 2006

AbstractThe effect of storage after irradiation of corn grains on steeping process, starch isolation, quality of by‐products and fatty acids composition of germ oil was investigated. It was found that post‐irradiation storage led to a decrease in water absorption and protein solubilization during steeping process. The starch yield was lower, contained a high percentage of protein and was darker from above 500 Krads. Post‐irradiation caused a change in the proportions and disappearance or induced new fatty acids in the corn germ oil.
Utilization of Aqueous By‐Products of Starch Industry for Improving Bread Quality
Authors: El‐Saied H. M. , El‐Farra A.‐H. A. 
Published: November 2006

AbstractCorn gluten water, rice gluten water and rice steep water resulting from wet milling were added to bread doughs. They improved the physical properties of the unyeasted dough such as resistance to extention, extensibility, water absorption and mixing requirement as well as resistance to stirring. Moreover, the palatability for Balady and European breads as well as the protein content, water soluble protein, and free amino acids were increased. The nutritional value of Balady bread protein was almost the same and showed that it is deficient only in threonine, methionine, isoleucine and lysine.
In vitro Digestion of Hydroxypropyl Derivatives of Wheat Starch. III. Analysis of Oligosaccharide Fractions Using High Pressure Liquid Chromatography
Authors: Wootton M. , Chaudhry M. A. 
Published: November 2006

AbstractThe oligosaccharide fractions of a number of hydroxypropyl wheat starches formed during partial digestion by porcine pancreatic α‐amylase were analysed using high pressure liquid chromatography. The procedure enabled separation of oligosaccharides up to G 11. It was found that increasing degree of substitution caused higher proportions of G 3 and G 4 oligomers, but a decrease in G 5, in the digests.
Isolation and Purification of alpha‐Cyclodextrin by Synthetic Adsorption Polymer
Authors: Yamamoto M. , Horikoshi K. 
Published: November 2006

AbstractSeveral synthetic polymers were examined to isolate α‐cyclodextrin from an enzymatic hydrolyzate of starch. Amberlite XAD‐2 and XAD‐4 were suitable for this purpose. These polymers did not adsorb any type of sugars except cyclodextrins. The adsorbed cyclodextrin could be eluted by heating. By these procedures, α‐cyclodextrin from a crude cyclodextrin mixture was isolated and crystallized without using any organic solvent.
Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part IV. Study of Radiodepolymerization
Authors: Raffi J. , Dauberte B. , d'Urbal M. , Pollin C. , Saint‐Lèbe L. 
Published: November 2006

AbstractThe foodstuffs from which the investigated starches (maize, waxymaize, amylomaize, manioc, bread‐wheat, potatoe, rice and haricot bean) derive has only little influence upon their radiodepolymerization, as previously stated by theory.
Modification of Rice Starch through Thermal Treatment with Urea
Authors: Abd El‐Thalouth I. , El‐Kashouti M. A. , Hebeish A. 
Published: November 2006

AbstractModification of starch with urea was carried out at 165 °C according to solid state, paste and film techniques. With the solid state and paste techniques the extent of the reaction, expressed as % N, increased by increasing the time of treatment. Samples prepared by the film technique showed, during the first 15 min reaction time, significantly higher nitrogen content which, however, decreased by prolongation of the treatment. Infra‐red spectrum of the reaction products indicated involvement of both starch and urea in a chemical reaction. Examination of the swelling properties of the products revealed that these properties are dependent upon the technique used for preparation rather than the extent of the reaction. Samples prepared by the paste and film techniques acquired higher apparent viscosity than those prepared by the solid state technique irrespective of the rate of shear. For a given rate of shear, the apparent viscosity increases by increasing the temperature.
Preparation of Cationic Starch Ether: A Reaction Efficiency Study
Authors: Carr M. E. , Bagby M. O. 
Published: November 2006

AbstractCationic starch ether, important as a papermaking additive, was prepared from native corn starch and 2‐chloro‐3‐hydroxypropyltrimethylammonium chloride in aqueous media in a study to ascertain conditions yielding maximum reaction efficiency (RE). Based on the amount of monomer retained after exhaustive washing procedures, RE values of 84–88% were achieved with 0.025–0.05 mole of monomer/mole of starch. Degrees of substitution of up to 0.075 were investigated. A number of variables were studied that allow high RE under a variety of reaction conditions, including those involving low energy input. The excellent stability of the monomer during etherification suggests that the water‐soluble active monomer and salts could be recycled in subsequent reactions.
Fortschritte bei der Separation und Stabilisierung von Kartoffelprotein
Authors: Wilhelm E. , Kempf W. 
Published: November 2006

AbstractThermisch koaguliertes Kartoffelprotein war ohne erhebliche Qualitätsminderung bislang nicht lagerbar, was seinen Einsatz in Lebensmitteln wesentlich erschwerte. Die dafür verantwortlichen, im Fruchtwasser gelösten Stoffe gelangen durch Adsorption in das Koagulat. Bestandteile wie Lipide und Lipoproteine werden bei der Lagerung in Licht und Sauerstoff autoxidiert und verändern die organoleptischen Eigenschaften des Proteins negativ. Lipoproteine wurden durch Zentrifugieren vom Fruchtwasser abgetrennt, Lipide aus dem Proteinkoagulat mit organischen Solvenzien extrahiert. Eine Proteinstabilisierung durch Stickstoffatmosphäre war nur zu erreichen, wenn Sauerstoffausschluß während des gesamten Prozesses sichergestellt war.
Enzymatic Hydrolysis of Inulin — An Alternative Way to Fructose Production
Authors: Zittan L. 
Published: November 2006

AbstractIn the seventies large amounts of fructose have been produced from starch by isomerization of glucose. An alternative source of fructose is inulin, present as energy reserve in plants, e. g. from the composite family such as chicory and Jerusalem artichoke. To produce fructose from inulin a hydrolysis step is necessary. This can be performed by acids, but enzyme hydrolysis is preferable because of lower byproduct formation. An enzyme specially suited for industrial application is described. Full hydrolysis of inulin more than 98% (fructose and glucose) can be achieved at 60–65°C using economical dosages of enzyme. The reasons for the special efficiency of the enzyme are touched upon.
Enhancement of Drug Bioavailability by Cyclodextrins
Authors: Szejtli J. 
Published: November 2006

AbstractThe reassuring results of toxicity of orally administered ß‐cyclodextrin and the realization of its industrial production opens a new way in the formulation of non‐parenteral drug preparations. It is assumed that the utilization of ß‐cyclodextrin in oral drug preparations will be a common process within a decade. The molecular encapsulation of drugs – i.e. complexation with cyclodextrin – has numerous advantages out of which one of the most important is the improved bioavailability. By inclusion complexation of a drug with cyclodextrin the drug becomes molecularly dispersed in a hydrophylic matrix, therefore the poorly soluble drug will become more soluble and will dissolve with an increased dissolution rate in aqueous milieu. The improved solubility generally leads to higher blood‐level of the drug, which is manifested also in the biological response. The same dose of the drug results in an higher biological effect when applied a cyclodextrin complex, or to achieve an unaltered effect the drug dose can be reduced.
Stärke als Chemierohstoff — Möglichkeiten und Grenzen
Authors: Woelk H. U. 
Published: November 2006

AbstractBei den Bemühungen um die Erschließung neuer, regenerierbarer Rohstoffquellen für die Chemie kann die Stärke eine besondere Rolle insofern spielen, als sie als natürliches Polymeres durch Konversion und Modifizierung den Anforderungen, die sich aus einer Verwendung als Rohstoff oder Zwischenprodukt biotechnischer oder chemischer Synthesen ergeben, in besonders flexibler Weise angepaßt werden kann. Für die Einbeziehung von Stärkeprodukten in die Herstellung und/oder die Verarbeitung von Kunststoffen gibt es verschiedene Möglichkeiten, die beispielhaft für die Herstellung von Polyolefinen, Polyurethanschäumen und verschiedenen Kondensationsharzen erläutert werden.Durch gezielten, vorzugsweise enzymatischen Abbau der Stärke und Hydrierung der resultierenden Gemische aus Mono‐, Di‐ oder Oligosacchariden kann ein breites Spektrum von Polyolen erschlossen werden. Durch die Bildung von Anhydroverbindungen, z. B. aus Sorbitol, werden bicyclische Polyole mit der Funktionalität 2 erhalten, die sicher vielseitige Verwendung – nicht nur in der Polymerchemie – finden werden.Die Nutzung der aufgezeigten Möglichkeiten der Stärke als Chemie‐Rohstoff kann ein gewichtiger Beitrag zur Lösung der Rohstoff‐ und Energieprobleme sein.
Rheological Studies on Starch — Flow Behaviour of Wheat Starch Pastes
Authors: Doublier J.‐L. 
Published: November 2006

AbstractFlow behaviour of wheat starch pastes has been studied over a large range of concentrations (0.3 to 8%) with a coaxial cylinders viscometer (Rheomat 30) and a highly sensitive viscometer (Low‐Shear 30). The flow curves indicated a non‐Newtonian and shear thinning behaviour with a Newtonian limit viscosity η° between 0.3% and 1.5%. Above this concentration, the flow curves could be described by an Ostwald‐De Waele equation over a limited range of shear rates. Moreover, for the highest concentrations a tendency to a yield stress was displayed. By comparing the effect on the flow curves of three preparation procedures, large differences were observed which were interpreted on the basis of particles dispersed in a macromolecular medium. The size of these particles and the composition of this macromolecular medium are determining for this flow behaviour.
Verkürzung der Meßzeiten bei Stärke‐Untersuchungen mit dem Viskograph durch höhere Heiz‐Kühl‐Raten
Authors: Sietz W. 
Published: November 2006

AbstractUm bei Untersuchungen von Stärke mit dem Brabender Viskograph die Meßzeiten zu verkürzen, wurden Versuche mit geänderten Heiz‐Kühl‐Raten durchgeführt. Verschiedene Stärkesorten (Weizen‐, Mais‐ und Kartoffelstärke) wurden mit Heiz‐Kühl‐Raten von 1,5°C, 2,0°C und 3,0°C/min untersucht. Auch bei 3,0°C/min ergaben sich nur geringe Abweichungen in den Meßwerten, verglichen mit der Standard‐Rate von 1,5°C/min. Die Änderung der Heiz‐Kühl‐Raten wurde durch eine neue, verbesserte Version des Viskograph ermöglicht.
Kernresonanz‐Untersuchungen zum Mechanismus der Wasserbeweglichkeit in verschiedenen Stärken
Authors: Lechert H. , Schwier I. 
Published: November 2006

AbstractAus dem Temperaturverhalten der Relaxationszeiten der Wasserprotonen verschiedener Stärken läßt sich schließen, daß sich die Wassermolekeln an der Stärkestruktur anisotrop bewegen. Oberhalb der Raumtemperatur zeigen sich Austauschvorgänge mit den OH‐Protonen der Stärkematrix. Für die Kartoffelstärke äußert sich die anisotrope Bewegung in einer ausgeprägten Aufspaltung der Deuteriumresonanz, die sich zum Studium von Strukturveränderungen bei einer hydrothermalen Behandlung bei verschiedenen Feuchten und Temperaturen nutzen läßt. Unterhalb 20% Wassergehalt treten oberhalb 100°C Änderungen im Spektrum ein, die sich auf einen hydrolytischen Angriff des Wassers hinweisen. Diese Schäden heilen bei höheren Wassergehalten teilweise wieder aus. Irreversible Veränderungen bei Temperaturen um 90°C lassen sich bei Wassergehalten über 41% erzielen.
Röntgenographische und Kernresonanz‐Untersuchungen einiger Strukturfragen an Stärke
Authors: Schwier I. , Lechert H. 
Published: November 2006

AbstractFür NMR‐spektroskopische Strukturuntersuchungen an Stärke ist es wichtig, Kenntnis über den Aufenthaltsort der Wassermolekeln im Stärkekorn zu gewinnen. Mit Hilfe der D‐Resonanz konnte beobachtet werden, daß eine Blockade der Helices mit Iod bei Kartoffelstärke keinen Einfluß auf die Struktur des Wassers hatte. Anhand definierter Abbaumethoden an Kartoffelstärke konnte weiterhin beobachtet werden, daß die Kettenlänge der Amylosemoleküle ebenfalls nicht die Struktur des Wassers beeinflußt. Hieraus wurde die Schlußfolgerung gezogen, daß das Wasser in der Stärke interhelical und nicht intrahelical sorbiert wird. Dieses Ergebnis steht im Einklang mit der derzeitigen Vorstellung von der Struktur der Helix, wonach das Innere als hydrophob und das Äußere als hydrophil anzusehen ist.
Analytische Untersuchungen von phosphatvernetzten Stärken
Authors: Koch H. , Bommer H. D. , Koppers J. 
Published: November 2006

AbstractDie Einführung von Phosphatgruppen ist eine allgemein gebräuchliche Methode zur Vernetzung von Stärken für die Lebensmittel‐Industrie und andere Anwendungsbereiche. Methoden zur Analyse der Phosphatestergruppen wie Röntgenfluoreszenz, Photometrie, Kolorimetrie und auch Potentiometrie sind bisher auf relativ hohe Substitutionsgrade (D.S.) beschränkt. Die anwendungstechnisch gewünschten Effekte werden jedoch vielfach bei wesentlich niedrigeren Substitutionsgraden erreicht. Durch die von uns vorgenommene Verbesserung der von Mitchell angegebenen potentiometrischen Methode können jetzt auch diese niedrigen Substitutionswerte bestimmt werden. Der Einfluß der Reagenzart und der Reaktionsbedingungen auf das Verhältnis von Mono‐ zu Diestern sowie deren Auswirkung auf Viskosität und Relaxationszeit als anwendungstechnisch wichtige Eigenschaften werden erörtert.
Some Starch Derivatives as Potential Soil Stabilizers — A Preliminary Study
Authors: Weaver M. O. , Otey F. H. 
Published: November 2006

AbstractStarch derivatives were compared with polyvinyl alcohol and with polyvinyl acetates by wet sieving techniques to obtain an indication of soil stabilizing potential. Certain benzyl ethers of both starch and hydroxyethylated (HE) starch exhibited stabilizing properties. HE starch with 9% benzyl content was the most effective derivative examined, stabilizing 63 and 96% of the soil to at least 10 min of water immersion with abrasion at dose levels of 0.04 g and 0.3 g per 100 g of dry soil, respectively.
The Possible Relationship of Starch and Phytoglycogen in Sweet Corn. II. The Role of Branching Enzyme I
Authors: Boyer C. D. , Simpson E. K. G. , Damewood P. A. 
Published: November 2006

AbstractDeveloping maize kernels contain three starch branching enzymes. Homogeneous branching enzyme I has now been shown to be capable of branching amylose as well as amylopectin but not glycogens. The formation of glycogen‐like molecules by the further branching of amylopectin suggests that branching enzyme I plays a role in phytoglycogen formation. Its presence in nonmutant kernels which do not accumulate phytoglycogen, however, indicates that amylopectin per se is not accessible to branching enzyme I for phytoglycogen formation. Treatment of sugary (su) starch granules with enzyme I resulted in soluble phytoglycogen‐like glucan. No glucan was released by treatment of nonmutant starch granules. In addition, nonsolublized amylopectin and amylose fractions of the su starch were branched during the incubations. These observations are consistent with plastid changes which show a conversion of starch granules to phytoglycogen in sugary endosperm cells.
Starch Analysis Using Thermostable alpha‐Amylases
Authors: Batey I. L. 
Published: November 2006

AbstractA new method is described for determining the starch content of cereal products. It involves the solubilization of starch with a thermostable α‐amylase followed by the complete hydrolysis with an amyloglucosidase. The glucose is then determined by the hexokinase/glucose‐6 phosphate dehydrogenase procedure. By using an α‐amylase at high temperature, an autoclave is not required to gelatinize and solubilize the starch prior to amyloglucosidase treatment. α‐Amylase is added to the sample before heating and degradation begins as soon as the gelatinization temperature is reached, before retrogradation can occur. The procedure was found to be superior to either treatment with acid or alkali, methods which also do not require an autoclave.
Comparison of the Crystallinities of Wheat Starches with Different Swelling Capacities
Authors: Wong R. B. K. , Lelievre J. 
Published: November 2006

AbstractA comparison has been made of the degree of crystallinity in a number of varieties of wheat starch with different swelling capacities. High swelling capacities are associated with relatively disordered arrangements of polymer within granules. Work on fractionated starches confirms the small granules tend to be more crystalline than large granules. However small granules of wheat starch have greater swelling capacities than large granules under the conditions of paste formation. This may be because the small starch particles contain less lipid than the large granules. Although differences in crystallinity have been recorded between different wheat varieties, it is stressed that they may not be primarily responsible for the observed differences in swelling.