bluuebunny/crossref_metadata_2025_split huggingface dataset:
GPC Separation and Identification of Starch‐Related Oligosaccharides Containing more than one Type of Glycosidic Linkage
Authors: Kennedy J. F. , Stevenson D. L. , White C. A. 
Published: November 2006

AbstractGel permeation chromatography on Bio‐Gel P2 (‐400 mesh) has been used successfully to identify the structures and separate oligosaccharides of up to DP4 in the hydrolysates of pullulan, elsinan and nigeran solely on a size exclusion principle brought about by the secondary and tertiary structure of oligosaccharides containing mixed glycosidic linkages. The technique could not be applied to lichenan hydrolysates since the influence of (1 → 3)‐β‐ and (1 → 4)‐β‐D‐glycosidic linkages on the elution behaviour of oligosaccharides is very similar. However, results obtained for elsinan hydrolysates are in accordance with those obtained after exhaustive methylation and enzymatic analysis which required many work ups and fractionations on both paper and activated charcoal columns. Therefore, the use of Bio‐Gel P2 for structural analysis of oligosaccharides is a considerably valuable time saving tool in polysaccharide structural analysis providing the nature of the glycosidic linkages within the polysaccharide show different elution behaviour.
Viscosity Pattern of Native and Fermented Black Gram Flour and Starch Dispersions
Authors: Reddy G. Changala , Susheelamma N. S. , Tharanathan R. N. 
Published: November 2006

AbstractThe effects of fermentation and added NaCl on aqueous dispersions of black gram flour were studied. After fermentation the apparent viscosities of cold pastes increased significantly over that of native flour dispersions (NFD). Addition of NaCl caused considerable decrease in apparent viscosities of NFD but only marginal decrease in fermented flour dispersions (FFD). Studies on rheological constants showed that changes brought about in these by fermentation were greater than that exerted by adding NaCl. Brabender viscography indicated that peak viscosity (PV) decreased by both NaCl and fermentation. FFD with salt showed 15% increase in PV over that without salt. FFD with or without NaCl showed greater breakdown (BV) and set back (SV) viscosities, but the values were lower in comparison to NFD.Starch was isolated in 33–35% yield from native and fermented batters. Apparent viscosity in 1M KOH showed increase due to fermentation. Brabender viscography indicated a GT of ∽81°C for both starches. The PV of fermented starch increased by 13%, BV by 15% and SV by 30% over that of native. Intrinsic viscosity of starch increased considerably while solubility and swelling power increased only marginally after fermentation.
Gelatinization of Starch and Modified Starch
Authors: Hari P. K. , Garg S. , Garg S. K. 
Published: November 2006

AbstractGelatinization temperatures of starch and hydroxyethyl starch was determined using Differential Scanning Calorimetry (DSC), hot stage microscopy and viscography. The gelatinization temperature based on peak temperature of DSC is incorrect. Viscograph overestimates the gelatinization temperature. Hot stage microscopy based on visual observation gives the correct gelatinization temperature. DSC gives the heat of gelatinization which is helpful in estimating heat requirement during cooking of starch. Hydroxyethylation of starch reduces gelatinization temperature and heat of gelatinization for starch.
Evaluation of Properties of Starch and Modified Starch for Sizing and Desizing
Authors: Hari P. K. , Garg Sarita 
Published: November 2006

AbstractViscosity, gelatinization characteristics, storage stability, gelling tendency and thermal reversibility of cooked starch and modified starch paste were studied Solution rate of starch and modified starch films in water, hydrochloric acid and enzyme was evaluated. Hydroxyethyl starch showed lower gelatinization temperature, low viscosity, increased storage stability to temperature, time and thermal reversibility. The reheating of cooked paste deteriorates the properties of starch paste but the adhesive properties of hydroxyethyl starch were not affected. The introduction of hydroxyethyl group into starch significantly improved the dissolution ability of the films.
Studies on Physicochemical, Pasting Characteristics and Amylolytic Susceptibility of Starch from Sorghum (Sorghum bicolor L. Moench) Grains
Authors: Wankhede D. B. , Deshpande H. W. , Gunjal B. B. , Bhosale M. B. , Patil H. B. , Gahilod A. T. , Sawate A. R. , Walde S. G. 
Published: November 2006

AbstractPreparation, physicochemical properties, pasting behavior and amylolytic susceptibility of sorghum starch have been investigated. The yield of starch was about 60.25%, on whole grain basis. The starch exhibited double stage swelling and low solubility pattern in an aqueous system. Viscoamylographic studies on pasting behaviour of the starch revealed a peak viscosity of 800 B. U. at 8% (w/v) concentration; however, it decreased considerably during cooking (viz. holding period of 30 min at 93°C). The amylose content of the starch was 23.45%. The gelatinization temperature range was found to be 68.5–72.5–78.5°C. The results indicated that the native starch hydrolyzed to a limited extent by human salivary α‐amylase and glucoamylase as compared to gelatinized starch. In addition, the mode of attack by amylolytic enzymes on the native starch granules viewed by SEM has been studied in detail.
Characterization of Resistant Starch from Autoclaved Wheat Starch
Authors: Siljeström M. , Eliasson A. C. , Björck I. 
Published: November 2006

AbstractThe nature of a particular type of in vitro undigestible starch, i.e. resistant starch (RS), was studied. This type of undigestible starch is found in products processed at relatively high moisture contents, such as baking and autoclaving. The RS was concentrated by enzymic digestion of available starch and protein and recovered by centrifugation.RS from autoclaved wheat starch was evaluated by various methods. The crystallinity was studied by X‐ray diffraction and DSC. The degree of polymerization (DP) was evaluated with gel permeation chromatography and iodine binding and the starch content and linearity by enzymic methods. The results indicate that RS consist of crystallized, linear α‐glucans of relatively low molecular weight (DP approx. 65).The recovery of RS after various drying procedures, and the introduction of a thermostable amylase (Termamyl®) in the RS assay was also studied. Oven‐drying of the fibre residues used in the analysis had no significant effect on RS recovery, whereas freeze‐drying was accompanied by a slight increase in RS content. The use of Termamyl®, in the assay of RS in the fibre residues, decreased the yield of RS by 10–15%.
Effect of Encapsulating Thiocarbamate Herbicides Within Starch for Overcoming Enhanced Degradation in Soils
Authors: Reed Joseph P. , Hall Franklin R. , Trimnell Donald 
Published: November 2006

AbstractThiocarbamate herbicides were encapsulated within starch xanthate (SX) matrices to provide granules for spray mix applications. The SX granules were compared with microencapsulated (EN) and emulsifiable concentrate (EC) forms of these herbicides in greenhouse and field to determine weed contol in soil having a prior history of thiocarbamate use. The SX encapsulated thiocarbamates controlled over 80% of the weeds in 30 days. Thiocarbamate release from SX was better suited than release from EN for overcoming enhanced degradation in the field. Phytotoxicity of SX formulations was related to loss of the safener R‐25788 (N, N‐ Diallyl‐2,2‐dichloroacetamide) during formulation.
Synthesis and Application of Reactive Carbohydrates. Part VI: Application of Reactive Carbohydrates Derived from Starch and Hydrolyzed Starches to Cotton Fabric
Authors: Bayazeed A. , Higazy A. , Hebeish A. 
Published: November 2006

AbstractNative starch, 15 min, 30 min, 45 min and 60 min hydrolyzed starches were converted to reactive carbohydrates via graft polymerization with acrylamide followed by methylolation with formaldehyde. The reactive carbohydrates so obtained were applied to cotton fabric according to the conventional pad‐dry‐cure method under different conditions. The latter included the catalytic system and the curing conditions. The pad‐cure and the pad‐batch methods were also applicated. Examination of the treated fabrics for nitrogen content as a measure of the extent of reaction, occuring between the methylol groups of the reactive carbohydrate and the hydroxyl groups of cotton cellulose, as well as durability of the finish on the fabric indicated the dependance of the reaction and durability on nature of both reactive carbohydrate and catalyst as well as curing conditions. Reactive carbohydrate derived from 15 min hydrolyzed starch along with mixed catalyst, namely MgCl2 · 6 H2O/citric acid (20:80), constitute the most appropriate finish/catalyst combination provided that application is carried out according to the pad‐dry‐cure method; drying is effected at 100°C for 2.5 min while curing is expedited at 130°C for 30 s.
Synthesis and Characterization of Quaternary Ammonium Compounds of Guar Gum and Hydroxyethyl Guar Gum
Authors: Patel S. P. , Patel R. G. , Patel V. S. 
Published: November 2006

AbstractThe quaternary ammonium compounds of guar gum (QAGG) and hydroxylethyl guar gum ether (QAHEG) were prepared by the reaction of guar gum (GG) or hydroxyethyl guar gum ether (HEG) with amine condensates of epichlorohydrin using either aliphatic or heterocyclic tertiary amines. These quaternary salts were characterized by infra‐red spectra, viscometry and thermogravimetry. The temperature characteristics like initial decomposition temperature (IDT), ten percent volatilization temperature (T10), temperature of maximum rate of decomposition (Tmax), integral procedural decomposition temperature (IPDT) and activation energy of QAGG and QAHEG salts are compared with those of GG and HEG.
Physicochemical Properties of Careya arborea and Aesculus assamica Starches
Authors: Soni P. L. , Sharma H. W. , Bisen S. S. 
Published: November 2006

AbstractStarches from the seeds of C. arborea and A. assamica were isolated, bleached, purified and their physicochemical properties were compared with maize starch. SEM of the granules showed oval shape of C. arborea starch and elliptical for A. assamica starch. Amylose content of C. arborea was less than A. assamica starch but comparable with maize starch. Gelatinisation temperature of both the starches was higher than maize starch, swelling was comparable and solubility of both was considerably higher. Brabender viscosity curves showed almost the same peak viscosity for both the starches but lesser than maize starch. Retrogradation of C. arborea starch was significantly higher than A. assamica starch.
Effects of High Pressure Disintegration of Steeped Maize Grits on the Release of Starch Granules from the Protein Matrix
Authors: Meuser F. , Wittig J. , Huster H. 
Published: November 2006

AbstractThe horny endosperm of maize gives the greatest resistance to the mechanical disintegration of the protein matrix during starch extraction. Thus attempts were made to release the starch by wet‐milling of maize grits in the valve of a high‐pressure homogenizer. At the same time, information was gathered on the principles involved in the structural breakdown of the endosperm components. For this purpose the influence of the valve geometry as well as the concentration and flow rate of the suspension on the particle size reduction and disintegration was examined. Using a valve specially constructed for the photographic documentation of this process step, it could be shown that the slit height of the valve predominantly determined the particle size of the wet milled product. Already after a single passage through the valve, set at slit heights between 200 and 600 μm, 70% of the grits were reduced to particles <40 μm. The grits were initially between 250 and 1000 μm in size. Scanning electron microscope photographs showed that a large fraction of the mass existed as free starch granules alongside partly intact particles of the protein matrix. Since the starch granules were of higher purity after raffination, it is assumed that the extent to which disintegration of the endosperm particles results in starch granules and protein particles as separate entities, depends not only on the particle size reduction step, but also on the different visco‐elastic behaviour of the protein matrix and the starch granules under the influence of the large shear forces occuring in the valve.
Synthesis and Application of New Thickerners Part I: Preparation of Poly (Acrylic Acid)‐Starch Graft Copolymer
Authors: Bayazeed A. , Elzairy M. R. , Hebeish A. 
Published: November 2006

AbstractGraft polymerization of maize starch with acrylic acid using potassium persulphate as free radical initiator was investigated under different conditions. Variables studied included initiator concentration, acrylic acid concentration, starch/water ratio and polymerization temperature. The carboxyl content of the grafted starch was determined and used for calculation of the grafted yield. It was found that the graft yield increases by increasing persulphate; no significant enhancement in grafting could be observed upon using higher persulphate concentrations. Grafting increases also by increasing acrylic acid concentration up to 150% (based on wt. of starch) and tends to decrease at higher concentrations. Starch/water ratio of 1:6 constitutes the optimal for maximum grafting. Raising the polymerization temperature from 25 to 43°C enhances the polymerization rate. The apparent activation energy of the copolymerization reaction amounts to 182.17 Joule/mole.
Change in the Rheology of Starch Adhesive During Gelatinization
Authors: Inoue M. , Lepoutre P. 
Published: November 2006

AbstractIn this paper the viscosity increase of the starch paste during gelatinization is examined. Upon heating, raw starch granules gelatinize and the paste viscosity of the starch adhesive increases dramatically. Bonding develops further through the dehydration of the gelatinized starch by the board. Bond setting of carrier‐type (mixture of dissolved and raw) starch on paperboard in the corrugated board operation is thought to result from a combination of thermal gelatinization and dehydration by the board.
Molekulare Struktur und physikalischchemische Eigenschaften von löslichen Stärken und Dextrinen
Authors: Nebesny E. , Skalski J. , Sroczyński A. 
Published: November 2006

AbstractDie physikalisch‐chemisch modifizierten Stärken, sogenannte „lösliche”︁ Stärken, zeigen eine etwa 10fache Erhöhung der Reduktivität und eine Verkleinerung der Molekulargewichte gegenüber der nativen Stärke. Den größten Veränderungen unterliegt die Röststärke ohne Chemikalienzugabe, bedeutend weniger werden der Reihe nach die mit Salz‐, Salpeter‐ und Phosphorsäure lintnerisierten Stärken verändert. Die mit α‐Amylase leicht hydrolysierten löslichen Stärken gehen, abhängig von der Reaktionszeit, in hochmolekulare bzw. mittelmolekulare Dextrine mit wachsendem Reduktionsgrad von 0,4 bis 4 DE und mit dem kleiner werdenden Molekulargewicht von 40000 bis 6000 über. Während der Hydrolyse der löslichen Stärken mit α‐Amylase in Dextrin verringert sich in den Molekülen die mittlere Anzahl der Endgruppen von 11 auf 4 und die Verzweigungszahl von 10 auf 3.
Recycling the Cleaved Repeating Units of Dialdehyde Starch and Similar Dialdehydes. Part I: Preparation and Properties of the Products
Authors: Abdel‐Akher M. 
Published: November 2006

AbstractRecycling dialdehyde starch and similar dialdehydes were achieved by applying the benzoin condensation reaction under proper conditions that can avoid the so‐called alkaline degradation of the substrates. The products were isolated in good yield (90%) and their properties indicated the presence of the tautomoric structure (α‐hydroxyketo ⇋ enediol) forms. The desmotropy properties of the products were asserted by analytical means and by preparing the indicative derivatives. Recycling the cleaved repeating units was also supported. In general, the products belonged to polyciclicosone structure. Moreover, two types of the polymer products were obtained which differ in some of their properties, the size of the rings of their repeating units and also in their over all constitution.
Characterization of Pinhao Starch. Part III: Hydration of the Granules and Susceptibility to Enzymatic Hydrolysis
Authors: Wosiacki G. , Grossa P. , Cereda M. P. 
Published: November 2006

AbstractThe granules of the starch isolated from pinhao showed a higher cold water binding capacity as compared to the values found for the starch granules from corn and from cassava. The swelling power and the solubility of pinhao starch granules, studied in the temperature range 65 to 95°C showed some similarity with that of corn starch granules. Enzymatic treatment under cold conditions was unable to disrupt their granular integrity. As observed by viscometric analysis, however, in the temperature range 50 to 95°C, pinhao starch granules showed higher susceptibility to amylolytic attack than corn starch granules, reaching the same level of viscosity decrease observed for cassava starch granules.
Electron Microscopic Study of Products Containing β‐Cyclodextrin
Authors: Hódi K. , Aigner Z. , Fahr F. , Kata M. 
Published: November 2006

AbstractThe advantageous properties of cyclodextrin (CD) derivatives have been applied in various fields of drug production. Their presence in physical powder mixtures increases the flow characteristics, which can be improved still further if isodimensional particles and homogeneous dispersive products are produced by spray‐embedding. An account is given of an electron microscopic study of such products.
Preparation of Crosslinked Starch Beads as a Medium for Gel Filtration
Authors: Chaudhari M. R. , Kamath N. D. , Bhide S. V. , Kale N. R. 
Published: November 2006

AbstractPotato starch is dispersed in sodiumhydroxide and fine emulsion is obtained by stirring in liquid paraffin at 80°C. The emulsion is crosslinked with epichlorohydrin in presence of sodium borohydride to obtain thermostable beads. Beads of uniform size were obtained by sedimentation under gravity. Mixtures of proteins such as bovine serum albumin (BSA) and cytochrome c can be separated on columns (Ø 2.5 × 25.0 cm) packed with these beads. The elution profiles are similar to that of Sephadex G‐100.
Effects of Aliphatic Alcohols on Formation of Cyclodextrin from Soluble Starch by Bacillus macerans Cyclodextrin Glucanotransferase
Authors: Shiraishi Fumihide , Kawakami Koei , Marushima Hiroshi , Kusunoki Koichiro 
Published: November 2006

AbstractEffects of aliphatic alcohols such as ethanol, n‐butanol and n‐decanol on the formation of cyclodextrin (CD) from soluble starch by Bacillus macerans cyclodextrin glucanotransferase (CGTase) were experimentally studied at 50°C and pH 6.0. The addition of such aliphatic alcohols caused an increase in α‐CD yield, which extent was remarkable in n‐butanol. From the incubation of α‐CD with CGTase, such an increase was found to be due to a restriction on further transglycosylation of α‐CD into β‐CD by CGTase imposed by the aliphatic alcohols.
Solubility of Maltose in Water in the Presence of Glucose and Maltotriose
Authors: Schartges D. , Berglund K. A. 
Published: November 2006

AbstractMaltose is used in various forms in the food and pharmaceutical industries. Maltose syrups produced by enzymatic starch conversion usually contain impurity sugars, e.g. glucose, maltotriose, and higher saccharides, which affect the solubility of maltose. Using a simple refractometric technique, solubility data for the pure and impure maltose systems were determined. Glucose and maltotriose were found to decrease the equilibrium concentration of maltose but increase the total dissolved solids concentration.
A Study of Factors Affecting Amylose Content of Sorghum Determined by an Automated Method
Authors: Ring S. H. , Akingbala J. O. , Rooney L. W. 
Published: November 2006

AbstractSeveral factors affecting the amylose content of sorghum, as determined by an automated iodine‐blue complex method, were evaluated. Isolation of starch reduced the optimum solubilization time of the endosperm starch by 36 h. Amylose as % of isolated starch was significantly greater than amylose as % in the endosperm. However, amylose as % of starch in endosperm (“apparent” amylose content) was highly significantly correlated (r = 0.79) with amylose as % of isolated starch (“true” amylose content) that it could be used for screening sorghum in a breeding program. Pericarp and testa colors significantly affected the measurable amylose of unpearled sorghum flour. The environment of growth and maturation of the grain also affected the amylose content of sorghum.
Development of an Alternate Route for the Hydrolysis of Cassava Flour
Authors: Abraham T. Emilia , Sreedharan V. P. , Ramakrishna S. V. 
Published: November 2006

AbstractMoldy wheat bran as such is used as a source of amyloglucosidase enzyme (EC 3.2.1.3) in the hydrolysis of cassava flour. 92–94% of glucose was obtained in the hydrolysate after 16 h of hydrolysis. The process was found to be economical compared to the hydrolysis using commercially available liquid enzymes.
An Objective Illustration of the Inadequacy of the Official EC “Ewers” Method for the Determination of Starch
Authors: Kennedy John F. , Stevenson David L. , Junel Kornelia 
Published: November 2006

AbstractThe Ewers method for starch determination is currently the Official EEC method for measurement of starch purity. In this communication we demonstrate that the use of trifluroacetic acid for solubilisation of starch prior to polarimetric measurements is preferred over the use of mineral acids since the degree of hydrolytic degradation observed with this reagent was minimal compared to mineral acids, thereby giving improved starch purity values. Of particular concern we demonstrate that the Ewers method is non‐specific in that the addition of an epichlorohydrin cross‐linked dextran as an adulterant enhances the value of starch purity obtained. The Ewers method however was able to detect agarose and carboxymethyl cellulose added to starch as adulterants.It is concluded that the Ewers method is not an acceptably satisfactory method for starch purity measurement on which to base quality control or eligibility for rebate and refund schemes.
Toward a New Generation of Glucose Isomerases Through Genetic Engineering
Authors: Sicard P. J. , Leleu J.‐B. , Tiraby G. 
Published: November 2006

AbstractStreptomyces violaceoniger glucose isomerase (GI) was originally developed in 1973 when expectations about the future of HFCS in Europe were great. Improvement of the original strain CBS 409—73 obliged to consider the possible utilizations of genetic engineering as the best possible way for obtaining hyperproduction of the enzyme. The structure gene of GI was cloned and transferred in an integrating plasmid PUT 220 derived from pIJ 702. The sequence of the gene was determined and compared to the aminoacid sequence of the purified glucose isomerase. Crystallization of the enzyme was achieved and its 3‐D structure established; S. volaceoniger GI is normally existing as a tetramer with 4 identical sub‐units of 388AA each. The monomer includes a (alpha‐beta) 8 barrel sub‐structure and a large hydrophobic loop involved in the formation of dimers. Simultaneously, structural analysis of S. olivochromogenes GI revealed a great similitude with S. violaceoniger GI, though the former could exist as a dimer.In view of this situation and considering that because of a high level of homology, both enzymes presented significant differences in their functional properties, hybrid molecules were constructed and site directed mutagenesis utilized to create new GI species with modified properties.