bluuebunny/crossref_metadata_2025_split huggingface dataset:
Spezielle Probleme bei der Chips‐Herstellung
Authors: Putz B. , Gehse M. 
Published: November 2006

AbstractSpecial Problems of Chips Manufacturing. This investigation deals with the problems manufacturing potato chips referring to the quality. A manufacturer of chips has realized some experiments in order to enlarge the spectrum of potato varieties, which are suitable for producing chips of good quality. Beside the results of these experiments some other problems have been solved, for example the degree of damage.Two of the most important characteristics of chips quality are the colour and the oil content. It is reported about tests showing that within the single classes of specific gravity the dry matter content, and depending on this dry matter content, the reducing sugar content is spreading very much within one potato variety. The data from these experiments show a correlation between dry matter content and chips colour within one variety. The increasing of dry matter content implies brightening up of the chips colour. Furthermore it is reported about the important correlation between dry matter content and relation of starch to nonstarch material and the quality characteristics like oil content and yield of chips. The influence of the manufacturing process on the quality characteristics has been examined.
A Novel Method for the Preparation of Hydroxyethyl Starch for the Cryoprotection of Human Red Blood Cells
Authors: Greenwood C. T. , Muir D. D. , Whitcher H. W. 
Published: November 2006

AbstractA novel method for the preparation of hydroxyethyl starch for the cryoprotection of human red blood cells presented. By retaining the granular structure of the starch throughout a series of heterogeneous reactions, hydroxyethyl starch can be produced which contains low levels of salts and other impurities, and which is highly effective as a cryoprotective agent. It is suggested that hydroxyethyl starch with a very versatile range of properties may be prepared by simple modification of the basic procedures.
The Developing Starch Granule Part II. The Role of Amylose and Amylopectin in the Amylograph Pasting Properties of Flour and Starch of Developing and Mature Wheats of Diverse Genetic Origins
Authors: Loney D. P. , Jenkins L. D. , Meredith P. 
Published: November 2006

AbstractWheat cultivars bred in Australia generally give flours and starches that form thicker pastes in the Amylograph, compared with those from cultivars bred in New Zealand. This is an inherent property of the starch granule, not a function of amylase activities. It is postulated that pasting strength of wheat flours is partly a function of their amylopectin contents and that from determinations of total starch and of blue value a prediction of pasting strength can be made. This prediction has been tested in several series of mature and developing wheats. Observations of developing grains suggest that linear and branched polymers are formed, deposited and catabolised independently.
Kernresonanzuntersuchungen zum Einfluß der technischen Aufarbeitung auf die Wasserbindungsfähigkeit von Kartoffelstärke
Authors: Hennig H. J. , Lechert H. , Krische B. 
Published: November 2006

AbstractNuclear Resonance Investigations Regarding the Influence of the Preparation on the Water Binding Capacity of Potato Starch. In a preceding paper we stated that an increased content of more tightly bound water has been observed in a sample of industrial potato starch in comparison with a sample of starch which has been isolated under carefully controlled conditions. Now it can be shown that the conditions of drying and also the size of the starch granules have no influence on the above mentioned difference, in spite of the fact that the portion of more tightly bound water distinctly depends on the granule size. The differences in the behaviour of the bound water can be explained by the ion content of the water used during the isolation of the starch. The mechanism of this effect, however, is not yet clear.
Zucker und Zuckeralkohole Technologie und technologisch wichtige Eigenschaften
Authors: Graefe G. 
Published: November 2006

AbstractSugars and Sugar Alcohols. Technology and Technological Important Properties. Following a brief historical introduction the main sugars and sugar alcohols are reviewed. Sugar production and consumption are then discussed with special reference to sucrose and starch‐derived sugars. This is followed by some remarks on the technology of sugars and sugar alcohols manufacture and on their chief technological properties.
Elektronenmikroskopischer Beitrag zur Kenntnis der Feinstruktur der Weizenstärke
Authors: Kassenbeck P. 
Published: November 2006

AbstractElectron Microscope Contribution to the Study of Fine Structure of Wheat Starch. Electron microscope investigations of the fine structure of wheat starch granules were carried out using a combined fixation and staining technique. It was found that amylose is particularly concentrated in the nucleus. Uranophilic layers seem to indicate the presence of protein in the outermost surface regions of the starch granules. The radial orientation of the helicoidal unit chains of amylo‐pectin could be confirmed. In both tangential and radial sectioning directions characteristic features of hexagonal structure are shown.
Integrated Starch Plant for Alternative Processing of Maize and Potatoes
Authors: Caransa A. 
Published: November 2006

AbstractThe emphasis of this paper is on the starch plant, in order to indicate how a great portion of the wet‐milling equipment and all the dryers are used for two raw materials. The flowsheet for maize is the standard Dorr Oliver flowsheet. The primary separation of starch and gluten takes place in a merco separator. The same machine is applied for the separation of the effluent from the crude potato starch milk. The maize gluten concentration takes place in a gluten concentrator. The same machine is used for the recovery of the starch from the overflow of the first stage of starch washing when producing potato starch. The 7‐stage fibre washing system is used for both maize starch and potato starch. The starch washing systems is used for both starches too.
Spectrophotometric Estimation of Amylopectin by Double‐Wavelength Method
Authors: Sanyal M. 
Published: November 2006

AbstractA method based on the difference of absorbances at two wavelengthes (740 and 550 nm) for the estimation of amylopectin based on the colourimetric determination of the purple iodide complex has been reported. The method gives more accurate results compared to the conventional single wavelength method and is applicable up to 1.0 mg/10 ml of amylopectin with an accuracy of ± 0.01 mg/10 ml.
Der Einfluß des Polymerisationsgrades von Oligosacchariden auf die Wasserdampfsorption und ihre Hysterese
Authors: Nirkko P. , Gál S. , Giovanoli R. , Signer R. 
Published: November 2006

AbstractThe Influence of the Degree of Polymerization of Oligosaccharides on Water Vapor Sorption and its Hysteresis. For freeze‐dried amorphous oligosaccharide preparations as well as commercial glucose and maltose sorption and desorption isotherms were taken in non‐crystalline state. Water content showed linear increase with the degree of polymerization. The slope of this dependance was steeper at greater water activities. Only at the lowest water activity of 0.072 water content is not dependent on the degree of polymerization. Hysteresis of the lower sugars and oligosaccharides examined is very distinct.
On the Amylolytic Proteins of Rye An Electrofocusing Study with Liquid Column and Gel Slab
Authors: Möttönen K. 
Published: November 2006

AbstractProteins of rye flour extracts were fractionated between pH 3 and 10 applying the electrofocusing technique both in liquid column and gel slab. The extracts for the gel study were heated to 60, 70, 90 and 100°C to study the heat inactivation of the amylolytic activity. The protein content of the fractions was determined using the UV‐absorption at 280 nm. The amylolytic activity of the column factions was studied using agar‐plate diffusion test and the activity in the gel slabs was revealed by incubation at pH 4.7 in Lintner‐starch and limit dextrin solutions, respectively, followed by iodine staining.The heat treatment was found to cause displacement of the isoelectric points of the protein fractions as detected with Coomassie‐blue staining of the gel slabs. Amylolytic activity was frequently discovered after Lintner‐starch incubation without any counterpart after that in limit dextrin. Limit dextrin treatment again independently exhibited blur zones or colour strengthening. On an α‐1,6‐glucanase activity was speculated.
Inclusion Complexes of Unsaturated Fatty Acids with Amylose and Cyclodextrin
Authors: Szejtli J. , Bánky‐Elöd E. 
Published: November 2006

AbstractThe best method for determination of the composition of amylose‐fatty acid complexes comprises acid hydrolysis, followed by solvent exrtaction of the fatty acids. The fatty acid content of a cyclodextrin complex can be directly titrated with alcoholic alkali. The complexes were prepared in aqueous solution, and some influences of reaction parameters were observed. A higher fatty acid concentration resulted in every case in a higher fatty acid content of the complex.By washing the complex with dioxane or petroleum ether only the fatty acid adsorbed on its surface was removed. By using ethanol the fatty acid could be removed from the complex. The fraction of the fatty acid mixture incorporated into amylose is enriched in saturated fatty acids. The unsaturated fatty acids included into the complexes are practically completely protected against oxidation.
Continuous Production of Glucose from Dextrin by Glucoamylase Immobilized on Porous Silica
Authors: Lee D. D. , Lee Y. Y. , Tsao G. T. 
Published: November 2006

AbstractGlucoamylase was covalently attached to porous silica particles and investigated for its applicability as an industrial catalyst in the production of glucose from starch hydrolysates. Reactivity at various reaction conditions, as well as enzyme loading, reaction kinetics, diffusional effects, and thermal stability, were determined in laboratory scale experiments. Pilot scale tests on continuous production of glucose were performed in a 1 cubic foot packed column reactor that could produce approximately 1,000 lbs/d glucose at 40°C. The maximum glucose concentration (based on dissolved solids) varied from 87 to 93% depending on the dextrose equivalent (D.E.) and degree of retrogradation of the feed dextrin. In 80 days of continuous operation no appreciable enzyme deactivation was observed. Initial sterilization of the reactor and continuous heat sterilization of the feed stream (120°C, 3–4 min) virtually ensured operation of the immobilized enzyme reactor at low levels of contamination, typical bacteria counts of the product effluent being 30–50/ml. Occasional interruption of the system resulted in much higher levels of microorganisms but did not affect the overall enzyme reactivity.
Untersuchungen an enzymatisch modifizierten verzweigten Polysacchariden I. Sternpolymere aus Glykogen und Amylopektin mit phosphorolytisch verlängerten Zweigen
Authors: Pfannemüller B. , Burchard W. , Franken I. 
Published: November 2006

Studies on Enzymatically Modified Branched Polysaccharides. I. Star‐shaped Polymers with Glycogen and Amylopectin Containing Branches Elongated by Phorsphorylase.Star‐shaped glycogen and amylopectin molecules containing branches elongated with potato phosphorylase are characterized by light scattering and viscosity measurements, iodine binding properties and retrogradation rate in aqueous solution. Suitable methods for the evaluation of number and lengths of newly synthesized branches are discussed. It was found that potato phosphorylase utilizes only 15–20 of the glycogen end groups whereas all of the amylopectin end groups are available for synthesis. An increase in retrogradation rate and dichroic absorption of the iodine complex with decreasing branch lengths was observed as for free amylose.
Fibrillar Growth of Amylose Acetate and Other Polymers
Authors: Gohil R. M. , Patel R. D. 
Published: November 2006

AbstractFibrillar crystals of amylose acetate have been grown in different conditions of growth using film formation method of crystal growth. For generalization of fibrillar growth conditions, crystals of cellulose triacetate, polyoxymethylene and polyacrylonitrile have been grown and compared with the fibrillar crystal growth habit of amylose acetate. The type of fibrillar aggregation is dependent on type of solvent, concentration of polymer and crystallization temperature. Various growth stages of features are shown in order to understand their growth mechanismus. It is proposed that the fibrils are the fundamental units of most polymer crystallization processes and fibrous crystal growth is as common as the frequently observed lamellar growth of polymer crystals. The most common features of the fibres are the twisting and branching habit which can be compared with the morphology of fibres of natural polymers.
Einfluß des Rührens und der Auflösungsdauer auf die Genauigkeit der Stärkebestimmung nach Ewers in Getreide und Mühlennachprodukten
Authors: Dudáš F. 
Published: November 2006

Influence of Stirring and Dissolving Time on Accuracy of Starch Determination According to Ewers in Cereal and Milling By‐Products.From chemical analyses and their statistic evaluation it is seen that stirring during starch dissolving is indispensable for accuracy and good reproducibility of results during starch determination. Stirring of the sample according to the commonly applied technique can be recommanded as the most suitable method.Besides stirring it is most important to keep the exact time for starch dissolving. Even though with wheat fodder flour the highest starch content was found after dissolving time of 18 min, it is recommended not to exceed 15 min as the higher starch content is probably simulated by partly hydrolysis of pentosanes, hemicelluloses and also cellulose which become concentrated in the milling by‐products.
Steam Jet Cooking of Unmodified and Modified Cereal Flours. Evaluation of Paste Properties, Papermaking Uses and Flocculation Activity
Authors: Rankin J. C. , Phillips B. S. , Doane W. M. , Russell C. R. 
Published: November 2006

AbstractSteam jet cooking of unmodified and modified cereal flours increased paste dispersibility and decreased paste viscosity and paste setback to greater extents than did water bath or amylograph cooking. For modified flours prepared by dry‐state procedures, jet cooking increased paste dispersibility and decreased paste and intrinsic viscosities considerably more for cationic flours than for an acid‐modified flour. Improvements in dispersibility and viscosity properties of modified flours by jet cooking make them more effective in paper and flocculation applications.
Quantitative Bestimmung der Substituenten von Stärkederivaten mit Hilfe der Infrarotspektroskopie
Authors: Klaushofer H. , Berghofer E. , Diesner L. 
Published: November 2006

AbstractQuantitative Determination of Substituents of Starch Derivatives by means of Infra‐Red Spectroscopy. A process for the infra‐red spectroscopic quantitative determination of the degree of substitution of starch derivatives was developed which may be carried out rapidly. Film technique with the use of an inner standard proved most suitable for this process. Strips of starch films were measured in the IR‐Spectral photometer. If the C=O‐band is characteristic for the starch derivative it is sufficient to record the part spectrum from 2200 to 1500 cm−1. The newly developed process shows good reproducibility and offers a suitable alternative to the chemical methods.
Stereological Analysis of the Contribution Made to Mature Wheat Endosperm Starch by Large and Small Granules
Authors: Hughes C. E. , Briarty L. G. 
Published: November 2006

AbstractThe contribution made to the total starch content of wheat endosperm by small B type granules has, in the past, generally been under‐estimated. Using stereological point‐counting methods on endosperm tissue sections we present a revised figure which is in agreement with data from sieving analyses.
Use of Sweetzyme in Industrial Continuous Isomerization Various Process Alternatives and Corresponding Product Types
Authors: Oestergaard J. , Knudsen S. L. 
Published: November 2006

AbstractSince Novo's immobilized glucose isomerase, Sweetzyme, was presented at the 26th Starch Convention in Detmold in 1975, a rapid development has taken place. Up‐scaling led to two alternatives for the continuous isomerization process: Fixed‐bed and expanded‐bed.The most simple way to use the immobilized enzyme in a continuous process is in a fixed‐bed column, where high‐glucose syrup is usually pumped downwards through the enzyme bed. However, the pressure drop over the enzyme bed puts a limit to the capacity of each column, so usually a number of reactors have to be used, connected in series or in parallel. Development of mechanically stronger immobilized products has made it possible to operate even large capacity plants in a convenient manner and with a practical number of reactors.In the expanded‐bed lay‐out high‐glucose syrup is pumped upwards through the enzyme bed, with sufficient linear velocity to partly lift the enzyme particles and give an expansion of the bed. The enzyme particles with then be moving but will still touch each other. The pressure drop over the expanded‐bed is small, and does not limit reactor capacities. However, good flow distribution at the bottom of the reactor becomes of prevailing importance. For very large columns, a generally applicable design has not been developed as yet.In a number of countries high‐fructose syrup is today being made industrially by continuous processes, based on Sweetzyme.
Möglichkeiten und Grenzen der Kernresonanz‐lmpuls‐Spektroskopie in der Anwendung auf Probleme der Stärkeforschung und Stärketechnologie
Authors: Lechert H. 
Published: November 2006

AbstractPossibilities and Limits of Pulsed NMR Spectroscopy for the Investigation of Problems of Starch‐Research and Starch Technology. The time behaviour of nuclear magnetization influenced by HF‐pulses is characterized mostly by the socalled relaxation times which give information on molecular mobility. The proton signals of starch show beside the signals of the starch framework for different water contents and temperature three kinds of water, the relative portions of which can be taken from details of the time functions of the magnetization. The molecules with the lowest mobility belong to the crystal structure of the starch. With increasing mobility the socalled capillary water and at high water contents molecules with very good mobility occur, which are connected with the appearance of a heat of melting.Changing the water‐ and OH‐protons of the starch against deuterons, the swelling process can be studied by proton resonance experiments on the unexchangable CH‐protons of the starch, carrying out the swelling in D2O. Further, details of retrogradation and freeze thaw phenomena can be studied by this method.
Fractionation of Maize Starch by Gel‐chromatography
Authors: Yamada T. , Taki M. 
Published: November 2006

AbstractThe gel‐chromatographic fractionation of amylose and amylopectin from starch was investigated, and the method was improved in the preparation of starch solution by adopting perchloric acid as solvent. The four types of maize starch e.g. normal‐, waxy‐, amylo‐ and amylo‐waxy‐type, were investigated by this improved gel‐chromatographic method, and the ratios of each fractionated component were estimated.
Thermal Properties of Amylose and Its Derivatives Part I
Authors: Desai D. H. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractA study on the thermal analysis of amylose and some of its derivatives viz., amylose‐palmitate, ‐succinate and sodium carboxymethyl amylose (NaCMA) has been carried out. The TG and DTA data have been analyzed using the methods of Chatterjee and Reich. The Chatterjee method adequately explained the initial part of the decomposition, whereas overall activation energy has been obtained by Reich's method. The results indicated that except with amylose succinate the esterification increased the thermal stability of all the amylosic derivatives compared to amylose. NaCMA showed relatively low thermal stability. The following order of stability was noted: amylose palmitate > amylose acetate > amylose propionate > amylose > NaCMA > amylose‐succinate.
Zur Problematik der Ultrafiltration von Weizenstärke‐Prozeßwasser
Authors: Meuser F. , Smolnik H.‐D. 
Published: November 2006

AbstractOn the Problems of Ultrafiltration of Wheat Starch Processing Water. The problem of recovery of soluble substances from process water in wheat starch production compared to the starch production from corn and potatoes are mentioned. Membrane filtration was tested on a pilot scale level to recover the soluble substances of wheat flour. It was found that the flux rates of tested membranes were not affected by their structures. They depend upon the building of a gel type layer near the membrane surface. In the tubular modules the building of that layer could be affected to a certain degree by changing the flow characteristics. Besides the flux rates the retention capacities of different membranes — membranes for ultrafiltration and reverse osmose — were studied. It was found that the chemical oxygen demand (CSB) of the permeate was proportional to CSB of the retentate. With the help of experimental results the cost of membrane filtration in combination with the concentration of the retentate by evaporation compared to the cost of evaporating whole of the process water was estimated. It was concluded from this that the membrane filtration is not economical for the process water of wheat starch plant at present as the cost of equipment is high because large membrane surface is needed as the flux rates are low.
Die thermische Zersetzung von D‐Glucose Teil 1. Die trockene Pyrolyse von D‐Glucose im Stickstoffstrom
Authors: Prey V. , Eichberger W. , Gruber H. 
Published: November 2006

AbstractThermal Decomposition of D‐Glucose. Part 1. Dry Pyrolysis of D‐Glucose in the Nitrogen Flow. Dry pyrolysis of D‐glucose was examined by means of a pyrolysis‐gas‐chromatography apparatus. Based on quantitative measurements of the formed reaction water and of volatile organic fragments at different pyrolysis conditions conclusions as to the quality of the polymeric condensation product being formed could be drawn, and possible courses of reaction could be discussed. Results supported the assumption that the polymeric product does not have the character of an oligo‐ or polysaccharide, but that is must be consisting of furan compounds.