bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Effect of Calcium Ions on the Hydrolysis of Starch
Authors: Sukan G. , Kearsley M. W. , Birch G. G. 
Published: November 2006

AbstractThe ability of raw and dioxan extracted maize and potato starches to bind calcium is shown to influence thein vitrodigestibility of the starches using pancreatic α‐amylase. Thein vitrodigestibility of commercial and fractionated glucose syrups in the presence of calcium is also described. Whilst the extraction process improves the digestibility of both maize and potato starches the addition of calcium lowers the digestibility of raw maize starch. Both raw and extracted potato starch digestibility are increased by the addition of calcium however. When raw and extracted maize and potato starches are converted to glucose syrups by an acid hydrolysis no differences are found in the reducing capacities of the syrup produced.
Anisotrope Lichtstreuung durch eine Anhäufung von Stärkekörnern
Authors: Merchant J. L. , Blanshard J. M. V. 
Published: November 2006

AbstractDas Problem der {Correlation zwischen den “experimentellen”, unter Anwendung der Stein‐Rhodes‐Gleichung errechneten Lichtstreuungs‐Durchmessern und den für einzelne Stärkekörner beobachteten Radien wurde für Weizen‐ und Tapiokastärken erneut überprüft. Dazu wurde der berechnete “experimentelle” Streuungs‐Durchmesser mil einem “theoretischen” Streuungs‐Durchmesser verglichen. Dieser wurde aus einem Intensitätsprofil errechnet, welches unter Anwendung der Stein‐Rhodes‐Gleichung auf die Korngrößenverteilung der Anhäufung ermittelt worden war. Die Übereinstimmung zwischen diesen beiden Parametern weist darauf hin, daß es überflüssig ist, im Kornzentrum einen isotropen Bereich zu postulieren.
Isolation and Characterization of Unusual Bacterial Amylases
Authors: Boyer E. W. , Ingle M. B. , Mercer G. D. 
Published: November 2006

AbstractThe thermoacidophilic amylases produced by Bacillus acidocaldarius strains have very acid pH optima as expected but the temperature optima are not much higher than that of Bacillus amyloliquefaciens which is a mesophile and they are not as high as that of Bacillus licheniformis which is a facultative thermophile. Alkaline amylases produced by Bacillus alcalophilus subsp. halodurans strains which are insensitive to sequestering agents and stable at high temperatures, expand the range of potential amylase uses to conditions of high alkalinity. Comparison of the pH and temperature profiles of different Bacillus species amylases demonstrates that amylases have evolved in a single genus in such a way that they can function optimally at almost any pH value and temperature. The properties of these amylases reflect extensive microbial adaptation and demonstrate the wide variety of enzymes potentially available for biochemical processing.
Struktur und Eigenschaften von Maltodextrin‐Hydrogelen
Authors: Braudo E. E. , Belavtseva E. M. , Titova E. F. , Plashchina I. G. , Krylov V. L. , Tolstoguzov V. B. , Schierbaum F. R. , Richter M. , Berth G. 
Published: November 2006

AbstractDie von Kartoffelstärke‐Maltodextrinen mil niedrigem DE‐Wert gebildeten Hydrogele wurden hinsichtlich Feinstruktur sowie ihres thermischen und mechanischen Verhaltens mittels folgender Methoden charakterisiert: Durchlicht‐Elektronenmikroskopie, Schmelztemperaturbestimmung, Differentialkalorimetrie und Bestimmung des Kriechverhaltens. Die Ergebnisse führen zu der Schlußfolgerung, daß die schwachen, instabilen Strukturen der Maltodextrin‐Hydrogele durch Verknüpfung der Strukturelemente mittels sekundärer Bindungskräfte gebildet werden.
Role of Starch in Bread Formation
Authors: Dennett K. , Sterling C. 
Published: November 2006

AbstractCharacteristics of starch grains from wheat, potato, tapioca, rice, maize, waxy maize, and high‐amylose maize were assessed for their effects on the properties of a “synthetic” wheat gluten‐starch bread system. Statistically significant negative correlations existed between amylose content and fractional volume increase, crumb penetration (tenderness), and crumb hydration capacity. Significant positive correlations were found between fractional volume increase and crumb penetration and between crumb hydration capacity and crumb soluble amylose. Gelatinized wheat starch was most uniformly oriented in fibrous strands of crumb and in films about the walls of gas cells.
Substantial Rise of Gelatinization Temperature of Starch by Adding Hydroxide
Authors: Oosten B. J. 
Published: November 2006

AbstractThe initial gelatinization temperatures of several corn starch suspensions in alkaline sulphate solutions were determined. In trying to correlate the data, an unexpected effect of the hydroxide concentration upon the gelatinization temperature was discovered. Subsequent experiments did reveal substantial rises of the gelatinization temperatures after having added hydroxide to the starch suspensions in salt solutions. Rises as great as 25 °C have been measured. The results of further experiments indicate that this hydroxide effect is common to all starches suspended in solutions of an inorganic salt.
Action Pattern and Substrate Specificity of alpha‐Amylase K, a Novel Amylase from a Strain of Bacillus subtilis
Authors: Kennedy J. F. , White C. A. , Riddiford C. L. 
Published: November 2006

AbstractThe action pattern of α‐amylase K on amylopectin, glycogen and a number of starches is reported. It was found that the predominant component of the hydrolysis mixture was maltohexaose under most conditions with varying amounts of maltoheptaose, maltopentaose and maltotriose being present depending on the time of hydrolysis. Michaelis constants and maximum rates of reaction were determined for a number of substrates which indicated that the enzyme was most active against amylopectin. Conditions for large scale industrial use of the enzyme, including high substrate concentration and the absence of buffer from the hydrolysis mixture are discussed. A thin layer chromatographic technique for the rapid separation and identification of the hydrolysis products (up to maltodecaose) is reported.
Fortification of Bread with Potato Products
Authors: Knorr D. 
Published: November 2006

AbstractThe supplementarity of potatoes for cereal proteins which are poor in lysine is attested by the historical fact that bread and potatoes have sustained people through adverse nutritional circumstances such as the two World Wars. This review summarizes the state of the art of breadmaking with potato products. Traditionally used bread additives such as cooked potatoes, potato starch, potato flour, potato flakes, potato water, etc. as well as unconventional ones such as potato protein concentrates recovered from potato processing plant wastes are discussed.
Quantitative Bestimmung von Citronensaure in Citratstärken
Authors: Klaushofer H. , Berghofer E. , Pieber R. 
Published: November 2006

AbstractEs werden ein kolorimetrisches und ein titrimetrisches Verfahren zur Bestimmung der esterartig gebundenen Citronensäure in Citratstärken beschrieben. Beide Verfahren liefern vergleichbare Ergebnisse. Dem titrimetrischen Verfahren wird wegen des geringeren Aufwandes und der rascheren Durchführbarkeit der Vorzug gegeben.
Carbohydrate Composition of Nut Shells and Some Other Agricultural Residues
Authors: Sinner M. , Puls J. , Dietrichs H. 
Published: November 2006

AbstractTwelfe lignocellulosic by‐products of agriculture were analyzed for carbohydrates using acid hydrolysis followed by quantitative borate complex ion exchange chromatography. Hydrolysis residues represented 17% to 21% of the starting materials for corn cobs and cereal straws, for nut and seed shells 23% (pistachio‐nut) to 60% (brasilnut). The carbohydrates in the hydrolysis were made up of 28% (peanut shells) to 52% (walnut, pistachio‐nut shells) xylose, 39% (walnut shells) to 61% (cereal straws) glucose, and in addition arabinose(0.1–6%),4‐0‐methylglucuronic acid, galactose(l–3%), rhamnose (0.1–1%), and mannose (0–0.6%) were present.
Gelatinization, Pasting Characteristics and Cooking Behaviour of Egyptian Rice Varieties in Relation to Amylose and Protein Contents
Authors: El‐Saied H. M. , El‐Attar W. , Ahmed E. A. , Roushdi M. 
Published: November 2006

AbstractGelatinization and pasting characteristics of milled powder of shortgrain rice varieties gave Amylograms which generally exhibited lower gelatinization temperatures and longer gelatinization times than long‐grain varieties. Galatinization temperatures and peak viscosities were independent of amylose and protein contents; the drop in viscosity at 94 °C generally was negatively correlated with protein content but positively correlated with amylose content. The maximum volume‐expansion ratio and water absorption ratio for short‐grain varieties were lower than with the long‐grain varieties, and the two ratios were also related to the amylose content. Apparently cooking period was the principle factor for controlling the degree of cooking.
Einfluß von abgestuften N‐, P‐, K‐Gaben und Zusatzgaben von Ca und Mg auf den Stärke‐und Zuckergehalt von Kartoffeln
Authors: Miča B. 
Published: November 2006

AbstractIn den Jahren 1976 bis 1978 wurden Gefäßversuche mit Kartoffeln durchgeführt. Dabei wurden Düngergaben von N, P, K in Verbindung mit Ca und Mg in bestimmten Abstufungen zugesetzt. Aus den Ergebnissen geht hervor, daß die Zugabe von Calcium und Magnesium in Verbindung mit hohen Stickstoffgaben eine sehr bedeutsame Rolle spielt. Calcium und Magnesium verminderten den Ertrag an Knollen. Die chemische Zusammensetzung der Knollen wurde dagegen bei hohen N‐, P‐, K‐Gaben besonders durch Magnesium günstig beeinflußt. Optimale Düngungsbedingungen für den Ertrag an Knollen und an Stärke wurden ermittelt.
Die Verwendung synthetischer Amylosen als Bezugssubstanzen bei der gelchromato‐graphischen Molekulargewichtsbestimmung von Stärken
Authors: Praznik W. , Ebermann R. 
Published: November 2006

AbstractMolekular sehr einheitliche Amylosen wurden aus Maltoheptaose und Glucose‐1‐phosphat mit Kartoffelphosphorylase aufgebaut. Die Syntheseprodukte wurden durch β‐Amylaseabbau, Endgruppenbestimmung, Messung des osmotischen Drucks und der Lichtstreuung, Viskositätsmessung und Fällungsfraktionierung charakterisiert. Dabei ergaben sich ein vollständiger Abbau durch β‐Amylase und ein Pw/Pn‐Verhältnis von 1,00 bis 1,15, was angenähert einer Poisson‐Verteilung entspricht. Aufgrund dieser Eigenschaften sind die synthetischen Amylosen als Eichsubstanzen für die gelchromatographische Molekulargewichtsbestimmung sehr geeignet. Die Ergebnisse wurden mit der Eichung mittels Dextranfraktionen verglichen.
Effect of Surfactants on Starch in a Model System
Authors: Kim Y. J. , Robinson R. J. 
Published: November 2006

AbstractMolecular conformation of amylose in the presence of surfactants was studied. The intrinsic viscosity of neutral, aqueous salt amylose solutions decreased slightly, indicating that surfactants enter into the helical cavity of amylose molecules. Helical conformation of amylose is the most important factor in binding surfactants by starch. The amylose‐surfacant complex seriously impedes β‐amylolytic degradation of amylose. It was demonstrated by thin‐layer chromatography that amylose‐surfactant complexes were mainly responsible for the decreased maltose production. Studies of iodine‐staining properties, potentiometric titration, and β‐amylolysis showed that the loss of blue color results from surfactants occupying some of the helical cavity of amylose molecule that otherwise would be filled by iodine. The degree of insolubility of amylose‐surfactant complex in water varied from one surfactants to another.
Glucoamylase Produced by Submerged Culture of Aspergillus oryzae
Authors: Saha B. C. , Mitsue T. , Ueda S. 
Published: November 2006

AbstractAspergillus oryzae grown in wheat bran submerged culture produced three forms of glucoamylase, designated as glucoamylase I, II and III. They were obtained in the ratio of 51: 3: 1. Glucoamylase I readily hydrolyzed soluble starch to above 90% and had a strong debranching activity. Glucoamylase II and III hydrolyzed soluble starch to about 75% and had weak debranching activity. Glucoamylase I was further purified by rechromatography, gel filtration, preparative isoelectric focusing on carrier ampholyte and again gel filtration. Glucoamylase I was fairly stable at pH‐range between 5.5 to 7.0 and temperature up to 40°C. The limit of hydrolysis of soluble starch was 80% and the liberated product was only glucose.
Determination of Amylase Activity in Corn Using a Chromogenic Substrate
Authors: Párkány‐Gyárfás A. , Vámos‐Vigyázó L. 
Published: November 2006

AbstractAmylase activity in corn was determined with the Phadebas Amylase Test. Substrate concentration was varied between 1 and 6 tablets in a reaction volume of 10 ml. Reaction rate varied with substrate concentration according to a sigmoidal curve. The apparent kinetic parameters Vmax and Km were established. In the reaction volume of 10 ml 2 tablets of the Phadebas Amylase Test yielded a linear relationship between reaction rate and concentration of the enzyme extract. The substrate was attacked by a β‐amylase enzyme preparation as well. Amylase activity was found to be highest at 50 °C.
Application Possibilities of a Novel Immobilized Glucoamylase
Authors: Rugh S. , Nielsen T. , Poulsen P. B. 
Published: November 2006

AbstractA novel immobilized glucoamylase has been developed, which is suited to act in some new processes, e. g. if the saccharification has to be stopped at a certain DE, if limited reactor capacity makes a short residence time necessary, or if the enzyme is unwanted in the product. Application of this enzyme in complete saccharification of starch has been investigated. Max. obtainable DX at 30% DS has been around 94% with this enzyme, where with the same substrate a DX of 96.0 – 96.5% has been obtained with AMG. In addition to this lower degree of hydrolysis, a process with this enzyme has appeared more dependent on the DE of the substrate. The necessary prefiltrations and the problem of retrogradation have been the limiting factors for using low DE maltodextrins. Potential applications of this enzyme which could have economical interest today include treatment of syrup for adjustment or control of carbohydrate spectra, e. g. for production of high conversion syrups or for reduction of oligosaccharide content in raffinate syrups.
Crosslinked Cationic and Anionic Starches: Preparation and Use in Heavy Metal Removal
Authors: Rayford W. E. , Wing R. E. 
Published: November 2006

AbstractCrosslinked starch was reacted with epichlorohydrin to give the 3‐chloro‐2‐hydroxypropyl ether. The chloro group of this starch product was treated with various amines to yield water insoluble starches containing a high degree of substitution of anionic, cationic or chelating groups. These products were evaluated and conditions determined for the most effective binding of copper and cadmium.
Stability and Kinetic Properties of a Magnetic Immobilized alpha‐Amylase K
Authors: Kennedy J. F. , White C. A. 
Published: November 2006

AbstractThe properties of α‐amylase K immobilized on hydrous titanium(IV)oxide coated magnetic iron oxide are reported and compared with the previously reported properties of the soluble form of the enzyme. The optimum pH was increased on immobilization but the addition calcium chloride caused a decrease. Compared to the soluble form the immobilized enzyme is less stable at 60 °C in calcium enriched buffers but more stable in calcium free buffers. The temperature‐activity profile has a plateau between 40 °C and 60 °C attributable to a comformational change above 60 °C to a more active form. The action pattern in the hydrolysis of soluble starch was found to be unaffected by immobilization. Parameters affecting the amount of bound activity were studied. The magnetic recovery of the immobilized enzyme was complete.
Dynamische Entwicklung der Stärkeforschung und Stärkeindustrie in Japan
Authors: Kempf W. 
Published: November 2006

AbstractUnter Bezugnahme auf zwei Vortrags‐ und Besichtigungsreisen durch Japan in den Jahren 1962 und 1978 wird die dynamische Entwicklung aufgezeigt, die in diesen 16 Jahren in der japanischen Stärkeforschung und japanischen Stärkeindustrie stattgefunden hat. Dabei werden die jährlichen Produktionszahlen und wichtigsten Einsatzgebiete von Kartoffel‐, Süßkartoffel‐, Mais‐ und Weizenstärke mitgeteilt. Die gleichen Angaben werden auch für die Stärkeverzuckerungsprodukte gemacht, von denen die großtechnische Herstellung und Vermarktung von Isoglucose besondere Erwähnung finden. Auf dem Gebiet der Stärkeforschung werden die enormen Investitionen hervorgehoben, die insbesondere in jüngster Zeit verstärkt vorgenommen worden sind. In diesem Zusammenhang wird festgestellt, daß die großen Fortschritte, die in der japanischen Stärkeforschung und japanischen Stärkeindustrie zu verzeichnen sind, im wesentlichen auf zwei Faktoren zurückzuführen sein dürften, bei denen es sich einmal um die unbeschränkt erscheinenden Finanzierungsmöglichkeiten von Staat und Wirtschaft und zum anderen um die außerordentlich stark ausgeprägte Arbeitsdisziplin der Japaner handelt. Diese großen Fortschritte, die sowohl die japanische Stärkeforschung als auch die japanische Stärkeindustrie insbesondere in der letzten Dekade erzielt haben, sind nicht nur sehr beeindruckend, sondern deprimierend im Hinblick auf die doch sehr begrenzten Möglichkeiten in der Bundesrepublik Deutschland.
Effect of Water Activity upon Electron‐Radiolysis of Dextran
Authors: Adam S. , Blankenhorn R. , Diehl J. F. 
Published: November 2006

AbstractIrradiation of drydextran(M̄w = 40000)to doses of 50 kGy (5 Mrad) and dissolution in water yields 5‐deoxy‐xylo‐hexodialdose (83 μ/, G = 0.10) and glucose (47μ/g, G = 0.05). In addition, threotetrodialdose and threonic acid lactone were identified after reduction to the combined product threitol(12μ/g, G = 0.02). With increasing water activity (aw) the formation of the main product 5‐deoxy‐xylo‐hexodialdose decreases continually to result in a yield of 17 μ/g dry material when dextran is irradiated in a 30% aqueous solution (aw = 0.97). In contrast, the formation of threitol exhibits a fairly linear increase with increasing aw, resulting in a yield of 42 μ/g dry material in the 30% solution. The formation of glucose remains constant in the range of O ≦ aw ≦ 0.76 and shows only a minute increase, when irradiated in a 30% aqueous solution. Possible reaction mechanisms responsible for the observed yield shifts are discussed.
Möglichkeiten zur Energieeinsparung beim Eindampfen, mit Beispielen aus der Praxis
Authors: Frank Erich 
Published: November 2006

AbstractUm das Eindampfen noch wirtschaftlicher als bisher zu ermöglichen, deckt man den Energiebedarf einer Eindampfanlage ganz oder teilweise mit Abwärme, z. B. mit Brüden aus im Grobvakuum ablaufenden Prozessen. Auch Gemische aus Wasserdampf und Luft, z. B. von Trocknern, eignen sich zum Beheizen von Vakuumeindampfanlagen. Eindampfanlagen, die nur ganz geringe Mengen an Dampf und Kühlwasser benötigen sollen, rüstet man mit mechanischer Brüdenkompression aus. Dies bedingt aber kostspielige Investitionen.
Drying of Starch and Flour in the Spiral Drier
Authors: Heß Dieter 
Published: November 2006

AbstractThe Spiral Drier has been designed for the treatment of powdery to fine‐grained products, and the system can also effectively be used for heating and cooling purposes. The principle of short‐time contact drying with definite product residence time and homogenous final moisture content of all particles make for highly economical operation. By overlaying the drying process with pneumatic product conveyance, a simple, place‐saving plant design with few apparatuses and extremely low energy costs is obtained. The characteristics, such as evaporating capacity, heating area loads, specific heat requirements, and energy consumption, are explained on the basis of plants built for starches, starch derivatives, and flours.
Der Einfluß verschiedener Düngergaben auf den Gehalt an stärkefreiem Material in Kartoffeln
Authors: Miča B. , Miča B. 
Published: November 2006

AbstractDer Einfluß der Lagerung und der Düngung auf den Gehalt an stärkefreien Stoffen in Kartoffeln wurde untersucht. Aus den Ergebnissen geht hervor, daß besonders hohe Düngergaben den Gehalt an stärkefreien Stoffen beeinflussen können. Jeder Eingriff in die Synthese von Kohlenhydraten beeinflußt den Gehalt an stärkefreien Stoffen. Es wäre nötig, die Konstante von Märcker den heute angewendeten Düngergaben anzupassen.
Vergleich der Cyclodextrintransglykosylase‐Erzeugung bei verschiedenen Bacillus macerans‐Stämmen
Authors: László E. , Bánky B. , Szejtli J. 
Published: November 2006

AbstractDie Produktion von Cyclodextrin‐transglykosylase durch zehn verschiedene Bacillus macerans‐Stämme auf synthetischem Nährboden wurde verglichen. Die im geschüttelten Kolben sich gut vermehrenden sechs Stämme wurden in einem belüfteten Batch Fermenter bei konstantem pH‐Wert weiter untersucht. Als Grundlage für den Vergleich dienten die Geschwindigkeit der spezifischen Vermehrung, der Enzymerzeugung, des Substratverbrauches und der Säurebildung sowie der Zellenertrag und der Aktivitätsertrag.
On the Possibility of alpha‐Glucosidase Activity Determination in the Presence of Glucoamylase
Authors: Kujawski Maciej , Wȩgrzyn Malgorzata 
Published: November 2006

AbstractThe possibility of revealing α‐glucosidase in the presence of glucoamylase was tested experimentally. Three methods for determining its activity are proposed and discussed. In each one the combined substrate, consisting of starch with the addition of maltose was applied.
Carbohydrate Composition of the Millet Varagu
Authors: Paramahans S. V. , Tharanathan R. N. 
Published: November 2006

AbstractThe carbohydrate and lipid composition of varagu millet has been determined. Starch was the major carbohydrate constituent (˜ 72%) of the polished millet. Aqueous alcohol extraction of the millet furnished fructose, galactose, glucose, sucrose, raffinose and an unidentified component. Alkali extraction of the starch‐free residue gave hemicelluloses A and B. Hemicellulose A contained glucose with small amounts of rhamnose, arabinose, xylose and mannose; whereas hemicellulose B was composed of glucose and galactose. The alkali‐insoluble residue represented cellulose or fibre component as it was exclusively composed of glucose. Linoleic acid was the major fatty acid constituent of the free lipids, and palmitic acid was the major fatty acid of the bound lipids.
Starch Lipids and Their Effect on Rice Starch Properties
Authors: Maniñgat C. C. , Juliano B. O. 
Published: November 2006

AbstractThe properties of starch lipids and the effect of defatting on properties of starch granules from eight rice sorts were studied. Content of lipids associated with starch prepared by sodium dodecyl benzene sulfonate (DoBS) extraction of protein from rice flour ranged from 0.03 to 0.44%. Major lipids were free fatty acids and lysophosphatidyl choline. Major fatty acids were linoleic, palmitic, and oleic or myristic acid. Defatting reduced the gelatinization temperature and the gel viscosity of starch. Various methods of starch preparation were compared.
High Resolution Electron Micrographs of Crystalline beta‐Cyclodextrine
Authors: Neumarkt T. , Szejtli J. 
Published: November 2006

AbstractThe electron microscopic picture of thin crystal plates of BCD, obtained at a magnification of 1.5 million, shows a linear structure with a periodicity of 14.5 A. At a magnification of 2 million, structural units, corresponding to cyclodextrin rings, can be observed.
Chemische Reaktionen und Derivatisierungen ungesättigter Zucker Teil 2
Authors: Heyns K. , Feldmann J. 
Published: November 2006

AbstractEs wird eine zusammenfassende Übersicht über die vielfältigen chemischen Reaktionen dargestellt, die sich bei den Umsetzungen ungesättigter Zucker mit verschiedenartigen Reaktionspartnern ergeben und die zahlreiche interessante Synthesewege für Derivatisierungen ermöglichen.