bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of functional barrier thickness for a food package with recycled polymer
Authors: Laoubi S. , Feigenbaum A. , Vergnaud J. M. 
Published: November 2006

AbstractFood packaging films can be made of bilayer polymers, one being a virgin polymer and the other the recycled polymer. The mathematical treatment of the diffusion of a contaminant with constant diffusivity when the two polymers are of the same nature is considered. Moreover it is considered that the contaminant does not pass through the external surfaces of the packaging. The effect of the relative thicknesses of the virgin and recycled polymers is presented using dimensionless numbers so as to establish general results. Master curves of the profiles of concentration of contaminant developed through the packaging are drawn as are the kinetics of contaminant transfer into the virgin polymer and the increase in its concentration at the external surface of the virgin polymer. From the master curves thus obtained it is possible to determine in any typical case the time necessary for a given transport of pollutant to occur.
A mathematical model for the migration of naphthalene from the atmosphere into milk drink packaged in polyethylene bottles
Authors: Lau Oi‐Wah , Wong Siu‐Kay , Leung Ka‐Sing 
Published: November 2006

AbstractA model was established to relate the amount of naphthalene migrating from the surrounding air into milk contained in LDPE bottles after exposure to an environment having a considerable amount of naphthalene. Although the real situation is very complicated, the model was established by treating the case as involving migration into milk from a time‐dependent source of naphthalene, the equation for which is based on the increase with time in the naphthalene concentration in the LDPE bottles in the same environment. A model was then suggested to relate the amount of naphthalene migrating into milk with time as well as the naphthalene concentration in the surrounding air. Finally, the validity of the established model was checked for milk drinks exposed during storage to a naphthalene‐based moth repellent stored in a confined space.
Study of water migration kinetics from a simulated high moisture food into packaging material by means of NIR reflection spectroscopy
Authors: Bizet C. , Desobry S. , Hardy J. 
Published: November 2006

AbstractMoisture loss from high moisture foods to air through their packaging is economically very important. The knowledge of paper behaviour towards water is then useful to improve the storage of packaged food. It also permits an understanding of water transport phenomena in paper. We studied the water absorption profiles of seven different papers, from agar gel (simulating cheese) to ambient air. These absorptions were followed by near infra‐red (NIR) spectroscopy. Maximum water absorption capacities were compared with those obtained by a standardised but static method (COBB test) and related to a structural parameter, ‐porosity. Absorption speeds were also related to porosity and showed the influence of porosity on the predominance of capillarity or diffusion in the transport of water in paper.
Application of active film packaging to transport live fish
Authors: Yongxin Li , Hui Li 
Published: November 2006

AbstractCylindrical bags made of inorganic‐filled PE film (active film) (AF) containing fresh water were applied to storage of living carp. The tops of the bags were usually kept closed, with the exception of the moment for determining the content of dissolved oxygen (DO). For comparison, a cylindrical glass jar and other cylindrical bags made of plain PE film were used for the same test. The results show that the mean life of carp in the AF bag was more than 64h, whereas those in the glass jar and the plain PE film bags were 25 and 26h, respectively. The content of DO in the different types of container with living carp was measured. It indicated that the content of DO in the AF bags was more than that in the others. Thus, it is significant that it can be used to store and transport aquatic plant and animal or other organisms in a closed container.
Some of the Minor Constituents of Wheat Starch and its Hydrolysates ‐ Part 1.‐
Authors: Cornell H. J. 
Published: November 2006

Abstract
The application of sedimentation analysis to the calculation of specific surface area of various wheat starch fractions in conjunction with determination of lipid content indicated that much of the lipid is contained in the outer layer of the starch granule.
In order to rupture the lipid‐rich layer of the starch, it was necessary to heat the starch for long periods in 0.1 M sodium hydroxide at a temperature of 42°C. Nitrogen contents were reduced from 0.044% to less than 0.014% and reduction of the lipid content in a similar ratio was also achieved.
In ordinary refined starch fractions, ratios of the nitrogen content to lipid content were reasonably constant, similar to those obtained on the lipid separated from acid hydrolysates of 42 D. E. which suggests a close association between lipid and nitrogen. Crude starches, which had a greater proportion of their nitrogen in the form of gluten and pentosan proteins gave higher nitrogen to lipid ratios than the refined starch.
An approximately linear relationship between the percentage of nitrogen in the separated lipid and the D. E. of the hydrolysate was found to hold in the range 30–70 D. E. If it could be assumed that the same relationship held below 30 D. E., extrapolation to zero D. E., indicated a nitrogen content of 3.1% in the lipid of the starch. This takes into account practically all of the nitrogen of a refined wheat starch.
In order to limit the amount of lipid present in wheat starch hydrolysates and thereby reduce the number of problems encountered in processing wheat starch into refined syrups, the fine granules should be removed efficiently. This would reduce the extent of foaming when hydrolysates are partially neutralised, and improve the efficiency of the filtering operation.
Photometrische Titration der Särkepolysaccharide mit Jod. II. Mitt. Hydrolyse mechano‐chemisch abgebauter Amylose durch β‐Amylase
Authors: Richter M. 
Published: November 2006

AbstractPhotometric Titration of Starch Polysaccharides by Iodine. Part 2: Hydrolysis of Mechano Chemically Degraded Amylose by β‐Amylase. With photometric titration of amylose by means of iodine, the course of the graph depends on molecular weight distribution, average molecular size and concentration of polysaccharides. Respective data are: size of the linear part of the titration graph, total iodine concentration at half saturation of amylose by iodine, and maximum value of extinction. This new method is applied to examine β‐amylolysis of natural amylose of various molecular size. High‐molecular substrates are degraded according to a single‐chain mechanism and amyloses having been swing‐milled for more than 48 h are degraded by a multichain mechanism. The change in the effect of β‐amylase occurs in the range between Pn 130 and 200, This change is to be contributed to differences in the molecular configuration of the substrate.
Zur genaueren Kenntnis durch Temperatureinfluß modifizierter Wachsmais‐ und Amylosestärke
Authors: Blinc M. , Cimerman A. , Pertot E. , Stucin D. 
Published: November 2006

AbstractContribution on Waxy Maize Starch and High Amylose Starch Modified under the Influence of Temperature. The starches of the two genetic varieties of the corn grain, waxy maize starch and high amylose starch, were subjected to the influence of different temperatures. Subsequently, the physico‐chemical properties of the modified starches were examined. Waxy maize starch which mainly consists of amylopectin, and high amylose starch which contains a high portion of linear chains of polymerized glucose units are interesting test materials because of their properties which are different by nature.Waxy maize starch with its high viscosity values, great swelling power and good solubility in hot water shows no tendency to settle or retrograde. While the process of freezing the starch granules hardly changes the properties mentioned, the influence of a temperature of 100°C causes morphological changes of a small proportion of grains, including the loss of birefringence. These changes are particularly pronounced after treatment of native starch at 120°C. The properties of the starch pastes were also strongly changed.The native high amylose starch characterized by unusual, oblong starch granules without birefringence, a low viscosity, low swelling power and low solubility showed only minor changes after freezing, whereas a temperature of 100°C resulted in reduced values of solubility and aggregation of the starch granules. A temperature treatment at 120°C and at 125°C brought about changes in the swelling properties, the viscosity and limiting viscosity, settling, swelling power, and solubility of the starch pastes.Attempts were made to conform the changes in the different properties observed with the expected influence of temperature treatment on the intermolecular forces (hydrogen bonds, crossbonding).
Analyse und Charakterisierung von Glucosesirup mit Hilfe der Gelchromatographie
Authors: Trénel G. , Emeis C. C. 
Published: November 2006

AbstractAnalysis and Characterization of Glucose Sirup by Means of Gel Chromatography. A series of glucose sirups have been investigated by gel chromatography technique with respect to their carbohydrate composition. It was possible to determine both qualitatively and quantitatively the carbohydrate components from 1 up to 15 glucose units. Several sirups which have been manufactured by acid, acid‐enzyme and enzyme‐enzyme hydrolysis have been analyzed. Characteristic differences occurred in dependence to the manufacturing techniques.
Die Verteilung von Stärke und Amyloseanteilen in der Kartoffelknolle
Authors: Mič B. 
Published: November 2006

AbstractDistribution of Starch and Amylose Components in the Potato Tuber. Distribution of dry matter and starch in potato tubers has been studied. Moreover, distribution of amylose components of the starch and qualitative properties of the isolated starch as well as the interrelation between the received data have been examined.From the results it is seen that with most varieties a tendency towards an increase of the dry matter content at the navel end is perceptible. This tendency is more distinct with big tubers. On an average, the starch content was higher at the navel end than at the crown end of the tuber with almost all samples.Starch from big tubers shows a higher viscosity than that obtained from small tubers. Viscosity of the starch from the navel end of small tubers is lower than that from the crown end; with big tubers this is the other way round.Amylose content of starch from small tubers is lower than that from big tubers. Starch, which had been isolated from the crown end of small tubers contained mainly a lower amylose content than the starch isolated from the navel end. Again the situation was the other way round with big tubers.Quality of starch is furthermore also determined by the size of the starch granules. With big tubers a higher amount of bigger granules is to be found. This must be contributed to the fact that in big tubers a higher stage of maturity is reached.Another factor that has been very rarely examined so far is the steeping temperature of starch granules. Apparently the vegetation year has its influence on this factor, too. Differences between the two parts of the tuber were insignificant with small tubers. With big tubers the average steeping temperature of granules was higher in the navel end than in the crown end. The whole complex has been examined from the point of view that the origin of the starch does not have a great significance, although here an interrelation might have been expected. The following relations have been stated by means of the correlation coefficient: amylose content, viscosity, granules (21–40 μm), granules (41–70 μm), average granule size. From the results it is clear that the correlation coefficient between starch content and the amylose content is negative. The correlation between granules of the second (21–40 μm) and the third (41–70 μm) category also proved to be negative.From the basis of the correlation coefficients a regression equation for the statistically secured results may be calculated.
Neue Erfahrungen bei der Herstellung von Stärkeverzuckerungsprodukten aus Maisgrits
Authors: van Twisk P. 
Published: November 2006

New Concepts on the Production of Hydrolyzed Starch Products from Maize Grits.The application of a Brabender amylograph for investigating different methods of pre‐treating maize grits prior to enzymatic liquefaction with α‐amylase is described. The effect of pretreatment on grain structure is illustrated with microscopic photographs. The possibility of amylase inhibitors obstructing liquefaction is subsequently discussed. The application of a Votator continuous cooker for affecting liquefaction while at the same time eliminating pre‐treatment is illustrated. The advantages of such a continuous cooking procedure is finally described.
Infrared Spectra of Nitrated Polymeric Carbohydrates
Authors: Asker Wafia , Dawoud Abdel Fattah , Marawan Ashraf 
Published: November 2006

AbstractNitrated Polymeric carbohydrates are not very pure when used, as their physical constants are neither sharp nor unique for positive identification purposes. The ingredients of explosives are so numerous and it was considered beyond the scope of this investigation to include them.
Biochemisch‐technologische Studienüber die Naßverarbeitung von Mais 4. Mitteilung. Über die qualitative Zusammensetzung des Mais‐Hydrolasensystems und Aktivität einzelner Enzyme bzw. Enzymgruppen
Authors: Wahl G. 
Published: November 2006

Biochemical‐technological Studies on Wet‐Processing of Maize. Part 4. On the Qualitative Composition of the Maize Hydrolase System and the Activity of Particular Enzymes Respectively Enzyme Groups.Enzyme preparations have been isolated from the maize meal by means of water extraction and following protein precipitation (ethanol, ammonium sulphate, acetone). Cleaning or concentration operations have been left out, in order to preserve the enzyme system of the maize in its totalityBy paper chromatographical studies on these preparations as well as special activity deter minations a‐ and β‐ amylase could be traced in the ungerminated as well as in the germinated maize and the presence of phosphorylase could be confirmed. For enzymatic handling of the non‐gelatinized starch a‐ amylase is above all convenient, but slight degradation by β‐amylase cannot be overlooked.By means of paper chromatography and reductometry β‐fructofuranosidase, a‐glucosidase, β‐glucosidase could be clearly traced in the germinated and ungerminated maize. a‐Galactosidase could be traced with some reservation. Matters in this group have in common the faculty for hydrolysis and synthesis of glucosidic bondings. Proteinase and lipase have been traced in all preparations, peptidase exclusively in those from germinated maize and their activities have been determined.Of all the maize sorts examined, hard maize shows higher activities with all enzyme species compared to dent maize.
Contribution a l'étude de l'action du rayonnement sur l'amidon Partie 1. Évolution de certaines caracteristique physico‐chimiques du grain d'amidon en fonction des conditions d'irradiation.
Authors: Th. Tollier Par M. , Guilbot A. 
Published: November 2006

The Development of Certain Physico‐Chemical Properties of the Starch Granule as a Function of Irradiation Conditions.Maize and potato starch of different water content have been exposed to γ‐irradiation, and the development of certain properties of the starch granules has been followed. These properties have been judged by evaluating the picture in the optical microscope, solubility in alcohol at 80° GL and water at 20 °C, as well as swelling and solubility in aqueous medium dependent on temperature.Examinations have been carried out both in dependence of irradiation dosis with constant water content and in dependence of water content with constant irradiation dosis of 25 Mr.Results obtained make it possible to follow the degradation of starch macromolecules under the influence of irradiation, and at the same time show the protecting effect of water within the sample, especially with lower irradiation doses. The change in the swelling faculty and solubility of starch at different temperatures clearly show the important role which the intermolecular associations play in this connection.
Das Altbackenwerden des Brotes und die Erhaltung seines Frischzustandes
Authors: Knjaginičev M. I. 
Published: November 2006

The Staling of Bread and the Maintainance of its Freshness.In this survey the processes occurring in the course of the staling of wheat bread and rye bread are extensively examined. Especially the physico‐chemical changes in the starch as well as its interaction with the other constituents of the bread, above all gluten and water are discussed. Apart from literature data results of works of the author and his associates are discussed with special reference to experiments with pure starch.The starch is the principal origin for the staling of bread. With storing the macromolecules of the starch as well as the water molecules lose their mobility between about + 50 °C and –7°C forming a structured system which leads to the staling of bread.With storing of white bread with little in‐baked starch sacks it was shown that the water content of the starch decreased despite the higher water content of the crumb at a similar rate, i. e. from 31.3% (after 4 hrs) to 28.9% (after 8 days) in the starch, and from 42.2% to 39.0% in the crumb. Thus no considerable redistribution of water from the well‐watered crumb to the more arid starch takes place.The author suggests a model, according to which the pore walls of the crumb consisting of starch and denaturized proteins represents a swelled system in which part of the water is thermodynamically bound and partly distributed in the intermolecular spaces of protein and the swollen partially gelatinized starch. Here the molecules of water, starch and protein form a uniform structure system. During refreshening of staled bread by heating the structure of water in the micropores of the crumb is disturbed. Thus, the macromolecules of starch and protein can return to that state which is characteristic for fresh bread.
Lablab Bean Starch. I. Properties of its Granules and Pastes
Authors: Rosenthal F. R. T. , Espindola L. , Serapião M. I. S. , Silva S. M. O. 
Published: November 2006

AbstractThe variety of lablab bean (Dolichos lablab) starch studied by the authors, presents smaller‐sized, rounded granules, and others, larger ones, which are generally oval‐shaped and measure up to 30 micra. These latter show 1, 2 or 3 polarization crosses under polarized light. The gelatinization temperature of the granules varies between 65–70–76 °C and iodine affinity shows a value of 6.05.Graphs were drawn for the swelling power, percentage of solubles, Brabender viscosity of the hot and cold pastes, and also for the observation of the effect of a‐amylase on these pastes.It was observed that the starch pastes present the cross‐linked type Brabender viscosity curves, which greatly resemble those of the chick pea, yellow pea and navy bean starches. Several theories relating to the composition and structure of the starch, and which might explain its behavior, were approached by the authors.
A New Formula for the Description of the Conformation of Pyranoid Sugars
Authors: Szejtli J. 
Published: November 2006

AbstractReeves' conformational formulas of aldopyranoses can be described by combinations of letters and numbers. This system may be especially useful when many conformational formulas would have to be printed. The C1 conformation of sugars in the D‐series is to be visualized with the C1 atom on the right, below, and the C4 atom on the left, above in the chair form = 4C1, and the ring members must be numbered clockwise. Applying these conventions, both in the D‐ and L‐series the axial substituents attached to the C1, C3 and C5 atoms in the C1 conformation are directed downwards, while those affixed to the C2 and C4 atoms point upwards relative to the plane of the ring. The C5‐substituent in pyranoses of C1 conformation is axial in the case of L‐sugars, and equatorial in D‐sugars. The axial position is designated in the formula by its location written in parentheses and the substituents other than ‐H and ‐OH are indicated behind the parentheses. 4C1 means an aldopyranose ring of C1 conformation. 4C1(‐)5‐CH2OH means β‐D‐glucopyranose, 4C1(1,2)5‐CH2OH denotes α‐D‐mannopyranose. If the figure “5” also occurs in parentheses, the symbol represents an L‐sugar, e.g., 4C1(1,2,5)5‐CH2OH means β‐L‐gulose, or 4C1(1,2,5)5‐COOH,3‐deoxy is 3‐deoxy‐β‐L‐guluronic acid in C1 conformation. The 1C conformation is designated as 1C4, B1 as 4B1, B2 as 5B2, etc. The ring members are numbered in the “alternative” conformations (1C, 1B, 2B, 3B) counter‐clockwise.
Einfluß einer mechanischen Bewegung des Maises während des Quellprozesses auf die Ausbeuten
Authors: Kempf W. 
Published: November 2006

AbstractThe Influence on the Yields by Mechanical Movement of Corn during the Steeping Process. Using two different corn varieties, U. S. Yellow Corn No. 2 and Kenya White Maize, it was tried to find out — in comparison with the conventional corn steeping process, wether higher starch yields may be obtained by means of mechanical movement of corn during the steeping process with steeping time remaining unchanged, or if equal starch yields may be obtained at as shortened steeping time. Naturally, this requires at least equal quality properties of the obtained starches. Under this premise, respective conclusions have been drawn from the results of laboratory yield determinations and analytical tests. In connection with earlier results several criteria for further possibilities of development in the field are given.
Air‐Oxidation of Starch Using Quinquevalent Vanadium as Catalyst
Authors: Harmon R. E. , Gupta S. K. , Johnson J. 
Published: November 2006

AbstractAir‐oxidation of corn starch in the presence of ammonium meta vanadate at 35–40°C and pH 9 has been studied. The resulting oxidized starch contained more carbonyl but less carboxyl as compared to an industrial oxidized starch. However, the presence of undesirable amounts of the catalyst imparted extremely high viscosity to the oxidized starch.The ultraviolet irradiation was found to have a pronounced effect on the air oxidation of starch in the presence of ammonium meta vanadate. Increased carboxyl content was observed in the UV light catalyzed oxidized starch.
Biochemisch‐technologische Studien über die Naßverarbeitung von Mais. 6. Mitteilung. Untersuchung des proteolytischen und lipolytischen Enzymsystems des Maises
Authors: Wahl G. 
Published: November 2006

AbstractBiochemical‐Technological Studies on Wet‐Processing of Maize. Part 6. Examination of the Proteolytic and the Lipolytic Enzyme System of Maize.1. Maize lipase shows the following optima: pH‐optimum about 8,0, temperature optimum about 40°C.2. The efficiency of the proteolytic enzymes covers a broad pH‐range (2,0–9,0). Efficiency reaches a distinct maximum between pH 3,5 and 4,5 and a weaker maximum at pH 8. Enzymes show high stability (45 °C). For proteolysis of the maize protein temperatures around 40 °C are the optimum.3. Maize proteases are inactivated by 2 · 10−3 M potassium persulfate and 6 · 10−4 M potassium bromate; 6,5 · 10−3 M cysteine doubles activity.4. SO2‐contents up to 0,1% cause an increase of proteolytic degradation with a maximum at 0,03%.