bluuebunny/crossref_metadata_2025_split huggingface dataset:
Saccharification of Tapioca Starch Residue with a Multienzyme Preparation of Aspergillus ustus
Authors: Shamala T. R. , Sreekantiah K. R. 
Published: November 2006

AbstractEnzyme preparation obtained cultivating Aspergillus ustus on rice straw‐wheat bran mixture (7:3) possessed cellulase, D‐xylanase, β‐D‐glucosidase, α‐amylase, amyloglucosidase and pectinase activities. Used at 2% level with tapioca starch residue (TSR) slurry gelatinized at 80°C or pressure cooked, it yielded 45–60% reducing sugar and degraded 52–65% of the fiber material. Enhanced saccharification (72%), fiber degradation (75%) could be achieved by pretreating the substrate with mineral acid. Fermentation of the hydrolysates with Saccharomyces cerevisiae produced 29–36 ml alcohol per 100 g of sun dried TSR. Data on TSR hydrolysis by α‐amylase and amyloglucosidase, A. ustus enzyme preparation individually and in combination with amyloglucosidase, in acid pretreated or untreated TSR are presented.
The Starch of Cassimiroa edulis ‐ Comparison with Maize Starch
Authors: Soni P. L. , Sharma H. W. 
Published: November 2006

AbstractStarch from the seed of C. edulis is isolated, purified and its physicochemical properties are compared with maize starch. Scanning electron microscopy of the granules show that they are either smaller round or polygonal in shape. It has low phosphorus and amylose content and water binding capacity while methanol soluble lipids and proteins are more than in maize starch. Galatinization temperature and swelling power of C. edulis starch is almost comparable, but it has less solubility when compared with maize starch. Brabender viscosity shows high peak for C. edulis starch and lesser retrogradation.
Chemical Characteristics and Physicochemical Properties of the Extruded Mixtures of Cereal Starches
Authors: Fornal Ł. , Soral‐Śmietana M. , Śmietana Z. , Szpendowski J. 
Published: November 2006

AbstractThe results suggest that starch quality significantly determined the expansion coefficient, density, and physico‐chemical properties of the extruded starch mixtures. Unique properties of buckwheat starch were most important in this case. Attention should also be given to the effect of the extrusion conditions on chemical composition of the product, and especially to the decrease of starch and dietary fiber content.
Thermostabile Bindung von Aromastoffen an Stärke Teil 1: Bindung durch Gefriertrocknen
Authors: Maier H. G. , Rümmler U. , Moritz K. 
Published: November 2006

AbstractDurch Gefriertrocknen wässriger Lösungen, Emulsionen oder Suspensionen von Menthol, Pyrazin, Thymol, Vanillin oder Pfefferminzöl und Lösungen von nativen oder modifizierten Stärken, Amylose, Amylopektin oder β‐Cyclodextrin und Erhitzen auf 180°C wurden Sorbate hergestellt, in denen der Aromastoff thermostabil und auch weitgehend extruderstabil gebunden ist. Im allgemeinen nahmen die gebundenen Mengen in der Reihe Cyclodextrin, Amylose, Kartoffelstärke, Wachsmaisstärke, Mais‐ oder Tapiokastärke, Weizenstärke, Amylopektin ab. Einige modifizierte Maisstärken sorbierten größere Mengen als native Maisstärke. Menthol und Thymol wurden besser an amylosereiche Stärken gebunden, Vanillin und Pyrazin besser an amylopektinreiche, doch Vanillin am besten an Cyclodextrin und Pyrazin an Maltodextrin (DE 4–5). Die Freisetzung der Aromastoffe beim Kauen im Mund war geringer, wenn sich Kanaleinschlußverbindungen mit Amylose gebildet hatten.
Isolation and Characterization of Starch from Bamboo Culm (Guadua flabellata)
Authors: Toledo M. C. F. , Azzini A. , Reyes F. G. R. 
Published: November 2006

AbstractStarch was isolated from bamboo culm in 8.5% yield. The starch was characterized by poligonal granules ranging in size from 1 to 12 μm and an amylose content of 24%. The granules were compact, with a density of 1.531 g/cm3. This, probably, reflected in low swelling power and solubility in water and poor solubility in dimethyl sulfoxide (DMSO). Brabender amylogram indicated an initial pasting temperature of 75°C and a high susceptibility to breakdown by thermal and/or mechanical shear.
An Improved Method of the Purification of Bacillus stearothermophilus Exo‐α‐1,4‐glucosidase Active on Soluble Starch by the Use of an Immunosorbent
Authors: Suzuki Y. , Shinji M. 
Published: November 2006

AbstractA p‐nitrophenyl‐α‐D‐glucopyranoside‐hydrolyzing exo‐α‐1,4‐glucosidase (α‐D‐glucoside glucohydrolase, EC.3.2.1.20) highly active on soluble starch of Bacillus stearothermophilus ATCC 12016 was 366‐fold purified to homogeneity with a yield of 31% by a simple five‐step procedure containing as the most efficient step the enzyme elution from immunosorbent with a pH 11 medium including 50% (w/v) glycerol. The enzyme specific activity was 148 μmol p‐nitrophenyl‐α‐D‐glucopyranoside hydrolyzed/min/mg protein at 60°C and pH 6.8. The enzyme cleft 71% of glucosidic linkages in α‐limit dextrin (average polymerization degree = 9) made from potato amylopectin with Bacillus subtilis α‐amylase. The products of α‐limit dextrin were hardly hydrolyzed by Bacillus thermoglucosidasius oligo‐1,6‐glucosidase (dextrin 6‐glucano‐hydrolase, EC.3.2.1.10).
Varietal Differences in Physicochemical Properties of Waxy Rice Starch
Authors: Juliano B. O. , Villareal R. M. , Baños Los 
Published: November 2006

AbstractHigh‐gelatinization temperature (GT) waxy rice starch amylopectin has higher sedimentation coefficient than low‐GT waxy rice amylopectin. Get filtration on Sepharose CL‐2B and TSK‐Gel G‐6000PW also showed higher mean molecular weights for high‐GT amylopectins than for low‐GT amylopectins. The harder texture of cooked rice products from high‐GT waxy rices, compared to the texture of products from low‐GT waxy rices, may be due to the higher molecular weight of their amylopectins.
Die molekulare Charakterisierung von hydrolytisch abgebauten Stärken mittels Hochleistungs‐GPC‐Analyse
Authors: Praznik W. , Beck R. H. F. , Berghofer E. 
Published: November 2006

AbstractFür die Erfassung der molekularen Zusammensetzung niedermolekularer Stärkepolysaccharide wird ein neues leistungsfähiges HPGPC‐System vorgestellt. Als Trennsystem wird ein druckstabiles, speziell vernetztes Agarosegel verwendet. Die Kalibrierung erfolgte mit selbst synthetsierten, durch Laserkleinwinkellichtstreuung (LALLS) molekular charakterisierten Amylosen. Zum Vergleich wurden käufliche Kalibrationsstandards getestet. Bei den strukturähnlichen Pullulanen konnte ein annähernd identisches Trennverhalten im wäßrigen System gefunden werden. Hingegen lag bei den Dextran‐ und Polyäthylenoxidstandards ein Trennverhalten vor, das dem strukturellen Aufbau und der Steifheit dieser Moleküle entspricht. – Das HPGPC‐System wurde zur Untersuchung von hydrolytisch abgebauten Stärken eingesetzt. Die molekulare Verteilung von nach verschiedenen Verfahren hergestellten niedrig abgebauten Stärkehydrolysaten, Maltodextrinen und SHP, wurde untersucht und in Bezug zu den funktionellen Eigenschaften dieser Produkte gebracht. Die Assoziatbildung der Stärkepolysaccharide konnte durch GPC‐Trennung in einem rein wäßrigen System im Vergleich zu einem salzhaltigen Eluenten beobachtet werden. Es zeigte sich, daß im Assoziatbildungsprozeß Polysacccharide mit einer Kettenlänge von 300–500 Glucoseeinheiten bevorzugt beteiligt sind. Die Gelfestigkeit der hydrolytisch abgebauten Stärken steht in direktem Zusammenhang mit der Menge an hochpolymeren Assoziaten. Als Mindestmenge an Assoziaten wurde 35% der Gesamtmenge der Produkte gefunden, die die Ausbildung von Gelen erlaubt.
Unique Physico‐chemical Properties of Sal (Shorea robusta) Starch
Authors: Soni P. L. , Sharma H. W. , Bisen S. S. , Srivastava H. C. , Gharia M. M. 
Published: November 2006

AbstractStarch from sal seeds cake was isolated, bleached and purified. Scanning electron microscopy of the starch showed round to oval shaped granules of the size 3.5 to 12.3 μm. The starch has more nitrogen, phosphorus, lipids, amylose and water binding capacity in comparison to the other starches of forest origin. Despite its low and seemingly restricted swelling, the sal starch is much more soluble at any particular degree of swelling. Paste viscosity curve showed no drop in viscosity after full gelatinisation had taken place, i. e. the paste is stable on continued cooking.
Physico‐chemical and Functional Properties of Common Bean (Phaseolus vulgaris) Starches
Authors: Paredes‐López O. , Maza‐Calviño E. C. , González‐Castañeda J. , Montes‐Rivera R. 
Published: November 2006

AbstractStarch was isolated by a simple procedure from two varieties of Phaseolus vulgaris with outstanding agronomic performance. These varieties were negro queretaro and bayocel which have black and light brown colored seeds, respectively. The starch yields were 31.5% for negro qro. and 28.5% for bayocel. Commercial maize starch was used as reference. The granule size followed the order: negro qro. > bayocel > maize. Compared to maize starch, the legume starches had at least a similar water absorption capacity, formed a stable gel at lower concentrations and showed a Hunter total color closer to the employed white standard. The swelling and solubility were both temperature and pH dependent. Effects of pH on the pasting properties were also examined with the Brabender Viscograph. The viscosity of legume starches was increased after holding the paste at 90°C for 15 min. The retrogradation tendency of maize starch was much higher than that of legume samples. The physico‐chemical and functional properties of common bean starches might suit some food industrial applications.
A Study of Starch‐Lipid Interactions for Some Native and Modified Maize Starches
Authors: Eliasson A. C. , Finstad H. , Ljunger G. 
Published: November 2006

AbstractStarch‐lipid interactions of five maize starches varying in amylose content and chemical modification were investigated by differential scanning calorimetry (DSC). The high‐amylose maize starch gave the greatest endotherm due to the amylose‐lipid complex in presence of cetyltrimethylammonium bromide (CTAB). This endotherm was decreased in an acetylated high‐amylose maize starch, and the waxy varieties did not give rise to such an endotherm. However, when the gelatinization enthalpies were compared it was found that these values decreased also for waxy varieties in the presence of CTAB. Dynamic rheological measurements showed that CTAB increased the storage modulus (G′) for all the starches investigated (normal maize starch, acetylated high‐amylose maize starch and crosslinked waxy maize starch), whereas saturated monoglycerides increased G′ for normal maize starch, decreased G′ for the crosslinked waxy maize starch and left acetylated high‐amylose maize starch unaffected. Lecithin and soybean oil either decreased G′ or had no effect.
Characterization of the Reaction Products for Starch and Acrylonitrile
Authors: Hebeish A. , Khalil M. I. 
Published: November 2006

AbstractRice starch was reacted with acrylonitrile in presence of sodium hydroxide under different conditions including liquor/starch ratio, sodium hydroxide concentration and acrylonitrile concentration as well as reaction time and temperature. The reaction products were analyzed for nitrogen and carboxylic contents and the results obtained were used for calculation of the degree of substitution (D. S.), reaction efficiency (R. E.) and total extent of etherification. Reaction products refered to mixed starch ethers, namely, cyanoethyl starch, carbamoyl ethyl starch, and carboxyethyl starch. Due to analytical difficulties to differentiate between the first two ethers, they were looked upon as cyanoethyl starch. The D. S. of the latter and the R. E. of cyanoethylation were greatly favoured at temperature not exceeding 40°C using lower liquor ratios for reaction time up to 4h provided that certain acrylonitrile and sodium hydroxide concentrations were used. Specifiably, the most appropriate conditions for preparation of cyanoethyl starch comprized:starch/acrylonitrile ratio 1 : 1, liquor/starch ratio 1:7.5 and sodium hydroxide 0.5N at 40°C for 4 h. Under these conditions a D. S. of 1.2 and R. E. of 40% could be achieved. Higher temperatures, i. e. 50 and 60°C, acted in favour of carboxyethyl starch formation particularly when the reaction was allowed to proceed for more than 3 h at 50°C and 0.5 h at 60°C.
Gelatinization Characteristics of Starch from du, wx, ae, and ae wx Endosperm of Sweet Corn Inbred la5125
Authors: Brockett E. , Thompson D. , Davis T. , Boyer C. 
Published: November 2006

AbstractStarch gelatinization in excess water was studied by differential scanning calorimetry for the mutants dull (du), waxy (wx), and amylose extender (ae), and the double mutant amylose‐extender, waxy (ae wx) from the Ia5125 sweet corn inbred background. Onset temperature (To), peak temperature (Tmax), and enthalpy (ΔH) were determined. For du and wx starches Tmax was within 1°C of the value for the normal starch (Tmax = 69.4°C). For starches from ae and ae wx mutants, Tmax was 7–8°C higher than the normal starch. The highest enthalpies were observed for wx (3.26 cal/g) and ae wx (3.39 cal/g) starches; ae (2.93 cal/g) and normal (2.52 cal/g) starches were intermediate, and du (2.32 cal/g) starch had the lowest enthalpy. The endotherm of the ae starch was completed at just above 100°C, in distinction to reports for ae mutants from dent lines. Although the ae wx endotherm occurred at a higher temperature than the wx, the endotherm was sharpened relative to the ae endotherm, and was complete at 90°C.
Comparative Performance of Zymomonas mobilis and Saccharomyces cerevisiae in Alcoholic Fermentation of Saccharified Wheat Starch B in a Continuous Dynamic Immobilized Biocatalyst Bioreactor
Authors: Wayman M. , Chen S. , Parekh R. S. , Parekh S. R. 
Published: November 2006

AbstractGlucose derived from an industrial, enzymatically saccharified wheat starch fraction (B starch) was investigated for ethanol production using free and immobilized cells of Saccharomyces cerevisiae and Zymomonas mobilis. Batch cultures of these organisms could successfully ferment this substrate within 24 h giving 7% ethanol by volume and over 96% sugar conversion.Fermentation with S cerevisiae and Z. mobilis immobilized on rotating fiber discs in a continuous dynamic biocatalyst bioreactor (CDIBB) resulted in very rapid and efficient fermentation and concurrent high ethanol productivity. Z. mobilis loaded at 30g/I cell density (based on bioreactor volume, 31) fermented saccharified wheat starch B slurry at 15% solids and having 128g/I glucose, in 0.9 h with 92% sugar utilization; and volumetric productivity based on liquid hold up was 65.5 g/I‐h, being threefold higher than that obtained with immobilized yeast cells. Z. mobilis appears to be the preferred organism for the rapid fermentation of glucose rich solutions in the CDIBB. Advantages and the possible application of this bioreactor system to alcoholic fermentation of industrial derived substrates associated with high suspended solids are discussed.
Die aus einer industriellen, enzymatisch verzuckerten Weizen‐B‐Stärke gewonnene Glucose wurde unter Verwendung von freien und immobilisierten Zellen von Saccharomyces cerevisiae und Zymomonas mobilis hinsichtlich der Ethanolgewinnung untersucht. Chargenweise Kulturen dieser Organismen vergoren dieses Substrat erfolgreich 24h; sie ergaben 7 Vol.% Ethanol bei 96% iger Zuckerumwandlung. Die Vergärung mit auf rotierenden Faserplatten immobilisierten S. cerevisiae und Z. mobilis in einem kontinuierlichen, dynamischen Biokatalysator‐Bioreaktor (CDIBB) führte zu sehr schneller und wirksamer Gärung und vergleichbar hoher Ethanolproduktivität. Mit einer Zelldichte von 30g/1 (bez. auf das Bioreaktorvolumen, 31) gepackte Z. mobilis vergor eine Weizen‐B‐Stärkesuspension mit 15% Feststoff und 128g Glucose/1 in 0,9h bei 92% Zuckerverwertung. Die Volumenproduktivität, bezogen auf die Flüssigkeitsrückhaltung, betrug 65,5 g/1‐h und war damit dreimal so hoch wie bei immobilisierten Hefezellen. Z. mobilis dürfte der bevorzugte Organismus für die rasche Vergärung von glucosereichen Lösungen im CDIBB sein. Die Vorteile und die mögliche Anwendung dieses Bioreaktorsystems für die alkoholische Vergärung von industriellen Substraten in Verbindung mit hoch suspendierten Feststoffen werden diskutiert.
Synthesis and Characterization of Leucaena glauca Gum Esters
Authors: Raval D. K. , Patel R. G. , Patel V. S. 
Published: November 2006

AbstractAliphatic esters of Leucaena glauca gum with different acid anhydrides were prepared using pyridine as catalyst employing same reaction conditions. The products were analyzed for the degree of substitution and confirmed by infrared spectroscopy. The esters were also characterized by evaluating different thermal parameters using thermogravimetric analysis. The reactivity of the anhydrides and the thermal stability of the corresponding gum esters with respect to their structures have been discussed.
Production and Measurement of Starch Damage in Flour. Effect of Starch Damage on Hot Pasting Properties
Authors: Evers A. D. , Stevens D. J. 
Published: November 2006

AbstractAqueous suspensions were made of wheat starches damaged, by different methods, to varying degrees. Apparent viscosities of the hot pastes declined as damage levels increased and the relationships between these factors were examined. Measured as “extractability”, starch damage had a linear relationship with apparent viscosity for starches damaged by both methods. Starch damage measured as “digestibility” had different relationships with apparent viscosity for each type of damage involved. Evidence was found for the association of amylolytic enzymes with the starches used in the experiments.
Properties of Gel‐Entrapped Glucoamylase
Authors: Krauze J. , Wawrzyniak B. 
Published: November 2006

AbstractGlucoamylase from Aspergillus niger was immobilized by entrapping in glutaraldehyde crosslinked gelatin. Preparations were prepared in the form of beads and thin layers on activated glass, polyester and aluminium foils. Immobilization did not cause changes of pH and temperature optimum. However, it increased thermal stability additionally stabilized by the presence of a substrate. The most stable preparations acted without change in activity for 34 days at a temperature of 50°C. Obtained preparations hydrolyzed α‐amylase liquefied starch to a DE value of about 97%.The preparations of glucoamylase immobilized in a thin layer of gelatin on the polyester and aluminium foil were used in a thin layer flow reactor for hydrolysis of 10% starch solution.
Lipid Composition of Field Pea (Pisum sativum cv Trapper) Seed and Starch
Authors: Hoover R. , Cloutier L. , Dalton S. , Sosulski F. W. 
Published: November 2006

AbstractThe total lipids in field pea seeds and refined starch were extracted by five aqueous/organic solvent systems and the greatest yield of total. neutral and polar lipids was obtained with hot n‐propanol‐water (3:1 v/v). Lipids extracted from field pea seeds represented 2.9% of the seed weight and consisted of 43.2% neutral lipids, 3.2% glycolipids and 53.6% phospholipids. The major components of the three fractions were 70% triacylglycerol in neutral lipid, 28% esterified sterol glycoside in glycolipid and 55% phosphatidylcholine in phospholipid. The purified starch fraction contained 0.22% surface lipids and 0.09% internal lipids. The surface lipids were primarily sterol esters and free fatty acids while only free fatty acids were found in the internal lipids. The ability of lysophospholipids and fatty acids to complex with field pea starch was demonstrated by differential scanning calorimetry and X‐ray diffraction, respectively.
Effect of Storage on Starch Content and Modification of Cassava Starch
Authors: Osunsami A. T. , Akingbala J. O. , Oguntimein G. B. 
Published: November 2006

AbstractThe effect of storage on yield and modification of starch using hydrochloric acid and acetic anhydride were studied. Yield of starch from fresh roots (24.4%) was significantly greater than yield (16,2%) from roots stored at room temperature for six days. On a dry weight basis the amount of starch in the roots decreased over a six day storage period. The proximate composition of cassava starch on dry weight basis was 0.24% ash, 0.13% fat, 0.49% protein, 0.15% crude fibre and 98.4% starch. The isolated starch was treated with different concentration of hydrochloric acid to produce acid thinned and dextrinized starches and different concentration of acetic anhydride to produce acetyl substituted starches. The alkali number of acid thinned and dextrinized starches increased with acid treatment while the viscosity decreased.The degree of substitution increased with the concentration of acetic anhydride used. The cold water solubility of the acid thinned and acetyl substituted starches were similar to that of native starches while the solubility of the dextrinized starches increased with the acid concentration. The viscosity of the acetyl substituted starches increased with the degree of substitution.
Thermal Degradation of Starch in Parboiled Rice
Authors: Mahanta Charu Lata , Bhattacharya K. R. 
Published: November 2006

AbstractRaw and variously parboiled Intan rice (intermediate‐amylose variety) starch was fractionated in Sepharose CL‐2B column into a larger‐molecule (Fr I) and a smaller‐molecule (Fr II) fraction. The amount of Fr I decreased and that of Fr II increased in parboiled as compared to raw rice, the extent of change increasing with increasing severity of processing. The proportion of polysaccharide and “amylose” in Fr I decreased from 70% and 40% of total, respectively, in raw rice to 16% in parboiled rice prepared by 3 kg/cm2 gauge steam pressure. Simultaneously, the λmax of its iodine complex increased from 570 to 588 nm in Fr I and decreased from 635 to 620 nm in Fr II. The change was marginal or low after steaming at ambient pressure or after sand roasting. The data show that thermal degradation of starch must be considered as another contributor, in addition to starch gelatinization and reassociation, to the peculiar properties of parboiled rice.
Near Infra‐red Monitoring of Enzymatic Hydrolysis of Starch
Authors: Nishinari K. , Cho R. K. , Iwamoto M. 
Published: November 2006

AbstractNIR measurement was carried out for a starch dispersion circulating from a reactor to an NIR flow‐through cell over a wavelength range of from 1000 to 2500 nm in 2 nm increments. Multiple regression analysis between NIR and HPLC shows a good correlation. It is shown that the NIR method can be used to determine glucose quantitatively in real time during enzymatic hydrolysis, and that NIR may be employed for controlling the reaction in a bioreactor.
Studies on Isolation and Characterization of Starch from Rajgeera Grains (Amaranthus paniculatus Lin.)
Authors: Wankhede D. B. , Gunjal B. B. , Sawate R. A. , Patil H. B. , Bhosale M. B. , Gahilod A. T. , Walde S. G. 
Published: November 2006

AbstractIsolation and some of the important physicochemical properties of starch from rajgeera grains have been investigated. The yield of starch was about 61.2%, on whole grain basis. The results on physicochemical properties revealed that it exhibited moderate swelling and higher solubility (55.5%) in water, as compared to other millet starches. An extensive solubility in dimethylsulphoxid (72.5%) of the starch indicated easy penetration of solvent in a granular matrix, may be due to labile and heterogenous bonding forces within the granules. Brabender viscoamylographic data on pasting characteristics revealed that it yielded low viscosity (448 B. U.) at concentration of 10% (w/v) and showed very little tendency to retrograde during cooling of the starch paste. The amylopectin content was 88.5% indicating the starch of rajgeera is probably waxy in nature. Amylolytic digestibility of native and gelatinized starch of rajgeera by human salivary α‐amylase and glucoamylase was investigated.