bluuebunny/crossref_metadata_2025_split huggingface dataset:
Einsatz der Hochdruckhomogenisierung zur Stärkegewinnung aus Mais
Authors: Meuser F. , German H. 
Published: November 2006

AbstractEs wird ein Verfahren vorgestellt, mit dem die Desintegration von Mais nach einer zweistündigen Druckquellung und anschließender Hochdruck homogenisierung gelingt. Die mit dem sogenannten HD‐Verfahren gewonnenen quantitativen und qualitativen Ergebnisse wurden mit denen eines bestehenden Laborverfahrens verglichen. Mit dem HD‐Verfahren wurde gegenüber der konventionellen Technik ein verringertes Korngrößenspektrum im Mahlgut und eine verbesserte Stärkedesintegration aus der Schalen‐Faser‐Fraktion erzielt. Die Bindung der Stärkekörner an Protein‐ und Faserpartikel wurde anhand licht‐ und elektronenmikroskopischer Präparate aufgezeigt. Die Löslichkeit und die rheologischen Eigenschaften der Stärke wurden durch die Hochdruckbehandlung nur wenig beeinflußt. Die Ergebnisse konnten nach Übertragung des Verfahrens auf den halbtechnischen Maßstab bestätigt werden.
Hydrolysis of Cyclodextrin by Aspergillus oryzae α‐Amylase
Authors: Jodái I. , Kandra L. , Harangi J. , Nánási P. , Debrecen  , Szejtli J. 
Published: November 2006

AbstractThe hydrolysis of α‐, β‐ and γ‐cyclodextrins by Aspergillus oryzae α‐amylase was studied at pH 5.2 and 37°C. The kinetic parameters were determined and it was found that the V max value increased markedly in the order α‐, β‐ and γ‐cyclodextrin, but no significant difference was observed in the Km values. The qualitative and quantitative distribution of the hydrolysis products were determined by HPLC. In the case of γ‐cyclodextrin the time course of the kinetic parameters was compared to the qualitative and quantitative distribution of the hydrolysis products.
Alkylation of DEAHP‐Starch with 2‐Chloroethanol
Authors: Antal M. , Antal M. , Toman R. 
Published: November 2006

AbstractDiethylaminohydroxypropyl (DEAHP) starch ion‐exchangers (OH‐ form) were alkylated with aqueous solutions of 2 ‐chloroethanol. Alkylation on nitrogen resulted in the formation of quarternary ammonium groups in C1‐ form.
Studies on Oat Starch with a Celloscope: Granule Size and Distribution
Authors: Mäkelä M. J. , Laakso S. 
Published: November 2006

AbstractDetailed granule size distribution in oat starch was determined with a Celloscope. Maximum granule number appeared at a diameter range of 1.9‐2.4 μm and corresponding maximum volume was at 6.0‐7.6 μm. In light of the observed high reproducibility of the Celloscopic technique it was concluded that no aggregation of individual granules occurred at concentrations below 1 mg/ml. The Celloscopic data based on direct counting of granules as a function of their shape‐independent volume. It could be demonstrated that two different average granule sizes, 3.0 and 6.4 ‐ 7.4 μm, can be obtained depending on whether the sizings are based on estimation of the granule's cross‐sectional areas or directly the effective volumes. Only the latter approach was capable of revealing variety‐specific differences in the average granule masses. For rapid starch sizings of samples containing granules from any of the size ranges within the distribution diagram a rapid “coarse” counting method was developed.
Attempts for Determining the Degree of Gelatinization in Starchy Materials
Authors: Abraham T. E. , Kempf W. 
Published: November 2006

AbstractDuring the thermal treatment of food and feed materials the most important change taking place is the partial or total gelatinization of starch which is a major constituent of food or feed. The degree of gelatinization depends upon the source material and its moisture content as well as the duration, temperature and pressure at which the material is processed. In this context, it is of general interest to know the degree of starch gelatinization and to develop a simple, relatively specific and economical method to determine the same. There are numerous methods in the literature, and the most popular method is based on its increased susceptibility to enzyme attack, since food materials are heterogeneous mixtures. Attempts have been made to estimate the degree of gelatinization by selective digestion of gelatinized starch using glucoamylase and then by estimation of released glucose colorimetically. By doing this a standard curve is obtained using pure maize starch as well as maize meal, and the degree of gelatinization of an unknown material can be directly read from this graph. The method can be extended to find out the degree of starch gelatinization in pretreated flours, extruded products, baked goods and baby food as well as in cattle feed.
Synthesis and Structure of Methyl‐α‐D‐Glucopyranoside Pentyloxymethyl Ethers
Authors: Staniewski J. , Szymanowski J. 
Published: November 2006

AbstractMethyl‐α‐D‐glucopyranoside pentyloxymethyl ethers were obtained and their structure was determined. Pure monoisomers were separated from the post‐reaction mixture using column chromatography and then used as reagents in the reaction with pentyloxymethyl chloride.
A Study of Hydroxyethyl Starch. Part III. Comparison of Metabolic Fates between 2‐0‐Hydroxyethyl Starch and 6‐0‐Hydroxyethyl Starch in Rabbits
Authors: Yoshida M. , Minami Y. , Kishikawa T. 
Published: November 2006

AbstractThe blood concentration, renal excretion, and molecular‐size distribution of 6‐O‐hydroxyethyl starch (6‐O‐HES) and 2‐O‐hydroxyethyl starch (2‐O‐HES), which were infused into rabbits, were compared. As a result, 6‐O‐HES showed a more rapid elimination from the body than 2‐O‐HES did, thus indicating that 6‐O‐HES was subjected to the same metabolic changes as 2‐O‐HES was, which had a lower molar substitution of hydroxyethyl groups by 0.2 to 0.3. This result might be attributed to the substitution‐site effect of hydroxyethyl groups on the enzymic degradation of hydroxyethyl starch by α‐amylase.
Ein Jahrhundert Stärkeforschung in Deutschland
Authors: Heyns K. 
Published: November 2006

AbstractNach einer kurz zusammenfassenden Darlegung über den Stand der Stärkeforschung um das Jahr 1880 aus den vorliegenden vorangehenden Erkenntnissen des 19. Jahrhunderts wird versucht, die im Anschluß daran abgelaufene weitere Entwicklung während der seither vergangenen 100 Jahre in ihren Schwerpunkten aufzuzeigen. Hierbei ist eine Reihe von unterschiedlichen Problemkreisen zu berücksichtigen, die naturgemäß mit dem Fortschritt der allgemeinen wissenschaftlichen methodischen, analytischen und technologischen Erkenntnisse miteinander in engem Zusammenhang bei der weiteren Entwicklung der Stärkeforschung stehen, nämlich die Morphologie der Stärkekörner und deren Eigenschaften, die Technologie der Stärkegewinnung aus verschiedenen Rohstoffen, der Abbau sowie die Modifizierung der Stärke durch physikalische, chemische oder enzymatische Behandlung (Stärkederivate, Stärkeabbauprodukte, Verzuckerungsprodukte, Folgeprodukte), und die Aufklärung der chemischen Struktur der Stärke. Im Verlauf der letzten Jahrzehnte haben die Erkenntnisse über den chemischen Aufbau von Amylose und Amylopektin im Rahmen der gesamten makromolekularen Polysaccharidchemie und deren niedermolekularen Baugruppen zur Anwendung gezielter Syntheseverfahren geführt, die u. a. bei der Zielsetzung des Einsatzes der Stärke als “nachwachsender Rohstoff” für zukünftige Entwicklungen von Bedeutung sein werden. Für die Stärkeindustrie hat der hier betrachtete Zeitabschnitt der letzten 100 Jahre durch die Stärkeforschung in gleicher Weide zu durchgreifenden technologischen Entwicklungen geführt, die durch optimale Ausführung einzelner Verfahrensschritte den Aufbau von Fabrikationsanlagen mit einer Tagesverarbeitung von mehreren tausend Tonnen Rohstoff ermöglichen.
In vitro Digestibility of Hydroxypropyl Maize, Waxy Maize and High Amylose Maize Starches
Authors: Mohd. Azemi B. M. N. , Wootton M. 
Published: November 2006

AbstractHydroxypropyl derivatives of maize, waxy maize and high amylose maize starches were prepared and characterized. The in vitro digestibility of the raw and gelatinized starches and their derivatives was compared using porcine pancreatic α‐amylase. Digestibility of the unmodified starches decreased in the order waxy maize > maize > high amylose maize. Increasing molar substitution (MS) caused a decrease in digestibility for all starch types after gelatinization. Raw maize and high amylose maize starch derivatives showed an initial decrease in digestibility followed by increases at higher MS levels. The digestibility of the raw waxy maize starch derivatives showed a continuing drop as MS increased.
The Pasting Characteristics of Various Sizes of Starch Granule from Wheat
Authors: Dengate H. N. , Meredith P. 
Published: November 2006

AbstractStarches, of contrasted pasting properties from two bread wheat cultivars, were fractionated on the basis of granule size. Differences in starch hot‐pasting characteristics were observed mainly between large A‐granule fractions (diameter about 23 μm) of the two starches. Less pasting differences were seen between B‐granules (diameter < 10 μm) of the two starches. Examination of immature starches suggested that pasting differences between A‐granules were established during the period of A‐granule early growth, within about 15 days of fertilization, rather than during the later period of grain filling and desiccation. Granule size distribution itself did not determine the differences observed.
A New Method of Estimation of Polyvinyl Alcohol in Mixtures with Carbohydrate Materials
Authors: Harshe S. N. , Mandloi V. , Sharma G. 
Published: November 2006

AbstractA general method of estimation of polyvinyl alcohol (PVA) has been described. This method can be used to estimate the quantities of partially and fully hydrolyzed PVA. in powders, aqueous solutions and in mixtures with starch, dextrin, CMC or guar gum. This method is based on the colorimetric estimation of coloured complex formed by reacting PVA solutions with a reactive dye and iodine.
Catalytic Transfer Hydrogenation of Glucose‐Fructose Syrups in Alkaline Solution
Authors: van Hengstum A. J. , Kieboom A. P. G. , van Bekkum H. 
Published: November 2006

AbstractEquimolar mixtures of glucose and fructose were found to undergo quantitative transfer hydrogenation yielding equal amounts of gluconic acid and of hexitols (mannitol and sorbitol). The oxidationreduction occurs in aqueous alkaline medium under nitrogen at room temperature in the presence of Pt/C or Rh/C as the catalyst. Other group VIII metals did not give satisfactory results. Both a stirred batch and a continuous flow column reactor have been applied. The influence of several reaction variables has been studied, leading to the conclusion that the rate‐limiting step ist the dehydrogenation reaction of glucose into gluconic acid and chemisorbed hydrogen. Subsequently, the latter is quickly consumed by coadsorbed fructose under formation of mannitol and sorbitol (in the ratio of 1.5. – 1.9: 1). Alkaline degradation products are found to be of minor importance at temperatures ≦ 25°C.
Recent Trends in European Community and West German Starch Industries
Authors: Kempf W. 
Published: November 2006

AbstractIn this contribution the present situation of starch industries in the European Community and the Federal Republic of Germany described. The production of required source materials as well as the production capacities of maize, wheat and potato starch industries the individual member countries are reported. In this connection, the expected development trends are emphasized which seem to be particular importance with regard to both European Community and West German Wheat Starch Industries. As far as available, informations are given on coefficiency quotients and price calculations as well as on quality standards and quality analysis.
Action of Hydrogen Peroxide in Strongly Alkaline Solutions on Rice Starch
Authors: Hebeish A. , Bayazeed A. , Gawad B. Ib. Abdel , Basily S. K. , El‐Bazza S. 
Published: November 2006

AbstractStrongly alkaline solutions of H2O2 were found to be very unstable particularly at high temperatures. Efforts were paid to regulate the decomposition of H2O2 in these solutions by incorporation of certain stabilizers, chelating agents and surface active agents. Stabilizers consisting of MgSO4. 7H2O, anionic/nonionic wetting agent, gluconic acid and EDTA could be achieved. The action of NaOH and H202 alone or combinated with this stabilizer formulation was also investigated. The viscosity of rice starch decreased under the influence of either H202 or NaOH, indicating that the starch underwent molecular degradation. However, none of these two agents were able to cause complete dissolution of starch even at a temperature as high as 95°C. Complete dissolution could only be achieved in regulated (stabilized) alkaline solutions of H202 at 95°C.
Production and Measurement of Starch Damage in Flour. Part 2. Damage Produced by Unconventional Methods
Authors: Evers A. D. , Baker G. J. , Stevens D. J. 
Published: November 2006

AbstractThe relationship between two parameters of starch damage namely enzyme susceptibility and amylose extractability was examined in starch and in hard and soft flours ground by three unconventional methods. Variations in the relationship were as great in the starch series as in the flours, demonstrating that the effects of particle properties on the efficiency of one or other method of determination were not responsible. It is suggested that the two parameters are capable of independent variation since, in a single granule complete digestibility arises following a single “once for all” event, while for extractability that event marks the beginning of a process which can be further increased by suitable treatment. Types of starch damage can be defined in terms of ratio between extractability and digestibility and micrographs are presented which display granules afflicted by different types of damage.
Stabilization of Soil Particles to Water: Effect of Cations
Authors: Weaver M. O. 
Published: November 2006

AbstractTertiary cationic starch, quaternary cationic starch and cationic starch graft copolymers were each prepared at several levels of cation content. Together with some commercial cationic starches, these materials were assayed by wet sieving to determine their ability to convey water stability to soil. Cations neither increase nor decrease the capacity of starch to stabilize the soil used in this study. Guar, which has excellent stabilizing action (88% soil was retained after wet sieving at treatment level of less than 0.1 g per 100g of soil), behaved similarly: Cation functionality did not influence stabilization. Cationic starch derivatives used as soil stabilizers promised low cost and easy application. However, their low activity, less than onefourth that of synthetics, casts doubt on their use for this purpose.
Some Interferences in the Alkaline Copper Method of Reducing Sugar Analysis
Authors: Çörüş E. , Pekin B. 
Published: November 2006

AbstractIt has been found that boric acid and chloride ions suppress the reducing power of glucose and maltose. While boric acid does not affect the linearity of absorbance versus concentration curves, nonlinearities may occur if chloride is present in the solution to be analyzed. It has also been found that the proper upper limit of the alkaline copper method is 175 μg/ml for glucose, as opposed to the commonly adopted value of 300 μg/ml.
Comparison of Processing Economics of Different Starch Dryers
Authors: Heß D. 
Published: November 2006

AbstractThe comparison refers to native starch with inlet moistures of 33–40% as well as to normal starches with inlet moistures of 12–20%, whereby the outlet moistures vary from 1–12% depending on the application of the products. The difference between the convective heat transfer, as e. g. used in flash dryers as well as in fluidized bed dryers and the contact dryers, e. g. tubular dryer and spiral dryer, is especially pointed out. Beside the important criterion of the specific energy requirement the product quality and the risk of explosion resp. protection of explosion of such plant are mentioned. The data obtained in practice confirm the results. In this connection also the saving of energy by means of special heat exchanger for exhaust gas is considered, that means the heat content of the exhaust air is taken into the fresh air, in order to receive a better energy balance.
Gewinnung von Ethanol aus Weizen. Untersuchungen zum drucklosen Stärkeaufschlußverfahren (DSA‐Verfahren)
Authors: Matzik B. , Genuit A. , Kopp R. 
Published: November 2006

AbstractBei der Herstellung von Ethanol aus stärkehaltigen Rohstoffen nach drucklosen Stärkeaufschlußverfahren ist die erreichbare Alkoholausbeute wesentlich vom Zerkleinerungsgrad des Rohstoffes, von der Quellung, der thermischen Behandlung zur Verkleisterung, Lösung und zum enzymatischen Abbau der Stärke sowie von der Art des verwendeten Enzymsystems abhängig. Eine isolierte Betrachtung der einzelnen Prozeßparameter ist infolge ihrer gegenseitigen Abhängigkeit nicht möglich. Von überragender Bedeutung ist dabei das eingesetzte Enzymsystem, das über den Einfluß der anderen Prozeßparameter in erheblichem Umfange zu dominieren vermag. Von den untersuchten Enzympräparaten erwies sich ein aus Rhizopus spec. hergestelltes Präparat hinsichtlich seiner Unempfindlichkeit gegenüber den Prozeßparametern Zerkleinerungsgrad des Rohstoffes und Quellung sowie auch des Energiebedarfes für die thermische Behandlung als deutlich überlegen.
Immobilization of Glucoamylase on Activated Aluminiumoxide
Authors: Krakowiak W. , Jach M. , Korona J. , Sugier H. 
Published: November 2006

AbstractThe adsorption capacity of glucoamylase on unactivated, γ‐irradiation activated and transition metal alumina as well as the catalytic activity and stability of immobilized enzyme were studied.
Properties and Application of a Thermostable Maltogenic Amylase Produced by a Strain of Bacillus Modified by Recombinant‐DNA Techniques
Authors: Outtrup H. , Norman B. E. 
Published: November 2006

AbstractDuring a screening programme for amylase producing microorganisms a strain of Bacillus was isolated which produced a maltogenic amylase which had possible industrial potential. Unlike the microbial β‐amylases from B. cereus, B. megaterium, B. polymyxa and B. circulans this enzyme was characterized by being stable at 60–70°C at pH 4.5.‐5.5. Unfortunately the microorganism proved to be difficult to cultivate. Using recombinant‐DNA techniques it was possible to transfer the gene, which coded for the enzyme, to a host organism which was easier to cultivate, thus making industrial production a viable proposition. The enzyme is suitable for producing high maltose syrups from liquefied starch. When used together with an amylopectin debranching enzyme such as pullulanase, more than 75% maltose can be obtained at 30% D. S.
A Polarographic Cyclodextrin Assay Based on Linoleate‐Cyclodextrin Complex Formation in a Lipoxygenase Reaction
Authors: Laakso S. , Leivo P. , Mäkelä M. , Korpela T. 
Published: November 2006

AbstractA polarographic assay of cyclodextrins in turbid dextrin mixtures is described. The method is based on the ability of cyclodextrins to form complexes with linoleic acid and on the inability of soybean lipoxygenase to oxidize the complexed acid. The degree of complexation is measured with a simple Clark's electrode as a reduced rate of oxygenation of linoleate. Cyclodextrin concentrations down to 0.02–0.04‐mM can be assayed. The method is rapid to carry out because several successive samples can be added into a single lipoxygenase assay mixture. The method was applied to analyses of immobilized cyclodextrins as well as cyclodextrins in complex mixtures of starch and starch degrading enzymes. The conditions for spectrophotometric measurement of the reaction are also described.
Oxidized Glucose Syrup Production, Parameters and Food Applications
Authors: Gallali Y. M. , Birch G. G. 
Published: November 2006

AbstractThis contribution deals with the production, properties and food applications of a novel glucose syrup. For the production of this syrup, two methods are compared and from the obtained results the most suitable preparation process is recommended. In this connection some properties like optical rotation, dextrose equivalents (DE), molecular weight and mineral matter content were determined. Food applications like mineral‐complexing power and rat feeding were investigated. The produced syrup was examined along with conventional types of syrup for its mineral‐complexing properties, and it has been found that oxidized glucose syrup may have an important mineral‐complexing power. The short‐term rat feeding trials have shown no external abnormalities in the animals offered experimental diets. This suggests that oxidized glucose syrup deserves further study as a possible food component.
Some Studies on Starch Gelation
Authors: Ring S. G. 
Published: November 2006

AbstractThe mechanical behaviour of starch gels at small static deformations was investigated. In the concentration range 6 ‐ 30% w/w starch gels behave as Hookean solids with a linear dependence between shear modulus and concentration. At a fixed concentration the shear modulus of starch gel increases in the order potato <maize <pea. The starch gel was considered to be a composite in which swollen gelatinized starch granules reinforce an interpenetrating amylose gel matrix. The factors which influence the mechanical behaviour of this composite are discussed.
Oil‐binding Ability of Gelatinized Prime Starch Granules from Chlorinated Wheat Flour
Authors: Seguchi M. 
Published: November 2006

AbstractGelatinized prime starch granules from chlorinated wheat flour were found to bind to rapeseed oil droplets, as was previously observed using non‐gelatinized starch from chlorinated wheat flour. This ability was not lost by pepsin‐digestion, or by treatment with lipid‐extraction solvents. The oil‐binding ability was lost by amylase‐digestion, treatment with sodium dodecyl sulfate (SDS) solution or mechanical treatment by freezing and thawing, which suggests that lipophilic material may complex with higher structure of starch.
Mineral Complexing Properties of Food Carbohydrates
Authors: Cross H. , Pepper T. , Kearsley M. W. , Birch G. G. 
Published: November 2006

AbstractThe complexing of minerals by both low and high molecular weight carbohydrates is now well established and can be demonstrated by, for example, depression of conductivity, alteration of specific rotation, redox potential or techniques such as ligand exchange chroma‐tography. It is likely that mineral complexes will exist in food systems and, in mixtures of sugars such as glucose syrups, a variety of complexes will be present. Recent interest in the hydrogenated carbohydrates shows that these too complex minerals, sometimes better than their unhydrogenated counterparts. The complexing of Cu2+ by hydrogenated glucose syrups, for example, increases as degree of polymerisation decreases and iron salts are also complexed by various simple carbohydrate molecules. Mineral complexing has many consequences for the taste, nutritional value and technological quality of foods. The taste of iron salts is masked for example, by complexing with carbohydrates at high pH, whereas the opposite occurs at low pH. Vitamin C is protected from Cu2+ catalyzed oxidation when the cation is complexed with various carbohydrates or their hydrogenated derivatives. Such results have implications for the design, formulation and storage of food.
Optical and Light Scattering Studies of Starch Granules
Authors: Patel K. C. , Patel P. D. , Patel A. , Patel N. , Patel R. D. 
Published: November 2006

AbstractStarch samples were extracted from food grains namely Jowar, Cheno, Vatana and Tuwer, and physico‐chemical properties were determined. These samples were examined under polarized light. SALS pattern enabled to determine the size of these starch granules. A comparison has been made between the size determined from the optical microscopy and the SALS technique.