bluuebunny/crossref_metadata_2025_split huggingface dataset:
Synthesis and Characterization of Hypochlorite Oxidized Starches
Authors: Hebeish A. , El‐Thalouth I. Abd , Refai R. , Dokki A. Ragheb 
Published: November 2006

AbstractEgyptian rice and maize starches were treated with sodium hypochlorite at different concentrations. The oxidized starches so obtained were monitored for carboxyl content and rheological properties. In addition, the extent and rate of the oxidation reaction was assessed by investigating the chlorine consumption. Results indicated that the extent and rate of oxidation of rice starch, expressed as chlorine consumption, are much higher than those of maize starch. The opposite holds true for the carboxyl content. Pastes of rice and maize starches before and after oxidation exhibit non‐Newtonian thixotropic behaviour but their apparent viscosity decreases by increasing the hypochlorite concentration. At any event, however, the apparent viscosity of rice starch is substantially higher than that of maize starch. Storing the pastes for 24 h adversely affect the apparent viscosity particularly with oxidized starches prepared using higher hypochlorite concentrations.
Material Characterization Studies of Maltodextrin Samples for the Use of Wall Material
Authors: Raja K. C. M. , Sankarikutty B. , Sreekumar M. , Jayalekshmy A. , Narayanan C. S. 
Published: November 2006

AbstractA few samples of maltodextrins procured commercially were studied in detail for some of their specific physicochemical qualities. In addition to the Dextrose Equivalent value (DE) the samples were analysed for their cold water solubility and clarity, percent age of cold water solubles, and total hydrolyzable carbohydrates. Samples were also analyzed for their hygroscopicity at different relative humidities varying from 40 to 95%. The carbohydrate profile was studied using HPLC and X‐ray diffraction pattern were taken and compared. When samples were tried for flavour encapsulation it could be noticed that samples considerably differed in their encapsulation behaviour.
In vitro Degradation of Starch Granules by α‐Amylase Isomers from Mature Triticale
Authors: Salomonsson Lennart , Heneen Waheeb K. , Larsson‐Raznikiewicz Märtha , Carlsson Marianne , Karlsson Roland 
Published: November 2006

AbstractStarch granules and α‐amylases (green, α‐I, and germination, α‐II) were isolated from a triticale line with a high frequency of kernel shrivelling. The isolated starch granules were treated with the α‐amylase ismomers for different periods of time. Degradation of the starch granules was followed by analyses of reducing sugar produced, and by scanning electron microscopy. About similar degrees of starch degradation were observed after treatment with α‐I‐ and α‐II‐amylases. After a few hours, the degrading effects of the enzymes were manifested as holes or craters on the surface of starch granules and as erosion and dilation of the equatorial groove. These features were also characteristic of starch granules present in shrivelled kernels. Amylase treatments for a longer time caused more profound degradation, leading to collapse and fragmentation of the starch granules. The lack of such effects in shrivelled kernels means that amylases are not the sole factor in the formation of kernel cavities associated with shrivelling. The occurrence of mitotically aberrant and degenerating cells, already existing at early stages of endosperm development, and disparity between the processes that determine kernel size and kernel filling potential are also of relevance in this connection.
Isolation and Characterization of Starch‐Iodine Positive Material Formed During Saccharification of Corn Starch
Authors: Brumm P. J. , Hebeda R. E. , Teague W. M. 
Published: November 2006

AbstractThe increasing sophistication of customers has put pressure on corn wet‐millers to improve product quality. One quality requirement is that glucose and corn syrups be free of material stained blue or green by iodine, i.e. free starch. Observations from a number of corn wet milling plants indicate that liquified corn starch may test negative for free starch but yield a positive iodine test after saccharification. Such dextrose hydrolyzates are difficult to process into product and often fail to meet customer specifications. The problem has been traced to small (0.2 to 1.0 μm) particles which are present in the starch supply. The particles exhibit an iodine spectrum similar to that of gelatinized corn starch. Enzymatic degradation of the particles was compared to that of gelatinized and non‐gelatinized starch, and lipid‐amylose complexes; the behavior of the particles most closely resembled nongelatinized starch. Extended liquefaction reduces, but does not eliminate the problem. Cellulase, hemicellulase, amylase, and proteasewere tested as adjuncts to normal glucoamylase products; none of these were effective in assisting hydrolsis of the particles under saccharification conditions. The particles can be completely eliminated by microporous filtration of liquefact or dextrose hydrolyzate.
Preparation and Calcium Complexation of Oxidized Polysaccharides. Part I: Oxidation of Maltodextrins and Starch with Alkaline Sodium Hypochlorite
Authors: Floor M. , Kieboom A. P. G. , van Bekkum H. 
Published: November 2006

AbstractThe oxidation of maltodextrins and starch with aqueous alkaline sodium hypochloride has been studied. At an oxidant level of 3 moles hypochlorite per anhydroglucose unit at pH 8–9, a C2, C3‐glycol‐cleaved dicarboxy polysaccharide was obtained containing up to 45% ring‐opened glucose units. Hydrolysis of the oxidation products yielded (apart from glucose) erythronic and glyoxylic acids, but no glucuronic acid evidencing the absence of C6‐oxidation. The average degree of polymerization of the products ranged from 14 to 87 and indicated severe chain degradation during the oxidation. The products were shown to be effective calcium complexing agents and behaved as regular polyelectrolytes with identical complexing sites.
Comparative Levels of Waxy Gene Product of Endosperm Starch Granules of Different Rice Ecotypes
Authors: Villareal C. P. , Juliano B. O. 
Published: November 2006

AbstractStarches of 40 rice varieties from different ecosystems and 2 amylose extender mutants were analyzed for their predominant waxy gene allele (Wxa or Wxb) through the amount of Wx gene product (60‐kdal polypeptide) by SDS‐polyacrylamide gel electrophoresis. Nonwaxy rices carrying the Wxa and Wxb alleles were clearly differentiated by two distinct regression equations correlating AC and the amount of Wx gene product. Indica, samba, and tropical upland rices hat the Wxa allele and contained about three times as much Wx gene protein at the same AC as japonica and long‐grain US rices carrying the Wxb allele. Indica‐japonica, bulu, and basmati‐type rices showed selection for either Wxa or Wxb. Identification of the predominant Wx allele provides an alternative method for classifying nonwaxy rice grains into indica or japonica type, and complements the embryo isozyme classification. Results of the two methods are generally consistent.
Verfahren zur Herstellung von Stärke, Protein und Fasern aus Hafer
Authors: Wilhelm E. , Kempf W. , Lehmussaari A. , Caransa A. 
Published: November 2006

AbstractAlternative Rohstoffe für neue Stärkeproduktionsprozesse haben größere Bedeutung erlangt, seit hochwertige Nebenprodukte immer entscheidender für die Wirtschaftlichkeit des gesamten Produktionsprozesses geworden sind. Hafer als Rohstoff enthält nicht nur Feinkornstärke mit neuen, technisch interessanten Eigenschaften, sondern auch Proteine, Lipide, Fasern, β‐Glucane und andere wertvolle Nebenprodukte für die moderne menschliche Ernährung ebenso wie für verschiedene industrielle Verwendungszwecke. Feinkornstärken mit eng begrenztem Partikelgrößenbereich sind von besonderem Interesse für die Produktion von feinen graphischen Papieren, für technische und kosmetische Puder und bieten Vorteile für biologisch besser abbaubare Kunststoffe, Folien und andere Produkte. In dem Beitrag wird ein Verfahren zur Fraktionierung von Hafer in Stärke, Protein und Fasern vorgestellt, das auf der Basis von Labor‐ und Technikumsversuchen und einer Serie von Produktions‐Testläufen mit 30 t Hafer in einer Pilotanlage entwickelt worden ist.
Effect of Storage Temperature on Some Rehydrating Properties of Potato Granules
Authors: Hoover R. , Hadziyev D. 
Published: November 2006

AbstractThe Swelling Power (SP), Water Binding Capacity (WBC) and rate of rehydration of Add‐Back (A–B) and Freeze‐Thaw (F–T) potato granules treated with 0.2% monoglyceride decreased during the initial 14 weeks of storage by an average of 25.5 (F–T) and 27.3% (A–B) at 4°C and by 11.1 (F–T) and 12.0% (A–B) at 25°C. However, the moisture content showed an opposite trend, increasing by 5.9 (F–T) and 7.5% (A–B) at 4°C and by 3.6 (F–T) and 4.9% (A–B) at 25°C. Storage beyond 14 weeks at 4°C resulted in increases in SP, WBC and rate of rehydration and decreases in moisture content. However, such a trend was not observed at 25°C. The percentage decreases in SP (during the initial 14 weeks) of treated granules (A–B and F–T) were lower than those of untreated granules by an average of 11.0% at 4°C and 10.5% at 25°C. The extent of starch matrix‐cell wall separation and the intensity of the “V” diffraction pattern of an X‐ray analysis increased during storage, with greater increases being found at 4°C.
Polymer‐Water Interaction of Maltodextrins. Part I: Water Vapour Sorption and Desorption of Maltodextrin Powders
Authors: Radosta S. , Schierbaum F. , Reuther F. , Anger H. 
Published: November 2006

AbstractPolymer‐water interactions of a low DE maltodextrin and its Pn fractions are investigated by water vapour sorption and desorption measurements. The interpretation of the isotherms was done by the application of the three parameter Guggenheim‐Anderson‐de Boer equation and by the Flory‐Huggins theory. The polymer‐water interactions of the maltodextrin and its fractions exhibit strong dependence on Pn. The monolayer water content, the water uptake up to aw 0.95, the hysteresis effect, the water content of the transition powder‐gel under sorption conditions and the ability to form gels decrease with decreasing Pn. The water uptake above aw 0.95, the monolayer sorption enthalpy and solubility increase with decreasing Pn. The participation of molecular different fractions of the maltodextrin in polymer‐water interaction depends on the polymer concentration. Shelf live conditions for the maltodextrin are derived.
Solvent Effect on Starch Matrix. Part I: Non‐extrathermodynamic Considerations
Authors: Bâczkowicz M. , Tomasik P. 
Published: November 2006

AbstractPotato starch was treated with various non‐aqueous solvents at temperatures not higher than 100°C. The solvents widely differ from one another by their polarity, acidity, basicity and donocity. The effect of solvents is documented by some different properties of starch (dextrins) resulting from such treatment.
Use of Red Cowpea in the Manufacture of Some Food Products
Authors: Ningsanond S. , Ooraikul B. 
Published: November 2006

AbstractCowpea flour, starch and protein were successfully used as substituents in a wide range of food products, either as protein supplements or alternative ingredients. Acceptable soft buns were produced from ingredients in which wheat flour was substituted at the level of 10%, by weight, with dry‐ or wet‐dehulled cowpea flour, or 20% with dry‐milled cowpea protein fraction. Protein‐fortified cookies of satisfactory sensory quality could be produced by replacing up to 50%, by weight, of wheat flour in the recipe with either dry‐ or wetdehulled cowpea flour, or up to 35% with cowpea protein fraction. Acceptable emulsion‐type sausage was produced by replacing 5%, by weight, of its lean pork with dry‐milled cowpea starch or protein fraction, or wet‐dehulled cowpea flour, or 10% with dry‐dehulled cowpea flour. Transparent noodles produced from wet‐milled red cowpea starch had similar quality to those from mung bean starch. When, cowpea flour or protein fraction was used as a substituent in the products, protein content of the products could increase by 4–72%.
Beitrag zur Erfassung einiger rheologischer Eigenschaften von Weizenkleber
Authors: Weipert Dorian 
Published: November 2006

AbstractDie Produktion des Weizentrockenklebers ist in den letzten Jahren stark angestiegen und es werden neue Märkte und Anwendungen für den Vitalgluten gesucht. Um seine wichtigsten funktionellen Eigenschaften zu bestimmen, bedient man sich der Rheometrie. Einige Möglichkeiten der imitierenden und fundamentalen Rheometrie zur Erfassung der Viskosität und Elastizität der rehydratisierten und in unterschiedlichen Lösungsmitteln dispergierten und gelösten modifizierten Kleber und Trockenkleber werden aufgezeigt und diskutiert. Derartige Messungen gestatten eine Differenzierung von Trockenklebern untereinander, wie auch die Beurteilung und Abstufung der Lösungsmittel hinsichtlich ihrer Modifizierungseigenschaften. Die optimale und standardisierte Vorbereitung der Probe und die Durchführung der Messung bleiben eine unerläßliche Forderung für die Gewinnung von reproduzierbaren und aussagekräftigen Meßdaten.
Investigations on the Laboratory Scale Separation of Mung Bean Starch
Authors: Zhu Jian Hua , Haase Norbert U. , Kempf Wolfgang 
Published: November 2006

AbstractMung bean starch is used as a high‐grade raw material for noodle production in the food industry. Until now the applied separation techniques are often less efficient. Therefore, investigations were carried out on the laboratory scale to give first informations about the development of new separation techniques. The raw materials were flour and whole kernels. In both cases it was possible to produce a pure starch with a protein content less than 0.2% in dry matter. Physical and chemical investigations of the isolated starch pointed to the qualification of mung bean starch in different application fields, especially in view of the high viscosity.
Processing of Cassava Starch for Adhesive Production
Authors: Agboola Samson O. , Akingbala John O. , Oguntimein Gbekeloluwa B. 
Published: November 2006

AbstractThe processing of cassava (Manihot utilissima Pohl) root IITA variety TMS 50395 into starch by varying the steeping period and the effect of these processing methods on the suitability of cassava starch produced for adhesive formulation were investigated. Out of the three processing methods, the one without steeping gave the best starch for adhesive production in terms of the physico‐chemical properties such as swelling power. pH, cooking properties, yield, ease of extraction and cost of starch processing. 20% Potassium hydroxide were found to produce the best adhesive product based on the total solids content, pH, colour and applicability.
Production of Ethanol From Maize by Zymomonas mobilis
Authors: Kanta R. C. , Neelgund Y. F. 
Published: November 2006

AbstractMaize (Zea mays Ganga‐5, hybrid variety) was used as a substrate for ethanol production by batch fermentation using Zymomonas mobilis. 20% solids concentration, 72 h of duration, pH 5.5 and 30°C were found most effective in yielding maximum alcohol and proved optimum for highest fermentation efficiency.
Effect of Ammonia on Cereals
Authors: Bączkowicz M. , Tomasik P. , Zawadzki W. 
Published: November 2006

AbstractAll wheat, rye and corn flours, rice, oat flakes, buckwheat as well as beans were thermolyzed in the atmosphere of ammonia. Results were not uniform and clearly dependent on physical and chemical properties of material processed. Both wheat and rye flours are particularly sensitive to modification with ammonia. They give products of the aroma of fresh mushrooms. This aroma turns into aroma of freshly fried meat on suspending of these products in water in order to prepare a thickener to sauces and soups.
Carboxymethylation of Maize Starch
Authors: Khalil M. I. , Hashem A. , Hebeish A. 
Published: November 2006

AbstractMaize starch was reacted with monochloroacetic acid in presence of sodium hydroxide. The reaction involved is known as carboxymethylation. The latter was carried out under a variety of conditions. For every set of conditions carboxymethylation was studied with respect to the extent expressed as degree of substitution (DS) and reaction efficiency (RE). Results indicated that starch:water ratio of 1:2.5 constitutes the optimal material to liquor ratio. Increasing sodium hydroxide concentration up to 8N causes significant enhancement in DS and R. E. while higher concentrations bring about sharp decrement. DS increases as the monochloroacetic acid concentration increases; opposite trend was observed with respect to RE. Increasing duration (0.5–3 h) and temperature (60–70°C) acts in favour of both DS and RE. DS is also governed by the reaction medium. Water and organic solvents were used independently as well as in admixture of solvent/water. It was found that the highest DS is achieved with isopropyl alcohol and the least with water. The DS follows the order: isopropanol > cyclohexane > dimethyl formamide > methanol > acetone > water. Isopropanol: water mixture (80:20) constitutes the most favourable medium for the carboxymethylation reaction under the conditions used.
The Effect of Different Methods of Cationisation on the Starch Granule and Its Gelatinisation Product
Authors: Vihervaara T. , Bruun H. H. , Backman R. , Paakkanen M. 
Published: November 2006

AbstractThe effect on the form and structure of starch granules caused by cationisation using a solvent, by dry cationisation and by cationisation in a water slurry has been studied by means of scanning electron microscopy (SEM). By means of energy‐dispersive X‐ray analysis (EDXA) and electron spectroscopy (ESCA) analyses have been made of the chemical elements in the surface layer and inner part of the cationised granules and in gelatinised products prepared from the cationised granules.Cationisation does not change the form of the granules. In granules cationised in a water slurry a slight swelling can be observed. Cationisation gives the starch granules a thin shell‐like outer surface. In the case of solvent‐cationised and especially of dry‐cationised granules there are abundant quantities of small particles in the surface of the granules. These are the remains of chemicals added during cationisation.The ESCA analyses show that the amount of N in the surface layer of solvent‐cationised, dry cationised and water‐cationised granules studied is 3.1, 0.71 and 0.37% (w/w), respectively. In the gelatinised samples prepared from the cationised granules the amount of N in solvent‐ and water‐cationised granules is the same but in dry‐cationised granules it is only half as much, i.e. 0.35% (w/w).The amount of Cl in the surface layer is for solvent‐, dry‐ and water‐cationised granules 88, 47 and 21% of the N content, respectively. The Cl content in the gelatinised products of solvent‐ and water‐cationised granules is approximately the same as before gelatinisation but in the dry‐cationised product it is 50% less.Judging from the analyses it would seem that the cationic amino groups are evenly distributed throughout the granule in the case of solvent‐ and water‐cationised granules. In dry‐cationised granules, however, these groups are concentrated to starch molecules in the outer part of the granule.The significance from the paper‐manufacturing viewpoint of even distribution of the cationic groups throughout the granule, of a low Cl content and of the existence of remains of chemicals in cationic starch is briefly addressed.
Scanning Electron Microscope Study on Gelatinization of Starch Granules in Excess Water
Authors: Jing‐ming Liu , Sen‐lin Zhao 
Published: November 2006

AbstractMorphological changes of starch granules from potato and corn were studied by scanning electron microscopy after they were heated progressively to different temperatures in an excess of water. A honeycomb‐like structure was observed within the granules at the gelatinization temperature. It was believed that formation of this structure caused the irreversible, profound swelling and loss of the polarization crosses. Higher temperatures resulted in further swelling and melting which led to strong deformation of the granules, and ultimately the molten granules connected with each other to form a spongelike structure.
Retrogradation Kinetics of Eight Starches
Authors: Roulet Philippe , Macinnes William M. , Gumy Didier , Würsch Pierre 
Published: November 2006

AbstractRetrogradation rate and extent were determined by differential scanning calorimetry and rheology measurements on 40% dry matter gels made from pea, modified waxy maize, rice, waxy rice, wheat, manioc, potato and microwaved irradiated potato starches. As a result, each starch retrogrades differently, depending also on the measurement technique. Nevertheless, potato and pea starches seem to be the most sensitive and the waxy and modified waxy types are the least sensitive to retrogradation.
An Enzymatic Assay Method for Bacterial Alpha‐amylase Using a Glucose Determination‐kit and Maltohexaose as the Substrate
Authors: Ohnishi Masatake , Iwata Ken , Hiromi Keitaro 
Published: November 2006

AbstractUsing maltohexaose G6 as a substrate, a convenient analytical method for amylase‐catalyzed hydrolytic reaction was developed by application of an enzymatic assay‐kit (glucose oxidase‐peroxidase) to measurement of glucose, produced on the reaction: G6→G5 + G. The initial velocity was confirmed to be proportional to the initial concentration of amylase, examined, ∼ 100 μm. The new method was found in a good correlation with the Nelson and Somogyi method. Rate assay was also examined: The initial velocity is proportional to the enzyme concentration, ∼ 30 μm. Hence, this enzymatic assay method is recognized to be convenient and useful for the measurement of α‐amylase.
Kinetics of Difructose Dianhydrides Formation under Fructose Crystallization Conditions
Authors: Chu Yi D. , Berglund Kris A. 
Published: November 2006

AbstractFructose undergoes dehydration reactions to form difructose dianhydrides during crystallization. Difructose dianhydrides can be incorporated into fructose crystals and inhibit the crystal growth. In this study, the kinetics of difructose dianhydrides formation under industrial crystallization conditions were investigated. Four difructose dianhydrides were detected by HPLC analysis. An empirical second‐order irreversible kinetic model was proposed for the reaction. The extent of reaction increased with increasing temperature and decreasing pH value of the solution. The amount of two of the difructose dianhydrides stopped increasing when the fructose concentration was about 70% or less. On the other hand, the formation of all dimers were retarded when the initial fructose concentration was higher than 80%.
Methods of Starch Analysis
Authors: Mitchell Gordon A. 
Published: November 2006

AbstractThe Ewers method, based on the partial acid hydrolysis of starch, followed by measurement of the optical rotation of the resulting solution, is an official E. C. method and used for determination of starch purity (regulation 2169/86). Short reviews of the evolution of this method, the method based on calcium chloride dissolution followed by optical rotation measurement, and enzymatic methods, have been made. Several of the key parameters of the acid hydrolysis method have been examined, namely solution clarity, clarifier level, degree of hydrolysis, and evolution of optical rotation with time. Results confirm that starches from different plant origins do not behave similarly during acid hydrolysis. The present factors for the respective starches may need some minor refinement. Application of both polarimetric methods and the AFNOR enzymatic method to four different starch types, give mostly acceptable results. For ease of use, the calcium chloride method has advantages over its acid hydrolysis counterpart.