bluuebunny/crossref_metadata_2025_split huggingface dataset:
Role of Lactic Acid in Corn Steeping and Its Relation with Starch Isolation
Authors: Roushdi M. , Fahmy A. A. , Mostafa M. 
Published: November 2006

AbstractCorn grains were steeped in fresh SO2 solution (300 ppm), old SO2 solution (100 ppm, 0.55 g lactic acid per 100 ml) and fresh SO2 with chemically pure lactic acid (100 ppm SO2 + 0.55 g lactic acid per 100 ml). The water absorption rate in all trials using old SO2 or low SO2 with lactic acid in the first stage of the steeping process was higher. The solubilization and diffusion of protein was stronger in corn grains steeped completely in old SO2 or low fresh SO2 with lactic acid. Such treatments gave the highest starch recovery with lowest protein content in the isolated starch. The low starch content in hulls and fibers confirms the important role of lactic acid in presence of a low concentration of SO2 (0.01%).
Note on the Hydrolysis of Amylose by beta‐Amylase
Authors: Ghiasi K. , Hoseney R. C. 
Published: November 2006

AbstractAmylose is thought to be a slightly branched polymer with a ß‐amylolysis limit of about 78%. Treating amylose with a mixture of the debranching enzyme pullulanase and ß‐amylase will give 100% conversion to maltose. Interesting one does not obtain 100% conversion if the enzymes are used sequentially. We have found that amylose retrogrades and becomes insoluble while being incubated with pullulanase. Minimum debranching time will give 100% ß‐amylolysis, which we think explains the previously reported need to use the enzymes simultaneously.
Biomasse — nachwachsende Energie
Authors: Schreier K. 
Published: November 2006

AbstractDie Grenzen des Wachstums – die Erschöpfung der Energiequellen, insbesondere von Öl und Gas – die Koppelung von Wachstum und Energieverbrauch – die notwendigen Verschiebungen von Energiekonsum und Produktion aus den Industriestaaten in die Länder der Dritten Welt – die Umweltproblematik durch Intensivindustrialisierung – alle diese Probleme werden seit 15 Jahren, mit ständig steigender Intensität, von Technologen, Ökonomen und Ökologen vorgetragen, von Wirtschaft und Politik jedoch nicht, bzw. in einem viel zu geringem Ausmaß zur Kenntnis genommen. Heute ist festzustellen, daß durch das verspätete bzw. nicht erfolgte Einsetzen entsprechender Maßnahmen die Dimensionen der Energiekrise und ihr zeitlicher Verlauf bereits derart kritisch sind, daß eine evolutionäre Neuordnung unseres gesamten Wirtschafts‐ und Gesellschaftssystems immer problematischer, bzw. immer unwahrscheinlicher wird. Energie aus Biomasse ist neben der Atomenergie in den Industriestaaten eine mögliche Entlastung dieser kritischen Situation. Dies gilt sowohl für die Länder der Dritten Welt als auch für die Industriestaaten. Die Technologie für die Umwandlung von Biomasse ist weit fortgeschritten, weitere entscheidende Entwicklungsschritte, wie z. B. Cellulose‐Hydrolyse, sind in nächster Zeit zu erwarten. Die Produktion von Biomasse für Energiezwecke steht – im Gegensatz zur Umwandlungstechnologie – erst am Beginn der Entwicklung. Aus den gegebenen Randbedingungen heraus ist es notwendig, die Entwicklungsarbeiten für die Produktion von Biomasse rasch voranzutreiben. Neben Zucker‐ und Stärkepflanzen herkömmlicher Art müssen in den nächsten Jahren Zucker‐ und Stärkepflanzen mit hohem Energieinhalt und hoher Flächenleistung produziert werden. Besondere Bedeutung für die Energieproduktion in großen Dimensionen kommt unter unseren europäischen klimatischen Bedingungen aus Gründen der Lagerfähigkeit dem Körnermais zu. Für die Energieproduktion in kleinen Dimensionen (Energieversorgung der Landwirtschaft) müssen ausgewählte Fruchtfolgen als Rohstoffbasis dieser Betriebe herangezogen werden.
Characterization of Starch from Ginger Root (Zingiber officinale)
Authors: Reyes F. G. R. , D'Appolonia B. L. , Ciacco C. F. , Montgomery M. W. 
Published: November 2006

AbstractStarch has been isolated from ginger root in 12.3% yield. The starch that contained 22.2% amylose had a density of 1.517 g/cm3 and an A type x‐ray diffraction pattern. Solubility studies revealed low swelling power and solubility in water, and reduced solubility in dimethyl sulfoxide and in potassium hydroxide, suggesting homogeneous and strong bonding forces maintaining the granular matrix. Information from the Brabender amylogram indicated a relatively high initial pasting temperature (80°C) and resistance to mechanical shear upon gelatinization, resembling, those starches modified by crosslinking.
Properties of Residual Starches of Sugary‐2 and Sugary‐2 Opaque‐2 Maize Following Amylase Hydrolysis
Authors: Ikawa Y. , Glover D. V. , Iida M. , Takaya T. , Fuwa H. 
Published: November 2006

AbstractProperties of residual starches of sugary‐2 opaque‐2 and sugary‐2 maize starch granules hydrolyzed with glucoamylases were investigated. A crude and two crystalline glucoamylases were used. The amylopectin fractions of both starches hydrolyzed easier than that of amylose with all enzymes. Residual starches hydrolyzed by the crude glucoamylase accumulated low‐molecular weight materials, which was not observed in residual starches attacked by crystalline glucoamylase. It was suggested that in the crude enzyme the contaminating α‐amylase caused the accumulation of the minified fraction. It is also suggested that the crystalline region of sugary‐2 opaque‐2 starch may consist of a mixture of A‐type and B‐type patterns. Evidence for this was from observation of the changes in X‐ray diffraction patterns of residual starch following amylase and acid hydrolysis.
Untersuchungen über den Einfluß der organischen und mineralischen Düngung auf die Viskositätseigenschaften der Kartoffelstärke
Authors: Putz B. 
Published: November 2006

AbstractBei der Untersuchung der Frage, ob über die mineralische Düngung eine gezielte Kartoffelstärkequalität bereits auf dem Felde hergestellt werden kann, zeigte sich zunächst die besondere Bedeutung der Jahreswitterung, des Anbaustandortes und der Sorte für die Verkleisterungstemperatur, die Heißviskosität und die Kaltviskosität der Kartoffelstärke. Gegenüber diesen Einflüssen war derjenige der mineralischen Düngung minimal. Es zeigte sich, daß die Stärkequalitätsfaktoren nur langfristig über eine Anhebung des P2O5‐Gehaltes des Bodens in geringem Maße positiv beeinflußt werden können. Gezielte Stärkequalitäten lassen sich über die Düngung der Kartoffel somit nicht erzeugen. Daraus resultiert, daß Anbauer von Stärkekartoffeln die mineralische Düngung auf einen optimalen Knollen‐ und Stärkeertrag ausrichten sollten.
Änderung des Gehaltes an Phosphor, Calcium und Magnesium in Kartoffelstärke durch verschiedene Düngungsbedingungen
Authors: Miča B. 
Published: November 2006

AbstractDie Qualität der Kartoffelstärke wird durch die Anwesenheit von Phosphor, Calcium und Magnesium beeinflußt. Daher ist es zweckmäßig, ihren Gehalt in der Stärke zu bestimmen. Da die Menge dieser Elemente in der Stärke offenbar durch die Düngungsbedingungen beeinflußt wird, wurden dreijährige Feldversuche entsprechend ausgewertet. Gegen Ende der Vegetation erhöhte sich der Phosphorgehalt in der Stärke. Ca‐ und Mg‐Gaben verminderten den Phosphorgehalt während der Reifephase. Die in den früheren Vegetationsabschnitten festgestellten größeren Unterschiede zwischen den Düngungsvarianten verminderten sich während der Reife. Änderungen im Calciumgehalt wurden durch unterschiedliche Düngungsbedingungen hervorgerufen. Zum Ende der Vegetation verminderte sich der Calciumgehalt der Stärke. In der Reifephase wurde im Durchschnitt auch ein geringerer Magnesiumgehalt in der Stärke festgestellt als in der Vollblüte. Im Vergleich zur Abblühphase wurde nur bei gemeinsamen Gaben von Ca und Mg eine Erhöhung des Magnesiumgehaltes festgestellt. Die Wirkung von Mg‐Gaben stand in enger Beziehung zur Höhe der N‐, P‐, K‐Gaben und zur Vegetationsphase.
Preparation and Evaluation of Hydroxyethyl Starch
Authors: El‐Hinnawy S. I. , Fahmy A. , El‐Saied H. M. , El‐Shirbeeny A. F. , El‐Sahy K. M. 
Published: November 2006

AbstractHydroxyethyl starches were prepared by reaction of potato and corn starches with ethylene oxide. The degree of substitution (DS) was determined by the acetylation method and was 0.02 to 0.20 per glucose unit. Determination of position of the alkoxyl groups by thin layer chromatography indicates that 85% of the groups were attached to C2. Periodic oxidation of the hydroxyethyl starch indicated decrease with the increase of DS due to the resistance of C2–3 substituted glycol to cleavage. The iodine adsorption decreased with increasing DS. Therefore iodine adsorption could be taken as a measure of the degree of modification of starch molecule.
Scanning Electron Microscopy of Enzyme Digested Varagu Starch Granules
Authors: Paramahans S. V. , Tharanathan R. N. 
Published: November 2006

AbstractAmylolytic susceptibility of a native varagu starch granule was followed chemically and microscopically. Scanning electron microscopy revealed that attack by salivary α‐amylase resulted in a gradual erosion of the surface followed by granule penetration at certain locations. Attack by glucoamylase, on the other hand, was more uniform, and resulted in pitting and depressions all over the surface.
Cereal‐ and Root Starch Modification by Heat‐Moisture Treatment. II. Functional Properties and Baking Potential
Authors: Lorenz K. , Kulp K. 
Published: November 2006

AbstractFunctional baking properties of heat‐moisture treated starches (barley, triticale, red millet, arrowroot, cassava) described in preceding paper* are given. The bread and cake baking potential of cereal starches was adversely affected by the treatment. Although the quality of breads and cakes failed to match that of untreated wheat starch, the treatment improved tuber starches, suggesting that the molecular order of starches is an important factor in starch baking quality. Thickening properties tested with pie fillings demonstrated adverse effects of the treatment on this starch property.
Infrared and X‐Ray Analysis of Hydroxyethyl Starch
Authors: El‐Hinnawy S. I. , El‐Saied H. M. , Fahmy A. , El‐Shirbeeny A. E. , El‐Sahy K. M. 
Published: November 2006

AbstractThe effect ob substituted groups in hydroxyethyl starches with variable degrees of substitution on the conformation of starch molecules was investigated by the infrared and X‐ray analysis. The highest substitution with alkoxyl groups caused the shifting of the equatorial anomeric groups of glucose units to the axial position due to strain effect in the rings of monomers. The X‐ray analysis showed that the volume of unit cell of starch was increased 4.3% with the highest substitution of corn starch. This improved the penetration of dye molecules in the coating of textiles.
Viscosity and Gelatinization Characteristics of Hydroxyethyl Starch
Authors: El‐Hinnawy S. I. , El‐Saied H. M. , Fahmy A. , El‐Shirbeeny A. E. , El‐Sahy K. M. 
Published: November 2006

AbstractViscosity and gelatinization characteristics of corn and potato starches as well as their hydroxyethyl derivatives were investigated. The inherent viscosity increased from 164 in native corn starch to 209 in etherified one of DS 0.18. The etherified corn starch gelatinized at lower temperature than native corn starch due to their increase of DS. Maximum viscosity decreased from 93°C to 69°C for the modified corn starch. The retrogradation of starch was minimized by etherification as retrogradation ability of corn starch from its solution decrease from 22% to 6%. This is of great importance when starch is used as blood plasma volume expander. Variable results were obtained with etherified potato starch which might be due to its high contents of phosphorus.
Polystyrolgebundene Glucoamylase: Kinetisches Verhalten des Enzyms aus Endomycopsis bispora gegenüber technischen Substratlösungen
Authors: Fischer J. , Hettwer W. , Mansfeld H.‐W. , Wahl G. , Schellenberger A. 
Published: November 2006

AbstractGlucoamylase aus Endomycopsis bispora wurde durch Glutar aldehyd kovalent an makroporöses Poly(ethylendiaminomethylstyrol) gebunden. Das Verhalten dieses Enzymderivates wurde im Rühr‐ und Kolonnenreaktor gegenüber säureverflüssigter Maisstärke (DE = 20,8%; DX = 4,5%)als Substrat kinetisch charakterisiert. Darüber hinaus wurden Reaktorgeometrie und Enzymharzmenge in der Reaktionssäule variiert und an Hand von experimentellen und berechneten Daten verschiedene Einflußgrößen bei der heterogenen Enzymreaktion diskutiert. Auf Grund der hohen spezifischen und relativen Aktivität und der günstigen mechanischen und hydrodynamischen Eigenschaften des Trägermaterials ist Polystyrol‐Glucoamylase für die technische Stärkeverzuckerung interessant.
Effect of Monoglyceride on Some Rehydrating Properties of Potato Granules
Authors: Hoover R. , Hadziyev D. 
Published: November 2006

AbstractMonoglyceride incorporation in an Add‐Back (A – B) or Freeze‐Thaw (F – T) process decreases the potato granules Blue Value Index (BVI), Swelling Power (SP), rehydration rate and Water Binding Capacity (WBC), and increases the intact sound cell count. With 0.2% monoglyceride, SP, WBC and rehydration rate of A – B granules were 8.4, 6.7 and 6.4%, respectively, lower than F – T granules, while the BVI of A – B granules was 25.3% higher. Monoglyceride increase above 0.2% caused negligible changes. The intact sound cell count was higher when a precooking step was applied. The porous F – T and compact A – B granule structures partially accounted for differing water penetration rates. X‐ray analysis revealed a weak monoglyceride‐starch interaction during processing.
Preparation and Some Physicochemical Properties of Pyrodextrins of Ragi, Wheat, Jowar and Rice Starches
Authors: Wankhede D. B. , Umadevi S. 
Published: November 2006

AbstractRagi (Eleusine coracana), wheat (Triticum aestivum), jowar (Sorghum vulgare) and rice (Oryza sativa) starches (moisture content 8% ± 2%) were dextrinized in the absence of any added catalyst at 200°C ± 5°C. The changes in the physicochemical properties of dextrins during pyrodextrinization process were investigated. The results of the present investigation revealed that the progressive increase in the solubility, reducing power and alkali lability values while considerable decrease in β‐amylolysis limit and iodine affinity values of pyrodextrins could be correlated to the initial hydrolysis, increase in the degree of branching during transglycosidation and elaboration of thermal degraded products during the pyrodextrinization of starches.
Degradation of Dialdehyde Starch and Similar Dialdehydes with Sodium Sulfite. Part II. Simultaneous Conversion of Glyoxal Moiety into Tetrahydroxybenzoquinone
Authors: Abdel‐Akher M. 
Published: November 2006

AbstractDegradation of dialdehyde starch with sodium sulfite gave rise to tetrahydroxybenzoquinone which was separated and characterized with its anilide derivative and its barium salt. The present views attribute the simultaneous conversion of the glyoxal moiety into tetrahydroxybenzoquinone to the formation of a transition intermediate containing bisulfite radical which under the alkaline conditions of the reaction gives rise to tetrahydroxybenzoquinone. This mechanism was confirmed by preparing monobisulfite dialdehyde starch which is degraded with sodium hydroxide giving rise to tetrahydroxybenzoquinone. All dialdehyde polysaccharides or glycosides tested and containing glyoxal moiety gave rise to tetrahydroxybenzoquinone while dialdehydes devoid of the glyoxal moiety such as inulin dialdehyde failed to give positive results.
Physical Properties of Starch from Cavendish Banana Fruit
Authors: Ling L.‐H. , Osman E. M. , Fernandes J. B. , Reilly P. J. 
Published: November 2006

AbstractStarch was isolated from green Cavendish bananas after sodium hydroxide treatment, and its physical properties as they affected its potential acceptance as a food ingredient were measured and compared with those of corn, waxy corn, waxy corn diphosphate, acetylated waxy corn diphosphate, potato, and tapioca starches. Banana starch granules had a moisture content of 15.5%, an amylose content of 19.5% on a dry weight basis, and were highly irregular in shape and size, with the mode of characteristic length falling at 15 μm. The gelatinization range was 70.1 °C to 74.6 °C. Scanning electron micrography showed that in water the granules underwent surface cracking at 65 °C and progressively greater swelling, deformation, and erosion between 70 °C and 90 °C. At 95 °C, 6% banana starch paste in a Brabender Amylograph had a viscosity four times that of corn starch paste of the same concentration, and viscosity decreased rather slowly with stirring. The paste was somewhat longer than that of corn starch, but appreciably shorter than tapioca starch paste. Gelled banana starch was nearly as strong as corn starch, and also was nearly as opaque and reflective.
Processing of Cassava to Produce Ethanol – Effect of Raw Material Preparation
Authors: Greenfield P. F. , Lucia St. , Brooks R. B. 
Published: November 2006

AbstractThe effect of disintegration severity on starch hydrolysis and ethanol production from cassava roots and stems has been evaluated. It was found that a considerable fraction of the starch in the roots was made available for hydrolysis with relatively crude processing; all such material was readily fermented. To achieve a very high fermentables yield, either very intensive processing or, preferably, a two stage process, with the second stage being applied only to the oversize material, is required. Whether it is economically viable to process the oversize material further depends on a number of site‐specific factors. The two stage option appears the more attractive alternative especially in small to medium size cassava to ethanol plants because of the need to minimise power requirements and thereby steam usage.
Bestimmung des Gehaltes an Stärkekörnern gleichen spez. Gewichts und gleicher Größe
Authors: Wąchalewski T. 
Published: November 2006

AbstractVerschiedene Methoden zur Bestimmung und Fraktionierung von Stärkekörnern verschiedener Größe und verschiedenen spez. Gewichts wurden untersucht. Am besten geeignet ist die Methode, bei der die Stärke mittels Zentrifuge in Fraktionen von bestimmten spez. Gewicht aufgetrennt wird. Die erhaltenen Fraktionen werden der kolorimetrischen Bestimmung des Gehaltes an Stärkekörnern verschiedener Größe unterzogen.
Starch Gelatinization: A Morphological Study of Triticeae and Other Starches
Authors: Williams M. R. , Bowler P. 
Published: November 2006

AbstractScanning electron microscopy has been used to study the swelling properties of potato, maize, rye, barley, field bean and oat starch in terms of morphological changes during heating in aqueous suspension. It is shown that starches from the endosperm of the Triticeae (wheat, barley and rye) studied here share a common mode of swelling which differs from the other starches examined.
Effects of Storage on Dynamic Rheological Properties of Wheat Starch Pastes
Authors: Wong R. B. K. , Lelievre J. 
Published: November 2006

AbstractThe variation of the dynamic rigidities of wheat starch pastes during storage at various temperatures has been measured. The results suggest that a crystallization process is responsible for the observed increase in dynamic rigidity with time. The Avrami equation was used to interpret the results in an attempt to establish the mechanism of crystallization.
Tentative Hypothesis to Explain How Electrolytes Affect the Gelatinization Temperature of Starches in Water
Authors: Oosten B. J. 
Published: November 2006

AbstractAn hypothesis is proposed to explain some phenomena arising from the interactions between starch and electrolytes in water. The basis of this hypothesis is formed by the following claims: a) starch is a weak acid ion exchanger; b) cations tend to protect and to stabilize the granule structure; c) anions are the gelatinizing agents by rupturing hydrogen bonds. Arguments are put forward to sustain these claims.
Effect of Chemical Treatments and Gamma Rays on Starch Content of Sweet Potatoes and Its Properties
Authors: Roushdi M. , Sarhan M. A. , Fahmy A. A. 
Published: November 2006

AbstractThe effect of soaking sweet potatoe slices in citric acid, sodium bisulphite and SO2 gas followed by drying, either in sun or in aerated oven, on starch content and its properties was investigated. The sweet potato tubers were also stored after irradiation with gamma rays. The starch was isolated and some of its poperties were studied. It was found that fuming with SO2, followed by sun drying and storing or irradiation of tubers at 5 krad gave very close results regarding yield of starch and its properties versus starch isolated from fresh tubers.
Rheological Properties of Concentrated Wheat Starch Gels
Authors: Eliasson A.‐C. , Bohlin L. 
Published: November 2006

AbstractThe rheological properties of concentrated wheat starch gels were measured with shear stress relaxation experiments in cone‐plate geometry. The water content of the investigated gels were 80, 60, 50 and 30% (w/w), respectively, and the relaxation modulus (G) and half relaxation time (T1/2) were studied after heating to different temperatures. For the gels with 50% and 60% (w/w) of water, a maximum value of G was obtained when the temperature interval for gelatinization was passed. When these gels were heated to higher temperatures, G decreased, and T1/2 increased, whereas gels with 30 and 80% (w/w) of water behaved differently. The influence of particle size distribution on the rheological properties of concentrated starch gels, was also investigated. It was found that G and T1/2 increased with a greater fraction of small starch granules.
Versuche zur Aufklärung der Struktur von Citratstärken. 1. Mitteilung. Spaltung der Esterbindung unter milden Reaktionsbedingungen
Authors: Klaushofer H. , Bleier J. 
Published: November 2006

AbstractAn einigen mittel‐ und hochveresterten Citratstärken (2,6 bis 3,75% esterartig gebundene Citronensäure) wurde das Ausmaß der Esterspaltung unter milden Reaktionsbedingungen (pH = 2,5 bzw. 4,4,8,0 und 8,5; Temperatur 40 bzw. 55 und 80 °C) untersucht. Im sauren Bereich werden in 100 h maximal 5% der esterartigen Bindungen gespalten. Im schwach alkalischen Bereich werden bei 40 °C ähnliche Werte gefunden, bei 80 °C und pH = 8.0 wurde jedoch innerhalb von 20 h der Citratester zu 80% verseift.
Purification and Characterization of a Thermophilic α‐Amylase of Aspergillus niger van Tieghem
Authors: Ramasesh N. , Sreekantiah K. R. , Murthy V. S. 
Published: November 2006

AbstractThe exocellular α‐amylase of a strain of Aspergillus niger van Tieghem (elaborating both dextrifying and saccharifying thermophilic amylases) was purified to homogeneity. Purification was achieved by providing cultural conditions for the organism to preferentially synthesize α‐amylase and fractionation of the culture filtrate by DEAE‐Sephadex chromatography. Its purity was established by gel electrophoresis and confirmed by sedimentation studies. The molecular weight of the enzyme was 56,230. Its Km values on different starches, temperature and pH optima for activity and energy of activation were established. Compared to literature values for other fungal α‐amylases, this enzyme exhibited a lower energy of activation, increased tolerance to lower pH and enhanced affinity to starch, highlighting its potential industrial application. While Ag+, Pb2+, Hg+, Al3+ and EDTA inhibited the activity of the enzyme, Ca2+ enhanced its activity, apart from conferring thermal stability and lowered activation energy. The product of its action on starch were maltooligosaccharides, maltose and glucose.