bluuebunny/crossref_metadata_2025_split huggingface dataset:
Cationic Aminoethyl Cereal Flours. Semicommercial Production
Authors: Rankin J. C. , Lancaster E. B. , Phillips B. S. , McClendon J. C. 
Published: November 2006

AbstractBoth soft white wheat and yellow corn flours were reacted with ethylenimine by a continuous, dry process capable of making up to 300 pounds of cationic aminoethyl cereal flour per hour. When either cationic flour was evaluated as a wet‐end paper additive, each was equivalent to a high‐quality commercial cationic corn starch in improving dry‐strength properties of paper and increasing pigment retention. Laboratory storage of the flour products for 1/2 year did not change their effectiveness. Estimates based on a plant producing 15 million pounds of cationic flour a year indicate that the cost‐to‐make is about 10 cents per pound.
Analysis of an Acid Hydrolysate of a Low‐Substituted Hydroxypropyl Starch
Authors: Leegwater D. C. , Marsman J. W. , MacKor A. 
Published: November 2006

AbstractThe major components, besides glucose, of an acid hydrolysate of a low‐substituted hydroxypropyl starch (DS 0.07) were identified by proton magnetic resonance (PMR) analysis of their peracetates as 6‐0‐[2‐(RS)‐hydroxypropyl]‐D‐glucopyranose, 2‐0‐[2‐(RS)‐hydroxypropyl]‐D‐glucopyranose, 1,2‐0‐[2,1‐(R)‐propylene]‐α‐D‐glucopyranose, 1,2‐0‐[2,1‐(S)‐propylene]‐α‐D‐glucopyranose, and 1,2‐0‐[2,1‐(R)‐propylene]‐α‐D‐glucofuranose. The analytical data indicated that in the product examined over 80% of the hydroxypropyl groups were attached to C‐2 of the glucose moiety and about 7% to C‐6.
Absorption of lodine into Starch Granules in Aqueous Suspension
Authors: Lee Y. Y. , Tsao George T. 
Published: November 2006

AbstractThe rate of iodine absorption by granular starch suspended in KI solution is examined. The rate controlling step is found to be the intraparticle diffusion of iodine. The process agrees well with a core‐shrinking model. The apparent diffusivity of iodine in granular starch is determined to be (6.8 ± 0.5) × 10−8 cm2/sec at 25°C.
Viehfutterfabrikation aus Kartoffelfruchtwasser als Problem des Umweltschutzes und der Ernährung
Authors: De Willigen A. H. A. 
Published: November 2006

Fodder Production from Potato Fruit Juice as a Problem of Environmental Protection and NutritionFodder manufacture from potato fruit juice is not a permanent solution for the effluent problem of the starch industry. The cost of processing of the bio‐industry wastes caused by this fodder are higher than those of destruction in the starch industry itself.Use of the nitrogenous substances for human food should be increased, for which they are well suitable. The protein should be marketed in wet form under its own name.
A Study on Chain Transfer and Grafting of Amylose‐g‐Poly(Styrene)
Authors: Patel C. M. , Patel C. K. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractAmylose‐g‐poly(styrene) has been prepared by Fe2+‐ H2O2 initiation method. Evaluation of chain transfer constant and analysis of the kinetic data indicated a decrease in the extent of the termination of homopolymer and graft copolymer radicals. It also showed an increase in yield of the graft copolymer.
Theoretische und praktische Probleme der Herstellung von Kinder‐Nährzucker
Authors: Holló J. , László E. , Tóth Zs. 
Published: November 2006

Theoretical and Practical Problems of the Production of Children's Nutrition SugarA new technology for the production of nutrition sugar, a carbohydrate component of baby‐food, was developed. According to the classical technology starch is degraded by malt. Application of industrial amylase preparations led to a simpler and more economic technology. During the examination of the action pattern of α‐amylase of Bac. subtilis it was found by means of 14C‐marked starch that the splitting probabilities of terminal bonds are different from those of the interior bonds. The content of maltooligosaccharides in the product met the demands for nutrition sugar. On the basis of our tests nutrition sugar was produced on half‐technical scale. This nutrition sugar consisted to 65% of glucose, maltose and maltotriose, to 20% of maltotetraose, pentaose and hexaose, and to 15% of maltobeptaose and higher glucose polymers.
Einfluß der Klärmittel und ihrer Menge auf die Bestimmung des Stärkegehalts von Getreide und Mühlennachprodukten
Authors: Dudáš F. 
Published: November 2006

The Influence of Clarifying Agents and Their Amounts on Determination of Starch Content of Cereals and Milling By‐ProductsBased on chemical analyses and statistical evaluation the clarifying agent after Carrez in amounts of 3 to 5 ml is recommended for starch determination according to Ewers in barley groats. Results obtained with same amounts of sodium and ammonium molybdate come very close to those obtained with this clarifying agent. Lead acetates and phosphotungstic acid as proposed at times proved to be inept.For feed products and bran the clarifying agent after Carrez and both molybdates are recommended in amounts of 5 ml or more. Sodium molybdate should be preferred to ammonium molybdate. Once again phosphotungstic acid proved least effective as a clarifying agent. It lead to significantly low values.
A Study of the Kinetics of Retrogradation in a Starch‐based Dough made from Dehydrated Yam (Dioscorea rotundata L. Poir)
Authors: Brennan J. G. , Sodah‐Ayernor G. 
Published: November 2006

AbstractChanges in the physical characteristics of reconstituted, dehydrated yam (Dioscorea rotundata) flour, during storage at different temperatures, were followed by rheological tests and X‐ray studies. The rate of change of these characteristics was found to be temperature dependent, decreasing with increase in storage temperature. X‐ray patterns obtained were typical of those expected with tuber starches. When quantified the X‐ray results agreed well with the rheological data obtained. The rates of change observed were many times faster than those reported for wheat doughs, a phenomenon not yet satisfactorily explained.
Kernresonanzuntersuchungen an Wasser in Stärkegelen bei 295 K
Authors: Basler W. , Lechert H. 
Published: November 2006

Wide‐Line NMR of Water in Starch Gels at 295 KThe purpose of this work was to decide if it is possible to detect bound and free water in starch gels for T > 0°C by wide‐line NMR at various RF‐levels. Therefore, we measured the longitudinal (T1) and transverse (T2) relaxation of the water protons in maize starch gels of different water concentrations at 295 K by pulsed and wide‐line NMR.The absorbed water showed single‐phase behaviour at all water concentrations. A separation into bound and free water was not seen. The determination of bound water by wide‐line NMR is shown to be a pure effect of RF‐saturation which can be calculated by the T1 and T2 values we measured.
Scanning Electron Microscopy Studies of Wheat, Potato and Corn Starch during Gelatinization
Authors: Hill R. D. , Dronzek B. L. 
Published: November 2006

AbstractThe gelatinization of a commercial wheat and potato starch and two types of corn starch (Amaizo Amylomaize VII and Amaizo Amioca Pearl starch) was examined by the scanning electron microscope. Concomitantly, the loss of birefringence in the wheat, potato and corn starch was followed with the light microscope. Swelling and deformation of the starch granules observed in the scanning electron microscope correlated with the loss of birefringence in the light microscope. The gelatinization range of the starches was detected with the scanning scope. Swelling of the wheat starch granules was first observed in the larger A‐type granules. Amylomaize VII retained granular structure until approximately 95 °C even though birefringence changes were observed as low as 69°C. Some evidence of structural changes were evident at 83°C. Amioca Pearl underwent structural changes at approximately 68°C and abruptly lost granular structure at approximately 71 °C.
Modification of Starch by Hydrogen Chloride and Heat
Authors: Ghali Y. , Youssef A. , Said T. 
Published: November 2006

AbstractA sample of starch was exposed to HCl vapours in a closed dessicator for 48 hr. The acid starch was then heated for 30 min at 100°C. It has been found that transglucosidation occurs in both acid and heated starch samples.
Preparation of Trimethylsilyl Derivatives of Polysaccharides
Authors: Harmon R. E. , De K. K. , Gupta S. K. 
Published: November 2006

AbstractTrimethylsilyl derivatives of starch, amylose, amylopectin, and glycogen have been prepared by using hexamethyldisilazane as the silylating reagent and formamide as solvent. The degree of silylation ranged from 0.9 to 2.2 and is believed to be dependent on the structure and solubility of the polysaccharide. An important property of these trimethylsilyl derivatives is their complete solubility in common organic solvents like benzene, toluene, chloroform, etc.
Structure of Starch Granules. Part 3. Some Considerations on Leguminosae and Tuberosae
Authors: Rosenthal F. R. T. , Nakamura T. , Espindola A. M. C. , Jochimek M. R. 
Published: November 2006

AbstractIt is considered that the granules of Leguminosae and Tuberosae starches generally present crystalline structures with X‐ray diffraction patterns of the C type. The results obtained by the authors with starches from different species and from different varieties of a single botanical species were compared with those obtained using solubilization techniques, as with dimethylsulfoxide or by enzymatic action and the conclusions arrived at are different, in some cases, from the generally established concepts.
Instability of Solutions of Amylose‐Iodine Complex in Concentrated Calcium Chloride
Authors: Dintzis F. R. 
Published: November 2006

AbstractLow concentrations of amylose‐iodine complex, in general, are insoluble in aqueous concentrated calcium chloride. However, lightly substituted hydroxyethyl amylose‐iodine complex is soluble and stable in aqueous concentrated calcium chloride for at least a few days. The color stability of some iodine complexes of derivatized amylose and starch is observed to be time dependent.
Starch Xanthide in Handsheets and Machine‐Made Papers
Authors: Lauterbach G. E. , Jones E. J. , Swanson J. W. , Hofreiter B. T. , Rist C. E. 
Published: November 2006

AbstractStarch xanthide, an internal adhesive for paper, imparts high levels of wet strength along with improved dry strength. Laboratory quantities of starch xanthide, degree of substitution of 0.12, were prepared and used in handsheets to evaluate incorporation procedures. The quality of these handsheets was compared with that of machine‐made papers containing starch xanthide formed by a continuous process. Results showed that starch xanthide should be produced as a disperse system of insoluble particles and that large coagulated particles are less effective than small ones in changing the properties of paper. Rapid blending of starch xanthate and acidified sodium hypochlorite crosslinking reagent improves the performance of the resulting starch xanthide dispersions and reduces the amount of oxidant needed. Starch xanthide dispersions at a concentration of 0.125 %, to avoid premature coagulation, are best added after alum has been blended with pulp fibers. Up to 10 % starch xanthide was incorporated in handsheets made from a number of pulps.
Beobachtungen über die Viskositätseigenschaften niedrig substituierter Stärkeacetate
Authors: Koubek Ivan 
Published: November 2006

AbstractObservations on Viscosity Properties of Low‐Substituted Starch Acetates. It was shown that with low‐substituted starches dispersibility in water increases with increasing content of acetyl groups and increasing temperature. This fact becomes evident in lower temperatures at the beginning of pasting and at maximum of „viscosity”︁‐graph. This has confirmed and extended earlier observations. Viscosity of starch acetate pastes is lower in cold as well as in hot state as that of native starch paste. Viscosity decreases down to an acetyl content of 2.36% and it changes only unnoticeably above that point. The decreasing gel forming ability can be expressed by the ratio of paste viscosities in cold and hot state.The rotation viscosimeter Rheotest proved well applicable for studies of viscosity and rheological properties of starch and of low‐substituted acetates.
Starch Damage
Authors: Lelievre J. 
Published: November 2006

AbstractDamaged starch granules are produced during flour milling. Such material absorbs more water and is more susceptible to enzymic degradation than unmodified starch. In the present study, X‐ray diffraction measurements were used in an attempt to give a physical explanation of this phenomenon. It is proposed that the effect of milling may be partly attributed to the conversion of starch into a more amorphous form.
Einfluß von Spurennährstoffen auf den Stärkegehalt von Kartoffeln und die Qualität von Kartoffelstärke
Authors: Miča B. 
Published: November 2006

AbstractThe influence of Trace Element Fertilizers on Starch Content of Potatoes and Quality of Potato Starch. The influence of added trace element fertilizers on starch content and yield of potatos was examined, and among other things the size of starch granules was determined. The trace element fertilizers influence the increase in tuber weight and starch yield and they do not impair starch quality which is expressed in granule size. Boron, manganese and zinc have an optimum effect at certain amounts, whereas copper does not show favourable effects on sand cultures.
The Fractionation of Glucose Syrups by Reverse Osmosis
Authors: Birch G. G. , Kearsley M. 
Published: November 2006

AbstractGlucose syrups, which are clear, aqueous solutions of malto‐oligosaccharides and maltodextrins, are ideal materials for processing by reverse osmosis or ultrafiltration techniques. Hence membrane filtration methods, in their widest sense, can be used to achieve molecular separation of glucose syrup components without any particular technological difficulty.This paper presents details of the pilot‐scale fractionation of 43% D. E. acid‐converted glucose syrup by passage through ‘loose’ and ‘tight’ cellulose acetate membranes, and changes of D. E. and sugar spectrum likely to be achieved on the basis of current knowledge. The very low protein concentrations encountered in commercial glucose syrups minimise difficulties of concentration polarisation which arise in many other applications. Viscosity problems do not arise below 30% w/v operating concentrations and the fractionation of glucose syrup by reverse osmosis appears to be more straightforward than its concentration by the same technique. Fractionation of glucose syrup by reverse osmosis offers a means for the manufacture of several new types of syrup, and enables entire groups of sugars to be eliminated under selected conditions. Products in the range 43–80% D. E. or 15–43% D.E. can be obtained using suitable combinations of different membranes, and the latter type by a single membrane filtration. Thus reverse osmosis may take its place as a unit operation of glucose syrup manufacture in the future.
Synthesis and Some Properties of Panulose. A New Keto‐Oligosaccharide
Authors: Kainuma K. , Sugawara‐Hata K. , Suzuki S. 
Published: November 2006

AbstractDuring the studies on the transformation of oligosaccharides in alkaline solution, we obtained a new keto‐trisaccharide. This oligosaccharide was obtained by the Lobry de Bruyne‐Alberda van Ekenstein transformation of panose. The new saccharide was separated from panose by paper chromatography and cellulose column chromatography using the solvent system containing boric acid. The trisaccharide contains one mole of fructose moiety in its structure. The results of the partial hydrolysis by acids and enzymes suggested the structure of 62‐α‐glucosyl maltulose 0‐α‐D‐glucopyranosyl‐(1→6)‐0‐α‐D‐Glucopyranosyl‐(1→4)‐D‐Fructosel. The novel saccharide was named panulose, as this was obtained by the isomerization of panose.
Spezielle Fragen bei der Anwendung von Stärke in der Papierindustrie
Authors: Thomin W. H. , Heuten G. 
Published: November 2006

AbstractSpecial Problems of Starch Application in Paper Industry. Starting from the importance of the paper industry in economic life of industrial countries the application of special starch products for the three important fields of paper production, i.e. beater sizing, surface sizing and paper coating is outlined.For beater sizing ionogen starches are increasingly applied, which save milling, improve starch retention and lead to optimum strength values for the manufactured paper.For surface sizing starch products of low viscous flowing properties are used. They influence mainly strength properties on the paper surface as a continuation of beater sizing.By means of paper coating the unevenness of the paper surface is equalized. Pigmented suspensions containing special starches as binding agents are applied in the paper in special coating units.Distribution of starch in the manufactured paper may be visualized under a microscope, e.g. after tests in a pilot plant, by means of microtome cuts and iodine staining.
Paper Strengthening by Starch Xanthate‐Alkyl Diepoxide Adducts
Authors: Maher G. G. , Russell C. R. , Rist C. E. 
Published: November 2006

AbstractThe reaction between starch xanthate and alkyl diepoxide formed gels in concentrated solution (6–8%) or turbid suspensions in dilute solution (0.1–1,0%); the gelling varied with the nature of the epoxide. The gel or suspension was dispersed and added to wood pulp suspension and therefrom paper products of improved strength characteristics were formed. Also the reaction was conducted in the presence of paper furnish. Handsheets made from furnish containing a 2.5% additive level based on fiber content had burst, folding endurance, and wet and dry breaking length values 1.6, 4.6, 4.2 and 1.4 times, respectively, those of control papers. Improvement in properties was somewhat independent of the xanthate's degree of substitution but dependent on the reaction time (either separate from or in presence of fiber) and the order of addition of epoxide and xanthate.
Studies in the Isomerization of d‐Glucose
Authors: Scallet B. L. , Shieh K. , Ehrenthal I. , Slapshak L. 
Published: November 2006

AbstractWe have reported the discovery of a new, potent d‐glucose‐isomerizing enzyme of high temperature stability which is capable of producing a high proportion of d‐fructose from d‐glucose. It appears that this enzyme will be of value in the commercial production of d‐fructose‐containing syrups prepared from d‐glucose solutions derived by hydrolysis of starch.
Factors Affecting the Catalytic Hydrogenation of D‐Glucose. Part IV. Effect of Solvent‐Catalyst Concentration at High Pressure, Temperature and pH 8 and the Re‐use of Catalyst
Authors: Abdel Akher M. , Raouf M. S. , Ghali J. , Roushdi M. 
Published: November 2006

AbstractIn ethanolic solution the rate of hydrogenation of glucose was highly increased. When the hydrogenation was carried out in aqueous solution at pH 8, 170 °C and 60 at pressure the time required for complete hydrogenation decreased from 6 to 1 h. The re‐use of catalyst was also investigated.
Evolution de la microflore de deux échantillons d'amidon aprés irradiation gamma
Authors: Fretton Par R. , Fretton J. , Delattre J. M. , Beerens H. 
Published: November 2006

AbstractChange of Microflora of Two Starch Samples by Gamma Irradiation. Starch is the basic component of a larger number of manufactured food commodities. The disinfection of such a powder by 60Co is considered here. Gamma irradiation of two starch samples with various contamination admits of the assumption that, in most cases, good radio‐pasteurization can be obtained with 300 krad. The radio‐pasteurization doses (varying from 300 to 600 krad) are a function of the initial contamination. Irradiation effects are spectacular with moulds. Activation of spores of some Clostridium species leads us to recommend an irradiation level higher than 200 krad. The most resistant organisms to gamma irradiation are the aerobic and anaerobic sporulated bacteria. The thermophilic forms are the most important. Spores of Bacillus chiefly Bacillus licheniformis and Bacillus brevis are the most encountered bacteria. At room temperature stocking irradiated starch has little effect upon the number of revivable survivors.
Gel and Molecular Properties of Nonwaxy Rice Starch
Authors: Juliano B. O. , Perdon A. A. 
Published: November 2006

AbstractA study of the factors that determine the gel consistency values of nonwaxy milled rice and rice starch showed that these values (in mm) were correlated negatively with the corresponding gel viscosities as measured with a Wells‐Brookfield viscometer. In 6 IRRI rice varieties and an intermediate amylose variety, C 4–63 G, amylopectin contributed more to gel viscosity than did the amylose fraction of the starch. Differences in gel viscosity were observed only at starch concentration of 40 mg in 2 ml 0.2‐N KOH or higher and were not simply related to differences in the intrinsic viscosity [η] of starch. However, gel consistency of starch was significantly correlated negatively with [η] of amylopectin. Gel viscosity was higher in KOH than in potassium acetate but the difference in viscosity was greater for the starch and amylopectin than for amylose.
Charakteristik der Stärke ausgewählter Kartoffelsorten Teil 1. Änderung des Stärkegehalts und der Stärkekorngröße während der Lagerung
Authors: Micâr B. 
Published: November 2006

AbstractCharacteristics of Starch of Selected Potato Varieties. Part 1. Change of Starch Content and Starch Granule Size During Storage. Selected varieties of potatoes of the Czechoslovakian assortment were tested as to their contents of dry matter and starch, as well as to quality of their starch in three‐years storage tests. Potatoes were stored in airconditioned boxes at temperatures of + 2 and + 10 °C. Analyses were carried out after harvesting and after storage. It was found that the content of dry matter was higher near the end of storage time. This increase was depending on temperature. Yet, related to dry matter the starch content had not diminished near the end of storage time. During storage of potatoes changes in the share of individual starch granule sizes do also occur. Larger granules were degraded to smaller ones, thereby increasing the latter's share. Higher temperature would also lead to an increase in these changes.The tests were supposed to show, wether during potato storage a change in size of starch granules takes place, and wether storage temperature may influence this change. Work on this problem will be continued.
Amylose Content of Rice and Quality of Fermented Cake
Authors: Perdon A. A. , Juliano B. O. 
Published: November 2006

AbstractThe use of aged milled rice with an intermediate amylose content (20–25%) in the preparation of fermented rice cake yielded a steamed cake with a greater volume and an optimum softness as compared with similar cakes prepared from rice with a lower or higher amylose content. Aging of the rice decreased gas (CO2) retention during fermentation, but improved gas retention and cake volume during steaming.
Sweetzyme — A New Immobilized Glucose Isomerase
Authors: Zittan L. , Poulsen P. B. , Hemmingsen St. H. 
Published: November 2006

AbstractThe enzymatic isomerization of glucose to fructose is attracting significant attention from scientific as well as industrial quarters. In recent years, high fructose syrups (“isosyrups”) produced by enzymatic isomerization of high DE‐syrups have been introduced successfully, primarily in the U.S.A.A decisive factor for the ability of isosyrups to compete is enzyme costs. The development of immobilized glucose isomerase makes multiple use of the enzyme possible and thus makes the economy of the isomerization process more attractive.Sweetzyme is the trade name of an immobilized glucose isomerase. The enzyme is presently being marketed for batch/re‐use isomerization. A special quality suited for continuous column plug‐flow isomerization is under development. The properties of the two qualities and conditions for use in batch and column isomerization processes are described.