bluuebunny/crossref_metadata_2025_split huggingface dataset:
Ausbeutebestimmung im Laboratorium. Eine Methode zur quantitativen Mehlbeurteilung in der Weizenstärkeindustrie
Authors: Schäfer R. 
Published: November 2006

AbstractYield Determination in Laboratory. A Method for Quantitative Flour Evaluation in Wheat Starch Industries. Because of fast rising world‐market prices for wheat the problem of the yield determination of starch from wheat flour should be taken into special consideration. Earlier methods have not been changed in principle but the results can be found much faster than before. The modified method gives the chance to watch the extractability of flour as well as the findings with regard to the quality of wet gluten. It covers the flour‐water mixing process, the extraction of gluten wet and dry, the cut between 1st‐grade and 2nd‐grade starch, and the amount of solubles.
Enzymatic Debranching of Starches from Maize of Various Genotypes in High Concentration of Dimethylsulphoxide
Authors: Mercier C. , Kainuma K. 
Published: November 2006

AbstractThe activity of two debranching enzymes has been studied in DMSO/water mixtures, using waxymaize starch as a substrate. Action was unaffected in digests containing up to 40% of DMSO for Pseudomonas isoamylase and 20% for Enterobacter aerogenes pullulanase. When normal maize was submitted to isoamylase action in 40% DMSO, the polysaccharide was completely debranched. In contrast, a water insoluble polysaccharide, amylomaize, under these conditions, still contained some branched material, tentatively attributed to the presence of α‐maltosyl stubs on the branched intermediate fraction. The results show that these debranching enzymes can be used in dimethylsulphoxide solution to study the fine structure of water‐insoluble, highly branched polysaccharides.
Some Physico‐chemical Properties of Fermented Cassava Starch („Polvilho Azedo”︁)
Authors: Nakamura I. M. , Park Y. K. 
Published: November 2006

AbstractThis work intended to give some contribution to the study of the “polvilho azedo”, a fermented cassava starch that is obtained by a rudimentary and empirical process, and to make it better known. A comparative study showed that in addition to giving the characteristic flavor to the cassava starch, the fermentation causes some changes on its physico‐chemical properties: The fermented starch is more soluble and easily swells in water, and when its aqueous suspension is heated, the paste formed is less viscous than that of the non‐fermented cassava starch.
Technique de dilution isotopique pour le dosage de quelques produits carbonylés de faible poids moléculaire formés au cours de l'irradiation gamma de l'amidon de maïs marqué
Authors: Michél Par J. P. , Rigouard M. , Berger G. , Saint‐Lèbe L. 
Published: November 2006

AbstractIsotopic Dilution for Quantitative Determination of Some Low Molecular Weight Carbonyl Compounds Formed During Gamma Irradiation of Labelled Maïze U (14C) Starch. Gamma‐induced glycolaldehyde, glyoxal, glyceraldehyde and hydroxymethylfurfural in maïze starch were quantitatively estimated by isotopic dilution from U (14C) starch. The experimental procedure was described and concentrations of individual compounds expressed as a function of dose (0 to 4.5 Mrad). The highest value was found for glycolaldehyde (9.1 μg/g/Mrad) with a few small traces of hydroxymethylfurfural.
An Improved Method for the Preparation of Schardinger β‐Dextrin on a Industrial Scale by Cyclodextrin Glycosyl Transferase of an Alkalophilic Bacillus Sp. (ATCC 21783)
Authors: Matzuzawa M. , Kawano M. , Nakamura N. , Horikoshi K. 
Published: November 2006

AbstractThe formation of Schardinger ß‐dextrin from starch by an alkalophilic Bacillus sp. (ATCC 21783) has been studied. Factors affecting the yield of cyclodextrins include the type, concentration, and dispersion of the starch; the time of the enzymolysis, the amount of enzyme used. A method for the preparation of Schardinger ß‐dextrin on a industrial scale without using precipitants was devised. The final yield of ß‐cyclodextrin was 3.6 kg from 15 kg of potato starch.
Moisture Requirements for Gelatinisation of Rice
Authors: Priestley R. J. 
Published: November 2006

AbstractThe extent of gelatinisation achieved by heating rice at various moisture contents was determined by an X‐Ray diffraction technique and a method involving the differential alkali solubility of amylose in raw and gelatinised starch. The results obtained by these methods agreed closely (γ = 0.980) confirming that the alkali solubilisation technique gave a measure of starch crystallinity. Above 20% moisture content the extent of gelatinization was governed by the amount of water present. Gelatinisation was not completed unless the moisture content exceeded 40%, which corresponds to the typical moisture level of rice which has been soaked and steamed as in the parboiling process.
Fibrils of Starch in Potato and Curcuma
Authors: Sterling C. 
Published: November 2006

AbstractBoth potato starch and Curcuma zedoaria starch are composed in large part of radially organized, linear fibrils. The fibrils (at most 0.1 μm wide) become evident at the initial stages of gelatinization. The originally linear molecules in the fibrils probably assume the shapes of random coils when gelatinization is complete.
Potentiometrische Molekulargewichtsbestimmungen von Stärken
Authors: Čeh M. , Stropnik Č. , Leskovar S. 
Published: November 2006

Potentiometric Determination of Molecular Weights of Starches.The volumetric method of Hassid for sugar determination in plant materials, which is based on the oxidation of sugars by means of alkaline potassium hexacynoferrate (III) solution and retitration of the Fe2+ ions with cerium sulphate solution, was modified to determine the molecular weights Mn of native starches. Potentiometric titrations yielded well reproducible results. There was a good correlation between the molecular weights of six native starches and their alkali numbers.
Thermal Behaviour of Amylose‐g‐Poly (Styrene) Graft Copolymer
Authors: Gohil R. M. , Patel C. K. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractThe graft copolymer amylose‐g‐poly (styrene) was prepared by Fe2+‐H2O2initiation method. Thermal analyses of grafted samples having different styrene content have been carried out in nitrogen atmosphere. Thermal stability of amylose has been found to increase when it is grafted.ChatterjeeandFreeman‐Andersonmethods have been applied to TG‐data (Thermogravimetric Data). TG showed that degradation occurred through two distinct steps. DTA (Differential Thermal Analysis) of all samples having different degrees of grafting indicated that graft copolymers decompose before melting. From the DSC (Differential Scanning Calorimeter) study it is revealed that TG of graft copolymers is independent of the degree of grafting.
Untersuchung gefriergetrockneter Stärkekleister und Stärkeschwämme im Rasterelektronenmikroskop
Authors: Berghofer E. , Klaushofer H. 
Published: November 2006

Examination of Freeze‐Dried Starch Pastes and Starch Sponges by Means of Scanning Electron Microscope.Pastes of potato and corn starch as well as various starch derivatives were examined by means of scanning electron microscope (SEM). As preparation method freeze fixation followed by freeze‐drying were used. Special attention was directed to changes occuring in pastes after slow freezing and defrosting.Sample preparation which is more complex for the SEM than for light microscope has the advantage of its picture giving more accurate information on paste structure than those obtained by light microscopy. On the one hand, tests confirm results obtained by other authors on the structure of starch pastes by means of light microscopic photography, furthermore, new information was gathered especially regarding non‐frozen pastes and pastes of starch derivatives.Illustrations of starch sponges as obtained by means of SEM are far more expressive than those obtained by conventional methods.
Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit. 2. Zusammenhang zwischen Aldehydgehalt und Farbstoffbildung bei der Trocknung oxydierter Stärken
Authors: Prey V. , Fischer S. K. 
Published: November 2006

New Knowledge on Degradation of Starch by Hypochlorite. Part 2. Correlation between Aldehyde Content and Colour Formation during Drying of Oxidized Starches.By means of a standardized drying method yellowing of the hyplochlorite oxidized starch was proved to be directly dependent of the aldehyde content. Based on this method statements on storage life of oxidation products might be made.
Cowpea as Potential Crop for Starch
Authors: Arora S. K. , Das B. 
Published: November 2006

AbstractTwenty‐two promising strains of cowpea [Vigna unguiculata (L.) Walp] were selected for the present study. The starch content in the seed varied from 50.66 to 67% while on per seed basis variation was from 36.21 to 98.96 mg/seed; total soluble sugars from 13.75 to 19.75%, mineral matter from 3.12 to 4.60%. The amylose content was in the range of 20.88 to 48.72% while amylopectin varied from 11.42 to 36.58%. The protein content of the seed varied from 17.94 to 27.56%. Starch content of the seed was significantly and negatively correlated with protein and mineral matter content. A genetic manipulation of the breeding material can bring about high starch varieties, which will be at the expense of protein content.
Rheological Properties and Bread Quality of Wheat and Rice Starch Composite Flours
Authors: Seyam Abdel‐Monem , Kidman F. C. 
Published: November 2006

AbstractRice starch was added to wheat flour to form different rice composite flours. The rheological characteristics of different mixtures showed a decrease in the farinograph absorption and an increase in mechanical tolerance index when rice starch was added at 40% level. Dough stability, development time, arrival time and over‐all farinograph profile scores were decreased. Extensograph data showed an increase in dough deadness and a drop in dough extensibility. Although dough rheology data indicated that the addition of rice starch weakened the dough, bread of acceptable quality was obtained when rice starch was added at 25% level. This should be of interest for development countries where rice is a native crop.
Starch Retrogradation and Starch Damage in Parboiled Rice and Flaked Rice
Authors: Ali S. Zakiuddin , Bhattacharya K. R. 
Published: November 2006

AbstractThe equilibrium moisture content attained on soaking in water (EMC‐S) of parboiled paddy was very high immediately after steaming and fell appreciably on storage, demonstrating starch retrogradation. The extent of retrogradation was dependent on the temperature of storage as well as the moisture content. It was maximum at about 25% moisture when stored at room temperature. Roasting of soaked raw paddy raised its EMC‐S due to gelatinization. When stored at room temperature there was progressive retrogradation above 18% moisture. Flaking of roasted paddy and of moist milled rice, both raw and parboiled, also raised the EMC‐S. This appeared to be caused by mechanical damage of starch granules. Flaked rice, too, showed retrogradation. — These results confirmed that many properties of parboiled rice are due to starch retrogradation while those of roasted and flaked rice are due to absence of retrogradation.
Starch Xanthide in Pilot Paper Machine Trials
Authors: Hamerstrand G. E. , Carr M. E. , Hofreiter B. T. , Russell C. R. 
Published: November 2006

AbstractStarch xanthate, an inexpensive water‐soluble derivative of starch, was oxidatively converted to the insoluble xanthide and evaluated on a pilot paper machine as a wet‐ and dry‐strength additive for unbleached kraft paper. Pilot data are compared with data reported previously that were obtained in laboratory evaluations. Differences observed in xanthide effectiveness on scale‐up from laboratory to pilot evaluations are described, and the variables responsible identified.
The Symba Process
Authors: Skogman H. 
Published: November 2006

AbstractIn processing potatoes, wheat, tapioca, maize or other raw materials containing starch, considerable amounts of valuable substances are unavoidably lost into the waste‐streams. The Symba process permits utilisation of these wastes. It converts starch and other carbohydrates into Candida and Torula yeast by the symbiotic growth of two yeasts, Endomycopsis fibuliger and Candida utilis, on these materials. Endomycopsis produces the amylases which break down the starch into sugars. Candida utilis being unable to feed on starch, quickly “steals” the sugar, thereby growing and producing a yeast product which consists mainly of Candida utilis. By this symbiotic action most of the carbohydrates in the starchy waste streams are utilised. The process could be applied for waste waters from the manufacture of many different products. The first commercial plant was built in Sweden at a factory processing potatoes — mostly in the form of potato granules and “French Fries”. Waste streams as well as solid wastes from the factory are treated, streams are purified to 90%.
Milk Protein‐Amylose Interaction in Solution
Authors: Jones M. G. , Wilson K. 
Published: November 2006

AbstractA technique based upon the amylose “blue value” has been used to investigate the possibility of complex formation between amylose and various milk proteins. However the results have been shown to be ambiguous, since iodine is taken up by both amylose and protein when they are in admixture. Whilst iodimetric titration is suitable for the evaluation of the amylose‐complexing ability of food emulsifiers it cannot reliably be used for the analysis of starch or amylose mixtures in which protein is present, unless account is taken of the amount of iodine made unavailable to the polysaccharide by the protein.
Pancreatic Alpha Amylase Hydrolysis Products of Modified and Unmodified Tapioca Starches
Authors: Conway R. L. , Hood L. F. 
Published: November 2006

AbstractThree gelatinized tapioca starches [unmodified (A), hydroxypropyl distarch phosphate (B) and hydroxypropyl starch (C)] were hydrolyzed by hog pancreatic α‐amylase (EC 3.2.1.1 α‐1,4‐glucan 4‐glucanohydrolase). Oligosaccharide constituents of the hydrolyzates were separated by thinlayer chromatography and quantified by spectrodensitometry. Glucose, maltose, maltotriose and maltotetraose were identified by cochromatography. Hydrolyzates from starches B and C had lesser amounts of the lower molecular weight oligosaccharides (G1—G4) than did those from starch A. The products of hydrolysis varied quantitatively with the degree of hydrolysis.
The Interaction of the Amylose‐Extender and Waxy Mutants of Maize (Zea Mays L.) Fine Structure of Amylose‐Extender Waxy Starch
Authors: Boyer C. D. , Garwood D. L. , Shannon J. C. 
Published: November 2006

AbstractInvestigations into the nature of the effect of the amylose‐extender (ae) mutant of maize (Zea mays L.) on amylopectin structure were conducted by studying the fine structure of amylose‐extender waxy (ae wx) starch. Approximately 59.6% of the starch from ae wx endosperms was converted to maltose by β‐amylase. This starch contained 21% apparent amylose and had a λmax of 580 for the iodine‐starch complex. Fractionation of ae wx starch on Sepharose 4B‐200 gave an elution profile with a single peak characteristic of amylopectin. From these observations we concluded that ae wx starch consisted of an altered amylopectin, with iodine binding properties such that an apparent amylose content of 21% was measured.The fine structures of ae wx and waxy (wx) starches were determined. Pullulanase‐debranched chains of whole starches and β‐limit dextrins were fractionated by gel permeation. The amylopectin of ae wx was shown to be a loosely branched amylopectin with an average internal chain length of 52 glucose units compared with a length of 30 glucose units for wx. The ae wx outer chains were longer than those of wx and fewer in number per mg of starch. These characterizations demonstrate that ae wx starch has a unique structure which is similar to the anomalous amylopectin reported in ae starch.
Neutral Lipids Present in Starch of Uruchi and Mochi Rice
Authors: Fujino Y. , Miyazawa T. 
Published: November 2006

AbstractThe total lipid contents of rice starch were 1.30 and 0.92%, and the ratios of neutral lipid to polar lipid were 56:44, and 77:23 in the case of Urichi and Mochi, respectively. The main classes of neutral lipids were free fatty acids, triglycerides, free sterols and sterolesters. The major components of free fatty acids and triglycerides were linoleic, palmitic and oleic acids. Among the component fatty acids of rice starch triglycerides, palmitic acid occupied almost exclusively 1‐C and 3‐C positions, 2‐C position was rich in linoleic acid, and oleic acid was equally distributed in 1‐C, 2‐C and 3‐C positions. The fatty acids in Uruchi triglycerides were symmetrically distributed in 1‐C and 3‐C positions, but Mochi triglycerides were of asymmetrical distribution. There was no appreciable difference in the sterol compositions of free sterols and sterolesters.
Natural Germination Phenomena Applied to the Corn Steeping Process
Authors: Kempher J. M. 
Published: November 2006

AbstractA long term study was made to relate corn quality with processing problems. Hundreds of samples were taken from process streams under widely varying process conditions and examination revealed visual evidence of misdirection of products. Steeped corn was dissected and many variations in water content and distribution were found. Corn grading methods were compared with process results and, in general, real damage was greater than reported. Various qualities of corn were tested under germinating conditions versus soaking in water, steepwater and steepwater distillates and comparisons made of water content and distribution. An hypothesis was formed which endeavors to explain how corn quality affects the mechanics of component separation.
Etude de la partie soluble dans l'eau des radiodextrines formées par irradiation gamma de l'amidon de maïs
Authors: Berger Par G. , Agnel J. P. , Saint‐Lèbe L. 
Published: November 2006

AbstractStudy of Water Soluble Dextrins Formed by Gamma Irradiation of Maize Starch. The respective influences of various irradiation parameters and of starch and its storage characteristics on the quantities of water soluble ridiodextrins are studied. The proposed theory takes into account the variations of the quantities and the sizes of the molecules as a function of irradiation dose and starch moisture. The dextrins are chemically characterized and a weight balance of water soluble already identified radiolysis products has been possible and therefore done.
Etude des mécanismes de formation de quelques produits identifiés après irradiation gamma de l'amidon de maïs
Authors: Berger Par G. , Dauphin J. F. , Michel J. P. , Enrico G. , Agnel J. P. , Seguin F. , Saint‐Lèbe L. 
Published: November 2006

AbstractStudies of the Formation Processes of Some Identified Radiolysis Products after Gamma Irradiation of Maize Starch. From the variations in the concentrations of different starch radiolysis products, studied as function of starch water content and of oxygen pressure, it has been possible to suggest different formation processes.The initied break of the COC linkages as well as the further rearrangement of the radicals formed or their reactions with water and oxygen explain the observed rearrangements. Water generally has a protector effect, which can be interpreted as an inhibition of primary radical transformation. As for oxygen, its fixation on a carbon radical may account for the generally stimulating action of this gas.
The Action of alpha‐Amylase on Dyed and Natural Amyloses
Authors: Kennedy J. F. 
Published: November 2006

AbstractThe products of the action of α‐amylase upon Amylose‐Cibacron Blue 3G‐A, a dyed form of amylose in current use for the assay of α‐amylase, have been examined by gel permeation chromatography and colorimetric assay using a converted Jeol JLC—6AH carbohydrate analyser. Comparison of the product profiles with those obtained for the hydrolysis of the parent amylose under identical conditions indicated a modified action pattern of the α‐amylase upon the dyed amylose. These observations are discussed with particular reference to the use of Amylose‐Cibacron Blue 3G‐A for assay of α‐amylase in clinical specimens.
Solution Behaviour of Amylose Sulfate in Salt Solutions
Authors: Patel K. S. , Patel C. K. , Patel R. D. 
Published: November 2006

AbstractSolution properties of sodium amylose sulfate (NaAS) in salt solutions have been studied by light scattering and viscometry techniques. The molecular weight is correlated with radius of gyration and second virial coefficient. The Mark‐Houwink relations have been established for the polymer in salt solutions of varying ionic strenth an at several temperatures. The applicability of the current solution theories has been discussed in light of the unperturbed dimensions. The stiffness parameters of the chains have been determined and compared with other polymers.
High Fructose Corn Syrup. A Case History of Innovation
Authors: Casey J. P. 
Published: November 2006

AbstractHigh fructose corn syrup, or isomerized corn syrup as it is sometimes called, qualifies as a major innovation because this new product is having a revolutionary effect on the important sweetener business. The history of high fructose corn syrup is particularly interesting because of the varied research lessons it teaches. This article traces and analyzes the sequence of events in the development of high fructose corn syrup from the time of the basic discovery and conception of product to the time of commerciallization.
Gelatinisation of Starch in Cowpeas (Vigna unguiculata)
Authors: Priestley R. J. , Avumatsodo K. V. 
Published: November 2006

AbstractThe course of gelatinisation was followed during the cooking of cowpeas. Dry cowpeas were only gelatinised to the extent of 60% after 5 h cooking but pre‐soaking in tap water enabled gelatinisation to be completed in this time. Soaking in polyphosphate solutions and a “kawe” solution resulted in similar marked improvement in gelatinisation rate.
Immobilisation of α‐Amylase on Polyaromatic and Titanium Compounds Incorporating a Magnetic Material
Authors: Kennedy J. F. , Barker S. A. , White C. A. 
Published: November 2006

AbstractThree methods of preparing immobilised α‐amylase on supports which incorporate magnetic properties have been developed. The use of diazotized 1,3‐diaminobenzene coated on magnetic iron oxide, which was itself either uncoated or coated with hydrous titanium (IV) oxide, was found to result in higher bound activities of the immobilised enzyme. The immobilised enzyme prepared from diazotized 1,3‐diaminobenzene coated magnetic iron oxide support showed excellent stability towards freeze drying. A preparation of immobilised enzyme using magnetic iron coated with hydrous titanium (IV) oxide resulted in a greater thermostability. This support can be prepared in situ, overcoming the problem of loss of activity of the freeze dried immobilised enzyme.
Evaluation des carbonyles formés au cours de I'irradiation gamma de I'amidon de maïs
Authors: Michel Par J. P. , Rigouard M. , Berger G. , Saint‐Lèbe L. 
Published: November 2006

AbstractEvaluation of Carbonyl Compounds Formed During Gamma Irradiation of Maize Starch. Changes in the levels of radioinduced carbonyl compounds were analysed as a function of irradiation conditions (dose, dose rate, temperature, atmosphere), starch properties (water content) and post irradiation treatments (storage, autoclaving). The percentages of identified and unknown carbonyl fractions were respectively 40 and 60 %. The half unknown fraction was linked on the radiodextrins (polysaccharides formed during irradiation of starch).