bluuebunny/crossref_metadata_2025_split huggingface dataset:
Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Maltose Syrups
Authors: Nebesny E. 
Published: November 2006

AbstractInvestigations of the potato starch hydrolysis during bacterial α‐amylase liquefaction and saccharification with barley β‐amylase itself and with cooperation with pullulanase were carried out. In adequate conditions at different enzyme dosages hydrolyzates of the maltose content of 60 to about 85% in DS with significantly (6–10 times) lower maltotriose and minimal glucose content could be obtained. Investigations comprised both carbohydrate contents in hydrolyzates changing with hydrolyze course and dextrine molecular structure in hydrolyzates. It was found out that decreasing dextrine molecular weight and the number of branchings was accompanied by characteristic changes of the viscosity of hydrolyzate solutions.
Complexation of Metal Ions by Cyclodextrins
Authors: Szejtli József 
Published: November 2006

AbstractOrganic ligand containing coordination metal ion complexes and the organometallic compounds in which the metal atoms are covalently bound can form regular inclusion complexes with cyclodextrins. Organic ligands for complexation of the metal ions may be also appropriate substituent groups of a chemically modified cyclodextrin. With non‐derivatised cyclodextrins only so‐called Outer Sphere Hydroxo‐complexes are formed. Metallocenes, arenes, rotaxanes, rhodium‐ and platinum‐complexes are the typical metal ion or atom containing guest molecules. These complexes can be utilised as catalysts, enzyme models, siderophores, colour and fluorescence enhancing reagents, drugs, etc.
Effect of Pullulanase and α‐Amylase on Hydrolysis of Waxy Corn Starch
Authors: Sreenath Hassan K. , Bemiller James 
Published: November 2006

AbstractUsing commercial pullulanase, α‐amylase and their mixture, partial hydrolysis of waxy corn starch was characterised for optimising production of maltodextrins free of D‐glucose. Compared to pullulanase or α‐amylase alone, the mixture of these two (simultaneous or successive addition) on the substrate enhanced the efficiency of maltodextrin turnover with low or traces of D‐glucose production in a short time. D‐glucose was removed from dextrins by membrane filtration and the yield of dextrin above DP6 was 60–65%.
Ein Beitrag zur Biosynthese amylosereicher Erbsenstärken
Authors: Haase Norbert U. , Kempf Wolfgang 
Published: November 2006

AbstractDie Biosynthese der Stärke ist ein komplexer Vorgang, dessen Einzelheiten bislang nicht vollständig erarbeitet worden sind. Erbsen nehmen als Stärkerohstoff eine Sonderstellung ein, da hier Formen mit unterschiedlichen Amylosegehalten vorliegen. In dieser Arbeit wurden von Pal‐ und Markerbsen, deren Stärke 40% bzw. mehr als 60% Amylose enthielt, wahrend der Abreife Proben genommen. Neben einer quantitativen Erfassung der Stärke und Amylose wurde auch die Zuverlässigkeit der Amylosebestimmung geprüft. Darüber hinaus wurden qualitative Analysen der Stärke mittels Gelfiltration vorgenommen. Beide untersuchte Erbsenformen wiesen eine erhöhte Amylosesynthese zum Ende des Pflanzenwuchses auf, wahrend die Amylopektinsynthese zu Beginn der Kornfüllungsphase dominierte. Die amylosereiche Erbsenform zeigte eine nur geringe AP‐Synthese wahrend der Abreife, so daß trotz absolut gleichwertiger Amylosebildung bei Pal‐ und Markerbse der Amylosegehalt der Markerbse deutlich höher war.
Detection of Starch Transformation Under γ‐Irradiation by Small‐angle X‐Ray Scattering
Authors: Ciesla Krystyna , Zoltowski Tadeusz , Mogilevsky Leonid Yu. 
Published: November 2006

AbstractThe small angle X‐ray scattering (SAXS) was used to examine structural changes of starches after γ‐irradiation with 10, 20, 30 kGy doses. The diminution of intensity of small‐angle reflexion relating to 100 A spacing indicates destruction of long‐range ordering in granules after γ‐irradiation. It was observed as well in the case of irradiation of dry pure starches as a starch contained in potatoes. The method suggests possibility of quick identification of irradiated foodstuffs.
Studies on Cross‐linked A. paniculatas (Rajgeera) Starch
Authors: Singhal Rekha S. , Kulkarni Pushpa R. 
Published: November 2006

AbstractEarlier studies from our laboratories on waxy A. paniculatas starch have shown it to be sensitive to mechanical shear and acidity. Cross‐linking of this starch with phosphorus oxychloride at room temperature for ten min using 5 ml POCI3 per 100 g starch improved the stability under canning conditions, low pH and also mechanical shear. Its paste clarity also improved distinctly. However, it had very poor freeze‐thaw stability indicating it to be unsuitable for frozen foods. Evaluation of this starch in canned tomato soup showed it to be a useful thickener for foods processed under retort conditions.
DSC Investigations on Vital Gluten
Authors: Kersting H. J. , Kempf W. 
Published: November 2006

AbstractThe method of Differential Scanning Calorimetry (DSC) was used to study the thermal behavior of wheat gluten in the temperature range from 30–200 C. The relation between the amount of gluten and the heating rate on the thermal transition effects was the purpose of the present study. Therefore, the amount of gluten and also the heating rate were systematically changed to get informations about the scanning parameters and the corresponding signals.
Starch Functionality in Cookie Systems
Authors: Kulp K. , Olewnik M. , Lorenz K. , Collins Fort 
Published: November 2006

AbstractTo study the function of starch in cookie baking, starch was isolated from a cookie flour and from cookies baked with the flour. Viscograms of starches indicated no detectable changes caused by cookie processing. Swelling power, solubility, gelatinization temperature range and enzyme susceptibility were unchanged by cookie preparation. X‐ray diffraction patterns of starch isolated from cookies showed a strong “A” pattern. The starch was not affected by the baking process. Differential scanning calorimetry showed no apparent differences in phase transition peaks. Starch‐gluten breads produced were of similar volume and quality characteristics. It was concluded that a) starch granules remain in their native condition during cookie baking, b) starch does not form a continuous structure in cookies and c) retrogradation cannot occur during cookie storage.
Physicochemical and Functional Properties of Low DS Cassava Starch Acetates and Citrates
Authors: Agboola S. O. , Akingbala J. O. , Oguntimein G. B. 
Published: November 2006

AbstractPhysicochemical and functional properties of low degree of substitution (DS) cassava starch citrates and acetates were compared with properties of native cassava starch. Substituted starches have lower ash content and pH, but the solubility in water at room temperature was not significantly different from that of the native starch. Swelling power of the substituted starches was dependent on the extent of substitution. Apparent viscosities were generally lower in starch acetates and citrates than the native starch. The substituted starches had better cooking properties in terms of lower setback viscosity, reduced gelatinization time and better stability at low pHs. Substituted starches also have better colour, improved freeze‐thaw stability and better storage characteristics at room temperature compared to native starch.
Highly Phosphorylated Starch
Authors: Marusza Krzysztof , Tomasik Piotr 
Published: November 2006

AbstractHeating of potato starch with P2O5 in either benzene or pyridine provides the formation of starch phosphates of high degree of substitution. In the most phosphorylated samples each glucose unit carries one moiety of phosphoric acid. The esterification is cross‐linking in its character. Their preparations readily hydrolyse when exposed to the atmospheric moisture. Gels of phosphorylated starch have lower viscosity than gels of unprocessed, untreated starch. Both applied solvents act not as the reaction medium but they also deteriorate the starch matrix.
Determination of the Carbonyl Groups in Oxidized Starches by Sodium Borohydride
Authors: Tihlárik K. , Pašteka M. 
Published: November 2006

AbstractA method of carbonyl groups determination in starches oxidized with nitrogen tetroxide or sodium has been modified. The carbonyl groups undergo the reduction with sodium meta periodate borohydride, added in known excess in alkaline medium. The unconsumed amount of hydride is then oxidized with sodium periodate in alkaline medium and unconsumed iodate determined iodometrically. A blank test is unavoidable. Standard deviation 0.106% and variation coefficient 6,960% were found from 10 determinations of carbonyl groups in a sample of starch treated with nitrogen tetroxide to low degree of oxidation. Similarly, standard deviation 0,802% and variation coefficient 3,290% of dialdehyde starch, oxidized to high degree of oxidation by sodium metaperiodate, were found.
Examination of Starch‐Water and Cellulose‐Water Interactions With Near Infrared (NIR) Diffuse Reflectance Spectrospocy
Authors: Delwiche Stephen R. , Pitt Ronald E. , Norris Karl H. 
Published: November 2006

AbstractStarch‐water and cellulose‐water interactions were examined with NIR diffuse reflectance spectroscopy. Samples of native potato, wheat, and corn starches and microcrystalline cellulose (MCC) were equilibrated to water activities (aw) ranging from 0.11 to 0.94 aw. A modified B.E.T. model was applied to the water vapor sorption isotherm (T=25°C) data. NIR spectra (1000 to 2640 nm) revealed no abrupt changes in molecular structure. However, as has been suggested in the literature, there appear to be two species of non‐freezable water whose relative quantities change as aw varies. It is hypothesized that the first species represents water within the monolayer, and the second species represents multilayer water. NIR spectra of starch suggests that some multilayer water is present before the monolayer is completed. Spectra of MCC corroborate the existence of two species of higly associated water. The isotherm model was highly successful in describing sorption behavior over the aw range examined.
Modifications of Tapioca Starch Properties by Polyethylene Glycol (4000) and Polyethylene Glycol (4000) Stearate Additives
Authors: Kumar Velayudhan Nair G. , Bhandari Milind V. , Bhat Ayodhya N. 
Published: November 2006

AbstractChanges in crystallinity, iodine binding capacity and infrared spectral characteristics of tapioca starch on incorporation of polyethylene glycol (4000) and polyethylene glycol (4000) distearate additives into gelatinised starch have been investigated. A plausible explanation for the appearance of crystallinity for gelatinised starch on incorporation of the additives is given. The additives were also shown to influence the gelatinisation temperature of native tapioca starch. The DSC studies indicating this effect are discussed in detail.
Poly(Acrylic Acid) Starch Composite as a Substitute for Sodium Alginate in Printing Cotton Fabrics with Reactive Dyes
Authors: Hebeish A. , El‐Zairy M. R. , El‐Rafie M. H. , Higazy A. , El‐Sisy F. 
Published: November 2006

AbstractPoly(acrylic acid)‐starch composites were prepared by polymerizing acrylic acid with maize starch using KMnO4/citric acid as redox initiator system. These composites were used as pastes for printing cotton fabrics with reactive dyes. Results indicate that these composites are of great potential value as thickeners for printing according to the flat screen technique using steam as well as thermal means for dye fixation on the cotton fabric. The colour strength as well as overall fastness properties are comparable, if not superior, to those fabric samples printed using sodium alginate as a thickener.
Alternate Economical Starchy Substrates for the Production of 70% Sorbitol
Authors: Upadhyay Chandrakant M. , Nehete Pramod N. , Shah Deepak N. , Shah Nilesh K. , Shankar Ankleshwar, V. , Kothari Raman M. 
Published: November 2006

AbstractIn view of the soaring prices of corn and tapioca starch, use of their hydrolysate in the production of 70% sorbitol became less remunerative. Therefore, an economical alternative is explored by using hydrolysates of cereal flours, namely, rice (Oryzae sativa), wheat (Triticum aestivum), jowar (Sorghum vulagare) and bajra (Pennisetum typhoideum). A protocol is devised to a) prepare their high DE hydrolysates, b) purify it after saccharification, c) monitor the chemical characteristics of concentrated hydrolysate, as fedstock for Raney nickel catalyzed pressure hydrogenation and d) finally prepare 70% sorbitol. Merits and demerits of hydrolysates of these cereal flours are discussed in terms of operational limitations and percentage recovery, the governing factors for their industrial acceptability. Rice flour hydrolysate appears to be an alternative substrate, operationally and economically.
Distribution and Composition of the Lipids in Starch Fractions from Wheat Flour
Authors: Whattam J. , Cornell H. J. 
Published: November 2006

AbstractThe fine granule starch fraction of a commercially milled, bleached, wheat flour was richer in nitrogen, extractable lipid, and polar lipids (glycolipids and phospholipids) compared with the coarse granule starch, which was richer in triglycerides and its hydrolysis products. The intermediate size starch fraction fell between fine and coarse starch in the level of these components while the “pentosan” fraction was very high in lipid and nitrogen, although it was of similar phosphorus content to the starch fractions.The total fatty acid content of the fine starch was over 50% higher than that of the coarse starch and both results were higher than the extractable lipid contents of the respective fractions. The results are explained in terms of higher protein and phospholipid content of the fine starch, which may be related to its higher specific surface area.
Properties of Rice Starch from Paddy Stored in Cold and at Room Temperature
Authors: Kumar K. Rajendra , Ali S. Zakiuddin 
Published: November 2006

AbstractBrabender viscograms of rice flour from aged paddy (stored at room temperature, RT 20°‐33°C for 15 months) of two high amylose finegrain cultivars showed higher paste viscosities than that from the paddy stored at 4°‐6°C (cold) for the same period. The differences were almost eliminated in case of isolated starches. The total amylose content was same for the starches from both aged (RT stored and cold stored) paddy. However, the hot water soluble amylose content was less in starches from „aged”︁ paddy. The number average molecular weight (Mn) as well as the swelling power and solubility of the starches from RT stored (aged) paddy were also less indicating that the aging of rice could partly be associated with the changes in the physicochemical properties of its starch.
Eigenschaften der Stärke aus den gammabestrahlten und bei verschiedenen Temperaturen gelagerten Kartoffelknollen
Authors: Golachowski A. 
Published: November 2006

AbstractEin Teil der Knollen wurde mit Gammastrahlen (150 Gy) bestrahlt und ein anderer Teil nicht. Alle Knollen wurden 6 Monate bei +4°C, +7°C und +13°C gelagert. Die Eigenschaften der aus den bestrahlten und gelagerten Knollen gewonnenen Stärke unterscheiden sich nicht nur in den Eigenschaften der aus ungelagerten Knollen gewonnenen Stärke, sondern auch in der aus unbestrahlten Knollen gewonnenen Stärke. Die Größe und Richtung der Veränderungen der Stärkeeigenschaften waren von der Lagerungstemperatur abhängig.
Optimization of the Desizability of Water‐Soluble Sizes. Part VI: Washing‐out Trials on CMS‐Size
Authors: Ibrahim N. A. 
Published: November 2006

AbstractThe present work aims to investigate the efficacy of incorporting certain additives, i.e. NaOH (2 g/l), and/or nonionic surfactant (1 g/l), in the washing bath with a view towards establishing the most appropriate conditions for washing‐out CMS‐size using the long‐liquor desizing treatment. Various washing parameters were studied, and optimum conditions for each treatment process were determined. Analysis of the desized warps for percent size removel has revealed that, for a given set of washing conditions, the rate of dissolution of CMS‐size can be increased and accelerated still further by raising the desizing temperature, by prolonging the desizing time, by minimizing the material‐to‐liquor ratio as well as by avoiding the over‐drying of the CMS‐sized warps. The results further suggest that the higher percentage of removed CMS‐sized observed with mild alkali treatment for 10 min compared with other treatments reflects differences in ability to adsorb on, swell of, diffuse in, and interact with the CMS‐size as well as the sized warps.
Oxidation of D‐Glucose with Oxygen in Alkaline Methanol‐Water Mixtures: A Convenient Method of Producing Crystalline Sodium D‐Arabinonate
Authors: Vuorinen Tapani , Hyppäunen Tapani , Sjöströum Eero 
Published: November 2006

AbstractD‐Glucose was treated with oxygen in aqueous methanol solution of sodium hydroxide. The oxidation product, sodium D‐arabinonate, crystallized during the treatment and was isolated by centrifugation. The yield of sodium D‐arabinonate was 84% of theoretical of which 88% was obtained as a crystalline product corresponding to a purity of 95%. A process was considered in which the solvent methanol is circulated and the by‐product formic acid is recovered.
Starch Synthesis in Potato Tubers: Identification of the in vitro and the in vivo Acceptor Molecules of Soluble Starch Synthase Activity
Authors: Ponstein Anne S. , Oosterhaven Koos , Feenstra Will J. , Witholt Bernard 
Published: November 2006

AbstractA soluble starch synthase preparation obtained from potato tubers (Solanum tuberosum L.) was used to identify the acceptor molecules of the enzyme in vitro. Maltose was the shortest effective primer molecule, and several straight and branched glucose polymers were also able to serve as primer. Osmotically permeabilized potato tissue slices were used to identify the acceptor molecules of granule‐bound and soluble starch synthases under semi in vivo conditions. Specific assay conditions were employed to differentiate between the different starch synthesizing enzyme activities. Both the granule‐bound and the primed soluble starch synthases elongated amylose and amylopectin molecules which were already deposited into starch granules. Soluble malto‐oligosaccharides also functioned as acceptor molecules. In the presence of 0.5 M sodium citrate, starch synthase activity was enhanced. Both amylose and amylopectin accepted more glucose units than in the absence of sodium citrate, indicating that the citrate stimulated soluble starch synthase elongated both starch components as well. The acceptor molecules of the citrate stimulated reaction are probably partly soluble. The elongation patterns of the different starch synthases are dealt with in view of some of the models explaining the side‐by‐side synthesis of amylose and amylopectin in higher plants.
Effects of Heating Rate and Sample Size on Differential Scanning Calorimetry Traces of Starch Gelatinized at Intermediate Water Levels
Authors: Liu Hua , Lelièvre John 
Published: November 2006

AbstractA study was made of the effects of heating rate and sample size on differential scanning calorimetry traces of aqueous suspensions containing 50% (w/w) rice starch. The variation in the thermal profiles so obtained was due to changes in the resolution of the instrument. Thus, the biphasic traces that characterise the gelatinization of starch at intermediate water levels are not due to polymer recrystallization as has been suggested elsewhere.
Synthesis of Diethylaminoethyl‐Starch (DEAE‐Starch). Part I
Authors: El‐Alfy E. A. , Samaha S. H. , Tera F. M. 
Published: November 2006

AbstractThis work dealt with the synthesis of soluble aminated starch having a tertiary amino group. Factors affecting the degree of substitution of the tertiary amino group mainly: reaction temperature, time, amine and sodium hydroxide concentration besides the liquor ratios were studied and discussed briefly. It was concluded that higher nitrogen content of aminated starch is obtained at 80°C and in 30 min while the concentration of 2‐chloro‐ethy‐diethyl amine hydrochloride (amine) and sodium hydroxide were 30% and 40%, respectively. Increasing the liquor ratio was accompanied by an increase in nitrogen content.
Factors Affecting the Technological Properties of Starch Carbamate
Authors: Hebeish A. , Refai R. , Ragheb A. , Abd‐El‐Thalouth I. 
Published: November 2006

AbstractStarches having different molecular sizes were obtained by subjecting rice starch and maize starch, independently, to oxidation with aqueous sodium hypochlorite solutions of different concentrations. These starches were then reacted with urea in a dry state to yield mainly starch carbamate. The latter was isolated from the reaction products by treatment of the latter with either water or 4% aqueous NaOH solution. It was observed that regardless of the kind and molecular size of starch, treatment with water brings about starch carbamate which swells but does not dissolve completely in water. Against this was water soluble starch carbamate isolated by ethyl alcohol precipitation from NaOH solution (after neutralization). Studies of the rheological properties of the water soluble starch carbamates revealed that starch carbamates derived from rice starches are characterized by either thixotropic or pseudoplastic character depending on the molecular structure of starch. On the other hand, starch carbamates derived from maize starch exhibit pseudoplastic behaviour by virtue of their relatively lower molecular weight and higher carboxyl content. It was also found that the apparent viscosity of starch carbamates is determined by the kind of starch, the degree of oxidation and the storing time.
Purification and Characterization of the Commercialized, Cloned Bacillus megaterium α‐Amylase. Part I: Purification and Hydrolytic Properties
Authors: Brumm P. J. , Hebeda R. E. , Teague W. M. 
Published: November 2006

AbstractAn amylolytic enzyme, originally isolated from Bacillus megaterium. was shown to increase the maximum amount of dextrose produced during saccharification by decreasing the amount of residual oligosaccharides. The enzyme, now commercially produced in a genetically engineered strain of Bacillus subtilis, was purified to homogeneity from the commercial product. A combination of gel permeation chromatography in the presence of 1.0 M NaCl and chromatofocusing between pH 9.0 and 7.0 were used to obtain the pure enzyme. The molecular weight of the Bacillus megaterium α‐amylase was 59,000 by SDS gel electrophoresis, and the isoelectric point was 8.9 to 9.0. The enzyme was shown to possess both hydrolytic and transferase activity. The enzyme hydrolyzed a wide variety of soluble substrates. The rate of hydrolysis was greatest on soluble starch; α(1,6)‐branched substrates and cyclodextrins were hydrolyzed more slowly.