bluuebunny/crossref_metadata_2025_split huggingface dataset:
Maltotetraose, A New Saccharide of Tertiary Property
Authors: Kimura T. , Nakakuki T. 
Published: November 2006

AbstractMaltotetraose, a linear tetramer of α‐D‐glucose, has many potential uses in the food and pharmaceutical industries because of its unique characteristics. A consortium of Nihon Shokuhin Kako Co., Ltd., Kirin Brewery Co., Ltd., Chiyoda Corp. and Yokogawa Electric Corp. has developed a continuous maltotetraose production process which uses an immobilized enzyme bioreactor system. Because maltotetraose syrup is a brand‐new saccharide having low sweetness and resistance to retrogradation, it has begun to be used as a property enhancer for various foods, powdering materials, saccharide for dry milk, liquid diets for the sick and a body reinforcement agent for refreshing drinks. In addition to the properties of nutrition and taste, the tertiary property of organism control has been discovered; that is, feeding with a maltotetraose‐rich corn syrup inhibits the growth of intestinal putrefactive bacteria such as C. perfringens and Enterobacteriaceae.
Immobilised β‐Amylase in the Production of Maltose Syrups
Authors: Deleyn F. , Stouffs R. 
Published: November 2006

AbstractIn order to have a full continuous starch hydrolysates production process, the use of continuous conversions catalysed by immobilised enzymes is necessary. With respect to this, immobilisation of β‐amylase on anion exchange resins and continuous conversion of maltodextrins to maltose syrups is investigated in packed bed column reactors at lab‐scale. It is observed that the type of carrier and the source of the β‐amylase are important parameters for the required capacity of the continuous process. Results show that, from the investigated enzymes, the commercial Spezyme BBA 1500L® β‐amylase preparation immobilised on Duolite A568® as preferred carrier gives the best results in terms of initial performance and stability under realistic conversion conditions (50°C, pH 4.5, 50% d.s. substrate). On basis of the present results, the process is promising in terms of applicability at plant‐scale after optimisation.
Determination of Degree of Substitution of Extruded Benzylated Starch by H‐NMR and UV Spectrometry
Authors: Marsman J. H. , Pieters R. T. , Janssen L. P. B. M. , Beenackers A. A. C. M. 
Published: November 2006

AbstractA quantitative method for the determination of the degree of substitution (DS) of extruded benzylated starch is developed (DS = 0.01 – 0.40). Sample pretreatment by freezing the product in liquid nitrogen and a methanol extraction of the reaction components (e. g. benzyl chloride, benzyl alcohol) is described. Aqueous formic acid solutions of the starch products were analyzed both with UV analysis (λ = 259 nm.) and with a NMR “coaxial tubing” analysis technique. Both techniques showed similar results with good correlation and a standard deviation < 0.01 DS.
Cyclodextrin from Cassava (Manihot esculenta Crantz) Starch Isolation and Characterization as Bromobenzene and Chloroform Chlathrates
Authors: Raja K. C. M. , Sreedharan V. P. , Prema P. , Ramakrishna S. V. 
Published: November 2006

AbstractAn attempt has been made to prepare β‐cyclodextrin (CD) from cassava starch. Freshly prepared samples of cassava starch from M‐4 variety was treated with Standard cyclodextrin glycosyltransferase and the product obtained was converted to bromobenzene and chloroform chlathrates. The product was identified by non‐chromatographic spectrophotometric assay and by thermal decomposition behaviour. The bromobenzene β‐CD clathrate showed a distinct pattern of thermal degradation compared to that of both pure β‐CD as well as β‐CD chloroform chlathrates. The yield of the product isolated is approximately 10% (w/w) based on starch.
GPC Profile Change of Potato Starch with Extrusion Processing
Authors: Yamada Tetsuya , Suzuki Keizi , Katuzaki Hirotaka , Hisamatsu Makoto , Komiya Takashi 
Published: November 2006

AbstractNative potato starch (moisture content 15%) was treated by twin screw extruder under four operating conditions with varying barrel temperatures (110°C–230°C). These modified starch samples were compared to native and drum‐dried starch. Starch sample solution for gel chromatography was prepared by the three methods (acidic, alkaline, and neutral methods). They were subjected to gel chromatography on Toyopearl HW‐75, and some difference was found among the three gel chromatographic patterns obtained from the same starch solution. This discrepancy among GPC patterns suggests formation of some types of anhydro‐bonds between chains of amylopectin and or amylose in the extrusion process. Elevating barrel temperature increases degree of depolymerization. The size of fragments formed with the treatment is bigger than that of oligosaccharides but smaller than that of amylose.
Some Commercial Polymer Emulsions and Their Combination with Starch Dispersions for Stabilizing Soil Particles in Water
Authors: Weaver M. O. 
Published: November 2006

AbstractStarch can be converted to starch‐g‐poly(methyl acrylate) (S‐g‐PMA) latexes in a number of weight proportions, (S to PMA), that will give excellent stabilization of soil particles to water. To extend the study of additives for use as soil stabilizers we treated test soil samples with five different commercial polymer emulsions: three of acrylic type and two of ethylenic (polyethylene) type. Two of the acrylic emulsions, Acrylic DLR and Rhoplex WL92, fully stabilize soil at a treatment level of 0.2 g polymer/100 g soil; this is twice the treatment level required by the S‐g‐PMA latexes for full stabilization (defined as 90% retention of treated soil after wet sieving). The third acrylic emulsion, Rhoplex AC388, did not function as well as DLR or WL92. The two polyethylene emulsions, Mycon HD and Sunkem 301, did not stabilize soil to water as well as DLR or WL92. We examined physical mixtures of Amioca (waxy cornstarch), regular cornstarch, or cationic cornstarch and synthetic polymer emulsions and found that 50% of the acrylic polymers can be replaced with Amioca, and at the 0.2 g/100 g soil treatment level show the same or increased soil retention after wet sieving compared to polymer emulsion alone.
Modification and Characterization of Leucaena glauca Seed Gum by Graft Copolymerization with Acrylonitrile
Authors: Patel M. V. , Raval D. K. , Patel R. G. , Patel V. S. 
Published: November 2006

AbstractThe suitable conditions for graft copolymerization of acrylonitrile on to Leucaena glauca seed gum in aqueous system were investigated using hydrogen peroxide as initiator. For the purpose, a series of reactions have been carried out at different reaction conditions which cover the range of hydrogen peroxide concentration (5–20 mmole/l), acrylonitrile concentration (0.05–0.25 mole/l), backbone concentration (0.00617–0.03086 mole AGU) and polymerization time (30–180 min). The grafting temperature was kept at 85°C for all reactions. The products have been characterized by various methods including viscometry, spectrophotometry and thermometry.
Protoplast Transformation of Alkalophilic Bacillus sp. by Plasmid DNA
Authors: Usami Ron , Kudo Toshiaki , Horikoshi Koki 
Published: November 2006

AbstractA method for transformation of alkalophilic Bacillus sp. A‐59 (ATCC21591, alkaline amylase producing bacterium) with plasmid DNA was developed. Plasmid pHWl containing a chloramphenicol acetyltransferase gene was used as a vector, because chloramphenicol was the only antibiotic found to be stable at alkaline pH condition. Transformation was carried out by a protoplast method and addition of polyethylene glycol (PEG; final concentration 22.5%) was essential for transformation. Optimum pH values of the media and buffers were slightly higher than those used in transformation of Bacillus subtilis protoplasts. Through optimization of transformation conditions for alkalophilic Bacillus sp., the transformation efficiency was increased to approximately 106 transformants per μg plasmid DNA.
Characteristics and Novel Features of Thermostable α‐Amylase Produced by Bacillus licheniformis M27 under Solid State Fermentation
Authors: Ramesh M. V. , Lonsane B. K. 
Published: November 2006

AbstractThe purified α‐amylase from Bacillus licheniformis M27, produced under solid state fermentation technique, showed novel characteristics as compared to those reported by other workers for the purified α‐amylases from B. licheniformis obtained by submerged fermentation process. Some of the novel features of the characteristics of the enzyme from B. licheniformis M27 include two peaks for pH optima at 6.5–7.0 and 8.5–9.0, gradual loss of activity to about 86% between pH 7.0–7.5 followed by rise to full activity between 7.5–8.5, temperature optimum at 85–90°C at pH 7.0 and 9.0, sharp fall in stability at acidic pH values and the thermostability response which is more similar to the enzyme from other species of Bacillus. The moleculuar weight of the enzyme was found to be 19,500 ± 500 and 56,000 ± 2,000 when determined by gel filtration and SDS PAGE, respectively. The activation energy is 20.4 times lower than that reported for the enzyme from another strain of B. licheniformis. It also showed differences in the contents of amino acids such as serine, proline and methionine.
South American Grain Chenopods and Amaranths: A Comparative Morphology of Starch
Authors: Cortella Alicia R. , Pochettino María L. 
Published: November 2006

AbstractSouth American cultivated species of Chenopodium and Amaranthus have been studied. Qualitative optical methods, scanning electron microscopy and quantitative analytical microscopy have been used. Statistical tests have been applied to the results. The comparative study of pseudocereals perisperm starch grain morphology provides important characters for their identification. As a result, starch would be an element of high value in the determination of material recovered from archaeological sites in different preservation conditions or used in food elaboration.
Some Grain Properties of IR36‐based Starch Mutants
Authors: Juliano B. O. , Perez C. M. , Kaushik R. , Khush G. S. 
Published: November 2006

AbstractSome grain properties of 20 starch mutants that were transferred from mutants of Japanese rices to IR36 (by two backcrosses to IR36) were studied. All had higher apparent amylose content (AC) and gelatinization temperature (GT) than the parent mutants, except the dull mutants, and the 82GF sugary mutant which had no amylose. All had lighter and lower density brown rices than IR36. Sugary 82GF und EM5 had high free sugars, and sugary and EM20 shrunken‐1 had high fat content. Phytoglycogen content of brown rice was 34% for 82GF and 7% for EM5 sugary mutants. Amylose extender mutants had higher lysine in brown rice protein than IR36 parent. Alkali spreading value did not accurately estimate GT of these starch mutants. Milled rice of the two high amylose extender mutants 2064 and EM16 had lower Amylograph peak viscosity but higher cooked rice Instron hardness than IR36 milled rice.
Lipids and Rheological Properties of Starch Part I: The Effect of Fatty Acids, Monoglycerides and Monoglyceride Ethers on Pasting Temperature and Viscosity of Wheat Starch
Authors: Nierle W. , El Bayâ A. W. 
Published: November 2006

AbstractBy addition of saturated fatty acids (C14‐C18) in concentrations of 0.34 and 0.57% gelatinization temperature (GT) of wheat starch is reduced from 82.5°C to 81°C. Oleic acid (C18:1) increases GT. Palmitic and stearic acid (0.57%) cause a little increase of viscosity only, but during heating a slope of viscosity is observed. In contrast to saturated fatty acids monoglyderides increase GT with exception of glycerinmonooleate, which reduces GT. Glycerinmonomyristate and glycerinmonolinoleate increase the initial viscosity. Monoglyceride ethers, first time used for those studies, influence viscosity differently. Rac‐1‐O‐octadecylglycerol reduces GT from 82.5 to 81°C and the final viscosity is lowered remarkable but rac‐1‐O‐[(Z)‐9‐octadecenyl]glycerol causes an increase of GT from 82.5 to 85.5°C. Initial and end viscosity are raised also.
Some Properties and Degradability of Isolated Starch Granules
Authors: Cone John W. , Wolters Mechteldis G. E. 
Published: November 2006

AbstractStarch granules of 11 starchy feedstuffs were isolated. An isolation procedure is presented. The procedure did not damage the starch granules, as could be proven by scanning electron microscopy. The starch granules were nearly completely defatted by the procedure and only about 0.5% of the original protein remained in the starch, except for rice starch. The content of apparent and real amylose was measured in the isolated starch granules. Degradability of raw materials and isolated starch granules was determined with α‐amylase and rumen fluid. Starch of tapioca and rice was relatively easy to degrade by α‐amylase and rumen fluid, while potato starch was relatively difficult to degrade by α‐amylase. Starches containing a low amount of amylose were found to degrade faster than starches containing a high amount of amylose.
Roboter‐Einsatz zur Prozeßkontrolle bei der Herstellung von Stärkehydrolysaten
Authors: Richter K. 
Published: November 2006

AbstractStändig steigende Anforderungen an die Qualität verschiedener Stärkehydrolysate machen in zunehmendem Maße eine verstärkte Prozesskontrolle über die Zuckerspektren erforderlich. In kontinuierlichen Prozessen hergestellte Hydrolysate werden zunehmend als Mischkomponenten zur Herstellung von Produkten mit definierter Zusammensetzung eingesetzt. Auch in diesen Fällen ist die Kenntnis über die Zusammensetzung eine unumgängliche Notwendigkeit zur Herstellung solcher Produkte. Dazu ist eine relativ hohe Datendichte erforderlich, die wirtschaftlich nur durch automatisierte Analysensysteme direkt in den entsprechenden Produktionsbereichen erstellt werden kann.Über erste Erfahrungen beim Einsatz eines mit der Hochdruckflüssigkeitschromatographie (HPLC) kombinierten Robotersystems wird berichtet. Innerhalb dieses Systems übernimmt der Roboter die sequentielle Entnahme der Proben aus verschiedenen Produktionskanälen, sowie die vollständige Probenaufbereitung (Einwaage, Verdünnung, Mischen) und die Injektion in die HPLC. Die Steuerung der Injektionsfolge wird durch einen, mit dem Roboter kommunizierenden Rechner vorgenommen, der ebenfalls die Auswertung der Chromatogramme sowie das Erstellen der Analysenprotokolle übernimmt. Dieser Rechner übernimmt ebenfalls eine Berechnung der Dextroseäquivalente (DE) aus dem Zuckerspektrum und überprüft die Funktionsfähigkeit der HPLC‐Anlage auf Basis absoluter und relativer Retentionszeiten. Endproduktproben oder Proben höherer Priorität können von der Bedienungsmannschaft direkt an den Roboter übergeben werden. Ohne Unterbrechung des normalen Prozesskontroll‐ und Steuerungsprogrammes können diese vorrangig aufgearbeitet und analysiert werden. Ein solches System bietet den Vorteil, daß nur eine HPLC‐Anlage einschließlich der Auswertungseinheit zur Überwachung mehrerer Produktionskanäle eingesetzt werden muß. Dieses reduziert sowohl die Investitionskosten als auch den Bedienungs‐ und Wartungsaufwand in erheblichem Maße.
Selective Oxidation of D‐Glucose: Chiral Intermediates for Industrial Utilization
Authors: Röper Harald 
Published: November 2006

AbstractD‐Glucose (“dextrose”) is a building unit of starch, cellulose, sucrose and lactose. For technical and economical reasons D‐glucose is produced on large industrial scale by enzymatic hydrolysis of starch. Main use is for nutrition, as feedstock for sorbitol and HFCS (high fructose corn syrup) and as carbon source for industrial fermentations. For broader industrial use of D‐glucose, problems of selectivity, pH‐ and temperature instability and insolubility in organic solvents have to be overcome. Selective chemical and biotechnical transformations, preferably in water, are necessary and favourable intrinsic properties like biodegradability, biocompatibility and chirality have to be exploited.This paper will review/preview existing knowledge and experience on possibilities to oxidise selectivity the different hydroxyl functions at positions C1 to C6 of unprotected D‐glucopyranose in water as solvent, using biotechnical catalysts (microbial cells, enzymes) or heterogenous chemical catalysts.Transformations to the following oxidised D‐glucose derivatives will be covered.Glucosone (2‐keto‐D‐glucose), 6‐aldehydo‐D‐glucose, D‐gluconic‐acid, D‐glucuronic acid, 2‐keto‐L‐gulonic acid, D‐glucaric acid, 2‐keto‐D‐gluconic acid, 5‐keto‐D‐gluconic acid, 2,5‐diketo‐D‐gluconic acid, L‐ascorbic acid (Vitamin C) and koji acid.Some of these products are already produced on industrial scale, others show interesting potential to be used as intermediates for different industries and applications areas.
Action of Cyclodextrins on Germinating Seeds and on Micropropagated Plants
Authors: Salminen Lasse , Uosukainen Marjatta , Mattsson Pekka , Korpela Timo 
Published: November 2006

AbstractEffects of cyclodextrins on germinating barley seeds and on the growth of micropropagated strawberry plants were investigated. Treatment of barley seeds with α‐ or β‐cyclodextrins resulted in a similar delay of germination as reported earlier [1]. The delay of germination occurred with agarose‐immobilized as well as with free cyclodextrins. Since penetration of immobilized cyclodextrins into the seeds is limited, it was concluded that the delay resulted from complexation of growth factors. Soluble cyclodextrins caused a growth retardation with micropropagated strawberry plants and certain morphological changes resembling the ones observed when the action of auxins is enhanced in the respect to cytokinins.
Molecular Weights, Lengths, and Distribution of Side‐chains in α‐D‐Polyglucanes
Authors: Thorn Werner , Mohazzeb Sharbanou 
Published: November 2006

AbstractFreshly prepared starch (from potatoes P, from maize M) was separated quantitavely into amyloses and amylopectins under mild conditions. Furthermore, glycogen (G) was extracted from livers of rabbits under observation of physiological provisoes (feeding, rapid removal of the organ under anaesthetic and freezing‐stop). The molecular weights, determined by analytical ultracentrifuge.The side‐chain parts of the amylopectins and of the liver glycogen which were checked by partial enzymatic break‐down into β‐dextrin by β‐amylase (EC 3.2.1.2) and into the basic structure by pullulanase (EC 3.2.1.41) is 64% for P, 62.7% for M, and 65.4% for G. The lengths of the side‐chains, expressed in glucoside residues, are calculated at 12.0 for P and M, and 8.0 for G; the intervals between the side‐chains are 7.0 for P and M, and 4.0 for G. Sources of error with respect to the lengths of and to the intervals between the side‐chains are, firstly, free‐ending, undecomposed side‐chains inside the big molecules which cannot be reached by the two enzymes because fo steric obstruction, and, secondly, the degree of ramification of the basic structures and, consequently, the number of α‐1,4 and α‐1,6‐bound glucoside residues which cannot be split off by pullulanase.
Action of Amylolytic and Pullulytic Enzymes from Various Anaerobic Thermophiles on Linear and Branched Glucose Polymers
Authors: Koch Rainhard 
Published: November 2006

AbstractA detailed study has been conducted on the action of starch hydrolyzing enzymes from thermophilic anaerobic bacteria belonging to the genera Clostridium, Thermoanaerobacter and Thermobacteroides. The appearance of multiple bands on polyacrylamide gels with amylolytic as well as pullulytic activities was shown to be a general feature of bacteria investigated. Analysis of the hydrolysis products of each protein band clearly demonstrated the capability of these organisms to hydrolyze α‐1,4‐glycosidic bonds in linear oligosaccharides and α‐1,6‐glycosidic linkages in pullulan. Furthermore, the enzyme system of thermophilic bacteria investigated was also capable of attacking the α‐1,6‐linkages in branched oligosaccharides. Due to the action of these thermoactive enzymes with multiple specificity an almost complete hydrolysis of raw starch and maltodextrin could be achieved under the same conditions and in one step.
Purification and Characterization of α‐Amylases of an Alkalopsychrotrophic Micrococcus sp
Authors: Kimura Takuhei , Horikoshi Koki 
Published: November 2006

AbstractTwo amylases of an alkalopsychrotrophic Micrococcus were purified by chromatographies of DEAE‐Toyopearl, Butyl‐Toyopearl and Shodex WS‐2003. Molecular weights and pI values of the purified enzymes, I and II, were 185000 and 125000 by SDS‐PAGE and 4.8 and 4.3 by isoelectric focusing, respectively. Enzyme I had not only amylase but also pullulanase activity. In the presence of Ca2+ ions, other properties of both enzymes were very similar: optimum temperature 55–60°C, optimum pH 7.5–8.0 km value for maltopentaose 0.09 mM. Both amylases were completely inactivated after incubation with EDTA at 30°C and thereafter, could be reactivated by an addition of CaCl2. In the absence of Ca2+ ions, amylase I became thermoresistant, while the thermostability of amylase II decreased. Neither amylase activity of enzyme I nor enzyme II was inhibited by pullulan.
Chemical Characterization of Bromine Oxidized Potato Starch
Authors: Torneport Liz J. , Salomonsson B. Ann Christine , Theander Olof 
Published: November 2006

AbstractPotato starch was oxidized with a neutral aqueous bromine solution at seven different levels of molar ratios of bromine/starch (1/40–5/1). The molecular weight distribution of the products obtained was analysed by gel permeation chromatography on two different agarose gels, Sepharose CL‐2B and Superose 6. A gradually increased fragmentation of the molecules with increased oxidation level was noticed. Some of the modified samples were debranched and the products obtained were analysed by gel permeation chromatography. For comparison amylose and waxy maize starch were also treated at the 1/20 and 1/5 molar ratios. The results indicate that the amylose is more easily degraded to small fragments than amylopectin during the oxidation process. An enzymatic starch analysis method was applied on the oxidized samples. This method was found suitable for estimating the total content of introduced keto and carboxylic groups into the modified product.
Kinetics of the Diffusion and Chemical Reaction of Ethylene Oxide in Starch Granules in a Gas Solid System
Authors: van Warners A. , Lammers G. , Stamhuis E. J. , Beenackers A. A. C. M. 
Published: November 2006

AbstractThe hydroxyethylation of potato starch was studied in a gas‐solid system. The rate of diffusion of ethylene oxide into the granules, the solubility of ethylene oxide in native starch and the rate of reaction between gaseous ethylene oxide and alkaline starch powder were measured. The partial pressure of ethylene oxide was kept at a constant value close to atmospheric pressure, the temperature was varied between 303 and 323 K.The ratio of the ethylene oxide concentrations in the starch granules and in the gas phase. mEO, is almost independent of the water content of the granules. The dependence of EO on temperature can be described with the Van 't Hoff equation: mEO = 5.93 · 10−5 exp (33390/RT). The rate of diffusion of ethylene oxide in the granules with a narrow size distribution does not follow Fick's law but it can be described with relaxation controlled diffusion (Case II diffusion). The parameter u of this model, the front velocity, appears to depend on the persentage moisture W, present in the granules.