bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physicochemical Properties of Starches from Purple and Orange Fleshed Sweet Potato Roots at Two Levels of Fertilizer
Authors: Noda Takahiro , Takahata Yasuhiro , Sato Tetsuo , Ikoma Hiroki , Mochida Hideyuki 
Published: November 2006

AbstractStarch was extracted from purple (Ayamurasaki and Kyushu No. 109) and orange (Kyushu No. 120 and Kyushu No. 122) fleshed sweet potato roots at two levels of NPK‐fertilizer. The physicochemical properties of the isolated starches were compared. Differences in the starch properties, namely average granule size, amylose content, phosphorus content, digestibility by glucoamylase, X‐ray diffraction pattern, amylopecin chain distributions, and gelatinization properties by rapid visco analyzer and differential scanning calorimetry, were observed among these cultivars. On the other hand, higher application of NPK‐fertilizer had little impact on the starch properties. Thus, it was demonstrated that a key factor in altering starch characteristics in the case of sweet potato roots was the difference in cultivars, not the level of fertilizer.
Stärken und ihre Hydrolysate als pharmazeutische Hilfsstoffe. Teil 2: Anwendungsfunktionalität von alpha‐Glucanen in der Pharmazie (1. Abschnitt)
Authors: Schierbaum Friedrich , Vorwerg Waltraud 
Published: November 2006

Abstract2.1 Polymere alpha‐Glucane in ihren Funktionen als Träger, Stabilisatoren und Plasmaexpander.Unter den funktionellen Aspekten ihres pharmazeutischen Einsatzes werden folgende alpha‐Glucane betrachtet: Alkyl‐ und Carboxymethyl‐Stärkeether, vergleichbare Polymersysteme, Polyacryl‐Stärkeester, physikalische Modifikate, unmodifizierte Stärken, Amylosen und Amylopektine. Stärketypische physikalische Verhaltensweisen wie Inclusion, Koazervation, Amylosekomplexbildung, Retrogradation werden hinsichtlich ihrer möglichen pharmazeutischen Nutzung diskutiert.
Stärken und ihre Hydrolysate als pharmazeutische Hilfsstoffe. Teil 2: Anwendungsfunktionalität von alpha‐Glucanen in der Pharmazie (2. Abschnitt)
Authors: Schierbaum Friedrich , Vorwerg Waltraud 
Published: November 2006

Abstract2.2 Niedermolekulare alpha‐Glucane in ihren Funktionen als Träger und Stabilisatoren.Unter den funktionellen Aspekten ihres pharmazeutischen Einsatzes werden folgende Gruppen niedermolekularer alpha‐Glucane betrachtet: Maltodextrine, Glucosesirupe, Maltooligosaccharidgemische und Cyclodextrine sowie ihre Derivate. Traditionelle, nicht‐nutritive Anwendungen sowie eigenschaftsspezifische, neue Verwendungsmöglichkeiten und ihre möglichen Vorteile werden diskutiert: Hilfsmittel für Tablettierung, Granulierung, Dragierung, Verkapselung und Trocknung, Retard‐Wirkstoffträger, Inklusionsmittel, Emulsions‐ und Lösungsstabilisator, Viscositätsvermittler, Löslichkeitsvermittler.
Charakterisierung der Stärkedestrukturierung bei der Aufbereitung von bioabbaubaren Polymerwerkstoffen
Authors: Aichholzer Walter , Fritz Hans‐Gerhard 
Published: November 2006

AbstractAus extrusionstechnischen Aufbereitungsprozessen hervorgehende thermoplastische Stärkerezepturen (TPS) werden am Institut für Kunststofftechnologie (IKT) der Universität Stuttgart als Grundkomponenten bei der Generierung von biologisch abbaubaren Verbundwerkstoffsystemen eingesetzt. Um die Effizienz des Stärkedestruktierungsprozesses, der auf einem Zweiwellenkneter praktiziert wird, quantifizieren zu können, wurden bild‐ sowie thermoanalytische Meßmethoden entwickelt, mit denen sich sogenannte Stärke‐Destrukturierungsgrade bestimmen lassen. Die innerhalb des Zweischneckenkneters stattfindenden mechanisch‐thermischen Energieumsätze sowie die verifizierten Rezeptur‐ und Prozeßparameter lassen sich in transparenter Weise mit den experimentell bestimmten Destrukturierungsgraden korrelieren und analytisch beschreiben.
Plasticizing Effect of Methyl Glucoside on Starch at Limited Moisture Contents
Authors: Lim Seung‐Taik , Jane Jay‐Iin 
Published: November 2006

AbstractThermal transitions of starch are important phenomena occurring during processing or storage of starch‐based materials. Glass transition and melting of starch are highly dependent on the type and content of plasticizer. Water is the most prevalent plasticizer in starch‐containing foods, but it readily vaporized prior to the thermal transition of starch at low moisture contents. Ingredients such as sugars in many intermediate or low moisture foods behave as non‐volatile plasticizers or diluents. In this study, methyl glucoside (methyl α‐D‐glucopyranoside) was examined as a plasticizer of starch in a low moisture range (6‐11%) by using a differential scanning calorimetry. Methyl glucoside addition (5‐10%) to corn starch depressed the onset temperature (5‐10°C) and enthalpy (1‐2J/g) for starch melting and glass transition temperature (5‐10°C). The increased level of addition did not significantly affect the degree of depression of transition temperatures. The endothermic peak for starch melting, however, was changed biphasic by the methyl glucoside addition. New melting peak at high temperature range (200‐210°C) which was not found on the thermogram of corn starch with moisture alone was found on the thermogram of the sample containing methyl glucoside. Although methyl glucoside functioned as a plasticizer, it caused non‐uniform melting and new crystal structure formation at low moisture contents.
Xylanases in Wheat Separation
Authors: Christophersen Claus , Andersen Erik , Jakobsen Tina S. , Wagner Peter 
Published: November 2006

AbstractHemicellulases used in the wheat separation process have resulted in better separation, purer fractions, increased plant capacity, reduced processing time etc. In order to further improve enzyme‐treatment in the wheat separation process, monocomponent xylanases were evaluated. A laboratory viscosity model has been set up to evaluate the xylanases. The model showed good correlation (for a commercial hemicellulase preparation used for wheat separation) between viscosity of the wheat flour slurry and the sludge/supernatant ratio after centrifugation of the slurry.A xylanase (Novozyme 867) with excellent performance in the wheat separation process has been found. The xylanase has high activity towards soluble arabinoxylan and gives a rapid viscosity reduction of wheat flour slurries. The enzyme also has a moderate activity towards insoluble arabinoxylan, but due to the low molecular weight of the solubilized material this was not was found to contribute negatively to the enzymes' performance. The pH and temperature conditions in the wheat separation process were well within the active range of the enzyme.A pilot plant experiment showed improved yield of gluten and A‐starch, with no apparent negative effect on the gluten quality.
Stärken und ihre Hydrolysate als pharmazeutische Hilfsstoffe. Teil 3: Darstellung und Charakterisierung von Wirkstoff‐Trägersystemen
Authors: Schierbaum Friedrich , Vorwerg Waltraud 
Published: November 2006

AbstractDie Anwendung der zuvor beschriebenen alpha‐Glucane setzt spezielle, in der Pharmazie eingeführte Techniken der Wirkstoff‐Träger‐Kombination voraus, welche zu den Hauptprodukten „Mechanische Gemische”︁, „Feststoffdispersionen”︁ und „Mikropartikeln”︁ führen. Zu ihrer Charakterisierung verbreitet angewandte Prüfmethoden werden zusammengefaßt dargestellt.Schlußfolgerungen beziehen sich auf allgemeine Tendenzen künftigen Einsatzes von alpha‐Glucanen und spezieller Stärkeanwendungen in der Pharmazie.
Cationization of Waxy and Normal Corn and Barley Starches by an Aqueous Alcohol Process
Authors: Kweon M. R. , Sosulski F. W. , Bhirud P. R. 
Published: November 2006

AbstractWhen an aqueous alcoholic‐alkaline solvent was used, cationization of normal and waxy corn and barley starches was achieved with high degrees of substitution (DS) and reaction efficiency (RE) in the absence of gelatinization inhibitor salts. Ethanol was a more effective solvent than methanol or 2‐propanol, and alcohol concentrations could vary between 35–65%. Maintaining a starch to water ratio of 1:1 (w/w) was critical, but DS values were proportional to the concentration of cationic reagent, 3‐chloro‐2‐hydroxypropyltrimethylammonium chloride. At 50°C, cationization was essentially complete within 6h but nearly the same DS could be achieved in 1h at 70°C.
Comparison of the Brabender Viskograph and the Rapid Visco Analyser. 2. Shear Conditions
Authors: Thiewes Harm J. , Steeneken Peter A. M. 
Published: November 2006

AbstractShear degradation of starch suspensions prepared in the Brabender Viskograph and the Rapid Visco Analyser (RVA) was examined by means of dynamic rheological and steady shear measurements. Generally, it is assumed that more shear is induced in the RVA because of its paddle geometry and its higher rotating speed. However, for a selected set of native and modified starches the pasting preparation in the RVA was accompanied with less shear degradation than the treatment in the Brabender Viskograph. This was mainly due to the much shorter time of treatment in the RVA. When starch suspensions in both instruments were cooked using the same temperature‐time profile, comparable rheological properties were obtained for almost all starch samples investigated. This suggests that the shear conditions in both instruments are quite similar. The rheological properties of starch pastes prepared in the Brabender Viskograph and the RVA appear to be largely dependent on the pasting time, and less dependent on the way in which the shear was applied.
The mode of action on Granular Wheat Starch by Bacterial α‐Amylase
Authors: Manelius Robin , Qin Zhu , Åvall Ann‐Kristin , Andtfolk Helena , Bertoft Eric 
Published: November 2006

AbstractLarge (A) and small (B) granules from wheat starch were subjected to α‐amylolysis. The B granules were solubilised faster than the A granules. The solubilised dextrins we separated from the enzyme before a secondary hydrolysis of the products occurred and then characterized. The size‐distribution of the hydrolysis products ranged between a degree of polymerization of 2–500. The dextrins solubilised from the B granules contained somewhat more linear fragments and had smaller average chain length than the corresponding dextrins from the A granules. The composition of the residues of the A granules remained practically unchanged, whereas the B granules contained somewhat less amylose. Both granule types possessed extensive fragmentation of some granules, whereas other granules were virtually untouched by the enzyme.
Fixierung von β‐Cyclodextrinderivaten auf Polyesterfasermaterial
Authors: Ruppert Susanne , Knittel Dierk , Buschmann Hans‐Jürgen , Wenz Gerhard , Schollmeyer Eckhard 
Published: November 2006

AbstractEs wurden Synthesen zur Derivatisierung von β‐Cyclodextrin durchgeführt mit dem Ziel, den Derivaten bzw. ihren Gemischen partiell hydrophobe Eigenschaften zu verleihen. Aufgrund solcher Eigenschaften ist zu erwarten, daß sie nach Methoden der Dispersionsfärbung auf Polyestergewebe zu verankern sind und daß sie weiterhin aufgrund der unsubstituierten OH‐Gruppen des Cyclodextrin‐Torus wasserfreundliche als auch durch den Hohlraum des Cyclodextrinderivats komplexierende Eigenschaften behalten und somit der Gewebeoberfläche vermitteln. Die erfolgreiche Verankerung am Gewebe sowie die Nachweismethoden (Fluoreszenzeigenschaften komplexierter Farbstoffe, Jodeinlagerung, FT‐IR‐Spektroskopie) werden beschrieben.
Hydrolysis of Various Starches by the Synergistic Action of α‐Amylase and Glucoamylase in Aqueous Two Phase Impeller Agitated Systems
Authors: Karakatsanis A. , Liakopoulou‐Kyriakides M. , Stamatoudis M. 
Published: November 2006

AbstractVarious starches were hydrolyzed by the combination of α‐amylase and glucoamylase in aqueous two phase impeller agitated systems. The reaction products were determined by the chromatometric method of phenol‐sulfuric acid and by HPLC. The effect of temperature on glucose production was studied for these starches in gelatinized and non gelatinized form. It was found that crude corn starch (not in the gelatinized form) at 150rpm and 40°C gives very good results in terms of glucose concentration.
Growth of Candida ingeniosa on Low‐Strength Starch Substrate
Authors: Batič Martin , Adamič Jelisava , Raspor Peter , Grba S. 
Published: November 2006

AbstractThe unconventional amylolytic yeast Candida ingeniosa showed a high degradation efficiency of a starchy substrate. Accumulation of maltose and maltotriose attained its maximal value (0.69 and 1.70gL−1) at constant bioprocess pH 5.0, after 16h of cultivation at 28°C. Maximal amylolytic activity (2.76UmL−1) followed maximal biomass concentration in batch culture. After 56h of incubation, the accumulation of biomass reached up to 1.96gL−1.
Effect of Water‐soluble Non‐Starch Polysaccharides from Taro on Pasting Properties of Starch
Authors: Gaosong Jiang , Ramsden Lawrence , Corke Harold 
Published: November 2006

AbstractCold water soluble polysaccharides (CWX) extracted from taro were tested for their influence on the pasting properties of taro starch and 3 other commercial starches (maize, rice and wheat). Addition of taro CWX resulted in increased peak viscosity with maize and rice starch and a decrease in peak viscosity with wheat starch. Cold paste viscosity was decreased in wheat and taro starch, but not in maize and rice starch. Examination of the effect of pH and salt on changes in maize starch viscosity showed no further variation on addition of taro CWX.
Determination of the Temperature of Gelatinization and Energy of Transformation of Starch by Dielectric Dissipation Induced Changes
Authors: Morales‐Sánchez E. , Gómez‐Aldapa C. , Martínez‐Flores H. E. , González‐Hernández J. , Vorobiev Y. , Martínez‐Montes G. , Martínez J. L. 
Published: November 2006

AbstractIn this work we present a new method which allows to determine the structural changes of starches subjected to a thermal process. Using that method, the initial and final gelatinization temperatures and the amount of energy required to induce the thermal changes can be deduced. The method takes the advantage of the dielectric dissipation of electrical energy in the system consisting of a mixture of starch grains and water enclosed in a specially designed sealed cell. AC electrical power at a fixed voltage and frequency is applied to the material to be studied. The magnitude of the electric current is then monitored as the temperature is raised (by Joule effect) up to temperatures of 120°C. The plots of the electric current Vs temperature in all the samples studied yield two distinct extreme values: the onset and the ending temperatures of the gelatinization of the processed samples. Analyzing the current Vs time plots during the gelatinization of starch, we are able to determine the energy required for the transformation process. The method as such, demonstrates to be a useful technique to determine the basic parameters during starch gelatinization and it is much simpler then those known in the field.
Studies on Cyclodextrin Synthesis by Novel Cyclodextrin Glucosyl Transferase
Authors: Slomińska Lucyna , Sobkowiak Barbara 
Published: November 2006

AbstractIn a conventional method of cyclodextrin production starch is first liquefied by a heating method in the presence or absence of an hydrolizing enzyme before cyclodextrin glucosyl transferase (CGTase) is added to induce synthesis of cyclodextrins. The production of cyclodextrins is carried out at below 60°C within a period of 2–3 days. A novel cyclodextrin glucosyl transferase produced by Novo Nordisk A/S which is characterized as a thermostable enzyme with capacity to liquefied starch was tested. Different starches were simultaneously liquefied and converted by CGTase using various experimental reaction conditions. The investigations indicate the influence of the starch source (potato, wheat, corn, tapioca, waxy maize), of the initial starch concentration (5–25%), of the enzyme dosage (0,1–0,75%) and of reaction time (1–24h) on the ratio of created α‐, β‐ and γ‐cyclodextrins.
Influences of Polyols on Thermal and Dynamic Viscoelastic Properties of Rice Starches during Gelatinization
Authors: Lii Cheng‐Yi , Lai Vivian M.‐F. , Liu Ken‐Fen , Chang Wei‐Hsien 
Published: November 2006

AbstractThe thermal and dynamic viscoelastic characteristics of indica (KSS7) and japonica (TNu67) rice starches (starch:water = 1:2) during gelatinization have been investigated in polyol solutions, with DSC and dynamic rheometry. The results indicate that the increments of some critical temperatures (To, Tp, TG′ and TG′max) in the thermograms and rheograms of rice starches are correlated well with the dynamic hydration number of polyol added. This firmly implies the importance of polyol‐water interaction in delaying the initial gelatinization. Polyol‐starch interactions appear to be different for low‐MW polyol and maltodextrin (DE = 8 ∼14) studied. As suggested by the changes in ΔH, tanδ and G′95values, the action from the plasticization of polyol presumably occurs during final gelatinization. These interactions and the plasticization of water and polyol cosolvents depend considerably on the granular structure of starch.
The Dissolution of Cationic Potato Amylopectin
Authors: Larsson Anders , Wall Staffan 
Published: November 2006

AbstractThe dissolution of a cationic potato amylopectin was studied at low dissolution temperatures 50°–97°C. The dissolution was followed by two methods: (1) iodine binding and (2) the flocculation efficiency with nanosized silica particles. The first method gives us information whether the iodine can penetrate the amylopectin structure or not. The second method gives us qualitative information about the size of the amylopectin molecules. At low dissolution temperatures it was found that the molecular weight of the amylopectin (or aggregate size) was larger than those obtained at higher dissolution temperatures. It was also found that the cationic potato starch only containing amylopectin was easier to dissolve than the cationic starch containing both amylose and amylopectin.
Simultaneous Determination of Resistant and Digestible Starch in Foods and Food Products
Authors: Morales M. D. , Escarpa A. , González M. C. 
Published: November 2006

AbstractA rapid enzymatic method for simultaneous determination of digestible and resistant starch in standards and foods is presented. The procedure for the determination of the digestible starch fraction was optimized. The main steps of this were: the removal of digestible starch, the hydrolysis of products and quantification of digestible starch as released glucose. Stomach and intestine physiological conditions (pH, transit time) are simulated approximately. The method was evaluated by the analysis of the starch content in various standards and raw foods. The method has showed a high precision and a good accuracy. Some variables, such as employment of sodium azide, incubation time of α‐amylase and amyloglucosidase amount, which might affect the levels of digestible and resistant starch are also evaluated and discussed.
Characterization of an Exo‐Maltotetraose‐forming Amylase ofPseudomonas stutzeriand Application inp‐Nitrophenyl β‐D‐Galactosyl‐α‐Maltooligosaccharides Production
Authors: Kubota Shinobu , Ogawa Koichi , Nakamura Nobuyuki , Usui Taich 
Published: November 2006

AbstractSome kinetic characteristics and hydrolytic action patterns on various β‐D‐galactosyl‐maltooligosaccharides (Gal‐Gn), ranging in size from D.P. (degree of polymerization) 5 to 8, of an exo‐maltotetraose‐forming amylase ofPseudomonas stutzeri(G4‐amylase) were examined to produce a fewp‐nitrophenyl β‐D‐galactosyl‐α‐maltooligosaccharides (Gal‐GnP, n = 4,5).The relative hydrolytic reaction rates for larger Gal‐Gn by the enzyme were larger than those for smaller saccharides tough the values for unmodified linear maltooligosachharides were almost same.Michaelisconstants (Km) for hydrolysis of Gal‐G4, Gal‐G5, Gal‐G6 and Gal‐G7 by the enzyme were 1.3, 1.9, 1.3 and 1.3mM, and apparent molecular activities (ko) for these saccharides were 5.9, 38, 91 and 126s−1, respectively. The values ofko/Km for them were remarkably smaller than those for unmodified linear maltooligosaccharides.The G4‐amylase cleaved 2 points of the α‐1,4‐glucosidic linkage in β‐1,4‐Gal‐G4 to give β‐1,4‐Gal‐G2 and ‐Gal‐G3 in the molar ratio of 3:1, whereas the enzyme attacked 3 points of the linkage in β‐1,4‐Gal‐G5, ‐Gal‐G6 and ‐Gal‐G7 to form β‐1,4‐Gal‐G2,‐Gal‐G3 and Gal‐G4 in the molar ratios of 2:5:1, 1:3:6 and 1:3:6, in the early stage of the reaction, respectively. On the other hand, the enzyme showed no action on β‐1,6‐Gal‐G4 and formed β‐1,6‐Gal‐G4 solely from β‐1,6‐Gal‐G5, and β‐1,6‐Gal‐G4 and ‐Gal‐G5 were from β‐1,6‐Gal‐G6 and ‐Gal‐G7 in the ratios of 8:1 and 2:1, respectively.The enzyme also catalyzed the transfer action to produce Gal‐G3P, Gal‐G4P and Gal‐G5P, of which the formation ratio was coincided well with the hydrolytic action pattern on each Gal‐Gn, from Gal‐Gn tested as a donor andp‐nitrophenyl α‐glucoside (GP) as an acceptor in an aqueous solution containing 40% (v/v) methanol. By using this novel reaction, Gal‐G5P is now producing on an industrial scale to apply as a substrate for the assay of human α‐amylase.
Hydrolysis of Acetylated Starches with a Thermostable alpha‐Amylase
Authors: Copinet A. , Coma V. , Legin E. , Couturier Y. , Prudhomme J. C. 
Published: November 2006

AbstractThe hydrolysis of acetylated starches with different subsitutions degrees was conducted with an enzyme active at 90°C. The extent of degradation was evaluated by colorimetric and chromatographic methods.With slightly acetylated starches, 100% of the substrate was fragmented and the main product obtained was maltose. The classification of these different substrates according to their percentage of biofragmentation was the same with the two methods.With highly acetylated starches, the degradation was lower and the decomposition products are mainly maltose, maltotriose and pentaose. The classification of the different substrates was also the same with the two methods. Moreover, the values of the kinetic parameters confirmed these classifications.
Effect of Amylopectin Structure on the Gelatinization and Pasting Properties of Selected Yam (Dioscorea spp.) Starches
Authors: Wang Wen‐Meei , Lai Vivian M‐F. , Chang Kao‐Feng , Lu Shin , Ho Hsin‐Hui 
Published: November 2006

AbstractThis study was aimed at elucidating the decisive structural parameters of amylopectin which govern the gelatinization or pasting behavior of yam starch dispersions, exemplified with four selected yam starches from Dioscorea alata and D. batatas with very similar amylose contents (32.2–34.6%). The results indicated that the yam amylopectins examined showed an average degree of polymerization (DP) of 3469–4474 anhydroglucose units (AGU), average chain length (CL) of 18.8–28.5 AGU, average exterior CL (ECL) of 11.8–16.4 AGU, average interior CL (ICL) of 6.0–11.1 AGU, and a noticeable proportion of extralong (> 100 AGU) and long (40–100 AGU) chains that gave the chain ratio r(el+l)/s (the weight ratio of extralong and long chains to short chains) of 0.88–1.40. Generally, the yam amylopectin with a lower DP and NC possessed a greater CL, ECL, ICL, and r(el+l)/s, associating with a higher blue value (BV) and maximal wavelength (λmax) for their complexes with iodine. D. alata amylopectins exhibited a lower DP, longer chain lengths and greater r(el+l)/s than the D. batata amylopectins. Statistically, r(el+l)/s was decisive for the BV and λmax; while CL and phosphate content were crucial for the gelatinization peak temperature and pasting viscosities of the yam starches examined. The role of swelling power or the volume fraction of dispersed remnants instead in governing the pasting viscosity was also mathematically explored.