bluuebunny/crossref_metadata_2025_split huggingface dataset:
Über den Feinbau von Kartoffel‐ und Weizenstärke
Authors: Hölzl J. 
Published: November 2006

AbstractThe submicroscopic radial structure of the starch granule can be explained by folded‐chain crystals better than by microfibrils. Such microfibrils described especially by Sterling and also observed by myself may be artefacts which are caused by steps of carbon coated fracture planes of starch granules.The partly submicroscopic tangential shell structure of the starch granule is probably caused by a periodical change of higher and lower molecular fractions both of amylose and amylopectin.This conclusion follows from staining and fluorochroming as well as from phosphoric tungstic acid contrasting experiments in light and electron microscopy. The more crystalline layers consist exceedingly of high molecular fractions. The less tight and more amorphous regions of layers which are easier oxydated (e. g. by periodic acid) and hydrolysed (by a‐amylase) are composed of lower molecular fractions rich in phosphorus and nitrogen containing compounds (especially in wheat starch) and therefore are more hydrophilic and abounding in water.
A New, Heat Stable Bacterial Amylase and its Use in High Temperature Liquefaction
Authors: Madsen G. B. , Norman B. E. , Slott S. 
Published: November 2006

AbstractA bacterial amylase which is active and stable in starch solutions at temperatures above 100°C has been developed. New liquefaction methods are envisaged because the enzyme is active over broader temperature‐ and pH‐ranges and is less dependent on Ca‐ions.Pilot plant experiments have been carried out, liquefying wheat and maize starch using reaction times of approx. 2 h at 105°C. The 12–14 DE‐solution could be cooled to 60°C and saccharified without retrogradation. A high temperature treatment was not considered necessary.In the traditional enzymatic liquefaction procedures the cooling stage to 85°C after high temperature treatment of starch has been very critical. The new enzyme may be added at approx. 100°C, and the risk of retrogradation is therefore greatly reduced.
Struktur und Eigenschaften gepfropfter Kartoffelstärke. III. Mikrostruktur und Bindungsverhältnisse in der Pfropf‐co‐polymer‐Phase
Authors: Gruber E. , Alloush S. , John K. , Schurz J. 
Published: November 2006

Structure and Properties of Grafted Potatoe Starch. III. Microstructure and Interchain Bonds in the Graft‐Copolymer‐PhaseGraft copolymers of polyacrylic acid and polymethacrylic acid, grafted according to the Scott‐xanthation process were investigated. By combining different optical methods information could be obtained about interchain bonds in the copolymer phase. From frequency, shape and intensity of different infra‐red absorption bands it could be concluded that there are hydrogen bridges from the carboxylic groups of the side chain polymer to the hydroxyl groups of the backbone‐polysaccharid. These bonds lead to a crystalline copolymer phase which is different from starch and have an influence on the configuration of the polysaccharid chains in solution.
Die Bedeutung der Schaumzerstörung bei der Kartoffelstärkegewinnung
Authors: Malcher J. , Medal K. 
Published: November 2006

The Significance of Foam Destruction for Potato Starch Production.During the production of potato starch destruction of the foam is inevitable at all stages of the process as it will interfere with the recirculation of the processing waters. This also affects the reduction of water consumption (related to the amount of raw material). The application of mechanical means or vapor for foam destruction is limited. Application of defoaming materials with simultaneous recirculation of floating and washing waters, two‐step separation of the fruit juice and rendering innocuous of the starch waste waters by activation has proved to be the most advantageous process.
Enzymic Degradation of Hydroxyethyl Starch. Part I. Influence of the Distribution of Hydroxyethyl Groups on the Enzymic Degradation of Hydroxyethyl Starch
Authors: Yoshida M. , Yamashita T. , Matsuo J. , Kishikawa T. 
Published: November 2006

AbstractThe action of pig pancreas α‐amylase on various samples of hydroxyethyl starches (HES) has been studied. It has been shown that the hydrolysis rates of both 2‐hydroxyethyl starches (2‐HES) and 6‐hydroxyethyl starches (6‐HES) decreased as M. S. or D. S. increased, i. e. the more the unsubstituted anhydroglucose residues the specimen contained, the more rapidly the degradation took place. Further evidences have been obtained indicating that 2‐O‐hydroxyethylanhydroglucose residues played a more significant role on the resistance to α‐amylase action than 6‐O‐hydroxyethyl‐anhydroglucose residues. Thus, each sample of 2‐HES has been more resistant to α‐amylolytic attack than the corresponding specimen of 6‐HES, regardless of the same content of unsubstituted anhydroglucose residues.
Synthese verzweigter Polysaccharide auf AmylosebasisFrau Professor Dr. E. Husemann zum 65. Geburtstag gewidmet
Authors: Pfannemüller B. , Richter G. , Andreß H. 
Published: November 2006

Synthesis of Branched Polysaccharides with Amylose as Carrier.In order the obtain model substances for naturally occurring branched polysaccharides different branching reactions were studied with amylose as carrier: The enzymatic branching with Q‐enzyme (tree structure) as well as the chemical branching through 1,6‐glycosidic linkage and hydrazone linkage (comb‐ and star structure). With Q‐enzyme more or less branched amylopectin‐like substances are obtained. With the chemical branching methods sugars, maltooligomers and — after phosphorolytic synthesis — even longer amylose branches are introduced as side chains.
Einfluß von Schwefeldioxid auf die Lipide stärke‐haltiger Lebensmittel: Mais
Authors: Bolling H. , Kempf W. , Ocker H. D. , Nierle W. , El Bayâ A. W. 
Published: November 2006

Influence of Sulfur Dioxide on the Lipids of Starch Containing: Maize.The present paper shows that sulfur dioxide retards the lipolytic activity during the steeping process of maize. The results show that the hydrolysis of phospholipase A (E.C. 3.1.1.4) which removes one fatty acid from the phospholipide is followed by the phospholipase B (E.C. 3.1.1.5). It is not worthy that the phospholipase A is more affected by SO2 than phospholipase B. However, other lipides, e. g. galactosyldiglycerides and sterol‐containing lipides, showed no observable changes in amount. It is of interest that a relative smaller amount of free fatty acids was extracted with petrolether from maize than the original amount extracted with the same solvent before the storage. Whereas the extracted amount with butanol water did not change markedly. On the basis of this findings it may be concluded that free fatty acids are adsorbed on the starch granules of the maize endosperm.
The Characterization of Starch and its Components. Part 5. Observations on the Quantitative Acid Hydrolysis of Starch and Glycogen
Authors: Banks W. , Greenwood C. T. , Muir D. D. 
Published: November 2006

AbstractA method and conditions are presented for the quantitative hydrolysis of starch to glucose by acid, in which no significant levels of acid‐catalyzed reversion occur. The relative ease of hydrolysis of the α‐1:6‐bonds in branched glucans is also investigated.
Die Wechselwirkung zwischen Stärke und Reaktivfarbstoffen. Eine neue Untersuchungsmethode in der Stärkeforschung. Teil I. Handelsübliche Farbstoffe, ihre Wechselwirkung mit Stärken und ihre Anwendung in der Stärke‐Mikroskopie
Authors: Stute R. 
Published: November 2006

Reaction of Starches with Reactive Dyes. A New Technique for the Investigation of Starches. Part IReactive dyes can be used for the microscopical detection of damaged or structurally altered starch granules. Stainings of high intensity and contrast can be obtained. The dyes, e. g. of the Levafix E‐type, are chemically bonded to the starch granules and therefore the stainings are permanent. In contrast to the chemical reaction with starches the sorption properties of reactive dyes are similar to those dyes used up until now in starch staining.
The Kinetics of Amylolysis. Part II. Determination of Reactive and Non‐Reactive Enzyme Substrate Encounters in beta‐Amylolysis
Authors: László E. , Holló J. , Bánky B. 
Published: November 2006

AbstractThe ratio of the reactive and non‐reactive enzyme substrate encounters was determined from the data of measurements obtained at the β‐amylolysis of amylose of DP = 250 labelled with 14C at its non‐reducing chain end, taking into account the self‐inhibiting effect of the inner segments of the amylose chain. During the β‐amylolysis the number of bond splittings was 14.6 per effective enzyme substrate encounters, and only 0.405 when also the inactive encounters are taken into account, under the chosen experimental conditions.From these values and from the kinetic constants, the actual rate constants of the formation and dissociation of both reactive and inactive enzyme substrate complexes were determined.
Über die Kinetik der Amylolyse. Teil V. Untersuchung der SH‐Gruppen der Weizen‐beta‐Amylase und Nachweis der induzierten Anpassung
Authors: László E. , Holló J. , Hoschke A. 
Published: November 2006

AbstractIn presence of substrate the inhibiting effect of thiol reagents is vastly decreasing. The enzyme molecule undergoes certain structural changes as a cause of „induced adaptation”︁, thus rendering the internal SH‐groups inaccessible. Those free SH‐groups on the surface play no significant role in the reaction catalyzed by the enzyme.On the Kinetics of Amylolysis. Part V. Examination of the SH‐Groups of Wheat‐β‐Amylase — Proof of Induced Adaptation.During titration of wheat‐β‐amylase with p‐chlorine mercury benzoate (pCMB) it was stated that the enzyme protein contains four sulfhydryl‐groups (SH‐groups) per molecule two of which are lying freely on the surface, whereas two are „hidden”︁. In absence of substrate thiol reagents instantly react with the SH‐groups. pCMB and N‐ethyl maleinimide cause an almost complete inhibition which is non‐competitive in the case of pCMB as was demonstrated in reaction kinetic tests.
Die Wechselwirkungen zwischen Stärke und Reaktivfarbstoffen. Eine neue Untersuchungsmethode in der Stärkeforschung Teil II. Einflüsse auf die Fixierungsreaktion an Stärken
Authors: Stute R. , Woelk H. U. 
Published: November 2006

AbstractReaction of Starches with Reactive Dyes. A New Technique for the Investigation of Starches. Part II. Influence upon the Fixation Reaction. Structural alterations occurring during mechanical damage, during heat‐moisture treatment or during freeze drying can be detected by estimation of the dye binding capacity of starch granules.In the case of heat‐moisture treatment, the alteration in dye binding capacity is in close correlation with the alteration in the x‐ray pattern. The surface and penetration properties of the starch granules influence the dye binding capacity and therefore alterations of these properties can be measured via estimation of the fixation of reactive dyes.
Solution Properties of Amylose Propionate
Authors: Thakker R. A. , Patel C. K. , Patel R. D. 
Published: November 2006

AbstractViscometry, osmometry and light‐scattering techniques have been used to study the solution properties of amylose propionate. The relations amongst the characteristic parameters, i. e., intrinsic viscosity, weight average molecular weight, radius of gyration, and second virial coefficient, have been established.Several viscosity theories have been applied to estimate the unperturbed dimensions of the polymer molecules in solution. The examination of the hydrodynamic behavior revealed that the polymer molecules assume a flexible coiled configuration. It has been shown that the stiffness of the polymer molecules may be due to the steric repulsions between the neighbouring substituents.
Integrated Starch Wet Milling Process
Authors: Bier Th. H. , Elsken J. C. , Honeychurch R. W. 
Published: November 2006

AbstractOptimum performance and most efficient operation in the corn wet milling process requires total integration of all equipment. Each item of process equipment relates to the total system, each item has to have specific capabilities to meet the total system requirements. The authors describe with the help of flow sheets and material balances the interdependence of each milling step and equipment with special emphasis on the centrifugal equipment, its design, and performance characteristics.
Diffusion von Wasser in Stärkegelen
Authors: Basler W. , Lechert H. 
Published: November 2006

AbstractDiffusion of Water in Starch Gels. By the technique of NMR with pulsed field gradients we have studied the diffusion of water in maize starch gels with 50–95% H2O at temperatures between 1 and 47°C. The water molecules showed uniform and unrestricted diffusion of the same activation energy as in bulk water. The coeffizient of self‐diffusion Ds is roughly proportional to the square of the fraction of water and fits continuously to that of bulk water; DS (gel)∼DS (H2O) ∼ (fraction of water)2 The boundaries of the swollen starch grains are no barriers to diffusion.
Studies on the Biosynthesis of Starch Granules. Part 8. A Comparison of the Properties of the Small and the Large Granules in Mature Cereal Starches
Authors: Evers A. D. , Greenwood C. T. , Muir D. D. , Venables C. 
Published: November 2006

AbstractStarch from four samples of barley and three of wheat has been isolated by two techniques. The total starches were divided into subgroups differing in average granular size, and the relative weights and the amylose‐contents of these sub‐groups were determined. In the normal cultivars, the amylose‐content of the starch was shown to be independent of granule size.
Studies on the Biosynthesis of Starch Granules. Part 9. The Starch Granules from Wrinkled‐Seeded Peas
Authors: Banks W. , Greenwood C. T. , Muir D. D. 
Published: November 2006

AbstractThe nature of the complex granules of wrinkled‐seeded pea starch has been examined, and related to changes in the starch during growth. An earlier hypothesis for the development of pea starch is shown to be untenable in the light of this information, and possible alternative mechanisms for the biogenesis of pea starch are discussed.
Effect of Gamma Rays on Starch Extracted from Irradiated Wheat Flour
Authors: Abd Allah M. A. , Foda Y. H. , El Saadany R. 
Published: November 2006

AbstractIrradiated starch was more retrograded than the unirradiated samples. The amylose fractions were increased on the expence of the amylopectin fractions of starch under the influence of gamma rays.Oxidation of starch with periodate ions was enhanced by gamma irradiation as indicated by the formation of greater amounts of formic acid in the irradiated samples. This result indicated that destruction in amylopectin had occured and formed small branched fragments.The decrease in intrinsic viscosity due to radiation, showed a straight line relation, when plotted versus irradiation doses, with a slope of 5.2 × 10−7. This indicates that a specific slope could be obtained which characterized gamma ray doses on wheat flour.
Fractionation of Corn Syrup
Authors: Jacin H. 
Published: November 2006

AbstractCorn syrup was fractionated on a cellulose support. An ethanol‐water gradient elution was used. Carbohydrates were determined quantitatively by the phenol‐sulfuric acid method. A normal 43 D. E. corn syrup gave 20 peaks and a materials balance of 92%. A high maltose corn syrup gave 18 peaks and a 99–100% materials balance.
Phasenzustand, Struktur und mechanische Eigenschaften des gelartigen Systems Wasser ‐ Gelatine ‐ Dextran
Authors: Tolstogusov V. B. , Belkina V. P. , Ja. Gulov V. , Ja. Grinberg V. , Titova E. F. , Belavzeva E. M. 
Published: November 2006

AbstractState of Phase, Structure and Mechanical Properties of the Gelatinous System Water‐Gelatin‐Dextran. Increasing use of water‐protein‐polysaccharide systems as plasma replacing liquids and synthetical food has led to an examination of the thermodynamic compatibility of polymers in an aqueous medium. In the examination of the state of phase of the system water‐gelatin‐dextran self‐association of gelatin was shown to be the main reason for its incompatibility with dextran. At low dextran concentrations the gelatinous system is monophasic but it proceeds to a two‐phase state at higher concentration of dextran. The monophasic system shows lower, the two‐phase system a higher flexibility than the gelatin‐gel of the same concentration.
Modifizierte Stärken als Bestandteile von Lebensmitteln
Authors: Graefe G. 
Published: November 2006

AbstractModified Starches as Ingredients of Food. During the past ten years the starch industry has made considerable progress in the improvement of the properties of modified food starches. Modified starches with a relatively low degree of substitution were found to have certain properties valuable to modern food technology which are not present in native starches. To prove that they are safe and pose no hazards to health the experts of the european starch industry in a yoint effort prepared for the Joint FAO/WHO Expert Committee on Food Additives (JEC) comprehensive monographies on modified food starches which are of particular interest to food manufacturers. On the basis of the biological and toxicological findings obtained from these tests, the JEC recently announced for all major modified food starches that they are toxicologically safe and may be used in foods without limitation by ADI values and without quantity restrictions.
Einfluß des Rührens und der Auflösungsdauer auf die Genauigkeit der Stärkebestimmung nach Ewers
Authors: Dudáš F. 
Published: November 2006

AbstractThe Influence of Stirring and Solution Time on Accuracy of Starch Determination According to Ewers. Statistic evalution of chemical starch determination in potatoes shows that stirring of the sample during solution of starch and an exact keeping of solution time are both indispensable conditions for a good reproducibility of results. Stirring of the sample according to the conventional method is recommended as the most suitable process. With different procedures results are lower, more varying and less reproducible. Furthermore, the tests show that the period of solution of starch in potatoes is longer than with pure potato starch, where starch granules are isolated and thus easier accessible for the hydrochloric acid.
On the Interaction of Some Proteins with Sulfonated Dextran in an Aqueous Medium
Authors: Gurov A. N. , Wajnerman E. S. , Tolstoguzov V. B. 
Published: November 2006

AbstractIt is common knowledge that most of vegetable proteins are precipitated in the vicinity of the isoelectric point. This circumstance hampers their being processed into food. The present work shows that interaction of some proteins with sulfonated dextran improves the solubility of those proteins in a wide range of pH values.
Experiences with the DDS‐Krøyer Direct Hydrolysis Process
Authors: Bos C. , Nørr N. J. 
Published: November 2006

AbstractA commercial plant operating in Copenhagen, Denmark, producing dextrose monohydrate and glucose syrup based on the DDS‐Krøyer maize grits direct hydrolysis process has been successfully in operation for the past 3 years. Some of the difficulties encountered and subsequent rectifications are described in this paper.
Effect of Gamma Irradiation on Egyption Sweet Potato Starch
Authors: Raouf  , El Saadany M. A. , Fatah Abd El , El Safti A. , Farag  , El Saadany M. 
Published: November 2006

AbstractResults showed that treatment of sweet potato starch with different doses of gamma irradiation caused increase in starch acidity and reducing sugars as well as molecular degradation, occurred as a result of the marked decrease in viscosity and intrinsic viscosity and water absorption while the solubility increased.
Potato Starch Encapsulation with Polyethylene. II. Morphology of the Encapsulated Granules
Authors: Chanzy H. D. , Revol J. F. 
Published: November 2006

AbstractThe morphology of the polyethylene encapsulation shell, grown on potato starch granules was studied by electron and optical microscopy. It has the classical nascent polyethylene texture composed of the intertwinement of worm‐like, constant diameter polyethylene particles. A new feature is the occurrence of a large number of cracks which divide the polyethylene shell into blocks linked together by microfibrils. These cracks are caused by the curvature of the initial starch granules. They are responsible for the limited protection of the granule towards external chemical reagents.
Messungen der magnetischen Relaxationszeiten der Protonen in nativen Stärken mit verschiedenen Wassergehalten
Authors: Hennig H. J. , Lechert H. 
Published: November 2006

AbstractMeasurements of the magnetic relaxation times of the protons in native starches with different water contents. The magnetic relaxation times T1 and T2 of the protons of some samples of native starches have been studied to get an idea of the mobility of the water molecules being adsorbed or connected to the starch by capillary condensation. The measurement of T2 in all starches shows two ranges of mobility above water contents of about 15%. The residence probability in the two ranges of different mobility could be estimated. The longitudinal relaxation time T1 showed uniform behaviour. The results are in correspondence with the results of other methods of investigation.
Studies on the Starch of Dioclea violacea
Authors: Rosenthal F. R. T. , Pelegrino S. L. , Mello A. P. , Silva S. M. O. 
Published: November 2006

AbstractThe seeds of Dioclea violacea contain almost 50% of starch (dry basis). This starch presents some rounded granules, and other of oval or irregular shape, measuring 22–55 μ in lenght and 21–52 μ in width. It contains approximately 27.5% of amylose and its temperature of gelatinization is very similar to that of corn starch. The X‐ray diffraction diagrams of this starch show a C type crystalline structure, with curves similar to those of corn starch (A type). The starch shows restricted swelling, and forms thick, non‐cohesive pastes, sufficiently stable under the action of different agents. Owing to its chemical composition, the gelatinized pastes show great tendency towards retrogradation and result in the formation of an opaque and rigid gel. Its characteristics are those common in the starches of a great number of leguminosae, and ressemble, in some aspects, those of corn starch.
Über einige aktuelle theoretische und praktische Probleme der Stärkeenzymologie
Authors: Holló J. 
Published: November 2006

AbstractSome Actual Theoretical and Practical Problems of Starch Enzymology. Some recent results of traditional starch research carried out in our institute have been presented. In the field of theoretical research, the probability of splitting in the case of exo‐enzymes (amyloglucosidase, β‐amylase) and α‐amylase as an endo‐enzyme has been studied. Based on theoretical research, some enymological problems of industrial concern have also be investigated; such as isoamylase and β‐amylase degradation of starch carried out for the preparation of maltite; the splitting with isoamylase and glucose isomerization for the preparation of invert sugar and examination of immobilized amyloglucosidase.With these examples it should be demonstrated that successful results can be attained both in theoretical basic research and applied research only by close cooperation between these two fields.