bluuebunny/crossref_metadata_2025_split huggingface dataset:
Small Diameter Multiple Hydrocyclone for Starch Processing
Authors: Fecske A. 
Published: November 2006

AbstractThe traditional application of small diameter multiple hydrocyclone batteries in the starch industry is the refining of maize, wheat, potato, and manioc starch by countercurrent washing in multistage operation. A new type of multiple hydrocyclone battery for these purposes is discussed. Construction details, internal flow passage, selection of construction material, and some operational characteristics of the battery are taken into consideration as well as its easy, handling. As an example of application of a small diameter hydrocyclone system, a new process alternative for manufacturing of potato starch is presented. The process has a fresh water consumption for starch extraction and refining of 300–350 l/t potatoes or ∼ 1.9 – 2.2 t of water per ton of refined DS starch, due to the unique combination of process stages by adapting a hydrocyclone system, screens, and centrifugal separators.
Buffalo Gourd Root Starch. Part II. Rheologic Behavior, Freeze‐thaw Stability and Suitability for Use in Food Products
Authors: Dreher M. L. , Tinsley A. M. , Scheerens J. C. , Berry J. W. 
Published: November 2006

AbstractBuffalo gourd (Cucurbita foetidissima HBK) starch was examined for possible food uses through physico‐chemical, rheologic, and organoleptic examination. The gelatinization and rheologic properties of this starch more closely resembled maize starch than those of other root and tuber starches. Detailed studies of pasting behavior revealed: a high initial pasting temperature, a stable gel viscosity throughout the temperature regime, increases in viscosity associated with increased starch concentration, an acid stability similar to that of maize, and substantial increases in final viscosity with the addition of other food ingredients (especially 25% sucrose). Gels subjected to freeze‐thaw conditions underwent a significant degree of retrogradation, suggesting the need for chemical modification prior to acceptable use of this starch in frozen products. Organoleptic evaluations of vanilla and chocolate puddings prepared with buffalo gourd starch indicated their potential consumer acceptance.
Gel Formation of Potato Starch in the Presence of a Surfactant
Authors: Harbitz O. 
Published: November 2006

AbstractThe present study has been focused upon gel formation of potato starch in the presence of the detergent sodium dodecyl sulfate (SDS). Small amounts of SDS (used as a fatty acid substitute) in the solvent result in a slight decrease in the gelatinization temperature of potato starch (as determined by differential scanning calorimetry). Nevertheless, SDS has a large enhancing effect on the gel strength of the starch network after heat treatment. Possible molecular reasons for this effect are discussed.
Wörterbuch „Stärke”︁. Teil 1
Authors: Graefe G. , Tegge G. 
Published: November 2006

AbstractNach umfangreicher Vorarbeit durch die Arbeitsgruppe „Terminologie”︁ des Technischen Komitees „Stärke, einschließlich Derivate und Nebenprodukte”︁ der Internationalen Standardisierungsorganisation ISO (WG 10, ISO/TC 93) wurde ein Vokabular wichtiger Begriffe der Stärkechemie und Stärketechnik in englischer und französischer Sprache erstellt. Über den jeweiligen Stand dieser Arbeiten hat G. Graefe in dieser Zeitschrift berichtet [Starch/Stärke 16 (1964), 229‐232 und 381 ‐385; 17 (1965), 263‐268; 23 (1971), 103–111; 27 (1975), 56‐61 und 131–134]. Die zweite und vorerst letzte Auflage des Vokabulars wurde als International Standard ISO 1227‐1979 (E/F) am 1. 6.1979 herausgegeben. Nachfolgend wird die entsprechend den ISO‐Regularien nur in englischer und französischer Sprache vorliegende Fachwortsammlung zusammen mit einer unverbindlichen deutschen Übersetzung einem größeren Interessentenkreis zugänglich gemacht.
Scanning Electron Microscopy of Enzyme‐digested Starch Granules
Authors: Bhat U. Ramadas , Paramahans S. V. , Tharanathan R. N. 
Published: November 2006

AbstractThe study deals with comparison of the susceptibility to fungal glucoamylase and salivary α‐amylase of starch granules from navane, panivaragu, black pepper and black gram. The crude glucoamylase was purified by fractionation and column chromatography to give two pure fractions of which one was used. The rate of amylolysis was followed by estimating the amount of glucose and maltose released. The type and extent of damage of the starch granules were observed by scanning electron microscopy which revealed characteristic degradation patterns in navane and panivaragu, whereas black gram granules were resistant to the attack. Very small‐sized black pepper starch granules did not exhibit any obvious signs of amylolytic attack.
A Kinetic Study of Bread Staling by Differential Scanning Calorimetry. The Effect of Painting Loaves with Ethanol
Authors: Russell P. L. 
Published: November 2006

AbstractDifferential scanning calorimetry (DSC) has been used to follow changes in the rate of development of an endotherm associated with the starch fraction of bread during ageing, as a result of ethanol treatment. Treatment consisted in painting the surface of loaves with ethanol after they had been baked and allowed to cool. DSC data were fitted to Avrami equations. The rate of development of the “staling endotherm” was lower for bread treated with alcohol than for untreated controls. For comparison, crumb compressibility measurements were made. It could be concluded that painting loaves with ethanol led to a reduction in the rate of increase of crumb modulus with storage time. The site of action of the alcohol remains to be established, although one possibility could be the amylose.
Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivo
Authors: Holm J. , Björck I. , Ostrowska S. , Eliasson A.‐C. , Asp N.‐G. , Larsson K. , Lundquist I. 
Published: November 2006

AbstractAmylose from potatoes was complexed with lysolecithin and oleic acid. The degradation of complexed amylose by hog pancreatic α‐amylase in‐vitro was studied, as well as the in‐vivo absorption in the rat. The presence of a bacterial thermostable α‐amylase in the gelatinization step increased the result of a starch analysis using glucoamylase. Complexed amylose displayed a substantially reduced susceptibility to α‐amylase in‐vitro. However, when adding a large excess of enzyme, the complex was completely hydrolyzed after 3 h. Amylose‐lysolecithin complex disappeared from the gastrointestinal tract within 120 min. The complexed amylose was hydrolyzed and adsorbed to the same extent as free amylose in‐vivo but somewhat slower.
Effect of Sugars, Lipids and Type of Starch on the Mode and Kinetics of Retrogradation of Concentrated Corn Starch Gels
Authors: Germani R. , Ciacco C. F. , Rodriguez‐Amaya D. B. 
Published: November 2006

AbstractThe retrogradation of concentrated gels of three types of corn starch (Normal, Amylose Extender and Waxy) and the influence of certain sugars and lipids on the mode and kinetics of retrogradation were investigated. The lipids tested were triglycerides, hydrogenated babassu oil and hydrogenated vegetable oil. The results based on the Avrami theory indicated that the mechanism of crystallization is instantaneous nucleation followed by a rod‐like growth of crystals, regardless of the type of starch, sugar or lipid used. In general, sugars increased the retrogradation rate while lipids retarded it. The dissacharides were more effective in increasing the velocity of retrogradation than glucose. The results suggested that a relationship exists between the velocity of retrogradation and the number of hydroxyl groups and/or size of the molecule. Among the lipids, the most effective in retarding retrogradation was that with the shortest fatty acid chain.
Saccharid‐Zusammensetzung von Karamel und ihre Veränderung bei der Lagerung
Authors: Linden G. , Lorient D. 
Published: November 2006

Abstract22 Proben von Karamel verschiedener Marken und Fabrikationsverfahren wurden mit Hilfe der Hochdruck‐Flüssigkeitschromatographie untersucht. Dabei zeigte sich, daß es große Unterschiede in der Zucker‐Zusammensetzung dieser Produkte gibt, d. h. große Unterschiede im Gehalt an Glucose, Fructose und Saccharose; in 15 Proben fehlte Saccharose vollkommen. Diese großen Unterschiede sind verständlich, da während der Lagerung sowohl eine Hydrolyse der Saccharose als auch eine Isomerisierung der Glucose zu Fructose beobachtet wurde.
Physiological Effects of Cyclodextrins on Plants
Authors: Szejtli J. 
Published: November 2006

AbstractSoaking cereal seeds in β‐cyclodextrin solution for 1–3 days the germination process, development of shoots and roots is retarded strongly but reversibly. Retardation means a strongly reduced growth of the plant; the length of the shoots and roots is only 15–35% of that of the control (water‐soaked) plants in the first 6 days. The roots are not only shorter, but deformed, and their dry substance content is significantly higher. The absorbed cyclodextrin is metabolised in about 5 days, thereafter a more vigorous growing is observed. The height and dry mass of 4 weeks old plants developed from cyclodextrin‐treated seeds under laboratory conditions (in phytotron) are significantly higher than that of the control plants. The cyclodextrin‐treated cereals are more ramified, bearing more ears. In phytotron experiments a surprising crop yield increase was observed. In preliminary plough‐land experiments more modest, nevertheless promising results were obtained. Cyclodextrin‐treatment reduces the sensitivity of the plants against the phytotoxic effect of herbicides. There are various hypotheses for the explanation of the observed phenomena, but neither of them is supported yet with experimental proofs.
Effect of Steeping on the Chemical Structure of Corn Hull Hemicellulose
Authors: Ghali Y. , El‐Sayed O. H. , Farag R. , Ibrahim N. , Bassiyouni A. 
Published: November 2006

AbstractThe corn hull hemicellulose was isolated from unsteeped and for 30 and 60 h steeped grains. The hemicellulose was fractionated by Sephadex G‐100 column chromatography in order to compare the fraction constituents of each hemicellulose. Also the relative percentage and molar ratio of the sugars in each fraction were determined.
Untersuchungen über die Retrogradation der Stärke in konzentrierten Weizenstärkegelen. Teil 1. Herstellung konzentrierter Gele, Einfluß der Stärkekonzentration und Herstellungsbedingungen auf die Retrogradation der Stärke
Authors: Krüsi H. , Neukom H. 
Published: November 2006

AbstractEs wird ein Verfahren zur Herstellung homogener, konzentrierter Weizenstärkegele beschrieben. Der Einfluß des Stärkegehaltes und der Herstellungsbedingungen auf die Retrogradation wird anhand der Bestimmung der Gelfestigkeit (Avrami‐Analyse) und des Gehaltes an kaltwasserlöslicher Stärke untersucht. Die Zunahme des Stärkegehaltes bewirkte im Bereich zwischen 40 und 55% Stärke‐Trockensubstanz eine erhöhte Gelfestigkeit der frischen Gele, eine beschleunigte Zunahme der Gelhärte sowie einen reduzierten Gehalt an extrahierbarer Stärke. Die Erhitzungszeit beeinflußte die Retrogradation nur wenig. Der Einfluß der Erhitzung (130°C, Standard 100°C)ist konzentrationsabhängig: der Gehalt an löslicher Stärke ist bei 40 bis 50%igen Gelen stark erhöht, die Festigkeit der Gele nimmt jedoch nur bei 50%igen Gelen deutlich zu. Der amperometrisch bestimmte Amylosegehalt der Gelextrakte zeigt, daß beide Stärkekomponenten an der Retrogradation beteiligt sind. Das abnehmende Wasserbindungsvermögen der unlöslichen Stärke (Extraktionsrückstand) während der Lagerung der Gele läßt den Schluß zu, daß die Retrogradation im unlöslichen Teil der Stärke z. T. für die Veränderung der Gelfestigkeit verantwortlich ist. Der Retrogradationsprozeß findet sowohl im Innern als auch an der Oberfläche der gequollenen Körner, als auch in der aus dem Korn diffundierten löslichen Stärke statt.
Influence of the Reactant Concentrations on the Binding Mode of α‐Amylase
Authors: Çörüşlü E. , Pekin B. 
Published: November 2006

AbstractCarboxymethylcellulose activated to varying extents by cyanogen bromide was used in insolubilizing Bacillus subtilis α‐amylase. The retention of native activities in the resulting derivatives toward soluble starch and the amounts of bound enzyme were determined. The effect of enzyme concentration in the coupling medium on the retention of activity was also investigated. The results are shown to accord with the hypothesis that the enzyme molecules tend to concentrate more on the surface of the carrier than inside the pores as the reactivities of the components in the coupling reaction are increased.
Characteristics of Buckwheat Grain Starch and the Effect of Hydrothermal Processing upon its Chemical Composition, Properties and Structure
Authors: Soral‐Śmietana M. , Fornal Ł. , Fornal J. 
Published: November 2006

AbstractStudies were made on the effect of hydrothermal processing upon chemical composition, physico‐chemical properties and structure of buck wheat starch. The results showed that buckwheat starch differed from cereal starch, and that steam hydrothermal processing resulted in considerable changes in the chemical composition, properties and structure of this starch.
Effect of Environmental Temperature During Development of Rice Plants on Some Properties of Endosperm Starch
Authors: Asaoka M. , Okuno K. , Sugimoto Y. , Kawakami J. , Fuwa H. 
Published: November 2006

AbstractStarch granules were isolated from polished grains of rice plants (Oriza sativa L.) grown under controlled temperature conditions. Distribution of isoamylase‐debranched starch materials and unit chain‐length of amylopectin were examined by gel‐filtration on columns. Higher environment temperature decreases amylose concentration in endosperm starches of Japanese rice cultivars. The amylose concentration in the endosperm starch is determined by the environment temperature 5 – 15 days after heading. Interestingly, the higher environment temperature seemed to increase the amount of long B chains and decrease that of short chains of amylopectin. The effect of environment temperature on pasting characteristics of starch by DSC, starch‐granule digestibility by amylases and X‐ray diffractograms of starch was also investigated.
Kochextrusion von Stärken. Vergleich experimenteller Ergebnisse zwischen Laborextrudern und Produktionsextrudern mittels Systemanalyse
Authors: Meuser F. , van Lengerich B. , Reimers H. 
Published: November 2006

AbstractAusgehend von einem systemanalytischen Modell zur Betrachtung der Kochextrusion von Stärken sind mit zwei gleichlaufenden Doppelschneckenextrudern mit Schneckendurchmessern von 37 und 120 mm Versuche durchgeführt worden, deren Ziel es war, die Grenzen der Vergleichbarkeit der Arbeitsbedingungen im Hinblick auf definierte Eigenschaftsänderungen an der Stärke festzustellen. Dazu wurden die Wirkungen der Arbeitsvariablen der Extruder auf die spezifischen Energieeinleitungsformen untersucht. Die Versuchsdurchführung erfolgte nach fraktionierten Faktorenversuchsplänen, deren Ergebnisse auf der Grundlage einer polynomischen Regressionsrechnung graphisch dargestellt wurden.Es zeigte sich, daß mit dem kleineren Extruder die Energieeinleitung variabler als mit dem größeren gestaltet werden konnte. Die kleinere Maschine ermöglichte auch eine erheblich größere mechanische Energieeinleitung in die Stärke als die größere. Letzteres beruhte vor allem auf Unterschieden in der Wärmeübertragung. Aus der höheren Energieeinleitung resultierte zum Beispiel eine größere Löslichkeit der extrudierten Stärke. Eine für beide Extruder vergleichbare Energieeinleitung führte jedoch jeweils zu gleichartigen Eigenschaftsänderungen, so daß für den Bereich der Verwirklichung dieser Voraussetzung ein Vergleich der Wirkungsweise der beiden Maschinen sowie eine Übertragung der Versuchsergebnisse vom kleinen auf den großen Extruder durchgeführt werden konnte. Der Ergebnisvergleich wurde am Beispiel einer modellhaften Produktoptimierung durchgeführt.
Einsatz von Extrudern in der Stärke‐Industrie
Authors: Millauer  , Wledmann W. M. 
Published: November 2006

AbstractIn den letzten Jahren wurde in der Stärke‐Industrie eine Vielzahl von Extrudern, und zwar hauptsächlich 2welligen, installiert. Es werden die verschiedenen Extruder‐Systeme besprochen und ihre Eigenschaften gegeneinander abgewogen. Am Beispiel der 2welligen, gleichläufigen und selbstreinigenden Schnecken wird die Wirkungsweise der Extruder über die Prozeßparameter bei der Kochextrusion erklärt und auf die verfahrenstechnischen Parameter der Stärke im Extruder umgesetzt und gezeigt, wie durch diese Variation der Amylogramm‐Viskositätspeak in einem weiten Bereich stark beeinflußt werden kann. Hierdurch können diese im Extruder – ausgehend direkt von Mehlen und Stärken – gelatiniert bzw. modifiziert werden, wobei sowohl neue Produkte als auch Produkte, welche bereits auf dem Walzentrockner aufbereitet wurden, hergestellt werden.
The Starch of Amaranthus — Physico‐chemical Properties and Functional Characteristics
Authors: Stone L. A. , Lorenz K. 
Published: November 2006

AbstractStarch from four varieties of amaranth grain were examined by scanning electron microscopy. Physico‐chemical properties, including swelling power, solubility, water binding capacity, enzyme susceptibility, amylograph viscosity, and amylose, were determined. Functional characteristics, including bread and cake baking performance were studied. The granules of starch isolated from seeds of Amaranthus cruentus and Amaranthus hypochondriacus were found to be very small in size. They were angular and polygonal in shape. Compared to corn starch, the amaranth starches had a higher swelling power, a lower solubility, a greater water binding capacity, a lower susceptibility to α‐amylase, a higher amylograph viscosity and much lower amylose content. The amaranth starches produced very poor quality breads and cakes. The breads and cakes were low in volume, lacked symmetry, and had inferior grain, texture and crumb color.
Konduktometrische Aschebestimmung in Stärkehydrolysaten
Authors: Tegge G. , Richter G. 
Published: November 2006

AbstractSeit etwa 70 Jahren wird in der Zuckerindustrie die Aschebestimmung mit Hilfe von konduktometrischen Verfahren durchgeführt; dagegen wendet man in der Stärkeverzuckerung immer noch die zeit‐ und energieaufwendige Sulfatasche‐Methode an. Daher wurde ein Vorschlag erarbeitet, nach dem die konventionelle Sulfataschebestimmung in Stärkehydrolysenprodukten durch ein konduktometrisches Meßverfahren ersetzt werden kann. Die neu entwickelte Methode beruht auf der elektrischen Leitfähigkeitsmessung in stark verdünnten Stärkehydrolysaten und der Umrechnung der spezifischen Leitfähigkeit auf den entsprechenden Sulfataschewert. Der Vorteil dieser Methode liegt in ihrer einfachen und schnellen Durchführbarkeit. Die physikalischen Zusammenhänge, von denen konduktometrische Messungen abhängig sind, werden erläutert.
Glucose Oxidation by Modified Mould Mycelium
Authors: Döppner T. , Hartmeier W. 
Published: November 2006

AbstractA new strain of Aspergillus niger containing a high intracellular glucose oxidase and catalase activity could be isolated. The glucose oxidase of this strain showed some favourable properties with regard to enzymatic glucose oxidation in industrial scale. The mycelium was permeabilized by treatment with iso‐propanol. Then, additional catalase was bound to the mycelium so that a coimmobilizate, resulted. The enzymatic characteristics of this coimmobilizate, as compared with former immobilized glucose oxidase/catalase preparations, showed higher temperature stability and lower Km‐value for glucose. Some basic trials were done for glucose oxidation in a stirred tank reactor where oxygen supply was carried out by controlled addition of hydrogen peroxide instead of conventional aeration. The influence of temperature on the stability of both, glucose oxidase and catalase, was investigated under these application conditions.
A Thermodynamic Study of the Starch‐Water Surface Interaction
Authors: Wurster D. E. , Peck G. E. , Kildsig D. O. 
Published: November 2006

AbstractThe heats of immersion, in water, of corn starch U. S. P. and a directly compressible corn starch were determined as a function of moisture content. This study, in conjunction with an equilibrium vapor phase adsorption study, allowed the thermodynamic parameters characterizing the two systems to be calculated. In both cases, hysteresis was observed in the heat of immersion data. Plots of the differential enthalpies provided evidence that both starches swell in water at room temperature. Average adsorbate‐solid hydrogen bond energies were calculated for the two starch‐water systems ( ‐ 8.57 Kcal/mole, corn starch U. S. P. ‐water; ‐ 7.80 Kcal/mole, Starch 1500‐water).
Brewing Beer with Enzymes and Starch Analysis
Authors: Tóth M. , László E. , Holló J. 
Published: November 2006

AbstractThe method of HPLC carbohydrate analysis allows a stepwise and controlled alteration of the mashing technology. Our aim was to find a method for altering a given mashing technology by increasing the amount of digested corn grits by 40% using reduced mashing time and an up‐to‐date technology with simultaneous application of brewing‐enzymes. In the course of these experiments, by means of the HPLC method, the critical stages of carbohydrate decomposition could be revealed; after systematic application of industrial enzyme products under HPLC control the process has been short‐cut and, on the basis of analytical data, the entire mashing technology has been simplified and rationalized. As result of industrial‐scale experiments mashing time, including the cooking process of the surrogates, was cut down to 5.5 h. The wort produced by means of the elaborated well‐controllable combined infusion‐decotion mashing process has an attenuation of 85‐87% and shows the same carbohydrate composition, organoleptic properties and characteristics observed for the original wort. The results are also supported by tests of significance.
Production and Measurement of Starch Damage in Flour. Part 3. Effect of Type of Damage on Baking Performance
Authors: Evers A. D. , Stevens D. J. 
Published: November 2006

AbstractBaking trials were conducted on two blends of 10% starch and 90% high protein flour. In both blends the flour component was identical but the starches had been ground in different ways to produce high levels of different types of damage. The levels of damage in the starches, and hence the blends, were similar if measured enzymically but different if measured by an amylose extraction method. Only small differences in baking properties were revealed.
Chlorination of Cake Flour and Its Effect on Starch Gelatinization
Authors: Telloke G. W. 
Published: November 2006

AbstractThe influence of a defined chlorination on the gelatinization behaviour of different cake flours in sucrose solutions (30–60% w/w) was investigated. Besides microscopic examinations, methods were developed for the estimation of hot paste viscosity and “amylose”“Amylose” will throughout this paper mean linear polymers of glucose long enough to give a blue colour with iodine, but not necessarily native amylose as exists within the starch granule.
exudation from starch granules. The findings have shown that the amount of “amylose” which is exuded from starch granules during heating, as well as paste viscosity, increases with the chlorination of flour. High positive correlations were obtained between “amylose” exudation, hot paste viscosity and cake crumb firmness. It is proposed that this increased “amylose” exudation is, via an increase of gel strength, to a large extent responsible for the prevention of high ratio cake collapse. Besides reducing “amylose” exudation the high sucrose concentrations prevailing in cake batters were also found to inhibit greatly starch breakdown by malt and fungal amylase activity.