bluuebunny/crossref_metadata_2025_split huggingface dataset:
Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
Authors: Maniñgat C. C. , Juliano B. O. 
Published: November 2006

AbstractAnalysis of milled rice samples differing in alkali digestibility pattern, apparent solubility on cooking, and gel consistency showed that the alkali digestibility pattern is not a reliable indicator for differentiating indica and japonica rices. Apparent solubility was shown to be better related to amylose content than to alkali digestibility pattern, but hard gel‐consistency samples had lower solubility values and hotwater soluble amylose than other high amylose rices. The samples with hard gel consistency also had alkali digestibility pattern B. The KOH concentration of 1.7% was verified as the most sensitive for initial screening of rices differing widely in gelatinization temperature.
Thermal Properties of Amylose and Its Derivatives. Part II
Authors: Desai D. H. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractThe effect of nature of substituent groups on the stability and mode of decomposition of amylose derivatives has been studied. Kinetics of decomposition of amylose phenyl acetate, amylose tosylate and amylose phthalate have been investigated using the thermogravimetry (TG) and differential thermal analysis (DTA) in nitrogen atmosphere. TG data are analyzed using the methods of Chatterjee, and Anderson and Freeman while DTA data are analysed using the method of Reich. TG thermograms of all the amylose derivatives studied show the characteristic sigmoidal curves and the evaluation of kinetic parameters from them indicates that the major decomposition reaction follows almost first order kinetics. The nature of substituent groups in amylose derivatives plays an important role on the stability and following order of stability has been noted: amylose palmitate > amylose acetate > amylose propionate > amylose phenylacetate > amylose benzoate > amylose > NaCMA > amylose succinate > amylose phthalate > amylose tosylate.
Some Anomalies in Starch Chemistry Are They Due to Granule Structure ?
Authors: Goering K. J. 
Published: November 2006

AbstractThe small granule starch from cow cockle, pigweed, catch fly and several varieties of dasheens was examined. Although the data suggested that absence of pasting peak, the cooking stability and lack of set‐back may be associated with granule size it must due to granule structure since these characteristics were not observed with small granule barley starches. An examination of the “chunk” starch from pigweed indicates that the small granules are cemented together with non‐granular starch.
Ultrastructural Changes in Potatoes During Potato Granule Process as Viewed by SEM
Authors: Moledina K. H. , Fedec P. , Hadziyev D. , Ooraikul B. 
Published: November 2006

AbstractScanning electron microscopy (SEM) was used to study the microscopic changes as well as to obtain information on surface structure of potato cells as affected by the Add‐Back (A – B) and the Freeze‐Thaw (F – T) processes for potato granule production. This SEM information was then related to other data on granule processing and end‐product quality. A comparison of the two types of the processes and product was made.
The Simultaneous Isomerization and Hydrogenation of Glucose in Alkali Solutions
Authors: Pijnenburg H. C. M. , Kuster B. F. M. , van der Baan H. S. 
Published: November 2006

AbstractThe kinetics of the simultaneous isomerization and hydrogenation of glucose are studied, and the experimental results are described with a simplified reaction model. By simulating the course of the reactions with a computer the rate constants were determined, and the energies of activation were calculated. From an Arrhenius plot the apparent isomerization activation energies were deduced. Under the experimental conditions a yield of 27% mannitol was obtained starting from glucose. Higher yields can be obtained at low temperatures and low catalyst concentrations.
Beeinflussung der Aktivität der Stärkephosphorylase aus Vicia‐faba‐Kotyledonen durch Lysolecithin
Authors: de Fekete M. A. R. , Vieweg G. H. 
Published: November 2006

AbstractDie Aktivität der Phosphorylase I aus V. faba‐Kotyledonen wird während der Amylose‐ und Amylopektinsynthese durch Lysolecithin verringert. Die Phosphorolyse der Amylose wird ebenfalls gehemmt. Lysolecithin hat dagegen nur einen geringen Einfluß auf den Abbau des Amylopektins. Die Syntheseleistungen der Phosphorylase I sind unterschiedlich, wenn man steigende Mengen an Amylopektin oder Lysolecithin‐Amylopektin‐Komplex als Primer anbietet. Die Umsätze waren in den Proben mit dem Komplex niedriger als in denen, die nur Amylopektin enthielten. Die Berechnung der je nichtreduzierende Endgruppe übertragenen Glucosereste ergab, daß Lysolecithin keinen Einfluß auf die Anknüpfung von 6–7 Glucoseresten je nichtreduzierende Endgruppe ausübt.
Degradation of Starch Granules by alpha‐Amylases of Fungi
Authors: Takaya T. , Sugimoto Y. , Imo E. , Tominaga Y. , Nakatani N. , Fuwa H. 
Published: November 2006

AbstractThe action of three preparations of α‐amylase of fungi on normal maize starch granules and on various starch granules was studied. Time courses of the enzymatic reaction were followed quantitatively and qualitatively. Namely, the extent of hydrolysis was followed by measuring the amount of total carbohydrates solubilized and glucose released. Soluble carbohydrates were separated and located by paper chromatography, and starch granules attacked by enzymes were observed by means of a scanning electron microscope.
Water Binding Capacity of Commercial Produced Native and Modified Starches
Authors: Wootton M. , Bamunuarachchi A. 
Published: November 2006

AbstractThe water binding capacities of five cereal and three tuberous starches, as well as fourteen modified wheat starches were determined using a Differential Scanning Calorimetry technique. Of the native starches, the tuberous ones had the highest moisture binding capacities. The influence of amylose/amylopectin ratio on water binding capacity was examined using waxy maize, normal maize and high amylose maize starches and increases in amylose level were found to result in reduced water binding. Chemical modification caused a reduction in the water binding capacity of wheat starch presumably as a result of blocking water binding sites on the starch molecules. Pregelatinized wheat starch showed a higher water binding capacity than wheat starch as a consequence of the disruption of the internal structure of the granule.
Einfluß des Verhältnisses von Stärke zu anderen Inhaltsstoffen auf den Geschmack von Kartoffeln
Authors: Miča B. 
Published: November 2006

AbstractDer Einfluß des Verhältnisses von Gesamtstickstoff, Eiweißstickstoff, Asche, Kalium, Phosphor, Zuckern und freien Aminosäuren zu Stärke auf den Geschmack von gekochten Kartoffeln wurde untersucht. Es wurde festgestellt, daß das Verhältnis von Gesamtstickstoff, Kalium und Zuckern zu Stärke den Geschmack am meisten beeinflußt. Von besonderer Bedeutung sind diesbezüglich auch die Kartoffelsorte und die Lagerungstemperatur.
Steeping of Wheat at Various Temperatures – Effects on Physicochemical Characteristics of the Starch
Authors: Lorenz K. , Kulp K. 
Published: November 2006

AbstractWheat prior to isolation of starch by wet‐milling and a commercial starch sample were steeped at various temperatures (10° to 50°C.) in water. An extended steeping (72 h) increased the gelatinization temperature. In starches steeped for a limited period (24 h) a slight loss of amylose and decrease in solubility occurred as steeping temperatures increased. Water‐binding capacities, however, remained virtually identical, decreased somewhat with higher steeping temperatures. The data show that time rather than temperature of steeping is critical in preserving native properties of wheat starch granules.
A New Hydrocyclone Process for the Separation of Starch and Gluten from Wheat Flour
Authors: Verberne P. , Zwitserloot W. 
Published: November 2006

AbstractA batter of wheat flour and recirculation water is directly introduced into a hydrocyclone system in which the prime starch is separated and washed out in countercurrent with fresh water. Agglomeration of the gluten takes place spontaneously in the hydrocyclones. The gluten agglomerates come free in the overflow of the system and can be separated easily by screening. The working of the hydrocyclones is not influenced by the presence of the gluten agglomerates. The total waste water stream is approx. 2 m3 per t of processed wheat flour.
Entwicklungstendenzen in der Stärke‐ und Zuckerindustrie in Abhängigkeit vom Rohstoff. Teil 3. Weizen
Authors: Brandenburger H. 
Published: November 2006

AbstractWeichweizen ist eine Getreideart mit einer hohen assimilatorischen Leistung und einem hohen genetischen Ertragspotential. Bei keiner anderen Art ist der Ertrag und die Qualität so manipulierbar, daß der wissenschaftlich‐technische Fortschritt voll wirksam werden kann. Anbau und Ernte sind so mechanisierbar, daß die Produktionskosten – gemessen an anderen Fruchtarten – immer günstig liegen. Weizen ist in der Lagerung und Aufbereitung problemlos. Es gibt keine technischen Schwierigkeiten. Weizen ist als Massenproduzent von Assimilationsprodukten eine Pflanze mit Zukunft. Die Ernährung der Weltbevölkerung wird wesentlich von dieser Getreideart bestimmt, aber auch die Versorgung der Rohstoffindustrie mit Stärkeprodukten für technische Zwecke wird an Bedeutung gewinnen.
Comparative Susceptibility to Amylases of Starch Granules of Several Single Endosperm Mutants and Their Double‐Mutant Combinations with Opaque‐2 in Four Inbred Lines of Maize
Authors: Fuwa H. , Glover D. V. , Sugimoto Y. , Nishimura R. , Tanaka M. 
Published: November 2006

AbstractThe relative susceptibility of starch granules of single mutants and double‐mutant combinations of maize and their normal counterparts to Rhizopus glucoamylase and pancreatin was compared and the relative degradation of starch granules followed by scanning electron microscopy. Starch granules of distinct endosperm mutants were resistant to the action of amylases whilst others showed pin holes on the surface and pores into the inner layers. Starch granules of the sugary, brittle, shrunken, and waxy mutants tended to be digested faster than those of their normal counterparts. The opaque‐2 mutant which improves nutritional quality of endosperm proteins did not change the susceptibility of starch granules to degradation by amylases.
Variation in Amyloplast Size, Relative Numbers and Carbohydrate Composition During Endosperm Development in Sweet Corn
Authors: Duffus C. M. , Jennings P. H. 
Published: November 2006

AbstractThe fractionation of immature sweet corn endosperm amyloplasts into seven size classes throughout kernel development is described. The numbers in each size class, expressed as a percentage of the total, have been followed throughout development. In addition, the amylose content of the different size classes has been determined and in each case expressed as a percentage of their α‐glucan content. The increase observed in percent amylose content of total amyloplast α‐glucan during kernel maturation may be due both to changes in the relative numbers of the different size classes as well as to changes in their amylose content.
Application Possibilities of Potato Starch Process Water in Agriculture
Authors: Drent J. 
Published: November 2006

AbstractThe potato starch industry in the northeastern part of The Netherlands produces at present a very large amount of waste water. Research work is performed to solve the environmental problems resulting from discharge of this water into the canals. The development of a new starch washing procedure resulted in a considerably reduced water production and an economic production of potato protein. Land disposal is one of the possible means to purify the remaining process water.As in this water the elements K, N and P are present, in principle it can be used as fertilizer. The experimental results described in this paper demonstrate that sprinkling process water of the potato starch industry, with a mean yearly dose of 10 mm adjusted to an optimum utilization of the nutrient elements, gives a normal yield of agricultural crops and so saves fertilizer. Analyses of the quality of ground‐ and surface waters on the experimental fields show that the soil can completely purify such a small dose of process water. Model calculations indicate that the yearly costs will be Hfl. 2 per m3 process water and Hfl. 2.60 per t potatoes when the total water production is 1.3 m3 per t potatoes.
Immobilization of Glucose Isomerase in Microbial Cells. Part 1. Preparation of Cell Granules and their Enzyme Retentivities
Authors: Tsumura N. , Kasumi T. , Ishikawa M. 
Published: November 2006

AbstractAn immobilization method for glucose isomerase in microbial cells was demonstrated, in which cells derived from Streptomyces sp. were aggregated with chitosan and cross‐linked with bifunctional reagents. Enzyme retentivity of the product was investigated in relation to the enzyme activity change during cell treatment. The reaction conditions with glutaraldehyde, i.e. the reagent concentration, reaction time and pH of the reaction solution were examined. The effect of gelatin glue addition to cell granule formation on the binding toughness of the product was also investigated. Swelling capacity of the granule was observed to be restrained by cross‐linking. A continuous isomerization performance using a colum packed with cell granules was carried out.
Inclusion Chromatography of Amino Acids on beta‐Cyclodextrin‐Polymer Gel Beds
Authors: Zsadon B. , Szilasi M. , Tüdös F. , Fenyvesi É. , Szejtli J. 
Published: November 2006

AbstractThe cyclodextrin‐polymer produced by cross‐linking β‐cyclodextrin in the form of regular beads proved to be well utilizable for fractionating mixtures of amino acids, especially for separating aromatic amino acids from non‐aromatic amino acids and from each other by inclusion chromatography. The relative elution volumes of natural amino acids and HETP (height equivalents of the theoretical plates) values determined on β‐cyclodextrinpolymer gel beds are given.
Experience with Empirical Methods for Evaluating Pressure Drop Properties of Immobilized Glucose Isomerase
Authors: Norsker O. , Gibson K. , Zittan L. 
Published: November 2006

AbstractAn important and often critical factor in the design and operation if fixed bed reactors is the ability of the catalyst material to resist bed pressure drop. Most immobilized enzyme products are compressible when exposed to pressure. In a fixed bed column the pressure drop will increase progressively with bedheigth. Moreover, deformation of the particles may continue with time, so this factor has to be taken into consideration, too.This paper deals with the prediction of pressure drop over an bed of immobilized glucose isomerase by simulating different locations in larger columns by the help of smaller lab‐apparatus. The experimental data are submitted to empirical numerical analysis and compared with results from pilot plant columns (2–3 m bedheight). The laboratory apparatus and correlations outlined in the paper provide a convenient and relatively quick method for evaluating mechanical properties of enzyme preparations relevant for their use in industrial reactors.
Immobilization of Glucose Isomerase in Microbial Cells. Part 2. Properties of Immobilized Glucose Isomerase in Cell Granule Preparations
Authors: Kasumi T. , Tsumura N. , Kobayashi T. 
Published: November 2006

AbstractSome properties of immobilized glucose isomerase in whole cell preparations were investigated. Immobilized glucose isomerase showed a similar velocity pattern to the native free enzyme. But the reaction system of immobilized enzyme was thought to be influenced by diffusion. The immobilized enzyme was much superior to the free enzyme in heat and pH stability and resistance to the inhibitory effect of several metal ions. In continuous process immobilized glucose isomerase showed a considerable durability. Decrease of activity of the immobilized enzyme column was approximately expressed by an exponential function of time.
Fractionation of Wheat Starch on the Basis of Hydrated Density
Authors: Dengate H. N. , Baruch D. W. , McKenzie J. , Simmons L. D. , Meredith P. , Morrison W. R. 
Published: November 2006

AbstractFrom two bread wheat cultivars having contrasted pasting properties, hydrated starch granules were separated into two fractions by flotation. These fractions were indistinguishable on the basis of granule size but were distinguished by their amylose contents and hot‐pasting peak heights. Fractionation could not be obtained on dry starch, nor on wet starch from which water had been expelled by centrifugation in solvent of high density. This suggests that all sizes of granules of both cultivars could be reduced to the same level of hydration of 42% dry starch basis. The range of hydrated density was 1.305 ‐ 1.315 g/cm3 which suggests differences between the fractions of only 4% water. Two models are developed to explain the mechanism of fractionation and the differences found between cultivars.
Phospholipids in Starch Granules
Authors: Thomas W. 
Published: November 2006

AbstractThe determination of phospholipids in the starches of various plants showed a non‐uniform distribution. Potato starch contains lecithin, serine and lysoserinecephalin, and the starch of beans contains additional lysolecithin. In pea starches on lecithin occurs, but ethanolamin and lysoethanolaminecephalin in wrinkled peas and smooth green seeds. The phospholipids of rice starch are lysolecithin as well as ethanolamine‐ and lysoethanolaminecephalin. The leaves of maize contain ethanolamine‐and lysoethanolaminecephalin in their starch. The same lipids and additional lecithin and lysolecthin are the components in the starch of the endosperm starch.
Rapid Protein Determination
Authors: Sepp R. 
Published: November 2006

AbstractVarious analytical systems with a testing time of less than 60 min and a capacity of several samples per hour have been reviewed. Usefulness of different approaches is discussed under headings of equipment capability (e. g. speed, capacity, adaptability, versatility, interference factors), equipment economy (cost of investment, chemicals and labour) and equipment reliability (officiality, sensitivity, accuracy and precision). None of the systems for rapid protein determination has been found at the same time to be rapid, universally applicable, cheap or accurate. Different instruments may be relevant at different occasions.
On the Relationship between Specific Volume and Crystallinity of Starch
Authors: Nara S. 
Published: November 2006

AbstractSpecific volumes of starch, crystalline portion and amorphous portion are discussed and the crystallinity is calculated from the specific volume. The specific volume of starch is calculated from the density by extrapolation of the moisture content zero. The specific volumes of the amorphous portion seem to be almost the same as that of cellulose. One is 0.673 for potato, waxy corn and waxy rice and the other is 0.684 for sweet potato, tapioca, wheat and corn. The crystallinities of the starches calculated from the specific volumes with a special equation are reported.
Factors Improving the Steeping Process of Corn Grains. Part I. Effect of Steeping Process, Artificial Drying, Scratching and Storage
Authors: Roushdi M. , Ghali Y. , Hassanean A. 
Published: November 2006

AbstractIt was found that the steeping of corn grains by using the usual counter‐current system is more efficient for leaching protein than the continuous system. Artificial drying of corn grains at higher temperature decreases starch recovery and increases starch loss in byproducts. The scratching of presteeped corn grains reduced the steeping period by 40%. Storage of corn grains for a long period (9 months) reduced starch recovery by about 3%.
High Rate Biological Treatment of Starch Plant Wastes
Authors: Stavenger P. L. 
Published: November 2006

AbstractThe Oxitron biological process using the fluid bed reactor concept makes possible high rate treatment of high strength, high carbohydrate waste streams. It is expected that the process will have significant economic advantage over conventional suspended growth processes with biomass, and show capital cost reductions of 30%, and reduction of land area requirements by at least 80%. Operating costs are expected to be comparable to conventional suspended growth systems.
Purification and Characterization of a Thermostable alpha‐Amylase from Bacillus licheniformis
Authors: Chiang J. P. , Alter J. E. , Sternberg M. 
Published: November 2006

AbstractThe heat stability of a bacterial α‐amylase is important for industrial starch utilization. Although extensive studies have been done on heat stable α‐amylase from various bacterial species little is known about the α‐amylases of Bacillus licheniformis. In order to get better understanding of thermostable amylases produced by different strains of B. licheniformis and provide information how to utilize the enzyme in starch processing, studies on purification and characterization of a commercial heat stable bacterial α‐amylase from B. licheniformis BLM 1777 are reported.
Characteristics of alpha‐Amylase K, a Novel Amylase from a Strain of Bacillus subtilis
Authors: Kennedy J. F. , White C. A. 
Published: November 2006

Abstractα‐Amylase K is a novel thermostable α‐amylase from Bacillus subtilis which produces maltohexaose from starch. Various methods showed the existance of two forms which did not differ significantly in action and which may therefore be isoenzymes. α‐Amylase K is stable at 60°C in the presence of additional calcium chloride with 80% activity remaining after 6d. It is completely deactivated after 10 min at 90°C and inhibited by tris‐(hydroxymethyl)‐aminomethane above pH 5.0. The purified α‐amylase K fractions are less thermostable than the original enzyme solution. α‐Amylase K is stable to freeze drying but reconstituted enzyme solution was less active at at pH‐values below of 5.8.
Process Computer Control for Corn Wet Milling
Authors: Simms R. L. 
Published: November 2006

AbstractThe use of process computers in the corn wet milling industry has been limited to a few individual process steps and some batch processing. Advancing technology, higher labor costs, necessary energy management, and other factors demand that process computer control be considered on both new and existing facilities. The Lafayette, Indiana corn plant recently completed represents, to our knowledge, the first corn plant to extensively utilize a computer for process control. The reasons behind management's decision to utilize process computer control, the system description, and the expected results are discussed.
A Study of the Boundary Conditions for the Gel Formation of Alginates of Polyvalent Metals
Authors: Yuryev V. P. , Grinberg N. V. , Braudo E. E. , Tolstoguzov V. B. 
Published: November 2006

AbstractA method has been developed to determine the boundary conditions of gelation in the water‐soluble acid polyelectrolyte‐polyvalent metal salt system. In the case of sodium alginate‐polyvalent metal chloride system, at chloride concentrations below 0.15mol/l, the gelation capacity increases in the series: Ca2+ <Sr2+ <Ba2+ <Cu2+ < La3+. The constants of ion exchange, resulting in the formation of intermolecular bonds, have been calculated. The gelation capacity of the sodium alginate‐calcium chloride system decreases in the presence of urea and chlorides of alkali metals.