bluuebunny/crossref_metadata_2025_split huggingface dataset:
Properties of Cyclodextrins. Part VI. Water‐Soluble Cyclodextrin‐Derivatives. Preparation and Analysis
Authors: Lammers J. N. J. J. , Koole J. L. , Hurkmans J. 
Published: November 2006

AbstractInclusion compounds with cyclodextrins in aqueous solution are only known in case the included compound is a polar substance; with apolar substances only very slightly soluble inclusion compounds are formed.In order to be able to make inclusion compounds with apolar substances in solution, hydrophylic cyclodextrin derivatives have been prepared, viz. the carboxymethylether Na‐salt, the sulfopropylether Na‐salt and a soluble epichlorohydrin resin of both a and ß cyclodextrin. The molecular weight (apparent void concentration, respectively) of the derivatives is determined in a number of different ways.
Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°C
Authors: Gough B. M. , Pybus J. N. 
Published: November 2006

AbstractUndamaged wheat starch granules were treated in water at 50°C for 72 hours, and their properties then compared with those of the parent starch before and after gelatinization. Some of their attributes suggest that little alteration has occurred, but changes in others indicate that the internal structure of the granule has been modified, increasing its heterogeneity in some respects, but reducing it in others. In particular, gelatinization occurs at a higher but much more sharply defined temperature as compared with the range of temperatures shown by the mixture of untreated granules.
Studies on Carbohydrate Metabolising Enzymes. Part XXVI. The Limit Dextrinase from Germinated Barley
Authors: Manners D. J. , Yellowlees D. 
Published: November 2006

AbstractLimit dextrinase was isolated from an extract of freshly germinated barley by precipitation with ammonium sulphate followed by continuous electrophoresis. Enzyme activity was assayed using pullulan as substrate. The purified enzyme can release α‐(1→6)‐linked maltosyl and maltotriosyl units from both oligosaccharide and polysaccharide substrates (e.g. amylopectin β‐limit dextrin). It had no action on substrates containing α(1→6)‐linked glucosyl residues, or on amylopectin, glycogen, or glycogen β‐limit dextrin. The enzyme also synthesised branched oligosaccharides from maltose and various maltosaccharides; glucose was not a substrate for these condensation reactions.
Étude, par diffraction des rayons X, de I'influence de la cryodessiccation sur la structure cristalline de I'amidon
Authors: Robin Par J. P. , Duprat F. , Charbonnière R. , Guitbot A. 
Published: November 2006

Examination on the Influence of Freeze‐Drying on Crystalline Starch Structure by Means of X‐Ray Diffractometry.The influence of freeze‐drying on the crystalline structure of various starches (potato, wheat, maize, waxy maize, manioca, arrow‐root) and wheat amylose has been examined by means of X‐ray diffractometric diagrams. Only the crystalline structure of potato starch is altered by the treatment. A change in structure becomes apparent only, if freeze‐drying is done slowly and if the water content of starch is above 25%, related to d. s. However, a restoration of the original structure of starch is possible, by moistening under certain conditions as described in the text.An explanation for the observations is proposed by means of a new hypothesis on structure organization of starch granules as well as the part of water as a determining factor for organization.
Starch in Rubber Influence of Starch Type and Concomitant Variables in Reinforcement of Styrene‐Butadiene Rubbers
Authors: Buchanan R. A. , Kwolek W. F. , Katz H. C. , Russell C. R. 
Published: November 2006

AbstractThese studies allowed selection of four starch derivative styrene butadiene elastomer (SBR) masterbatch compositions for future optimization studies. The main factor remaining to be optimized is level of resorcinol‐formaldehyde (RF) incorporation; but fine adjustment of such factors as starch loading and plasticizer incorporation is needed also.Results in these experiments suggest that further study of certain high‐amylose starch compositions might lead to masterbatches giving vulcanizates with both low water adsorption and good strength properties. Further work is also needed on oil‐extension of starch derivative‐SBR masterbatches.Properties of selected starch‐SBR masterbatches met requirements of the rubber industry for many end‐use applications.
La caractérisation des amidons eu égard à leurs utilisations industrielles en particulier dans l'industrie textile et papetière
Authors: Schutz Par R. A. 
Published: November 2006

Characterization of Starches with Respect to their Application in the Industry, especially in the Textile and the Paper Industry.After a short review of the economical importance of starch in the textile and the paper sector the author shows how he characterizes the industrial starches: water content (after the French Standard AFNOR V. 03602), microscopic examination (normal and polarized light, phase contraste, 100 × or 250 × magnification), nitrogen content (Kjeldahl), ash content (AFNOR V. 03605), color, pH‐value of water extract, and particulary rheological behaviour. At this point the following is accentued:
Starch/water systems are not true Newtonian. They have not one viscosity alone but an infinity of apparent viscosities in relation with the rheological conditions. To give one value even in arbitrary units without precise informations about shear rate and shear stress is meaningless.
The preparation of the starch paste is a multiphenomene and needs a non‐laminar stirring. That means that it is illusive to obtain reproducible torque value by rotation at constant speed from one apparatus to another.
Only rheometers with coaxial cylinder permit an absolute characterization of the before prepared starch/water system.
Pollen Starch from Amylomaize
Authors: Banks W. , Greenwood C. T. , Muir D. D. , Walker J. T. 
Published: November 2006

AbstractStarch has been extracted from the pollen of band 5 and band 7 amylomaizes which are homozygous for the amylose extender (ae) gene. Microscopic examination showed the starch granules to be small, prolate ellipsoids, having minor diameters of approximately 0.5 μ and major diameters of 1–2 μ. Potentiometric iodine titration of the starches showed the apparent amylose content to be high, and to be grossly dependent on the temperature of measurement. This behavioural pattern is similar to that observed for the endosperm starches of amylomaize. It is therefore concluded that the starches of the gametophytic and sporophytic generations of amylomaize are similar in type.
Katalytische Nachverbrennung von Abluft aus Trocknern der Maisstärkeindustrie
Authors: Hoepke C.‐H. 
Published: November 2006

Catalytic Delayed Combustion of Affluent Air from Dryers of Corn Starch Industry.In connection with anti‐pollution measures, it had in the past been nearly unfeasible technically and unacceptable economically to achieve effecient deodorization with steam saturated vapours originating from dryers in which organic substances are dried (in this case feed). Following comprehensive preliminary trials, a large‐scale pilot plant for catalytic final combustion of dryer vapours was built in cooperation with the competent district and state government authorities and in collaboration with the Instiute for immission and soil exploitation protection. The exhaust air, which has a temperature of approx. 80°C, is heated to 440°C by means of natural gas and is passed via a platinum catalyst. The odor carriers which are of organochemical nature are burnt to carbon dioxide and water. The hot odor‐free gases are then either exhausted into the open air or used dry other products, in this case corn protein (gluten).Analyses established that the plant operated with a conversion of more than 95%. Operating costs are considerable but still acceptable from an economic point of view when the hot exhaust gas is utilized.
Borate Ion ‐ Carbohydrate Complexes as Determined by Gas Liquid Chromatography
Authors: Jacin H. , Chester Port 
Published: November 2006

AbstractThe experimental data shows that the carbohydrate — borate complexes can be investigated by gas liquid chromatography. One of the advantages of this procedure is the possibility of observing the behavior of the α and β anomers in the presence of borate, a possibility unavailable when electrophoretic, conductometric or pH changes are used in the study of borate carbohydrate complexes.
Variability of Starch and Sugar Contents in Grains of Sorghum Forages and its Correlation with Tannin and Mineral Matter Content
Authors: Arora S. K. , Luthra Y. P. 
Published: November 2006

AbstractNinteen promising strains of fodder sorghum were selected for the present study. The starch content in the seed varied from 42.68 to 68.31%, total sugars from 3.13 to 7.81%, mineral matter from 1.12 to 4.09%. The amylose content was approximately in the range of 12 — 13% and amylose : amylopectin ratio was 1:4 to 1:10. The tannin content ranged from 0.23 to 3.73 mg/g of seed and it was high in non sweet varieties and low in sweet varieties. There was not much difference in the sugar content of sweet and non sweet varieties. The protein content of the seed varied from 8.31 to 14.41%. Starch content of seed was significantly negatively correlated with tannin and mineral matter content of the seed (−0.595 and −0.491) but tannin content was positively correlated with mineral matter content and was significant ( + 0.581). A genetic manipulation of breeding material can bring about high amylose and protein varieties.
Die Bindung flüchtiger Aromastoffe an Stärke
Authors: Maier H. G. , Bauer A. 
Published: November 2006

AbstractThe Binding of volatile Aroma Compounds by Starch. The sorption of volatile aliphatic alcohols, aldehydes, ketones, esters, amines, of some aromatic and heteroaromatic compounds by starch, amylose, amylopectin, dextrin and glucose was investigated with gravimetric, IR‐ and UV‐spectrophotometric methods. Dry starch swells with ethanol and n‐butylamin to a great extent, with ethyl acetate to a very small one, with n‐hexane not at all. Humid starch sorbs greater amounts of aroma compounds, depending of the water content. The most aroma compounds may be bound by hydrogen bonds. Inclusion is found by drying under suitable conditions. The sorbed amounts by amylose and amylopectin do not differ very much. A very tight binding is observed after mixing aroma compounds with amylose, not with amylopectin. Dextrin and especially glucose are sorbing smaller amounts than starch in water containing systems.
Microscopic Effects of Ultrasound on the Structure of Potato Starch Preliminary Study
Authors: Gallant D. , Degrois M. , Sterling C. , Guilbot A. 
Published: November 2006

AbstractThis preliminary study has related the nature of rupture in starch grains, induced by ultrasound, to the ambient atmosphere, the concentration of the suspension, the frequency and the time of irradiation. It has been tentatively concluded that principally mechanical effects have been induced under conditions that would promote vaporous cavitation (280 KHz, 15 W/cm2). In an atmosphere of hydrogen, many deep conical pits are produced. In an atmosphere of air or oxygen, deep pitting is somewhat less pronounced than in hydrogen but injury to other parts of the surface is greater. Virtually no effect is produced in vacuo, and under carbon dioxide the effect is very weak. The extent of damage increases with time of radiation and decreases with increasing concentration of starch in the suspension. It is suggested that damage produced by ultrasound indicates a primarily radial structure of submicroscopic units in the starch grain. Explanations proposed for the effects observed must be tested in further experiments.
Chemical Structure of Barley Starches. I. A Study of the Properties of the Amylose and Amylopectin from Barley Starches Showing a wide Variation in Brabender Cooking Viscosity Curves
Authors: Dehaas Bernice W. , Goering K. J. 
Published: November 2006

AbstractThe starches from two barley varieties showing extreme differences in cooking viscosity were fractionated. The amylose and amylopectin from the variety showing a high cooking viscosity, Nupana, are larger than those from the low cooking viscosity variety, Titan. Although no substantial differences were observed in the yields and chain length in the debranched amylopectins, there is evidence that the Titan amylopectin branches contain a block to β‐amylase action. This would account for the low beta‐limit on the Titan amylopectin.The breaking of H‐bonding on heating should allow the starch fractions more freedom to expand and accounts for the fact that the starch having the largest fractions exhibits the greatest viscosity. The molecular size of amylose as estimated by the use of the polarograph suggests that the use of limiting viscosity for this purpose should be used with caution.
Determination of Damaged Starch Content of Flours of Indian Wheats
Authors: Tara K. A. , Bains G. S. 
Published: November 2006

AbstractResults are compared of the four methods used for the determination of damaged starch contents of 63 experimentally milled straight grade flours of a number of Indian wheats. The A. A. C. C. and the Stewart methods gave comparable values, but those of the Williams and Fegol colorimetric method were notably high and of the Farrand method lower.
Studies on Hydroxyethyl Starch. Part 1. A review of the chemistry of hydroxyethyl starch, with reference to its use as a blood plasma volume expander
Authors: Banks W. , Greenwood C. T. , Muir D. D. 
Published: November 2006

AbstractThe uses of hydroxyethyl starch have been recently extended by the proposals for its employment as a blood plasma volume expander and cryoprotective agent. These potential pharmacological uses for the derivative demand that its chemistry and biochemistry be thoroughly understood. This review examines the methods of preparing hydroxyethyl starch, the chemical composition of the product, its physical properties and the factors governing its resistance to starch‐degrading enzymes.
Möglichkeiten einer Standardisierung von Viskositätsmessungen zur vergleichenden Beurteilung der rheologischen Eigenschaften und des rheologischen Verhaltens der Stärke
Authors: Kempf W. , Kalender G. 
Published: November 2006

AbstractPossible Standardization of Viscosity Measuring Procedures for a Comparative Valuation of the Rheological Properties and Behaviour of Starches. As generally known, in both starch research and starch industries numerous different apparatus for viscosity measurement are used which produce rheological data by the scale and measuring systems of the instruments applied. However, the test‐data obtained can not be compared on principle because of those different scale and measuring systems fixed to each instrument. Furthermore, no suitable procedure as standardized method is availably up to now.The standardization of suitable methods on the other side presupposes that the apparatus for viscosity measurement themselves produce reproducible results when uniform working directions are used. For that reason the viscosities of various potato, maize, rice and wheat starches were determined under different test conditions by utilizing the Brabender viscograph, Rotovisco instrument and Hoeppler falling‐ball viscosimeter in order to establish optimum conditions for the reproducibility of results obtained. Thereby those three apparatus for viscosity measurement were selected in particular under technological aspects of application.As result of the comprehensive investigations it seems to be quite possible to criticize and review comparatively the rheological properties and the rheological behaviour of starches with regard to their importance in the special field of technical application, if the existance of suitable and also standardized methods guarantees a sufficient reproducibility of the test‐data.
Der Verlauf des Stärkeabbaues bei der Mälzung und während des Maischens in der Bierbrauerei
Authors: Holló J. , László E. 
Published: November 2006

AbstractThe Course of Starch Degradation During Malting and Mashing in the Brewery. The photometric iodine titration method was successfully applied to examine starch degradation during malting and mashing in the brewery. By this method the apparent degree of degradation as well as the changes in heterodispersity corresponding to the respective molecular weight of the starch were determined. During germination of the barley heterodispersity of starch changes but slightly. Starch degradation takes place mainly during the preparation of the malt mash. In the final part of the amylolytic period only a small amount of non degraded starch remains in the draff. During enzymatic mashing the characteristic values of the malt mash are not reached till in the last periods of the mashing process. Total degradation takes place only after swelling and gelatinization. This can be attributed to the different effect of the added α‐amylase preparation.
Physicochemical Studies on Starches. Part 63. The Molecular Size and Shape of Amylopectin
Authors: Banks W. , Geddes R. , Greenwood C. T. , Jones I. G. 
Published: November 2006

AbstractLight‐scattering, viscosity and ultracentrifugal techniques have been applied to a number of amylopectin samples. These measurements have confirmed the very large size of the macromolecule, and shown that such values are real, and are not due to aggregation resulting from hydrogen‐bonding. The hydrodynamic behaviour of amylopectin has been compared with that of the closely‐related glycogen. The difference between the two has been shown to be due to the much more flexible, coil‐like nature of the amylopectin. An examination has been made of the factors governing the extension of amylopectin as the pH is varied, and it is shown that under appropriate solvent conditions a “coil‐to‐helix” transformation may be observed. The conformation of the amylopectin molecule is discussed, and the concept that the macromolecule is a two‐dimensional entity is proposed.
Struktur und Eigenschaften gepfropfter Kartoffelstärke. I. Morphologie und Löslichkeit
Authors: Gruber E. , Alloush S. , John K. , Schurz J. 
Published: November 2006

AbstractStructure and Properties of Grafted Potatoe Starch. I. Morphology and Solubility. Potatoe starch, which had been grafted with poly (acrylic compounds) by the Scott‐xanthation‐process was investigated. The graft layer on the surface and in the outer shell of the granule could be made visible by electron microscopy. Swelling of grafted granules was studied and the disolution process elucidated by different methods. As a result a model for a grafted starch‐granule is proposed, consisting of an ungrafted amylose core which is surrounded by a thick shell of amylo‐pectin‐graft‐copolymer.
Reaction between Cross‐Linked Starch and Iodine
Authors: Collison R. , Ogundiwin J. O. 
Published: November 2006

AbstractA sample of potato starch was cross‐linked with phosphorus oxychloride and its reaction with iodine compared with that of the parent starch using an amperometric titration method. Both starches had a similar iodine binding capacity but differed considerably in the rate of reaction with iodine. With the parent starch equilibrium was reached within a few seconds, whereas the cross‐linked starch required up to 30 minutes.
Complexes of Starch and its Related Materials with Organic Compounds. Part VII. Circular Dichroism of Inclusion Compounds of Cyclodextrins in Aqueous Solutions
Authors: Takeo K. , Kuge T. 
Published: November 2006

AbstractThe formation of inclusion complexes of cyclodextrins (α‐, β‐, and γ‐dextrins) with iodine, triiodide ion, p‐nitrophenolate anion and congo red has been investigated in aqueous solutions by circular dichroism and optical rotatory dispersion. It was found that the intensity of the induced circular dichroism observed in the dextrin complexes markedly changes with the combination of the host dextrins and the guest molecules, reflecting the different degrees of interaction between them due to different cavity diameters of the host dextrins. It was confirmed that the dextrins can indeed form inclusion complexes with the guest molecules examined in aqueous solutions.
Amino Acid Pattern and Nutritional Evaluation of Precipitates from Aqueous By‐Products of Starch Industry
Authors: Salem Sayed A. , Hegazi Sayed M. , Foda Mohamed Salah , Eldin Samir M. Badr 
Published: November 2006

AbstractPrecipitates containing 43% protein were obtained from corn steep liquor by pH adjustments in the range of 6 to 7. From the sorter liquor of the starch manufacture materials containing up to 65% protein were produced by adjusting the pH‐value around 5. Chemical analysis showed that at least 19 amino acids were present. The essential amino acids leucine, iso‐leucine, cystine, methionine, tyrosine, phenylalanine, lysine, threonine and valine were present in variable amounts. The economic application of pH‐adjustment methods for production of proteins and their use for human nutrition is discussed.
Verarbeitungstechnische Eigenschaften von Inlandmais. 3. Direktverzuckerung
Authors: Tegge G. 
Published: November 2006

AbstractProcessing Properties of Local Maize. 3. Direct Saccharification. The corn grits obtained by dry degermination of 15 grades of corn grown in West Germany were subjected to direct enzymatic saccharification. In comparison with two overseas corn grades, the suitability for hydrolysis of the starch contained in the lowfat grit products has been investigated. Two‐step enzymatic hydrolysis with bacterial alpha‐amylase and glucoamylase was preceded by a steeping extraction with SO2 water to remove undesired soluble corn components.Although from the technological point of view results cannot be regarded as optimum, it was demonstrated that the starch of domestic corn grades is as suitable for hydrolysis or even more suitable than overseas grades. It was also found that the lowfat products of the medium‐early grades permit a larger starch turnover and, consequently, larger sugar yields than that of the medium‐late grades although the average starch content of the latter was higher.
Schwefeldioxidaufnahme bei der Maisquellung. 3. Einfluß auf die Mikroflora
Authors: Spicher G. 
Published: November 2006

AbstractAbsorption of SO2 During Swelling of Maize. 3. Influence on the Microflora. In order to gain insight into the micro‐biological conditions during maize starch production the change in micro‐biological germ content of the following products has been examined in three different plants: – Maize before entering the steep tanks and after the end of the steeping process, – Starch suspension before and after the hydrocyclone station as well as before entering the centrifuge, – Wet starch during its discharge from the centrifuge and before entering the drier, – Dry starch after discharge from the drier.It was shown that the number of microorganism remaining in the starch does not solely depend on piloting of the steeping process. Increase of germ number respectively infections at certain stages of production seem to be essential causes for micro‐biological contamination of maize starch. Place and degree of this increase of germ number depend on the respective technological pattern.
Glucoamylase Entrapped into Cellulosic Fibres. Properties and Use
Authors: Corno C. , Galli G. , Morisi F. , Bettonte M. , Stopponi A. 
Published: November 2006

AbstractThe properties of glucoamylase entrapped into cellulosic fibres were studied. The immobilized enzyme was prepared by wet spinning of an emulsion obtained by mixing an enzymic acqueous solution and an organic cellulose triacetate solution. Parameters affecting glucoamylase‐fibres activity and a potential application of immobilized enzyme in converting starch to glucose were investigated.