bluuebunny/crossref_metadata_2025_split huggingface dataset:
Biotechnical Problems of Isoglucose Production. Part 4. Production and Characterization of immobilized Glucoamylase
Authors: Holló J. , László E. , Hoschke A. 
Published: November 2006

AbstractOf the up‐to‐date industrial technologies applied in the starch industry, saccharification is practically the only procedure carried out batchwise with dissolved enzyme. No inexpensive industrial scale Technology has been developed so far for immobilization of enzyme. Therefore, cellulose amine and DEAE‐cellulose were investigated with respect to their application as carriers. For immobilization industrial Aspergillus niger glucoamylase (Miles L‐100) was used and glutaraldehyde and/or p‐benzochinone as binding reagent. In the case of cellulose amine carrier, most favourable binding can be attained with smallest particle‐size. With DEAE‐cellulose, the amount of enzymes bound depends on the swelling of the carrier, and binding can be observed even in the pores of DEAE‐cellulose.
Process for Fructose Enrichment from Fructose Bearing Solutions
Authors: Keller H. W. , Reents A. C. , Laraway J. W. 
Published: November 2006

AbstractThe paper briefly traces the technical development of chromatographic sugar separations by resinous molecular exclusion. The new system (Techni‐SweetTM System) for fructose separation from other sugars is presented in detail with an accompanying economic analysis. Operating results are presented from several pilot plant and commercial installations outlining product parameters and the influence of feed variables. A brief overview of the primary impact and usage of enriched Fructose products from starch hydrolysates in the U. S. is given in summary.
Isolation and Characterization of Native Starch from Cocoa Beans
Authors: Geilinger I. , Amadò R. , Neukom H. 
Published: November 2006

AbstractThis paper describes the isolation and characterization of native starch from fermented cocoa beans. The isolation procedure is based mainly on the mild extraction of compounds soluble in different extractants and flocculation of non‐starch polymeric material at a pH of 2.7. The isolated, egg‐shaped starch granules have a mean size of 4.4 μm, ranging from 1.5 to 8 μm, an amylose content of 30.4%, a gelatinization temperature from 52.5 to 68°C, and a limiting viscosity number of 166.2 ml/g in 1‐N potassium hydroxide solution.
Gelatinization of Rice Starch in Aqueous Urea Solutions
Authors: Hebeish A. , El‐Thalouth I. Abd , Kashouti M. El 
Published: November 2006

AbstractAddition of urea to starch slurry causes gelatinization of starch at room temperature. The time required for gelatinization, type of gel formed, rheological properties and apparent viscosity of starch suspension in urea solutions were determined. The latter did not decrease significantly after storing for up to 8 weeks whereas that of cooked starch decreased sharply after one week of storage. Suspensions of starch in urea solutions did not show any fermentation and retrogradation during 8 weeks storage. Its is suggested that urea interacts with starch to form adducts or urea starch complexes. The magnitude of the latter and its abundance is dependent on the concentrations of urea and starch. The urea starch complex acquires very high affinity to water thereby causing swelling and gelatinization of starch.
Effect of Chemicals on the Carbohydrate Contents of Pumpkin (Cucurbita pepo) Seeds During Germination
Authors: Kotecha C. C. , Oza J. A. , Vyas D. N. 
Published: November 2006

AbstractThe effect of pre‐soaking treatments of optimum concentration of fertilizers on the carbohydrate contents viz. total sugar, reducing sugars, starch and amylose of Cucurbita pepo (pumpkin) seeds during germination periods up to 12 days were studied. Variations in the contents of carbohydrate during growth periods are explained on the basis of mutual effect of metabolites and of certain related enzymes over and above the effect of method of pre‐soaking treatment and of chemicals on the mitochondrial function. It is also reported that the vegetative growth and the nutritive value of mix treatment are higher than in the other cases studied.
Changes in Properties of Some Maize Cultivars Associated with Artificial Drying at Elevated Temperatures. Part I. Wet Milling Properties
Authors: Wight A. W. 
Published: November 2006

AbstractThe effect of artificial drying at elevated temperature on the wet milling properties of a number of different maize cultivars, harvested at very high (>30%) moisture levels, was studied. The degree of heat damage, assessed by the drop in starch yield on wet milling, varied appreciably according to cultivar, and was considerable for most of the cultivars when dried at 100°C but relatively small for cultivars dried at lower temperatures and for cultivars dried at 100°C from lower (<25%) initial moisture levels. The protein content of the starch fraction, both before and after purification, did not vary greatly according to cultivar or to the drying conditions used.
The Possible Relationship of Starch and Phytoglycogen in Sweet Corn. I. Characterization of Particulate and Soluble Polysaccharides
Authors: Boyer C. D. , Damewood P. A. , Simpson E. K. G. 
Published: November 2006

AbstractThe starch and phytoglycogen fractions from normal and sugary (su) maize have been compared. Little difference was observed between two inbred lines and two su conversions of the lines studied. Less than 1% of the mature normal kernel dry weight was recovered as phytoglycogen. Normal starch had 25 to 30% amylose. Extraction of su endosperm by two methods resulted in different distributions of starch and phytoglycogen. Regardless of purification method used phytoglycogen was shown to be distributed in a soluble fraction and a particulate fraction which also contained some amylose. The observations are consistent with a pattern of conversion of starch (granules) into phytoglycogen in su endosperm.
In vitro Digestion of Hydroxypropyl Derivatives of Wheat Starch. I. Digestibility and Action Pattern Using Porcine Pancreatic alpha‐Amylase
Authors: Wootton M. , Chaudhry M. A. 
Published: November 2006

AbstractThe digestion by Porcine Pancreatic α‐Amylase (PPA) of a number of laboratory prepared hydroxypropyl wheat starches was examined. For the gelatinized starches, digestibility decreased, and the action pattern of the enzyme tended to favour non‐repetitive attack, as degree of substitution increased. In the case of the raw starches digestibility increased with extent of modification. The reaction conditions used to prepare the modified starches had little effect on the digestibility of the gelatinized starch but caused some increase in that of the raw material.
Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the Flour
Authors: Lorenz K. 
Published: November 2006

AbstractThe granules of starch isolated from seeds of Amarantus hypochondriacus were found to be very small in size. They are angular and polygonal in shape. Compared to wheat starch, the starch of A. hypochondriacus has a much lower amylose content, a lower swelling power, a higher solubility, a greater waterbinding capacity, a lower Amylograph viscosity value on cooling after heating of the starch slurry to 35 °C, and a higher gelatinization temperature range.Breads baked with flour milled from seeds of Amaranth had lower volumes and lower total scores at wheat flour substitution level of 10% or higher. The flavor of the bread was described as nutty and was preferred over the flavor of the white bread control. Farinograph peak times, stabilitites, and departure times decreased with increasing levels of A. hypochondriacus flour in the blend. The farinograph data indicated a need for higher absorptions and shorter mixing times when using flour from A. hypochondriacus as part of a composite flour in bread baking.
Changes in Properties of Some Maize Cultivars Associated with Artificial Drying at Elevated Temperatures. Part II. Protein Solubility and Other Properties in Relation to Milling Quality
Authors: Wight A. W. 
Published: November 2006

AbstractThe effect of artificial drying at elevated temperature on various properties of a number of maize cultivars was investigated and the relationship between these properties and wet milling properties was studied with the object of developing a rapid method for detection of heat damage with regard to milling properties. Some of the properties studied provided an indication of damage though owing to varietal differences and other problems none of these properties appeared to be useful for the development of a method for the detection of this type of damage.
In vitro Digestion of Hydroxypropyl Derivatives of Wheat Starch. II. Effect of Substitution on the Products of Partial Digestion by Porcine Pancreatic alpha‐Amylase
Authors: Wootton M. , Chaudhry M. A. 
Published: November 2006

AbstractThe hydrolysates obtained after partial digestion, by porcine pancreatic α‐amylase, of laboratory prepared hydroxypropyl wheat starches (DS 0‐0.17) were separated into total digest, oligosaccharide and polysaccharide fractions. These fractions were analysed for blue value, reducing value, total carbohydrate and hydroxypropyl group content. It was found that increasing DS caused a decrease in reducing value, an increase in average degree of polymerisation and a greater proportion of oligosaccharide in the hydrolysate. The oligosaccharide fraction contained most of the modifying groups in the total digest and had approximately double the hydroxypropyl content of the undigested starch.
Einfluß von Düngung auf Stärkebildung und Stärkespeicherung beim Buchweizen (Fagopyrum esculentum Moench)
Authors: Czaja A. Th. 
Published: November 2006

AbstractUntersuchungen haben gezeigt, daß bei Buchweizen (Fagopyrum esculentum) Konkurrenz zwischen der vegetativen Entwicklung und der Samenbildung besteht. Sind die Entwicklungsbedingungen für die Vegetationsorgane günstig, so nehmen sie den Überschuß auf, d. h. Stengel und Blätter erfahren starke Vergrößerung. Die damit verbundene Steigerung der Stärkeproduktion, die an sich nur in den Samen unterzubringen ist, wandert bei nicht ausreichender Samenmenge in die Stengelmarkzellen zur Ablagerung. Die Stärke findet sich nach der Ernte im Stroh wieder und ist somit für die einjährige Pflanze verloren.
Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part 1. Study of Some Induced Carbonyl Derivatives
Authors: Raffi J. , Agnel J. P. , Dauberte B. , d'Urbal M. , Saint‐Lèbe L. 
Published: November 2006

AbstractThe foodstuff from which the studied starches (maize, amylomaize, waxymaize, bread‐wheat, manioc, rice, potato, haricot bean) derive only has a little influence upon the quantities of gamma radioinduced carbonyl derivates: the ratio between the maximal and minimal values found is always lower than 5; the radio‐induced quantities in maize starch do not vary for more than 30% around the average value found for the different starches; the different curves drawn – showing the influence of irradiation dose, atmosphere, water content – have similar shapes.
Amino Acid Patterns in Aqueous By‐Products of Starch Industry
Authors: El‐Saied H. M. 
Published: November 2006

AbstractThe free amino acids in rice steep water (RSW), rice gluten water (RGW), corn steep water (CSW) and corn gluten water (CGW) resulting during the manufacture of starch were determined quantitatively with amino acid analyzer. All samples contained at least 17 free amino acids in variable amounts with exception of CGW which contained high values of them. Dry corn gluten (CG) containing 42,2% protein resulting from CGW was investigated. It contains at least 17 amino acids in considerable amounts, however, it was deficient in cystine, isoleucine and lysine. Solubility fractionation of the protein of corn gluten indicated that zein was the predominant fraction. Glutelin was found in considerable amounts, albumin and globulin in low values.
Study of the Kinetics of the Adsorption of Dialdehyde Starch on Cellulose
Authors: Nedeltcheva M. , Valcheva E. , Bencheva S. , Valchev V. 
Published: November 2006

AbstractThe kinetics of adsorption of dialdehyde starch water solution on sulphite unbleached and bleached coniferous cellulose were studied. The kinetics of adsorption is described by an exponential kinetic equation applied for energetically uniform heterogeneous surfaces. The energy of activation for unbleached cellulose was in the limits from 10.6–27.6, while those of bleached cellulose were from 12.6–20.0 kJ/mol and were not dependent on the initial concentration of the DAS solution but linearly grow with the increase of the adsorbed DAS amount. The studied process was effected by the entropy factors exerting a defining influence on the initial rate, while the energy ones defined the changing of the rate.
Structure of Starch from Mango Seed
Authors: Würsch P. , Hood L. F. 
Published: November 2006

AbstractStarch was isolated from fresh mango seed kernels. The effect of glucoamylase‐α‐amylase on the granule ultrastructure was evaluated by scanning electron microscope. Amylose and amylopectin were isolated and their molecular structures were studied, using enzymic methods, HPTLC, and gel permeation chromatography. The structure of amylopectin was similar to amylopectin of other starches. The shortest branch chain had 6 glucose units. Amylose had a ß‐amylolysis limit of 77%. In order to improve solution stability during debranching with pullulanase and chromatography, amylose was partially acetylated. The debranchin of the unmodified and modified amyloses produced a 15–25% decline in the limiting viscositiy number and a slight shift in the molecular size distribution. These results are consistent with the concept that a fraction of the amylose molecules have limited branching and that these branched chains contain a significant number of glucose units.
Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part II. Study of Induced Acidities
Authors: Raffi J. , Fréjaville C. , Dauphin J. F. , Dauberte B. , d'Urbal M. , Saint‐Lèbe L. 
Published: November 2006

AbstractThe foodstuff from which the studied starches (maize, amylomaize, waxymaize, manioc, bread‐wheat, potato, rice and haricot bean) derive only has little influence upon the quantities of gamma radio‐induced acids. The ratios r between the maximal and minimal found values are respectively 2.5 and 3.2 for formic acid and total acidity. If r is equal to 13.6 for free acidity, it is only due to the very small values in haricot bean, potato and rice starches.
Physicochemical Properties of Starch of Intermediate‐Amylose and Waxy Rices Differing in Grain Quality
Authors: Merca F. E. , Juliano B. O. 
Published: November 2006

AbstractStarches from two crops of 7 intermediate‐amylose and 7 waxy milled rices differing in eating qualities were characterized. Among the nonwaxy rice starches, those of softer cooked rice had gelatinization temperature of ≥ 70°C, medium to soft gel (110 mg/2 ml) consistency, low alkali viscograph peak viscosity, and greater Amylograph breakdown and lower Amylograph setback and consistency than low gelatinization temperature starches. Among waxy starches, gels of low gelatinization temperature samples had greater freeze‐thaw stability than gels of high gelatinization temperature samples. A 12% paste gave better differentiation in Amylograph viscosity than 10% paste of intermediate‐amylose milled rice. Water‐extractable substances that suppressed the Amylograph viscosity of milled waxy rices were lipids and polysaccharides.
Changes in Starch and Other Carbohydrates in Baking Ipomoea batatas
Authors: Shen M.‐C. , Sterling C. 
Published: November 2006

Abstract“Sweet potato” (var. Jersey) and “Yam” (var. Garnet) are mealy (dry) and soggy (moist) varieties, respectively, of Ipomoea batatas Poir. (Convolvulaceae). The raw fleshy roots of both varieties have essentially similar quantities of all measured variables except for cellulose, hemicelluloses, and amylose. On baking, only the amounts of non‐reducing sugars and possibly cellulose appear unchanged, while the reducing sugars increase markedly in both varieties, with those of the yam far exceeding those of the sweet potato. The yam's starch content (particularly the amylose fraction) falls faster and to a lower level; its water‐soluble pectin content increases; and its hemicellulose content is particularly decreased. Scanning electron microscopy (SEM) showed that the cell walls of the raw fleshy roots of both varieties are coated with long parallel fibrils, 0.25–1.5 μm in diameter, which appear to be hemicellulosic.
Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part III. Study of Induced Hydrogen Peroxide
Authors: Raffi J. , Agnel J. P. , Dauberte B. , Saint‐Lébe L. 
Published: November 2006

AbstractThe foodstuff from which the studied starches (maize, waxymaize, amylomaize, manioc, bread‐wheat, potato, rice and haricot bean) derive has only a little influence upon the quantities of gamma radioinduced hydrogen peroxide.
Studies on Production of Alcohol from Saccharified Waste Residue from Cassava Starch Processing Industries
Authors: Kunhi A. A. M. , Ghildyal N. P. , Lonsane B. K. , Ahmed S. Y. , Natarajan C. P. 
Published: November 2006

AbstractA fibrous waste residue (20%) obtained in the manufacture of starch and sago from Cassava poses disposal problems. Fermentation studies for the production of alcohol on saccharified waste revealed that enrichment with mineral salts and nitrogen is essential. Inoculum size of 24.2 · 106 cells per 50ml medium was optimal while highest quantity of alcohol was formed at 96 h of fermentation. Though optimum initial sugar concentration in fermentation medium was found to be about 15%, the saccharified waste needed expensive concentration treatment to raise the sugar concentration to optimum level. Economic considerations suggest the use of saccharified waste without concentration.
Microbial Protein Production and BOD Reduction in Corn Steep Liquor
Authors: Eldin S. M. Badr , Atalla M. M. , El‐Hawaary S. 
Published: November 2006

AbstractChemical analysis of corn steep liquor, produced from wet milling of corn grains, revealed the presence of 0.3% total sugars and 1.0% proteins. Aspergillus terreus was found to be the most highly active organism, rapidly converting about 78.57% of the total sugars into fungal mass (24.2 g/l) with 41.65% proteins. Biochemical oxygen demand was reduced by 87.81%.
The Automatic Control of Starch Drying Process
Authors: Boruch M. , Brzeziński S. , Pałlka A. , Pierzgalski T. 
Published: November 2006

AbstractThe way of automatic control of potato starch drying by means of steering revolutions of vacuum dehydrator has been worked out and described. A special electronic worm sensor for the continuous measurement of starch humidity has been designed and constructed. Humidity of starch was determined by measurement of its conductance. The influence of temperature upon the humidity measurement was compensated in an electronic system by means of a thermistor. The system for automatic control of starch drying is characterized by the following parameters: measuring range 17–23% H2O; accuracy of measurement and control of humidity η0.3% H2O.
The Effect of Monoglycerides on Amylose Complexing During a Potato Granule Process
Authors: Hoover R. , Hadziyev D. 
Published: November 2006

AbstractPalmitic and stearic acid types of commercially available monoglycerides were assessed for their ability to complex amylose in a simulated Add‐Back potato granule process. Monoglycerides, applied as hydrated gels (pH 2.3–7.1) and microbead powders, had α‐ and ß‐crystal forms, respectively, as proved by x‐ray diffraction and IR‐spectroscopy. Their ability to complex amylose was followed by determining the complexing index of model systems consisting of lintnerized starch, starch grains or whole potato tissue subjected to semipilot scale precooking, cooling, steam‐cooking and mash‐mixing steps. The α‐form and the palmitic acid type of monoglyceride were superior for amylose insolubilization. SEM micrographs were used to determine the effect of added monoglycerides on the extent of amylose leaching and on heated starch grain integrity.
Some Properties of Whole‐Cell Glucose Isomerase Immobilized in Polyacrylamide Gel by Radiation
Authors: Bachman S. , Gębicka L. , Gasyna Z. 
Published: November 2006

AbstractThe whole‐cell glucose isomerase was immobilized by the method of block polymerization of acrylamide initiated by 60Co irradiation. Some properties of immobilized glucose isomerase were studied under various reaction conditions, in respect of its use as industrial catalyst. It was established that Co2+ ions did not increase stability of the immobilized enzyme at pH above 8.0. The half‐life of the immobilized glucose isomerase was found to be 24 days at 60°C.
Production and Physico‐chemical Properties of Isomerized Glucose Syrups I. Sweetness
Authors: Dziedzic S. Z. 
Published: November 2006

AbstractGlucose syrups of 21, 45, 65 and 100% D. E. were isomerized using a Novo Sweetzyme isomerase over 24 h. The reaction was followed by high‐pressure liquid chromatography (hplc). Syrups with 49–52% isomerized glucose syrups were obtained. The sweetness of the glucose syrups was determined before and after isomerization in terms of threshold, and relative sweetness to a 5% sucrose standard solution at varying concentrations. Significant increases (up to two‐fold) were shown for both high and low D. E. syrups upon isomerization.
A Study on the Condensation of Sorbose with Acetone: Catalysis by Macroporous Ion Exchange Resins
Authors: Nair P. R. M. , Shah P. M. , Sreenivasan B. 
Published: November 2006

AbstractA study on the condensation of L‐sorbose with acetone to form 2,3‐4,6‐di‐o‐isopropylidene sorbose (diacetone sorbose, DAS) in the presence of various macroporous cationic exchange resins (sulfonic acid type based on styrene and divinyl benzene copolymers) has been carried out. The condensation rates were found to be dependent on the characteristics of the resins such as surface area and percent crosslinking. The formation of DAS was found to increase with increase in temperature and decrease with increase in particle size of the sorbose. On continuous use of the resins in the reaction the catalytic activity is found to decrease.
Starch Lipids: A Reappraisal
Authors: Morrison W. R. 
Published: November 2006

AbstractIt is proposed that lipids on the surface of starch granules should be called “starch surface lipids”, and that those inside the granules should be called “internal starch lipids”. Starch surface lipids appear to be derived from the “non‐starch lipids” which are either free or bound to proteins in the starch‐bearing tissues. In cereals the internal starch lipids are exclusively monoacyl lipids, and they are quite different in composition from the starch surface lipids and non‐starch lipids. In some recent publications lipids purporting to be internal starch lipids evidently include substantial quantities of non‐starch or surface lipids.
Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch Gels
Authors: Longton J. , Legrys G. A. 
Published: November 2006

AbstractThe ageing of wheat starch gels stored at 4°C, 21°C and 30°C was examined by differential scanning calorimetry. Kinetics of the crystallisation process were studied using the Avrami model where it was found that the experimental data fitted the model more satisfactorily when the Avrami exponent was less than unity. At higher storage temperature the starch crystals appeared more symmetrically perfect. Addition of wheat flour pentosans to 50% starch gels did not significantly affect the kinetics of ageing. The extent of crystallisation during the ageing process depends on the moisture content of the starch gel. Crystallinity of the starch gel, measured in the temperature range 306–346°K does not occur if the solids content is below 10% or above 80% and a bell shaped curve is obtained. Reduction of the moisture content of the starch fraction of baked goods either directly or indirectly using materials competing for water, might therefore reduce the staling problem.