bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physicochemical Studies on Some Starches
Authors: Srivastava H. C. , Harshe S. N. , Gharia M. M. , Mudia G. P. 
Published: November 2006

AbstractStarches from the seeds of a few indigenous plants, namely, sangara, mango and chenna have been isolated and purified. Their granular structures have been studied by the microscopic technique. Modes of swelling and extent of starch solubilization have been determined over a range of pasting temperatures, to provide information on the associative bonding within the starch granule. Thus, chenna starch shows a two‐stage swelling, a pattern characteristic of cereal starches, and indicative of two sets of bonding forces which relax at different temperatures. In contrast, mango and sangara starches exhibit a single‐stage swelling pattern at higher pasting temperatures, indicating strong and uniform bonding. The paste viscosity characteristics as studied on the Brabender amylograph, show that sangara starch behaves like a cross‐linked starch. Studies on the effects of concentration and of prolonged cooking on the viscosity of starches have been carried out on Stormer viscometer and these properties have been compared with those of corn and tapioca starches.
Die Verwendung von stärkehaltigen Rohstoffen in der Brauerei
Authors: Wieg A. J. 
Published: November 2006

AbstractThe Use of Starch Containing Raw Materials in Brewing. The paper starts with a general description of the technology of beer brewing on the basis of conventional raw materials (malt). The wort composition in terms of sugar, amino acid and protein is discussed and a short summary is given of the influence of this composition on the fermentation of wort into green beer and beer and on the properties and the character of beer.In beer brewing the use of starch‐containing, unmalted grain is possible up to about 25 % without the use of enzymes. After a discussion of the technology of processing corn, rice, wheat and barley it is pointed out that a higher proportion of unmalted grain than 25 % may be used without any difficulties and that up to 80% of the malt may be replaced. In this case the Brew‐N‐Zyme is used in addition to 20% of malt.Besides grain, starch or starch hydrolysates may be used in the production of wort. The technology of processing starch, starch syrup and dextrose in the brewing house is discussed in detail. Latest developments in the technology of brewing include the use of different grain syrups, particularly barley syrup. Generally, it will be possible to produce barley syrup and corn syrup in the starch‐factory, partly on the existing equipment. The technology of the production of barley syrup and corn syrup is thoroughly discussed. These products can be regarded as „liquid malt”︁.A further development, the production of soluble „instant wort powder”︁, which can also be undertaken in the starch‐factory by means of Brew‐N‐Zyme, is also discussed.The paper ends with a summary of the physical and chemico‐analytical properties of all products discussed and of their advantages and disadvantages.With grain syrups and „instant wort powder”︁ beer brewing could be done in a continuous process using isomerized hop extracts.
Production of Levoglucosan by Pyrolysis of Carbohydrates
Authors: Lakshmanan C. M. , Gal‐Or Benjamin , Hoelscher H. E. 
Published: November 2006

AbstractA process involving the pyrolysis of naturally occurring carbohydrates such as starch and cellulose has industrial potential for the production of levoglucosan and levoglucosan‐like material. The reaction is complex. For high conversions and good product yields, high temperature, low pressure, and a low‐pressure gas flow are necessary. A screw conveyor type of reactor has been used for continuous pyrolysis of starch. Dielectric heating is being studied as a means of overcoming poor heat transfer to the starch mass.
Crosslinking of Starch Xanthate III. Reaction with Low‐Molecular‐Weight Polyamines
Authors: Maher George G. , Junker M. L. , Douglas J. A. , Russell C. R. , Rist C. E. 
Published: November 2006

AbstractStarch xanthates of 0.11‐0.55 degree of substitution (D.S.) were reacted with low‐molecularweight polyamines – hydrazine, diaminoalkanes, stearylpolyamines, polyethylenamines, and polyethylenimines – to produce thiourethans. The progress of the reaction was followed by observing spectral absorption and viscosity changes. In many cases the reaction produced a gel with viscosity of 10,000‐60,000 cP. The magnitude of the viscosity varied directly with increasing xanthate D.S. Increased amino‐ to xanthate‐group ratios were necessary in the reactions with xanthates at the low end of the D.S. range to achieve much viscosity development as compared to the xanthates of highest D.S. The basicity of the amines was a factor in the rate and extent of reaction, the stronger amines being less reactive than the weaker ones.Solid products were precipitated from the gels by ethanol. Nitrogen and sulfur analyses and infrared and ultraviolet spectra were made with these solids. From those data the D.S. and amount of crosslinking in the products were calculated. The thiourethans had a D.S. that was approximately one‐half of the D.S. of the starting starch xanthate.
Neuere Ergebnisse unserer Forschung über Stärke
Authors: Holló J. , László E. 
Published: November 2006

More Recent Results of our Research on Starch.The authors most important research results of the last decade have been compiled. Among those there are first of all works on the course of the starch degradation process as well as on the method for measuring molecular distribution, which had been specially designed for this purpose. As to the processes involved in hydrolytic starch degradation by acid, respectively amylases, mainly the different cleavage probabilities of the glucoside bonds have been examined. Determination of the kinetic constants during amylolytic degradation of starch added to elucidate the molecular degradation mechanism. Especially the ß‐amylolysis of a special amylose marked by 14C has been examined more closely.The second research field consisted of the determination of the functional groups of potato phosphorylase, of the functional groups of the substrate as well as possible binary and ternary enzyme substrate complexes. On the basis of this theoretical enzyme research an enzymatic brewing technology has been developed, which is already being applied in several production plants.
The Properties of Synthetic Amylopectin with Long External‐Chains
Authors: Banks W. , Greenwood C. T. , Khan K. M. 
Published: November 2006

AbstractSamples of synthetic amylopectins with long external chain‐lengths have been prepared from degraded, waxy maize amylopectin and glucose‐1‐phosphate by the action of potato phosphorylase. Samples having external chain‐lengths determined by enzymic assay of 23.4, 29.9, 46.5, and 109.5 glucose units (original sample = 13.7 glucose units) were prepared. The iodine‐staining properties of these materials have been investigated, and a relation between λmax and average chain‐length evaluated. A theoretical relation between chain‐length and β‐amylolysis limit has been proposed. The iodine‐binding capacity of the samples has been studied in detail by potentiometric titration at 1.5 °C and 20 °C. Unambiguous conclusions regarding the observed iodine binding capacity and the length of external chain have been made for the first time. The properties of the synthetic products are discussed.
The Complexing of Concanavalin A and Glucans
Authors: Erlander Stig R. 
Published: November 2006

AbstractThe complex between concanavalin A and glucans was again analyzed with respect to the recent results reported by Doyle. A discussion of the complexing behavior of various glucans again illustrates that C‐6 and C‐4 hydroxyls must be involved in the complexing mechanism. Carboxylate groups are most likely not involved in the complex, because 4.2 M NaCl can not prevent the complex from forming. That is, if carboxylate ions were involved, such concentrated Na + ions would act as inhibitors to the reaction with more strength than neutral molecules such as D‐mannose. Carboxylate groups are most likely chelated to Mn++ions and hence are involved in the stabilization of the protein tetramer. Such complexing as well as the folding of the protein could account for change in pK and inactivation of these groups.
Studies on the Origin of Amylose and Amylopectin in Starch Granules. II. Changes in Amylose Content and Enzyme Activities in Cultures of Polytoma uvella
Authors: Mangat B. S. , Badenhuizen N. P. 
Published: November 2006

AbstractChanges in amylose percentage and the activities of starch‐synthesizing enzymes were followed in cultures of Polytoma uvella over a 6‐day period. Phosphorylase, ADPG‐glucosyltransferase, amylose content, ADPG and UDPG concentrations reached a peak in 96 hrs. old cultures. At this stage the cells of shaken cultures contained much higher enzyme activities and much more starch than those of stagnant cultures. After 96 hrs. phosphorylase and transferase activities declined sharply, amylose percentage decreased from 13.5 % to 6 %, but starch production continued, be it at a lower rate. Since Q‐enzyme activity increased during this period, it is suggested that the decrease in amylose percentage was due to preponderant production of amylopectin. A high correlation existed between amylose percentage and starchbound transferase. Experiments were initiated to bring about differential inactivation of phosphorylase and ADPG‐glucosyl‐transferase by growing cultures at higher temperatures.
Studies on Starch Phosphate Part 1. Estimation of glucose‐6‐phosphate residues in starch and the presence of other bound phosphate(s)
Authors: Hizukuri Susumu , Tabata Shiro , Kagoshima  , Nikuni Ziro 
Published: November 2006

AbstractThe phosphorus of glucose‐6‐phosphate residue in starch (P(G6P)) was estimated specifically by means of glucose‐6‐phosphate dehydrogenase (E.C.1.1.1.49) after acid hydrolysis. Sixty to 70 % of total phosphorus in potato starch was found to be P(G6P)). It was shown that the rest of phosphorus (Px) was incorporated as glucose‐2‐phosphate and/or glucose‐3‐phosphate, since it was determined as glucose by periodate oxidation, borohydride reduction, acid hydrolysis and treatment with alkaline phosphatase. The Px was more labile to acid and heat than P(G6P) and decomposed yielding inorganic phosphate.The phospholigosacharide (D. P. 3.6), which was prepared by the limit hydrolysis of potato starch with glucoamylase of Rh. delemar (α‐1,4‐Glucan glucohydrolase E.C.3.2.1.3) was fractionated by gel‐filtration through Sephadex G‐25 into fractions with D.P. 2 to 7. Each fraction contained a mole of phosphorus per mole of the saccharide. The P(G6P) and the Px were enriched in the low and the high D.P. fractions, respectively.
Über den Einfluß der Verbindungsbildung zwischen schwefliger Säure und Kohlenhydraten auf die SO2‐Bestimmung
Authors: Nierle W. , Thaler H. , Ocker H. D. 
Published: November 2006

The Influence of the Reaction Products between SO2 and Carbohydrates on the Determination of SO2.It was found, that the decrease in chemically detectable SO2 in stored sugar solutions under mild conditions (room‐temperature and 60°C) is partially influenced by the formation of several reaction products, which prevent SO2 being set free. Under these conditions fructose and sucrose do not react with SO2. Maltose forms reaction products more readily than glucose. Reaction products of glucose and SO2 particularly are acids. It was found, that these reaction products exist with and without sulfur. The amount of reaction products is very small.Methods for determination of SO2 were compared. It was found, that the amount of re‐detectable SO2 decreases with increase in sugar concentration. A method is proposed for the rapid determination, at the same time being acceptable for quality control. It was shown, that a colorimetric method for determination of SO2 in starch products with small amounts of SO2 is more exact and needs time less than the Monier‐Williams method.
Beitrag zur Standardisierung von Methoden zur Aschebestimmung in Stärken und Hydrolysenprodukten
Authors: Tegge G. 
Published: November 2006

Contribution to the Standardization of Methods for the Ash Determination in Starches and Hydrolysis Products.Experiments on ash determination in potato, wheat and maize starch as well as in glucose syrup have shown that the ashing temperature of 525°C as recommended in various analytical methods at least with the two first mentioned starch species does not produce carbon‐free ash and thus cannot lead to accurate results. An ashing temperature of 800°C is recommended as white pulverous ashes at a minimum variation range of results were thus obtained. With starch hydrolysis products the suitability of the sulphate ash method at 525°C has been confirmed, provided that ashing time is extended from 2 to 4 hours.
Einfluß der Klärmittel und ihrer Menge auf die polarimetrische Bestimmung der Stärke nach Ewers bei Weizen‐, Mais‐ und Kartoffelstärke
Authors: Dudáš F. 
Published: November 2006

Influence of Clearing Agents and their Amount on the Polarimetric Determination of Starch According to Ewers with Wheat, Maize and Potato StarchAccording to chemical analysis and statistical evaluation the clearing agent by Carrez will seem the most suitable. Lowest suitability is shown by phosphotungstic acid of 4 percent, as increasing dosis lowers starch content statistically significantly with all analyzed samples.Ammonium and sodium acetate cause a moderate lowering of the optical activity of starch. This lowering is not dependent upon the amount of the clearing agent. Probably, a sedimentation of starch comes into consideration. Normal as well as basic lead acetate (by Horn) cause a decrease of polarization and thus a decrease of the determined starch content.
Pflanzenschutzmittelrückstände – ihre Problematik und analytische Erfassung
Authors: Hertel W. 
Published: November 2006

Pesticide Residues – Problems and Analytical Detection.With regard to storage protection pesticides are used in large quantities. Since many insecticides at the same time represent strong poisons the application calls for considerable care. The toxicological influence of the effective substances used for grain storage preventive purposes on warm blooded animals is pointed out. Because in foreign countries partly other pesticides are applied the effective substances permitted in the Federal Republic of Germany are compared with those used abroad. The tolerances in the Federal Republic of Germany and those of foreign countries are compared.Because the permissible residues are very small, the analytical detection is rather difficult and time consuming. Some analytical procedures as well as problems of sampling and zero tolerances are described. In connection with the analytical determination of grain and starches, the decrease of pesticide residues in the course of technological processes has been studied. The results are discussed. Finally an outlook to new methods of pest control is presented.
The Mechanism for the Synthesis of Starch and Its Relationship to Flagellin and to the Newly Proposed Structural Model for DNA. Part II.
Authors: Erlander Stig R. 
Published: November 2006

AbstractAll of the components and enzymes required for the synthesis of starch by the glycogen precursor method have now been shown to exist. In this mechanism, the genetic inducer sucrose stimulates the production of phosphorylase and the Q‐enzyme. These and other enzymes in turn convert sucrose to glycogen. The external branches of the glycogen are then removed by the debranching enzyme isoamylase. The removed branches act as substrates, necessary co‐enzymes, suppliers of adenosine diphosphate glucose (ADPG), and possibly genetic inducers for the production and enzymatic activity of glucosyltransferase. They are converted into ADPG by the D‐enzyme plus other enzymes and then into amylose. Consequently, the percentage of amylose is directly proportional to the degree of debranching of amylopectin, which in turn is determined by how long amylopectin can be retained in the plastid solution before precipitating with isoamylase or other enzymes to form starch.The ability of the above specialized mechanisms to occur in the same solution is thus a result of selective complexing of enzymes to different polysaccharides and the production of different genetic inducers. Thus the interaction of different inducers with DNA repressors determines the time‐sequence for the production of specific enzymes. The thermal stability of thermophile flagellins and the inability of 6 M guanidinium chloride (GCl) to dissociate mesophile flagellin dimers (Mw = 40,000) or thermophile flagellin trimers (Mw 54,000) supports the conclusion that protein‐amylopectin complexes exist and cannot be readily dissociated. Because hydroxyls are involved in these flagellin aggregates, then the hydroxyls of much larger amylopectin molecules should also be able to form similar stable bonds with proteins.It is proposed that mutations can be caused by either elimination of active genes by feed‐back mechanisms (permanent repressors) or by chemicals and radiation. New genetic strains of grains produced by radiation for resistance to pests can thus only lead to disaster. Improvement of the soil is the only means for the production of lasting resistant strains.
Refraktometrische Fettbestimmung in Mais und Maisverarbeitungsprodukten
Authors: Stahl H. 
Published: November 2006

Refractometric Determination of Crude Fat in Corn and Corn Processing Samples.The refractometric determination of crude fat in corn and corn wet milling process depends on the usage of the pulverizer mixer B 19. The good to be analysed is ground in the equipment together with the extraction solvent α‐bromnaphthalene.This solvent is used because of its high refractic index and very low volatility. The solution is separated from the mud and the oil content determined with a refractometer.The fat content of the samples that were tested was in the range from lower than 1 % up to 50 %. Generally we see no difficulties to stretch this method to other products.
Reaktionen von Cyanamid mit Stärke
Authors: Prietzel Horst 
Published: November 2006

Reactions of Cyanamide with Starch.By the example of starch the ability of cyanamide to react with natural substances is described. Depending on the reaction medium various products are available. The contemporary presence of aldehydes as additional reaction components leads to further possibilities for varying natural substances.In general it has been stated that the reaction of starch with cyanamide and if necessary other products opens new respectively extended possibilities of application for starches. Essentially the good and natural properties of the starches keep unchanged while they get additional valuable qualities.
Some of the Minor Constituents of Wheat Starch and its Hydrolysates. Part II
Authors: Cornell H. J. , North Altona 
Published: November 2006

Abstract
Lipids were separated from wheat starch hydrolysates by centrifugation and purified by repeated centrifugation in warm acidulated water. Several amino acids were detected after further hydrolysis, and which represented 38% of the total nitrogen of the lipid. The free fatty acids had Iodine Value 96 (Hanus) and Acid Value 207.
After carbon and bentonite treatments under various conditions, syrups were evaluated by U. V. absorption analysis, total (Kjeldahl) and amino (Folin) nitrogen content, and heat resistance. The value of multiple treatment with each of these materials has been shown. Ion exchange treatments demonstrated that further improvements were possible with strongly basic and strongly acidic resins in their active forms.
An investigation of the kinetics of protein hydrolysis indicated that variations in the conditions of hydrolysis under practical conditions, for a given Dextrose Equivalent, would have only a slight bearing on the degree of protein hydrolysis. An evaluation of some syrups supported this theory.
Absorption of Iodine Vapor by Starch Granules Suspended in Potassium Iodide Solution
Authors: Freeman R. S. , Tsao G. T. , Lancaster E. B. 
Published: November 2006

AbstractThe rate of absorption of iodine vapor by 0.05 M KI aqueous solution was measured and also the rate of absorption by starch granules suspended in 0.05 M KI solution. The rate was found faster when starch granules were present. Details of the measurement procedures are given.
Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
Authors: Stevens D. J. , Elton G. A. H. 
Published: November 2006

AbstractThe application of Differential Scanning Calorimetry to the gelatinisation of concentrated starch/water suspensions produced a well‐defined endotherm under suitable conditions. Measurement of the peak area enabled the heat of gelatinisation to be calculated. The method has been applied to the following aspects of gelatinisation: — 1 Intercomparison of different starches, 2) Effect of granule size, 3 Application to wheat flour, 4 Effect of starch damage, 5 Staling of starch gels, 6 Amylose and amylopectin.
Studies on the Starches of Barley Genotypes. A Comparison of the Starches from Normal and High‐Amylose Barley
Authors: Banks W. , Greenwood C. T. , Walker J. T. 
Published: November 2006

AbstractStarches have been isolated from two barley genotypes, the normal American variety “Glacier (C. I. 9676)” and a mutant with a low mean‐starch‐granule‐size designated “Glacier (Ac 38)”. Iodine titration has confirmed that the mutant has a starch of high amylose‐content.Both starches have been fractionated to yield their component amylose and amylopectin, and the properties of these fractions examined. The two amylose fractions show very similar properties, but the amylopectin fraction isolated from the starch of “Glacier (Ac 38)” is apparently anomalous with respect to chain‐length, β‐amylolysis limit, and iodine uptake. This behaviour — which is comparable with that exhibited by the amylopectin fractions of the other high amylose‐content starches from pea and maize — has similarly been shown to be due to heterogeneity in the polysaccharide rather than to an increase in the average‐length of the external chains.
Adsorption von Elektrolyten an Kartoffelstärke. Wärmeentwicklung, Sedimentvolumen, Kontraktion
Authors: de Willigen A. H. A. , de Groot P. W. 
Published: November 2006

AbstractAdsorption of Electrolytes on Potato Starch. Heat Development, Swelling and Contraction. On addition of electrolyte solutions to moist potato starch an adsorption takes place, accompanied by the development of heat and by swelling. In alkali salts both phenomena proceed rapidly, usually within a few minutes, and reversible.In potassium salts the evolution of heat depends on the anion (in the sequence of the lyotropic series: rhodanid strongly adsorbed with high thermal effect, sulphate weakly adsorbed with hardly any effect). The amount of swelling on the contrary is hardly different in this case, and the amount of contraction is the same. In this respect there is a contrast with earlier research on the adsorption of water in air‐dry starch in which heat development and contraction proved to be proportional.Calcium hydroxyde is adsorbed in much higher quantities than those of the monovalent cations and this adsorption takes a much longer time (up to 50 minutes).The adsorption of hydroxyl ions from monovalent hydroxydes is augmented by the addition of neutral salts. The practical combination NaOH‐Na2SO4 is studied.
Chemical Process for Making Dialdehyde Starch
Authors: McGuire T. A. , Mehltretter C. L. 
Published: November 2006

AbstractA practical, strictly chemical process has been developed for the periodic acid oxidation of starch to dialdehyde starch. In the procedure spent oxidant is converted by alkaline hypochlorite to insoluble sodium paraperiodate, which is recovered in high yield for recycling. The process is suitable for small‐scale production of dialdehyde starches of various carbonyl contents.