bluuebunny/crossref_metadata_2025_split huggingface dataset:
Neue Methode zur Aschebestimmung in Stärkehydrolysaten durch Leitfähigkeitsmessung
Authors: Tegge G. , Richter G. 
Published: November 2006

AbstractIn der Zuckerindustrie wird der Aschegehalt in Roh‐ und Weißzucker seit Anfang des 20. Jahrhunderts mit Hilfe Konduktometrischer Verfahren bestimmt; in der Stärkeverzuckerungsindustrie wird dagegen immer noch die zeitaufwendige und arbeitsintensive gravimetrische Sulfataschebestimmung durchgeführt. In dieser Arbeit wird eine weitere konduktometrische Methode vorgestellt, bei der durch Messen der Leitfähigkeit in höher konzentrierten Hydrolysatlösungen der Sulfataschegehalt indirekt bestimmt wird. Die Untersuchungen zeigen, daß sich bei der Messung der spezifischen Leitfähigkeit in den Hydrolysatproben bei der einer Trockensubstanz von 27–30% (refraktometrisch) ein Leitfähigkeitsmaximum einstellt, das gegenüber Mineralstoffgehalt, Ionenzusammensetzung und Viskosität des Nichtleiters unempfindlich is. Hieraus wurden Diagramme entwickelt, aus denen der Sulfataschegehalt ermittelt werden kann. Im Vergleich zur gravimetrischen Sulfataschebestimmung ist die konduktometrische Methode zeitsparender, einfacher in der Durchführung und zuverlässiger in der Reproduzierbarkeit der Ergebnisse.
Comparative Evaluation of Immobilized Glucoamylases
Authors: László E. , Holló J. 
Published: November 2006

AbstractImmobilized enzymes are used today in various industrial technologies, and further widespread application may by expected in the years to come. An essential precondition to this is to compare methods described in the literature for a given enzyme and recently developed immobilization techniques from aspects of economic efficiency. Comparison may be drawn on the basis of results reported in scientific papers. The study of various immobilized enzymes led to the conclusion that only material expenses can be accepted as comparative fundamental data. On the basis of this, immobilized enzymes may be described by calculation and comparison of the following three characteristic values: 1. Specific material costs of immobilization; 2. initial productivity of unit volume of the reactor, or total product formation of the immobilized enzyme applied for one half‐life; 3. costs of enzymes in unit product formation. Applicability of the method is presented in the evaluation of amyloglucosidase enzymes.
Rheological Studies on Potato Starch Pastes at Low Concentrations. Part I. Pasting Characteristics
Authors: Janas P. , Tomasik P. 
Published: November 2006

AbstractA novel approach is demonstrated to the determination of pasting characteristics. Using a rotatory viscometer measurements are carried out at constant torque and varying angular speed of rotation. Applied device allows application of low torque, and in consequence studies of starch pastes at low concentrations became available. A model is proposed for characteristics of pastes which involves two parameters independent of measurement conditions.
Rheological Studies on Potato Starch Pastes at Low Concentrations. Part II. Rheological Properties of Starch Pastes
Authors: Janas P. , Tomasik P. 
Published: November 2006

AbstractMeasurements carried out on starch pastes of low concentrations point to the reasons of unstability of such pastes. They undergo rheodestruction, rheopexy and seasoning. Method is proposed of determination of real flow curves of starch pastes from hysteresis.
Scanning Electron Microscopy Study on Starch Granules in Lentil Cotyledons
Authors: Revilla M. A. , Tárrago J. F. 
Published: November 2006

AbstractScanning Electron Microscopy was used to analyze the surface changes taking place in the starch granules of lentil cotyledons during germination. In the initial germination phases, the granules exhibited a smooth surface and their interior was compact. As time progressed, the deposition of membrane‐like material onto surface of the granules was seen to increase, and at 10 days their interior could be described as compartmentalized. After this it was possible to observe starch fragments with polyaedral shapes; these are thought to have originated in the interior of the granules and to have dispersed throughout the cell during their endogenous degradation.
An Investigation of Starch/Surfactant Interactions Using Viscosimetry and Differential Scanning Calorimetry
Authors: Evans I. D. 
Published: November 2006

AbstractViscosity measurements at 60°C and differential scanning calorimetry were used to investigate the behaviour of starch/surfactant mixtures. Preparation temperature proved to dramatically modify the rheological effects observed with wheat starch and the amylose‐complexing emulsifiers but was a less important variable with the more hydrophilic detergent species examined. The latter also caused quite large viscosity enhancements with waxy maize starch, effects not observed, or expected, with the emulsifiers. When 0.2‐M sodium chloride was present, however, the derergents were found to behave like the emulsifiers. To account for these differences it is suggested that the detergent species are able to complex with amylopectin molecules as well as with amylose, unlike the emulsifiers which, as previously thought, only seem to complex with amylose. Calorimetry experiments did not give direct evidence, in terms of observable transitions, for the occurence of amylopectin/surfactant complexes with any of the examined surfactants. Analysis of the enthalpies associated with the several transitions observed however did provide substantial support for the suggested hypothesis.
Graft Copolymers of Starch and Polyacrylonitrile. Effect of Source
Authors: Patel A. R. , Patel M. R. , Patel N. R. , Patel K. C. , Patel R. D. 
Published: November 2006

AbstractGraft copolymers of tuber and legume starches with polyacrylonitrile (PAN) have been prepared. Molecular weight, frequency of grafting, and adsorbencies of saponified products have been investigated. Yield and add‐on of granular graft copolymers are dependent on the source of starch. Parameters for gelatinized graft copolymers are almost constant. Yield, add‐on, molecular weight and adsorbencies are different for the granular graft copolymer of garden pea starch. On pretreatment up to 70°C, these parameters are comparable with those of other starch graft copolymers.
Einsatzmöglichkeiten von Kartoffelprotein in der Papierindustrie
Authors: Wilhelm E. , Kempf W. 
Published: November 2006

AbstractSpezialpapiere für moderne Selbst‐Durchschreibverfahren enthalten sogenannte Distanzhalter, um die mit Mikrokapseln beschichteten Oberflächen gegen unbeabsichtigte Farbbildung zu schützen. Koaguliertes Kartoffelprotein wurde nach unterschiedlichen Verfahren modifiziert, auf die geeignete Partikelgröße gebracht und auf seine Verwendbarkeit als Distanzhalter in Durchschreibpapieren geprüft. Die Modifizierung des Proteinkoagulats zielte vor allem auf einen erhöhten Weißgehalt, auf eine reduzierte Wasseraufnahme und die Einstellung der erforderlichen Druckstabilität ab. Laboratoriums‐und Technikumsergebnisse wurden zur Entwicklung eines technischen Verfahrens in Zusammenarbeit mit einem Kartoffelstärke‐ und einem Papierhersteller verwendet. Seit der letzten Kampagne wurden größere Proteinchargen auf einer Pilotanlage verarbeitet. Mit einer kombinierten Vermahlung und Windsichtung wurde das modifizierte Protein mit einem Durchsatz von 400 kg/h im Korngrößenbereich 10 bis 30 μm mit einer Ausbeute von 79% erhalten. Ein Verfahren zur Herstellung von Durchschreibpapieren mit Protein als Distanzhalter wurde anhand von Schreibintensitäts‐ und Rollentests auf die Verfärbungsneigung Geprüft. Daneben wurden die Funktion und der Ablauf des Durchschreibverfahrens anhand von Rasterelektronenmikroskop‐Aufnahmen kontrolliert. Neben den technischen Vorteilen sprechen vor allem die niedrigen Kosten für den Einsatz von Kartoffelprotein als Distanzhallter.
Factors Affecting, and Prediction of, the Low Temperature Precipitation of Commercial Low DE Maltodextrins
Authors: Kennedy J. F. , Noy R. J. , Stead J. A. , White C. A. 
Published: November 2006

AbstractThe storage stability of 50% w/w maldodextrin solutions required for clinical feed preparations has been further studied. The presence of inorganic ions has been shown to have an adverse effect whilst the addition of D‐glucose and surfactants have a limited degree of improvement in the storage stability. The use of citric acid to adjust the pH of the product to pH 3.0 to 3.5 provides a valuable stabilization effect (compared with the similar use of hydrochloric acid). Further rapid methods to evaluate the long term stability (which includes osmolarity measurement, iodine binding capacity and methanol precipitation/titration) are described and the results obtained compared to the existing information on the staling of bread and retrogradation of starch and amylose solutions.
Effect of the Reversion of Aspergillus niger Auxotrophic Mutants to Prototrophic Forms on their Glucoamylolytic Activity
Authors: Ilczuk Z. , Fiedurek J. 
Published: November 2006

AbstractPrototrophic revertants were obtained from 4 auxotrophic mutants A. niger, 2 of which originated from amylolytically highly active prototroph A. niger C, whereas 2 from weakly active prototrophs A. niger 23 and 71. A hundred of revertants randomly chosen from each group were initially evaluated with respect to total amylolytic activity. Ten revertants which in this respect reached the highest indices were closely studied in regard to the synthesis of glucoamylase. All of them showed a distinct increase in the activity of this enzyme in relation to their ancestor both auxotrophic and prototrophic. In the case of revertants, derivatives of A. niger C prototroph, maximal glucoamylase activity increased over 40%. Among the derivatives of A. niger 71 prototroph the increase in glucoamylase activity exceeded many times the level of glucoamylase activity of its prototrophic ancestor.
Annealing and Glass Transition of Starch
Authors: Yost D. A. , Hoseney R. C. 
Published: November 2006

AbstractThe enthalpy of the order‐disorder transition of starch increased as the starch hydration period was increased from 1 h to 24 h. This was explained as the exothermic heat of hydration cancelling part of the endothermic heat of melting. Annealing of starch was shown to occur at 3 to 8°K below the Tm of starch. This would suggest that the Tg and Tm of starch does not occur at the same temperature.
Comparison of Enzymic Saccharification of Starch and Cellulose from Technological and Economic Aspects
Authors: Réczey K. , László E. , Holló J. 
Published: November 2006

AbstractEnzymatic saccharification of starch in the case of both pure starch and starchy raw materials is a long adopted technology successfully applied on industrial scale for many years. On the other hand, a feasible procedure for enzymatic saccharification of the other glucose polymer, cellulose, has been realized so far only on pilot‐plant scale. A particularly difficult problem is the enzymatic saccharification of cellulosic substances encrusted with lignin. The first step in starch and cellulose saccharification is pretreatment and digestion of the raw material. In the case of starch, this is solved by liquefaction in the presence of thermostable alpha‐amylase in a jet cooker. As a result, starch undergoes partial degradation and liquefaction. In the case of cellulose, the most economical method of pretreatment seems to be “steam‐explosion”, although this does not involve liquefaction either, i. e., saccharification proceeds still in heterogeneous phase. Comparison is made of the energy requirements of digestion of the raw materials and costs of enzymatic saccharification for both substrates.
Einfluß von Calcium auf Gehalt und Ertrag an Trockensubstanz und Stärke bei Kartoffeln
Authors: Miča B. , Brod Havličkuv 
Published: November 2006

AbstractIn dreijährigen Glashausversuchen mit der späten Kartoffelsorte Kamyk wurden Gaben und verschiedene Anwendungsarten von Calcium geprüft. Es wurde festgestellt, daß das Knollengewicht von der Höhe der Calciumgabe hoch gesichert beeinflußt wird. Calcium verminderte den Trockensubstanzgehalt, der Stärkegehalt wurde dagegen durch Calcium erhöht. Der Ertrag an Trockensubstanz und an Stärke wurde ebenfalls beeinflußt. Dazu tragen neben dem Knollenertrag auch der Gehalt an Trockensubstanz und an Stärke bei. Ca‐Düngung erhöhte auch den Gehalt an reduzierenden Zuckern in Abhängigkeit von der Art der Anwendung.
Physicochemical Studies of Starch Isolated from Forest Tubers Stephania glabra and Pueraria thomsonii
Authors: Soni P. L. , Sharma H. W. , Bisen S. S. , Srivastava H. C. , Gharia M. M. 
Published: November 2006

AbstractStarches from the tubers of S. glabra and P. thomsonii were isolated, purified and characterized. Scanning electron microscopy of the granules of both starches showed that they were spherical in shape while some were polygonal. P. thomsonii starch had low protein and phosphorus, a comparable amount of fat, higher content of amylose and lower water binding capacity than S. glabra starch. Gelatinization temperature, swelling power and solubility of P. thomsonii starch was lesser than S. glabra starch. At all reference points Brabender viscosity of the P. thomsonii starch was higher than S. glabra starch. Being fragile in character the viscosity of S. glabra starch fell precipitously with the time of heating.
Heat‐Burst Calorimetry of Heated Starch
Authors: Yost D. A. , Burkhard R. K. , Hoseney R. C. 
Published: November 2006

AbstractDifferential scanning calorimetry of starch at different moisture contents have been reported to give a lower ΔH value with lower water content. This should not be true if the melting of starch crystals is solely responsible for the Δ H. Granule swelling and denaturation of the starch, grouped together and called ‘mixing’, could be responsible for the decrease in enthalpy change. ‘Mixing’ could not be measured in a differential scanning calorimeter because the water is added outside the instrument. Therefore, heat‐burst calorimetry was used to determine if a thermal transition occurs when water is added to starch that had been heated. No thermal event was found. The results suggest that the enthalpy of gelatinization may not be dependent upon the water content of the sample. The reported changes may have been due to formation of the lipid‐amylose complex and annealing of crystals during the DSC measurement.
Variation in the Composition and Physical Properties of Barley Starches
Authors: Morrison W. R. , Scott D. C. , Karkalas J. 
Published: November 2006

AbstractAmylose and lysophospholipid contents, swelling factor, and dimensions of large A‐type and small B‐type granules were measured in 21 waxy, normal and high‐amylose starches. Amylose and lipid contents were highly correlated, and both were inversely related to swelling factor. Susceptibility of the starch granules to amyloglucosidase was a function of specific surface area, and was not affected by amylose or lipid content. Environmental (climatic and edaphic) effects seen in 16 samples of Triumph barley starch were generally small (coeff. variation < 10%) and not related to weather statistics, except for lysophospholipid content which was positively correlated with accumulated temperature and solar radiation during the grain‐filling period and inversely related to swelling factor.
Ultrastructure of Starch Grain Breakdown in Cotyledon Cells of Germinating Lentil Seeds
Authors: Revilla M. A. , Fernández Tárrago J. 
Published: November 2006

AbstractFine structural changes associated with the breakdown of starch grains in the storage parenchyma cells of the cotyledons of Lens culinaris seeds during germination are described. In the initial germination phases each starch grain is found inside a double membrane. In more advanced states of germination (8–12 days) the starch grains show erosion from within, leading to the formation of a central cavity surrounded by irregular starch fragments. During this process the starch grain maintains its external shape. Following this it was possible to observe starch fragments dispersed throughout the cytoplasm.
Inulinhaltige Pflanzen als Rohstoffquelle. Biochemische und pflanzenphysiologische Aspekte
Authors: Beck R. H. F. , Praznik W. 
Published: November 2006

AbstractDas Vorkommen und die physiko‐chemischen Eigenschaften von Inulin werden eingangs behandelt. Klassische und moderne Inulinbestimmungsmethoden werden gegenübergestellt. Für die Erfassung der molekularen Verteilung und Zusammensetzung von Inulin wird eine HPLC‐ und eine GPC‐Methode angewendet. Je nach pflanzlicher Herkunft erhält man unterschiedliche Kohlenhydratverteilungsmuster. Die Verwertbarkeit dieser pflanzlichen Kohlenhydrate zur Fructose‐ oder alkoholproduktion steht im engen Zusammenhang mit deren Zusammensetzung. So ist Inulin durch Invertase nur äußerst langsam spaltbar, Inulooligosaccharide werden jedoch relativ rasch gespalten. Für die Fructoseproduktion sind langkettige Inuline von Vorteil, da sie nach Hydrolyse nur geringe Mengen kristallisationshemmender Glucose ergeben. Für die Vergärung sind kurzkettige, von Mikroorganismen leicht verwertbare Oligosaccharide günstig. Als Beispiel für hochmolekulare Inuline werden Dahlie und Zichorie gebracht. Topinamburinulin hingegen besitzt besonders zu späten Erntezeitpunkten (Spätherbst und Frühjahr) eine Zusammensetzung mit einem hohen Anteil an niedermolekularen Oligosacchariden, die sich für die Alkoholproduktion (Biosprit) eignen.
A Note on the Gelatinization of Starch
Authors: Hoseney R. C. , Zeleznak K. J. , Yost D. A. 
Published: November 2006

AbstractA number of explanations for the melting behavior of starch in excess and limited water have been offered, none of which appears to be totally satisfactory. Most explanations do not account for the fact that gelatinization starts at the hilum and proceeds to the exterior of the granule. In limited water, starch gives two melting peaks with the differential scanning calorimeter. This has been explained on the basis of the granule limiting water to the crystallites. However, it was found that amylopectin crystallized from soluble material also gave a two‐peak melting pattern in low water very similar to that found with total starch. Thus, the granule structure is not responsible for the two‐peak melting of starch.
Thermolysis of Carbohydrates in Oxygen‐free Atmosphere. Part III. Thermal Gravimetric and Differential Thermal Analysis of Starch
Authors: Tomasik P. , Bączkowicz M. , Wiejak S. 
Published: November 2006

AbstractThermal analysis (TG, DTG and DTA) was carried out on wheat, rye and maize starch at low rate of temperature increase. The measurements are conducted in the air as well as under argon. Results are discussed together with those formerly published for potato starch. Differences in behaviour of starch depend on its origin and atmosphere applied.
A Pilot Scale Study for Banana Starch Production
Authors: Chiang Been Huang , Chu Wei Chung , Chu Chung Liang 
Published: November 2006

AbstractBanana starch production was studied in pilot plant scale. Immersion the green banana in hot water at 70°C for 5 to 6 min could facilitate the peeling process. Low temperature milling decreased viscosity of the resulting starch suspension. Addition of 0.5‐N NaOH solution during milling, and left the milled banana paste overnight before screening could improve the efficiency of starch extraction. Remilling the pomace of 1st screening step could increase yield. The studied process procedure resulted a yield for banana starch of 70%. The purity of the product was approximately 94%.
Physical Properties of Starches Isolated from Yellow Corn, Sorghum, Sordan and Pearl Millet
Authors: Allah M. A. Abd , Mahmoud R. M. , El‐Kalyoubi M. H. , Arab A. A. Abou 
Published: November 2006

AbstractWater‐binding capacity, swelling power and solubility, amylograph viscosity, relative, specific, reduced and intrinsic viscosities of starches isolated from yellow corn, sorghum (Giza 3 and 114), Sordan 79 and pearl millet were investigated. Yellow corn and pearl millet starches were characterized by their higher water binding capacities. Pearl millet starch showed higher initial transition temperatures (about 91°C) to be gelatinized than the other starch which gelatinized at initial transition temperature ranging from 66 to 70°C. Differences in maximum viscosities expressed as Brabender units were also ranging from 780 to 185 BU. On the other hand, slight differences in intrinsic viscosity were observed.
Degradation of Maize Hulls with Water in a Flow Reactor
Authors: Köll P. , Balarezo S. , Lenhardt H. 
Published: November 2006

AbstractMaize hull hemicelluloses can be extracted almost quantitatively by simple water treatment (“prehydrolysis”) in a flow reactor at 165–180°C. Severe decomposition of pentosans is thus avoided. Concomitant solubilized starch can be separated from hemicelluloses by degradation with glucoamylase as was shown on an analytical scale. The obtained xylan (yields around 25%) is partly depolymerized and about 50% of original arabinose present in the side chains are split of. Nevertheless the isolated product, which is well soluble in water, is still highly branched and shows a DPw of 37 to 54.
Studies on Chemical Modifications in Heat‐processed Starch and Wheat Flour
Authors: Theander O. , Westerlund E. 
Published: November 2006

Abstract1,6‐Anhydro‐β‐D‐glucopyranose (levoglucosan) and oligosaccharides with these end units were present in 80% aqueous ethanol extracts from heat‐processed starch and wheat flour. Evidence was adduced that the 1,6‐anhydro‐D‐glucose units react further with starch and starch fragmentation products by external trans‐glycosidation reactions to give branched structures, resistant to amylolytic enzymes. High performance liquid chromatography (HPLC), 13‐carbon nuclear magnetic resonance (13C‐NMR) and gas‐liquid chromatography (GLC) were invaluable tools for fractionation, identification and quantification of 1,6‐anhydrosaccharides, respectively. The analytical dietary fibre value comprising non‐starch polysaccharides and Klason lignin, increased with the extent of oven‐heating and extrusion cooking of wheat flour. This increase seemed to originate from mainly three types of reactions, namely: (1) chemical modification of starch to enzyme‐resistant glucan structures by external transglycosidation, (2) polymers formed by the Maillard reaction and analysed as Klason lignin, and (3) strong retrogradation of part of the starch (“resistant starch”). Another effect was that the water soluble part of the arabinoxylan in wheat flour increased.
Thermolysis of Carbohydrates in Oxygen‐free Atmosphere Part IV. Thermal Gravimetric and Differential Thermal Analysis of Mono‐ and Disaccharides
Authors: Tomasik P. , Wiejak S. , Baczkowicz M. 
Published: November 2006

AbstractThermal analysis (TG, DTG and DTA) was carried out on all α‐D‐(+)‐glucose, D(−)‐fructose, β‐D(+)‐maltose and (+)‐sucrose at low rate of the temperature increase. The measurements are conducted in the air as well as under argon and carbon dioxide. The role of atmosphere in the thermolysis of sugar is evident.
Mercaptolysis of Dialdehyde Starch and Related Compounds with Mercaptoacetic Acid
Authors: Abdel‐Akher M. 
Published: November 2006

AbstractDialdehyde starch, dialcohol starch, dicarboxyl starch and other related dialdehydes, underwent mercaptolysis readily with mercaptoacetic acid. The products were isolated and purified in good yield. The products having free carboxyl groups were titrated with standard base and form brucine, anilide and pyridinium derivatives. The mixtures of mercaptals were fractionated on T. L. C. and by chemical means.