bluuebunny/crossref_metadata_2025_split huggingface dataset:
Herstellung von Gärungsethanol aus Nebenprodukten der Stärkeindustrie, insbesondere aus Kartoffelpülpe
Authors: Marihart J. 
Published: November 2006

AbstractEs wird eine Anlage beschrieben, die in der Lage ist, Nebenprodukte höchst unterschiedlicher Qualität und ungleichmäßigen Anfalls aus Kartoffel‐ und Weizenstärkefabriken, Stärkederivatisierung, Stärkeverzuckerung und Kartoffelflockenerzeugung zu Ethanol zu verarbeiten.Besonderes Interesse gilt dabei der Kartoffelpülpe, die mengenmäßig den größten Anteil darstellt und deren Absatz bisher als Futtermittel – gepreßt oder getrocknet ‐ bestenfalls gerade kostendeckend möglich ist oder im Falle der Trocknung erhebliche Kosten verursacht. Auf Grund der Zusammensetzung von Kartoffelpülpe – besonders durch den Gehalt an Quellstoffen wie Pektin und Hemicellulosen – ist eine Verwertung zu Ethylalkohol nach konventionellen Verfahren gleichfalls schwierig. Als Ergebnis diesbezüglicher einschlägiger Arbeiten wird ein Hydrolyse‐Verfahren auf Basis säure‐enzymatischer Methoden beschrieben, das insbesondere auf die Erzielung möglichst hoher Hydrolysattrockensubstanzen in Hinblick auf die Vergärung ausgerichtet ist.
Thermodynamics of Moist Grain
Authors: Lancaster E. B. 
Published: November 2006

AbstractFrom thermodynamic theory, equations are developed for relating the heat of wetting of wheat flour to the relative humidity of air. For limited data on several grains and flours and for cotton fiber, the three pertinent parameters: ø, the thermodynamic potential; K, the equilibrium constant; and Ws, the saturation moisture content were determined. While K is remarkably uniform over all substances, ø varies with temperature and Ws with time and substance. The relative humidity relationship has the virtue of simplicity so that either relative humidity or moisture content can be calculated one from the other without difficulty once the parameters are known.
Recent Data on the Active Centre of Amylolytic Enzymes
Authors: Holló J. , Lászlo E. , Hoschke Á. , El Hawary F. , Bánky B. 
Published: November 2006

AbstractThe amount and configuration of products formed from starch are determined by the size, the structure and the functional groups of the active centre of amylolytic enzymes. In a previous publication we had determined the role of histidil and tyrosil side chains in the case of amylolytic enzymes. In this paper we have studied the role of tryptophyl‐, amino‐ and carboxyl groups. For this purpose the above groups have been modified by specific chemical reactions and the effect of modification on substrate binding and product formation has been determined for each enzyme.Subsite maps of the individual enzymes were prepared on the basis of the probability of bond scission of 14C‐labelled maltodextrines. The effect of the modification of above functional groups on changes in the subsite maps has been determined. On the basis of the above, the individual functional groups could be located within the active centre. With knowledge and appropriate modification of the site of given functional groups the product spectrum of the individual α‐amylases could be changed. By this method, starch decomposition can be performed as required by practical demands.
Studies of Starch Size and Distribution in 33 Barley Varieties with a Celloscope
Authors: Mäkelä M. J. , Korpela T. , Laakso S. 
Published: November 2006

AbstractDetailed starch particle distribution curves for 33 Finnish barley varieties were determined by a Celloscope technique. All of the curves showed two maxima with respect to both the number and mass. Reproducibility of the counting method was controlled by making duplicate samples to test critical points in the sample treatment. Amounts of the small granules in the barley varieties were rather similar, but average volumes of the large particles varied by even more than 100%. This showed that the essential differences between the varieties appeared in the region termed here as the medium size granules. Based on the knowledge of the accurate size distribution curves from 33 different barley varieties an easy and simple procedure was developed to evaluate granule size distributions of starch in barley samples well enough for practical purposes.
Equilibrium Reactions of Sugars During Chromatographic Analysis and Their Influence on Elution Time, Peakwidth and Molar Response in Modern Separation Systems
Authors: Verhaar L. A. T. 
Published: November 2006

AbstractSolutes, especially sugars, can undergo several equilibrium reactions during liquid‐chromatographic elution like mutarotation, lactonization, isomerization, complexation and combinations of these. This can influence chromatographic parameters as: elution time, peak form and ‐width, and molar response.
Synthesis and Study of Polyacids from Soluble Starch and Chloroacetic Acids
Authors: Mofti A. , Hassan E. A. , Salama J. Y. , El‐Sabbah M. M. B. 
Published: November 2006

AbstractThe optimum conditions for the condensation of soluble starch with sodium salt of monochloroacetic acid in aqueous sodium hydroxide solution were determined. Condensation of soluble starch with sodium salts of di‐ and tri‐chloroacetic acids was carried out under the same optimum conditions. Higher values of yield, acid number, specific viscosity, and consequently degree of substitution are attained upon repeating the process of carboxylation. Apparent pK values were determined. The apparent strength which is lower than the corresponding chloroacetic acid, and the capacity derived from potentiometric titration curves, increase in presence of potassium chloride for all the three acids.
Hirse und Bruchreis als Basismaterial für die Glucosegewinnung
Authors: Tegge G. , Richter G. 
Published: November 2006

AbstractZwei stärkereiche Ausgangsprodukte, mexikanisches Hirsemehl und pakistanischer Bruchreis, wurden ohne vorherige Isolierung der Stärke zu verschiedenen Verzuckerungsprodukten verarbeitet. Die durch „direkte”︁ enzymatische Verzuckerung des Stärkeanteils erhaltenen dünnflüssigen Säfte wurden zu maltosereichem oder glucosereichem Sirup aufgearbeitet und letzterer auch der Isomerisierung mittels Glucoseisomerase unterzogen. Die verwendete immobilisierte Glucoseisomerase verlor sehr rasch ihre Aktivität und ließ sich auch durch Behandlung mit reiner Glucoselösung nicht wieder reaktivieren. Mit beiden Ausgangsmaterialien wurden Verzuckerungsprodukte mit geringerer Reinheit als bei gereinigten Stärken erhalten. Sowohl auf dem Lebensmittelsektor als auch in vielen technischen Bereichen stören die Begleitstoffe jedoch meistens gar nicht. Ist ihre Abtrennung trotzdem erforderlich, so ist dies in vielen Fällen bei der Weiterverarbeitung erst in einem späteren Stadium sinnvoll.
Activity and Activity Coefficient of Counter Monovalent Ions in Aqueous Polyelectrolyte Solutions from Carboxyalkylated Starch
Authors: Mofti A. , Hassan E. A. , Salama J. Y. , El‐Sabbah M. M. B. 
Published: November 2006

AbstractActivity and activity coefficient were determined and compared for counter H+, Li+, Na+, K+ and Ag+ ions in polyelectrolyte solutions prepared from the condensation products of starch and sodium salts of mono‐, di‐, and trichloroacetic acids. Na‐glass electrode was used for measuring the activity of Na+ ions; Ag‐electrode for the measurement of the activity of Ag+ ions, and ion‐exchange permselective membrane were also used in concentration cells to determine the activities of H+, Na+, and K+ ions. For salt‐free polyelectrolyte solutions, the activity coefficient of each ion, at equal concentrations, increases in the above mentioned order of the polymer used. In all cases the activity coefficient increases in the following order of the studied monovalent cations: Ag+ < K+ < Na+ < Li+ < H+.
Preparation of Mixed Derivatives of Carboxymethyl Starch and Determination of Substitution Degree by a New Colorimetric Method
Authors: Roushdi M. , Abdel‐Akher M. , Ismail F. A. , Attia E. 
Published: November 2006

AbstractCarboxymethyl starch (CMS) and mixed CMS‐benzoate derivatives were prepared and some physical properties were estimated. A new colorimetric method for determination of the substitution degree (D. S.) of CMS derivatives by using I‐acid was developed. The factors affecting the color development and stability of I‐acid method were studied and the most suitable conditions for color reaction were found. The substitution degrees of prepared CMS and its mixed derivatives were determined by the I‐acid method and the results were compared with those of classical methods.
Vergleichende Untersuchung der Methoden zur Bestimmung der Aktivität bakterieller alpha‐Amylasen
Authors: Marciniak G. P. , Kula M.‐R. 
Published: November 2006

AbstractAcht Methoden zur Bestimmung der bakteriellen α‐Amylaseaktivität wurden überprüft, und es wurde versucht, Umrechnungsfaktoren der verschiedenen Aktivitätseinheiten zu ermitteln. Der Phadebas‐Amylase‐Test hat sich dabei im Hinblick auf die gewünschte Empfindlichkeit, den geringen Arbeitsaufwand und die Anwendbarkeit zur Bestimmung der α‐Amylase in Gegenwart von Pullulanase und Glucoamylase als gut geeignet erwiesen. Die höchste Genauigkeit der Bestimmung sichern die amyloklastischen Methoden. Bemerkenswert ist es, daß die Anwesenheit von Pullulanase die dextrinogene Wirkung der α‐Amylase mindert. Die Methoden, die auf quantitativer Erfassung der reduzierenden Gruppen beruhen, sowie eine in den Vergleich einbezogene viskosimetrische Methode sind vergleichsweise weniger spezifisch und weniger genau.
Prinzipien der Dampf‐Kraft‐Koppelung am Beispiel der Stärke‐Herstellung
Authors: Hemmersbach K. 
Published: November 2006

AbstractDie Kraft‐Wärme‐Kopplung ermöglicht eine ökonomische und umweltfreundliche Verwendung der Primär‐Energien mit Ausnutzungsgraden von 80–90% gegenüber 30–40% bei der separaten Strom‐Erzeugung. Anlagen zur Kraft‐Wärme‐Kopplung werden wegen der Einsparung an Primär‐Energie in vielen Ländern durch staatliche Investitions‐Beihilfen gefördert.In der Stärke‐Industrie bietet sich von der Struktur des Bedarfs an Kraft und Wärme her die Anwendung der Kraft‐Wärme‐Kopplung an. Die Einsparung an Primär‐Energie durch die Kraft‐Wärme‐Kopplung ist eine Möglichkeit, langfristig durch eine einmalige Investition die Produktionskosten zu senken.Die Technologie der Kraft‐Wärme‐Kopplung ist seit langem bekannt. Es stehen eine Vielzahl von Alternativen zur Verfügung, die im konkreten Einzelfall unter Berücksichtigung verschiedener begrenzender Faktoren den jeweiligen Erfordernissen anzupassen sind. Eine Weiterentwicklung der Technologien im Hinblick auf bessere Brennstoff‐Ausnutzung, mehr Umweltfreundlichkeit, Nutzung von ballastreicheren Brennstoffen ist weltweit zu beobachten.
The Starch of Pueraria tuberosa — Comparison with Maize Starch
Authors: Soni P. L. , Agarwal A. 
Published: November 2006

AbstractPueraria tuberosa starch was isolated from the tuber and purified. Scanning electron microscopy of the starch showed polygonal shaped granules which were almost of the same particle size as those of maize starch. P. tuberosa starch has lower amylose content, almost same gelatinization temperature range and water binding capacity, more swelling and solubility compared to maize starch. Paste viscosity characteristics show high peak viscosity but also indicate fragile nature of granules in comparison to maize starch.
Effect of Dehydration Methods on the Functionality of Plant Protein Concentrates
Authors: Knorr D. , Betschart A. A. 
Published: November 2006

AbstractThe significance of different dehydration methods for rice bran protein and soy protein coagulates on composition and functionality of the resulting protein concentrates was investigated. Minor compositional differences were found between the freeze‐, spray‐ or drum‐dried samples. Protein solubility data indicated limited effects of dehydration methods on heat coagulated samples but significant reduction of protein solubility by drum drying was found in the case of soy protein coagulated at room temperature. Water absorption capacity and emulsion properties were significant affected by dehydration methods but no consistent trends could be observed for fat absorption capacity. A significant increase of specific bread loaf volume, relaxation time of doughs and in some cases deformation of protein fortified samples was detected from freeze‐dried to drum‐dried samples. In general the effects of dehydration methods on protein functionality were more consistent for heat coagulated rice bran protein than for soy protein concentrates processed at ambient temperatures.
Buffalo Gourd Root Starch. Part I. Properties and Structure
Authors: Dreher M. L. , Berry J. W. 
Published: November 2006

AbstractThe structural and physico‐chemical properties of starch isolated from three genetically different populations of buffalo gourd (Cucurbita foetidissima HBK) were explored. The proximate composition of this starch was found to be similar to that of other starches. Granules were depicted to vary in shape (round, oval, truncated) and to resemble maize starch in size. A change in X‐ray diffraction behavior from a B‐ to a C‐type pattern was observed upon autoclaving raw gourd starch. Average physico‐chemical values were reported as follows: amylose content, 23.1%; water binding capacity, 112; and gelatinization temperature range, 61–69°C. Variation in alkali numbers among samples of this starch was extensive. A highly ordered internal structure of the granule was suggested by low values of swelling power and solubility and high initial pasting temperatures. Pasting curves of buffalo gourd starches were developed which revealed stable gel viscosities throughout the temperature cycle. Amylose fractions were found to be resistant to β‐amylase attack and exhibited an average DPη of 1915. Amylopectins were shown to have an average DPη of 2000, and an OCL to ICL of 1.3 to 1.
Yield Stresses in Cooked Wheat Starch Dispersions
Authors: Bagley E. B. , Christianson D. D. 
Published: November 2006

AbstractWheat starch dispersions of 8–15% concentrations were cooked in the temperature range 60°–75°C for periods up to 75 min. Viscosities of the cooked dispersions were determined in a rotational viscometer at 60°C and 23°C. No yield points were observed in the viscosity behavior at 60°C. At 23°C, viscosity measurements showed yield points in the range 200–3.000 dynes/cm2 dependent on cook time, cook temperature, concentration and cooling history. Plots of log viscosity versus log shear stress were useful in establishing the existence of yield points where the usual plots of shear rate versus shear stress were ambiguous.
Starch Hydrolysates with Very Low Degrees of Polydispersity
Authors: Çőrüşlü E. , Pekin B. 
Published: November 2006

AbstractAcidic hydrolysis of starch, in contrast to enzymatic hydrolysis, gives a very low degree of multiple attack. By making use of this property it seems possible to prepare polysaccharide mixtures with very narrow ranges of molecular weight distribution. In a commercial sample of soluble starch the ratio of weight to number average molecular weights (M̄w/M̄n), which is a direct measure of polydispersity, is decreased from 3.1 to 1.2 by acid hydrolysis followed by ethanol‐water precipitation.
Physico‐chemical Characteristics of Starches from Chick Pea, Cow Pea and Horse Gram
Authors: Faki H. A. El , Desikachar H. S. R. , Paramahans S. V. , Tharanathan R. N. 
Published: November 2006

AbstractStarches were isolated in 36, 37 and 28% yields, from chick pea, cow pea and horse gram, respectively. Study of their properties revealed mixed granule population; single stage swelling with high solubility in water for cow pea and horse gram starches in comparison to chick pea starch; slightly higher solubility in DMSO for chick pea starch followed by cow pea and horse gram starches; a relatively high viscosity in alkaline solution of cow pea starch; and Brabender amylograms indicating a low slurry viscosity and low set back in the case of chick pea starch compared to the other two starches which exhibited considerable peak viscosity as well as retrogradation. All the starches contained amylose in the range of 32 – 34%. X‐ray powder patterns showed chick pea and horse gram starches to be of B‐type, whereas cow pea starch was of A‐type.
Zwei Sorten von Stärkekörnern in reifen Maiskörnern?
Authors: Czaja A. Th. 
Published: November 2006

AbstractMaiskörner im unreifen Kolben enthalten zunächst nur einheitliche Stärkekörner wie das Hornendosperm des reifen Kornes. Unter dem Einfluß des sich entwickelnden Scutellums mit dem Embryo werden bei der Nachreife der Körner die Stärkekörner in der nächsten Umgebung dieser fermentativ abgebaut. Auf diese Weise entsteht im Inneren der Maiskörner das sogenannte Mehlendosperm als optisch inaktiver Restkörper.
Carbohydrate Make‐up of Chick Pea, Cow Pea and Horse Gram
Authors: Faki H. A. El , Desikachar H. S. R. , Paramahans S. V. , Tharanathan R. N. 
Published: November 2006

AbstractExtraction with 70% ethanol of chick pea, cow pea and horse gram yielded 7.1, 8.1 and 3.6%, respectively of free sugars, all showing the presence of galactose, glucose, sucrose, raffinose, stachyose and verbascose in varying proportions. Starch was isolated in 28 – 37% yields; whereas the unavailable carbohydrates were found to be 17.6, 14.5 and 24.2% respectively. All the fractions contained uronic acid, pentoses and hexoses in different proportions. No ethanol‐soluble sugar or starch was detectable in the husk. The husk was rich in cellulose which still contained small amounts of pentose constituents, indicating probably its incomplete extraction or a strong macromolecular association.
Explanations for Phenomena Arising from Starch‐Electrolytes Interactions
Authors: Oosten B. J. 
Published: November 2006

AbstractIn a previous contribution a hypothesis has been proposed to explain the substantial rise of the gelatinization temperature resulting from the addition of sodiumhydroxide to a salty starch suspension. Other phenomena arising from the interactions between starch and electrolytes as reversible swelling of starch, stable starch suspensions in concentrated solutions of electrolytes, influence of acids and changes in heats of adsorption and desorption can be explained by the same hypothesis. This contribution is devoted to explain these phenomena.
Buffalo Gourd Root Starch. Part III. Effects of Plant Age and Spacing upon the Physico‐chemical and Rheological Properties
Authors: Scheerens J. C. , Dreher M. L. , Bemis W. P. , Berry J. W. 
Published: November 2006

AbstractBuffalo gourd (Cucurbita foetidissima HBK) starch was previously shown to have potential for incorporation in food products. As annual cropping systems have been suggested to produce the highest starch yield per unit of land and time, a study of the effects of plant age and spacing upon the physico‐chemical and rheological properties was undertaken. Root starch content reached a plateau level (18% of fresh weight) near 2.5 months of growth in 1979, but continued to increase up to 4.5 months of age in 1981. Substantial changes among samples of different age and spacing for other compositional parameters were not observed. However, vine senescense was associated with a decrease in starch level and a concomitant rise in free sugar content. Proximate analysis of starches revealed little variation among samples. Mean granule diameters appeared to increase with increasing plant age. Patterns among samples associated with water binding capacity, alkali number, iodine affinity, inherent viscosity, or gelatinization temperature were not recognized. Internal organization of components within the granule appeared to decrease with increased plant age as shown by the parameters of swelling power, percent solubility, initial pasting temperature, and initial viscosity at 95 °C. All samples formed well developed pastes, which increased viscosity upon cooling, with final gel strength being independent of plant age or spacing.
On the Acid Resistance of Starch Granules
Authors: Nara S. , Sakakura M. , Komiya T. 
Published: November 2006

AbstractWhen potato starch was hydrolyzed to form Nägeli amylodextrin by 16% sulfuric acid at 30°C, only the amorphous portion of the starch granules was deteriorated. The crystallinity of Nägeli amylodextrin showing the hydrolysis ratio of 0.22 was 1.28 times as large as that of original starch. The hydrolysis process at above 45°C was given by two exponential equations. The value of acid resistance portion (Co) at 30 and 38°C was 100%, while the values at 45, 50 and 55°C were 67, 38 and 18%, respectively. The high value of Co generally showed the high acid resistance in the various starches. Sweet potato and waxy rice starches were more easily hydrolyzed than other starches, although they gave the relatively high value of Co. Thus, it was slightly more difficult for low acid resistance portion of potato starch to be hydrolyzed than for that of other starches. Moreover, that of waxy rice was easily hydrolyzed.
Herstellung von Phenolharzen unter Verwendung von Stärkeprodukten
Authors: Koch H. , Krause F. , Steffan R. , Woelk H. U. 
Published: November 2006

AbstractBei der Herstellung von Phenolharzen vom Novolak‐ und Resol‐Typ wurde die Mitverwendung von Stärken und Stärkehydrolysaten untersucht; die Kohlenhydrate wurden hierbei in situ durch saure Katalyse zu 5‐Hydroxymethylfurfural (HMF) dehydratisiert, das in Gegenwart von Phenol und Formaldehyd in die Harze eingebaut wird. Im Vergleich zu kommerziellen Phenolharzen sind Einsparungen von bis zu 40% Phenol und 65% Formaldehyd möglich. Bei sehr geringen Restmonomergehalten härten die modifizierten Harze mit zunehmendem Kohlenhydrateinbau rascher aus, wodurch eine Beschleunigung technischer Verarbeitungsprozesse möglich erscheint.Insbesondere Stärkehydrolysate mit unterschiedlichen mittleren Molekulargewichten können gezielt eingesetzt werden, wenn spezielle Eigenschaftsprofile der Harze, wie z. B. Erweichungspunkte, Molekulargewichtsverteilungen, Viskositäten und Vernetzungsverhalten, eingestellt werden sollen.
Starch Microspheres. Microcalorimetric Determination of Kinetics and Heats of Enzymatic Degradation
Authors: Lindberg B. , Engdahl K.‐Å. , Ahlberg P. 
Published: November 2006

AbstractThe enzymatic degradation of crosslinked starch microspheres has been investigated by means of batch microcalorimetry. The thermokinetic parameters and heats of reaction have proved useful for the characterization of the enzymatic degradation properties of starch particles.
Intensification of Amylase Synthesis with Aspergillus niger by Way of Multistage Mutagenization
Authors: Ilczuk Z. , Fiedurek J. , Paszczynski A. 
Published: November 2006

AbstractConidia of amylolytically active Aspergillus niger C strain were subjected to four‐stage mutagenization, using different combinations of mutagens in each stage (stage I – UV irradiation + ethyleneimine, stage II – UV irradiation + nitrosomethylurea, stage III – UV irradiation + N‐methyl‐N′‐nitro‐N‐nitrosoguanidine, stage IV – acryflavine). In all, 378 strains were isolated after mutagenization, which were initially evaluated for the total amylolytic activity by the method of test‐tube microculture. Nine most active mutants were then tested in submerged culture determining the activity of glucoamylase and α‐amylase in post‐culture liquid. The activity of α‐amylase increased from over 7 to nearly 31%, and that of glucoamylase from 4 to over 61%.