bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Effect of Germination on Chickpea Starch
Authors: Fernandez M. L. , Berry J. W. 
Published: November 2006

AbstractChickpea and germinated chickpea starches were isolated and studied to identify changes in starch attributable to the germination process. They were characterized through physicochemical properties, digestibility in vitro, and appearance in scanning electron photomicrographs. Iodine binding capacity did not change significantly, indicating retention of the amylose/amylopectin ratio during germination. The gelatinization temperature range decreased sharply from 63–70°C to 55–63°C, however, suggesting important changes in intragranular structure. Water binding capacity increased more than 17%, and acidity increased from pH 5.9 to 5.2. Germination sharply increased the susceptibility of chickpea starch to digestibility by α‐amylase, but no change in the appearance of scanning electron micrographs could be attributed to germination.
Anmerkungen zur Qualität der Erbsenstärke
Authors: Haase N. U. , Kempf W. 
Published: November 2006

AbstractDie Erschließung neuer Märkte für die Stärkeindustrie bedingt zum Teil Stärkequalitäten, die von den klassischen Stärken nicht erbracht werden. Erbsenstärke kann hier erfolgreich eingesetzt werden, wie unsere Untersuchung zeigt. Zu beachten ist aber dabei, daß sich die Stärken der beiden Unterarten sativum (Palerbse) und medullare (Markerbse) der botanischen Art Pisum sativum L. (Erbse) erheblich voneinander unterscheiden. Charakteristisch für Palerbsen ist nach unseren Untersuchungen ein Stärkegehalt von ca. 50% i.TS, während Markerbsen lediglich Werte um 30% i. TS erreichen. Bezüglich der Korngröße weisen die Palerbsenstärken einen Anteil von über 50% im Feinkornbereich auf, die Markerbsenstärken fast 100%. Die Amylosegehalte liegen bei der Palerbsenstärken mit etwa 40% bereits deutlich über den Werten der klassischen Stärken, doch werden diese Gehalte von den Markerbsenstärken mit über 70% Amylose noch erheblich überschritten.
In vitro Digestibility of Cereal and Legume (Phaseolus vulgaris) Starches by Bovine, Porcine and Human Pancreatic α‐Amylases Effect of Dietary Fiber
Authors: Socorro M. , Levy‐Benshimol A. , Tovar J. 
Published: November 2006

AbstractThe effect of heat treatment and dietary fiber from whole and dehulled black bean (Phaseolus vulgaris) seeds on digestibility of various starches by bovine, porcine and human pancreatic α‐amylases was studied. Corn, rice, wheat and black bean starch digestibility increased after heating. The degree of hydrolysis of black bean starch ranged between 56 and 83% of the values obtained for cereal starches depending on the enzyme used. Enzyme activity was: human‐ > porcine > bovine regardless of the substrate employed. Dietary fiber decreased starch digestibility by porcine enzyme. This effect was more marked when whole grain fiber was used. Black bean and rice starch digestibility by human amylase was not affected by fiber, while corn and wheat starch hydrolysis was slightly inhibited. The use of the human enzyme is recomended for in vitro amylolysis assays. Attention is called on the difficulties of extrapolating results obtained with animal enzymes to humans.
Transglycosidation Reactions Following Heat Treatment of Starch – Effects on Enzymic Digestibility
Authors: Siljeström M. , Björck I. , Westerlund E. 
Published: November 2006

AbstractChemical modifications in starch following heat treatment at low moisture content was studied in relation to enzymic availability of the starch. The samples, native wheat starch and a soluble starch (according to Zulkowsky), were heated with or without addition of levoglucosan (1,6‐anhydro‐β‐D‐glucopyranose), a highly reactive compound proposed to be active in transglycosidation reactions. The modifications induced by heat treatment significantly reduced the digestibility of starch in vitro. The decrease in available starch was not accompanied by any increase in dietary fibre, suggesting that the carbohydrate fragments remaining after enzymic digestion were of low molecular weight.The starch in the heated material was highly fragmented and chemical characterization by 1H‐nuclear magnetic resonance spectroscopy and methylation analysis revealed the formation of new non‐starch linkages mainly β‐(1→4) and β‐(1→6). It is probable that the introduction of non‐starch linkages reduces the enzymic access also of several adjacing α‐glucosidic bonds. Thus, it could explain the 7% decrease in in vitro availability after 4 h heat treatment of wheat starch.
Characterization of Pullulanase and α‐Amylase Activities of a Thermus sp. AMD33
Authors: Nakamura N. , Sashihara N. , Nagayama H. , Horikoshi K. 
Published: November 2006

AbstractThermostable Thermus sp. AMD 33 pullulanases (I and II) capable of cleaving α‐1,6‐links in pullulan as well as α‐1,4‐glucosidic linkages in amylose were purified to electrophoretically homogeneous states. Relative molecular masses and pI values were determined as 135,000 (I and II) by SDS‐PAGE and 4.2 (I) and 4.3 (II) by isoelectric focusing, respectively. The pullulanase and α‐amylase activities of the purified enzyme II responded similarly to temperature and pH, with optima at 70°C and pH 5.5–6.0. Both activities were activated by Ca2+ and inhibited by Hg2+, Fe3+, NBS, DBS, SDS and urea to almost the same extent. Both activities were also inhibited competitively by CDs. Enzyme II catalyzed the hydrolysis of α‐1,6‐glucosidic linkages in maltosyl‐ and maltotriosyl‐α‐CD as well as that of α‐1,4‐bonds in amylose and related linear malto‐oligosaccarides larger than maltotriose, but exhibited no action on panose, isopanose or glucosyl α‐CD.
A Study of Native and Chemically Modified Potato Starch. Part II: Digestibility in the Rat Intestinal Tract
Authors: Björck I. , Gunnarsson A. , Østergård K. 
Published: November 2006

AbstractThe in vivo digestibility of the following chemically modified potato starch derivatives was evaluated in rats; distarch phosphate (DSP), acetyl di‐starch phosphate (ADSP) and hydroxypropyl di‐starch phosphate (HPDSP). Unmodified potato starch was used as reference. The starches were studied raw and after gelatinization by drum‐drying. The extent of in vivo digestion was evaluated through balance experiments in normal rats (apparent digestibility) and in rats treated with an antibiotic drug to suppress hind‐gut fermentation (true digestibility). Starch digestibility was calculated from direct measurement of starch in feed and faeces. Three different methods for starch analysis were compared.The apparent digestibility of raw potato starches was low, ranging from 50 (HPDSP) to 84% (ADSP). The true digestibility of gelatinized unmodified potato starch was essentially complete and was not affected to any appreciable extent as a result of cross‐linking or acetylation. In contrast, etherification with hydroxypropyl significantly reduced the extent of digestion and absorption to a low level, about 50%, which was not significantly different from that with the corresponding raw material. Thus, the digestibility of the HPDSP derivative was not improved by gelatinization. The maldigested hydroxypropylated starch fraction was only metabolized to a limited degree by the hind‐gut microorganisms.
Chemical and Enzymatic Modifications of the Pasting Properties of Legume Starches
Authors: Sosulski F. , Waczkowski W. , Hoover R. 
Published: November 2006

AbstractRefined legume starches were evaluated for their Brabender Visco/Amylograph properties in their native form and after chemical and enzymatic pretreatment during incubation for 20 h at room temperature. Although exhibiting the characteristic restricted paste viscosities of legume starches, native lentil starch showed much higher viscosity parameters than navy bean starch while field pea starch had very low, stable viscosities. Pretreatments with mineral acids, alkali or enzymes failed to significantly alter the amylographs of the 8% slurries (w/v). Removal of surface lipids on the refined starch granules with propanol/water (3:1 v/v) or chloroform/methanol (2:1 v/v) increased paste viscosities substantially, as did the complexation of the starches with palmitic acid or glyceryl monopalmitate. None of the treatments resulted in complete dissolution of the starch granules and the modified starches showed no improvement in gel syneresis during storage.
Swelling and Rheological Studies of Some Starch Hydrogels
Authors: Kulicke W.‐M. , Aggour Y. A. , Nottelmann H. , Elsabee M. Z. 
Published: November 2006

AbstractHydrogels with moderate water retention capacity and salt stability have been prepared from starch, oxidized starch, and amylopectin all crosslinked with epichlorohydrin. The swelling power was measured in water and in various salt solutions of different concentrations. The swelling capacity decreases with increasing both the crosslinker and the polymer concentration. The plateau modulus (G′p) of the prepared gels was determined from complex dynamic viscosity measurements. G′p was measured as a function of the epichlorohydrin and polymer concentrations. The loss modulus (G″) for the prepared gels was also measured and was always found to be almost zero. The molecular weight between two entanglement points (mesh width) was estimated from the G′p values. The ratio between the number of elastically effective entanglement points, calculated from the G′p values, and that calculated from complete conversion of the cross‐linker was also estimated for various gels. It was found that this ratio is very small (0.2–0.7%) for gels prepared with 10 wt‐% starch, it increases however to 13% at higher starch concentration of 25 wt‐%.
Some Properties of Starches of Sugary‐1; Brittle‐1 Maize (Zea mays L.)
Authors: Ninomya Y. , Okuno K. , Glover D. V. , Fuwa H. 
Published: November 2006

AbstractStarch granules were prepared from mature kernels of sugary‐1 (su1) [sweet corn hybrid P39–5XP51—B] and its brittle‐1 (bt1), sugary‐1; brittle‐1 (su1; bt1), and normal counterparts. Amylose percentage and the distribution of linear chains of amylopectin were determined by gel filtration after debranching of the starches with Pseudomonas isoamylase. Pasting characteristics by differential scanning calorimetry (DSC) and starch‐granule susceptibility to amylase were also investigated. Starch granules of su1; bt1 maize are of a high‐amylose type, easily digestible, and have lower gelatinization temperature and smaller heat of gelatinization than those of the other three genotypes. Results obtained suggested that bt1 is epistatic to su1 for pasting characteristics of starch by DSC. However, su1 is epistatic to bt1 for the ratio of fraction III to fraction II of amylopectin, and amylose content and starch‐granule susceptibility to amylase are affected by both su1 and bt1 genes.
Nature of Starch Crystallinity in Parboiled Rice
Authors: Mahanta Charu Lata , Ali S. Z. , Bhattacharya K. R. , Mukherjee P. S. 
Published: November 2006

AbstractA‐type X‐ray diffraction spectra of raw rice was weakened upon mild parboiling and completely disappeared in moderately severe parboiled rice. A feeble V pattern of lipid‐amylose complex appeared in its place. There was no unambiguous evidence of a B‐type spectra of retrograded starch, although partial and weak B‐like spectra could be seen. Differential scanning calorimetry showed that raw rice flour and starch had a large gelatinization and a small lipid‐amylose endotherm, the latter disappearing after defatting. The gelatinization endotherm first decreased and eventually disappeared in samples with moderately severe parboiling, but a small lipid‐amylose endotherm was visible in most parboiled rice samples. On the whole, parboiled rice appeared largely amorphous with only minor crystallinity, and the peculiar properties of parboiled rice could not be definitely ascribed to a definite crystalline form of starch.
Enzymatic Modification of Low Conversion Starch Products
Authors: Slominska L. 
Published: November 2006

AbstractRecently produced low conversion starch products (maltodextrins) contain relatively low level of mono‐ and disaccharides such as glucose and maltose. A study on obtaining starch hydrolyzates containing significant amounts of glucose and maltose without fundamental change of their dextrose equivalent was conducted. The influence of glucogenic and maltogenic amylases (NOVO) on low conversion starch products was investigated by measurement of their sugar composition, viscosity, filterability, iodine absorbance value and turbidity. The results show different properties of novel starch hydrolyzates depending on the enzymes used.
Amaranth Starch ‐ Isolation and Partial Characterization
Authors: Paredes‐López O. , Schevenin M. L. , Hernández‐López D. , Cárabez‐Trejo A. 
Published: November 2006

AbstractStarch was isolated from a new amaranth variety (Amaranthus hypochondriacus Mercado type) with outstanding agronomic traits. Some of its physicochemical and functional properties were comparable to a maize starch sample. After annealing, both starches exhibited little change in gelatinization peak temperature as assessed by differential scanning calorimetry. It is suggested that this behaviour might be due to the high amylopectin content of the amaranth starch and to a previous annealing effect undergone by the commercial sample during the isolation procedure. Amaranth starch granules showed by scanning electron microscopy a polygonal shape.
In vitro and in vivo Digestion of High‐Amylose Type Starch Granules
Authors: Fujita S. , Glover D. V. , Okuno K. , Fuwa H. 
Published: November 2006

AbstractIn vitro and in vivo digestion of high‐amylose type starch granules from sugary‐2 (su2), amylose‐extender (ae), and dull (du) maize endosperms by salivary and pancreatic α‐amylase of rats were investigated. From the results of in vitro starch granule digestion by both α‐amylases, we found a strong correlation between the starch‐granule digestibility and the wavelength at the maximum absorbance λmax, nm of the absorption spectra of starch‐iodine complexes. While the digestibility of the starch granules, which were isolated from the stomach, small intestine, and cecum of rats fed on diets containing either normal, su2, or ae starch‐granules, during passage through the mouth to the stomach of rats was calculated by using the regression equation obtained from the in vitro trials. We calculated 32–40,47–68, and 7–15% degradation of starch‐granules from normal, su2, and ae endosperms, respectively. The relative order of digestibility of starch‐granules in vivo was su2normalae, respectively, which agrees with the previous in vitro studies.
Effects of Sodium Caseinate on the Rheological Properties of Starch Pastes
Authors: Lelièvre J. , Husbands J. 
Published: November 2006

AbstractEffects of sodium caseinate on the rheological properties of starch‐water pastes have been measured under steady shear conditions. In all cases a power law equation was found to describe the variation of viscosity with shear rate. The sodium caseinate increased the viscosity of the starch pastes and a starch‐sodium caseinate synergistic effect occurred. Sodium caseinate caused the swollen starch particles in pastes to increase in volume. It is suggested that this is one of the factors responsible for the observed effects of sodium caseinate on rheological behavior.
Production of Maltosyl β‐Cyclodextrin by a Bioreactor System with Pullulanase Immobilized on Partially Deacetylated Chitin
Authors: Hisamatsu M. , Yamada T. 
Published: November 2006

AbstractThermostable pullulanase (EC 3.2.1.41) from Bacillus acidopullulyticus was well immobilized on partially deacetylated chitin (PDAC‐35) with glutaraldehyde. The immobilized enzyme showed the ability of producing maltosyl β‐cyclodextrin (6‐α‐maltosylcyclomaltoheptaose) through a reverse action in a reaction mixture containing high concentration of maltose and β‐cyclodextrin, and a bioreactor system with the immobilized enzyme could produce the branched cyclodextrin more efficiently than the native enzyme. The reaction mixture was passed through a charcoal column to remove large amounts of maltose, and cyclodextrins adsorbed in the column were eluted with ethanol solutions. β‐Cyclodextrin, maltosyl β‐Cyclodextrin, and dimaltosyl β‐cyclodextrin were separated by using a ODS or a GPC column.
Starch Granule‐Bound Proteins and Polypeptides: The Influence of the waxy Mutations
Authors: Goldner W. R. , Boyer C. D. 
Published: November 2006

AbstractProteins are found as integral components of starch granule structure. The starch granule‐bound proteins from the endosperm of nonmutant (normal) and waxy (glutinous) cereals were extracted and subsequently separated by electrophoresis on denaturing SDS‐polyacrylamide gels. The silver stained gels revealed that for cereals the waxy protein (starch granule‐bound starch synthase) was approximately 60 kD. The cereals containing the waxy mutation do not show this protein. Compared to the nonmutant genotypes of other cereals, the waxy protein of barley, Hordeum vulgare is greatly diminished. Based on this observation, there may be reason to suspect that starch synthesis in barley varies from that of other cereals. There are minor homologous proteins among the cereals studied, including, maize, teosinte, rice, millet, sorghum, and barley. Starch granules from all cereal genotypes studied exhibited a minor protein at 68 kD. Most (81%) genotypes showed a 65 kD protein, which may correspond to a minor isozyme of starch granule‐bound starch synthase. Minor proteins occurred at 70 kD and 72 kD in 71% and 57% of the genotypes studied, respectively. The minor proteins could be isozymes of starch granule‐bound starch synthase or the proposed granule‐bound forms of branching enzyme and oligosaccharide synthase.
Alkali Gelatinisation of Wheat Starch
Authors: Wootton M. , Ho P. 
Published: November 2006

AbstractAlkali gelatinisation of wheat starch was found to depend on starch and alkali concentration and was faster at higher temperatures and higher alkali/starch ratios. Viscosity of an alkaline starch slurry continued to increase after both in vitro digestibility and soluble amylose reached maximum values. Despite extensive granule swelling, deformation and bursting, birefringence was retained to some degree indicating differences in mechanism between alkali and heat gelatinisation.
Kombinierte enzymatische Stärkehydrolyse
Authors: Nebesny E. 
Published: November 2006

AbstractAus Untersuchungen geht hervor, daß die gemeinsam verwendeten Glucoamylase AMG 300 L® und Pullulanase Promozyme 200 L® in Mengen, die den in dem Präparat Dextrozyme 225/75 L Novo® enthaltenen Mengen angenähert sind, bereits nach 48 h die durch α‐Amylase verflüssigte Stärke verzuckern und, ähnlich wie Dextrozyme®, bis zu 98 DE ergeben. Die chromatographische Analyse zeigte, daß die die Glucoamylase unterstützende Pullulanase am wirksamsten ist, wenn sie gleichzeitig mit Glucoamylase gegeben wird. Daraus ergibt sich, daß Pullulanase die α‐1,6‐Bindungen leichter in niedermolekulare Dextrinen hydrolysiert als in den nach Einwirkung von Glucoamylase entstandenen Oligosacchariden G5 bis G7. Beim optimalen Verhältnis der Glucoamylase und Pullulanase zur verflüssigten Stärke gibt es im Medium nach 8 h Hydrolyse nicht nur keine Isozucker (Isomaltose, Panose), sondern auch keine Oligosaccharide ab G5 und Dextrine. Bei der Hydrolyse der mit α‐Amylase verflüssigten Stärke wurden mit dem Enzympräparat aus Pilzen (Fungamyl 800 L Novo®) in Mengen von 0,02–0,08%/TS, und schon nach 8 h Hydrolyse wurden 36 bis über 60% Maltose i. TS der Hydrolysate bei nur Spuren an Glucose erreicht.
Fermentation of Cassava Starch Hydrolysate with Immobilised Cells of Saccharomyces cerevisiae
Authors: Vijayagopal K. , Balagopalan C. 
Published: November 2006

AbstractFermentation of cassava starch hydrolysate with immobilised cells of Saccharomyces cerevisiae (Strain 2177) was carried out. Kieselguhr and brick powder were the substrates used for immobilisation of yeast cells. The pattern of fermentation was followed by the rate of fall in reducing sugar content and the cell growth. The results obtained showed that variations in the immobilised yeast cell preparations did not produce any effect on the rate of reduction of sugars during the fermentation. The final cell densities obtained after 48 h also did not depend on the initial immobilised cell concentration. However it was shown that fermentation could be completed in 48 h. It was also evident from the results that the cells were alive on the support used for immobilisation even after 4 cycles of fermentation.
Enhancement of Tinctorial Strength of Non‐ammonia Caramels
Authors: Sikora M. , Tomasik P. , Palasińlski M. 
Published: November 2006

AbstractThe enhancement of the tinctorial strength of caustic caramel was successfuly attempted by means of magnesium oxide applied in a catalytic amount. Also other catalysts were tested. Other changes occuring on the improving procedure were checked. Some enhancement of the tinctorial strength could be achieved by passing caramel through columns packed with anion exchangers.
The Effect of Substrate Diffusion Factor on Immobilized α‐Amylase
Authors: Tarhan L. 
Published: November 2006

Abstractα‐Amylase of Bacillus subtilis was immobilized on acrolein‐styren copolymers of spongy and non‐spongy structures which had been modified with hexamethylenediamine followed by glutaraldehyde. Optimum bonding rates were determined from the immobilization experiments carried out with different amounts of α‐amylase, pH‐activity relationships, variation of reaction rates with the time due to the substrate diffusion limitation factor and the observed Km values were evaluated.
On the Origin of a Low Angle Spacing in Starch
Authors: Oostergetel Gerrit T. , van Bruggen Ernst F. J. 
Published: November 2006

AbstractThe structure of starch granules from different botanical sources was studied by transmission electron microscopy and small‐angle X‐ray diffraction. Electron micrographs of negatively stained starch granule fragments show a rippled fibrous structure. The ripples are interpreted as being stacks of thin crystalline lamellae comprising the linear α‐(1→4) chains of the amylopectin. Optical diffraction analysis of the electron micrographs showed that the spacing of the ripples varies from 9.2 nm in potato starch to 10.4 nm in barley starch. This correlates well with the position of a Bragg peak at appr. 10 nm measured by small‐angle X‐ray diffraction. These observations indicate that the Bragg peak arises from the alternating amorphous and crystalline regions seen as ripples in the electron micrographs.
Microstructure of Cotyledon Cells from Hard‐to‐Cook Common Beans
Authors: Cárabez‐Trejo A. , Paredes‐López O. , Reyes‐Moreno C. 
Published: November 2006

AbstractTwo bean cultivars (FM‐240 and FM‐297) were seeded in the same location, harvested and cleaned. One portion was stored for 120 days under high temperature and humidity, and another was soaked in an acetate buffer (pH 4.0–4.1. 37°C) for 5 h. Hard‐to‐cook (HTC) defect developed in both conditions as assessed by the Mattson bean cooker. Slices of bean cotyledons were prepared to study microstructural changes as a result of the HTC condition using light and scanning electron microscopy. There were some remarkable differences in some of these changes generated by both hardening procedures. Uncooked samples hardened by storage showed smooth starch granules without any apparent deformation and somewhat similar to the control, whereas by the chemical procedure these granules were clearly deformed. Cotyledon cell separation was produced when fresh samples were cooked. Cells were smaller and separation was not as evident in HTC samples from the two procedures compared to previous fresh samples. The chemical hardening technique appeared to make more rigid the cotyledon cell structure.