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1

Fed-batch simultaneous saccharification and ethanol fermentation of native corn starch

100%

Szymanowska D., Grajek W.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2009

|

tom 08

|

nr 4

5-16

Background. The most important innovations in boethanol production in the last decade were: simultaneous saccharification and fermentation processes (SSF), high gravity fermentation, the use of new enzyme preparation able to hydrolyse native granular starch and construction of genetically modified strains of microorganisms able to carry out simultaneous production of hydrolytic enzymes and fermentation of C6 and C5 sugars. The aim of this study was to assess the efficiency of ethanol fermentation using new type of amylolytic enzymes able to hydrolyse native corn starch in a SSF process. Material and methods. The simultaneous saccharification and fermentation of raw corn flour by fed-batch processes using Saccharomyces cerevisiae strain Red Star Ethanol Red and Stargen 001 enzyme preparation was performed. As experimental variable were investigated: fermentation temperature (35-37-40°C), rate of mash stirring (100 and 200 rpm), fermentation time (0-92 h) and dosage of corn flour (different portion and different time). Results. It was found that optimal temperature for fed-batch SSF process was 37°C at initial pH of 5.0. However, the yeast intensively fermented the saccharides also at 40°C. The fermentation stirring rate has significant effect on starch utilization and fermentation production. The prolongation of fermentation time over 72 h has no substantiation in additional ethanol production. In all experimental fermentations the level of produced organic acids was very low, significantly below toxic concentration for the yeast. Conclusions. It was stated that the use of new method of starch raw material preparation resulted in satisfied fermentation yield and allowed to reduce energy requirements for starch liquefaction

2

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Energy consumption during corn starch extrusion-cooking

100%

Mitrus M., Combrzynski M.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

|

2013

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tom 13

|

nr 2

3

Thermal transition characteristics and gel properties of heat-moisture treated corn and potato starches

100%

Chung H. J., Chang E. H., Lim S. T.

Żywność Nauka Technologia Jakość. Suplement

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2000

|

tom 07

|

nr 2

Normal corn starch containing 25 or 30% moisture and potato starch containing 20 or 25% moisture were heat-moisture treated at 120°C for 1 h and the changes in thermal transition characteristics and gel properties of the starches were examined. Granular crystallinity on X-ray diffractogram, especially for potato starch, was reduced by the heat-moisture treatment (HMT). At a limited moisture content (15% based on total weight), Tg measured in granular form of starch decreased by 2-6°C. At Tg, the change in heat capacity (∆CP) of the treated starch was substantially higher than of the corresponding native starch. Crystal melting of the heat-moisture treated starches, measured at 80% moisture, appeared to be biphasic on a DSC thermogram, in that the original endotherm became smaller while a new endotherm at higher temperature was enlarged by the HMT. However, the total melting enthalpy for starch decreased, indicating a partial loss of crystallinity. The degree of rétrogradation under DSC was not significantly different between the native and treated starches. The HMT starches formed the gel with more opaqueness and brittleness. The gel stability from freeze-thawing treatment was slightly increased with corn starch, but decreased with potato by the HMT. Overall results on the paste viscosity and gel properties indicated that the HMT provided physical cross-linking effects on starch.

4

Acid-alcohol degradation of starch

100%

Chang Y., Lin K. S.

Żywność Nauka Technologia Jakość. Suplement

|

2002

|

tom 09

|

nr 4

For revealing the degradation effect of acid-alcohol modification on starch, commercial corn and potato starches were hydrolyzed by 0.36% HCl in methanol at 25°C for 1 to 15 days. Results showed the yields of the modified starches ranged from 91 to 100%, and the average granule size of the modified starch was slightly smaller as compared to their counterpart native starches. After 15 days of modification, no significant configuration change was found whereas the solubility of starches obviously increased with the increase in the hydrolysis time. Corn starch showed a slower increasing tendency than that of potato starch. Gelatinization onset temperatures (To) of starches after modification showed a decrease tendency in corn starch, and an increase tendency in potato starch. For both corn and potato starches, the peak (Tp) and conclusion (Tc) temperatures of gelatinization increased with the increase in the treatment time. Consequently, the range of gelatinization increased from 12.2 to 23.9°C for corn starch, and from 12.8 to 19.8°C for potato starch. However, the gelatinization enthalpies ( • H) of modified starches showed 1 to 2 J/g lower than their counterpart native starches. For the acid-alcohol treated starches, the area of amylopectin fractions determined by high-performance size exclusion chromatography (HPSEC) decreased with the treatment time. Compared to the gradual degradation pattern of corn starch, potato starch showed a stepwise pattern. The weight average degree of polymerization (DPW) of starches rapidly decreased within the first 5 days of treatment, and potato starch had a higher rate of decrease than corn starch. The number average degree of polymerization (DPn) of corn and potato starches after acid-alcohol treated for 15 days were 162 and 183, respectively. It was concluded that the degradation of amylopectin by the acid-alcohol modification might alter the molecular structure of starch, which resulted in the fast disruption of granule and the decrease of viscosity of starch paste during heating.

5

Comparison between apparent viscosity related to irradiation dose for corn starch and black pepper

100%

Casandroiu T., Ferdes O. S., Oprita N.

International Agrophysics

|

1999

|

tom 13

|

nr 4

6

Preparation and characteristics of enzyme-resistant pyrodextrins from corn starch

100%

Kapusniak J., Jane J.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[B]

7

Effect of native starch on processing and vulcanizing properties of rubber blends

84%

Oravec J., Preto J., Jurkovic P., Matyasovsky J., Chodak I., Oravcova A.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

|

2013

|

tom 83

8

Structural changes of corn starch during fuel ethanol production from corn flour

84%

Szymanowska-Powalowska D., Lewandowicz G., Blaszczak W., Szwengiel A.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

|

2012

|

tom 93

|

nr 3

9

The influence of additional enzymes treatment of corn and wheat starches on filtration properties of hydrolysates

84%

Slominska L., Wisniewska D., Niedbach J.

Electronic Journal of Polish Agricultural Universities. Series: Biotechnology

|

2004

|

tom 07

|

nr 2

10

Flow property study of corn starch after addition of hemicelluloses from buckwheat hulls

84%

Burisova A., Hromadkova Z., Ebringerova A., Stadlerova K., Dandar A.

Żywność Nauka Technologia Jakość. Suplement

|

2002

|

tom 09

|

nr 4

Buckwheat seeds are an important pseudocereal used as flour in baking industry. Also hulls, a waste material produced in the de-hulling process is of certain interest. Hemicelluloses were isolated from buckwheat hulls. They were characterised and shown to be of the glucuronoxylan type. Their effect upon rheological properties of gels of corn starch with varying amount of hemicelluloses (0.3%; 0.5%; 0.7% and 1.0%) is described. The rheological properties of the blends were investigated using the Brabender viscograph and Rheotest 2 viscograph. At the same pasting temperature, pastes containing an optimum of hemicelluloses (0.5-0.7%), exhibited the highest viscosity and stability against mechanical stress. At this optimum concentration, hemicelluloses increased substantially the apparent viscosity of the pastes at low and high shear rates and this trend was observed also with increase in temperature. Effect of the hemicellulose addition to corn starch on retrogradation of the pastes was studied in the refrigeration as well freeze-thaw processes. A minimum addition of hemicelluloses (0.3%) significantly affected the syneresis of starch.

11

Properties of corn and wheat starch phosphates obtained from granules segregated according to their size

84%

Fortuna T., Juszczak L., Palasinski M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2001

|

tom 04

|

nr 2

Corn and wheat starches were segregated into big and small granules. Unsegregated starches and their fractions were phosphorylated with sodium trimetaphosphate. Due to applied modification method, the highest amount of phosphorus was incorporated to small granule fraction of corn starch. The least of the phosphorus was bound by small granule fraction of wheat starch. It was also shown that obtained preparations were characterised by different physico-chemical properties.

12

Raw starch degradation by pullulanase

84%

Kujawski M., Ziobro R., Gambus H.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2002

|

tom 01

|

nr 2

Activity of two commercial pullulanase preparations has been compared with biochemical grade enzyme from Sigma. Of them PULLUZYME 750 was chosen as a reagent for hydrolysis of raw starch granules from different botanical species. The obtained results suggest that high amylose corn starch and native potato starch are more resistant to pullulanase action than wheat starch which under the action of this enzyme becomes slightly degraded.

13

Changes in some physico-chemical properties of starch granules induced by heating and microwave radiation

84%

Palasinski M., Fortuna T., Juszczak L., Fornal J.

Polish Journal of Food and Nutrition Sciences

|

2000

|

tom 09/50

|

nr 1

Corn and potato starches were physically modified by heating at 130 and 200°C or microwaving. On a basis of the results obtained it was found that upon heating or microwaving the content of amylose decreased and the reduction capacity increased for most of the modified starch preparations and all the preparations had an increased swelling capacity and water solubility. The greatest changes were observed for the preparations heated at 200°C, irrespective of starch. Microwave radiation caused slighlty smaller changes in the properties of starches. In the case of the preparations from potato starch it was observed a considerable increase in specific surface area of granules, an increase in volume of mesopores, and a decrease in their average diameter. The changes in these values were small in the preparations from corn starch.

14

Effect of hemicelluloses on the properties of potato and corn starches

84%

Burisova A., Hromadkova Z., Ebringerova A., Dzivakova E., Dandar A.

Żywność Nauka Technologia Jakość. Suplement

|

2002

|

tom 09

|

nr 4

Cereal hemicelluloses are plant cell wall polysaccharides which have a great influence on the processing and quality of starch-based food products due to the interactions between these polysaccharides. In this paper the influence of hemicelluloses isolated from non-food sources i.e. 4-O-methylglucuronoxylan from beech wood and arabinoglucuronoxylan from corn cobs on the rheological and pasting properties of corn and potato starches. A series of blends was prepared from the two starches in combination with both hemicellulose types added in concentration range of 1.0 to 2.0%. The rheological properties of the blends were characterised by flow curves and the rétrogradation of starches/hemicellulose blends were investigated on the refrigeration and freeze-thawing. Both types of hemicellulose exhibited a significant, positive effect on the syneresis of starch at its ~2% concentration.

15

Wykorzystanie piknometru helowego do pomiaru gestosci skrobi

67%

Fortuna T., Juszczak L.

Żywność Technologia Jakość

|

1997

|

tom 04

|

nr 1

69-74

16

New enzyme-resistant dextrins from corn starch - from structure to functionality and health

67%

Kapusniak J., Jane J., Jochym K., Slizewska K.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

17

Production of biodegradable packaging materials by extrusion-cooking

67%

Oniszczuk T., Moscicki L.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

|

2011

|

tom 11

18

Synteza cytrynianow i acetylowanych cytrynianow skrobiowych na bazie skrobi ziemniaczanej, kukurydzianej, pszennej i tapiokowej w zawiesinie wodnej

67%

Walkowski A., Szymanska G., Voelkel E., Olesienkiewicz A.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2006

|

tom 511

|

nr 2

665-673

The study aimed at developing the new method of synthesis of distarch citrates and acetylated distarch citrates from various botanical starch. The method was adapted to instalations existing in Polish potato processing plants. Analysis of the starch modificates showed that from the application view point the best rheological and textural parameters reveal distarch citrate and acetylated distarch citrate from potato starch.

19

Zmiany zawartości magnezu w czasie kompostowania materiałów roślinnych z dodatkiem folii otrzymanych z polietylenu i skrobi kukurydzianej

67%

Mierzwa-Hersztek M., Gondek K., Kopec M., Jarosz R.

Acta Agrophysica

|

2015

|

tom 22

|

nr 4

Celem pracy była ocena zmian zawartości ogólnych i mobilnych form magnezu w czasie kompostowania materiałów roślinnych z dodatkiem folii. Obiekt badań stanowiła biomasa przygotowana na bazie słomy pszennej, słomy rzepakowej, świeżo zrębkowanej kukurydzy oraz odpadu powstającego podczas oczyszczania nasion grochu, do której wprowadzono 8% dodatek rozdrobnionych folii różniących się zawartością skrobi i polietylenu. Zawartość magnezu ogółem w materiałach wyjściowych i przekompostowanych oznaczono po wyprażeniu próbki w piecu komorowym w temperaturze 450°C przez 12 godzin i mineralizacji pozostałości w mieszaninie stężonych kwasów azotowego i nadchlorowego (3:2). Formy wodnorozpuszczalne magnezu wyodrębniono po dwugodzinnej ekstrakcji materiału wodą redestylowaną na mieszadle rotacyjnym. Zawartość magnezu w roztworach i ekstraktach oznaczono metodą ICP-OES za pomocą aparatu firmy Perkin Elmer Optima 7300DV. Na postawie przeprowadzonych badań stwierdzono, że dynamika zmian zawartości wodnorozpuszczalnej frakcji magnezu w czasie kompostowania była niewielka. Zawartość form magnezu wyekstrahowanych wodą zmniejszała się w miarę upływu czasu kompostowania. Największą zawartość ogólnych form magnezu oznaczono w kompoście kontrolnym bez dodatku folii, natomiast najmniejszą w kompoście z dodatkiem folii zawierającej 65% polietylenu i 30% skrobi kukurydzianej.

20

Wplyw rodzaju skrobi i warunkow jej utleniania na retrogradacje

67%

Pietrzyk S., Fortuna T.

Żywność Nauka Technologia Jakość

|

2005

|

tom 12

|

nr 2

23-32

Skrobie: ziemniaczaną, pszenną, kukurydzianą i kukurydzianą woskową poddano reakcji utleniania: chloranem(I) sodu, nadtlenkiem wodoru w obecności jonów Cu2+, chloranem(III) sodu w obecności formaldehydu. W celu określenia efektywności utleniania w uzyskanych skrobiach modyfikowanych oznaczono zawartość grup karboksylowych oraz grup aldehydowych. Zmiany podatności skrobi naturalnych i uzyskanych preparatów modyfikowanych na retrogradację określono sporządzając 2-procentowe kleiki skrobiowe, które następnie przetrzymywano w temp. 8°C przez okres 21 dni. Kolejnych pomiarów turbidancji dokonano w 1., 3., 5., 7., 10., 14. i 21. dniu przechowywania. W skrobiach wyjściowych oraz w uzyskanych preparatach modyfikowanych oznaczono ponadto zawartość amylozy. W wyniku przeprowadzonych analiz stwierdzono, że utlenianie skrobi ziemniaczanej wszystkimi zastosowanymi czynnikami ograniczyło retrogradację. Chloran(I) sodu jako jedyny czynnik modyfikujący spowodował zmniejszenie podatności na retrogradację wszystkich użytych rodzajów skrobi. Różnice w zachowaniu się skrobi w procesie retrogradacji są związane nie tylko z rodzajem zastosowanego utleniacza, ale przede wszystkim z odmienną naturą i budową ziarenek skrobi zależną od jej botanicznego pochodzenia.

Ograniczanie wyników

Fed-batch simultaneous saccharification and ethanol fermentation of native corn starch

Energy consumption during corn starch extrusion-cooking

Thermal transition characteristics and gel properties of heat-moisture treated corn and potato starches

Acid-alcohol degradation of starch

Comparison between apparent viscosity related to irradiation dose for corn starch and black pepper

Preparation and characteristics of enzyme-resistant pyrodextrins from corn starch

Effect of native starch on processing and vulcanizing properties of rubber blends

Structural changes of corn starch during fuel ethanol production from corn flour

The influence of additional enzymes treatment of corn and wheat starches on filtration properties of hydrolysates

Flow property study of corn starch after addition of hemicelluloses from buckwheat hulls

Properties of corn and wheat starch phosphates obtained from granules segregated according to their size

Raw starch degradation by pullulanase

Changes in some physico-chemical properties of starch granules induced by heating and microwave radiation

Effect of hemicelluloses on the properties of potato and corn starches

Wykorzystanie piknometru helowego do pomiaru gestosci skrobi

New enzyme-resistant dextrins from corn starch - from structure to functionality and health

Production of biodegradable packaging materials by extrusion-cooking

Synteza cytrynianow i acetylowanych cytrynianow skrobiowych na bazie skrobi ziemniaczanej, kukurydzianej, pszennej i tapiokowej w zawiesinie wodnej

Zmiany zawartości magnezu w czasie kompostowania materiałów roślinnych z dodatkiem folii otrzymanych z polietylenu i skrobi kukurydzianej

Wplyw rodzaju skrobi i warunkow jej utleniania na retrogradacje