Starch - Starke

Publisher: Wiley-VCH Verlag

Journal description

In an age of diminishing non-renewable energy resources and heightened ecological awareness it is imperative that more attention be given to renewable resources. For over 40 years the journal starch has focused on the most important of these: carbohydrates such as cellulose starch and sugars produced by photosynthesis. Comprehensive and topical it examines the new technology necessary to exploit these resources and publishes original articles dealing with fundamental and applied studies. Particular attention is given to recent studies on new starch resources modified starches starch derivatives and starch saccharification products. Book reviews an extensive documentation service patent reviews and previews of symposia complete the package. Kurztext In einem Zeitalter abnehmender nichterneuerbarer Energiequellen und gesteigertem Umweltbewußtsein ist es unbedingt erforderlich mehr Augenmerk auf die Möglichkeiten der Nutzung von nachwachsenden Rohstoffen zu legen. Seit mehr als 40 Jahren leistet die Zeitschrift stärke hierzu einen wichtigen Beitrag: Sie konzentriert sich auf die wichtigsten Vertreter der nachwachsenden Rohstoffe die Kohlenhydrate wie z.B. Zellulose Stärke und Zucker die durch Photosynthese in den Pflanzen gebildet werden. Umfassend und aktuell wird der Leser über neue Technologien zur Nutzung dieser Rohstoffe informiert.

Current impact factor: 1.68

Impact Factor Rankings

2015 Impact Factor Available summer 2016
2014 Impact Factor 1.677
2013 Impact Factor 1.401
2012 Impact Factor 1.22
2011 Impact Factor 1.243
2010 Impact Factor 1.261
2009 Impact Factor 0.832
2008 Impact Factor 1
2007 Impact Factor 1.064
2006 Impact Factor 1.136
2005 Impact Factor 0.661
2004 Impact Factor 1.05
2003 Impact Factor 1.025
2002 Impact Factor 0.839
2001 Impact Factor 0.741
2000 Impact Factor 0.659
1999 Impact Factor 0.641
1998 Impact Factor 0.66
1997 Impact Factor 0.647
1996 Impact Factor 0.599
1995 Impact Factor 0.71
1994 Impact Factor 0.701
1993 Impact Factor 0.61
1992 Impact Factor 0.581

Impact factor over time

Impact factor

Additional details

5-year impact 1.81
Cited half-life >10.0
Immediacy index 0.16
Eigenfactor 0.00
Article influence 0.37
Website Starch / Stärke website
Other titles Stärke (Online), Starch, Starch/stärke, Starch - stärke
ISSN 1521-379X
OCLC 44089816
Material type Document, Periodical, Internet resource
Document type Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details

Wiley-VCH Verlag

  • Pre-print
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  • Post-print
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  • Conditions
    • Pre-print may be deposited on personal intranet or institutional intranet repository, but not on a public repository
    • Pre-print must not updates with future versions
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    • Publisher's version/PDF cannot be used
    • Some journal exceptions-check individual homepages
  • Classification
    ​ white

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: A DNA segment encoding a novel α-amylase was cloned from the Antarctic psychrotolerant fungi Geomyces pannorum. The gene has an open reading frame of 1761bp, deduced 586 amino acids, revealing a relatively low homology to α-amylases from diverse fungal genera. The α-amylase gene was overexpressed in Pichia pastoris, and the recombinant α-amylase was purified and characterized. Enzymatic activity was optimal at pH 6.0 and 70 °C, and the specific activity was 9.78×103 U/mg when using soluble starch as substrate. Moreover, the enzyme retained more than 90% of its maximum activity over a wide pH range (6.0-9.0). Exceptionally, the main hydrolysis products of soluble starch catalyzed by the enzyme were glucose and maltose, of which glucose reached a concentration of 68.8% (w/w). This is the first report on identifying thermophilic fungal amylase from psychrotolerant fungi. Also the preliminary study on the high glucose-producing α-amylase with detailed enzymatic properties shows a potential application prospect in syrup industry.
    Starch - Starke 08/2015; DOI:10.1002/star.201500077
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    ABSTRACT: Biodegradable superabsorbent polymers (SAPs) were synthesized in this study by graft copolymerization of monomers (acrylic acid or acrylamide) onto amylose and amylopectin, respectively, using potassium persulfate as an initiator and N,N′-methylenebisacrylamide as a cross-linker. The main purpose of this study is to investigate the effects of the chain structures of corn starches on the grafting ratio (GR) and physicochemical properties of starch-based SAPs including starch-graft-polyacrylic acid and starch-graft-polyacrylamide SAPs. The structure of these SAPs was characterized by FTIR, 13C nuclear magnetic resonance (13C-NMR), and thermogravimetric analysis (TGA), and the GR was evaluated by acid hydrolysis. We also investigated their swelling kinetics and reswelling capacity. The results show that the water absorption capacity and GR of amylose graft copolymers are superior to those of amylopectin graft copolymers; this may be due to the differences in structures and physicochemical properties between amylose and amylopectin.
    Starch - Starke 07/2015; DOI:10.1002/star.201500088
  • Ghasem Rezanejade Bardajee · Zari Hooshyar · Nastaran Dianatnejad
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    ABSTRACT: In this work, water soluble CdTe quantum dots (QDs) were incorporated into a biopolymeric matrix of polyacrylamide grafted onto cationic starch (CS-g-PAAm) to enhance optical properties of QDs. To this aim, the effect of various factors such as AAm concentration, molar ratio of CS-g-PAAm: CdTe, reaction temperature and time on optical properties of obtained QDs were investigated via UV-visible (UV-vis) and fluorescence spectra. Finally, the optimized QDs were characterized by Fourier transform infrared (FT-IR), transmission electron microscopy (TEM), thermo-gravimetric (TG) analysis, and energy dispersive X-ray analysis (EDX).
    Starch - Starke 07/2015; DOI:10.1002/star.201500098
  • Karolina Pycia · Lesław Juszczak · Dorota Gałkowska
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    ABSTRACT: The aim of this work was to evaluate the effect of dextrose equivalent and concentration of potato maltodextrins on stability and rheological properties of egg albumin foams. It was found that maltodextrins can act as stabilising agents for aerated food systems. This characteristic of maltodextrin depends on its DE value and concentration. The foams containing 20 and 30 wt% of maltodextrin of DE 6 did not undergo destabilisation in time, contrary to the foams with maltodextrins of DE 11 and DE 16. All the foams showed viscoelastic properties with a domination of the elastic ones and they exhibited characteristics typical of a weak gel. The foams with maltodextrins were less susceptible to deformation as compared to the foam without maltodextrin. The susceptibility to deformation of the foams decreased with a decrease in the maltodextrin DE value and with an increase in the maltodextrin concentration.
    Starch - Starke 07/2015; DOI:10.1002/star.201500156
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    ABSTRACT: The retrogradation properties of rice gels with different milling degrees (0%, 3%, 6% and 9%) stored at 4°C and -20°C were investigated. Results showed that rice gels with the same degrees of milling (DOM) stored at 4°C retrograde faster than those stored at -20°C. Moreover, higher milling degree leads to a faster retrogradation in the same temperature. Texture profile analysis demonstrated that samples showed a lower hardness but higher adhesiveness during storage at -20°C. Differential scanning calorimetry (DSC) revealed that the higher the milling degree, the higher retrogradation index (ΔHr/ΔHg) obtained at 4°C or -20°C. X-Ray diffraction (XRD) analysis indicated that samples stored at -20°C had a lower degree of crystallinity compared with those stored at 4°C, which was also confirmed by Fourier Transform infrared spectroscopy (FTIR) analysis. Scanning electron microscopy (SEM) analysis showed that samples stored at -20°C presented a more shrinkable appearance with more pores. The results are expect to provide some theoretical guidance for retarding the retrogradation of rice in processing and preservation industry.
    Starch - Starke 07/2015; DOI:10.1002/star.201500128
  • Jacek Rożnowski · Teresa Fortuna · Edyta Szuba · Maria Łabanowska
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    ABSTRACT: This paper analyses the selected physical and chemical properties of potato and corn phosphates modified over different time periods and enriched with minerals. The research dealt with potato and corn starch phosphates developed during the half- and full-hour heating of starch in the presence of hydro- and dihydrophosphates, as well as phosphates enriched with iron or copper ions. The AAS proved that the ion implantation was effective, and that the ion saturation in the phosphates depended on the phosphorylation time. The data prove that the chemical modification of starch and saturation with minerals affect the rheological and thermal characteristics of the samples under examination. The degree and the vector of the transformation depend on the phosphorylation period and the introduced mineral component. An increased modification time resulted in a decrease of the gelatinisation parameters, the pasting properties and the Herschel-Bulkley's model parameter values. The presence of copper or iron ions in the monostarch phosphate contributed to a significant change in the rheological parameters, yet the range of the changes depended on the starch modification time and ions types. The introduction of transitional metal ions were to change the radicals creation mechanism in which the copper and iron ions were involved.
    Starch - Starke 07/2015; DOI:10.1002/star.201500052
  • Shifeng Yu · Yongchun Zhang · Hongyan Li · Yan Wang · Chunyu Gong · Xiaolan Liu · Xiqun Zheng · Narasimha Kumar Kopparapu
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    ABSTRACT: In the present study, non-waxy corn starch was processed by different freeze-thawing temperatures and cycles. The effects of freeze-thawing treatment on the surface structure, granules particle size, Maltese crosses, crystalline, and thermal properties of non-waxy corn starch were investigated. The number of pores on the surface of starch granules increased with freeze-thawing cycles. The granule size, crystalline intensity and degree, gelatinization temperatures, and enthalpy values of corn starch decreased with freeze-thawing cycles increased. The Maltese crosses indicated that loss of Maltese cross increased when freeze-thawing cycles increased, but decreased with increase in temperature. Moreover, clear cracks and big pores were observed on the surface of starch granules, and smaller granule size and lower thermal parameters were obtained in the distorted corn granules caused by the changes in crystalline structure under appropriate treatment (−20°C freezing and 25°C thawing, 20 cycles). Freeze-thawing treatment significantly increased the porosity of corn starch, which indicated that it can improve adsorptive capacity of starches. Therefore, freeze-thawing method is potentially very useful to produce porous starch as carrier or absorbent for food and medicine. These findings could have important applications in starch modification industry.
    Starch - Starke 07/2015; DOI:10.1002/star.201500109
  • [Show abstract] [Hide abstract]
    ABSTRACT: The gel formation properties of non-waxy rice starch with cross-linked resistant starch with phosphate (RS4, 10, 20, and 30% based on rice starch) prepared from three rice varieties with different amylose (AM) content were investigated to increase dietary fiber content, improve gel structure, and reduce the glycemic index of rice products. The AM contents of rice starches were 1.71% in Hanganchal1, 22.47% in Nampyeong, and 33.39% in Goamy. All RS4 showed A-type crystallinity and their RS levels were 46.91, 54.54, and 66.01%, respectively. The initial pasting temperatures of RS4 added rice starches increased as RS4 contents increased, but peak and breakdown viscosities and enthalpy change (△H) reduced. The RS4 addition improved gel shape and texture properties including hardness, cohesiveness, and gumminess, except the 30% Goamy RS4 added gel. The 20% RS4 addition was appropriate to form rice starch gels. The network structure of RS4 added gel formed more regular and firmer than that of control, because RS4 granules were entrapped within the gel matrix like observed by light microscope and scanning electron microscopy. It is suggested that RS4 not only assist in forming a rigid network structure but also increasing a dietary fiber content.
    Starch - Starke 06/2015; 67. DOI:10.1002/star.201400223
  • Yanyan Zu · Binjia Zhang · Ling Chen · Fengwei Xie · Lin Li · Xiaoxi Li
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    ABSTRACT: Supramolecular structural changes of maize starch as affected by hydrothermal treatment in excess water were investigated. At a temperature slightly higher than the onset (To) of gelatinization endotherm (G), an increase in the size of the cavity at the granule core and a sharp decrease in the ordering degree of the semi-crystalline lamellae occurred, together with the scattering objects apparently becoming looser. When the temperature approached close to the peak temperature (Tp) of endotherm G (70 °C), the semi-crystalline lamellae disappeared, accompanied by the emergence of a dual fractal structure. This suggests that the molecules of swollen maize starch displayed inhomogeneity on nano scale, with a mass fractal structure at a higher scale level constituted by the scattering objects at a lower scale level. Additionally, it is proposed that a reduction in starch crystallites could enhance the degree of mixing between the crystalline and amorphous materials. The results enable a better understanding of starch supramolecular structural evolutions during the hydrothermal treatment in excess water.
    Starch - Starke 06/2015; DOI:10.1002/star.201500028
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    ABSTRACT: Corn starch was physically modified with a ball mill in ethanol. The effect of ball-milling treatment on particle morphology, particle size distribution, crystalline structure, and pasting property was examined by means of scanning electron microscopy (SEM), laser diffractometer, X-ray diffraction (XRD), and rapid viscosity analyzer (RVA). In addition, the ball-milling effect on crosslinking performance of corn starch was also investigated. It was observed that the milled starch granules lost surface smoothness at high milling loads (25 and 30 g), while some granules were squashed at low milling loads (15 and 20 g). As milling load decreased from 30 to 15 g, the milled starch showed increase in volume average diameter (D[4,3]) from 13.49 to 15.45 µm. The crystalline structure of starch was partly destroyed by the milling. The pasting temperature and peak viscosity of milled starch decreased with decreasing milling load. The starch samples show improvement in crosslinking process following ball-milling treatment as indicated by increased phosphorus content.
    Starch - Starke 06/2015; DOI:10.1002/star.201400251
  • Anja Funch Brøgger · John Mitchell · Nagamani Koganti · Angelina Swali · Sandra Hill
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    ABSTRACT: Three tapioca starches that showed very similar pasting behaviour in water, as demonstrated using rapid visco analysis (RVA) and differential scanning calorimetry (DSC), can be distinguished from each other when pasted in the organic solvent N-methyl morpholine N-oxide (NMMO). In a 78% NMMO- 22% water solvent the end viscosities after extensive pasting (15 minutes at 95°C) were different (starch concentrations used were 2.5 and 5%). These differences were not obvious if the complex viscosity of the pasted samples were measured. Further heating of the 78% NMMO pasted samples increased the viscosity and may indicate that the original pasting may not completely dissolve the samples. It is suggested that pasting in the NMMO solvent may identify samples that will process differently due to differences in structure and/or composition, which is not easily identified by other methods.
    Starch - Starke 06/2015; DOI:10.1002/star.201500084
  • [Show abstract] [Hide abstract]
    ABSTRACT: The effect of date syrup on pasting, rheological and retrogradation properties of cornstarch gels was investigated using an HR-2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. Pasting and rheological measurements were made on 6% (dry basis) corn starch with different levels of date syrup (starch: syrup; 1:0, 1:1, 1:2 or 1:3). The pasting measurements showed that addition of the date syrup increased the pasting temperature with increasing date syrup levels versus controls. Rheological measurements showed that peak viscosity and elastic modulus (G’) increased with increases in date syrup (1:2 - 1:3) but this decreased at 1:1 versus control. Changes in elastic modulus as a result of cold storage for one week decreases with increases in date syrup concentration. This suggested that the date syrup could be an effective sweetener in reducing starch gel retrogradation during cold storage.
    Starch - Starke 05/2015; 67(7). DOI:10.1002/star.201500062
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    ABSTRACT: Maize grits with or without starchy additives (native wheat starch, distarch phosphates, soluble fibre) were extruded through a single-screw laboratory extruder Brabender KE 19/25 with a controlled barrel temperature in three zones and in a head, die diameter 4 mm, comprising a compression ratio of the screw of 2:1. The purpose was to influence resistant starch (RS) content together with improving /saving key physicochemical properties by controlling extrusion cooking variables (water addition into feed of 5 -20 percent, screw speed 80 rpm - 120 rpm, temperature, mass fraction of the additive in the dry premix 0 -50%). The influences of most starchy additives were negligible. Pre-gelatinized cross-linked starch and soluble fibre Nutriose influenced significantly the process pressure, where a low value exhibited high values RS. Based on the data of forty eight trials, seven mathematical optimization models were computed. High RS content worsened the expansion ratio. To obtain a RS content of 1% it was necessary to decrease expansion ratio to 1.7 where the breaking strength was acceptable. The result of minimizing resistant starch content created an expansion ratio from 2.6 to 2.7, a breaking strength ≤ 1 N/mm2 and a RS content (maximum) of 0.2 %.
    Starch - Starke 05/2015; 67(9-10). DOI:10.1002/star.201500059
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    ABSTRACT: The differential influence of dry heat treatment on pasting, thermal, morphological, and crystalline structural properties of glutinous rice starch (GRS) and glutinous rice flour (GRF) in a dry state for 0, 2, or 4 h at 130°C were studied. The results revealed that the viscosity and thermal stability of GRS and GRF increased after dry heat treatment. Peak viscosity of GRF rose nearly threefold from 1156 to 3145 cP. The number of disulphide bonds in GRF increased from 1.93 to 3.19 µmol/g, indicating the covalent SS linkages after dry heat treatment may result in the changes of protein structure, which may greatly influence properties of dry heated flour. Morphology of gelatinized GRS was denser, and a strong laminar structure was observed for gelatinized GRF after dry heat treatment. Fourier transformation infrared spectroscopy indicated that both GRS and GRF had relatively higher transmittance intensities in the region of 1068 and 1022 cm-1. X-ray diffraction showed that the crystallinity of GRS increased from 32.82 to 35.02% and GRF increased from 29.32 to 34.14% after dry heat treatment. Dry heat treatment had greater effects on viscosity and structural properties of GRF than those of GRS.
    Starch - Starke 05/2015; 67. DOI:10.1002/star.201500016
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    ABSTRACT: The effects of water deficit after pollination on the physicochemical properties of waxy maize starch were clarified, using Suyunuo5 and Yunuo7 as test materials. Pot experiments were conducted in 2012 and 2013; a pool trial was performed in 2014. Results indicated that the starch granule size was decreased by water deficit in both pot and pool experiments. Furthermore, the water deficit reduced the starch crystallinity and peak intensities at different reflection angles. The reduced iodine binding capacity under drought condition indicated that the proportion of long chains in amylopectin was decreased by water deficit. Swelling power was only decreased by drought under pool condition. The structural changes in starch decreased the peak and breakdown viscosities, but increased the retrogradation percentage. The maximum absorption wavelength, blue value, gelatinization enthalpy, pasting and gelatinization temperatures of starch were not affected by the water deficit. Therefore, drought during grain filling deteriorated the pasting viscosities and increased the tendency of retrogradation by reducing the starch granule size, proportion of long-chains in amylopectin, swelling power and crystallinity.
    Starch - Starke 05/2015; 67(7). DOI:10.1002/star.201500061