Results 191 to 200 of about 19,750 (259)
Multifunctional Starch-Based Composite Films Embedded with Carbon Dots for pH-Responsive Sensing and Monitoring of Food Freshness. [PDF]
MoleculesZhang X +5 more
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Nutritional implications of amylose-amylopectin ratio in barley cultivars for rats and swine
, 2015 C C Calvert
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On the cluster structure of amylopectin
Plant Molecular Biology, 2021Two opposing models for the amylopectin structure are historically and comprehensively reviewed, which leads us to a better understanding of the specific fine structure of amylopectin. Amylopectin is a highly branched glucan which accounts for approximately 65-85 of starch in most plant tissues. However, its fine structure is still not fully understood
Yasunori Nakamura, K. Kainuma
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Amylopectin crystal seeds: Characterization and their effect on amylopectin retrogradation
Food Hydrocolloids, 2021Abstract Amylopectin retrogradation greatly affects the overall characteristics of starch. It occurs gradually over a long period of time and the results of its measurement are often subtle. In this study, three types of amylopectin crystal seeds (ACS) were prepared and added to rice amylopectin to enhance the detectability of amylopectin ...
Wang Yunyun +5 more
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Food Hydrocolloids, 2019
Abstract It has been proved that when normal maize starch granules were cross-linked, amylose did not cross-link to one another, but amylose-amylopectin (A-AP) and amylopectin-amylopectin (AP-AP) were carried out. The objective of this study was to study the thermal stability of the cross-linked starches (CLs), and correlate it to iodine binding ...
Tingting Kou, Qunyu Gao
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Abstract It has been proved that when normal maize starch granules were cross-linked, amylose did not cross-link to one another, but amylose-amylopectin (A-AP) and amylopectin-amylopectin (AP-AP) were carried out. The objective of this study was to study the thermal stability of the cross-linked starches (CLs), and correlate it to iodine binding ...
Tingting Kou, Qunyu Gao
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An amylopectin-enabled skin-mounted hydrogel wearable sensor.
Journal of materials chemistry. B, 2021Self-adhesiveness is highly desirable for conformal and seamless wearable electronics. Here, a starch-tackifying method is proposed to obtain adhesive and robust hydrogel conductors with the assistance of amylopectin (Amy).
L. Kong +3 more
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Deciphering molecular interaction and digestibility in retrogradation of amylopectin gel networks.
Food & Function, 2021The impact of the internal part of aewx amylopectin on the gel network and digestibility during retrogradation was investigated using wx amylopectin as a reference. After β-amylolysis for 60 min (aewx-60), greater shifts in both λmax value and absorbance
Xiao Zhou +3 more
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Nature, 1947
Since starch can be split into maltose, the opinion has been widespread that starch is composed of chains of the maltose type1. Some authors, however, suggested a branched or netted structure2,3; comparative measurements of molecular weight and viscosity were definitely in favour of a branched structure.
KURT H. MEYER, P. GÜRTLER, P. BERNFELD
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Since starch can be split into maltose, the opinion has been widespread that starch is composed of chains of the maltose type1. Some authors, however, suggested a branched or netted structure2,3; comparative measurements of molecular weight and viscosity were definitely in favour of a branched structure.
KURT H. MEYER, P. GÜRTLER, P. BERNFELD
openaire +2 more sources
Fructose-grafted amylose and amylopectin
Carbohydrate Research, 1995Amylose and amylopectin have been heated with sucrose in acidic methyl sulfoxide. The fructose oxocarbonium ion derived from sucrose was transferred as fructofuranosyl groups to 0-6 of the glucans, giving fructoglucans containing up to 7.9% (amylose) and 5.8% (amylopectin) of fructose.
G N, Richards, J Y, VanDenburg
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Iodine binding by amylopectin and stability of the amylopectin–iodine complex
Journal of Polymer Science Part A: Polymer Chemistry, 1994AbstractThe iodine binding capacity (IBC) of amylopectin (AP, from potatoes) is determined to be around 0.38% (w/w) of the total AP in the solution. The mass of iodine bound comprises about 13.6% of the mass of AP involved with the complex, suggesting that with every four iodine atoms bound there are 23 anhydroglucose residues (AGU). Since our previous
Heather Davis +2 more
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