Results 191 to 200 of about 14,846 (243)
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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
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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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Structure, mechanical and barrier properties of amylose and amylopectin films
Carbohydrate Polymers, 1998 The effect of film formation conditions on structure, mechanical properties and barrier properties of amylose and amylopectin films was studied. The films were prepared by solution-gel-casting of amylose and amylopectin from potato, with or without the ...
Mats Stading +2 more
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Structures of clusters in sweetpotato amylopectin
Carbohydrate Research, 2011Sweetpotato amylopectin was subjected to partial hydrolysis by α-amylase from Bacillus amyloliquefaciens to release the clusters. Clusters were then fractionated and precipitated by methanol and structurally characterized by gel-permeation chromatography and high-performance anion-exchange chromatography.
Corke, H, Åman, P, Bertoft, E, Zhu, F
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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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Nature, 1944
NATURAL starch is a mixture of two components, which can be separated in a number of ways although it is doubtful if complete separation has yet been attained. The names, amylose and amylopectin, used earlier in a different sense, may be conveniently retained to describe the two components.
W. N. HAWORTH, S. PEAT, E. J. BOURNE
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NATURAL starch is a mixture of two components, which can be separated in a number of ways although it is doubtful if complete separation has yet been attained. The names, amylose and amylopectin, used earlier in a different sense, may be conveniently retained to describe the two components.
W. N. HAWORTH, S. PEAT, E. J. BOURNE
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Structure of building blocks in amylopectins
Carbohydrate Research, 2012Building blocks represent the smallest, branched units found inside clusters of amylopectins. The building blocks from clusters of 10 different amylopectins, representing a wide variety of plants, were isolated and size-fractionated. The unit chain compositions were then analysed.
Eric, Bertoft, Kristine, Koch, Per, Man
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2009
Abstract Major Applications Thickeners, stabilizers, and adhesives. Properties of Special Interests The highly branched nature of amylopectin accounts for the extreme brittleness of its films and extrudates. The extensive branching reduces chain entanglements usually required in high polymers to achieve satisfactory film properties ...
W Brooke Zhao +2 more
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Abstract Major Applications Thickeners, stabilizers, and adhesives. Properties of Special Interests The highly branched nature of amylopectin accounts for the extreme brittleness of its films and extrudates. The extensive branching reduces chain entanglements usually required in high polymers to achieve satisfactory film properties ...
W Brooke Zhao +2 more
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Amylopectin Staling of Cooked Milled Rices and Properties of Amylopectin and Amylose
Cereal Chemistry, 1997ABSTRACTStarches of waxy rices that showed varietal differences in hardness testing of cooked rice after amylopectin staling and high‐amylose content (AC) rices differing in gel consistency (GC) and starch gelatinization temperature (GT) were studied to determine the factors related to varietal differences in amylopectin staling of cooked rice ...
Corazon P. Villareal +2 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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