Results 201 to 210 of about 19,750 (259)
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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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Carbohydrate Research, 2010
Amylopectin fine structures were studied following limited hydrolysis of gelatinised waxy maize starch by amylases with a different level of inner chain attack (LICA). This was done by size exclusion chromatography as well as by debranching the (partially hydrolysed) amylopectin samples and studying the size distributions of the released chains.
Annabel, Bijttebier +2 more
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Amylopectin fine structures were studied following limited hydrolysis of gelatinised waxy maize starch by amylases with a different level of inner chain attack (LICA). This was done by size exclusion chromatography as well as by debranching the (partially hydrolysed) amylopectin samples and studying the size distributions of the released chains.
Annabel, Bijttebier +2 more
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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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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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3D Printing of Amylopectin‐Based Natural Fiber Composites
Advanced Materials & Technologies, 2019Many ancient Chinese structures, such as portions of the Great Wall, use a unique mortar that derives from glutinous rice (commonly called “sticky rice”). Unlike other types of rice, sticky rice is rich in amylopectin with negligible amylose. Inspired by
Yijie Jiang, J. Raney
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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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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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International Journal of Food Science & Technology, 2018
The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied.
R. M. Mariscal‐Moreno +3 more
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The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied.
R. M. Mariscal‐Moreno +3 more
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Amphoteric amylopectin: A novel polymeric flocculant
Carbohydrate Polymers, 2013Novel flocculant based on amphoteric amylopectin for wastewater and industrial effluents treatment has been developed in authors' laboratory. Amphoteric flocculants have anionic and cationic moieties on the same macromolecule and is used to remove both positively and negatively charged contaminant particles in suspensions. Amylopectin based flocculants
Ram Prakash, Singh +3 more
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Enzymic Conversion of Amylose into Amylopectin
Nature, 1948POTATO juice was shown by Hanes1 to contain a phosphorylase (P-enzyme) by the agency of which the long, largely unbranched chains of the amylose component of starch were built up from glucose-1-phosphate. The main component of potato starch is, however, the branched-chain component (amylopectin), and this is not synthesized by P-enzyme acting alone on ...
S, PEAT, E J, BOURNE, S A, BARKER
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