Results 201 to 210 of about 14,846 (243)
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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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The Journal of Protozoology, 1975
SYNOPSIS. Amylopectin granules were purified from Eimeria tenella oocysts following digestion with sodium dodecyl sulfate and pronase. The oval granules had a uniform size of 0.5 × 0.7 μm, and consisted of only glucose polymers. α‐Amylase treatment yielded 235 nmoles of maltose from the granules from 106 unsporulated oocysts and 93 nmoles maltose from
C C, Wang +2 more
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SYNOPSIS. Amylopectin granules were purified from Eimeria tenella oocysts following digestion with sodium dodecyl sulfate and pronase. The oval granules had a uniform size of 0.5 × 0.7 μm, and consisted of only glucose polymers. α‐Amylase treatment yielded 235 nmoles of maltose from the granules from 106 unsporulated oocysts and 93 nmoles maltose from
C C, Wang +2 more
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On the organization of chains in amylopectin
Starch - Stärke, 2012AbstractThe visualization of organization of chains in amylopectin remains a subject of debate. The traditional and backbone model are the two currently cited models, but there have been no attempts to provide experimental evidence to test the validity of either model.
Falguni Chauhan, Koushik Seetharaman
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Heterogeneity in branching of amylopectin
Carbohydrate Polymers, 1985Abstract The angular dependence of scattered light from amylopectin and its β-limit dextrin, the mean square radius of gyration and the molecular weights M w and M n have been calculated on the basis of the cascade branching theory for the homogeneously branched model by Meyer & Bernfeld (1940) (Model I) and for the two heterogeneously branched
Angelika Thurn, Walther Burchard
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Water redistribution during the recrystallisation of amylopectin in amylopectin/gelatin blends
Polymer, 2001Abstract The DMTA thermogram of 50:50:32 gelatin/amylopectin/water extrudates showed two main transitions: 24 and 52°C associated with the glass transition temperatures (Tgs) of gelatin and amylopectin, respectively. After storage (15 days, 60°C), amylopectin recrystallised to the A-polymorph. This was paralleled by a decrease of the Tg of gelatin to
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The gelation and crystallisation of amylopectin
Carbohydrate Research, 1987Abstract A range of physical and chemical techniques, including viscometry, rheological measurements, dilatometry, turbidity measurements, X-ray diffraction, and differential scanning calorimetry, has been used to study the gelation of amylopectin. Gels form on cooling concentrated aqueous solutions to 1°.
Ring, S.G. +6 more
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Food Hydrocolloids, 1997
Branched α-dextrins with different molecular weights were prepared from waxy maize. A series of β-limit dextrins was prepared from α-dextrins and native amylopectin. The fine structure of the dextrin samples was investigated by debranching, and was found to be similar to the unit chain distribution of native amylopectin.
Parovuori, Petteri +4 more
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Branched α-dextrins with different molecular weights were prepared from waxy maize. A series of β-limit dextrins was prepared from α-dextrins and native amylopectin. The fine structure of the dextrin samples was investigated by debranching, and was found to be similar to the unit chain distribution of native amylopectin.
Parovuori, Petteri +4 more
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The metabolism of sodium amylopectin sulfate in the rat
Toxicology and Applied Pharmacology, 1969Abstract The metabolism of sodium amylopectin sulfate (SN-263) has been studied in adult rats, 14 C and 35 S-labeled preparations being used. Previous studies have shown that this pepsin inhibitor is an effective antiulcer compound in experimental animals and in man. In the present study, the major fraction of the drug was excreted in the feces and
R E, Ranney, S J, Eich
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Enzymic Scission of the Branch Links in Amylopectin
Nature, 1951AMYLOSYNTHEASE, an enzyme discovered by Nishimura1 in 1930, changes the red colour produced by iodine with cereal starches of the glutinous (waxy) variety into bluish-purple; it was therefore considered to be a starch-synthesizing enzyme. But having examined the mechanism of the action, we have reached the conclusion that this change in colour is not ...
B, MARUO, T, KOBAYASHI
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Bioprocess and Biosystems Engineering, 2003
A model is presented that describes all the saccharides that are produced during the hydrolysis of starch by an alpha-amylase. Potato amylopectin, the substrate of the hydrolysis reaction, was modeled in a computer matrix. The four different subsite maps presented in literature for alpha-amylase originating from Bacillus amyloliquefaciens were used to ...
Marchal, L M +4 more
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A model is presented that describes all the saccharides that are produced during the hydrolysis of starch by an alpha-amylase. Potato amylopectin, the substrate of the hydrolysis reaction, was modeled in a computer matrix. The four different subsite maps presented in literature for alpha-amylase originating from Bacillus amyloliquefaciens were used to ...
Marchal, L M +4 more
openaire +5 more sources