Results 211 to 220 of about 19,750 (259)
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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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Grafted amylopectin: applications in flocculation
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 1998Abstract Graft copolymers of amylopectin and polyacrylamide were synthesized using a ceric ion induced redox initiation technique. Flocculation characteristics of the graft copolymers were studied using two systems, one containing a synthetic effluent of kaolin clay (0.25% w/v) in distilled water, and the other containing a paper-mill white effluent.
S.K Rath, R.P Singh
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Enzyme hydrolysis of grafted amylopectin
Journal of Applied Polymer Science, 1998Previous methods of proof of grafting are based on separation of homopolymers from crude reaction products and further characterization of extracted component. This article reports the proof of grafting by a combined use of viscometry and enzyme hydrolysis that, to our knowledge, has not been reported so far.
S. K. Rath, R. P. Singh
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Effects of amylose and amylopectin molecular structures on starch electrospinning.
Carbohydrate Polymers, 2022Panpan Cao +8 more
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Physical characterisation of amylopectin gels
Polymer Gels and Networks, 1995Abstract Amylopectin is a highly and non-randomly branched polysaccharide and is one of the two main components of starch. Aqueous amylopectin solutions of sufficiently high concentration can form physically crosslinked thermoreversible gels upon cooling to below room temperature.
C.Matin Durrani, Athene M. Donald
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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
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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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The fine structure of amylopectin
Carbohydrate Research, 1981Abstract A critical examination of an enzymic method for determining the ratio of A and B chains in amylopectin leads to a value of ∼ 1:1, and not 2:1 as suggested other workers. Partial debranching with pullulanase gave results consistent with earlier suggestions that A chains are predominantly and selectively removed. The ratio of A and B chains in
David J. Manners, Norman K. Matheson
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