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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 ...
Yaoqi Tian
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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 +2 more
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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, Keiji Kainuma
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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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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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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
openaire +1 more source