Results 241 to 250 of about 29,666 (290)

Structures of clusters in sweetpotato amylopectin

Carbohydrate Research, 2011
Sweetpotato 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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A study on the thermal stability of amylose-amylopectin and amylopectin-amylopectin in cross-linked starches through iodine binding capacity

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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Structure of building blocks in amylopectins

Carbohydrate Research, 2012
Building 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, 1997
ABSTRACTStarches 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, Susumu Hizukuri, Bienvenido O. Juliano   +2 more
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Enzymic Conversion of Amylose into Amylopectin

Nature, 1948
POTATO 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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Water redistribution during the recrystallisation of amylopectin in amylopectin/gelatin blends

Polymer, 2001
Abstract 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, 1998
Abstract 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, 1998
Previous 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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Physical characterisation of amylopectin gels

Polymer Gels and Networks, 1995
Abstract 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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Monte Carlo simulation of the α-amylolysis of amylopectin potato starch. 2. α-amylolysis of amylopectin

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, Ulijn, R V, de Gooijer, C D, Franke, G T, Tramper, J   +4 more
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