Results 251 to 260 of about 26,984 (290)
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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 +2 more
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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 +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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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 ...
Bienvenido O. Juliano +3 more
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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.
Hans Goesaert +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.
Hans Goesaert +2 more
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The crystallinity of amylose and amylopectin films
Carbohydrate Polymers, 2002X-ray crystallinity of amylose and amylopectin films with 0, 10 and 30% of glycerol and stored at RH 0, 54 and 91% were studied. Films prepared of water cast dilute solutions and dried at 70°C were thin and transparent. Each fresh amylose film showed B-type crystalline structures, and depending on the glycerol and water contents the amount of ...
Myllärinen, P. +3 more
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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.
Geoffrey N. Richards, Jeb Y. VanDenburg
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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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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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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
Z. Mousia +2 more
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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.
Kristine Koch, Per Åman, Eric Bertoft
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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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