Results 251 to 260 of about 29,666 (290)
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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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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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2015
Starch granules consist of two major polyglucans, namely, branched amylopectin and essentially linear amylose. In all nonmutant starches, amylopectin is the major component and is responsible for the internal structure of starch granules, which is the native, semicrystalline form of starch.
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Starch granules consist of two major polyglucans, namely, branched amylopectin and essentially linear amylose. In all nonmutant starches, amylopectin is the major component and is responsible for the internal structure of starch granules, which is the native, semicrystalline form of starch.
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Amylopectin—properties and fine structure
Food Chemistry, 1996Abstract Five amylopectins from different sources were studied to compare their physico-chemical properties and structure. Physicochemical properties such as iodine binding capacity (IBC), maximum absorption ( λ max ) and intrinsic viscosity ([η]) were assayed. Normal corn amylopectin and potato amylopectin gave high values of IBC whereas waxy corn,
L.A. Bello-Pérez +3 more
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Determination of Amylose: Amylopectin Ratios of Starches
Starch - Stärke, 1981AbstractA method has been developed for the determination of amylose: amylopectin ratios of starches which offers an alternative to iodimetric methods. Starches solubilized in dimethylsulphoxide were debranched with isoamylase and the resulting linear components quantitated by gel permeation chromatography on a column of Sepharose CL‐6B.
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Observations on the impact of amylopectin and amylose structure on the swelling of starch granules
Food Hydrocolloids, 2020Varatharajan Vamadevan, Eric Bertoft
exaly