Results 261 to 270 of about 26,984 (290)
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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.
Petteri Parovuori +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.
Petteri Parovuori +4 more
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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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On the organization of chains in amylopectin
Starch - Stärke, 2012AbstractThe visualization of organization of chains in amylopectin remains a subject of debate. The traditional and backbone model are the two currently cited models, but there have been no attempts to provide experimental evidence to test the validity of either model.
Koushik Seetharaman +2 more
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The Journal of Protozoology, 1975
SYNOPSIS. Amylopectin granules were purified from Eimeria tenella oocysts following digestion with sodium dodecyl sulfate and pronase. The oval granules had a uniform size of 0.5 × 0.7 μm, and consisted of only glucose polymers. α‐Amylase treatment yielded 235 nmoles of maltose from the granules from 106 unsporulated oocysts and 93 nmoles maltose from
C. C. Wang, R M Weppelman, B Lopez-Ramos
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SYNOPSIS. Amylopectin granules were purified from Eimeria tenella oocysts following digestion with sodium dodecyl sulfate and pronase. The oval granules had a uniform size of 0.5 × 0.7 μm, and consisted of only glucose polymers. α‐Amylase treatment yielded 235 nmoles of maltose from the granules from 106 unsporulated oocysts and 93 nmoles maltose from
C. C. Wang, R M Weppelman, B Lopez-Ramos
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Enzymic Conversion of Amylose into Amylopectin
Nature, 1948POTATO 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. A. Barker, S. Peat, E. J. Bourne
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The gelation and crystallisation of amylopectin
Carbohydrate Research, 1987Abstract A range of physical and chemical techniques, including viscometry, rheological measurements, dilatometry, turbidity measurements, X-ray diffraction, and differential scanning calorimetry, has been used to study the gelation of amylopectin. Gels form on cooling concentrated aqueous solutions to 1°.
Ring, S.G. +6 more
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Oxygen permeability of amylose and amylopectin films
Carbohydrate Polymers, 2002The effects of water and glycerol contents on oxygen permeability of starch polymer films were investigated. Starch films were prepared of amylose and amylopectin by a casting technique and oxygen permeability was analysed at 20°C. Glycerol contents were 0, 10, 20 or 30% while water content varied from 8 to 36%.
Päivi Myllärinen +3 more
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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.
Ram Prakash Singh, S.K Rath
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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, Ram Prakash Singh
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Cereal Chemistry, 2002
ABSTRACTThe importance of the nature of the amylopectin and the amylose‐to‐amylopectin ratio in the gelation of high‐amylose maize starch was examined by preparing gels of model systems using amylose (AM) from a high‐amylose maize starch mixed with an amylopectin (AP): either wx starch, acid‐hydrolyzed wx starch (AH‐wx), ae wx starch, or wx β‐limit ...
Donald B. Thompson, Jeffrey D. Klucinec
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ABSTRACTThe importance of the nature of the amylopectin and the amylose‐to‐amylopectin ratio in the gelation of high‐amylose maize starch was examined by preparing gels of model systems using amylose (AM) from a high‐amylose maize starch mixed with an amylopectin (AP): either wx starch, acid‐hydrolyzed wx starch (AH‐wx), ae wx starch, or wx β‐limit ...
Donald B. Thompson, Jeffrey D. Klucinec
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