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Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine. [PDF]

Foods
Zhao X, Duan P, Fan C, Wang X, Su J, Wang X, Li X, Wang Z, Peng Y.   +8 more
europepmc   +1 more source

Recrystallization of amylopectin in concentrated starch gels [PDF]

Carbohydrate Polymers, 1996
The relation between the recrystallization of amylopectin and the increase in stiffness of starch gels during storage was studied by various techniques. From transmission electron microscopy it was concluded that the size of the crystalline domains in retrograded 30% w/w potato starch gels was about 5 nm, much smaller than those present in native ...
Keetels, C.J.A.M., Oostergetel, G.T., van Vliet, T.   +2 more
core   +6 more sources

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Arsenolysis and Phosphorolysis of the Amylose and Amylopectin Fractions of Starch

Nature, 1948
Doudoroff, Barker and Hassid1 showed that the addition of arsenate to sucrose phosphorylase from Pseudomonas saccharophila catalyses the decomposition of sucrose to glucose and fructose, the reaction being :
J, KATZ, W Z, HASSID, M, DOUDOROFF
openaire   +2 more sources

Birefringence of Amylose and Amylopectin in Whole Structural Starches

Nature, 1950
THE view is current that unbranched amylose chains are responsible for the anisotropy of structural and fractionated starches1–3. (A review of this subject by S. Peat4 should be consulted.) This view has been influenced by the method of investigation employed.
F, BAKER, W J, WHELAN
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Centrifugally spun starch-based fibers from amylopectin rich starches

Carbohydrate Polymers, 2016
Centrifugal spinning and electrospinning have proved to be effective techniques for fabricating micro-to-nanofibers. However, starches of amylopectin content above 65% cannot be fabricated to fiber by electrospinning. This paper is focus on the centrifugal spinnability of amylopectin rich starches. We investigated the amylopectin content of starches by
Xianglong, Li, Huanhuan, Chen, Bin, Yang
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Starch and Amylopectin — Rheological Behavior of Gels

Starch - Stärke, 1994
AbstractRheological behavior of starch and amylopectin gels was evaluated by small amplitude oscillatory testing using the storage modulus (G′), loss modulus (G″) and the complex viscosity (n*). It was found for the three starches (normal and waxy corns, and amaranth) that at low frequency the viscous component G″ had a major contribution on the gel ...
L. A. Bello‐Pérez, O. Paredes‐López   +1 more
openaire   +1 more source