Results 191 to 200 of about 12,907 (233)
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Phosphate esters in amylopectin clusters of potato tuber starch
International Journal of Biological Macromolecules, 2011Starch phosphate is important in starch metabolism and in order to deduce its location and structural effects in clusters and building blocks of amylopectin, these were isolated from a normal potato (WT) and two starches with antisense suppressed glucan water dikinase (asGWD) activity and starch branching enzyme (asSBE) activity possessing suppressed ...
Wikman, Jeanette +4 more
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In vitro enzymatic hydrolysis of amylopectins from rice starches
International Journal of Biological Macromolecules, 2017The effects of the molecular structures of amylopectins on the enzymatic hydrolysis of waxy-rice amylopectin (WRA) and normal-rice amylopectin (NRA) were investigated. The results indicated that compared to NRA, WRA possessed larger chain length, number of chains, internal chain length, degree of polymerisation, interblock chain length, and lower ...
Li, Guo +5 more
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Amylopectin Starch Induces Nonreversible Insulin Resistance in Rats
The Journal of Nutrition, 1996Starches that are high in amylopectin are digested and absorbed more quickly than starches with a high amylose content and produce insulin resistance in rats during long-term feeding. The aim of this study was to determine whether amylopectin-induced insulin resistance could be prevented or reversed by a period of high amylose feeding.
C E, Wiseman +3 more
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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 +4 more
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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 +4 more
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Crystallinity and Morphology in Films of Starch, Amylose and Amylopectin Blends
Biomacromolecules, 2001Films of potato starch, amylose, and amylopectin and blends thereof were prepared by solution casting and examined using X-ray diffraction, light microscopy, transmission electron microscopy, and differential scanning calorimetry. Amylose films had a relative crystallinity of about 30% whereas amylopectin films were entirely amorphous.
Asa, Rindlav-Westling +2 more
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Reactivity of Amylose and Amylopectin in Potato Starch
Starch - Stärke, 1984AbstractThe availability for reaction of amylose and amylopectin in potato starch was investigated by etherifying potato starch in granular form and in solution with diethylaminoethylchloride to a very low degree of substitution. The distribution of ether groups over both starch fractions was subsequently determined. A higher reactivity of amylose with
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Characterisation of the substituent distribution in hydroxypropylated potato amylopectin starch
Carbohydrate Research, 2000The distribution of substituents in hydroxypropylated potato amylopectin starch (amylose deficient) modified in a slurry of granular starch (HPPAPg) or in a polymer 'solution' of dissolved starch (HPPAPs), was investigated. The molar substitution (MS) was determined by three different methods: proton nuclear magnetic resonance (1H NMR) spectroscopy ...
S, Richardson +4 more
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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 ...
Jeffrey D. Klucinec, Donald B. Thompson
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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 ...
Jeffrey D. Klucinec, Donald B. Thompson
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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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The relationship between internal chain length of amylopectin and crystallinity in starch
Biopolymers, 1999Molecular models of amylopectin were created and investigated by computer simulation. First, single and double helices of various lengths were constructed. The 1 --> 6 branching in double and single helices of amylopectin was studied. Subunits of single helices, double helices, and branch points were used as building blocks of larger systems.
O'Sullivan, A.C., Perez, Sarah
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