Results 201 to 210 of about 24,456 (261)
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Recrystallization of amylopectin in concentrated starch gels
Carbohydrate Polymers, 1996The 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. +2 more
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Arsenolysis and Phosphorolysis of the Amylose and Amylopectin Fractions of Starch
Nature, 1948Doudoroff, 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
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Birefringence of Amylose and Amylopectin in Whole Structural Starches
Nature, 1950THE 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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Effects of amylose and amylopectin molecular structures on starch electrospinning
Carbohydrate Polymers, 2022The role of amylose content in electrospinning starch nanofibres is well understood, but that is not the case for the roles of the molecular structures of amylose and amylopectin. Here, correlations between starch molecular-structure parameters and electrospinnability evaluation indices (average droplet number, average bead number, and average fibre ...
Cao, Panpan +8 more
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Starch and Amylopectin — Rheological Behavior of Gels
Starch - Stärke, 1994AbstractRheological 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 +1 more
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Centrifugally spun starch-based fibers from amylopectin rich starches
Carbohydrate Polymers, 2016Centrifugal 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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Development and characterization of potato amylopectin-substituted starch materials
Food Science and Biotechnology, 2021This study characterized the blends of corn starch with potato amylopectin (PAP) and PAP hydrolysates treated with branching enzyme (BR), pullulanase (PL), and BR-BL cocktail. PAP/PAP hydrolysates were deposited or bound (particularly in intact and PL-treated PAPs) on the surfaces of corn starch granules. Although PAP/PAP hydrolysates rarely affect the
Ree Jae Kim, Hyun-Seok Kim
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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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Evolution of amylopectin structure in developing wheat endosperm starch
Carbohydrate Polymers, 2014In this study, starches extracted from wheat grains harvested at 7, 14, 28, and 35 days after anthesis (DAA) were used as a means of examining the molecular structure of amylopectin (AP) from developing wheat grain. Scanning electron microscopy of wheat grain cross-sections revealed the presence of endosperm at 7 DAA and contained lenticular-shaped ...
Danusha N, Kalinga +5 more
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