Results 211 to 220 of about 249,523 (266)
Amylopectin Starch Induces Nonreversible Insulin Resistance in Rats
The Journal of Nutrition, 1996 Starches 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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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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Food Chemistry, 2020
Amylopectin internal part refers to the part between the reducing end and the outmost branches. The importance of amylopectin internal structure affecting starch gelatinization and retrogradation as well as enzyme susceptibility of retrograded starch was explored. A total of 13 different starches from a range of plants were used.
Fan, Zhu, Puzhen, Liu
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Amylopectin internal part refers to the part between the reducing end and the outmost branches. The importance of amylopectin internal structure affecting starch gelatinization and retrogradation as well as enzyme susceptibility of retrograded starch was explored. A total of 13 different starches from a range of plants were used.
Fan, Zhu, Puzhen, Liu
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Amylopectin Starch Promotes the Development of Insulin Resistance in Rats
The Journal of Nutrition, 1995Starches that are high in amylopectin are digested and absorbed more quickly than starches with a high amylose content and produce larger postprandial glucose and insulin responses. The aim of this study was to test the hypothesis that feeding rats a diet containing quickly digested starch could promote insulin resistance.
S E, Byrnes, J C, Miller, G S, Denyer
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Molecular Structure of a Low-Amylopectin Starch and Other High-Amylose Maize Starches
Journal of Cereal Science, 1998Abstract The molecular structure of two commercially available high-amylose maize starches, HYLON® V starch and HYLON® VII starch, and of a newly developed low-amylopectin starch (LAPS) was examined. These high-amylose starches give three apparent fractions as determined by gel-permeation chromatography: a high-molecular weight (mol.wt) amylopectin ...
Yong-Cheng Shi +3 more
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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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British Journal of Nutrition, 2020
Aquafeeds for carnivorous species face a nutritional-technological conundrum: containing sufficient starch to meet specific manufacturing requirements for binding, extrusion, and expansion, but ideally containing as little starch as possible owing to ...
Songlin Li +5 more
semanticscholar +1 more source
Aquafeeds for carnivorous species face a nutritional-technological conundrum: containing sufficient starch to meet specific manufacturing requirements for binding, extrusion, and expansion, but ideally containing as little starch as possible owing to ...
Songlin Li +5 more
semanticscholar +1 more source
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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Observations on the impact of amylopectin and amylose structure on the swelling of starch granules
, 2020Four different types of amylopectin structure have been reported in our earlier work based on the internal unit chain profile obtained from limit dextrins of amylopectin and data strongly suggested that chain length and organization of internal unit ...
V. Vamadevan, E. Bertoft
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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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