Results 211 to 220 of about 24,456 (261)
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Effects of the amylose–amylopectin ratio on starch–hydrocolloid interactions
Carbohydrate Polymers, 2013Combinations of 4 rice starches with amylose (AM) contents of 0%, 15%, 22%, and 28% and 8 hydrocolloids (xanthan, guar gum, CMC, sodium alginate, HPMC, κ-, ι-, λ-carrageenan) were used (4.75% starch and 0.25% hydrocolloid). With a few exceptions, addition of a hydrocolloid increased peak and final η, breakdown, setback, G″, and η(*), K, and ηa,100 ...
Hyun-Seok, Kim +2 more
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A review of starch‐branching enzymes and their role in amylopectin biosynthesis
IUBMB Life, 2014AbstractStarch‐branching enzymes (SBEs) are one of the four major enzyme classes involved in starch biosynthesis in plants and algae, and their activities play a crucial role in determining the structure and physical properties of starch granules. SBEs generate α‐1,6‐branch linkages in α‐glucans through cleavage of internal α‐1,4 bonds and transfer of ...
Ian J, Tetlow, Michael J, Emes
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Molecular weight heterogeneity in starch amylopectins
Journal of Polymer Science, 1957AbstractThe number‐average molecular weight of a corn amylopectin sample is concluded to be approximately 300,000 on basis of both osmotic pressure and reducing group determination. The weight‐average molecular weight of this preparation was previously shown to be approximately 80 × 106.
Carl J. Stacy, Joseph F. Foster
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Structure of Starch: Mode of Attachment of the Side-chains in Amylopectin
Nature, 1947Estimations of the proportion of glucose residues present as end-groups in the amylopectin component of starch have shown that some 5 per cent of the glucose residues occur as terminal groups. Since amylopectin has a high molecular weight, of the order of 106, a branched-chain structure must be present in the molecule.
T. G. HALSALL +3 more
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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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Surface Composition and Morphology of Starch, Amylose, and Amylopectin Films
Biomacromolecules, 2002The surfaces of solution-cast films of starch, amylose, and amylopectin were examined with scanning electron microscopy (SEM), atomic force microscopy (AFM), electron spectroscopy for chemical analysis (ESCA), and time-of-flight secondary ion mass spectrometry (ToF-SIMS).
Asa, Rindlav-Westling, Paul, Gatenholm
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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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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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