Results 221 to 230 of about 24,456 (261)
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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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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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Starch and amylopectin: effect of solutes on their calorimetric behavior
Food Chemistry, 1995Abstract The gelatinization of starches and the calorimetric behavior of amylopectins in the presence of glucose, sucrose and sodium chloride were studied by differential scanning calorimetry. Increasing concentrations of sucrose and glucose increased the gelatinization temperatures.
L.A. Bello-Pérez, O. Paredes-López
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International Journal of Biological Macromolecules
This study evaluated the influence of the amylose and amylopectin on the physicochemical properties and printing performance of corn starch gels. Amylose in starch-based gels enhances their storage modulus and the support performance of printed products by promoting the formation of cross-linked gel structures and crystalline structures.
Yue, Cheng +6 more
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This study evaluated the influence of the amylose and amylopectin on the physicochemical properties and printing performance of corn starch gels. Amylose in starch-based gels enhances their storage modulus and the support performance of printed products by promoting the formation of cross-linked gel structures and crystalline structures.
Yue, Cheng +6 more
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The molecular organization of amylopectin in starch
Ultramicroscopy, 1988Oostergetel, G. T. +1 more
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The Acylation of Corn Starch, Amylose and Amylopectin
Journal of the American Chemical Society, 1951Ivan A. Wolff +2 more
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