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Solid state and solution features of amylose and amylosic fragments
Polymer Bulletin, 1987An understanding of the molecular changes occurring during polymorphic transformations of amylose is sought through the use of energy calculations. Four stable families of low energy conformers are found; three of these correspond to conformations observed in linear and cyclic maltodextrins in the crystalline state.
Perez, Sarah, Vergelati, C.
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Synthesis of amylose acetates and amylose sulfates with high structural uniformity
Carbohydrate Research, 2003Amylose triacetate (ATA) dissolved in DMSO was partially deacetylated by 1,6-hexamethylendiamine, 1,8-octamethylendiamine, 1,12-dodecylmethylendiamine and 1,2-cyclohexyldiamine (mixture of cis and trans isomers) at 80 degrees C. The reaction kinetics of the deacetylation were studied.
Alexander Richter, Wolfgang Wagenknecht
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Microstructure of amylose gels
Carbohydrate Polymers, 1992The aim of this investigation was to study the structural characteristics of amylose gels (2–8% w/v) at different scales of organization. Native gels have been studied by electron microscopy, mild acid hydrolysis, differential scanning calorimetry and size-exclusion chromatography. A model for organization of the polysaccharide within the gel structure
Leloup, V. +4 more
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Dielectric studies of amylose, amylopectin and amylose–stearic acid complexes
Carbohydrate Polymers, 2013The effect of structure creation and moisture content on the dielectric properties of amylose, amylopectin and amylose-stearic acid complexes is presented. Three dielectric features have been identified in these systems. At low temperature, a dipole relaxation process is observed which is assigned to the reorientation of the CH(2)OH group.
Richard A. Pethrick, Ma Song
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Carbohydrate Research, 1985
Abstract A range of physical techniques, including light-scattering, turbidity measurements, viscometry, dilatometry, rheological measurements, and X-ray diffraction, has been used to study the gelation of amylose. Gels form on cooling entangled amylose solutions and occur as a result of a phase separation which produces a three-dimensional polymer ...
Stephen G. Ring +2 more
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Abstract A range of physical techniques, including light-scattering, turbidity measurements, viscometry, dilatometry, rheological measurements, and X-ray diffraction, has been used to study the gelation of amylose. Gels form on cooling entangled amylose solutions and occur as a result of a phase separation which produces a three-dimensional polymer ...
Stephen G. Ring +2 more
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On the Stiffness of Amylosic Chains [PDF]
Starch - Stärke, 1970 AbstractThe solution behaviour of amylosic chains has been reviewed in light of the stiffness parameter ρ. The stiffness parameter is reevaluated for three probable conformations of amylose in solution according to Burchard. It is shown that the boat conformations explain the flexibility of amylosic chains which is consistent with their solution ...
Ravji D. Patel +2 more
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, 1999
Structures and properties of starches isolated from different botanical sources were investigated. Apparent and absolute amylose contents of starches were determined by measuring the iodine affinity of defatted whole starch and of fractionated and ...
J. Jane +6 more
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Structures and properties of starches isolated from different botanical sources were investigated. Apparent and absolute amylose contents of starches were determined by measuring the iodine affinity of defatted whole starch and of fractionated and ...
J. Jane +6 more
semanticscholar +1 more source
Journal of the Science of Food and Agriculture, 2015
BACKGROUND High temperature during grain filling affects yield, starch amylose content and activity of starch biosynthesis enzymes in basmati rice. To investigate the physiological mechanisms underpinning the effects of high temperature on rice grain ...
Ian J Tetlow, M Mubin, David A Lightfoot
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BACKGROUND High temperature during grain filling affects yield, starch amylose content and activity of starch biosynthesis enzymes in basmati rice. To investigate the physiological mechanisms underpinning the effects of high temperature on rice grain ...
Ian J Tetlow, M Mubin, David A Lightfoot
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Comparison Between Amylose‐free and Amylose Containing Potato Starches
Starch - Stärke, 1997AbstractThis paper describes the comparison of potato amylose‐free starches obtained by two different approaches: mutation induction of the gene encoding the key‐enzyme in amylose biosynthesis Granule Bound Starch Synthase (GBSS) and antisense inhibition of the expression of GBSS, with that of normal amylose containing potato starch.
Visser, R.G.F. +4 more
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Action of Î-Amylase on Amylose [PDF]
Nature, 1949 THE constituent of starch, usually called amylose, which consists of unbranched glucosidic chains, is hydrolysed by I-amylase in step-wise fashion, two glucosidic residues being detached at a time. There is growing evidence that the chains in a sample of amylose are of widely varying lengths—a sort of a homologous series.
R. H. Hopkins, B. Jelinek
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