Results 261 to 270 of about 59,838 (344)
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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
semanticscholar +1 more source
Annealing treatment of amylose and amylopectin extracted from rice starch
International Journal of Biological Macromolecules, 2020Annealing behavior of amylose and amylopectin was unclear. In this work, high purity amylose and amylopectin were extracted from rice starch, and structural properties of the retrograded rice starch, amylose, and amylopectin before and after annealing ...
Baozhong Guo, Jianyong Wu, Xiuting Hu
exaly +2 more sources
How amylose molecular fine structure of rice starch affects functional properties.
Carbohydrate Polymers, 2019Starch molecular fine structure can have significant effects on pasting and thermal properties of rice flour. This study investigates the mechanistic explanation of these effects, by obtaining data for rice flour with different starch fine structures ...
Keyu Tao +4 more
semanticscholar +1 more source
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 ...
Yue Cheng +6 more
semanticscholar +1 more source
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 ...
Yue Cheng +6 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2020
Starch fine molecular structures are of essentially important in determining its pasting and retrogradation properties. In this study, 10 different starches from various botanical sources were selected to investigate the combined action of amylose and ...
Cheng Li +4 more
semanticscholar +1 more source
Starch fine molecular structures are of essentially important in determining its pasting and retrogradation properties. In this study, 10 different starches from various botanical sources were selected to investigate the combined action of amylose and ...
Cheng Li +4 more
semanticscholar +1 more source
Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction.
International Journal of Biological MacromoleculesThis study aimed to investigate the role of amylose and amylopectin in the formation of starch-polyphenol complex and elucidate the interaction mechanisms. Gallic acid (GA) was used to complex with maize starch with various amylose contents.
Ting He +7 more
semanticscholar +1 more source
Food Hydrocolloids, 2019
In many cultures, rice is let to cool for a while after cooking before being consumed, which results in some retrogradation of the starch. The in vitro digestibility of 16 cooked rice starches after extended cold (4 °C) storage, which leads to extensive ...
Bo Gong +4 more
semanticscholar +1 more source
In many cultures, rice is let to cool for a while after cooking before being consumed, which results in some retrogradation of the starch. The in vitro digestibility of 16 cooked rice starches after extended cold (4 °C) storage, which leads to extensive ...
Bo Gong +4 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2020
Starch gelatinization is an endothermic transition arising during rice cooking, which significantly influences rice eating and cooking quality (ECQ). The nature of starch (especially amylose) fine molecular structures that gives rise to this endotherm is
Cheng Li, Bo Gong
semanticscholar +1 more source
Starch gelatinization is an endothermic transition arising during rice cooking, which significantly influences rice eating and cooking quality (ECQ). The nature of starch (especially amylose) fine molecular structures that gives rise to this endotherm is
Cheng Li, Bo Gong
semanticscholar +1 more source
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 +1 more
openaire +2 more sources
International Journal of Biological Macromolecules, 2020
Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%.
Zhenglei Yang +4 more
semanticscholar +1 more source
Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%.
Zhenglei Yang +4 more
semanticscholar +1 more source