Results 281 to 290 of about 76,933 (334)
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Food & Function, 2017
The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch was investigated.
Xudong Zhang +4 more
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The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch was investigated.
Xudong Zhang +4 more
semanticscholar +1 more source
2008
Publisher Summary Amylose and amylopectin are both crystalline biopolymers with four known crystalline forms, designated as A, B, C, and V, all being molecular compounds whose occurrence depends on the origin of the starch. A-amylose tends to be found in cereals while B-amylose is encountered in tubers.
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Publisher Summary Amylose and amylopectin are both crystalline biopolymers with four known crystalline forms, designated as A, B, C, and V, all being molecular compounds whose occurrence depends on the origin of the starch. A-amylose tends to be found in cereals while B-amylose is encountered in tubers.
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Determination of the molecular mass of amylose
Journal of Chromatography A, 1998Normally the reliable determination of the molecular mass of amylose is a very tedious procedure requiring several days of sample preparation to remove contaminating amylopectin. In the method presented the detection of amylose is based on its selective detection by post-column colourization after size-separation chromatographic separation.
M.V. Gorenstein, T. Suortti, P. Roger
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Oxidation as a Source of ‘Anomalies’ in Amylose
Nature, 1956PEAT and his collaborators1–3 have found that amylose prepared from potato, sago, maize and tapioca starch cannot be degraded by purified β-amylase or phosphorylase to an extent greater than about 70 per cent. Retrogradation of the amylose, which might have accounted for this, has been ruled out2, leaving the implication that a proportion of the ...
G. A. Gilbert, H. Baum, N. D. Scott
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International Journal of Biological Macromolecules, 1991
Single crystals of V amylose were prepared from dilute solution in water/ethanol over a range of temperatures. The effects of crystallization temperature on crystal morphology and thickness were investigated using transmission electron microscopy. Annealing of these crystals gave rise to large increases in crystal thickness.
Athene M. Donald, E.L. Welland
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Single crystals of V amylose were prepared from dilute solution in water/ethanol over a range of temperatures. The effects of crystallization temperature on crystal morphology and thickness were investigated using transmission electron microscopy. Annealing of these crystals gave rise to large increases in crystal thickness.
Athene M. Donald, E.L. Welland
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, 2017
Changes in the starch digestibility and the properties of the starches isolated from waxy, low and high amylose rice kernels subjected to heat-moisture treatment (HMT) at 100 °C for 16 h at a moisture content of 25% were investigated.
Z. Sui +5 more
semanticscholar +1 more source
Changes in the starch digestibility and the properties of the starches isolated from waxy, low and high amylose rice kernels subjected to heat-moisture treatment (HMT) at 100 °C for 16 h at a moisture content of 25% were investigated.
Z. Sui +5 more
semanticscholar +1 more source
Action of amyloglucosidase on oxidised amylose
Carbohydrate Research, 1979The Michaelis constant and maximal velocity of alpha-amylase-free amyloglucosidase decrease with increasing periodate oxidation of amylose. These kinetic features have been explained on the basis of competitive inhibition by the oxidised non-reducing end of the (1 leads to 4)-alpha-D-glucan chain with the active centres of the enzyme.
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Polyelectrolytic character of amylose. I.
Journal of Polymer Science Part A-1: Polymer Chemistry, 1966AbstractElectrophoresis and titration experiments on amylose solutions and gels are described. The experimental results clearly demonstrate the negative charge of the amylose molecules at pH values of 11 and higher. With the assumption that a monomer unit can carry one charge only, pK's of amylose are calculated.
H. L. Doppert, A. J. Staverman
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Journal of Food Science, 2016
The objective of this study was to evaluate the effects of starch source and amylose content on the expansion ratio, density, and texture of expanded extrudates, as well as to investigate the structural and molecular changes that occur in starch granules
N. L. Vanier +8 more
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The objective of this study was to evaluate the effects of starch source and amylose content on the expansion ratio, density, and texture of expanded extrudates, as well as to investigate the structural and molecular changes that occur in starch granules
N. L. Vanier +8 more
semanticscholar +1 more source
Untersuchung der Retrogradation von Amylose (Investigation of the retrogradation of Amylose)
Starch - Stärke, 1960Zusammenfassung Zur Erforschung der Retrogradation von Amylose wurde die Abnahme des Jodbindungsvermögens herangezogen. Das Jodbindungsvermögen wurde amperometrisch bestimmt. Die Retrogradationsgeschwindigkeit verringert sich mit steigender Temperatur. In der Nähe des Neutralpunktes retrogradiert Amylose am schnellsten. Die eine bis zwei Verzweigungen
J. Holló, G. S. Gantner, J. Szejtli
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