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Comparison of the Structure, Physicochemical Properties, and Impact on Intestinal Flora of Processed and Unprocessed <i>Polygonum multiflorum</i> Starch. [PDF]

Foods
Yang G, Wang Y, Hu Y, Liu Y, Li Q, Ma S.
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Effect of high temperature on grain filling period, yield, amylose content and activity of starch biosynthesis enzymes in endosperm of basmati rice

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
exaly   +2 more sources

Effects of amylose content on the physicochemical properties of Chinese chestnut starch

Starch/Staerke, 2016
In the present study, four varieties of Chinese chestnut starch with amylose content from 28.92 to 35.10%, were compared in composition, morphology, turbidity, swelling power, thermal properties, texture and retrogradation properties.
Jian Ren, Narasimha Kumar Kopparapu, Xiqun Zheng   +2 more
exaly   +2 more sources

Solid state and solution features of amylose and amylosic fragments

Polymer Bulletin, 1987
An 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, 2003
Amylose 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, 1992
The 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., Colonna, Paul, Ring, S.G., Roberts, K., Wells, B.   +4 more
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Dielectric studies of amylose, amylopectin and amylose–stearic acid complexes

Carbohydrate Polymers, 2013
The 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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Gelation of amylose

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, Victor J. Morris, Mervyn J Miles   +2 more
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