Results 301 to 310 of about 81,116 (368)

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, Vallabh Vidyanagar, C. K. Patel   +2 more
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Comparison Between Amylose‐free and Amylose Containing Potato Starches

Starch - Stärke, 1997
AbstractThis 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., Suurs, L.C.J.M., Bruinenberg, P.M., Bleeker, I., Jacobsen, E.   +4 more
openaire   +3 more sources

Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

, 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, Y. Y. Chen, L. Lee, A. E. Mcpherson, Kit-sum Wong, M. Radosavljević, T. Kasemsuwan   +6 more
semanticscholar   +1 more source

Molecular Structure and Physicochemical Properties of Starches from Rice with Different Amylose Contents Resulting from Modification of OsGBSSI Activity.

Journal of Agricultural and Food Chemistry, 2017
OsGBSSI, encoded by the Waxy (Wx) gene, is the key enzyme in the synthesis of amylose chains. Transgenic rice lines with various GBSSI activities were previously developed via site-directed mutagenesis of the Wx gene in the glutinous cultivar ...
Changquan Zhang, Shengjie Chen, Xinyu Ren, Yan Lu, Derui Liu, Xiuling Cai, Qianfeng Li, Jiping Gao, Qiaoquan Liu   +8 more
semanticscholar   +1 more source

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
openaire   +2 more sources

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

International Journal of Food Science & Technology, 2018
The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied.
R. M. Mariscal‐Moreno, J. D. Figueroa-Cárdenas, D. Santiago‐Ramos, P. Rayas-Duarte   +3 more
semanticscholar   +1 more source

Amylose-lipid complex production and potential health benefits: A mini-review

, 2017
Amylose-lipid complexes (ALCs) are classified as resistant starch types III or V. This paper reviews the ALCs production methods and health benefits and provides an outlook of the future.
A. E. Panyoo, M. Emmambux
semanticscholar   +1 more source

Fructose-grafted amylose and amylopectin

Carbohydrate Research, 1995
Amylose and amylopectin have been heated with sucrose in acidic methyl sulfoxide. The fructose oxocarbonium ion derived from sucrose was transferred as fructofuranosyl groups to 0-6 of the glucans, giving fructoglucans containing up to 7.9% (amylose) and 5.8% (amylopectin) of fructose.
Geoffrey N. Richards, Jeb Y. VanDenburg
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Kinetics of amylose retrogradation

Journal of Polymer Science Part A-1: Polymer Chemistry, 1966
AbstractThis article deals with the kinetics of the retrogradation of amylose in aqueous solutions of pH 4.0, 9.2, and 11.9. The course of the retrogradation is followed by means of light‐scattering measurements. From our interpretation of the light‐scattering data we conclude that the retrogradation mechanism appears to be in qualitative agreement ...
A. J. Staverman, H. L. Doppert
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The structure of amylose gels

Journal of Physics: Condensed Matter, 1994
Small-angle neutron scattering (SANS) has been used to study the gelation of amylose solutions in water in the range of concentrations of 2 to 8% by weight. The results clearly indicate a phase separation between polymer-rich and water-rich regions and an organization into a self-similar structure, with a characteristic fractal dimension of 2.6 ...
A M Vallera, Margarida Cruz, Stephen G. Ring, François Boué   +3 more
openaire   +2 more sources