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The Journal of the Science of Food and Agriculture, 2017
BACKGROUND In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into ...
Kun Wang +7 more
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BACKGROUND In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into ...
Kun Wang +7 more
semanticscholar +1 more source
Methodologies for producing amylose: A review
Critical Reviews in Food Science and Nutrition, 2015Three main in vitro approaches can be distinguished for obtaining amylose (AM): enzymatic synthesis, AM leaching, and AM complexation following starch dispersion. The first uses α-d-glucose-1-phosphate (G1P), a glucosyl primer with a degree of polymerization (DP) of at least 4 and phosphorylase (EC 2.4.1.1), commonly from potatoes.
Bart Goderis +3 more
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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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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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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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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
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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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, 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
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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
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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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