Results 91 to 100 of about 891 (126)

The molecular structure of waxy maize starch nanocrystals

, 2009
The insoluble residues obtained by submitting amylopectin-rich native starch granules from waxy maize to a mild acid hydrolysis consist of polydisperse platelet nanocrystals that have retained the allomorphic type of the parent granules.
Bertoft, Eric,, Sveriges lantbruksuniversitet.   +1 more
core   +1 more source

Production of functionalized dextrins by enzymic transfer of a-cyclodextrin

The transfer of cyclodextrins to unusual acceptors in order to synthesize functionalized linear dextrins with the cyclodextrin glycosyltransferase from Klebsiella pneumoniae was investigated. This enzyme catalyzed the transfer of a-cyclodextrin only. The
Renken, A., Spiesser, D., Flaschel, E.
core  

The action pattern of human salivary alpha-amylase in the vicinity of the branch points of amylopectin

, 1977
Salivary alpha-amylase hydrolyses amylopectin in stages. At the end of the so-called second stage, there are present glucose, maltose, and a series of α-limit dextrins containing (1→4)- and (1→6)-α- d-glucosidic bonds.
Brian J. Catley, Catley, Brian J, William J. Whelan, Abdullah, Mukhtar, Whelan, William J, Mukhtar Abdullah   +5 more
core   +1 more source

35- Influence of flour, bacterial starter and breadmaking stages on total starch, sugars and low-molecular-weight dextrins Influencia de la harina, del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total, az [PDF]

, 2020
Wheat flours and bacterial starters were used in sourdough and straight breadmaking processes. The effect of the processing stage on levels of starch, sugars and low-molecular-weight dextrins (LMWD) with degrees of polymerization (DP) 3-7 were studied ...

core  

Comparative study of physicochemical and thermal stability of different commercial soluble dietary fibres as alternative glass formers for spray-dried food powders

International Journal of Food Properties
The rising demand for functional low-calorie ingredients with improved powder stability has increased interest in soluble dietary fibers (SDFs) as alternatives to conventional maltodextrins.
Parlan Parlan, Bambang Nurhadi, Riksfardini Annisa Ermawar, Adi Md Sikin   +3 more
doaj   +1 more source

Characterisation of fractions obtained by isoamylolysis and ion-exchange chromatography of cationic waxy maize starch

, 2002
Isoamylase hydrolysates of wet- (WC) and dry-cationised (DC) waxy maize starch were fractionated by ion-exchange chromatography on CM-Sepharose into an unbound and four bound fractions.
Manelius, Robin, Nurmi, Kari, Maaheimo, Hannu, Bertoft, Eric   +3 more
core   +1 more source

Barley starch [PDF]

, 2013
This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley ...
Källman, Anna
core   +1 more source

Effect of a tapioca fiber (FiberSMART®) on postprandial glycemic response: A randomized controlled feeding trial in healthy participants

NFS Journal
Background: Resistant dextrins are novel dietary fibers derived from natural starch sources that are not hydrolyzed by human digestive enzymes. FiberSMART® is a tapioca- or corn-based resistant dextrin used in a range of food beverages which has been ...
Andreea Zurbau, Steve Prancevic, Alexandra L. Jenkins   +2 more
doaj   +1 more source

Metabolic capacities of large “pillotinaceous” spirochetes from termite guts and their placement among Breznakiellaceae

BMC Biology
Background Spirochetes are the most abundant bacterial group in the hindgut of termites. The largest species, with cell lengths of up to 100 µm, have been provisionally classified in the family “Pillotinaceae” based exclusively on morphological traits ...
Sebastian C. Treitli, Undine S. Mies, Renate Radek, Patricia A. Zinnhardt, Joana Maria Kästle Silva, Lisa Reuter, Natalie A. Röhr, Katja Platt, Vincent Hervé, Rudy Plarre, Mario Marini, Andreas Brune   +11 more
doaj   +1 more source

Obtaining and Characterizing Thermostable α-Amylases Secreted by Bacillus subtilis, Originating from Bacillus amyloliquefaciens and Bacillus subtilis

Fermentation
The production of recombinant enzymes, primarily used for obtaining pure and functional target molecules, holds significant importance in modern biotechnology. This study aimed to obtain and characterize recombinant, extracellularly expressed α-amylases (
Tigran Soghomonyan, Artur Hambardzumyan, Anna Mkhitaryan, Lev Khoyetsyan, Marina Paronyan, Marieta Izmailyan, Marina Kinosyan, Valeri Bagiyan, Vahe Ghochikyan, Hovik Panosyan, Ani Paloyan   +10 more
doaj   +1 more source