Results 261 to 270 of about 279,404 (293)
Some of the next articles are maybe not open access.
Crystalline Structure in Starch
2015Many reviews have been published on the crystalline structure of the starch granule, addressing aspects such as birefringence, crystallinity, and structural models for A- and B-type starches. After a synthetic presentation of the general knowledge on this topic, the present review focuses on a critical description of the main techniques used to ...
Lourdin, Denis +5 more
openaire +2 more sources
Molecular structure of quinoa starch
Carbohydrate Polymers, 2017Quinoa starch has very small granules with unique properties. However, the molecular structure of quinoa starch remains largely unknown. In this study, composition and amylopectin molecular structure of 9 quinoa starch samples were characterised by chromatographic techniques. In particular, the amylopectin internal molecular structure, represented by φ,
Guantian, Li, Fan, Zhu
openaire +2 more sources
Structure and Mechanics of Starch Bread
Journal of Cereal Science, 1996Abstract The mechanical properties of breads made of potato or wheat starch were measured in two successive compression/decompression cycles. From the shape of the stress–strain curves, the initial modulus and the critical stress and strain could be derived; the critical stress and strain are those at which the crumb structure starts to collapse. The
Keetels, C.J.A.M. +4 more
openaire +3 more sources
Progress in controlling starch structure by modifying starch-branching enzymes
Planta, 2015This paper reviews the progress of development of plants with desirable starch structure by modifying starch branching enzymes. Starch-branching enzyme (SBE) is responsible for the creation of branches during starch biosynthesis in plastids, and is a major determinant of the final fine structure and physical properties of the starch.
Li, Cheng, Gilbert, Robert G.
openaire +3 more sources
International Journal of Biological Macromolecules, 2021
The formation and structural evolution of starch nanocrystals from waxy maize starch (WMS) and waxy potato starch (WPS) by acid hydrolysis were studied. The relative crystallinity, the short-range molecular order, and the double-helix content of WMS and WPS increased significantly during the initial stage of acid hydrolysis, indicating that acid ...
Cancan, Liu +4 more
openaire +2 more sources
The formation and structural evolution of starch nanocrystals from waxy maize starch (WMS) and waxy potato starch (WPS) by acid hydrolysis were studied. The relative crystallinity, the short-range molecular order, and the double-helix content of WMS and WPS increased significantly during the initial stage of acid hydrolysis, indicating that acid ...
Cancan, Liu +4 more
openaire +2 more sources
2009
Potato starch granules consist primarily of two tightly packed polysaccharides, amylose and amylopectin. Amylose, which amount for 20-30%, is the principal linear component, but a fraction is in fact slightly branched. Amylopectin is typically the major component and is extensively branched, containing short chains with an average length of 22-25 ...
Bertoft, Eric, Blennow, Andreas
openaire +2 more sources
Potato starch granules consist primarily of two tightly packed polysaccharides, amylose and amylopectin. Amylose, which amount for 20-30%, is the principal linear component, but a fraction is in fact slightly branched. Amylopectin is typically the major component and is extensively branched, containing short chains with an average length of 22-25 ...
Bertoft, Eric, Blennow, Andreas
openaire +2 more sources
Starch structure in developing barley endosperm
International Journal of Biological Macromolecules, 2015Barley spikes of the cultivars/breeding lines Gustav, Karmosé and SLU 7 were harvested at 9, 12 and 24 days after flowering in order to study starch structure in developing barley endosperm. Kernel dry weight, starch content and amylose content increased during development. Structural analysis was performed on whole starch and included the chain-length
Anna Källman +5 more
openaire +2 more sources
Quinoa starch: Structure, properties, and applications
Carbohydrate Polymers, 2018Quinoa (Chenopodium quinoa Willd.) has gained popularity worldwide largely due to the attractive nutritional profile. It also has much potential for food security due to the great genetic diversity. Starch is the main component of quinoa grain and makes up to 70% of the dry matter.
Guantian, Li, Fan, Zhu
openaire +2 more sources
Crystal Structure of Hydrated Potato Starch
Starch - Stärke, 1978AbstractThe X‐ray diffraction pattern of Nägeli‐treated potato starch was examined and changes in the diffraction pattern of native potato starch were measured for hydrations ranging from 0 to 50%. The fine structure of the diffraction pattern revealed many lines of very weak intensity, superimposed on a “basic structure” with hexagonal unit cell.
Cleven, R.F.M.J. +2 more
openaire +2 more sources
Structure of New Zealand sweetpotato starch
Carbohydrate Polymers, 2018New Zealand sweetpotatoes (kumara) (Ipomoea batatas) represent unique genetic resources for sweetpotato diversity, though they are much under-studied. In this study, 7 New Zealand sweetpotato varieties with commercial significance were collected for the characterization of the molecular and granular structure of the starches.
Fan, Zhu, Qian, Xie
openaire +2 more sources