PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2006 | 15/56 | 1 |
Tytuł artykułu

Electrophoretic and DSC studies on different wheat starches with various amylose contents

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Granule-bound starch synthase and the structural and thermodynamic properties of the isolated starches were compared using amylopectin (2.1% amylose content), normal (20.5-25.1% amylose content) and high amylose (≥39.5% amylose) wheat cultivars of Japanese, Italian and Russian selections. Amylopectin (2.1% amylose content), normal (20.5-25.1% amylose content) and high amylose (amylose rich containing ≥39.5% amylose) wheat cultivars were investigated using an electrophoretic technique to examine starch-granule bound synthase. High-sensitivity differential scanning microcalorimetry was used to examine the structural and thermodynamic properties of extracted wheat starches. Wx-B1 protein was not present in normal and even in high amylose cultivars except for the normal amylose cultivar Bilancia. An increase in amylose content in starches is generally accompanied by a decrease both in the melting enthalpy and the melting temperatures of crystalline lamella, whilst the polymorphous structure of starches remains invariable (A-type). The melting cooperative unit, the thickness and the surface free energy, enthalpy and entropy of crystalline lamella were also determined. Classification of wheat starches with different amylose contents is offered.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
Numer
1
Opis fizyczny
p.59-66,fig.,ref.
Twórcy
  • Institute of Biochemical Physics, Russian Academy of Sciences, 4, str. Kosygina 119991 Moscow, Russia
autor
autor
autor
autor
autor
Bibliografia
Uwagi
PL
Rekord w opracowaniu
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-1b6010ea-121c-471c-abd1-3b8a6bd3b3cf
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.