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1

Effects of amylopectin unit chains on the starch pasting characteristics

100%
Inouchi N., Sugimoto Y., Fuwa H.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 2
Structures and properties of starches isolated from Japanese rice and different botanical sources were investigated. Amylopectin unit chain-length distributions were analyzed using HPLC and HPAEC-PAD for comparing the distributions of unit chains of isoamylase-debranched amylopectins. Thermal properties were measured by DSC. It was found that there were at least five groups of Japanese rice amylopectins having different unit-chain distributions. The four kinds of starches (Akenohoshi, Haiminori, Tashukei 431, and Kenkei 2064) had the amylopectins of long chain-length compared with the other rice starches. It was observed that the gelatinization temperature of their four native starches were higher and the enthalpy change (•H) of gelatinization of their four retrograded starches showed larger than the other rice starches. In the starches of different botanical sources, the ratios of unit chains of DP6-12 (Fr.A) of amylopectins of quinoa, barley, buckwheat, Japanese radish, and tulip were higher, and the gelatinization temperatures were lower than the values of other starches. The ratios of Fr.A of amylomaize V and VII were lower, and the gelatinization temperatures were higher than the respective values of other starches. There were highly negative relationships between the ratio of short unit chain-length in amylopectin and gelatinization temperature.
2

Effect of mineral salts on the thermal homolytic decomposition of starch - short report

100%
Ciesielski W., Koziol J. J., Tomasik P.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 1
Cornstarch, waxy cornstarch, potato starch and amylopectin were roasted for 1 hour at 300°C with 10% (w/w) admixture of one of NaCl, NaNO3, KCl, KNO3, MgCl2, and Mg(NO3)2. Addition of these salts affects, to a different extent, the number of free radicals thermally generated from polysaccharides. Free radicals are either O- or C-type. Regardless the mode of application of salts on polysaccharides and salt free radical count is usually negligible. Thus, if such salts are the sole ingredients to starch their presence produces no harm in terms of the formation of free radicals at temperatures usually applied in food process
3

The structure of clusters from potato amylopectin

100%
Bertoft E.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 4
The clusters from size-fractions of hydrolysed amylopectin from amylose-free potato starch (APP) were isolated by controlled α-amylolysis. The external chains were removed by further phosphorolysis and ß-amylolysis, thereby transforming the APP and the clusters into ɸ,ß-limit dextrins. The DP of the ɸ, ß-LD of the clusters was rather uniform around 40-50. The unit chain composition was analysed by HPAEC-PAD and it was shown that the long internal B-chains, that interconnected the clusters in the amylopectin, had preferentially been cut into B-chains with DP 8-23. Smaller clusters possessed also increased amounts of the shortest B-chain with DP 3. The A:B-chain ratio decreased after α-amylolysis, showing that A-chains were not formed. The clusters were built up of only 4-6 chains and the density of branches was 11-13%. Very small, branched building blocks were also isolated from the APP and the clusters by an extensive α-amylolysis and analysed by GPC and HPAEC. The building blocks ranged between DP 5-30 and contained 2-5 very short chains (approx. CL 2-7). The predominating branched building blocks had DP 7-8 and were singly branched. The density of branches within building blocks was high (25%) and the clusters were at average composed of 2 or 3 building blocks.
4

Phase transitions of potato starch hydrolysates differing in branching characteristics

84%
Ziobro R., Gambus H., Gumul D., Praznik W., Jankowski T.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2005
|
tom 08
|
nr 3
5

Dynamics of changes of starch and its components in fruitlets and maturing 'Jonagold' and 'Gala Must' apples

67%
Gaweda M., Ben J.
Journal of Fruit and Ornamental Plant Research
|
2010
|
tom 18
|
nr 2
109-119
In 2003 and 2004 the volume of 'Jonagold' and 'Gala Must' (Malus domestica Borkh.) apple fruitlets and their concentrations of starch, amylose and amylopectin were assessed at two -week intervals. The investigations started in the 7th or 8th week after full bloom (WFB) and continued until harvest. 'Gala Must' apples contained, on average, about 40% more starch than 'Jonagold' apples. The dominant starch form was amylopectin; its maximum content was 68% in 'Jonagold' and 63% in 'Gala Must' apples. The dynamics of the changes of the starch content and its components, in growing and maturing apples, revealed considerable differences in both years of the experiment. In 2003, the highest starch accumulation occurred in the 7th WFB for both apple cultivars, whereas in 2004, fruits of 'Jonagold' showed the highest starch accu­mulation in the 14th week, and those of 'Gala Must' in the 12th week. At this stage, apple fruit volume was 2.5 times smaller in 2003 than in 2004. It seems that higher than average temperatures at that time were the main factor determining considerable enhancing of starch accumulation in apple fruitlets in 2003. In both years, the period of starch breakdown in 'Jonagold' apples was two weeks shorter than in 'Gala Must' apples.
6

Biosynthesis of starch

67%
Erlander S. R.
Żywność Technologia Jakość. Suplement
|
1998
|
tom 05
|
nr 4
112-123
7

Utrastructural observations on Goussia metchnikovi (Laveran, 1897) in the spleen of gudgeon, Gobio gobio L.

67%
Ball S. J., Daszak P., Davies A. J.
Acta Parasitologica
|
2012
|
tom 57
|
nr 1
The ultrastructure of gamonts and sporulated oocysts of Goussia metchnikovi in the spleen of gudgeon, Gobio gobio from the river Lee, England is described. In developing microgamonts, small amylopectin granules were grouped centrally and nuclei were often arranged peripherally, close to the surface membrane. Nuclear chromatin condensed into peripheral dense portions that became the nuclei of flagellated microgametes, released to the parasitophorous vacuole. The cytoplasm of macrogametes had larger, scattered amylopectin granules, lipid globules and small electron-dense bodies, but no obvious wall forming bodies; peripheral vesicular structures with the appearance of mitochondria were also present and the parasitophorous vacuole contained flocculent material, but was otherwise free of structures. Sporulated oocysts contained four sporocysts and oocyst walls appeared to consist of a single membrane. Sporocyst walls showed a dehiscence suture, characteristic of the genus Goussia, which had filamentous extensions in places. The sporocyst wall comprised a dense inner layer and a thin outer layer with a fuzzy coat, separated by an electron lucent layer. Groups of oocysts were encapsulated by fibrous layers and inflammatory cells, and many sporocysts and their contained sporozoites showed evidence of elimination by the host.
8

Interaction of starch polysaccharides and their mixture with water molecules and model lipids. ESR study

67%
Wasserman L. A., Aliev I. O., Yuryev V. P.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 4
Electron spin resonance (ESR) was used in order to study interaction of starch polysaccharides (amylose and amylopectin), their mixture and gelatinized potato starch with water molecules and lipids upon cooling. Different spin probes were used, on the one hand spin-labelled stearic acid (5-DSA), which limited lipids, and on the other hand the water soluble probe 4-hydroxy-2,2,6,6-tetramethylpiperidine-1- oxyl (Tempol), which was sensitive to changes in dynamic water phase associated with the temperature- induced polysaccharide gel formation. It was shown that interaction between gelatinized starches and lipids related to mainly on presence of amylose macromolecules in the system. On the other hand, interaction between amylopectin macromolecules and lipids takes place also.
9

Characterization of small granular sized starches - amaranthus and quinoa starches

59%
Inouchi N., Nishi K., Tanaka S., Asai T., Kawase Y., Hata Y., Konishi Y., Yue S., Fuwa H.
Żywność Technologia Jakość. Suplement
|
1998
|
tom 05
|
nr 4
131-139
10

Structure of starch granules

59%
Jane J. L.
Żywność Technologia Jakość. Suplement
|
1996
|
nr 2
9-18
11

Właściwości skrobi ziemniaczanej rozsortowanej z zastosowaniem sit

51%
Tomaszewska-Ciosk E., Golachowski A., Drozdz W., Boruczkowska H., Boruczkowski T., Zdybel E.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2010
|
tom 557
Materiał badawczy stanowiła skrobia ziemniaczana (o wielkości gałeczek 5,0-112,2 µm), którą rozdzielono przy użyciu sit Retsch’a o wielkości otworów: 45 µm, 32 µm, 20 µm na 4 frakcje. W skrobi nierozsortowanej o raz w 4 uzyskanych frakcjach oznaczono: średnią średnicę wielkości gałeczek, udział frakcji amylozy i amylopektyny, zawartości pierwiastków żelaza, magnezu, wapnia, potasu i fosforu), wodochlonność i rozpuszczalność w wodzie w temperaturze 80°C, stopień scukrzenia uzyskany w wyniku działania α-amylazy i glukoamylazy oraz stopień retrogradacji 1% kleików. Wszystkie uzyskane frakcje charakteryzowały się znaczną jednorodnością wielkości gałeczek skrobiowych. Frakcje zawierające gałeczki duże odznaczały się większą zawartością amylozy w porównaniu do frakcji zawierających gałeczki małe. Zawartość fosforu, żelaza, magnezu, wapnia i potasu malała wraz ze wzrostem wielkości gałeczek. Wodochlonność i rozpuszczalność skrobi rosła wraz ze wzrostem wielkości gałeczek. Kleiki sporządzone z gałeczek dużych były w mniejszym stopniu hydrolizowane przez α-amylazę niż kleiki przygotowane z gałeczek małych. W najmniejszym stopniu zjawisku retrogradacji ulegały kleiki przygotowane z frakcji gałeczek małych, a w największym kleiki przygotowane ze skrobi o największych gałeczkach.
12
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The effect of environmental temperature on distribution of short chains of rice amylopectin

51%
Ando H., Inouchi N., Asaoka M., Okuno K., Fuwa H.
Żywność Technologia Jakość
|
1996
|
nr 2
9-15
13

Effects of starch chemical structures on gelatinization and pasting properties

51%
Chen Y. Y., Mcpherson A. E., Radosavljevic M., Lee V., Wong K. S., Jane J.
Żywność Technologia Jakość. Suplement
|
1998
|
tom 05
|
nr 4
63-71
14

Barley starch

51%
Aman P., Andersson L., Andersson R., Fredriksson H., Oscarsson M.
Żywność Technologia Jakość. Suplement
|
1998
|
tom 05
|
nr 4
15-18
15

Structure and functionality of barley starches

51%
Czuchajowska Z., Klamczynski A.
Żywność Technologia Jakość. Suplement
|
1998
|
tom 05
|
nr 4
87-99
16

Modified starch - based preparations with antiseptic action

51%
Sucharzewska D., Kominiak J., Nowakowska K.
Żywność Technologia Jakość. Suplement
|
1996
|
nr 2
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