results in a thermal event typically recorded as anendotherm. Usually, a broad crystalline melting range is recorded; sites of crystallinity melt at different temperatures depending upon their individual structure, the action of solvent (usually water), and the interaction of individual polymers which ...
Starch is a water-insoluble polyglucan synthesized inside the plastid stroma within plant cells, serving a crucial role in the carbon budget of the whole plant by acting as a short-term and long-term store of energy. The highly complex, hierarchical structure of the starch granule arises from...
colloidal solution. The molecular weight of glycogen is usually very high, and it varies with the source and the method of preparation; molecular weights of the order of 1-20 × 106have been reported. Chemical studies show glycogen to possess a branched structure similar to the amylopectin star...
A Blennow,M Hansen,A Schulz,... - 《Journal of Structural Biology》 被引量: 222发表: 2003年 Internal structure of the potato starch granule revealed by chemical gelatinization 1993. Internal structure of the potato starch granule revealed by chemical gelatinization. Carbohydr Res 247:279-290.Inte...
These include the structure of the starch, and how the structure is affected by processing. For example, raw potato starch is highly resistant to digestion, a property that has been attributed its high level of B-type crystallinity (Dhital, Warren, Butterworth, Ellis, & Gidley, 2017). ...
Starch property varies greatly due to amylose to amylopectin ratio and amylopectin structure, which consequently influences its function and utility. In recent years, rapid progresses have been achieved towards the molecular biology of starch synthesis, nearly all related genes or gene fragments have ...
Starch branching enzymes (SBEs) are key determinants of the structure and amount of the starch in plant organs, and as such, they have the capacity to influence plant growth, developmental, and fitness processes, and in addition, the industrial end-use o
The most common model for starch is a concentric semi-crystalline multi-scale structure that allows for the creation of new nano elements: (i) Starch nanocrystals formed by acid hydrolysis of amorphous domains in semi-crystalline granules and (ii) starch nanoparticles formed from gelatinized starch ...
Scheme 1. Chemical structure of κ-carrageenan (a) and starch (b). Figure 1. Dolphin gel formed by the blending of Carr/starch blend with superior water-absorbing capability. 2.4. Characterization κ-carrageenan and κ-carrageenan/starch blend were characterized via several characterization method...
High levels of two major starch synthases, SSIIa and GBSSI, in ss3a ss4b double mutant rice alter the starch structure but fail to recover the polygonal st