Water-in-water emulsions were formed by mixing aqueous solutions of the neutral polysaccharides guar and amylopectin. The effect adding gelatin B on emulsions, both a dispersed rich phase in continuous amylopectin inverse, investigated using confocal scanning laser microscopy as function concentration between 0.25 1.5 wt% pH 4 6. Gelatin was found to separate upon cooling below about 25 °C narr...

Maize starches from three wx-containing genotypes (wx, du wx, and ae wx) in two inbred lines (W64A and IaS125) were examined to evaluate the effect of mutant genotype on amylopectin fine structure and thermal behavior of starch granules. The amylopectin chain length distribution and A:B chain ratio were investigated by enzymatic treatments followed by high-performance size-exclusion chromatogra...

the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...

Long α(1-4)-linked glucopyranose branches in the starch polysaccharide amylopectin can be detected by the specific binding of an anionic amphiphilic fluorescent probe. The probe forms spermidine-stabilised micelles in water resulting in fluorescence quenching. By extracting the probe from the micelles polysaccharides are detected in a "turn-on" fluorescence assay.

The overall goal of this project was to create a basis of knowledge on factors in rice that can be altered to moderate starch digestion rate and lower rice glycemic index (GI), as well as to identify existing US rice genotypes with relatively low GI. To achieve this, studies were designed to investigate the relationship between amylopectin structure, its branching characteristics, and starch di...

M embers of the protein tyrosine phosphatase (PTP) family usually catalyze the dephosphorylation of protein substrates. However, some enzymes from a subclass of the PTPs, the dual specificity phosphatases (DSPs), dephosphorylate nonproteinaceous substrates such as lipids and polysaccharides (1–3). In PNAS, Vander Kooi et al. (4) describe the crystal structure of the glucan phosphatase, starch e...

A novel technique for partial separation of amylose and amylopectin using zonal ultracentrifugation is introduced, supported by analytical ultracentrifuge measurements. Starch was first solubilised in 90% DMSO and 5% sucrose and then layered onto a gradient forming solution of 10–30% sucrose in 90% DMSO, with a cushion made up of 36% caesium chloride and 25% sucrose in water. Solutions were the...