Highly luminescent inclusion complexes consisting of poly(para-phenylene) (PPP) or poly(4,4'-diphenylene-vinylene) (PDV) in the helical cavity of amylose have been synthesised, structurally characterised by nuclear Overhauser spectroscopy and used to fabricate electroluminescent light-emitting diodes.

Il est exceptionnel qu'une amylose AL se manifeste par à un syndrome ganglionnaire pseudo-tumorale. Il s'agissait d'une patiente âgée de 66 ans, qui consultait pour une voie nasonnée et une obstruction nasale. Elle avait des adénopathies cervicales de 1 à 2 cm de diamètre. La VS, CRP et la NFS était normales. L'EPP avait montré un pic d'allure monoclonale au niveau des gammaglobulines et l'IEPP...

High-amylose starch has unique functional properties and nutritional values in food applications. This type of is generally resistant to enzymatic digestion the gastrointestinal tract, contains an increased fraction (RS), which a dietary fiber. The fermentation high-amylose gut are current research interest, as processes related its functionality. review summarizes recent vitro vivo studies on ...

It has been previously demonstrated that linear amylose can be transformed with the Q enzyme from potatoes to a branched polysaccharide possessing the chemical and biochemical properties of amylopectin (l-3). A mechanism for its synthesis was first suggested by Bourne and Peat (4) in 1945. They postulated that glucose-l-phosphate is built up by phosphorylase to an unbranched chain, “pseudoamylo...

A feeding trial was conducted in tilapia to determine the growth performance, nutrient digestibility, digestive enzymes, and postprandial blood metabolites in response to different dietary amylose-amylopectin ratios. Five isonitrogenous and isolipidic diets containing an equal starch level with different amylose-amylopectin ratios of 0.11 (diet 1), 0.24 (diet 2), 0.47 (diet 3), 0.76 (diet 4) an...

Cereal Chem. X()(4):437-445 Fourteen l10ur blends of two natural wild-type wbeat (71'iticlIllI lIestiVll1n L.) nours, 'Nuplains' and 'Centum', blended with one waxy nour sample were chamcterized and processed to Asian salted noodles. The flour amylose content range was <1-29%. Damaged starch contents were lOA, 7.0, and 6.6% for the waxy wheat, Nuplains, and Centum, respectively. The waxy flour ...

Objectives of this study were to (1) determine the starch physicochemical properties of two commercial Tibetan hull-less barley varieties, Beiqing (BQ) and Kangqing (KQ); and (2) understand the relationship between unique properties of the starches, their structures, and impacts of growing conditions. The BQ barleys were grown at a location with lower temperature and less rainfall compared with...

This work compared the molecular structures and physicochemical properties of starches obtained from chalky and translucent kernels of six rice cultivars. Starch samples were prepared according to a modified alkali steeping method. Crystallinity, pasting characteristics, and thermal properties were studied by X-ray diffraction, rapid viscosity analysis, and differential scanning calorimetry, re...

The soaked and nonsoaked rice grains were cooked by the excess water method and the steamer method, and subjected to Ranghino's test, X-ray diffraction, and microscopic observation. The starch granules in the nonsoaked rice were gelatinized at the same time as the grains became translucent during cooking. However, when the grains of medium amylose varieties and waxy rice were presoaked, the sta...