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Titolo:
Gradual enzymatic modification of barley and potato amylopectin
Autore:
Frigard, T; Andersson, R; Aman, P;
Indirizzi:
Swedish Univ Agr Sci, Dept Food Sci, SE-75007 Uppsala, Sweden Swedish UnivAgr Sci Uppsala Sweden SE-75007 i, SE-75007 Uppsala, Sweden
Titolo Testata:
CARBOHYDRATE POLYMERS
fascicolo: 2, volume: 47, anno: 2002,
pagine: 169 - 179
SICI:
0144-8617(20020201)47:2<169:GEMOBA>2.0.ZU;2-6
Fonte:
ISI
Lingua:
ENG
Soggetto:
ALPHA-AMYLASE DEGRADATION; BRANCH CHAIN-LENGTH; HULL-LESS BARLEY; PHYSICOCHEMICAL PROPERTIES; MOLECULAR CHARACTERIZATION; AMYLOSE-FREE; WAXY MAIZE; STARCH; CHROMATOGRAPHY; TEMPERATURE;
Keywords:
alpha-amylase; amylopectin; barley; ethanol precipitation; hydrolysis; molecular weight; potato; size; unit chain distribution;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Physical, Chemical & Earth Sciences
Citazioni:
42
Recensione:
Indirizzi per estratti:
Indirizzo: Frigard, T Swedish Univ Agr Sci, Dept Food Sci, POB 7051, SE-75007 Uppsala, Sweden Swedish Univ Agr Sci POB 7051 Uppsala Sweden SE-75007 , Sweden
Citazione:
T. Frigard et al., "Gradual enzymatic modification of barley and potato amylopectin", CARBOHY POL, 47(2), 2002, pp. 169-179

Abstract

New potato and barley starches with no amylose were used in order to explore structural changes in amylopectin due to hydrolysis with amylase from Bacillus amyloliquifaciens. The degradation pattern was monitored with size exclusion, with light scattering and viscometry detectors for determination of molecular weight and radius of gyration. Fractions with relatively narrow molecular weight distributions at high yields were obtained as a result of the gradual enzymatic degradation and the subsequent sequential ethanol precipitation technique used. Generally the fractions obtained showed a pattern of both decreasing molecular weight and radius of gyration with increasing enzymatic hydrolysis. Fractions that precipitated with the lowest ethanol concentration had the highest values of both average molecular weight and radius of gyration. The unit chain length distributions of the fractions were analysed and the results showed that the chain length distribution varied with the time of hydrolysis. There was also a decreasing trend in average molecular weight with enzyme degradation time for fractions that precipitated at the same ethanol concentration, indicating that the fractionation was affected by structure and not only by molecular weight. Data from this study could be useful for the production of modified amylopectin molecules that vary in composition and characteristics. (C) 2002 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 31/03/20 alle ore 10:07:45