Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Amyloses acetylation

The Results of Molecular-Weight Determinations on Acetylated Amyloses... [Pg.363]

Chen, Z., Schols, H. A., Voragen, A. J. G. (2004). Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations. Carbohydr. Polym., 56, 219-226. [Pg.312]

Casu, B., Reggiani, M., Gallo, G. G., and Vigevanni, A. 1970. Conformation of amylose and its derived products. IV. Conformation of acetylated cyclodextrins and amyldSarbohydr. Res12 157-170. [Pg.154]

Acylation reactions of dextran in combination with NMR spectroscopy are tools for the elucidation of the reactivity of dextran [30,161,167] and for the analysis of structural features of the polymers. The acetyl group distribution in the Glcp units in acetylated amylose, dextran and cellulose was studied by XH and 13 C NMR spectroscopy. It was concluded that the reactivity of OH groups decreased in the order C2 > C3 > C4 for dextran. [Pg.228]

Monosubstitution of wheat starch by acetyl or hydroxypropyl groups27 without crosslinking yields products with a reduced pasting temperature, and yields pastes with enhanced clarity and viscosity but with increased stringiness (Table 10.14). The usefulness of this product is somewhat limited and requires special applications. Amylose has been found to be hydroxypropylated —20% more than amylopectin in corn and potato starches at a molar substitution level of 0.1 (3.5% hydroxypropyl).425,426... [Pg.478]

Maltodextrins a-amylase action on, 315 from amylose, 318,321,323 salivary a-amylase action on, 319 Maltose, /3-, mutarotation of, 23 —, l,2,2, 3,3, 4 -hexa-0-acetyl-6,6 -di-0-p-tolylsulfonyl-/3-, 241 Maltoside, methyl 6,6 -di-0-p-tolylsulfo-nyl-/3-, 241 Mannans... [Pg.511]

As amylopectin predominates in all known starches, the poor film-forming properties of whole starch acetates become understandable. Artificial mixtures of amylose and amylopectin triacetates (acetylated fractions A and B) show increasingly poor film-forming properties as the proportion of amylopectin acetate in the mixture is increased. [Pg.300]

Common starch esters include the acetates. High d.s. starch acetates have been formed by using acetic anhydride with either sodium acetate or pyridine catalysts at 90-100 °C [158,159,160]. The major use of starch acetates have been in the study of the stmctures of amylose and amylopectin after acid hydrolysis. Acetylation of granular starch in aqueous suspension by acetic anhydride at pH 10-11 is used to produce low d.s. starch acetates that are primarily used for the stabilization of their viscosity and for their water-soluble clarity. The acetylation decreases the hydrophilic character and increases the hydrophobic character of starch. The major uses of starch acetates is in the paper industry for surface sizing to give improved print quality, uniform porosity, surface strength, and resistance to various solvents [161]. [Pg.1462]


See other pages where Amyloses acetylation is mentioned: [Pg.10]    [Pg.486]    [Pg.214]    [Pg.122]    [Pg.355]    [Pg.361]    [Pg.362]    [Pg.364]    [Pg.365]    [Pg.382]    [Pg.38]    [Pg.198]    [Pg.295]    [Pg.295]    [Pg.303]    [Pg.303]    [Pg.305]    [Pg.310]    [Pg.310]    [Pg.286]    [Pg.63]    [Pg.283]    [Pg.486]    [Pg.174]    [Pg.306]    [Pg.350]    [Pg.560]    [Pg.643]    [Pg.759]    [Pg.36]    [Pg.65]    [Pg.224]    [Pg.299]    [Pg.199]   
See also in sourсe #XX -- [ Pg.355 , Pg.361 ]




SEARCH



© 2024 chempedia.info