𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Monte Carlo simulation of the α-amylolysis of amylopectin potato starch. 2. α-amylolysis of amylopectin

✍ Scribed by L.M. Marchal; R.V. Ulijn; C.D. Gooijer; G.T. Franke; J. Tramper

Book ID
106146523
Publisher
Springer
Year
2003
Tongue
English
Weight
482 KB
Volume
26
Category
Article
ISSN
1615-7605

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The α-Amylolysis of Starch
The α-Amylolysis of Starch
✍ C. T. Greenwood; A. W. MacGregor; E. Ann Milne 📂 Article 📅 1965 🏛 John Wiley and Sons 🌐 English ⚖ 794 KB
Effect of temperature on the saccharide
Effect of temperature on the saccharide composition obtained after α-amylolysis of starch
✍ L. M. Marchal; A. M. J. van de Laar; E. Goetheer; E. B. Schimmelpennink; J. Berg 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 274 KB 👁 1 views

The hydrolysis of starch to low-molecularweight products (normally characterised by their dextrose equivalent (DE), which is directly related to the number-average molecular mass) was studied at different temperatures. Amylopectin potato starch, lacking amylose, was selected because of its low tende

Effects of substrate branching character
Effects of substrate branching characteristics on kinetics of enzymatic depolymerizaion of mixed linear and branched polysaccharides: I. Amylose/amylopectin α-amylolysis
✍ Jun T. Park; James E. Rollings 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 915 KB

Hydrolysis reactions of homopolysaccharides, which differ in their degree of branching, and mixtures of linear and branched polymers were carried out with a-amylase. The branching structures of both the original amylopectin substrate and the cluster domains of amylopectin, obtained by ethanol precip

The effect of process conditions on the
The effect of process conditions on the α-amylolytic hydrolysis of amylopectin potato starch: An experimental design approach
✍ L. M. Marchal; J. Jonkers; G. Th. Franke; C. D. de Gooijer; J. Tramper 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 317 KB 👁 1 views

The hydrolysis of amylopectin potato starch with Bacillus licheniformis ␣-amylase (Maxamyl) was studied under industrially relevant conditions (i.e. high dry-weight concentrations). The following ranges of process conditions were chosen and investigated by means of an experimental design: pH [5.6-7.