Two of the main features of starch granules are their insolubility in water and their very low susceptibility to the action of various enzymes. These properties are generally considered to be due to the formation of a stable hydrogen-bonded structure within the granules. Treatment with boiling water
Some structural features of amylomaize starch
β Scribed by Tadashi Baba; Yuji Arai; Takeshi Yamamoto; Tatsuro Itoh
- Publisher
- Elsevier Science
- Year
- 1982
- Tongue
- English
- Weight
- 605 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0031-9422
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The amylopectin fraction (Ap-fraction) from three amylomaize starches (amylose content, 36, 41, and 59%) was fractionated into three amylopectin components (having different molecular size) and a short-chain component by gel-permeation chromatography. The content of the largest amylopectin component
Starting from 6-amino-6-methylpentafulvene (2) ''ortho''-Cacylation or N-acylation can be achieved selectively. Treatment of 2 with phthaloyl-protected amino acid chlorides derived from alanine (3a) or valine (3b) leads exclusively to the formation of the ''ortho''-C-acylated derivatives 4, isolated