Structural features of fatty acid-amylose complexes
✍ Scribed by M.C. Godet; A. Buléon; V. Tran; P. Colonna
- Book ID
- 103556372
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 377 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0144-8617
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In order to concentrate amyloses from various corn starches, the procedure outlined by Mua and Jackson [1-3] was followed. One concentrated amylose fraction, each, was obtained from three types of corn starch. Water slurries of three types of starches were prepared in the following ratio: regular co
The thermal properties of water-insoluble amylose-stearic acid (18:0) complexes prepared under various conditions were studied by differential scanning calorimetry (DSC). Complexes were studied normally at a concentration of 5% in water at pH ~ 7. Type I complexes formed at < 60°C had dissociation t
We would like to report evidence requiring modification of the unit cell for the amylose-DMSO complex originally reported by French and Zobel.'