Gotowe bibliografie tematyczne / Amylose

Gotowa bibliografia na temat „Amylose”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 21 września 2024

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Artykuły w czasopismach na temat "Amylose"

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Kamasaka, Hiroshi, Kazuhisa Sugimoto, Hiroki Takata, Takahisa Nishimura i Takashi Kuriki. "Bacillus stearothermophilus Neopullulanase Selective Hydrolysis of Amylose to Maltose in the Presence of Amylopectin". Applied and Environmental Microbiology 68, nr 4 (kwiecień 2002): 1658–64. http://dx.doi.org/10.1128/aem.68.4.1658-1664.2002.

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ABSTRACT The specificity of Bacillus stearothermophilus TRS40 neopullulanase toward amylose and amylopectin was analyzed. Although this neopullulanase completely hydrolyzed amylose to produce maltose as the main product, it scarcely hydrolyzed amylopectin. The molecular mass of amylopectin was decreased by only one order of magnitude, from approximately 108 to 107 Da. Furthermore, this neopullulanase selectively hydrolyzed amylose when starch was used as a substrate. This phenomenon, efficient hydrolysis of amylose but not amylopectin, was also observed with cyclomaltodextrinase from alkaliphilic Bacillus sp. strain A2-5a and maltogenic amylase from Bacillus licheniformis ATCC 27811. These three enzymes hydrolyzed cyclomaltodextrins and amylose much faster than pullulan. Other amylolytic enzymes, such as bacterial saccharifying α-amylase, bacterial liquefying α-amylase, β-amylase, and neopullulanase from Bacillus megaterium, did not exhibit this distinct substrate specificity at all, i.e., the preference of amylose to amylopectin.
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Yanase, Michiyo, Hiroki Takata, Takeshi Takaha, Takashi Kuriki, Steven M. Smith i Shigetaka Okada. "Cyclization Reaction Catalyzed by Glycogen Debranching Enzyme (EC 2.4.1.25/EC 3.2.1.33) and Its Potential for Cycloamylose Production". Applied and Environmental Microbiology 68, nr 9 (wrzesień 2002): 4233–39. http://dx.doi.org/10.1128/aem.68.9.4233-4239.2002.

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ABSTRACT Glycogen debranching enzyme (GDE) has 4-α-glucanotransferase and amylo-1,6-glucosidase activities in the single polypeptide chain. We analyzed the detailed action profile of GDE from Saccharomyces cerevisiae on amylose and tested whether GDE catalyzes cyclization of amylose. GDE treatment resulted in a rapid reduction of absorbance of iodine-amylose complex and the accumulation of a product that was resistant to an exo-amylase (glucoamylase [GA]) but was degraded by an endo-type α-amylase to glucose and maltose. These results indicated that GDE catalyzed cyclization of amylose to produce cyclic α-1,4 glucan (cycloamylose). The formation of cycloamylose was confirmed by high-performance anion-exchange chromatography, and the size was shown to range from a degree of polymerization of 11 to a degree of polymerization around 50. The minimum size and the size distribution of cycloamylose were different from those of cycloamylose produced by other 4-α-glucanotransferases. GDE also efficiently produced cycloamylose even from the branched glucan substrate, starch, demonstrating its potential for industrial production of cycloamylose.
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Rendleman, Jr., Jacob A. "Hydrolytic action of α‐amylase on high‐amylose starch of low molecular mass". Biotechnology and Applied Biochemistry 31, nr 3 (czerwiec 2000): 171–78. http://dx.doi.org/10.1111/j.1470-8744.2000.tb00570.x.

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High‐amylose starches of low average degree of polymerization (đp 61–71), formed as fine granules by interaction of Bacillus macerans cyclodextrin glucanotransferase with α‐cyclodextrin (CD) at 2–70 °C, are highly insoluble in water and not gelatinizable under normal cooking conditions (100 °C). Samples of CD‐derived starches, both cooked and uncooked, were subjected to hydrolysis in vitro by human salivary α‐amylase at 37 °C under conditions chosen to resemble those in the human intestinal lumen. Released low‐molecular‐mass saccharides were determined quantitatively by HPLC and the results compared with those from similar studies with natural starches. Among uncooked starches, CD‐derived starch showed very low reactivity towards α‐amylase, along with potato starch and a high‐amylose hybrid corn starch (64% amylose). Cooking greatly enhanced reactivity of natural starches, but only moderately increased reactivity of CD‐derived starches. Susceptibility to hydrolysis of cooked starches increased in the following general order: CD‐derived starch (≈100% amylose)<100% corn amylose (isolated by the butan‐1‐ol method)<hybrid high‐amylose corn starch (64–66% amylose)<waxy maize starch (99–100% amylopectin)∼ordinary corn starch (≈25% amylose)<potato starch (≈25% amylose).
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Xiang, Yu, i Wanda W. Collins. "Clone and Growth Season Effects on Seven Carbohydrate-related Components and Their Correlation in Sweetpotato". HortScience 33, nr 3 (czerwiec 1998): 456a—456. http://dx.doi.org/10.21273/hortsci.33.3.456a.

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Approximately 50% of the world's total sweetpotato output is used for producing starch or starch-derived products and for animal feeding. Knowledge of cultivar and environmental effects on carbohydrate-related components and the correlation among these components is essential for improving the raw products utilization and providing an expanded market for sweetpotato. The objective of this study was to investigate the variation of amylose content and β-amylase activity as well as their correlation with other starch-related components. Dry matter, starch, total sugar, amylose and phosphate content, β-amylase activity, and raw starch digestibility were evaluated for 20 advanced selections in 2 years. Significant clone variation was detected for all seven components. Significant growth season effects were found for amylose and sugar content, β-amylase activity, and starch digestibility. β-amylase activity has a negative correlation with starch (r = –0.57, P ≤ 0.001) and dry matter (r = –0.39, P ≤ 0.05). Starch digestibility has a negative correlation with amylose (r = –0.37, P ≤ 0.05) and phosphate content (r = –0.35, P ≤ 0.05).
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Dipnaik, Kavita, i Praneeta Kokare. "Ratio of Amylose and Amylopectin as indicators of glycaemic index and in vitro enzymatic hydrolysis of starches of long, medium and short grain rice". International Journal of Research in Medical Sciences 5, nr 10 (28.09.2017): 4502. http://dx.doi.org/10.18203/2320-6012.ijrms20174585.

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Background: Rice (Oryzasativa L.) is the staple food of over half the world’s population. The major carbohydrate of rice is starch, which is about 72 to 75%. Rice can be classified into three different types: long-grain, medium-grain and short-grain rice based upon their length as compared to their width. Aim of the study was to predict the glycemic index of long, medium and short grain rice based on amylose, amylopectin ratio and to study in vitro hydrolysis of starch of long, medium and short grain rice by salivary and pancreatic amylases and formulate the right type of rice to be consumed by diabetics. Methods: Starches were isolated from long, medium and short grain rice. Amylose and amylopectin from the isolated starches were estimated. Starches isolated were subjected to enzymatic hydrolysis by salivary amylase and pancreatic amylase under optimum in vitro conditions and reducing sugars released after hydrolysis and incubation period of 0, 5, 10, 15, 20 and 30 minutes were estimated by Folin-Wu method. Results were analysed using unpaired t-test and statistical significance was established.Results: Long grain rice was found to have high amylose and low amylopectin content as compared to medium and short grain rice. Long grain rice showed slow release of reducing sugars as compared to medium and short grain rice.Conclusions: Long grain rice because of its high amylose content is a low glycemic food and can be consumed by diabetics. Sustained slow release of reducing sugars given by long grain rice is desirable in diabetics.
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Hirota, Sachiko, i Umeo Takahama. "Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour". Foods 7, nr 8 (10.08.2018): 128. http://dx.doi.org/10.3390/foods7080128.

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Adzuki beans are used to prepare foods with glutinous and non-glutinous rice in Japan, and adzuki bean pigments are able to color rice starch a purplish red. This study deals with the adzuki bean extract-dependent suppression of starch digestion of non-glutinous rice flour (joshinko in Japanese), which was gelatinized in boiling water and then cooled to 37 °C. Accompanying the treatment of joshinko with pancreatin, amylose and amylopectin were released from the joshinko particles, and the released amylose and amylopectin were further digested. The adzuki extract suppressed the release and digestion by binding to amylose and amylopectin, which were present in the particles and at the surfaces of the particles. Fatty acids and flavonoids in the adzuki extract contributed to the suppression. In addition, the starch digestion in the joshinko particles appeared to be suppressed if the amylose/fatty acid complexes and amylose/flavonoid and amylopectin/flavonoid complexes, which are poor substrates of α-amylase, surrounded the particles. It is discussed that the suppression was due to the prevention of α-amylase access to the particles.
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Totani, Masayasu, Aina Nakamichi i Jun-ichi Kadokawa. "Enzymatic Assembly of Chitosan-Based Network Polysaccharides and Their Encapsulation and Release of Fluorescent Dye". Molecules 29, nr 8 (16.04.2024): 1804. http://dx.doi.org/10.3390/molecules29081804.

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We prepared network polysaccharide nanoscopic hydrogels by crosslinking water-soluble chitosan (WSCS) with a carboxylate-terminated maltooligosaccharide crosslinker via condensation. In this study, the enzymatic elongation of amylose chains on chitosan-based network polysaccharides by glucan phosphorylase (GP) catalysis was performed to obtain assembly materials. Maltoheptaose (Glc7) primers for GP-catalyzed enzymatic polymerization were first introduced into WSCS by reductive amination. Crosslinking of the product with the above-mentioned crosslinker by condensation was then performed to produce Glc7-modified network polysaccharides. The GP-catalyzed enzymatic polymerization of the α-d-glucose 1-phosphate monomer from the Glc7 primers on the network polysaccharides was conducted, where the elongated amylose chains formed double helices. Enzymatic disintegration of the resulting network polysaccharide assembly successfully occurred by α-amylase-catalyzed hydrolysis of the double helical amyloses. The encapsulation and release of a fluorescent dye, Rhodamine B, using the CS-based network polysaccharides were also achieved by means of the above two enzymatic approaches.
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Winger, Moritz, Markus Christen i Wilfred F. van Gunsteren. "On the Conformational Properties of Amylose and Cellulose Oligomers in Solution". International Journal of Carbohydrate Chemistry 2009 (14.06.2009): 1–8. http://dx.doi.org/10.1155/2009/307695.

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Molecular dynamics (MD) simulations were used to monitor the stability and conformation of double-stranded and single-stranded amyloses and single-stranded cellulose oligomers containing 9 sugar moieties in solution as a function of solvent composition, ionic strength, temperature, and methylation state. This study along with other previous studies suggests that hydrogen bonds are crucial for guaranteeing the stability of the amylose double helix. Single-stranded amylose forms a helical structure as well, and cellulose stays highly elongated throughout the simulation time, a behavior that was also observed experimentally. In terms of coordination of solute hydroxyl groups with ions, amylose shows entropy-driven coordination of calcium and sulfate ions, whereas cellulose-ion coordination seems to be enthalpy-dominated. This indicates that entropy considerations cannot be neglected when explaining the structural differences between amyloses and celluloses.
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Hofman, M., i M. Shaffar. "Fluorescence depolarization assay for quantifying alpha-amylase in serum and urine." Clinical Chemistry 31, nr 9 (1.09.1985): 1478–80. http://dx.doi.org/10.1093/clinchem/31.9.1478.

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Abstract We have developed a new method for quantifying alpha-amylase (EC 3.2.1.1) in serum and urine by fluorescence depolarization. Amylase in the sample catalyzes the hydrolysis of the substrate, a fluorescein-labeled amylose. This results in decreased fluorescence polarization, owing to the increased rate of rotation of the amylose fragment relative to the intact substrate. The TDx amylase assay is calibrated with six human-serum-based pancreatic amylase calibrators. Amylase activities are determined by interpolation from the calibration curve, which is stored in the TDx analyzer's memory. Results correlate well with those by the Du Pont aca assay and the Beckman "DRI-STAT" assay. Endogenous glucose does not interfere. CVs are less than 6%, and the reagents are stable in liquid form.
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Srividya, N., i Poorna B. Sri Devi. "Bio-Diversity in Neem (Azadirachta ndica A. Juss) with special Emphasis on Seed Yield Parameters". Mapana - Journal of Sciences 2, nr 2 (13.05.2004): 35–45. http://dx.doi.org/10.12723/mjs.4.5.

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The raw a-amylase Produced by Bacillus c«eus 306 'o by and chrornohgrgphy. The Molecular weight of a-amylose wos estimated 58KDo. enzyme displayedmaximum activity 85 Unifs/rn' pH of 5.0-9.0. Ach.•åy was inhibited in the pæsence Of Hg'v, Cua•. no inhibition u•os Observed in the presence Of Zn?•. Medium containirv CaCJ2.2HaO enhanced amylase production over 'hat on Ca2*deiicient medium. The deiergen' Tween-80 ond Iraon increased Biomass but Significantly Suppressed amylose production. The enzynE released large of glucose and maltose on Fo•drdysis of starch
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Rozprawy doktorskie na temat "Amylose"

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Magy-Bertrand, Nadine. "Les amyloses : amyloses AA, amylose à transthyrétine". Besançon, 2003. http://www.theses.fr/2003BESA3001.

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L'amylose est une maladie rare dont la fréquence est probablement sous-estimée en raison de la nécessité d'un diagnostic histologique. Les formes d'amylose les plus fréquemment identifiées sont l'amylose AL ou amylose immunoglobulinique (70 0/0 des cas), l'amylose AA ou réactionnelle, l'amylose sénile composée de transthyrétine normale et en dernier les amyloses génétiques à transmission autosomique dominante au premier rang desquelles l'amylose à transthyrétine. Nous nous sommes initialement intéressés aux caractéristiques cliniques et épidémiologiques de l'amylose AA. Une étude rétrospective clinique et épidémiologique (30 cas), nous a permis de constater que l'amylose AA pouvait se présenter initialement sous la forme d'une neuropathie, que la biopsie de graisse sous-cutanée était l'examen permettant le diagnostic dans la majorité des cas. Enfin, les maladies systémiques, étaient les plus fréquemment associées à l'amylose AA. Cette étude a orienté notre recherche sur les mécanismes physiopathologiques à l'origine de l'apparition de l'amylose AA chez l'homme. La formation d'amylose AA était possible in vitro dans des cultures de macrophages humains traitées par un précurseur amyloïde murin (mrSAA1. 1). Cette formation était possible en l'absence d'amyloid-enhancing factor, mais ce dernier augmentait considérablement la quantité d'amylose formé et réduisait le délai nécessaire à l'obtention des dépôts amyloïdes. L'exploration plus complète du rôle de l'AEF, s'est effectuée par l'étude de la formation d'amylose-AEF dépendante dans des cultures de fibroblastes humains. Le rôle d'échafaudage ou de nidus de l'AEF a été mis en évidence pour la première fois dans un système de culture cellulaire. L'AEF, formé en partie de protofibrilles AA, a permis la formation d'amylose extracellulaire par ajoût de mrSAA1. 1 dans le milieu de culture cellulaire. Ce travail épidémiologique initial a également permis l'identification 2 familles franccomtoises atteintes d'amylose à transthyrétine. La première famille étudiée présentait la mutation Gly47Ala de la transthyrétine identifié par séquençage de l'exon 2. Cette mutation n'avait été rapportée jusqu'alors que dans des familles italiennes. La famille franc-comtoise n'avait aucun ancêtre italien. La présentation clinique était identique à celle déjà rapportée dans les familles italiennes associant une cardiomyopathie et neuropathie. L'originalité de la présentation consistait en l'existence d'un syndrome de Raynaud et d'un aspect pseudo-sclérodermique des doigts des patients atteints. La seconde famille présentait une mutation Tyr78Phe de la transthyrétine identifiée par séquençage de l'exon 3. C'est la première fois qu'une description complète des symptômes associés à cette mutation était rapportée. Il s'agit d'une mutation peu «agressive» car elle se manifeste essentiellement par l'existence d'un canal carpien et d'une neuropathie axonale d'apparition tardive
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ZERBIB, BENCHIMOL GOLDA. "L'amylose et les neuropathies amyloides : a propos d'un cas". Toulouse 3, 1990. http://www.theses.fr/1990TOU31077.

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JASMIN, CHRISTINE. "Amylose cutanee bulleuse". Dijon, 1994. http://www.theses.fr/1994DIJOM038.

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Abou, Samra Rouaïda. "Contribution à l'étude biochimique de la genèse de la maladie amyloïde chez l'homme". Tours, 1985. http://www.theses.fr/1985TOUR3805.

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Lopez, Francis. "A propos d'un cas de neuropathie amyloide familiale". Nice, 1988. http://www.theses.fr/1988NICE6003.

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Boulfroy, Gérard. "La maladie amyloide : etude de deux cas personnels de neuropathie amyloide familiale". Amiens, 1992. http://www.theses.fr/1992AMIEM059.

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PEYRAUD, PHILIPPE. "Polyarthrite rhumatoide et amylose". Dijon, 1994. http://www.theses.fr/1994DIJOM013.

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Houssin, Rémy. "Les neuropathies amyloides familiales : à propos d'un cas de neuropathie amyloi͏̈de familiale de type portugais". Bordeaux 2, 1992. http://www.theses.fr/1992BOR2M200.

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Ferey-Roux, Geneviève. "L'amylase pancréatique humaine. Purification des isoformes. Etudes structurales, immunologique et cinétique (inhibition par l'acarbose)". Aix-Marseille 3, 1998. http://www.theses.fr/1998AIX30097.

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Bonotto, Bruno. "L'arthropathie des amyloses AL : à propos d'un cas". Bordeaux 2, 1998. http://www.theses.fr/1998BOR2M008.

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Książki na temat "Amylose"

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Grateau, Gilles. Les amyloses. Paris: Médecine-Sciences Flammarion, 2000.

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Georganta, Georgia. Complexes of amyloses. Dublin: University College Dublin, 1989.

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Stevenson, David Lawrence. Analytical studies on amyloses, dyed amyloses and other polysaccharides. Birmingham: University of Birmingham, 1987.

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1940-, Ōnishi Masatake, red. Glycoenzymes. Tokyo: Japan Scientific Societies Press, 2000.

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Sigurdsson, Einar M. Amyloid Proteins. New Jersey: Humana Press, 2004. http://dx.doi.org/10.1385/1592598749.

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Sigurdsson, Einar M., Miguel Calero i María Gasset, red. Amyloid Proteins. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-551-0.

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Sigurdsson, Einar M., Miguel Calero i María Gasset, red. Amyloid Proteins. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-7816-8.

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International Symposium on Amyloidosis ((5th 1987 Hakone-machi, Japan). Amyloid andamyloidosis. New York: Plenum Press, 1988.

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Ypersele de Strihou, Charles van. i Drüeke Tilman B, red. Dialysis amyloid. Oxford: Oxford University Press, 1996.

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Škrha, Jan. Clinical significance of amylase isoenzyme determination. Praha: Univerzita Karlova, 1987.

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Części książek na temat "Amylose"

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Huang, Qiang, Xu Chen, Shaokang Wang i Jianzhong Zhu. "Amylose–Lipid Complex". W Starch Structure, Functionality and Application in Foods, 57–76. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-0622-2_5.

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Varghese, Sharon, Monika Awana, Debarati Mondal, M. H. Rubiya, Krishnakumar Melethil, Archana Singh, Veda Krishnan i Bejoy Thomas. "Amylose–Amylopectin Ratio". W Handbook of Biopolymers, 1–30. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-6603-2_48-1.

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Varghese, Sharon, Monika Awana, Debarati Mondal, M. H. Rubiya, Krishnakumar Melethil, Archana Singh, Veda Krishnan i Bejoy Thomas. "Amylose–Amylopectin Ratio". W Handbook of Biopolymers, 1305–34. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-0710-4_48.

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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose i R. J. Anish. "Aroids." W Tropical tuber starches: structural and functional characteristics, 85–114. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0085.

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Abstract This book chapter outlines the extraction and purification, physiochemical composition (i.e. biochemical content, amylose and amylopectin content), structural properties (i.e. granular morphology, XRD and starch crystallinity, amylose and amylopectin structure), functional properties (i.e. swelling and solubility, viscosity, rheological properties, retrogradation), thermal properties (i.e. DSC, digestibility) of aroids.
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Hanashiro, Isao. "Fine Structure of Amylose". W Starch, 41–60. Tokyo: Springer Japan, 2015. http://dx.doi.org/10.1007/978-4-431-55495-0_2.

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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose i R. J. Anish. "Sweet potato." W Tropical tuber starches: structural and functional characteristics, 61–84. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0061.

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Abstract This book chapter outlines the extraction and purification, physiochemical properties (i.e. biochemical characteristics, amylose and amylopectin content), structural properties (i.e. granule morphology, XRD and starch crystallinity, structure of amylose and amylopectin), functional properties (i.e. swelling pattern and solubility, viscosity, rheological property, retrogradation), thermal properties (i.e. DSC), and digestibility of sweet potatoes.
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose i R. J. Anish. "Yams." W Tropical tuber starches: structural and functional characteristics, 115–58. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0115.

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Abstract This chapter discusses the extraction of starch from different yam (Dioscorea) species. The physiochemical (biochemical property, amylose and amylopectin content), structural (granular morphology, X-ray diffraction pattern, starch crystallinity, and amylose and amylopectin structure), functional (swelling pattern, solubility, viscosity, rheological properties and retrogradation) and thermal properties of yam starches and their digestibility are described.
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose i R. J. Anish. "Other starches." W Tropical tuber starches: structural and functional characteristics, 159–76. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0159.

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Abstract This chapter discusses the extraction, physiochemical (chemical composition, amylose and amylopectin content), structural (granular morphology, X-ray diffraction pattern, starch crystallinity, and amylose and amylopectin structure), functional (swelling pattern, solubility, viscosity, rheological properties and retrogradation) and thermal properties, and digestibility of starches from minor tuber crops (e.g., arrowroot, Curcuma spp., Canna edulis [C. indica], Chinese water chestnut [Eleocharis dulcis], chayote [Sechium edule], Pachyrhizus ahipa, Oxalis tuberosa, Arracacia xanthorrhiza, Lilium spp.).
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose i R. J. Anish. "Cassava." W Tropical tuber starches: structural and functional characteristics, 18–60. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0018.

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Abstract This book chapter outlines the extraction and purification (i.e. determination of starch in roots, water requirements, industrial-grade tapioca starch manufacture, semi-mechanized tapioca starch manufacture, modern methods of tapioca starch manufacture), physiochemical properties (i.e. biochemical content, amylose and amylopectin content), structural properties (i.e. granular morphology, XRD and starch crystallinity, structure of amylose and amylopectin), functional properties (i.e. swelling pattern and solubility, viscosity, rheological properties, retrogradation, thermal properties, DSC, and digestibility) of cassava.
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Wohlfarth, Ch. "Partial specific volume of amylose". W Polymer Solutions, 325. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-02890-8_149.

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Streszczenia konferencji na temat "Amylose"

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Zhesheng, Hou, Kou Mengtian i Yin Jinghua. "HIGH AMYLOSE PREPARATION". W International Conference on New Materials and Intelligent Manufacturing (ICNMIM). Volkson Press, 2018. http://dx.doi.org/10.26480/icnmim.01.2018.424.426.

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Dou, Jinghuai, Daisuke Sato, Juno Son, Qihui Liu i Jonathan S. Lindsey. "Investigation of amylose and tailored amylose matrices for scavenging iodide". W Molecular and Nanophotonic Machines VI, redaktorzy Zouheir Sekkat i Takashige Omatsu. SPIE, 2023. http://dx.doi.org/10.1117/12.2676276.

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Zondanos, Hollie S., Herbert Chiou, Robert G. Gilbert, Margrit Martin i Melissa A. Fitzgerald. "RELATING SYNTHETIC PROCESSES OF AMYLOSE SYNTHESIS TO AMYLOSE STRUCTURE IN RICE". W XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.720.

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Zhesheng, Hou, Chen Xinyu i Yin Jinghua. "PREPARATION OF CORN SHORT AMYLOSE STARCH". W International Conference on New Materials and Intelligent Manufacturing (ICNMIM). Volkson Press, 2018. http://dx.doi.org/10.26480/icnmim.01.2018.433.435.

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Selling, Gordon, Milagros Hojilla-Evangelista i William Hay. "New high performance starch based emulsifiers using amylose inclusion complexes". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jnph6691.

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High value amylose inclusion complexes can be formed when corn starch (having 70% amylose) is gelatinized in the presence of hydrophobic ligands. As the components cool, the amylose wraps around the ligand to form an amylose inclusion complex (AIC). The properties of the AIC will be dependent on the selection of the ligand and the amount of amylose. AIC formed from fatty sodium/amine salts were found to be effective non-foaming emulsifiers. These AIC fatty acid/amine salts were produced using either steam jet cooking or microwave techniques. Various fatty acid/amine salts (C10-22) were produced and evaluated. Colloidal suspensions were produced using the AIC at concentrations of 0.1-3% solids, and their surface and rheological properties were then characterized. The AICs successfully formed stable emulsions with corn and other oils. The emulsification properties of the AIC is dependent on pH. Superior emulsifying activity at neutral and alkaline pH were obtained for fatty acid salt AICs when compared with commercial octenyl succinic anhydride (OSA) starch. The fatty amine salt AICs were superior at neutral and acidic pH with compared to OSA starch. Emulsions formed with the AIC were stable during long-term storage as the oil droplets were resistant to coalescence. Emulsion stability increased with ligand chain length due to viscosity differences (higher molecular weight ligand AICs have greater viscosity). The AIC are effective emulsifiers produced from readily available inexpensive ingredients (some food grade) formed via association rather than chemical bonds using current inexpensive industrial techniques.
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Liu, Lingyi, i Ozan Ciftci. "Microstructure Controlling on the Printability of High Oil Paste Formulated with Nanoporous Starch Aerogels (NSAs)". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qwbd1350.

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Extrusion-based food printing is the most common technology applied to 3D food printing, which offers the creation of unusual food shapes and innovative ideas to produce novel products with broader freedom in composition, structure, texture, and taste. Extrusion-based food printing requires the material with the capacities to be easily loaded into the printer syringe, extruded out of the nozzle, and exhibit sufficient mechanical integrity to support stacked layers without printing defects or deformation. While not all food components are natively printable. High content liquid oil would increase the ductility of the food complex and then destroy the deposited shape during 3D food printing. Aerogel exhibits outstanding and often record-breaking physical properties, which provides potential application in 3D food printing. In this study, nanoporous starch aerogels (NSAs) with different amylose content were firstly prepared using the supercritical carbon dioxide drying method. The density was reduced, and the porosity structure increased with the increased amylose content. X-ray diffraction showed that most A- and B-type peaks disappeared in 25% amylose NSA, while some weak peaks were observed in 55% and 70% NSAs. Then, NSAs were used to prepare the high-liquid-oil pastes, evaluate the effect of amylose content on the microstructure, rheological properties, and printability, and explore the effect of the paste microstructure on the oil-controlling capacity after printing. 3D printability analysis indicated that oil content increased from 36.8% to 43.5% by formulating with NSAs in the pastes. By reducing the ratio to one-third of corn starch, NSAs pastes demonstrated better printability and oil-controlling capacity after the printing. Amylose content and NSAs cooperation narrowed the particle size distribution of the printing pastes, which was consistent with the microstructure observed using 10× and 40× objective lenses. Rheological analysis showed higher amylose and NSAs increased viscosity of the pastes and mechanical strength in extrusion-based printing.*Lingyi Liu, Honored Student Award Winner; Manuchehr Eijadi Award Winner*
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Kamasaka, Hiroshi, Kazuhisa Sugimoto, Hiroki Takata, Takahisa Nishimura i Takashi Kuriki. "SELECTIVE HYDROLYSIS OF AMYLOSE IN THE PRESENCE OF AMYLOPECTIN BY A UNIQUE ALPHA-AMYLASE FAMILY ENZYME". W XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.788.

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Fatimah, Siti, Marisa Asrietd Hafied, Putu Ayu Yuliani Indiasih, Bramantyo Airlangga, Yeni Rahmawati, Achmad Roesyadi i Sumarno Sumarno. "Amylose Isolation of Cassava Starch with the Combination of High Shear Mixer and Centrifugation Treatment to Improve the Quality of Resistant Starch Type 3 (RS-3) Products". W 4th International Seminar on Fundamental and Application of Chemical Engineering. Switzerland: Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-xj9zas.

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Cassava starch is a common food ingredient that has a high carbohydrate content. It can be modified into resistant starch type 3 (RS-3) that has lower glycemic index. The common production of RS-3 includes gelatinization to free the amylose from the granule structure, then followed by cooling to induce retrogradation. The granule structure of cassava starch resists the structure disintegration so that it is unable to produce high resistant starch content in the retrogradation process. In this study, High Shear Mixing (HSM) was used to help the gelatinization process to provide cassava starch structure disintegration. The centrifugation was carried out to separate the low free-amylose and high free-amylose liquid layers. This paper examines the relationship between the effect of variations in rotational speed (rpm) of HSM on the amount of resistant starch as a percentage of dietary fiber. A 1:20 starch-water suspension was processed using an HSM with rotational speeds of 9.000, 10.000, 11.000, and 12.000 at a temperature of 95°C for 15 minutes. After the stirring process, the water starch suspension was separated by centrifugation for 30 minutes. Then the samples were cooled in the refrigerator for 24 hours, then dried under freeze-drying method. The product that has been obtained is then analyzed by Total Dietary Fiber (TDF), amylose, and carbohydrate analysis. From the analysis of the result, this method can increase the TDF content of the product up to 14,66% at 12.000 rpm.
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Ribeiro, Andresa C., Luis P. Fonseca, Rosane M. D. Soares, Nadya P. da Silveira i Gisele L. Peres. "Preparation and characterization of amylose-pyrazinamide inclusion complexes". W 2015 IEEE 4th Portuguese Meeting on Bioengineering (ENBENG). IEEE, 2015. http://dx.doi.org/10.1109/enbeng.2015.7088808.

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Bonnet, Pierre. "Synthesis And Characterization of Carbon Nanotubes/Amylose Composites". W ELECTRIC PROPERTIES OF SYNTHETIC NANOSTRUCTURES: XVII International Winterschool/Euroconference on Electronic Properties of Novel Materials. AIP, 2004. http://dx.doi.org/10.1063/1.1812130.

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Raporty organizacyjne na temat "Amylose"

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Mulrine, Brandon L., Michael F. Sheehan, Lolita M. Burrell i Michael D. Matthews. Measuring Stress and Ability to Recover from Stress with Salivary Alpha-Amylase Levels. Fort Belvoir, VA: Defense Technical Information Center, kwiecień 2011. http://dx.doi.org/10.21236/ada540975.

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Karcheva-Bahchevanska, Diana, Paolina Lukova, Mariana Nikolova, Rumen Mladenov i Iliya Iliev. Inhibition Effect of Bulgarian Lingonberry (Vaccinium vitis-idaea L.) Extracts on α‒Amylase Activity. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, luty 2019. http://dx.doi.org/10.7546/crabs.2019.02.10.

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Mathis, CA. Development of [F-18]-Labeled Amyloid Imaging Agents for PET. Office of Scientific and Technical Information (OSTI), maj 2007. http://dx.doi.org/10.2172/903085.

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Thompson, Aidan Patrick, Kunwoo Han i David M. Ford. Molecular simulations of beta-amyloid protein near hydrated lipids (PECASE). Office of Scientific and Technical Information (OSTI), grudzień 2005. http://dx.doi.org/10.2172/876519.

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Farazi, Mena, Michael Houghton, Barbara Cardoso, Margaret Murray i Gary Williamson. A systematic review of the inhibitory effect of extracts from edible parts of nut on α-amylase activity. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, sierpień 2023. http://dx.doi.org/10.37766/inplasy2023.8.0030.

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Tang, Xiangyang. Early Detection of Amyloid Plaque in Alzheimer's Disease via X-Ray Phase CT. Fort Belvoir, VA: Defense Technical Information Center, czerwiec 2014. http://dx.doi.org/10.21236/ada612057.

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Tang, Xiangyang. Early Detection of Amyloid Plaque in Alzheimer's Disease via X-Ray Phase CT. Fort Belvoir, VA: Defense Technical Information Center, czerwiec 2013. http://dx.doi.org/10.21236/ada582946.

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Wing Hei Cheng, Cecily, Matthew Hai Heng Chung i Joseph Chi Fung Ng. Structural Dynamics of Amyloid-β Aggregation in Alzheimer’s Disease: Computational and Experimental Approaches. Journal of Young Investigators, grudzień 2016. http://dx.doi.org/10.22186/jyi.31.6.44-50.

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Tang, Xiangyang. Early Detection of Amyloid Plaque in Alzheimer's Disease Via X-ray Phase CT. Fort Belvoir, VA: Defense Technical Information Center, czerwiec 2015. http://dx.doi.org/10.21236/ada620373.

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Mariotti, Jack, i George Zubal. DEVELOPMENT OF AUTOMATED SOFTWARE PROGRAM FOR THE ANALYSIS OF ALZHEIMER'S DISEASE BETA-AMYLOID SCANS. Office of Scientific and Technical Information (OSTI), grudzień 2013. http://dx.doi.org/10.2172/1149371.

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