Sökning: "Amylopectin"

Visar resultat 1 - 5 av 33 avhandlingar innehållade ordet Amylopectin.

1. 1. Amylopectin - Interactions with Lipids and Proteins

   Författare :Henrik Lundqvist; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; binding isotherm; isothermal titration calorimetry; differential scanning calorimetry; retrogradation; alpha-lactalbumin; beta-lactoglobulin; whey protein; surfactant; lipid; exterior chain length; barley; potato; starch; amylopectin; amylose; Food and drink technology; Livsmedelsteknik; Proteins; enzymology; Proteiner; enzymologi; Lipids; steroids; membranes; Lipider; steroider; mebran;

   Sammanfattning : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. LÄS MER

3. 2. Biodegradable Blends and Nanocomposite Films with Amylopectin, Poly(lactic acid) and Chitosan Matrices

   Författare :David Nordqvist; Mikael S. Hedenqvist; Mats Stading; KTH; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; amylopectin; chitosan; microfibrillated cellulose; nanocomposite; montmorillonite; coupling agent; amylopektin; kitosan; mikrofibrillär cellulose; nanokomposit; montmorillonit; kompatibilisator; Polymer chemistry; Polymerkemi;

   Sammanfattning : Användningan av engångsförpackningar har ökat kraftigt de senaste åren. Den absolut största delen av dessa förpackningar tillverkars av oljebaserade plaster såsom polyetylen (PE) och polypropylen (PP). Dessa har även en oerhört lång nedbrytningstid, vilket gör det viktigt att finna mer miljövänliga alternativ. LÄS MER

4. 3. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio

   Författare :Malin Sjöö; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; microscopy; differential scanning calorimetry; amylopectin; amylose; starch; Solanum tuberosum; potato;

   Sammanfattning : The potato is one of our most important food crops, being sold in its natural state or processed into a wide range of products. Starch, by far the most abundant component in the tuber, is greatly affected by heat processing. LÄS MER

5. 4. Characterisation of starch: development of analytical methods

   Författare :Gunilla Nilsson; Centrum för analys och syntes; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; substitution pattern; microdialysis; HPAEC-PAD; NMR; biosensor; IMER; potato amylopectin starch; amylose; amylopectin; chain length; Analytical chemistry; Analytisk kemi;

   Sammanfattning : Starch, comprised of amylose and amylopectin, is a very complex biopolymer. Different methods are therefore needed for the investigation of the molecular structures of amylose and amylopectin. In this thesis analytical methods have been developed and various techniques were combined for the characterisation of starch. LÄS MER

7. 5. Retrogradation Properties of Starch

   Författare :José Silverio; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surfactants; lipids; degree of polymerization DP ; isothermal microcalorimetry; differential scanning calorimetry DSC ; crystallinity; amylose; amylopectin; gelatinization; starch; retrogradation; temperature cycling; PCA; Food and drink technology; Livsmedelsteknik;

   Sammanfattning : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. LÄS MER