Sökning: "amylopectin"

Visar resultat 1 - 5 av 29 avhandlingar innehållade ordet amylopectin.

  1. 1. Amylopectin - Interactions with Lipids and Proteins

    Detta är en avhandling från Food Technology, Lund University

    Författare :Henrik Lundqvist; Lund University.; Lunds universitet.; [2001]
    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

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

    Detta är en avhandling från Stockholm : KTH

    Författare :David Nordqvist; KTH.; [2008]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; amylopectin; chitosan; microfibrillated cellulose; nanocomposite; montmorillonite; coupling agent; amylopektin; kitosan; mikrofibrillär cellulose; nanokomposit; montmorillonit; kompatibilisator; NATURAL SCIENCES Chemistry Organic chemistry Polymer chemistry; NATURVETENSKAP Kemi Organisk kemi 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

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

    Detta är en avhandling från Division of Food Technology, Lund University

    Författare :Malin Sjöö; Lund University.; Lunds universitet.; [2005]
    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

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

    Detta är en avhandling från Department of Analytical Chemistry, Lund University

    Författare :Gunilla Nilsson; Lund University.; Lunds universitet.; [1999]
    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

  5. 5. Crystalline Properties of Starch

    Detta är en avhandling från Food Technology, Lund University

    Författare :Erik Svensson; [1996]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; gelatinization; retrogradation; annealing; phosphorylation; amylopectin-lipid complex; amylose-lipid complex; amylopectin; starch; amylose;

    Sammanfattning : The crystalline properties of starch constitutes a puzzling area of research. Our understanding of the crystalline structure of amylopectin, that is the crystalline component in starch, is based on the observations from investigations on modified amylose. LÄS MER