Sökning: "amylose"

Visar resultat 11 - 15 av 39 avhandlingar innehållade ordet amylose.

1. 11. The Challenges of Analyzing the Molecular Properties of Starch

   Författare :Daysi Pérez; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Amaranthus caudatus; Chenopodium quinoa; Chenopodium pallidicaule; Canna indica; Lepidium meyenii; Xanthosoma sagittifolium; Manihot esculenta; starch; amylose; amylopectin; field-flow fractionation; size distribution; dissolution;

   Sammanfattning : Both the nutritional and functional properties of starch are directly influenced by the molecular structure of its polymers: amylose and amylopectin. It is therefore important to have reproducible methods for quantifying the molecular size. LÄS MER

3. 12. Synergistic interactions involving amphiphilic polymers in solution

   Författare :Maria Karlberg; Fysikalisk kemi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; hydrophobic modification; cyclodextrin; rheology; emulsion stability; Fysikalisk kemi; Physical chemistry; cellulose derivative; degradable surfactants; amylose;

   Sammanfattning : The properties of hydrophobically modified cellulose derivatives in aqueous mixtures with various other molecules have been investigated. Mixtures of a hydrophobically modified polymer and alkali-sensitive, degradable surfactants gave rise to time-dependent viscosities. LÄS MER

4. 13. 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

5. 14. Thermoplastic processing of starch and cellulose-containing polymers

   Författare :Mats Thunwall; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Thermoplastic starch; amylose; extrusion; injection moulding; polymers; cellulose; film blowing; composite;

   Sammanfattning : Starch and cellulose are two naturally occurring polymers that have the potential to reduce the dependence on fossil resources if used as replacements or as complements to synthetic polymers. There are however some problems associated with the use of these polymers that have to be addressed and solved. LÄS MER

7. 15. Phase Segregation and Microstructural Changes in Starch - Protein Systems

   Författare :Carla Quiroga; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Patatin; ß-Lactoglobulin; Amylopectin; Phase Segregation; Amylose; Macromolecular chemistry; Makromolekylär kemi;

   Sammanfattning : This thesis presents the study of the phase behavior of starch ? protein systems in relation to their microstructure and mechanical properties. To study the complexity of this multicomponent system, the main components of starch (amylopectin and amylose) were studied separately in presence of a protein (ß-lactoglobulin or patatin). LÄS MER