Observations on the crystallization of amylopectin from aqueous solution
If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crysta...
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| Autor*in: |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1985 |
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| Reproduktion: |
Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 |
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| Übergeordnetes Werk: |
in: International Journal of Biological Macromolecules - Amsterdam : Elsevier, 7(1985), 4, Seite 253-254 |
| Übergeordnetes Werk: |
volume:7 ; year:1985 ; number:4 ; pages:253-254 |
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| 520 | |a If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule. | ||
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(DE-627)NLEJ186735510 (DE-599)GBVNLZ186735510 DE-627 ger DE-627 rakwb eng Observations on the crystallization of amylopectin from aqueous solution 1985 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Ring, S.G. oth in International Journal of Biological Macromolecules Amsterdam : Elsevier 7(1985), 4, Seite 253-254 (DE-627)NLEJ185329241 (DE-600)1483284-7 0141-8130 nnns volume:7 year:1985 number:4 pages:253-254 http://linkinghub.elsevier.com/retrieve/pii/0141-8130(85)90012-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 7 1985 4 253-254 |
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(DE-627)NLEJ186735510 (DE-599)GBVNLZ186735510 DE-627 ger DE-627 rakwb eng Observations on the crystallization of amylopectin from aqueous solution 1985 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Ring, S.G. oth in International Journal of Biological Macromolecules Amsterdam : Elsevier 7(1985), 4, Seite 253-254 (DE-627)NLEJ185329241 (DE-600)1483284-7 0141-8130 nnns volume:7 year:1985 number:4 pages:253-254 http://linkinghub.elsevier.com/retrieve/pii/0141-8130(85)90012-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 7 1985 4 253-254 |
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(DE-627)NLEJ186735510 (DE-599)GBVNLZ186735510 DE-627 ger DE-627 rakwb eng Observations on the crystallization of amylopectin from aqueous solution 1985 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Ring, S.G. oth in International Journal of Biological Macromolecules Amsterdam : Elsevier 7(1985), 4, Seite 253-254 (DE-627)NLEJ185329241 (DE-600)1483284-7 0141-8130 nnns volume:7 year:1985 number:4 pages:253-254 http://linkinghub.elsevier.com/retrieve/pii/0141-8130(85)90012-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 7 1985 4 253-254 |
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(DE-627)NLEJ186735510 (DE-599)GBVNLZ186735510 DE-627 ger DE-627 rakwb eng Observations on the crystallization of amylopectin from aqueous solution 1985 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Ring, S.G. oth in International Journal of Biological Macromolecules Amsterdam : Elsevier 7(1985), 4, Seite 253-254 (DE-627)NLEJ185329241 (DE-600)1483284-7 0141-8130 nnns volume:7 year:1985 number:4 pages:253-254 http://linkinghub.elsevier.com/retrieve/pii/0141-8130(85)90012-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 7 1985 4 253-254 |
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(DE-627)NLEJ186735510 (DE-599)GBVNLZ186735510 DE-627 ger DE-627 rakwb eng Observations on the crystallization of amylopectin from aqueous solution 1985 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Ring, S.G. oth in International Journal of Biological Macromolecules Amsterdam : Elsevier 7(1985), 4, Seite 253-254 (DE-627)NLEJ185329241 (DE-600)1483284-7 0141-8130 nnns volume:7 year:1985 number:4 pages:253-254 http://linkinghub.elsevier.com/retrieve/pii/0141-8130(85)90012-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 7 1985 4 253-254 |
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observations on the crystallization of amylopectin from aqueous solution |
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Observations on the crystallization of amylopectin from aqueous solution |
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If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule. |
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If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule. |
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If concentrated aqueous solutions of amylopectin are stored at 2^oC aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100^oC. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule. |
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