amylopectin/ervilha

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Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model.

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Starch is the main source of energy in commonly used pig diets. Besides effects related to the extent of starch digestion, also several effects related to variation in digestion rate have recently been demonstrated in non-ruminants. Different rates of starch digestion in animals and in

How does temperature govern mechanisms of starch changes during extrusion?

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Potato and pea starches were processed on a twin-screw extruder under various moisture and thermomechanical conditions, chosen to keep material temperature Te close to starch melting temperature, Tm, whilst avoiding die expansion. Extruded rods were analysed by asymmetrical flow field flow

Acrylic bone cement and starch: Botanical variety impact on curing parameters and degradability.

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Acrylic bone cements are a conventional solution to heal bone defects. Starch is often added to the cement to improve its degradability and resorbability. The most used botanical variety is corn starch; few studies or applications deal with other varieties. This study focuses on classical

Analysis of starch in food systems by high-performance size exclusion chromatography.

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Starch has unique physicochemical characteristics among food carbohydrates. Starch contributes to the physicochemical attributes of food products made from roots, legumes, cereals, and fruits. It occurs naturally as distinct particles, called granules. Most starch granules are a mixture of 2 sugar

Downregulation of a chloroplast-targeted beta-amylase leads to a starch-excess phenotype in leaves.

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A functional screen in Escherichia coli was established to identify potato genes coding for proteins involved in transitory starch degradation. One clone isolated had a sequence very similar to a recently described chloroplast-targeted beta-amylase of Arabidopsis. Expression of the gene in E. coli

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