Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101830 - 101830

Published: Sept. 11, 2024

Language: Английский

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Encapsulation of Fatty Acids Using Linear Dextrin from Waxy Potato Starch: Effect of Debranching Time and Degree of Unsaturation

Gels, Journal Year: 2025, Volume and Issue: 11(2), P. 91 - 91

Published: Jan. 24, 2025

This study investigates the effects of debranching time waxy potato starch using pullulanase and recrystallization on particle morphology, degree, crystal structure. The results demonstrated that after gelatinization debranching, surface crystals became rough uneven due to hydrolysis, with most particles showing a fragmented surface. crystalline state was not significantly changed time. X-ray diffraction analysis revealed no significant differences in patterns recrystallized linear dextrin (LD) various times. Notably, short-range ordered structure LD more organized than original or gelatinized starch. Additionally, polarized light microscopy showed birefringent pattern disappeared as result recrystallization, indicating breakdown structure, although overall morphology did change varying Furthermore, derived from debranched for 6 h (with at 15 μg/g) successfully embedded stearic acid, oleic linoleic forming VI-type starch–fatty acid complex.

Language: Английский

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β-Cyclodextrin-derived alternating poly(glyco-triazole)s behave as amylose mimics

European Polymer Journal, Journal Year: 2025, Volume and Issue: unknown, P. 113948 - 113948

Published: April 1, 2025

Language: Английский

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Self-assembly of malto-oligosaccharide-block-solanesol in aqueous solutions: Investigating morphology and sugar-based physiological compatibility

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 352, P. 123207 - 123207

Published: Dec. 31, 2024

Language: Английский

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