Journal ArticleDOI
Structure of pyrodextrin in relation to its retrogradation properties.
TLDR
The increased level of new bonds and DB combined with reduced CL during the dextrinization explained the reduced extent of retrogradation of the pyrodextrin.About:
This article is published in Food Chemistry.The article was published on 2018-03-01. It has received 33 citations till now.read more
Citations
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Journal ArticleDOI
Dual modification of various starches: Synthesis, properties and applications.
TL;DR: The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches.
Journal ArticleDOI
Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study.
Lei Ningyu,Sen Chai,Minghao Xu,Jingyun Ji,Huijia Mao,Shu Yan,Gao Yuan,Hongyan Li,Jing Wang,Baoguo Sun +9 more
TL;DR: The results prove the thermodynamic effects of DHT on multi-levels of starch structure and physicochemical properties, also indicating the great potential to utilize DHT in modifying starch properties and amplifying its applications.
Journal ArticleDOI
In-depth study of the changes in properties and molecular structure of cassava starch during resistant dextrin preparation.
TL;DR: During dextrinization, hydrolysis was a predominant step, while transglucosidation and repolymerization played key roles in modifying molecular structure and properties, especially dietary fiber content, of resistant dextrins.
Journal ArticleDOI
Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures
TL;DR: The NMR study after the reaction of oxidized soybean oil with acetyl chloride clarified assignments of proton signals, confirming some previous assignments, and assigning a new proton signal as an alcohol.
Journal ArticleDOI
Hypoglycemic Effects of Pyrodextrins with Different Molecular Weights and Digestibilities in Mice with Diet-Induced Obesity
TL;DR: Oral administration of pyrodextrin decreased blood glucose, serum HbA1c, triglycerides, adipocyte size, and body weight in mice with high-fat-diet-induced obesity and tentatively improved hepatic metabolism, providing important information for developing pyrod Extrin as a functional food and dietary supplement for the management of obesity and diabetes.
References
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Journal ArticleDOI
Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helices
Michael J. Gidley,Paul V. Bulpin +1 more
TL;DR: In this paper, the multigram preparation of malto-oligosaccharides of average d.p. ∼11, by the debranching of glycogen using Cytophaga isoamylase is described.
Journal ArticleDOI
The structure of four waxy starches related to gelatinization and retrogradation
Yong-Cheng Shi,Paul A. Seib +1 more
TL;DR: In this paper, the authors showed that the molecular structure of the microcrystalline region is the same in the four granular starches, and that T o is controlled indirectly by the surrounding amorphous regions.
Journal ArticleDOI
Complete assignments of the 1H and 13C chemical shifts and JH,H coupling constants in NMR spectra of d-glucopyranose and all d-glucopyranosyl-d-glucopyranosides
TL;DR: To support the experimental results, the (1)H and (13)C chemical shifts and the spin-spin coupling constants between the non-hydroxyl protons of alpha- and beta-d-glucopyranose (1a and 1b) were calculated with density functional theory (DFT) methods at the B3LYP/pcJ-2//B3LYp/6-31G(d,p) level of theory.
Journal ArticleDOI
Quantification of the structural features of starch polysaccharides by n.m.r. spectroscopy
TL;DR: The 1H and 13C-N.m.r.n. spectra of starch-derived polysaccharides contain several resolvable resonances due to minor structural features, which can be used for quantitative analysis as mentioned in this paper.
Journal ArticleDOI
Influence of chain length of short monodisperse amyloses on the formation of A- and B-type X-ray diffraction patterns
TL;DR: In this paper, the average chain length of amylopectin and the X-ray type of various starches are closely related and the reason for an influence of chain length on crystalline packing remains to be resolved.