Search for dissertations about: "amylopectin"

Showing result 1 - 5 of 26 swedish dissertations containing the word amylopectin.

  1. 1. Amylopectin - Interactions with Lipids and Proteins

    University dissertation from Food Technology, Lund University

    Author : Henrik Lundqvist; Lunds universitet.; Lund University.; [2001]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; isothermal titration calorimetry; binding isotherm; differential scanning calorimetry; retrogradation; alpha-lactalbumin; beta-lactoglobulin; whey protein; surfactant; lipid; exterior chain length; barley; potato; starch; amylopectin; amylose; Food and drink technology; Livsmedelsteknik; Proteins; enzymology; Proteiner; enzymologi; Lipids; steroids; membranes; Lipider; steroider; mebran;

    Abstract : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. READ MORE

  2. 2. Biodegradable Blends and Nanocomposite Films with Amylopectin, Poly(lactic acid) and Chitosan Matrices

    University dissertation from Stockholm : KTH

    Author : David Nordqvist; KTH.; [2008]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; amylopectin; chitosan; microfibrillated cellulose; nanocomposite; montmorillonite; coupling agent; amylopektin; kitosan; mikrofibrillär cellulose; nanokomposit; montmorillonit; kompatibilisator; NATURAL SCIENCES Chemistry Organic chemistry Polymer chemistry; NATURVETENSKAP Kemi Organisk kemi Polymerkemi;

    Abstract : Användningan av engångsförpackningar har ökat kraftigt de senaste åren. Den absolut största delen av dessa förpackningar tillverkars av oljebaserade plaster såsom polyetylen (PE) och polypropylen (PP). Dessa har även en oerhört lång nedbrytningstid, vilket gör det viktigt att finna mer miljövänliga alternativ. READ MORE

  3. 3. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio

    University dissertation from Division of Food Technology, Lund University

    Author : Malin Karlsson; Lunds universitet.; Lund University.; [2005]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; Teknik; Technological sciences; microscopy; differential scanning calorimetry; amylopectin; amylose; starch; Solanum tuberosum; potato;

    Abstract : The potato is one of our most important food crops, being sold in its natural state or processed into a wide range of products. Starch, by far the most abundant component in the tuber, is greatly affected by heat processing. READ MORE

  4. 4. Characterisation of starch: development of analytical methods

    University dissertation from Department of Analytical Chemistry, Lund University

    Author : Gunilla Nilsson; Lunds universitet.; Lund University.; [1999]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; microdialysis; substitution pattern; HPAEC-PAD; NMR; biosensor; IMER; potato amylopectin starch; amylose; amylopectin; chain length; Analytical chemistry; Analytisk kemi;

    Abstract : Starch, comprised of amylose and amylopectin, is a very complex biopolymer. Different methods are therefore needed for the investigation of the molecular structures of amylose and amylopectin. In this thesis analytical methods have been developed and various techniques were combined for the characterisation of starch. READ MORE

  5. 5. Retrogradation Properties of Starch

    University dissertation from Department of Food Technology, Lund University

    Author : José Silverio; Lunds universitet.; Lund University.; [1997]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; lipids; surfactants; degree of polymerization DP ; isothermal microcalorimetry; differential scanning calorimetry DSC ; crystallinity; amylose; amylopectin; gelatinization; starch; retrogradation; temperature cycling; PCA; Food and drink technology; Livsmedelsteknik;

    Abstract : 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. READ MORE