Search for dissertations about: "amylose"

Showing result 1 - 5 of 30 swedish dissertations containing the word amylose.

  1. 1. Complexation between hydrophobically modified polymers and amylose. Gelation and competition by surfactants

    University dissertation from Monica Egermayer, Physical Chemistry 1, Center for Chemistry and Chemical Engineering, Lund University

    Author : Monica Egermayer; Lunds universitet.; Lund University.; Lunds universitet.; Lund University.; [2003]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Physical chemistry; rheology; Fysikalisk kemi; inclusion complex; amylose; surfactant; ethyl hydroxyethyl cellulose; hydrophobically modified polymer; hydroxyethyl cellulose;

    Abstract : Aqueous mixtures of hydrophobically modified polymers (HMP) with amylose have been investigated by rheology and 1H NMR. Amylose can cross-link HMP chains by forming single-helical inclusion complexes with the hydrophobic side chains of the HMP, leading to thermoreversible, elastic, and thixotropic gels at ambient temperatures. READ MORE

  2. 2. 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

  3. 3. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

    University dissertation from SIK - Svenska Livsmedelsinstitutet

    Author : Gisela Richardson; Lunds universitet.; Lund University.; [2003]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; image analysis.; rheology; microscopy; amylose-lipid complex; gelatinization; dynamical arrest; amylose; starch; sponge cake; foam; emulsifier; alpha-gel; physical state;

    Abstract : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. READ MORE

  4. 4. Development of Transgenic Potatoes to Attain Novel Starch Qualities

    University dissertation from Department of Pure and Applied Biochemistry, Lund University

    Author : Mariette Andersson; Lunds universitet.; Lund University.; [2004]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Food and drink technology; Livsmedelsteknik; Biokemisk teknik; Biochemical technology; StGH; starch yield; RNAi; antisense; gene silencing; ahas; potato transformation; sbe2; sbe1; gbss; amylopectin; amylose; Starch; potato;

    Abstract : Starch is a plant-derived polysaccharide with many uses in different food and non-food applications. In this thesis, the production of two novel potato starch qualities, amylopectin and high-amylose, and the modifications and the characteristics of the produced plants and starches are described. READ MORE

  5. 5. 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