Search for dissertations about: "Amylose"

Showing result 1 - 5 of 39 swedish dissertations containing the word Amylose.

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

    Author : Monica Egermayer; Kemiska institutionen; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; rheology; Physical chemistry; 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

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

    Author : Malin Sjöö; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; 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

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

    Author : Gisela Richardson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; 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

  6. 4. Crystallinity and Morphology of Starch Polymers in Films

    Author : Åsa Rindlav Westling; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; morphology; amylose; surface; thermal transitions; amylopectin; starch; crystallinity; film;

    Abstract : Starch is a renewable material that can be converted into biodegradable plastic products, or films with excellent oxygen barrier properties. Films of potato starch, amylose, amylopectin and blends thereof were made by solution casting. READ MORE

  7. 5. Development of Transgenic Potatoes to Attain Novel Starch Qualities

    Author : Mariette Andersson; Tillämpad biokemi; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Livsmedelsteknik; Food and drink technology; 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