Search for dissertations about: "potato amylopectin starch"

Showing result 1 - 5 of 15 swedish dissertations containing the words potato amylopectin starch.

2. 1. 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

4. 2. Means to Optimize the Nutritional Properties of Starch in Potato Products - Impact on glycaemia, satiety and resistant starch content

   Author : Margareta Leeman; Avdelningen för livsmedel och läkemedel; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; amylopectin; starch; glycaemic index; resistant starch; Nutrition; vinegar; satiety; amylose; Solanum tuberosum; potato;

   Abstract : Despite decreased consumption potatoes still constitute an important staple in the Swedish diet. An objection to potatoes and potato products from a nutritional point of view is the ease by which the starch is digested and absorbed in the gastrointestinal tract. READ MORE

5. 3. Amylopectin - Interactions with Lipids and Proteins

   Author : Henrik Lundqvist; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; binding isotherm; isothermal titration calorimetry; 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

6. 4. 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

7. 5. Characterisation of starch: development of analytical methods

   Author : Gunilla Nilsson; Centrum för analys och syntes; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; substitution pattern; microdialysis; 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