About: Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.sciencedirect.com/science/article/pii/S0144861713004293
Description	Wheat B-starch was hydrolysed by alpha-amylase %22Liquozyme supra%22 from Bacillus licheniformis at 90 degrees C and pH 7. After 2 h, the dextrose equivalent was 18; according to size exclusion chromatography, however, the hydrolysate contained not only dominant malto-oligosaccharides with the degree of polymerisation (DP) { 10 but also more than 20% of components with DP higher than 40. The product was acetylated to a high degree as verified by FTIR and H-1 NMR (degree of substitution DS = 3.1); nevertheless, detailed analysis of the MALDI-TOF mass spectra of the product showed that most of the malto-oligosaccharides molecules contained one or two residual hydroxyls. Size exclusion chromatography confirmed that the acetylated maltodextrin still contained a significant part with DP } 40. This non-uniformity of acetylated maltodextrin, both with respect to DP and to DS, must be taken into account in the development of acetylated-maltodextrin applications such as use as plasticisers or compatibilisers in biodegradable composites. Wheat B-starch was hydrolysed by alpha-amylase %22Liquozyme supra%22 from Bacillus licheniformis at 90 degrees C and pH 7. After 2 h, the dextrose equivalent was 18; according to size exclusion chromatography, however, the hydrolysate contained not only dominant malto-oligosaccharides with the degree of polymerisation (DP) { 10 but also more than 20% of components with DP higher than 40. The product was acetylated to a high degree as verified by FTIR and H-1 NMR (degree of substitution DS = 3.1); nevertheless, detailed analysis of the MALDI-TOF mass spectra of the product showed that most of the malto-oligosaccharides molecules contained one or two residual hydroxyls. Size exclusion chromatography confirmed that the acetylated maltodextrin still contained a significant part with DP } 40. This non-uniformity of acetylated maltodextrin, both with respect to DP and to DS, must be taken into account in the development of acetylated-maltodextrin applications such as use as plasticisers or compatibilisers in biodegradable composites. (en)
Title	Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin (en)
skos:prefLabel	Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin (en)
skos:notation	RIV/60461373:22330/13:43895673!RIV14-GA0-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GA525/09/0607), Z(AV0Z40500505)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Smrčková, Petra Šárka, Evžen Hrušková, Kateřina Synytsya, Andriy Koláček, Jaroslav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	78491
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43895673
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	gelatinization, polymers; mass-spektrometry; Uniformity; Acetylated maltodextrin; alpha-Amylase; Wheat B-starch (en)
http://linked.open.../riv/klicoveSlovo	Uniformity polymers Acetylated maltodextrin Wheat B-starch alpha-Amylase mass-spektrometry gelatinization
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[FE67C3FB12B4]
http://linked.open...i/riv/nazevZdroje	Carbohydrate Polymers
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	9 (xsd:int)
http://linked.open...vavai/riv/projekt	Biodegradable composites based on B-starch for agriculture applications
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	98
http://linked.open...iv/tvurceVysledku	Horský, Jiří Hrušková, Kateřina Kruliš, Zdeněk Netopilík, Miloš Synytsya, Andriy Walterová, Zuzana Šárka, Evžen Koláček, Jaroslav Smrčková, Petra
http://linked.open...ain/vavai/riv/wos	000325835600006
http://linked.open...n/vavai/riv/zamer	Progresivní makromolekulární materiály a supramolekulární systémy: syntéza a studium vlastností, jevů a možností využití pro speciální aplikace a moderní technologie
issn	0144-8617
number of pages	7 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.carbpol.2013.04.065
http://localhost/t...ganizacniJednotka	22330

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software