Amylopectin consists of 3. 10'-3.10

Amylopectin consists of 3. 10'-3.106 glucose residues (Zobel
1988). It is highly branched. Three types of chains can be distinguished.
Short S chains with a degree of polymerization (DP)
of 14-18 glucose residues, are organized in a cluster structure
(Robin et al 1975). Inner, long L chains have a DP of 45-55.
A single chain of DP >60 bears the reducing end-group (Mercier
1973, Watanabe and French 1980). Polymodal chain distributions
have, however, also been reported (Hizukuri 1986). Retrogradation
of amylopectin includes a crystallization process of the outer
short branches (DP 14-18). In contrast to what is observed with amylose, the crystallization of amylopectin is a slow process continuing
over a period of several days or weeks. Due to the limited
dimensions of the chains, the stability of these crystallites is lower
than that of amylose crystallites. As mentioned above, a melting
endotherm at -60°C can be observed when retrograded amylopectin
is heated, while melting temperatures of -150°C are found
for amylose crystallites. In general, crystallization, consisting of
nucleation, propagation, and maturation (slow crystal growth and
crystal perfection), strongly depends upon temperature. In a partially
crystalline polymer system such as the starch gel, the crystallization
process can only occur within the temperature range
between the glass transition temperature of the system and the
melting temperature of the crystals the rubbery state (Levine
and Slade 1990). In the case of crystallization of amylopectin
in a starch gel, the glass transition temperature is - -5°C and
the melting temperature of the B-type crystals is -60° C. Therefore,
the crystallization, and thus the retrogradation of amylopectin,
can be influenced by the time and temperature conditions of
storage.
In this study, we investigated whether the differences in retrogradation
grade, obtained by subjecting the gelatinized waxy
maize starch to different time and temperature conditions of
storage, caused changes in the enzyme susceptibility at 370 C.

ผลลัพธ์ (อังกฤษ) 2:

3. 10'-amylopectin consists of 3.106 glucose residues (Zobel
the 1988th). It is highly branched. Three types of chains Can be distinguished.
Short S chains with a Degree of polymerization (DP)
of 14-18 glucose residues, are Organized in a Cluster structure
(Robin et al one thousand nine hundred seventy-five). Inner, long L chains have a DP of 45-55.
A single chain of DP> 60 bears reducing the End-Group (Mercier
1,973th, Watanabe and 1,980 French). Polymodal chain distributions
have, however, also been reported (Hizukuri 1,986th). Retrogradation
of amylopectin includes a Crystallization Process of the Outer
short Branches (DP 14-18). In contrast to what is observed with amylose, amylopectin is the Crystallization of a Slow Process Continuing
over a period of several days or weeks. Due to the Limited
Dimensions of the chains, the stability of these crystallites is Lower
than that of amylose crystallites. As mentioned above, a melting
endotherm at -60 ° C Can be observed when Retrograded amylopectin
is heated, while melting temperatures of -150 ° C are Found
for amylose crystallites. In general, Crystallization, consisting of
nucleation, propagation, and maturation (Slow growth Crystal and
Crystal perfection), strongly depends upon Temperature. In a partially
crystalline Polymer System such as the starch gel, the Crystallization
Process Can only occur Within the Temperature Range
between the Glass transition Temperature of the System and the
melting Temperature of the Crystals the rubbery State (Levine
and Slade 1,990th). In the Case of Crystallization of amylopectin
in a starch gel, is the Glass transition Temperature - -5 ° C and
the melting of the B-Type Temperature is -60 ° C. Crystals Therefore,
the Crystallization, and thus the retrogradation of amylopectin,.
Can be influenced by the time and Temperature conditions of
Storage.
In this Study, we investigated whether the differences in retrogradation
grade, obtained by subjecting the gelatinized waxy
Maize starch to different time and Temperature conditions of
Storage, caused changes in the enzyme susceptibility at 370. C.

ผลลัพธ์ (อังกฤษ) 3:

Amylopectin consists of 3. 10 '- 3.106 glucose residues (Zobel
1988). It is highly branched. Three types of chains can be. Distinguished.
Short S chains with a degree of polymerization (DP)
of 14-18 glucose residues are organized, in a cluster. Structure
(Robin et al 1975). Inner long L, chains have a DP of 45-55.
A single chain of DP > 60 bears the reducing end - group. (Mercier
, 1973Watanabe and French 1980). Polymodal chain distributions
have however, also been, reported (Hizukuri 1986). Retrogradation
of. Amylopectin includes a crystallization process of the outer
short branches (DP 14-18). In contrast to what is observed with. Amylose the crystallization, of amylopectin is a slow process continuing
over a period of several days or weeks. Due to. The limited
.Dimensions of the chains the stability, of these crystallites is lower
than that of amylose crystallites. As mentioned. Above a, melting
endotherm at - 60 ° C can be observed when retrograded amylopectin
is heated while melting, temperatures of. - 150 ° C are found
for amylose crystallites. In general crystallization consisting of
nucleation,,,,, propagation and maturation (slow crystal growth and
.Crystal perfection), strongly depends upon temperature. In a partially
crystalline polymer system such as the, starch gel. The crystallization
process can only occur within the temperature range
between the glass transition temperature of the. System and the
melting temperature of the crystals the rubbery state (Levine
and Slade 1990). In the case of crystallization. Of amylopectin
in a, starch gelThe glass transition temperature is - - 5 ° C and
the melting temperature of the B-type crystals is - 60 ° C. Therefore
the,, Crystallization and thus, the retrogradation, of amylopectin
can be influenced by the time and temperature conditions storage of
.
In. This study we investigated, whether the differences in retrogradation
grade obtained by, subjecting the gelatinized waxy
.Maize starch to different time and temperature conditions of
storage caused changes, in the enzyme susceptibility at 370 C.