Isolation and Characterisation of Single Chain Amylose

Roger, Philippe; Tran, V.H.; Lesec, James; Colonna, Paul

doi:10.1006/jcrs.1996.0057

Cited by 39 publications

(32 citation statements)

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“…In fact, the accepted values for pure amylose are generally about 1.2 × 10 6 to 7.8 × 10 5 g mol −1 for the average M w , and about 40 nm 21,23 for the average R G .…”

Section: Starch Characterizationmentioning

confidence: 99%

Macromolecular characteristics of ten yam (Dioscorea spp) starches

et al. 2003

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Starches from ten yam (Dioscorea) species were compared with those of maize, wheat, potato and cassava, and characterized by high-performance size-exclusion chromatography coupled with multiangle laser light scattering. Treatment with 95% (v/v) dimethylsulphoxide and microwave heating in a high-pressure vessel led to complete dissolution of the starch samples. For yam starches, M w were between 1.88 × 10 8 and 3.27 × 10 8 g mol −1 and R G were between 258 and 396 nm. The hydrodynamic coefficients of amylopectins were between 0.36 and 0.44, indicating that those of maizes and esculenta 5 and dumetorum yam species had particularly highly branched structures. Multidimensional analysis of the macromolecular characteristics of yam starches indicated three classes: dumetorum cultivar (Dioscorea dumetorum), esculenta 5 cultivar (Dioscorea esculenta) and the other eight yam starches, including cultivars of Dioscorea alata and Dioscorea cayenensis-rotundata species. Some yam starches were also leached at 90 • C. The macromolecular characteristics of the leached fractions confirmed the previous typology.

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“…In fact, the accepted values for pure amylose are generally about 1.2 × 10 6 to 7.8 × 10 5 g mol −1 for the average M w , and about 40 nm 21,23 for the average R G .…”

Section: Starch Characterizationmentioning

confidence: 99%

Macromolecular characteristics of ten yam (Dioscorea spp) starches

et al. 2003

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“…[36], and 20-30% amylase (poly-α-1,4-Dglycopyranoside), a linear polymer with molecular weight of 10 5 10 6 g mol -1 and can have a degree of polymerization (DP) as high as 600 [36,37]. The different molecular weights and degrees of branching of both molecules are responsible for the quite different properties of starch isolated from sources with diverse amylose/amylopectin relative ratios [36].…”

Section: Introductionmentioning

confidence: 98%

A review of the recent developments in biocomposites based on natural fibres and their application perspectives

Gurunathan

Mohanty

Nayak

2015

Composites Part A: Applied Science and Manufacturing

1,105

535

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“…It is difficult to compare the determined M w with those ones found in the literature since the amylose synthesis is rather complex allowing to a wide range of molecular weight depending on the botanical source. However, it was possible to find similar values throughout the literature [34]. It is worth to mention that the tendency of aggregation in polysaccharides makes difficult the accurate determination of their molecular weight by means of SLS [35].…”

Section: Preliminary Characterizationmentioning

confidence: 66%