lauric acid/potato

The effects of different debranching time on the properties of potato starch and its films were evaluated. Potato starch granules were debranched with pullulanase for 0, 0.5, 1.0, 1.5 or 2.0 h. The effects of pullulanase debranching treatment on the chain-length distributions of amylopectin were

The effects of different treatment methods on the physicochemical properties of potato starch (PS) and PS-based films were studied. The complexing indices of PS-lauric acid (LA) complexes followed the order: pullulanase debranching (PD) > ultrasound treatment (UT) > dimethyl sulfoxide heating (DSH)

To investigate the effect of ultrasonic treatment on the properties of sweet potato starch and sweet potato starch-based films, the complexing index, thermograms and diffractograms of the sweet potato starch-lauric acid composite were tested, and light transmission, microstructure, and mechanical

Cutin and suberin represent lipophilic polymers forming plant/environment interfaces in leaves and roots. Despite recent progress in Arabidopsis, there is still a lack on information concerning cutin and suberin synthesis, especially in crops. Based on sequence homology, we isolated two cDNA clones

This study selectively acylated the primary hydroxyl groups on flavonoids in antioxidant of bamboo leaves (AOB) using lauric acid with Candida antarctica lipase B in tert-amyl-alcohol. The separation and isolation of acylated derivatives were performed using silica gel column chromatography with a

Batatins III-VI (1-4), glycolipid ester-type dimers, were isolated from the tuberous roots of sweet potato (Ipomoea batatas) using recycle high performance liquid chromatography. Their structures were characterized by means of several high-resolution NMR and mass spectrometry techniques. These

The effect of lipids on the enzymic breakdown of starch was investigated using an in vitro assay system. Mixtures of potato amylose, amylopectin and starch and various lipids were incubated at 37 degrees C for 10 min and subjected to digestion by alpha-amylase (EC 3.2.1.1) and amyloglucosidase (EC