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| HU,Pan; FAN,Xiaoxu; LIN,Lingshang; WANG,Juan; ZHANG,Long; WEI,Cunxu. |
| Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enzymatic hydrolysis; Molecular structure; Rice starch; Surface proteins and lipids; Thermal properties. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100084 |
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| Bouligand, Y. |
| The crustacean integument is an excellent model for the study of cuticular morphogenesis, at different organization levels. At the supermolecular level, subunits of chitin and protein assemble and show the organization of a stabilized liquid crystal. At higher levels corresponding to cells and cells populations, several controls are involved in the fine architecture of the epicuticle, in the mineral distribution and in characters which concern the whole animal, such as isometric or allometric growth. |
| Tipo: Text |
Palavras-chave: Crustacea; Mineralization; Morphogenesis; Cells; Molecular structure. |
| Ano: 1987 |
URL: http://archimer.ifremer.fr/doc/1987/acte-1372.pdf |
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