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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Macromolecules 23 (1990), S. 862-866 
    ISSN: 1520-5835
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1432-1203
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Summary Many cases of hereditary elliptocytosis (HE) result from mutated spectrin α-chains. It has repeatedly been observed that the amount of a mutant α-chain is different in various affected individuals, resulting in clinical pictures of variable severity. The different levels are thought to result from different percentages of the αspectrin allele in trans. Such percentages, in turn, could be under genetic control. We tested this hypothesis in a large Algerian family with SpαI/65 HE. In an informative sibship, we found three persons with a distinctly high level of expression of the SpαI/65 variant, suggesting the existence, in trans, of a low percentage α-allele. The α-spectrin gene haplotype associated with the latter was constantly − +−, based on the XbaI, PvuII and MspI polymorphic sites. In contrast, a basal level of expression of the SpαI/65 variant in the same sibship indicated, in trans, the existence of a normal percentage α-allele. The haplotype corresponding to this other α-allele was + − +. Study of another generation of the family showed, however, that the − + − haplotype could also be linked to a normal percentage α-allele. These results are consistent with the view that the expression level of αI/65 spectrin (and of other types of α-variants) is compounded by a genetic factor that is linked to the normal α-allele in trans. The low percentage allele itself remains silent in the simple heterozygous state.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The fine structure of laboratory purified broadbean and smooth pea starches, with an amylose content of 32-34%, has been studied by pullulanase debranching, before or after beta-amylolysis, and by the properties of the chemically fractionated amylose and amylopectin. The enzymatic study has shown the presence of the three chain populations (DP 〉 60, 45 and 15) observed with other starches. The linear DP 15 and 45 chains occur in a ratio of 8.5 for broadbean and 9.75 for pea, which indicates an amylopectin similar to cereal starches. The λmax, beta-amylolysis limit and intrinsic viscosity of the two amylopectins confirm the cereal-like nature. The two amylose components are not completely linear according to their beta-amylolysis limit of 81.5% which corroborates the in complete debranching of the total starch. The physical structure, studied by X-ray diffractometry, is of C-type. By submitting legume starch granules to mild acid hydrolysis (lintnerization), a residue has been obtained from both starches, which has an increase in the crystalline fraction, with a tendency towards the A-type pattern for broadbean and the B-type for pea. The crystallites are mainly formed of linear chains (CL 15) with some singly branched material (DP 25). Gelatinization of starch granules occurs at 44-65-86°C for broadbean with a heat of gelatinization of 3.8 cal g−1 and at 48-61-80°C for pea with a heat of gelatinization of 3.2 cal g−1.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Moistened (25% to 30% total basis) starches were processed on a pre-shearing rheometer under controlled conditions of temperature, residence time, and shear rate. The specific mechanical energy (30 to 1000 J.g-1) was measured and starch transformations assessed. The conversion of compacted native starch into a suspension of granule fragments in a melt was modeled by a simplified energy balance of the shearing zone. A theoretical fragmentation mechanism was proposed with a critical fracture energy of 125 J.m-2. The computed mechanical energy and time necessary for achieving this transition varied in agreement with experimental results, for different operating conditions and starch botanical origins. Interparticle friction influenced granule fragmentation, whereas crystal melting was associated with viscous dissipation.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of amylose (DP 30, 40, 80 and 900) and fatty acid (C8, C12 and C16) chain lengths on morphology and crystal thickness of crystalline amylose-fatty acid complexes was studied by transmission electron microscopy (TEM) and by size exclusion chromatography (SEC) of hydrolysis residues obtained after Bacillus subtilis amylase attack. Lamellar arrangements formed by alternation of crystalline and amorphous areas were observed, with dimensions strongly dependent on amylose DP. Crystal thickness increased essentially with amylose chain length up to DP80, i.e. from 1.6nm for the DP30-C16 complex to 4.5nm for the DP80-C16 complex. Assuming six glucosyl residues per helical turn and a step of 0.8 nm for the Vh-type amylose, the measured sizes corresponded to amylose segments with DPs in the range between 12 and 33. A slight increase of crystal thickness was also observed with increasing fatty acid chain length.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Starchy networks within mungbean starch vermicelli and rice flour noodles are characterized by differential scanning calorimetry, X-ray diffraction, mild acid hydrolysis, and gel permeation studies. In these products, native starch structures disappeared but new crystalline organizations were found. An amylopectin-based crystallinity was evident from its B-type diffraction pattern, melting endotherm at 50°C and high susceptibility towards mild acid hydrolysis. In addition, amylose-based structures were present either in the complexed form (V-type) in rice flour noodles, or in the retrograded form (B-type) in both pasta-like products. These latter crystallites were highly resistant towards mild acid hydrolysis and melted at high temperatures. Both glutenfree pasta-like products exhibited good cooking behavior which can be attributed to these amylose networks.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Biochimica et Biophysica Acta (BBA)/Biomembranes 816 (1985), S. 57-62 
    ISSN: 0005-2736
    Keywords: Elliptocytosis ; Erythrocyte membrane ; Membrane skeleton ; Protein 4.1 ; Sialoglycoprotein β
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Medicine , Physics
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Carbohydrate Research 162 (1987), S. 277-293 
    ISSN: 0008-6215
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Carbohydrate Research 126 (1984), S. 233-247 
    ISSN: 0008-6215
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Carbohydrate Research 227 (1992), S. 73-83 
    ISSN: 0008-6215
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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