Origins of B-type crystallinity in glycerol-plasticised, compressionmoulded potato starchesq (Record no. 45038)

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control field 20250625140638.0
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Transcribing agency CICY
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-10807
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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245 10 - TITLE STATEMENT
Title Origins of B-type crystallinity in glycerol-plasticised, compressionmoulded potato starchesq
490 0# - SERIES STATEMENT
Volume/sequential designation Carbohydrate Polymers, 39, p.351-360, 1999
520 3# - SUMMARY, ETC.
Summary, etc. The amount of B-type crystallinity in compression-moulded, glycerol-plasticised potato starches was strongly dependent on both the properties of the potato starch used and the applied processing conditions. The presence of amylose and the morphology of the potato starch used, but also processing parameters such as moulding temperature and water content during moulding affected the amount of B-type crystallinity in the materials and thus the ultimate mechanical properties of the plasticised starches. This indicated that the direct relation between composition and physical properties of processed starches is not always valid; processing parameters are important tools for controlling the physical properties of processed starches as they influence the amount of B-type crystallinity in the material. It was shown that the total amount of B-type crystallinity in the glycerol-plasticised potato starches should be considered as a summation of residual amylopectin crystallinity and recrystallisation of both amylose and amylopectin, being strongly dependent on the applied processing conditions. In order to explain the observed amount of B-type crystallinity in these starches, partial (co-)crystallisation of both amylose and amylopectin should occur at high moulding temperatures. The measured mechanical properties of the plasticised potato starches correlated well with the amount of B-type crystallinity observed in the materials
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element POTATO STARCH
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element AMYLOPECTIN
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element AMYLOSE
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element GLYCEROL
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element B-TYPE CRYSTALLINITY
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Hulleman, S.H.D.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Kalisvaart, M.G.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Janssen, F.H.P.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Feil, H.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Vliegenthart, J.F.G.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://drive.google.com/file/d/11WjkVKmwkybGhI2Dx-xjxk3fMhKrq9Um/view?usp=drivesdk">https://drive.google.com/file/d/11WjkVKmwkybGhI2Dx-xjxk3fMhKrq9Um/view?usp=drivesdk</a>
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  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-10807 25.06.2025 25.06.2025 Documentos solicitados