Related Experiment Video

Updated: Jan 28, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
06:57

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Published on: October 14, 2013

14.6K

Impact of amylose content on structural changes and oil absorption of fried maize starches

Long Chen1, David Julian McClements2, Haihua Zhang3

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

Food Chemistry
|March 13, 2019
PubMed

Keywords:
ATR-FTIRAmylopectin (PubChem CID: 439207)Amylose (PubChem CID: 53477771)Amylose contentFried starchHierarchical structuresLF-NMRMnCl(2)·4H(2)O (PubChem CID: 643989)Oil contentStarch (PubChem CID: 24836924)Water (PubChem CID: 962)

More Related Videos

Analysis and Specification of Starch Granule Size Distributions08:46

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

5.6K
Enhanced Oil Recovery using a Combination of Biosurfactants13:19

Enhanced Oil Recovery using a Combination of Biosurfactants

Published on: June 3, 2022

5.9K

Related Concept Videos

Drug Absorption: Factors Affecting GI Absorption01:19

Drug Absorption: Factors Affecting GI Absorption

The process of oral drug absorption can be influenced by several factors. Weakly acidic drugs tend to be absorbed more readily from the stomach due to their nonionized state. However, absorption may be less efficient in the upper intestine, where drugs are often ionized. Interestingly, despite the stomach's apparent advantage for drug absorption, its mucous layer can hinder diffusion. Its surface area is also smaller than the intestine's, which can further slow down the absorption rate.
6.2K
Impact of Groups on Groups01:19

Impact of Groups on Groups

Social psychologists analyze how groups influence one another, shaping social structures and interactions through both cooperation and competition. These dynamics manifest in various ways, ranging from economic partnerships to intergroup conflicts that shape societal structures and perceptions.Cooperation and Competition in Intergroup RelationsIntergroup relationships vary across contexts, sometimes fostering cooperation and mutual benefit while at other times leading to conflict and...
239
Carbohydrate Absorption01:25

Carbohydrate Absorption

Carbohydrates are essential macronutrients that serve as the body's primary energy source. Their digestion begins in the mouth, where salivary amylase partially breaks down complex carbohydrates such as starch into smaller oligosaccharides. This mechanical and enzymatic activity prepares carbohydrates for further processing in the gastrointestinal tract.
After being swallowed, the partially digested carbohydrates mix with gastric secretions in the stomach. However, the acidic environment...
3.2K
Absorption of Nutrients01:19

Absorption of Nutrients

Absorption refers to taking dietary nutrients from the intestinal lumen for transportation throughout the body. After digestion in the small intestine, carbohydrates, proteins, and fats are broken down into simpler forms. These essential macronutrients and other vital substances, such as vitamins, minerals, and water, are then prepared for absorption into the bloodstream.
Enterocytes, which are specialized polar epithelial cells, line the mucosa of the small intestinal walls. These cells...
3.4K
Stereotype Content Model02:16

Stereotype Content Model

The Stereotype Content Model (SCM) was first proposed by Susan Fiske and her colleagues (Fiske, Cuddy, Glick & Xu, 2002; see also Fiske, 2012 and Fiske, 2017). The SCM specifies that when someone encounters a new group, they will stereotype them based on two metrics: warmth—or that group’s perceived intent, and how likely they are to provide help or inflict harm—and competence—or their ability to carry out that objective. Depending on the warmth-competence...
15.4K
Protein Absorption01:12

Protein Absorption

Proteins in the gastrointestinal tract typically come from food, but they can also originate from disintegrated cells or secreted enzymes. In the stomach, the enzyme pepsin breaks down these proteins into polypeptides. The fragments then move into the duodenum as a semi-fluid mass called chyme. Pancreatic proteases, such as trypsin and chymotrypsin, and intestinal brush border enzymes like carboxypeptidases further dismantle the polypeptides into tripeptides, dipeptides, and free amino acids.
981