Results 101 to 110 of about 16,676 (241)

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, Volume 103, Issue 5, Page 778-789, September/October 2026.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Amylopectin - Interactions with Lipids and Proteins

, 2001
Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of ...
Lundqvist, Henrik
core   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, Volume 103, Issue 5, Page 790-798, September/October 2026.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat

, 2019
Starch branching enzymes (SBEs) play a major role in determining starch molecular structure in cereal endosperm. This study investigates how SBEIIs contribute to the chain-length distributions (CLDs) of both amylopectin and amylose, obtained by enzymatic
Dhital, Sushil, Yu, Wenwen, Gilbert, Robert G., Li, Haiteng, Gidley, Michael J.   +4 more
core   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, Volume 103, Issue 5, Page 799-811, September/October 2026.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Oxygen permeability of amylose and amylopectin films

, 2002
The effects of water and glycerol contents on oxygen permeability of starch polymer films were investigated. Starch films were prepared of amylose and amylopectin by a casting technique and oxygen permeability was analysed at 20°C. Glycerol contents were
Forssell, Pirkko, Lahelin, M., Lahtinen, Riitta, Myllärinen, Päivi   +3 more
core   +1 more source

Kinetic Modeling of Phosphate‐Based Enzyme Cascade for the Production of Fructose From Starch

ChemFoodChem, Volume 2, Issue 3, September 2026.
A mechanistic kinetic model is developed for a phosphate‐based cascade converting starch to fructose. Mechanistic information was used to formulate rate expression of enzymes, and sensitivity analysis was performed to identify key kinetic parameters for optimization.
Rawia Marafi, Sai Praneet Batchu, Padmesh Venkitasubramanian, Erik C. Hagberg, Linda J. Broadbelt, Keith E. J. Tyo   +5 more
wiley   +1 more source

Amylopectin staling of cooked milled rices and properties of amylopectin and amylose

Starches of waxy rices that showed varietal differences in hardness testing of cooked rice after amylopectin staling and high‐amylose content (AC) rices differing in gel consistency (GC) and starch gelatinization temperature (GT) were studied to ...
Hizukuri, Susumu, Juliano, Bienvenido O., Villareal, Corazon P.   +2 more
core   +1 more source

Tunable amylopectin graft copolymers for flocculating and dewatering iron ore tailings

The Canadian Journal of Chemical Engineering, Volume 104, Issue 9, Page 4597-4612, September 2026.
Abstract Polyacrylamide (PAM), the standard flocculant for mining tailings, often produces turbid supernatants and poorly dewatered sediments, limiting water reuse and tailings densification. We synthesized amylopectin‐graft‐poly[(2‐methacryloyloxy)ethyl]trimethylammonium chloride (AP‐g‐PMETAC) copolymers with systematically varied graft frequency (N = 
Gustavo P. Zago, Reinaldo Giudici, João B. P. Soares   +2 more
wiley   +1 more source

Production of Shelf‐Stable Fermented Maize Starch Flour for Akpan: Effects of Fermentation and Drying Conditions on Flour Characteristics and Final Product Quality

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Optimization of fermented maize starch production through controlled fermentation and drying (60–72 h fermentation; ~55°C drying) yields a stable flour capable of producing akpan with quality attributes comparable to commercial products. ABSTRACT Akpan is a Beninese yogurt‐like product whose quality and usability depend on fermented maize starch (FMS),
Laurent Adinsi, Fernande G. Honfo, Agnes Mehoba   +2 more
wiley   +1 more source