Results 131 to 140 of about 26,984 (290)

A Micro-analytical Method for the Determination of Starch and Amylose/Amylopectin Content in Pea Seeds [PDF]

, 1999
A. D. Jones, Julia Urban, Jana Čopı́ková   +2 more
openalex   +1 more source

Bioengineered Nanozymes for Orthopedic Degenerative Diseases: From Catalytic Mechanisms to Multimodal Therapy

MedComm – Biomaterials and Applications, Volume 4, Issue 2, June 2025.
IDD and OA is caused by various mechanisms, creating a vicious cycle that impairs disc function. Nanozymes and nano‐enzyme delivery systems offer innovative therapies by targeting these underlying mechanisms, such as anti‐inflammatory therapy, ECM repair, cellular dysfunction and antioxidant therapy, providing a promising approach to restoring tissue ...
Lei Peng, Chen Yan, Honghao Song, Jiangang Shi, Kaiqiang Sun   +4 more
wiley   +1 more source

The Role of Molecular and Structural Characteristics of Starch, Hydrocolloids, and Gluten in Bread In Vitro Digestibility

Polysaccharides
Starch is one of the leading nutritional carbohydrates in the human diet; its characteristics, such as digestion rate, depend on molecular structure, and in particular, the molecular composition, type and length of amylopectin chains, which are known to ...
Julian de la Rosa-Millan
doaj   +1 more source

The Pseudoenzyme β‐Amylase9 From Arabidopsis Activates α‐Amylase3: A Possible Mechanism to Promote Stress‐Induced Starch Degradation

Proteins: Structure, Function, and Bioinformatics, Volume 93, Issue 6, Page 1189-1201, June 2025.
ABSTRACT Starch accumulation in plants provides carbon for nighttime use, for regrowth after periods of dormancy, and for times of stress. Both ɑ‐ and β‐amylases (AMYs and BAMs, respectively) catalyze starch hydrolysis, but their functional roles are unclear.
Christopher E. Berndsen, Amanda R. Storm, Angelina M. Sardelli, Sheikh R. Hossain, Kristen R. Clermont, Luke M. McFather, Mafe A. Connor, Jonathan D. Monroe   +7 more
wiley   +1 more source

Starch sources and their influence on extrusion parameters, kibble characteristics and palatability of dog diets

Italian Journal of Animal Science
This study aimed to evaluate the effects of different starch sources on the extrusion process, kibble characteristics and diet palatability for dogs. Seven diets with corn, brown rice, sorghum, potato starch, sweet potato flour, chickpea and pea as the ...
Gislaine Cristina Bill Kaelle, Taís Silvino Bastos, Renata Bacila Morais dos Santos de Souza, Eduarda Lorena Fernandes, Lorenna Nicole Araújo Santos, Simone Gisele de Oliveira, Ananda Portella Félix   +6 more
doaj   +1 more source

Characterization of Resistant Starch From Eleusine coracana and Evaluation of Its Prebiotic Potential

Starch - Stärke, Volume 77, Issue 6, June 2025.
Physical treatments such as ultrasonication and annealing enhanced RS content in finger millet starch. The change of crystallinity to B‐type enhanced enzymatic resistance to the simulated gastrointestinal environment and proliferation rate for Lactobacillus rhamnosus (MTCC 1423) compared to untreated samples.
Keerthi Rayasam, Palkar Omkar Prakash, Vidyullatha Peddireddy, Kolluru Viswanatha Chaitanya   +3 more
wiley   +1 more source

A study of factors influencing the hydrolysis of corn amylopectin by barley malt enzymes.

, 1945
T. M. Back
openalex   +2 more sources

Genome editing in maize and sorghum: A comprehensive review of CRISPR/Cas9 and emerging technologies

The Plant Genome, Volume 18, Issue 2, June 2025.
Abstract The increasing changes in the climate patterns across the globe have deeply affected food systems where unparalleled and unmatched challenges are created. This jeopardizes food security due to an ever‐increasing population. The extreme efficiency of C4 crops as compared to C3 crops makes them incredibly significant in securing food safety.
Mercy Jocyline Namata, Jingyi Xu, Ephrem Habyarimana, Sudhakar Reddy Palakolanu, Lihua Wang, Jieqin Li   +5 more
wiley   +1 more source

Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage

Foods
The consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars and
Xutong Pang, Dongmeng Zhang, Haobo Xue, Dongping Yao, Hong Shen, Baohui Mou, Panqi Gu, Ruijuan Zhou, Fudie Meng, Jun Wu, Dongyang Lei, Bin Bai   +11 more
doaj   +1 more source

Biochemical Characterization of Wild-Type and Mutant Isoamylases of Chlamydomonas reinhardtii Supports a Function of the Multimeric Enzyme Organization in Amylopectin Maturation [PDF]

, 2001
David Dauvillée, Christophe Colleoni, Grégory Mouille, Matthew K. Morell, Christophe d’Hulst, Fabrice Wattebled, Luc Liénard, David Delvallé, Jean‐Philippe Ral, Alan M. Myers, Steven Ball   +10 more
openalex   +1 more source