Results 11 to 20 of about 26,109 (227)

Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin

Foods, 2023
This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 μM/g protein).
Lin Chen, Rong Yang, Xiaojing Fan, Gongchen He, Zhengshan Zhao, Fangqu Wang, Yaping Liu, Mengyuan Wang, Minyi Han, Niamat Ullah, Xianchao Feng   +10 more
doaj   +1 more source

Effect of Amylopectin Content on Mechanical, Barrier and Thermal Properties of Plasticized Starch/Chitosan Films

Polysaccharides, 2023
Mechanical, barrier, and thermal properties of films based on blends of corn starch and chitosan plasticized with ethylene glycol, glycerol, and sorbitol were investigated.
Marilia M. Horn, Virginia C. A. Martins, Ana M. G. Plepis   +2 more
doaj   +1 more source

One of the isoamylase isoforms, CMI294C, is required for semi-amylopectin synthesis in the rhodophyte Cyanidioschyzon merolae

Frontiers in Plant Science, 2022
Most rhodophytes synthesize semi-amylopectin as a storage polysaccharide, whereas some species in the most primitive class (Cyanidiophyceae) make glycogen.
Toshiki Maeno, Yuki Yamakawa, Yohei Takiyasu, Hiroki Miyauchi, Yasunori Nakamura, Masami Ono, Noriaki Ozaki, Yoshinori Utsumi, Ugo Cenci, Christophe Colleoni, Steven Ball, Mikio Tsuzuki, Shoko Fujiwara   +12 more
doaj   +1 more source

Replacement of the endogenous starch debranching enzymes ISA1 and ISA2 of Arabidopsis with the rice orthologs reveals a degree of functional conservation during starch synthesis. [PDF]

PLoS ONE, 2014
This study tested the interchangeability of enzymes in starch metabolism between dicotyledonous and monocotyledonous plant species. Amylopectin--a branched glucose polymer--is the major component of starch and is responsible for its semi-crystalline ...
Sebastian Streb, Samuel C Zeeman
doaj   +1 more source

Genetic Effects of Indica Lineage Introgression on Amylopectin Chain Length Distribution in Japonica Milled Rice

Agriculture, 2022
The fine structure of amylopectin affects rice quality; in particular, the amylopectin chain length distribution (ACLD) in milled rice differs between subspecies of Oryza sativa L.
Juan Cui, Xue Zhao, Yuejiao Yu, Wenxing Zhang, Ximan Kong, Jian Sun, Wenfu Chen   +6 more
doaj   +1 more source

Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

Food Science &Nutrition, Volume 11, Issue 1, Page 284-294, January 2023., 2023
Impact of inulin incorporation as a strategy of wheat bread fortification is investigated. Inulin reconstituted wheat flour is used to postpone its gluten dilution impact. Technological characteristics of wheat bread are determined by water absorption index of formulations.
Neda Mollakhalili‐meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi, Mohammad Hassan Mosaddegh   +3 more
wiley   +1 more source

Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu‐resistant starch prepared by different methods

Food Science &Nutrition, Volume 11, Issue 1, Page 481-492, January 2023., 2023
Three different methods including autoclaving, autoclaving‐debranching, and purification were used to prepare Kudzu resistant starch from Kudzu powder. The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling and coagulability, as well as the in vitro digestive characteristics of the three kinds of ...
Yongmei Guan, Meichen Wang, Xinqi Song, Shenghang Ye, Cheng Jiang, Huanhuan Dong, Weifeng Zhu   +6 more
wiley   +1 more source

Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field

Shipin gongye ke-ji, 2022
Natural starch mainly consists of two forms of α-D-glucan, i.e. amylose and amylopectin. The ratio of these two components is not only related to gelatinization, retrogradation, gelation and other physicochemical properties and food functions of starch ...
Yuanyuan GAO, Yasmeen MAMU, Yujia LIU, Xingyun PENG   +3 more
doaj   +1 more source

Construction of Porous Starch-Based Hydrogel via Regulating the Ratio of Amylopectin/Amylose for Enhanced Water-Retention

Molecules, 2021
The performance of hydrogels prepared with traditional natural starch as raw materials is considerable; the fixed ratio of amylose/amylopectin significantly limits the improvement of hydrogel structure and performance.
Huiyuan Luo, Fuping Dong, Qian Wang, Yihang Li, Yuzhu Xiong   +4 more
doaj   +1 more source

Physicochemical properties and sensory evaluation of a bean‐based composite soup flour

Legume Science, Volume 4, Issue 4, December 2022., 2022
The graphical abstract shows the composite flour raw materials (red kidney beans, amaranth leaves, sweet potatoes, and carrots) made into flour, and then, four different composite soup flours were formulated using different ratios. The four composite soup flours were subjected to sensory evaluation to choose the most preferred or the best composite ...
Marie‐Rose Kambabazi, Michael Wandayi Okoth, Sophia Ngala, Lucy Njue, Hilda Vasanthakaalam   +4 more
wiley   +1 more source