Developing the DSSAT-CERES-Millet Model for Dynamic Simulation of Grain Protein and Starch Accumulation in Foxtail Millet (<i>Setaria italica</i>) Under Varying Irrigation and Nitrogen Regimes. [PDF]
Plants (Basel)Zhou S, Liu Z, Chen F.
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Synthesis and Physical-Chemical Characterization of a Biopolymer Derived from Cassava Starch, Cashew Nutshell Liquid, and Diammonium Phosphate. [PDF]
Polymers (Basel)Humánez MA +4 more
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The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage. [PDF]
FoodsWang H, Liu W, Zhang P, Lian X.
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Strategies and Methodologies for Improving Toughness of Starch Films. [PDF]
FoodsYang Y +5 more
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On the cluster structure of amylopectin
Plant Molecular Biology, 2021Two opposing models for the amylopectin structure are historically and comprehensively reviewed, which leads us to a better understanding of the specific fine structure of amylopectin. Amylopectin is a highly branched glucan which accounts for approximately 65-85 of starch in most plant tissues. However, its fine structure is still not fully understood
Yasunori Nakamura, Keiji Kainuma
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Amylopectin crystal seeds: Characterization and their effect on amylopectin retrogradation
Food Hydrocolloids, 2021Abstract Amylopectin retrogradation greatly affects the overall characteristics of starch. It occurs gradually over a long period of time and the results of its measurement are often subtle. In this study, three types of amylopectin crystal seeds (ACS) were prepared and added to rice amylopectin to enhance the detectability of amylopectin ...
Yaoqi Tian +5 more
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Iodine binding by amylopectin and stability of the amylopectin–iodine complex
Journal of Polymer Science Part A: Polymer Chemistry, 1994AbstractThe iodine binding capacity (IBC) of amylopectin (AP, from potatoes) is determined to be around 0.38% (w/w) of the total AP in the solution. The mass of iodine bound comprises about 13.6% of the mass of AP involved with the complex, suggesting that with every four iodine atoms bound there are 23 anhydroglucose residues (AGU). Since our previous
Arshad Khan +2 more
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Since starch can be split into maltose, the opinion has been widespread that starch is composed of chains of the maltose type1. Some authors, however, suggested a branched or netted structure2,3; comparative measurements of molecular weight and viscosity were definitely in favour of a branched structure.
Kurt H. Meyer, P. Gürtler, P. Bernfeld
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