Results 31 to 40 of about 19,750 (259)

Structure of Glycogens and Amylopectins

Journal of Biological Chemistry, 1952
Barbara Illingworth, Gerty T. Cori
  +5 more sources

VARIABILITY OF AMYLOSE AND AMYLOPECTIN IN WINTER WHEAT AND SELECTION FOR SPECIAL PURPOSES [PDF]

Poljoprivreda, 2015
The aim of this study was to investigate the variability of amylose and amylopectin in 24 Croatian and six foreign winter wheat varieties and to detect the potential of these varieties for special purposes.
Nikolina Weg Krstičević, Sonja Petrović, Andrijana Rebekić, Đurđica Ačkar, Sunčica Guberac, Sonja Marić   +5 more
doaj   +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

Cluster Size of Amylopectin and Nanosized Amylopectin Fragments Characterized by Pyrene Excimer Formation

Polymers, 2022
Amylopectin from waxy corn and the three nanosized amylopectin fragments (NAFs)—NAF(56), NAF(20), and NAF(8)—from waxy corn starch with a hydrodynamic diameter of 227, 56, 20, and 8 nm, respectively, were randomly labeled with 1-pyrenebutyric acid. The efficiency of these pyrene-labeled amylopectin-based polysaccharides (Py-AbPS) for pyrene excimer ...
Damin Kim, Jean Duhamel
openaire   +2 more sources

Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract

Heliyon, 2022
Polyphenols in plant can interact with amylose and amylopectin in different ways affecting their hydrolysis by α-amylase. Pancreatin liberated starch from non-glutinous rice flour heated with and without an aqueous extract of sorghum seeds, and ...
Umeo Takahama, Toshihiro Ansai, Sachiko Hirota   +2 more
doaj   +1 more source

Determination of Amylose and Amylopectin Contents in Yam and Taros by Dual-Wavelength Spectrophotometry

Shipin gongye ke-ji, 2022
Objective: The paper aims to establish a dual-wavelength spectrophotometry method for the determination of the content of amylose and amylopectin in yam and taros, and to provide basic data for variety selection, quality grading, product processing and ...
Jie HE, Feiyan YAN, Fang HUANG, Yanni XIAO, Liping XIE   +4 more
doaj   +1 more source

Struktur pati beras (Oryza sativa L.) dan mekanisme perubahannya pada fenomena gelatinisasi dan retrogradasi

Agrointek, 2023
Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice).
Fathma Syahbanu, Florensia Irena Napitupulu, Siska Septiana, Nisrina Fauziyah Aliyah   +3 more
doaj   +1 more source

Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

Frontiers in Nutrition, 2023
Background/objectivesThe health benefits provided by resistant starch have been well documented; however, few studies are available on the resistant starch content of wheat products in India.
Prabhjot Kaur, Harpreet Kaur, Renuka Aggarwal, Kiran Bains, Amrit Kaur Mahal, O. P Gupta, Lachhman Das Singla, Kulvinder Singh   +7 more
doaj   +1 more source

Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties

Molecules, 2017
The molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches.
Lingshang Lin, Qing Zhang, Long Zhang, Cunxu Wei   +3 more
doaj   +1 more source

Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century

Plant Communications, 2022
The eating and cooking quality (ECQ) of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance. It has therefore been of paramount importance in rice breeding programs.
Nese Sreenivasulu, Changquan Zhang, Rhowell N. Tiozon, Jr., Qiaoquan Liu   +3 more
doaj   +1 more source