Results 31 to 40 of about 10,524 (197)

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Recreating the synthesis of starch granules in yeast

eLife, 2016
Starch, as the major nutritional component of our staple crops and a feedstock for industry, is a vital plant product. It is composed of glucose polymers that form massive semi-crystalline granules.
Barbara Pfister, Antoni Sánchez-Ferrer, Ana Diaz, Kuanjen Lu, Caroline Otto, Mirko Holler, Farooque Razvi Shaik, Florence Meier, Raffaele Mezzenga, Samuel C Zeeman   +9 more
doaj   +1 more source

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

Cereal Chemistry, EarlyView.
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

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
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

Physicochemical and morphological characterization of potato starch (Solanum tuberosum L.) as raw material for the purpose of obtaining bioethanol

Agronomía Colombiana, 2015
In Colombia, there are geographic areas where the potato crop is the principal economic product. The diversity of potato varieties, has resulted in differences in sizes and in chemical and physical compositions.
Sonia Patricia Lizarazo H., Germán Gonzalo Hurtado R., Luis Felipe Rodríguez   +2 more
doaj   +1 more source

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

Cereal Chemistry, EarlyView.
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

Starch Synthase IIa-Deficient Mutant Rice Line Produces Endosperm Starch With Lower Gelatinization Temperature Than Japonica Rice Cultivars

Frontiers in Plant Science, 2018
The gelatinization temperature of endosperm starch in most japonica rice cultivars is significantly lower than that in most indica rice cultivars. This is because three single nucleotide polymorphisms in the Starch synthase (SS) IIa gene in japonica rice
Satoko Miura, Naoko Crofts, Yuhi Saito, Yuko Hosaka, Naoko F. Oitome, Toshiyuki Watanabe, Toshihiro Kumamaru, Naoko Fujita   +7 more
doaj   +1 more source

Corn Starch: Quality and Quantity Improvement for Industrial Uses

Plants, 2021
Corn starch serves as food, feed, and a raw material for industrial use. Starch makes up most of the biomass of the corn hybrid and is the most important and main yield component in corn breeding programs.
Ju-Kyung Yu, Yong-Sun Moon
doaj   +1 more source

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

ChemFoodChem, EarlyView.
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

Lignocellulosic Triboelectric Materials for Energy Harvesting and Emerging Applications: A Review on Lignin‐Molecular Engineering toward Improved Performance

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
Contrasting sustainable biomass with depleting petroleum resources, this review charts the evolutionary timeline of lignin‐based TENGs. We systematically evaluate their fundamental mechanisms, enhancement strategies, and applications in green self‐powered electronics.
Yuxin Yang, Boyu Du, Yuwen Wang, Tian Tang, Yuxuan Xie, Jiajun Zhang, Yajun Zhang, Jingyu Xu, Xing Wang, Chuanyin Xiong   +9 more
wiley   +1 more source