Results 51 to 60 of about 14,846 (243)

Nano Crystalline Starch And Its Alternatif Implementation [PDF]

, 2012
Starch, normally consisting of amylose and amylopectin, is a partially crystalline polymeric substance. Native starch granules may give A-, B-, C-, and V-type X-ray diffraction patterns.
Heny , Herawati
core  

The crystallinity of amylose and amylopectin films

, 2002
X-ray crystallinity of amylose and amylopectin films with 0, 10 and 30% of glycerol and stored at RH 0, 54 and 91% were studied. Films prepared of water cast dilute solutions and dried at 70°C were thin and transparent.
Buleon, Alain, Forssell, Pirkko, Lahtinen, Riitta, Myllärinen, Päivi   +3 more
core   +1 more source

Guideline for the electrospinning of food biomacromolecules

Food Biomacromolecules, EarlyView.
Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
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

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, EarlyView.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups from Amylose and Amylopectin to Amylopectin

, 2015
Plastidial disproportionating enzyme1 (DPE1), an alpha-1,4-D-glucanotransferase, has been thought to be involved in storage starch synthesis in cereal crops. However, the precise function of DPE1 remains to be established.
Dong, Xiangbai, Liu, Jie, Qu, Le Qing, Tian, Lihong, Liu, Hualiang, Liu, Qiao Quan, Zhang, Du, Jiang, Ling   +7 more
core   +1 more source

Raman Bands of Malto‐ and Isomalto‐Oligosaccharides as Models for Starch

Journal of Raman Spectroscopy, EarlyView.
The present study measured Raman spectra of malto‐ and isomalto‐oligosaccharides with various degree of polymerization as models for starch. The data suggest that malto‐oligosaccharides with degree of polymerization ≥ 5 exhibit Raman bands similar to those of starch.
Shusaku Nakajima, Takuma Genkawa
wiley   +1 more source

Changing the amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain length

, 2002
The retrogradation of amylopectin and its interaction with the surfactant sodium dodecyl sulphate (SDS) as a function of the exterior chain length (ECL) of the amylopectin molecules was investigated.
Gorton, Lo,, Lundqvist, Henrik,, Nilsson, GS, Lund University., Eliasson, Ann-Charlotte,   +4 more
core   +2 more sources

SSR loci potentially associated with high amylopectine content in maize kernel endosperm

Вавиловский журнал генетики и селекции, 2018
As a component of functional nutrition, maize cultivars with “non-traditional” kernel composition (waxy, oilbearing, sugar, opaque, etc. phenotypic variants) are promising.
S. I. Vakula, O. A. Orlovskaya, L. V. Khotyleva, A. V. Kilchevsky   +3 more
doaj   +1 more source