Results 101 to 110 of about 12,907 (233)

A soluble starch synthase I gene, IbSSI, alters the content, composition, granule size and structure of starch in transgenic sweet potato

Scientific Reports, 2017
Soluble starch synthase I (SSI) is a key enzyme in the biosynthesis of plant amylopectin. In this study, the gene named IbSSI, was cloned from sweet potato, an important starch crop. A high expression level of IbSSI was detected in the leaves and storage
Yannan Wang, Yan Li, Huan Zhang, Hong Zhai, Qingchang Liu, Shaozhen He   +5 more
doaj   +1 more source

Transcriptional adapter ADA2 regulates yield and end‐use quality through liquid–liquid phase separation in wheat

Journal of Integrative Plant Biology, Volume 68, Issue 7, Page 2128-2144, July 2026.
The transcriptional adapter ADA2 interacts with the histone acetyltransferase GCN5 to regulate starch and storage protein content in wheat grains through histone acetylation. ADA2 undergoes phase separation and is modulated by GCN5, affecting histone acetyltransferase activity and gene transcription.
Xiaobang Zhang, Ruijie Zhang, Yuhan Zhang, Tao Yang, Longfei Wu, Yuan Cao, Jun Xiao, Jigang Li, Xin Gao, Xinyou Cao, Jie Liu, Mingming Xin, Yuan Zong, Zhongfu Ni, Qixin Sun, Yingyin Yao   +15 more
wiley   +1 more source

Amylopectin content rather than amylose or protein content is critical to determining the starch digestion rate in high-amylose rice

Food Chemistry Advances
The starch digestion properties of cooked rice are associated with the chemical compositions of the rice grain. However, limited information is available on the chemical composition governing starch digestion properties in high-amylose rice.
Min Huang, Zhengwu Xiao, Liqin Hu, Jiana Chen, Fangbo Cao   +4 more
doaj   +1 more source

Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour

Foods, 2018
Adzuki beans are used to prepare foods with glutinous and non-glutinous rice in Japan, and adzuki bean pigments are able to color rice starch a purplish red.
Sachiko Hirota, Umeo Takahama
doaj   +1 more source

Amylopectin structure in relation to functional properties of starch [PDF]

, 2019
Full Text is available to authenticated members of The University of Auckland only.The importance of amylopectin structure in relation to the functional properties of starch have been of increasing interest in recent years.
Liu, Puzhen
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Hierarchical Structure and Thermal Property of Starch-Based Nanocomposites with Different Amylose/Amylopectin Ratio [PDF]

, 2019
Starch-based materials with reinforced properties were considered as one of the most promising materials to replace the petro-based packaging products, and actually, the molecular structures of starch usually determined the structures and properties of ...
Yujia Liu, Jie Zhu, Lin Li, Shuyan Zhang, Shui-Yang Zou   +4 more
core   +1 more source

Application of response surface methodology in the development of new heat-stable fruit filling's composition [PDF]

Journal on Processing and Energy in Agriculture, 2013
The research was designed in aim to study the influence of amylopectin potato starch on heat-stable, physicochemical, sensory and rheological characteristics of fruit fillings on the basis of Response Surface Methodology (RSM).
Cropotova Janna, Popel Svetlana, Parşacova Lidia   +2 more
doaj  

Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch

International Journal of Food Properties, 2018
Allelic variation at the Wx locus plays a vital role in regulating apparent amylose content (AAC) as well as other important starch properties in rice grain.
Bin Teng, Chen Zhang, Ying Zhang, Shiyun Du, Min Xi, Fengshun Song, Jinlong Ni, Zhixiang Luo, Dahu Ni   +8 more
doaj   +1 more source

Rice Mutants Lacking Starch Synthase I or Branching Enzyme IIb Activity Altered Starch Biosynthetic Protein Complexes

Frontiers in Plant Science, 2018
Amylopectin, the major component of starch, is synthesized by synergistic activity of multiple isozymes of starch synthases (SSs) and branching enzymes (BEs). The frequency and length of amylopectin branches determine the functionality of starch.
Naoko Crofts, Yuriko Iizuka, Natsuko Abe, Satoko Miura, Kana Kikuchi, Ryo Matsushima, Naoko Fujita   +6 more
doaj   +1 more source

Propriedades de filmes de amido incorporados de nanoargilas e fibras de celulose [PDF]

, 2009
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.Os materiais obtidos de polímeros biodegradáveis podem ser uma alternativa para a redução do impacto ambiental ...
Moraes, Jaqueline Oliveira de
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