Results 231 to 240 of about 249,523 (266)

Evolution of amylopectin structure in developing wheat endosperm starch

Carbohydrate Polymers, 2014
In this study, starches extracted from wheat grains harvested at 7, 14, 28, and 35 days after anthesis (DAA) were used as a means of examining the molecular structure of amylopectin (AP) from developing wheat grain. Scanning electron microscopy of wheat grain cross-sections revealed the presence of endosperm at 7 DAA and contained lenticular-shaped ...
Danusha N, Kalinga, Eric, Bertoft, Ian, Tetlow, Qiang, Liu, Rickey Y, Yada, Koushik, Seetharaman   +5 more
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Cell-free chemoenzymatic starch synthesis from carbon dioxide

Science, 2021
Description From carbon dioxide to starch: no plants required Many plants turn glucose from photosynthesis into polymers that form insoluble starch granules ideal for long-term energy storage in roots and seeds. Cai et al.
T. Cai, Hongbing Sun, Jing Qiao, Leilei Zhu, Fan Zhang, J. Zhang, Z. Tang, Xinlei Wei, Jiangang Yang, Qianqian Yuan, Wangyin Wang, Xue Yang, Huanyu Chu, Qian Wang, C. You, Hongwu Ma, Yuanxia Sun, Yin Li, Can Li, Huifeng Jiang, Qinhong Wang, Yanhe Ma   +21 more
semanticscholar   +1 more source

Rice Amylopectin Fine Structure Variability Affects Starch Digestion Properties

Journal of Agricultural and Food Chemistry, 2007
The possibility to identify or develop new rice cultivars with low glycemic response was investigated. Twelve rice cultivars with a narrow range of amylose contents were selected based on their wide variation in rapid viscoanalyzer (RVA) pasting breakdown to study the relationship between starch digestibility and amylopectin fine structure and pasting ...
Mustapha, Benmoussa, Karen A K, Moldenhauer, Bruce R, Hamaker   +2 more
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Birefringence of Amylose and Amylopectin in Whole Structural Starches

Nature, 1950
THE view is current that unbranched amylose chains are responsible for the anisotropy of structural and fractionated starches1–3. (A review of this subject by S. Peat4 should be consulted.) This view has been influenced by the method of investigation employed.
F, BAKER, W J, WHELAN
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Fine structure characterization of amylopectins from grain amaranth starch

Carbohydrate Research, 2009
The aim of this study was to determine the fine structure of amylopectin from grain amaranth. Amaranthus amylopectin was hydrolyzed with alpha-amylase, and single clusters and a group of clusters (domain) were isolated by methanol precipitation. The domain and the clusters were treated with phosphorylase a and then beta-amylase to remove all external ...
Bertoft, E, Corke, H, Kong, X
openaire   +4 more sources

Gel formation in mixtures of high amylopectin potato starch and potato starch

Carbohydrate Polymers, 2004
Abstract The effects of starch granules on the rheological behaviour of gels of native potato and high amylopectin potato (HAPP) starches have been studied with small deformation oscillatory rheometry. The influence of granule remnants on the rheological properties of samples treated at 90 °C was evident when compared with samples treated at 140 °C ...
Fernando E Ortega-Ojeda, Helena Larsson, Ann-Charlotte Eliasson   +2 more
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Monte Carlo simulation of the α-amylolysis of amylopectin potato starch. 2. α-amylolysis of amylopectin

Bioprocess and Biosystems Engineering, 2003
A model is presented that describes all the saccharides that are produced during the hydrolysis of starch by an alpha-amylase. Potato amylopectin, the substrate of the hydrolysis reaction, was modeled in a computer matrix. The four different subsite maps presented in literature for alpha-amylase originating from Bacillus amyloliquefaciens were used to ...
Marchal, L M, Ulijn, R V, de Gooijer, C D, Franke, G T, Tramper, J   +4 more
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Annealing treatment of amylose and amylopectin extracted from rice starch

International Journal of Biological Macromolecules, 2020
Annealing behavior of amylose and amylopectin was unclear. In this work, high purity amylose and amylopectin were extracted from rice starch, and structural properties of the retrograded rice starch, amylose, and amylopectin before and after annealing treatment were explored. It was found that the purity of the amylose and amylopectin was 95.64% ± 2.69%
Baozhong, Guo, Yiting, Wang, Min, Pang, Jianyong, Wu, Xiuting, Hu, Zhaohua, Huang, Haoqiang, Wang, Shunqian, Xu, Shunjing, Luo, Chengmei, Liu   +9 more
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Amylopectin Fine Structure and Rice Starch Paste Breakdown

Journal of Cereal Science, 2001
Ten rice starches with a fairly narrow range of amylose content, but wide variation in RVA pasting curves, were selected to study a possible relationship between amylopectin fine structure and RVA paste viscosity parameters. Amylopectin fine structure was found to significantly correlate with paste breakdown.
Xian-Zhong Han, Bruce R. Hamaker
openaire   +1 more source

Effects of the amylose–amylopectin ratio on starch–hydrocolloid interactions

Carbohydrate Polymers, 2013
Combinations of 4 rice starches with amylose (AM) contents of 0%, 15%, 22%, and 28% and 8 hydrocolloids (xanthan, guar gum, CMC, sodium alginate, HPMC, κ-, ι-, λ-carrageenan) were used (4.75% starch and 0.25% hydrocolloid). With a few exceptions, addition of a hydrocolloid increased peak and final η, breakdown, setback, G″, and η(*), K, and ηa,100 ...
Hyun-Seok, Kim, Bhavesh, Patel, James N, BeMiller   +2 more
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