Results 241 to 250 of about 249,523 (266)

Cereal bioengineering: amylopectin-free and hyper-phosphorylated barley starch

2011
Barley lines producing grains with either amylopectin-free or hyper-phosphorylated starches were engineered by transgenic methods. Amylopectin-free barley was generated by simultaneously silencing the three genes encoding the starch branching enzymes (SBEIIa, SBEIIb and SBEI) by a chimeric hairpin. This construct was inherited as a single locus with a
Carciofi, Massimiliano, Jensen, Susanne Langgård, Shaik, Shahnoor Sultana, Blennow, Per Gunnar Andreas, Svensson, Jan Tommy, Vincze, Éva, Henriksen, Anette, Buléon, Alain, Holm, Preben Bach, Hebelstrup, Kim   +9 more
openaire   +3 more sources

Amylopectin Molecular Structure Reflected in Macromolecular Organization of Granular Starch

Biomacromolecules, 2004
For lintners with negligible amylose retrogradation, crystallinity related inversely to starch amylose content and, irrespective of starch source, incomplete removal of amorphous material was shown. The latter was more pronounced for B-type than for A-type starches.
Rudi, Vermeylen, Bart, Goderis, Harry, Reynaers, Jan A, Delcour   +3 more
openaire   +2 more sources

Surface Composition and Morphology of Starch, Amylose, and Amylopectin Films

Biomacromolecules, 2002
The surfaces of solution-cast films of starch, amylose, and amylopectin were examined with scanning electron microscopy (SEM), atomic force microscopy (AFM), electron spectroscopy for chemical analysis (ESCA), and time-of-flight secondary ion mass spectrometry (ToF-SIMS).
Asa, Rindlav-Westling, Paul, Gatenholm
openaire   +2 more sources

A study on the thermal stability of amylose-amylopectin and amylopectin-amylopectin in cross-linked starches through iodine binding capacity

Food Hydrocolloids, 2019
Abstract It has been proved that when normal maize starch granules were cross-linked, amylose did not cross-link to one another, but amylose-amylopectin (A-AP) and amylopectin-amylopectin (AP-AP) were carried out. The objective of this study was to study the thermal stability of the cross-linked starches (CLs), and correlate it to iodine binding ...
Tingting Kou, Qunyu Gao
openaire   +1 more source

Reactivity of Amylose and Amylopectin in Potato Starch

Starch - Stärke, 1984
AbstractThe availability for reaction of amylose and amylopectin in potato starch was investigated by etherifying potato starch in granular form and in solution with diethylaminoethylchloride to a very low degree of substitution. The distribution of ether groups over both starch fractions was subsequently determined. A higher reactivity of amylose with
openaire   +1 more source

Which starch fraction is water-soluble, amylose or amylopectin?

Journal of Chemical Education, 1975
Textbooks often disagree on whether amylose or amylopectin is water-soluble, and are often wrong or misleading.
Mark M. Green, Glenn Blankenhorn, Harold Hart   +2 more
openaire   +1 more source

Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction.

International Journal of Biological Macromolecules
This study aimed to investigate the role of amylose and amylopectin in the formation of starch-polyphenol complex and elucidate the interaction mechanisms. Gallic acid (GA) was used to complex with maize starch with various amylose contents.
Ting He, Lei Zhao, Liang Wang, Lin Liu, Xuwei Liu, Sushil Dhital, Zhuoyan Hu, Kai Wang   +7 more
semanticscholar   +1 more source

Rice LIKE EARLY STARVATION1 cooperates with FLOURY ENDOSPERM 6 to modulate starch biosynthesis and endosperm development.

The Plant Cell
In cereal grains, starch is synthesized by the concerted actions of multiple enzymes on the surface of starch granules within the amyloplast. However, little is known about how starch-synthesizing enzymes access starch granules, especially for ...
Haigang Yan, Wenwei Zhang, Yihua Wang, Jie Jin, Hancong Xu, Yushuang Fu, Zhuangzhuang Shan, Xin Wang, Xuan Teng, Xin Li, Yongxiang Wang, Xiaoqing Hu, Wenxiang Zhang, Changyuan Zhu, Xiao Zhang, Yu Zhang, Rongqi Wang, Jie Zhang, Yue-liang Cai, Xiaoman You, Jie Chen, Xinyuan Ge, Liang Wang, Jiahuan Xu, Ling Jiang, Shijia Liu, C. Lei, Xin Zhang, Haiyang Wang, Yulong Ren, Jianmin Wan   +30 more
semanticscholar   +1 more source

Starch flavor: Apparent discrimination between amylopectin and amylose by rats

Physiology & Behavior, 1991
Rats given a choice between dilute suspensions of corn amylopectin and corn amylose generally preferred amylopectin. The preference threshold for amylopectin was lower than the preference threshold for amylose (0.1% and 0.5%, respectively). Two sources of evidence indicate that the difference in preference for these two types of starch is due to an off-
openaire   +2 more sources

In vitro amylase hydrolysis of amylopectins from cereal starches based on molecular structure of amylopectins

Food Hydrocolloids, 2018
Abstract To study the effects of the fine structures of APs on the enzymatic hydrolysis of wheat amylopectin (WA), maize amylopectin (MA) and waxy maize amylopectin (WMA), the relationship between the chain length distributions and enzymatic hydrolysis of amylopectins was established using high-performance anion-exchange chromatography, high ...
openaire   +1 more source