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Genetic Effect on Amylose and Protein Contents in the Crossed Rice Seeds [PDF]
Plant Production Science, 2002 The nature of gene action may be revealed and desirable parents may be found by analyzing the combining ability and estimating the degree of heterosis in an early generation. Currently, varieties with a good eating quality are preferred.
Jong Gun Won +2 more
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Effects of Amylose and Protein Contents on Visual Appearance and Eating Quality of Proso Millet [PDF]
Shipin Kexue, 2023 In this study, four proso millet varieties with significantly different amylose and protein contents were used to explore the effects of amylose and protein contents on the visual appearance and eating quality of proso millet. The results showed that the
LI Dongmei, WANG Honglu, GONG Yao, CAO Ziwei, LI Jiayu, FENG Baili
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Pasting, cooking, and digestible properties of Japonica rice with different amylose contents
International Journal of Food Properties, 2022 Pasting, cooking, and digestible properties of Japonica rice with different amylose contents were investigated. Low-, medium-, and high-amylose Japonica rice (waxy, 18.8% amylose content, and 33.3% amylose content) were cooked and evaluated for water ...
Wei Zhang +3 more
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Foods, 2023 The aim of this study was to employ molecular dynamics simulations to elucidate the mechanism involved in amylose–zein complexation and the stability of the molecular conformation of amylose–zein complexes in water at the atomic and molecular levels. The
Chaofan Wang +6 more
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Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents
Frontiers in Nutrition, 2022 The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties.
Wei Zhang +10 more
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Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles [PDF]
Shipin Kexue, 2023 The effects of addition of different amounts (10%, 20%, 25% and 30%) of high amylose corn starch (m/m, based on buckwheat flour) on the structure, cooking quality and digestive characteristics of extruded buckwheat noodles were explored.
ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi
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Amylose Inter-Chain Entanglement and Inter-Chain Overlap Impact Rice Quality
Foods, 2022 Retrogradation of cooked rice happens in two ways: one is by the formation of ordered structures, and the other is through intra- and inter-chain entanglement and inter-chain overlap, which in turn are affected by the amylose chain-length distribution ...
Changfeng Li +6 more
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Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties
Foods, 2023 Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure.
Mike Sissons +3 more
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Foods, 2021 A molecular dynamics simulation of mixtures of 26-mer amylose with three different egg yolk lipids, namely, cholesterol, triglyceride and 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC), demonstrated the formation of a stable complex.
Shangyuan Sang +3 more
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Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same
Fermentation, 2023 High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS),
Hai-Teng Li +4 more
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