Ungerminated Rice Grains Observed by Femtosecond Pulse Laser Second-Harmonic Generation Microscopy [PDF]
J. Phys. Chem. B, 122(32), 7855-7861 (2018), 2018 As a demonstration that second-order nonlinear optical microscopy is a powerful tool for rice grain science, we observed second-harmonic generation (SHG) images of amylose-free glutinous rice and amylose-containing nonglutinous rice grains. The images obtained from SHG microscopy and photographs of the iodine-stained starch granules indicate that the ...
arxiv +1 more source
Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film [PDF]
, 2017 Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement.
Bowyer, Michael +7 more
core +1 more source
Variations in agronomic and grain quality traits of rice grown under irrigated lowland conditions in West Africa [PDF]
, 2018 Rice breeding in West Africa has been largely skewed toward yield enhancement and stress tolerance. This has led to the variable grain quality of locally produced rice in the region.
Alognon, A. +7 more
core +1 more source
Allelic effects on starch structure and properties of six starch biosynthetic genes in a rice recombinant inbred line population [PDF]
, 2015 BACKGROUND: The genetic diversity of six starch biosynthetic genes (Wx, SSI, SSIIa, SBEI, SBEIIa and SBEIIb) in indica and japonica rices opens an opportunity to produce a new variety with more favourable grain starch quality.
Jobling, Stephen A. +4 more
core +1 more source
Integrated functions among multiple starch synthases determine both amylopectin chain length and branch linkage location in Arabidopsis leaf starch [PDF]
, 2011 This study assessed the impact on starch metabolism in Arabidopsis leaves of simultaneously eliminating multiple soluble starch synthases (SS) from among SS1, SS2, and SS3.
D'Hulst, Christophe +7 more
core +1 more source
A rheological description of amylose gelation [PDF]
Carbohydrate Research, 1989 Abstract Amylose gels of low concentration (1–3%) were prepared by neutralization of alkaline solutions of amylose. The kinetics of amylose gelation were studied by small-amplitude oscillatory shear experiments. The evolution of the storage modulus (G′) and the loss modulus (G″) involved first an induction period (5–600 min, depending on the amylose ...
Doublier, J.L., Choplin, L.
openaire +5 more sources
Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film [PDF]
, 2017 Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic ...
Bowyer, Michael +7 more
core +1 more source
Native and modified starches as matrix for edible films and covers [PDF]
, 2017 Among the natural n-polymers for to elaborate edible films is the starch. Though, it by itself can not to develop the satisfactory functional properties to produce an adequate film.
Dufour, Dominique +1 more
core +1 more source
Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety [PDF]
, 2019 To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35 ...
Akissoe, N.H. +7 more
core +1 more source
Functional properties of a promissory Dioscorea trifida waxy starch for food innovation [PDF]
, 2010 Starches with low amylose contents generally exhibit good gel clarity, high swelling power and RVA peak viscosity, large breakdown, and high resistance to retrogradation during gel storage, as compared to some other starches with higher amylose contents.
Dufour, Dominique +5 more
core