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Structural and functional characteristics of Japonica rice starches with different amylose contents
CyTA - Journal of Food, 2021 Fully understanding the structures and properties of starches with different amylose contents is important to agriculture and food industries. Structural and functional characteristics of three Japonica rice starches differing in amylose content (
Xianli Luo +5 more
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Amylose in starch: towards an understanding of biosynthesis, structure and function
New Phytologist, 2020 Starch granules are composed of two distinct glucose polymers - amylose and amylopectin. Amylose constitutes 5 to 35% of most natural starches and has a major influence over starch properties in foods.
David Seung
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Comprehensive Reviews in Food Science and Food Safety, 2019 Although high-amylose starches are not a recent innovation, their popularity in recent years has been increasing due to their unique functional properties and enhanced nutritional values in food applications.
Haiteng Li +2 more
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Progress in High-Amylose Cereal Crops through Inactivation of Starch Branching Enzymes
Frontiers in Plant Science, 2017 High-amylose cereal starches provide many health benefits for humans. The inhibition or mutation of starch branching enzyme (SBE) genes is an effective method to develop high-amylose cereal crops.
Qian-feng Li, Cunxu Wei
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A study on the changes in rice composition under reduced fertilization conditions using Raman spectroscopy technology [PDF]
Scientific ReportsThe substitution of microbial fertilizer for chemical fertilizer can not only improve soil fertility but also effectively enhance rice quality. To investigate the effect of different amounts of combined application of chemical fertilizer and microbial ...
Changming Li +4 more
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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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International Journal of Molecular Sciences, 2022 Potato (Solanum tuberosum L.) is the third most important food crop after rice and wheat. Its tubers are a rich source of dietary carbohydrates in the form of starch, which has many industrial applications.
Stephany E. Toinga-Villafuerte +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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