Results 11 to 20 of about 76,933 (334)

Targeted Deletion of the First Intron of the Wxb Allele via CRISPR/Cas9 Significantly Increases Grain Amylose Content in Rice

Rice, 2022
Background The rice Waxy ( Wx ) gene plays a major role in seed amylose synthesis and consequently controls grain amylose content. Wx gene expression is highly regulated at the post-transcriptional level.
Xingdan Liu, Qiurong Ding, Wenshu Wang, Yanling Pan, Chao Tan, Yingbo Qiu, Y. Chen, Hongjin Li, Yinlong Li, N. Ye, Nian Xu, Xiao Wu, Rongjian Ye, Jianfeng Liu, Chonglie Ma   +14 more
semanticscholar   +1 more source

CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers

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, M. I. Vales, J. Awika, K. Rathore   +3 more
semanticscholar   +1 more source

Structural Features and Digestibility of Corn Starch With Different Amylose Content

Frontiers in Nutrition, 2021
In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher
Xinxin Lv, Yan Hong, Qiwei Zhou, Chengcheng Jiang   +3 more
semanticscholar   +1 more source

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Polymers, 2021
Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional ...
Wei Zhang, B. Cheng, Jiahui Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng   +5 more
semanticscholar   +1 more source

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, Bei Cheng, Wei Zhang, Zaixi Shu, Pingping Wang, Xuefeng Zeng   +5 more
semanticscholar   +1 more source

Creating novel Wx alleles with fine‐tuned amylose levels and improved grain quality in rice by promoter editing using CRISPR/Cas9 system

Plant Biotechnology Journal, 2020
In rice, the Waxy (Wx) gene encoding GBSSI (granule-bound starch synthase I) controls amylose synthesis in endosperm and is the primary factor influencing grain eating and cooking quality (ECQ).
Lichun Huang, Qianfeng Li, Changquan Zhang, Rui Chu, Zhengwen Gu, Hongyan Tan, Dongsheng Zhao, Xiaolei Fan, Qiaoquan Liu   +8 more
semanticscholar   +1 more source

Ferrocene derivatives with planar chirality and their enantioseparation by liquid‐phase techniques

ELECTROPHORESIS, Volume 44, Issue 1-2, Page 158-189, January 2023., 2023
Abstract In the last decade, planar chiral ferrocenes have attracted a growing interest in several fields, particularly in asymmetric catalysis, medicinal chemistry, chiroptical spectroscopy and electrochemistry. In this frame, the access to pure or enriched enantiomers of planar chiral ferrocenes has become essential, relying on the availability of ...
Paola Peluso, Victor Mamane
wiley   +1 more source

Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

Food Science &Nutrition, Volume 11, Issue 1, Page 284-294, January 2023., 2023
Impact of inulin incorporation as a strategy of wheat bread fortification is investigated. Inulin reconstituted wheat flour is used to postpone its gluten dilution impact. Technological characteristics of wheat bread are determined by water absorption index of formulations.
Neda Mollakhalili‐meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi, Mohammad Hassan Mosaddegh   +3 more
wiley   +1 more source

Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu‐resistant starch prepared by different methods

Food Science &Nutrition, Volume 11, Issue 1, Page 481-492, January 2023., 2023
Three different methods including autoclaving, autoclaving‐debranching, and purification were used to prepare Kudzu resistant starch from Kudzu powder. The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling and coagulability, as well as the in vitro digestive characteristics of the three kinds of ...
Yongmei Guan, Meichen Wang, Xinqi Song, Shenghang Ye, Cheng Jiang, Huanhuan Dong, Weifeng Zhu   +6 more
wiley   +1 more source

Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults

Nutrients, 2020
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring ...
K. Ang, Carla Bourgy, Haelee Fenton, A. Regina, M. Newberry, D. Diepeveen, D. Lafiandra, S. Grafenauer, Wendy J. Hunt, V. Solah   +9 more
semanticscholar   +1 more source