Results 11 to 20 of about 59,838 (344)

The effect of amylose on kernel phenotypic characteristics, starch-related gene expression and amylose inheritance in naturally mutated high-amylose maize

Journal of Integrative Agriculture, 2020
High-amylose maize starch has great potential for widespread industrial use due to its ability to form strong gels and film and in the food processing field, thus serving as a resistant starch source.
Xu-dong ZHANG, Xue-chun GAO, Zhi-wei LI, Lu-chun XU, Yi-bo LI, Ren-he ZHANG, Ji-quan XUE, Dong-wei GUO   +7 more
doaj   +2 more sources

Amylopectin content rather than amylose or protein content is critical to determining the starch digestion rate in high-amylose rice

Food Chemistry Advances
The starch digestion properties of cooked rice are associated with the chemical compositions of the rice grain. However, limited information is available on the chemical composition governing starch digestion properties in high-amylose rice.
Min Huang, Zhengwu Xiao, Liqin Hu, Jiana Chen, Fangbo Cao   +4 more
doaj   +2 more sources

Molecular interactions between apigenin and starch with different amylose/amylopectin ratios revealed by X-ray diffraction, FT-IR and solid-state NMR.

Carbohydrate Polymers, 2023
Starch can readily form complexes with polyphenols. However, its two components, namely amylose and amylopectin, differ significantly in their ability to complex with phenolic compounds.
Yunxiang Ma, Zidi Chen, Zhipeng Wang, Ruixi Chen, Shenggui Zhang   +4 more
semanticscholar   +1 more source

Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique.

Carbohydrate Polymers, 2022
A new approach via extrusion-based 3D food printing (3DP) was developed to fabricate porous spherical beads from corn starches with different amylose contents (i.e., 25, 55, and 72 %). The effects of amylose content and drying method, i.e., freeze-drying
Safoura Ahmadzadeh, A. Ubeyitogullari
semanticscholar   +1 more source

Synthesis of Amylose−Polystyrene Inclusion Complexes by a Facile Preparation Route [PDF]

, 2013
The formation of amylose−polystyrene inclusion complexes via a novel two-step approach is described. In the first-step, styrene was inserted inside the amylose helical cavity, followed by free radical polymerization in the second step.
Loos, Katja,, Woortman, Albert J.J.,, Loos, Katja; id_orcid, Kumar, Kamlesh,, Loos, Katja, Kumar, Kamlesh, Woortman, Albert J. J.   +6 more
core   +1 more source

Positively Charged-Amylose-Entangled Au-Nanoparticles Acting as Protein Carriers and Potential Adjuvants to SARS-CoV‑2 Subunit Vaccines

, 2023
The COVID-19 pandemic continues to spread worldwide. To protect and control the spread of SARS-CoV-2, varieties of subunit vaccines based on spike (S) proteins have been approved for human applications.
Bin Li (39349), Jun Gu, Bin Deng, Weilu Guo (16388909), Shuaifeng Zhang (2898122), Bin Deng (474177), Li Li (14993), Shuaifeng Zhang, Bin Li, Baochao Fan, Weilu Guo, Jun Gu (89637), Baochao Fan (798837), Li Li   +13 more
core   +1 more source

Complexation of 26-Mer Amylose with Egg Yolk Lipids with Different Numbers of Tails Using a Molecular Dynamics Simulation

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, Xueming Xu, Xiao Zhu, Ganesan Narsimhan   +3 more
doaj   +1 more source

Proteomic profiling reveals differentially expressed proteins associated with amylose accumulation during rice grain filling

BMC Genomics, 2020
Background Amylose accumulation in rice grains is controlled by genetic and environmental factors. Amylose content is a determinant factor of rice quality in terms of cooking and eating.
Hengdong Zhang, Jiana Chen, Shuanglü Shan, Fangbo Cao, Guanghui Chen, Yingbin Zou, Min Huang, Salah F. Abou-Elwafa   +7 more
doaj   +1 more source

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, Wenyu Zhang, Huijuan Zhu, Chen Chao, Qing Guo   +4 more
doaj   +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