Results 271 to 280 of about 76,933 (334)
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International Journal of Food Science & Technology, 2018
The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied.
R. M. Mariscal‐Moreno +3 more
semanticscholar +1 more source
The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied.
R. M. Mariscal‐Moreno +3 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2017
OsGBSSI, encoded by the Waxy (Wx) gene, is the key enzyme in the synthesis of amylose chains. Transgenic rice lines with various GBSSI activities were previously developed via site-directed mutagenesis of the Wx gene in the glutinous cultivar ...
Changquan Zhang +8 more
semanticscholar +1 more source
OsGBSSI, encoded by the Waxy (Wx) gene, is the key enzyme in the synthesis of amylose chains. Transgenic rice lines with various GBSSI activities were previously developed via site-directed mutagenesis of the Wx gene in the glutinous cultivar ...
Changquan Zhang +8 more
semanticscholar +1 more source
Amylose-lipid complex production and potential health benefits: A mini-review
, 2017Amylose-lipid complexes (ALCs) are classified as resistant starch types III or V. This paper reviews the ALCs production methods and health benefits and provides an outlook of the future.
A. E. Panyoo, M. Emmambux
semanticscholar +1 more source
Fructose-grafted amylose and amylopectin
Carbohydrate Research, 1995Amylose and amylopectin have been heated with sucrose in acidic methyl sulfoxide. The fructose oxocarbonium ion derived from sucrose was transferred as fructofuranosyl groups to 0-6 of the glucans, giving fructoglucans containing up to 7.9% (amylose) and 5.8% (amylopectin) of fructose.
Geoffrey N. Richards, Jeb Y. VanDenburg
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The Journal of the Science of Food and Agriculture, 2017
BACKGROUND In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into ...
Kun Wang +7 more
semanticscholar +1 more source
BACKGROUND In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into ...
Kun Wang +7 more
semanticscholar +1 more source
ChemInform Abstract: Self‐Association and Crystallization of Amylose
ChemInform, 2007AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
Buleon, Alain +2 more
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Starch/Staerke, 2015
Nano-sized amylose particles were prepared by precipitating amylose solution (using DMSO/water mixture as solvent) with absolute ethanol. Effects of operating conditions, including temperature and solvent composition for preparing amylose solution ...
Jiang Zhou, Jiyu Sun, Yan Dong
exaly +2 more sources
Nano-sized amylose particles were prepared by precipitating amylose solution (using DMSO/water mixture as solvent) with absolute ethanol. Effects of operating conditions, including temperature and solvent composition for preparing amylose solution ...
Jiang Zhou, Jiyu Sun, Yan Dong
exaly +2 more sources
Effects of amylose content on the physicochemical properties of Chinese chestnut starch
Starch/Staerke, 2016In the present study, four varieties of Chinese chestnut starch with amylose content from 28.92 to 35.10%, were compared in composition, morphology, turbidity, swelling power, thermal properties, texture and retrogradation properties.
Jian Ren +2 more
exaly +2 more sources
Kinetics of amylose retrogradation
Journal of Polymer Science Part A-1: Polymer Chemistry, 1966AbstractThis article deals with the kinetics of the retrogradation of amylose in aqueous solutions of pH 4.0, 9.2, and 11.9. The course of the retrogradation is followed by means of light‐scattering measurements. From our interpretation of the light‐scattering data we conclude that the retrogradation mechanism appears to be in qualitative agreement ...
A. J. Staverman, H. L. Doppert
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Journal of Physics: Condensed Matter, 1994
Small-angle neutron scattering (SANS) has been used to study the gelation of amylose solutions in water in the range of concentrations of 2 to 8% by weight. The results clearly indicate a phase separation between polymer-rich and water-rich regions and an organization into a self-similar structure, with a characteristic fractal dimension of 2.6 ...
A M Vallera +3 more
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Small-angle neutron scattering (SANS) has been used to study the gelation of amylose solutions in water in the range of concentrations of 2 to 8% by weight. The results clearly indicate a phase separation between polymer-rich and water-rich regions and an organization into a self-similar structure, with a characteristic fractal dimension of 2.6 ...
A M Vallera +3 more
openaire +2 more sources