VARIABILITY OF AMYLOSE AND AMYLOPECTIN IN WINTER WHEAT AND SELECTION FOR SPECIAL PURPOSES [PDF]
Poljoprivreda, 2015 The aim of this study was to investigate the variability of amylose and amylopectin in 24 Croatian and six foreign winter wheat varieties and to detect the potential of these varieties for special purposes.
Nikolina Weg Krstičević +5 more
doaj +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
International Journal of Food Properties, 2021 Mung bean starches are widely used for producing transparent, good-quality noodles in the food industry. This study isolated starches from eight mung bean varieties and investigated how the amylose contents (19.1–32.9%) of the beans affected the ...
Nguyen Thi Mai Huong +2 more
doaj +1 more source
Characterization of the Glucan-Branching Enzyme GlgB Gene from Swine Intestinal Bacteria
Molecules, 2023 Starch hydrolysis by gut microbiota involves a diverse range of different enzymatic activities. Glucan-branching enzyme GlgB was identified as the most abundant glycosidase in Firmicutes in the swine intestine.
Yuqi Shao +3 more
doaj +1 more source
Biomolecules, 2017 This paper describes the evaluation of the stability of amylose–polymer inclusion complexes under solution state in dimethyl sulfoxide (DMSO) depending on guest polymers.
Tomonari Tanaka +4 more
doaj +1 more source
Heritability and amylose content in hybrid lines of late-generation rice with colored pericarp [PDF]
Brazilian Journal of BiologyImproving grain quality in rice breeding is one of the main tasks. This concerns the creation of rice varieties with colored pericarp uncommon in the Republic of Kazakhstan, and the assessment of its quality is an important stage of breeding.
G. Baiseitova +10 more
doaj +1 more source
Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch [PDF]
, 2018 peer-reviewedThe hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS).
Chen, Jicheng +5 more
core +1 more source
Review on the Analysis Methods of Starch, Amylose, Amylopectinin Food and Agricultural Products
International Journal of Emerging Trends in Engineering Research, 2020 Starch is one of the biggest components of carbohydrates in food and other biological materials. The main components of starch consist of amylose and amylopectin.
E. Subroto
semanticscholar +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
Two unique ligand-binding clamps of Rhizopus oryzae starch binding domain for helical structure disruption of amylose. [PDF]
PLoS ONE, 2012 The N-terminal starch binding domain of Rhizopus oryzae glucoamylase (RoSBD) has a high binding affinity for raw starch. RoSBD has two ligand-binding sites, each containing a ligand-binding clamp: a polyN clamp residing near binding site I is unique in ...
Ting-Ying Jiang +7 more
doaj +1 more source