Amylose Inter-Chain Entanglement and Inter-Chain Overlap Impact Rice Quality
Foods, 2022 Retrogradation of cooked rice happens in two ways: one is by the formation of ordered structures, and the other is through intra- and inter-chain entanglement and inter-chain overlap, which in turn are affected by the amylose chain-length distribution ...
Changfeng Li +6 more
doaj +1 more source
Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties
Foods, 2023 Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure.
Mike Sissons +3 more
doaj +1 more source
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 +7 more
doaj +1 more source
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 +3 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
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 +2 more sources
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 +4 more
doaj +1 more source
Profiling Bangladeshi rice diversity based on grain size and amylose content using molecular markers
Current Plant Biology, 2018 Bangladesh lies within the origin of rice biodiversity and is home to many genotypes with varying amylose content and grain size. There is however no precise data on their amylose content and correlation with grain size and type.
Nilufa Ferdous +6 more
doaj +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
Integrated functions among multiple starch synthases determine both amylopectin chain length and branch linkage location in Arabidopsis leaf starch [PDF]
, 2011 This study assessed the impact on starch metabolism in Arabidopsis leaves of simultaneously eliminating multiple soluble starch synthases (SS) from among SS1, SS2, and SS3.
D'Hulst, Christophe +7 more
core +2 more sources