Results 21 to 30 of about 59,838 (344)
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
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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
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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 +8 more
semanticscholar +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
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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
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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
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Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties [PDF]
Техника и технология пищевых производств, 2021 Introduction. The main component of quinoa grain is starch, the properties of which affect the quality of quinoa-based food products. There is no information about quinoa starch in the Russian scientific literature.
Tatiana V. Orlova, Mohammed Aider
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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 +5 more
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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
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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
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