Results 31 to 40 of about 37,871 (282)

Factor X colocalizes with amyloid light chain deposits in AL amyloidosis: evidence from three patients

Haematologica
Not available.
Sénadé Atsou, Alexia Rinsant, Caterina Casari, Peter J Lenting, Vincent Javaugue, Estelle Desport, Laurent Macchi, Cécile V. Denis, Frank Bridoux, Olivier D. Christophe   +9 more
doaj   +1 more source

Characterizing Moisture Uptake and Plasticization Effects of Water on Amorphous Amylose Starch Models Using Molecular Dynamics Methods [PDF]

, 2020
Dynamics and thermophysical properties of amorphous starch were explored using molecular dynamics (MD) simulations. Using the OPLS3e force field, simulations of short amylose chains in water were performed to determine force field accuracy.
John, Shelley, Thomas JL, Mustard, Jeffrey, Sanders, Teng, Zhang, Mathew D., Halls, David J., Giesen, Mayank, Misra   +6 more
core   +1 more source

Starch branching enzymes and their genes in Sorghum [PDF]

, 2004
Starch is an important raw material both for food and non-food purposes. It is synthesized and stored in source and sink tissues in plants. The starch deposited in amyloplasts of storage tissues possesses several physico-chemical properties, which makes ...
Mutisya, Joel
core   +1 more source

Application of High Amylose Maize Starch in Food, Food Material and Health Product

Shipin gongye ke-ji, 2022
High amylose maize starch with more than 50% of amylose has unique physicochemical properties and is widely used in food, packaging, pharmaceutical, paper and textile.
Wenli PAN, Qian LIANG, Qunyu GAO
doaj   +1 more source

The priming of amylose synthesis in Arabidopsis leaves [PDF]

, 2002
We investigated the mechanism of amylose synthesis in Arabidopsis leaves using C-14-labeling techniques. First, we tested the hypothesis that short malto-oligosaccharides (MOS) may act as primers for granule-bound starch synthase I.
Zeeman, Samuel C., Smith, Alison M., Smith, Steven M.   +2 more
core   +1 more source

The Effect of Using Different Kinds of Rice Containing Amylose on Yoghurt Quality [PDF]

Journal of Food and Dairy Sciences, 2018
Amylose is an essential source for plant energy. It has been broken down by α-amylose to maltotroise and maltose, which could be used as a source of energy. Amylose / amylopectin ratio is an important determinant of starch quality.
Manal Naem, Hanaa Sakr, Lamiaa El-Nawasany   +2 more
doaj   +1 more source

Comparison of the Grain Quality and Starch Physicochemical Properties between Japonica Rice Cultivars with Different Contents of Amylose, as Affected by Nitrogen Fertilization

Agriculture, 2021
In order to determine the effects of nitrogen fertilizer on the grain quality and starch physicochemical properties of japonica rice cultivars with different contents of amylose, normal amylose content (NAC) and low amylose content (LAC) cultivars were ...
Yajie Hu, Shumin Cong, Hongcheng Zhang
doaj   +1 more source

Increasing the amylose content of durum wheat through silencing of the SBEIIa genes [PDF]

, 2010
Background High amylose starch has attracted particular interest because of its correlation with the amount of Resistant Starch (RS) in food. RS plays a role similar to fibre with beneficial effects for human health, providing protection from several ...
Francesco Sestili, Janni Michela, Doherty, A., Jones Huw D, Botticella, E., Huw D Jones, Doherty Angela, Domenico Lafiandra, Renato D'Ovidio, Michela Janni, Botticella Ermelinda, D'ovidio, R., Lafiandra, D., Masci, S., Jones, H. D., Angela Doherty, Sestili, F., Ermelinda Botticella, Lafiandra Domenico, D'Ovidio Renato, Stefania Masci, Sestili Francesco, Masci Stefania, Janni, M.   +23 more
core   +1 more source

The Healthcare Amyloidosis European Registry (HEAR): design of a national registry with a European extension strategy, and foundation of the F-CRIN GRACE network

Orphanet Journal of Rare Diseases
Background Cardiac amyloidosis (CA) is a rare disease that can lead to poor quality of life, conduction disorders, arrhythmia, heart failure, and even death.
Patricia Réant, Mounira Kharoubi, Erwan Donal, Fabrice Bauer, Mélanie Bézard, Arnaud Bisson, Diane Bodez, Océane Bouchot, Eve Cariou, Phillipe Charron, Jérôme Costa, Pierre-Yves Courand, Charlotte Dagrenat, Francois Delelis, Antoine Jobbe Duval, Jean-Christophe Eicher, Antoine Fraix, Barnabas Gellen, Jean-Pierre Gueffet, Damien Guijarro, Gilbert Habib, Albert Hagège, Olivier Huttin, Arnaud Jaccard, Julien Jeanneteau, Damien Legallois, Damien Logeart, Lise Legrand, Jocelyn Inamo, Léa Marguerit, Raphaël Mirailles, Théo Pezel, Nicolas Piriou, Francois Roubille, Basile Mouhat, Romain Trésorier, Jean-Jacques Von Hunolstein, Charles Taieb, Muriel Salvat, Amira Zaroui, Olivier Lairez, Thibaud Damy   +41 more
doaj   +1 more source

Effect of processing condition and polishing rate on apparent Amylose content of some Sri Lankan rice varieties

Tropical Agricultural Research, 2015
Rice (Oryza sativa) is the staple food in Sri Lanka. Amylose content is the key determinant of cooking and eating qualities of rice. Therefore it is commonly used as an objective index for cooked rice texture.
H.D.K. Darandakumbura, B.D.R. Prasantha, D.G.N.G. Wijesinghe   +2 more
doaj   +1 more source