Results 51 to 60 of about 23,365 (253)

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Genome-wide association analysis and transgenic characterization for amylose content regulating gene in tuber of Dioscorea zingiberensis

BMC Plant Biology
Background Amylose, a prebiotic found in yams is known to be beneficial for the gut microflora and is particularly advantageous for diabetic patients’ diet. However, the genetic machinery underlying amylose production remains elusive.
Shixian Sun, Binbin Guan, Yue Xing, Xiang Li, Lanlan Liu, Yanmei Li, Lu Jia, Shili Ye, Komivi Dossa, Li Zheng, Yunpeng Luan   +10 more
doaj   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Effect of amylose content in corn starch on the rheological properties, 3D printability, and in vitro digestive properties

Food Chemistry: X
High amylose corn starch (HACS) is a promising functional food ingredient, resisting digestion. Amylose content matters for starch gelatinization, gel formation, and 3D printing. It also links to the content of resistant starch (RS). Achieving optimal 3D
Ya’nan Wang, Shuangqi Tian, Mengsi Cui, Zixuan Liu, Zhanpeng Liu, Zehua Liu, Jing Lu   +6 more
doaj   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

The helical conformation of amylose and formation of an amylose complex.

Journal of the Japanese Society of Starch Science, 1987
Computer simulation of an amylosic chain conformation, which consists of conformational energy analyses, Monte Carlo studies and applications of helical wormlike chain theory of Yamakawa, was carried out. The graphic representation obtained showed a deformed helix conformation of the amylosic chain.The micro-Brownian motion of the amylosic chain was ...
openaire   +2 more sources

Tunable amylopectin graft copolymers for flocculating and dewatering iron ore tailings

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Polyacrylamide (PAM), the standard flocculant for mining tailings, often produces turbid supernatants and poorly dewatered sediments, limiting water reuse and tailings densification. We synthesized amylopectin‐graft‐poly[(2‐methacryloyloxy)ethyl]trimethylammonium chloride (AP‐g‐PMETAC) copolymers with systematically varied graft frequency (N = 
Gustavo P. Zago, Reinaldo Giudici, João B. P. Soares   +2 more
wiley   +1 more source

Studies on correlation of amylose content and grain dimensions in Basmati rice (Oryza sativa L.)

Electronic Journal of Plant Breeding, 2019
Basmati rice grain quality traits are the parameters which determine the export potential. Among various parameters, amylose content along with grain dimensions are important grain quality traits of Basmati rice. A total of 140 recombinant inbred lines
Rakhi Bhardwaj, R. K. Salgotra and, Manmohan Sharma   +2 more
doaj   +1 more source

Chiral HPLC Separation of Phosphonothrixin and Phosphonate Derivatives and Electronic Circular Dichroism Characterization of the Isolated Enantiomers

ELECTROPHORESIS, EarlyView.
Natural compound phosphonothrixin's herbicidal activity resides exclusively in its (S)‐enantiomer, yet existing enantioselective syntheses are cumbersome, and direct chiral LC separation is hampered by the compound's high polarity, lack of aromatic groups, and metal chelation–induced peak tailing.
Mirna Maalouf, Maximilian Knab, Leon Gessner, Marc Engelhardt, Stella Friedrich, Harald Gross, Frank Boeckler, Chambers C. Hughes, Michael Lämmerhofer   +8 more
wiley   +1 more source

Exploring the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour

Exploration of Foods and Foodomics
Aim: Rice, one of the most widely consumed staple foods globally, relies on amylose content for its quality, impacting cooking, digestibility, and health properties.
Florinda Artuso, Claudio Ciceroni, Luca Fiorani, Isabella Giardina, Massimo Francucci, Antonia Lai, Ivano Menicucci, Marcello Nuvoli, Fabio Pollastrone   +8 more
doaj   +1 more source