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Influence of amylose content on starch films and foams
Carbohydrate Polymers, 1995Abstract After extraction of smooth pea starch and waxy maize starch from pure amylose and amylopectin fractions, films with various amylose contents were prepared by casting in the presence of water or water with glycerol. For unplasticized films, a continuous increase in tensile strength (40–70 MPa) and elongation (4–6%) was observed as amylose ...
Lourdin, Denis +2 more
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Journal of Cereal Science, 1991
Starches were isolated from the endosperms of single and double mutants of maize and from endosperm gene dosage series of waxy and amylose extender mutants. In many of the starches, anomalous types of amylopectin were present, which gave false values for amylose (AM) content, measured either coloriimetrically or by gel permeation chromatography (GPC ...
J.B. South, W.R. Morrison, O.E. Nelson
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Starches were isolated from the endosperms of single and double mutants of maize and from endosperm gene dosage series of waxy and amylose extender mutants. In many of the starches, anomalous types of amylopectin were present, which gave false values for amylose (AM) content, measured either coloriimetrically or by gel permeation chromatography (GPC ...
J.B. South, W.R. Morrison, O.E. Nelson
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Variation in Faba Bean Amylose Content
Starch - Stärke, 1999In peas, a wide range of amylose contents has been avail-able for a very long time. One of Mendel’s original genes, forwrinkled seeds, was shown to encode a lesion in the starchbranching enzyme I [1]. Wrinkled pea starch contains 60–90% amylose whereas smooth pea starch has 30–45%[2–5].
S. U. A. K. Gunasekera +2 more
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Amylose content decreases during tuber development in potato
Journal of the Science of Food and Agriculture, 2016AbstractBACKGROUNDPotato starch is composed primarily of amylopectin and amylose in an approximately 3:1 ratio. Amylose is considered to be nutritionally desirable in North American and European markets, so there is interest in finding strategies to increase the amylose content of potato starch.
Shelley, Jansky, Diego, Fajardo
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Cereal Chemistry, 1999
ABSTRACTA study was conducted to investigate methods of improving a near‐infrared transmittance spectroscopy (NITS) amylose calibration that could serve as a rapid, nondestructive alternative to traditional methods for determining amylose content in corn. Calibrations were developed using a set of genotypes possessing endosperm mutations in single‐ and
M. R. Campbell +4 more
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ABSTRACTA study was conducted to investigate methods of improving a near‐infrared transmittance spectroscopy (NITS) amylose calibration that could serve as a rapid, nondestructive alternative to traditional methods for determining amylose content in corn. Calibrations were developed using a set of genotypes possessing endosperm mutations in single‐ and
M. R. Campbell +4 more
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Journal of Food Science, 1981
ABSTRACT Amylose‐lysolecithin complexes, formed in an exothermic reaction when amylose or starches are heated with water and lysolecithin, melt at temperatures near 107°C. With excess lysolecithin present, formation of the maximum amount of amylose complex requires cooling after the first heating (during which gelatinization of starch
MASAYUKI KUGIMIYA, JOHN W. DONOVAN
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ABSTRACT Amylose‐lysolecithin complexes, formed in an exothermic reaction when amylose or starches are heated with water and lysolecithin, melt at temperatures near 107°C. With excess lysolecithin present, formation of the maximum amount of amylose complex requires cooling after the first heating (during which gelatinization of starch
MASAYUKI KUGIMIYA, JOHN W. DONOVAN
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Thermodynamic Properties of Barley Starches with Different Amylose Content
Starch - Stärke, 1998Several barley starches with different amylose content were studied by differential scanning calorimetry. Thermodynamic parameters such as the melting enthalpy and melting peak temperature of the crystalline lamellae and amylose-lipid complexes were determined.
Yuryev, V.P. +3 more
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Amylose Content and Chain Profile of Amylopectin from Normal, High Amylose and Waxy Barleys
Starch - Stärke, 1994AbstractThe amylose content and the chain profile of amylopectin from normal, waxy and high amylose barley starches were determined after enzymatic debranching and gel permeation chromatography and the degree of branching of the amylopectin was analysed by 1H‐n.m.r. spectroscopy. The normal barley starch contained around 30%, the high amylose around 40%
Ann‐Christine Salomonsson +1 more
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Amylose Content and Puffed Volume of Gelatinized Rice
Journal of Food Science, 1984ABSTRACT A total of 113 experimental and commercial rough rice consisting of 6 short, 49 medium and 58 long grain types were used to determine the role of amylose and other selected properties on the puffing characteristics of gelatinized rice.
D. E. GOODMAN, R. M. RAO
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Efficient measurement of amylose content in cereal grains
Journal of Cereal Science, 2010Abstract Rapid and economical measurement of amylose content in barley is important for genetic study and breeding improvement of this trait. Seventeen genotypes with a wide range of amylose contents were used to compare the amylose measurement accuracy of the cost-effective iodine–potassium iodide (I:KI) method to the commercially available enzyme ...
Gongshe Hu +2 more
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