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Starches from Different Tiger Nut Varieties: A Comparative Study of Multi-Scale Structural Characteristics, Functional Properties, and In Vitro Digestibility. [PDF]
FoodsChen Y +7 more
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Assembly of resistant starch type 5 in two amylose matrices: effects of fatty acid chain length and matrix background on structural characteristics. [PDF]
Food Chem XZhang M, Li C, Huang J, Zhou J.
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Studies on starches of high amylose-content.
Carbohydrate Research, 1966Abstract A method has been developed of separating maize starches of different genotypes quantitatively into their component material. Pretreatment of the granular starches with methyl sulphoxide is followed by the formation of a stable, aqueous methyl sulphoxide dispersion from which the amylose component can be rapidly precipitated as an easily ...
G.K. Adkins, C.T. Greenwood
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Food and Bioprocess Technology, 2015
For amylose content determination in milled rice, currently, both the preparation method and the equipment used for amylose determination in milled rice are complicated and expensive. The method can only be applied in laboratory and carrying out the test in the field is not suitable. This paper proposes a modified rapid sample preparation procedure and
Atcharaporn Khoomtong, Athapol Noomhorm
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For amylose content determination in milled rice, currently, both the preparation method and the equipment used for amylose determination in milled rice are complicated and expensive. The method can only be applied in laboratory and carrying out the test in the field is not suitable. This paper proposes a modified rapid sample preparation procedure and
Atcharaporn Khoomtong, Athapol Noomhorm
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Amylose Content of Rice Starch
Starch - Stärke, 1999The amylose content separated from enzymatically debranched rice starches using Size Exclusion Chromatography Coupled to Multi-angle Laser-Light-Scattering (SEC-MALLS) ranged from 7-11 % of the total starch. This could be the true amylose content and is much lower than is obtained from iodine binding methods.
Manoharan Ramesh +3 more
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Gelatinization of cornstarch with different amylose/amylopectin content
Carbohydrate Polymers, 2006Gelatinization behaviours of cornstarch with different amylose/amylopectin content (waxy: 0/100, maize: 23/77, Gelose 50: 50/50 and Gelose 80: 80/20) were systematically studied by DSC using stainless steel high pressure pan as functions of water content (9-75%) and temperature (0-200 °C).
Liu, Hongsheng +3 more
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Amylose Content of Rice and Quality of Fermented Cake
Starch - Stärke, 1975AbstractThe use of aged milled rice with an intermediate amylose content (20–25%) in the preparation of fermented rice cake yielded a steamed cake with a greater volume and an optimum softness as compared with similar cakes prepared from rice with a lower or higher amylose content.
A. A. Perdon, B. O. Juliano
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Impact of full range of amylose contents on the architecture of starch granules*
International Journal of Biological Macromolecules, 2016The effects of amylose deposition on crystalline regions of barley starch granules were studied in granules containing zero to 99.1% amylose using "waxy" (WBS, 0% amylose), normal (NBS, 18% amylose) and amylose-only barley lines (AOS, 99.1% amylose).
Goldstein, Avi +5 more
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