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Gelatinization of cornstarch with different amylose/amylopectin content [PDF]
Carbohydrate Polymers, 2006 Gelatinization 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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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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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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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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Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches [PDF]
Food Hydrocolloids, 2020 The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R-h) and relative contents (RC) of different amylose and ...
Andreas Blennow +2 more
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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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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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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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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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