Results 211 to 220 of about 5,349,084 (250)

Thermodynamic Properties of Barley Starches with Different Amylose Content

Starch - Stärke, 1998
Several 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., Kalistratova, E.N., van Soest, J.J.G., Niemann, C.   +3 more
openaire   +2 more sources

Amylose content decreases during tuber development in potato

Journal of the Science of Food and Agriculture, 2016
AbstractBACKGROUNDPotato 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
openaire   +2 more sources

Calorimetric Determination of the Amylose Content of Starches Based on Formation and Melting of the Amylose‐Lysolecithin Complex

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
openaire   +1 more source

Amylose Content and Chain Profile of Amylopectin from Normal, High Amylose and Waxy Barleys

Starch - Stärke, 1994
AbstractThe 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, Birgitta Sundberg   +1 more
openaire   +1 more source

Efficient measurement of amylose content in cereal grains

Journal of Cereal Science, 2010
Abstract 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, Charlotte Burton, Chunyan Yang   +2 more
openaire   +1 more source

Rice. Determination of amylose content

2015
  +6 more sources

Rice. Determination of amylose content

2020
openaire   +2 more sources

Simultaneous Determination of Apparent Amylose, Amylose and Amylopectin Content and Classification of Waxy Rice Using Near-Infrared Spectroscopy (NIRS)

Food Chemistry, 2022
Pei-Song Hu, Wei Sujuan, Gao-Neng Shao
exaly  

Generation of Porous Starch Beads via a 3D Food Printer: The Effects of Amylose Content and Drying Technique

Carbohydrate Polymers, 2023
Ali Ubeyitogullari, Safoura Ahmadzadeh
exaly  

High-Amylose Wheat Tortillas With Reduced in Vitro Digestion and Enhanced Resistant Starch Content

Food Hydrocolloids, 2023
Sushil Dhital, Cheng Li, Michael Gidley
exaly