Results 211 to 220 of about 20,863 (246)
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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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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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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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