Results 61 to 70 of about 20,863 (246)

Potential use of Raman spectroscopy for determination of amylose content in maize starch [PDF]

, 1999
An analytical method using Raman spectroscopy was developed for the determination of amylose concentration in maize starches. FT-Raman spectra of four maize starches with amylose content varying from 3.3 to 66% were obtained.
Liu, H, Xing, J, Duo‐Hai Pan, Harold Corke, Phillips, DL, Corke, H, David Lee Phillips, Huijun Liu, Pan, DH, Jie Xing   +9 more
core   +1 more source

Phenotyping of experimental rice population in accelerated breeding of new varieties with valuable grain quality traits [PDF]

BIO Web of Conferences
The study of the consumer advantages of rice samples was carried out in connection with the development of an effective breeding methodology for developing rice genotypes based on an accelerated breeding process.
Mukhina Zhanna, Tumanyan Natalya, Papulova Ellina, Yesaulova Liubov, Garkusha Sergei   +4 more
doaj   +1 more source

Amylose profile and rice grain morphology of selected F6 lines derived from a crossing of Black Rice and Mentik Wangi for the development of waxy pigmented rice

Ilmu Pertanian (Agricultural Science), 2021
Research on rice plant breeding to get superior black rice varieties with tender rice texture can be carried out by crossing Black Rice and Mentik Wangi variety.
Eka Oktaviani, Suprayogi Suprayogi, Zulfa Ulinnuha   +2 more
doaj   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

Modification of potato starch granule structure and morphology in planta by expression of starch binding domain fusion proteins [PDF]

, 2010
Producing starches with altered composition, structure and novel physico-chemical properties in planta by manipulating the enzymes which are involved in starch metabolism or (over)expressing heterologous enzymes has huge advantages such as broadening the
Huang, X.
core  

Starch hydrogels: The influence of the amylose content and gelatinization method

International Journal of Biological Macromolecules, 2018
Gelatinization and retrogradation, influenced by amylose and amylopectin ratio, are important characteristics for starch hydrogels elaboration. The objective of this study was to evaluate the influence of amylose content and the gelatinization method on the physicochemical characteristics of native and cross-linked rice starch hydrogels. The native and
Bárbara, Biduski, Wyller Max Ferreria da, Silva, Rosana, Colussi, Shanise Lisie de Mello El, Halal, Loong-Tak, Lim, Álvaro Renato Guerra, Dias, Elessandra da Rosa, Zavareze   +6 more
openaire   +2 more sources

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

UTILIZATION OF DNA MARKERS FOR EVALUATING AMYLOSE CONTENT OF GRAIN IN RICE [PDF]

, 2013
The sensory and functional properties of rice are predominantly associated with its amylose content. Granule-bound starch synthase (GBSS) encoded by the Waxy (Wx) gene determines the synthesis of amylose, while starch branching enzymes encoded by Sbe ...
Dương Thanh Thủy, Ookawa, Taiichiro, Thủy, Dương Thanh, Taiichiro Ookawa   +3 more
core   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source