Results 41 to 50 of about 42,527 (160)

Proteome Profile of Starch Granules Purified from Rice (Oryza sativa) Endosperm. [PDF]

PLoS ONE, 2016
Starch is the most important food energy source in cereals. Many of the known enzymes involved in starch biosynthesis are partially or entirely granule-associated in the endosperm.
Shihai Xing, Xiaoxi Meng, Lihui Zhou, Hana Mujahid, Chunfang Zhao, Yadong Zhang, Cailin Wang, Zhaohua Peng   +7 more
doaj   +1 more source

Effect of Fatty Acid Chain Length on Properties of Rice Starch-Fatty Acid Complexes

Shipin gongye ke-ji
Rice starch-fatty acid complexes were prepared by compounding rice starch with different chain lengths of lauric acid (C12), myristic acid (C14), and palmitic acid (C16). By measuring the composite index, gelatinization properties, rheological properties,
Jianhui JIA, Boxin DOU, Chujia ZHANG, Man GAO, Zhi ZHANG, Ying LIU, Na ZHANG   +6 more
doaj   +1 more source

The Effect of Alkali Treatment on Pineapple Leaf Fibers (PALF) on the Performance of PALF Reinforced Rice Starch Biocomposites

Journal of Natural Fibers, 2022
In recent years, petroleum-based plastic production has increased exponentially, but its negative impact on the environment, wildlife, and human life is not getting much attention.
Prathmesh Bhadane, Abhijit Mishra
doaj   +1 more source

Highly phosphorylated functionalized rice starch produced by transgenic rice expressing the potato GWD1 gene

Scientific Reports, 2017
Starch phosphorylation occurs naturally during starch metabolism in the plant and is catalysed by glucan water dikinases (GWD1) and phosphoglucan water dikinase/glucan water dikinase 3 (PWD/GWD3).
Yaling Chen, Xiao Sun, Xin Zhou, Kim H. Hebelstrup, Andreas Blennow, Jinsong Bao   +5 more
doaj   +1 more source

Evaluation of Black Tea Polyphenol Extract Against the Retrogradation of Starches from Various Plant Sources

Molecules, 2012
The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD).
Fengxiang Yu, Gao-Qiang Liu, Qinlu Lin, Huaxi Xiao   +3 more
doaj   +1 more source

Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

Czech Journal of Food Sciences, 2013
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers.
Luis M. GUARDEÑO, José L. VÁZQUEZ-GUTIÉRREZ, Isabel HERNANDO, Amparo QUILES   +3 more
doaj   +1 more source

Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility

Food Chemistry: X
In this study, we investigated the effect of chicken fat on the eating quality, volatile organic compounds, starch structure, and digestion of cooked rice.
Wangyang Shen, Wenjie Cao, Ning Zhang, Zhili Ji, Xiwu Jia, Weiping Jin, Yaoqi Tian   +6 more
doaj   +1 more source

Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles

Shipin gongye ke-ji
Rice noodles are one of our traditional staple foods, favored by many consumers. However, issues such as breakage, sticky soup, and poor texture during the cooking process are common.
Xiaofei LIU, Chunyan JIA, Xiang LI, Ming WU, Guang ZHANG, Na ZHANG   +5 more
doaj   +1 more source

A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains

Foods
Alterations in rice qualities during ageing are related to changes in starch molecular structures. However, if and how storage temperature determines starch structure–function relations remain unknown.
Enpeng Li, Xue Xiao, Yifei Huang, Yi Ji, Changquan Zhang, Cheng Li   +5 more
doaj   +1 more source

Increasing Nutritional Contents of Cassava Starch Wastes Using Pleurotus ostreatus (Jacq.) P.Kumm. and Lentinus squarrosulus Mont.

Journal of Pure and Applied Microbiology, 2019
This research studied the increasing of nutritional content in cassava starch fermented with P. ostreatus (Jacq.) P.Kumm. and L. squarrosulus Mont.
Kitti Wirunpan, Sakesan Chinwang, Nareerat Chaikong, Charida Pukahuta   +3 more
doaj   +1 more source