Results 31 to 40 of about 1,009,227 (199)
Starch branching enzymes and their genes in Sorghum [PDF]
, 2004 Starch is an important raw material both for food and non-food purposes. It is synthesized and stored in source and sink tissues in plants. The starch deposited in amyloplasts of storage tissues possesses several physico-chemical properties, which makes ...
Mutisya, Joel
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The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 Pea starch is a by-product of protein extraction of pea processing. Pea starch is used in industrial applications, but due to the poor functional properties are not used in the food industry.
Farzaneh Aghili Dehnavi +3 more
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Shipin gongye ke-jiCorn starch was modified through autoclave treatment (autoclave temperature/time: 127 ℃/32 min) and ultrasound assisted autoclave treatment (compression heat temperature/time: 110 ℃/26 min) to explore the effects of ultrasonic assisted autoclave ...
Huimin LI +5 more
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, 2013 This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley ...
Källman, Anna
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FoodsSingle enzymatic modifications are limited to starch. Complex modification with synergistic amylases will improve starch properties more significantly. In this study, maize starch was compound modified by β-amylase and α-glucosidase.
Xinge Jia +11 more
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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.
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Modification of potato starch [PDF]
Technologica acta (Tuzla), 2012 Application of native starch in food production is highly limited due to retrogradation, instability in acid conditions and at high temperatures etc. To overcome these problems and extend starch application, native starch is modified by chemical, physical and enzymatic procedures. The aim of this research was to prepare different modified starches from
Šubarić, Drago +2 more
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Grain & Oil Science and TechnologyEnzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their compatibility with higher reaction ...
Yubo Wang +9 more
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Food and Environment Safety, 2023 Acha is rich in pentosan; a carbohydrate compound with good water absorption capacity properties that could be utilized in production of pasta products like noodles. This study investigated the effect of chemical modification (oxidation, acetylation, pre-
Sunday SOBOWALE +3 more
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Towards targeted starch modification in plants
Current Opinion in Plant Biology, 2021 Genetic approaches to modify starch in crops have been limited by our knowledge of starch biosynthesis. Recent advances in Arabidopsis have revealed key genetic components determining the size, shape and number of granules in a plastid. This has opened the doors to new discoveries on granule initiation in crop species.
Jiawen Chen, Erica Hawkins, David Seung
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