Results 11 to 20 of about 3,294 (215)

Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties

Agronomy, 2023
The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes.
Slađana Rakita, Aleksandra Torbica, Lato Pezo, Ivana Nikolić   +3 more
doaj   +1 more source

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour

Foods, 2022
This study modified native highland barley (HB) flour by heat–moisture treatment (HMT) at different temperatures (90, 110, and 130 °C) and moisture contents (15%, 25%, and 35%).
Yiming Lv, Sen Ma, Jingyao Yan, Binghua Sun, Xiaoxi Wang   +4 more
doaj   +1 more source

The Influence of Temperature Changes on the Rice Starch Structure and Digestive Characteristics: One and Two-Step Annealing

Foods, 2022
This study investigated the effects of annealing on the structural and physicochemical properties of rice starch below the onset temperature (To) by 5 °C and 15 °C.
Guiyuan Xiang, Jiangtao Li, Wenfang Han, Yaqin Yang, Qinlu Lin, Ying Yang, Qiongxiang Liu, Xiaofeng Guo, Qianru Pan, Zhengyu Huang, Lingxue Cao   +10 more
doaj   +1 more source

Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour

Applied Sciences, 2022
The objective of this study was to evaluate the effect of pulsed electric fields (PEF) on the in vitro starch digestibility properties of oat flour. A wide range of PEF process intensity was investigated (electric field strength between 2.1 and 4.5 kV/cm
Sheba Mae M. Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Kevin Sutton, Indrawati Oey   +6 more
doaj   +1 more source

Variation in Wheat Quality and Starch Structure under Granary Conditions during Long-Term Storage

Foods, 2023
As a globally distributed cereal, wheat is an essential part of the daily human dietary structure. Various changes in nutrient composition and starch structure can reflect the quality of wheat.
Hao Hu, Mingming Qiu, Zhuzhu Qiu, Shipeng Li, Lintao Lan, Xingquan Liu   +5 more
doaj   +1 more source

Starch-related structure properties of different root crop starch noodle

Liang you shipin ke-ji, 2020
In order to understand the structure properties of root crop starch noodle, three kinds of tapioca starch noodles (SC9, SC205, LMC), three kinds of yam starch noodles (GY2, SFY, MPY) and one kind of sweet potato starch noodle (XSSP) were used to study ...
ZOU Jin-hao, LI Yan, SU Xiao-jun, LI Qing-ming, LI Wen-jia   +4 more
doaj   +1 more source

Seed Plumpness of Rice with Inhibition Expression of Starch Branching Enzymes and Starch Properties, Grain Position on Panicle

Agronomy, 2018
Cereal crops with inhibition expression of starch branching enzyme (SBE) contain highly resistant starch in the endosperm, and have potential health benefits for human. However, seed plumpness is significantly different, with different inhibition effects
Juan Wang, Zichun Chen, Pan Hu, Lingxiao Zhao, Lingshang Lin, Cunxu Wei   +5 more
doaj   +1 more source

Research Progress on the Interaction between Food-Derived Peptides and Starch [PDF]

Shipin Kexue, 2023
The interaction between food-derived peptides and starch has an important impact on the structure and properties of starch-based foods. Food-derived peptides can adhere to the surface of starch granules through hydrogen bonds and electrostatic and ...
HU Yue, SUN Hongnan, ZHANG Miao, MU Taihua
doaj   +1 more source

Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean

Foods, 2022
Pre-cooked adzuki beans (Vigna angularis), which looks like dried adzuki bean, is easily cooked and preserved. This study aimed to optimize the microwave pre-cooked conditions on adzuki beans by applying the response surface methodology.
Jianyou Zhang, Xuehua Xie, Lyu Zhang, Yiling Hong, Gaopeng Zhang, Fei Lyu   +5 more
doaj   +1 more source

Combined Effects of BEIIb and SSIIa Alleles on Amylose Contents, Starch Fine Structures and Physicochemical Properties of Indica Rice

Foods, 2022
Starch branching enzyme IIb (BEIIb) and soluble starch synthase IIa (SSIIa) play important roles in starch biosynthesis in cereals. Deficiency in the BEIIb gene produces the amylose extender (ae) mutant rice strain with increased amylose content (AC) and
Yaqi Hu, Yanni Zhang, Shouwu Yu, Guofu Deng, Gaoxing Dai, Jinsong Bao   +5 more
doaj   +1 more source