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Carbohydrate Polymers, 2010
Abstract The structure and digestibility of crystalline short-chain amylose (CSCA) from debranched waxy wheat, waxy maize, and waxy potato starches were investigated and compared. The starches (5%, w/w) were cooked in acetate buffer (pH 4.0) and debranched by isoamylase at 50 °C.
Yong-Cheng Shi
exaly +2 more sources
Abstract The structure and digestibility of crystalline short-chain amylose (CSCA) from debranched waxy wheat, waxy maize, and waxy potato starches were investigated and compared. The starches (5%, w/w) were cooked in acetate buffer (pH 4.0) and debranched by isoamylase at 50 °C.
Yong-Cheng Shi
exaly +2 more sources
JAMA Otolaryngology–Head & Neck Surgery, 2015
A woman in her 60s presented with a history of persistent globus pharyngis spanning 2 decades. She stated that she had no other symptoms, and her family medical history was not remarkable. On examination, the rigid indirect laryngoscopy revealed yellowish floppy granular proliferation affecting the bilateral arytenoids and posterior aspects of the ...
Yu-Hsuan, Lin +2 more
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A woman in her 60s presented with a history of persistent globus pharyngis spanning 2 decades. She stated that she had no other symptoms, and her family medical history was not remarkable. On examination, the rigid indirect laryngoscopy revealed yellowish floppy granular proliferation affecting the bilateral arytenoids and posterior aspects of the ...
Yu-Hsuan, Lin +2 more
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Food Hydrocolloids, 2015
Abstract Starch gels of waxy rice (WR), waxy corn (WC) and waxy potato (WP) were hydrolyzed with pullulanase, and the products obtained were analyzed for unit chain length distribution and certain physicochemical properties. Average chain lengths of debranched WR, WC and WP starches were 18.2, 19.2 and 25.6, respectively.
Nuengmaysa Klaochanpong +4 more
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Abstract Starch gels of waxy rice (WR), waxy corn (WC) and waxy potato (WP) were hydrolyzed with pullulanase, and the products obtained were analyzed for unit chain length distribution and certain physicochemical properties. Average chain lengths of debranched WR, WC and WP starches were 18.2, 19.2 and 25.6, respectively.
Nuengmaysa Klaochanpong +4 more
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Clinical and Experimental Dermatology, 1994
Three cases of waxy keratoses of childhood occurring in two families are described. The disorder seen in these three cases appears to be clinically and histopathologically distinct from previously described familial disorders of keratinization, which also feature multiple discrete papules.
R, Coleman +6 more
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Three cases of waxy keratoses of childhood occurring in two families are described. The disorder seen in these three cases appears to be clinically and histopathologically distinct from previously described familial disorders of keratinization, which also feature multiple discrete papules.
R, Coleman +6 more
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Modified Waxy Wheat Starch Compared to Modified Waxy Corn Starch
Journal of Cereal Science, 2000Abstract Waxy wheat starch (WWS) and waxy corn starch (WCS) were cross-linked in an aqueous slurry at c. 37% starch solids with 0·013 to 0·050% phosphoryl chloride (starch basis) at pH 11·5 for 60 min in the presence of c. 2·1% sodium sulphate (starch basis).
I. Reddy, P.A. Seib
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Trends in Plant Science, 2020
The Waxy (Wx) gene that governs amylose synthesis is an old but widely used target in improving the quality of starchy crops. New genome-editing strategies are being deployed to create beneficial Wx alleles with finely tuned amylose content (AC). Precise targeting must be combined with traditional approaches to develop healthier and high-quality ...
Lichun, Huang +2 more
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The Waxy (Wx) gene that governs amylose synthesis is an old but widely used target in improving the quality of starchy crops. New genome-editing strategies are being deployed to create beneficial Wx alleles with finely tuned amylose content (AC). Precise targeting must be combined with traditional approaches to develop healthier and high-quality ...
Lichun, Huang +2 more
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International Journal of Food Engineering, 2021
Abstract The proximate composition, molecular weight distribution and main processing properties of waxy corn flour (WCF) were investigated. Furthermore, waxy corn starch (WCS) and waxy rice flour (WRF) were also determined to discuss the applications of WCF.
Yuqiu Guo +5 more
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Abstract The proximate composition, molecular weight distribution and main processing properties of waxy corn flour (WCF) were investigated. Furthermore, waxy corn starch (WCS) and waxy rice flour (WRF) were also determined to discuss the applications of WCF.
Yuqiu Guo +5 more
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???????????????? ?????????? ?????????? ???????????? waxy
2021Aim. The aim of this research was to create waxy barley forms by hybridization and to test them for high amylopectin content in starch. Methods. To create high-yielding waxy lines, we used hybridization methods. Results. Due to using spring barley forms with various amylopectin content in starch in breeding, high-yielding lines with starch, which ...
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New Waxy allele wx-Reina found in Chinese waxy maize
Genetic Resources and Crop Evolution, 2019Waxy gene mutations cause the stickiness of maize grains. China is rich in waxy maize landraces and is considered to be the origin of waxy maize. At present, the Waxy alleles found in Chinese waxy maize include wx-D7, wx-D10, wx-Cin4, and wx-124, of which wx-Cin4 and wx-124 are characterized as transposon insertion mutations.
Xiaoyang Wu +7 more
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