Results 71 to 80 of about 277 (112)

Molecular identification and isolation of the Waxy locus in maize

Cell, 1983
The Waxy (Wx) locus in maize determines the amylose content of pollen and endosperm tissue. There are several mutant alleles of the locus caused by insertion of transposable controlling elements. In the present study, we have used the properties of controlling element alleles to identify the Wx locus and its gene product, with the subsequent objective ...
M, Shure, S, Wessler, N, Fedoroff
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The molecular structure of waxy maize starch nanocrystals

Carbohydrate Research, 2009
The insoluble residues obtained by submitting amylopectin-rich native starch granules from waxy maize to a mild acid hydrolysis consist of polydisperse platelet nanocrystals that have retained the allomorphic type of the parent granules. The present investigation is a detailed characterization of their molecular composition.
Angellier-Coussy, Helene, Putaux, J.L., Molina-Boisseau, S., Dufresne, A., Bertoft, E., Perez, S.   +5 more
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Electron microscopic observations of waxy maize starch

Journal of Ultrastructure Research, 1979
Waxy maize starch (WMS) has been examined by electron microscopy to learn details of the structure of the molecules and their organization in starch granules. After dispersion in dimethyl sulfoxide WMS shows highly elongated irregular particles (molecules and aggregates) approximately 100 A in diameter and several hundred angstroms long.
M, Yamaguchi, K, Kainuma, D, French
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Surface Chemical Modification of Waxy Maize Starch Nanocrystals

Langmuir, 2005
The surface of waxy maize starch nanocrystals obtained from sulfuric acid hydrolysis of native waxy maize starch granules was chemically modified using two different reagents, namely, alkenyl succinic anhydride and phenyl isocyanate. The occurrence of chemical modification was evaluated by FTIR and X-ray photoelectron spectroscopies.
Angellier, H., Molina-Boisseau, S., Belgacem, M.N., Dufresne, A.   +3 more
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Starch synthetase of potatoes and waxy maize

Archives of Biochemistry and Biophysics, 1963
Abstract A preparation of starch grains from potato tubers was found to catalyze the incorporation of d -glucosyl residues from adenosine diphosphate d -glucose or from uridine diphosphate d -glucose into starch. The newly synthesized linkages were of the α-1,4 configuration.
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Thermoplastic Starch−Waxy Maize Starch Nanocrystals Nanocomposites

Biomacromolecules, 2006
Waxy maize starch nanocrystals obtained by hydrolysis of native granules were used as a reinforcing agent in a thermoplastic waxy maize starch matrix plasticized with glycerol. Compared to our previous studies on starch nanocrystals reinforced natural rubber (NR) [Macromolecules 2005, 38, 3783; 2005, 38, 9161], the present system presents two ...
Angellier, Hélène, Molina-Boisseau, Sonia, Dole, Patrice, Dufresne, Alain   +3 more
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Insights into the multiscale structure and pasting properties of ball-milled waxy maize and waxy rice starches

International Journal of Biological Macromolecules, 2021
The effects of ball-milling on the pasting properties of waxy maize starch (WMS) and waxy rice starch (WRS) were investigated from a multiscale structural view. The results confirmed that ball-milling significantly destroyed the structures of the two waxy starches (especially WMS).
Cancan, Liu, Yi, Jiang, Jidong, Liu, Kai, Li, Jianbin, Li   +4 more
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Effects of protein on crosslinking of normal maize, waxy maize, and potato starches

Carbohydrate Polymers, 2008
Channels of maize starch granules are lined with proteins and phospholipids. Therefore, when they are treated with reagents that react at or near the surfaces of channels, three types of crosslinks could be produced: protein-protein, protein-starch, starch-starch.
Jung-Ah, Han, James N, BeMiller
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Hydrodynamic Chromatography of Waxy Maize Starch

Cereal Chemistry, 1997
ABSTRACTA hydrodynamic column packed with solid beads chemically bonded with N‐methyl‐d‐glucamine residues was used with 90% dimethylsulfoxide (DMSO)‐H2O mobile phase as part of a chromatographic system to characterize jet‐cooked waxy maize starch. Software calculations based on signals from refractive index and dual‐angle light‐scattering detectors ...
Jerome A. Klavons, Frederick R. Dintzis, Merle M. Millard   +2 more
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Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines

Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDWaxy maize (Zea mays L. sinensis Kulesh) is a good material for brewing. Waxy maize wine, a kind of Chinese rice wine, is strongly affected by a fermentation starter named Qu. In this study, an innovative mixed Qu, consisting of two yeasts and three molds, was produced and the raw‐starch brewing method was applied in winemaking. Three
Chang Liu, Hui Hou, Xiaoshuo Lu, Xin Chen, Donglu Fang, Qiuhui Hu, Liyan Zhao   +6 more
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