Results 81 to 90 of about 277 (112)
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Waxy Maize Starch Nanocrystals as Filler in Natural Rubber
Macromolecular Symposia, 2006AbstractStarch nanocrystals obtained from acid hydrolysis of waxy maize starch granules consist in crystalline nanoplatelets about 6–8 nm thick with a length of 20–40 nm and a width of 15–30 nm. New nanocomposite materials, i.e. natural rubber (NR) filled with waxy maize starch nanocrystals were processed by casting.
Angelier, Hélène +2 more
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In vitro Digestibility of Hydroxypropyl Maize, Waxy Maize and High Amylose Maize Starches
Starch - Stärke, 1984AbstractHydroxypropyl derivatives of maize, waxy maize and high amylose maize starches were prepared and characterized. The in vitro digestibility of the raw and gelatinized starches and their derivatives was compared using porcine pancreatic α‐amylase.
B. M. N. Mohd. Azemi, M. Wootton
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A study of the phosphorylase of waxy maize
2018A method of phosphorus determination adaptable to the phosphorylase enzyme system of waxy maize was developed after a critical study of the methods reported in the literature. This problem involved the construction of a photo-electric colorimeter, the selection of a suitable filter combination, the calibration of the instrument, and the standardization
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Food Chemistry, 2017
The objective of this study was to evaluate the effects of salts on the gelatinization and retrogradation of maize and waxy maize starch. Experimental results showed that the salting-out or structure-making ions, such as F(-) and SO4(2-), decreased the swelling power, solubility and transparency of both starches, but increased the gelatinization ...
Wei, Wang +5 more
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The objective of this study was to evaluate the effects of salts on the gelatinization and retrogradation of maize and waxy maize starch. Experimental results showed that the salting-out or structure-making ions, such as F(-) and SO4(2-), decreased the swelling power, solubility and transparency of both starches, but increased the gelatinization ...
Wei, Wang +5 more
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Co-gelation of agarose and waxy maize starch
Carbohydrate Polymers, 1998The rheology of composite gels formed by gelatinization of (uncrosslinked) waxy maize starch (WMS; swelling volume ≈ 12 ml g−1) in agarose solution (0.25 wt%) at 80 °C, and gelation of the agarose component by rapid quenching to 5 °C, has been examined by small-deformation oscillatory measurements.
Z.H. Mohammed +3 more
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Molecular Genetics and Genomics
Waxy maize characterized by high amylopectin content resulting from a recessive wx1 gene, is important for both dietary and industrial applications, yet it suffers from low yields and limited breeding options. This study aims to develop a thorough understanding of the underlying genetics for successful hybridization experiments in waxy maize and the ...
Sreya Venadan +7 more
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Waxy maize characterized by high amylopectin content resulting from a recessive wx1 gene, is important for both dietary and industrial applications, yet it suffers from low yields and limited breeding options. This study aims to develop a thorough understanding of the underlying genetics for successful hybridization experiments in waxy maize and the ...
Sreya Venadan +7 more
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The enzymatic deficiency in the waxy mutant of maize
Biochemical and Biophysical Research Communications, 1962O E, NELSON, H W, RINES
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Flocculation of kaolin by waxy maize starch phosphates
Carbohydrate Polymers, 2009Abstract Waxy maize starch phosphates were tested as flocculants in order to determine if they have the potential to replace petroleum-based polymer flocculants currently used commercially. Phosphorylation was carried out by dry heating of starches and sodium orthophosphates at 140 °C for 4 h.
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Journal of Thermal Analysis and Calorimetry, 2015
Lucca Centa Malucelli +6 more
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Lucca Centa Malucelli +6 more
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Effects of Waterlogging at Different Stages on Growth and Ear Quality of Waxy Maize
Agricultural Water Management, 2022Hongjian Zheng, Anzhen Qin, Shoutian Ma
exaly