Results 201 to 210 of about 3,452 (246)

Molecular characterization of waxy mutations in wheat

Molecular and General Genetics MGG, 1999
To date, few mutations in wheat have been characterized at the molecular level. In this study, the mutations in the three waxy alleles in waxy wheat (Wx-A1h, Wx-B1b and Wx-D1b) were characterized, and waxy gene expression was compared in several wheat lines, including hexaploid and tetraploid waxy lines of wheat.
P, Vrinten, T, Nakamura, M, Yamamori
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Structure and physicochemical properties of two waxy wheat starches

Food Chemistry, 2020
The objective of this study was to determine the primary influences of amylopectin (AP) on starch properties using two waxy wheat starches with different pasting properties. Compared with Yang Nuo Mai 1 (YNM1) starch, Ning Nuo Mai 1 (NNM1) starch had a greater average granule diameter, hot water solubility, gelatinization enthalpy, higher pasting ...
Chunyan, Li, Dongdong, Zhou, Ting, Fan, Mengyao, Wang, Min, Zhu, Jinfeng, Ding, Xinkai, Zhu, Wenshan, Guo, Yong-Cheng, Shi   +8 more
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Modified Waxy Wheat Starch Compared to Modified Waxy Corn Starch

Journal of Cereal Science, 2000
Abstract 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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Spaghetti cooking quality of waxy and non‐waxy durum wheats and blends

Journal of the Science of Food and Agriculture, 2004
AbstractQuality attributes of waxy durum wheat (Triticum turgidum L), milled semolina and cooked spaghetti were examined and compared with those of two non‐waxy durum cultivars. With the exception of kernel hardness, wheat quality characteristics were similar for both waxy and non‐waxy durum.
Linda A Grant, Douglas C Doehlert, Michael S McMullen, Nathalie Vignaux   +3 more
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Rheological Properties of Mixed Gels using Waxy and Non-waxy Wheat Starch

Starch - Stärke, 2002
Mixed starches with an amylose content of 5, 10, 18, 20, 23, and 25% were prepared by blending starches isolated from waxy and non-waxy wheat at different ratios. The dynamic viscoelasticity of mixed 30% and 40% starch gels was measured using a rheometer with parallel plate geometry.
Tomoko Sasaki, Takeshi Yasui, Junko Matsuki, Takaaki Satake   +3 more
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Waxy proteins in diploid, tetraploid and hexaploid wheats [PDF]

Plant Breeding, 2002
AbstractElectrophoretic analyses of waxy proteins, encoded by genes present at the Wx‐1 loci, present in several cultivars and accessions of hexaploid wheat, Triticum aestivum, have permitted the detection of null alleles at the Wx‐B1 and Wx‐D1 loci.
Urbano M, Margiotta B, Colaprico G, Lafiandra D   +3 more
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Effects of germination on nutritional composition of waxy wheat

Journal of the Science of Food and Agriculture, 2011
AbstractBACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined.RESULTS: Over a 48 h period of germination the protein and free lipid ...
Pham Van, Hung, Tomoko, Maeda, Syota, Yamamoto, Naofumi, Morita   +3 more
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Morphological features and physicochemical properties of waxy wheat starch

International Journal of Biological Macromolecules, 2013
Morphological features, granule composition, and physicochemical properties of waxy wheat starch were compared with those of normal wheat starch. The morphologies and granule populations were found to be similar for the two starches. However, waxy wheat starch contained a smaller proportion of B-type granules, had a larger average granule diameter, and
Huanxin, Zhang, Wei, Zhang, Chunzhong, Xu, Xing, Zhou   +3 more
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Development of the Waxy Wheat Starch Granule in the Endosperm, and Difference of Internal Structure between Wheat Waxy Starch and Other Waxy Cereal Starches

Starch - Stärke, 2001
Waxy wheat lines were cultivated. The surface of the grains at 6 days after anthesis was wrinkled, and the diameter of the starch granules in the endosperm was rather small, however, afterwards the grains became smooth and the diameter of the starch granules in the endosperm was increased until 37 days after anthesis.
Masaharu Seguchi, Kazuko Hosomi, Hiroaki Yamauchi, Takeshi Yasui, Tooru Imai   +4 more
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Binary mixtures of waxy wheat and conventional wheat as measured by NIR reflectance

Talanta, 2016
Waxy wheat contains very low concentration (generally
Stephen R, Delwiche, Robert A, Graybosch
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