Results 21 to 30 of about 3,452 (246)

The waxy mutation in sorghum and other cereal grains reshapes the gut microbiome by reducing levels of multiple beneficial species

Gut Microbes, 2023
Waxy starches from cereal grains contain >90% amylopectin due to naturally occurring mutations that block amylose biosynthesis. Waxy starches have unique organoleptic characteristics (e.g.
Qinnan Yang, Mallory Van Haute, Nate Korth, Scott Sattler, Devin Rose, Anthony Juritsch, Jing Shao, Kristin Beede, Robert Schmaltz, Jeff Price, John Toy, Amanda E. Ramer-Tait, Andrew K. Benson   +12 more
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Analysis of Wheat Wax Regulation Mechanism by Liposome and Transcriptome

Frontiers in Genetics, 2021
As a barrier for plants to contact with the outside world, epidermal wax plays an important role in resisting biotic and abiotic stresses. In this study, we analyzed the effect of wax content on leaf permeability by measuring the wax loss rate in the ...
Hongwei Wen, Ying Wang, Bangbang Wu, Yanru Feng, Yifei Dang, Bin Yang, Xiaofei Ma, Ling Qiao   +7 more
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Comparison of endosperm amyloplast development and degradation in waxy and non-waxy wheat [PDF]

Cereal Research Communications, 2018
The waxy wheat shows special starch quality due to high amylopectin content. However, little information is available concerning the development and degradation of amyloplast from waxy wheat endosperm. To address this problem, waxy wheat variety, Yangnuo 1, and a non-waxy wheat variety, Yangmai 13, were chosen to investigate the development and ...
Yu, H., Yang, Y., Chen, X.Y., Lin, G.X., Sheng, J.Y., Nie, J.Y., Wang, Q.J., Zhang, E.J., Yu, X.R., Wang, Z., Xiong, F.   +10 more
openaire   +2 more sources

Technological characteristics of yeast-containing cakes production using waxy wheat flour

Harčova Nauka ì Tehnologìâ, 2016
This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the
K. Iorgachova, O. Makarova, K. Khvostenko   +2 more
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Difference in Starch Structure and Physicochemical Properties between Waxy Wheat and Non-Waxy Wheat Subjected to Temporary Heat Stress during Grain Filling

Agronomy, 2023
The formation process of starch in the grain is influenced by both genetic characteristics and environmental factors, which can affect starch quality.
Xin Liu, Dongdong Zhou, Cunhu Dai, Yangyang Zhu, Min Zhu, Jinfeng Ding, Xinkai Zhu, Guisheng Zhou, Wenshan Guo, Chunyan Li   +9 more
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Registration of Nineteen Waxy Spring Wheats

Crop Science, 2004
Nineteen spring waxy (amylose-free) wheat (Triticum aestivum L.) germplasm lines (Reg. no. GP-748 to GP-766, PI 619354–619357, 619359–619363, 619365–619369, 619371–619375) were developed and released by the ARS, USDA, and the Nebraska Agricultural Experiment Station in cooperation with the Agricultural Experiment Stations of North Dakota and ...
Graybosch, Robert A., Souza, E.J., Berzonsky, W.A., Baenziger, P. Stephen, McVey, D.J., Chung, O.K.   +5 more
openaire   +2 more sources

Comparison of Structural Development and Biochemical Accumulation of Waxy and Non-waxy Wheat Caryopses [PDF]

Cereal Research Communications, 2015
This study was conducted to compare structural development and biochemical accumulation of waxy and non-waxy wheat (NW) caryopses. The caryopses’ microstructure of the waxy wheat (WW) and NW cultivars at different developmental stages were observed under light, fluorescence, and scanning electron microscope.
Yu, X.R., Zhou, L., Zhang, J., Yu, H., Gao, D.R., Zhang, B.Q., Xiong, F., Gu, Y.J., Wang, Z.   +8 more
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Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

Foods, 2023
The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products.
Raúl Ricardo Mauro, Antonio José Vela, Felicidad Ronda   +2 more
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Factors Governing Pasting Properties of Waxy Wheat Flours [PDF]

Cereal Chemistry, 2015
Waxy wheat (Triticum aestivum L.) contains endosperm starch lacking in amylose. To realize the full potential of waxy wheat, the pasting properties of hard waxy wheat flours as well as factors governing the pasting properties were investigated and compared with normal and partial waxy wheat flours.
Purna, S. K. G., Shi, Yong-Cheng, Guan, L., Wilson, J. D., Graybosch, R. A.   +4 more
openaire   +2 more sources

Near infrared hyperspectral imaging of blends of conventional and waxy hard wheats

Journal of Spectral Imaging, 2018
Recent development of hard winter waxy (amylose-free) wheat adapted to the North American climate has prompted the quest to find a rapid method that will determine mixture levels of conventional wheat in lots of identity preserved waxy wheat.
Stephen R. Delwiche, Jianwei Qin, Robert A. Graybosch, Steven R. Rausch, Moon S. Kim   +4 more
doaj   +1 more source