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Retrogradation inhibition of wheat starch with wheat oligopeptides
Food Chemistry, 2023Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied. Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior.
Liuyu Wan +6 more
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, 2023 The general plan of this investigation entail the growing of wheat under normal farming conditions in the selection of material which, on analysis, would give a reasonably representative indication of the carbohydrate status of the crop at a particular time with a view to obtaining some measure of biochemical relationships. The chemical study of starch
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Euphytica, 2001
Starch biosynthesis in plants involves the concerted action of a number of enzymes, including ADPglucose pyrophosphorylase, starch synthases, branching enzymes and debranching enzymes. We report on the cloning and characterisation of genes encoding these enzymes from wheat and on their chromosomal locations.
Morell, M. K. +4 more
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Starch biosynthesis in plants involves the concerted action of a number of enzymes, including ADPglucose pyrophosphorylase, starch synthases, branching enzymes and debranching enzymes. We report on the cloning and characterisation of genes encoding these enzymes from wheat and on their chromosomal locations.
Morell, M. K. +4 more
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Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDThe granular integrity of starch granules is affected by the mechanical action of the milling‐process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter‐type products in which there ...
Andrés Gustavo Teobaldi +3 more
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AbstractBACKGROUNDThe granular integrity of starch granules is affected by the mechanical action of the milling‐process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter‐type products in which there ...
Andrés Gustavo Teobaldi +3 more
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The functionality of wheat starch
2004Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.
H Cornell, W Bergthaller
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Journal of Cereal Science, 1998
Abstract The moisture, time and temperature dependence of annealing for one commercial and 10 laboratory extracted starches (from five soft and five hard wheats grown in various places in England in 1994) were investigated. Annealing was found to occur at least 15°C below the onset gelatinisation temperature (T o ), the extent of which was time ...
R.F. Tester, S.J.J. Debon, J. Karkalas
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Abstract The moisture, time and temperature dependence of annealing for one commercial and 10 laboratory extracted starches (from five soft and five hard wheats grown in various places in England in 1994) were investigated. Annealing was found to occur at least 15°C below the onset gelatinisation temperature (T o ), the extent of which was time ...
R.F. Tester, S.J.J. Debon, J. Karkalas
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Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch
Journal of Food Science, 2014Abstract Albumins, globulins, gliadins, and glutenins were isolated from wheat flour and the effects of those proteins on retrogradation of wheat starch were investigated. The results showed that only glutenins retarded retrogradation of wheat starch and other 3 proteins promoted it.
Lian, Xijun +4 more
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Journal of Agricultural and Food Chemistry, 2008
Wheat starch is used to make baked products for celiac patients in several European countries but is avoided in the United States because of uncertainty about the amounts of associated grain storage (gluten) proteins. People with celiac disease (CD) must avoid wheat, rye, and barley proteins and products that contain them. These proteins are capable of
Donald D, Kasarda +6 more
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Wheat starch is used to make baked products for celiac patients in several European countries but is avoided in the United States because of uncertainty about the amounts of associated grain storage (gluten) proteins. People with celiac disease (CD) must avoid wheat, rye, and barley proteins and products that contain them. These proteins are capable of
Donald D, Kasarda +6 more
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Gelatinisation of starch and wheat flour starch—A review
Food Chemistry, 1978Abstract Gelatinisation of wheat starch is reviewed, making comparisons with other starches. Starch in wheat kernel endosperm is briefly described. Various aspects of gelatinisation of starch in water are considered, including swelling and interaction with water before the onset of gelatinisation, increase in consistency during gelatinisation ...
Juhani Olkku, ChoKyun Rha
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Starch-Gel Electrophoresis of Wheat Proteins
Nature, 1960IT has been claimed that starch-gel electrophoresis may have a higher resolving power than that of the Tiselius apparatus for serum proteins1. In spite of its potential value, there have been no reports in the literature of the application of this technique to the study of wheat proteins.
G A, ELTON, J A, EWART
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