Results 241 to 250 of about 550,244 (295)
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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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Wheat Starch Modification Through Biotechnology
Starch - Stärke, 1999Natural mutations that affect the amylose/amylopectin ratio in starch are unlikely to develop naturally in wheat due to its allohexaploid genome (2n =6x; AABBDD). One of the strategies to modify wheat starch structure involves identification of germplasms with null alleles for starch biosynthetic genes, followed by exchange of functional alleles with ...
Båga, Monica +7 more
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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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The Retrogradation of Concentrated Wheat Starch Systems
STARCH - ST�RKE, 2005The ageing of non-expanded wheat starch extrudates containing 37% and 51% water on a dry solids basis (d.s.b.) at 25°C was studied using Differential Scanning Calorimetry (DSC), Wide Angle X-ray Diffraction (XRD), proton Nuclear Magnetic Resonance (NMR) relaxometry and Dynamic Mechanical Thermal Analysis (DMTA).
LIONETTO, Francesca +4 more
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Journal of Applied Chemistry, 1963
AbstractA series of samples of oxidised wheat starch was prepared by treating the starch with varying amounts of aqueous sodium hypochlorite, extent of oxidation being followed by estimation of carboxyl and of carbonyl content of each sample; viscosity changes on heating with water were followed by means of the Brabender Amylograph, and paste ...
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AbstractA series of samples of oxidised wheat starch was prepared by treating the starch with varying amounts of aqueous sodium hypochlorite, extent of oxidation being followed by estimation of carboxyl and of carbonyl content of each sample; viscosity changes on heating with water were followed by means of the Brabender Amylograph, and paste ...
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Enzymatic degradation of hydroxypropyltrimethylammonium wheat starches
International Journal of Biological Macromolecules, 2003The enzymatic degradation of hydroxypropyltrimethylammonium modified starches synthesised by dry process was compared with that of hydroxypropyltrimethylammonium modified starches synthesised in glycerol-water plasticised molten medium. The enzymatic degradation rate of products from both origins decreased as the degree of substitution increased ...
Ayoub, Ali +2 more
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Carbohydrate Polymers, 1997
Abstract Wheat starch was cross-linked at 40 °C and pH 11.0 by slurrying the starch (30% solids) in a solution of sodium trimetaphosphate (STMP), sodium hydroxide, and sodium sulfate. The extent of cross-linking was determined by an increase in alkaline fluidity or by a decrease in alkaline clarity. Response surface analysis showed that cross-linking
Kyungsoo Woo, Paul A. Seib
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Abstract Wheat starch was cross-linked at 40 °C and pH 11.0 by slurrying the starch (30% solids) in a solution of sodium trimetaphosphate (STMP), sodium hydroxide, and sodium sulfate. The extent of cross-linking was determined by an increase in alkaline fluidity or by a decrease in alkaline clarity. Response surface analysis showed that cross-linking
Kyungsoo Woo, Paul A. Seib
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