Results 21 to 30 of about 550,244 (295)

Effects of Sodium Alginate and Locust Bean Gum on Rheological and Texture Properties of Wheat Starch

Liang you shipin ke-ji, 2022
To further improve the gel properties of wheat starch, the effects of sodium alginate (AG) to locust bean gum (LBG) ratio on the viscoelasticity and gel texture of wheat starch were investigated by dynamic rheology, steady rheology and diffusing wave ...
LIU Wen-hui, CHEN Hai-hua, WANG Yu-sheng
doaj   +1 more source

Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat [PDF]

, 2022
Starch synthase III plays a key role in starch biosynthesis and is highly expressed in developing wheat grains. To understand the contribution of SSIII to starch and grain properties, we developed wheat ssIIIa mutants in the elite cultivar Cadenza using ...
Gonzalez, Oscar, Fahy, B., Fahy, Brendan, Dunn, J., Hazard, Brittany A., Hazard, B. A, Lovegrove, A., Savva, G. M., Ahn-Jarvis, J. H., Warren, F. J., Gonzalez, O., Dunn, Jack, Savva, George M., Lovegrove, Alison, Ahn-Jarvis, Jennifer H., Warren, Frederick J., Alison Lovegrove, Brendan Fahy, Oscar Gonzalez, Jack Dunn, George M. Savva, Jennifer H. Ahn-Jarvis, Brittany A. Hazard, Frederick J. Warren   +23 more
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Structure and in Vitro Digestion Properties of Waxy Wheat Starch-Lipid Complexes

Shipin gongye ke-ji, 2022
To explore the effect of saturated fatty acid carbon chain length on the structure and in vitro digestive properties of waxy wheat A and B starch-lipid complexes. Using waxy wheat A and B starch as the main raw materials, after being modified by compound
Yun ZHANG, Kangyi ZHANG, Di ZHAO, Dongxu GUO, Guozhi ZHANG   +4 more
doaj   +1 more source

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread

Food Chemistry: X, 2022
The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in the wheat bread. The physical and nutritional quality of wheat bread enriched with 20 % sprouted oat flour was compared.
Hongwei Cao, Chong Wang, Ranqing Li, Xiao Guan, Kai Huang, Yu Zhang   +5 more
doaj   +1 more source

Improving starch and fibre in wheat grain for human health [PDF]

, 2020
Reducing the prevalence of diet- related diseases, including obesity and type 2 diabetes, is a major challenge for health professionals, food manufacturers and governments in both developed and developing countries.
Lovegrove, A., Shewry, P. R., Uauy, C., Hazard, B., Lovegrove, Alison, Shewry, Peter   +5 more
core   +1 more source

In vitro starch binding experiments: Study of the proteins related to grain hardness of wheat [PDF]

, 2007
Two friabilin components, puroindoline a and GSP-1 were expressed in Escherichia coli. Starch binding properties of the recombinant polypeptides and of friabilin extracted from wheat flour were compared in vitro. The produced proteins as well as native
Gardonyi, M., Bakó, Ambrus, Tamás, László   +2 more
core   +1 more source

Accumulation of glycolipids in wheat grain and their role in hardness during grain development

Crop Journal, 2019
Grain hardness is an important parameter for wheat quality. To understand the role of glycolipids in the formation of grain hardness, the glycolipid contents in wholegrain wheat flour and the starch granule surfaces of oven-dried and freeze-dried hard ...
Haixia Qin, Dongyun Ma, Xin Huang, Jie Zhang, Wan Sun, Gege Hou, Chenyang Wang, Tiancai Guo   +7 more
doaj   +1 more source

Variability in wheat: factors affecting its nutritional value [PDF]

, 2008
Wheat is a common raw material used to provide energy in broiler diets. Its apparent metabolisable energy and its influence on broiler performance varies between wheat samples.
Gutierrez del Alamo Oms, A., Verstegen, M.W.A., Hartog, L.A., den, Villamide, M.J.   +3 more
core   +1 more source

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Foods, 2022
Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry.
Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley   +3 more
doaj   +1 more source

Barley starch [PDF]

, 2013
This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley ...
Källman, Anna
core   +1 more source