Relationships between supramolecular organization and amylopectin fine structure of quinoa starch
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106685
Abstract: Abstract The molecular and granular structure of 9 quinoa starches were investigated and correlated with each other. The molecular structure of quinoa amylopectin and β-limit dextrins studied by high performance anion exchange chromatography suggested that… read more here.
Keywords: quinoa starch; structure quinoa; structure; amylopectin ... See more keywords
The molecular structural features controlling stickiness in cooked rice, a major palatability determinant
Sign Up to like & getrecommendations! Published in 2017 at "Scientific Reports"
DOI: 10.1038/srep43713
Abstract: The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose… read more here.
Keywords: amylopectin; rice; cooked rice; stickiness ... See more keywords
Changes in the structural and physicochemical properties of wheat gliadin and maize amylopectin conjugates induced by dry-heating.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16252
Abstract: The Maillard reaction (MR) has been known to modify proteins and optimize their physicochemical properties by conjugating with reducing sugars. The structure and physicochemical properties of wheat gliadin and maize amylopectin conjugates induced by MR… read more here.
Keywords: wheat gliadin; properties wheat; maize amylopectin; physicochemical properties ... See more keywords
Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin
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DOI: 10.3390/foods12091790
Abstract: This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 μM/g protein). The results found that the addition of amylopectin partially… read more here.
Keywords: addition; quality myofibrillar; high doses; gel damaged ... See more keywords
Efficient Accumulation of Amylopectin and Its Molecular Mechanism in the Submerged Duckweed Mutant
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms24032934
Abstract: Large-scale use of fossil fuels has brought about increasingly serious problems of environmental pollution, development and utilization of renewable energy is one of the effective solutions. Duckweed has the advantages of fast growth, high starch… read more here.
Keywords: starch; accumulation; amylopectin; submerged duckweed ... See more keywords