Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.10.131
Abstract: The effect of oligomeric procyanidins (OPCs) on the retrogradation of maize starch with different amylose/amylopectin ratios was investigated. The apparent amylose contents in high-amylose maize (HAM), normal maize (NM), and amylopectin maize (APM) starches are… read more here.
Keywords: maize starch; amylose amylopectin; different amylose; starch different ... See more keywords
Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.05.049
Abstract: Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1H NMR) toolbox. Fermented doughs from wheat flour containing starches with atypical AP chain… read more here.
Keywords: baking cooling; amylose amylopectin; amylopectin functionality; temperature ... See more keywords
Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126609
Abstract: Bread crumb firming is largely determined by the properties of gluten and starch, and the transformations they undergo during bread making and storage. Amylose (AM) and amylopectin (AP) functionality in fresh and stored bread was… read more here.
Keywords: storage; amylose amylopectin; flour wheat; bread ... See more keywords
Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.01.033
Abstract: This work concerned the effects of amylose/amylopectin ratio on the structure and thermal stability of propionylated starches with high degree of substitution (DS). Four starches with different amylose content were used to obtain propionylated starches.… read more here.
Keywords: amylose amylopectin; different amylose; amylose content; amylopectin ratio ... See more keywords
Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.03.086
Abstract: Analytical techniques such HPSEC, DSC, and TGA have been employed for amylose determination in starch samples, though spectrophotometry by iodine binding is most commonly used. The vast majority of these techniques require an analytical curve,… read more here.
Keywords: potato banana; amylose amylopectin; amylopectin fractions; corn cassava ... See more keywords
Functional Interactions between Enzymes Involved in Amylose and Amylopectin Biosynthesis in Rice Based on Mathematical Models.
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DOI: 10.1021/acs.biomac.1c01662
Abstract: Starch biosynthesis is controlled by multiple enzymes, including granule-bound starch synthase I (GBSSI), soluble starch synthases (SSs), branching enzymes (BEs), and debranching enzymes (DBEs). Although the role of individual isoforms has been primarily elucidated, the… read more here.
Keywords: biosynthesis; amylose amylopectin; rice; mathematical models ... See more keywords
Impact of Amylose-Amylopectin Ratio of Starches on the Mechanical Strength and Stability of Acetylsalicylic Acid Tablets.
Sign Up to like & getrecommendations! Published in 2022 at "AAPS PharmSciTech"
DOI: 10.1208/s12249-022-02266-0
Abstract: The two main components of starch - amylose and amylopectin, are responsible for its interaction with moisture. This study investigated how moisture sorption properties of the starches with different amylose-amylopectin ratio impacted tablet properties including… read more here.
Keywords: amylopectin ratio; amylose starch; amylose amylopectin; high amylose ... See more keywords
Effect of Dietary Amylose/Amylopectin Ratio on Intestinal Health and Cecal Microbes’ Profiles of Weaned Pigs Undergoing Feed Transition or Challenged With Escherichia coli Lipopolysaccharide
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.693839
Abstract: Background Dietary amylose/amylopectin ratio (DAR) plays an important role in piglets’ intestinal health. It is controversial whether diarrhea could be relieved by changing DAR in weaning piglets. Methods Sixty (Landrace × Yorkshire) castrated male pigs… read more here.
Keywords: dar; feed transition; amylose amylopectin; group ... See more keywords