Short- and long-term retrogradation of potato starches with varying amylose content.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9446
Abstract: BACKGROUND Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination… read more here.
Keywords: starches varying; varying amylose; retrogradation; amylose content ... See more keywords
A 191-bp insertion/deletion in GBSS1 region is responsible for the changes in grain amylose content in barley (Hordeum vulgare L.)
Sign Up to like & getrecommendations! Published in 2017 at "Molecular Breeding"
DOI: 10.1007/s11032-017-0677-x
Abstract: Amylose concentration in barley grain is one of the important quality traits. In this study, a major quantitative trait locus (QTL) for grain amylose content was identified from a doubled haploid (DH) population. This QTL… read more here.
Keywords: barley; 191 insertion; amylose content; grain amylose ... See more keywords
Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105212
Abstract: Abstract Octenyl succinic starch esters were prepared from three corn starches with different amylose content; namely, waxy (5.43%), normal (25.16%) and Hylon VII (65.84%). The degree of substitution varies from 0.0103 for waxy starch to… read more here.
Keywords: corn; emulsification; hylon vii; effect ... See more keywords
A molecular explanation of wheat starch physicochemical properties related to noodle eating quality
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106035
Abstract: Abstract The relationship between wheat-starch molecular structures (obtained by size-exclusion chromatography), physicochemical properties (swelling power (SP), pasting and thermal properties) and noodle eating qualities were examined. SP was negatively correlated with amylose content and positively… read more here.
Keywords: noodle eating; negatively correlated; amylopectin chains; physicochemical properties ... See more keywords
Impact of amylose content on the starch branch chain elongation catalyzed by amylosucrase from Neisseria polysaccharea
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106395
Abstract: Abstract In this study, three rice starches with different amylose content were isolated from three rice varieties, followed by chain elongation using amylosucrase from Neisseria polysaccharea (NpAS). Herein, the chain elongation could induce the starch… read more here.
Keywords: chain elongation; chain; elongation; amylosucrase neisseria ... See more keywords
Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106544
Abstract: Abstract This study aimed to evaluate the physical-chemical interaction between caffeic acid (CA) and gelatinized corn starch with varying amylose and its potential effect on starch digestion. Iodine binding reaction indicated that the absorbance of… read more here.
Keywords: caffeic acid; digestion; corn starch; amylose content ... 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
Starch hydrogels: The influence of the amylose content and gelatinization method.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.02.144
Abstract: Gelatinization and retrogradation, influenced by amylose and amylopectin ratio, are important characteristics for starch hydrogels elaboration. The objective of this study was to evaluate the influence of amylose content and the gelatinization method on the… read more here.
Keywords: amylose content; influence amylose; gelatinization; starch hydrogels ... See more keywords
Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.103030
Abstract: Abstract Waxy maize (a standard starch of normal granule size) and five small granule starches from different botanical sources (rice, wheat B type, oat, quinoa and amaranth) were subjected to 2-octenyl-1-succinic anhydride (OSA) modification. Changes… read more here.
Keywords: thermal rheological; small granule; rheological properties; amylose content ... See more keywords
The kinase OsSK41/OsGSK5 negatively regulates amylose content in rice endosperm by affecting the interaction between OsEBP89 and OsBP5.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of integrative plant biology"
DOI: 10.1111/jipb.13488
Abstract: Amylose content (AC) is the main factor determining the palatability, viscosity, transparency, and digestibility of rice (Oryza sativa) grains. AC in rice grains is mainly controlled by different alleles of the Waxy (Wx) gene. The… read more here.
Keywords: rice grains; kinase ossk41; amylose content; kinase ... See more keywords
Sequencing of bulks of segregants allows dissection of genetic control of amylose content in rice
Sign Up to like & getrecommendations! Published in 2018 at "Plant Biotechnology Journal"
DOI: 10.1111/pbi.12752
Abstract: Summary Amylose content (AC) is a key quality trait in rice. A cross between Oryza glaberrima (African rice) and Oryza sativa (Asian rice) segregating for AC was analysed by sequencing bulks of individuals with high… read more here.
Keywords: bulks segregants; rice; segregants allows; amylose content ... See more keywords